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Melanie Elliott's  NO COOK Cranberry Salsa

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Melanie Elliott's  NO COOK Cranberry Salsa

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Ingredients

12 ounces fresh cranberries

3/4 cup granulated sugar (add more to taste)

1 jalapeno , seeded and chopped coarsely (leave the seeds in if you like it spicy)

1/2 cup cilantro

4 green onions

2 tablespoons lime juice

pinch of salt

2 8 ounce blocks of cream cheese

Instructions

1. Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to macerate. Serve over cream cheese and with crackers.

2. This makes enough to cover two blocks of cream cheese. Some people prefer to spread the cream cheese on a serving dish with the salsa on top. I prefer to just pour it on top of a block of cream cheese.

3. Depending on how tart your cranberries are you may want to add more sugar. This last batch I added a total of 1 cup of sugar.

Recipe Notes

Wheat thins are triscuits are great for serving with this because they are sturdy and won't break. I love it with Ritz crackers but they are too soft and will break with dipping. If you want to use them just make sure you have a spreader with the salsa. As with all salsa, the quantities are approximate and you can adjust to your own preferences. I have kept this in the fridge for up to 10 days and it was still good! I'm not a food safety expert but it does last for a while.

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Easy to make and is delicious!

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Must use Tillamook cheese!

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This Classic Cheese Ball recipe makes the perfect party appetizer. This cheese ball is made with cheddar cheese, cream cheese, green onion and spices, and coated in chopped pecans.
Nothing beats an appetizer that can be made in 15 minutes, that's what I love most about this cheese ball. That's also the best thing about this easy vegetable dip and homemade shrimp cocktail.

A homemade cheeseball is one of the most classic holiday appetizers, ever! If you want to get more creative than the traditional serving style, these mini cheese ball bites are also a crowd favorite.

What I Love about this Classic Cheese Ball:

1. Make it ahead of time. This recipe can be made up to a week in advance if you want to! Although, you will want to wait to add the nuts till closer to when you serve so that they don't get soft. The only problem with making it in advance is figuring out how to keep your family from eating it all!

2. The flavor combinations. This is not a boring cheeseball. The mixture of cheeses with Worcestershire, spices and a little hot sauce is nothing short of magical. Not one specific spice overwhelms and all of the flavors in the cheese ball blend together nicely. Also, it's worth noting that the hot sauce wont make it spicy, it just adds great flavor.

3. Low maintenance. This cheese ball is perfect as a party appetizer while you prepare the rest of your holiday feast! It's completely low maintenance. Just fix it up, pull it from the fridge when you're ready, and set it out with a bunch of yummy crackers for people to serve themselves.

Cheese ball ingredients:

Cream cheese. Regular or low fat will work fine.

Cheddar cheese: I like Sharp cheddar best. Be sure to freshly grate the cheese instead of buying the pre-shredded kind! It will make a big flavor and texture difference.

Green onion: finely chopped.

Seasonings: dried parsley, garlic powder, dried oregano, ground black pepper, Worcestershire sauce, hot sauce.

Chopped pecans. Chop them very finely so the cheeseball is easier to serve. You could substitute almonds or another finely chopped nut, or leave the nuts out and use bacon bits, chopped green onion, or Craisins.

How to make a homemade cheese ball;

Combine ingredients. Beat cream cheese until smooth, and then mix in the remaining ingredients. Remember that high quality ingredients make a high quality cheese ball. Buy block cheese instead of pre-shredded cheese!

Form the cheese ball. Use a spatula and your hands to form the mixture into a ball. Be sure to spray your hands with non-stick cooking spray to prevent the cheese from sticking.

Coat in nuts. You can use whatever type of nuts you prefer, just be sure to chop them finely. To coat in nuts, hold the cheese ball in one hand and use your other hand to gently scoop the chopped nuts and press them onto the ball.

Chill. Wrap the cheeseball in plastic wrap and refrigerate for 1 hour before serving.

Serve the cheese ball with:

To serve: Make sure your cheese ball platter is complete with a cheese spreading knife. If you dip your cracker straight into the ball chances are it will bread into pieces!

Make-ahead, Storing, and freezing instructions:

To make-ahead: Make the cheeseball but don't coat it in nuts. Store it in an airtight container or bag and place it in the refrigerator for up to one week (depending on the freshness of your ingredients). An hour before you are ready to serve it, coat it in nuts and refrigerate until serving.

Storing: A cheese ball should be stored in the refrigerator and will stay fresh for several days or up to 2 weeks depending on the freshness of your ingredients. To estimate how long your cheese ball will stay fresh, first notice the expiration date on the ingredients you are using. Assuming you are using recently purchased ingredients, your cheeseball should last about 2 weeks in the refrigerator!

To freeze: To freeze the cheeseball, wrap it well in plastic wrap (without nuts) and place it in a freezer safe ziplock bag. Freeze for up to 1 month. Thaw in the refrigerator overnight and add nuts once completely thawed.

Consider trying these easy appetizers:

Recipe

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I originally shared this recipe November 2017. Updated October 2019 with process photos and instructions. This post contains affiliate links.

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Classic Cheese Ball recipe made with real cheddar cheese, cream cheese, green onion and chopped pecans. The BEST easy holiday appetizer that everyone loves!

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Helen Hernandez's Pan Con Pavo Salvadoran Turkey Sandwich!

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Helen Hernandez's Pan Con Pavo Salvadoran Turkey Sandwich!

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Pan con Pavo, also known as Panes con Chumpe, is a traditional Latin dish that translates to "turkey with bread," offering a different and tasty way to use leftover turkey. I'll share how I prepare Pan con Pavo for my family in today's post.

This Pan con Pavo recipe is a variation of my Salvadoran Pan con Pollo recipe, which is absolutely delicious!🤤 It consists of a perfect hearty sandwich filled with fresh vegetables and leftover turkey that has been smothered in a flavorful tomato sauce made from scratch using flavor combinations that my family and I enjoy. It's also quick and easy to assemble.

Plus, it includes some clever shortcuts, such as the use of leftover turkey, that allow it to be prepared on a weeknight without the need to spend all day in the kitchen and tastes just as good, if not better than the traditional Pan Con Pavo served in Salvadoran restaurants.😏

Additionally, you can use this recipe to make various meals, including Mexican-inspired dishes such as shredded turkey wraps, Burritos, Flautas, Tamales, and chimichangas, or simply serve over Buttered Noodles for a quick and easy lunch or dinner.

Tell me more about This Pan con Pavo Recipe.

1. It starts with a leftover thanksgiving turkey, an excellent base for quick meals.

2. It's simple to make, and the result is delicious.

3. Use this recipe to make various meals, including Mexican-inspired dishes such as shredded turkey wraps and Chimichangas, or simply serve over noodles for a quick and easy lunch or dinner.

What is Pan Con Pavo?

Pan Con Pavo, also known as Panes con Chumpe, is a variation of the well-known Salvadoran Sandwich" Panes con Pollo." It originated in El Salvador, where the most popular filling for Panes Rellenos is chicken simmered in tomato sauce and El Relajo spices before being hand-pulled into a hearty sandwich. Fresh tomato, cucumbers, raw onion, watercress, shredded cabbage, and, on occasion, hard-boiled eggs are included in the preparation.

Nowadays, almost every country has its version of Pan con Pavo. In addition, there are meat variations and even different cooking methods and other names, such as Panes con Pavo, among others. Furthermore, aside from being a crowd-pleaser, this Salvadoran Sandwich recipe is also extremely simple to prepare and highly customizable.

You can use whatever type of meat or vegetable substitute you prefer. My easy step-by-step recipe provides the basic approach for making Pan con Pavo that you may follow to get started. Feel free to make the sauce ahead of time but assemble the sandwich at the last minute when serving so they don't get soggy.

Tools you'll need

Fresh Vegetables: I use a combination of onion, tomatoes, and poblano pepper.

Seasonings: I use Sazon Goya con Culantro y Achiote to give a distinctly Latin flavor, but you can use your favorite poultry seasoning.

Red pepper flakes & Ground Black Pepper: If you don't like pepper or are sensitive to it, reduce the amount; remember, you can always add more, but you can't take it back.

Sugar: I like to add a pinch of sugar to the tomato sauce to reduce the acidity and make it more balanced, but this is optional.

Knorr Chicken Flavor Bouillon: It enhances the flavor, but you can substitute it with Kosher salt if you prefer.

Bread: The classic way to serve a Salvadoran Sandwich is on hefty bread such as Bolillo , Telera, or Hoagie Bread.

Toppings: Cabbage, Watercress, cucumbers, radishes, and onion.

Condiments: Mayonnaise and yellow mustard are essential condiments in this recipe; they help give a distinctive flavor. I recommend using a generous amount of both to enhance the pan de Pollo flavor even further. However, if you don't like either of them, you can leave them out.

The full instructions are provided in the recipe card below.

Heat the olive oil over medium-high heat in a large saucepan. When hot, add the chile arbol, chile guajillo, Chile Pasilla, and chile ancho and saute, stirring for 1 to 2 minutes or until the oil begins to turn a bit orange from the chiles. Add the garlic, fresh tomatoes, poblanos pepper, and onion, and cook over medium-low heat until the vegetables soften, occasionally stirring about 10 to 12 minutes.

Add the crushed canned tomato, rinse the can with 2 cups of hot water, and add the water to the pan; season with chicken bouillon and sazon goya culantro y achiote, sugar, black pepper, and red pepper flakes to taste.

Bring to a boil and immediately reduce heat to low, stirring and constantly scraping the bottom of the pan.

Using an immersion or standard blender, process the mixture in batches until smooth enough for your taste. If using a standard blender, take care not to fill the jar more than half full per batch, leave the hole in the lid open, cover with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.

Add the disassembled or shredded turkey and bay leaves to the saucepan to help the sauce develop more flavor, and bring the sauce to a simmer and cook, occasionally stirring, until it has deepened in color and reduced slightly, about 30 minutes (if the sauce begins to scorch, lower the heat). The sauce is done when the sauce is thickened and no longer watery.

Taste and adjust the season with salt and pepper, if needed. Remove the bay leaves and the turkey and set aside until the turkey is cool enough to handle. Shred into bite-size pieces using your hands or two forks, discarding the bones, return the meat to the pot and stir to combine.

On a baking sheet lined with parchment paper, assemble all vegetables. Set aside. Preheat the oven to 400° F

Toast your Bolillo Rolls on the middle rack of the oven, either on a sheet pan lined with parchment paper or directly on the grates, for about 10 minutes, flipping it halfway through.

Place toasted Bolillo Rolls on each plate, cut lengthwise, and spread mayonnaise on one side of the bread. On the other side, spread mustard, and top each piece of bread with shredded cabbage or two pieces of lettuce, cucumber slices, a couple of onions, and radish slices.

Mound the shredded chicken into each bun, scoop a small spoonful of sauce onto each sandwich, and top with watercress or cilantro. Repeat the process with the remaining Bolillo Rolls. Buen provecho! 😋🍻

Serve it with a Chilled Coca-Cola or Beer.

Store leftover turkey stew in the refrigerator in an airtight container for up to 3 days. The turkey stew can be reheated gently on the stovetop over medium heat or in the microwave until thoroughly heated.

Make Ahead

Instead of using leftover turkey, you can use rotisserie chicken or fresh chicken. Simply cut it into 8 pieces (backbone discarded), sear it, and then add the rest of the ingredients and cook, occasionally stirring, until the sauce thickens and the chicken is cooked through and tender, about 1 hour.

Instead of Bolillo rolls, you can use Telera rolls, Hoagies, or any other sub rolls that can hold all the ingredients.

Watercress: Chopped cilantro can be used instead of watercress.

Romain lettuce can be used instead of cabbage.

Turkey Stew "Salsa de Pan con Pavo" can be made up to 3 days ahead. First, let cool, cover, and chill. Then when you're ready to eat, gently reheat on a stovetop over medium heat or in the microwave. Assemble the Panes con Pavo before serving so they don't get soggy.

Tips for Making The Best Pan Con Pavo

Pan con Chumpe, also known as Panes con Pavo, or Pan con Pavo is a hot sandwich: Traditionally served in submarine bread and is stuffed with shredded leftover turkey and fresh vegetables, such as fresh tomato, cucumbers, raw onion, watercress, and shredded cabbage.

Is using a different type of meat going to ruin the dish?

No, it will not ruin it; you can use any meat of your choice or leftovers, such as Thanksgiving turkey, which I highly recommend, so you have an excuse to make our delicious Pan con Pavo/Pan con Chumpe recipe.

If you'd like the sauce thicker, cook a little more until it is the consistency you'd like.

Refrigerate the leftover filling for up to 3 days. Assemble the sandwiches just before serving.

Rewarm the filling over the stove or gently in the microwave.

The sauce is done when the sauce is thickened and no longer watery.

Alternatively, if desired, you can pull the meat from the turkey, discarding the skin and bones before adding it to the sauce.

Taste the turkey stew sauce at the end before adding extra Knorr Chicken Flavor Bouillon or salt and adjust as needed.

Cook the turkey stew sauce on low heat, frequently stirring, to reduce splattering.

What Bread to Use

Any hearty sandwich bread such as Bolillo Rolls, Telera Rolls, or Hoagy Bread will do.

Once cooled, remove the bones and discard them. Then, shred the turkey into bite-size pieces using two forks or your hands.

Is Pan con Chumpe and Pan con Pavo the same thing?

Yes, throughout Latin America, you'll find many different names for a Salvadoran turkey sandwich, such as Panes con Chumpe, Pan con Chumpe, or Pan con Pavo.

Pan con Chumpe (Pan con Pavo) is a dish that can be found all over Latin America, with various preparation methods and ingredients. However, the dish's origins can be traced back to El Salvador, where the most common filling is chicken simmered in tomato sauce and seasonings.

Relajo is a spice mix that serves as the foundation for many Salvadoran dishes such as Pan con Pavo. It consists of sesame seeds, annatto paste, bay leaves, black pepper, dried California chile, dried ancho chile, pumpkin seeds, and raw peanuts; the spice mix may vary according to the dish or cook.

How to Make Homemade Relajo Spice Mix?

I don't use Relajo Spice Mix in my Pan con Pavo, but I've included a homemade recipe below if you're interested. It yields approximately 3/4 cups.

The ingredients are as follows: 1 1 2 tablespoons 2 tablespoons 2 tablespoons 1 tablespoon 1 teaspoon 1 tablespoon 1 tablespoon California or pasilla dried chili, tear into large pieces, ancho dried chili, tear into large pieces, ( 1) 3″ cinnamon stick, 4 dried bay leaves, 1 tablespoon dried oregano, coriander seeds, 2 tablespoons sesame seeds, raw unsalted peanuts, raw unsalted pumpkin seeds (pepitas), 1 teaspoon dried thyme, cumin seeds, whole cloves, whole black peppercorns, Achiote (annatto) seeds or 2 teaspoons powder.

Instructions: Remove the stems from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat, turning once or twice until they change color and begin to release a toasty aroma, about 2 minutes. Set aside to cool.

In the same skillet, toast sesame seeds, peanuts, and pumpkin seeds for about 1 minute. Add the black pepper, coriander seeds, bay leaves, cinnamon stick, whole clove, and thyme. Toast, stirring for another minute or until aromatic. Set aside to let it cool.

Once cooled, transfer everything to a blender along with the achiote seeds and blend on high until finely ground for about 1 minute ( be careful not to overprocess; you don't want to turn it into a paste). Relajo Spice Mix can be made 1 month ahead. Store airtight at room temperature.

When sweating the aromatics for the Pan con Pavo sauce, add a couple of spoonfuls of Relajo Spice Mix.

📖 Recipe

Pan con Pavo

Camila Benitez

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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The Best Pan Con Pavo: The Best Salvadoran Turkey Sandwich

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Pan con Pavo, also known as Panes con Chumpe, is a traditional Latin dish that translates to "turkey with bread," offering a different and tasty way to use leftover turkey. I'll share how I prepare Pan con Pavo for my family in today's post.

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Caitlin MacDonald's White Chocolate Cranberry Cookies! 

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Caitlin MacDonald's White Chocolate Cranberry Cookies! 

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These White Chocolate Cranberry Oatmeal Cookies are chewy, sweet and so easy to make. Thick oatmeal cookies sweetened with brown sugar and packed with cranberries and white chocolate!
Raise your hand if you LOVE oatmeal cookies! I've been making (and gobbling down) Oatmeal Chocolate Chip Cookies for years. This version with white chocolate and cranberries might be my new favorite.

Why this Recipe Works

In my family, there are two types of oatmeal cookie lovers: the ones who want chocolate in their cookies and the ones who want dried fruit. I happen to be both.

Give me a chewy oatmeal raisin cookie or one stuffed with chocolate chips and I'm happy either way. A few years ago, I tried making oatmeal cookies with dried cranberries instead of raisins.
They were even better.
This recipe takes that basic oatmeal cranberry cookie and adds in sweet morsels of white chocolate. The result is an easy dessert that everyone in my household agrees is DELICIOUS.

You can even make the dough ahead of time and freeze it. Then, you're never more than few minutes away from decadent fresh baked cookies.

White Chocolate Oatmeal Cranberries are simple to make but have an impressive flare! Serve them with a glass of cold milk or your afternoon coffee.

And in case you're wondering, these are quite different from a classic cranberry white chocolate cookie. The oatmeal gives these a whole new dimension of texture and flavor!

Ingredient Notes

Old Fashioned Rolled Oats. Also called "whole" oats. Do not sub quick oats here! Quick oats will absorb the moisture of the dough and make the cookies crumbly.

Dark brown sugar. I prefer this to light brown sugar here for its richer molasses flavor and higher moisture content.

Vanilla extract. Use my Vanilla Extract recipe for even better flavor.

Unsalted butter. Melt the butter and let it cool slightly before using in the oatmeal cranberry cookies.

Dried Cranberries. Use a fresh bag of Craisins for this recipe, if you start with stale craisins, you end with stale craisins.

Easy Instructions

STEP 1. Make the dough
Combine dry ingredients in a large mixing bowl. In another bowl, beat butter and brown sugar with an electric mixer. Beat in eggs and vanilla.

Add the dry mixture to the wet and mix until just combined. Fold in the oats, 1 cup of dried cranberries and 1 cup of white chocolate chips.
STEP 2. Chill
Cover the dough with plastic wrap and let chill in the refrigerator for at least an hour. Meanwhile, preheat the oven and line a cookie sheet with parchment paper.
STEP 3. Bake
Drop cookie dough onto the prepared baking sheet by the spoonful. Press a few more white chocolate chips and cranberries into each one. Bake cookies for 10 to 12 minutes.

Let oatmeal cranberry cookies cool for 5 minutes on the baking sheet. Then transfer them to a wire rack to finish cooling.

Tips and Tricks

Do not over bake. The cookies are done when the edges have started to brown. The center of the cookies will still appear soft. They continue to bake on the baking sheet after you take it out of the oven.

Freezing dough. Scoop the cookie dough into balls and let them freeze until solid on a baking sheet. Then, transfer to freezer bags and store for up to 3 months.

Baking frozen cookie dough. No need to thaw the cookie dough before using. Just place frozen cookies on the baking sheet and add 1 to 2 minutes of additional baking time.

Recipe FAQs

Why do you add more white chocolate chips and cranberries on top of cookies before baking?

Pressing the chocolate and cranberries gives these cookies a more enticing appearance. The cranberries and white chocolate are more noticeable than if you just fold them into the dough.

Are rolled oats the same as steel cut oats?

No, rolled oats and steel cut oats are not the same. Steel cut oats are much coarser and give the cookies an unpleasant texture and taste. Make sure to use old fashioned rolled oats only in this oatmeal cranberry cookies recipe!

Can you freeze these cookies after baking?

Sure, go ahead and freeze baked cookies if you like! They'll keep well in freezer bags for 2 - 3 months.

I'm in a hurry! Do I have to chill the dough before baking?

I strongly recommend letting the dough chill for a full hour. This helps the cookies develop a more pronounced brown sugar flavor and a super chewy texture. I promise it is worth it. If you need a cranberry oatmeal cookie recipe with no chill time required, check out my classic Oatmeal Raisin Cookies. Swap the raisins for cranberries and they'll be delicious!

These White Chocolate Cranberry Oatmeal Cookies are chewy, sweet and so easy to make. Thick oatmeal cookies sweetened with brown sugar and packed with cranberries and white chocolate!

Ingredients

1 ¾ cups all-purpose flour

½ teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon kosher salt

1 Tablespoon cornstarch

1 cup unsalted butter, melted and slightly cooled

1 ½ cups packed dark brown sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

3 cups old-fashioned rolled oats

1 ¼ cups dried cranberries, divided

1 ¼ cups white chocolate morsels, divided

Instructions

1. In a medium mixing bowl, whisk flour, cinnamon, baking soda, salt and cornstarch together. Set aside.

2. In a large bowl, combine butter and brown sugar together with a hand mixer on high speed for about 2 minutes. Scrape the sides of the bowl as needed. Add the eggs and vanilla and beat for another minute.

3. Add the dry ingredients to the wet ingredients and beat on low, just until combined. Add in the old-fashioned oats and combine on low speed. Fold in 1 cups of the dried cranberries and 1 cup of the white chocolate chips, reserving ¼ cup of each for the tops of the cookies.

4. Cover the dough with plastic wrap and refrigerate for at least 1 hour.

5. Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.

6. Drop cookie dough by about 2-3 Tablespoons of dough onto the baking sheet. Press 2-3 dried cranberries and 2-3 white chocolate chips into the tops of the cookie.

7. Bake for 10-12 minutes. Don't overbake. The edges will start to brown first. The middle of the cookie may seem like it's underbaked, but it will continue to bake when it's taken out of the oven.

8. Remove the cookies from the oven and allow them to sit on the baking sheet for an additional 5 minutes. Transfer them to a wire rack to finish cooling.

Notes

STORAGE: Store cookies in an airtight container, at room temperature for up to a week. Freeze baked cookies for up to 3 months.

FREEZING DOUGH: Dough can be frozen, unbaked for up to 3 months. I recommended rolling (scooping) the dough into balls before freezing. When baking, add an additional 1-2 minutes to bake time for the frozen cookie dough.

Pressing the white chocolate chips and cranberries on top after baking helps the cookies look enticing. This is totally optional. If you skip this step, add all the cranberries and morsels to the cookie dough instead.

Oats. Do not sub quick oats. They will absorb all the moisture leaving a dry and crumbly cookie.

Nutrition Information:

Yield: 28 Serving Size: 1 cookie
Calories: 227 Amount Per Serving: Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 32mg Sodium: 137mg Carbohydrates: 32g Fiber: 2g Sugar: 19g Protein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Extra chewy with a rich brown sugar flavor and flecks of white chocolate, these Oatmeal Cranberry Cookies are to die for! Bake up a batch today and watch how quickly they disappear.

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White Chocolate Oatmeal Cranberry Cookies

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These White Chocolate Cranberry Oatmeal Cookies are chewy, sweet and so easy to make. Thick oatmeal cookies sweetened with brown sugar and packed with cranberries and white chocolate! Raise your hand if you LOVE oatmeal cookies! I've been making (and gobbling down) Oatmeal Chocolate Chip Cookies for years.

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Have to use Lawry's season salt to make it perfect!!

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How To Make The Best Potato Salad Recipe you've ever tasted!

The Best Potato Salad Recipe

My mom's potato salad is better than your mom's potato salad.

There, I said it and I'm not taking it back! *wink*

Seriously though, my mother has magical abilities in the art of potato salad making. My mom makes traditional mustard, pickle, and hard-boiled egg potato salad. It's simple, but I have never made or tasted another potato salad better than her version... And I'm not the only person to think so.

Over the years I've watched countless relatives and friends swoon over here classic potato salad.

The problem is, when you ask her for the recipe she has a hard time sharing it, because she doesn't actually have a recipe written down. She makes it by feel.

It's taken years of watching, assisting her, and asking questions to come up with what I consider to be her recipe.
Want to know mom's secrets?
How To Make The Best Potato Salad Recipe

1) The key to making the best potato salad is to use starchy potatoes and let them get really soft, so they are partially mashed once mixed. This gives the potato salad a rustic, yet thick and luxurious quality. I like to use Yukon Gold or Klondike Goldust potatoes. Do not use new potatoes, because they hold their shape too well and will leave the dressing soupy.

Start the potatoes in cold water and bring them to a boil to ensure even cooking. Make sure to salt the boiling water so the salty flavor gets deep down in the potatoes.

Once the potatoes are soft, drain off the water and peel off the skins. You can leave some of the skins on if you like the added texture.

Chop the potatoes when they are soft; this saves time on the peeling and chopping.

2) Next, mix all the dressing ingredients together. Use your favorite mayonnaise as the base.

I know better than to tell you what brand to use... Mayonnaise is an intensely personal condiment!

Here in the Carolinas, we use Duke's Mayonnaise, but mom usually uses Hellmann's. You can even go with Miracle Whip if that is your favorite.

Mix a large amount of sweet pickle relish into the dressing.

Use the refrigerated kind that tastes fresh and stays firm. If you can't find it, finely dice firm refrigerated sweet pickles instead.

Make sure to use yellow mustard for flavor and color. Sometimes mom adds half yellow mustard and half dijon mustard, but if it's going to be one or the other, you have to use classic yellow mustard.

Apple cider vinegar, celery seeds, and a little bit of paprika round out the dressing flavor.

3) Mix the potatoes and the dressing while the potatoes are still warm. Add chopped hard-boiled eggs for richness, celery for crunch, sweet onions for a zippy bite, and fresh chopped dill for a herbaceous punch.

The onions are a point of discrepancy in our family... Personally, I would always choose scallions over any other raw onion. However my dad insists on raw chopped sweet onions for crunch and flavor, so that's what mom uses.

To his credit, they do provide a more potent onion essence and crisp texture when serving on the second or third day.

4) Finally, potato salad, any potato salad, tastes better on the second day after the flavors have had ample time to mix and mingle.

When possible make mom's potato salad the day before you plan to serve it.

However, if you don't have time to make it a day ahead, refrigerate the potato salad for as long as humanly possible before meal time.

Get the Full (Printable) Recipe & Video For How To Make The Best Potato Salad Below!

If you are determined to learn How To Make The Best Potato Salad Recipe, give my mom's recipe a try.

I guarantee you will not be disappointed!

More Fabulous Make-Ahead Side Dish Recipes

How To Make The Best Potato Salad Recipe

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How To Make The Best Potato Salad Recipe (Video) - A Spicy Perspective

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How To Make The Best Potato Salad Recipe you've ever tasted! My mom's potato salad is better than your mom's potato salad. There, I said it and I'm not taking it back! *wink* Seriously though, my mother has magical abilities in the art of potato salad making.

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Tres Leches Cake has a soft and ultra-moist crumb. It is soaked with a 3 milk mixture and topped with a lightly sweetened whipped cream. This is an authentic Tres Leches Cake recipe and the best we have tried. It beats any store-bought version all day long!

We love the simple, crowd-pleasing desserts that come together in a casserole dish like classic Tiramisu, our popular Strawberry Pretzel Salad, and of course this easy Tres Leches Cake. They are easy to make and perfect to bring to potlucks and parties. They transfer well and are always the first to disappear.

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

What is Tres Leches Cake?

Tres Leches is a popular authentic Mexican cake. I am a fan of moist cakes and this Tres Leches Cake blew me away. The syrup is made of - you guessed it - tres leches (which means three kinds of milk). You poke holes into the cake before pouring over the syrup so every bite is decadently moist. The cake is rich but has a light feel to it and is balanced by the lightly sweetened whipped cream. We even bravely turned it into a Layered Tres Leches Cake!

My cousin Katerina sent me this Tres Leches Cake recipe a (long) while back and I finally found time to make it. It was adapted from the Pioneer Woman.

Tres Leches Ingredients:

This recipe calls for very simple ingredients, most of which are refrigerator and pantry staples. It has 3 kinds of milk poured over the cake: evaporated milk, heavy whipping cream, and sweetened condensed milk. It's topped with a 2-ingredient whipped cream frosting. We love adding fresh berries like strawberries and raspberries over the top for a prettier presentation.

Tips for the Best Tres Leches Cake:

Watch the video tutorial below before beginning to gauge the process and tools needed before starting.

Measure dry and wet ingredients correctly. For the flour, spoon it into dry ingredients measuring cup and level off the top.

Cold eggs are easier to separate into whites and yolks.

Fold the batter with a spatula just until it is well incorporated then stop. Do not overmix since the cake relies on the volume of the eggs to rise.

While cooling the cake to room temperature, avoid any outdoor draft. Any egg-based cake can take on an "eggy" aroma if it gets outdoor air.

Let the cake rest 30 min after pouring on the syrup so it can absorb every drop.

Bake in a ceramic or glass casserole dish for the best rise and it's easier to serve right out of the casserole dish.

Answering Your Burning Questions:

How long does tres leches cake last? You can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced.

Is Tres Leches supposed to be soggy? It is supposed to be very moist. The cake base is a sponge cake so it takes on the generous amount of syrup without getting soggy. This is why I avoid using a boxed white cake mix which can quickly become "soggy" since it's not meant to absorb liquid.

Can Tres Leches Cake be frozen? You can make the cake base ahead of time. Allow the cake to cool to room temperature then cover the casserole dish tightly with a couple of layers of plastic wrap and freeze the tres leches cake base up to 2 months. Thaw the cake in the refrigerator overnight or on the counter before using it. It is not recommended to freeze the cake once the syrup and frosting are added.

How to Make Tres Leches Cake:

1. Preheat oven to 350°F and butter a casserole dish. Set up 3 mixing bowls.

2. Sift the dry ingredients into the first bowl. Separate egg whites and yolks into the other 2 bowls.

3. Using an electric hand mixer beat yolks with 3/4 cup sugar on high speed, until pale yellow (2 min). Stir in 1/3 cup milk and vanilla.

4. With clean and dry egg beaters, beat whites on high speed until soft peaks form (1 min). With the mixer on, add remaining 1/4 cup sugar and beat on high speed until whites are stiff but not dry (1 min).

5. Pour egg yolk mixture over the flour mixture and use a spatula to blend together. Gently fold in egg white mixture until just combined. Pour batter into prepared casserole and bake 30-35 minutes.

6. When the cake has cooled, pierce all over with a fork and slowly drizzle on the 3-milks mixture. Let rest 30 minutes then top with whipped cream and berries.

This has to be one of the moistest cakes around. It goes down easy and you'll savor every bite. Make this for your next party and you will become known for your Tres Leches recipe!

Our Best Potluck Desserts:

If you're looking for more party favorite desserts that are simple to make, transport well and can even be made ahead, you will love these dessert recipes.

Watch Natasha Make this Tres Leches Cake:

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Tres Leches Cake Recipe

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We first published this recipe in 2011. We updated the photos and recipe Dec 2019, baking and serving out of a casserole dish and adding a little more evaporated milk to achieve that signature moistness of an authentic tres leches cake. Here is what the original photo looked like:
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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Tres Leches Cake Recipe (VIDEO) - NatashasKitchen.com

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Tres Leches Cake has a soft and ultra-moist crumb. It is soaked with a 3 milk mixture and topped with a lightly sweetened whipped cream. This is an authentic Tres Leches Cake recipe and the best we have tried. It beats any store-bought version all day long!

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Every Christmas morning, I host all of my family and cook this recipe up with eggs, bacon, and country potatoes!

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WATCH

Total: 25 min

Active: 25 min

Yield: 12 servings

Nutrition Info

Total: 25 min

Active: 25 min

Yield: 12 servings

Nutrition Info

1. With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

2. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

3. Spoon the sausage gravy over warm biscuits and serve immediately!

This recipe can be easily doubled to serve 24.

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My grandma came up with this recipe years ago. She would toss in different types of flour or nuts so it seemed ours were never quite as yummy as hers!

2 c shredded or finely chopped apple

1 1/3 c sugar

1 c chopped fresh cranberries

1 c shredded carrots

1 c chopped nuts

Mix together above items

Mix dry ingredients: 2 1/2 c flour

1 T baking powder

2 t baking soda

2 t cinnamon

1/2 t salt

Stir into fruit along with 2 eggs and 1/2 cup oil.

Fill 18 greased or paper lined muffin cups

Bake 350 degrees 20-25 min Cool a bit before removing from pan.
Enjoy!

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Every Christmas Eve, my mom would prep this for us all to enjoy every Christmas morning! To this day, we still make it!

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The only thing better than French Toast is turning it into a souffle. Make this dish for brunch or surprise your kids with this treat in place of the standard French Toast. A firm white bread produces the best texture in this make-ahead breakfast casserole.