Deliciously Easy Recipes
This traditional southern potato salad is a classic recipe that pairs perfectly cooked potatoes with hard-boiled eggs, mayo, relish, and seasoning to make a simple side dish you can serve with nearly anything.
To make this creamy potato salad, you can use a pot on the stovetop or the Instant Pot. Either way, it’s fast and easy — all you have to do is boil eggs and potatoes (at the same time) and then mix the ingredients together.
View postThis easy Corn and Black Bean Salsa is the perfect quick snack to enjoy as an appetizer or to add to tacos, grilled chicken, fish, and more.
My friends, I’m all about snacks. I love feasting on appetizers as my meal most of the time. So it is no surprise that I’m completely obsessed with this simple salsa recipe.
It is so incredibly easy to make. Just 10 minutes is all you need and if you can stir things together- then you can make this salsa. It is almost effortless.
Be sure to check out our Smoked Queso Dip too!
What I love about this salsa is how easily adaptable it is. If I happen to have a lot of a certain ingredient from the garden, then I toss that in there too.
You just can’t go wrong with this one. Check out the details below. I know you’ll love it.
Yes – you can make this with frozen corn. Just cook until hot, drain and then stir it into the rest of the ingredients.
If fresh corn is in season, that would be a delicious substitute— just cut it off the cob and toast it for 5 minutes in a skillet with 1 tbsp of butter or olive oil before adding it to the rest of the ingredients.
TIP- try letting the chopped onion sit in a bowl of ice water for about 10 minutes. Then strain and pat dry. This will help reduce the bite of the onion- making the flavors blend better once mixed together.
We love this salsa because it goes with so many things. Check out our favorite party recipes we serve when we are also enjoying this salsa.
If you prefer cilantro, feel free to substitute the parsley out!
If you love this Easy Corn and Black Bean Salsa recipe, you’re going to love these other delicious recipes too. Please click each link below to find the easy, printable recipe!
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White Peach Sangria is an easy and refreshing cocktail made with just 4 ingredients. Perfect for parties, celebrations, holidays, and more.
Looking for a light and refreshing beverage now that the weather is heating up? I know you’ll love this peach sangria recipe that is definitely perfect for these warmer months.
It is so easy to make, which is awesome when it comes to pool parties, holiday gatherings and so much more. Check out how simple this is to whip up in just 5 minutes. (Don’t miss our Watermelon Margarita and our Dirty Shirley drink recipes too!)
Something about peaches – they really do scream summer flavor, don’t they? I get so excited when our peach trees are ready to be picked and I can make recipes like this peach sangria.
You just can’t go wrong with this. Nothing complicated and I almost always have these ingredients on hand this time of year. I like to have a pitcher in the fridge ready to go in case friends stop by for a visit.
It is so nice to sit on the porch, visit and enjoy a refreshing beverage like this sangria.
Sangria is a cocktail that is originally from Spain and Portugal and the word sangria is Spanish for “a mix of fruit and wine”. It can be made in a wide variety of combinations and is very popular because it is so easily adaptable.
Sangria is traditionally made with dry red wine, brandy, orange juice, and a mix of fruits like oranges and apples. However, it can also be made with white wine (as seen here) or even with Rosé.
Just keep it refrigerated for up to 2 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled. Just make sure you are adding the soda water when serving each time. It will go flat if it is added and then stored for more than a few hours.
Don’t forget to pick up my favorite pitcher for this recipe!
Dry wines are best when making sangria. I recommend using pinot grigio, Riesling, Sauvignon Blanc or Dry Rosé.
>>> NOTE>>> You can use coconut rum instead of schnapps.
I like to add soda water for a bit of effervescence and to decrease the strength of the drinks. If you’re looking for even more booze, use champagne or prosecco!
You can add any additional fruit that you like— I like to add strawberries or blueberries right before serving for a bit of color!
You can use pretty much any kind of summer-oriented wine. Anything crisp and fruity (riesling, pinot grigio, rose) will work perfectly!
If you love this recipe for White Peach Sangria as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
If you love this Easy Peach Sangria 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 Sweet and Spicy Pineapple Salsa Recipe is a refreshing appetizer or pair with fish, chicken, or pork. The recipe is easily adaptable to make as mango salsa too.
If you are a regular around here then you know that I’m all about the snacks. I love appetizers and could probably live off of them quite happily.
So when it comes to snacks – I’m all over this pineapple salsa. Sometimes I change it up and make it with mangos instead – or even better, add them both. It is a scrumptious little snack on a hot summer day.
When it comes to fruit, pineapple is always my go-to snack. I love it, that sweet but tart flavor is addictive. So it just makes sense that I would also love it when made into a salsa.
I love this salsa because not only is it great when enjoyed as a dip with some chips. But I also really love adding it on top of all our grilled dishes like fish, chicken, and even some amazing grilled brats occasionally.
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.
Try wearing gloves when chopping the jalapeno to protect your eyes. It can be hard to get the capsaicin off your hands, even after soap and water.
Ripe pineapples should be a bright yellow (not green) and smell fragrant! I also like to cut out the core and discard it rather than add it to my salsa— it’s a bit woody and can add a strange crunch.
Ripe mangos are slightly soft to the touch and should be a bright red or yellow (again, not green)— they should have a similar feel to a ripe avocado!
Yes, I do it often. We have found that both pineapple and mangos freeze well. So just transfer any leftovers into a zip-top bag or airtight container and freeze for up to 3 months.
TIP- try letting the chopped onion sit in a bowl of ice water for about 10 minutes. Then strain and pat dry. This will help reduce the bite of the onion- making the flavors blend better once mixed together.
You can, and we do it often. My favorite thing to do is to make a batch of both using the pineapple and then one with the mango and then stir them together in one bowl.
This pineapple salsa 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 salsa 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 appetizer.
If you love this Easy Pineapple Salsa 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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Adorable Strawberry Kiss Cookies made with strawberry ice cream cone chocolate Hershey kisses make the cutest blossom cookies ever. So soft and chewy with that delicious melted chocolate kiss make these great for birthdays, holidays, and more.
Who loves cookies? When it comes to cookies I will never turn down one that is decorated super cute or is made with a new little treat – like these cookies here.
A friend and I came across these new strawberry ice cream cone chocolate kisses and we knew immediately that we just had to make them into some sweet little blossom cookies.
I love them with the precious pastel colored sprinkles on the cookies. They would be perfect for a unicorn birthday party.
I mean, blossom cookies are typically made with a peanut butter cookie base and then topped with a milk chocolate kiss. But these are just too cute with a sugar cookie base, those colorful sprinkles and the addition of the strawberry kiss.
Definitely an upgrade from the original version if you ask me.
Place the cookies in an airtight container and keep them at room temperature for up to 4 days. Please make sure the kisses have hardened again before stacking them. They can get soft when placed on the warm cookies and you don’t want them to get smashed when stacking.
For thicker/fatter cookies – use shortening instead of butter to eliminate spread while baking.
The short answer is yes. These cookies can be frozen after baking, once they have completely cooled. The best way to do that is to wrap each cookie individually with plastic wrap. Then place them in an airtight container or zip-top bag. You can freeze for up to 3 months. Keep in mind that the sprinkles may sweat from the moisture in the freezer – so you might want to stick to only freezing the ones without sprinkles.
You can also freeze the dough. Just roll it into balls and place on a baking sheet. Freeze in a single layer. Once frozen, transfer to an airtight container for space-saving.
When ready to bake, thaw the dough, roll the cookies in the sugar or sprinkles and then bake as directed. Please don’t add the sugar or sprinkles prior to freezing – neither holds up too well with the moisture in the freezer.
For this particular cookie recipe it isn’t necessary unless your butter is really soft. However, if you love your kiss cookies to be really thick and round, you can chill the dough for an hour or two to help slow the spread of the dough as it bakes.
Peppermint Shortbread Kiss Cookies
You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.
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.
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.
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.
TIP
Refrigerate the chocolate kisses until you are ready to add them. This will keep them from melting too much when adding them on top of a warm cookie.
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 cookie 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 blossom 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 Strawberry Kiss Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Reese’s Potato Chip Cookie Bars
Chewy Ritz Cracker Oatmeal Cookies
Valentine Chocolate Chip Cookies
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This is simply the Best Chicken Marinade to make any chicken flavorful and juicy. Great for baked, BBQ, stovetop, or slow cooker recipes.
Who loves a juicy piece of chicken? I’m raising both hands here! When we lived in the desert, we grilled out almost every single night. While we all love my oven-baked fried chicken – it can be nice to not turn on the oven sometimes.
So that means we ate a fair share of marinated grilled chicken. It was absolutely delicious. Check out this recipe for the absolute best way to marinate chicken. You can also use this marinade to make my Oven-Baked Chicken recipe or my Grilled Boneless Chicken Thighs.
Marinating chicken is probably one of the easiest things you can do to make your chicken the best it can be. The best part is that you can use so many different flavors and spices – you could have an entirely different flavor of chicken each night of the week.
It really is as easy as whisk, toss and wait. I know, the waiting part is hard. But it makes the chicken so incredibly scrumptious. I can’t get enough.
Marinating chicken is a quick and easy way to infuse all the flavors that make it juicy and flavorful. It helps to lock in the juices and make that chicken the best thing you have ever eaten before.
The general rule is about 1/2 of a cup of marinade for every 1-1.5 pounds of chicken. You can increase this recipe as needed depending on how much you are serving. Remember though – you can’t reuse marinade for sanitary reasons. So be sure to make only what you will need and discard it once you have removed the chicken.
The short answer – all of it. We love to marinate chicken breasts, thighs, wings and legs. But you can even marinate a whole chicken if you are feeling ambitious. It’s so tasty.
Yes, you can freeze marinated chicken. Just place the prepared zip-top bag full of the chicken and the marinade in the freezer for up to 3 months. It will marinate while frozen – but at a much slower rate, so it won’t be overkill once you finally make it.
The chicken marinade is a combination of herbs, spices, oil, and other flavors used to season and flavor chicken. It is basically a sauce used to infuse the flavors into the chicken. Unlike a rub that just adds the flavors to the outside, a marinade gets the flavors throughout along with helping to keep the chicken moist and juicy.
While many believe that the longer the chicken sits in the marinade, the better it will be. By doing that it can actually end up making the chicken tougher once cooked.
For the best result, I recommend no longer than 12-24 hours. This recipe calls for at least 30 minutes, which is just enough to prep your other dinner ingredients and get the grill hot.
The key to cooking chicken is to not try to cook it too fast, over too high of heat – which can dry it out. Also – with all of these methods – make sure the internal temp of the chicken reaches 165 degrees before serving.
BAKE – at 400 degrees for 22-25 minutes
GRILL – 5-6 minutes per side depending on the thickness of the pieces
STOVETOP – heat in a skillet over med/high heat, cooking for approx. 10 minutes on each side.
SLOW COOKER – cook on low for 6-8 hours with the marinade and juices – unless adding to another liquid in the recipe.
Depending on the size of what you are marinating, you can use a casserole dish, a gallon zip-top bag, or even just a large bowl covered with foil or plastic wrap. My personal favorite is the zip-top bag because I can toss the mess when I’m done with it. Just be sure to also set the bag on a tray or in a bowl just in case the bag leaks a little.
Unless you are cooking this chicken in a pressure cooker/Instant Pot – I don’t recommend cooking this from frozen. Please let the bag thaw first in the refrigerator for 1-2 days before cooking.
I see a lot of people doing this because they believe that it will help the marinade soak into the pieces of chicken. But just as I discourage people from using a fork to flip meat and chicken on the grill (because it breaks the seer and allows the juices to leak out – causing a dry result) I am also going to discourage you against poking holes before marinating. Doing so will dry the pieces out faster when they are cooking. All the juices you just infused by marinating will then leak out of all those holes while it cooks.
The possibilities are almost endless when it comes to pairing recipes with marinated chicken. Check out some of our favorite pairings here.
This marinade recipe is SUPER EASY and makes the chicken so delicious – and if you’re like me, then you probably already have some of these items on hand. I have made a list below of the things I absolutely can’t live without when it comes to making this marinade recipe.
If you love this easy chicken marinade recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
Grilled Boneless Chicken Thighs
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This Classic Cucumber Sandwich Recipe is perfect for luncheons, tea time, showers, picnics, and parties. This traditional version, made with soft bread, cream cheese, English cucumbers, and dill, is a must-make!
Growing up I remember cucumber sandwiches being served at almost every party and gathering we went to. It became expected and they became synonymous with special events.
We served them at my bridal shower, my wedding and my baby shower. The best part is that this traditional finger food is not only delicious but easy to make as well.
What I love about these sandwiches is how versatile they are. You can make them traditionally, following the recipe exactly – or you can change it up with different bread, seasonings or even swap out the cucumbers for something else.
These are so light and refreshing. They are perfect when the garden gives us an abundance of cucumbers – because I can get through a whole 1-2 cucumbers for a meal. Not only is it a money saver by going light and making these for a meal, but it saves me time too.
Check out the details and recipe below – I know you’ll love them.
A cucumber sandwich is a simple finger food consisting of moist, soft bread filled with thinly sliced cucumbers and a dill and cream cheese mixture. Typically served at parties but also great for a quick and easy snack, to be enjoyed anytime.
The cucumber sandwich dates all the way back to the 1800’s when the tradition of having afternoon tea began. They were the perfect pairing to a cup of tea and helped to keep people satisfied until dinner was served, which was traditionally later in the evening.
The sandwiches were considered “high-class” because vegetables like cucumbers were scarce, so only the wealthy could afford them. Not only that, but only the wealthy could really afford to enjoy foods that offered so little nutritional value, such as the cucumber. During those times, most people needed to make sure they had something hearty to get them through to the next meal, which oftentimes was uncertain.
Because of the moisture in the cucumbers, it can be common for the sandwiches to become soggy after some time. Here are some tips for preventing that from happening.
Yes – sort of. I recommend prepping all of the components – slicing the cucumber, preparing the bread and mixing the spread ahead of time. Then keep them all refrigerated separately until ready to assemble. Make sure to let the spread come to room temperature before assembling so that it is easily spreadable.
This tea sandwich 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 tea sandwiches 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 party recipe.
If you love this Easy Cucumber Sandwich recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
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Stuffed pepper casserole is a delicious and easy recipe that is perfect for a weeknight meal. It’s a tasty blend of cooked rice, bell peppers, onions, Italian sausage, tomatoes, Worcestershire sauce, and cheese that channels all of the classic flavors of regular stuffed peppers.
This unstuffed pepper casserole is baked in the oven until the cheese is melted and bubbly. It’s served hot, garnished with fresh parsley or more shredded cheese, and can be enjoyed with a side salad, bread, or just all on its own.
View postCookie Ice Cream Sandwiches start with deliciously chewy, buttery homemade chocolate chip cookies, then they’re sandwiched together with ice cream & coated with sprinkles! So good!
Who loves ice cream? I have only come across a handful of people in my time that weren’t right there with me when I say how much I love it. I know – it’s mind-boggling.
Ice cream sandwiches- even better, because it’s portable ice cream. LOVE it! So how could we make them even better? Ummmmm – make them with chocolate chip cookies of course! Delish!
Don’t miss our Air Fryer S’mores Recipe!
View postThis is the most delicious Chocolate Macaron Recipe with a creamy salted caramel filling. Perfect for gift-giving, holidays, and more.
There’s something just so special about macarons. I’m not sure if it is the intimidation factor people seem to have because they are made so differently than pretty much any other type of cookie out there. But they are definitely special.
My friend, the macaron queen, came over one day and made these Chocolate Macarons with Salted Caramel Filling with me. I can tell you – they were absolutely INCREDIBLE! You don’t have to be intimidated – we have all the steps broken down here for you so you can make these awesome cookies yourself.
I’m all for pairing chocolate and salted caramel. Those flavors are a match made in heaven. I’m already a huge fan of each one separately – so it is no surprise that they would be great together too.
These light, delicate cookies sandwiched together with that super creamy filling is unbelievably scrumptious. Perfect for holidays like Easter or Mother’s Day. I know I’d sure love to receive a box of these – no matter the occasion.
Because the whipped egg whites are so delicate during this mixing process, I recommend making batches back to back, instead of trying to double the ingredients in the mixing bowl.
Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.
You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.
Often times the shells will crack when they have not been given adequate time to dry out before the baking process. Please make sure to leave them on the counter to rest and dry for at least 20-30 minutes prior to baking.
Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.
Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.
Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.
But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.
The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.
I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull-out display so I can still see the screen even when I have a large plate or bowl on there.
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
This chocolate macaron recipe is SUPER delicious – and if you’re like me, then you might already have some of these items on hand. But maybe you have never made homemade macarons before, & you’re a bit nervous, I completely understand – but I can tell you that 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 Chocolate Macaron 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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Pretty translucent spheres filled with floral tea make this Tea Bombs Recipe a lovely gift for the tea lover in your life. Just add hot water.
If you are a tea lover, then you’ll love these pretty little translucent floral tea bombs. With all the craze of the hot chocolate bombs on TikTok last fall, it was only a matter of time before that idea got a sophisticated update and moved on to tea.
These tea bombs are similar in concept to the hot chocolate bombs. They are just a little candy sphere filled with ingredients for tea. The globe melts with the hot water and releases the tea and edible flowers for a delightful cup of soothing relaxation.
In my opinion, these are the prettiest way to enjoy tea, gift tea and display tea. I know I would be thrilled to receive a pack of these floral tea globes.
When I saw the idea, I knew I just had to make some. With as popular as the hot chocolate bombs are – these really were a “must-make”.
While they are not quite as easy as the hot chocolate version, they are definitely worth trying if you are looking to up your tea experience.
Tea bombs are a spin-off from the hot chocolate bombs craze. They are a sphere made out of Isomalt or granulated sugar and then filled with ingredients for tea. The globe melts with the hot water and releases the tea and edible flowers.
Honestly, this is a personal choice. Because I never know what everyone will be in the mood for and no one here has a specific flavor they exclusively drink – I keep a variety pack of tea flavors to use. I make sure to leave the tag sticking out of the bomb so anyone can choose their flavor easily.
I understand that Isomalt isn’t as easy to find as granulated sugar. So, Yes – you can make these tea bombs without Isomalt. The purpose of making them with Isomalt is to keep them translucent. The bonus with using it in place of sugar is that it is made with beat sugar, meaning that it should not affect blood sugar.
But if you would like to make these using granulated sugar – use these ingredients in place of the Isomalt. Please understand that they will not be translucent – but you can add a few drops of gel food coloring to make them just as pretty.
Use a candy thermometer and cook until the HARD CRACK stage, which is 300 degrees. Be sure to measure the temp from the center of the pot and don’t let the thermometer touch the bottom when measuring. Getting the thermometer too close to the sides or bottom of the pot will give an inaccurate reading. Also – attaching the thermometer to the side of the pot with the included clip will result in a hot spot forming in that area and can cause burning.
When making tea bombs it is very important to make sure you are using edible flowers. They should be dried and prepared for human consumption. My personal favorites are Jasmine, Rosebuds, Lavender, Marigold, Chamomile, Pink Rose Petals.
I personally love this 2″ silicone mold – but it comes in a set with smaller versions as well. So if you wanted to make a larger quantity but slightly smaller tea bombs – you could use the other sizes to make a variety. Because of the typical size of tea bags – I recommend making these with the large 2″ mold – which makes 3 complete bombs.
However- if you are using loose leaf tea then you could portion out what would fit into a smaller globe. That is entirely up to you – the process is the same.
Floral Tea Globes can be stored at in a cool, dry place. Refrigeration is not necessary. Place them in a paper sack and fold over the top. Any excessive humidity can make them sticky.
When making this recipe with Isomalt, you won’t need a candy thermometer. However- if you decide to make this using the granulated sugar method – then you will need to use a candy thermometer. I like this one.
You can use food coloring with either method shown here. I don’t recommend using a standard liquid food coloring because it can change the consistency of the melted Isomalt or sugar. Please use gel food coloring.
This is the not so fun part about making candy – the stuck on mess that is left behind when you have moved on from this stage of the recipe. But I’m here to tell you – it doesn’t have to be so difficult. Here are some of the methods I use to remove stuck on candy from the pot.
Actually – yes, you can make these using a microwave instead of doing it on the stovetop. Please follow the follwing instructions for the microwave method.
This tea bombs recipe is a really pretty gift to give to the tea lover in your life – or make them and enjoy for yourself. If you’re like me, then you might already have a few of these items on hand. But maybe you have never made homemade tea bombs 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 tea bomb recipe.
If you love this Tea Bombs recipe, you’re going to love these other special gift ideas too. Please click each link below to find the easy, printable recipe!
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This Dirt Cake Recipe is made with crushed Oreo cookies layered with a luscious pudding mixture. It’s the easiest no-bake dessert around!
Who loves a good no-bake dessert? I’m all for saving energy, keeping the house cool, and whipping up something super easy. This recipe for dirt cake comes straight out of grandma’s recipe box. God love her – she was the queen of easy recipes like this.
While dirt cake has been around for a long time, there are many different ways to make it. This version is what I call my “base” which all my other variations derive from. It’s quick, practically effortless and everyone will be so thrilled you made it.
You really can’t go wrong with this one. That compacted Oreo crust topped with that super creamy pudding layer. YUM! Then that top layer of Oreo crumbs just makes my heart go pitter-patter.
I love brining this to backyard BBQ’s, potlucks, pool parties and low key celebrations for holidays like Mother’s day and Father’s day too.
I know you’ll love it. Check out all the details below.
Dirt cake is a simple dessert, ideal for summer, consisting of layers of luscious pudding and cream cheese mixture along with an Oreo crust and crumbled Oreo topping. Perfect for Oreo lovers, this no-bake dessert is super creamy. If serving to the kiddos – make sure to add the optional gummy worms to make it a true “dirt cake”.
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.
Chilling is critical. Without chilling for a minimum of 2 hours, (but I prefer overnight) the pudding layer will just be a sloppy mess. The consistency will be just slightly thicker than pudding by itself, which doesn’t lend to serving as slices. Please plan for the chill time – it makes all the difference.
We love making dirt cake for so many occasions. Here are some of the other main dish and side dish recipes we pair with it.
This dirt cake recipe should be served as shown here- cut in a slice. If your dirt cake consistency didn’t turn out as expected – here are some things to check and try.
This dirt cake recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made a no-bake cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.
If you love this Easy Dirt Cake 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 Dirt Cake 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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Elote Street Corn Dip is an easy appetizer recipe inspired by delicious Mexican street corn. Great with chips or as a topping to so much more!
My friends – there is one thing I really can’t get enough of. Corn. I know it’s strange – but it is definitely my “go-to” vegetable, side and savory snack.
So when it comes to whipping up some sort of food to gather around, things like this Elote Street Corn Dip top my list. It’s simple to make and oh so delicious!
You see, growing up my aunt made the most delicious recipes passed down to her from her Abuela. Spending the summers with my Hispanic side of the family – I was so very blessed to eat well.
Not to mention that I did grow up in So Cal – where you’ll find some of the best food on the planet. Things like this elote dip made a frequent appearance and I’m pretty sure that is where I grew my deep love for corn dip.
Check out how easy it is to make – I know you’ll love it as much as we do.
Elote or corn on the cob is a popular street food in Mexico. It is frequently served at home and prepared the same way you’d find it on the street. While it is customary to grasp the husk once it has been pulled down as a way to hold it – you can always hold it whatever way is comfortable for you.
Elote condiments include salt, chili powder, butter, cotija, lemon or lime juice and mayonaise.
Yes, I have seen that done. It will change the overall flavor of the Elote Street Corn Dip – giving it more tang, but still delicious.
Cotija is a dry Mexican cheese with a similar texture to fresh parmesan off the block. It is great on salad, in tacos or burritos on barbacoa and so much more – like this dip. You can sub in Feta cheese in this recipe if you can’t find it. It won’t be quite the same – but still tasty.
I have been able to find cotija in most grocery stores. It is usually found in a round or in a bag that has already been crumbled. I prefer it that way since I mostly use it to sprinkle on top of whatever I’m making. Check near the other shredded cheeses or specialty cheeses.
I have this recipe as serving 6. But honestly, it’s a dip – so it will depend greatly on how much each person eats of it. In all honesty – I could eat the whole batch by myself because I love it so much. So consider how many people you could feed using 2 cans of corn and go from there.
You bet! That is one of the things I love about this recipe. Versatility! If you have fresh corn in season – I always recommend using that whenever possible. You can use frozen corn -cooked to package directions before starting the recipe.
I use canned corn for this version here because when I’m craving this dip – I want to keep it quick. But this is a great way to use up leftover corn from your BBQ the day before too. What you want is about 3-1/2 cups if using frozen or fresh.
This dip, in my opinion, goes with EVERYTHING. I love to make it as the side dish to so many recipes. It doesn’t have to only pair with other Mexican food recipes either. I love this with all our favorite backyard BBQ recipes too. Here is a small list of the things we pair it with the most often.
If you are making this recipe using fresh corn on the cob, you’ll want to prep the corn first. To do so, roast the corn in the husks in the oven at 500 degrees for about 15 minutes. Be sure to turn 1-2 times. You can also cook on the grill over medium. Let cool until they are able to be handled easily. Then cut off the cob and proceed with the recipe.
This street corn dip recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade corn dip before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this snack recipe.
If you love this Easy Corn Dip recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Elote Dip 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 chicken fajita casserole recipe takes the classic restaurant meal and turns it into a simple one-dish meal that the whole family will love. You won’t need to call anyone to the dinner table once they smell this meal cooking.
The casserole is filled with cooked chicken, veggies, and rice all topped with ooey gooey cheese. It’s a complete meal on its own, but you can add sides, too.
View postGet ready to spice up your favorite dishes with these Easy Pickled Jalapenos! This quick and simple recipe adds a tangy, zesty kick to any meal, making it a must-have condiment in your fridge.
Not only do these pickled jalapenos elevate the taste of your dishes, but they’re also easy to make at home. They take just a few basic ingredients and minimal prep time.
So, let’s jump into the world of spicy peppers and make our very own pickled jalapenos.
View postTender beef, hearty vegetables, and savory herbs come together in a Dutch oven to create this Dutch Oven Pot Roast that warms the soul.
Let’s dive into the world of homey comfort food with a recipe that’s sure to warm the heart and fill the stomach – Dutch Oven Pot Roast.
This dish is a hug in a bowl, featuring tender beef that falls apart at the mere nudge of a fork, surrounded by hearty vegetables, all simmered to perfection in a rich, flavorful broth.
View postHearty and saucy slow cooker birria tacos are the perfect game day and party food for all lovers of Mexican food. Loaded with beef, chili peppers, hot spices, and thick sauce these tacos are a must try!
A selection of hot peppers, slow-cooked and perfectly seasoned beef chuck roast, and rich sauce paired with grilled tortillas dipped in some extra sauce – do tacos get better than this? I am not sure.
View postSmothered Chicken has the perfect blend of herbs, and spices, and is simmered in a rich, flavorful gravy. Easy to make and always a favorite!
There’s something about a dish of Smothered Chicken that just feels like a warm hug. You’ll love these tender, juicy chicken breasts coated in a golden breadcrumb mixture, then gently laid in a skillet to sizzle to perfection.
But wait, there’s more—imagine these succulent pan-fried chicken pieces getting smothered in a rich, creamy gravy, infused with herbs and spices, and topped off with crispy bacon pieces. It’s a combo of flavors and textures that turns a simple chicken dinner into a special occasion.
View postSoft & chewy chocolate chip cookies sandwiched together with chocolate spread, crushed graham cracker & marshmallow cream make this incredible S’mores Cookie Recipe.
Are you a s’mores lover? In this house – people can’t get enough. So when I decided to use super buttery, homemade chocolate chip cookies in place of graham crackers to make s’mores – the house went WILD!
Who could blame them. I mean – the cookies alone have everyone raving. But then to make them into a sandwich with silky chocolate, a sprinkle of graham cracker and gooey marshmallow – hello! Eyes are rolling to the back of the head on these!
You know the saying – less is more. But not in this case. MORE IS MORE my friends!
When it comes to dessert – I’m all about the excess. Go big or Go home – you know – all of the sayings that mean you need to forget the diet, don’t even think about counting calories and just go all in.
That’s where these cookie sandwiches come in. They are just about the most sinful thing on the planet and when you are eating one – all your cares can go to the wayside for just those few minutes. Leave the guilt for later and just savor every single bite – because these are INCREDIBLE!
You can store the s’mores cookie sandwiches in the fridge for up to one week. Because of the marshmallow cream, they can make quite the mess when stored at room temperature
These taste great as soon as they’re made. Since I recommend storing them in the fridge so the marshmallow doesn’t melt everywhere, it’s perfectly okay to eat them cold too!
No worries! If you can’t find chocolate spread at your local grocery store, just melt about ¾ cup of chocolate chips. Put the chocolate chips in a microwave-safe bowl and heat at 10-15 second intervals, pausing to stir the chocolate, until it’s completely melted. Voilà! Chocolate spread!
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment. I recommend using a hand mixer if you don’t have a stand mixer.
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.
Because s’mores are a favorite in this house – we like to do a s’mores-themed day at least once a season and then add in some of our other favorites to complement the spread of goodies. Here are some of the recipes I feel are a MUST for you to make.
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.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
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.
You can, and we do it often. It might take a bit longer to bake and assemble all of the additional cookies, but doubling works fine.
You can bake the cookies ahead of time and freeze those. I don’t recommend freezing the cookies once they are assembled as the marshmallow cream doesn’t thaw too well.
You bet! If you have another favorite cookie – I definitely recommend mixing it up and using those to makes these s’mores cookie sandwiches. I would say that you should stick to a heartier cookie as the super-soft ones might not hold up to all the smooshing when biting into this S’mores Cookie Recipe. I personally recommend the following recipes to try…
This s’mores cookie 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 s’mores treats before – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert.
If you love this Easy S’mores Cookie 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 S’mores Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Veggie Dip Recipe is simple to make with just 4 ingredients & 5 min of prep. Great appetizer or snack for game day, holidays & parties!
When it comes to foods, I could definitely live off of appetizers and snacks. I much prefer them over a large, multi-course meal.
So things like this veggie dip recipe make an appearance quite frequently around here. It’s great with so many things and is so simple to make. Did I mention that it’s crazy delicious too?
I love this because not only does it make it easy for me to grab a little or a lot- depending on how much time I have – but it also gives me incentive to eat those veggies.
I understand that it can negate the healthy benefits of veggies when you dip them in a delicious mix of mayo, sour cream, and spices. Really, I get it. But I do think that it is STILL healthier for me than sitting down with a bag of chips coated in artificial cheese. So I’m good with that.
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.
There are so many variations to veggie dip. Some are made with all mayo or all sour cream. Some have Greek yogurt and some even have cream cheese. This one is a blend of mayo and sour cream.
Unfortunately, no. Because of the dairy this dip does not freeze well. The texture becomes gritty as the fats in the dairy tend to separate when freezing and thawing. Please keep refrigerated and use within 7 days. Please do not let this dip sit out at room temperature for longer than 2 hours.
This can be made with either low-fat or non-fat ingredients. Just know that the texture will be a little different and it may not keep for as long as when using full-fat ingredients.
You bet! If you have a garden full of fresh herbs – by all means, you can use those instead of the dried versions. I have included the homemade recipes for the mix packets here in the event you want to make your own with fresh ingredients.
This vegetable dip 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 dip before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this snack recipe.
If you love this Easy Vegetable Dip recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Veggie Dip 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 Air Fryer Cod recipe is a quick fish dinner with just 5 min of prep. Made with garlic, paprika & lemon keeping it light and healthy.
Do you love easy dinners that come together quick? Those are my favorite kind. No one wants to spend their whole day cooking and then cleaning up afterward.
That’s why I love this recipe for cod, made in the air fryer. Not only does it satisfy my fish-loving family – but it is almost effortless to make. You can’t beat that!
View postCookie Monster Cookie Dough is an easy egg-free dessert that’s ready in just 5 minutes. A fun treat for the kids and lovers of Sesame Street!
Who loves cookie dough? I simply can’t get enough. Like a lot of people, I grew up sneaking a spoonful of uncooked dough while making cookies.
I knew then that I shouldn’t be doing it. So a few years ago when I made my first edible cookie dough without eggs I was elated that I could finally enjoy my favorite guilty pleasure, without the guilt.
We probably make egg-free cookie dough several times a month. Most of the time it is the same recipe that we know we already love.
But then there are times when we get inspired to create something new. Maybe it’s for a holiday coming up, but a lot of the time it is just something cute we come across while shopping – which is how this Cookie Monster Cookie Dough came about.
I just couldn’t resist the tiny little chocolate chip and Oreo cookies. When I saw them I knew that I just had to make a Cookie Monster-inspired dessert.
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.
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. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
This recipe makes enough to split between my 3 kids and me. So if you only want enough for yourself, make 1/4 of the recipe.
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.
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.
Yes, absolutely, that will work just fine. If you need to use almond, coconut, or oat milk, that will all work great too.
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.
Nope. This dough doesn’t contain any of the ingredients you would need to get this dough to bake into cookies.
Things like levening 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.
If you were to bake this dough it would result in a puddle of goo on your baking pan.
**IF YOU WANT TO MAKE COOKIE MONSTER COOKIES – TRY MY RECIPE HERE!
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.
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.
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.
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.
I have not personally made it with a substitute. I think it will work just fine – but the texture may be a bit off from the original. If you do try this, I would recommend using a 1:1 flour like this one. Please come back & tell me how it turned out.
This edible cookie dough recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made egg-free 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 no-bake treat recipe.
If you love this easy edible blue 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 Cookie Monster 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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Air Fryer Chicken Fajitas are an easy dinner recipe, ready to enjoy in less than 30 min. Perfect for busy weeknights or even Cinco de Mayo!
In our family, we LOVE Mexican food. With a good portion of those in my family being of Mexican heritage, (and the fact that I grew up in So Cal where they have THE BEST Mexican food ever) I have a deep love affair with the food.
Not only is it positively amazing with all the flavors, textures, and colors – but the majority of it is pretty easy to make. But I took something as simple as fajitas and made it even easier by creating an air fryer version that is awesome!
View postPesto Pasta Salad is a quick & easy side dish, made with just a handful of ingredients that is great for backyard BBQs, potlucks, & parties.
I sure love easy side dishes. With as much as there is to do when it comes to getting a meal on the table, I’m all about keeping it simple.
So recipes like this super fast pasta salad always top my list when it comes to meals. I love that it is not only easy, but the dishes are kept to a minimum too. You just can’t beat that.
Growing up my mom didn’t do a lot of sides. But whenever we would visit other family members, my aunt and grandparents – we always had a wide variety of sides to choose from.
I loved all the new flavors and found some favorites throughout the years. When many of them passed I was fortunate enough to inherit their cookbooks and recipe boxes. So I can make those favorites still today – like this pasta salad recipe.
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.
Oh of course! If you only need a small portion – this recipe reduces easily. But do keep in mind that this recipe keeps well for a while if properly refrigerated, so you could just have it for leftovers for a few days.
Short pasta is pretty simple – it’s anything that isn’t longer than about 2″. This would include elbows, farfalle, fusilli, rotini, penne or rigatoni. The longer pastas would include spaghettis, angel hair and fettuccini.
You can, and we do it often. Doubling actually works quite well – so if you are taking this to a party or potluck, I recommend doubling or even tripling this recipe.
Pesto is a mixture of crushed basil, pine nuts, parmesan cheese, garlic, and olive oil. It is made by blending those ingredients in a food processor until it becomes a sauce. Pesto is typically found in bruschetta, pizza, pasta, and more.
We used spirals for this version here, but you can use any short pasta for this recipe. It doesn’t matter – just be sure to watch the cooking time as some of them vary a bit.
Yes, of course! It won’t be pesto anymore, but if you wanted to make this with a creamy ranch sauce, alfredo or even toss it with a simple Italian dressing – those are all delicious options.
This side dish is so versatile we pair it with almost anything. But here is a small list of our favorite main dish recipes we serve alongside this delicious recipe.
This pasta 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 homemade pasta salad before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this side dish recipe.
If you love this Easy Pesto Pasta Salad recipe, you’re going to love these other side dish recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pest Pasta Salad as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Tart pieces of rhubarb mixed into the tender crumb of this streusel-topped cake, make this the best Rhubarb Muffins Recipe EVER!
Growing up I remember my grandmother tending to the rhubarb in her garden. It seemed like she had just loads of it each spring.
So it is no surprise that she baked a lot of different recipes with her bounty. These rhubarb streusel muffins were a favorite from her recipe box. I know you’ll love them.
Perfectly moist muffins with the most scrumptious streusel topping are the perfect compliment to the tart pieces of rhubarb scattered throughout.
These really are just the right breakfast to serve in the spring. Great for mother’s day or to take along on a Sunday outing to enjoy the warmer weather.
Rhubarb is a tart vegetable with a stalk and leaves, much like celery. While it is considered a vegetable, it is more often used as a fruit because it is used in bake goods such as pies, cakes, cookies and these muffins.
These muffins will keep well for up to 2 days in an airtight container at room temperature. If you’d like to keep them longer, they can be refrigerated for up to 7 days.
Yes, I do it often. Place any leftover muffins in an airtight container or ziptop bag and freeze for up to 3 months. Let thaw in the fridge overnight before serving again.
Rhubarb is quite tart, similar to a green apple. It has a fibrous texture like celery and tends to be incredibly juicy.
This time of year there are so many opportunities to enjoy a delicious breakfast together as a family. Here are some of our favorites we make again and again.
You can double this recipe. Just bake the muffin tins side-by-side. The batter can be made all in one larger bowl.
Yes, you can use frozen rhubarb in this recipe. Just be sure to thaw it completely first and drain well.
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.
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.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
This muffin 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 muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Rhubarb Muffins recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Rhubarb Muffins 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!
Easy Fruit Salad is a healthy and delicious breakfast or great when served as a side dish at a potluck, backyard BBQ, or pool party. So good!
Are you excited about the warmer weather? Living up here in North Idaho, we really cherish the warmer weather and really look forward to when fresh fruit becomes more available in the stores.
I get particularly excited because the garden is bursting with produce too and I’m always looking for great ways to use it all. This easy fruit salad is the perfect recipe for that!
This fruit salad would be great when used in our Yogurt Parfait Cups too!
What I really love about this recipe is not only is it easily adaptable, making it great for mixing up new and different flavor combos. But this is so delicious when I just want something light for breakfast.
I don’t have to reserve this for just a side dish. It is really great at any time of day. You can’t go wrong with that.
Theoretically, yes. But because frozen fruit tends to get soggy as it thaws, I don’t recommend it. You can do it, but it just won’t give you the best possible result.
You can, and we do it often. It might take a bit longer to get everything chopped and diced, but if you are serving a crowd, I definitely recommend making a double batch.
Store in an airtight container and keep it refrigerated between serving. Please use within 5 days.
You bet! If you want to swap out the lime juice with either lemon juice, orange juice or even pineapple juice – those will all work great too.
Yes – you can make this with a creamy dressing. Just mix the following together and then mix into the fruit.
I love to change it up depending on what I have in the garden or what I’m craving at the time. Here are some of my favorite swaps for this recipe to give it different textures, flavors or even turn it into a dessert.
My personal preference is honey, raw honey to be specific. But you can swap it out with pure maple syrup or even agave or monk fruit syrup if you like.
For the most part, yes you can prep and cut the night before. The only ingredient (that isn’t in this recipe, but you might want to add) that you would want to add at the time of serving would be bananas. Since those tend to go brown quite quickly, I wouldn’t add those ahead of time. Everything I have listed here will be just fine if you prep before hand.
This fruit salad is so versatile and goes with so many things. But here are some of our favorite main dish recipes that we pair this fruit salad with.
Typically when serving a salad like this, the rule is to prepare at least 1 cup per person you are expecting to serve. I like to er on the side of having too much rather than running out.
Because we also have many who come with big appetites or like to have seconds, I tend to plan for at least 50% more than that when putting a recipe like this together.
This fruit salad recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you most likely have some of these items on hand OR maybe you have never made a fruit salad before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this side dish recipe.
If you love this Easy Fruit Salad recipe, you’re going to love these other simple recipes too. Please click each link below to find the easy, printable recipe!
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This s’mores bar recipe bakes graham cracker, chocolate, and marshmallow together to create your favorite summer treat, no campfire required.
Who loves s’mores? They are a huge hit in our house. The kids, and the adults go crazy for the delectable flavor combo of chocolate, marshmallows and graham crackers.
But we can’t always get the fire pit going and we don’t want to wait until we can get out camping to enjoy this favorite treat. So I created this delicious s’mores bar recipe that we can enjoy any time of year.
I love that these are so simple to make. Bar recipes usually are. No worries about individual portions or worrying about spread and rise like you do with cookies.
These are literally everything you love about s’mores all in a neat little bar that is easily transportable. So you can enjoy them just about anywhere.
Place any extra bars in an airtight container and keep them at room temperature for up to 4 days. If you live in a hotter climate, you might want to refrigerate them until ready to serve again. Just microwave for a few seconds to warm them up again.
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 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.
We REALLY love easy treats in this house. So it’s no surprise that I have a ton of recipes that fall into that category. Here is a short list of some of our family favorites that we make again and again.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended cream cheese or butter. You want everything evenly disbursed for the perfect baked good texture.
There are a number of ways to get the best cuts when it comes to portioning out the bars – check out my tips below.
Vanilla extract is a common flavoring found in a good portion of cookie and baked good recipes and really, many other types of recipes too. It adds a certain depth to the flavor of the cookie that extends beyond a more “bready” taste.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
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.
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 s’mores bar 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 baked s’mores 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 S’mores Bar 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 S’mores Bars 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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Banana Split Cake is an easy no-bake dessert that’s perfect for any occasion. Quick to make, great for birthdays, BBQs, game day & more!
Who loves no-bake desserts? After living in the NV desert for as long as we did, I really created a deep love affair with anything I could make without turning on that oven.
Recipes like this Banana Split Cake came right out of grandma’s old recipe box and we made them OFTEN. But just because we don’t live in the sweltering heat anymore doesn’t mean we don’t still enjoy this scrumptious and easy treat as often as we can.
You can’t go wrong with this one. It has all the things you love about a banana split, all in a beautifully layered cool snack.
I mean, when you want a cool down, there will always be ice cream. But this is so much more fun and a nice way to break up the traditional treats you get during the summer months.
This is always a huge hit at backyard pool parties, summer BBQ’s, birthdays and even just as a nice little treat to enjoy after a long day working in the yard.
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.
It is incredibly important to follow the instructions when it comes to the chilling steps of this recipe. Please don’t try to add all the layers at once without chilling in between each one.
I understand that it can be time-consuming to wait, but believe me, it will be a giant mess when spreading the layers if you try to do them without chilling. Plus you want to be able to cut a nice neat slice when serving- which happens when this is properly chilled.
You bet! If you like making your own whipped cream, you can use that in this recipe. I recommend stabilizing it before adding to keep it from deflating over time. Please don’t use the stuff that sprays out of a can. That won’t give you the end result we are looking for here.
We REALLY love easy treats in this house. So it’s no surprise that I have a ton of recipes that fall into that category. Here is a short list of some of our family favorites that we make again and again.
Of course, you can use another type of fruit. Keep in mind that a lot of other types of berries can add additional moisture to the layers, which can change the end result. So make sure they are really fresh and preferably firm before adding.
This no-bake cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a no-bake cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe.
If you love this Easy Banana Split Cake 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 Banana Split Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Air Fryer Churro Cannoli is everything you love about traditional cannoli, but easier when air fried! These are coated in cinnamon and sugar, making them similar to a cartocci, but they keep their small cannoli size. Positively delicious!
Do you love cannoli? Who could resist that tender shell piped full of sweet cream filling? It’s so delicious.
So one day my friend came over and we decided to change up my traditional cannoli recipe that we made in the air fryer. We made this version churro-style for Cinco de Mayo and I have to say – they were AH-MAZ-ING! (Don’t miss my traditional Churro Recipe too!)
We didn’t just add the usual cinnamon and sugar to the outside shell. While that in and of itself is scrumptious – we wanted to add a little something to the filling too.
In that filling you’ll also find cinnamon – because we have some serious cinnamon lovers in this house.
I blame the fact that I enjoyed a cinnamon roll from Sweetie Pies every single day when I was expecting my son. I’m pretty sure that fueled his cinnamon obsession today.
But that aside – the addition of cinnamon and blending traditional Italian and Mexican flavors was a great idea. I don’t know if I’ll ever be able to go back to a traditional cannoli again.
Yes – if you don’t want to use marsala (cooking wine) you can replace it with red wine vinegar that has a trace amount of alcohol or try using apple cider vinegar which doesn’t contain any alcohol for this recipe.
Once the cannoli shells are filled they will become soggy when left for any length of time. I don’t recommend storing filled cannoli.
You can place the unfilled shells on a paper towel in an airtight container and keep them at room temperature for several days. Just add the filling before serving.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
So the problem with that idea is that the filling penetrates the pastry and makes it soggy. If you want to freeze them, I recommend freezing the filling and the shells separately in airtight containers for up to 3 months. Then thaw them overnight and fill them before serving.
Be sure to add the cinnamon and sugar coating after they are thawed during the assembly process. The coating won’t freeze well.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
This air fryer churro-style cannoli 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 are new to air frying & you might be a bit nervous – but you’re going to love this tasty little treat. I have made a list below of the things I absolutely can’t live without when it comes to making this recipe.
If you love this Easy Air Fryer Churro Cannoli 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 Churro-Style Cannoli 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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Sheet Pan Shrimp Fajitas are almost effortless to make! Ready in about 20 min, making them great for Cinco de Mayo or busy weeknight dinners!
Who loves easy recipes? When it comes to dinner – I’m all about quick and easy. Bonus if the dishes are kept to a minimum too.
But I don’t want to sacrifice flavor or eat a bunch of pre-processed foods to do it. This is why I love how simple and easy this recipe is for sheet pan shrimp fajitas. Check it out!
Be sure to try our Sheet Pan Chicken Fajitas too!
View postCarrot Cake w/ Pineapple creates a divine flavor combination, finished with a creamy, decadent frosting. So tasty, and great for any occasion.
Dive into a slice of heaven with this Carrot Cake w/ Pineapple recipe, where every bite is a perfect mix of moist, flavorful delight. This cake is a magical blend of freshly grated carrots and juicy pineapple chunks, all wrapped up in a dreamy cream cheese frosting.
Whether you’re celebrating a special occasion or just craving something sweet, this cake is guaranteed to impress and satisfy you. With its easy steps and mouthwatering results, you’ll find yourself making this cake again and again, each time falling more in love with its deliciousness.
View postLavender Macarons Recipe is a sweet purple sandwich cookie made with dried lavender. So delicate, plus everything you love about macarons.
Do you love lavender? I sure do – the smell is so delightful and soothing. Did you know that it can also be edible?
Yep! When subtly added to dessert recipes like these lavender macarons, it is such a refreshing flavor. Plus, look how pretty they are!
I love these because they just bring a touch of elegance to any event or occasion. Plus they make great gifts.
I know that whenever I am gifted a box of macarons, that means someone had to visit somewhere special to get them for me, which makes me so appreciative.
But I can also make my own for special occasions, which is fabulous now that we are living further from specialty bakeries. I just swoon over this gorgeous color. These would be fabulous at a wedding or baby shower!
While similar in spelling these two types of cookies are quite different.
A macaroon is a coconut-based cookie typically made with just a handful of ingredients and can be made in a short period of time.
Macarons are made using almond flour and meringue. They are made into a sandwich-style cookie and have a filling made with frosting.
These macarons have a cream cheese filling, so that means you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.
Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.
Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.
But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.
The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.
Often times the shells will crack when they have not been given adequate time to dry out before the baking process. Please make sure to leave them on the counter to rest and dry for at least 20-30 minutes prior to baking.
Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.
You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.
Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.
I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull-out display so I can still see the screen even when I have a large plate or bowl on there.
Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.
This macaron 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 macarons 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 Lavender Macarons 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 Lavender Macarons 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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