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Pumpkin Bars

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These Pumpkin Bars are soft, perfectly spiced, and topped with a dreamy cream cheese frosting. Cozy fall baking doesn't get better than this.

Every bite is packed with warm spices and balanced by the rich tangy cream cheese frosting. A sprinkle of toasted pecans on top adds the perfect crunch, totally optional, but highly recommended!

Table of contents

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Why You'll Love These Pumpkin Bars

  • No mixer needed, simple whisking does the job.
  • Quick bake: just 20 minutes in a 9x13 pan.
  • Topped with creamy, dreamy frosting and chopped pecans.

As a recipe developer who loves creating cozy pumpkin treats from scratch, I've shared several other pumpkin recipes you might enjoy, like my Pumpkin Muffins and Chewy Pumpkin Cookies.

Tips & Variations

  • I've found that a metal 9x13 pan works best for even baking. Glass pans can take longer and sometimes bake unevenly, so stick with metal if you can.
  • I use a few different spices to flavor these pumpkin bars, but if you prefer, a classic pumpkin spice blend works beautifully too.
  • Add chocolate chips! You can fold 1 cup of semi sweet chocolate chips into the batter for a delicious twist!

I hope you love these delicious pumpkin bars with cream cheese frosting as much as I do! They are one of my top fall baking recipes!

-Sky🩷

More Delicious Recipes

Pumpkin Pie

20 Pumpkin Dessert Recipes

Classic Pumpkin Bread

Pumpkin Roll

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Pumpkin Bars

These homemade pumpkin bars are soft, flavorful, and perfect for fall-inspired baking.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Servings 12 Bars

Ingredients
  

Pumpkin Batter

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • ½ cup vegetable oil
  • 1 cup pumpkin purée
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 4 ounces unsalted butter softened
  • 8 ounces cream cheese softened
  • 2 cups powdered sugar sifted
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • ½ cup pecans toasted & chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Pumpkin Batter

  • Preheat an oven to 350°F. Grease a metal 9x13baking dish.
  • In a large bowl whisk together the flour, baking powder, baking soda, salt and all of the spices until well combined.
  • In a separate bowl, whisk together the sugars and oil until well combined.  Add in the eggs and mix well. Stir in the pumpkin purée and vanilla extract.
  • Gradually fold the dry ingredients into the wet ingredients until just combined.
  • Pour batter into the prepared pan, smooth out to an even layer. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Cream Cheese Frosting

  • Cream together the butter and cream cheese until smooth.
  • Mix in the powdered sugar, cinnamon and vanilla extract. Beat until smooth.
  • Spread the frosting over the cooled pumpkin bars then top with toasted and chopped pecans. Enjoy!

Notes

This recipe makes 12-15 bars.
Tried this recipe?Let us know how it was!

Storage Tip

Store in an airtight container in the refrigerator for up to 5 days.

Frequently Asked Questions

Can you make pumpkin bars ahead of time?

Yes, you can make pumpkin bars ahead of time. For the best results make 1-2 days in advance. Just store them in the refrigerator until you are ready to serve them.

Do I need to refrigerate pumpkin bars with cream cheese frosting?

Yes, you need to refrigerate pumpkin bars with cream cheese frosting. Store in an airtight container in the refrigerator for up to 5 days.

What is a substitute for oil in pumpkin bars?

Melted butter is a great substitute for the oil in this pumpkin bars recipe.

Bagels

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Homemade Bagels are quite easily one of my favorite bread recipes to make. Nothing beats the delicious flavor of an "everything" bagel. This recipe has been a constant request from my family since the very first time I made it. Which I am always willing to make, because they are so easy. With just a few ingredients you can make these deliciously chewy bagels right in your own kitchen.

Making bagels form scratch may seem hard, but I promise you, they are so much easier than you think. Whether you have experience making bread or not, don't worry, this recipe is super easy to follow. Before you know it, you will be enjoying homemade bagels.

Making this basic bagel dough only requires a few ingredients. Having a mixer with a dough hook is great but you can totally make this recipe by kneading the dough by hand. The fresh taste alone will keep you wanting to make bagels from scratch. They taste so much better than store-bought bagels. You can even bake a double batch and freeze some to have later.

I like to use them for Pizza Bagels, we go through a lot of those in my house, breakfast sandwiches and cold cut sandwiches.

What Gives Bagels their Distinct Texture and Flavor?

Hydration- Bagel dough is a low-hydration dough, which makes it a lot stiffer and drier than most bread doughs. Because of this, the crumb texture is a lot tighter, which gives the dough a chewy texture. With the dough being drier and stiffer it can be a little harder to fully knead the dough. With a little elbow-grease, and time, it can be done.

Bagels

I find it easier to start kneading the dough in the mixer, then turn it out onto the counter to finish kneading it by hand. Being able to feel the dough makes it easier to know when it has been fully kneaded. And of course, it should ALWAYS pass the windowpane test. If it doesn't pass this test, keep kneading. It will get there.

Boiling- One of the most important steps to creating the traditional texture and flavor of a bagel is boiling it. Bagels are boiled for a few minutes before they are baked. This step helps to gelatinize the starches in the dough, which helps keep the dough from rising too much once baked, but also gives the outside of the bagels the leathery texture they are known for.

The flavor of a bagel is also developed in the water that it is boiled in. Traditional bagels are boiled in water that has barley malt syrup and baking soda added to it. It can be hard to find barley malt syrup, a great substitute is to use molasses or brown sugar. Honey can also be used. The syrup (sugar or honey) gives the dough a slightly sweet flavor.

In addition, the baking soda and barley malt syrup give the bagels the nice golden color that they are known for.

Refrigerating the bagel dough for several hours, usually overnight, before baking them is the more traditional route. This step can be skipped. However, by refrigerating the dough, the flavor is so much better. The dough slowly ferments, which adds to the flavor. Fermented doughs are also easier to digest.

Shaping

To shape the bagels, start by dividing the dough into 2 equal pieces. Then divide each piece into 4 equal pieces, making 8 pieces total. Working with one piece of dough at a time, pinch together all of the edges then place seam side down on your work surface. Roll them into smooth round boules, like you do for dinner rolls.

bagel dough

Lightly cup your hand around the ball of dough and begin gently rolling it in a circular motion using the palm of your hand to build tension in the dough as you are shaping it. The ball of dough should be tight and smooth on the top. Place seam side down on a lined and greased baking sheet.

Working with one piece of dough at a time, take your thumb and press a hole through the middle of the dough. Then pick up the dough and gently stretch the hole to about 2 inches in diameter.

Place back onto the lined and greased baking sheet, cover with a damp towel or plastic wrap.

Proofing

When it comes to the next step of this recipe, you can choose which option you want to move forward with. The 2 options are:

The Refrigerator Method

Refrigerate up to 24 hours.  Once you are ready to cook them pull them out of the refrigerator, place one bagel in a bowl of water, if the bagel floats continue on with the recipe.  If the bagel does not float, let them proof until one floats.

You would find that many bakers prefer this method of allowing the shaped dough to go through a long, cold fermentation in the refrigerator overnight. This helps develop better flavored dough and better structured dough. Not to mention, it is much easier to pick up and handle a cold dough than a room temperature dough.

The Non Refrigerator Method

Is just simply allowing the dough to proof for 30 minutes or until puffy before boiling the bagels. This method works just fine and is perfect when you are strapped for time. But, if you want better flavor and structure, use the refrigerator method.

Boiling in a Water Bath

In a large pot add in the 3 quarts of water, brown sugar and baking soda.  Mix well.  Bring to a boil.  In a small bowl mix together the egg and water to make an eggwash.

Drop 3 bagels into the boiling water, let each one boil for 30 seconds to 1 minute, flip and boil for another 30 seconds to 1 minute. 

Remove from the water and place back onto the greased and lined baking sheet.  Continue until all bagels have been boiled.

Flavoring the Bagels

This is my favorite part of bagel making! There are so many flavoring options you can choose from. Of course, there is the "everything" bagel. Which is delicious! You can find everything bagel seasoning at most stores or online. Or you can make your own from scratch.

I love making cheese bagels. Just top the bagels with shredded cheese like parmesan, cheddar or asiago.

Other popular and equally delicious flavoring options are:

Sesame Seeds

Poppy Seeds

Flaky Salt

Dried garlic

Cinnamon Sugar

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Bagels

Bagels

Make delicious homemade bagels at home with just a few ingredients.  Flavor them with your choice of toppings or leave them plain.  This recipe is super easy to follow and freezer friendly!
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Breads, Breakfast, Freezer Friendly
Servings 8

Ingredients
  

Bagel Dough

  • 1 ¼ cup warm water 100° F - 115°F
  • 2 ¼ teaspoon active dry yeast
  • 2 tablespoon brown sugar
  • 3 ½ cup bread flour
  • 1 ½ teaspoon salt
  • 1 Large egg
  • 1 Tablespoon water
  • As Needed Toppings

Water Bath

  • 3 qt water
  • ¼ Cup brown sugar
  • 1 Tablespoon baking soda
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook, mix together the warm water, brown sugar and yeast.  Let sit for 5 minutes.
  • Mix in the salt and flour.  The dough will be shaggy, don't add any more water.  Begin kneading the dough on low.
  • Knead the dough for 10-15 minutes or until it becomes smooth and passes the windowpane test.  Since the dough is a dry, stiff dough it may help to turn the dough out onto your work surface and knead the dough by hand.
  • Once the dough is fully kneaded and passes the windowpane test, shape into a boule, lightly coat it with oil, cover with a damp cloth and let it bulk rise until doubled in size.  This may take 2 hours, longer if your kitchen is cold.
  • Once double, deflate the dough and turn it out onto an un-floured work surface.  Divide the dough into 8 equal portions.  Line and lightly grease a large baking sheet.
  • Lightly cup your hand around the ball of dough and begin gently rolling it in a circular motion using the palm of your hand to build tension in the dough as you are shaping it. The ball of dough should be tight and smooth on the top. Place seam side down on a lined and greased baking sheet.
  • Working with one piece of dough at a time, take your thumb and press a hole through the middle of the dough. Then pick up the dough and gently stretch the hole to about 2 inches in diameter.
  • Place back onto the lined and greased baking sheet, cover with a damp towel or plastic wrap.
  • If you decide to refrigerate your bagels before baking them do so now.  Refrigerate up to 24 hours.  Once you are ready to cook them pull them out of the refrigerator, place one bagel in a bowl of water, if the bagel floats continue on with the recipe.  If the bagel does not float, let them proof until one floats.  
  • Allow the bagels to proof for 30 minutes or until puffy.   
  • Once the bagels are proofed, preheat an oven to 425° F.
  • In a large pot add in the 3 quarts of water, brown sugar and baking soda.  Mix well.  Bring to a boil.  In a small bowl mix together the egg and water to make an eggwash.
  • Drop 3 bagels into the boiling water, let each one boil for 30 seconds to 1 minute, flip and boil for another 30 seconds to 1 minute. 
    Remove from the water and place back onto the greased and lined baking sheet.  Continue until all bagels have been boiled.
  • Egg wash each bagel and sprinkle with toppings or leave plain.
    Place in the oven and bake for 20 minutes.  Enjoy!
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Southern Cornbread Dressing

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No Thanksgiving dinner is complete without Southern Cornbread Dressing. This classic dish is what I look forward the most to every year.

Growing up, my grandmother made the BEST cornbread dressing. It seemed that every year she would complain that she either put too much sage in it or not enough. I always thought it was delicious, even if she felt that she had put too much sage in it.

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I actually prefer a lot of sage in my dressing. My grandmother's dressing is without a doubt what I always think of when I think of Thanksgiving dinner. My cornbread dressing recipe was created with her recipe in mind. I like to think she would be happy with the amount of sage that I use in it.

The key to good cornbread dressing is the ratio of liquid to cornbread. The dressing should be moist, not wet. Nor should it be dry. If you overbake your cornbread, you will need to add more liquid. After making it a few times, the ratio gets easier to eye.

There is no canned cream of chicken in this recipe, just delicious chicken stock. A good quality chicken stock, preferably homemade, will bring the best flavor. If you do not have any chicken stock, you can use the liquid from the pot that you boil your chicken in. If you have been following my blog for any length of time you are probably not surprised that I recommend using chicken stock. I use chicken stock whenever I can to add flavor to dishes.

How to Make Southern Cornbread Dressing

  • Start by adding the chicken to a large pot of water, bring to a boil, continue boiling until the chicken is cooked through. Once the chicken is done remove it from the water (save the water if not using chicken stock) set it aside to cool. Then shred or cut into small pieces.
  • While the chicken is cooking make the cornbread.
  • Dice and sauté the onions and celery until tender.
  • Once the cornbread is done, allow to cool for 10-15 minutes then crumble and place in a large bowl. Some pieces can be left a little larger.
  • Add in the chicken, sautéed veggies, chicken stock and all of the seasonings. Mix well.
  • Now mix in the eggs until fully incorporated.
  • Pour into a lightly greased pan, place the butter on top of the dressing and bake uncovered for 35 minutes or until the top is lightly browned and the dressing is just set.

Making Southern Cornbread Dressing in Advance

Cornbread dressing can be made up to 3 days in advance. To do so just follow the recipe until it is time to bake. Instead, allow the dressing to cool completely before wrapping with plastic wrap and refrigerate until ready to bake.

If baking straight from the refrigerator you may need to bake the dressing longer. Just look for it to be set and lightly browned. If baking from room temperature, bake for 35 minutes.

You can also bake the dressing and keep it in the refrigerator for up to 4 days. To reheat, cover with foil and bake for 20 minutes.

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Broccoli Rice Casserole

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Green Bean Casserole from Scratch

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Southern Cornbread Dressing

Southern Cornbread Dressing

This Classic Southern Cornbread Dressing is a staple at Thanksgiving.  This comforting dish is moist, buttery and full of delicious cornbread, chicken and herbs!  
4 from 2 votes
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course Side Dishes
Servings 8 Servings

Ingredients
  

  • 1 pound chicken white and dark meat
  • 1 pan cornbread *See recipe notes
  • 1 large onion small diced
  • 4 stalks celery small diced
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 cups chicken stock
  • 2 ½ teaspoons salt If using salted butter adjust salt as needed.
  • ½ cup milk
  • 2 teaspoon pepper
  • 8 leaves fresh sage finely chopped
  • ½ teaspoon fresh rosemary finely chopped
  • 1 ¼ teaspoons fresh thyme finely chopped
  • 3 large eggs
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Place the chicken in a large pot filled with water. Bring to a boil and cook until the chicken is cooked through. Once the chicken is done remove it from the water (save if not using chicken stock) set it aside to cool. Then shred or cut into small pieces.
  • While the chicken is cooking make the cornbread. Once the cornbread is done, let it cool for 10-15 minutes then crumble into small pieces and place in a large bowl.
  • In a large skillet over medium heat add in the olive oil, once hot add in the butter.  Add the diced onions and celery to the pan and sauté until tender, about 6 minutes. Now add in the minced garlic and cook for 30 seconds. Remove from the heat.
  • Add the chicken, sautéed veggies, chicken stock, milk and all of the seasonings to the bowl with the crumbled cornbread. Mix well. Preheat the oven to 350°F.
  • In a small bowl whisk the eggs then pour into the cornbread mixture. Mix well.  Make sure all of the eggs are fully incorporated.
  • Pour into a lightly greased 9x13 pan and bake uncovered for 35 minutes or until the top is lightly browned and the dressing is just set. Enjoy!

Notes

Cornbread recipe:
Buttermilk Cornbread
Before adding the eggs to the mixture, give it a taste test and adjust the seasonings as needed.
Tried this recipe?Let us know how it was!

Freezing Southern Cornbread Dressing

Do not throw away those leftovers, if there are any. Dressing freezes amazingly well. You can freeze it in freezer bags or airtight containers.

Thaw in the refrigerator and reheat. I love freezing leftover dressing for quick lunches or sides for dinner.

Sausage Rolls

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Move over pigs in a blanket, Sausage Rolls are my new appetizer of choice. These sausage rolls are delicious and so easy to make. With just a few ingredients you can put together a quick and easy appetizer that everyone will love. Buttery, flaky puff pastry wrapped around sausage and baked. What's not to love about that combination?

No party is really a party without appetizers, right? This appetizer is about as easy as it gets and tastes fantastic! Whether you are celebrating a holiday, or having a gameday party, appetizers are a must. My family loves the classic pigs in a blanket but after making these sausage rolls, we have decided that sausage rolls are now our go-to appetizer. We can't get enough of them! We make them for a quick lunch paired with cut up vegetables all the time.

Homemade Bean Dip

Pimento Cheese

Sausage Balls

Deviled Eggs

How to Make Sausage Rolls

Make sure to have the puff pastry fully thawed before using it. The puff pastry should be kept in the refrigerator until you are ready to use it.

Preheat the oven to 400° F and line a baking sheet with parchment paper.

Lightly flour a work surface and unfold both sheets of puff pastry and place on the counter.

Cut each sheet of puff pastry into 3 pieces. Cut along the lines where the puff pastry was folded.

Divide the sausage equally between the 6 pieces of dough, roll the sausage into logs and place them on the dough, about 1-inch from the edge.

Brush the edge of the dough with the egg wash.

Roll the dough, starting with the bigger side, towards the side that has the egg wash. Lightly pressing the sausage to keep it in the dough as you roll it.

Gently tuck the dough under the sausage once you reach the end with the egg wash, then roll over the egg wash and gently press the dough to seal it.

Roll the sausage roll so that the seam is on the bottom.

Using a sharp knife or a bench scraper, cut each roll into equal pieces, about 2 inches each.

Place each piece onto the parchment lined baking sheet, seam side down.

Egg wash each piece and place in the oven for 35 minutes or until the puff pastry is golden brown and delicious! Enjoy!

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Sausage Rolls

Sausage Rolls

These Sausage Rolls are super easy to make and are the perfect appetizer for any party.  Made with just 4 ingredients and full of flavor. 
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Course Appetizer
Servings 24

Ingredients
  

  • 1 Package puff pastry
  • 1 Pound breakfast sausage
  • 1 Large egg
  • As Needed water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat the oven to 400° F and line a baking sheet with parchment paper.
  • Lightly flour a work surface and unfold both sheets of puff pastry and place on the counter.  Cut each sheet of puff pastry into 3 pieces. Cut along the lines where the puff pastry was folded.
  • Divide the sausage equally between the 6 pieces of dough, roll the sausage into logs and place them on the dough, about 1-inch from the edge.
  • Brush the edge of the dough with the egg wash.
  • Roll the dough, starting with the bigger side, towards the side that has the egg wash. Lightly pressing the sausage to keep it in the dough as you roll it.  Gently tuck the dough under the sausage once you reach the end with the egg wash, then roll over the egg wash and gently press the dough to seal it.
  • Roll the sausage roll so that the seam is on the bottom.
  • Using a sharp knife or a bench scraper, cut each roll into equal pieces, about 2 inches each.  Place each piece onto the parchment lined baking sheet, seam side down.
  • Egg wash each piece and place in the oven for 35 minutes or until the puff pastry is golden brown and delicious! Enjoy!

Notes

For an extra touch you can sprinkle the sausage rolls with sesame seeds after you have egg washed them.
Tried this recipe?Let us know how it was!

Halloween Rice Krispie Treats

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These Halloween Rice Krispie Treats are the ultimate no-bake Halloween treat! Loaded with crushed Halloween Oreos, drizzled with candy melts, and topped with festive sprinkles, these easy treats are perfect for parties or a fun afternoon project with the kids!

Halloween Rice Krispie Treats

If you've never made homemade Rice Krispie treats before, you are in for a treat! They come together in minutes and taste so much better than store-bought! Plus, they are super easy to customize!

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A Fun Halloween Treat to Make at Home

Who doesn't love Rice Krispie treats? They're nostalgic, simple to make, and always a hit at any get-together. During Halloween, I like to dress them up a bit with fun add-ins and toppings. The colored candy melts, sprinkles and candy googly eyes make these Halloween Rice Krispie Treats such a fun treat to make!

If you're planning a Halloween Party, these treats are a quick and crow-pleasing addition to your dessert table. Pair them with my Halloween Marble Cookies or Easy Halloween Cupcakes for a fun and festive dessert spread!

Halloween Rice Krispie Treats

How To Make Halloween Rice Krispie Treats

Once you get started, this process goes pretty quickly, so it is important to have everything measured out and your pan greased and ready before you start.

  1. Lightly grease a 9"x13" pan.
  2. Melt the butter in a large pot over medium heat. Mix in the marshmallows stirring until they are completely melted and smooth.
  3. Mix in the rice krispie cereal- turn off the heat and mix in all of the cereal. Using a lightly greased spatula helps keep the sticky mess from sticking to your spatula.
  4. Mix in the crushed Oreos when the cereal is almost fully mixed in.
  5. Lightly press into your prepared pan, being careful to not press down too much. Allow to set for 30 minutes before decorating.
  6. Cut and Decorate - Once Cooled, cut into squares. Melt your candy mels according to the package directions, then drizzle over the top of the cut squares and quickly top with sprinkles before the candy melts set.

Tips

  • Work quickly! Once you add the marshmallow mixture to the cereal and start mixing it starts to set pretty quickly.
  • Don't press too firmly or your treats will not be soft and chewy.
  • Mix up your add-ins. Swap Oreos for chopped candy bars or M&Ms for a fun twist!
Halloween Rice Krispie Treats

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Halloween Rice Krispie Treats

Halloween Rice Krispie Treats

These "spooky" Halloween Rice Krispie Treats are so much fun to make. Drizzled with chocolate, sprinkles and stuffed with Halloween themed Oreos, these rice Krispies are a crowd favorite.
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Prep Time 20 minutes
Cook Time 4 minutes
Rest Time 30 minutes
Total Time 54 minutes
Course Dessert
Servings 20 Servings

Ingredients
  

  • 3 tablespoons butter
  • 5 ½ cups mini marshmallows
  • 6 cups Rice Krispes Cereal
  • 10 Halloween Oreos gently crushed
  • 1 bag white candy melts as needed to decorate
  • 1 bag orange candy melts as needed to decorate
  • As Needed halloween sprinkles
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Lightly grease a 9"x 13" pan. 
  • In a large pot over medium heat, melt the butter. Stir in all of the marshmallows.  Continue stirring while the marshmallows melt completely. Turn off the heat and mix in the rice Krispie cereal.
  • When almost all of the cereal is mixed in add in the Oreos and mix well.
  • Gently press into the greased pan. Let set for 30 minutes.
  • Remove from the pan and place onto a piece of parchment. Cut into equal pieces, about 20.
  • Melt about ⅓ of each of the colors of candy melts according to the package directions. Fill the bags/piping bags and cut small holes in the corner/tip of each bag.
  • Drizzle the candy melts over each rice Krispie treat, putting as much as you want on each one. Decorate with the sprinkles immediately. Work fast because the candy melts will cool pretty quickly. Or you can decorate a few at a time. Enjoy!

Notes

  • Work quickly! Once you add the marshmallow mixture to the cereal and start mixing it starts to set pretty quickly.
  • Don't press too firmly or your treats will not be soft and chewy.
  • Mix up your add-ins. Swap Oreos for chopped candy bars or M&Ms for a fun twist!
Tried this recipe?Let us know how it was!

Ham and Cheddar Potato Soup

by 1 Comment

This Ham and Cheddar Potato Soup is the perfect cozy meal when the weather starts to cool down. Hearty, filling, and loaded with diced ham and sharp cheddar cheese, this creamy soup is a comfort food classic that comes together in about 30 minutes.

Ham and Cheddar Potato Soup

It's a great choice any time of year, but when the temperatures drop, I head straight into soup-making mode. If you're like me and love warm, hearty soups, you might also enjoy my Marry Me Chicken Soup or Broccoli Soup for more family favorites.

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The Best Potato Soup with Ham and Cheese

One of the best things about this recipe is how quick it is to make. In about 30 minutes, you can have a creamy, hearty pot of soup on the table, making it perfect for busy weeknights when you need something fast but still homemade.

If you have leftover holiday ham from Thanksgiving or Christmas, this soup is a fantastic way to use it up. Thick-cut ham steaks work just as well if you don't have leftovers on hand. Either way, the smoky, savory ham pairs perfectly with the creamy potatoes and melty cheese.

Ham and Cheddar Potato Soup

When serving, I love pairing this ham and potato soup with cheese with a slice of crusty sourdough or even just a handful of crackers. Something sturdy to soak up all that creamy, cheesy goodness is a must.

How To Freeze Ham and Cheddar Potato Soup

In airtight containers:
Let the soup cool completely. Portion it into airtight containers, leaving about 1 inch of space at the top. Label and freeze for up to 6 months. Thaw fully in the fridge before reheating.

In freezer bags:
Cool the soup completely, then portion it into freezer bags. Seal well, label, and lay flat in the freezer to save space. Freeze for up to 6 months. Thaw fully before reheating.

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Creamy Chicken Noodle Soup

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Zuppa Toscana Soup

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A simple, homemade soup like this is always worth keeping in your meal rotation. It's the kind of recipe that makes dinnertime feel easy and satisfying. Let me know if you make it!

-Sky🩷

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If you tried this Ham and Cheddar Potato Soup recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comments below!

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Ham and Cheddar Potato Soup

Ham and Cheddar Potato Soup

Creamy, hearty, and packed with potatoes, diced ham, and cheddar cheese. This easy soup comes together fast and is perfect for leftovers.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Servings 4

Ingredients
  

  • 1 ½ pounds russet potatoes, peeled and cut into ½" cubes baked or boiled
  • ⅓ cup onions small diced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ¼ cup flour
  • 2 cups chicken stock
  • 2 cups milk
  • 1 cup cheddar cheese shredded
  • 2 cups ham cut or chopped into small pieces
  • ¾ teaspoon salt
  • pepper to taste
  • 1-2 green onions sliced
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large pot over medium heat add in the olive oil.  Once hot add the ham and cook until lightly browned.  Remove from the pot and reserve for later.
  • Add in the butter and the onions and sauté until the onions have softened, about 4 minutes.
  • Next, whisk in the flour to make a roux.  Now add in the chicken stock, whisking to prevent any clumping.  Add in the milk, mix well.
  • Once the soup has slightly thickened add in half of the cooked potatoes and lightly mash.  The mashed potatoes will add texture and help to thicken the soup further.
  • Add in the remaining potatoes and cook for about 5 minutes.
  • Add in all of the cheese and mix well.  Once the cheese is fully incorporated add in the ham.  Mix well.  Season with salt and pepper.  Enjoy!
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Flaky Pie Dough

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If you're in search of a simple, fail-proof recipe for flaky pie dough, look no further. This is the best flaky pie dough recipe I've tested, and it's incredibly easy to prepare. Once you try this recipe, you'll likely never purchase store-bought pie dough again.

When it comes to pie dough, flaky pie dough is the way to go. There is something about the tender, flaky, buttery layers that make any dessert just that much better. That is why I love using a great flaky pie dough recipe for pies.

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I discovered this recipe years ago when I first started using Pinterest. It has since become my favorite pie dough recipe. Despite trying various recipes for flaky pie dough over the years, I always return to this one. It's truly an excellent recipe.

I love using this flaky pie dough recipe for my Pumpkin Pie, the pie dough is able to withstand the moisture and come out nice and crisp. No soggy bottoms here. That is a great quality for a flaky pie dough. With just a few ingredients and time you can make this delicious flaky pie dough from scratch too.

You can also use this pie dough recipe for hand pies, quiches and free-form tarts. Let me know down in the comments below what your favorite recipes are to use flaky pie dough.

Tips for Making Flaky Pie Dough

  • Use a food processor- Having a food processor for cutting in the fat, while not necessary is a huge help. Especially when you double this recipe. Cutting in the fat by hand can take a long time. Using a food processor will also help keep the fat nice and cold. Warm hands will soften or even melt the fat.
  • Keep the fat cold- Never use softened butter or even butter that has been sitting out for longer than a few minutes. The fat needs to be cold to be able to create those lovely flaky layers.
  • Pea sized pieces- When cutting the fat into the flour, it should be left in pea sized pieces. These pea sized pieces create the flaky layers that we all love. When you roll the dough out the pieces of cold fat will flatten out. The butter then melts and creates little pockets when baked. Flaky layers!
  • Shred and freeze the butter - One of my favorite tips for making pie dough is to shred and freeze the butter at least one hour in advance. I do this when I have the time, and it makes the cutting in process much easier and yields a flakier crust. If you don't have time just cut the butter into small pieces before using it.
  • Ice water is a must- The ice water will ensure that the butter stays nice and cold and does not melt.
  • Do not knead your dough-this will create gluten, the worst enemy of pie dough. The more you work the dough the tougher it will be.
  • Don't rush the chilling- allow the dough to chill properly before rolling it out. If you rush this process the flour will not have enough time to absorb the water, and dough will not turn out right. Also, the fat needs to be cold to create the flaky texture.
Pumpkin Pie

Bonus Tip:

Always make a double recipe of pie dough. Wrap them in individual discs and keep them in your freezer. This makes life easier later on. The next time you need pie dough you will just need to thaw it.

I love this tried and true pie dough recipe! It's simply to make, bakes up with the flakiest layers, and tastes so buttery and delicious! I hope you'll add this one to your recipe collection!

-Sky🩷

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Chocolate Chip Pecan Pie

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Pumpkin Pie

Pecan Pie

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📖 Recipe

Flaky Pie Dough

Flaky Pie Dough

Tender, flaky and buttery! This is the only flaky pie dough recipe you will ever need. Be sure to make a double recipe and freeze the extra pie doughs for later use.
4 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert, Freezer Friendly
Servings 2 Pie Doughs

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 ounces unsalted butter cubed and chilled or shredded and frozen
  • 8 tablespoons ice water 6-8 will be needed
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Add the dry ingredients to a food processor and pulse until combined. Then, incorporate the chilled butter and pulse several times until the mixture takes on a coarse, crumbly texture.
  • Now slowly drizzle in the water, 1 tablespoon at a time, pulsing in between tablespoons. The dough should not come together fully in the processor. It should still be a little dry and crumbly. To test if the dough has enough water pour it out onto a clean counter, gather all of the dough together and try to form a loose ball. If the dough still crumbles apart then more water is needed.
  • If it holds together, it is ready. Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap and chill for 30-45 minutes before using.
  • Lightly dust a work surface with flour and roll out the dough into a 12-inch circle, approximately ⅛-inch thick. Transfer the dough to a pie dish, pressing it gently into place. Trim the excess dough to leave a 1-inch overhang around the edge of the dish. Fold and crimp the edges to your preference.
  • Place back in the refrigerator for 20-30 minutes before using.  Enjoy!

Blind Baking Pie Dough

  • Follow the instructions above just until the dough is in the pie dish. Now Pierce the bottom of the pie dough with a fork to prevent bubbling while baking.
  • Carefully place a piece of parchment paper or foil into the pie dish, ensuring it presses against the sides. The parchment or foil should be slightly larger than the pie dish, with a bit of overhang.
  • Now fill with pie weights, dry beans or dry rice. Place in the freezer for 20 minutes. Do not freezer for any longer.
  • While the pie is chilling, preheat the oven to 375°F. Place in the oven and bake for 15 minutes for a partially baked pie crust.  
  • For a fully baked pie crust bake for 15 minutes, remove the pie weights and bake for another 10-15 minutes or until the crust it lightly browned and fully cooked.

Notes

This recipe makes 2 9-inch pie doughs.
To freeze:  Wrap pie dough in plastic wrap and place in a freezer bag in the freezer until needed.  
To use from frozen:  Thaw overnight in the refrigerator.
Tried this recipe?Let us know how it was!

Bruschetta Chicken

by 1 Comment

The Bruschetta Chicken recipe is the perfect summer dish. With a steady supply of fresh tomatoes and basil from the garden, this simple yet refreshing dish is among my favorites to make for my family.

Bruschetta Chicken

Celebrating summer has never been more delicious! Bruschetta chicken is brimming with the fresh flavors of the garden and can be prepared in just 30 minutes. For those who love bruschetta, this recipe is a must-try. Currently, I'm surrounded by an abundance of fresh tomatoes and basil, making this chicken dish a recurring favorite in my kitchen.

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Friends, this Bruschetta Chicken recipe is so incredibly easy to make. It's perfect for busy weeknights when you're short on time for cooking, yet it still appears and tastes as though a great deal of time and effort has been put into it. It's also the perfect meal to serve when entertaining guests.

🍅Ingredients

You only need 8 ingredients to make this simple chicken dish!

  • Chicken - I like using boneless skinless chicken breasts for this recipe.
  • Seasonings - Only salt, pepper, and garlic powder are needed.
  • Oil - Olive oil or any neutral tasting oil is used for searing the chicken breasts.
  • Tomatoes - Fresh tomatoes work best in this recipe.
  • Cheese - Fresh mozzarella cheese or shredded mozzarella can be used.
  • Basil - Fresh basil is best in this recipe!
Bruschetta Chicken

🥣How To Make Bruschetta Chicken

STEP 1

Mix the tomatoes, basil, mozzarella cheese, and salt together. Set aside to let the flavors marry.

STEP 2

Slice each chicken breast horizontally into thinner slices to expedite cooking. Thinner pieces cook more quickly. However, if you favor larger portions, you may opt to keep the breasts intact.

STEP 3

Season each side of the chicken breasts with the remaining salt, pepper and garlic powder.

STEP 4

Pan-sear the chicken breasts in a large sauté pan with olive oil over medium-high heat. Cook the breasts for 4-6 minutes on each side, or until the internal temperature of the chicken reaches 165°F.

STEP 5

Spoon the tomato mixture onto each chicken breast and place them in the oven. Broil for 1-3 minutes, or until the cheese has melted and is lightly browned. Enjoy!

Bruschetta Chicken

💭Tip For Prepping:

Need a head start on dinner? This Bruschetta Chicken is easy to prep ahead:

  • Mix the tomatoes, mozzarella, basil, and salt. Cover and refrigerate.
  • Slice the chicken breasts in half horizontally and season with salt, pepper, and garlic powder.
  • Skip the skillet-place seasoned chicken on a parchment-lined baking sheet, cover, and refrigerate.

When ready to cook, bake at 375°F for 20 minutes or until the internal temp reaches 165°F.
Top with the tomato mixture and broil for 1-3 minutes, until the cheese is melted and golden.

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Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

📖 Recipe

Bruschetta Chicken

Bruschetta Chicken

A chicken dish that is perfect for Summer! Pan-seared chicken topped with fresh basil, tomatoes, and melted mozzarella cheese. This 30-minute chicken dish is sure to become a family favorite.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Servings 5

Ingredients
  

  • 3 chicken breasts cut horizontally
  • 2 teaspoons salt divided (1 ½ and ½)
  • 1 teaspoon pepper
  • 1 ½ teaspoons garlic powder
  • 2 tablespoons olive oil
  • 1 large tomato small diced
  • ½ cup mozzarella cheese sliced or shredded
  • 5 large fresh basil leaves thinly sliced
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Mix the tomatoes, basil, mozzarella cheese, and ½ teaspoon salt together. Set aside to let the flavors marry.
  • Slice each chicken breast horizontally into thinner slices to expedite cooking. Thinner pieces cook more quickly. However, if you favor larger portions, you may opt to keep the breasts intact.
  • Season each side of the chicken breasts with the remaining 1 ½ teaspoons salt, pepper and garlic powder.
  • In a large skillet over medium-high heat, pan sear the chicken breasts with the olive oil. Cook the breasts for 4-6 minutes on each side, or until the internal temperature of the chicken reaches 165°F.
  • Spoon the tomato mixture onto each chicken breast and place them in the oven. Broil for 1-3 minutes, or until the cheese has melted and is lightly browned. Enjoy!
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Raising Meat Chickens

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Raising meat chickens is an excellent step towards self-sufficiency. The ability to produce your own meat is a valuable skill that can benefit anyone. Luckily, raising chickens for meat is very easy. The hardest part is investing in the equipment needed to process the chickens.

Raising Meat Chickens

Backyard chicken flocks have become more and more popular in recent years. More homesteaders are wanting to become more self-sufficient in growing and raising their own food.

For good reason too. The food that is grown and raised in your backyard is far better and healthier than most of what you can get from your local grocery store.

On our homestead we raise chickens for both eggs and meat. I can honestly say that those two decisions have been some of the best decisions we have made for our family. Knowing that you are able to produce meat in your own backyard is very reassuring.

Especially in times like now where there have been food shortages. In this post I aim to help you learn how to get started raising chickens for meat in your own backyard.

If you are looking to start raising chickens for eggs here is a great post to get you started.

Raising Chickens for Eggs

Getting Started

When my husband and I decided to start raising meat chickens we started by first purchasing the equipment needed to process the chickens. I would recommend starting here too.

The last thing you want is to have chickens that are ready to be processed, and you don't have the equipment to process them. Sure, you can hand pluck, but if you are having to hand pluck 30 or more chickens, it is going to take a long time.

Here is some of the equipment that we find helpful on processing day.

  • Plucker- this is an investment that is well worth it and will save you so much time
  • Scalder- you will also need a propane tank to run the scalder
  • Thermometer- to check the temperature of the scalder
  • Cones- for bleeding the chickens out
  • Sharp knives- for killing the chickens and breaking down the chickens
  • Tables- I would recommend at least two tables for working on. Having a table with a sink is very handy.
  • Large trash can or two for holding the chickens in ice water
  • Water hose- at least two
  • Poultry Shrink bags

Choosing the Right Breed of Chicken for Meat

There are many different breeds of chickens that are great for meat. Many of the chicken breeds are dual purpose, meaning they are great for egg layers and meat chickens.

You will need to take in consideration that not all chickens will grow at the same rate or taste the same. Some chicken breeds are also larger than others.

Raising Meat Chickens
5-week-old Cornish Cross Chicken

I would highly recommend researching different breeds to figure out which one fits your needs. We started with Cornish Cross chickens because of their fast growth rate, size and taste.

So far, we have had great success with growing this breed of chickens.

Because they are not a sustainable breed, we are starting to transition to breeds that are more dual purpose so that we can begin hatching our own meat chickens.

A few popular types of meat chickens are:

  • Cornish Cross
  • Freedom Ranger
  • Leghorns
  • Buff Orpington

Another thing to consider when choosing a chicken breed is the amount of time it will take to grow the chicken for processing. Not all breeds will grow at the same rate which means that processing times differ.

The Cornish Cross breed is known for its fast growth rate which puts the processing time anywhere from 8 to 10 weeks. This is one reason why this breed is so popular.

Brooding

When you receive your baby chicks you will need to keep them in a brooder for the first week or longer. Depending on the temperature outside.

Raising Meat Chickens

You can build a brooder or use a large, galvanized tank or tub. Be sure to use a brooder that is large enough for all of the chicks. Meat chickens grow much faster than egg layers so you will need to make sure the brooder is sufficient.

We use a brooder room outside with heat lamps hanging from the ceiling. This has been a great brooder, easy to clean and plenty of room to grow the chicks until they are ready to go outside in the chicken tractor.

Here is my post on Raising Baby Chicks where I go into more detail on how to properly care for them.

Baby Chicks
Raising Baby Chicks

Chicken's Living Quarters

Eventually the chickens will grow large enough to move them out of their brooder. You can put them in a coop or in a chicken tractor. Ideally you will want to give them enough space and fresh grass to forage on.

The more they are able to move around comfortably and graze on fresh grass the happier they will be. Chickens that are given enough space to move comfortably are less stressed, which makes healthier chickens.

Allowing your chickens to graze on fresh grass will also produce healthier chickens. This may also cut down on some of the cost of chicken feed.

We like using a tractor for our meat chickens. This allows us to move them once or twice a day onto fresh grass instead of leaving them in a static coop.

Meat chickens eat a high protein diet which means they poop a lot more than egg laying chickens. Being able to move them cuts out having to clean and refresh often.

However, you can raise meat chickens in a static coop just be sure to keep it clean to prevent illness and parasites.

Feeding Meat Chickens

As mentioned earlier, meat chickens require a high protein diet. For the first week they need a medicated or non-medicated chick starter feed that is at least 20% protein.

I recommend a medicated feed to help give them a good healthy start. The medicated chick started can help prevent your baby chicks from contracting an intestinal infection call Coccidia.

After the first week they will need to start eating a meat bird crumble. It is also recommended to give them grit to help with digestion.

For our Cornish Cross chickens, we stick with the feeding schedule of 12 hours on and 12 hours off after the first week. This prevents the chickens from overeating and developing health issues.

Which Cornish Cross are known for. For other breeds you may choose a different feeding schedule.

Raising Meat Chickens

I would also recommend getting a large feeder and waterer for your meat chickens. Depending on the amount of meat birds you are raising it may be smart to get two to prevent them from fighting and getting stressed out.

As always keep clean fresh water for your chickens.

Here are a few posts that you may find helpful.

Raising Chickens for Eggs
Storing Fresh Chicken Eggs
Storing Fresh Chicken Eggs
Kitchen Garden
Growing a Kitchen Garden

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Pumpkin Pie

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Perfect for Thanksgiving or just because, this easy homemade Pumpkin Pie recipe is always a crowd pleaser. Beautifully creamy pumpkin filling in a perfectly flaky pie crust. This Pumpkin Pie recipe is one to hold on to!

Pumpkin Pie

Pumpkin Pie reigns as my all-time favorite pie! The delightful blend of warm spices that infuse pumpkin pie embodies the essence of fall for me. I adore Fall and the warm, comforting cooking that comes with it. It's not truly Fall without indulging in a pumpkin pie, or perhaps two.

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Whether you are making a pumpkin pie just to eat, that's me, or for a holiday get together, this pie recipe is perfect. You only need a few ingredients to make this delicious pie.

And of course, any good pie should have a delicious buttery, flaky pie crust. Without a flaky pie crust, no pie would be complete.

You might also like this Chocolate Chip Pecan Pie or this French Silk Pie!

Key Ingredients & Substitutions

Pumpkin- Canned or fresh pumpkin purée.

Spices- The fresher the better. You can either purchase a pre-made pie spice blend or just add the individual spices.

  • Cinnamon
  • Cloves
  • Nutmeg
  • Ginger

Sugars- This recipe uses both granulated sugar and light brown sugar.

Eggs

Vanilla Extract-For flavor!

Evaporated Milk

How To Make Pumpkin Pie

Start with the Pie Dough

In a food processor, combine the dry ingredients. Pulse a few times, then add the chilled butter and pulse again for 15 seconds or until the mixture forms pea-sized clumps of fat.

Now slowly drizzle in the water, 1 tablespoon at a time, pulsing in between tablespoons. The dough should not come together fully in the processor. It should still be a little dry and crumbly.

Divide the dough into two portions, flatten into discs, wrap in plastic wrap and chill for about 30 minutes. In the refrigerator the flour will absorb more of the water and the dough will come together more.

Make the Filling

In a medium bowl whisk together the eggs, sugars and vanilla extract. Next whisk in the pumpkin purée and all of the spices. Now whisk in the evaporated milk until well combined. Set aside while you roll out the pie dough.

After you have rolled out the pie dough and placed it in the 9" pie dish place it back in the refrigerator for 20-30 minutes to chill it.

👉 Quick Tip

A key tip for consistently achieving fully cooked pie dough is to pre-bake it for 20 minutes before adding the filling and completing the baking process. This is not a mandatory step, but it is one I highly recommend.

Fill and Bake

To prebake the pie dough carefully place a piece of parchment paper or foil in the pie shell, fill with pie weights, dry beans or rice. Place in the oven and bake for 20 minutes. Remove from the oven, carefully remove the parchment paper and continue with the recipe.

Pour the pumpkin filling into the pie shell and place in a pre-heated 425° F oven. Bake for 15 minutes then lower the oven temperature to 375° F and bake for 35-40 minutes or until the pie is dough.

If the crust starts to brown too much before the pie is done, you can loosely cover the crust with foil to prevent burning.

To test if the pie is done you can lightly jiggle the pie, if the center is still wet and jiggles a lot it is not done. If the center barely jiggles it is done.

If the pie is overcooked, it will crack. Cool completely before serving. Enjoy!

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📖 Recipe

Pumpkin Pie Recipe

Pumpkin Pie

Perfect for Thanksgiving or just because, this easy homemade Pumpkin Pie recipe is always a crowd pleaser. Beautifully creamy pumpkin filling in a perfectly flaky pie crust. This Pumpkin Pie recipe is one to hold on to!
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Rest Time 2 hours
Total Time 4 hours 10 minutes
Course Dessert
Servings 8 Servings

Ingredients
  

Pie Crust

  • 2 ½ cups all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 8 ounces butter, chilled cut into small pieces
  • As Needed ice water 6-8 tablespoons

Pie Filling

  • 2 cups pumpkin puree or one 15 ounce can
  • ⅓ cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 12 ounces evaporated milk or one 12 ounce can of evaporated milk
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a food processor add in the dry ingredients, pulse until combined. Next add in the chilled butter, pulse a few times until the butter resembles pea sized pieces.
  • Now slowly drizzle in the water, 1 tablespoon at a time, pulsing in between tablespoons. The dough should not come together fully in the processor. It should still be a little dry and crumbly. To test if the dough has enough water pour the dough out onto a clean counter, gather all of the dough together and try to form a loose ball. If the dough still crumbles apart then more water is needed.
  • If it holds together, it is ready. Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap and chill for about 30 minutes. Freeze the extra dough.
  • When the pie dough is ready, on a lightly floured surface, roll out the pie dough to slightly larger than your pie dish. Place it in the pie dish, crimp the edges if desired and place it back in the refrigerator for 20-30 minutes to chill it.
  • To prebake the pie dough carefully place a piece of parchment paper or foil in the pie shell, fill with pie weights, dry beans or rice. Place in the oven and bake for 20 minutes. Remove from the oven, carefully remove the parchment paper and continue with the recipe.
  • In a medium bowl whisk together the eggs, sugars and vanilla extract. Next whisk in the pumpkin purée and all of the spices.
  • Now whisk in the evaporated milk until well combined.  
  • Pour the pumpkin filling into the pie shell and place in a pre-heated 425° F oven. Bake for 15 minutes then lower the oven temperature to 375° F and bake for 35-40 minutes or until the pie is done.
  • To test if the pie is done you can lightly jiggle the pie, if the center is still wet and jiggles a lot it is not done. If the center barely jiggles it is done. Cool completely before serving. Enjoy!

Notes

If you have the time I highly recommend shredding and freezing the butter 30 minutes to 1 hour before making the pie dough. This really helps make a super flaky pie crust.
Tried this recipe?Let us know how it was!

Storage Tip

Should you have leftover pie or opt to prepare it ahead of time, it's necessary to refrigerate it. I typically remove the pie from the refrigerator 1 hour prior to serving to avoid it being overly cold when consumed.

Best Chocolate Chip Cookies Recipe

by 7 Comments

If you are looking for the Best Chocolate Chip Cookies Recipe, this is it. These cookies have a soft, chewy center and perfectly crisp edges. After years of testing, this scratch made recipe has become my absolute favorite because it delivers that bakery quality result every single time.

The secret to this version is adding a touch of dry milk powder. It creates a deep, caramelized flavor that makes these easy chocolate chip cookies stand out from a basic recipe.

I've made dozens of different versions of this cookie over the years, but I always come back to this specific dough. If you love brown butter, you should also try my Brown Butter Chocolate Chip Cookies, or for something with more texture, my Cowboy Cookies and Almond Toffee Cookies are a must!

Key Ingredients & Substitutions

  • Butter - Ensure your butter is properly softened at room temperature so it creams perfectly with the sugars. Salted butter can be substituted, just omit the salt from the recipe.
  • Light Brown Sugar - This is what gives the cookies that moist, chewy bite.
  • Dry Milk Powder - This is my secret ingredient. It adds a rich, toasted flavor and helps the cookies brown beautifully and adds to the best chewy texture.
  • Chocolate Chips - I like using a combination of semi-sweet and dark chocolate chips. Feel free to use whatever combination you like.

See the recipe card below for the full list of ingredients and measurements.

How To Make The Best Chocolate Chip Cookies

This cookie dough comes together quickly, no chilling required. Here is how I pull it all together:

  1. Whisk together the flour, baking powder, baking soda, salt and milk powder.
Best Chocolate Chip Cookies Recipe
  1. Beat the butter with both sugars until light and fluffy. Add in the eggs and vanilla extract and mix until fully combined.
  1. Slowly add the dry ingredients to the butter mixture and mix just until combined.
  1. Stir in the chocolate chips.
  1. Scoop and place on a lined baking sheet. Gently press down on the tops to flatten the cookies out just a little.
  1. Bake for 12-13 minutes. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Using softened butter is important when making these cookies. The butter needs to be completely soft at room temperature. This will allow for proper creaming of the butter and sugar, which helps create the perfect spread and texture.
  • Do not overmix your cookie dough. Once you add the flour, stop mixing as soon as it's incorporated to avoid a tough cookie.
  • Take the cookies out when the edges are golden, but the centers still look slightly underdone. The carryover heat on the baking sheet will finish cooking them.

Frequently Asked Questions

Can I leave out the milk powder?

You can skip it and the recipe will still work, but I highly recommend it for the best flavor and texture.

Do I need to chill this cookie dough?

You don't have to! This cookie dough uses softened butter which means they can be baked right away!

Storage

Keep your cookies in an airtight container at room temperature for up to 5 days.

This really is the best chocolate chip cookie recipe I have ever made! I get so many compliments every time I share them. Once you taste the difference that little bit of milk powder makes, you'll never want to go back!

-Sky🩷

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Chocolate Crinkle Cookies

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📖 Recipe

Best Chocolate Chip Cookies Recipe

The best chocolate chip cookie recipe for soft, chewy centers and crisp edges. A reliable, cookie recipe that belongs in your recipe book.
4.50 from 4 votes
Print Recipe Pin Recipe
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Prep Time 19 minutes
Cook Time 12 minutes
Rest Time 7 minutes
Total Time 38 minutes
Course Dessert
Servings 30 Cookies
Calories 249 kcal

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons dry milk powder optional
  • 3 cups chocolate chips a mixture of dark and semi-sweet
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat the oven to 350° F and line two baking sheets with parchment paper.
  • In a large bowl mix together the flour, baking powder, baking soda, milk powder and salt.
  • In a mixer add the butter and both sugars. Cream until the butter is lighter in color and fluffy. Next add in the eggs and vanilla extract.  Mix well.
  • Slowly add the dry ingredients to the butter mixture, mixing just until fully incorporated. Stir in the chocolate chips until fully incorporated.
  • Use a 1 oz. cookie scoop, or 2 heaping tablespoons, to drop the cookie dough onto the prepared baking sheet. Space the cookies about 3 inches apart. Gently press down on each cookie to slightly flatten.
  • Bake for 12-13 minutes for perfectly baked cookies.
  • Allow the cookies to cool for about 10 minutes on the baking sheet before you dive in. Try not to eat them all before you get a chance to share. Enjoy!

Notes

  • Using softened butter is important when making these cookies. The butter needs to be completely soft at room temperature. This will allow for proper creaming of the butter and sugar, which helps create the perfect spread and texture.
  • Do not overmix your cookie dough. Once you add the flour, stop mixing as soon as it's incorporated to avoid a tough cookie.
  • Take the cookies out when the edges are golden, but the centers still look slightly underdone. The carryover heat on the baking sheet will finish cooking them.

Nutrition

Calories: 249kcalCarbohydrates: 29gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 30mgSodium: 141mgPotassium: 139mgFiber: 2gSugar: 19gVitamin A: 227IUVitamin C: 0.03mgCalcium: 37mgIron: 2mg
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Freezing Tip

To freeze cookie dough, portion the cookie dough and place on a parchment line baking sheet. Place in the freezer for a few hours until completely frozen. Once completely frozen transfer to a freezer bag or storage container and freeze for up to 6 months.

Eyeball Cake Pops

by 1 Comment

Halloween is fast approaching, and soon the children will begin discussing their desired costumes. This signals that it's time for us, as parents, to start planning the spooky Halloween treats we'll be creating.

Eyeball Cake Pop

These Eyeball Cake Pops make for a fantastically spooky treat. Aren't they awesome? My two boys were absolutely thrilled with them when I made these. They're not just a feast for the eyes, but they're also delicious!

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Cake pops have been the trend for quite some time, and it's easy to see why. Who wouldn't adore cake and frosting combined into a ball and then coated in chocolate? As I pondered my next creation, the idea of crafting edible eyeballs appealed to me. I aimed for an extravagant decoration, adding pronounced bloodshot veins to truly embody the essence of Halloween.

I love seeing the heavily exaggerated decorations each year. And for me these eyeballs really look the part. Perfect for Halloween.

Tips for Making Eyeball Cake Pops

Eyeball Cake Pops may require some time to create, but they're definitely worth the effort. Children delight in their spooky appearance, and the idea of eating an 'eyeball' seems to thrill them for some reason. Additionally, they make a fantastic visual addition to a festively decorated table or as part of treat bags.

Bake the cake the night before. This will make things easier when you are ready to make the cake pops. That way you are not waiting for the cake to cool completely before you can get started.

Chill the cake balls for at least 1 hour before dipping them in the chocolate. The chocolate will coat the cake balls easier and harden faster. The cake ball is pretty soft after mixing it with the frosting and rolling it, so chilling it before putting it on the stick will ensure that it holds it shape and does not fall apart.

Dip the stick in the chocolate before putting it in the cake ball. You do not need much, just a little chocolate will work. This will help the cake ball stay on the stick instead of falling off.

To avoid flat bottoms, allow the cake pops to dry upright. You can create holes in a box as shown here or use a piece of Styrofoam for support.

Use a 2-cup liquid measuring cup to melt the chocolate in. This makes it easier to dip the cake pops in the chocolate. Carefully tap the excess chocolate off before placing in the box to dry.

Allow the cake pops to dry before piping on the remaining details.

Use piping bags to decorate the cake pops with. You can find disposable ones almost anywhere. A number 2 round piping tip is what I used to pipe the veins.

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Eyeball Cake Pops

Eyeball Cake Pops

The perfect spooky treat for your Halloween party. Delicious chocolate cake with buttercream frosting makes up the center of these Eyeball Cake Pops.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Servings 30 Cake Pops

Ingredients
  

Chocolate Cake

  • 7 ounces all-purpose flour
  • 1 cup sugar
  • 3 ounces cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • ½ teaspoon vanilla extract
  • ½ cup coffee freshly brewed

Buttercream Frosting

  • 8 ounces unsalted butter softened
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 ½ teaspoons heavy cream

Candy Melts and Chocolate

  • 24 ounces white candy melts blue food coloring to color a small amount for the eyes
  • 2-3 ounces chocolate chips
  • 2-4 ounces red candy melts
  • 30 sticks
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat the oven to 350 degrees F. Line a 9" pan with parchment paper.
  • In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.  
  • In a separate bowl whisk together the buttermilk, oil, egg and vanilla extract.
  • Add the liquid ingredients to the dry ingredients and mix well.
  • Carefully whisk in the hot coffee.  Mix until well combined. The mixture will be very liquidly, do not be alarmed.
  • Pour into the prepared pan and bake for 25-30 minutes or until done.
  • In a mixer bowl fitted with a paddle cream the butter.  Slowly add in the powdered sugar.  Mix well.
  • Add in the vanilla extract and the heavy cream.  Mix until fluffy.
  • After the cake has completely cooled, crumble it into a medium bowl. Add in ¾ cup of the buttercream and mix until fully incorporated.
  • Line a baking sheet with parchment paper. Begin rolling the mixture into balls.  Use 1 to 2 tablespoons of the mixture for each cake ball. Place on the parchment lined baking sheet.
  • Once all of the cake balls are rolled refrigerate for at least 1 hour.
  • In a 2-cup liquid measuring glass melt the white candy melts according to the package directions. Reserve about 2 ounces of the candy melts to be colored blue for the eyes.
  • Dip the stick into the chocolate about ½" then insert halfway into the cake ball.  Place upright to dry until you have all of the cake balls on the sticks.
  • Dip each of the cake balls into the white chocolate, gently shaking off the excess then place back into the box or Styrofoam that you are using to keep them standing upright.
    Since they were chilled before dipping them, they should dry fairly quickly.  
  • Now melt the chocolate and the red candy melts and place in separate piping bags. Color the reserved white candy melts blue and place in a piping bag. Cut small holes in the tips of the bags.
  • Pipe a blue circle in the middle of each cake pop. Once dry pipe a smaller circle with the chocolate.
  • Lastly, pipe the red veins on the eyeballs. Be creative and make the lines however you want. Allow to dry for 1 hour before packaging or placing in an airtight container. Enjoy!
    Eyeball Cake Pops
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Vegetable Beef Soup

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Vegetable Beef Soup is one of my favorite comfort meals. Made with ground beef and vegetables, and a rich beefy broth, this easy one-pot soup is budget friendly, freezer friendly, and perfect for cooler fall and winter nights.

Growing up, I always loved when my dad made vegetable beef soup for dinner. He would often use leftover sides from earlier in the week, which was such a smart way to stretch food and avoid waste.

If you are looking for a simple, from scratch meal that helps clean out the fridge, this vegetable beef soup is a great option. One of my favorite leftovers to use in this soup is black-eyed peas. They add incredible flavor and make the soup even more hearty and delicious.

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Related: Chicken Tortilla Soup, Loaded Potato Soup, Broccoli Soup

What Makes This Vegetable Beef Soup Special

This homemade vegetable beef soup is made with ground beef instead of stew meat, which keeps it affordable and cuts down on cooking time. It's a true one-pot meal, easy to customize with whatever vegetables you have on hand, and it freezes beautifully. Whether you're meal prepping, or looking to use up leftovers, this soup fits right in.

Why You'll Love This Vegetable Beef Soup

  • Made with ground beef for faster, easier cooking
  • Easy to customize with fresh or leftover vegetables
  • A hearty, freezer-friendly soup perfect for meal prep

Key Vegetables & Customization Ideas

One of the best things about vegetable beef soup is how flexible it is. I always use potatoes because they help make the soup filling and hearty. Diced tomatoes, and carrots are staples that give the soup a great base of flavor.

From there, you can easily customize this recipe using what you have on hand.

Vegetables that work well in this soup

  • Corn
  • Green Beans
  • Peas (English, purple hull, or black-eyed)
  • Any type of potato
  • Onions, leaks, or green onions
  • Okra
  • Summer squash or zucchini
  • Parsnips
  • Celery

If you're using leftover vegetables, keep in mind they may already be seasoned. Taste as you go and adjust salt and pepper as needed.

👉 Sky's Tips

  • Season in layers, especially if you're using leftover vegetables. Adjust seasoning at the end.
  • Dice vegetables evenly so everything cooks at the same rate.
  • This soup tastes even better the next day as the flavors continue to develop.
  • Serve with a slice of buttered cornbread!

Storage & Freezing

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Store in the freezer for up to 6 months.

This vegetable beef soup is a hearty, one-pot recipe made with ground beef, vegetables, and a rich beef broth. Easy to customize, perfect for utilizing leftovers, and freezer friendly, it's a comforting homemade soup that works just as well for busy weeknights as it does for meal prep and make ahead meals. I hope this soup makes it into your dinner rotation.

-Sky🩷

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Vegetable beef Soup

Vegetable Beef Soup

Hearty and comforting, this Vegetable Beef Soup is an easy one pot meal that's perfect for using leftover vegetables and prepping ahead.
4 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch
Servings 6 Servings

Ingredients
  

  • 1 pound ground beef
  • 1 teaspoon salt or as needed
  • ½ teaspoon pepper or as needed
  • ½ cup yellow or white onion small diced
  • 3 cloves garlic minced
  • 1 cup carrots diced small, sliced or half moons
  • 2 cups red potatoes cubed
  • 1 cup corn
  • 1 cup green beans
  • 2 cups black-eyed peas cooked, optional
  • 14.5 ounces diced tomatoes
  • 3 quarts beef stock
  • 1 cup okra sliced ¼" to ½" thick
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large pot over medium heat, brown the ground beef, crumbling it into small pieces as it cooks. Season with salt and pepper. Add the onions and cook until the beef is fully cooked and the onions are soft.
  • Add in the minced garlic and sauté for 30 seconds. Remove the meat mixture from the pot and drain off the fat.
  • In the same pot, over medium-high heat, add the beef stock, potatoes and carrots. Bring to a boil and cook for 8 minutes. Turn the heat down to a simmer, add the remaining vegetables and the meat back to the pot. Simmer for 15 to 20 minutes or until the vegetables are tender. Adjust seasonings if needed.

Notes

If using leftover vegetables, keep in mind they may already be seasoned. Adjust salt and pepper accordingly.
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Spicy Teriyaki Chicken Wings

by 4 Comments

Chicken wings are really easy to make at home without a deep fryer. These Spicy Teriyaki Chicken Wings are my favorite. I like to call spicy teriyaki sauce "Spicyaki". This delicious sauce is made by combining teriyaki sauce with spicy sauce. This combination creates one of my favorite sauces for Asian inspired dishes.

Spicy Teriyaki Chicken Wings

Trust me, cooking them in the oven, when done right, does not take away from the texture of the chicken wings. Which is something I was worried about when I tried this method of cooking chicken wings for the first time.

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To achieve the best texture, you will need to steam the chicken wings first. This allows the fat to render out from the chicken before you roast them in the oven, which crisps up the skin. Do not skip steaming them, this step is very important.

I use a steamer basket that is placed on top of a pot. Which means I have to steam in batches, but it is worth it in the end. After steaming the wings, they need to be cooled for at least an hour.

How to Cook Chicken Wings in the Oven

Steam: Using a steamer basket and pot with a lid, bring 1 inch of water to a simmer. Fill up the steamer basket with the chicken wings and place over the pot. Put the lid on and steam for 10 minutes. You may need to steam in batches if all of the wings do not fit in the basket.

After 10 minutes remove the wings from the steamer and place on a cooling rack. Pat the wings with a paper towel to dry them completely. Place the rack over a sheet tray lined with parchment paper.

Chill: Place the chicken wings in the refrigerator to chill for at least 1 hour.

Roast: After the wings have cooled place them in a 425° F oven. Roast the chicken wings for 20 minutes, rotate the wings and roast for another 20 minutes or until crispy.

How to Make "Spicyaki" Sauce (Spicy Teriyaki)

Before starting the wings, maybe even the night before, make both spicy sauce and the teriyaki sauce.

A few minutes before the wings are done start the spicyaki sauce.

In a small saucepan over medium low heat add ¾ cup of teriyaki sauce and 2 tablespoons of the spicy sauce. For a spicier sauce add more of the spicy sauce, starting with 1 tablespoon at a time until you reach the desired spice level. Mix well to combine. Heat the sauce just long enough to combine the two sauces and heat them up.

Once the wings are done, place them in a large bowl along with the sauce and toss until coated evenly. Enjoy!

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Spicy Teriyaki Chicken Wings

Spicy Teriyaki Chicken Wings

Skip the fuss of deep-frying chicken wings with this easy oven roasting method. Toss them in this delicious Spicy Teriyaki Sauce that is perfect for your next tailgate party or dinner
4.50 from 2 votes
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Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Course Appetizer, Dinner
Servings 12 Wings

Ingredients
  

Spicy Teriyaki Chicken Wings

  • 12 chicken wings
  • ¾ cup teriyaki sauce
  • 2 tablespoons spicy sauce or to your liking
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Using a steamer basket and pot with a lid, bring 1 inch of water to a simmer. Fill up the steamer basket with the chicken wings and place over the pot. Put the lid on and steam for 10 minutes. You may need to steam in batches if all of the wings do not fit in the basket.
  • After 10 minutes remove the wings from the steamer and place on a cooling rack. Pat the wings with a paper towel to dry them completely. Place the rack over a sheet tray lined with parchment paper. Place in the refrigerator for at least 1 hour.
  • After the wings have cooled place them in a 425° F oven. Roast the chicken wings for 20 minutes, rotate the wings and roast for another 20 minutes or until crispy.
  • A few minutes before the wings are done start the spicyaki sauce. In a small saucepan over medium low heat add ¾ cup of teriyaki sauce and 2 tablespoons of the spicy sauce. For a spicier sauce add more of the spicy sauce, starting with 1 tablespoon at a time until you reach the desired spice level. Mix well to combine. Heat the sauce just long enough to combine the two sauces and heat them up.
  • Once the wings are done, place them in a large bowl along with the sauce and toss until coated evenly. Enjoy!

Notes

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Easy Beef Stroganoff

by 3 Comments

Creamy, and full of flavor, this easy beef stroganoff recipe is packed full of mushrooms, onions and ground beef all held together by a savory sour cream sauce. This 30-minute meal is perfect for busy weeknights and makes great leftovers.

Beef Stroganoff is the most requested dinner meal by my oldest son. It's undoubtedly his favorite dish to eat. I can't blame him; it's one of my favorites as well. In fact, it's a family favorite! There's always excitement when I serve this delicious, creamy noodle dish.

What makes this Beef Stroganoff so easy to make?

Ground beef is used here as a more economical alternative to the traditional beef stroganoff, which is typically made with larger cuts of meat such as tenderloin or sirloin steak, thinly sliced. Most households tend to have ground beef readily available in their freezer, as opposed to tenderloin or sirloin steak.

However, if you do have either of those cuts on hand, you can certainly use them in this recipe, and the result will be equally delicious.

Ingredients

  • Ground Beef
  • Onion
  • Fresh Garlic - Garlic powder can be substituted if needed.
  • Button Mushrooms
  • Olive Oil - Or any neutral-tasting oil.
  • Butter
  • Flour
  • Beef Stock
  • Sour Cream
  • Heavy Cream
  • Dry Mustard Powder
  • Salt
  • Pepper
  • Fresh Dill (optional)
  • Dried Parsley (optional)
  • Egg Noodles

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How To Make Easy Beef Stroganoff

The full recipe can be found in the recipe card below.

I love making easy 30 minutes dinners like this one. Even with the little effort that goes into making this dish, the end result tastes like it took a lot of work. This recipe is all about developing flavors with each step as it cooks, which doesn't take long but tastes amazing.

STEP 1

Cook the meat and onions in a large skillet. Remove from heat and drain off the fat.

STEP 2

Add olive oil to the skillet and sauté the mushrooms until lightly browned. Add in the minced garlic and cook for 30 seconds.

STEP 3

Add remaining butter to the skillet. Once melted whisk in the flour to make the roux. Now whisk in the beef stock and continue whisking until thickened. Whisk in the sour cream and heavy cream. Bring to a simmer and add the meat mixture back to the skillet.

STEP 4

Stir in the remaining seasonings.  Add in the noodles and allow to simmer for 6 minutes.  Adjust the seasonings if needed. Garnish with fresh dill. Enjoy!

Storage/Reheating Tips

Beef Stroganoff stores very well. Store in an airtight container in the refrigerator for up to 7 days.

When reheating in the microwave place a damp paper towel of the entire dish to prevent drying out. Heat in 30 second intervals, stirring weel int between intervals. Continue until thoroughly heated.

Reheating on the stove can be done easily. Reheat over low heat, stirring often.

Frequently Asked Questions

What is the sauce in Beef Stroganoff made of?

Beef Stroganoff sauce is made of sour cream, beef stock, sautéed onions, mushrooms, and garlic. For an extra burst of flavor, dried mustard and fresh dill can be added if available.

Do you put sour cream or cream cheese in Beef Stroganoff?

Sour cream is traditionally what is used in Beef Stroganoff. It adds to the overall flavor of the sauce.

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Easy Beef Stroganoff

Easy Beef Stroganoff

A hearty and comforting dish that can be prepared in just 30 minutes, making it an excellent dinner choice for busy weeknights. This Easy Beef Stroganoff recipe features a rich and creamy mushroom sauce served with ground beef over egg noodles. It's a recipe worth adding to your collection!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Servings 4

Ingredients
  

  • 1 pound ground beef
  • 3 tablespoons olive oil
  • 4 large button mushrooms sliced or quartered
  • 1 medium onion small diced
  • 3 cloves garlic minced
  • 4 ½ cups egg noodles cooked al dente
  • 1 tablespoon butter
  • 3 tablespoons flour
  • 2 ½ cups beef stock
  • ⅓ cup sour cream plus 2 Tablespoons
  • 1 ¼ cups heavy cream
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • ½ teaspoon ground mustard
  • 1 teaspoon dried parsley
  • As Needed fresh dill
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Start browning the meat and onions in a large skillet over medium-high heat. Once they are fully cooked, drain the fat and set them aside.
  • In the same skillet, over medium heat, add in 3 tablespoons of olive oil.  Once hot add in the mushrooms and sauté until browned.  Next add in the garlic and sauté for 30 seconds.
  • Next add the 1 tablespoon of butter to the skillet.  Once melted whisk in the flour to make a roux.
  • Now slowly whisk in the beef stock.  Whisk continuously to prevent any clumps from forming.  Once the beef stock has started to thicken add in the sour cream and heavy cream.  Bring to a simmer.  Continue whisking until the sauce comes together.
  • Add the meat and onion mixture back to the pan.  Stir in the remaining seasonings.  Add in the noodles and allow to simmer for 6 minutes.  Adjust the seasonings if needed.
  • When serving garnish with fresh dill if desired.  Enjoy!
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Southern Black Eyed Peas

by 6 Comments

If you're looking for a flavorful and comforting dish that's steeped in Southern tradition, these Southern Black-Eyed Peas are the perfect choice. Simmered with bacon, onions, and simple seasonings, this from-scratch recipe delivers big flavor with pantry staples you likely already have on hand. It's the kind of hearty, homemade meal that's perfect for New Year's Day or any day you're craving something cozy and satisfying.

These black-eyed peas have been a staple in my kitchen for years. Growing up, this dish was on the table every New Year's Day, and now I keep the tradition going with my own family.

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Black-eyed peas are one of my absolute favorite dishes. When prepared just right, their rich, smoky taste and the savory pot liquor create a dish that's comforting and satisfying. A true Southern classic. We love serving them with these Baked Pork Chops!

There is no better way to enjoy a bowl of black-eyed peas than with a piece of buttered cornbread to soak up all those lovely juices.

How To Make Southern Black Eyed Peas?

Cooking a delicious pot of black-eyed peas is super simple and doesn't require soaking the peas overnight. This recipe is straight forward and is great for the beginner cook.

STEP 1

Heat a large pot over medium heat and start sautéing the bacon and onions. Stop cooking the bacon before it becomes crispy; the goal is to render some of the fat and soften the onions. Sauté for about 6 minutes, stirring regularly to prevent burning.

STEP 2

Add in the water, peas and seasonings.  Bring to a simmer and cook for about 3 hours, or until the peas are done and the liquid has thickened slightly.  Stir occasionally to prevent burning.

STEP 3

Add more liquid if needed to ensure the peas do not go dry and burn.  Adjust the seasonings if needed.  Enjoy!

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Southern Black Eyed Peas

Southern Black Eyed Peas

This Southern Black-Eyed Peas recipe is hearty, flavorful, and easy to make from scratch, perfect for New Year's Day or a cozy dinner at home.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Side Dishes
Servings 4

Ingredients
  

  • 1 ½ cups dry black eyed peas
  • ½ cup onions small diced
  • 4 slices thick cut bacon small diced
  • 7 cups water
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 pinch chipotle powder or cayenne powder
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Rinse and sort through the peas.  Remove and discard any bad peas, rocks or clumps of dirt.
  • In a large pot over medium heat start sautéing the bacon and onions.  Do not cook the bacon until it is crispy.  You are looking for the bacon to have rendered off some of its fat and the onions to be softened.  Only sauté for about 6 minutes, stirring regularly to ensure nothing burns.
  • Add in the water, peas and seasonings.  Bring to a simmer and cook for about 3 hours, or until the peas are done and the liquid has thickened slightly.  Stir occasionally to prevent burning.
  • Add more liquid if needed to ensure the peas do not go dry and burn.  Adjust the seasonings if needed.  Enjoy!
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💭 Tips

  • Skip soaking black eyed peas overnight, you want them to cook low and slow to develop a rich and creamy broth.
  • Don't skip rendering the bacon and sautéing the onions, this step builds layers of rich, savory flavor that make these black-eyed peas so delicious.
  • Make sure to scrape up the brown bits (fond) from the bottom of the pan after cooking the bacon and onions, they add incredible flavor to the dish.

Freezing Peppers

by Leave a Comment

Freezing peppers is a great way to preserve your summer pepper harvest and enjoy your garden's abundance all winter long.

It's that time of the year here in Texas, the peppers are coming in from the garden like crazy and there is no way we can eat all of them while they are fresh.

When it comes to preserving peppers, the easiest and quickest way is to freeze them.

What I love about freezing peppers is that they do not turn mushy after being frozen. Sweet peppers and hot peppers both freeze well.

After being frozen, they are not as crisp as fresh peppers, but when cooked into dishes, or added to salsa, they taste just fine.

During the winter I love being able to pull frozen bell pepper strips out of the freezer and sautéing them with onions for fajitas. They still taste fresh and have great texture.

Frozen peppers can be used in the same way that you would use them fresh in cooking. They are great added to sauces, fajitas, soups, salsas and on top of pizzas.

So go grab all the peppers you want to preserve and learn how to quickly preserve them.

How to Freeze Peppers

Select and rinse the peppers. Only choose the freshest peppers that are blemish free. Rinse them well and allow them to air dry.

Prepare the peppers. When preparing the peppers, keep in mind how you will be using the peppers later on. For example, I like to cut my bell peppers into strips and freeze them. I just remove the seeds, stems and membranes, slice the thickness that I want and freeze them.

This gives me the ability to cook them in strips or dice them if needed.

Frozen peppers that are thawed slightly are really easy to cut.

I also like to freeze jalapenos whole as well as diced. When freezing your peppers try to cut them in a way that will be convenient to you when you go to use them later on.

Freezing the peppers. Place the peppers in freezer bags, remove as much air as you can and seal them. Or you can portion, and vacuum seal them.

Be sure to label and date your peppers.

Place them in the freezer until needed. Now you have preserved your pepper harvest and can enjoy your fresh peppers through the year.

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Broccoli Cheese Soup

by 2 Comments

This easy to make Broccoli Cheese Soup comes together in just 30 minutes, making it perfect for quick weeknight dinner or lunch. When I think of comfort food, this soup is at the top of my list.

Creamy broccoli soup with a nice piece of toasted homemade sourdough bread is my favorite lunch during the colder months. I typically go for dishes that can be made quickly, so this recipe is in constant rotation at my house when the cooler weather hits. The kids love it to, so that's a bonus!

Even though this is a creamy soup, I do like to leave some of the broccoli pieces whole for a little texture. If you prefer a creamier soup, you can puree all of the broccoli.

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The base of this soup is chicken stock. I highly recommend using a good quality chicken stock, it adds tons of flavor to the soup. If you don't already make your own chicken stock, check out my post about how to make to make your own chicken stock.

How To Make Broccoli Cheese Soup

STEP 1

In a large pot over medium heat add in 1 tablespoon of butter and 3 tablespoons of butter. Next add in the onions, carrots and broccoli. Sauté for about 8 minutes, or until the vegetables are just tender.

STEP 2

Add in the minced garlic and continue cooking for 30 seconds. Now add in the flour to make a roux. Mix well.

STEP 3

Once all of the flour has been mixed in add the chicken stock, stirring to prevent the roux from sticking or clumping up. Bring to a simmer, stirring often, and let cook for about 6 minutes, or until the vegetables are tender.

STEP 4

Remove from the heat and add to a blender. You can save a few pieces of the broccoli to add to the soup once it is done to add some texture. This is optional. Blend until creamy.

STEP 5

Pour the soup back into the pot, add in the milk, salt and pepper. Allow to warm back up then mix in the cheese. Once the cheese is fully mixed in the soup is ready to be served. Enjoy!

How To Freeze Broccoli Cheese Soup

Freezing in airtight containers:

Divide the soup into containers, ensuring a one-inch gap between the soup and the container's top. Let the soup cool entirely before sealing it with a lid. Ensure the soup is fully thawed before reheating it.

Freezing in freezer bags:

Allow the soup to cool completely before filling the bags. Seal and label the bags. Lay them out flat and place in the freezer. Soup can be frozen for about 6 months. Thaw completely before reheating.

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Turkey Taco Soup

Chicken and Dumplings

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Ham and Cheddar Potato Soup

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Broccoli Cheese Soup

Broccoli Cheese Soup

This easy to make Broccoli Cheese Soup comes together in just 30 minutes, making it perfect for quick weeknight dinner or lunch. When I think of comfort food, this soup is at the top of my list.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Servings 2

Ingredients
  

  • 3 cups broccoli cut into bite sized pieces
  • ¾ cup onion small diced
  • 1 cup carrots small diced
  • 2 cloves garlic minced
  • 2 ½ cups chicken stock
  • 1 cup milk
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 4 tablespoons flour
  • 1 cup cheddar cheese shredded
  • 1 teaspoon salt
  • ½ teaspoon pepper
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large pot over medium heat add in 1 tablespoon of olive oil and 3 tablespoons of butter. Next add in the onions, carrots and broccoli. Sauté for about 8 minutes, or until the vegetables are just tender. Add in the minced garlic and continue cooking for 30 seconds. Now add in the flour to make a roux. Mix well.
  • Once all of the flour has been mixed in add the chicken stock, stirring to prevent the roux from sticking or clumping up. Bring to a simmer, stirring often, and let cook for about 6 minutes, or until the vegetables are tender. Remove from the heat and add to a blender. You can save a few pieces of the broccoli to add to the soup once it is done to add some texture. This is optional. Blend until creamy.
  • Return the soup to the pot, then stir in the milk, salt, and pepper. Heat until warm, then whisk in the cheese until it's completely incorporated. Once the cheese is melted, the soup is ready to serve. Enjoy!
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Teriyaki Sauce

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Forget the store-bought stuff-this homemade Teriyaki Sauce is rich, flavorful, and incredibly easy to make. In just a few minutes, you can whip up a sauce that's perfect for chicken, stir-fry, salmon, or even a rice bowl. This is one of those simple, from-scratch staples that makes weeknight dinners taste like a restaurant meal-without the takeout bill.

Once you get the hang of making sauces from scratch, you'll never want to go back. And this one is a great place to start! Whether you're drizzling it over a rice bowl, tossing it with noodles, or glazing chicken wings, having this teriyaki sauce recipe in your back pocket will take your meals to the next level.

This is my go-to whenever I want that classic sweet and savory Japanese-inspired flavor. I love mixing it with my spicy sauce for a spicy teriyaki twist-it's one of my favorite combos for chicken wings on game day or for a fun family dinner. It's simple, homemade, and loaded with flavor.

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Why I Love This Recipe

A great teriyaki sauce hits the perfect balance of sweet, salty, and savory. It should be flavorful enough to stand on its own. I've tasted too many overly sweet versions (both at restaurants and from bottles), and this one is just right. The sweetness is balanced by the salty soy sauce, and a mix of fruit juices brings a subtle tang and depth.

The consistency matters too! You want a glossy sauce that's thick enough to coat your food, but not sticky or gloppy. As it cools, it thickens slightly, but once warmed up again, it goes back to a silky pourable texture-just the way a good teriyaki glaze should.

How to Make Teriyaki Sauce

This recipe comes together quickly with simple pantry and fridge staples. Here's how to make your own teriyaki sauce from scratch:

STEP 1
In a medium saucepan, combine soy sauce, water, apple juice, orange juice, and pineapple juice. Bring the mixture to a gentle simmer over medium heat.

STEP 2
While the mixture heats, whisk together cornstarch and water in a small bowl to create a slurry. This will thicken your sauce later.

STEP 3
Once the sauce is simmering, whisk in brown sugar and corn syrup. Continue whisking until the sugar has fully dissolved.

STEP 4
Increase the heat and bring the mixture to a boil. Whisk in the cornstarch slurry and boil for 1 minute, stirring constantly. The sauce will thicken as it boils and continue to thicken slightly as it cools.

STEP 5
Remove from heat and let cool. Use immediately or store for later use.

Storage Tip

You can store the teriyaki sauce in the refrigerator for 7 days. Or you can freeze the sauce. The sauce freezes very well. I typically make this batch, use what I need and freeze the rest for later use.

Frequently Asked Questions

How long does homemade Teriyaki Sauce last?

Homemade teriyaki sauce will keep in the refrigerator for up to 7 days in an airtight container. For longer storage, freeze the sauce in small portions and thaw as needed.

Can I use Teriyaki Sauce as a marinade?

Absolutely! This sauce makes a fantastic teriyaki marinade for chicken, beef, salmon, tofu, or vegetables. If using it as a marinade, don't add the cornstarch slurry-use the base sauce without thickening.

What can I use Teriyaki Sauce on?

So many things! Drizzle it over rice bowls, stir-fry, grilled meats, roasted veggies, or even noodles. It's also great brushed on meats during the last few minutes of grilling for a sticky-sweet glaze.

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Chicken and Veggie Fried Rice

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Teriyaki Sauce

Teriyaki Sauce

Whether you're drizzling it over a rice bowl, tossing it with noodles, or glazing chicken wings, having this teriyaki sauce recipe in your back pocket will take your meals to the next level.
4.50 from 2 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauces

Ingredients
  

  • ½ cup soy sauce
  • ½ cup water
  • ¼ cup apple juice
  • ¼ cup orange juice
  • ¼ cup pineapple juice
  • 3 tablespoons light corn syrup
  • ⅓ cup sugar
  • 2 tablespoons sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a medium pan combine the soy sauce, water, apple juice, orange juice and the pineapple juice. Bring to a simmer.
  • While the soy sauce mixture is heating up, in a small bowl mix together the cornstarch and water.  This is the cornstarch slurry that will be used to thicken the sauce.
  • Bring to a simmer then whisk in the ⅓ cup plus the 2 tablespoons of sugar and corn syrup. Whisk until the sugar is fully dissolved. Bring the mixture to a boil and whisk in the cornstarch slurry. Boil for 1 minute while whisking rapidly. Remove from the heat and the sauce is ready to use.

Notes

This recipe makes approximately 1 ¾ cup of Teriyaki Sauce.
The corn syrup can be replace with honey if needed.
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Freezing Green Beans Without Blanching

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Learn how to freeze green beans the easy way. No more boiling them, then cooling them in an ice bath. This method is quick and easy and produces a much better texture.

When it comes to preserving fresh green beans from the garden, freezing them is the easiest route to take. You can also can green beans, while canning is a great way to preserve them, my family and I prefer the texture of frozen green beans to canned green beans.

Freezing Green Beans Without Blanching

Freezing green beans is a great way to start preserving your harvest at the beginning of the season when just a few green beans are coming in from the garden. Freezing them is also a quick way to put them up without worrying about them going bad if you do not have time to can them.

When I first started gardening, I researched how to properly freeze green beans and found that you need to blanch the beans before freezing them. Everywhere you look it is recommended to blanch the green beans before freezing them. However, I quickly discovered that my family and I just don't care for the texture of the beans this way. This was quite frustrating, after going through all the work of growing, harvesting and blanching them, only to discover that we did not like the end results.

So, I decided to try freezing them without blanching them first. Even though every article out there says that you have to blanch them first. What's the worst that could happen, right? I would just have to throw them away if they didn't freeze well this way.

Well, the texture is SO much better freezing them without blanching them first. My whole family prefers this method. Needless to say, I have not blanched any of my green beans since, and the whole family absolutely loves them!

How to Freeze Unblanched Green Beans

Start by cutting or snapping the stem end off. Next, you can cut them into smaller pieces or keep them whole. I have tried both ways and they turn out fine either way. Rinse them under cold water. Lay the green beans out on a towel and let them dry completely.

Then place them in a freezer bag and remove as much air as you can, or vacuum seal them. Freeze them until ready to use. Super easy and takes less time than the traditional way! Give it a try and see if you and your family like this method.

How Long Will They Last in the Freezer This Way?

I have kept unblanched green beans in my freezer for almost a year. The texture is still perfect. I would recommend vacuum sealing them if you planned on keeping them longer. Just to be safe.

I do know that blanching is recommended because there is an enzyme that is present in green beans that will start breaking them down if not stopped by the blanching process first. However, I have not had any issues with this.

Here are a few posts that you may be interested in.

Quick Pickles
Pressure Canning Chicken Stock

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Guacamole

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This recipe is straightforward and quick to prepare. It results in a delightfully creamy guacamole, brimming with tomatoes, onions, peppers, and cilantro, and enhanced with a splash of lime juice and select seasonings. This guacamole is not only delicious but also versatile, ideal for pairing with chips, tacos, and much more!

Guacamole

Guacamole is a staple in my household. My children and I love serving it alongside quesadillas and tacos, as it brings a burst of freshness to every meal.

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Guacamole is also great for making in big batches for parties, gameday or just because! It is always a party favorite. It also makes a delicious snack that can be whipped up in under 20 minutes! Definitely my favorite snack to make!

Ingredients & Suggestions

  • Avocados - Use ripe avocados for the best results.
  • Onions - Red, white, or yellow onions can be used.
  • Jalapeño - Optional but recommended. It is best to remove the pepper's seeds, veins, and pith to make it less spicy.
  • Tomatoes
  • Cilantro
  • Lime Juice - Freshly squeezed lime juice is best. If you do not have any limes, you can use lemons instead.
  • Seasonings - Salt, pepper, cumin, garlic powder, and paprika.

How To Make Guacamole

STEP 1

Peel the avocados and discard the pits, then place them in a medium-sized bowl. Mash the avocados with a fork until they reach a slightly creamy consistency. Avoid using a blender, as you don't want the guacamole to be too runny.

It's best to leave some small chunks, which will blend in as you mix in the other ingredients.

STEP 2

Next, dice the vegetables and combine them in the bowl with the mashed avocados. Stir in the spices and lime juice until well mixed. Serve immediately. Enjoy!

Tip For Serving

Guacamole is best served on the same day it is made. Due to oxidation, the avocado may begin to brown, which is not very appetizing.

When preparing guacamole for a party, it's best to make it right before the event begins. You can prepare ahead by dicing all the vegetables but hold off on mashing the avocados until just before serving.

What To Serve With Guacamole

Guacamole is great as a dip served with tortilla chips. However, there are many different ways you can eat it.

  • Add it to a Chicken Burrito Bowl.
  • Use it in a chicken or turkey wrap.
  • Replace the mayo on your sandwich with guacamole, I love doing this!
  • It is great on a Tex-Mex burger!
  • Top your quesadillas with a little guacamole.
  • Add it to tacos.
  • It is great on top of a breakfast taco or burrito!
  • Serve it with these Sheet Pan Chicken Fajitas!
  • Serve it with grilled chicken.

There are so many great ways to use guacamole! Comment below your favorite way to use guacamole.

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Shredded Beef Tacos

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Guacamole

Guacamole

Homemade guacamole is unbeatable! It's a straightforward and tasty recipe, brimming with creamy avocados, cilantro, onions, tomatoes, and a splash of lime juice. Whip up this nutritious snack in less than 20 minutes!
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Breakfast, Side Dishes
Servings 4

Ingredients
  

  • 4 Large avocados ripe
  • ½ cup red, white or yellow onion finely diced
  • 1 Large jalapeno finely diced
  • ½ cup tomato finely diced
  • 2 tablespoon fresh cilantro finely chopped
  • 2 tablespoon fresh lime juice
  • 1 teaspoon salt or to taste
  • ½ teaspoon pepper
  • 1 Pinch cumin
  • 1 Pinch garlic powder
  • 1 Pinch paprika
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Peel and remove the seed from the avocados and place them in a medium bowl. Using a fork, mash the avocados until they are slightly creamy. Do not use a blender for this, you do not want a super loose guacamole. Leave some small pieces of avocado, these pieces will be slightly mashed when the rest of the ingredients are mixed into the bowl.
  • Next add in the diced vegetables, spices and lime juice.  Mix well.  Enjoy!
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10 Party Food Ideas for the 4th of July

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The 4th of July is right around the corner, and that means you need some delicious recipes to impress your party guests with. I have compiled 10 absolutely delicious recipes that are perfect for any 4th of July celebration.

Most of the recipes in this list are easy and can be prepped a head of time. Whether you are having barbeque, burgers or just finger foods, this list is sure to have at least one item that will be perfect for your party.

Deviled Eggs

1. Deviled Eggs

Deviled eggs had to make the top of the list. Deviled eggs are one of the easiest sides to make for any party and everyone loves them. Is it really a party without deviled eggs? There usually are not any left whenever deviled eggs are brought to a party. Deviled eggs go great with barbecued meats.

Pico De Gallo

2. Pico De Gallo

A must have for the 4th of July. Pico de Gallo is the perfect party dip. It showcases the fresh tomatoes and peppers coming out of the summer garden. This will pair well with barbecued meats, burgers and more!

Grilled Chicken Salad

3. Grilled Chicken Salad

Grilled chicken salad is a great meal to have prepped a head of time. With all the topping and dressing options, everyone is sure to be happy. This is an easy meal to have spread out on a table for everyone to help themselves.

Broccoli Salad

4. Broccoli Salad

This broccoli salad recipe is perfect for parties. It can be completely prepped and assembled the day before the party to take some of the stress out of the big day. This salad is full of broccoli, mozzarella cheese, onions, bacon and sunflower seeds. Everyone is sure to love this recipe!

Fresh Tomato and Cucumber Salad

5. Fresh Tomato and Cucumber Salad

This salad screams summer! Everything we love about the summer garden and fresh eating come together in this simple salad. The fresh tomatoes, basil and cucumbers in this recipe go perfectly together. Show off your fresh produce from your garden with this delicious salad.

6. Chili Dogs

Need I say more! Chili dogs are great for a 4th of July celebration. Make the chili the day before and put it in a crock pot the day of to keep it warm. Plus, you can place out several different condiments and toppings for your guests to customize their chili dogs with. Here are a few topping ideas: Diced onions, jalapeños (fresh or pickled), shredded cheese, and there are so many more.

7. Baked Beans

These baked beans are the perfect balance of sweet and savory. This recipe lends itself well to prepping a head of time and goes great with lots of different foods. Just pop it in a crockpot or even a pot on the grill the day of to keep warm. Everyone will love this recipe!

Potato Salad

8. Potato Salad

Classic southern potato salad is a perfect side dish for your 4th of July Celebration. You really can't go wrong with potato salad. This potato salad is super easy to make and can be made ahead of time. Be sure to make extra because everyone will love it!

S'mores Cookies

9. S'mores Cookies

These cookies are great for a 4th of July celebration. Gooey marshmallows and graham crackers topped on the best chocolate chip cookie, makes these cookies the perfect summer treat! Be sure to make extra, they will surely go fast!

Tex-Mex Dip

10. Tex-Mex Dip

Tex-Mex Dip is a great dip for parties. Everyone will love this delicious dip. This layered dip is full of flavor and tastes absolutely delicious. This recipe takes a little extra prepping but is worth it.

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S'mores Cookies

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Nothing says summer quite like s'mores by the campfire, gooey marshmallows, melty chocolate, and crunchy graham crackers all in one sweet bite. But if you're looking to skip the sticky mess and bring those same nostalgic flavors inside, these S'mores Cookies are your new favorite treat!

These cookies are packed with all the best parts of a s'more: gooey marshmallows, crushed graham crackers, and pockets of rich, melted chocolate-all folded into a soft, homemade chocolate chip cookie dough. They're everything you love about summer in one easy-to-make dessert.

Want more delicious cookie ideas? Check out this family favorite Chocolate Crinkle Cookies recipe and these incredibly delicious Iced Oatmeal Cookies!

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Ingredients & Substitutions

  • Unsalted butter, at room temperature. Be sure to use butter that is completely softened, this helps with the overall texture and spread of the cookie. This recipe has salt in it so if you are using salted butter omit the salt from the recipe.
  • Eggs
  • Vanilla extract. Using real vanilla is always best for flavor but it can be substituted for imitation.
  • All-purpose flour
  • Granulated sugar and light brown sugar. Both sugars are necessary for their own reasons. Brown sugar brings a delicious depth of flavor from the molasses in it and granulated sugar adds to the cookies texture.
  • Chocolate chips. Here you can use whatever kind you prefer, I use semi-sweet, but you can use milk chocolate if you like.
  • Graham cracker pieces. Break 9 sheets of graham crackers into small pieces.
  • Mini marshmallows are best for this s'mores cookie recipe; I find that larger marshmallow make the cookie dough spread too much and cause the cookie to fall apart. If you only have large marshmallows, you can cut them into smaller pieces.

Tips for Making Cookies

Using softened butter is important when making these cookies. The butter needs to be completely soft at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough.

Creaming the butter and sugar. This is one of the most important steps to making cookies. Properly creamed butter and sugar should be light in color an become fluffy. This will greatly improve the texture of your cookies.

Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated.

Baking the cookies. The cookies will continue to cook after the have been removed from the oven. This is called carry over cooking. Pulling the cookies from the oven while the center is slightly under, and the edges have browned lightly will ensure that you end up with perfectly baked cookies every time.

Frequently Asked Questions

Can I make S'mores Cookies ahead of time?

Yes! You can make the dough two days ahead and keep it chilled in the refrigerator. When you're ready to bake, let it sit at room temperature for about 10-15 minutes before baking.

Why are my marshmallows melting too much or disappearing?

The marshmallows will melt and caramelize quickly, which adds to the s'mores part of the cookie recipe. However, I like to gently press a few marshmallows on top of each cookie right after baking to enhance the overall look of the finished cookies.

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Strawberry Poke Cake

Peanut Butter Cookies

Banana Pudding Cupcakes

Oatmeal Raisin Cookies

If you tried this S'mores Cookies recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

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S'mores Cookies

S'mores Cookies

S'mores cookies are the perfect summer treat.  Chocolate chip cookies topped with graham cracker crumbs and a deliciously melty marshmallow center.  Bring these to your next barbecue and watch them disappear quickly!
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Prep Time 15 minutes
Cook Time 13 minutes
Rest Time 10 minutes
Total Time 38 minutes
Course Dessert
Servings 30

Ingredients
  

  • 1 cup butter softened
  • 1 cup brown sugar
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons dry milk powder optional
  • 3 cups semi-sweet chocolate chips
  • 9 sheets graham crackers broken into small pieces
  • 2 cups mini marshmallows
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat the oven to 350° F and line two baking sheets with parchment paper.
  • In a mixer add the butter and both sugars.  Cream until the butter is lighter in color and fluffy.  Next add in the eggs and vanilla extract.  Mix well.
  • In a large bowl mix together the flour, baking powder, baking soda, milk powder and salt. 
  • Slowly add the flour mixture to the butter mixture, mixing just until fully incorporated. Then, stir in the chocolate chips, all but ½ cup of the graham cracker pieces and all but ½ cup of the mini marshmallows. Mix until everything is fully combined.
  • Using a 1-ounce cookie scoop, drop the cookies onto the prepared baking sheet.  Placing the cookies about 3" apart.  These cookies spread quite a bit so be sure to give them plenty of room. 
  • Bake for 12-13 minutes for perfectly baked cookies.  If you want a more done center bake for 1 to 2 minutes longer.  12 minutes is the sweet spot for me!
  • Once out of the oven top the cookies with the remaining marshmallows and graham cracker pieces. Enjoy!

Notes

When placing the scooped cookie dough on the prepared pan, gently tuck in any marshmallows that are sticking out too much. This helps prevent them from over-caramelizing while baking.
 
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Potato Salad

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I am a huge fan of potato salad. I have tried and made several different types, but my favorite is and always has been just a simple classic southern potato salad. This potato salad is essentially just deviled eggs mixed in with potatoes, maybe that is why it is so good!

Potato salad is a staple at any barbeque, and this is the kind you will see more than any other type. At least here in the south. There is just something so good about the combination of mayo, mustard, dill pickles and eggs. Be sure to make extra because this potato salad won't last long at a barbeque.

I love the simplicity of this salad, something so delicious can be made with just a few ingredients, that most people regularly keep in their refrigerators. When it comes to the potatoes for this salad, any type will work, russet, red or yellow. Be sure to use dill pickles and not sweet pickles. A good quality mayo is also a must.

How to Make Potato Salad

Rinse and peel your potatoes. Cut the potatoes into 1" pieces and place them in a large pot with cold water. Season with 1 teaspoon of salt and bring to a boil. Cook until the potatoes can easily be pierced with a knife or fork.

Drain the water from the potatoes and run cold water over them to cool them off. If you are not in a hurry, chill the potatoes for several hours before making the potato salad. This helps the potatoes retain their shape while mixing.

Cut the eggs in half and place the yolks in a medium bowl.  Mash the egg yolks with a fork until crumbly.  Like you do for deviled eggs.  Chopped the egg whites and set aside.

Add the mayo, mustard, pickles, onions and seasonings to the egg yolks, mix well. Add in the cooled potatoes, stirring until fully combined. Lightly mash some of the potatoes while mixing the dressing with the potatoes. 

Storing Potato Salad

The leftovers, if there are any, will last for about 4 days in the refrigerator. Do not keep leftover potato salad that has been held at room temperature for longer than a few hours.

Perfect Boiled Eggs Every Time

Here are a few steps to take to ensure you have perfectly boiled eggs every time. This applies to large eggs; the time varies with other sizes.

The longer the eggs cook, the drier the egg yolks will be, so making sure that the eggs do not overcook is important. When cooked properly, the egg filling will be creamy.

Put all of the eggs in a pan and cover with cold water, at least ½" over the tops of the eggs. Bring to a rolling boil, cover with a lid and remove from the heat. Allow the eggs to sit in the pan, covered, for 12 minutes. The eggs will continue cooking as they sit.

Once the 12 minutes are up, pour all of the water off of the eggs, lightly toss the eggs around in the pan to crack them. Cover them with cold water and ice. This stops the cooking.

Once the eggs have cooled off, peel them immediately. The longer the eggs are allowed to sit in their shells, the harder it will be to peel them.

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Potato Salad

Potato Salad

Classic southern potato salad.  Perfect for your summer barbecue.  Made with mayo, mustard, boiled eggs and pickles.  This recipe is great to prep a head of time.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dishes
Servings 8

Ingredients
  

  • 2 lb potatoes russet, red or yellow skinned
  • ¼ Cup dill pickles finely chopped
  • 3 Large eggs boiled and finely chopped
  • 2 tablespoon yellow onion grated
  • 1 Cup mayo
  • ¼ Cup mustard
  • ¼ Teaspoon dill fresh or dried
  • 1 Teaspoon salt
  • ½ - 1 Teaspoon pepper
  • ¼ Teaspoon paprika
  • 1 green onion optional
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Rinse and peel your potatoes. Cut the potatoes into 1" pieces and place them in a large pot with cold water. Season with 1 teaspoon of salt and bring to a boil. Cook until the potatoes can easily be pierced with a knife or fork.
  • Drain the water from the potatoes and run cold water over them to cool them off. If you are not in a hurry, chill the potatoes in the refrigerator for several hours before making the potato salad.
  • Cut the eggs in half and place the yolks in a medium bowl.  Mash the egg yolks with a fork until crumbly.  Like you do for deviled eggs.  Chopped the egg whites and set aside.
  • Add the mayo, mustard, pickles, onions and seasonings to the egg yolks, mix well. Add in the cooled potatoes, stirring until fully combined. Lightly mash some of the potatoes while mixing the dressing with the potatoes. 
  • Garnish with paprika and sliced green onions (optional) cover and place in the refrigerator for at least 30 minutes before serving. This allows the flavors to marry and the potato salad to get a bit more chilled. Enjoy!

Notes

Perfect Boiled Eggs Every Time

Here are a few steps to take to ensure you have perfectly boiled eggs every time. This applies to large eggs; the time varies with other sizes.
The longer the eggs cook, the drier the egg yolks will be, so making sure that the eggs do not overcook is important. When cooked properly, the egg filling will be creamy.
Put all of the eggs in a pan and cover with cold water, at least ½" over the tops of the eggs. Bring to a rolling boil, cover with a lid and remove from the heat. Allow the eggs to sit in the pan, covered, for 12 minutes. The eggs will continue cooking as they sit.
Once the 12 minutes are up, pour all of the water off of the eggs, lightly toss the eggs around in the pan to crack them. Cover them with cold water and ice. This stops the cooking.
Once the eggs have cooled off, peel them immediately. The longer the eggs are allowed to sit in their shells, the harder it will be to peel them.
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Baked Beans from Scratch

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Whether you're preparing a cozy family dinner or a side dish for your next barbecue, this recipe for Baked Beans from Scratch is sure to impress. With just a few simple steps, you'll learn how to create perfectly tender beans simmered in a mouthwatering, smoky-sweet sauce. Let's get started!

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Key Ingredients & Substitutions

  • Beans - Traditionally, navy beans are used to make homemade baked beans. You can also use pinto beans if that's what you have on hand.
  • Bacon - For the best flavor, go with a thick-cut smoky bacon.
  • Onion - Yellow or white onions work beautifully in this recipe.
  • Ketchup/Tomato Sauce - A mix of ketchup and tomato sauce creates a rich, flavorful base.
  • Sugar - This recipe calls for brown sugar for sweetness and depth. You can sub in granulated sugar or maple syrup if needed.
  • Apple Cider Vinegar - Helps to balance out the sweetness with a little tang. White vinegar can be swapped in if needed.
  • Molasses - Adds that signature sweet, rich flavor to baked beans. If you're out, try a touch more brown sugar. Or replace the brown sugar with dark brown sugar, it has more molasses in it.
  • Seasonings/Spices - A flavorful combo of chili powder, chipotle powder (or cayenne), onion powder, paprika, salt, and pepper brings everything together. Adjust the heat to your taste!

How To Make Baked Beans From Scratch

The full recipe is in the recipe card below.

Cooking the beans separately can help speed up the overall process. I prefer breaking it into two days: cooking the beans on the first day and finishing the recipe the next. This approach is especially useful if you're preparing for an early event or need extra flexibility in your schedule.

STEP 1

Heat a large pot or Dutch Oven over medium heat. Add the bacon and onion and sauté until the bacon has rendered most of the fat off and the onions are tender and browned lightly. Add in the minced garlic and sauté for 1 more minute.

STEP 2

Next add in the ketchup, tomato sauce, reserved bean water, brown sugar, Worcestershire Sauce, apple cider vinegar, mustard, molasses and all of the spices. Stir well. Bring to a simmer, cover and place in the oven.

STEP 3

Bake for 1 hour. Remove the cover and bake for an additional 30 minutes. Remove from the oven and allow to cool slightly before serving. Enjoy!

Frequently Asked Questions

What type of beans are best for baked beans?

Navy beans are traditionally used for baked beans. Pinto beans and Great Northern beans are great substitutes for Navy beans.

Do I need to soak beans overnight?

Soaking beans overnight will speed up the cooking process. You can cook beans without soaking them first, it will just take longer to cook them, and you will have to keep an eye on the water level while cooking.

Can I make baked beans ahead of time?

Yes, you can make baked beans ahead of time. They can be made 1 to days in advance.

More Delicious Recipes

Southern Style Greens Beans

Roasted Chicken Thighs

No Bake Banana Cream Pie

Refried Beans from Scratch

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Homemade Baked Beans

Baked Beans from Scratch

Perfect for parties and potlucks.  This baked bean recipe is made entirely from scratch.  The sauce is the perfect balance of sweet and savory.  You are sure to impress your guests with this scratch made baked beans recipe.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Rest Time 8 hours
Total Time 9 hours 55 minutes
Course Side Dishes
Servings 8

Ingredients
  

  • 1 pound dry navy beans soaked overnight
  • 4 slices thick smoky bacon chopped
  • 1 cup onion small diced
  • 3 cloves garlic minced
  • ½ cup ketchup
  • ½ cup tomato sauce
  • ⅓ cup light brown sugar lightly packed
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons prepared mustard
  • 1 tablespoon molasses
  • 1 teaspoon chili powder
  • ¼ teaspoon chipotle powder
  • ½ teaspoon onion powder
  • 2 teaspoons paprika regular or smoked
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup reserved bean water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Rinse and sort the beans. Place in a container that has a lid. Fill with water, cover and refrigerate overnight. 
  • After soaking the beans overnight pour off the water, add the beans to a large pot. Cover with fresh water, about 1 inch above the beans.
  • Cook the beans over medium heat for about 1 hour or until they are tender. Drain off and reserve ½ cup of the water. 
  • Preheat an oven to 350°F. Heat a large pot or Dutch Oven over medium heat. Add the bacon and onion and sauté until the bacon has rendered most of the fat off and the onions are tender and browned lightly. Add in the minced garlic and sauté for 1 more minute. 
  • Next add in the ketchup, tomato sauce, reserved ½ cup of bean water, brown sugar, Worcestershire Sauce, apple cider vinegar, mustard, molasses and all of the spices. Stir well. Bring to a simmer, cover and place in the oven.
  • Bake for 1 hour. Remove the cover and bake for an additional 30 minutes. Remove from the oven and allow to cool slightly before serving. Enjoy!
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Easy Rosemary Roasted Potatoes

by 2 Comments

The perfect side dish! These easy Rosemary Roasted Potatoes are super easy and fuss free to make. Simply toss all of the ingredients together on a sheet pan, or in a skillet, and roast in the oven until done. They come out perfectly crispy on the outside and fluffy on the inside every time!

Having a reliable side dish that you just pop in the oven gives you more time to focus on the other components of your meal, which is why I love this recipe! Plus, the rosemary and garlic add a delicious touch!

These potatoes go well with all sorts of proteins, like my Crispy Roasted Chicken Thighs or Creamy Garlic Pork Chops. They are also a great from-scratch addition to your meal prep menu because they reheat beautifully!

Choosing Your Potatoes

I prefer red potatoes because they have a thin, delicate skin that crisps up quickly without the need for peeling. However, Yukon Golds are also a fantastic choice if you want an extra buttery interior. If you choose to use Russets, just be sure to cut them into slightly smaller pieces because they don't roast as fast.

Key Ingredients & Substitutions

  • Potatoes - This recipe works well with Red potatoes and Yukon Gold potatoes.
  • Fresh Rosemary - Fresh is best here! I use some during the roasting process and the remaining at the end for a bright, fresh finish. Substitute with 1 ½ teaspoons dried if that is all you have. If using dried, add all of it in the beginning.
  • Garlic - Freshly minced works beautifully but can be substituted with granulated garlic.
  • Olive Oil - This helps the potatoes crisp up; you can also use avocado oil or vegetable oil.

See the recipe card below for the full list of ingredients and measurements.

How To Make Rosemary Roasted Potatoes

Making these potatoes is as simple as it gets, requiring just a few minutes of prep before the oven takes over. Here is how I pull it all together:

  1. Cut the potatoes into 1-inch pieces and spread out on a parchment lined baking sheet.
  1. Drizzle with the olive oil and sprinkle over the minced garlic, salt, pepper and 1 tablespoon of the fresh rosemary.
  1. Toss the potatoes in the oil and seasonings until all of the potatoes are evenly coated. Spread out into an even layer and roast for 30-35 minutes.
  1. Remove from the oven and sprinkle over the remaining fresh rosemary. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Other herbs like thyme, oregano and parsley can also be used. That's the beauty of cooking from scratch; you can customize any recipe that you are making.
  • Cooking at 425°F and use parchment paper, you will get crispy potatoes without the need to flip them. If you do not use parchment paper, you may need to flip the potatoes halfway through the cooking process.

Frequently Asked Questions

Why aren't my roasted potatoes getting crispy?

The most common culprit is crowding the pan. If the potatoes are not spread out evenly, they will steam instead of roast. Use a large sheet pan to make sure there is plenty of room to spread them out.

Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary but use 1 ½ teaspoons instead of the 1 ½ tablespoons of fresh. Crush the leaves in your hand to release their oils before cooking; avoid using dried rosemary as a garnish, because the texture can be tough and woody.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. For the best texture when reheating, pop in the air fryer, a skillet or back in the oven for a few minutes.

I hope these crispy Rosemary Roasted Potatoes become a new favorite in your home! If you give them a try, let me know in the comments below, I'd love to hear what you served them with.

-Sky🩷

More Delicious Recipes

Garlic and Parmesan Roasted Potatoes

Lemon Garlic Asparagus

Herb Crusted Pork Tenderloin

Mashed Potatoes with Red Skin

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Easy Rosemary Roasted Potatoes

Easy Rosemary Roasted Potatoes

Crispy on the outside and fluffy on the inside! These Rosemary Roasted Potatoes are seasoned with fresh garlic and rosemary for a simple from-scratch side dish. you'll love.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dishes
Servings 4 Servings
Calories 218 kcal

Ingredients
  

  • 1 ½ pounds red potatoes cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper freshly cracked is best
  • 3 cloves garlic minced
  • 1 ½ tablespoons rosemary chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 425°F. Line a sheet pan with parchment paper.
  • In a large bowl (or directly on the pan), toss the potatoes with olive oil, salt, pepper, garlic, and 1 tablespoon of the rosemary.
  • Spread in a single layer. Roast for 30-35 minutes until crispy.
  • Sprinkle over the remaining ½ tablespoon of fresh rosemary before serving. Enjoy!

Nutrition

Calories: 218kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 904mgPotassium: 794mgFiber: 3gSugar: 2gVitamin A: 37IUVitamin C: 16mgCalcium: 32mgIron: 2mg
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Southwest Chicken Wrap

by 1 Comment

Chicken wraps are always a go-to for a quick lunch, and this Southwest Chicken Wrap recipe is one of my favorites. The combination of avocado, black beans, and a beautifully seared chicken breast makes this wrap absolutely delicious. The avocado dressing in this recipe adds a bit of brightness to the wrap-plus, it tastes amazing!

If you're a fan of easy and flavorful wraps, you might also love my Chicken Bacon Ranch Wraps for a creamy, savory option or my Caesar Salad Wraps for a fresh twist on a classic salad!

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Key Ingredients & Substitutions

  • The creamy avocado dressing in this recipe adds a delicious kick to these southwest chicken wraps, but feel free to swap it out with your favorite premade dressing or even a dollop of guacamole for a quicker, equally tasty option!
  • The poblano pepper adds a delicious, smoky flavor to the wrap, but if you prefer something milder, you can easily substitute it with a bell pepper.
  • Don't have a can of black beans on hand? Pinto beans make a perfect substitute!

How to Make Avocado Dressing

This dressing is best used the day that you make it. I like to make the dressing first so that it has time for the ingredients to marry while cooking the chicken.

Choose a ripe avocado, rinse, cut and scoop the avocado into a medium bowl. Mash the avocado until it is smooth.

Add in the mayo, chopped cilantro, lime juice, and seasonings. Mix well.

How to Make Southwest Chicken Wraps

STEP 1

Season chicken and cook in a skillet over medium-high heat with oil for 6 minutes per side, until golden brown and cooked through (165°F internal temperature). Let rest.

Southwest Chicken Wrap

STEP 2

In the same skillet, sauté diced poblano pepper and onion in oil for 3-4 minutes until softened. Remove from heat.

STEP 3

Rinse black beans, then season with salt, garlic powder, and cumin. Set aside.

STEP 4

Slice the chicken. Spread avocado dressing on each tortilla, then layer with chicken, sautéed vegetables, seasoned beans, tomatoes, cheese, and lettuce. Roll up and serve. Enjoy!

💡Expert Tip

Searing the chicken breast for this recipe really adds great flavor, but you can also grill or bake the chicken if you prefer. Leftover chicken works well, too-just toss it with the seasonings in this recipe to enhance the flavor.

More Delicious Recipes

Chicken and Quinoa Salad

Southwest Salad with Chicken

Classic Chicken Salad

Salmon Quinoa Bowl

Frequently Asked Questions

Can I meal prep these chicken wraps?

Yes! Store each of the components separately until you are ready to assemble and eat and the wrap.

Can I use a different protein?

Absolutely! Ground beef, steak or ground turkey work beautifully in this wrap.

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Southwest Chicken Wrap

Southwest Chicken Wrap

Ready in just 30 minutes, these delicious Southwest Chicken Wraps are perfect for quick lunches, dinners and meal prepping!
4 from 1 vote
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Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
Course Dinner, Lunch
Servings 2

Ingredients
  

Avocado Dressing

  • 1 large ripe avocado
  • 1 tablespoon fresh cilantro chopped
  • 3 tablespoons mayo
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 pinch chipotle powder or cayenne powder
  • 1 pinch cumin

Chicken Wraps

  • 1 chicken breast cut in half
  • 1 ½ teaspoons salt
  • As Needed pepper
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 ½ teaspoons cumin
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • 3 tablespoons olive oil
  • 1 large poblano pepper small diced
  • ¼ cup red or white onion small diced
  • 2 large tortilla wraps warmed
  • 1 can black beans drained and rinsed
  • As Needed shredded cheddar
  • As Needed diced tomato
  • As Needed shredded lettuce
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Avocado Dressing

  • Rinse, cut and scoop the avocado into a medium bowl. Mash the avocado until it is smooth. Add in the mayo, chopped cilantro, lime juice, ½ teaspoon salt, ⅛ teaspoon pepper, pinch chipotle powder and pinch ground cumin. Mix well.

Chicken

  • Start by cutting the chicken lengthwise to make two thin pieces. Pat dry and season with 1 teaspoon salt, pepper to taste, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon onion powder and ½ teaspoon chili powder.
  •  In a skillet over medium high heat, add olive oil or your choice of oil. Once the oil is hot add in the chicken and sear, undisturbed, for 6 minutes, or until the chicken is a golden brown. Flip the chicken and continue to cook, undisturbed for another 6-8 minutes or until cooked through (165°F internal temperature). Take the chicken out of the pan and let it rest before slicing it.
  • To the same pan add a drizzle of olive oil, if needed, and sauté the peppers and onions until tender. Set aside.
  • Rinse the black beans under cold water until the water runs clear, place in a bowl and sprinkle with ½ teaspoon of salt, ½ teaspoon of garlic powder and ½ teaspoon of cumin. Mix well and set aside.
  • Slice the chicken into thins strips. Lay out the tortilla wrap and spread on the desired amount of dressing. Put half of the chicken on the wrap, top with the desired amount of beans, peppers and onions, tomatoes, shredded cheese and lettuce. Roll the wrap up and repeat with the other one. Enjoy!

Notes

  • This recipe can make 2-3 large chicken wraps.  If you use more beans in each wrap, you can make 3 large wraps.
  • Don't have a can of black beans on hand? Pinto beans make a perfect substitute!
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Fresh Tomato and Cucumber Salad

by 1 Comment

Fresh Tomato and Cucumber Salad is a quick and easy 15-minute dish that highlights your fresh garden produce. With just 5 simple ingredients, including vine-ripened tomatoes, crisp cucumbers, and fragrant basil, it's the perfect refreshing salad.

Simple, no-cook salads are such a refreshing and convenient option for those hot summer days. This one is one of my favorites to make, especially when I need a quick side dish that doesn't take long to prepare.

This recipe is perfect as a side dish for grilled meats like chicken, steak, shrimp, or seared chicken breasts. You can also double or triple the recipe for your next party or potluck. Everyone is sure to love this simple dish. It's also a great healthy snack and can be served cold or at room temperature.

Ingredients

  • Cucumbers - Any fresh cucumber works in this recipe. You can peel them or not-your choice!
  • Tomatoes - Garden fresh tomatoes are perfect here. I love using vine-ripened tomatoes for the best flavor.
  • Basil - Fresh basil really shines in this salad.
  • Salt & Pepper - A simple sprinkle is all you need. The fresh vegetables and basil truly shine in this dish.

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How To Make Fresh Tomato and Cucumber Salad

The full recipe can be found in the recipe card below.

This salad comes together is just a few minutes.

STEP 1

Dice the fresh tomatoes and cucumbers and place them in a medium bowl.

STEP 2

Thinly slice the basil and place it in the bowl with the tomatoes and cucumbers.

STEP 3

Season the tomato mixture with the salt and pepper. Mix until fully combined. Enjoy!

Variations

Here are a few suggestions for customizing this salad.

  • Mix in cheese! Fresh mozzarella is the perfect addition to this salad.
  • Garlic - Whether you use it freshly minced, roasted, or simple garlic powder, it adds a wonderful depth of flavor to this salad.
  • Cooked pasta and a drizzle of olive oil turns this simple tomato salad into a fantastic pasta salad.

Storage Tip

This salad is best enjoyed on the day it's made. If you decide to store the leftovers, consume them within two days for the best results.

More Delicious Recipes

Curried Chicken Salad

Broccoli Salad

Avocado Egg Salad

Ranch Potato Salad

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Fresh Tomato and Cucumber Salad

Fresh Tomato and Cucumber Salad

Fresh Tomato and Cucumber Salad is a quick and easy 15-minute dish that highlights your fresh garden produce. With just 5 simple ingredients, including vine-ripened tomatoes, crisp cucumbers, and fragrant basil, it's the perfect refreshing salad.
4 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Side Dishes
Servings 4

Ingredients
  

  • 4 Medium tomatoes
  • 2 Large cucumbers
  • 8 large fresh basil leaves
  • 1 teaspoon salt
  • 1 teaspoon pepper freshly cracked, if using ground pepper add as needed
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Rinse and dry the tomatoes, cucumbers and basil.  Core and dice the tomatoes however big or small you want.  I prefer a small dice.  Add them to a medium sized bowl.
  • Dice the cucumbers, keeping them about the same size as the tomatoes.  Add them to the bowl with the tomatoes.
  • Stack the basil leaves on top of one another and gently roll them up.  Then thinly slice the basil.  This is a chiffonade cut, also known as a thin ribbon like cut.
  • Season with the salt and pepper.  Mix well to fully combine.  Enjoy!
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Broccoli Salad

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This classic Broccoli Salad is always a crowd favorite! Packed full of broccoli, mozzarella cheese, salty bacon and sunflower seeds, it's tossed in a simple homemade dressing that brings everything together. It's easy to make, always disappears first and even better the next day.

Get ready for your friends and family to ask for this recipe once they try it. I'm not kidding, I've never seen so many people rave about a simple salad like this one. It's just one of those recipes everyone loves.

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I love a good broccoli salad, and what I love about this one is the combination of the salty bacon and sunflowers seeds and the slightly sweet and tangy homemade dressing. When combined with the broccoli, sharp red onion and mozzarella cheese you get an amazing broccoli salad.

If you're planning to serve this Broccoli Salad at a summer party or family gathering, be sure to make extra, it's always a hit, and you'll definitely need it!

Related: Italian Pasta Salad | Corn and Avocado Salad

Key Ingredients & Substitutions

  • Broccoli - Cut into bite sized pieces. For best results, rinse and dry the broccoli before assembling to help the dressing stick.
  • Bacon - Cooked and chopped.
  • Onions - I love using red onions for their sharp flavor and bright color. Yellow or white onions can be substituted.
  • Sunflower Seeds - Sunflower seed kernels offer a nice salty and nutty flavor. Chopped pecans make a great substitute.
  • Cheese - Shredded mozzarella cheese is my go-to for this salad, but shredded cheddar is a great substitute.
  • Dressing - A combination of mayo, sugar and apple cider vinegar make up the homemade dressing in this recipe.

See the recipe card below for the full list of ingredients and measurements.

How To Make Classic Broccoli Salad

This salad is super easy to put together. The longest step is cooking the bacon. After that, the rest of the salad comes together in just a few minutes.

  1. In a large bowl combine the broccoli, red onion, bacon, shredded cheese and sunflower seeds. Stir well to combine.
  1. In a separate bowl, combine the mayo, sugar, apple cider vinegar, salt, and pepper. Stir well to combine.
  1. Add the dressing to the broccoli bowl and stir until fully incorporated.
  1. Serve immediately or chill for 20 minutes to let the flavors marry. Enjoy!

See the recipe card below for the full recipe.

Storage Tip

Store in an airtight container in the refrigerator for up to 4 days. If making in advance I recommend waiting to add the bacon and sunflower kernels until you are ready to serve the salad.

If you need a reliable, from scratch side dish that works for just about any gathering, this Broccoli Salad is a great one to keep in your recipe book. It's simple, flavorful, and always a hit.

-Sky🩷

More Delicious Recipes

Avocado Egg Salad

Potato Salad

Mediterranean Pasta Salad

Classic Chicken Salad

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Classic Broccoli Salad

Broccoli Salad

This simple Broccoli Salad is guaranteed to be the star of the party! Packed full of broccoli, mozzarella cheese, bacon and sunflower seeds, this classic side dish is a winner every time you serve it.
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Prep Time 20 minutes
Total Time 20 minutes
Course Side Dishes
Servings 6 Servings
Calories 497 kcal

Ingredients
  

  • 12 ounces broccoli cut into bite sized pieces
  • 6 slices bacon cooked, rough chopped
  • ⅓ cup red onion small diced
  • ½ cup sunflower seed kernels roasted and salted
  • 1 cup mozzarella cheese shredded

Dressing

  • 1 cup mayo
  • 2 ¾ teaspoons granulated sugar
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large bowl combine the broccoli, red onion, bacon, shredded cheese and sunflower seeds. Stir well to combine.
  • For the dressing: In a separate bowl combine the mayo, sugar, apple cider vinegar, salt and pepper. Mix until fully combined. 
  • Add the dressing to the broccoli salad and stir to fully incorporate. Enjoy!

Video

Nutrition

Calories: 497kcalCarbohydrates: 10gProtein: 11gFat: 47gSaturated Fat: 10gPolyunsaturated Fat: 21gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 45mgSodium: 714mgPotassium: 332mgFiber: 3gSugar: 4gVitamin A: 518IUVitamin C: 51mgCalcium: 136mgIron: 1mg
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Sautéed Squash

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This simple sautéed squash is one of those easy, from-scratch recipes I make again and again throughout the summer. With fresh yellow squash, a little onion, garlic, and just a few pantry staples, you can have this flavorful side dish on the table in under 20 minutes. It's tender, savory, and goes with just about anything. Perfect for busy weeknights.

As soon as the summer heat kicks in, my squash plants take off, and this is always the first recipe I make. It's a go-to side that my family never gets tired of, especially when served with grilled chicken or pork chops. And while it's great hot out of the skillet, the leftovers are perfect tossed into salads or pasta for lunch the next day.

If you enjoy easy garden-to-table recipes like this one, you may also enjoy my Green Beans and Potatoes recipe or this Roasted Zucchini & Squash recipe, they're both packed with flavor and simple to make.

Key Ingredients & Substitutions

  • Yellow Squash: Smaller squash tends to have the best texture. You can also use zucchini or a mix of both.
  • Onion: White or yellow onions work well.
  • Garlic: Freshly minced garlic adds a nice depth. Garlic powder can be substituted.

See the recipe card below for the full list of ingredients and measurements.

How To Make Sautéed Squash

The secret to the best sautéed yellow squash is high heat! You want to caramelize the edges, not steam the vegetables.

  1. Cut the squash into ¼-inch or slightly larger half-moons.
  1. Add to the pan with the sliced onions, season with salt and pepper and sauté until tender.
  1. Stir in the garlic and cook for 1 minute.
  1. Garnish with parsley if desired. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Use your largest skillet. If the squash is piled high, it will steam instead of sauté. Aim for a single layer if you can.
  • Add the minced garlic right before the squash is finished to prevent burning it.
  • Yellow squash cooks fast, so pull it off the heat as soon as the garlic is fragrant.

Ways To Use Leftover Sautéed Squash

Leftover squash is fantastic! I love adding it to soups, salads or just reheating it and eating it as it is. When reheating leftover squash, I just warm it up in a pan on the stove. When adding it to another dish, add it at the end so that it doesn't overcook and become mushy.

Do you have a favorite way to use leftovers? Let me know in the comments below.

I hope this quick and easy side dish becomes a summer staple in your kitchen like it is mine.

-Sky🩷

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Sautéed Squash

Sautéed Squash

Learn how to make the best sautéed squash! This easy recipe combines fresh yellow squash, onions, and garlic for a tender, savory side dish. Ready in under 20 minutes, it's a simple scratch-made favorite for summer dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dishes
Servings 4 Servings
Calories 87 kcal

Ingredients
  

  • 2 summer squash cut into ¼-inch half moons
  • 1 small onion sliced into ¼-inch half moons
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat.
  • Add sliced squash and onion to the pan, season with salt and pepper, and sauté for 8-10 minutes, stirring occasionally, until the squash is golden and tender.
  • Add minced garlic and cook for 1 minute or until fragrant. Taste and adjust seasoning if needed. Garnish with fresh parsley. Enjoy!

Notes

For added flavor, sprinkle in fresh or dried herbs like thyme or oregano.

Nutrition

Calories: 87kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 3mgPotassium: 288mgFiber: 1gSugar: 3gVitamin A: 196IUVitamin C: 18mgCalcium: 22mgIron: 0.4mg
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Quick Pickles

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Quick Pickles, or Refrigerator Pickles, is the easiest way to preserve cucumbers. What I like the most about making quick pickles is how quick and easy they are to make. Especially in the beginning of the season when the cucumbers are just beginning to come in. There are usually not enough to warrant bringing out the pressure canner, so I opt for preserving my cucumbers with this quick pickling method.

Pickling Cucumbers

I love experimenting with different flavor combinations when making quick pickles. It is so easy to make several different combinations when making a batch. Our favorite combination is a simple one, garlic dill. There is just something about that classic combination that just can't be beat.

Another favorite of mine is a spicy garlic dill combination. You can create so many flavors combinations. Other vegetables and even fruit can also be added to the jars.

When making quick pickles be sure to use pickling varieties like National Pickling or Gherkins for crisp pickles. Other varieties can be used, but the pickling varieties are best suited for pickling.

How to Make Quick Pickles

In a large non-reactive sauce pan over high heat combine the vinegar, water and salt. Heat until the salt dissolves. Set aside to cool.

While the brine is cooling prepare the cucumbers and jars. Be sure to start with clean jars. You do not need to use new lids; this method will not seal the lids like canning does. Cut the cucumbers into slices, I like to slice mine about ⅛" to ¼" thick. You can also leave them whole or cut them into spears. Keep in mind that the bigger the cut the longer it will take to pickle. Sliced will be ready in just 24 hours.

Slice the garlic into thin pieces or leave it whole and divide it among the jars along with the dill and cucumbers. Pack the cucumbers into the jars tightly. Pour in the cooled brine, place on the lid and band, label and refrigerate. Enjoy!

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Quick Pickles

Quick Pickles

Crisp and delicious pickles every time.  Quick pickling is the easiest way to preserve cucumbers. 
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Servings 2

Ingredients
  

  • ¾ Cup white vinegar
  • 1 Cup water
  • 6 cucumbers 3"- 4" long
  • ¼ Teaspoon salt
  • 2 Cloves garlic sliced or whole
  • 4 Sprigs fresh dill
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Clean two pint jars or one quart jar.
  • In a large non-reactive sauce pan over high heat combine the vinegar, water and salt. Heat until the salt dissolves. Set aside to cool.
  • While the brine is cooling prepare the cucumbers and jars. Be sure to start with clean jars. You do not need to use new lids; this method will not seal the lids like canning does. Cut the cucumbers into slices, I like to slice mine about ⅛" to ¼" thick. You can also leave them whole or cut them into spears. Keep in mind that the bigger the cut the longer it will take to pickle. Sliced will be ready in just 24 hours.
  • Slice the garlic into thin pieces or leave it whole and divide it among the jars along with the dill and cucumbers. Pack the cucumbers into the jars tightly. Pour in the cooled brine, place on the lid and band, label and refrigerate. Enjoy! 
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Tex-Mex Dip

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Tex-Mex Dip

Full of flavor and scratch made, this Tex-Mex Dip is the perfect dip for game day, parties or just because. Everything you love about Tex-Mex in one dip. Seasoned ground beef, refried beans, a creamy cheese sauce and fresh Pico De Gallo make up this delicious dip.

This is a layered dip, scratch made refried beans being the bottom layer. You can use canned refried beans if you need to make this dip quickly. Or you can use my Refried Beans recipe to add more flavor to the dip. If you have the time, I highly recommend starting the beans the day before you make this dip. It will taste a lot better with fresh refried beans.

Homemade Refried Beans
Refried Beans

My absolute favorite part of this recipe is the fresh Pico De Gallo as the top layer. It brings freshness and acidity to the whole dip. Store bought salsa will work for this dip, however I would recommend grabbing fresh salsa instead of canned salsa. I like to serve additional Pico De Gallo on the side for those who love to add more to their dip. (I do!) You can find my Pico De Gallo recipe here.

Pico De Gallo
Pico De Gallo

If you are making refried beans from scratch start them the day before making the dip. Or early in the morning if you want to make the dip later in the day.

Cook the Meat

Begin by adding the ground beef and onions to a large skillet over medium high heat. Add in all of the seasonings for the beef. Break the meat into small pieces as it browns.

Once the meat is cooked through remove it from the pan and strain off the grease. Set it aside while you make the cheese sauce.

Make the Cheese Sauce

Add the butter to a medium sauce pot over medium heat. Once the butter is melted whisk in the flour to make a roux. Next add in the chicken stock, whisking briskly to prevent any clumps from forming.

Add in the milk and continue whisking until the milk thickens to sauce consistency. It should coat the back of a spoon. Now whisk in the shredded cheese. Continue whisking until all of the cheese has melted. Season with the cheese sauce seasonings and remove from the heat.

In a large bowl, layer the refried beans on the bottom. Next layer in the ground beef. Top with the cheese sauce, making sure to spread each layer evenly. Last, top with as much Pico de Gallo as you want. Try not to add in too much of the liquid from the salsa. Serve with tortillas chips!

I like to place a large serving spoon in the bowl to allow people to put the dip on their own plate. This will make it easier for dipping.

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Tex-Mex Dip

Tex-Mex Dip

The perfect dip for gameday or parties.  This delicious dip has refried beans, beef, a creamy cheese sauce and fresh Pico de Gallo.  All made from scratch! 
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Servings 6

Ingredients
  

  • 2 ½ cup refried beans see recipe above or use canned
  • 1 lb ground beef
  • ¼ cup onion finely diced
  • 1 ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoon garlic powder
  • 1 ½ teaspoon paprika
  • 1 tablespoon cumin
  • 1 ¼ teaspoon chili powder
  • 1 - 2 pinch chipotle powder or cayenne

Cheese Sauce

  • 1 ½ cup cheddar cheese shredded
  • 4 tablespoon butter
  • 4 tablespoon flour
  • 1 cup chicken stock
  • 2 cup milk
  • ¾ - 1 teaspoon salt
  • To Taste pepper
  • ¼ teaspoon cumin

Fresh Pico De Gallo

  • 1-2 cup fresh salsa see recipe above
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Begin by adding the ground beef and onions to a large skillet over medium high heat.  Add in all of the seasonings for the beef. Break the meat into small pieces as it browns.
  • Once the meat is cooked through remove it from the pan and strain off the grease.  Set it aside while you make the cheese sauce.

Make the Cheese Sauce

  • Add the butter to a medium sauce pot over medium heat. Once the butter is melted whisk in the flour to make a roux. Next add in the chicken stock, whisking briskly to prevent any clumps from forming. 
  • Add in the milk and continue whisking until the milk thickens to sauce consitency. It should coat the back of a spoon. Now whisk in the shredded cheese. Continue whisking until all of the cheese has melted. Season with the cheese sauce seasonings and remove from the heat.

How to Serve

  • In a large bowl, layer the refried beans on the bottom. Next layer in the ground beef. Top with the cheese sauce, making sure to spread each layer evenly. Last, top with as much pico de gallo as you want. Try not to add in too much of the liquid from the salsa. Serve with tortillas chips!
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Freezing Collard Greens

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If you grow your own collard greens, you may find yourself with an overabundance. Freezing collard greens is my preferred method of preserving them.

The collard greens are producing like crazy in the garden right now, and my family can only eat so much of them before they start complaining. I on the other hand could eat them all the time and have no problem. I love collards!

When there is an overabundance of greens, I like to preserve them. Freezing collard greens is super-fast and works great.

Freezing Collard Greens

There are a few steps that you need to take to ensure the collards are preserved properly. Thankfully those steps as simple. Collard greens freeze very well and taste just fine when cooked after being frozen. The texture does slightly change when frozen, but they are still delicious so don't be afraid to freeze them.

You will need:

  • Large pot of boiling water
  • Large bowl of ice water
  • Collander placed inside of the ice water bowl. This makes straining the collards much easier.
  • Freezer bags
Freezing Collard Greens
Freezing Collard Greens

Collards can be stored in the freezer for about 12 months when done properly. If you freeze them without blanching them first you will be left with mushy collards, and no one wants that.

30 Amazing Appetizer Recipes

Whether you are throwing a party or needing something to bring to a party, this post on 30 Appetizer Recipes has you covered.

Cook the collards the same way you always do. Since they handle freezing so well there is no need to change the way that you normally cook them. You can thaw them first or cook them from frozen. Check out my recipe for cooking Collard Greens!

Absolutely! You can freeze cooked collard greens in an airtight container or freezer bag for up to 6 months.

You don't want to freeze collard greens without blanching them first. If frozen without blanching first, the collard greens will lose their fresh flavor and the texture will be off.

How To Pressure Can Dry Beans

Freezing Green Beans Without Blanching

How To Pressure Can Chicken Stock

Freezing Peppers

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Pico De Gallo

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Pico de Gallo is one of the easiest fresh salsas you can make from scratch. It comes together in just minutes and is the perfect light and refreshing addition to your favorite Mexican dishes.

It's my absolute favorite salsa to make during the summer when the garden is overflowing with fresh tomatoes and jalapeños. There is just something about that vibrant, homemade flavor that beats store-bought every single time! Whether you are topping Carnitas Tacos or serving it alongside Guacamole and chips, it adds the perfect finishing touch.

Table of contents

If you love fresh, garden to table appetizers, you might also enjoy my Fresh Salsa or this Corn and Avocado Salad.

Key Ingredients & Substitutions

  • Tomatoes - I recommend using Roma tomatoes for Pico de Gallo because that have a lower water content and firmer flesh, but regular slicing tomatoes can be used.
  • Onions - White or red onions both work beautifully. Use what you have!
  • Jalapeños - These add the perfect amount of heat. For a milder version, see my tip below about removing the seeds.
  • Fresh Cilantro - A must-have for that authentic salsa flavor! Dried will not work the same.
  • Lime Juice - Fresh is best here! Lemon juice may be substituted.

See the recipe card below for the full list of ingredients and measurements.

How To Make Pico de Gallo

Making homemade Pico is so simple and the results are so worth it. Just be sure to dice your ingredients evenly for the best texture. Here is how I do it:

  1. Add the diced tomatoes to a large bowl.
  1. Stir in the diced peppers, onions, and garlic.
  1. Add in the cilantro, seasonings and lime juice and stir to combine.
  1. Let it sit for about 15 minutes, check the seasonings and serve. Enjoy!

See the recipe card below for the full recipe.

💭Tips

  • Chop ingredients uniformly for the best texture and presentation.
  • Let it rest before serving for the flavors to fully develop.
  • For a milder version, remove the seeds and membranes from the jalapeños or substitute with nadapeños (heatless jalapeños).
  • You can swap the fresh garlic for granulated garlic if preferred.

Storage Tip

Store in an airtight container in the refrigerator up to 5 days. In my opinion, it is always better the next day!

Frequently Asked Questions

How long does Pico de Gallo last?

It is best eaten the day it is made but will stay fresh in an airtight container in the refrigerator for up to 3 days.

Can I use canned tomatoes?

Fresh is the only way to go here. Canned tomatoes will make it more like a chunky salsa versus a fresh salsa.

Is Pico de Gallo spicy?

It does have a kick but can be toned down by reducing the amount of peppers you add. Also, removing the membranes and seeds from the peppers before you dice them greatly reduces their heat.

I hope this fresh Pico de Gallo becomes a staple at your backyard BBQs this summer! It's such a simple way to bring a little bit of the garden onto your table.

-Sky🩷

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Pico de Gallo

Pico De Gallo

Learn how to make the best fresh Pico de Gallo in just 30 minutes! This easy, scratch-made salsa uses Roma tomatoes, onions, and lime for a vibrant topping that's perfect for tacos, nachos, and burrito bowls.
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Prep Time 15 minutes
Rest Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Servings 4 Servings
Calories 51 kcal

Ingredients
  

  • 3 cups tomatoes small diced
  • 1 ½ cups onions small diced
  • 2 large jalapenos finely diced
  • 2 cloves garlic minced
  • 2 tablespoons fresh cilantro chopped
  • 2 pinches chipotle powder or cayenne
  • ¼ teaspoon paprika
  • ¼ teaspoon cumin
  • ½ teaspoon black pepper
  • 1 ¼ teaspoon salt
  • 2 ½ tablespoons fresh lime juice
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Add the diced tomatoes, onions, jalapeños, and minced garlic to a medium-sized bowl. Stir to combine.
  • Add in the cilantro, all of the seasonings and lime juice. Mix again.
  • Let the salsa sit for at least 15 minutes before tasting. This gives the flavors time to marry. Enjoy!

Notes

  • Chop ingredients uniformly for the best texture and presentation.
  • Let it rest before serving for the flavors to fully develop.
  • For a milder version, remove the seeds and membranes from the jalapeños or substitute with Nadapenos.
  • You can swap the minced garlic for ½ to 1 teaspoon of granulated garlic if preferred.

Nutrition

Calories: 51kcalCarbohydrates: 11gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 869mgPotassium: 392mgFiber: 3gSugar: 6gVitamin A: 1286IUVitamin C: 21mgCalcium: 34mgIron: 1mg
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Grilled Chicken Salad

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Grilled Chicken Salad is a great light lunch or dinner option. This grilled chicken recipe creates a flavorful juicy chicken that is perfect for a summer meal. It's nice to switch things up sometimes and have something light and refreshing for dinner.

Grilled Chicken Salad

Salad can be boring sometimes, having a flavorful grilled chicken, and lots of different toppings can make salad fun and tasty for everyone. For this recipe it is all about the chicken and packing it full of flavor. Afterall it is the main topping for the salad. I like to use fresh herbs and garlic straight from the garden to bring a light fresh flavor to the chicken. Fresh herbs are perfect for salads, whether you use them for the meat, croutons or dressing, fresh herbs have far better flavor than dried herbs.

With that being said, if you do not have fresh herbs, you can certainly use dried herbs, just use a little more than the amount of fresh herbs in the recipe.

As far as grilling goes, I actually used my cast iron grill pan for this recipe. It is one of my favorite pans for getting lovely, charred grill marks and flavor on meats and vegetables, when I am not wanting to go outside to grill. This summer has been extremely hot and dry, so being able to "grill" inside is nice! You can grill the chicken on an actual grill if you like. It is also great seared in a skillet.

Salads are a great option for a party, barbeque or game day. Prepping everything in advance is easy and makes the day of the party go easier. Since most of the components are fresh, prepping in advance is as easy as cutting everything up and storing it in bowls until needed. With so many topping and dressing options you can easily make everyone happy.

You can also offer other meats, like deli turkey, ham, shrimp or beef.

Topping Ideas

  • Diced or cherry tomatoes
  • Cucumbers
  • Shredded Carrots
  • Olives
  • Mushrooms
  • Diced Boiled Eggs
  • Shredded Cheeses
  • Bacon
  • Green Onions
  • Diced Red Onions
  • Diced Peppers
  • Croutons
  • Grilled Corn
  • Black Beans
  • Diced Avocado

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Grilled Chicken Salad

Grilled Chicken Salad

Grilled Chicken Salad is simple and perfect for any weeknight or lunch.  This grilled chicken is light and refreshing yet full of flavor.  Perfect for enjoying a light dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, Lunch
Servings 2

Ingredients
  

  • 2 chicken breasts sliced thinly or left whole
  • 2 clove garlic minced
  • 2 Sprig thyme chopped
  • 2 Sprig oregano chopped
  • 1 teaspoon parsley chopped
  • 1 drizzle olive oil
  • 1- 2 teaspoon salt
  • As needed pepper
  • As Needed lettuce

Toppings

  • As Needed boiled egg chopped
  • As Needed tomato died
  • As Needed cucumber diced
  • As Needed carrots shredded
  • As Needed bacon cooked and chopped
  • As Needed cheddar cheese shredded
  • As Needed croutons
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Mix together the herbs, salt, pepper, minced garlic and olive oil.  Take the herb mixture and evenly coat the chicken.
  • In a grill pan or on a grill cook the chicken until the internal temperature reaches 165°F.  Rest the chicken for 5-6 minutes then slice and serve.  Enjoy!
  • Assemble salads and enjoy!
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Chili

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Let me teach you how to make this tried-and-true hearty Homemade Chili recipe with beans. As the cooler weather sets in, this is the recipe that my whole family starts asking for. All you need is one pot, some simple pantry staples and a little time to whip up this delicious dish.

What's great about this recipe is its versatility. While the inclusion of beans in Chili is a debated topic, mine includes them. However, it's simple to omit the beans; just lessen the water and shorten the cooking time. I favor using dry beans in my chili, as they absorb the flavors during the long, slow cooking process until perfectly tender.

While I love serving Chili with plain crackers, it goes really well with a big slice of Cornbread. My husband's prefers making Frito Chili Pies, generously topped with shredded cheese. It is also perfect for chili dogs-even with beans included.

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You might also like this Chili Cheese Tater Tot Casserole!

Key Ingredients & Substitutions

  • Ground Beef - Ground pork, turkey or even shredded chicken will work for this recipe. If using shredded turkey or chicken, add it in 30 minutes before the chili is done cooking.
  • Pinto Beans - This recipe uses dry pinto beans. Canned beans can be substituted if needed. If using canned beans, add them in 30 minutes before the chili is done.
  • Seasonings/Spices - This recipe uses a mixture of cumin, garlic powder, onion powder, chili powder, paprika, onion powder, paprika (smoked works really well), chipotle powder, salt and pepper.
  • Looking to ramp up the spice level? Pierce a Jalapeño and drop it in the pot during the cooking process. Or you can add sliced Jalapeños to your own bowl.

How To Make Chili

STEP 1

Start by first sorting and rinsing the beans to remove any debris.

Tip

Soaking the beans in water overnight with speed up the cooking process.

STEP 2

In a large pot over medium heat, begin browning the ground beef.  Add in the diced onions and cook until the meat is thoroughly cooked, and the onions are tender. Add in the minced garlic, cook for 30 seconds. Remove from the heat, drain off the grease and set aside.  

STEP 3

To the pot add the tomato sauce, diced tomatoes, beans, water and all of the seasonings.  Add the meat mixture back in and stir well.

STEP 4

Bring to a simmer, cover and reduce to low.  Continue cooking for 5-6 hours.  Stir occasionally to prevent sticking to the bottom.  Add water as needed to allow the beans to cook through.  The end result should be slightly thick.  Adjust seasonings if needed. Enjoy!

How To Make Chili in an Instant Pot

Short on time? No worries! Cooking this Chili recipe in the Instant Pot cuts the time down significantly-without sacrificing flavor. It still turns out just as hearty and delicious!

STEP 1

Start with presoaked beans or use the Instant Pot to "presoak" the beans. If using the Instant Pot to presoak the beans use these steps:

  • Place rinsed and sorted beans and 4 cups of water in the Instant Pot.
  • Pressure cook on high for 10 minutes. Manually release the pressure by switching to vent.
  • Drain and set aside.

STEP 2

Using the sauté function, drizzle in 2 tablespoons of olive oil and sauté the onions for 2-3 minutes, until tender. Add the ground beef, cooking until fully browned while crumbling the meat as it cooks. Stir in the seasonings and minced garlic, cooking for 30 seconds more. Strain off any excess fat.

STEP 3

Add the beans, tomato sauce, diced tomatoes, and 3 ½ cups of water to the pot. Stir everything together, then set the Instant Pot to high pressure for 22 minutes. Allow the pressure to naturally release for 15 minutes. Serve and enjoy!

How to Freeze chili

Chili freezes amazingly well. I love freezing the leftovers and using them for quick dinners in the future.

Freeze in an airtight container for up to 6 months. Thaw in the refrigerator overnight.

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Homemade Chili

Chili

All you need to make this hearty Homemade Chili recipe is one pot, some simple pantry staples and a little time.
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Dinner, Freezer Friendly
Servings 6

Ingredients
  

  • 1 pound ground beef
  • 1 cup onion small diced
  • 3 cloves garlic minced
  • 1 ½ teaspoons cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons chili powder
  • 1 teaspoon paprika or smoked paprika
  • 2 pinches chipotle powder or cayenne
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 29 ounces tomato sauce
  • 14.5 ounces diced tomatoes petite or any size
  • 1 ½ cups dry pinto beans rinsed
  • 5 cups water more if needed during cooking
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large pot over medium heat, begin browning the ground beef.  Add in the diced onions and cook until the meat is thoroughly cooked, and the onions are tender. Add in the minced garlic, cook for 30 seconds. Remove from the heat, drain off the grease and set aside.  
  • To the pot add the tomato sauce, diced tomatoes, beans, water and all of the seasonings.  Add the meat mixture back in and stir well.
  • Bring the chili to a simmer, cover and reduce to low.  Continue cooking for 5-6 hours.  Stir occasionally to prevent sticking to the bottom.  Add water as needed to allow the beans to cook through.  The end result should be slightly thick.  Adjust seasonings if needed.

Notes

  • If using presoaked beans (beans that have been soaked overnight in water) cut back on the amount of water and cooking time. Start with 3 ½ cups of water and add more as needed during cooking.
  • If using canned beans cut back the water to 3 cups, adding more as needed to reach your desired consistency during the cooking process. Cut the cooking time down to 1- 1 ½ hours.
  • Instant Pot Chili directions in post above.
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Growing a Kitchen Garden

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Every home should be growing a kitchen garden right outside their backdoor. A kitchen garden is meant to be separate from the rest of your garden spaces. It is grown close to your kitchen for convenience. Walking a few steps out the backdoor and into the kitchen garden to harvest fresh produce and herbs for cooking is quite rewarding. Nothing beats having fresh herbs and produce just a few steps from your kitchen.

Thyme
Thyme

A kitchen garden should be beautiful and reflective of your personality. You should want to spend time in it. A kitchen garden should be productive but is not meant for growing large quantities of food for preserving. Grow herbs, vegetables and fruit that you and your family normally eat and cook with. Make it your own. Have fun with it and let it be beautiful.

Why Grow a Kitchen Garden?

Having a garden close to your kitchen is convenient. You are more likely to go harvest fresh herbs or produce while cooking if it is nearby. If you grow everything in your larger garden, and it is not relatively close to your house, then you may not want to run out to harvest something while cooking.

One thing that I find beneficial about growing a kitchen garden is being able to grow my perennial herbs like rosemary, thyme and oregano without taking up space in my larger vegetable garden.

Even if you do not have another garden, growing a kitchen garden for fresh produce and herbs is a great way to cut costs on groceries. Plus, fresh from the garden always tastes better.

Location

Of course, you want to plant your kitchen garden close to your kitchen. However, you still need to keep in mind the amount of sunlight the area gets. Most of the plants you will grow in your garden will thrive best in full sun. That means your garden will need at least 6-8 hours of sun per day. It is best to grow your garden on the southern side of your property. This will maximize your sunlight hours. Be mindful of trees or structures that may cast shadows over your garden throughout the day.

Your garden should also be close to a water source. Just remember to plant your garden as close as you can to your kitchen so that it is convenient for you to walk outside while cooking to harvest something quickly.

Type of Garden and Design

There are three types of gardens that you can grow. In-ground raised bed or container. Or a mixture of any of these will work. Once you know which type of garden you want to go with you can design the garden.

Each of these garden types can work for any area. If the soil in your yard is good quality, then you may choose to plant in the ground. But if you have heavy clay soil or even very sandy soil you may want to plant your garden in raised beds or containers.

Kitchen Garden

With that being said, you can still plant in either of those types of soils, you will just need to amend with lots of good quality garden soil and compost. Because I have very heavy clay I chose to garden in both raised beds and containers.

When designing your kitchen garden, you want to be sure that you give yourself enough room to move comfortably around your garden. You will also need to give perennials permanent spots, and enough room for them to grow.

What to Grow in a Kitchen Garden

Oh, the fun part! Herbs are a must in a kitchen garden. Vegetables like tomatoes, peppers, beans and summer squash are also great for a kitchen garden. I like to grow a few plants of whatever I plant in my kitchen garden.

Every year I add something new or cut back on something else. The kitchen garden is a learning process. You will learn as the seasons go by what you like to keep in your kitchen garden and how much to keep.

Fresh Produce
Fresh Garden Harvest

Here are a few ideas of plants to grow in your kitchen garden.

  • Tomatoes - large tomatoes for slicing and cherry tomatoes
  • Peppers - bell peppers and jalapeños are my go-to for the kitchen garden
  • Cucumbers
  • Bush beans - they take up less space. Pole beans are great if you have room.
  • Summer squash
  • Lettuce
  • Kale
  • Carrots
  • Radishes
  • Strawberries
  • All of the herbs!
  • Tons of flowers!
Fresh cut flowers from the kitchen garden.

Flowers are also a must for a kitchen garden. Not only are they great for bringing in the pollinators, but they are wonderful for keeping your house decorated with fresh cut flowers. Flowers also bring so much beauty to the garden. A kitchen garden should be a pretty space.

The more you beautify it, the more you will want to be in it. The more you want to be in it, the more you will care for it and maintain it. And that is the best thing you, the gardener, can do for your garden.

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Easy Beef Tostadas

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Quick and Easy Beef Tostadas are a fantastic dish to throw together any night of the week. Crispy tortillas, seasoned meat, refried beans and all of your favorite taco toppings make up these delicious tostadas.

Easy Beef Tostadas

This is great meal to serve family style. I like to bring everything to the table and let everyone choose what they want to top their tostadas with. The kids love being able to create their own tostadas!

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This is one of my favorite easy meals to make. This recipe really is simple and quick to make and always makes everyone happy. You cannot go wrong with crispy fried corn tortillas, beans and seasoned beef. This recipe is easily customizable. You can switch up the meat or even opt for no meat.

I love switching up the toppings for this recipe. There are so many options for toppings. With limitless options you are sure to find toppings for everyone to enjoy.

Easy Beef Tostadas

How To Make Easy Beef Tostadas

For these tostadas I use my Homemade Refried Beans recipe. This recipe is great to make in a big batch, portion and freeze for an easy side later on. If you do not have time to make homemade refried beans, use canned refried beans.

STEP 1

Start by heating ½" of vegetable oil in a skillet over medium- high heat. Fry each corn tortilla for approximately 1 minute, flip and fry for an additional 30 - 45 seconds. The tortillas should be crisp and slightly darker in color. Place on a wire rack or paper towels to drain and cool. Continue until all of the tortillas are cooked.

STEP 2

In a skillet over medium heat, add the ground beef. Crumbling as it cooks. When the beef is halfway through cooking add in the diced onions and continue cooking until fully cooked.

Drain the meat, return it to the skillet and stir in the seasonings. You may need a tablespoon of water or two to help the seasonings fully incorporate.

STEP 3

Gather all of your topping and start to assemble the tostadas. Spread your desired amount of refried beans on the tostada, top with the meat and other toppings. Enjoy!

This recipe comes together super-fast. You can have everything prepped and cooked in less than an hour! On busy weeknights or even lunch time having a meal done in less than an hour is always great.

Easy Beef Tostadas

Variations & Toppings

  • Use shredded chicken instead of beef.
  • No meat, just beans and your choice of toppings.
  • Use pickled red or white onions as a topping.
  • Change up the cheese, use cotija, cheddar or pepperjack.
  • Pickled or fresh jalapeños are a great topping.
  • Sour cream is a great topping.
  • Guacamole is a great topping.
  • Pico De Gallo is a great topping.
  • Use mashed black beans instead of the refried beans.
  • A drizzle of Mexican Table Cream!

Storage Tip

Store the leftover meat, beans and topping in separate containers in the refrigerator for up to 5 days. The tortillas can be stored in an airtight container at room temperature for 2-3 days.

More Delicious Recipes

Beef Fajitas

Spanish Rice

Crispy Chicken Tacos

Taco Casserole

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Easy Beef Tostadas

Easy Beef Tostadas

Crispy fried corn tortillas topped with homemade refried beans, seasoned beef and limitless toppings.  This dish is perfect for an easy weeknight dinner or lunch.  With all of the topping options you are sure to find something that everyone will love.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dinner, Lunch
Servings 5

Ingredients
  

  • 10 soft corn tortillas
  • As needed vegetable oil
  • 1 lb ground beef
  • ½ Large onion small diced
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoon chili powder
  • 2 teaspoon paprika
  • 1 pinch chipotle powder or cayenne
  • As Needed refried beans warmed
  • As Needed queso fresco cheese or your cheese of choice
  • As Needed shredded lettuce
  • As Needed tomato diced
  • As Needed cilantro chopped
  • As Needed hot sauce
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Start by heating ½" of vegetable oil in a skillet over medium- high heat. Fry each corn tortilla for approximately 1 minute, flip and fry for an additional 30 - 45 seconds
  • The tortillas should be crisp and slightly darker in color. Place on a wire rack or paper towels to drain and cool. Continue until all of the tortillas are cooked.
  • In a skillet over medium heat, add the ground beef.  Crumbling as it cooks. When the beef is halfway through cooking add in the diced onions and continue cooking until fully cooked.
  • Drain the meat, return to the skillet and stir in the seasonings.  Add 1-2 tablespoons of water if needed to fully incorporate the seasonings.
  • Gather all of your topping and start to assemble the tostadas. Spread your desired amount of refried beans on the tostada, top with the meat and other toppings. Enjoy!
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Growing Herbs

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Growing Herbs is very rewarding. Even if you do not garden for vegetables or fruit, having an herb garden is an excellent way to save money at the grocery store. Growing your own herbs at home means you are able to walk outside and grab what you need as often as you need it. You are also able to dry the herbs you grow which will save you even more money.

Freshly dried herbs pack far more flavor than the dried herbs you get from the grocery store. I believe that every home should have herbs growing in their yard for culinary use and medicinal use. Herbs are one of my favorite things to grow.

By growing herbs at home, you are able to grow a much larger variety of herbs than what you might find at your local grocery store. Most herbs come in many different varieties as well. You are also able to have access to much more fresh herbs and dried herbs when you need them. When I was buying fresh and dried herbs at the grocery store, I would often find that the herbs would be bad, or the store would be out of them.

The cost of fresh and dried herbs at the grocery store is quite high. A seed package is far less expensive than a package of fresh herbs or a jar of dried herbs. You can buy a package of seed for as little as $1 versus $3 to $5 for a bunch of fresh herbs that you have to use before they go bad.

Sage in all its flowering glory!

Luckily herbs are easy to grow. Some are even perennial, meaning you only need to plant them once. These are my favorite, planting them once and harvesting from them year after year is wonderful. Some herbs are annuals, meaning you will have to plant them year after year.

In this post I want to share with you some of the herbs that you can grow at home in your herb garden. Throughout out my blog you will find lots of recipes using these herbs. Herbs offer huge flavor when added to dishes.

Herbs and Health

Herbs are great for using in the kitchen to add flavor to food, but they are also great for our health. If you search the internet for natural remedies for your common cold, or headaches, you will find herbs in your results. Herbs have been used for many years in treating symptoms from illnesses. For instance, fresh or dried mint leaves steeped in water can help with nausea.

Oregano is an antibacterial and an anti-viral. It can be used to help improve gut health and a lot more. Growing herbs for medicinal uses is an added benefit to growing herbs for culinary uses. There are many other medicinal uses for fresh herbs.

Planting Herbs

When planting herbs you will need to pick a spot that receives full sun. Herbs will need at least 7 to 8 hours of sun each day. Ideally you will want to plant your herbs close to your home. I like having mine in my kitchen garden. A Kitchen Garden is grown close to your house and is easy to access. The idea is that if you need to run out and grab something while cooking, it isn't far away. I go more in depth on the Kitchen Garden in another post.

Oregano

Soil

Herbs grow best in well-draining soil. A good compost is best for growing in. Amend your soil after each growing season. You can also grow herbs in containers, some are best kept contained. Growing in containers is rather easy, just make sure to use a good quality potting mix.

Fertilizing

When fertilizing perennial herbs, I usually fertilize at the beginning of spring when I am getting the garden ready. There is no need to regularly fertilize your herbs if they are growing in good nutrient dense soil. Annual herbs can be given fertilizer at planting time. Planting your herbs in good soil is key here.

Perennial vs. Annual Herbs

When planting herbs you need to know if the herb is a perennial or annual for your growing zone. You can find your growing zone by searching for hardiness growing zones. Knowing your growing zone will greatly help you understand what grows well in your area.

Perennial herbs should be planted in a permanent spot. Since they will come back, or may never die back, year after year you will want to make sure you plant them in a spot you want them to stay.

Annual herbs will need to be planted each growing season. These types of herbs can be planted in any spot that you want them to grow.

Perennial Herbs

Thyme - This a great herb to grow at home. It is extremely versatile in cooking. It pairs well with roasted meats, potatoes and much more. It also dries easily. Thyme will quickly spread out wherever you plant it. So, keep in mind when you are planting it that it will grow much larger. It can be cut back pretty aggressively if needed and recover just fine.

Like many herbs, Thyme comes in many different varieties. Each variety offers a different scent and taste when cooked with. I have a lovely 3-year-old Lemon Thyme plant in my Kitchen Garden that is absolutely delicious!

Lemon Thyme

Oregano - This is my favorite herb to cook with. You will find Oregano in a lot of my recipes. It has a wonderful herby flavor that pairs with almost anything from vinaigrettes to fried chicken. It is a must have in any Kitchen Garden. Oregano also comes in many different varieties. It is probably one of the fastest herbs to dry for me.

Oregano will spread aggressively and should be grown in its own spot. It is a great herb to grow in a container. Since it grows so fast, I like to cut it back regularly and dry it.

Rosemary - Is a great aromatic in cooking. It is beautiful grown like a shrub and is drought tolerant. It is great in bread, on roasted potatoes and on meats. The smell alone is lovely but is a great plant to add to your Kitchen Garden.

Sage - Probably the one herb in my Kitchen Garden that I grow mainly for one dish. It does pair wonderfully in many different dishes, but my southern heart had to have it for Dressing. The blooms on Sage are beautiful and the pollinators love them.

Sage is another drought tolerant plant that is easy to grow. It also comes in many different varieties. I just recently added Pineapple Sage to my garden and was amazed at how different the taste is from common Sage.

Mint - This herb should be grown in a container because of its aggressive growing habit. Mint will take over any spot that you plant it in. Mint is a great herb to grow for tea leaves or adding to a dessert. It is also great for flavoring drinks. Mint is a wonderful herb to grow for its many medicinal uses.

Mint

Parsley - A great herb to have growing in any Kitchen Garden. It has more uses than just a garnish on a plate. It has excellent flavor and goes well in many dishes. To keep parsley producing you will need to cut the flower stalk when it starts to shoot up. This not only keeps the plant producing but will make it bush out more.

Lavender - This herb can be rather tricky to grow. It prefers well-draining soil and does well getting to dry out a bit before each watering. When growing lavender be sure to plant it in an area that you do not need to frequently water. I learned this the hard way the first time I tried growing Lavender.

This beautiful flowering plant has an amazing fragrance. Lavender is great as an aromatic for your house. It is also great to use in baked goods.

Chives - This herb adds beauty to any garden. The flowers on the chive plants are stunning. The pollinators love them. Both the flowers and the plant are edible. There are many uses for chives in the kitchen. Chives offer an onion flavor to dishes. They are great grown in gardens and in containers.

Annual Herbs

Basil - This tender herb is my favorite annual herb to grow in the garden. Basil is super easy to grow and will reseed like crazy. Basil is a very aromatic herb that pairs well in Italian inspired dishes, pasta salads and even desserts. It dries super easy. You can easily put up enough dried basil to make it through the year.

This herb will die as soon as a frost happens. It thrives in the summer but will need to be maintained to keep it growing. Once it flowers the flavor changes.

To keep it growing all season long you will need to pinch off the flowers when you see them forming. Basil will flower continuously but can be grown throughout the summer by pinching the flowers. I usually allow it to flower at the end of the season, because the pollinators LOVE it.

Genovese Basil

There are many different varieties of basil you can grow. One of my favorite ones to grow specifically for making tea is Cinnamon Basil.

Cilantro - Unlike most herbs, Cilantro prefers cooler weather. Here in East Texas, I can grow it in the fall and through the winter. When it warms up in the spring it goes to seed. Cilantro seeds can be saved and used in cooking. They are Coriander. You will need to start Cilantro in early spring then again in the fall. It will not grow through the heat of the summer.

Cilantro is great in many different cuisines from Mexican to Indian. Unfortunately for me, it does not stick around long enough for the tomatoes and pepper to come in.

Chamomile - Chamomile is mostly known for its use in tea. The dainty little flowers are harvested, dried and used to make the tea. Chamomile is easy to grow and a great pollinator.

Chamomile

Dill - This herb is easy to grow. You can dry it for later use, but the flavor is best when used fresh. Dill is great on fish, potatoes, salads and more. My favorite way to use dill is in making pickles. Dill will reseed easily and is very frost tender. Sowing dill every few weeks will ensure you are able to have fresh dill throughout the spring and summer.

Dill flowers are great for pollinators and the seeds can also be used in cooking or saved for the next growing season.

There are many more perennial and annual herbs that you can grow. This is just a basic list of herbs that are the most commonly cooked with.

Wherever you are in you gardening journey, I hope that this post will help encourage you to start growing herbs in your own garden. Herbs are very beneficial to ever garden, big or small.

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Chocolate Chip Banana Muffins

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Bananas are a kitchen staple, but no matter how many you buy, there always seems to be a few that no one eats. Instead of letting those overripe bananas go to waste, turn them into something everyone will love, moist, tender Chocolate Chip Banana Muffins!

This simple muffin recipe comes together in a flash, and best of all, it bakes in just 25 minutes. Plus, it's freezer-friendly, so you can stock up on these sweet, moist treats and enjoy them whenever you want.

Why I Love These Banana Muffins

Over the years, banana bread has always been my go-to recipe for using up extra bananas, but lately, I've been gravitating toward banana muffins. Why? Well, muffins are quicker to bake and make for an easy, grab-and-go snack-especially for busy mornings when you're short on time. My kids love them, and there's never a complaint when fresh banana muffins come out of the oven.

But what really makes this recipe shine is how versatile it is. The base recipe is simple, making it easy to tweak and customize to your preferences. Whether you prefer your muffins plain, with chocolate chips, or with added nuts, this recipe is a great starting point.

How to Customize Easy Banana Chocolate Chip Muffins

  1. Chocolate Chips: Of course, chocolate chips are a classic addition to banana muffins, and they make these treats extra indulgent. You can use semi-sweet chocolate chips, milk chocolate, or even dark chocolate chips depending on your preference.
  2. Nuts: If you like a bit of crunch in your muffins, adding chopped nuts like walnuts, pecans, or almonds can elevate the flavor and texture. Nuts also provide a nice contrast to the soft, sweet banana base.
  3. Peanut Butter Chips: For a delicious twist, try adding peanut butter chips for a rich, nutty flavor. The combination of peanut butter and banana is a match made in heaven.

Tips for Perfect Banana Muffins

  • Use Ripe Bananas: The riper your bananas, the sweeter your muffins will be! Overripe bananas with lots of brown spots are perfect for baking because they have a natural sweetness and moisture that'll make your muffins soft and flavorful.
  • Don't Overmix the Batter: To keep your muffins light and fluffy, mix just until the dry ingredients are incorporated. Overmixing can lead to dense muffins.
  • Check for Doneness: To make sure your muffins are done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, they're ready to come out of the oven.

The key to making these banana muffins is to use really ripe bananas. When really ripe or even over ripe, the banana's flavor really comes through. You also want to make sure that you mash the bananas up really well so that the muffins are moist and full of the yummy banana flavor.

The muffins store for about 4 days at room temperature. Or 1 week in the refrigerator.

How To Freeze Chocolate Chip Banana Muffins

These muffins are also a fantastic option for meal prepping or snack-packing. They freeze well, so you can easily stash a batch in the freezer and thaw them whenever you need a quick treat or breakfast option.

After baking the muffins, place the muffins in a freezer bag, not touching, and freeze. Make sure the bag is lying flat in the freezer so that the muffins do not stick together. These are good in the freezer for several months.

When ready to eat, thaw in the refrigerator or defrost in the microwave for 30 seconds or so until they are warm.

More Delicious Recipes

Blueberry Crumb Muffins

Strawberry Blueberry Muffins

Orange Poppy Seed Muffins

Banana Crumb Muffins

Tried This Recipe?

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📖 Recipe

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

Whether you're using up overripe bananas or just looking for a quick, satisfying snack, these Chocolate Chip Banana Muffins are sure to become a family favorite. With endless customization options and a quick baking time, they're perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Freezer Friendly
Servings 15

Ingredients
  

  • 5 large ripe bananas
  • 1 ¼ cups brown sugar lightly packed
  • ½ cup oil like vegetable or melted coconut oil
  • ¼ cup unsalted butter melted
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup chocolate chips semi-sweet or dark
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat oven to 350 °F and line a muffin tin with muffin liners. 
  • In a large bowl mash together the bananas and sugar.  Be sure to mash the bananas very well.  Do not leave large chunks of banana.
  • Once the bananas are mashed add in the eggs, mix well.  Now add in the vanilla, oil and melted butter. Mix until fully incorporated.
  • Next add in the cinnamon, salt, flour, baking powder and baking soda.  Mix well.  Now stir in the chocolate chips until fully incorporated.
  • Fill each liner ¾ of the way full.  Bake for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.  Repeat with the remaining batter.  Enjoy!

Notes

Muffin Variations:
Add in ½ cup to ¾ cup of toasted chopped walnuts.
Omit the Chocolate Chips and add in 1 cup of toasted and chopped walnuts, pecans or almonds.
Add in ½ cup peanut butter chips to make chocolate chip peanut butter banana muffins.
Make the muffins plain.  They are great without the addition of nuts or chips.  
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