Adventures of Mel

Category: 4th of July

  • Strawberry Yum Yum Dessert with No-Bake Dream Whip Filling

    Strawberry Yum Yum Dessert with No-Bake Dream Whip Filling

    Make an easy strawberry yum yum dessert layered with fresh strawberries, a no bake cream cheese filling, and pecan crust. This dreamy strawberry delight is perfect for potlucks and gatherings!

    Strawberry season is right around the corner, and I’ve got strawberries on the brain. While I love a good strawberry cream pie, my sweet tooth also loves this easy strawberry delight recipe with its strawberries and cream cheese filling.

    slice of strawberry yum yum on white plate with bite of no bake Dream Whip cream cheese filling, berries, and pie crust on fork

    The creamy filling requires no baking, depending what type of crust you go with. Personally, I love making this strawberry Dream Whip dessert with our favorite pecan crust; however, you can make a completely no bake strawberry delight recipe with an easy no bake graham cracker crust.

    If you love Dream Whip desserts and want another flavor, you’ll love my blueberry delight and no bake pumpkin dessert, as well as cherry yum yum.

    Special Occasions Perfect for Strawberry Yum Yum

    Strawberry delight with pecan crust is the perfect no bake dessert recipe you can make ahead for all sorts of special occasions, including…

    • Potlucks. Make it ahead and take it to church potlucks. It’ll be the talk of your church friends.
    • Holidays. This yummy strawberry dessert is one of those great recipes especially suited for holidays like Easter and Valentine’s Day, even Thanksgiving and Christmas, for those who grow weary of pumpkin and gingerbread.
    • Birthdays. Once you make this strawberry yum-yum, cake may be out of the picture. It’s that good.
    • Picnics. Yep, the summer picnic, or the 4th of July picnic. Talk about a beautifully festive dessert for the dessert table!
    • Family Gatherings or Family Reunion. Favorite old recipes are always a hit with family. Whip up this amazing dessert for Sunday dinner or a larger event like a family reunion!
    • Dinner Parties. Since it serves so many, it’s the perfect dessert for a dinner party, as well.
    scooped or sliced strawberry delight yum yum dessert in blue and white baking dish

    Ingredients and Substitutions Notes

    You’ll need a few simple ingredients to make this strawberry yum yum recipe…

    Crust –

    • Salted Butter – I recommend using real butter, as margarine will affect the texture of the finished crust.
    • All-Purpose Flour – You can make this crust gluten-free, as well, by using a good gluten-free flour.
    • Chopped Pecans – You can make an easy shortcut no-roll crust without nuts, but the pecans really make this crust. You can also press crushed pretzels into the pie crust instead of pecans, if desired.

    You can also buy store bought pie crusts and press chopped pecans into the crust, though you’ll need 2 pie crusts, since they make a smaller pie or dessert.

    No Bake Crust Alternatives

    • Graham cracker crust – Use graham cracker crumbs to make a graham cracker crust or base for this dessert. You can even take one reader’s suggestion and line the graham cracker crust with sliced bananas.
    • Pecan Sandies crust – Make it like you would a graham cracker crust, only with Pecan Sandies.
    • Vanilla Wafer crust – Make a Nilla Wafer crust just like you would a graham cracker crust, or just layer Vanilla Wafers in the pan for a crust.

    Strawberry Topping –

    You don’t even need strawberry gelatin to make this amazing fresh strawberry filling.

    • Corn Starch
    • Water
    • Cane Sugar – You can also use granulated sugar.
    • Fresh Strawberries – You’ll need fresh sliced strawberries, and you’ll also need strawberry purée. You can use frozen strawberries to make this strawberry filling; just be sure to slice strawberries while still frozen, and then allow them to thaw and completely drain before using, so they don’t add unnecessary moisture to the topping. I do recommend fresh berries, though, if at all possible, for better flavor. Make strawberry purée by blending strawberries in a blender. It’ll likely take 6-8 big strawberries to make 1 cup of strawberry purée.

    Dream Whip Filling –

    • Cream Cheese – I recommend using full-fat cream cheese.
    • Dream Whip – You can find this at most grocery stores in the baking aisle. If not, you can sub Cool Whip and make this a Cool Whip strawberry delight dessert.
    • Whole Milk – You can also sub 2% milk or skim milk; just keep in mind, whole milk will make a much more creamy dessert.
    • Pure Vanilla Extract
    • Powdered Sugar – or confectioners’ sugar.

    How to Make Strawberry Yum Yum

    We’ll start with the crust. Then we’ll make the strawberry topping, so it can cool, and then the Dream Whip cream cheese filling.

    How to Make the Pecan Crust

    I like to make the my favorite nutty pie crust ahead of time, and that way it’s cooled and ready to go when I need it. And yes, you can freeze it for later.

    1. In a large mixing bowl, mix together the melted butter and flour, forming a soft dough.
    2. Stir the chopped pecans into the dough until they’re all mixed in.
    3. Press the dough into a 9×13 baking dish.
    4. Bake at 350° F for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (baking times can vary). Then let the crust cool before adding any filling.
    steps for how to make a pecan crust, including mixing in white bowl, then pressing and baking in blue and white baking dish

    How to Make the Strawberry Topping

    The strawberry pie filling is probably my favorite part of this dessert, besides the cream cheese. It’s quick and easy to make too.

    1. First make strawberry purée by adding 1-2 cups fresh strawberries to a blender and blend into a liquid purée; you’ll need 1 cup strawberry purée. Set the rest of the sliced strawberries aside for now.
    2. Whisk the corn starch and water together in a small Pyrex measuring cup.
    3. Add the corn starch mixture, strawberry purée, and sugar to a large saucepan and whisk ’til combined.
    4. Bring the strawberry mixture to a boil over low to medium heat, and boil for a good 3 to 5 minutes, or until it really thickens up and becomes a deep red color. Then remove it from the heat and allow it to cool completely.
    steps for how to make strawberry puree, then make into strawberry sauce using corn starch and water mixture and strawberry puree in saucepan

    Make the Cream Cheese Dream Whip Filling

    Now some people do make the cream cheese filling with Cool Whip, but I’ve carried on my mom’s tradition of a creamy Dream Whip filling. I like to call it angel fluff.

    When you mix Dream Whip with cream cheese, it becomes this amazing dreamy filling with all that cream cheese goodness. It makes an excellent strawberry no bake dessert.

    1. Using an electric mixer, beat the cream cheese separately first thing. This will help it soften up more, and it will blend in better with the Dream Whip, once you’re ready for that step.
    2. In a separate large bowl, whisk together the Dream Whip envelopes with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes. You can also follow this tutorial for how to make Dream Whip.
    3. Mix cream cheese and powdered sugar into the Dream Whip mixture, and whisk for 3 to 5 more minutes, or until the cream cheese mixture is smooth and creamy.
    4. Spread the Dream Whip cream cheese filling onto the prepared pie crust. You can save back just a little bit of whipped cream for a whipped topping on the final dessert if you want.
    steps for how to make no bake Dream Whip cream cheese filling to layer on strawberry yum yum dessert

    Layer the Strawberry Topping

    1. Once the strawberry sauce has cooled, mix it together with the rest of the sliced strawberries you set aside earlier.
    2. Then spread the strawberry layer on top of the Dream Whip filling.
    mixing strawberries into strawberry sauce, pouring strawberry topping on top of strawberry delight dessert in baking dish
    1. Cover the assembled dessert with plastic wrap, and allow it to chill in the fridge for at least 4 hours, or overnight if possible, before serving.

    When it’s ready to serve, you can top off strawberry delight with a dollop of whipped cream and an optional garnish like a fresh sprig of mint, or serve it as is. This yummy strawberry dessert is full of thick fluffy layers of deliciousness! It’s strawberries and cream at its best, a most refreshing dessert!

    no bake strawberry delight dessert in blue and white baking dish, made with fresh strawberries

    Expert Tips and Recipe FAQ’s

    Can you use frozen strawberries instead of fresh berries?

    Yes, you can, though fresh berries give better flavor. Just be sure to slice the berries up while still frozen; then allow them to thaw and completely drain before using, so they don’t add unnecessary moisture to the topping.

    How should you store strawberry yum yum with Dream Whip?

    Be sure to store strawberry delight in an airtight container in the refrigerator, where it should keep for 2-3 days.

    Can you freeze strawberry delight?

    Yes, you can freeze strawberry delight no bake dessert. In fact, you can freeze it either before or after you add the berry topping. Just be sure it’s in an airtight container or covered really well so it doesn’t get freezer burn. It should last up to 3 months in the freezer.

    slice of strawberry yum yum dessert on white plate

    What to Make with Strawberries

    If you love this strawberry yum yum dessert, you’ll love these strawberry desserts too!

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Strawberry Yum Yum

    Make an easy strawberry yum yum dessert layered with fresh strawberries, a no bake cream cheese filling, and pecan crust. This dreamy strawberry delight is perfect for potlucks and gatherings!

    • Large Mixing Bowl
    • 9×13 Baking Dish
    • Blender
    • Whisk
    • Large Sauce Pan
    • Mixer
    • Rubber Spatula

    Pecan Crust:

    • 12 tablespoons salted butter (melted)
    • 1 1/2 cups all-purpose flour
    • 1 cup pecans (chopped)

    Strawberry Topping:

    • 8 cups strawberries (sliced)
    • 2 1/2 tablespoons corn starch
    • 1/4 cup water
    • 3/4 cup pure cane sugar

    Dream Whip Filling:

    • 16 ounces cream cheese (softened)
    • 2 envelopes Dream Whip ((1 box))
    • 1 cup whole milk
    • 1 teaspoon pure vanilla extract
    • 2 cups powdered sugar

    Pecan Crust:

    1. In a large mixing bowl, mix together the melted butter and flour, forming a soft dough.

    2. Stir the chopped pecans into the dough until they’re all mixed in.

    3. Press the dough into a 9×13 baking dish.

    4. Bake at 350° F for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (baking times can vary). Then let the crust cool before adding any filling.

    Strawberry Topping:

    1. First make strawberry purée by adding 1-2 cups fresh strawberries to a blender and blend into a liquid purée; you'll need 1 cup strawberry purée. Set the rest of the sliced strawberries aside for now.

    2. Whisk the corn starch and water together in a small glass measuring cup or small bowl.

    3. Add the corn starch mixture, strawberry purée, and sugar to a large sauce pan and whisk 'til combined.

    4. Bring the strawberry mixture to a boil over low to medium heat, and boil for a good 3 to 5 minutes, or until it really thickens up and becomes a deep red color. Then remove it from the heat and allow it to cool completely.*

    Dream Whip Filling:

    1. Using an electric mixer, beat the cream cheese separately first thing. This will help it soften up more, and it will blend in better with the Dream Whip, once you’re ready for that step.

    2. In a separate large bowl, whisk together the Dream Whip envelopes with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes.

    3. Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 more minutes, or until the cream cheese mixture is smooth and creamy.

    4. Spread the Dream Whip cream cheese filling onto the prepared pie crust. You can save back just a little bit of whipped cream for a whipped topping on the final dessert if you want.

    Layer the Strawberry Topping:

    1. Once the strawberry sauce has cooled, mix it together with the rest of the sliced strawberries you set aside earlier.

    2. Then spread the strawberry layer on top of the Dream Whip filling.

    3. Cover the assembled dessert with plastic wrap, and allow it to chill in the fridge for at least 4 hours, or overnight if possible, before serving.

    4. When it’s ready to serve, you can top it off with a dollop of whipped cream or serve it as is.

    *I like to put my strawberry sauce in the freezer while I go about mixing up the rest of the pie. About 30 minutes in the freezer (with occasional stirring) will cool it enough that you can finish making the dessert.

    No Bake Crust Alternatives

    • Graham cracker crust
    • Pecan Sandies crust – Make it like you would a graham cracker crust.
    • Vanilla Wafer crust

    How should strawberry yum yum be stored?

    Be sure to store strawberry delight in an airtight container in the refrigerator, where it should keep for 3-4 days.

    Can you use frozen strawberries instead of fresh berries?

    Yes, you can, though fresh berries give better flavor. Just be sure to slice the berries up while still frozen; then allow them to thaw and completely drain before using, so they don’t add unnecessary moisture to the topping.

    Desserts
    American
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  • Mexican Corn on the Cob with Bacon

    Mexican Corn on the Cob with Bacon

    Mexican Corn on the Cob with Bacon – How to transform grilled corn on the cob into Mexican corn, with a tasty addition of bacon sprinkled on top. Delicious, flavorful side dish recipe!

    Mexican corn on a baking sheet with mayo, feta cheese, cilantro, bacon, and lime wedges

    One of our all-time favorite summer sides for my favorite Crock Pot pork roast, roast beef Philly cheesesteaks and baked chicken drumsticks is corn on the cob, both grilled and pressure cooked to perfection in the Instant Pot. Now we have a way to dress up grilled corn on the cob and transform it into our new favorite, Mexican corn.

    Trust me when I say, this is such a delicious recipe. I know what you’re thinking, though.

    Ew, mayo and butter on corn? No way! Oh yes way.

    Just give it a chance, because the combination of ingredients in this Mexican street corn recipe make a very flavorful, crispy, tasty ear of corn. Just one bite, and those ears will fly off the table.

    All you need are a few ingredients to make this amazing Mexican corn recipe. And if you’d rather have it in casserole form, you can make Mexican Corn Casserole.

    Grilled ear of Mexican corn on the cob with all the fixings, including mayo, Feta cheese, cilantro, and bacon

    Ingredients you’ll need to make Mexican corn:

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    grilled Mexican corn on baking sheet with lime wedges and bacon crumbles

    Tips for how to make delicious Mexican corn on the cob:

    Once you’ve gathered all your ingredients, your first step is to get the grill going. You can use any type of grill, either a charcoal grill or gas grill; we prefer charcoal, mainly for the taste it gives the food.

    Shuck and wash the corn. Then grill the corn until it’s done and slightly charred; as you grill it, make sure you stay with it and turn it often with a good pair of grilling tongs.

    slightly charred grilled corn on the cob for Mexican corn recipe

    Once the corn is cooked to perfection, take it off the grill and put it on a baking sheet.

    Generously butter each ear of corn.

    Butter ears of grilled corn on the cob for Mexican corn on the cob recipe

    Use a basting brush to brush a generous helping of mayo onto each ear of corn, turning the ear to make sure it’s coated well all the way around.

    brushing mayo onto ears of grilled corn with basting brush for mexican street corn recipe

    Sprinkle chili powder on every ear, again turning to sprinkle all the way around each ear.

    sprinkling chili powder on grilled corn for Mexican corn recipe

    Crumble Feta cheese on top of each ear of corn.

    crumbling Feta cheese onto grilled corn on the cob for Mexican corn recipe

    Sprinkle all the corn with a good helping of chopped up cilantro.

    adding cilantro to mexican corn on the cob

    Crumble real bacon on top of each ear… Because bacon makes everything better, right?

    crumbled bacon on Mexican corn

    Finally, cut your limes into wedges, and give a good squeeze of lime juice over everything. This will give the flavors just a hint of citrus kick.

    squeezing lime juice onto ears of grilled Mexican corn on the cob

    And that’s it. You’re ready to eat!

    boy eating Mexican corn

    This corn pairs really well with pork chops, bacon cheeseburgers, Chicago hot dogs, garlic parmesan chicken skewers, crock pot sloppy joes and shrimp kabobs! If you’re looking for a high quality meat to grill with your corn, click here to see what Snake River Farms has to offer. 

    Mexican corn on the cob on a baking sheet

    Alternative ingredient options for your Mexican corn recipe

    There are certain ingredients you can substitute for others when you’re making a Mexican street corn recipe.

    • Instead of mayonnaise, you can use a plain Greek yogurt or sour cream; or maybe even a combination.
    • If you don’t want the flavors of chili powder, you can give the corn a little kick with cayenne pepper or a little hot sauce drizzled over the corn.
    • Feta cheese is absolutely delicious on this corn; but you can use parmesan, Cotija cheese, or Queso Fresco.
    • Cilantro is totally optional, but it does add an interesting citrus-like taste.
    • Instead of bacon, you could use diced up ham. Or no meat at all.
    • Limes, lemons, you call the shots. It’s your food. But I do love a squirt of lime juice. It just gives the corn an oomph.
    • It’s got plenty of flavor, but a dash of black pepper would give it a li’l extra spicy kick.
    • This peach mango salsa makes the best topping for Mexican corn!
    holding an ear of Mexican corn

    More corn recipes you may enjoy:

    Grilled Corn in the Husk with Honey Butter

    Instant Pot Corn on the Cob

    Corn Casserole with Bacon

    Mexican Corn Casserole with Bacon

    Creamy Potato Corn Chowder

    grilled Mexican corn on a baking sheet

    Tools you may need to make Mexican corn:

    Charcoal Grill or Gas Grill – We love using our charcoal grill.

    Grilling Tongs – You’ll need tongs to turn the corn on the grill.

    Basting Brush – to brush on the butter and mayo.

    Baking Sheet – This works really well to hold all the corn as you dress it up into Mexican corn.

    grilled Mexican corn on the cob on baking sheet with lime wedges

    Cute Dachshund Corn Holders – Because they’re fun… And cute!

    Mexican Corn on the Cob with Bacon

    How to transform grilled corn on the cob into Mexican corn, with a tasty addition of bacon sprinkled on top. Delicious, flavorful side dish recipe!

    • 8 ears corn on the cob
    • 8 tablespoons salted butter
    • 3/4 cup mayonnaise
    • 1 tablespoon chili powder
    • 4 ounces Feta cheese (crumbled)
    • 3 tablespoons cilantro (chopped)
    • 4 slices bacon (cooked and crumbled)
    • 1 whole lime
    1. Start up the grill first. You can use any type of grill, either a charcoal grill or gas grill; we prefer charcoal, mainly for the taste it gives the food.
    2. Shuck and wash the corn.
    3. Grill the corn until it’s done and slightly charred; as you grill it, make sure you stay with it and turn it often with a good pair of grilling tongs.
    4. Once the corn is cooked to perfection, take it off the grill and put it on a baking sheet.
    5. Generously butter each ear of corn.
    6. Use a basting brush to brush a generous helping of mayo onto each ear of corn, turning the ear to make sure it’s coated well all the way around.
    7. Sprinkle chili powder on every ear, again turning to sprinkle all the way around each ear.
    8. Crumble Feta cheese on top of each ear of corn.
    9. Sprinkle all the corn with a good helping of chopped up cilantro.
    10. Crumble real bacon on top of each ear.
    11. Finally, cut your limes into wedges, and give a good squeeze of lime juice over everything. 
    12. And that’s it. You’re ready to eat! This corn pairs really well with pork chops, burgers, Chicago hot dogs, and shrimp kabobs!
    Side Dish
    Tex-Mex
    Mexican corn, Mexican corn on the cob
    Mexican Corn on the Cob with Bacon
    Mexican corn on the cob recipe
    Grilled Mexican Corn Recipe made with grilled corn on the cob
  • Maple Bourbon Marinated Grilled Shrimp Kabobs

    Maple Bourbon Marinated Grilled Shrimp Kabobs

    Easy recipe for grilled shrimp kabobs marinated with the most delicious, two ingredient, maple bourbon grilled shrimp marinade, then skewered with pineapple chunks and thrown on the grill.

    maple bourbon grilled shrimp kabobs with pineapple on a cookie sheet

    We’ve been a huge fan of the flavor that maple syrup and bourbon give together, especially since we shared the recipe for our Maple Bourbon Brined Turkey. We had to give a similar (but much simpler) glaze a try with our grilled shrimp kabobs. 

    Shrimp is so easy to make, I don’t know why we haven’t shared more easy shrimp recipes. But get ready because I have a feeling we’ll be sharing more in the near future.

    up close shrimp kabobs with pineapple grilled and placed on a cookie sheet

    I’m not quite sure how to describe the flavor that maple and bourbon give together. It’s slightly sweet, slightly tangy. These grilled shrimp kabobs are juicy and flavorful, just like my garlic parmesan chicken skewers.

    Our grilled shrimp marinade is as simple and easy as 2 ingredients. And just in case you’re wondering where to buy shrimp if you don’t live near a coast… We bought frozen, already cooked shrimp at Aldi, $4.99 for a 12-ounce bag.

    How to make a simple grilled shrimp marinade:

    You’ll need 2 ingredients for this simple marinade recipe… Real maple syrup (make sure it’s real) and bourbon. If you’re not sure where to buy bourbon, Saucey will deliver it right to your home.

    maple bourbon marinade for grilled shrimp recipe
    • Mix the maple syrup and bourbon together in a bowl.
    • Then pour into a gallon-sized bag with your shrimp (about two 12-ounce bags of already cooked shrimp).
    • Seal the bag and allow the shrimp to soak in the mixture for 20 to 25 minutes in the refrigerator.
    soak shrimp in grilled shrimp marinade in gallon bag

    Meanwhile, get the grill heated up and going; we prefer using a charcoal grill, but you can use any type of grill.

    Tips for how to make grilled shrimp kabobs:

    Gather the rest of your ingredients… You’ll need the marinated shrimp, fresh pineapple chunks, and optional cayenne pepper.

    add marinated shrimp and pineapple chunks to skewers for shrimp kabobs

    Take your skewers and alternate adding the marinated shrimp and pineapple chunks to each skewer. 

    grilling marinated shrimp kabobs on a charcoal grill

    Once your skewers are filled with shrimp and fresh pineapple chunks, place them on the already heated grill. 

    grilled shrimp recipe for maple bourbon grilled shrimp kabobs sprinkled with cayenne pepper on the grill

    Sprinkle a bit of cayenne pepper on the kabobs… This step is optional but adds a little spicy taste. 

    brushing a maple bourbon grilled shrimp marinade or glaze on shrimp kabobs on the charcoal grill

    Brush a bit of the marinade on when the shrimp kabobs begin to cook, and grill on high for 5 to 7 minutes per side. 

    maple bourbon grilled shrimp kabobs, easy shrimp recipe

    And that’s really all there is to this grilled shrimp recipe. Easy peasy! I like to top mine off with a fresh batch of sweet fruit salsa, or sometimes peach and mango salsa!

    More grilling recipes you may enjoy:

    Tools you may need to make shrimp kabobs:

    grilled maple bourbon shrimp kabobs with pineapple chunks and bits of parsley

    Mixing Bowl – A medium sized bowl will come in handy for mixing the maple syrup and bourbon together before pouring it over the shrimp in a gallon-sized bag.
    Charcoal Grill or Gas Grill – We love using our charcoal grill.
    Skewers – You’ll need skewers to make kabobs; we have metal skewers similar to this, and they’re so easy to use.
    Grilling Tongs – You’ll need tongs to turn the shrimp kabobs on the grill.
    Basting Brush – to brush on the maple bourbon grilled shrimp marinade. 

    Maple Bourbon Marinated Grilled Shrimp Kabobs

    Easy recipe for grilled shrimp kabobs marinated with the most delicious, two ingredient, maple bourbon grilled shrimp marinade, then skewered with pineapple chunks and thrown on the grill.

    • 1/4 cup real maple syrup
    • 1/4 cup bourbon
    • 24 ounces frozen cooked shrimp (thawed)
    • 1 whole pineapple (cut into chunks)
    • 1 teaspoon cayenne pepper
    1. Mix the maple syrup and bourbon together in a bowl.
    2. Then pour the mixture into a gallon-sized bag with the thawed shrimp.
    3. Seal the bag and allow the shrimp to soak in the mixture for 20 to 25 minutes in the refrigerator.
    4. Meanwhile, heat up the grill; we prefer using a charcoal grill, but you can use any type of grill. 
    5. Take your skewers and alternate adding the marinated shrimp and pineapple chunks to each skewer.
    6. Once your skewers are filled with shrimp and fresh pineapple chunks, place them on the already heated grill.
    7. Sprinkle a bit of cayenne pepper on the kabobs… This step is optional but adds a little spicy taste.
    8. Brush a bit of the marinade on when the shrimp kabobs begin to cook, and grill on high for 5 to 7 minutes per side. The shrimp and pineapple will start to blacken up just a bit.
    9. Once the shrimp are cooked through, remove from the grill and serve immediately with your favorite sauce.
    Seafood Recipes
    American
    grilled shrimp marinade, shrimp kabobs
    Maple Bourbon Marinated Grilled Shrimp Kabobs easy shrimp recipe
    Maple Bourbon Grilled Shrimp Kabobs
    easy maple bourbon grilled shrimp kabobs recipe
  • Easy Strawberry Jello Flag Cake

    Easy Strawberry Jello Flag Cake

    Celebrate the 4th of July with a patriotic flag cake made from a box mix and strawberry Jello. This poke cake, topped with whipped cream and fresh berries, is such a refreshing dessert and so easy to make!

    Like my red white and blue poke cake and red white and blue cupcakes, this is a semi-homemade recipe. Meaning that, instead of making a homemade cake, you can use a cake mix.

    American flag cake in metal cake pan

    I just love how refreshing this cake really is. It’s the perfect dessert for summertime!

    Why Make This Recipe?

    I think you’ll love this 4th of July cake because it’s…

    • Quick and easy to make – In fact, you can mix it up in just minutes, and it’s topped with a simple whipped cream topping.
    • Light and fluffy – Because it’s a Jello cake made with a cake mix, it’s always so soft and fluffy, so it’s not a heavy dessert.
    • Perfect for summer – Jello cake is so refreshing in the summertime, mainly because it’s chilled and filled with all that strawberry Jello goodness.
    • Easy to decorate – What easier way to decorate an American flag cake than with fresh blueberries and strawberries? There’s hardly any work involved.
    • Budget-friendly – You can make this festive dessert for less than $15.
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    Ingredient Notes

    Most of the ingredients you need are simple, and you may even have them already in your pantry. Fresh berries are the only thing you may have trouble finding during certain times of the year.

    American flag cake ingredients on white marble countertop

    How to Make a Flag Cake

    Gather your ingredients, and prep anything that needs prepped. For example, wash and dry the berries.

    1. Mix together the cake mix, water, canola oil, and eggs, and mix it according to package directions.
    2. Then pour the cake batter into a greased 9×13 cake pan, and bake according to package directions.
    mixing ingredients for cake batter in mixer and pouring batter into greased cake pan
    1. After baking, allow the cake to cool for about 15 to 20 minutes; and meanwhile, mix the Jello mix with boiling water.
    2. Then add in cold water, continuing to mix well, ’til the Jello mix is fully dissolved.
    3. Poke the top of your cake all over with a fork, creating small holes all over the top of the cake.
    4. Slowly pour the Jello mixture over the entire cake, and allow the cake to finish cooling.
    mixing strawberry Jello with water in glass measuring cup, poking holes on top of vanilla cake, and pouring Jello onto cake
    1. Using a spatula, spread whipped cream evenly over the entire cake.
    2. Add 5 or more rows of blueberries to the top left corner of the cake. 
    3. Stem and slice the strawberries length wise; then add rows of strawberries to create the red stripes for your cake. I had enough room to add 4 rows of strawberries to my cake.
    decorating American flag cake with whipped cream, blueberries, and strawberries

    When you’re done decorating, cover and chill your Fourth of July cake for 3 to 4 hours before serving.

    Expert Tips and Recipe FAQ’s

    • Careful when spreading the whipped cream on top of the cake. Some cake mix cakes are so light and fluffy, the top will easily crumble and spread with the whipped cream.
    How long will Jello cake keep?

    It should keep for 2 to 3 days, but you’ll need to cover it and keep it in the refrigerator when not serving.

    Can I use other flavors of cake mix?

    Yes, you can! You can easily make this dessert just as good with a chocolate cake mix, funfetti cake mix (sprinkles are especially fun for the 4th of July), yellow butter cake, strawberry cake, etc.

    slice and bite of 4th of July cake on fork

    More July 4th Desserts You’ll Love:

    More desserts to go with your Fourth of July flag cake!

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Easy Strawberry Jello Flag Cake

    Celebrate the 4th of July with a patriotic flag cake made from a box mix and strawberry Jello. This poke cake, topped with whipped cream and fresh berries, is such a refreshing dessert and so easy to make!

    • 16.5 ounces vanilla cake mix
    • 1 cup water
    • 3 large eggs
    • 1/3 cup canola oil
    • 1 cup boiling water
    • 3 ounces strawberry Jello mix
    • 1/2 cup cold water
    • 8 ounces whipped cream
    • 1 pint blueberries
    • 1 1/2 quarts strawberries
    1. Gather ingredients, and prep berries by washing and drying.
    2. Mix together the cake mix, water, canola oil, and eggs, and mix it according to package directions.
    3. Then pour the cake batter into a greased 9×13 cake pan, and bake according to package directions.
    4. After baking, allow the cake to cool for about 15 to 20 minutes.
    5. Meanwhile, mix the Jello mix with boiling water.
    6. Then add the cold water, continuing to mix well, ’til the Jello mix is fully dissolved.
    7. Poke the top of your cake all over with a fork, creating small holes all over the top of the cake.
    8. Slowly pour the Jello mixture over the entire cake, and allow the cake to finish cooling.
    9. Using a spatula, spread whipped cream evenly over the entire cake.
    10. Add 5 or more rows of blueberries to the top left corner of the cake.
    11. Stem and slice the strawberries length wise; then add rows of strawberries to create the red stripes for your cake. I had enough room to add 4 rows of strawberries to my cake.
    12. When you’re done decorating, cover and chill your Fourth of July cake for 3 to 4 hours before serving.

    Gluten-Free –

    You can use a gluten-free cake mix in place of a regular cake mix; just keep in mind cake batter ingredients may vary, depending on the cake mix you use.

    Careful when spreading the whipped cream on top of the cake –

    Some cake mix cakes are so light and fluffy, the top will easily crumble and spread with the whipped cream. Go easy with the spatula.

    Storage –

    Jello cake should keep for 2 to 3 days, but you’ll need to cover it and keep it in the refrigerator when not serving.

    4th of July
    American
    4th of July cake, American flag cake, flag cake, flag cake recipe, Fourth of July cake, Jello flag cake, July 4th dessert
  • Grilled Corn in the Husk with Honey Butter

    Grilled Corn in the Husk with Honey Butter

    Add a sweet and salty side dish to dinner, Grilled Corn in the Husk. Easy, delicious recipe for sweet corn on the cob seasoned with honey butter, salt, and pepper.

    grilled corn in the husk on a cookie sheet with husks removed, seasoned with honey butter, salt, and pepper

    It’s the season for grilling up all sorts of good things, including grilled corn in the husk, pork chops, hot dogs, Mexican corn, and so much more. My guys love this time of year, and frankly, so do I.

    Grilling takes the work out of cooking dinner at night. It means what little mess that grilling creates lives outside on the deck with the grill and away from my kitchen. It’s a win win.

    We love grilled sweet corn. Really, we love corn on the cob any which way you want to make it.

    Dan doesn’t eat a lot of corn… But the rest of us love a good piece of sweet corn when it becomes available in the summertime.

    This recipe is really pretty simple. You will need a bucket or a dish pan to soak the corn; and the hardest part will be removing the silks without removing the husks.

    All in all, though, this is a very easy recipe for grilled corn on the cob. And I’ll show you how to make a super simple honey butter to go with it.

    Need something simple to serve with your corn? This Chicago hot dog recipe is a big hit with my family during summer grilling season. And a good bacon cheeseburger always wins. When we’re craving something a little different, I like to make a good Philly cheesesteak with roast beef!

    grilled sweet corn in the husk on a charcoal grill

    Tips for how to make Grilled Corn in the Husk:

    Gather your ingredients first… You’ll need corn on the cob, water, a stick of salted butter, honey, salt, and pepper. Also, if you’re looking for high quality meat to grill with your corn, click here to see what Snake River Farms has to offer.

    Remove the silks from the ears of corn… To do this, you’ll need to fold back the husks without removing them, then pull out all the silks.

    grilled corn on the cob with husks folded back and silks removed before grilling

    Carefully replace the husks, folding them back over the cob.

    Soak the corn cobs in a bucket or dish pan of water for 10 minutes or more.

    soaking grilled corn in the husk before grilling

    Meanwhile, warm up your grill. You can use a charcoal grill or gas grill, either one; we prefer charcoal, mainly for the taste it gives the food.

    Once the grill is ready, remove the corn from the water. Shake off any excess water, and place on the grill; be careful not to put it over an open flame, because the husks can catch fire.

    Allow the corn to cook for 10 to 15 minutes on a medium heat. You’ll need to be vigilant in turning it so it doesn’t burn; however, the husks will turn brown as the corn cooks.

    blackened grilled corn in the husk on a charcoal grill

    As your corn cooks, mix up the honey butter by following the steps below.

    Once your grilled corn on the cob is cooked through and the kernels are tender, remove the cobs from the grill and fold back/remove the husks. Brush each cob with the honey butter mixture, and sprinkle with salt and pepper.

    brushing grilled corn on the cob with honey butter

    And that’s it. Grilled sweet corn is ready to serve!

    Pair it with something delicious for a wonderful dinner. It pairs really well with grilled meats and more.

    Of course, if you’d rather have corn in casserole form, you may enjoy a more traditional Corn Casserole or this Mexican Corn Casserole.

    grilled corn on the cob on a cookie sheet with husks pulled back, seasoned with honey butter, salt, and pepper

    How to make honey butter to go with your grilled corn on the cob:

    Honey butter is so simple and easy to make, and all you need is a stick of salted butter and some honey.

    1. Soften a stick of salted butter.
    2. In a small bowl, mix together the butter and a tablespoon of honey until you have a sweet, creamy mixture.
    3. Then you’ll just brush it on your grilled sweet corn after it’s cooked.
    grilled sweet corn up close with husks pulled back

    More grilling recipes you may enjoy:

    Mexican Corn on the Cob with Bacon

    Maple Bourbon Marinated Grilled Shrimp Kabobs

    Maple Pork Chops with Apples and Onions

    Grilled Cheeseburger Pizza

    Simple and Delicious Grilled Fish Fillets

    grilled corn in the husk on a cookie sheet with husks removed, seasoned with honey butter, salt, and pepper

    You may also enjoy this easy recipe for Instant Pot Corn on the Cob. 

    Tools you may need to make grilled sweet corn:

    Food Grade Bucket or Dish Pan – You’ll need to soak the ears in water before grilling.

    Charcoal Grill or Gas Grill – We love using our charcoal grill.

    Grilling Tongs – You’ll need tongs to turn the corn on the grill.

    Basting Brush – to brush on the honey butter.

    Grilled Corn in the Husk with Honey Butter

    Add a sweet and salty side dish to dinner, Grilled Corn in the Husk. Easy, delicious recipe for sweet corn on the cob seasoned with honey butter, salt, and pepper.

    • 10 ears corn on the cob
    • 2 gallons water
    • 1/2 cup salted butter
    • 1 tablespoon honey
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground pepper
    1. Remove the silks from the ears of corn… To do this, you’ll need to fold back the husks without removing them, then pull out all the silks. Carefully replace the husks, folding them back over the cob. 
    2. Soak the corn cobs in a bucket or dish pan of water for 10 minutes or more.
    3. Meanwhile, warm up your grill. You can use a charcoal grill or gas grill, either one.
    4. Once the grill is ready, remove the corn from the water. 
    5. Shake off any excess water, and place on the grill; be careful not to put it over an open flame, so the husks don’t catch fire. 
    6. Allow the corn to cook for 10 to 15 minutes on a medium heat. You’ll need to be vigilant in turning it so it doesn’t burn; however, the husks will turn brown as the corn cooks.
    7. As your corn cooks, mix up the honey butter by mixing together the butter and honey until you have a sweet, creamy mixture. Set aside.
    8. Once your grilled corn on the cob is cooked through and the kernels are tender, remove the cobs from the grill and fold back/remove the husks. 
    9. Brush each cob with the honey butter mixture, and sprinkle with salt and pepper.
    10. Serve it and enjoy every sweet and salty bite!
    Side Dish
    American
    grilled corn in the husk, grilled corn on the cob
    Grilled Corn in the Husk Recipe
    Grilled Corn in the Husk with Honey Butter
  • Scrumptious Strawberry Cream Cheese Pie

    Scrumptious Strawberry Cream Cheese Pie

    Easy recipe for a strawberry cream cheese pie, made with fresh strawberries, a creamy no bake filling, and a simple homemade crust. It’s a family favorite!

    Who doesn’t love fresh berries from the strawberry patch, especially when you have the satisfaction of picking them yourself, then coming home to make them into a strawberry cream pie? It’s the absolute best!

    bite of strawberry cream cheese pie on a fork with slice of pie on white plate

    I have 3 boys who are all about the strawberries. If we bring strawberries home, I can barely get a strawberry shortcake or a quick batch of homemade strawberry jam in edgewise before the berries are all eaten up.

    This no bake strawberry pie is one of the first things we make every single year with our berry haul. It really doesn’t take a lot of berries either; though I’ll admit, I do like to pile them on.

    I make a similar version with blueberries every summer. Blueberry cream cheese pie is just as delicious as strawberry.

    Just a few simple ingredients are all you need to make this easy strawberry cream pie. The hardest part is waiting for it to chill so all the juices have time to seep into the creamy filling and down into the crust, making it even more delicious than ever.

    Don’t want a cream cheese filling? You may enjoy this easy strawberry pie recipe.

    whole strawberry cream pie with fresh strawberries on a Pioneer Woman kitchen towel

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my tips for making homemade strawberry pie, important info for this recipe, and similar recipe ideas – and get straight to the strawberry cream pie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

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    BUT FIRST, THE PIE CRUST

    You will need a single pie crust, baked and ready to go, for this recipe. You can make a homemade pie crust, or you can just buy a ready made crust at the grocery store. Here are 3 ways to keep pie crust from burning, so you can make sure you have the perfect pie crust.

    Sometimes I even like to make a family favorite, this pie crust with pecans. It gives the pie even more of an oomph, and like my favorite press in pie crust, it doesn’t have to be rolled either.

    Or you can skip a regular crust altogether and make a graham cracker crust instead.

    AND THEN THE CREAM CHEESE FILLING

    The cream cheese filling in this no bake strawberry cream pie is just a simple, 3-ingredient, cream cheese filling; but it’s oh so good, especially when you pair the creamy filling with the berries and the pie crust.

    mixing bowl and wooden spoon with cream cheese, powdered sugar, and milk for no bake strawberry cream pie recipe

    Let’s get down to making and putting this pie together.

    TIPS FOR HOW TO MAKE STRAWBERRY CREAM CHEESE PIE

    Gather together your ingredients… You’ll need fresh strawberries, pure cane sugar, cream cheese, powdered sugar, and whole milk. That’s it, easy peasy. 

    1. Wash and slice the berries.
    2. Then mix them together with sugar to help the strawberries form a little juice.
    3. Mix together the cream cheese, powdered sugar, and milk, and using a spatula, spread the creamy filling in the pie crust.
    4. Top with the berries; you can put as few or as many as you like. We prefer to pile our strawberry pie sky high with berries.
    layering a strawberry cream cheese pie with fresh strawberries, mixed with sugar, and a cream cheese filling

    Chill the pie in the fridge for at least 1-2 hours. We think it tastes even better the next day, so if you’re able to chill it overnight, go for it. 

    Then when you’re ready to serve, just slice it up and serve!

    slicing and serving fresh strawberry pie

    MORE NO BAKE DESSERTS

    CAN YOU FREEZE STRAWBERRY CREAM PIE?

    Yes, you can freeze strawberry cream pie, filling and all. Just make sure it’s covered well or stored in an airtight container, so it doesn’t get freezer burn.

    Strawberry pie should keep in the freezer for about 6 months or less.

    slice of easy strawberry cream pie on white Pioneer Woman plate

    SHOP KITCHEN TOOLS FOR THIS RECIPE:

    Spatula – You know I can’t cook or bake without my trusty spatulas. A spatula is the perfect tool to spread the creamy filling into the pie crust.

    Over-the-Sink Colander – This comes in handy for rinsing the berries after you’ve washed/soaked them.

    Paring Knife – Yet another one of those handy kitchen tools I couldn’t live without, perfect for slicing the berries.

    Mixing Bowl – You’ll need a bowl for both the strawberries and one for your pie filling. Of course, I love my batter bowl and use it for just about every recipe.

    Mixer – A mixer makes quick work of mixing up the pie filling.

    Pie Plate – Definitely needed to make a pie, and it’s even better when it’s pretty.

    slice of strawberry cream cheese pie on white plate with fork

    GET THE PRINTABLE RECIPE

    If you love this recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    strawberry cream cheese pie recipe

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    Scrumptious Strawberry Cream Cheese Pie

    Easy recipe for a strawberry cream cheese pie, made with fresh strawberries, a creamy no bake filling, and a simple homemade crust. It’s a family favorite!

    • 1 single pie crust (*)
    • 3-4 cups strawberries (sliced)
    • 3 tablespoons pure cane sugar
    • 16 ounces cream cheese
    • 1 1/2 cups powdered sugar
    • 1 tablespoon whole milk
    1. Wash and slice the berries.
    2. Mix together the berries with the sugar to help them form a little juice.
    3. In a separate bowl, mix together the cream cheese, powdered sugar, and milk.
    4. Using a spatula, spread the creamy filling in the pie crust.
    5. Top the cream cheese filling with the berries; you can put as few or as many as you like. We prefer to pile it high with berries.
    6. Chill the pie in the fridge for at least 1-2 hours, or even overnight for better results.
    7. Slice, serve, and enjoy!

    *You can make a homemade pie crust, or you can just buy a ready made crust at the grocery store. Other options include this pecan pie crust, this easy press in pie crust, or a graham cracker crust.

    Pies & Pastries
    American
    no bake strawberry pie, strawberry cream cheese pie, strawberry cream pie

    Update Notes: This recipe was originally published on May 8, 2017, but was re-published with bigger photos and more details in May of 2018.

  • Old-Fashioned Homemade Strawberry Ice Cream

    Old-Fashioned Homemade Strawberry Ice Cream

    Strawberry ice cream was always a special treat growing up in my family. We made our favorite frozen dessert for summertime get togethers and church ice cream socials. How to make old-fashioned homemade strawberry ice cream using an ice cream maker.

    There’s nothing quite like a bowl of my dad’s homemade banana ice cream… Besides maybe his homemade strawberry ice cream. Oh my goodness, I love summer because it means delectable bowls of creamy frozen deliciousness.

    blue bowl of old-fashioned homemade strawberry ice cream

    This strawberry ice cream recipe is made using an old-fashioned ice cream maker, not the crank kind, but the motor kind (you’re welcome). You can use an old crank handled maker if you want, but I prefer motor.

    You can also use fresh or frozen berries. For some reason, when we went to make this ice cream, the stores were completely out of strawberries, everywhere we looked. Hence, no strawberries in the photos.

    scoop of homemade strawberry ice cream in a metal canister

    Not sure if there’s a shortage or what, but we decided to use frozen, and it turned out beautifully. You will want to crush or purée the berries ahead of time.

    Tips for how to make strawberry ice cream:

    I recommend using a mixer to mix up your ice cream. This will ensure that the ingredients are mixed really well.

    Start by creaming (or mixing) the eggs* and the sugar together. Then you’ll add in the vanilla extract.

    add a can of sweetened condensed milk to strawberry ice cream mixture

    Next you’ll mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can.

    add evaporated milk to strawberry ice cream mixture

    Then add all 3 cans of evaporated milk. Now my mom and dad use nothing but Milnot, and when they use Milnot, they only use 2 cans. For any other brand, they say to use 3 cans. So we went with 3 cans.

    Add in a good-sized dash of salt, which equals out to about a teaspoon.

    crushed strawberries for homemade ice cream recipe, in glass measuring cup next to Bosch mixer

    If your strawberries are crushed and ready to go, you can pour them into the mixer. Mix everything together well, and watch your mixture turn a nice pink color.

    Make sure your ice cream freezer, especially the canister, is washed out good. We store ours in the garage, so we always have to wash it before we use it.

    Pour the mixture into the metal canister of your ice cream maker.

    homemade strawberry ice cream mixture in metal canister with churning paddle

    Finish topping it off with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.

    adding milk to metal canister for homemade ice cream recipes

    Tips for how to freeze homemade strawberry ice cream:

    Put the lid on, and place the canister down into the bucket of your ice cream maker. Crush a big bag of ice, gradually pouring ice around the canister.

    Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.

    ice and rock salt in ice cream maker for homemade ice cream recipe

    Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.

    Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning. Unplug it immediately. This should signal that the ice cream is completely frozen.

    remove lid from ice cream maker to reveal homemade strawberry ice cream

    Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.

    homemade strawberry ice cream in ice cream maker

    Mmmm, I love this recipe. Homemade ice cream is so good!

    churning paddle in strawberry ice cream in old-fashioned ice cream maker

    Carefully remove the churning paddle, and serve the paddle to the winning kid (may the best boy or girl win).

    blue bowl of soft serve, old-fashioned, strawberry ice cream

    Serve up the ice cream immediately.

    If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold.

    Alternative options for your homemade ice cream recipe:

    • Hand crush the strawberries so you’ll have bigger chunks of berries in your ice cream.
    • Instead of just straight strawberry, why not make it strawberry banana? Add a couple bananas in with the strawberries for added fruity flavor.
    • You could make this a berry ice cream by adding all sorts of berries, including strawberries, blueberries, raspberries, and blackberries.
    • Add both crushed frozen peaches and strawberries to your ice cream mixture.
    • Make whipped cream or strawberry sauce to top off your ice cream.
    • Use leftover ice cream to make the most delicious gluten-free ice cream sandwiches ever.
    • If you happen to be making strawberry ice cream for the 4th of July, serve it up with my friend Kristy’s American Flag Cookie Cake or my Strawberry Jello Flag Cake. Yum!
    close up bowl of homemade strawberry ice cream

    More homemade ice cream recipes and frozen treats you may enjoy:

    Kitchen tools you may need to make homemade strawberry ice cream:

    Mixer – A mixer will ensure you mix everything together really well.
    Ice Cream Freezer – This is an ice cream maker recipe, so you’ll need a maker.
    Food Storage Containers – We use dishes similar to these to store our ice cream in the freezer, especially when we have a big batch.
    Ice Cream Scoop – Can’t have ice cream without a scooper.

    Be sure to check out our complete guide to ice cream accessories and tools for making homemade ice cream. It’s the ultimate list for every ice cream lover’s kitchen.

    Want to see how to make this strawberry ice cream recipe? Watch our video!

     

    Old-Fashioned Homemade Strawberry Ice Cream

    Strawberry ice cream was always a special treat growing up in my family. We made our favorite frozen dessert for summertime get togethers and church ice cream socials. How to make old-fashioned homemade strawberry ice cream using an ice cream maker.

    • 6 eggs*
    • 3/4 cup pure cane sugar
    • 4 teaspoons vanilla extract
    • 14 ounces sweetened condensed milk
    • 36 ounces evaporated milk
    • 1 teaspoon salt
    • 2 cups crushed strawberries
    • 6 cups whole milk
    • 16 pounds ice
    • 3 cups rock salt
    1. Cream (or mix) together the eggs and the sugar.
    2. Add in the vanilla extract.
    3. Mix in the sweetened condensed milk, scraping all the gooey liquid out of the can.
    4. Then add all of the evaporated milk.
    5. Next add in a good-sized dash of salt, which equals out to about a teaspoon.
    6. If your strawberries are crushed and ready to go, you can pour them into the mixer.
    7. Mix everything together well, and watch your mixture turn a nice pink color.
    8. Pour the mixture into the metal canister of your ice cream freezer.
    9. Finish topping it off with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
    10. Put the lid on, and place the canister down into the bucket of your ice cream maker. 
    11. Crush a big bag of ice, gradually pouring ice around the canister.
    12. Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.
    13. Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning. Unplug it immediately. This should signal that the ice cream is completely frozen.
    14. Wipe any excess ice or rock salt off the lid and out from around the top of the canister; then remove the lid and the churning paddle, and serve immediately.
    15. If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold.

    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

    Frozen Treats
    American
    homemade strawberry ice cream, old-fashioned strawberry ice cream, strawberry ice cream
    Old-Fashioned Homemade Strawberry Ice Cream Recipe
    strawberry homemade ice cream recipe with scoop of ice cream
    bowl of homemade strawberry ice cream
    old-fashioned homemade strawberry ice cream recipe
  • Old-Fashioned Homemade Banana Ice Cream

    Old-Fashioned Homemade Banana Ice Cream

    How to make homemade banana ice cream, my favorite frozen dessert recipe ever. Easy to make, it’s chock full of creamy fresh banana flavor!

    Homemade banana ice cream was always a special treat growing up in my family. We made ice cream for any type of get together in the summertime, and church ice cream socials in our little country church were a big event back then.

    churning paddle pulled up out of metal canister full of homemade banana ice cream

    I remember my dad and my grandpa making ice cream at the same time, competing to see whose ice cream was better. Grandpa had the old hand crank ice cream maker, and somehow I always got stuck turning that crank. “Goofball, get to work!” Grandpa would say.

    While I love every flavor of our homemade ice cream recipes, including strawberry ice cream and old fashioned vanilla ice cream, there is something special about my dad’s banana homemade ice cream.

    While my recipe may differ just a bit from Dad’s, it’s pretty similar if not the same. I’d written this recipe down after talking with my mom, and it tastes just like Dad’s old fashioned banana ice cream. My boys give it a thumbs up too; that’s when I really know it’s good.

    brown bowl full of old-fashioned banana ice cream with a spoon, sitting on golden flower print dish towel

    Ingredients You’ll Need:

    To make this banana ice cream recipe, you’ll need a few ingredients on hand…

    • Large Eggs – You’ll need the whole egg, yolks and all. If you choose to use raw eggs to make old fashioned banana ice cream, do keep in mind that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. But we have personally always used raw eggs and have never had any problem. That said, some people prefer to temper and heat the eggs up to at least 160ºF in order to prevent any possible food poisoning. This is a great guide on how and why to temper eggs for custard-based ice creams. You can temper the eggs with the condensed milk, evaporated milk, and whole milk in this recipe, following the instructions in the post that I linked to above. Then just whisk everything else in as I explain in the recipe card below. If you’d rather make an egg-free version, my vanilla ice cream no eggs can easily be converted to banana ice cream.
    • Cane Sugar – You can also use granulated sugar.
    • Vanilla Extract – Use a really good dark vanilla extract, real vanilla if possible.
    • Sweetened Condensed Milk and Evaporated Milk – Now here’s one instance when my mom and dad have always used a brand name product, or they used to anyway. Mom (and Grandma) always insisted on Eagle Brand and Milnot. In fact, when I wrote this recipe down, I was told that if you’re using Milnot evaporated milk, only use 2 cans; if you’re using a generic brand, use 3 cans. Dan and I always just use 2 cans of whatever type of sweetened condensed milk and evaporated milk we have on hand, usually Aldi’s brand. And it works just fine. So I recommend just using 2 cans of whatever brand you have on hand, unless you want to try Mom and Grandma’s tried and true method with Eagle Brand and Milnot.
    • Sea Salt – I prefer to use Redmond Real Salt.
    • Bananas
    • Whole Milk – Although you can use 2% milk or 1% milk in a pinch, I highly recommend that you use whole milk, because it will make your ice cream much more creamy. You can even use Half-and-Half to get a creamier texture.
    • Crushed Ice and Rock Salt – You can find rock salt at the grocery store and online. But I recommend looking for the bigger bulk bag at your local hardware store or feed store, because it will be much more affordable.

    Kitchen Tools and Equipment You’ll Need:

    Be sure to check out our complete guide to ice cream accessories and tools for making the best homemade ice cream and/or hosting your own ice cream social. It’s the ultimate list for every ice cream lover’s kitchen. My friend Linda also has a beautiful post dedicated to ice cream social ideas.

    How to Make Homemade Banana Ice Cream

    Homemade banana ice cream with milk is a pretty simple mixture. Most of the ingredients you probably already have on hand.

    How to Mix up Old-Fashioned Banana Ice Cream

    1. The first step is to cream the eggs and the sugar together.
    adding sugar to eggs in metal bowl of white KitchenAid mixer
    1. Next add in the vanilla extract.
    hand holding bottle of McCormick Pure Vanilla Extract with teaspoon
    1. Then mix in your sweetened condensed milk.
    hand pouring Eagle Brand sweetened condensed milk into metal bowl of white KitchenAid mixer
    1. Then mix in the evaporated milk.
    hand pouring Great Value evaporated milk into metal bowl of KitchenAid mixer full of ice cream mixture
    1. Next you’ll add in a good-sized dash of sea salt.
    hand adding dash of salt to homemade ice cream mixture in metal bowl of KitchenAid mixer
    1. Lastly, peel and mash the bananas; then mix them into the liquid ice cream mixture.
    bunch of fresh bananas laying on wooden countertop with measuring cup
    1. Pour the mixture into the metal canister of your ice cream freezer.
    pouring banana ice cream mixture from metal bowl into metal ice cream canister with churning paddle
    1. Then finish topping it off with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes.
    pouring whole milk into metal ice cream maker canister with white churning paddle

    How to Freeze Ice Cream in an Ice Cream Maker

    Now that your ice cream maker’s canister is full of liquid ice cream mixture, you’re ready to start the freezing process.

    banana ice cream mixture before freezing in metal canister with white churn paddle
    1. Put the lid on, and place the canister down into the bucket of your ice cream maker. Then attach the motor, clamp it on, and plug the ice cream maker in to get the motor running.
    canister with white lid in plastic ice cream maker
    1. Gradually pour crushed ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.
    ice cream maker with blue motor, filled with crushed ice
    1. Alternately with the ice, add 2-3 cups of rock salt, making sure to top it off with rock salt.
    motorized ice cream freezer filled with ice and rock salt for making homemade banana ice cream
    1. Let the motor run until it stops, which signals that the ice cream is completely frozen. Once the ice cream is frozen, the motor on your ice cream maker will stop churning; and you need to unplug it immediately.
    2. Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid and the churning paddle, and serve immediately.
    old-fashioned banana ice cream frozen and ready to eat with churn paddle in metal ice cream canister, placed down in plastic ice cream maker tub full of ice and rock salt

    If you’re not ready to serve it just yet, you can always leave the lid on (removing the motor), top it off with ice, and place a towel or two over it to kind of insulate it and keep it cold.

    brown bowl of homemade ice cream made with bananas, with spoon, sitting on golden flower print kitchen towel

    Expert Tips and FAQ’s

    Do you have to freeze bananas for ice cream?

    No, in fact, I never do. I just mash up room temperature bananas and add them to the mixture. All the freezing will be done using the ice cream maker.

    How should you store leftover banana ice cream?

    We always have a lot of leftover ice cream when we make it homemade, so we purchased some of these freezer containers to hold all the leftovers. They’re big enough to hold 2-3+ servings of ice cream. Then we just stick them down in the freezer. If you have an upright, I’d place the containers on the shelves, rather than in the door, so the ice cream doesn’t melt or have a higher risk of freezer burn. I also really like this larger ice cream container if I don’t care about freezing it in smaller batches. Homemade ice cream usually keeps for up to about 1 month in the freezer.

    scooping banana ice cream out of ice cream maker

    Favorite Mix-Ins for Banana Ice Cream

    There are so many things you can mix into your ice cream to make it even more fun, especially with kids.

    • Fruit or Fruit Jam – We especially love mixing strawberry jam or blackberry jam into our ice cream.
    • Chocolate Syrup, Butterscotch Topping, Caramel Topping, etc. – With whipped cream and a cherry on top.
    • Oreo Cookies – I especially love crushing up Oreo Minis.
    • Chocolate candies – Like M&M’s, Snickers, Reese’s Peanut Butter Cups, and more.
    • Brownies or Cookies

    You can actually use leftovers to make the most delicious gf ice cream sandwiches ever.

    brown bowl full of homemade soft serve banana ice cream

    More Ice Cream Recipes

    If you love this old-fashioned homemade banana ice cream recipe as much as we do, you’ll love these recipes too…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Homemade Banana Ice Cream

    How to make homemade banana ice cream, my favorite frozen dessert recipe ever. Easy to make, it's chock full of creamy fresh banana flavor!

    • Stand Mixer
    • 4-Quart Electric Ice Cream Maker
    • Ice Cream Scoop
    • Ice Cream Container with Lid

    Ice Cream:

    • 6 large eggs
    • 3/4 cup cane sugar
    • 4 teaspoons vanilla extract
    • 14 ounces sweetened condensed milk
    • 24 ounces evaporated milk
    • 1 teaspoon sea salt
    • 4 bananas
    • 6 cups whole milk*

    Freezing Supplies:

    • 16 cups ice (crushed)
    • 3 cups rock salt*
    1. Cream (or mix) the eggs and the sugar together.
    2. Add in the vanilla extract.
    3. Mix in the sweetened condensed milk and evaporated milk.
    4. Then add in a good-sized dash, or teaspoon, of salt.

    5. Peel and mash the bananas; then mix them into the liquid ice cream mixture.

    6. Pour the mixture into the metal canister of the ice cream maker.

    7. Then finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes.

    8. Put the lid on, and place the canister down into the bucket of your ice cream maker. Then attach the motor, clamp it on, and plug the ice cream maker in to get the motor running.

    9. Gradually, pour crushed ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.

    10. Alternately with the ice, add 2-3 cups of rock salt, making sure to top it off with rock salt.
    11. Let the motor run until it stops, which signals that the ice cream is completely frozen. Once the ice cream is frozen, the motor on your ice cream maker will stop churning; and you need to unplug it immediately.

    12. Wipe any excess ice or rock salt off the lid and out from around the top of the canister; then remove the lid and the churning paddle, and serve immediately. If you're not ready to serve it just yet, you can always leave the lid on (removing the motor), top it off with ice, and place a towel or two over it to help insulate it and keep it cold.

    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

    *You can use Half & Half in place of the whole milk if you want an even creamier texture to your ice cream.

    *You can find rock salt at the grocery store and online. But I recommend looking for the bigger bulk bag at your local hardware or feed store, because it will be much more affordable.

    Does It Matter Which Canned Milk I Use?

    Mom and Grandma always insisted on Eagle Brand and Milnot. In fact, when I wrote this recipe down, I was told that if you’re using Milnot evaporated milk, only use 2 cans; if you’re using a generic brand, use 3 cans.

    Dan and I always just use 2 cans of whatever type of sweetened condensed milk and evaporated milk we have on hand, usually Aldi’s brand. And it works just fine. So I recommend just using 2 cans of whatever brand you have on hand, unless you want to try Mom and Grandma’s tried and true method with Eagle Brand and Milnot.

    How to Store Leftover Banana Ice Cream

    We always have a lot of leftover ice cream when we make it homemade, so we purchased some of these freezer containers to hold all the leftovers. They’re big enough to hold 2-3+ servings of ice cream. Then we just stick it down in the freezer. If you have an upright, I’d place it on the shelves, rather than the door, so it doesn’t melt or have a higher risk of freezer burn. Homemade ice cream usually keeps for up to about a month in the freezer.

    Desserts
    American
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  • 30 Minute Pasta Salad with Cucumbers and Tomatoes

    30 Minute Pasta Salad with Cucumbers and Tomatoes

    Don’t you love a good pasta salad? And boy, do I have a good one for you. It’s a 30 minute pasta salad filled with delicious garden fresh flavors!

    Rotini pasta coated with a lightly creamy dressing, mixed with fresh cucumbers, tomatoes, smoked cheese, and other delicious ingredients. Easy 30 minute pasta salad recipe!

    Need something delicious to pair with this salad recipe? How ’bout a bacon burger, garlic parmesan chicken kabobs, oven-baked chicken legs, Philly cheesesteak with roast beef, a meatloaf muffin or a Chicago dog?

    How to Make This 30 Minute Pasta Salad

    Rotini pasta coated with a lightly creamy dressing, mixed with fresh cucumbers, tomatoes, smoked cheese, and other delicious ingredients. Easy 30 minute pasta salad recipe!

    The garden is busting at the seams with fresh veggies, plus grilling season is in full force. This is always the time of year I find myself craving a good pasta salad. That craving is where this recipe comes from. And it really does take right around 30 minutes or less to make.

    Your first step is to cook the rotini according to package directions. You’ll also want to get your eggs on to boil; or you can make Instant Pot hard boiled eggs.

    Rotini pasta coated with a lightly creamy dressing, mixed with fresh cucumbers, tomatoes, smoked cheese, and other delicious ingredients. Easy 30 minute pasta salad recipe!

    While the pasta and eggs are cooking, chop the cucumber (you can peel or not, totally up to you), and slice the cherry tomatoes. Then shred the cheeses.

    Once the pasta is cooked and drained, you may want to let it cool just a bit before you mix it together with both the veggies and cheeses in a large salad bowl.

    Rotini pasta coated with a lightly creamy dressing, mixed with fresh cucumbers, tomatoes, smoked cheese, and other delicious ingredients. Easy 30 minute pasta salad recipe!

    Mix up the dressing in a large measuring cup, and pour it over your salad mixture; then toss to combine the salad ingredients together. Top the salad with sliced boiled eggs.It’s that easy! This is exactly the type of side dish that goes perfectly with a good burger or BBQ.

    Looking for more salad recipes? Here are a few you may enjoy.

    Below is a printable recipe so you can make it for yourself. Enjoy!

    Print the Recipe for 30 Minute Pasta Salad with Cucumbers and Tomatoes
    Rotini pasta coated with a lightly creamy dressing, mixed with fresh cucumbers, tomatoes, smoked cheese, and other delicious ingredients. Easy 30 minute pasta salad recipe!

    30 Minute Pasta Salad with Cucumbers and Tomatoes

    Rotini pasta coated with a lightly creamy dressing, mixed with fresh cucumbers, tomatoes, smoked cheese, and other delicious ingredients. Easy 30 minute pasta salad recipe!

    • 12 ounces rotini (cooked)
    • 3-4 hard-boiled eggs
    • 1 cup frozen peas (thawed)
    • 1 cucumber
    • 1 pint cherry tomatoes
    • 4 ounces white cheddar
    • 4 ounces smoked Gruyere or smoked cheddar
    • 1/4 cup mayo
    • 1 tablespoon Dijon mustard
    • 1 tablespoon granulated sugar
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon celery salt
    • 1/8 cup apple cider vinegar
    1. Cook the pasta according to package directions.
    2. Drain and throw peas in with the pasta while it drains; this will allow them to thaw. If preferred, you can also cook the peas with the pasta.
    3. Boil the eggs.
    4. Peel and chop the cucumber.
    5. Slice the cherry tomatoes in half.
    6. Shred both cheeses.
    7. Mix together the pasta, vegetables, and cheeses.
    8. To make the dressing, mix the mayo, Dijon mustard, sugar, garlic powder, celery salt, and apple cider vinegar. It will be a very thin sauce.
    9. Then pour the dressing over the salad and mix well. I used two wooden spoons to kinda “throw” the pasta salad in the bowl.
    10. Peel the boiled eggs, slice eggs, and place on top of the salad; you can also crumble, if desired.
    11. Chill until ready to serve.
    12. Serve and enjoy!
    Salad Recipes
    American
    30 minute pasta salad, pasta salad, pasta salad with cucumbers and tomatoes

    Not quite ready to make this 30 minute pasta salad? Pin it for later!
    Rotini pasta coated with a lightly creamy dressing, mixed with fresh cucumbers, tomatoes, smoked cheese, and other delicious ingredients. Easy 30 minute pasta salad recipe!

  • Quick and Easy Dill Veggie Finger Salad

    Quick and Easy Dill Veggie Finger Salad

    It’s side salad season, and that my friends, makes me happy. It’s that time of year where it’s easier to find fresh veggies, and we’re also able to grow a lot of our own vegetables.

    My mom used to make the most delicious veggie finger salad when I was growing up. She’d usually make it during the warmer months, and we’d pick at it for days.

    It was always so full of flavor and gave those vegetables a little extra oomph.

    This quick and easy Dill Veggie Finger Salad is such a simple salad and absolutely perfect for summer BBQ's and get togethers. Or for a time like right now when I'm really craving fresh crunchy vegetables. How to make this delicious side dish recipe!

    When Dan and I first got married, I made this finger salad just for us to snack on.

    But it’s definitely a great side salad for summer BBQ’s, potlucks, or even just a snack in the fridge your kids can enjoy. It might even get them to eat their vegetables. We love to serve this salad with my favorite CrockPot sloppy joes, meatloaf muffins or my Philly cheesesteak with roast beef!

    How to Make a Quick and Easy Dill Veggie Finger Salad

    Now I haven’t had a lot of luck growing cauliflower and broccoli, but I do occasionally find good looking heads of both at the farmer’s market. And when I don’t, well, store bought will have to suffice.

    I’ve left out one ingredient my mom always used, which is Accent… Mainly because I try to stay away from MSG these days. However, it’s just as good without it. The dill and garlic powder are really what give this salad the oomph it needs.

    To make this side salad, mix your seasonings, olive oil, and sugar together in a large measuring cup.

    This quick and easy Dill Veggie Finger Salad is such a simple salad and absolutely perfect for summer BBQ's and get togethers. Or for a time like right now when I'm really craving fresh crunchy vegetables. How to make this delicious side dish recipe!

    Let that stand as you prep your raw vegetables, which include carrots, cauliflower, and broccoli. I’m sure you could add in other veggies too, whatever crunchy vegetables you love to snack on.

    This quick and easy Dill Veggie Finger Salad is such a simple salad and absolutely perfect for summer BBQ's and get togethers. Or for a time like right now when I'm really craving fresh crunchy vegetables. How to make this delicious side dish recipe!

    Once your veggies are washed and chopped, just pour the dressing over the vegetables. You’ll need a pretty good sized bowl.

    Now Here’s the Key to This Salad…

    You need to cover it and put it in the fridge; then let it marinate for 24 hours.

    This quick and easy Dill Veggie Finger Salad is such a simple salad and absolutely perfect for summer BBQ's and get togethers. Or for a time like right now when I'm really craving fresh crunchy vegetables. How to make this delicious side dish recipe!

    Don’t be tempted to eat it now… Just trust me on this, because the veggies need time to sit in the liquid and soak up all the flavor.

    Once it’s been 24 hours and you’re ready to serve it, you can either drain the liquid or leave it on the veggies. I prefer to leave it on.

    This quick and easy Dill Veggie Finger Salad is such a simple salad and absolutely perfect for summer BBQ's and get togethers. Or for a time like right now when I'm really craving fresh crunchy vegetables. How to make this delicious side dish recipe!

    And that’s that. It’s such a simple salad and absolutely perfect for summer. Or for a time like right now when I’m really craving fresh crunchy vegetables.

    This quick and easy Dill Veggie Finger Salad is such a simple salad and absolutely perfect for summer BBQ's and get togethers. Or for a time like right now when I'm really craving fresh crunchy vegetables. How to make this delicious side dish recipe!

    And don’t you just love how colorful it is? Me too!

    Print the Recipe for a Quick and Easy Dill Veggie Finger Salad

    This quick and easy Dill Veggie Finger Salad is such a simple salad and absolutely perfect for summer BBQ's and get togethers. Or for a time like right now when I'm really craving fresh crunchy vegetables. How to make this delicious side dish recipe!

    Quick and Easy Dill Veggie Finger Salad

    This quick and easy Dill Veggie Finger Salad is such a simple salad and absolutely perfect for summer BBQ's and get togethers. How to make this delicious side dish recipe!

    • 1/2 cup white vinegar
    • 1 teaspoon garlic powder
    • 1 tablespoon dill weed
    • 1 teaspoon pepper
    • 3 teaspoons salt
    • 1 1/2 cups olive oil
    • 1 teaspoon sugar
    • 1 pound carrots
    • 1 bunch broccoli
    • 1 head cauliflower
    1. Mix vinegar, garlic powder, dill weed, pepper, salt, oil, and sugar. Let stand as you prepare the raw vegetables.
    2. Prepare vegetables by washing and chopping into serving size pieces.
    3. Pour dressing over vegetables, and let marinate for 24 hours.
    4. You can either drain the liquid before serving or leave it on the veggies.
    5. Serve and enjoy!
    Salad Recipes
    American
    dill finger salad, vegetable finger salad, veggie finger salad

    Can’t make this side dish just yet but wanna save it? Pin it for later!
    This quick and easy Dill Veggie Finger Salad is such a simple salad and absolutely perfect for summer BBQ's and get togethers. Or for a time like right now when I'm really craving fresh crunchy vegetables. How to make this delicious side dish recipe!

  • Old-Fashioned Strawberry Shortcake with Grandma’s Biscuits

    Old-Fashioned Strawberry Shortcake with Grandma’s Biscuits

    Don’t you just love berry season? It seems like it came early this year here in our little corner of Arkansas.

    Strawberry Shortcake made with a cream cheese whipped cream, Grandma's biscuits, and juicy red strawberries! Print the recipe for Old-Fashioned Strawberry Shortcake with Grandma's Biscuits.

    Every year around this time I have to make all the things with delicious fresh-picked strawberries, including strawberry cream pie, strawberry freezer jam, strawberry delight, and strawberry shortcake. And fresh strawberries make the ultimate mini fruit pizzas! Because who doesn’t love a good old-fashioned strawberry shortcake, especially when it involves Grandma’s biscuits?

    Strawberry Shortcake made with a cream cheese whipped cream, Grandma's biscuits, and juicy red strawberries! Print the recipe for Old-Fashioned Strawberry Shortcake with Grandma's Biscuits.

    And of course, the star of the show… Red, juicy strawberries.

    Speaking of Grandma’s Biscuits…

    For as long as I can remember, Grandma kept a slip of paper taped to the inside of her cabinet door. That slip of paper held her favorite biscuit recipe, handwritten in her own handwriting. My mom now has that same slip of paper taped to the inside of her cabinet door. And I’m considering writing out the recipe and taping it to the inside of our cabinet.

    Strawberry Shortcake made with a cream cheese whipped cream, Grandma's biscuits, and juicy red strawberries! Print the recipe for Old-Fashioned Strawberry Shortcake with Grandma's Biscuits.
    Strawberry Shortcake made with a cream cheese whipped cream, Grandma's biscuits, and juicy red strawberries! Print the recipe for Old-Fashioned Strawberry Shortcake with Grandma's Biscuits.

    We love making these biscuits. They can be rolled out or dropped. For this particular recipe, I actually grabbed spoonfuls and shaped them by hand, so they were more like drop biscuits. I also added in a teaspoon of sugar just to add a li’l sweetness to the recipe since I planned to use them for strawberry shortcake.

    Gobs of Creamy Whipped Cream

    Strawberry Shortcake made with a cream cheese whipped cream, Grandma's biscuits, and juicy red strawberries! Print the recipe for Old-Fashioned Strawberry Shortcake with Grandma's Biscuits.

    Before I actually created this recipe, I had this idea to add cream cheese to the homemade whipped cream I planned to make. Dan wasn’t sure it would work; frankly, I wasn’t either. But like I’ve said before, cream cheese is one of my favorite ingredients. Ever.

    Strawberry Shortcake made with a cream cheese whipped cream, Grandma's biscuits, and juicy red strawberries! Print the recipe for Old-Fashioned Strawberry Shortcake with Grandma's Biscuits.

    Well, it worked. The whipped cream is so creamy and flavorful. It definitely adds a special touch to the shortcake.

    Strawberry Shortcake made with a cream cheese whipped cream, Grandma's biscuits, and juicy red strawberries! Print the recipe for Old-Fashioned Strawberry Shortcake with Grandma's Biscuits.

    Below is the printable recipe for this scrumptious old-fashioned strawberry shortcake using Grandma’s biscuits. Enjoy!

    Old-Fashioned Strawberry Shortcake with Grandma’s Biscuits

    Strawberry Shortcake made with a cream cheese whipped cream, Grandma's biscuits, and juicy red strawberries! Print the recipe for Old-Fashioned Strawberry Shortcake with Grandma's Biscuits.

    • Biscuits –
    • 2 cups all-purpose flour
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon sugar
    • 1/3 cup unsalted butter
    • 3/4 cup milk
    • Whipped Cream –
    • 2 ounces cream cheese
    • 2 cups heavy whipping cream
    • 1 teaspoon vanilla extract
    • 1/2 cup powdered sugar
    • Strawberries (washed and sliced)
    1. For the biscuits, mix together flour, baking powder, salt, and sugar in a medium bowl.
    2. Use a pastry blender to blend flour mixture together with cold sliced butter. Continue until mixture is well blended.
    3. Add milk to mixture, and mix well. You should be left with a somewhat sticky but still manageable dough.
    4. Grab spoonfuls of dough and shape into biscuits about 3/4 inch thick. Place on ungreased cookie sheet.
    5. Bake at 425° for about 15-20 minutes, or until tops are beginning to turn golden.
    6. Meanwhile, wash strawberries.
    7. Mix together cream cheese, heavy whipping cream, vanilla, and powdered sugar to form a whipped cream.
    8. Once the biscuits have cooled, slice a biscuit in half.
    9. Place bottom half of biscuit on plate. Add a layer of sliced strawberries, followed by a generous layer of whipped cream, then another layer of sliced strawberries. Top with the top half of the biscuit.
    10. Add a small dollop of whipped cream to the top, followed by a whole strawberry.
    11. Serve and enjoy!
    Desserts
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    old-fashioned strawberry shortcake, strawberry shortcake, strawberry shortcake with biscuits

    Can’t make it just yet? Pin it for later!

    Strawberry Shortcake made with a cream cheese whipped cream, Grandma's biscuits, and juicy red strawberries! Print the recipe for Old-Fashioned Strawberry Shortcake with Grandma's Biscuits.
  • Bacon Ranch Deviled Eggs

    Bacon Ranch Deviled Eggs

    Learn how to make bacon Ranch deviled eggs with a handful of simple ingredients. These yummy finger foods are perfect for an Easter or holiday appetizer. This recipe is easy to make, and it makes enough to feed a crowd.

    Eggs, eggs, and more eggs… Thanks to our chickens, we have plenty of eggs right now, something I’m over the moon about because that’s one thing I don’t have to buy at the grocery store.

    bacon Ranch deviled eggs on blue plate

    Easter Sunday is right around the corner, so what better way to use them than by making a big batch of delicious Ranch deviled eggs with bacon to go with your traditional Easter dinner? Yum! 

    Random Fun Fact: Did you know some people call deviled eggs angel eggs? Essentially the same thing, but I just thought that was interesting.

    Why You’ll Love This Recipe

    • They’re quick and easy to make, perfect for a last minute appetizer.
    • You can make Ranch deviled eggs with bacon or without bacon… Of course, I’m of the mind that bacon makes everything better.
    • This recipe makes enough to feed a group of people, so it’s perfect for family dinner, holiday parties, etc.
    • Simple ingredients… This means everything, especially with the costs of groceries these days.
    • Even if you don’t necessarily have a get together to make them for, they make great snacks.

    Ingredients and Substitutions Notes

    You only need a handful of ingredients to make Ranch bacon deviled eggs…

    • Hardboiled Eggs – You can boil these ahead of time, so they’re ready.
    • Buttermilk Ranch Mix – I prefer to use Hidden Valley Buttermilk Ranch mix to make Hidden Valley Ranch deviled eggs. It’s easy and convenient.
    • Condiments – You’ll need both mayonnaise and mustard. While mayo makes a lower carb version of these eggs, I’ve also used a dressing like Miracle Whip; but keep in mind, you may not need as much salt if doing so.
    • Dill Pickles – Just mince them up.
    • Bacon – I prefer to cook our bacon with breakfast and save it back in the fridge for use later; but you can also use precooked bacon and just pop it in the microwave when ready. Regardless which bacon you choose, it will need to be cooked and crumbled.

    How to Make Bacon Ranch Deviled Eggs

    Prep work mainly involves boiling the eggs ahead of time and allowing them to cool. You can also cook the bacon and crumble it.

    How to Make and Fill Deviled Eggs

    1. Peel and slice each hardboiled egg in half, removing the yolks and placing them in a large mixing bowl. Set the whites aside on a platter.
    2. Add the Ranch mix, mayonnaise, mustard, and minced Dill pickles to the egg yolks, and mix together well.
    3. Fill each egg white half with a spoonful of the yolk mixture.*
    4. Cover and refrigerate the eggs for 1-2 hours.
    5. When ready to serve, crumble the bacon on top of each deviled egg.

    And that’s it! They’re ready to serve.

    ranch deviled eggs with bacon crumbles on blue plate

    Expert Tips and Recipe FAQ’s

    When is the best time to make bacon Ranch deviled eggs, the day before or the day of?

    Personally, I’d rather eat deviled eggs the day of, but with maybe 2-3 hours to chill in the fridge. However, you can make them the day before, and they’ll be just fine. Now, if you are making them the day before, I do recommend crumbling freshly cooked bacon on the day of; if you add bacon the day before, it can get kinda chewy and tough from sitting in the fridge.

    How should you store deviled eggs?

    Definitely store them in an airtight deviled egg container with a lid, and in the refrigerator. You can also put them on a platter and cover it tightly with plastic wrap.

    Can you freeze deviled eggs?

    While you can freeze the yolk mixture, it’s best to not freeze the egg whites because they’ll become quite rubbery in texture.

    More Delicious Recipes with Eggs

    Don’t want bacon or Ranch? I’ve gotcha covered. Make these instead… Easy Deviled Eggs in 30 Minutes or Less.

    I also have a whole gaggle of egg recipes. Here are just a few…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Bacon Ranch Deviled Eggs

    How to make bacon Ranch deviled eggs, perfect for an Easter or holiday appetizer. Easy to make, this recipe makes enough to feed a crowd.

    • Deviled Egg Container with Lid
    • 24 large hardboiled eggs
    • 2 teaspoons buttermilk Ranch mix
    • 1 cup mayonnaise
    • 1 teaspoon mustard
    • 1/4 cup Dill pickles (minced)
    • 4 slices bacon (cooked and crumbled)

    1. Peel and slice each hardboiled egg in half, removing the yolks and placing them in a large mixing bowl. Set the whites aside on a platter.

    2. Add the Ranch mix, mayonnaise, mustard, and minced Dill pickles to the egg yolks, and mix together well.

    3. Fill each egg white half with a spoonful of the yolk mixture.*

    4. Cover and refrigerate the eggs for 1-2 hours.

    5. When ready to serve, crumble the bacon on top of each deviled egg. Then serve.

    *You can fill the eggs 3 ways…

    • Use a spoon to add the yolk mixture to the whites.
    • Snip the corner of a Ziploc bag with scissors, fill the bag with yolk mixture, and pipe the filling into the whites.
    • Or you can use a cake tip and pastry bag filled with the yolk mixture to pipe the yolk mixture into the whites.

     

    When is the best time to make bacon Ranch deviled eggs, the day before or the day of?
    Personally, I’d rather eat deviled eggs the day of, but with maybe 2-3 hours to chill in the fridge. However, you can make them the day before, and they’ll be just fine. Now, if you are making them the day before, I do recommend crumbling freshly cooked bacon on the day of; if you add bacon the day before, it can get kinda chewy and tough from sitting in the fridge.

    How should you store deviled eggs?
    Definitely store them in an airtight container with a lid, and in the refrigerator. You can also put them on a platter and cover it tightly with plastic wrap.

    Appetizers
    American
    bacon ranch deviled eggs, Hidden Valley Ranch deviled eggs, Ranch bacon deviled eggs, Ranch deviled eggs, Ranch deviled eggs with bacon
  • Red White and Blue Popsicles with Real Ingredients

    Red White and Blue Popsicles with Real Ingredients

    Make the yummiest red white and blue popsicles with real food ingredients. No artificial colors, no added sugar, and they’re perfect for the 4th of July!

    Summer weather is here to stay, meaning my boys are making frequent trips to the freezer to look for homemade ice cream and freezer pops.

    red white and blue popsicles on wire rack with fresh strawberries

    Zeke could practically live on popsicles in the summer, and sometimes we have a hard time limiting him to just one or two, especially on hot, humid, sticky days like we’ve had here lately.

    Since the 4th of July is just around the corner, I thought it might be fun to make naturally colored red white blue freeze pops, festive for this patriotic occasion! 

    Why You’ll Love This Recipe

    • It’s so easy to make; your kids can even help you.
    • Red white and blue pops only have 3 ingredients!
    • All the ingredients are real food… No artificial colors, no added sugar… Like with my mandarin peach fruit pops, you can feel good about letting your kids eat these natural freezer pops.
    red white and blue pops on a wire rack with fresh berries

    Ingredient Notes

    • Fresh Berries – We use fresh strawberries and blueberries to make red white and blue ice pops.
    • Greek Yogurt – While we prefer to use a honey strawberry flavor, you can use any flavor you want.

    How to Make Red White and Blue Popsicles

    Before you get started, be sure to wash all your berries and pat them dry with a clean kitchen towel.

    Then you can mix and make by following these steps…

    1. Slice or chop the strawberries and crush with a potato masher.
    2. Mix the strawberries with 1/4 cup Greek yogurt and set aside.
    3. Crush the blueberries in a separate bowl.
    4. Mix the blueberries with 1/4 cup Greek yogurt and set aside.
    5. For the first (RED) layer, place 1-2 spoonfuls strawberry/yogurt mixture in each freezer pop mold. How many spoonfuls you add to each layer will depend on the size of your freezer pop mold.
    6. For the second (WHITE) layer, add 1-2 spoonfuls of Greek yogurt (no berries) next.
    7. For the third and final (BLUE) layer, add 1-2 spoonfuls blueberry/yogurt mixture.
    8. Add the popsicle sticks and freeze overnight or until frozen through. Then serve and enjoy!
    red white and blue ice pops on wire rack with fresh strawberries

    More festive 4th of July desserts you may enjoy:

    Love red white and blue ice pops and want to make more festive desserts? Here are a few ideas…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Red White and Blue Popsicles

    How to make the yummiest red white and blue popsicles with real food ingredients. No colors, no added sugar, and perfect for the 4th of July!

    • Popsicle Molds
    • Potato Masher
    • Mixing Bowl
    • 10 large strawberries
    • 1 cup blueberries
    • 1 cup Greek yogurt (your favorite flavor)

    1. Wash all the berries and pat dry.

    2. Slice or chop the strawberries and crush with a potato masher.

    3. Mix the strawberries with 1/4 cup Greek yogurt and set aside.

    4. Crush the blueberries in a separate bowl.

    5. Mix the blueberries with 1/4 cup Greek yogurt and set aside.

    6. For the first (RED) layer, place 1-2 spoonfuls strawberry/yogurt mixture in each freezer pop mold. How many spoonfuls you add to each layer will depend on the size of your freezer pop mold.

    7. For the second (WHITE) layer, add 1-2 spoonfuls of Greek yogurt (no berries) next.

    8. For the third and final (BLUE) layer, add 1-2 spoonfuls blueberry/yogurt mixture.

    9. Add the popsicle sticks and freeze overnight or until frozen through. Then serve and enjoy!

    Desserts, Frozen Treats
    American
    4th of July freezer pops, red white and blue freezer pops, red white and blue frozen yogurt pops, red white and blue ice pops, red white and blue pops, red white and blue popsicles
  • Blueberry Cream Cheese Mini Tarts

    Blueberry Cream Cheese Mini Tarts

    Have you ever been to Ferrara Bakery in Little Italy in New York City? They have the most delicious fruit tarts.

    Blueberry Cream Cheese Mini Tarts

    I’ve always wanted to try making these, and a couple weeks ago, I finally did.

    I made blueberry mini tarts with a sweet cream cheese filling. Below is a printable recipe, without photos, for your convenience.

    Blueberry Mini Tarts

    We’d found a Tartlet Baking Set while browsing around at our local Williams Sonoma store. The box my baking set came in had a recipe for Mini Tarts on the back; I ended up only using and slightly adapting the crust portion of the recipe, since this was my first time making tarts.

    You could really use any pie crust recipe you like for tarts, though this crust had a bit of sugar added, so it added to the sweetness of the tarts.

    How to make blueberry cream cheese mini tarts

    If you like pecans, you can add a little crunch to your crust with a super easy pecan nut pie crust.

    Cut dough crusts out for tarts
    Form tarts in tart pan
    Add cream cheese filling to tarts
    Add blueberries to tarts
    Blueberry Cream Cheese Tarts
    Make blueberry cream cheese mini tarts

    Here are the steps for making these delicious mini desserts. The first step is to make your crust and then refrigerate for at least 2 hours. After the crust has chilled, roll out the dough, and use the tart cutter to cut out tarts, just like you’d do if you were making sugar cookies. Place each cutout tart over the center of a well in the baking pan. Using the tamper, press the cutout into the well until the tart shell comes just up over the sides of the well. Repeat with each tart.Once all the tart wells have been filled, bake the tarts at 350° for about 12 minutes. Turn the pan 180° in the oven, and bake an additional 10 minutes, or until tarts turn a nice golden brown. When removed from the oven, let the pan cool on a wire rack for about 10 minutes, and then remove the tarts. Once the tarts are completely cooled, fill with your favorite filling. I used a sweet cream cheese filling (recipe below) and added blueberries on top. You can even use an easy homemade blueberry pie filling. Really, any type of fruit can make a tart absolutely delicious! These are bite-sized desserts that make an excellent dish for potlucks, barbecues, teas, showers or parties, and more. Enjoy!

    Looking for more no bake pastry and pie recipes?

    Blueberry Cream Cheese Mini Tarts

    Bite-sized desserts with a sweet cream cheese filling topped with fresh blueberries.

    Crust:

    • 2 1/2 cups all-purpose flour
    • 2 tablespoons sugar
    • 2 teaspoons salt
    • 16 tablespoons salted butter (cold and cut into 1/4-inch pieces)
    • 6-8 tablespoons ice water

    Filling:

    • 8 ounces cream cheese
    • 4 ounces Cool Whip
    • 2 cups powdered sugar
    • 1 1/2 cups blueberries
    1. Mix together flour, sugar, and salt. Add in butter, until the mixture resembles coarse meal; it may be necessary to use a pastry blender to mix the butter in well. Add ice water, and mix well. Divide dough in half, and round each shape. Wrap with plastic wrap, and place in refrigerator to cool for at least 2 hours.
    2. Remove dough from refrigerator, and let stand for about 5 minutes. Pre-heat oven to 350°. Place one part of dough onto a lightly floured surface, and roll out with a rolling pin, until it reaches a thickness of about 1/16 inch. Using the tart cutter, cut out each tart shape. Place cutouts to the side for now, and repeat process with all remaining dough.
    3. Center each tart cutout over one of the wells in the baking pan. Using the tamper, press cutout into the well until tart shell comes just up over the sides of the well. Repeat with each tart.
    4. Bake tarts for 12 minutes; then turn pan 180° in the oven. Bake an additional 10 minutes, or until tarts turn a nice golden brown. Remove from oven, and let pan cool on wire rack for about 10 minutes. Then remove tarts from pan, and allow them to finish cooling completely.
    5. Mix cream cheese, Cool Whip, and powdered sugar together, until smooth and creamy. Add about 1 tbsp filling to each cooled tart. Top with blueberries or whatever type of fruit you desire.
    6. Serve and enjoy! Be sure to refrigerate any uneaten tarts, as the filling does require refrigeration.
    Pies & Pastries
    American
    blueberry cream cheese tarts