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These Blueberry Muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!

This post may contain affiliate links. Read my disclosure policy.

Lemon Blueberry Muffins look and taste like something out of a fancy bakery but even better because you get to eat them warm and so fresh out of the oven. That lemon glaze over the top is "optional, but highly necessary." My oh my is it good!

This muffin recipe couldn't be easier - both the blueberry muffins and the sweet lemon glaze. I scored major points with my family and they devoured these quickly. They are fantastic with a big mug of tea or coffee and the glaze make these completely irresistible and stunning for summer brunch parties. Everything about these is good.

We added amazon affiliate links below for our favorite tools used to make this recipe.

Watch How to Make Blueberry Lemon Muffins:

I hope you are excited about making blueberry lemon muffins after watching that video! The texture of these muffins is just right. They are 100 times better than Costco muffins so if you like those, you'll go nuts for these homemade blueberry muffins!

Ingredients for Blueberry Muffins:

Cook's Tip: Measuring correctly in baking is everything! Watch our top tips and tricks on how to measure ingredients accurately.

This blueberry muffins recipe is so simple and the key to success is not to over-mix after beating the eggs and sugar. You want to see tiny lumps in the batter after mixing in the flour and it should not be perfectly smooth. I used an electric hand mixer to beat the eggs and sugar then added the flour, zest and lemon juice with a whisk and finally folded in the blueberries with a spatula.

You will fall in love with this lemon glaze. It adds just the right amount of tangy lemon flavor.

More Blueberry Recipes to Explore:

It's blueberry season! Check out these recipes bursting with fresh blueberries. Blueberries are good fresh, but they are even more amazing baked into recipes!

The Secret to Baking with Frozen Blueberries:

If using frozen blueberries, thaw in refrigerator and drain any excess juice. Frozen blueberries can tint the batter blue/green so thoroughly pat them dry between several layers of paper towels and fold them in gently. Do not over-mix.

Print-Friendly Recipe for Blueberry Lemon Muffins:

Blueberry Muffins Recipe with Lemon Glaze

These lemon blueberry muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

I hope you love this blueberry muffin recipe! It's a keeper! If you try it, let me know how much you loved it!

P.S. If you haven't already, click here to subscribe to our cooking channel and click the bell icon when you do, so you will get notifications every time we post a new video! Thank you so much for subscribing!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Blueberry Muffins With Lemon Glaze (VIDEO) - NatashasKitchen.com

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These Blueberry Muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast! This post may contain affiliate links. Read my disclosure policy.

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No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic.

NO KNEAD SKILLET OLIVE BREAD

A crispy crust with TONS of flavor, this No Knead Skillet Olive Bread comes together in just minutes without much work. Add all the ingredients to a mixing bowl, let it rise, transfer the dough to a skillet, let it rise again, then BAKE it. Hands-on is about 7.5 minutes.

Hi-ya! Happy Sunday, everyone! Another day, another snow storm. AND the porch thermometer is stuck at ZERO. It's brutal.
This post is sponsored by STAR FINE FOODS! Thank YOU, friends, for supporting the brands that make Diethood possible!
You know what happens on these snowy, won't-get-out-of-the-house days? I shop online, all day long. I jump from store to store, pretending like I can afford it all - Chanel, Louis Vuitton, Prada, etc. - I fill up my cart with everything that I want, and I never hit the "buy" button. 😀

Another thing that happens on these snowy, frigid days? I start to crave carbs. All the carbs, please! In the form of Rosemary Garlic No Knead Skillet Bread.

This recipe started out with the most whole-wheat of intentions, but didn't end there. I wish I could look you in the eye and tell you that this bread in whole wheat form was awesome, but it wasn't. It was not good. It was so so so very not good. Now listen. I like whole wheat bread very much. I can be way into it, but the problem is... this bread tastes a million times better with good ol' all-purpose flour. You can argue with me, and I'll listen, but it just didn't taste good.

So, in the spirit of bread transformation, I decided to mix in a handful of STAR's Garlic and Basil Marinated Olives to add some magic and a hint of texture to our gorgeous loaf.

These robust olives feature a mix of garlic and basil, and are great to serve as an appetizer or over a salad, but clearly, they were also made for bread lovers. And while the olives are amazing all on their own, on this particular day I was feeling a bit Martha Stewart-esque and this was our result.

HOW TO MAKE BREAD IN A SKILLET

As championed by the authors of Artisan Bread in Five Minutes a Day, in a nutshell, this Skillet Olive Bread is just a batch of straight forward dough. You add all the ingredients to a mixing bowl; let it rise; transfer it to the skillet; let it rise again; then bake it. You spend about 5 minutes prepping it, and that is all. The rest of the time, the bread is rising or baking.

This Olive Bread is thoughtful in its ease and taste, making us very good in the department of homemakers, if only for just a day. In fact, it's flexible enough to fit in a fresh loaf before dinner, even on a busy night.

Spread it with butter, dip it in olive oil and balsamic vinegar (yes yes yes!), sop up some soup with it, or do what I do and just inhale it as is. This bread is everything. Crusty, warm, definitely flavorful, and I happen to think you should make a loaf right now, then go catch up on some Real Housewives.

For more information on STAR Fine Foods Products, please check them out on Facebook, and

Flavor Destinations: STAR Garlic & Basil Marinated Olives are available at Raley's and Savemart stores and .

ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

WATCH HOW TO MAKE NO KNEAD SKILLET BREAD

WW FREESTYLE POINTS: 6

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No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic. A crispy crust with TONS of flavor, this No Knead Skillet Olive Bread comes together in just minutes without much work.

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Cinnamon Rolls:

These fluffy, tender, and flavorful cinnamon rolls are everything you want, including this sinfully delicious, cream-cheese frosting. We are hooked on them and hope you will love this cinnamon roll recipe and its quick prep time!

Cinnamon Rolls
©Eazy Peazy Mealz by EazyPeazyMealz.com Pin it to your (Board Type) board to SAVE it for later! Follow Eazy Peazy Mealz on Pinterest for more great tips, ideas and recipes!
A tale of a million batches.

Full Disclosure: Sometimes these cinnamon rolls actually take me more than an hour to make. But they can be made in just an hour. If you are in a time crunch, be sure to prepare these in a warm place so they rise quickly.

Cinnamon rolls are my family's favorite treat. My husband is basically obsessed with my mom's cinnamon rolls. I love making them for him, but her recipe takes many, many hours, and is a true labor of love.

You can take that to mean I rarely make them despite how happy they make my husband because, frankly, I don't have time. It is easier to just go buy him some.

But then, one fateful day, my aunt posted on her Facebook a review of a recipe she had tried for easy cinnamon rolls. 1 Hour Cinnamon Rolls from TacPasket. She said she loved them and that they were as big as hub caps. And tasted good too.

My kids were in bed. My husband was gone (work), and I had nothing to read or watch, and had promised myself to take the night off. So I decided to make them.

When I first read the ingredients I was a little nervous.

The recipe is very simple, calls for a LOT of yeast, and has a few methods that I had never tried before, like oiling your counter top instead of flouring it, and instead of rolling out the dough, you press it out by hand.

But I decided I had nothing to lose except 10 ½ cups of flour and 6 Tbs of yeast, so why not try it.

I was so worried they would be yeast-y. But they weren't. They were actually very good.

I have since made and played with the recipe dozens of times. While I have not strayed far from the original version, I have found a few things that work better for me. First, the frosting had to go.

Too plain.

I like my cinnamon rolls to be rich and delightful. I want my kids to go and brag to their friends about how their mom makes the best cinnamon rolls of all time, and I think that starts with frosting. A cream cheese icing is a must for me with this cinnamon roll recipe.

Climate, Altitude, and Temperature

Second, for my climate, altitude, etc. I needed a little more flour to get the right dough consistency. That is the tricky thing with baking. The first time I made them I did not have enough flour and the dough was too sticky, and hard to work with. The next time, I lost count and had to eye ball the dough, and that is when I realized the flour amount should probably be adjusted.

So then I made them 10 more times until I figured out what works for me. I still eye ball the dough, and adjust if needed to get it right. I also always like to use my silicone baking mats, they make for an easy, quick clean up.

Next, rise time.

Oh how tricky this can be as there are so many factors that contribute to it. My first attempt, I followed the recipe exactly, and the rolls were a bit denser than I wanted. I like light, fluffy, tender rolls that practically melt in your mouth. So, if that is what you want too, let them rise. Thus, it is possible these will be 90 minute cinnamon rolls instead of 1 hour. But it is worth it.

Lastly, I wanted a slightly richer filling, and thicker, so I use some brown sugar as well as white, and I am generous with the butter.

So, the actual dough recipe is pretty much the same, the filling altered, the method slightly altered. And the frosting all new.

But put it all together and you get perfect cinnamon rolls in a short period of time.

The Result

My oldest son, whom we often call the "town crier" has pretty much told everyone in our neighborhood about my cinnamon rolls.

Probably because in the months I worked on perfecting the recipe I made them 2-3 times a week.

As a result, most of the 10-14 year old boys in the neighborhood have tried these rolls. And lots of the girls too.

But their parents had not yet, and many commented on it to me. So, one Sunday I made 3 batches (72 rolls) and invited everyone over.

I got no complaints. And lots of compliments. So if you are looking for an easy, delicious, and fun treat, then try a cinnamon roll on me!

Tips for Perfect Cinnamon Rolls:

Other Favorite Eazy Peazy Baked Goods:

Are you looking for an easy weeknight dinner solution?

Remember, warmer room temperature allows dough to rise more quickly.

Adjust sweetness of cream cheese frosting to sweetness preference.

Add more or less cinnamon, to preference.

Of course, you can add to recipe ingredients favorite additions such as nuts and raisins, or simply enjoy!

Put some spice back in your love of baking with these brilliant space-saving cooling racks.

Try the Eazy Peazy Mealz Recipe Binder: Get a printable version of all our favorite recipes in one convenient e-book for only $5!
Plus, you'll get so much more, from conversion charts and tips, to meal planning worksheets and shopping lists. 200 + pages to make your weeknights easier.
⇒ ⇒ Get it here ⇐ ⇐

Pin to your Sweets board:

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These fluffy, tender, and flavorful cinnamon rolls are everything you want, including this sinfully delicious, cream-cheese frosting. We are hooked on them and hope you will love this cinnamon roll recipe and its quick prep time! ©Eazy Peazy Mealz by EazyPeazyMealz.com Pin it to your (Board Type) board to SAVE it for later!

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This 1-hour Cinnamon Roll Recipe is the quick version of my ultimate Cinnabon clone. You'll never need another recipe for Cinnamon Rolls!
In case you need a crazy-delicious {and seriously so fast} cinnamon roll recipe, I've got you covered. I decided to take matters into my own hands, tweak my original cinnamon roll recipe and post a 1-hour version that is *nearly* as fabulous. Obviously, there is a slight difference, but not much. Also, it's really hard to go wrong with sugar, cinnamon and bread products. Just sayin'.

Quick Cinnamon Rolls

This recipe goes so quickly and works so wonderfully because I use super-fast acting yeast and lots of it.

I also cut these rolls a little thinner than the original Cinnabon ones so the centers cook as evenly as the edges and the entire thing puffs up evenly.

The same frosting recipe is used and nearly everything stayed the same within the context of the dough as well.

Sooooo, yeah. Basically, I've got this roll recipe for you to use and enjoy.... 🙂

Cinnamon Roll Recipe Ingredients

Okay, get your shopping list ready because there are a lot of ingredients that go into this recipe. Most ingredients you probably already have because they are baking staples. Others you might have to shop around for (like corn syrup).

For the dough, you'll need warm milk, active dry yeast (use the fast acting kind), salt, granulated sugar, egg, canola oil (or vegetable oil), and all-purpose flour.

For the cinnamon filling, you'll need softened butter (or margarine), light brown sugar, and ground cinnamon.

For the cinnamon roll icing, you'll need cream cheese (at room temperature), softened butter (or margarine), vanilla extract, corn syrup, fresh lemon juice, and powdered sugar.

Once you have all of these ingredients, you are ready to make these fast and easy Cinnamon Rolls!

How to Make Cinnamon Rolls

1. In a large liquid measuring cup, stir warm milk, yeast and 1 tablespoon of the granulated sugar together to dissolve. Stir and proof 5 minutes. Into the bowl of a stand mixer, measure out 3 cups of flour, the remaining sugar, and salt.

2. Once yeast mixture looks bubbly and frothy, pour into the stand mixer with dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of the bowl to stir flour in evenly. Knead 5 minutes on low.

3. If the dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. {You still want it to be tacky, but not sticky enough to stick to your hands!} Rest dough 5 minutes.

4. Preheat oven to 350 degrees. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.

Filling and Rolling

1. Sprinkle counter with flour and roll dough to be about 18×24 inches. Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough.

2. Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the butter using a rolling pin.

3. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Bake about 20 minutes or until tops start to brown lightly.

Cinnamon Roll Icing

1. While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly.

2. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Cinnamon Roll Recipe Tips and Tricks

(some affiliate links below)

Original Recipe. These cinnamon rolls are based on my original Cinnamon Rolls recipe. If you have a little extra time on your hands, give the originals a whirl. If not, these are GREAT!

Thickness. You can cut these rolls to be thin or thick. Either is tasty; you'll just have to cook the bigger ones longer.

Overkneading. Kneading dough in a stand mixer is a great way to make this dough, however, there is a tendency to add in too much flour. Be sure it's sticky, but not sticky enough to stick to your fingers. Knead by hand is a great way to ensure the dough doesn't get over kneaded.

Roulpat. I love my Roulpat for pie crusts, biscuits, cookie dough, and cinnamon roll dough too! It's like the cousin of the Silpat. A silicone mat meant for doughs, not baking in the oven. It works amazingly well 🙂 I've been converted for a few years now and won't go back. YOU CAN'T MAKE ME!

Food Processor. If you happen to have one of these on hand, it makes whipping the cream cheese frosting together a cinch! Seriously, if you have one, give it a try!!

Can I Make Cinnamon Rolls Ahead of Time?

Absolutely! Follow the recipe as directed but stop before baking! At this point, you can cover your rolls with plastic wrap and set them in the fridge overnight. When ready to bake, bring them to room temperature and then pick up where the directions left off and bake. You can even make the frosting ahead of time and refrigerate until ready to use.

Do I Have to use corn syrup?

No! The corn syrup adds a nice shine to the frosting and brings sweetness to it as well.

More Cinnamon Roll Recipes!

Swoon is my middle name. Make sure you save this recipe, especially if you don't have enough time to make the original Cinnamon Roll Recipe. Have a wonderful day!

xoxo-Lauren

1-Hour Cinnabon Cinnamon Rolls

Lauren Brennan

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1-Hour Cinnamon Roll Recipe | Lauren's Latest

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This 1-hour Cinnamon Roll Recipe is the quick version of my ultimate Cinnabon clone. You'll never need another recipe for Cinnamon Rolls! In case you need a crazy-delicious {and seriously so fast} cinnamon roll recipe, I've got you covered.

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These Blueberry Muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!

This post may contain affiliate links. Read my disclosure policy.

Lemon Blueberry Muffins look and taste like something out of a fancy bakery but even better because you get to eat them warm and so fresh out of the oven. That lemon glaze over the top is "optional, but highly necessary." My oh my is it good!

This muffin recipe couldn't be easier - both the blueberry muffins and the sweet lemon glaze. I scored major points with my family and they devoured these quickly. They are fantastic with a big mug of tea or coffee and the glaze make these completely irresistible and stunning for summer brunch parties. Everything about these is good.

We added amazon affiliate links below for our favorite tools used to make this recipe.

Watch How to Make Blueberry Lemon Muffins:

I hope you are excited about making blueberry lemon muffins after watching that video! The texture of these muffins is just right. They are 100 times better than Costco muffins so if you like those, you'll go nuts for these homemade blueberry muffins!

Ingredients for Blueberry Muffins:

Cook's Tip: Measuring correctly in baking is everything! Watch our top tips and tricks on how to measure ingredients accurately.

This blueberry muffins recipe is so simple and the key to success is not to over-mix after beating the eggs and sugar. You want to see tiny lumps in the batter after mixing in the flour and it should not be perfectly smooth. I used an electric hand mixer to beat the eggs and sugar then added the flour, zest and lemon juice with a whisk and finally folded in the blueberries with a spatula.

You will fall in love with this lemon glaze. It adds just the right amount of tangy lemon flavor.

More Blueberry Recipes to Explore:

It's blueberry season! Check out these recipes bursting with fresh blueberries. Blueberries are good fresh, but they are even more amazing baked into recipes!

The Secret to Baking with Frozen Blueberries:

If using frozen blueberries, thaw in refrigerator and drain any excess juice. Frozen blueberries can tint the batter blue/green so thoroughly pat them dry between several layers of paper towels and fold them in gently. Do not over-mix.

Print-Friendly Recipe for Blueberry Lemon Muffins:

Blueberry Muffins Recipe with Lemon Glaze

These lemon blueberry muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

I hope you love this blueberry muffin recipe! It's a keeper! If you try it, let me know how much you loved it!

P.S. If you haven't already, click here to subscribe to our cooking channel and click the bell icon when you do, so you will get notifications every time we post a new video! Thank you so much for subscribing!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Blueberry Muffins With Lemon Glaze (VIDEO) - NatashasKitchen.com

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These Blueberry Muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast! This post may contain affiliate links. Read my disclosure policy.

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Sausage and Egg Hash Brown Cups are the perfect easy breakfast for busy weekday mornings or a casual weekend brunch. The cheesy hash brown cup is filled with a sausage patty and topped with an egg for a filling and delicious breakfast any day of the week! Serve with fresh fruit or this Tropical Fruit Salad for a tasty breakfast to remember!
Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram! PIN IT NOW!! This post is sponsored by Jimmy Dean.
Sausage and Egg Hash Brown Cups

Breakfast is king in our home. Hot breakfasts happen 5 to 7 days a week and although some might say I spoil my kids, I know that getting them a nice breakfast is key to them having a successful day in school. Lunch is so hit or miss and depending on their mood, they even occasionally skip it altogether. I love sending them off to school knowing they have full bellies and are ready to start their day.

Many of our favorite breakfast recipes start with Jimmy Dean Premium Pork Sausage. This fresh sausage is a delicious staple in our house. I've relied on its superior flavor and unique blend of signature seasonings to make our breakfasts shine for as long as I can remember.

We make a lot of fun breakfast recipes during the week and amp it up a little on the weekend. These easy Sausage and Egg Hash Brown Cups would be perfect for a casual weekend brunch or a busy school morning. Super versatile and they are quite irresistible.

For this recipe, instead of frying the sausage, I baked it on a foil-lined baking sheet. Not only is it easy, it makes clean up a breeze.

The hash brown cups are a mixture of refrigerated hash browns, cheese, salt and pepper and a little olive oil to help them get crispy. The cheese not only adds some yummy flavor to the cups but also helps the cups stay together. Basically, delicious food glue.

The hash brown cups are baked on their own for a bit and then it's time to layer on a sausage patty, egg, and a little more cheese.

Back in the oven they go! As soon as those eggs are set, it's time to eat. I topped the hash brown cups with some fresh chives, green onions would also work. Just a dash of freshness and color to brighten up this savory breakfast.

Serve with some fresh fruit and you've got a meal to remember. These hash brown cups also make an amazing breakfast-for-dinner option any night of the week.

Tips for Making Sausage and Egg Hash Brown Cups

How To Make Sausage and Egg Hash Brown Cups

Sausage and Egg Hash Brown Cups

During recipe testing, I used three different muffin pans. I noticed each pan had a different size well. Keep that in mind as you are making this recipe and note that you may need more or less hash browns, sausage, etc.

Use Jimmy Dean Premium Pork Sausage for optimal results. The unique, savory blend of seasonings adds the perfect flavor to these easy hash brown cups.

I used refrigerated hash browns for this recipe but also tested using frozen and fresh potatoes as well. To use frozen hash browns, simply thaw and then proceed with the recipe as written. To use fresh potatoes, bake 4 to 6 medium russet potatoes just until slightly tender, cool, grate, and then follow the recipe as written.

Generously spray the muffin pan wells with non stick cooking spray. The muffin pan I used here has exceptional nonstick qualities and I experienced absolutely no sticking of any kind which makes removal a breeze. Let the cups cool for 5 minutes or so to aid in easy removal.

Author Trish - Mom On Timeout

Hungry for more breakfast recipes? Try these Poached Eggs or this Breakfast Bundt Cake!

More tasty breakfast recipes!

For all breakfast recipes, go HERE.
For all dinner recipes, go HERE.
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For even more great ideas follow me on Facebook - Pinterest - Instagram - Twitter - Bloglovin'.

Have a great day!
Triple Berry French Toast Casserole Deep Dish Ham and Asparagus Quiche Overnight Blackberry Yeast Waffles

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Sausage and Egg Hash Brown Cups are the perfect easy breakfast for busy weekday mornings or a casual weekend brunch. The cheesy hashbrown cup is filled with a sausage patty and topped with an egg for a filling and delicious breakfast any day of the week!

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Featuring Pear & Honey Sweet Potato Toast, Southwestern Sweet Potato Toast, Strawberry Almond Sweet Potato Toast, Bacon & Eggs Sweet Potato Toast, Fried Egg & Beans Sweet Potato Toast, PB&B Sweet Potato Toast, Almond Butter & Fruit Sweet Potato Toast, Brie & Walnuts Sweet Potato Toast and Chicken Salad Sweet Potato Toast

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Featuring Pear & Honey Sweet Potato Toast, Southwestern Sweet Potato Toast, Strawberry Almond Sweet Potato Toast, Bacon & Eggs Sweet Potato Toast, Fried Egg & Beans Sweet Potato Toast, PB&B Sweet Potato Toast, Almond Butter & Fruit Sweet Potato Toast, Brie & Walnuts Sweet Potato Toast and Chicken Salad Sweet Potato Toast

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Ham & Cheddar Wrapped Breakfast Burrito Recipe by Tasty

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Spice up your breakfast game with this hearty burrito filled with fluffy scrambled eggs, ham, cheddar cheese, and wrapped in a warm tortilla.

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Cauliflower-Crusted Quiche Recipe by Tasty

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Here's what you need: cauliflower, grated parmesan cheese, garlic powder, salt, eggs, milk, feta cheese, pepper, olive oil, asparagus, baby spinach, green onions

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If you're on a low-carb diet, it's worth your time to try your hand at this low-carb bread recipe. It's made with almond flour, eggs, and oil, and contains about a third of the carbs of regular bread. It's moist and dense and works perfectly as breakfast toast or for your lunch sandwich preparation.

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If you're on a low-carb diet, it's worth your time to try your hand at this low-carb bread recipe. It's made with almond flour, eggs, and oil, and contains about a third of the carbs of regular bread. It's moist and dense and works perfectly as breakfast toast or for your lunch sandwich preparation.

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Here's what you need: avocados, eggs, salt, pepper, bacon bits, cherry tomato, fresh basil, shredded cheddar cheese, fresh chives

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Sausage & Egg Breakfast Cups Recipe by Tasty

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Here's what you need: ground sausage, salt, pepper, garlic powder, onion powder, paprika, dried parsley, eggs, shredded cheddar cheese, spinach, tomato

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This Double Berry Puff Pancake is an easy recipe for a beautiful breakfast. It's one giant fluffy pancake cooked in a cast iron skillet with plenty of blueberries and raspberries. Watch the video showing you how to make this recipe, then scroll to the bottom of this post to print out the complete recipe so you can make it at home.

Got red, white and blue on your mind yet? We're starting to think ahead to 4th of July already. My son is most excited about lighting sparklers. They're not allowed in California, but luckily we'll be on the East coast for the big day so we can easily locate them! My husband is most excited for the food I'm going to make, and I'm most excited about utilizing berries to make some patriotic treats!

Let's start with this Double Berry Puff Pancake.

It's definitely a fun summer breakfast treat if you find that you have access to some wonderful, fresh berries.

How to make a Double Berry Puff Pancake:

The recipe begins in the blender. Use your blender (or a mixer) to combine the batter ingredients, and then pour it into a hot, oven-safe skillet. A cast-iron skillet works perfectly.

Scatter fresh berries on top. I like to use blueberries and raspberries.

Move the skillet to the oven, and bake the pancake until it's puffy and cooked through. It'll get all wobbly looking like you see in the photo.

Serve slices with fresh cream or a sprinkle of powdered sugar. My sweets-loving hubby drizzles maple syrup on top too.

Enjoy this special treat. And may you twirl a sparkler or two in the coming weeks... just for fun. Cause when's the last time you did that, right?

If you're looking for more puff pancake recipes, you might like to try my Apple Puff Pancake or this savory Ham and Spinach Puff Pancake. And if you're looking for something special to make for a weekend breakfast for your family, I definitely recommend my Cinnamon Roll Pancakes or this Crescent Bacon Breakfast Ring. Everyone loves and appreciates a special surprise breakfast!

Double Berry Puff Pancake

Did You Make This Recipe?

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This Double Berry Puff Pancake is an easy recipe for a beautiful breakfast. It's one giant fluffy pancake cooked in a cast iron skillet with plenty of blueberries and raspberries. Watch the video showing you how to make this recipe, then scroll to the bottom of this post to print out the complete recipe so you can make it at home.

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Wholesome Yum | Natural, gluten-free, low carb recipes

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FREE PRINTABLE: LOW CARB & KETO FOOD LIST!

Join 120,000 others to get a FREE keto food list, plus weekly keto recipes!

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This low carb granola recipe is hands down going to be one of the best paleo granola options you've ever tried! You've probably noticed, there aren't a lot of low carb cereal options out there, so coming up with this easy and delicious keto cereal was a must.

With just 10 minutes of prep time, you've got a winner on your hands. And the best part? Now you have a perfect paleo cereal treat to grab on mornings when you want a crunchy bowl that's wholesome and yummy.

Low Carb Cereal Options

In the low carb community, you've got three basic cereal options: muesli, hot cereal, and granola. They're all great low-carb cereal options, but paleo granola is my absolute favorite.

When I was a little girl, cold cereal was foreign to me. Literally.

Cold cereal was a foreign concept when I moved to the U.S. from Russia as a little girl. Russians eat oatmeal and other types of hot cereal, but the American version with crunchy cold cereal and milk was totally unfamiliar.

Once I tried it, though, it quickly became a favorite throughout my childhood. But instead of breakfast, one of my favorite parts of the day was sitting down with a bowl of cereal in the afternoon - be it with my latest art project, in front of the TV, or even a homework assignment. I had the house to myself, and that "me time" between school and evening activities was this introvert's bliss.

My favorite childhood cereal was filled with granola clusters, and I used to pick them out because they were the best part! This was back when I didn't worry about finding cereals without sugar or whether there were carbs in granola.

Creating a low carb granola cereal recipe has been on my list for a while now. I knew it would bring back those nostalgic memories!

So imagine my delight, as an adult, every time I get to pour a bowl of keto friendly cereal comprised completely of paleo granola clusters that I feel good about! I'm willing to bet that your inner child is going to be just as excited about this homemade sugar-free granola when you try it, too. Paleo cereal can now be a part of your morning routine and I highly recommend a sprinkle of it on keto oatmeal too!

The Best Keto Cereal Recipe with Nuts and Seeds

The idea for a low carb granola cereal recipe was inspired last year when I made my sugar-free candied pecans. As I tossed the pecans in egg whites and vanilla, it occurred to me that crushed nuts tossed in the same coating would make a grain-free granola that could double as a keto cereal.

When I decided to try making my own paleo granola recipe, I knew I had to try it with vanilla and egg white as the binder, just like I did for the candied pecans. This low carb granola also has some butter for more flavor ( yummm, butter). Don't skip that, but you can use ghee or coconut oil for a dairy-free option if you need to!

Even with the egg white, however, you've still got to make sure the gluten-free granola will stay together. How to do that and keep the crunch, though?

The solution was adding some golden flax seed meal, since that tends to bind things together as well. It worked marvelously in my recent cauliflower hash browns recipe, and fortunately, it worked out for this low carb granola too.

This low carb cereal recipe uses hazelnuts, almonds, and pecans (oh, my!). All yummy, and all perfect for a keto cereal recipe. You can use any combination of nuts that you prefer because this sugar-free cereal recipe is so versatile. Check out this low carb keto food list for other good options.

Whichever nuts you choose to include in your low carb granola, you need to process them in order. The key is to pulse the harder nuts first, then add the softer ones later, so that they all get chopped uniformly.

If you can't use nuts, try nut-free keto cereal instead.

Also note that you'll be running the food processor again several times throughout the recipe steps, as more ingredients are added, so the pieces will gradually get smaller as you progress through the steps.

Sweeteners for Paleo Granola Cereal

As always, you have a variety of paleo-approved sweeteners you can use for this delicious unsweetened granola to make it the perfect keto breakfast cereal. I've made a simple low carb sweetener chart for reference if you need it.

Erythritol and monk fruit are going to give you the best results, as they are granulated and the texture contributes to the keto cereal feel.

If you're not looking for a low carb cereal option, you can also use coconut sugar in your paleo cereal for that same texture. Stevia works for flavor, and of course, you can leave it out altogether if you prefer. You're the chef here - make it delicious for you!

How To Make Sugar-free Granola

Now it's time to actually make this delicious keto cereal. Gather together all of your ingredients and preheat the oven. In only 10 minutes, you're going to have two cookie sheets filled with low carb cereal goodness ready to bake. It's that simple and quick!

Your first step is to pulse the hardest nuts in your food processor. In this recipe, that's going to be almonds and hazelnuts. Pulse them until they are about one-half to one-quarter of their original size.

Then you can add the pecans and pulse once or twice, leaving those in larger pieces. (Remember, they are softer, and you're going to pulse more later!)

The next step in making a delicious low carb granola is to add your seeds, sweetener, and golden flaxseed meal. Pulse a little, but not too much. The low carb cereal mix should be well blended, but the seeds should be largely whole still.

After this, you'll add your liquids and combine well, first by stirring it in with a spatula and then with a couple of pulses. What you're looking for here is a damp, coarse crumble and larger pieces that are also coated.

Now spread your paleo, low carb granola mixture out over your two cookie sheets. Using your spatula, push it down all together until you have two large rectangles, each about 1/4″-1/3″ thick.

Keep an eye on it while it's baking, checking it at the 15-minute mark. When it's done, it will be lightly browned (especially around the edges).

After it's completely cooled, you can break it into pieces. Make sure to wait, though, as it will be softer when it first comes out and crisp up as it cools down. And that's it, friends!

You have just made a delicious keto cereal/low-carb granola treat. If you've been looking for a grain-free cereal or (almost) no carb granola, you now have your winner!

How To Store Low Carb Granola Cereal

Just a quick note: this keto granola recipe makes quite a few servings, so you need to store it carefully. The best way is in airtight containers, in a cupboard or pantry (no sunlight).

If you do this, you should be able to store your no carb granola for quite some time. Personally, I've done it for a few weeks with no problems at all. It will even stay nice and crisp when it's kept airtight! You can use the fridge, but there's no need.

I try to keep this nutty low carb granola around at all times. It's so good with unsweetened vanilla almond milk, and maybe some fresh raspberries thrown in. Another great option is to use it as topping for a parfait, like this triple berry crisp smoothie parfait.

I have to confess though - sometimes I eat this keto granola straight out of the container. I can never have too many snacks that I can eat one-handed at work, and this is regularly one of them.

Tools To Make Low Carb Granola:

Click the links below to see the items used to make this recipe.

Food processor - This is the main tool used for this keto granola recipe. And, it's large enough to hold a double batch if you want to make more.

XL baking sheet - I love the size of this pan, and the non-stick is so good that you don't even have to use parchment paper. (For other pans, I do recommend parchment paper.) You can also use two jelly roll pans side-by-side.

Reader Fave Keto Recipes

The recipe card is below! Readers also made these similar recipes after making this one.

Keto Paleo Low Carb Granola Cereal Recipe - Sugar Free

Serving size: 1/4 cup

© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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Keto Paleo Low Carb Granola Cereal Recipe (VIDEO!) | Wholesome Yum

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Join 120,000 others to get a FREE keto food list, plus weekly keto recipes! This post may contain affiliate links, which help keep this content free. ( Full disclosure) This low carb granola recipe is hands down going to be one of the best paleo granola options you've ever tried!

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I am an Eggs Benedict connoisseur. I am extremely picky, I hate it. I pay top dollar for a delicious hollandaise sauce (secrets in the sauce) with that said I thought I would surprise wifey this morning with a nice breakfast since we had leftover smoked Salmon. I made the sauce per video and recipe word for word, dressed the homemade biscuits (no English muffins in home) with smoked Salmon, poached eggs,Hollandaise sauce, cayenne, capers and a couple of thinly sliced red onion. This is the way it's served at a high-end restaurant. It looked lovely, the eggs were perfect only I did not like the Hollandaise sauce. To me, it was too much lemon. I am not sure what is missing. I served wifey and she loved it. I had a bowl of cereal, big sighs. I will give it one more try when I am feeling adventurous and use less lemon...I appreciate your video and recipe. But for now, I'll continue to pay top dollar for my beloved Eggs Benedict & Salmon. Angel from The Bay

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I am an Eggs Benedict connoisseur. I am extremely picky, I hate it. I pay top dollar for a delicious hollandaise sauce (secrets in the sauce) with that said I thought I would surprise wifey this morning with a nice breakfast since we had leftover smoked Salmon.

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Overnight Breakfast Enchiladas - Flour Tortillas filled with turkey sausage, green onions, peppers and cheese, covered in a creamy egg batter and baked. A delicious breakfast casserole that can be prepped the night before and baked the next day!

Hey Hey!! Happy Happy Sunday, buddy! Wassup?! Or do you prefer the chill and collected version, with a head-nod?
Remember that Budweiser commercial where a bunch of dudes get on the phone and just scream, Waaaazzzzzuuupppp!!! Still makes me LOL just thinking about it.

This would be a good time to tell you that I enjoy watching commercials. A lot. I know, so weird, right? BUT in my defense, think about that new one where a couple starts dancing to the song, " I had the time of my Life "! OH my G! I was rolling on the floor the first time I saw it. Freakin' hilarious! I'm LOL-ing hard just telling you about it! 😀

Okay, so I'll shuddup. But first let me tell you about today's breakfast, m'kay? Just gimme a minute to lick the final cheesy tortilla crumbs off my fingers.

You know those times when you just have way too many eggs in the fridge and making Macarons is jut not going to happen? Nor a cake? Because you just don't feel like sitting in the kitchen, prepping desserts all day long? (I was lazy.) Okay so that was me last weekend. I had a couple dozen eggs and decided to take care of 6 of 'em by making our favorite Breakfast Enchiladas.

The best-est thing about this recipe? Making it the night before and just popping it in the oven the next day. LIFE-SAVER! Maybe that's giving it too much credit. Maybe not a life saver, but a brunch saver for a crowd of 6 IT is!

Uhm, question. Are they still considered enchiladas even though there's no enchilada sauce in there?!? I like enchilada sauce, I just didn't want to include it in here. I DID skinnify them a bit! Does that make up for it?? Are we okay with that? I hope. Fingers crossed!

'Cause, Sausage Links + Peppers + Green Onions + Eggs + Cheese + Toppings = Dang amazing breakfast food!

Try it. I think you'll approve!

P.S. Makes a great BRINNER!

ENJOY!

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Want To Save This Recipe?
MEDITERRANEAN WHITE CHICKEN ENCHILADAS

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Overnight Breakfast Enchiladas Recipe | Diethood

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Overnight Breakfast Enchiladas - Flour Tortillas filled with turkey sausage, green onions, peppers and cheese, covered in a creamy egg batter and baked. A delicious breakfast casserole that can be prepped the night before and baked the next day! Hey Hey!! Happy Happy Sunday, buddy! Wassup?!

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No-Bake Granola Bars 4 Ways: Tropical Fruit, Chocolate, Honey Almond, Peanut Butter Protein

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Four easy and quick no-bake granola bars for a healthy snack.

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You'll want to dive face-first into this swimming pool made of bread and cheese.

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Stuffed French Toast Loaf Recipe by Tasty

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Here's what you need: cream cheese, egg, heavy cream, sugar, vanilla, brioche breads, eggs, milk, heavy cream, vanilla, ground cinnamon, nutmeg, salt, sugar, butter, sugar, strawberry, bananas, powdered sugar

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Cauliflower-Crusted Quiche Recipe by Tasty

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Here's what you need: cauliflower, grated parmesan cheese, garlic powder, salt, eggs, milk, feta cheese, pepper, olive oil, asparagus, baby spinach, green onions

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Cauliflower-Crusted Quiche Recipe by Tasty

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Here's what you need: cauliflower, grated parmesan cheese, garlic powder, salt, eggs, milk, feta cheese, pepper, olive oil, asparagus, baby spinach, green onions

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Sheet Pan Breakfast Sandwich Recipe by Tasty

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Here's what you need: pancake mix, eggs, milk, breakfast sausage, eggs, milk, salt, pepper, shredded mexican cheese blend

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You'll Fall In Love With This Brunch Pie The Moment You Have Your First Bite

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The Aromas Alone Will Make Your Mouth Water!

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Indian Butter Chicken Recipe. Chicken thighs or chicken breasts cooked to perfection in a creamy spiced tomato sauce and topped with cilantro. This delicious dish, similar to tikka masala, and spiced with Indian spices, is sure to be a family favorite in no time. And did I mention it comes together super quickly?

Easy butter chicken is perfect for any meal. The perfect blend of Indian spices and flavors combine for a well balanced meal. Just serve over rice for an easy and delicious meal in no time.

A delicious recipe in no time

Okay, I want to clear one thing up really quickly...this is not an authentic recipe. The chicken does not have bones in it. It does not start with dry chicken. And it doesn't actually have any butter. It might be closer to a Tikka Masala than an Indian Butter Chicken. I have no intention of offending any kind of culture or cuisine type. I just love food, and this version of this recipe tastes delicious.

Indian Butter Chicken is full of Indian spices like tumeric and garam masala, and one of those foods that you eat so fast you practically inhale because that creamy, buttery, spicy, tomato sauce is seriously delicious and you can't stop eating it.

Indian food is an experience

I clearly remember the first time I went to an Indian restaurant to eat. I have never been picky, but I wasn't super adventurous with food either.

My husband and I decided to try a local Indian restaurant, and when we opened our car doors my nose was assaulted with those rich spices. All the way in the parking lot I could smell the food. I was a little worried. But, my mouth instantly started watering. And the food did not let me down.

I have been hooked since.

We went home after eating, and the scent clung. I kept sniffing myself. Hahahah. I didn't even want to wash my clothes, the smell made me happy. And hungry.

Trying Indian recipes at home

I have always been a little hesitant to try any recipes at home because I didn't want to make my whole house smell. I am happy to report that the scent, while delicious, fades quickly and won't leave you feeling like you are living in an Indian restaurant kitchen.

Rich and full flavors layered upon each other make for a rich spice filled experience

You will enjoy every bite of Indian Butter Chicken. Every spicy and delicious bite. And when I say spicy, I don't mean hot, heat, make your mouth burn spicy. I mean layer upon layer of flavor-spicy. Often when I am recipe testing, I make the same recipe over and over with slight tweaks, and my family gets sick of it fast. This recipe is one of the few they still want to eat. Sure, they don't want it every single night. But I made Indian Butter Chicken a week ago, and they gobbled it right up.

Butter Chicken Needs:

Take a look at some other chicken recipes that you may want to try:

Are you looking for an easy weeknight dinner solution?

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⇒ ⇒ Get it here ⇐ ⇐

The basics: Chicken, Rice, Tomatoes, and spices you probably have on hand.

Tumeric- A spice you can pick up at most grocery stores, but you may not regularly keep it on hand.

Garam Masala- I use this one, I got on Amazon, and it is awesome.

Heavy Cream- This is what makes it so rich and creamy.

Cilantro- This is a garnish, but it adds a depth of flavor, so don't skip it!

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Pin to your Chicken Board on Pinterest:

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Easy butter chicken is perfect for any meal. The perfect blend of Indian spices and flavors combine for a well balanced meal. Just serve over rice for an easy and delicious meal in no time. Okay, I want to clear one thing up really quickly...this is not an authentic recipe.

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PREPARATION

PREPARATION

1. Preheat oven to 350˚F (175˚C).

2. Heat a skillet over high heat and add the sausage. Cook, breaking apart with a spoon, until browned and cook through. Set aside.

3. In a large bowl, whisk together flour, baking powder, and salt.

4. Pour in the melted butter and whisk until butter is incorporated and the mixture is crumbly.

5. Pour in beaten eggs and milk, and mix just until combined.

6. Add in cooked sausage, cheese, and green onions. Fold in gently being careful not to over mix.

7. Line and spray a muffin tin with nonstick spray, then fill the cups with the muffin mixture.

8. Bake for 35-40 minutes, or until a toothpick comes out clean.

9. Enjoy right away, or freeze in an airtight bag for up to 1 month. To reheat, cover in a damp paper towel and microwave for 1 minute.

Inspired by: https://brendid.com/best-ham-egg-cheese-breakfast-muffins/

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Save Time In The Morning With These Freezer-Prep Breakfast Muffins

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PREPARATION 1. Preheat oven to 350˚F (175˚C). 2. Heat a skillet over high heat and add the sausage. Cook, breaking apart with a spoon, until browned and cook through. Set aside. 3. In a large bowl, whisk together flour, baking powder, and salt. 4.

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These Morning Glory Muffins really do make the perfect breakfast. Filled with zucchini, carrots, coconut, nuts and spices, you can feel good feeding these to your family every morning. Great for making ahead and freezing for busy days or snacks.

Morning Glory Muffins

These healthy muffins are what's HOT right now at my house!

This is a recipe worth making and not just because this is a way you can get your kids to eat veggies willingly! Mwahaha! I love hiding veggies from my kids. This recipe is based on my mom's carrot muffin recipe, but I added in a bunch of fun goodies like grated zucchini, chopped walnuts, shredded coconut, unsweetened applesauce and replaced a lot of the processed sugar with real maple syrup.

How to make Morning Glory Muffins

Believe it or not, the hardest part of this recipe is grating all the veggies, which is not hard at all, just mostly time consuming. Besides that, it's a very straight forward recipe. All the increments and more detailed instructions are found in the recipe card below.

1. Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.

2. In a large bowl, whisk sugar, flour, cinnamon, baking soda, salt and coconut and walnuts together until combined.

3. Add in the grated zucchini and carrot.

4. Pour in the wet ingredients (applesauce, maple syrup, eggs, oil and vanilla) and stir until just combined.

5. Scoop into prepared muffin tins.

6. Bake 25 minutes or until toothpick comes out clean. Ta-da! Morning Glory Muffins! Serve warm or store in airtight containers.

Making these Gluten Free

Yes, you can make these muffins gluten free! Simply substitute the all purpose flour for Pamela's Gluten Free Flour Blend at a 1:1 ratio. It's the only flour blend I consistently get great results with. Bob's Red Mill also has a decent flour blend, but I much prefer Pamela's.

Other Add-ins for these Muffins

After a quick google search, I realized that there are several different versions of Morning Glory Muffins, all with different variations of the following ingredients. If you'd like to experiment and make this recipe your own, feel free to switch it up with ingredients you'd prefer or whatever you have on hand:

Not only do you get a lovely spiced muffin, but you get extra boost of vitamins from the grated veggies, nuts and seeds! Winning.

grated carrots

grated zucchini

finely chopped pineapple

grated apple

raisins

craisins

Chopped Almonds, pecans or other different nuts

pepitas

sunflower seeds

Anyways, be sure to save/print/pin/bookmark this recipe because its a good one you won't ever want to forget! So tasty.

Have a great day, friends.

Morning Glory Muffins

Lauren Brennan

Love Morning Glory Muffins? Try these other recipes:

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Morning Glory Muffins (Video) | Lauren's Latest

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These Morning Glory Muffins really do make the perfect breakfast. Filled with zucchini, carrots, coconut, nuts and spices, you can feel good feeding these to your family every morning. Great for making ahead and freezing for busy days or snacks. These healthy muffins are what's HOT right now at my house!

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Egg Muffins are the perfect breakfast option for busy mornings. Loaded with all your breakfast favorites, like bacon, eggs, milk, and cheese, these muffins are simple, savory, and delicious.

They come together quickly with a handful of fresh ingredients and bake up in just 20 minutes. Our family enjoys them as is....but you can also feel free to personalize them by adding your favorite meats, veggies, or cheeses.

Make a big batch that will last all week or make them as a special addition to your weekend brunch menu. Either way, these egg muffins are sure to become a new favorite!
I partnered with Pick 'n Save to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!
I've never really been much of a morning person. Which, as a mom, is an interesting place to be. Because my kids, like most kids, are early risers. Meaning I'm regularly trying to convince them to give me just a little more time in bed.

And believe it or not, up to this point my convincing has actually worked. But this year? It's all different. Because this year I have a middle schooler, who's up every morning before 6 am. And even though she's fairly self sufficient, she is only eleven. And so she's been waking me up....daily....to help her pack a lunch.

The good news? Ever since I started making these Breakfast Egg Muffins, she's been taking care of everything besides her lunch....including breakfast. Clearly these muffins are the BEST decision I've made in a long time. I can make a batch or two on Sunday night and they'll last us the whole week. They're the perfect grab & go breakfast....and a breakfast I feel GREAT about feeding my kids.

Not only are they super delicious and protein-packed, but when they're made with Simple Truth products from Pick 'n Save, I know my kids are getting all the good stuff without any of the bad.

I've fallen in love with the Simple Truth line, and once you try it, I'm sure you will too. Just like these easy egg muffins. Once you try them, there's no way to NOT love them!

WHAT INGREDIENTS ARE IN THIS RECIPE?

HOW DO YOU MAKE EGG MUFFINS?

1. Combine eggs and milk; whisk well.

2. Stir in cooked bacon, shredded cheese, salt, and pepper.

3. Divide evenly among greased muffin cups.

4. Sprinkle with additional cheese and chives.

5. Bake and enjoy!

CAN YOU MAKE THEM IN ADVANCE?

Yes. Egg Muffins are easy to make in advance and store well in the refrigerator. Just bake them according to recipe instructions, store them in an airtight container in the refrigerator, then reheat them in the microwave or oven just before serving. They're the perfect grab 'n go breakfast for busy back-to-school mornings!

HOW TO MAKE EGG MUFFINS WITH EGG WHITES:

To make this recipe with egg whites only, you will need to use two egg whites for every whole egg the recipe calls for. Eliminating the yolk will change the flavor a bit, and you may find you need to increase the amount of salt and pepper you use.

WHAT ARE SOME OTHER VARIATIONS ON THIS RECIPE?

HOW DO YOU SERVE EGG MUFFINS?

We especially love making them as part of a special brunch. Here are some of our other favorite brunch recipes to round out your menu:

Use Canadian bacon, ham, turkey, or grilled chicken in place of the bacon

Substitute any kind of cheese for the shredded cheddar

Add red peppers, mushrooms, spinach, tomatoes, or any of your favorite veggies

Add fresh herbs or an extra punch of flavor

Make mini muffins (you will need to adjust the baking time accordingly)

Looking for more delicious egg recipes? Here are some of our favorites:

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Egg Muffins are the perfect breakfast option for busy mornings. Loaded with all your breakfast favorites, like bacon, eggs, milk, and cheese, these muffins are simple, savory, and delicious. They come together quickly with a handful of fresh ingredients and bake up in just 20 minutes.

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by Holly This easy Overnight Breakfast Casserole is quick to prep in the evening and then baked up fresh and delicious in the morning! Cheese, bacon, bell peppers and green onions are layered with bread and soaked in a seasoned egg mixture. This is the perfect meal to serve on a holiday morning or for guests.
A Breakfast Casserole Known By Many Names

I have eaten this casserole on Christmas morning for as long as I can remember. My mom always made it when I was young and I looked forward to this casserole every year at Christmas Breakfast!

We have always called it wife saver but it's also known as a strata which is basically bread and eggs with yummy add ins.

It's great because it's really easy to make and it's made the night before (or at least 3-4 hours ahead of time). In the morning just put it in the oven to cook while your family is doing other fun activities (like opening stockings or egg hunting!) or even if you have a house full of guests to feed!

Cutting or Leaving the Crust

I find a lot of breakfast items are on the sweeter side like pancakes and waffles but I'm a savory girl so this is my favorite. Since we have a large family, I usually make this and a sweeter Overnight Apple Pie French Toast for my kids (or sometimes Blueberry Cream Cheese French Toast).

I think every family seems to have a slightly different version of this meal.

My mother in law adds a crunchy topping to hers (and uses brown bread) while my sister cuts off the crusts and leaves her slices whole. I always leave the crusts and cube my bread since I really can't tell the difference and let's face it, less work is better.

Casserole Preparation & Add-ins

You can certainly add in whatever you like, ham or sausage are great in this as well! We've added everything from ham and asparagus to artichokes and mushrooms (pre-cook the mushrooms so they don't get watery). Of all the versions I've had, this one is definitely my favorite.

It's so easy to put together and a great way to feed breakfast to a crowd so I often make it when we have guests over! If you're the kind of person that likes to eat breakfast for dinner, this is a super simple prep ahead meal and if you are lucky enough to have any leftovers, this is great reheated too!

Note: It's best to take the casserole out of the fridge first thing and let it sit at room temperature for about 30 minutes. If you are cooking two pans, baking time will increase by about 20-30 minutes.

More Breakfast Recipes You'll Love

Overnight Breakfast Casserole

Servings 12 servings

Author Holly Nilsson

Course Breakfast

Cuisine American

Here are some other recipes you'll love:
Overnight Apple Pie French Toast Casserole
Overnight Breakfast Casserole with Sausage

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Overnight Breakfast Casserole {with Bacon} - Spend With Pennies

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Overnight Breakfast Casserole with Bacon! Wifesaver Breakfast is a great make ahead casserole! Perfect for holidays (it can be made with sausage or ham too). In this recipe, cheese, bacon, bell peppers and green onions are layered with bread and soaked in a seasoned egg mixture.

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PREPARATION

# Heat a nonstick pan or pancake griddle on medium heat. For large pancakes, pour 1 cup of batter onto the pan. For small pancakes, pour a little less than ¼ cup of batter onto the pan.

# Allow to cook until bubbles form and begin to pop all around the pancake. The pancake will also lose its shiny sheen and begin to look more matte. Flip and cook on the other side for 2-3 minutes, or until the bottom is lightly browned.

# For the lion pancake, you'll need 1 large pancake, 1 small pancake, sliced strawberries for the mane and nose, blueberries for the eyes, and chocolate chips for the mouth.

# For the monkey pancake, you'll need 1 large pancake, 2 small pancakes, 1 medium pancake (use ⅓ cup of batter), blueberries for the eyes and nose, and chocolate chips for the mouth.

# For the owl pancake, you'll need 1 large pancake, sliced bananas for the eyes and feathers, blueberries for the eyes, and sliced strawberries for the beak and wings.

# For the pig pancake, you'll need 1 large pancake, chocolate chips for the snout, blueberries for the eyes, and sliced strawberries for the ears.

# Make your favorite animal pancakes and top with syrup, or another favorite pancake topping.

# Enjoy!

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Heat a nonstick pan or pancake griddle on medium heat. For large pancakes, pour 1 cup of batter onto the pan. For small pancakes, pour a little less than ¼ cup of batter onto the pan. # Allow to cook until bubbles form and begin to pop all around the pancake.

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Egg Muffins are the perfect breakfast option for busy mornings. Loaded with all your breakfast favorites, like bacon, eggs, milk, and cheese, these muffins are simple, savory, and delicious.

They come together quickly with a handful of fresh ingredients and bake up in just 20 minutes. Our family enjoys them as is....but you can also feel free to personalize them by adding your favorite meats, veggies, or cheeses.

Make a big batch that will last all week or make them as a special addition to your weekend brunch menu. Either way, these egg muffins are sure to become a new favorite!
I partnered with Pick 'n Save to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!
I've never really been much of a morning person. Which, as a mom, is an interesting place to be. Because my kids, like most kids, are early risers. Meaning I'm regularly trying to convince them to give me just a little more time in bed.

And believe it or not, up to this point my convincing has actually worked. But this year? It's all different. Because this year I have a middle schooler, who's up every morning before 6 am. And even though she's fairly self sufficient, she is only eleven. And so she's been waking me up....daily....to help her pack a lunch.

The good news? Ever since I started making these Breakfast Egg Muffins, she's been taking care of everything besides her lunch....including breakfast. Clearly these muffins are the BEST decision I've made in a long time. I can make a batch or two on Sunday night and they'll last us the whole week. They're the perfect grab & go breakfast....and a breakfast I feel GREAT about feeding my kids.

Not only are they super delicious and protein-packed, but when they're made with Simple Truth products from Pick 'n Save, I know my kids are getting all the good stuff without any of the bad.

I've fallen in love with the Simple Truth line, and once you try it, I'm sure you will too. Just like these easy egg muffins. Once you try them, there's no way to NOT love them!

WHAT INGREDIENTS ARE IN THIS RECIPE?

HOW DO YOU MAKE EGG MUFFINS?

1. Combine eggs and milk; whisk well.

2. Stir in cooked bacon, shredded cheese, salt, and pepper.

3. Divide evenly among greased muffin cups.

4. Sprinkle with additional cheese and chives.

5. Bake and enjoy!

CAN YOU MAKE THEM IN ADVANCE?

Yes. Egg Muffins are easy to make in advance and store well in the refrigerator. Just bake them according to recipe instructions, store them in an airtight container in the refrigerator, then reheat them in the microwave or oven just before serving. They're the perfect grab 'n go breakfast for busy back-to-school mornings!

HOW TO MAKE EGG MUFFINS WITH EGG WHITES:

To make this recipe with egg whites only, you will need to use two egg whites for every whole egg the recipe calls for. Eliminating the yolk will change the flavor a bit, and you may find you need to increase the amount of salt and pepper you use.

WHAT ARE SOME OTHER VARIATIONS ON THIS RECIPE?

HOW DO YOU SERVE EGG MUFFINS?

We especially love making them as part of a special brunch. Here are some of our other favorite brunch recipes to round out your menu:

Use Canadian bacon, ham, turkey, or grilled chicken in place of the bacon

Substitute any kind of cheese for the shredded cheddar

Add red peppers, mushrooms, spinach, tomatoes, or any of your favorite veggies

Add fresh herbs or an extra punch of flavor

Make mini muffins (you will need to adjust the baking time accordingly)

Looking for more delicious egg recipes? Here are some of our favorites:

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Egg Muffins are the perfect breakfast option for busy mornings. Loaded with all your breakfast favorites, like bacon, eggs, milk, and cheese, these muffins are simple, savory, and delicious. They come together quickly with a handful of fresh ingredients and bake up in just 20 minutes.

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Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Ingredients

for 4 pancakes

4 cups flour (500 g), sifted

4 tablespoons baking powder

4 cups milk (960 mL), warm to the touch

¾ cup butter (170 g), melted

3 egg yolks

4 egg whites

maple syrup, to serve

Nutrition Info

View Info

Calories 1102

Fat 50g

Carbs 123g

Fiber 3g

Sugar 12g

Protein 36g

Estimated values based on one serving size.

Preparation

1. Whisk together the flour and baking powder in a large bowl.

2. In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.

3. In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.

4. Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.

5. Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.

6. Serve with maple syrup.

7. Enjoy!

Ingredients

for 4 pancakes

4 cups flour (500 g), sifted

4 tablespoons baking powder

4 cups milk (960 mL), warm to the touch

¾ cup butter (170 g), melted

3 egg yolks

4 egg whites

maple syrup, to serve

Nutrition Info

View Info

Calories 1102

Fat 50g

Carbs 123g

Fiber 3g

Sugar 12g

Protein 36g

Estimated values based on one serving size.

Preparation

1. Whisk together the flour and baking powder in a large bowl.

2. In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.

3. In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.

4. Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.

5. Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.

6. Serve with maple syrup.

7. Enjoy!

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Total Time 35 minutes 35 min Prep Time 10 minutes 10 min Cook Time 20 minutes 20 min Total Time 35 minutes 35 min Prep Time 10 minutes 10 min Cook Time 20 minutes 20 min for 4 pancakes 4 cups flour (500 g), sifted 4 tablespoons baking powder 4 cups milk (960 mL), warm to the touch ¾ cup butter (170 g), melted 3 egg yolks 4 egg whites maple syrup, to serve Nutrition Info View Info Calories 1102 Fat 50g Carbs 123g Fiber 3g Sugar 12g Protein 36g Estimated values based on one serving size.

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Cinnamon Rolls:

These fluffy, tender, and flavorful cinnamon rolls are everything you want, including this sinfully delicious, cream-cheese frosting. We are hooked on them and hope you will love this cinnamon roll recipe and its quick prep time!

Cinnamon Rolls
©Eazy Peazy Mealz by EazyPeazyMealz.com Pin it to your (Board Type) board to SAVE it for later! Follow Eazy Peazy Mealz on Pinterest for more great tips, ideas and recipes!
A tale of a million batches.

Full Disclosure: Sometimes these cinnamon rolls actually take me more than an hour to make. But they can be made in just an hour. If you are in a time crunch, be sure to prepare these in a warm place so they rise quickly.

Cinnamon rolls are my family's favorite treat. My husband is basically obsessed with my mom's cinnamon rolls. I love making them for him, but her recipe takes many, many hours, and is a true labor of love.

You can take that to mean I rarely make them despite how happy they make my husband because, frankly, I don't have time. It is easier to just go buy him some.

But then, one fateful day, my aunt posted on her Facebook a review of a recipe she had tried for easy cinnamon rolls. 1 Hour Cinnamon Rolls from TacPasket. She said she loved them and that they were as big as hub caps. And tasted good too.

My kids were in bed. My husband was gone (work), and I had nothing to read or watch, and had promised myself to take the night off. So I decided to make them.

When I first read the ingredients I was a little nervous.

The recipe is very simple, calls for a LOT of yeast, and has a few methods that I had never tried before, like oiling your counter top instead of flouring it, and instead of rolling out the dough, you press it out by hand.

But I decided I had nothing to lose except 10 ½ cups of flour and 6 Tbs of yeast, so why not try it.

I was so worried they would be yeast-y. But they weren't. They were actually very good.

I have since made and played with the recipe dozens of times. While I have not strayed far from the original version, I have found a few things that work better for me. First, the frosting had to go.

Too plain.

I like my cinnamon rolls to be rich and delightful. I want my kids to go and brag to their friends about how their mom makes the best cinnamon rolls of all time, and I think that starts with frosting. A cream cheese icing is a must for me with this cinnamon roll recipe.

Climate, Altitude, and Temperature

Second, for my climate, altitude, etc. I needed a little more flour to get the right dough consistency. That is the tricky thing with baking. The first time I made them I did not have enough flour and the dough was too sticky, and hard to work with. The next time, I lost count and had to eye ball the dough, and that is when I realized the flour amount should probably be adjusted.

So then I made them 10 more times until I figured out what works for me. I still eye ball the dough, and adjust if needed to get it right. I also always like to use my silicone baking mats, they make for an easy, quick clean up.

Next, rise time.

Oh how tricky this can be as there are so many factors that contribute to it. My first attempt, I followed the recipe exactly, and the rolls were a bit denser than I wanted. I like light, fluffy, tender rolls that practically melt in your mouth. So, if that is what you want too, let them rise. Thus, it is possible these will be 90 minute cinnamon rolls instead of 1 hour. But it is worth it.

Lastly, I wanted a slightly richer filling, and thicker, so I use some brown sugar as well as white, and I am generous with the butter.

So, the actual dough recipe is pretty much the same, the filling altered, the method slightly altered. And the frosting all new.

But put it all together and you get perfect cinnamon rolls in a short period of time.

The Result

My oldest son, whom we often call the "town crier" has pretty much told everyone in our neighborhood about my cinnamon rolls.

Probably because in the months I worked on perfecting the recipe I made them 2-3 times a week.

As a result, most of the 10-14 year old boys in the neighborhood have tried these rolls. And lots of the girls too.

But their parents had not yet, and many commented on it to me. So, one Sunday I made 3 batches (72 rolls) and invited everyone over.

I got no complaints. And lots of compliments. So if you are looking for an easy, delicious, and fun treat, then try a cinnamon roll on me!

Tips for Perfect Cinnamon Rolls:

Other Favorite Eazy Peazy Baked Goods:

Are you looking for an easy weeknight dinner solution?

Remember, warmer room temperature allows dough to rise more quickly.

Adjust sweetness of cream cheese frosting to sweetness preference.

Add more or less cinnamon, to preference.

Of course, you can add to recipe ingredients favorite additions such as nuts and raisins, or simply enjoy!

Put some spice back in your love of baking with these brilliant space-saving cooling racks.

Try the Eazy Peazy Mealz Recipe Binder: Get a printable version of all our favorite recipes in one convenient e-book for only $5!
Plus, you'll get so much more, from conversion charts and tips, to meal planning worksheets and shopping lists. 200 + pages to make your weeknights easier.
⇒ ⇒ Get it here ⇐ ⇐

Pin to your Sweets board:

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These fluffy, tender, and flavorful cinnamon rolls are everything you want, including this sinfully delicious, cream-cheese frosting. We are hooked on them and hope you will love this cinnamon roll recipe and its quick prep time! ©Eazy Peazy Mealz by EazyPeazyMealz.com Pin it to your (Board Type) board to SAVE it for later!

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"Why would anyone eat anything besides breakfast food?" - Leslie Knope

1. Healthy Banana Pancakes

2. Healthy Peanut Butter Chocolate Chip Pancakes

3. Healthy Dark Chocolate Pancakes

Watch all of the recipes being made here:

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16 Pancakes, Waffles, Crepes, & French Toasts

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"Why would anyone eat anything besides breakfast food?" - Leslie Knope 1. Healthy Banana Pancakes 2. Healthy Peanut Butter Chocolate Chip Pancakes 3. Healthy Dark Chocolate Pancakes Watch all of the recipes being made here:

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2-Ingredient (More or Less) Sweet Potato Pancakes

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Sweet potato pancakes make a delicious and hearty breakfast. This version uses leftover sweet potatoes for a easy and healthy way to start the day.

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Here's what you need: russet potato, olive oil, salt, pepper, grated parmesan cheese, eggs, milk, tomato, green onion, bacon, shredded cheddar cheese, garlic powder

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Cream Cheese Banana Nut Bread - This is seriously the BEST homemade banana nut recipe ever. The secret to this banana bread recipe is cream cheese. Finally, banana bread that is actually moist, super easy, and tastes like heaven.

What makes this the best banana bread recipe ever?

For one, I'm not making this up. This cream-cheese banana nut recipe is the real deal and has hundreds of comments, thousands of pins and even more shares. The flavor is amazing, moist, and has a nice crunch from the walnuts - Plus, this recipe is super easy, pop it in the oven in 20 minutes.

Easy ways to make this the best Banana Bread!

The best recipes are the ones you can easily modify based on personal preference. Try muffin tins, change pan sizes, add chocolate chips, less sugar, sugar substitutes, different nuts, cinnamon, and various icings. Of course please let us know by adding a comment!

How do I know when my Banana Bread is Ready?

The toothpick test is a tried and true test and essential when modifying a recipe, or switching pan sizes. When baking, time is a suggestion and by no means exact. Everyone's oven is different (gas, electric, convection), and many are inaccurate. Baking times also vary based on moisture content in bananas, climate, and elevation.

I usually keep a close eye on my banana bread for the last 5-10 minutes. As soon as I think it might be ready, I open the oven door and slide a toothpick into the bread or muffin. Just stick a into the center of your banana bread. If there is wet batter still on the , it needs more time in the oven. If it comes out clean , your bread is done!

My tip for Super Moist Banana Bread

I tend to take breads, cakes, and such out before the toothpick comes out perfectly clean. I do this because it will continue to cook even after you remove it from the oven. This is extremely important for perfectly moist banana bread.

More great breakfast breads!

Cream Cheese Banana Nut Bread Video Recipe

By Ben Rayl 02/09/2020

Ingredients

how to

this post contains affiliate links
4.8604651162791 stars - based on 43 review(s)

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This Cream Cheese Banana Nut Bread recipe will make the most dense and moist Banana Nut Bread you've ever had. Preheat oven to 350 F (175 C), and grease two bread pans. Put the butter and cream cheese into a large bowl and mix until blended and creamy.

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This post may contain affiliate links. Read my disclosure policy.

These salmon patties are flaky, tender and so flavorful. The crisp edges and big bites of flaked salmon are the hallmark of these salmon patties. They are the real deal! It's no wonder these salmon cakes have been so popular (read the glowing reviews here).

This is an easy and excellent way to use leftover salmon and it is worth it to cook the salmon just for this (instructions below). For busy weeknights, you can substitute with well-drained canned salmon or the salmon in packets which you may already have in your pantry!

I hope you all love these salmon patties and the easy homemade tartar sauce that goes with them.

Watch How to Make Salmon Patties:

These salmon patties are such a treat and even folks who don't normally like salmon enjoy this recipe. They always disappear fast!

P.S. Serve salmon cakes with this irresistible homemade tartar sauce. P.S. Once you try homemade and realize how easy it is, there's just no going back to store-bought tartar sauce. It is so much better in every way!

⬇ Print-Friendly Salmon Patties Recipe:

Salmon Patties Recipe (VIDEO)

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

That pretty blue serving platter can be found here. I have these in different sizes and colors. I love their bold colors and how sturdy and chip resistant Fiestaware is - meant to last a lifetime.

You can serve these for lunch, dinner, appetizers - they are so versatile and these salmon patties can even be used in sandwiches as salmon burgers, just form them a little larger. And if you LOVE salmon recipes, don't miss our #1 of all time baked salmon recipe!

Q: Have you tried these yet? Let me know what you thought of them in a comment below.

Have a memorable and happy 4th of July!! 🙂 The 4th just happens to be my husbands birthday so if you're on Instagram that day, feel free to flood his page with happy birthday wishes. Thanks friends!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Salmon Patties Recipe (VIDEO) - NatashasKitchen.com

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This post may contain affiliate links. Read my disclosure policy. These salmon patties are flaky, tender and so flavorful. The crisp edges and big bites of flaked salmon are the hallmark of these salmon patties. They are the real deal! It's no wonder these salmon cakes have been so popular (read the glowing reviews here).

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By: On: * This post may contain affiliate links. Please read my disclosure policy.
Sherbet punch with ginger ale is the perfect party punch for your next baby shower, wedding shower, summer party, or random Tuesday afternoon!
If you love a sherbet punch recipe with ginger ale, then this Sherbet Punch is just what you need! It's been served at nearly every holiday party, baby shower, wedding shower, and large gathering in our family for the past decade.

And not because it's a tradition but because it's so (so so so) delicious and refreshing. This awesome punch recipe is also insanely convenient because the ingredients can all be kept on hand in the pantry or freezer!

Want to make it a little more "grown up" - just add some vodka! Yum! Other things we like to serve at parties are stuffed mushrooms, bacon wrapped crackers, and southwestern eggrolls.

Sherbet Punch

Sherbet Punch Ingredients

Orange sherbet - Not orange ice cream, make sure it's sherbet!

Strawberries - Frozen strawberries from the market are ideal for this sherbet punch recipe.

Sliced peaches - Frozen peaches from the market also!

White grape juice - White grape juice adds the perfect amount of tang.

Ginger ale - Ginger ale puts a touch of bubbly into the party punch and lightens everything up.

Optional: alcohol - We like to add vodka (you can't taste it!), but wine and schnapps are also delicious.

Sherbet Punch for a Baby Shower

Orange is a neutral enough color for a baby shower when you don't know the sex of the baby, but if you want to make green punch for baby shower, maybe try adding lime sherbet instead of orange. I bet it would be absolutely delicious!

Or you could add pink sherbet if you knew it was a girl!

Sherbet Punch Family Recipe

I have to credit our good family friend Mary for this awesome punch recipe (featured here on the left) about to make the punch for my sister's wedding shower 5 years ago!).

She introduced us to the sherbet punch recipe with ginger ale and we've been slaves to it every since! And on the right is Danielle, her daughter and my almost-sister, spiking it with vodka. Because, mmmmmm.

Sally (my actual sister) and Danielle have been friends since Kindergarten. I can't even imagine how much of this sherbet punch they've consumed over the last thirty years. Probably a lot. Hopefully not all spiked. Haha!

Sherbet punch recipes with ginger ale abound on the internet, but this one with white grape juice and frozen berries is the best. The besssssssst.

More party punch ideas

Appetizer Ideas for Your Party!

Sherbet punch making tools

Love this recipe? Join Us For More!

Follow us below!Use #mamalovesfood on Instagram!

How to make Sherbet Punch

Love sweet treats? Try making our easy lemon bar recipe next!

MORE FROM MAMALOVESFOOD!

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By: On: * This post may contain affiliate links. Please read my disclosure policy. Sherbet punch with ginger ale is the perfect party punch for your next baby shower, wedding shower, summer party, or random Tuesday afternoon! If you love a sherbet punch recipe with ginger ale, then this Sherbet Punch is just what you need!

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Paleo Turmeric Ginger Lemonade with fresh Mint is great for fighting fatigue and reducing inflammation in the body. It's quick to make, naturally sweetened, and super refreshing! Homemade lemonade with a hint of spice, tartness, and zing! Vegan, paleo, and AMAZING! Vegan Dairy Free Gluten Free
Ginger, Lemon, Turmeric, Maple Syrup (or Raw Honey), and garnish of fresh mint! Yes -> It's detoxifying, soothing, & alkalizing!!

okay ya'll, before I jump into this post, I want to share why I am reposting. One .. my husband just participated in his first bike race last weekend after retiring in 2015 from Triathlon!! This is why I made those Tropical Bars, remember? But at the same time, he also got sick and overdid it the week before. LOL! Hence this Turmeric Ginger Lemonade with Mint. Soothing, healing, and all things anti-inflammatory. Yes I am on that kick along with Junk Free June.

That being said, let's reminisce on those Pro Triathlon days when I was sherpa wife. You ready to relive it? I am! Here's an old post from 2015 on how to help prevent/reduce chronic fatigue and boost recovery with FOOD!

If there's two things endurance athletes try their hardest to avoid, it's Chronic inflammation and Chronic Fatigue. Unfortunately, I think most athletes (pro and recreational) have had their bouts of both from time to time. It's like the plague! My husband suffered from chronic fatigue in 2009 from overtraining and under resting. Yep, we learned the hard way, BUT... WE LEARNED early. Which is why I do my best to keep him (us) well fueled/nourished and he does his best to see that he gets that proper recovery. Plus I make us both Turmeric Ginger Lemonade with touch of Zingy MINT!

Why am I talking about this? Well, the kiwi (aka my husband) is back from multiple weekends of racing. He has a semi recovery week, then another race, then a full "reset" recovery for 2 weeks. That's a lot racing and intensity, which of course can cause too much inflammation and free radicals in the body. You need some degree of inflammation in the body to keep healthy, but it is possible for that inflammatory response to get out of control (like with racing, stress, overtraining, toxins, etc. ).

The "lull" between races (or even hard training weeks) is where I like to " MAXIMIZE" his antioxidants and anti-inflammatory nutrients. I also like to try to incorporate more alkalizing foods/drinks into his diet to help flush out any lactic acid build up. And since he is resting more this week, he can consume more power green bowls and salad combos, juices, superfood smoothies, etc. without it causing digestive problems.

One of the other ways I like to add in these nutrients is by making a Turmeric Ginger Lemonade with Mint leaves to garnish (as mentioned above).

I adore turmeric, ginger, and citrus together! It's such a powerful nutrient combo. Turmeric is a natural anti-inflammatory, antioxidant, antiviral, and is said to be 5x stronger than Vitamin C as an immunity booster. Ginger is right up there, great anti-inflammatory spice and can improve the absorption of essential nutrients. Which we all need right? Better nutrient absorption, less stress, better recovery, feeling good vibes!!!

And don't forget the touch mint! It truly evens out that spice and gives it a soothing refreshing taste. Plus Mint leaves are also great for soothing digestion and sinuses!

Turmeric Ginger Lemonade with Mint

Author: Lindsay Cotter

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 1x

Keeping the body fueled with alkaline foods has been pretty easy this week. Well, except my daily glass of red wine. Hey, it's rich in resveratrol. I'll take it!

Anyway, as I mentioned Monday, this is definitely a superfood drink week! We have been packing in those veggie superfood smoothies. Beets, more ginger, cabbage, and fresh tropical fruit. Today we are sippin on this "HEALING" lemonade tonic and resting a bit more. Yes yes, I know some people view "golden drinks" /juices/smoothies as a way to detox or cleanse, but for us, it's about ADDING! Calories are not the focus as much as the nutrients are. Needless to say, everyone has a different approach to fueling their body! And to be honest, I think you need to find a happy medium with it. Know which are best for you and when your body needs it. Ya know?

So for this week, we're hitting up an extra glass of turmeric ginger lemonade, red vitality smoothies, and super greens. We should be stronger than Super Woman and Super Man by next week. WATCH OUT!

Cheers,
Favorite Recovery drink or Lemonade combo? Ever tried Turmeric Ginger Lemonade?
MORE IMMUNITY BOOSTING RECIPES HERE!

This recipe is part of our 10 Best Immunity Boosting Recipes collection. Check it out!

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Zingy Turmeric Ginger Lemonade with Mint {Paleo, Vegan}

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Paleo Turmeric Ginger Lemonade with fresh Mint is great for fighting fatigue and reducing inflammation in the body. It's quick to make, naturally sweetened, and super refreshing! Homemade lemonade with a hint of spice, tartness, and zing! Vegan, paleo, and AMAZING! Vegan Dairy Free Gluten Free Ginger, Lemon, Turmeric, Maple Syrup (or Raw Honey), and garnish of fresh mint!

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Nothing says summer like a freshly cut slice of watermelon. This recipe from our friends at the National Watermelon Promotion Board does the sweet fruit justice in the form of a boozy, colorful cocktail on the rocks.

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This Pineapple Coconut Mojito is the classic mint mojito recipe remixed with another tropical drink favorite, the piña colada! This simple mojito recipe is a delicious summer cocktail!

Looking for more cocktails? Check out my refreshing Peach Bellini, Quarantini or my Boozy Jolly Rancher Slushies.

These Pineapple Coconut Mojitos Are My New Favorite Cocktail Recipe

These Pineapple Coconut Mojitos are so gorgeous and really make happy hour happy!!

I am so very excited to be sharing this new drink with y'all. It's my new favorite cocktail by far and I have been enjoying it immensely.

The bright fresh flavors from the pineapple, coconut and mint really shine through and combine together wonderfully.

Plus the sweet little crunches of toasted coconut around the honey rimmed glass really set it apart!

Fruit And White Rum Make This Simple Mojito Delicious

My favorite cocktails are almost always rum based cocktails. Most people seem to go for a margarita or a vodka something or another.

While I enjoy a good margarita from time to time (on the rocks with salt please!), I am loyal to rum 99% of the time.

And a good fruit based Mojito is almost impossible for me to pass up. I love the combination of fruit and mint together with a hearty splash of rum!

This Cocktail Recipe Is A Combination Of A Piña Colada And Classic Mojito

I was looking for a jar of pineapple juice last week (to make my favorite Boozy Piña Colada No Bake Pie) and I came across a jar of pineapple coconut juice.

It was on sale, so I went ahead and picked it up. I figured the girls might enjoy it and maybe I could use it in my piña colada pie.

I loved it so much, I decided to use it to combine my two favorite cocktails, a piña colada and a mojito, into one grand cocktail.

Thus the Pineapple Coconut Mojito was born into existence!

Pineapple and Coconut Go So Well Together

P.S. For all my fellow pineapple and coconut lovers, you MUST try this Twinkie, Pineapple & Coconut Cake.

I know it sounds crazy, but it is SO dang good! I made it last week again for some neighbors and they LOVED it.

Now I just need to throw a pineapple and coconut party and serve them both! (Kidding, mostly.)

Tips For Making This Homemade Mojito Recipe

Usually when I make a mojito, I add a little sugar or simple syrup to the glass.

However, with the already naturally sweet pineapple coconut juice, it's one less ingredient you need.

If you are not a fan of coconut, you can use straight pineapple juice.

Also, if you like your cocktails to be lightly flavored, you can use half juice and half club soda.

Don't skip the honey and toasted coconut rim! It's as festive as it is tasty!

I am excited for all of you to try this new recipe for a spin on the classic mojito.

It is the perfect Summer cocktail to enjoy as you sit on the porch watching your kids run wild...while pretending they belong to the neighbor. 😉

This Mojito Recipe Can Make A Glass Or A Pitcher

Make a single glass or an entire pitcher by quadrupling the recipe. Your friends will love you for sharing!

Either way, it's going to be a delicious happy hour with these Pineapple Coconut Mojitos! Cheers, friends!

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These Simple Homemade Pineapple Coconut Mojitos Are Perfect For Summer

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Looking for more cocktails? Check out my refreshing Peach Bellini, Quarantini or my Boozy Jolly Rancher Slushies. These Pineapple Coconut Mojitos are so gorgeous and really make happy hour happy!! I am so very excited to be sharing this new drink with y'all. It's my new favorite cocktail by far and I have been enjoying it immensely.

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Prosecco Ice Cubes Make The Best Mimosas

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Fresh juice gives your body a huge energy boost filled with natural nutrients. Whether you're starting the day or need an afternoon pick-me-up, these 11 energizing juice recipes will help you power through the day.

1. Pomegranate, Orange & Pineapple

Pomegranate and oranges are packed with vitamin C, potassium, and folate which release energy steadily over time to keep you going all day long.

Ingredients

½ Pomegranate

1 Orange

½ Cup of Pineapple

Instructions

2. Orange Light

The vitamin C found in oranges and the calcium found in bok choy makes this the ideal juice for weight-loss.

Ingredients

1 cup of sliced oranges

⅓ cup of bok choy

¼ cup of banana

½ orange

Instructions

3. Everything Green Juice

In this Ashley Brooke recipe, the apple and orange provide vitamin C, the cucumber refreshes, and the ginger aids digestion.

Ingredients

Lots of Kale (you decide!)

1- 1 1/2 Apple

1/2 Orange

1/2 Cucumber

Ginger

Instructions

1. Peel the orange and slice into appropriate sizes.

2. Cut apple and cucumber into slices.

3. Grate ginger to remove skin.

4. Berry Lemon

This fatigue-fighting recipe combines white grape, kiwi, strawberry, and lemon.

Ingredients

⅓ cup of white grapes

⅓ cup of kiwi

2 cups of whole strawberry

⅓ lemon

Instructions

5. Lemon Detox

Drink this lemon, banana, and pear juice to cleanse out harmful toxins and help repair after a workout or cheat day.

Ingredients

1 and ¼ cups of sliced pears

1 sliced banana

½ lemon

Instructions

6. Apple Cucumber Juice

The cucumber, apple, lemon and celery in this juice by Poppytalk are really good for those dealing with gut issues.

Ingredients

¾ cup of Cucumber

½ cup of Apple

¼ cup of Lemon

¼ cup of Celery

(Optional) 1 to 2 (2-inch piece) fresh ginger

Instructions

1. Cut off the ends of the cucumber, peel skin, and slice into appropriate sizes.

2. Remove the seeds from the apple, cut.

3. Prepare celery by washing thoroughly.

4. Wash lemon with baking soda, and prepare by cutting, with the peel intact.

5. Peel ginger.

6. Put lever on "close." Alternate the order of ingredient insertion.

7. *Insert ingredients in order shown above.

7. Kale Spinach Juice

This recipe is a little sweeter, but perfect for the little ones who need a blast of green in their diet.

Ingredients

1/4 of pineapple

A handful of kale

A handful of spinach

(Optional - 1/2 lemon)

1 to 2 (2 inch piece) ginger

Instructions

1. Remove the skin and the core of the pineapple, and trim and prepare the kale and the spinach.

2. Close the lever and extract kale-spinach-pineapple in order.

3. When putting the last ingredients in, place the lever in half-opened position to release compressed pulp.

8. Lemon Carrot & Orange Juice

This refreshing juice from Juicing Collection is ideal for fighting stress and anxiety while boosting energy levels.

Ingredients

2 Oranges

1/2 Lemon

4 Carrots

Ginger, knob

Instructions

1. Peel and slice oranges and lemons.

2. Peel and chop ginger and carrots.

3. Insert all ingredients into juicer.

9. Grapefruit, Carrot, Ginger

This juice made in the Martha Stewart kitchen is a great way to wake up on a cold morning, and it makes an even better afternoon pick-me-up.

Ingredients

2 grapefruits

5 baby carrots

1 inch fresh ginger

Instructions

1. Peel and chop grapefruits and ginger into appropriate sizes.

2. Put all ingredients into the juicer.

3. Service immediately.

10. Lemon Pear Detox

The banana and pear give it a light, creamy taste while the lemon makes it mildly tart.

Ingredients

1 Pear

1/2 Lemon

1 Banana

Ginger (optional)

Instructions

11. Up Beet

This JuicingRecipes.com juice is loaded with vitamins and minerals, this recipe tantalizes the taste buds while building your immune system.

Ingredients

1 stalk Celery

2 medium Apples

1 Beetroot

6 medium Carrots

½ cucumber

½ Lemon

1 large Orange

1.5 cup, whole Strawberries

Instructions

﻿
Inspired to start juicing? Check outHurom's versatile slow juicers!

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11 Energizing Juice Recipes to Kickstart Your Day

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Fresh juice gives your body a huge energy boost filled with natural nutrients. Whether you're starting the day or need an afternoon pick-me-up, these 11 energizing juice recipes will help you power through the day. 1. Pomegranate, Orange & Pineapple Pomegranate and oranges are packed with vitamin C, potassium, and

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Put down your margarita and give these Key Lime Caipirinhas a chance. After much tweaking, Brazil's national cocktail never tasted so good.

There's nothing worse than a drink on a menu you have no idea how to pronounce. These Key Lime Caipirinhas might not be easy to say ((kai-purr-REEN-yah), but they are not a problem to drink. Think of them as a daiquiri's, Brazilian cousin and one of the most refreshing and easy rum-like cocktails you will enjoy this summer.

This cocktail is currently my husband's favorite drink. And since it's made with key limes, it's definitely not a cocktail you would make for a large party; squeezing that many key limes would be... well, annoying. However, it's an awesome drink to make for yourself and partner on a Friday night or any day of the week. I am normally a or girl, but this drink is pretty awesome.

I'll be honest, until about a year ago, I had never even heard of a Caipirinha. However, my husband ordered one at a restaurant after seeing it on the menu. He loved it. It wasn't too soon after we started noticing Caipirinhas on more and more drink menus around town. He ordered one every single time. He was literally in love with its taste.

This post may contain affiliate links. Please read my disclosure policy here.

I figured it was about time to learn a few things about his new favorite cocktail and how to concoct one at home. The Caipirinha boasted a whole different flavor profile than anything I was used to drinking.

PRO TIP: to make squeezing key limes easier and to make sure you extract all the juice, use this squeezer. It is absolutely a must in my kitchen for all lemon and lime squeezing. I could never be without it.

My favorite brand of cachaça is the one you see above. This cachaça is made via a traditional batch method in copper potstills, instead of cheaper distillation columns, making it an artisanal spirit in its own right. This cachaça rests in French oak casks previously used in France to age XO Cognac for up to six months. This method is what gives this particular brand its smooth finish.

So after learning about this much celebrated drink and figuring out what brand of cachaça I wanted to invest in, I was ready with my ingredients; cachaça, lime and sugar. I read a million recipes and all included muddling the limes, dissolving the sugar and finishing with the cachaça and ice. Easy.

I made my first batch of cocktails and my husband and I took one sip and gagged. They were so awful. So strong. So bitter. Not sweet enough. Not limey enough. We were so disappointed. They tasted nothing like what we were being served in restaurants. I literally spent the next month trying to vary the recipe to even come close to what we were used to drinking. Couldn't do it.

Save this recipe for later, PIN IT HERE.

I guarantee cachaça is hiding in plain site at a liquor store near you. Time to grab a bottle and make it your summer cocktail. Since brands can vary in taste, try looking for the one I mentioned above since I know it tastes amazing.

Why not serve up these delicious Key Lime Caipirinhas with traditional Brazilian fare. I am intrigued by this Moqueca (Brazilian Fish Stew). It sounds amazing. However this Brazilian Black Bean Stew sounds equally as enticing. And who doesn't adore Brazilian Cheese Bread? You need to try it if haven't already. And I'm pretty sure you'll want to serve all of this with Brazilian Coconut Rice...hint, it's all about the method. And then there's these Loaded Brazilian Nachos...just wow.

Three years ago I shared a recipe for my favorite Chunky Guacamole and how to keep your guacamole from turning brown. Check it out. And six years ago I made this fun Nutella Waffle Cake. Go see it.

Print Recipe

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Put down your margarita and give these Key Lime Caipirinhas a chance. After much tweaking, Brazil's national cocktail never tasted so good. There's nothing worse than a drink on a menu you have no idea how to pronounce. These Key Lime Caipirinhas might not be easy to say ((kai-purr-REEN-yah), but they are not a problem to drink.

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This Disney Dole Whip with Rum is just like the magical treat you get in the happiest place on Earth, but the grown up version! There are only four Rum Dole Whip ingredients so you will want to make this anytime you are itching for a sunny warm vacation!

Well folks, we have been home for a FULL week, and I still can't say that I'm acclimated back to regular life. Each day I wake up wishing that I could go for a run with an ocean view and then sit by a pool while sipping a magical drink. And yet each day I wake up and am picking up Magna-Tiles and pouring cereal for children who also wish they were skipping by a pool.

Sigh.

(P.S. I can see that I sound super spoiled and whiny right now . . . can we indulge me just for today?)

Earlier this month we took a four night cruise in the Caribbean with Disney and it was seriously magical. I didn't grow up with all things Disney, but even my cynical black heart was totally mesmerized by all the magic they make. The highlight of the trip for me was standing on the cruise deck the second night dancing with my sweet 10 year old boy and then watching fireworks.

Maybe the second most magical moment was discovering that aboard the cruise ship you can get a famous Dole Whip . . . . WITH BOOZE.

HOW TO MAKE A DOLE WHIP WITH RUM

1. Grab some frozen pineapple (they sell it by the bag in the frozen fruit section) and a frozen banana.

2. Blend that with some coconut milk.

3. Blend in some rum at the end.

4. Enjoy for all the days of your life.

On the most magical vacation ever, they offered up all these different types of rum that you could get your Dole Whip with. I went with a vanilla rum and it was total perfection. They didn't really blend it together and it ended up being more like a dole whip float, which was totally fine by me.

In this version, I couldn't find vanilla rum, so I went with what I had and blended it all together. It was just like being on vacation again.

For like a minute.

I will take what I can get.

VARIATIONS ON THE DOLE WHIP

If you like you don't like your drinks too sweet, use a lite non sweetened coconut milk.

As I mentioned, you could use different flavors of rum in this to mix it up a little.

Next time I make this, I might throw in some frozen strawberries too!

Okay guys, wish me luck as I try to reintegrate into normal society. A few more of these will probably help.

Dole Whip with Rum

Other cocktails you are sure to love
Frozen Sangria Slush Tropical Moscow Mule Watermelon Pina Colada Strawberry Daiquiri Sangria
This post contains affiliate links, if you click on them and then make a purchase, I make a small amount of money at no additional cost to you. Thank you in advance for supporting Wine & Glue.

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This Disney Dole Whip with Rum is just like the magical treat you get in the happiest place on Earth, but the grown up version! There are only four Rum Dole Whip ingredients so you will want to make this anytime you are itching for a sunny warm vacation!

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You want to get your metabolism going? Here's how.

Apple cider vinegar (ACV) helps cleanse your body, reduce blood pressure, and balance blood sugar.

Yep! You get all that from one affordable ingredient that's probably sitting in your pantry right now.

In addition to ACV, you get ingredients to help your digestion, boost your metabolism, and give you a healthy serving of fiber, vitamin C, and antioxidants. Plus, the sweet and tangy taste is highly addictive.

So, grab a cup and refresh your day with our delicious ACV drink.

Join the Beyond Diet family for support, accountability, and more metabolism boosting recipes.

Here's our easy recipe.

Servings: 1

Prep Time: 5 minutes

Cook Time: 0 minutes

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INGREDIENTS

1 tbs. apple cider vinegar

1 tsp. lemon juice

1/4 tsp. fresh ginger

1 tsp. honey, raw

1 pinch cayenne pepper

6 fl oz. water

DIRECTIONS

Heat water in a tea kettle or small pot for 30 seconds - 1 minute; do not boil. Mix all ingredients in a glass or small jar and drink immediately.

This information will help us customize your experience.

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You want to get your metabolism going? Here's how. Apple cider vinegar (ACV) helps cleanse your body, reduce blood pressure, and balance blood sugar. Yep! You get all that from one affordable ingredient that's probably sitting in your pantry right now.

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(NaturalNews) Although some may discredit its importance, sleep is as essential to our bodies as food or water. Whenever we fall behind on our work, it seems natural to skip a few hours of sleep in order to catch up. When this pattern starts to repeat itself, our bodies respond - and they are just as moody as we are.

To avoid the nasty effects of sleep deprivation, try this banana and cinnamon tea, which can serve as a natural cure for restlessness without any of the side effects of sleeping pills. Instead of replacing one health issue with another using medication, try a simple tea recipe to help you fall asleep.

There are many reasons why we should always strive to protect a healthy sleeping routine, some of which include improved learning and memory, a good metabolism, a bright mood and even our safety during the day. Banana and cinnamon tea helps ensure restful sleep at night by aiding your body as it cleanses the accumulated stress from throughout the day.

Bananas are a super healthy snack that can deliver a great nutritional punch for your body. When it comes to achieving better sleep during the night, the potassium and magnesium in bananas can really offer a helping hand. Both of these minerals serve as muscle relaxants and let your body get ready to doze off. They also help your body fight off the excess of cortisol accumulated throughout a stressful day.

In addition, bananas have been linked to a host of potential health benefits. These include lowering blood pressure and decreasing the risk of developing asthma and certain types of cancer, as well as keeping the heart healthy. Bananas have also been shown to improve memory and even boost mood. At the end of the day, snacking on a banana in the evening is a win-win situation.

Cinnamon is one of the healthiest spices of which we know. A study published in The Journal of Nutrition showed that cinnamon could lower blood sugar in people with diabetes, help prevent Alzheimer's disease and counteract the negative effects of a fattening meals. In addition, cinnamon may be used to treat muscle spasms and infections, as well as to keep away the common cold.

For those having trouble sleeping at night, cinnamon will act as a warming tonic. It will help your body relax and alleviate your stress. At the same time, it will take care of your body's digestion and help you achieve a restful, uninterrupted sleep.

Sleeping pills might be a quick fix for your insomnia problem, but they're also very risky for your health. In addition, it doesn't take long to develop a tolerance and be forced to increase your dose, so why exchange one health issue for another? Banana and cinnamon tea could work to the same effect, but without wreaking havoc in your body.

Preparing banana and cinnamon tea is very simple and takes no more than 10 minutes. All you need is an organic banana, a small pot of water, a sprinkle of cinnamon and, if you like, some stevia for sweetening. To begin, cut off the ends of the banana and place it in the pot. Then boil the pot of water with the banana for about 10 minutes. Finally, sprinkle the cinnamon and enjoy! Because conventional, processed sugar might spike up your blood sugar levels right before bed and lead to a restless night, stevia is a much preferred alternative.

About one hour before going to sleep, drink the cup of tea and allow your body to relax. You'll notice the difference in the morning, when you'll wake up with a fantastic mood!
Sources include: Blogs.NaturalNews.com MedicalNewsToday.com Science.NaturalNews.com
JN.Nutrition.org

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Bananas and cinnamon, the secrets to a good night's sleep without the sleeping pills

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(NaturalNews) Although some may discredit its importance, sleep is as essential to our bodies as food or water. Whenever we fall behind on our work, it seems natural to skip a few hours of sleep in order to catch up. When this pattern starts to repeat itself, our bodies respond - and they are just as moody as we are.

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PREPARATION

1. In a large pot, crisp the bacon on medium heat. Drain excess grease so there's about 3 tablespoons left in the pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.

2. Once the chicken is nicely browned, remove it from the pan but leave the bacon.

3. Add in the onion and asparagus. Stir until the onions begin to become translucent, then add the garlic and spinach. Stir until spinach is wilted, then add sun-dried tomatoes and season with remaining salt and pepper.

4. Pour milk over veggie and bacon mixture, and bring to a boil. Stir periodically so the bottom does not burn.

5. Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).

6. Stir in parmesan cheese and mix until cheese is melted.

7. Enjoy!

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One-Pot Creamy Chicken Bacon Veggie Pasta

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1. In a large pot, crisp the bacon on medium heat. Drain excess grease so there's about 3 tablespoons left in the pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook. 2. Once the chicken is nicely browned, remove it from the pan but leave the bacon.

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If you've ever heard of the food mashup involving pickles and ice cream, you probably expect it to come from a pregnancy craving. Lately though, one of the biggest trends is to combine all kinds of unique ice cream flavors. There's activated charcoal, olive, and goat cheese and even, yum, bacon-flecked ice cream. If you're into trying new and interesting sweet and savory foods, or if you're ride or die for pickles, this is the sweet-salty treat for you.

Trendy ice cream cones are all the rage, but what about trendy milkshakes? Time to get creative with pickles and some ice cream. Watch the video below and make it yourself. Who knows, you might even get a craving for it.

Pickle Milkshake

Serves: 1 (serving size: 12 oz.)
Active 20 mins. Total 5 hours, 20 mins.

2 cups heavy cream
3/4 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1 bay leaf
1 Tbsp. vanilla extract
1 cup bread-and-butter pickle juice, divided
1/4 cup chopped bread-and-butter pickles, plus whole pickles for garnish
2 drops neon green food coloring gel
Whipped cream
Fresh dill (optional)

1. Whisk together cream, milk, sugar, egg yolks, and bay leaf in a medium saucepan over medium; stir constantly until slightly thickened, about 15 minutes. Transfer mixture to a bowl and let cool completely, about 30 minutes. Stir in vanilla extract and 3/4 cup of the pickle juice. Pour through a fine mesh strainer into a bowl; discard solids. Chill completely, about 1 hour.
2. Pour into a freezer container of a 2-quart electric ice cream maker, and freeze according to manufacturer's instructions. Transfer custard to a 9- x 5-inch loaf pan, and return to freezer until ready to use.
3. Scoop 1 1/2 cups of the pickle ice cream into a blender. Add chopped pickles, food coloring, and remaining 1/4 cup pickle juice to blender, and blend until smooth, about 20 seconds. Pour mixture into milkshake glass. Garnish with whipped cream, whole pickles, and, if desired, dill.

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This pickle milkshake recipe will satisfy your sweet and salty cravings at the same time

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If you've ever heard of the food mashup involving pickles and ice cream, you probably expect it to come from a pregnancy craving. Lately though, one of the biggest trends is to combine all kinds of unique ice cream flavors. There's activated charcoal, olive, and goat cheese and even, yum, bacon-flecked ice cream.

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Featuring Quinoa Seed Crackers, PB&B Sweet Potato Toast, Apple Snack Dippers, Hummus & Cucumber Avocado Toast, Vanilla Berry Protein Smoothie, Peanut Butter Protein Box, Tomato, Avocado, & Egg Salad, Chewy Oatmeal Breakfast Bars To-go and Classic Granola

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Coconut Mojito - Add tropical flavor to your regular mojito with this easy, healthy and refreshing coconut mojito recipe that takes only 10 mins to make!

In a blink of an eye, summer is merely a few weeks left.

For those who have kids, back-to-school will come sooner than you think, and life will be back to same old same old again soon.

Just before all the summer fun ends, I wanted to share this amazing Coconut Mojito recipe with you. Mojito is one of my favorite cocktails of all time.

I love mint leaves and the combination of white rum, sugar, lime and ice.

Now, how do you kick it up a notch?

Make your regular mojito into coconut mojito using coconut water and you are sure to have the most amazing and refreshing summer cocktail ever!

If you remember, I turned my regular lemonade into coconut water lemonade and it has been my go-to thirst quencher.

The coconut water makes the mojito so much better, healthier, lighter, and naturally sweeter.

It also adds a tropical nuance to the libation.

Try it soon!

To make this recipe a lot more accessible, check out the following video.

Make sure you subscribe to my YouTube channel for future videos.

How Many Calories Per Serving?

This recipe is only 118 calories per serving.

Coconut Mojito Recipe

Coconut Mojito - Add tropical flavor to your regular mojito with this easy, healthy and refreshing coconut mojito recipe that takes only 10 mins to make!

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Coconut Mojito - Add tropical flavor to your regular mojito with this easy, healthy and refreshing coconut mojito recipe that takes only 10 mins to make! In a blink of an eye, summer is merely a few weeks left.

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This post may contain affiliate links. For more information, please read my disclosure policy.

It brings me so much joy today to share with you this Jack Frost Cocktail recipe!

Jack Frost Cocktail

This has been on my bucket list of cocktails to make forever. A friend posted a picture of them on Facebook the other day and it jogged my memory to get on the ball and make 'em! NOW I see (and TASTE) what all the hype is about. OH. MY. WORD.

It was all I could do not to stick a straw in one of these and start slurping while I was photographing. They taste sweet, tropical and Christmas-y all at the same time.

Your simple ingredients are: Vodka (you can also use light rum), pineapple juice, cream of coconut, blue curacao, coconut and corn syrup for rimming the glass. You'll also need ice and a blender. I find that dipping my glasses in a little corn syrup (or honey!) works awesome for making the coconut stick to the rim.

If you don't want an icy cocktail, you can also make a martini out of the same ingredients. In a shaker with ice, shake the vodka or rum, pineapple juice, cream of coconut and blue curacao and strain into a martini glass.

There are so many holiday cocktails I want to make this season, but I'm SOOOOO glad I made this one early-on so that I can share with you all if you haven't tried it yet. If you haven't, make it a priority to put it on your holiday entertaining menu... NOW!

I always try to give proper credit for a recipe, but I can't seem to find the true original source of the recipe (if you know it, please let me know!). This recipe was adapted from Indlulgy.com and Tipsy Bartender.

Cheers and happy mixin'! 🙂

Jack Frost Cocktail

Prep Time: 5 mins

Total Time: 5 mins

Yield: About 6 cups

Keywords: jack frost cocktail

Slightly adapted from Indulgy.com and Tipsy Bartender

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This post may contain affiliate links. For more information, please read my disclosure policy. It brings me so much joy today to share with you this Jack Frost Cocktail recipe! This has been on my bucket list of cocktails to make forever.

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Immunity-Boosting Drinks 4 Ways | Recipes

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Featuring Green Vitamin Juice, Veggie Tomato Juice, Soothing Lemon Ginger Tea and Probiotic Berry Smoothie

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Give your favorite sparkling drink a holiday twist by adding cranberry and rosemary. The additions add a delicious flavor and play up a traditional holiday color scheme.

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Cranberry Blissmas Sangria Is A Holiday Blessing

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A festive sangria is just what your holiday needs. This cranberry apple one is the perfect twist on a classic sangria. Have you made this yet? Let us know how it went in the comments below! Advertisement - Continue Reading Below This content is imported from {embed-name}.

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Yummy and healthy meal prep recipes for your entire day Breakfast: Time-saving Sheet-pan Eggs Lunch: Mason Jar Salad Meal Prep Dinner: One-Pan Chicken Meal Prep 4 Ways Watch all of the recipes being made here:

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Here's what you need: chicken breasts, salt, garlic powder, smoked paprika, onion powder, chili powder, pepper, cayenne pepper, bacon, BBQ sauce, cheddar cheese, green bell peppers, red onion, red bell peppers

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Homemade Donuts: Baked Better than Fried? | Bigger Bolder Baking

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Homemade Donuts are much easier to make than you think and I'll show you how to bake them into a gorgeous treat that I think are better than fried ones.

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Cherry pie in the best form possible: cherry pie bars! You can whip up a whole pan of these bars in minutes using cherry pie filling. They're pretty, easy to make, and always a hit to serve!

Here are some more fruity desserts: strawberry shortcake, berry cheesecake salad, or strawberry pie.

Cherry Pie Bars

My favorite pie is cherry pie; I've never loved pumpkin pie, so cherry pie is my top choice for the holidays.

And these cherry pies have everything I love about cherry pie but in an easier bar form! It's like biting into cherry pie AND cookies. These bars are incredible - they're soft, chewy, flavorful, and the glaze on top is the perfect finishing touch. Serve these with a scoop of vanilla bean ice cream for the ultimate dessert!

How do you make Cherry Pie Bars?

Cream together butter and sugar. Add eggs and beat well. Beat in extracts.

In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.

Grease a 15x10x1 pan and spread 3 cups batter. Spread pie filling on top. Drop remaining batter on top of pie filling.

Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bars.

Cherry Pie Bars Tips

Use the right temperature of ingredients: when at room temperature, eggs and butter form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good. If possible, u se room temperature eggs for this recipe. Soaking refrigerated eggs in a bowl of warm (not hot) water for about 5-10 minutes is a quick way to get eggs to room temperature.

Measure carefully: the most important measurement is the flour. If you press a measuring cup into a bag of flour you are likely packing in way too much flour which will yield less flavorful bars

Grease the pan: this will ensure your cherry pie bars come out nice and easily!

Can I use any pie filling?

Yes! You can make this recipe with any pie filling you have - apple, strawberry, peach and/or blueberry. To make a fall flavored bar, add some cinnamon and nutmeg to the filling!

What pan should I use?

Make sure to use a 10x15x1 for best results and bars that are evenly baked through!

With this pan it takes about 30-35 minutes for the bars to be fully baked through.

Looking for more desserts to love?! Try these!

Cherry Pie Bars

* Percent Daily Values are based on a 2000 calorie diet.
Cherry pie in the best form possible: cherry pie bars! You can whip up a whole pan of these bars in minutes using cherry pie filling. They're pretty, easy to make, and always a hit to serve!

1. Cream together butter and sugar. Add eggs and beat well. Beat in extracts.

2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.

3. Grease a 15x10x1 pan or 9x13, whichever one you decide to use. Spread 3 cups batter in a 15x10x1 (Also works with 9x13- baking time will at least be 35 minuteSpread with pie filling. Drop remaining batter on top of pie filling.

4. Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bars.

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Cherry pie in the best form possible: cherry pie bars! You can whip up a whole pan of these bars in minutes using cherry pie filling. They're pretty, easy to make, and always a hit to serve! Here are some more fruity desserts: strawberry shortcake, berry cheesecake salad, or strawberry pie.

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Halloween is one of our favorite times of year. Families gather to celebrate the beginning of the Fall season with spooky decorations and ghoulishly tasty treats. As is our Natural Delights® tradition, we have created a Medjool date-based no-or-low added sugar recipe collection to inspire health(-ier) Halloween celebrations!
More clever lower-sugar Halloween party snack ideas from Natural Delights®

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Happy Haunting Halloween Party! With Medjool Dates

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Halloween is one of our favorite times of year. Families gather to celebrate the beginning of the Fall season with spooky decorations and ghoulishly tasty treats. As is our Natural Delights® tradition, we have created a Medjool date-based no-or-low added sugar recipe collection to inspire health(-ier) Halloween celebrations!

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Healthy Recipes These Easy Pickled Eggs are a delicious and healthy snack that everyone will enjoy! With no canning required, this recipe contains just the right combination of sweet, sour and salty.
by Holly

These Pickled Eggs are the perfect on the go snack or a make a yummy sandwich filling! Add them to your Charcuterie Board along with Pickled Asparagus and Spicy Dill Dip.

Way back in the day, when refrigeration was a problem or even non-existent, canning or pickling was the only option to preserve foods meant for consumption at a later date. Many people would preserve their fruit, vegetables and even meats such as sausage and chicken in order to store them for the long winter months.

Today we are fortunate to have fresh fruit, vegetables and meat year round so the need to 'can' or pickle our food is really not necessary. While pickling isn't needed for preservation, it definitely is delicious to pickle foods from eggs and cucumbers to jalapenos and even cherries!

My husband absolutely LOVES pickled eggs and he swears that these are the best he's ever had! They're so simple to make and don't require any canning or special equipment, just a very quick brine, a few slices of onion and some boiled eggs.

While this Pickled Egg Recipe is simple enough to make, I love to use my Instant Pot, which makes it even simpler! Not only is it super quick, but using a pressure cooker makes the perfect hard-boiled egg every time. If you do not have an Instant Pot, you can also prepare the perfect hard-boiled egg with this simple stove top method.

Pickled Eggs are great as an appetizer, as a snack or even chopped up for a delicious egg salad sandwich! Very often you will see pickled eggs in pubs or bars and this is because they go very well with a nice cold glass of beer! Once your eggs are gone, be sure to keep the onions... they're the most delicious addition to salads and sandwiches (I actually just love eating them right out of the jar)!

Tips for Pickled Eggs

Hard boil your eggs using a pressure cooker for perfect results every time.

Choosing a pickling spice without cloves will help keep the brine from turning brown.

You can substitute cider vinegar for the white vinegar for a different flavor.

Using red onion or a few slices of beets will make your eggs, pretty and pink!

Add extra dill or even a few slices of jalapeno for a little bit of zip!

I love the look of homemade goods - they just look like they were made with love (and they always seem to be received with love too)! These Pickled Eggs make a great gift for a special occasion or simply to bring as a hostess gift the next time you are asked over for dinner! Simply tie some ribbon or raffia around the lid and you have an instant homemade gift that will surely be appreciated!

Rediscover the art of pickling with this yummy Pickled Eggs Recipe! Your friends and family will be so impressed - you don't even have to confess how easy it really was!

EASY PICKLED EGGS (NO CANNING REQUIRED)

Servings 12 eggs

Author Holly Nilsson

Course Appetizer, Snack

Cuisine American
Dill Pickle Deviled Eggs BLT Avocado Egg Salad Bacon Avocado Deviled Eggs
More Recipes You'll Love

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Easy Pickled Eggs (No Canning Required) - Spend With Pennies

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Healthy Recipes These Easy Pickled Eggs are a delicious and healthy snack that everyone will enjoy! With no canning required, this recipe contains just the right combination of sweet, sour and salty. by Holly These Pickled Eggs are the perfect on the go snack or a make a yummy sandwich filling!

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Bacon Bourbon Meatballs! These meatballs are made with bacon and ground beef and simmered in a bourbon bbq sauce. Perfect to serve as an appetizer for the big game or on a sandwich for family dinner!
You guys. These meatballs.

They're made with Bacon! Whoa. Mind blown right? That's right. Bacon. Bourbon. Meatballs. Periods added for extra emphasis not really required in the title. But have you ever had a bacon meatball?

These are super simple to make. I just put the raw bacon strips in my food processor until it was ground up. Added some onion, which saved me the trouble of dicing it. My eyes were super grateful for this. Then mixed it up with some ground beef, bread crumbs and egg. The usual. But. You guys. Bacon.

Then after the meatballs are cooked we make the sauce. Which is a combination of bbq sauce and bourbon.

These little bacon bourbon meatballs are going to be the perfect snack to have out for upcoming game days, or get togethers. Or you can always make them into sandwiches and serve them for family dinner. Or just put a bunch in a bowl and call it a meal.. which might just be what the hubs and I did.
WANT TO TRY THESE BACON BOURBON MEATBALLS? PIN I T TO YOUR APPETIZERS OR PARTY BOARD TO SAVE FOR LATER! FIND ME ON PINTEREST FOR MORE GREAT RECIPES!

Place the uncooked bacon into a food processor and process for about 1 minute or until bacon is finely ground up. Add in the onion and process until onion is finely chopped and mixed in.

Spoon bacon and onion mixture into large bowl. Add ground beef, breadcrumbs, parsley, egg, chili powder, and salt. Stir to combine.

Scoop out the meat mixture and roll into balls using your palms, should make about 24 1 inch meatballs.

Heat oil in large saucepan over medium heat. Place the meatballs into the sauce pan and cook, turning every couple minutes to ensure all sides cook evenly. Cook for about 8-10 minutes until fully cooked.

Remove the meatballs and set aside. Remove the pan from the heat and pour out the excess grease.

Add the barbecue sauce, water and bourbon to the saucepan and return to heat. Stir to mix the sauce together. Add in the meatballs and allow them to simmer in the sauce for at least 10 minutes.

More Comfort Food:
Cuban Sliders 20 Minute Texas Style Chili 30 Minute Beer Cheese Soup

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Bacon Bourbon Meatballs! These meatballs are made with bacon and ground beef and simmered in a bourbon bbq sauce. Perfect to serve as an appetizer for the big game or on a sandwich for family dinner! You guys. These meatballs. They're made with Bacon! Whoa. Mind blown right? That's right.

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This perfectly scoopable Lazy Day Salsa is a classic tomato salsa that is whipped up in a flash (no chopping required). It is speckled with bits of onion, garlic, and cilantro for extra freshness. This salsa is so easy you can make it in 10 minutes (it actually takes me about 5). The best part is, you can add it to leftover chicken, burgers, casseroles and voila you have the perfect dinner.

I love to add this recipe to a few pounds of chicken in the crockpot and have the best ever salsa chicken.

It is so good that we made it twice this weekend and then made one more batch Monday as a thank you gift.

We eat so much salsa in our house that we could just about live on it. Funny thing is, I never even tried salsa until I moved to Arizona.

Boy was that a mistake! As soon as I had my first bite I was hooked.

Now I can not imagine life without it, especially homemade salsa. We pretty much serve salsa at every get-together, barbecue, pot luck and game night.

It is a household staple. So much flavor in such a small package.

I even love salsa on omelets, salads, potatoes and tossed into anything I can think of! Yes, I am an official southwestern gal. LOL

You know if you think about it... Salsa and Italian red sauce start off the same way; tomatoes, onions and garlic. So, maybe it was destiny.

As much as we love homemade salsa, some days there is just not enough time (or energy) to do all the chopping.

So, I turned to my well-stocked cantry. Perfect for these kinds of days. Tomatoes picked at the peak of ripeness and canned to lock in the nutrients just hours after picking.

Not to mention utterly convenient! I look preparing quick and easy meals and often turn to my pantry for help.

Fire-roasted tomatoes, diced jalapeno, onion, and garlic come together to create a magnificent base for this salsa, but the addition of fresh cilantro and lime juice really takes it over the top.

Speaking of simple recipes, of course, our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

Helpful Tips to make Lazy Day Salsa:

Salsa keeps fresh in the refrigerator for 3 to 4 days.

MILD SALSA: remove the veins and seeds from the jalapeno
UTTERLY MILD SALSA: use 2 tablespoons green chiles MEDIUM SALSA: Prepare as written HOT SALSA: Use 2 jalapenos, veins and seeds included

The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon.

What you will need to make Lazy Day Salsa:

With love from our simple kitchen to yours.

Check out more of our favorite salsa recipes:

See how easy this Lazy Day Salsa is to make. Watch the video!!!

Lazy Day Salsa

This perfectly scoopable Lazy Day Salsa is a classic tomato salsa that is whipped up in a flash (no chopping required). It is speckled with bits of onion, garlic, and cilantro for an extra freshness. This salsa is so easy you can make it in 10 minutes (it takes me 5) . The best part is, you can add it to left over chicken, burgers, casseroles and viola you have the perfect left over dinner.

Ingredients

Instructions

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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This perfectly scoopable Lazy Day Salsa is a classic tomato salsa that is whipped up in a flash (no chopping required). It is speckled with bits of onion, garlic, and cilantro for an extra freshness. This salsa is so easy you can make it in 10 minutes (it takes me 5) .

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These lil guys can get spicy! If you like it hot, add the full amount of horseradish and as much hot sauce as you'd like. If you prefer a milder pickle, reduce the horseradish by half and maybe leave out the hot sauce.

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Take Your Love Of Bloody Marys To The Next Level With These Pickles

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These lil guys can get spicy! If you like it hot, add the full amount of horseradish and as much hot sauce as you'd like. If you prefer a milder pickle, reduce the horseradish by half and maybe leave out the hot sauce. Advertisement - Continue Reading Below This content is imported from {embed-name}.

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Hiiiii!!!

In my head, that's a really loud, filled with a lot of excitement-kind of "HI". Hopefully, you can "hear" me.

The other day a friend of mine posted a study on her Facebook page stating that cashews are just like Prozac. After reading that, it all started to make sense.
I AM the way that I AM because of all the cashews I eat, daily! My happy-go-lucky attitude and mood is controlled by cashews!!

Ummmm... so what does that mean for you?!

Nothin'. You just get to read my exclamation points and know that the excited shouting is fo' real.

Garlic Parmesan Yellow Squash Chips are also, fo' real.

Yellow Squash is the new Zucchini.

Truth be told, if my nose was plugged and my eyes were closed, I wouldn't know the difference. All squash is quite the same to me, but what you put in it, on it, or inside of it, is what matters. Really, though, they're just a vessel for all things cheese.

For the last month or so, not only have we been living on squash and tomatoes, but along with that we've OD'ed on Zucchini Fritters, Zucchini Chips, and Squash Crisps. Chips. Err, Rounds?? Whatev.

Obviously, vegetables and I are like *THIS*! With a side of brownies, of course.

As long as we're being open... I'm desperately in love with these Garlic Parmesan Yellow Squash Chips. Whenever I make this recipe, I eat half of the batch before I get a chance to serve it. It's so easy to just pull out the baking sheet from the oven, and while I'm prepping the rest of the uncooked chips, I just eat all the ones that are already baked.

I cannot even begin to describe the indulgence that happens when I finally DO serve them. People be like, gimme more gimme more!! And I'm all like, I can't, I ate 'em all!

Thus, these Chips, Crisps, Rounds, Fritters?? I dunno what they call 'em these days, but I don't even care if they have a name, to be honest. These are BEYOND amazing! AND, there's no batter to dip 'em in. There's no eggs, no milk, no nada. Just some olive oil, seasonings, panko crumbs and grated parmesan.

OH! They're also baked!! EEK!

ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

WATCH HOW TO MAKE YELLOW SQUASH CHIPS

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Garlic Parmesan Yellow Squash Chips Recipe | Diethood

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Hiiiii!!! In my head, that's a really loud, filled with a lot of excitement-kind of "HI". Hopefully, you can "hear" me. The other day a friend of mine posted a study on her Facebook page stating that cashews are just like Prozac. After reading that, it all started to make sense.

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Print Recipe
If you've got no- or low-carb goals this year...this recipe is for you. If you love french fries...this recipe is for you. Basically, this recipe is for everyone!

These Crispy Baked Green Bean Fries have all the crunch of regular potato fries, but with no deep frying at all! Just dredge your green beans in batter, bake, and munch them down! These will go fast, you'll be amazed at how good they are!

Scroll down to see how to make these irresistible Crispy Baked Green Bean Fries.
Shared Food
Ingredients:

¾ cup breadcrumbs

1 tablespoon ranch dressing mix

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon paprika

¼ teaspoon salt

½ teaspoon pepper

olive oil spray

2 eggs, beaten

1 pound fresh green beans, washed and trimmed

Directions:

Preheat oven to 425 degrees.
Shared Food
Combine the breadcrumbs, ranch mix, garlic powder, onion powder, paprika, salt and pepper in a medium bowl.

Lightly spray a baking sheet with the olive oil spray.
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Dip the green beans in the egg, then in the breadcrumb mixture to coat.
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Place on the baking sheet in a single layer.
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When all green beans are coated, spray them lightly with the olive oil spray and place the baking sheet in the oven.

Bake for 10 minutes, then flip them and bake for another 2-5 minutes until crispy. If needed, turn on the broiler for a minute or two to get them really crispy (just be careful not to burn them!).
Shared Food
Don't these look amazing? Yum!

Do you know someone who would love these healthier fries? Make sure to share this recipe with them!

Watch our video below that shows how we made these mouthwatering Green Bean French Fries.

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Crispy Baked Green Bean Fries Will Satisfy Your French Fry Cravings

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Print Recipe If you've got no- or low-carb goals this year...this recipe is for you. If you love french fries...this recipe is for you. Basically, this recipe is for everyone! These Crispy Baked Green Bean Fries have all the crunch of regular potato fries, but with no deep frying at all!

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This Buffalo Chicken Dip recipe is an easy classic that features three different layers of flavors including chicken mixed with your favorite hot sauce (I always go for Frank's RedHot!), cream cheese, ranch dressing and, of course, lots of cheese!
One of my oldest, best friends, Beth, definitely qualifies as a genius.

Many years ago, a couple of days before Christmas, she invited a bunch of girlfriends over for a "dip party". It's absolutely as awesome as it sounds. Everyone brings their favorite dip along with the recipe to share. Seriously brilliant.

A small group of us sat around her kitchen island with bowls and plates of dip in front of us, sampling them all and chatting. It was such a great idea and a wonderful, low-key way for a bunch of girls to share some favorite recipes, hang out and, of course, eat.

One of the stars of the show that night was this buffalo chicken dip.

While I love wings, I always lean towards flavors like honey barbecue, teriyaki or garlic parmesan. I've never been a big fan of the buffalo/hot sauce flavor so I was never compelled to make (or even try!) this dip.

Well, this is one of the dips that Beth contributed to her party and when I tried it for the first time, I loved it! I was sold immediately and had to have the recipe.

The combination of the hot sauce with cream cheese, ranch and all that cheese was just phenomenal. Plus, it's EASY!

How To Make Buffalo Chicken Dip

There are three simple steps to getting this buffalo chicken dip ready for the oven:

That's all there is to it!

Recipe Notes:

Combine shredded chicken with a bottle of hot sauce. Spread in a baking pan.

On the stove, melt together cream cheese and a bottle of ranch dressing. Pour over the hot sauce-infused chicken.

Spread a combination of shredded cheddar and Monterey Jack cheeses over the top and pop it in the oven!

The Chicken - The original recipe calls for boiling and shredding fresh chicken breasts, however you can substitute canned chicken or use a rotisserie chicken to significantly cut down on prep time.

The Hot Sauce - Use your favorite, but Frank's RedHot is always my go-to!

The Ranch Dressing - Many buffalo purists will not agree with using ranch dressing (I use Hidden Valley Ranch, by the way), and you can absolutely use blue cheese instead if you'd like.

The Layers - This dip was originally written as a layered dip, but you can stir everything together before baking if you'd prefer. Some reviewers have mentioned that the layer of cheese on top is too thick and while I haven't had that issue, it would be just as delicious with everything mixed together!

Make Ahead - Prepare the dip up to one day in advance, cover and refrigerate. Add 5 to 10 minutes of cooking time when ready to bake.

Crockpot Option - You can make this dip in the crock pot by adding all of the ingredients (cube the cream cheese), stirring, and cooking on low for 4 to 6 hours, stirring once or twice during the cooking process.

If you've never made it before, buffalo chicken dip deserves a spot in your party recipe repertoire. Everyone goes NUTS over it! It's especially great for an afternoon or evening of football watching, or a New Year's Eve party.

I made this a few weeks ago as an appetizer for Sunday dinner, and at the end of the day the pan was empty and the chip bowl only had crumbs left.

A total must-make!

If You Like This Buffalo Chicken Dip, Try These:

Four years ago: DIY: Homemade Velveeta Cheese
Five years ago: Tzatziki Sauce
Seven years ago: Salted Caramel Cashew Bark

Watch How to Make Buffalo Chicken Dip:

Buffalo Chicken Dip

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on February 1, 2011. Photos were updated in May 2017, then refreshed with updated and extensive recipe notes in September 2018. [photos by The Almond Eater]

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The Best Buffalo Chicken Dip for an Epic Game Day Party

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This Buffalo Chicken Dip recipe is an easy classic that features three different layers of flavors including chicken mixed with your favorite hot sauce (I always go for Frank's RedHot!), cream cheese, ranch dressing and, of course, lots of cheese! One of my oldest, best friends, Beth, definitely qualifies as a genius.

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Bacon, ground beef, cheese, and hot sauce make this Cowboy Pasta Salad a definite crowd pleaser! Perfect for summer get togethers, game day, or any time! This recipe was developed by me for whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
Hey gang! How was your weekend? Was it filled with the sweet smell of freedom, or tears because now you have to figure out a way to entertain your kids for two and a half months? HA. Or maybe your kids are still in school?

Our final day was last Thursday. And I rejoiced. Fifth and third grade were no picnic, so we are going to relish this break; swim, travel, relax, and hang out with friends whom we never get to see! And yes, I've got camps lined up...because I'm not crazy. Lol.

Ever heard of Cowboy Spaghetti? It's a twist on classic spaghetti and meatballs, but with crumbled ground beef, bacon, hot sauce, and cheddar cheese. And apparently named as such because cowboys like that stuff, right? I just know that my family loves it.

I thought it would be fun to adapt it into this Cowboy Pasta Salad for summer. And it's perfect. Everyone loved it and wanted the recipe, so here it is! Horses, lassos, and spurs not included.

You guys. I am so excited to be working with Safeway. That's where I do my grocery shopping, so when they asked if I wanted to partner up, I didn't even think twice. The Signature line, exclusively at your local Safeway, includes more than 4,000 items including soups, cereals, coffee, juice, a wide selection of pantry staples, delicious prepared foods, fresh produce, and more - all at an exceptional value, with 100% money back guarantee.

Don't live near a Safeway? No worries. You can also find these products at any of the Albertsons Companies grocery stores, including Albertsons, ACME, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaws, Star Market, United Express, United and Carrs/Safeway.

Almost every single ingredient in this pasta salad came from their Signature line of pantry staples, and it was so easy to make.

Other pasta salad recipes we love!

Watch the video for Cowboy Pasta Salad
For more product information and deals, visit Safeway's website, Facebook page, on Pinterest, Twitter, and Instagram!
This is best eaten the same day right after mixing at room temperature, since the tomatoes will continue to break down. But leftovers the next day (after chilling in the refrigerator) are also good!

This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.

Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.

In the meantime, saute bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain off grease. Wipe out skillet, leaving a little of the bacon grease. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 3 minutes. Season with the cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.

In an extra large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add in the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions; toss to combine and coat.

Enjoy right away or refrigerate until ready to serve.

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Bacon, ground beef, cheese, and hot sauce make this Cowboy Pasta Salad a definite crowd pleaser! Perfect for summer get togethers, game day, or any time! This recipe was developed by me for whom I have an ongoing relationship with. All opinions are 100% my own.

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This post may contain affiliate links. Please read my disclosure policy.
BLT Dip features a creamy and cheesy base is topped with crisp smoky bacon, ripe juicy tomatoes, and fresh crisp lettuce for the perfect party dip! This dip is easy to make ahead of time and just pop in the oven when your guests arrive. We love to make our own garlic crostini for dipping. PIN IT to your APPETIZER BOARD to save it for later!
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Creamy BLT Dip

This Creamy BLT Dip recipe is so good, everyone raves about it!

How to Make BLT Dip

This dip consists of a creamy layer topped with our favorite BLT sandwich fillings!

CREAMY LAYER

Use a hand mixer for the cream cheese layer, it makes it soft and easy to scoop.

We add in a pinch of garlic powder but you can use any seasonings, I sometimes add a packet of Hidden Valley Ranch mix!

CHEESE

We use mozzarella and a little bit of freshly grated parmesan in this recipe but you could certainly substitute your favorite cheese like sharp cheddar.

You'll want to ensure you're using shredded parmesan, not grated parmesan (in the jar) for the best flavor.

BACON, LETTUCE AND TOMATOES:

We love to use a crisp pan-fried bacon but of course you can use pre-cooked bacon to make it easy or even real bacon bits.

For the lettuce you'll want to choose something with crunch and a type of lettuce that won't wilt. We find iceberg or romaine are the perfect addition to this dip.

Using the best tomatoes you can find (and tossing them with a little bit of salt and pepper) gives this dip the perfect fresh topping. If you have cherry or grape tomatoes, they work perfectly in this recipe too.

If you'd like to add a little bit of zesty heat to this recipe, you can make BLT dip with Rotel. Simply drain the tomatoes and stir into the cream cheese mixture.

This dip is great served with crackers or pita chips but if you really want to take it up a notch, serve it with crostini or garlic bread. BLT Dip is low carb and keto friendly! To keep it low carb, serve it with celery sticks or sliced cucumbers in place of crackers or bread.

How to Make BLT Dip Ahead

1. To prep this dish ahead of time, you'll prepare the cream cheese base as directed, cover and refrigerate for up to 3 days.

2. Wash lettuce in cold water, wrap in a little bit of paper towel and store in a food bag in the fridge (don't shred it until just before serving though).

3. Bake the dip as directed and chop tomatoes just before serving.

More Dips You'll Love

More Cheesy Appetizers

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This post may contain affiliate links. Please read my disclosure policy. BLT Dip features a creamy and cheesy base is topped with crisp smoky bacon, ripe juicy tomatoes, and fresh crisp lettuce for the perfect party dip! This dip is easy to make ahead of time and just pop in the oven when your guests arrive.

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If you love shrimp recipes, these shrimp cakes are for YOU! They are juicy, tender and so flavorful. These shrimp fritters always disappear fast! P.S. DO NOT skip the lemon aioli sauce.

This post may contain affiliate links. Read my disclosure policy.

This is a surprising way to use shrimp but it's also the best way to make a pound of shrimp go a long way. Biting into juicy shrimp, fritter style, is a real treat. The cheese creates an irresistible cheese pull inside and forms a golden crust on the outside. Watch the Video tutorial and you will just know; these are GOOD!

Shrimp Calories / Shrimp Nutrition:

Purchase wild-caught shrimp whenever possible.

Avoid "Farm Raised Shrimp" or anything marked "Farmed," especially coming from overseas where they may be produced in unsafe or unhealthy conditions and could lead to health problems. Here is an awesome article from Dr. Axe that discusses the dangers of farmed shrimp.

There are about 99 calories in 100 grams of cooked shrimp.

How to Devein Shrimp:

Deveining larger sized shrimp is especially important. Check out our video tutorial on how to peel and devein shrimp. You can use a small pairing knife or a deveining tool like this one from OXO.

Ingredients for Shrimp Cakes Recipe:

The ingredients here are so simple and come together quickly for an easy appetizer or side with dinner or lunch. Combining raw diced shrimp with a batter creates an irresistibly good shrimp fritter. I hesitate to call them 'fritters' because fritters are often deep fried but you don't need much oil at all in this recipe. I usually use 1 to 2 Tbsp for the entire batch. Seriously though, don't skip the lemon aioli sauce - it is everything with these shrimp cakes; dunk after dunk.

Watch How to Make Sauteed Shrimp Patties:

Watch Natasha make these cheesy shrimp cakes. You will be surprised by how easy this recipe is! If you haven't already, click to subscribe to our Youtube Cooking Channel and click the bell icon so you'll be the first to know when we post a new video.

Cook's Tips: Here are our favorite measuring spoons that I bragged about in the video. Also, a trigger release ice cream scoop makes it so easy to portion and and sauté these while keeping your hands clean. Also, a non-stick pan works best to keep the patties from falling apart while cooking.

Easy Shrimp Recipes to Explore:

Print-Friendly Sauteed Shrimp Cakes Recipe:

Shrimp Cakes with Lemon Aioli (VIDEO)

If you love shrimp recipes, these shrimp cakes are for YOU! The cheesy crust creates a juicy, tender and flavorful center. P.S. DO NOT skip the lemon aioli sauce

*You can use a food processor to chop the shrimp, but pulse carefully so you don't turn it into ground shrimp meat.

Nutrition for Lemon Aioli Sauce is not included in the recipe since we usually don't consume the full amount with 1 batch of shrimp cakes. Based on 8 servings for the sauce, each serving has 96 calories, 89 mg sodium, 0 g sugars, 5 mg cholesterol (2%), 10 g total fat with 1 g saturated fat (5%).

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Would YOU try these sauteed shrimp fritters? We think you will be impressed 😉

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Shrimp Cakes with Lemon Aioli (VIDEO) - NatashasKitchen.com

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Cheesy Shrimp Cakes aka Shrimp Fritters with irresistible lemon aioli sauce. One of our favorite shrimp recipes! Biting into juicy shrimp, fritter style, is a real treat. The cheese creates an irresistible cheese pull inside and forms a golden crust on the outside.

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If you're a mom or dad (or just a big kid) looking for a healthy, fun snack for the kids, you're going to love this banana sushi made with a perfectly ripe banana, your favorite nut butter, and crunchies on top!

WOOOOOOOO. I think I'm finally losing my high from the past weekend. HOLY MAN was that a whirlwind. Not only did we launch a business, but we did it over the holiday season, which is more difficult than it looks! Yes, I worked on Christmas and yes I worked on New Years, but it was worth ever second of it. I am so happy Mark was able to be in Minneapolis this past weekend because guess what? We celebrate our one year anniversary! We decided that we have a two day anniversary - December 31st and January 1st...because they just go together. If you're in the reading mood and want to read "our story" CLICK HERE.

While I worked a lot over the holidays, I was able to spend some real quality time with Mark. As you know, we are doing the distance thing so when we see each other it feels like we have to rush through all of the "couple's stuff." I was with Mark for almost two week straight and it felt so good to do normal couple things like actually watch netflix, workout together, and figure out what to do when the other one had to work. I am excited to venture into 2017 knowing that we will soon be living in the same city.

NOW- it's BANANA SUSHI TIME.

I know you've eaten banana sushi before. You may not have called it banana sushi and it may not have looked this presentable, but it was banana sushi!

...in that order! In this particular recipe I used my Homemade Maple Cinnamon Peanut Butter. If you haven't ever made your own nut butter, make it a 2017 resolution. It's so easy! This is also a great recipe to 1. learn how to use chop sticks and 2. strengthen your hand muscles. Those little banana slices are slippery little bastards :P

VIDEO: Banana Sushi

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If you're a mom or dad (or just a big kid) looking for a healthy, fun snack for the kids, you're going to love this banana sushi made with a perfectly ripe banana, your favorite nut butter, and crunchies on top! WOOOOOOOO. I think I'm finally losing my high from the past weekend.

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This Greek 7 Layer Dip is layered with hummus, yogurt, cucumbers, tomatoes, feta and olives. Grab a chip and serve this at your next party!

You can prep all the ingredients ahead, but it's best to layer it just before serving as the cucumbers tend to get watery if they sit too long. If you don't eat dairy, or if you want to keep it vegan, skip the yogurt and add more hummus!

How To Make A Greek Dip

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This Greek 7 Layer Dip is layered with hummus, yogurt, cucumbers, tomatoes, feta and olives. Grab a chip and serve this at your next party! You can prep all the ingredients ahead, but it's best to layer it just before serving as the cucumbers tend to get watery if they sit too long.

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When I think about holiday food, I always crave these bacon-wrapped water chestnuts. My mom used to make appetizer every year for a Christmas work party. She would whip up a second dish for us to eat at home.

Bacon-Wrapped Water Chestnuts Recipe
I'd like to thank Kikkoman for sponsoring this post.
Since I loved eating bacon-wrapped water chestnuts as a kid, I was sure to swipe my mom's recipe when I got older.

I did make one important change to this recipe. I add soy sauce to the dish.

Marinating the water chestnuts in soy sauce adds so much flavor.

RELATED: Looking for a great game day appetizer? Try my delicious sausage stuffed mini sweet peppers!

I recommend using Kikkoman Soy Sauce for this recipe. It's simply the best!

Kikkoman's Traditionally Brewed Soy Sauce is a major flavor enhancer and brings out the "umami" taste that everyone has been talking about.

How to Make Bacon-Wrapped Water Chestnuts

After you marinate your water chestnuts, don't throw out that soy sauce! You'll be utilizing the marinade to create a truly delicious finishing sauce for the dish.

Quick tip-if you're wanting to cut down on the sodium, try Kikkoman Less Sodium Soy Sauce-it also tastes great.

There are a few steps involved in making these scrumptious bacon wrapped water chestnuts.

They are really quite easy to make, and in my experience, are always a total crowd-pleaser!

I can't keep my husband away from these things!

After you pop one of these sweet, tangy and crunchy little bites into your mouth, it's difficult to stop reaching for more.

People will quite literally hover and linger around the dish holding these bad boys, and who can blame them? They are my absolute favorite holiday appetizer.

I can't remember celebrating a Christmas without a big warm dish of bacon-wrapped water chestnuts. It's a recipe that I genuinely adore, and I hope you'll make it a part of your unique holiday celebrations this year as well.

Be sure to pin this recipe so you can easily find it later!

Ingredients

2 (8 oz.) cans water chestnuts, drained

1 lb lean bacon, cut in half

1 1/2 cups brown sugar

1 cup ketchup

1/4 cup Kikkoman Traditionally Brewed Soy Sauce

Toothpicks

Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Soak water chestnuts in Kikkoman soy sauce for 15 minutes, stirring a few times to make sure they are fully coated.

3. Remove water chestnuts from soy sauce.

4. Wrap 1/2 strip of bacon around each; secure with toothpicks.

5. Reserve soy sauce.

6. Place chestnuts toothpick side up in a 7" x 11" glass baking dish.

7. Bake at 350 degrees Fahrenheit for 25 to 35 minutes or until desired crispness.

8. Remove chestnuts from dish and drain grease. Replace chestnuts in the same dish.

9. Meanwhile, add ketchup and brown sugar to reserved soy sauce, stir well to combine.

10. Pour sauce evenly over the chestnuts to coat.

11. Bake chestnuts an additional 20 to 30 minutes.

Notes

Initial bake time really depends on how you enjoy your bacon. Keep an eye on it and bake a little longer if you want it crispier!

More Delicious Appetizers

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When I think about holiday food, I always crave these bacon-wrapped water chestnuts. My mom used to make appetizer every year for a Christmas work party. She would whip up a second dish for us to eat at home. I'd like to thank Kikkoman for sponsoring this post.

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By · Published: · Last Updated: This post may contain affiliate links. Read my disclosure policy . LOW CARB CAULIFLOWER BREADSTICKS! Love it? Pin it to your APPETIZER board to SAVE it! Follow Real Housemoms on Pinterest for more great recipes! This post contains affiliate links.

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By · Published: · Last Updated: This post may contain affiliate links. Read my disclosure policy . LOW CARB CAULIFLOWER BREADSTICKS! Love it? Pin it to your APPETIZER board to SAVE it! Follow Real Housemoms on Pinterest for more great recipes! This post contains affiliate links.

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Get the chips ready for this quick and easy No-Cook Restaurant-Style Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love.

Easy No-Cook Salsa Recipe

This salsa is bright, fresh and perfect for parties! It's easy to whip up using jarred tomatoes- a pantry staple- and fresh lime juice, garlic, cilantro and jalapeno. Other salsa recipes you may also like, Mango Avocado Salsa, Shrimp Salsa and Pico de Gallo Salsa.

How To Make Salsa

When I make pico de gallo I always use fresh tomatoes, but when I want a restaurant style salsa, I go with canned which is great as it's available all year! This recipe is mild and kid-friendly, but if you like it spicy you can leave the seeds from the jalapeno or use serrano peppers for an even spicier salsa.

Tips for making salsa:

I highly recommend a mini chopper or food processor, you want this chunky. If you use a blender it will be pureed and the color will be dull.

You can totally adjust this to your taste. If you like it garlicky you can add more garlic.

Don't like cilantro? You can use parsley instead.

For low-carb, or Keto I love using cucumber slices in place of chips!

For Whole30, make your own plantain chips or sweet potato skins for dippers.

More Salsa Recipes You Will Love!

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Get the chips ready for this quick and easy No-Cook Restaurant-Style Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love. This salsa is bright, fresh and perfect for parties! It's easy to whip up using jarred tomatoes- a pantry staple- and fresh lime juice, garlic, cilantro and jalapeno.

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1/3 cup fresh lime juice

1 tablespoon tequila

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon black pepper

¼ teaspoon cayenne

1 lb shrimp

4 large Haden Mangos, skinned and sliced

8 corn tortillas, warmed

Toppings

cilantro

radishes

jalapeños, fresh or pickled

pico de gallo

cotija cheese

Takes , serves Serves 4.

1. In medium bowl, combine lime juice, tequila, cumin, salt, pepper and cayenne; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.

2. Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. For easy grilling, thread shrimp on a skewer. (If you're using bamboo skewers make sure to soak them in room-temperature water for 30-60 minutes before grilling.) Make sure to leave some space between each shrimp so the heat can circulate.

3. Place the mango slices and the shrimp skewers over direct heat and cook, turning once until they are slightly charred, about 3 to 5 minutes per side. For the shrimp make sure the flesh is pink and charred (again about 2-3 minutes on per side).

4. To assemble: Place shrimp and grilled mango in the heated tortillas and finish with toppings.

Recipe submitted by Matt Robinson, Real Food by Dad

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Grilled Mango Shrimp Tacos Recipe | National Mango Board

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1/3 cup fresh lime juice 1 tablespoon tequila 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black pepper ¼ teaspoon cayenne 1 lb shrimp 4 large Haden Mangos, skinned and sliced 8 corn tortillas, warmed Toppings cilantro radishes jalapeños, fresh or pickled pico de gallo cotija cheese Takes , serves Serves 4.

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Jalapeño Popper Wonton Cups are one of our favorite appetizers!

These delicious little bites are loaded with bacon, jalapeños, cream cheese, cheddar cheese, and sour cream....all in a crispy wonton shell.

They come together quickly and make the perfect appetizer for parties or game days. If you're a fan of jalapeño poppers, you'll LOVE this delicious wonton twist!

Is it just me....or does it feel like January is flying by? Seriously! It feels like just yesterday that we were ringing in the New Year, watching the ball drop, having confetti dumped all over our living room (which, by the way, we are still finding to this day....)

And now, we're less than two weeks away from the Super Bowl....which can only mean one thing: time for ALL the game day recipes!! At the top of our list? These Jalapeño Popper Wonton Cups.

These easy game day appetizers are loaded with all the flavors of jalapeño poppers - cream cheese, bacon, jalapeños, and cheese - and baked inside a crispy wonton shell. They can be prepped in advance and baked in no time, and they're almost guaranteed to be the hit of any party.

You better believe they'll be on our Super Bowl menu and probably on every game day menu from this point forward. Truth be told, I plan on making these Jalapeño Popper Wonton Cups as often as I possibly can. They're just THAT good.

WHAT INGREDIENTS ARE IN THIS RECIPE?

HOW DO YOU MAKE JALAPENO POPPER WONTON CUPS?

1. Start with wonton wrappers and a greased 12-cup muffin pan. You can find wonton wrappers in the produce section of your local grocery store.

2. Press wonton wrappers gently into muffin pan and pre-bake. This step is essential to ensure crispy (not soggy) wonton cups.

3. Prepare filling by mixing ingredients together. At this point you can either refrigerate the filling for later or use it right away by spooning it into pre-baked wonton cups. (*If you plan to save it for later, be sure to store your baked wonton cups in an airtight container.)

4. Bake filled wonton cups until golden brown; garnish as desired.

5. Store leftovers in the refrigerator and re-heat in the oven.

WHAT KIND OF FILLINGS CAN I PUT IN WONTON CUPS?

The short answer is....anything! Wonton cups are the perfect little wrappers for so many flavors. I like to use a combination of cream cheese, sour cream, and any of the following:

TO MAKE THIS RECIPE IN ADVANCE:

REHEATING LEFTOVERS:

To reheat leftover wonton cups, place them on a metal baking sheet and heat them in the oven at 350° for 15 minutes or until heated through. If over-browning is a concern, you can alternately place them in a 9×13 inch pan and cover with foil.

Pre-cook and crumble the bacon

Mince the jalapeño

Mix the filling and refrigerate separately until ready to use

Pre-bake the wonton shells and store them in an airtight container until ready to use

Once ready to serve, spoon the filling into the pre-baked cups and bake according to recipe instructions

OTHER VARIATIONS ON THIS RECIPE:

If you're looking for more Wonton Cup Recipes, you might like these:

And here are some more of our favorite appetizer ideas!

Replace the bacon with crumbled sausage or ham

Add crumbled blue cheese

Substitute flavored cream cheese for plain cream cheese

Add chopped red peppers

Add chopped onions

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Jalapeño Popper Wonton Cups are one of our favorite appetizers! These delicious little bites are loaded with bacon, jalapeños, cream cheese, cheddar cheese, and sour cream....all in a crispy wonton shell. They come together quickly and make the perfect appetizer for parties or game days.

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Flourless double-chocolate and peanut butter muffins made with healthier ingredients!

These muffins are AMAZING! Much healthier ingredients, very low sugar, and no flour!

These muffins have Greek yogurt (we love vanilla flavored!), unsweetened applesauce, blended oats, dark chocolate (healthy fats!), peanut butter, an egg, and some sweetener in the form of honey and some brown sugar. You've got your basic baking agents (powder and soda; plus some salt) and that's it! One of my favorite thing about these muffins is there are no "strange" ingredients that you wouldn't probably either have on hand or know exactly where they are in your local grocery store!

I mentioned blended oats...so what exactly are those? Exactly what they sound like - blended up oats! Here's my spill about how easy it is to make blended oats: All you have to do is blend regular old fashioned or quick oats in a blender or food processor. Within seconds, you'll have your very own oat flour. It's really that easy! I've had a few readers ask if they need a high power blender to do this, so I tested it in a $20 cheaper blender and the oats blended into a flour just as well as when I use my Blendtec. It takes seconds to make the oat flour and the only catch with it is, make sure to measure AFTER grinding the oats into a powder and not before. These muffins only use TWO tablespoons of oat flour (I know, a tiny amount), but it really contributes to the overall texture and flavor of these muffins.

More Healthier Baked Goods: Greek Yogurt Zucchini Bread Greek Yogurt Lemon Blueberry Bread Healthier Applesauce Bread

Filed Under: Tagged With: Breakfast Healthy, Quick & Easy, Stove/Oven, Vegetarian

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Flourless double-chocolate and peanut butter muffins made with healthier ingredients! These muffins are AMAZING! Much healthier ingredients, very low sugar, and no flour! These muffins have Greek yogurt (we love vanilla flavored!), unsweetened applesauce, blended oats, dark chocolate (healthy fats!), peanut butter, an egg, and some sweetener in the form of honey and some brown sugar.

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There's no rule about always using basil, parmesan cheese, or even pine nuts for that matter. It's a fairly simple equation: Greens + Nuts + Cheese + Garlic + Oil + Citrus. When done right, this equals greatness, and when tossed with pasta, dolloped on pizza or spread on chicken, it can take a dish to another level. We say always keep the garlic, oil (we prefer olive, but you can sub in a neutral oil if you'd like a milder flavor) and citrus, but the greens, nuts and cheese are variables that can change when whipping up pesto.
Greens
Move aside basil, we're using other herbs or even leafy greens in our pestos. Your choice of greens will have the greatest effect on your finished sauce, but don't be too worried, almost any greens work here and combining a few isn't a bad idea (we actually encourage it!).

Parsley - while still bright, it can be a milder flavor and lets the nuts and cheese really shine

Cilantro - assuming you don't have the gene that makes cilantro taste like soap, it makes a fresh-tasting sauce - add a pepper with a kick to lean into the Mexican flavor profile

Arugula - makes a more pungent, peppery paste

Broccoli Rabe - a bit more bold and bitter in flavor

Carrot Tops/Greens - don't toss 'em, use them for a light carrot-flavored sauce

Garlic Scapes - very, very garlicky and pungent, packs tons of flavor in a small bite

Kale - heartier, a hint of bitterness to it.

Nuts
Don't get us wrong, we love a classic pesto with pine nuts, but we sometimes it's nice to branch out and experiment with other types of nuts. Just remember to toast any nut lightly to ensure that the full nutty flavor comes through.

Almonds - adds a slight buttery taste and gives it an added crunch

Walnuts - makes for an earthy addition to the sauce

Pecans - slight sweetness comes through

or even seeds like pumpkin or sunflower - earthy and light (pumpkin seeds pair nicely with cilantro pesto)

Cheese
Technically, the cheese can be left out if you want to make a dairy-free pesto. If you're going full dairy, parm isn't the only option out there. Any hard cheese that is aged and salty will do wonders in pesto.

Manchego - gives a a nutty, tanginess to the pesto

Gouda - adds some creaminess and sweetness

Asiago - brings some sharp, creaminess

or parm's cousin, Pecorino Romano - a salty, sharp addition

To make pesto at home, follow this recipe, though pesto is pretty forgiving if you fudge some of the measurements.
For 1 cup of pesto, you will need:
2 big handfuls of greens

¼ cup of nuts

Juice of 1 lemon

1 garlic clove

¼-½ cup olive oil

Salt & Pepper to taste

When you've picked your variables, add all ingredients, except for the oil, to a food processor. in the olive oil as you're processing. Use more oil if you like your pesto more runny.

By Amalia Safran

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The basics of pesto math are pretty simple. There's no rule about always using basil, parmesan cheese, or even pine nuts for that matter. It's a fairly simple equation: Greens + Nuts + Cheese + Garlic + Oil + Citrus.

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Spinach Artichoke Dip is irresistibly creamy and every bite is loaded with spinach and artichokes. This spinach and artichoke dip recipe is too easy; just heating and mixing everything together. If you enjoyed our Hot Shrimp Dip, you will love this!

Spinach and Artichoke dip is our #1 party appetizer and it always disappears fast. If you're looking for more party appetizers, try our Pico de Gallo, authentic Ceviche and Cowboy Caviar next. Watch the video tutorial and you'll be craving this dip.

This post may contain affiliate links. Read my disclosure policy.

Spinach Artichoke Dip Recipe:

I should warn you - make this dip only when there are plenty of people around to share it with because it's dangerously good. We can't get enough of this creamy, cheesy, hot spinach artichoke dip. It has been a favorite among readers, friends, and family for years.

My former co-worker Jason brought this to work years ago and it was so good that I immediately asked for the recipe as I was wolfing down the artichoke dip. Thank you for sharing this keeper of a recipe with us!

Ingredients for Spinach Artichoke Dip:

Artichokes: We use canned and drained quartered artichoke hearts in brine. Marinated artichokes are not ideal, but can be used. Keep in mind they do add more salt and tanginess so add parmesan cheese to taste or your dip may be too salty.

Spinach: Chopped frozen spinach is the easiest to work with. Fully thaw according to package instructions then squeeze dry the spinach with your hands to remove excess liquid. See notes below on using fresh spinach.

Jalapeños: Canned jalapenos add nice heat without being overpowering. It's very mild, but the recipe will still work without jalapenos.

Cream Cheese, Sour Cream and Butter: These make up the rich and creamy base of the sauce and create an irresistible cheesy sauce.

Parmesan: We use shredded parmesan. It melts into the sauce beautifully and adds great depth of flavor. Parmesan is the primary source of "salt" in this recipe since there is no additional salt added, so add it to taste.

Garlic: pressing in fresh garlic at the end adds amazing flavor. Do not skip the garlic!

Can I Use Fresh Spinach?

You can make a fresh spinach and artichoke dip. One of my readers, Victoria shared her very helpful review on that: "I have made this dip probably a half dozen times or more. I have used fresh spinach (anywhere from 6 to 10 ounces). Works great and so yummy! No need to squeeze anything. Just trim the stems, rough chop and add it in. The heat causes it to wilt just enough."

Can I Make This a Lighter Dip?

I'll admit the original rich version of Spinach Artichoke Dip is so good it makes me weak in the knees, but if you're watching calories, it is still enjoyable as a leaner appetizer. If you are looking for a low-fat version of spinach artichoke dip, try our Skinny Spinach Artichoke Dip which is made lighter with reduced-fat cream cheese and light sour cream (or Greek yogurt) and less butter.

Can I Make Artichoke Dip Ahead?

Yes! Spinach and Artichoke Dip reheats really well. You can completely make dip ahead, transfer to whatever dish you want to reheat it in (or leave it in the pot), let it cool to room temperature and refrigerate until ready to reheat and serve. Follow the reheating instructions below.

How to Reheat Spinach Artichoke Dip:

Slow Cooker: to reheat cold dip, place in a slow cooker low heat and cover for 3-4 hours. You can also keep your fresh hot dip on the "warm" setting for several hours to keep it warm for a party, or to take it to work.

Stovetop Reheating: Reheat the dip in a saucepan over medium/low heat, stirring frequently until hot and just starting to bubble.

To Reheat in the Oven: You can rewarm in the oven like our Baked Spinach Artichoke Dip. If you are heating from cold, sprinkle on a little extra parmesan on top to keep it from drying out then transfer to an oven-safe dish and bake uncovered at 350˚F for about 20 minutes, or just until heated through.

Microwave Reheating: You can reheat portions of leftover spinach artichoke dip in the microwave, stirring every 30 seconds and heating until the dip is hot. Avoid overheating which can cause the dip to separate.

How to Make the BEST Spinach and Artichoke Dip:

1. In a medium pot over medium heat, melt together cream cheese, sour cream, butter and 1 1/2 to 2 cups parmesan cheese (or to taste), stirring frequently until creamy. It will start to bubble.

2. Stir in coarsely chopped artichoke hearts, drained diced jalapeños and well-drained spinach. Lastly, stir in 2-3 pressed garlic cloves.

How to Serve Spinach and Artichoke Dip:

We love to serve it with tortilla chips or pita chips. You can serve this as a dip for veggies, or use little toasts which are a little less salty than chips.

More Top-Rated Appetizers:

Appetizers are the best way to start a party! These crowd-pleasing appetizer recipes are sure to please your guests.

Watch the Spinach Artichoke Dip Video Tutorial:

This spinach and artichoke dip is so good, you will want to lick the pot (hundreds of reviews agree!). It's a keeper.

If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you'll be the first to know when we post a new video. THANK YOU for subscribing.

Spinach Artichoke Dip Recipe

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This recipe has been around since 2012. We updated the photos and added reheating instructions Dec 2019. The recipe is the same. Here is what it looked like in 2012. A little blueish but you all loved it anyway!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Spinach Artichoke Dip Recipe - NatashasKitchen.com

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Spinach Artichoke Dip is irresistibly creamy and every bite is loaded with spinach and artichokes. This spinach and artichoke dip recipe is too easy; just heating and mixing everything together. If you enjoyed our Hot Shrimp Dip, you will love this! Spinach and Artichoke dip is our #1 party appetizer and it always disappears fast.

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These grilled pineapple spears are coated in a buttery brown sugar cinnamon glaze that is caramelized with 3 simple ingredients and then grilled to perfection. This will be one of the most amazing sides that you grill this summer!

Caramelized Brown Sugar Cinnamon Grilled Pineapple

This caramelized brown sugar cinnamon grilled pineapple was the 4th recipe on the blog. As soon as I started my blog I had to put this recipe on it. We make this grilled pineapple every single time that we grill. It is to die for. It is my favorite and adds so much to any grilling or BBQ dish. With this quick and easy recipe you will be sure to have the MOST delicious pineapple and your family will be raving about it.

Have you ever been to Rodizio Grill? Then you know all about the amazing pineapple that they serve! I have been trying to make the amazing sauce that they drizzle over these, and I think I have it perfected. Using only 3 ingredients makes this brown sugar cinnamon glaze to die for. It is so simple to make and will whisk up quickly. Grilling only takes a few minutes and this grilled pineapple will complete any meal as a delicious side dish.

Pineapple Ingredients:

When I tell you that this is one of the best sides that you will grill this summer, it is no joke! It goes great with anything that you will grill and it will be the talk of the barbecue. I know that you will love this just as much as we did. It is truly a five star recipe!

Pineapple: The main ingredient turned into something spectacular.

Brown Sugar: Sweeten the sauce with brown sugar.

Butter: Melting the butter will help spread the glaze evenly.

Cinnamon: Adds a little sweetness with a hint of spice. Sprinkle some cinnamon overtop of the spears as well as adding it to the glaze.

How to Grill Pineapple:

The sauce is incredible. It is a buttery brown sugar cinnamon glaze. When the pineapple cooks on the grill, the sauce caramelizes and becomes absolutely incredible on top of these! The pineapple stays juicy and grills to perfection. You will be amazed with your first bite!

1. Making the caramelized glaze: Lay the pineapple spears on a pan. Sprinkle lightly with cinnamon. Whisk together the butter, brown sugar and cinnamon. (If it seems thick, I always put it in the microwave for a few seconds so that it can easily pour on top of the pineapple.)

2. With a brush: Spread on top of the pineapple.

3. Grilling pineapple: Grill for about 7-10 minutes or until it is starting to turn golden brown. I always like to brush the excess sauce from the pan back on top of the pineapple before serving.

The Recipe Critic Pro Tip:

Spray or wipe the grill before oil or use a grill pan to cook the pineapple on the grill.

Variations of Glaze:

It is always fun to try new things and with pineapple it makes it even more delicious. Try these amazing flavors that also compliment the grilled pineapple.

Honey: Substitute the brown sugar for honey for a sweeter glaze or even half brown sugar and half honey.

Spicy: Add a little spice with chili powder or cayenne pepper in the glaze.

Coconut and Fruit Juice: This is a citrus favorite. Use lime, orange or lemon juice to infuse the pineapple with a bold citrusy flavor.

What to Serve with Grilled Pineapple:

This grilled pineapple is perfect as a side dish, adding it to salads or salsa. This pineapple tastes delicious once grilled and can be served so many ways.

Appetizer: Add some extra flavor to this pineapple cheese ball

Side Dish: Pineapple is sweet and subtle for any home cooked meal like this honey lime ginger pork or grilled flank steak.

Salad: This grilled mango and pineapple salad is perfect for adding in grilled pineapple.

Burger or Sandwich: Most burgers or sandwiches taste better with a citrus pineapple slice that is grilled up.

Salsa: Chop up the pineapple spears and add in some extra flavors to your salsa.

Topping: Pineapple topping with various ingredients added on top of steak, pork or chicken makes a great topping.

Stir Fry: Cook some rice and vegetables and add in grilled pineapple chunks for more sweet and citrusy texture and taste.

More Ways to Enjoy Pineapple:

Pineapple is one of my favorite fruits in the summer. Try these delicious recipes with pineapple this summertime.

Caramelized Brown Sugar Cinnamon Grilled Pineapple

Pineapple spears that get coated in a buttery brown sugar cinnamon glaze and caramelize on the grill! This will be one of the most amazing sides that you grill this summer!

Updated on May 9, 2020

Originally Posted on June 4, 2012

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Caramelized Brown Sugar Cinnamon Grilled Pineapple | The Recipe Critic

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These grilled pineapple spears are coated in a buttery brown sugar cinnamon glaze that is caramelized with 3 simple ingredients and then grilled to perfection. This will be one of the most amazing sides that you grill this summer! This caramelized brown sugar cinnamon grilled pineapple was the 4th recipe on the blog.

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Fuel your day with a variety of easy homemade protein bars with flavors like nut-free oat, tropical and quinoa!

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Dressings, Sauces, and Dips Loaded Creamy Ranch Dip is packed with so many delicious flavors you won't be able to get enough of it! Perfect for the pool or potlucks!
We are starting to get settled into the new place and we are especially loving the neighborhood pool. Since the temperatures are so hot this week we have been there every single day! We are doing our best to try to stay cool. We love to take snacks to the pool because it seems to be an all day affair. All of my kiddos are water babies and could swim all day long.

I have seen this Poolside Dip everywhere and decided to give it a try! It had all of the ingredients I love in it plus it snuck some veggies in for the kids.

This dip is positively addicting and we couldn't get enough of it!

It has red bell peppers, olives, corn, olives and a jalapeño for some added kick. I was worried about the veggies in it for my kids but they didn't even notice! All of these ingredients come together so well in this creamy dip adding such flavor and texture.

Whether you are heading to the pool or to a potluck plan on taking this dip with you! It is incredible! It will be the most addicting and delicious dip you ever eat!

Loaded Creamy Ranch Dip (Poolside Dip)

Loaded Creamy Ranch Dip is packed with so many delicious flavors you won't be able to get enough of it! Perfect for the pool or potlucks!

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Loaded Creamy Ranch Dip (Poolside Dip) | The Recipe Critic

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Loaded Creamy Ranch Dip is packed with so many delicious flavors you won't be able to get enough of it! Perfect for the pool or potlucks! We are starting to get settled into the new place and we are especially loving the neighborhood pool. Since the temperatures are so hot this week we have been...

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Here's what you need: salmon, honey, sesame seed, soy sauce, lemon, ginger, red chili, garlic, sea salt, sesame seed, spring onion, red chili

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Cheesy Bacon French Toast Triangles

8 rashers bacon, cooked crispy and chopped

Savoury french toast is a thing! These french toast triangles are stuffed with cheese, bacon and got a bit of a spicy kick from jalapeños.

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

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copy me that copymethat meal planner recipe manager recipe clipper copy recipe shopping list add recipe organize recipes

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Cheesy Bacon French Toast Triangles 8 rashers bacon, cooked crispy and chopped Savoury french toast is a thing! These french toast triangles are stuffed with cheese, bacon and got a bit of a spicy kick from jalapeños. Never lose a recipe again, not even if the original website goes away!

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Baked Camembert is a super popular sharing dish, add in our awesome pancetta pastry dippers and you've got a winner!

1. Roll out both sheets of puff pastry to 0.5cm and cut out a circle from each sheet, as large as you can. The circles need to be the same shape!

2. Line a tray with baking paper and lay one circle of pastry on top of that. Place the camembert in the middle, still in it's wooden nest, then brush the rest of the pastry with mustard.

3. Starting at the top of the camembert, lay strips of pancetta from the edge of the camembert to the outside of the pastry, all around the cheese in a full circle. Leave a small amount of pancetta hanging over the edge of the pastry.

4. Cut a hole in the middle of your second piece of pastry, the same size as the camembert. Carefully put the pastry on top of the pancetta slices and press it down around the edge of the camembert, to seal it to the pastry underneath.

5. Gently cut in-between all of the pancetta strips, so that you have lots of strips leading from the middle to the edge of the circle. Carefully twist each one around a few times and lay it back on the tray as flat and as straight as you can. You might want to trim a couple slightly, once you've twisted them all, to neaten it up.

6. Make a few criss-cross incisions in the top of the camembert and stick thin slices of garlic into them. Arrange rosemary sprigs on the top and drizzle the cheese with olive oil.

7. Brush the pastry with egg wash and sprinkle with cracked black pepper, then bake for 12-14 minutes at 200C (180C fan).

8. Serve immediately.

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Baked Camembert With Pancetta Breadstick Twists ~ Recipe

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Recipe with video instructions: Baked Camembert is a super popular sharing dish, add in our awesome pancetta pastry dippers and you've got a winner!