Deliciously Easy Recipes
Homemade tortilla chips are a delicious and easy-to-make snack that can be enjoyed on their own or as a tasty accompaniment to dips and salsas.
While it may seem daunting, there is nothing quite like making your own tortilla chips. It is easier than you think and they are SO MUCH BETTER than anything you’ll find in a bag at the store.
View postAir Fryer Potato Chips are a great way to enjoy your favorite snack. The air fryer allows you to make chips in a healthy, fast, and easy way.
Making your own potato chips is easier than you might think—and air frying them gives them a nice, crispy texture with far less oil than deep-frying.
Whether you like your chips plain or loaded up with spices and flavors, we’ll show you how to make perfect potato chips in your air fryer.
**Don’t have an air fryer? Try my microwave potato chip recipe!
For plain potato chips, you’ll just need some potatoes and oil. For flavored chips, you can add any seasonings you like—we like salt, pepper, and paprika.
If you’re using a small air fryer, you may need to cook the potato chips in batches. But larger air fryers can usually accommodate a whole batch at once.
Once you’ve mastered the basics of air fryer potato chips, feel free to experiment with different flavors and seasonings. We think they’re pretty perfect just the way they are, but you might want to try dipping them in your favorite sauce, or sprinkling on some grated cheese. Enjoy!
Potato chips are best served warm. It’s important to soak the potatoes before frying them, as it draws out the natural starch and provides that great crunch. It also helps keep them from sticking together in the basket.
If your air-fryer chips become soggy, return them to the fryer and cook for a little longer. Because air-fryer temperatures differ, so do cooking times. That’s why our air-fryer recipes give long spans for cooking times. You may need to cook your chips for a bit longer than suggested. Start with the least amount of time and increase as needed.
Keep potato chips in an airtight container or a plastic storage bag. They may be kept in your pantry or on the counter, and they’ll stay fresh for up to two weeks.
Air-fried dishes aren’t necessarily healthier, but they do tend to have less fat than those that are deep-fried. As a result, air-fryer recipes are often fewer calories than those fried in ordinary oil.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
It’s usually advised that you never stack food in an air fryer. However, because the potato chips are so thin, stacking two layers at once is permissible. Just make sure to toss them throughout the cooking procedure!
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this air fryer potato chips 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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This beautiful 3-layer Chocolate Raspberry Cake is made with raspberry filling, creamy chocolate buttercream frosting, and is decorated with fresh raspberries on top. It’s perfect for any occasion!
Chocolate Raspberry Cake is the perfect way to celebrate any special occasion! This homemade cake is made with three layers of rich chocolate cake – making it a real show-stopper.
Then we filled it with sweet raspberry jam, and frosted with a rich and creamy chocolate buttercream frosting. It’s sure to be a hit with everyone who tries it!
Growing up with a professional cake decorator, we always had cake in the house. For me – it is hard to pick which flavor is my favorite because there were so many to choose from and my mom really did make every single one taste INCREDIBLE.
Her favorite (which I try to make at least once a year) is a white cake with raspberry filling and topped with my Best Bakery Buttercream Frosting.
But this time I wanted to change it up. Keeping with the raspberry vibe but pairing it with chocolate cake and the absolute best chocolate buttercream just made her favorite and sent it over the top. It is DELISH!
If most of the cake is still remaining after serving, I recommend wrapping it with plastic wrap, taking care to fully cover the cut area that is now exposed. Then add a layer of foil over the whole thing. Refrigerate.
If you only have a couple of slices left, place them in an airtight container, preferably in individual slices and refrigerate.
This cake will stay fresh for up to 5 days if kept wrapped and refrigerated. Let sit at room temperature for about 20 minutes prior to serving again.
Yes, you can use dark cocoa powder instead of classic cocoa powder. Sometimes I’ll use a black cocoa powder to give it a nice, rich look without the use of food coloring.
Unfornitally this recipe doesn’t work well with a gluten-free flour mix.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.
I have found a couple of different ways to do this. Sometimes I’ll place it on a turntable. Then place the knife right on the edge of the dome and turn the turntable around until the knife gets through the cake.
If I am working with soft cake – I’ll take a long piece of floss and pull it through the cake – sort of sawing it side to side – gently pulling towards me until the top has been sliced off.
You bet – if you need to change the size of the cake you are making – please see the variations below. As with all cakes – bake until the toothpick test is clean as different ovens, climate, elevation, and other factors can change the baking time.
If you want this cake to be left out at room temperature, I will substitute the milk in the buttercream for warm water. You can leave the cake out at room temperature for up to an hour if you leave the milk in the buttercream recipe.
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.
Depending on the size of your slices, this cake will yield approximately 12-16 slices. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 5 of us for 2 nights.
When you add the boiling water to the batter, it activates the cocoa powder to give it that rich chocolate flavor and gives the cake the right texture. Note – you can use boiling coffee in place of water if you like – it’s AMAZING!
**Once greased, I like to also dust the cake pan with flour for white cakes or cocoa powder for chocolate cakes. It helps with releasing the cake from the pan once it has baked and cooled. You can do this by adding about a tablespoon of either of those and then shake it around over the sink until all of the greased area is coated. Shake out the remaining flour or cocoa before adding the cake batter.
This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.
I like to use a large offset spatula to spread the buttercream onto the cake then use a cake scraper to finish off the sides and top.
You can break the raspberries in half and sprinkle them right on top of the raspberry jam
Yes, you can add more jam to the cake, but you will need to keep the jam in place with a pipped ring of buttercream around the edge of each layer of cake. If you don’t add that ring of buttercream, the cake will be unstable and wobble around when you try to frost it.
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm. Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.
You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
You will want to make sure you are not skipping the crumb coating of buttercream and the two chill times. The buttercream will set up in the fridge, creating a barrier so the jam doesn’t leak out.
This just depends on how thick you apply the buttercream to the cake. I had about a third of a cup of buttercream leftover so that I would have had just enough for a bottom border.
Yes, this cake can be made using 1/2 cup of melted butter in place of the vegetable oil. However, keep it mind that this will change the texture and overall end result of the cake. I prefer using the oil for this reason.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
This cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Chocolate Raspberry Cake recipe, you’re going to love these other cakes too. Please click each link below to find the easy, printable recipe!
Chocolate Covered Strawberries
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Looking for a new and delicious way to prepare chicken? Coca-Cola chicken is a sweet and savory dish that is sure to impress.
The combination of Coca-Cola soda and barbecue sauce creates a unique and yummy flavor that is sure to be a crowd-pleaser. This slow cooker recipe is perfect for busy weeknights or for feeding a crowd.
Most people have a can of Coke on hand. Why not try this slow cooker coca cola chicken recipe?
View postThis Crepes Recipe is the best! Tender and golden on the outside and delicate on the inside. Perfect for a sweet breakfast or decadent dessert.
I don’t know about you – but I sure love going out and enjoying a fancy breakfast every now and then. But we dine out less and less these days.
While that can be a good thing, that doesn’t mean the craving for a special breakfast goes away. This is why we make more and more of our dining-out favorites here at home – like this Crepes Recipe.
We really love these and they aren’t as difficult as they appear. It’s really all about getting that batter thin and even. Not all that different from making pancakes – just so much thinner.
I promise once you give these a try you’ll want to stay in and enjoy these in the comfort of your own home instead of having to get ready and go out. They are soft, buttery, and soooooo delicious!
Crepes are a type of thin pancake that originates from France. They can be made sweet or savory, and are often filled with various toppings. Crepes are typically made with wheat flour, eggs, milk, and butter.
The best way to test the temperature of your pan is to sprinkle a few drops of water on it. If the water sizzles and evaporates immediately, then the pan is ready.
If your crepes are too thin, you may be using too much batter. Try using less batter next time.
If your crepes are too thick, you may not be spreading the batter evenly. Make sure to tilt the pan so that the batter covers the entire surface.
After you flip the crepe, let it cook for about one minute before checking it. The Crepe should be golden brown on both sides. If it’s not quite done, you can let it cook for a few seconds longer.
We love to make a big breakfast when making these crepes. Here are some of our favorite recipes to include with them.
There are endless possibilities when it comes to toppings for crepes. Nutella and bananas are always a good choice, or you could try something savory like ham and cheese. Get creative and have fun!
This crepe 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 crepes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy crepe recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Crepes 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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The perfect way to start your day is with tasty eggs cooked over easy. This recipe for Over Easy Eggs is so simple and incredibly delicious.
What’s your favorite way to make eggs? I’m all about the runny yolk – so when I’m picking my favorite we almost always fry them.
They are great when served with sausage or hashbrowns. But my favorite way is to put them on some bread with a little bacon and mayo for a delicious fried egg sandwich. SO GOOD!
Now – when it comes to making these eggs, it can be a bit daunting. When I was first learning to cook I was told that making eggs is actually considered one of the more difficult things to make.
So we are here to take all the guesswork out of it. We broke it down with step-by-step pictures so you can have all the information you need before you get started.
Once you do it the first time you will be so excited. You’ll wonder why you waited so long. If you have already done it but struggle to make them perfect – I hope this will help you and you can enjoy your breakfast as much as we do.
If you happen to have leftovers, just transfer them to an airtight container and keep them refrigerated for up to 3 days.
To reheat, add a splash of water to the container, cover with a paper towel (this helps them to steam and not dry out), and microwave until hot – usually, just about 30-60 seconds will do it.
Keep in mind that cooking for a second time will result in the yolks cooking and being firm. You will not be able to keep the yolks runny if you need to reheat them later on.
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.
Nope – we have made this recipe with brown or white eggs, either from the store or gifted from our neighbor’s chickens. (those are my favorite)
The size of them doesn’t matter – which is especially great when you are not buying them commercially. They tend to be a variety of sizes when getting them from your own hens.
If you are making an ostrich egg – that is equivalent to about 24 chicken eggs. So you will need a very large fry pan to make a fried egg of that size.
When cooking an egg over easy, it all begins with adding a bit of butter to your skillet, just like a sunny side egg. Once you add the butter to the skillet, set it to medium-low heat and then allow the butter to melt before cracking your egg over the skillet.
When you have the egg cracked in the skillet, allow it to cook on the first side for about two minutes and then carefully flip it over to the opposite side. When cooking an over-easy egg, you only need to let it cook in the skillet for around 30 seconds and can then remove it, placing it on your plate to enjoy it with your favorite breakfast meat and toast.
If you want to have eggs over medium, let the second side cook for up to 45 seconds before removing them from the pan. And, when you prefer eggs over hard, where they’re slightly overcooked, you can leave the second side cooking for an additional minute before removing the eggs from the pan and plating them.
Don’t forget to add your favorite seasonings after you’ve put the eggs in the skillet. You can keep it simple with salt and pepper or use something else, such as seasoning salt, red pepper flakes, or even garlic powder.
There are two other similar ways to cook an egg in the frying pan: over medium and over hard. It’s just a matter of how cooked the yolk is. The distinctions between all of the ways to fry an egg are as follows:
You’ll know your eggs are done once the whites are set and the yolk has started to thicken but is still runny. If you’re not sure, it’s better to err on the side of undercooking since you can always cook them a bit more.
Using room-temperature eggs gives a better end result – but isn’t absolutely necessary to make an over-easy egg.
The easiest way is to use a spatula. Gently slide it under the egg, making sure to get all the edges, then quickly flip it over. You can also try flipping it with your wrist like you would a pancake.
This simple breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you are new to cooking and have never made eggs at home 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 morning recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy recipe for fried eggs, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Over Easy Eggs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Oven-Baked Chicken is the perfect recipe for busy weeknight dinners. This dish is so flavorful and easy to make, that the whole family will love it.
I don’t know about you – but dinnertime is such a busy time in our house. So I like to keep things as simple as possible whenever I can.
This chicken recipe is so easy to make and it’s a great option for a weeknight dinner. Oven-Baked Chicken is also a great meal to prep ahead of time and then just pop in the oven when you’re ready to eat. This recipe is sure to become a family favorite!
Back when I shared my Chicken Marinade recipe I shared how to make the chicken on the grill, since we almost always marinate and then take the cooking outside.
But since moving out of the city and much farther into the woods, we found ourselves with snow much earlier and much later in the year. That took grilling off the table for a few more months.
So we took our marinated chicken and did an oven-baked version that we are sharing here today. I know you’ll love it as much as we do.
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 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.
Yes, you can make this baked chicken with bone-in chicken breasts. Just increase the cooking time to about 45 minutes since it takes much longer to cook bone-in rather than boneless.
Make sure to wrap up any remaining chicken you aren’t going to eat & get it refrigerated within an hour. This is the best practice for reducing any bacteria from growing.
Place the chicken in an airtight container & label it with the date. Keep refrigerated until ready to enjoy again. Use within 3-4 days.
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.
There’s no need to cover the baking dish before baking the chicken in it. During the baking period, leaving the cover off allows for the outside to brown a bit instead of the lighter, steamed chicken color.
The possibilities are almost endless when it comes to pairing recipes with marinated chicken. Check out some of our favorite pairings here.
You can overcook chicken breasts. It results in juicy meat every time as long as you bake until the internal temperature reaches 165 degrees.
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 from 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.
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.
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.
This chicken dinner 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 baked 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 easy dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy chicken dinner recipe, you’re going to love these other chicken recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Oven-Baked Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Cannoli Cupcakes are the perfect holiday dessert! Filled with cannoli cream, topped with cannoli frosting, and they’re decorated with mini chocolate chips and mini cannolis. They’re sure to be a hit with your family and friends!
I’m all about the cupcakes. I mean, I’m a huge fan of cake, so when it comes to cupcakes – it’s basically a personal-sized cake that’s portable. You can’t go wrong with that.
So when I was thinking of different desserts to make for spring, these cannoli cupcakes came to mind. We already love the Cannoli Cream Pie that I make every year during this time – so why not make that great flavor into cupcakes too?
Not only are these so incredibly delicious but they are pretty simple to make too. We have it all broken down for you – each part of the process.
Basically, you whip up the cupcakes and you can make the cannoli filling while they bake. Then you can make the frosting while they cool. Each step is simple and takes very little time.
These will be a huge hit at all your seasonal gatherings.
Cannoli are an Italian dessert that originated in Sicily. They’re fried pastry dough that’s filled with ricotta cheese, and they’re typically served with chocolate or fruit.
Cannoli cupcakes are a fun and festive twist on the traditional dessert, and they’re sure to be a hit at your holiday party!
As with all cupcakes, the most important thing is to keep them in an airtight container. Because of the butter and mascarpone in the frosting and the cream filling, keep them refrigerated when not serving. Bring to room temperature before serving so the frosting is creamy.
They will keep in the fridge for up to 4 days or freeze for up to 3 months.
Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.
Yes – sort of. Once baked – these cupcakes can be frozen prior to being filled. 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.)
I’m not a fan of the texture of the filling once it has been frozen and then thawed again. So I recommend baking the cupcakes and then adding the filling and frosting right before you are going to serve them.
This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.
To stuff a cupcake, you must first remove a little hole from the center and then replace the top. However, to make it all fit again, you’ll need to cut it down somewhat.
To remove the core from a cupcake, you may use a fancy little cupcake corer tool, a strawberry huller, a piping tip, or even a regular paring knife. Fill the hole with icing and cut around it to remove it. Then replace it.
No one will notice the seams after you cover it with icing and decorations.
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 will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
Be sure to check out our Biscoff cupcakes too!
This cannoli cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes or cannoli before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Cannoli Cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
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Making mini pancakes, often called silver dollar pancakes, is a great way to use up ripe bananas. These tiny banana pancakes are perfect for a quick and easy breakfast or snack.
Mini Pancakes are a fun, quick, and healthy breakfast for kids of all ages. They’re also a tasty snack any time of the day.
Growing up my grandparents would always take me out to a diner-style breakfast whenever I would visit. I don’t think I ever left without ordering the silver dollar pancakes. They were my favorite.
All these years later – I still think they are pretty great. But I wanted to make some and use up some of our over-ripe bananas.
Since making banana pancakes is something the whole family enjoys – I thought it would be great to make them mini to add a bit of nostalgia to our weekend morning.
These are not only fun but so delicious too. We paired ours with salted caramel sauce, whipped cream, and sliced bananas. Absolutely scrumptious!
Silver dollar pancakes are about the size of an old-fashioned silver dollar, which is about an inch and a half in diameter. Regular pancakes are usually 4-inches are larger!
You can bake these banana pancakes up in a larger size if you prefer. In contrast, other types of pancakes that aren’t necessarily “silver-dollar” are three inches in diameter and equally delicious.
If you did not preheat your pan to a high enough heat or coat it with enough butter then the batter could stick to the pan.
Sure! If you don’t want to mix your own batter in this recipe – just follow the steps starting at #4 here.
Place any leftover mini pancakes in an airtight container and keep refrigerated until ready to serve again. To reheat, vent the container by popping the lid and then microwave for 60-90 seconds or until hot.
The fluffiness of pancakes comes from the baking powder, so it is important that your baking powder is not old. You also want to mix the batter just until the flour is mixed in, as overmixing will increase the gluten, which will result in chewy pancakes instead of fluffy.
Pancakes freeze wonderfully! It is best to flash freeze them by placing them in a single row on a parchment-lined plate for an hour. Once they have partially frozen, transfer them to a freezer-safe container or ziptop bag and return to the freezer for up to 3 months.
I like to place a piece of parchment or wax paper in-between the pancakes so I can stack them when frozen. This helps when I only want to thaw a couple of them for a smaller breakfast.
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.
Microwave: Reheat in 15-second intervals until hot.
Skillet: Melt butter over medium-low heat, then add pancakes and cook until warm.
Oven: 350°F (177°C) for 10 minutes.
Add additional time if cooking from frozen.
This mini pancake 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 pancakes without a mix before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Mini Pancakes (Silver Dollar) recipe, you’re going to love these other pancake recipes too. Please click each link below to find the easy, printable recipe!
Peppermint Chocolate Truffle Pancakes
3-Ingredient Chocolate Protein Pancakes
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Tender Marinated Flank Steak with Chimichurri is the perfect way to please your tastebuds. Super easy and done in about 30 minutes.
This marinated flank steak with chimichurri sauce is the perfect 30-minute dinner! The steak is full of flavor from the marinade, and the chimichurri adds a fresh, bright taste. This dish is sure to please everyone at the table.
We love this recipe because we can enjoy it no matter the season and it is super fast to make.
This dish is perfect for a summer dinner. The steak can be grilled outdoors, and the chimichurri can be made ahead of time. This means that you can spend less time in the kitchen, and more time enjoying your summer evening.
But the best part is that we don’t need the grill to make this. If you have some summer storms roll though, if it is too windy to grill or if you just want to enjoy this during the winter months – no worries. This recipe is made right on your stovetop in just a few minutes.
Marinated flank steak with chimichurri is a dish that is full of flavor.
The steak is marinated in a mixture of olive oil, garlic, and herbs. This gives it a delicious flavor that is perfect for grilling. The chimichurri sauce is made with fresh parsley, garlic, olive oil, and vinegar. It is a bright, fresh sauce that goes perfectly with the steak.
Absolutely! If you prefer, you can grill your marinated flank steak instead of cooking it in a pan. Simply preheat your grill to 450 degrees, and cook the steak for about 4-5 minutes per side or until your internal thermometer reaches 130-135 degrees. The chimichurri sauce will add a delicious flavor to the grilled steak.
Flank steak comes from the chest of the cow, or “bib.” Because flank steak is so lean, make sure to overcook/dry it out when grilling. Marinating the flank steak will help to keep it soft and juicy.
Skirt steak is a great alternative to flank steak. It is also a lean cut of meat, but it has a little more fat than flank steak. This means that it is less likely to dry out when cooking. Skirt steak also has a lot of flavors, so it is a great choice for grilling.
You should marinate skirt steak for at least 15 minutes, but no longer than 24 hours. If you marinate the steak for too long, the acid in the marinade will start to break down the protein in the meat, making it tough.
It is important to cut the flank steak against the grain. This means that you should slice the steak in a direction that is perpendicular to the muscle fibers. Cutting the steak against the grain will make it more tender and easier to chew.
To Cut flank steak against the grain, start by finding the direction of the grain. You can do this by looking at the steak and noticing which way the muscle fibers are running. Then, use a sharp knife to slice the steak in a direction that is perpendicular to the grain.
If you are not sure which way the grain is running, you can ask your butcher. They will be able to tell you which way to cut the steak.
Steaks thicker than one inch will take about 3-5 minutes per side to reach medium-rare. Steaks thinner than one inch will take about 2-3 minutes per side– however, this all depends on how hot of a pan you begin with. I always recommend using a meat thermometer to ensure you get the perfect doneness.
You can substitute ¼ cup of parsley for cilantro if you would like.
This flank steak 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 steak at home before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy steak dinner recipe, you’re going to love these other beef recipes too. Please click each link below to find the easy, printable recipe!
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Looking for the BEST Chocolate Buttercream Frosting? This frosting is rich, creamy, delicious, and SO MUCH BETTER than the bakery! Easy to make and everyone will beg for the recipe. It will be your “go-to” frosting for every occasion.
If you have been here a while, then you know that my mom was a professional cake decorator. (among her many talents and adventures) She worked for a long time in a bakery when I was really little and then ventured off doing custom cakes for those special to her.
So it is fair to say that not only have I enjoyed a good amount of cake and frosting in my day. I personally feel this gives me the ability to differentiate between a basic cake or frosting recipe and a truly remarkable one.
I can honestly say – that this recipe she passed down for chocolate buttercream frosting is one that she made for nearly every cake – except when she was using this BEST BAKERY BUTTERCREAM FROSTING for those times when we didn’t need a chocolate version.
This frosting is positively incredible. We used to keep it in the fridge and add a dollop to our ice cream, brownies, or cookies. It’s not just for cake my friends. This frosting is something you will want to add to anything you possibly can.
I was lucky that my mom taught me a few things about making cakes, frostings, and treats and I am so happy that I get to pass them along to you all here. I know you’ll love this as much as we have for so many decades.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
Sometimes I also like to half assemble – getting to the crumb coat and then I freeze again until I am ready to add the final layer of frosting the day I plan on serving it.
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.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using again.
To make this ultra-creamy – beat each step for 5 full minutes once you have added all of the ingredients but before you add it to your cake. This isn’t necessary but enhances the texture.
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.
Chocolate buttercream frosting can be piped onto cakes in a variety of ways. If you want a smooth, glossy finish, use a dough scraper. You can also pipe chocolate buttercream frosting into swirls or rosettes on top of your cake. If you’re not sure how to do this, there are plenty of tutorials online that can show you how.
Yes, chocolate buttercream frosting is perfect for topping cupcakes. Just pipe it onto the cupcakes in the same way as you would on a cake – either with a piping bag and star-shaped tip or in swirls or rosettes.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter or shortening in your frosting. 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, and with things like frosting – it helps to break down the sugar, so the texture isn’t gritty or dry.
You want the creamiest frosting and room temperature ingredients are the key to that.
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.
Technically yes. It will change the consistency, and definitely alter the flavor and your frosting. This change can alter the richness of the chocolate color as well. Using all butter & no shortening will change how the frosting holds at room temperature but it can be done.
Having your frosting turn out too thick or too thin can happen for a few reasons. This can be attributed to the temperature of your room, how soft the butter is, how you measured the dry ingredients, and even how long you worked the ingredients together.
Fortunately, this is a simple fix. If your frosting is too thin, just add a bit more confectioner’s sugar – little bits at a time. Use no more than 1/4 cup with each addition and try folding it in with a rubber spatula instead of a beater.
To thin the frosting – make sure it is at room temperature and then mix in 1-2 tablespoons of milk. This should be enough to thin it out – but you can add another splash or two until you achieve the desired consistency.
This frosting is great for so many different cake flavors. Here are some of our favorites…
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.
When working with the cocoa powder and the confectioner’s sugar, it is important to start slowly so the mixer doesn’t send all of that powder up and out of your bowl and all over your kitchen. Sometimes I’ll place the powders on the bottom of the bowl and add the other ingredients on top. When that isn’t an option, I’ll fold in the powdered ingredients with a heavy-duty rubber spatula and then use the mixer to really beat it together. This helps to eliminate a much larger mess.
This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.
This frosting 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 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 super easy frosting recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Chocolate Buttercream Frosting recipe, you’re going to love these other frosting recipes too. Please click each link below to find the easy, printable recipe!
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Each slice of this delightful Amish Cinnamon Swirl Bread is a heavenly blend of soft, buttery bread and sweet cinnamon swirls.
Imagine the perfect start to your morning or a sweet cap to your evening with a slice of Amish Cinnamon Swirl Bread. This is a seriously tasty creation that combines the tender crumb of cake-like bread with a heartwarming cinnamon sugar swirl.
All of that is crowned with a silky glaze that enticingly drips down its sides. Each slice shows a beautiful pattern of cinnamon, making it not just a treat for the taste buds but also a feast for the eyes.
View postA simple twist on classic cannoli, these cannoli cookies are buttery, airy, and thick, and packed with ricotta silky goodness and chocolate chips.
To turn traditional cannoli into cookies, my best advice is to gently fold the filling ingredients without overmixing them. You will get a silky soft and chewy cookie.
View postMade with fresh or frozen berries, & Greek yogurt, these Mixed Berry Muffins are fluffy and sweet, loaded with all the berry flavor you love.
Mixed Berry Muffins are a delicious and easy breakfast to make! This recipe only requires a few simple ingredients and takes less than 30 minutes to prepare.
This is why I love these muffins so much. Not only are they so crazy easy to make, but it’s fast too. I can be serving them up almost as fast as the craving comes on.
I whip these up almost every Friday afternoon when the berries are in season and we have an abundance of fruit around here. They are perfect for a quick breakfast before we head out to work on the yard or garden on a weekend morning.
I know you’ll love these as much as we do. SOOOOO GOOD!
This recipe will make about 12 muffins. You can easily double the recipe if you need more than one dozen muffins.
I like to use all-purpose flour for mixed berry muffins. You can try them using different types if you like, however, using a higher-protein flour such as wheat or almond flour will help to create a firmer texture.
You can use any type of berries you like in mixed berry muffins. My personal combo is blueberries, blackberries, and strawberries. If we are lucky enough to get some huckleberries throughout the season, I like to add those in there too.
Yes, mixed berry muffins can be frozen. Simply let them cool completely, then place them in an airtight container or freezer bag and freeze for up to 2 months.
To enjoy again – just thaw in the refrigerator overnight before serving.
Yes – these mixed berry muffins can be made without oil, but it is recommended that you use at least some oil in the recipe to help with texture and flavor. Try using unsweetened applesauce in place of the oil if you don’t have any or don’t want to use it.
I do not recommend omitting the yogurt as it keeps the muffins moist. However, you can use low-fat or fat-free yogurt. You can also use sour cream if you don’t have Greek yogurt. Keep in mind that you will lose some flavor when reducing the fat- the fat is where the flavor is.
For this recipe, you will need to use Greek yogurt or sour cream. Using a regular yogurt won’t have the right consistency to give the muffins what they need to be light and fluffy.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your baked goods too dry.
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.
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 or muffin pan.
Place any leftover muffins in an airtight container and keep them at room temperature for up to 2 days. You can also keep them in the refrigerator for up to 5 days. Just be sure to bring them to room temperature before serving again – they are so much better when they aren’t cold.
We love to grab one of these muffins and pair it with so many great recipes. Here are just a few of our favorites…
This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made 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. (you can also SHOP MY FAVORITES in my store)
If you love this easy muffin recipe, you’re going to love these other recipes for muffins too. Please click each link below to find the easy, printable recipe!
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Chicken and Rice Casserole is the perfect meal for any night of the week. It’s stress-free, makes great leftovers, and is a family favorite.
Chicken and Rice Casserole is a great weeknight dinner because it is easy to make and everyone absolutely loves it. This recipe starts with fresh chicken breasts, which makes it easy because you just add them to the dish before baking.
Eliminating the cutting and cooking ahead of time makes this super fast to throw together and toss in the oven.
We love this recipe because it comes together so quickly. I can get it baking and then tend to all the other things that need attention for the evening.
Before I know it- dinner is ready and we are enjoying a nice meal together as a family. Super simple and delicious too.
Chicken and Rice Casserole is definitely a dish the whole family will enjoy!
This casserole is great for leftovers. I usually just cover the casserole dish with foil or press and seal and keep it refrigerated until we are ready to serve again. This will keep for up to 3 days.
You can also transfer any leftovers into an airtight container and refrigerate that way if you are short on space in the fridge.
You bet – dicing the chicken will also make the whole dish bake a bit faster since the pieces are so much smaller than having to bake through a big, thick chicken breast.
Oh yes – of course, you can. We often add in chopped carrots, corn, peas, or even green beans or broccoli. You can use frozen veggies if you rinse, thaw, and drain them first. You don’t want to add too much additional moisture to the mixture.
To reheat the dish: If you’re reheating a whole casserole, cover it lightly with foil and bake at 350 degrees F for 20-30 minutes. Individual portions may be warmed in the microwave for 1-2 minutes.
Yes, you can use leftover chicken – you won’t need to bake for as long since you will only need to cook it until the rice is done. Bake in preheated oven until the liquid is absorbed and the rice tender, 20 to 25 minutes.
Yes – you can make it with other cream soup flavors if you have something different on hand. We have made it with cream of mushroom, cream of celery, and cream of potato.
This recipe doesn’t call for covering while baking. If it starts to brown too much on top you can always tent it with foil towards the end of the baking time to keep it from burning.
Yes, chicken and rice casserole may be frozen. It’s a wonderful option for freezing since the ingredients will retain their flavor. Thaw in the refrigerator the night before you plan to serve it again.
This casserole can be made with brown rice instead of white rice. You might need to bake it a bit longer to get the rice to soften – so take care to not dry out the chicken in the process.
We pair this casserole recipe with just about anything. Here are some of our favorites to make along with this dinner.
No worries – you can make the condensed cream of chicken soup from scratch. See the recipe below.
In a small saucepan, combine the butter and flour over medium-low heat. Whisk until smooth to form a roux (about 1 to 1.5 minutes). Add the chicken broth and milk, then whisk to smooth out the lumps. Stir in the garlic, salt, and pepper. Bring to a gentle simmer for 2 to 3 minutes more before serving
This casserole 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 casserole before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy chicken casserole recipe, you’re going to love these other casseroles too. Please click each link below to find the easy, printable recipe!
Ritz Cracker Chicken Casserole
Instant Pot Tuna Noodle Casserole
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These Easter Jell-O Shots are bright and festive. They are a delicious spring treat for the adults while the kids are enjoying the egg hunt.
Who loves Jell-O shots?? They are always a hit at parties and gatherings. Who can resist those cute little individually portioned gems in all the bright colors??
Since Easter is typically centered around the kiddos – I thought we needed a little something made just for the adults. These Easter Jell-O Shots were the perfect thing.
I super love the colorful layers. They make me happy. We made these with yellow, purple, and pink – but they would be cute with green or white or any other color you like.
Maybe make different batches – certain colors for adults only and then may regular Jell-O in the cups in a different color for the kids.
Sometimes you can find them at places like Walmart or the dollar store. But since we live very rural and have mostly mom & pop places around here – I order mine online from Amazon. I have a link towards the bottom of the post to the ones I like.
Yep – you can use plain vodka instead of the flavored kind if you have that instead. We just thought that the added whipped cream flavor would be delicious along with the grape, lemon, and pink starburst flavors.
Looking for rum jello shots instead? You can swap out the vodka for rum – be sure to use white rum for these. Just keep the alcohol measurement the same – these won’t set and solidify if the ratios are off.
If you use too much alcohol and not enough water, the jello shots won’t solidify correctly.
To fix – heat the liquid. The blooming of gelatin crystals will be enhanced by the heating process. You may also thicken the jello that isn’t setting by reheating it. If required, you can also add more bloomed gelatin while heating it up.
Depending on how tolerant you are to alcohol and how many you have – yes, you can become intoxicated eventually. The fact is that while there is a strong alcohol taste to each shot, there really isn’t that much in each shot at all. 1 drink is equivalent to approximately 4 jello shots.
If you’re using the style of cups shown, run your finger around the outer edge of the shot and then shake the Jell-O into your mouth – out of the cup.
There are a few reasons why jello shots are popular. For one, they’re usually pretty cheap to make. They’re also pretty easy to make and can be made in all kinds of flavors. And lastly, they taste good and people tend to like the way they feel after drinking them.
Gelatin is the most important component of jello. Gelatin doesn’t freeze well and, if you put solid jello shots in the freezer, the gelatin may expand and destroy their form and texture. The chemical structure of gelatin is disrupted when it is frozen, causing it to crystallize and grow.
This Jell-O shot recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made Jell-o shots before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this fun adult treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Jell-O shot recipe, you’re going to love these other Jell-O treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easter Jell-O Shots 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 Scrambled Eggs Recipe is a quick breakfast that can be thrown together in minutes and will keep you satisfied all morning long. (recipe for stovetop, microwave, and air fryer methods)
One of my favorite things to have for breakfast is a nice plate of scrambled eggs. Super light and fluffy with some cheese mixed in making these absolutely incredible. (pair them with my perfect oven-cooked bacon.)
But since I am a self-taught cook, it took me a while to perfect the recipe. But I can honestly say, these are truly THE BEST.
So if you are looking to take all the guesswork out of making eggs – you have come to the right place. I know you’ll love these.
If you love a nice and fluffy plate of scrambled eggs, you will love this recipe. These are simple to make and great for a quiet weekend morning at home or making on the griddle while out camping.
I know that there is nothing like a delicious breakfast like this and it doesn’t take but a handful of ingredients and a few minutes to make.
If you happen to have leftovers, just transfer them to an airtight container and keep them refrigerated for up to 3 days.
To reheat, add a splash of water to the container, cover with a paper towel (this helps them to steam and not dry out) and microwave until hot – usually, just about 30-60 seconds will do it.
Nope – we have made this recipe with brown or white eggs, either from the store or gifted from our neighbor’s chickens. (those are my favorite) But the ratios for the milk and butter shown here are for large eggs.
If you are using medium or smaller eggs, you might need to add 1-2 more to the mix. If you are making an ostrich egg – that is equivalent to about 24 chicken eggs. So you will need to increase this recipe that is for just 3 chicken eggs by 8.
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.
When you want to make the lightest, fluffiest, and most delicious scrambled eggs, be sure to follow this simple process. First, you need to crack your eggs over a bowl and mix them with a whisk.
You can do this with at least one, two, three, or more eggs, depending on how many you’d like to have for breakfast. After you’ve mixed your eggs, add about a teaspoon of milk or heavy cream, whichever you prefer, and continue to whisk your eggs.
You have the option of adding your seasonings before, during, or after cooking the eggs. It’s always a good idea to add the seasonings while mixing the eggs with the milk so that you can ensure an even distribution of the salt, pepper, and anything else you plan to use on your scrambled eggs.
After you’ve mixed your eggs, grab your skillet, place some butter or margarine in the skillet, and set it to medium-low heat to melt the butter.
As the butter begins melting, pour the content of your bowl into the skillet and allow the eggs to sit for about 30 seconds before you use your spatula to continue mixing them up.
It only takes around two to three minutes to cook these eggs. If you like them soft, it may take less time than that. If you like your eggs dry, you can leave them in the skillet for an extra minute or two.
Be sure to swap out the spatula when the eggs are less runny so you don’t cross-contaminate by continuing to touch the eggs with the spatula that had the uncooked eggs on it.
Here are some of our favorite egg recipes to try…
Eggs will continue to cook for up to an additional 3 minutes once they are removed from the heat, so be cautious to not over-cook. The eggs are considered done when they are set but still glistening with moisture. If you cook them too long they will be dry and rubbery.
This classic breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you are new to cooking and have never made eggs at home 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 morning recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Scrambled Eggs recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
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Elevate your Easter celebrations with our festive Easter Charcuterie Board, artfully arranged in the shape of a colorful Easter egg.
Hop into the spirit of Easter with a vibrant and playful Easter Charcuterie Board that’s sure to be the highlight of your celebration. This board isn’t just a feast for the taste buds; it’s a feast for the eyes, too, with its beautiful combination of colors and textures.
Your guests will love this large, egg-shaped platter brimming with a selection of savory meats, creamy cheeses, crisp fresh fruits, and a sprinkle of sweet treats. From the delicate meat and cheese roses that bloom across the board to the fresh green asparagus nestling at the base, every element of this board is crafted to delight and surprise your guests.
View postDirty Shirley is an adult version of the classic kid’s drink, the Shirley Temple. Great for summer parties, gatherings, and special occasions!
If you’re looking for a fun and easy cocktail to make, look no further than the Dirty Shirley! This drink is named after the classic kid’s drink, the Shirley Temple.
The Dirty Shirley is made with vodka, grenadine, and lemon-lime soda. It’s a refreshing and delicious drink that’s perfect for summer parties, holidays or any fun occasion.
View postThe best eggs for Easter are Peanut Butter Eggs, a holiday classic. These eggs use only 5 ingredients and are always the holiday favorite!
If you love those delicious peanut butter eggs that come around every spring, you’ll love this homemade recipe to make your own.
We changed up the recipe to use candy melts to make them in bright, spring colors like actual Easter eggs instead of standard milk chocolate and they turned out so cute.
What I really love about making them at home is that they are much larger than what you get in the store these days. Do you remember when we were kids and Reese’s peanut butter eggs were so big that it took several bites to get through just one?
Since they are basically one bite now, I definitely prefer making them at home. I almost always have the ingredients on hand and then I can customize them to our liking. I think you and the kiddos will really love these!
Reese’s eggs are peanut butter eggs that are coated in chocolate. They were first created in Reese’s peanut butter cups, and they have since become a popular Easter candy.
Yes – if you check all of the ingredients and make sure you are using the gluten-free versions available out there.
Yes – these do contain dairy in the butter and chocolate. If you are familiar with dairy-free alternatives, you can always give those a try.
Yes – these can be made with a different type of chocolate. If you don’t want to make them in colors, you can use milk, semi-sweet, white, or dark chocolate candy melts.
Yes – you can use chocolate chips if you aren’t making these in the cute spring colors. Keep in mind that the chocolate chips will melt a bit differently than the candy melts. See my notes below for the best way to melt those.
You can, and we do it often. It might take a bit longer and you might want to work in batches when it comes to melting the chocolate – working portions of the bag each time.
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate is seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
NOTE – if you don’t have a candy mold – like the egg-shaped one we are using here – you can still make these. You’ll want to do the following…
Once you have finished making the eggs, you’ll want to keep them in an airtight container in the refrigerator. I prefer a reusable one, so they don’t get too jostled around and break. But you can keep them in a zip-top bag if you like.
They should keep for about a month. Because of the butter in the filling, I don’t recommend keeping them at room temperature.
Use fresh parchment paper for each color of candy melt so that you can reuse it for making the rest of the eggs.
Yes – these peanut butter eggs will freeze well. You can actually keep them in there for up to 6 months – so you no longer have to wait for spring to enjoy them again.
While you can use chocolate chips to make these, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.
I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.
The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making these fun little treats.
This chocolate peanut butter eggs recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade peanut butter eggs before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this recipe for Easter peanut butter eggs, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Quick and easy recipe for Instant Pot Teriyaki Chicken. Enjoy sweet and tangy teriyaki with juicy chicken in less than 30 minutes.
Making teriyaki chicken in the instant pot is a quick and easy dinner option that your whole family will love. The chicken is cooked in a flavorful teriyaki sauce, making it moist and delicious.
Serve the chicken over rice or noodles for a complete meal. Plus, this dish is perfect for busy weeknights! Give this instant pot teriyaki chicken recipe a try tonight. Pair this with my Instant Pot White Rice too!
View postPacked with tender ham, flavorful vegetables, and a buttery, flaky crust, each bite of this Ham Pot Pie is full of warmth and satisfaction. Perfect for cozy family dinners or special occasions.
I’ve got a meal for you that feels like a warm hug on a chilly evening. Diving into a slice of Ham Pot Pie is all of that and more. This dish wraps succulent diced ham, tender vegetables, and a velvety creamy sauce in a golden, flaky pie crust.
All that creates a combo of textures and flavors that comfort the soul. It’s the ultimate comfort food, transforming simple ingredients, maybe even leftover ham, into a hearty, satisfying meal that gathers smiles around the dinner table.
View postChocolate Ganache Drip Cake is simple to make with just 2 ingredients. Make it with or without heavy cream in a variety of chocolate flavors!
A chocolate ganache drip cake is the perfect way to celebrate any special occasion! This particular cake can be made with any flavor of cake before adding the chocolate ganache drips on top. It’s sure to impress your guests!
The best part is that it’s pretty simple to make. I know you’ll love this as much as we do.
View postA perfect spring side dish! Green Pea Salad with cheddar cheese and bacon, tossed in a creamy sauce made with mayo, sour cream, and more.
The ideal dish to bring to a potluck or picnic is pea salad. It’s light, nutritious, and delicious. This dish is packed with peas, onion, cheddar cheese, and dill and will become your new favorite summer salad!
Look no further for a light and a delicious side dish to take to your next potluck with this pea salad recipe. It’s ideal for summer parties, and it’s also simple to prepare! Follow the easy measures below, and you’ll have a delectable salad that everyone will enjoy.
Pulled directly from great-grandma’s recipe box. This super simple side dish is something our family has been making for decades.
I’m sure it is because it only calls for ingredients that my great-grandmother always kept on hand. Back in the day, she didn’t use canned or frozen peas though – she was pulling the peas right out of the pod from the garden.
Green Pea Salad is a dish made of cooked peas, usually with other ingredients such as onions, celery, and mayonnaise. It is often served as a side dish or a starter.
Green Pea Salad is a fantastic side dish for any springtime meal. It’s simple to make and bursting with fresh, delicious flavor.
Yes, frozen peas can be substituted for fresh ones. If you’re using frozen peas, bring them to a cold state rather than using them frozen. If your peas are mushy, they’ll smash during the mixing process and we don’t want that! This is a frequent problem with canned peas, which is why I advise against it.
That being said – I don’t like to eat peas if they are too firm. So I usually cook/boil them until they are firm enough to hold up to mixing but soft on the inside. But that is just my personal preference.
This is a side dish that goes well with almost any main meal. You can serve it inside tacos or wraps, on top of lettuce for a salad, or by itself as an appetizer. It is also a wonderful way to balance out dishes commonly found at a cookout or barbecue.
This pea salad is so easy to make! So, if you’re looking for a delicious dish that doesn’t take much time at all, this recipe is for you! Print out the recipe card, gather the ingredients, and have fun making your own pea salad today!
Here are some of our favorite meals to serve this with…
Frozen peas are one of the healthiest vegetables available. They’re high in protein, vitamins, minerals, and fiber. Peas are a common ingredient in vegetarian and vegan diets since they can be used to replace the protein you receive from meat. They’re also simple to produce and inexpensive to purchase.
No, peas are not only good for your health; they’re also a wonderful source of nutrients. When you eat raw peas, they have a delightful and sweet flavor. Frozen peas, on the other hand, should be avoided. It might harm your teeth if you consume them frozen; they have a granular texture and bland taste.
Soak them for a few minutes in warm water or microwave for 30 seconds at a time to bring them up to temperature.
Peas are not included in most low carbohydrate diets, including the keto diet. This is because peas contain sugars and starches that can quickly turn into sugar during digestion.
Although peas are healthy, they do contain carbohydrates so it may be best to avoid them if you’re on a keto diet or watching your carb intake.
However, if you’re looking for low-carb diet options, you can replace the peas with chopped lettuce or cucumber. It – of course – won’t be pea salad anymore. But you get the idea.
Yes, fresh garden peas can be eaten raw. In their uncooked form, the raw sugar pea is crunchy and sweet with a fresh, clean flavor. They’re high in vitamins C, A, B-complex Vitamins, magnesium, and potassium if you add them to your dish fresh.
Yes, you can store this pea salad recipe in the refrigerator for up to three days before using it. Just make sure the pea salad is stored in an airtight container or wrapped tightly with plastic wrap. This step allows you to skip the thawing process since the peas will thaw on their own in the fridge.
No. This pea salad recipe is not the type of salad you can freeze. The dairy involved with the salad turns out pretty gross after thawing. Prepare this salad the day of or the day before you plan to serve it.
This pea salad recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a side dish like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this simple cold salad recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pea salad recipe, you’re going to love these other side dishes too. Please click each link below to find the easy, printable recipe!
The Best Southern Potato Salad
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If you’re a whiskey lover you’re going to fall head over heels for this recipe for Three Wise Men Shots. Perhaps literally, if you have too many!
This drink recipe combines three popular whiskeys into one simple shot that you can easily whip up during party-time. You can choose to garnish it with a variety of citrus fruits or their peels or you can just make it and down it — and then make it again.
View post
In order to dye eggs with rice all you need is just a few drops of food coloring with dry rice in sealable bags. It’s a fun activity the whole family — including little kids — will love.
For years we always dyed Easter eggs the traditional way but I’m always looking for new ways to do it. This method is easy, inexpensive, and way easier to clean up.
View postThis copycat Girl Scout Lemonades recipe replicates the flavor and texture of the treat with its crispy lemon cookie and tangy lemon-flavored icing. The name of the cookie says all you need to know about what these delicious cookies taste like.
Nearly everyone has their favorite among all of the Girl Scout cookie flavors but I do struggle to pick just one to call their best cookie! Come Girl Scout cookie season, I am just as happy to snack on Peanut Butter Patties or Caramel deLites as I am a Raspberry Rally or a few Lemon Ups.
View postChocolate lovers, rejoice! Today, we’re sharing a simple and delicious recipe for Chocolate Mug Cake Mix that will satisfy your sweet cravings in just a few minutes.
With only three ingredients, you can make a batch of the mix and have chocolate cake on hand whenever you need a quick treat. Plus, it’s perfect for those who live alone or don’t want to make a full cake. Let’s get started!
View postSurprise your loved ones with a batch of these quick and easy Coffee Cake Muffins for breakfast. They’re the perfect way to start off the day!
Making coffee cake muffins is a great breakfast for the weekend. These muffins are delicious and filling, plus everyone loves them.
Coffee cake muffins are also easy to make; all you need is a few simple ingredients and a muffin tin – which is why we love making them so much.
View postThree Bean Salad is a classic, easy-to-make dish. It’s the perfect side dish with grilled chicken or pork and packs up nicely for picnics.
This Three Bean Salad is a classic side dish that is enjoyed by many. This recipe is easy to follow and can be made in just a few simple steps.
That’s what makes this recipe so perfect to bring to parties and gatherings. Not only is it simple to make but it is always gone in a flash.
Growing up my step-dad would always pick up a huge jar of this salad when he would do a Costco run. He had to have it all the time.
I can’t blame him – it goes great with so many things. I don’t think I can remember a holiday or gathering when this salad wasn’t being served.
But the best part is that now we make our own because Costco isn’t as close as it once was. This tastes so much better than the stuff in the jar anyway – I know you’ll love it as much as we do.
The best way to store this salad is to place the leftovers in an airtight container and keep it refrigerated until ready to serve again.
Use it within 3-5 days – if it lasts that long. Ours is always gone by the next day.
Yes, you certainly may! This salad should keep for up to three months if kept in an airtight container.
It’s made of different cooked beans – most often green, wax, kidney, and/or lima beans – tossed in a sweet-sour vinaigrette.
Fresh raw onions, bell pepper, and/or other cooked or raw veggies, such as chickpeas, are examples of variant ingredients.
We often change it up a bit because we have some allergies to lima beans in the family. No one is complaining about that – I don’t know too many people that like lima beans anyway. But the possibilities are endless with how you can change this to make it perfectly to your liking.
Although the three-bean salad may appear to be simple, it is quite exquisite. The added bonus is that the high fiber content is beneficial to your heart.
The super-simple salad is often based on canned beans, which early 1950s homes almost always had in their pantry. Fresh beans may be used as long as they are blanched first. The kidney, waxed, and green beans are combined with finely chopped onion and bell pepper in this recipe.
NOTE: Garbanzo beans can be substituted with pinto beans or black beans if desired.
Yes, Three Bean Salad is typically served cold. However, some people do enjoy it at room temperature as well.
While this side dish pairs well with many things – here is a list of what we serve with it most frequently.
This easy side dish recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a side dish like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this simple recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy three bean salad recipe, you’re going to love these other side dishes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Three Bean Salad as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Vanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!
Who loves a good cupcake? I’m all about the cake – all the time. It’s probably because I was raised by a professional cake decorator – so cake is in my blood, literally.
So I’m always digging through mom’s old recipe boxes and books to find some inspiration. I came across a recipe she made for a traditional Boston Cream Pie cake. I thought it would sure make for some awesome cupcakes, just in time for St. Patrick’s Day!
Honestly – the light and fluffy vanilla cupcakes are so delectable with that creamy filling. Then adding the whipped chocolate buttercream and the rich chocolate ganache – these make my eyes roll to the back of my head with every bite.
These are great for a fun office party, birthdays and so much more. I know you’ll love them as much as I do. Check it out!
As with all cupcakes, the most important thing is to keep them in an airtight container. Because of the butter in the frosting and the cream filling and ganache, keep them refrigerated when not serving. Bring to room temperature before serving so the frosting is creamy.
They will keep in the fridge for up to 4 days or freeze for up to 3 months.
Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.
If you are going to do that – you can always use a chocolate cake mix instead – that would be really delish!
Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
● Flour is the base of our cupcake– make sure to measure using the spoon and level method so you don’t end up with dry cupcakes.
● Sugar helps sweeten the cupcakes.
● Baking powder helps the cupcakes rise.
● Milk keeps the cupcake light and soft.
● Vegetable oil helps keep the cupcakes moist so they don’t dry out.
● Eggs bind the cupcakes together so they don’t fall apart.
● Vanilla enhances the sweetness of these cupcakes.
● Milk makes a rich and delicious pastry cream.
● Egg yolks thicken the cream filling while also adding additional richness.
● Sugar helps sweeten the cream.
● Cornstarch absorbs extra moisture and thickens the cream.
● Vanilla bean paste adds great vanilla flavor, as well as little specks of vanilla bean. Feel free to substitute 1 teaspoon vanilla extract or the caviar from 1 vanilla bean.
● Butter makes the cream silky and smooth.
● Butter adds great flavor to the frosting and keeps it from becoming too dry.
● Vanilla enhances the flavor of the cocoa.
● Confectioner’s sugar adds sweetness and structure to the buttercream.
● Cocoa powder adds great chocolate flavor to the buttercream. Make sure to use unsweetened baking cocoa.
● I used semi-sweet chocolate but feel free to use any kind you like– just make sure it’s good quality!
● Heavy cream helps the chocolate melt into a smooth ganache. You must use heavy cream, not milk.
● Coconut oil helps the chocolate melt and makes a smooth and shiny ganache
This St. Patrick’s Day cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Boston Cream Pie Cupcakes recipe, you’re going to love these other cupcake ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Boston Cream Pie Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This easy poached eggs recipe makes a great breakfast. All you need is eggs, a little vinegar, water, and a saucepan. So simple and tasty!
Who loves a deliciously runny yolk when enjoying eggs? It is my favorite part of having eggs with breakfast.
While there are plenty of different ways to make eggs and get that great yolk, one of my favorites is to poach the eggs. It is super simple to do and the yolk is perfect every single time.
Poaching an egg isn’t a complicated process, although it does take a little practice. The first thing you need to do is add water to a pot.
After you’ve added the water to the skillet, you’re going to need to add a bit of white distilled vinegar into the skillet with the water. You don’t need too much vinegar. About two to three tablespoons would be good enough.
While the water comes to a very gentle boil, it’s time to prepare the eggs. Depending on how old your eggs are, you may want to crack them, one at a time, into a fine strainer and let it set for a few minutes. This will remove any thin egg whites.
The next step is to add them to a small bowl and slip them into the water. You don’t want to mix them or anything like that because then you won’t end up with poached eggs.
Now check your water, you want to see a good amount of bubbles on the bottom of the pan, but you don’t want it to be boiling. Using a long-handled spoon, gently stir the water in a circular motion to create a tornado effect, then gently slip the egg into the center of the water that is moving.
You only need to cook the poached eggs for two or three minutes, so be sure to stand by the stove to avoid overcooking the eggs. If you overcook them, they won’t turn out perfectly.
To remove the egg, use a slotted spatula to lift the egg from the water and place them on a plate, and serve them. You can eat them by themselves or with other foods, including sliced bread or toast. Some people like to add them to salads for extra flavor, too.
Absolutely! After the eggs have finished poaching, just place them in an ice-water bath and store them in the fridge for up to 2 days.
When you’d like to eat them, just add some hot water to a small bowl or cup and add the poached egg until it’s warmed up (about 20-30 seconds).
Poached eggs can be kept in water in an airtight container for up to two days in the fridge and then reheated. Because eggs are rather thick, they won’t absorb much liquid after two days; however, I’ve discovered that the yolks do become a bit moist over time.
When poached eggs are combined with a moderate amount of healthy fats and carbohydrates, they can be an excellent breakfast choice for people looking to lose weight. A poached egg on toast is filling and provides plenty of nutrients to help get your day started off on the right foot.
Protein-rich foods like poached eggs can help keep you feeling satisfied throughout the morning, helping to prevent snacking later in the day. poached egg on toast recipes is a great way to enjoy this breakfast food while sticking to your healthy eating goals.
The risk of salmonella infection increases with the consumption of any food containing eggs. This is especially true if the eggs are undercooked or if the yolk is left runny. As a result, poached eggs might be hazardous to your health since they may harbor salmonella.
Don’t miss these other great egg recipes
This poached egg recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made eggs like this before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Poached Eggs recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easy Poached Eggs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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