Adventures of Mel

Category: Recipes

  • Frankenstein Brownies for Halloween

    Frankenstein Brownies for Halloween

    Frankenstein brownies are the cutest Halloween treats. They’re quick and easy Halloween snacks anyone can make, and especially fun for kids. Decorate these frosted chocolate treats at your next Halloween party!

    These fun Frankenstein Halloween Brownies are my favorite out of my entire Halloween brownie series I’m sharing with you. There’s just something so cute and sweet about a silly Frankenstein face.

    Frankenstein brownies decorated with frosting and candy eyeballs on wood countertop with candy corn

    I wanted to give you several Halloween desserts you can make in just a short amount of time. More Halloween brownie recipes you’ll love include: 

    And even though they’re not brownies, I can’t forget these super cute Frankenstein Rice Krispie treats.

    Frankenstein brownie on white marble countertop with green frosting, Halloween kitchen towel, candy eyeballs, and candy corn

    Why You’ll Love These Halloween Frankenstein Brownies

    • These Frankenstein Halloween treats may look like they take a lot of time, but they really don’t. They’re super quick and easy to make; you can even use a brownie mix.
    • You can either mix up a quick batch of sugar cookie icing, or you can buy pre-made decorating icing, whatever is easiest for you.
    • This recipe makes the best activity for a Halloween party. Set up a simple brownie buffet, and let everyone decorate their own Frankenstein brownie.

    Below you’ll find a few tips so that hopefully, making these Halloween snacks can be quick, seamless, and enjoyable for you. This is an opportunity for you to grab your kids and have some Halloween fun with them in the kitchen!

    If you still need a costume, I’ve gotcha covered with the most adorable Garfield costume ever!

    Frankenstein brownie ingredients, including brownie mix brownies, green icing, black icing, and candy eyeballs

    Ingredients and Substitutions Notes

    You’ll need just a handful of things to make Frankenstein Halloween brownies, including the following:

    • Already baked and cooled brownies – You really want a brownie that’s going to be easy to slice and pull out of the pan, nothing too messy or gooey. My first batch of brownies turned out really soft and gooey; I didn’t realize they’d be that gooey. They could hardly be scraped off the bottom of the pan. I recommend using cake-like or chewy brownies (preferably chewy) that won’t be so gooey and will easily come right out of the pan. This brownie mix worked wonderfully for our Frankenstein brownies.
    • Green and black sugar cookie icing – Like I said above, you can mix up a quick batch of my favorite sugar cookie icing. You can even add peppermint extract if you want a minty flavor to your frosting. Once mixed, just separate the icing into two bowls, and mix according to your specific food coloring directions. I used Wilton Leaf Green and Black icing colors for my Frankenstein treats. Or you can use pre-made icing or decorating icing that’s ready to go. Personally, I love the flavor of homemade frosting. It just tastes so much better! But whatever you decide to use will work just fine.
    • Candy eyeballs
    Frankenstein Halloween brownies on wood countertop with candy corn

    How to Make Frankenstein Brownies

    First things first, make and prep the brownies…

    1. Mix and bake a brownie mix according to package directions.
    brownie mix brownies in blue baking dish
    1. Slice the brownies into squares, or at least, as close to square shaped brownies as you can.
    square brownie with candy eyeballs and Wilton leaf green icing on white marble countertop

    How to Decorate a Frankenstein Brownie

    1. Spread a layer of green icing on top of the brownie.
    decorating Frankenstein Halloween treats with green icing, Wilton Leaf Green food color
    1. Using Wilton Round Tip 5 (or the closest off brand cake tip) and a small pastry bag, add hair to your Frankenstein with the black icing. Just do a zig-zag along the hairline, and outline around the top of the head. Then fill in with black icing.
    adding black icing for hair to Halloween Frankenstein brownies, Wilton black food color
    1. Add candy eyeballs for his eyes.
    2. Add a small smile or mouth with the black icing.
    3. Then add a small piece of stitching to one cheek, also with black icing.
    decoraed Frankenstein brownie with candy eyeballs, black icing smile, and stitches

    Don’t worry about perfection because the more imperfect your Frankenstein looks, the more he’ll look like the monster mash-up his character was really created to be. Just have fun with it!

    Halloween Frankenstein brownies decorated for Halloween treats on wood countertop with candy corn

    Expert Tips and Recipe FAQ’s

    What if you don’t have cake tips and pastry bags?

    No worries! You really don’t have to have the cake tip I mentioned above or the pastry bag. You can get creative with what you have. If you have sandwich bags, snip the corner of a sandwich bag, fill the bag with icing, and swirl away. Works like a charm! You can also create a DIY pastry bag using parchment paper or wax paper. Or you can just use ready made icing that comes with a convenient tip for decorating, making the process even easier.

    Can I make Frankenstein brownies ahead of time?

    I’d recommend making them day of or only 1 day ahead of time. Reason being is the brownies, icing, and candy can degrade over time, and you really want these spooky Halloween brownies to look and taste their best.

    How should you store decorated Halloween brownies?

    Depending on the type of frosting you use, you should be able to store them in an airtight container on the countertop for 1-2 days; after that, they should be in the fridge for longer keep.

    close up Frankenstein Halloween brownies on wood countertop with candy corn

    More Easy and Spooky Halloween Recipes:

    If you love this freaky Frankenstein dessert, you’ll love these recipes too…

    More easy last minute ideas –>> 20+ Halloween movie desserts – including Halloween brownies, party punch, cookies, no bake desserts, treats on a stick, Halloween cupcakes, and more!

    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!

    Frankenstein Brownies

    Frankenstein brownies are the cutest Halloween treats. Quick and easy Halloween snacks anyone can make, especially fun for kids!

    • Mixer
    • Brownie Pan
    • Wilton Tip 5
    • Pastry Bags
    • 15 brownies (baked and cooled)
    • 2 cups green icing
    • 2 cups black decorating icing
    • 40 candy eyeballs

    1. Slice the brownies into squares.

    2. Spread a layer of green icing on top of each brownie.

    3. Using the black decorating icing and a round tip, add hair to your Frankenstein brownie. Just do a zig-zag along the hairline, and outline around the top of the head. Then fill in with the icing.

    4. Add candy eyeballs for his eyes.
    5. Add a small smile or mouth with the black icing.

    6. Then add a small piece of stitching to one cheek, also with the black icing.

    7. And that's it! They're ready to serve. 

    *I used Wilton Leaf Green and Black icing colors for my Frankenstein.

    *If you don’t want to buy icing, you can make homemade cookie frosting; then just separate the icing into two bowls, and mix it with black and green food coloring. Use a pastry bag and round tip to decorate. If you don’t have pastry bags or tips, you can use a sandwich bag instead. Just snip the corner of a sandwich bag, fill the bag with icing, and swirl away. You can also create a DIY pastry bag using parchment paper or wax paper.

    Depending on the type of frosting you use, you should be able to store these Halloween brownies in an airtight container on the countertop for 1-2 days; after that, they should be in the fridge for longer keep. I’d recommend making them either day of or only 1 day ahead of time. Reason being is the brownies, icing, and candy can degrade over time, and you really want these spooky Halloween brownies to look and taste their best.

    Halloween
    American
    Frankenstein brownie, Frankenstein brownies, Frankenstein dessert, Frankenstein Halloween treats, Halloween brownies, halloween desserts, Halloween Frankenstein brownies, Halloween snacks, Halloween treats
  • Buttermilk Cornbread with Milled Corn

    Buttermilk Cornbread with Milled Corn

    Buttermilk Cornbread – How to mill corn and make a delicious buttermilk cornbread from scratch. Easy, simple, non-sweet recipe. Bake in a cast iron skillet and enjoy with dinner. A huge thank you to WonderMill for sponsoring this recipe!

    Every so often we’ll make cornbread to go with our dinner, especially if we’re having chili or some sort of soup like 15 bean soup with ham. Our oldest especially loves to make this buttermilk cornbread recipe, which is actually his own recipe.

    buttermilk cornbread with butter and maple syrup on white Pioneer Woman plate

    Before a few weeks ago, I’d never actually milled corn to make our own homemade cornmeal. All of that changed, however, the minute we started using our WonderMill.

    Now we actually mill corn to make our own cornmeal, and it makes the most delicious cornbread. Plus we know exactly what’s in our cornmeal.

    And corn is it! No flour, no additives, no preservatives, just corn!

    WonderMill grain mill with homemade buttermilk cornbread baked in cast iron skillet

    Milling corn literally takes seconds. In just a few seconds we have enough cornmeal for a few batches of homemade cornbread.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR BUTTERMILK CORNBREAD!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious buttermilk cornbread recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Slice of buttermilk cornbread with butter on white plate

    WHERE CAN I FIND CORN TO MAKE CORNBREAD?

    While you can order dried field corn online (just search “corn for milling” on Amazon, Google, etc.), it can be quite expensive.

    orange Fire King mug in bag of dried field corn, an ingredient for buttermilk cornbread

    We bought a 50-pound bag of corn, used for farm animal feed, at our local farm store. Of course, before you do so, you want to check and make sure it doesn’t have anything in it that wouldn’t be safe for human consumption.

    WonderMill actually recommends using triple cleaned grains from a trusted source.

    WHERE DO I FIND A CORN MILL?

    The WonderMill Grain Mill is the world’s #1 rated electric grain mill, and it’s what we use to make our own cornmeal, as well as different types of flours for baking.

    WonderMill says, “We have tested our mill to make sure it is the Quietest, Cleanest, Easiest To Use, Fastest, Coolest, Most Powerful, and the Longest Lasting Mill in the World.”

    Not that our family would need to mill this much, but just to give you an idea of how fast it can work, the WonderMill can grind over 100 pounds of flour in just an hour. It’s heavy duty, durable, and will get the job done.

    It makes a great addition to your prepper pantry, so you can grind your own flour as needed.

    WonderMill Grain Mill used for buttermilk cornbread recipe

    You can make fresh flour from most dry grains and dry, non-oily legumes and lentils, including:

    • Wheat
    • Oats
    • Rice
    • Split Peas
    • Buckwheat
    • Spelt
    • Rye
    • Soybeans
    • Dried Field Corn
    • Chick Peas, etc.

    Gluten-free? No problem! The Wondermill is great for making all sorts of gluten-free flours, as well.

    HOW DO I GET STARTED USING MY WONDERMILL?

    If you’re using your WonderMill for the first time to mill corn for cornmeal, you’ll want to do a test run with at least 2 cups of wheat or another hard grain. Then discard or get rid of the flour.

    It is important to only add grain with the mill actually running. Never turn it on with grain already in the hopper.

    milling dried field corn in WonderMill for homemade buttermilk cornbread

    Also, you don’t want to switch off your mill while it’s milling. Wait until it’s finished milling the grain you added to the hopper. Otherwise, it has potential to clog.

    About 8 cups of grain in the hopper will give you 12 cups of flour in the canister; and that is how much flour the canister can hold.

    HOW TO MAKE CORNMEAL WITH YOUR WONDERMILL

    The mill and flour canister will need to be side by side, so the tube can be pushed into place in the flour outlet on the mill. That way all the flour goes into your canister.

    Now WonderMill does recommend placing a plastic bag into the canister, for self cleaning purposes. We just let our flour go right into the canister, store it, then wash it when it’s all gone.

    milling corn in the WonderMill Grain Mill for buttermilk cornbread from scratch

    Using the Optimum Setting, turn on the mill and fill the hopper with dried field corn. Once it’s finished grinding, you’ll hear a change in how the mill sounds. Let the mill run for about 5 more seconds, helping it self clean the grinding chamber.

    Once you’re done milling, unplug the mill; then separate the canister from the mill. Use your cornmeal to make cornbread right away, or place the storage lid on the canister until you’re ready to use it.

    slice of buttermilk cornbread on white pioneer woman plate

    You can either mix up your cornbread by hand or with the help of a mixer.

    DOES CORNMEAL GO BAD? HOW LONG WILL IT LAST?

    How long cornmeal will last depends on how you store it. Be sure to store your cornmeal in a dry, airtight container when storing it in the pantry.

    how to make cornmeal for buttermilk cornbread recipe

    We usually freeze our cornmeal, again in a dry, airtight container.

    When you freeze cornmeal, you want to be sure that when cooking, you only remove the amount that you need and leave the rest in the freezer. In other words, place it somewhere in your freezer that it’s easy to get in and out of without having to take it out of the freezer.

    Cornmeal can last at least a year, sometimes longer. According to Does It Go Bad, it can last 2 to 3 years when stored properly.

    If you’ve had it awhile, just make sure it doesn’t smell rancid, and watch for things like mold, weevils, or clumps.

    HOW TO MAKE YOUR OWN BUTTERMILK SO YOU DON’T HAVE TO BUY IT

    I don’t know about you, but we almost never buy buttermilk. We just never use it because I know I can make my own when I’m baking.

    My mom taught me this little trick when I was younger.

    ingredients for homemade buttermilk or sour milk for buttermilk cornbread recipe

    Just add about a tablespoon of distilled white vinegar to a cup or two of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.

    And voila, you have sour milk or buttermilk. Works like a charm!

    TIPS FOR HOW TO MAKE BUTTERMILK CORNBREAD

    You can use just about any type of pan that will work for cornbread or even corn muffins. We prefer to make cornbread in cast iron because it’s just so simple and easy.

    You can mix up your cornbread by hand or with the help of a mixer, like the WonderMix kitchen mixer, which we also used for our recent pumpkin bread recipe.

    homemade buttermilk cornbread baked in cast iron skillet

    If you’re making cast iron cornbread, you’ll want to pre-heat the skillet for as long as it takes you to mix up your cornbread.

    • Go ahead and set the oven to 450° and put the skillet in the oven to pre-heat.
    • Mix the dry ingredients together, including the cornmeal, salt, baking powder, and baking soda. Set aside.
    dry ingredients for buttermilk cornbread from scratch
    • Add the buttermilk to the eggs and beat.
    • Then add the melted butter to the egg mixture and beat.
    mixing wet and dry ingredients for homemade buttermilk cornbread recipe
    • Add the wet ingredients to the dry ingredients, mixing well.
    buttermilk cornbread batter with wooden spoon in blue mixing bowl
    • Bring the pre-heated skillet out of the oven, and grease it well with bacon grease, cooking spray, or shortening, though I highly recommend bacon grease. Can you tell I’m a cook with southern/midwestern tendencies?
    buttermilk cornbread batter in cast iron skillet
    • Then just bake the cornbread for about 15 minutes, or until a toothpick inserted in the middle comes out clean.
    baked buttermilk cornbread in cast iron skillet

    Now tell me I’m not alone in this… But I love slathering a piece of cornbread with butter and pouring on just a little bit of maple syrup. It’s so delicious!

    homemade buttermilk cornbread with butter and maple syrup on white plate

    It’s also really good with a spoonful of apple jelly. And one of my favorite wintertime meals is cornbread and chili. Yum!

    How about you? How do you like your cornbread?

    slicing buttermilk cornbread in cast iron skillet

    While I’ll have more cornmeal recipes for you in the near future, here are a few recipes you can pair up with your cornbread while you wait.

    MEALS THAT GO WITH CORNBREAD:

    KITCHEN TOOLS YOU’LL NEED TO MAKE BUTTERMILK CORNBREAD:

    WonderMill Grain Mill

    Large Mixing Bowl and Spatula

    Cast Iron Skillet

    BUTTERMILK CORNBREAD RECIPE

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

    buttermilk cornbread recipe from scratch

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    Buttermilk Cornbread

    How to make a delicious buttermilk cornbread from scratch. Easy, simple, non-sweet recipe. Bake in a cast iron skillet and enjoy with dinner.

    • 2 1/2 cups cornmeal
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 1/2 cups buttermilk
    • 2 whole eggs
    • 8 tablespoons unsalted butter (melted)
    • 2 tablespoons bacon grease
    1. If you’re using a cast iron skillet*, you’ll want to pre-heat the skillet for as long as it takes you to mix up your cornbread.
    2. Go ahead and set the oven to 450° and put the skillet in the oven to pre-heat.
    3. Mix the dry ingredients together, including the cornmeal, salt, baking powder, and baking soda. Set aside.
    4. Add the buttermilk to the eggs and beat.
    5. Then add the melted butter to the egg mixture and beat.
    6. Add the wet ingredients to the dry ingredients, mixing well.
    7. Take the pre-heated skillet out of the oven, and grease it well with bacon grease or cooking spray**, though I highly recommend bacon grease.
    8. Bake the cornbread for about 15 minutes, or until a toothpick inserted in the middle comes out clean.
    9. Remove the cornbread from the oven, and allow it to cool in the pan.
    10. Serve with your favorite meal and enjoy!

    *You can use just about any type of pan that will work for cornbread or even corn muffins. We prefer to make cast iron skillet cornbread because it’s just so simple and easy.**You can use bacon grease, or you can grease the pan with cooking spray or shortening. I prefer the flavor that bacon grease gives the cornbread.

    Breads & Muffins
    American
    buttermilk cornbread, cornbread recipe
    WonderMill grain mill makes it easy to make homemade cornmeal for the most delicious buttermilk cornbread from scratch.
    homemade buttermilk cornbread recipe
    cast iron buttermilk cornbread from scratch recipe
  • Twix Bar Mummy Halloween Brownies

    Twix Bar Mummy Halloween Brownies

    Twix Bar Mummy Brownies are quick and easy Halloween treats anyone can make! So cute and fun for kids, they’re the perfect Halloween desserts!

    Halloween is just around the corner, believe it or not. And these Halloween brownies topped with cute little Twix bar mummies, are a super easy treat you can whip up in no time.

    mummy halloween brownies made with Fun Size Twix bars on a plate with candy corn

    I don’t know about you, but I don’t like a really long, drawn out process when it comes to fun little Halloween treats for kids. I’m not a HUGE fan of pastry bags, even though I’ve created quite a few detailed treats with them since I became a mom.

    Halloween treats made with Twix bar mummy Halloween brownies

    But I’ll tell you, this is one super easy Halloween recipe, even uses a brownie mix. And while I use a homemade sugar cookie icing, you can totally buy decorating icing already made and ready to go.

    Below you’ll find a few tips, things I learned along the way, so hopefully, making these Halloween desserts can be seamless and enjoyable for you. This is a great opportunity to get your kids in the kitchen with you too.

    More Halloween treats you will love: Frankenstein Brownies, Ghost Halloween Brownies, Graveyard Brownies, and Pumpkin Patch Halloween Brownies.

    icing wrapped mummy Twix bar decorated Halloween brownies

    WHAT KIND OF BROWNIE MIX SHOULD I USE?

    Ok, here’s the first tip because live and learn. You want a brownie that’s going to be easy to slice and pull out of the pan, nothing too messy or gooey.

    My first batch of brownies turned out a really ooey gooey brownie; I didn’t realize they’d be that gooey. They could hardly be scraped off the bottom of the pan.

    brownie mix brownies for easy Halloween brownies or easy Halloween treats in baking dish

    I recommend using cake-like or chewy brownies (preferably chewy) that won’t be so gooey and will easily come out of the pan.

    This brownie mix worked wonderfully for our mummy brownies.

    TIPS FOR HOW TO MAKE THESE SCRUMPTIOUS HALLOWEEN TREATS

    You’ll need just a handful of things to make mummy Halloween brownies, including already baked and cooled brownies, Fun Size Twix bars, sugar cookie icing, and candy eyeballs.

    ingredients to make cute Halloween treats, Twix bar mummy Halloween brownies

    Slice your brownies into squares or as close to square shaped brownies as you can.

    To decorate brownies as mummies, follow these steps:

    adding icing to back of Twix bar for mummy Halloween brownies
    • Using Wilton Round Tip 10 (or the closest off brand cake tip) and a small pastry bag, “glue” a Twix bar to the top of the brownie with the sugar cookie icing.
    • Next “glue” the candy eyeballs toward the top of your Twix bar.
    add candy eyeballs to Twix bar for mummy Halloween brownies
    • Wrap it up (see what I did there?) by zig-zagging white icing across the top of  your Twix bar.

    When you add the mummy wrap (or icing), try not to cover up the eyes. Although if you happen to go across one of the eyeballs, it’s totally fine… It’ll probably look even more like a real mummy.

    wrapping mummy with icing from pastry bag on halloween brownies

    WHAT IF I DON’T HAVE CAKE TIPS AND PASTRY BAGS?

    No worries! You really don’t have to have the cake tip I mentioned above or the pastry bag. You can get creative with what you have.

    If you have sandwich bags, snip the corner of a sandwich bag, fill the bag with icing, and swirl away. Works like a charm!

    You can also create a DIY pastry bag using parchment paper or wax paper.

    Or you can just use ready made icing that comes with a convenient tip for decorating, making the process even easier.

    easy Halloween treats, Mummy Haloween Brownies made with Twix bars

    WHAT IF I DON’T HAVE TWIX BARS?

    If you don’t have Twix bars, just create the top of your brownie to look like a mummy.

    Simply add the candy eyeballs and icing to the top of your brownie instead of on the candy bars.

    And if you can’t find candy eyeballs, you can always use M&M’s, M&M’s Minis, or chocolate chips.

    Get creative and just have fun!

    mummy Halloween brownies with candy corn

    MORE HALLOWEEN TREATS AND RECIPES YOU CAN MAKE:

    More easy last minute ideas –>> 20+ Halloween treats – including Halloween brownies, party punch, cookies, no bake desserts, treats on a stick, Halloween cupcakes, and more!

    KITCHEN TOOLS YOU’LL NEED TO MAKE MUMMY HALLOWEEN BROWNIES

    Mixer

    Brownie Pan or Cake Pan

    Pastry Bags (or Sandwich Bags)

    Wilton Tip 10

    TWIX BAR MUMMY HALLOWEEN BROWNIES RECIPE

    If you love this mummy Halloween brownies recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Twix Bars Mummy Halloween Brownies Halloween Treats Recipe

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    Be sure to follow me on social, so you never miss a post!

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    Click on the video below to see how easy it is to make mummy brownies for Halloween!

    Twix Bar Mummy Brownies

    Twix bar mummy brownies are quick and easy Halloween treats anyone can make! So cute and fun for kids, and you only need 4 ingredients!

    • 15 brownies (baked and cooled)
    • 2 cups white decorating icing
    • 20 Fun Size Twix bars
    • 40 candy eyeballs

    1. Slice the brownies into squares.

    2. Using the white decorating icing, "glue" a Twix bar to the top of each brownie with the icing.

    3. Next, using the white decorating icing, "glue" the candy eyeballs toward the top of the Twix bar.

    4. Zig-zag white icing across the top of the Twix bar, doing your best not to cover up the eyes.

    5. That's it! Your spooky mummy treats are ready to serve.

    *If you don’t want to buy icing, you can also make homemade cookie icing; then use a pastry bag and round tip to decorate. If you’re using homemade icing and you don’t have pastry bags or tips, you can use a sandwich bag instead. Just snip the corner of a sandwich bag, fill the bag with icing, and swirl away.

    Desserts, Halloween
    American
    brownie mix, Halloween brownies, halloween desserts, Halloween treats, mummy brownies, Twix bar mummy
    Easy Halloween Brownies with Twix Bar Mummies
    easy Halloween treats, Twix bar mummy Halloween brownies
  • Mexican Corn Casserole with Bacon

    Mexican Corn Casserole with Bacon

    Mexican Corn Casserole with Bacon – How to make the most delicious Mexican corn casserole recipe with Jiffy cornbread, green chiles, cream cheese, and bacon. The best holiday comfort food!

    My boys are serious about their sides. When it comes to Thanksgiving sides, they have their absolute favorites, one of which is now this Mexican corn casserole with a Tex-Mex twist.

    wooden spoon dishing up Mexican corn casserole from white casserole dish

    I mean, I do have to admit, corn casserole is the perfect side to go with turkey, ham, stuffing, the works. Of course, on any ordinary day, I love to pair this creamy casserole with a good burger.

    The fact this Mexican street corn casserole has bacon? Well, bacon just makes everything better, right?

    Mexican corn casserole, made like Mexican street corn, in white casserole dish

    I’m going to out on a limb here and tell you that while I thought it would be impossible to beat our favorite Jiffy corn casserole recipe… I actually love this Mexican cornbread casserole even more. Like Mexican Corn, it’s full of Tex-Mex flavor, and I am a sucker for Tex-Mex.

    Wanna make corn casserole in your slow cooker? This slow cooker corn casserole is ah-mazing!

    If you love a good Tex-Mex comfort food recipe, you may enjoy Mexicali meat pie too.

    My family also loves this easy green bean casserole recipe!

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR MEXICAN CORN CASSEROLE WITH BACON!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious Mexican corn casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Mexican corn casserole in white baking dish, made with similar ingredients to Mexican corn on the cob

    WHY SHOULD I USE JIFFY CORNBREAD MIX IN CORN CASSEROLE?

    We use just half of a JIFFY Corn Muffin Mix in our casserole. Just mix it in with the rest of the ingredients.

    Using just half the mix gives stability but not so much that the casserole is more like a cornbread than an actual casserole.

    Instead the cornmeal gives the casserole a little bit of breading, just enough to keep it very moist and creamy but also have enough substance to bake well.

    It also adds just a hint of sweetness, bringing out the flavor of all the ingredients.

    wooden spoon in Mexican corn casserole with cilantro on top

    IS CORN CASSEROLE THE SAME AS CORN PUDDING?

    I guess this could be considered to be the same as corn pudding. You’re basically mixing a bunch of ingredients together to create a creamy side dish.

    And the casserole isn’t fully stable, like a slice of cornbread would be. It requires you to spoon it onto your plate, no eating with your hands here!

    Mexican corn casserole dished out on white Pioneer Woman plate

    DO I HAVE TO USE CILANTRO IN THIS BAKED CORN CASSEROLE?

    No, you do not. Cilantro is totally optional.

    In fact, I leave cilantro out, mainly because Dan doesn’t care for the taste. While it’s grown on me, I’m not a HUGE fan of cilantro either.

    WHAT IS COTIJA CHEESE AND WHERE CAN I FIND IT?

    Did you know there is a website completely dedicated to cheese, all kinds of cheese?

    According to Cheese.com, Cotija cheese “is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. It’s also made mostly from cow’s milk.

    It does crumble, so it kind of resembles feta cheese in that way; but in taste, it’s got a LOT more flavor, in my opinion. Since it has zero carbs, Dan likes to eat it on a lot of foods, including salads.

    This cheese also doesn’t melt, so it’ll make your casserole look as though you’ve sprinkled parmesan on top.

    Mexican corn casserole with Cotija cheese crumbled on top

    And I’ll warn you… While cooking and after you remove your casserole, the cheese can smell a bit like vomit; there, I said it. Do me a solid, though, and just take one bite of this delicious casserole. I promise, you won’t be disappointed.

    You can usually find Cotija cheese in the cheese or deli section of your store; our Walmart had it with all of the Hispanic cheeses, next to the Queso Fresco cheese. It’s a small, round, white block of cheese.

    CAN I FREEZE MEXICAN STREET CORN CASSEROLE?

    While I haven’t had the need to freeze it, I don’t see why you couldn’t freeze it, and I wouldn’t hesitate to do so.

    serving Mexican corn casserole with a wooden spoon out of a white baking pan

    The ingredients used in this casserole are all conducive to freezing. Just cover it well, so it doesn’t get freezer burnt.

    TIPS FOR HOW TO MAKE MEXICAN CORN CASSEROLE WITH BACON

    Looking ahead, you’ll want to cook the bacon. You’ll also need to chop up the green onions and shred the cheddar cheese.

    The steps to this recipe are really simple and easy…

    Mix cream cheese, whipping cream, mayo, and sugar together for Mexican Corn Casserole
    • Mix together the cream cheese, mayo, heavy whipping cream, butter, sugar, and sour cream in a medium saucepan, and allow to cook on low heat until the cream cheese has melted. Stir constantly so the mixture doesn’t scorch.
    • In a large mixing bowl, mix together the creamy mixture, crumbled bacon, green onions, green chilies, frozen corn, half the JIFFY Corn Muffin mix, chili powder, salt, pepper, and shredded cheddar.
    ingredients for baked Mexican corn casserole in mixing bowl
    • Pour the entire corn casserole mixture into a greased 9″x13″ baking pan.
    • Then let the oven work its magic for about an hour.
    • When it’s all baked and ready to go, you can crumble Cotija cheese on top and let it bake an additional 10 minutes or so.

    And that’s it! Easy peasy, so simple, yet so delicious!

    easy Mexican corn casserole in a white baking dish with cilantro

    WHAT CAN I PAIR WITH MEXICAN CORN CASSEROLE?

    While it makes a delicious holiday side with both turkey and ham at Thanksgiving and Christmas, it also pairs really well with a good burger and the following main dishes:

    Chicago Hot Dog

    Sweet Chili Instant Pot Baby Back Ribs

    Maple Pork Chops with Apples and Onions

    IF YOU LOVE THIS MEXICAN CORN CASSEROLE RECIPE, TRY SOME OF OUR OTHER CORN FAVORITES:

    Mexican Corn on the Cob with Bacon

    Grilled Corn in the Husk with Honey Butter

    Instant Pot Corn on the Cob

    Creamy Potato Corn Chowder

    KITCHEN TOOLS YOU’LL NEED TO MAKE MEXICAN CORN CASSEROLE:

    Cutting Board and Knife – for mincing the green onions and crumbling the bacon.

    Cheese Grater – Use to grate cheddar cheese for your casserole.

    Saucepan – You’ll need a medium-sized saucepan to cook up the cream cheese mixture.

    Heat Resistant Spatula – Works well for stirring and scraping the sides of the pan.

    Large Mixing Bowl – Use to mix all of the ingredients together.

    Casserole Dish – Use to bake the Mexican corn casserole.

    MEXICAN CORN CASSEROLE RECIPE

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

    Mexican Corn Casserole with Bacon Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    Mexican Corn Casserole with Bacon

    How to make the most delicious Mexican corn casserole recipe with Jiffy cornbread, green chiles, cream cheese, and bacon. The best holiday comfort food!

    • 6 slices bacon
    • 3 whole green onions (minced)
    • 4 ounces cream cheese
    • 1/2 cup mayo
    • 1 cup heavy whipping cream
    • 4 tablespoons salted butter
    • 1 teaspoon pure cane sugar
    • 1 tablespoon sour cream
    • 4 ounces green chiles (chopped)
    • 1 tablespoon chili powder
    • 32 ounces frozen corn
    • 1/2 box JIFFY Corn Muffin Mix
    • 1/2 cup cheddar cheese (shredded)
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 4 ounces Cotija cheese
    • 3 tablespoons cilantro (optional)
    1. Pre-heat the oven to 325°.
    2. Cook the bacon and set it aside.
    3. Mince the green onions, shred the cheddar cheese, and set both aside.
    4. In a medium saucepan, add the cream cheese, mayo, heavy whipping cream, salted butter, sugar, and sour cream.
    5. Cook the mixture on low heat until the cream cheese is fully melted. Constantly stir to keep the mixture from scorching.
    6. In a large mixing bowl, mix together the cream cheese mixture, crumbled bacon, green onions, green chiles, chili powder, frozen corn, 1/2 the box of JIFFY Corn Muffin Mix, shredded cheddar, salt, and pepper.
    7. Spray a 9"x13" baking dish with cooking spray.
    8. Pour the casserole mixture into the baking dish, making sure it’s evenly spread throughout the pan.
    9. Bake at 325° for about 55 minutes or until the mixture is set.
    10. Add crumbled Cotija cheese* to the top of the casserole, and bake an additional 10 minutes.
    11. Sprinkle with cilantro, if desired.**
    12. Serve while warm and enjoy!

    *Cotija cheese is a small, round, white block of cheese; you can usually find it next to the Queso Fresco and other Hispanic-style cheeses at your grocery store.

    **Cilantro is totally optional. Some readers love it, and some don’t… I chose not to use it, since some in my family don’t care for it either.

    Mexican corn casserole pairs deliciously well with a good burger, a Chicago Hot Dog, Sweet Chili Instant Pot Baby Back Ribs, and Maple Pork Chops with Apples and Onions, just to give you a few dinner ideas!

    Side Dish
    American
    Mexican corn casserole, Mexican street corn
    easy Mexican corn casserole recipe with bacon
  • The Best Buttercream Frosting Recipe

    The Best Buttercream Frosting Recipe

    Tips for how to make the best buttercream frosting recipe for cake decorating. Smooth, creamy, and bursting with vanilla flavor, it’s the perfect recipe for cupcakes!

    While I consider this recipe to be the best buttercream frosting ever, I haven’t always had a love relationship with buttercream icing.

    best buttercream frosting on a cherry chip cupcake

    In fact, the way I used to make it, using half shortening instead of all butter, was never my favorite way to make it. I never liked the dulled down flavor of buttercream made with shortening.

    And that, my friends, is how this lovely frosting recipe came to be. I needed a buttercream icing for piping onto chocolate cupcakes, and I wanted to make it a more flavorful icing.

    It turned out to be the best buttercream frosting I’ve ever tasted, reminding me of scrumptious wedding cake. And it’s easy to make, with only 5 ingredients (including absolutely no shortening).

    This frosting recipe makes it easy to pipe grass frosting onto Minecraft cupcakes or decorate whatever type of cake/cupcakes you’re making.

    If you love regular buttercream, you will definitely love butterbeer buttercream frosting.

    how to make the best buttercream frosting ever, pink buttercream icing on a cupcake

    CAN I SUCCESSFULLY MAKE BUTTERCREAM ICING WITHOUT SHORTENING?

    Yes, you can. While shortening does add stability to the recipe, heavy whipping cream can do the same thing.

    Using all butter will create a very flavorful frosting, so if you’d rather not have all of that buttery flavor, you can cut the butter in half and substitute shortening instead.

    WHY DO I NEED TO USE SALTED BUTTER?

    I do recommend using salted butter for this recipe, because the salt in the butter adds a richness and a better flavor to your buttercream. It gives it a zing that unsalted butter just can’t do.

    And it’s so much easier to use salted butter over trying to add salt to a frosting, especially when trying to get a good consistency and texture.

    best buttercream frosting for piping, buttercream icing for piping on cherry chip cupcakes on white marble countertop

    CAN I FREEZE THIS BUTTERCREAM FROSTING?

    You sure can! If you think about it, bakeries put their cakes in a cooler to store them for customers.

    Freezing won’t hurt the texture, consistency, or flavor of your frosting. I always have a little bit of icing leftover, and I usually do freeze it for the next time I need it.

    the best buttercream frosting colored pink and white in separate bowls

    TIPS FOR HOW TO MAKE THE BEST BUTTERCREAM FROSTING

    Making homemade buttercream frosting is really easy, and it doesn’t require a lot of ingredients either.

    • Make sure you soften the butter first. Try to get it out ahead of time and let it soften naturally; don’t be like me and use the microwave to soften it, therefore melting it.
    • Mix together the softened butter, vanilla extract, almond extract, and heavy whipping cream.
    • Then add in the powdered sugar, and let the mixer work its magic for 2 to 3 minutes.
    mixing up the best buttercream frosting in a mixer

    You’ll end up with a very smooth, creamy, vanilla buttercream frosting that’s perfect for cake decorating, piping onto cupcakes, and more. Plus, it tastes really good.

    pink buttercream icing for piping onto cupcakes, the best buttercream frosting recipe

    PAIR HOMEMADE BUTTERCREAM FROSTING WITH THESE DESSERTS:

    CAN I CHANGE UP THIS BUTTERCREAM ICING RECIPE?

    While I do have a chocolate buttercream frosting, here are a few more ways you can change up this vanilla frosting recipe…

    • Add a flavored extract for additional flavor… Think maple, caramel, peppermint, etc.
    • If you want a lemon frosting, try adding in a little lemon juice and/or lemon zest.
    • If you don’t like the buttery flavor of the icing, you can substitute the same amount of shortening for half the butter.
    • You can use milk instead of heavy whipping cream, but keep in mind, you may end up with a softer icing, especially at room temperature.
    • Add a little food coloring to create any color you want or need for your project.
    the best buttercream frosting recipe for cupcakes and cake decorating

    IF YOU LOVE THIS BUTTERCREAM FROSTING RECIPE, TRY SOME OF OUR OTHER FROSTING FAVORITES:

    piping the best buttercream frosting onto cherry chip cupcakes

    KITCHEN TOOLS YOU’LL NEED TO MAKE VANILLA BUTTERCREAM FROSTING:

    Stand Mixer or Hand Mixer – You can definitely mix homemade frosting by hand, but a mixer enables you to get a really smooth texture.

    Measuring Spoons and Measuring Cups

    Spatula

    8 ounce Bowls – These would be perfect for separating your icing to make different colors.

    Cake Decorating Kit with Tips and Pastry Bags

    THE BEST BUTTERCREAM FROSTING RECIPE

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

    the best buttercream frosting recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    The Best Buttercream Frosting Recipe

    Tips for how to make the best buttercream frosting for cake decorating. Smooth, creamy, and bursting with vanilla flavor, it’s the perfect recipe for cupcakes!

    • 1 cup salted butter (softened)
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 3 tablespoons heavy whipping cream
    • 4 cups powdered sugar
    1. First, allow the butter time to soften.*
    2. Then mix together the softened butter, vanilla extract, almond extract, and heavy whipping cream.**
    3. Add in the powdered sugar, and mix everything together for 2 to 3 minutes, mixing well.
    4. If you want different colors for your icing, separate the icing into smaller bowls, and follow food coloring instructions for creating colored frosting.
    5. You’ll end up with a very smooth, creamy, vanilla buttercream frosting that’s perfect for cake decorating, piping onto cupcakes, and more. Plus, it tastes really good.

    *If you don’t like the buttery flavor of the icing, you can substitute shortening for half the butter.

    **You can also use milk instead of heavy whipping cream, but remember, you may end up with a softer icing, especially at room temperature.

    Desserts
    American
    best buttercream frosting, buttercream frosting recipe, buttercream icing, homemade buttercream frosting, vanilla buttercream frosting
    the best buttercream frosting recipe that's easy and delicious
  • Low Carb Sausage Egg Muffins

    Low Carb Sausage Egg Muffins

    Low carb sausage egg muffins you can make ahead for an easy, healthy breakfast both for you and your kids. Freezable, simple ingredients, quick and delicious recipe!

    We pretty much eat the same thing for breakfast every single morning, but sometimes we just need to switch it up. These sausage egg muffins, filled with sausage, bell pepper, cheddar, pepper jack, and basil, are an easy way to do that.

    sausage egg muffins recipe

    Like bacon, egg, and cheese breakfast muffins, this egg muffin recipe is bursting with incredible flavor. It also makes a very fluffy egg muffin cup.

    Eat them with a fork, or eat them with your fingers, making them the perfect breakfast on the go. They’re quick, low carb, and healthy, giving you a boost of protein to start your day off right.

    sausage egg muffins on a white plate

    If you love these egg cups, you’ll also love these ham and cheese egg muffins.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR LOW CARB SAUSAGE EGG MUFFINS!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this delicious low carb sausage egg muffins recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    sausage egg muffins in a cast iron muffin tin

    CAN YOU MAKE AHEAD AND FREEZE BREAKFAST MUFFINS WITH EGGS?

    Yes, you can. In fact, you can make enough for a couple weeks in a very short amount of time.

    • Make a batch or two of sausage and egg muffins and allow them to cool.
    • Then place them all in a freezer bag or freezer tight container and freeze for easy breakfasts all week.
    • When morning comes, simply warm them up in the microwave or the oven, whichever your preference.
    sausage egg muffins popped out of muffin tin, ready to eat for an easy breakfast

    TIPS FOR HOW TO BAKE EGGS IN A MUFFIN TIN

    Baking eggs in a muffin tin is actually really easy, even when you have multiple ingredients you’re trying to fit in each small muffin cup.

    • Make sure all of your ingredients are ready first… Sausage (or bacon or ham) is cooked, peppers and onions are sautéed, cheese is shredded, veggies are washed and ready, and eggs are whipped up with either heavy whipping cream or milk.
    cooking sausage and peppers in a cast iron skillet
    • Spray the muffin pan with cooking spray before adding any ingredients to it.
    • Start by adding solid ingredients, like your meat, vegetables, cheese, etc.
    layering sausage and cheese for sausage egg muffins in cast iron muffin pan
    • Then pour the egg mixture into the muffin tin, filling each cup about 3/4 of the way full; this will leave a little room for expansion in baking.
    fill egg cups with egg mixture for easy sausage egg muffins
    • Then bake the sausage egg muffins, following your recipe instructions.
    cooked sausage egg muffins in cast iron muffin pan

    HOW TO TELL WHEN EGG MUFFINS ARE DONE

    You’ll be able to tell when your egg muffins are done by both sight and touch. They’ll be fluffy and not jiggly in the middle.

    Of course, if you really want to make sure the eggs are cooked through, you can always use a cooking thermometer to check the temperature. According to the Egg Safety Center, any type of quiche or egg casserole should reach a temperature of 160°F.

    low carb sausage egg muffins in a muffin pan

    IF YOU LOVE THIS SAUSAGE EGG MUFFINS RECIPE, TRY SOME OF OUR OTHER BREAKFAST FAVORITES:

    WAYS YOU CAN CHANGE UP BAKED EGG MUFFINS

    • Add minced onions.
    • Or if you like them better, add chopped green onions.
    • Add chopped up spinach to the egg mixture.
    • Use smoked cheese or Queso Fresco in place of cheddar, colby jack, or pepper jack.
    • Add a different type of meat, like ham or bacon.
    • Or go meatless.
    low carb sausage egg muffins from scratch with basil on top

    KITCHEN TOOLS YOU’LL NEED TO MAKE EGG MUFFINS WITH SAUSAGE:

    Frying Pan and Spatula

    Cutting Board and Sharp Knife

    Cheese Grater

    Liquid Measuring Cup

    Mixing Bowl and Whisk

    Muffin Tins

    Cooking Thermometer (optional)

    LOW CARB SAUSAGE EGG MUFFINS RECIPE

    If you love this low carb sausage egg muffins recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    low carb sausage egg muffins recipe from scratch

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Sausage Egg Muffins

    Low carb sausage egg muffins you can make ahead for an easy, healthy breakfast both for you and your kids. Freezable, simple, and delicious!

    • Muffin Tin
    • 1 tablespoon salted butter
    • 1 medium bell pepper (minced)
    • 1 pound breakfast sausage
    • 1 tablespoon fresh basil (chopped)
    • 10 large eggs
    • 1/4 cup heavy whipping cream
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup cheddar cheese (shredded)
    • 1/2 cup pepper Jack cheese (shredded)

    1. Pre-heat the oven to 375° F and grease a muffin tin. 

    2. Add the butter to a large skillet over medium heat.

    3. Sauté the minced bell pepper in the melted butter for 3 to 5 minutes, or until the peppers begin to soften.

    4. Add the sausage to the skillet, combining it with the peppers.

    5. Stir in the chopped basil leaves, and cook the sausage thoroughly.
    6. Remove the sausage and pepper mixture from the heat, and drain well.

    7. In a large mixing bowl, whisk together the eggs, heavy whipping cream, salt, and pepper.

    8. Put 1 to 2 tablespoons of sausage in the bottom of each muffin cup.

    9. Sprinkle on a layer of cheddar and pepper Jack.

    10. Pour the whipped egg mixture over the sausage and cheese, filling each muffin cup about 3/4 of the way full.

    11. Bake at 375° F for about 20 to 25 minutes, or until the egg muffins are fluffy, not jiggly, and have reached 160° F with a meat thermometer. 

    12. Allow the muffins to cool for 2 to 3 minutes in the pan; then run a table knife around the edges of the muffin cups, and pop the muffins out onto a wire rack to cool. 

    13. Serve immediately with your favorite toppings and sides!

    *You can serve them immediately, or you can refrigerate or freeze them. Then pop them in the microwave in the morning, and enjoy a warm breakfast with hardly any effort! They’re perfect for a quick, on the go, healthy breakfast!

    Breakfast & Brunch, Main Course
    American
    easy breakfast, low carb breakfast, sausage egg muffins
  • Pumpkin Spice Sugar Cookies

    Pumpkin Spice Sugar Cookies

    Make a batch of soft pumpkin spice sugar cookies, perfect for a cozy fall dessert. You can roll cookie dough in sugar before baking or spread with frosting after baking. Delectable autumn cookie recipe everyone will love!

    Fall is in the air, and so is pumpkin spice. Along with my favorite pumpkin gooey butter cake, these soft pumpkin sugar cookies are a scrumptious way to welcome fall.

    stack of soft pumpkin spice sugar cookies, made from scratch, on wood countertop with burlap cloth

    We make a lot of pumpkin recipes around here, so easy pumpkin sugar cookies fit right in.

    Why You’ll Love These Cookies

    • Pumpkin spice sugar cookies are soft and delicious.
    • You have options if you don’t have pumpkin on hand; we’ll talk more about this in the ingredients notes below, but you can use canned pumpkin, homemade mashed pumpkin, or even various types of squash.
    • Enjoy these soft pumpkin sugar cookies with frosting or without. If you don’t want to frost them, just do like I do, and roll the dough balls in sugar before baking. Easy peasy and still just as good.
    • This pumpkin sugar cookie recipe is great for fall, Halloween, and Thanksgiving. Bake a batch for potlucks, parties, or bake sales.

    Ingredients and Substitutions Notes

    Gather up a few ingredients, most of which you probably already have on hand.

    • Unsalted Butter – You can use salted butter too; just keep in mind you may not need to add quite as much salt. Unsalted butter allows you to control the amount of salt that goes into the cookies. You’ll need to be sure to soften the butter before mixing.
    • Cane Sugar – You can also use granulated sugar. Just be sure to use the appropriate amount of sugar as specified by the recipe, because extra sugar can make your cookies spread and flatten, as well as be really sweet with a super chewy texture.
    • Light Brown Sugar – Brown sugar helps give a cookie its texture and flavor. In the case of fall flavors, brown sugar is where it’s at when you’re trying to get those yummy fall flavors into a recipe.
    • Egg – You’ll need a large egg.
    • Vanilla Extract
    • Pumpkin – While I make the cookies with canned pumpkin, you can also make your own homemade pumpkin puree. A lot of times, I will also substitute other types of squash if I don’t have pumpkin, especially when I make my grandma’s pumpkin pie recipe.
    • All-Purpose Flour – I prefer to use an unbleached all-purpose flour. And if you want to make gluten-free cookies, use a good gluten-free flour.
    • Cream of Tartar – If you don’t have cream of tartar, you can substitute lemon juice or white vinegar; for every 1/2 teaspoon cream of tartar, you’ll need 1 teaspoon lemon juice or white vinegar.
    • Baking Soda
    • Sea Salt – I recommend and use Redmond Fine Sea Salt.
    • Pumpkin Pie Spice – You can buy this at the store, or make homemade pumpkin pie spice with individual spices and use that.

    How to Make Pumpkin Spice Sugar Cookies

    Before you mix up the cookie dough, be sure to pre-heat your oven to 375° F.

    Mix up the Dough

    1. Cream or mix together the softened butter, cane sugar, and light brown sugar.
    2. Then mix both the egg and vanilla extract into the creamed mixture.
    3. Next add in the pumpkin puree, and mix everything together well.
    4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
    5. Then stir the dry ingredients into the creamed mixture, and mix really well, being sure to scrape the sides of your bowl.
    mixing pumpkin sugar cookie dough in white mixer

    Bake the Cookies

    1. Using a cookie scoop, scoop 1-inch balls of dough onto an ungreased cookie sheet.
    scoops of pumpkin sugar cookie dough on ungreased OXO cookie sheet
    1. Press each cookie with the bottom of a glass coated in pure cane sugar. If you want to frost the cookies, you can omit the sugar.
    flattening soft pumpkin sugar cookies with the bottom of a glass coated in cane sugar on cookie sheet
    1. Bake the flattened cookies at 375° F for about 12 minutes, or ’til the edges of the cookies begin to turn a nice golden brown.
    flattened pumpkin sugar cookies with sugar on top, ready to bake on ungreased baking sheet
    1. Remove the baked cookies from the cookie sheet, and place them on a wire rack to cool before serving. If you want to ice the cookies, just spread your favorite icing on the top of each cooled cookie.
    homemade pumpkin spice sugar cookies on a white plate with cookie sheet full of cookies

    Expert Tips and Recipe FAQ’s

    Do you have to chill the cookie dough?

    No, but you can if you want a cookie that’s a bit more chewy in texture. If you choose to chill the dough, put it in the fridge for about 1-2 hours before baking.

    Can you freeze pumpkin spice sugar cookies?

    Yes, and actually, you can freeze the dough itself, the dough balls once you’ve scooped with a cookie scoop, or the unfrosted cookies. However you plan to freeze them, be sure to store in an airtight container so they don’t get freezer burn.

    How do you store pumpkin sugar cookies?

    If they’re unfrosted, just keep them in an airtight container on the counter. If you do frost them, you’ll need to store them in an airtight container in the fridge, since the frosting will likely have either cream cheese or milk in the ingredients.

    Additional Ingredients or Recipe Options

    There are a few ways you can add to this pumpkin sugar cookie recipe…

    • Coat the cookies in a cinnamon sugar mixture, rather than just sugar.
    • We talked about this a little bit above, but just like with my regular sugar cookies, instead of coating the cookies in sugar, you can actually frost these cookies with an easy sugar cookie icing or a cream cheese frosting.
    • If you want to make the icing even more fun and flavorful, you can add maybe 1/2 teaspoon of caramel extract or maple extract. Mmmm, can you imagine? Yum!
    • Add chopped walnuts or pecans to your cookie dough before baking.
    • Dust the top of your freshly baked, warm out of the oven, pumpkin sugar cookies with a light sprinkling of powdered sugar.
    plate full of yummy pumpkin sugar cookies made from scratch

    More Pumpkin Spice Recipes:

    You’ll find even more pumpkin recipes on my list of family favorite Thanksgiving recipes!

    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!

    Pumpkin Spice Sugar Cookies

    Make a batch of soft pumpkin spice sugar cookies, perfect for a cozy fall dessert. Can be rolled in sugar or frosted. Delectable recipe!

    • Mixer
    • Cookie Scoop
    • Cookie Sheet
    • Cookie Spatula
    • Wire Rack
    • 1 cup unsalted butter (softened)
    • 3/4 cup cane sugar
    • 3/4 cup light brown sugar
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 1/2 cup pumpkin
    • 3 cups all-purpose flour
    • 1 teaspoon cream of tartar
    • 1/2 teaspoon baking soda
    • 1 teaspoon sea salt
    • 1 teaspoon pumpkin pie spice

    1. Pre-heat the oven to 375° F.

    2. Cream or mix together the butter, cane sugar, and light brown sugar. 

    3. Then mix both the egg and vanilla extract into the creamed mixture.

    4. Next add in the pumpkin, and mix everything together well.

    5. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.

    6. Stir the dry ingredients into the creamed mixture, and mix really well, being sure to scrape the sides of your bowl. 
    7. Using a cookie scoop, scoop 1-inch balls of dough onto an ungreased cookie sheet. 

    8. Press each cookie with the bottom of a glass coated in cane sugar. If you want to frost the cookies, you can omit the sugar.

    9. Bake at 375° F for about 12 minutes, or until the edges of the cookies begin to turn a nice golden brown.

    10. Remove the baked cookies from the cookie sheet, and place them on a wire rack to cool. If you want to frost the cookies, just spread your favorite frosting on the top of each cooled cookie.

    You can use either canned or homemade pumpkin purée to make these cookies.

    If the cookies are unfrosted, just store them in an airtight container on the counter. If you do frost them, you’ll need to store them in an airtight container in the fridge, since the frosting will likely have either cream cheese or milk in the ingredients.

    Cookies & Bars, Desserts
    American
    pumpkin cookies, pumpkin spice, pumpkin sugar cookies
  • Asian Chicken Salad Wonton Cups

    Asian Chicken Salad Wonton Cups

    Make delicious Asian chicken salad in crunchy baked wonton cups. Easy appetizer filled with ginger soy chicken, crunchy almonds, red cabbage, and more! Thanks to StarKist and The Motherhood for sponsoring this post.

    While we love our more traditional chicken salad recipe with eggs, I’ve also fallen in love with Asian chicken salad. Especially now that StarKist® Chicken Creations™ chicken pouches make it so easy to make this quick appetizer, we can whip it up in minutes. 

    asian chicken salad wonton cups in cast iron muffin pan

    Filled with Ginger Soy chicken, broccoli slaw, red cabbage, almonds, and more crunchy deliciousness, it’s super flavorful. And I don’t even have to add any dressing, because the chicken is already flavorful enough for the whole salad.

    Asian chicken salad recipe made in baked wonton cups in a cast iron muffin tin

    Wonton cups are easy to bake, as well. Just place wonton wrappers in muffin cups, put them in the oven, and they’re ready to go in about 10 minutes. 

    Even my kids loved this salad, filled with protein and a host of colorful veggies. I can see myself making this easy chicken salad recipe, along with our favorite Chicken Fried Rice Spring Rolls, for all kinds of events, from family get togethers to holiday parties.

    What are StarKist® Chicken Creations™?

    StarKist Chicken Creations pouches

    Let me just make your day because StarKist® Chicken Creations™ pouches are ready to go, whether you want to make a recipe or eat right out of the pouch. These single serve, no drain pouches make a quick and easy lunch or snack option, especially on the go. 

    Choose from four delicious flavors:

    • BOLD Buffalo Style
    • Zesty Lemon Pepper
    • Ginger Soy
    • Chicken Salad
    StarKist Chicken Creations Chicken Salad on a cracker, eating right out of the pouch

    I love eating the Chicken Salad flavor right out of the pouch with crackers or veggies. 

    The Ginger Soy makes a delicious chicken appetizer. The premium, white meat chicken is sourced from farms right here in the U.S., where chickens are raised cage free and hormone free.

    Asian chicken salad made with StarKist Chicken Creations Ginger Soy and added to baked wonton

    StarKist® Chicken Creations™ Ginger Soy has a tangy soy seasoning, mixed with chicken and vinegar, reminiscent of your favorite Asian food. It’s also a great option if you’re watching what you eat, with only 90 calories and 10g protein per pouch. 

    You can find a printable recipe below, but let’s walk through how to make this yummy appetizer recipe.

    Asian Chicken Salad Wonton Cups Ingredients:

    • 12 wonton cups
    • 3 pouches StarKist® Chicken Creations™ Ginger Soy
    • 1 cup broccoli slaw
    • 1/2 cup red cabbage, chopped or sliced
    • 1/2 cup green onion, minced
    • 1/4 cup sliced almonds
    • 1/4 cup water chestnuts, minced
    • 1/2 cup chow mein noodles

    Tips for how to make an Asian salad:

    Pre-heat the oven to 425°. Then prepare your muffin tins by spraying the cups with cooking spray.

    baked wonton cups in cast iron muffin pan

    Press 12 wonton wrappers down in your muffin tins, ’til they form wonton cups. Bake at 425° for about 8 to 10 minutes. Then allow them to cool. 

    Chop or slice the red cabbage, and mince the green onions. Then drain and mince the water chestnuts.

    easy Asian salad recipe in blue mixing bowl

    In a mixing bowl, mix together the Ginger Soy chicken, broccoli slaw, red cabbage, green onions, almonds, and water chestnuts. Mix in the chow mein noodles last. 

    easy chicken salad recipe and wonton recipe with Asian flavors

    Add spoonfuls of the Asian chicken salad to the baked wonton cups, creating deliciously crunchy wonton appetizers. 

    bite sized wonton appetizers filled with Asian chicken salad

    I’m telling you, they are so full of flavor, and if you love the blend of Ginger Soy with veggies, you are going to love this appetizer. 

    Asian Chicken Salad wonton recipe

    If you’re looking for an easy appetizer, this Asian chicken salad wonton recipe is just the thing. It’s quick, simple, and delicious.

    Be sure to follow @StarKistCharlie on Instagram and Twitter, and Like StarKist on Facebook.

    More Asian recipes you may enjoy:

    Asian Chicken Salad Wonton Cups

    Make delicious asian chicken salad in crunchy baked wonton cups. Easy appetizer filled with ginger soy chicken, crunchy almonds, red cabbage, and more! 

    • 12 whole wonton wrappers
    • 7.8 ounces StarKist® Chicken Creations™ Ginger Soy ((3 pouches))
    • 1 cup broccoli slaw
    • 1/2 cup red cabbage (chopped or sliced)
    • 1/2 cup green onion (minced)
    • 1/4 cup almonds (sliced)
    • 1/4 cup water chestnuts (minced)
    • 1/2 cup chow mein noodles
    1. Pre-heat the oven to 425°. 
    2. Prepare your muffin tins by spraying the cups with cooking spray.
    3. Press 12 wonton wrappers down in your muffin tins, ’til they form wonton cups. 
    4. Bake at 425° for about 8 to 10 minutes. Then allow them to cool.
    5. Chop or slice the red cabbage, and mince the green onions. 
    6. Drain and mince the water chestnuts. 
    7. In a mixing bowl, mix together the Ginger Soy chicken, broccoli slaw, red cabbage, green onions, almonds, and water chestnuts. 
    8. Mix in the chow mein noodles last.
    9. Add spoonfuls of the Asian chicken salad to the baked wonton cups, creating deliciously crunchy wonton appetizers. 
    10. And that’s it. They’re ready to serve and enjoy!

    Baking times on the wonton cups may vary with different ovens.

    Appetizers
    Asian
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    Asian Chicken Salad Wonton Cups made with StarKist Chicken Creations Ginger Soy chicken
  • Grilled Banana Campfire S’mores

    Grilled Banana Campfire S’mores

    Fun way to make s’mores while camping! How to make banana boats s’mores over the campfire, using chocolate chips, marshmallows, and graham crackers!

    There are so many enjoyable ways to make and eat s’mores, and bananas add a whole new twist to this favorite campfire snack. I thought skillet s’mores and sugar cone s’mores were fun, but grilled banana s’mores are even better. 

    ooey gooey banana s'mores close up with chocolate chips, mini marshmallows, and graham crackers

    While a lot of people have an aversion to bananas for some reason, don’t knock banana boats ’til you try them. Filled with melted chocolate, marshmallows, and small graham crackers, the banana adds an ooey gooey factor.

    s'mores in a banana with Teddy Grahams, mini marshmallows, and Ghirardelli chocolate chips

    You can break regular graham crackers up into smaller pieces, but I love using smaller graham cracker snacks for this recipe. Teddy Grahams Outdoor Discoveries go right along with camping, with the cutest shapes like bumblebees, butterflies, flowers, and ladybugs. Love! 

    ingredients for banana boats s'mores on a cutting board, including chocolate chips, mini marshmallows, Teddy Grahams, and bananas

    While you can find the printable s’mores recipe below, let’s walk through the steps to making this yummy camping snack your kids are going to love! 

    Grilled Banana Campfire S’mores Ingredients:

    You’ll also need aluminum foil.

    grilled banana s'mores

    Cooking Tip: Amounts of chocolate chips, marshmallows, and graham crackers may vary, depending on the size of the bananas. 

    How to make Campfire Banana Boats:

    First things first, you’ll need either a campfire or a heated grill. Before you start filling your banana, either get a fire going or heat up the grill.

    cutting a slit in a banana with a sharp knife to make banana s'mores

    Next, cut a slit down the length of the banana on top, making sure you don’t poke through the back peel on the banana. Note: You may want to wash your bananas before you ever start. 

    stuffing banana with chocolate, marshmallows, and graham crackers to make a banana s'more

    Next, layer chocolate chips, mini marshmallows, and graham crackers in between the banana where you cut the slit down through. Squish and fill as full as possible. 

    Completely wrap your banana boats in aluminum foil. Make sure it’s completely covered.

    banana boats wrapped in aluminum foil, cooking on the grill

    Add to a warm grill, or place in campfire coals. 

    Allow the s’mores to cook for about 5 to 10 minutes.

    unwrapping grilled banana s'mores from aluminum foil after cooking

    Using a pair of tongs, remove your banana s’more from the fire or grill, and carefully unwrap the foil; be careful, it’s hot! Watch the marshmallow, especially, as you unwrap so you don’t get burnt. 

    The banana will have turned mostly brown/black. You can let it cool for a few minutes, then dig in and enjoy!

    how to make s'mores in a banana, ooey gooey campfire recipes

    Grilled banana s’mores are so yummy! 

    Alternative recipe options

    banana s'mores recipe

    Kitchen/camping tools you may need to make this s’mores recipe:

    Grill – You need a way to cook your s’mores.

    Paring Knife – to cut the banana.

    Aluminum Foil – You’ll need to wrap the banana in foil before cooking.

    Tongs – A good pair of tongs will save your fingers.

    Did you know National S’mores Day is August 10th?

    It sure is, and now you have even more reason to make these lovelies. Plus, I’m celebrating this special “holiday” with a few friends.

    Safety first, right?! My friend Sherry, from Cub Scout Ideas, shares how to safely make s’mores. I know, with a toddler, safety around the campfire is really important.

    My friend Linda, from Life on Summerhill, has beautiful Outdoor Fall Decor Ideas, along with how you can set up your own s’mores bar. Yes, please!

    And just in case you can’t get outdoors, you can still enjoy that chocolatey marshmallow goodness with my friend Anne’s recipe for Jello Pudding Smores Pie. Yum!

    campfire s'mores recipe for banana boats

    No matter how to make s’mores, they’re always fun to make and a great way to spend time with your family, cooking over the campfire, whether you’re in your own backyard or camping.

    What’s your favorite way to eat a s’more?

    More campfire recipes you may enjoy:

    Grilled Banana Campfire S’mores

    Fun way to make s’mores while camping! How to make banana boats s’mores over the campfire, using chocolate chips, marshmallows, and graham crackers!

    • 1 whole banana
    • 1/4 cup semi-sweet chocolate chips
    • 1/4 cup mini marshmallows
    • 1/4 cup graham crackers
    1. First things first, you’ll need either a campfire or a heated grill. Before you start filling your banana, either get a fire going or heat up the grill.
    2. Next, cut a slit down the length of the banana on top, making sure you don’t poke through the back peel on the banana. Note: You may want to wash your bananas before you ever start.
    3. Next, layer chocolate chips, mini marshmallows, and graham crackers in the slit you cut in the banana. Squish and fill as full as possible.
    4. Completely wrap your banana boats s’mores in aluminum foil. Make sure it’s completely covered.
    5. Add to a warm grill, or place in campfire coals.
    6. Allow the s’mores to cook for about 5 to 10 minutes.
    7. Using a pair of tongs, remove your banana s’mores from the fire or grill, and carefully unwrap the foil; be careful, it’s hot! Watch the marshmallow especially as you unwrap, so you don’t get burnt.
    8. The banana will have turned mostly brown/black. You can let it cool for a few minutes, then dig in and enjoy!

    Cooking Tip: Amounts of chocolate chips, marshmallows, and graham crackers may vary, depending on the size of the bananas.

    Camping Recipes
    American
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    Grilled Banana Campfire S'mores Recipe
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  • Pecan Nut Pie Crust Recipe

    Pecan Nut Pie Crust Recipe

    How to make a no fail, pecan nut, no roll pie crust that’s easy, homemade, and delicious. It’s the perfect recipe for any pie or no bake dessert.

    Whether you’re making a no bake dessert or pie, this pecan nut pie crust is a delicious foundation for your dessert. Of course, if you’d rather have a crust without nuts, you might want to try this more traditional pie crust recipe with butter or this easy no roll pie crust.

    pecan nut pie crust in 13x9 inch baking dish

    This is actually my favorite pie crust recipe for a blueberry delight with pecan crust. My mom used this crust for her famous cherry crunch, and it pairs fabulously well with that sweet cream cheese filling.

    creamy no bake blueberry dessert made with pecan nut pie crust

    There are only 3 ingredients in this nutty pie crust, yet it gives your favorite desserts an amazing sweet and salty flavor. It’s so yummy!

    Pecan Nut Pie Crust Ingredients:

    Tips for how to make this homemade pie crust:

    Making this buttery pie crust is so simple and easy and requires just a few minutes of bake time.

    First, melt the butter. Then mix together the melted butter and flour, forming a dough.

    If your pecans aren’t chopped, finely chop them.

    chopped pecans for pie crust recipe on cutting board with knife

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

    stirring pecans into homemade pie crust dough in white mixing bowl

    It’s a press in pie crust, so just press the dough into a 13″x9″ baking dish.

    press in pie crust made with pecan nuts, flour, and butter

    Bake at 350° for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (baking times can vary).

    Let the crust cool before adding any filling.

    Now if you’re making this crust with a regular pie where you bake the crust with the pie filling, you’ll bake it according to the recipe instructions for that particular pie.

    simple homemade pie crust with pecans in a blue 13x9 inch baking dish

    Alternative ingredient options:

    While this recipe only has 3 ingredients, there are a few things you can do to switch it up.

    pie crust with pecans in blue 13x9 inch baking dish

    Don’t you love how easy this pie crust is? It doesn’t even require you to roll out the dough.

    Mix it up press it in your baking dish, and bake it. Then it’s ready for your favorite dessert. You can even pair this crust with all your favorite Thanksgiving recipes and Christmas recipes!

    Pies and desserts that pair well with this pecan nut crust:

    Tools you may need to make this pie crust from scratch:

    13″x9″ Baking Dish – You’ll need this size baking dish for this recipe. I find myself using this size for so many recipes, not just desserts. If you want to make a smaller dessert, just split the recipe in half and use a smaller dish.

    Mixing Bowl – You’ll need a medium sized mixing bowl to mix up this crust.

    Pecan Nut Pie Crust

    How to make a no fail, pecan nut, no roll pie crust that's easy, homemade, and delicious. It's the perfect recipe for any pie or no bake dessert.

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

    1. Pre-heat the oven to 350° F.

    2. Mix together the melted butter and flour, forming a dough.
    3. Stir in the chopped pecans.

    4. Press the crust into an un-greased 9×13 baking dish.

    5. Bake at 350° F for about 20 minutes, or until the crust begins to turn a golden brown.

    6. Let the crust cool before adding any filling.

    If you are making this crust with a recipe where you bake the crust with the filling, just bake it according to the instructions for that particular recipe.

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  • Campfire Cinnamon Rolls (in a Dutch Oven or Pie Iron)

    Campfire Cinnamon Rolls (in a Dutch Oven or Pie Iron)

    Here are two ways to make campfire cinnamon rolls, in a Dutch oven or pie iron, over the campfire or on the grill. This ooey gooey, delicious camping recipe makes an easy breakfast you can make ahead and cook outdoors! It’s perfect for the whole family; kids can help too!

    People ask what we eat when we’re camping, and we pretty much eat anything we’d eat at home; in fact, here are some of our most popular camping recipes. We even make cherry cobbler over the campfire! Of course, we try to keep meals simple and easy; and these camping cinnamon rolls are no exception.

    campfire cinnamon rolls in foil pie plate on wood counter

    If you’re like me and love a good visual, you’ll find a video further below that’ll walk you thru the steps for how to make this easy campfire cinnamon rolls recipe on your next camping trip.

    Why You’ll Love These Camping Breakfast Desserts

    • You can mix up a batch of campfire cinnamon rolls (and the icing for them) ahead of time and take it all with you in the cooler. I’ll have some easy storage tips for you below.
    • Like my homemade biscuit cinnamon rolls and Bisquick sweet muffins, these gooey cinnamon buns taste just as good as cinnamon rolls.
    • Just like drop biscuits, you can cook camp cinnamon rolls over a grill or a campfire in the fire pit.
    • Make Dutch oven cinnamon rolls or pie iron cinnamon rolls, or both; the choice is up to you!
    • While we’ve taken canned cinnamon rolls camping with us, I’m just not a huge fan of store-bought cinnamon rolls. This is such an easy recipe; and even though this is a biscuit mix or Bisquick recipe, they taste so good, and our boys absolutely love it when we make fun camping desserts (like these toasted skillet s’mores). Your kids will love them too.

    Related Recipes: Bisquick cinnamon biscuits and cinnamon Bisquick scones.

    frosted camping cinnamon rolls in a foil pie plate on a wooden surface with a blue cloth

    Ingredients and Substitutions Notes:

    Gather a few simple ingredients to make this cinnamon roll recipe…

    • Biscuit Mix – You can use whatever brand biscuit mix you like; I prefer to use a buttermilk baking mix for this recipe, mainly because of the purpose the buttermilk serves in helping with leavening, or the rise of the biscuits.
    • Whole Milk – You can also use 2% or skim milk, if you don’t have whole milk.
    • Salted Butter – This will need to be melted. Be sure to use salted, as this adds to the flavor.
    • Cane Sugar – You can also use granulated sugar.
    • Ground Cinnamon
    • Vanilla Extract
    • Almond Extract – This just adds a little flavor kick to the powdered sugar icing that goes on top of the rolls.
    • Powdered Sugar or Confectioners Sugar

    How to Make Campfire Cinnamon Rolls

    I recommend mixing these up at home and then packing them in a cooler for cooking later over the campfire (or grill). If you can’t use a campfire or grill, because there have been many times we were in that exact situation, you can cook them in a Dutch oven on your camp stove.

    Dutch oven cinnamon rolls made with Pioneer mix, baked in foil pan and drizzled with powdered sugar icing

    How to Mix and Roll the Dough

    1. In a large mixing bowl, mix the biscuit mix and milk together until you have a nice sticky dough.
    2. In a separate smaller bowl, mix together the cinnamon and sugar.
    3. Spread a little flour out on a clean surface, and knead your dough just enough so it’s not sticky anymore.
    4. On the lightly floured surface, roll out the dough to about 1/4 inch thickness.
    5. Brush on the melted butter; then sprinkle it with the cinnamon sugar mixture.
    6. Roll the dough tightly into a log. Then cut it into 1-inch slices.
    7. Place each slice upright in a foil pie plate, in a single layer. Once the pie plate is full, just cover with plastic wrap, and then place the whole pie plate down in a plastic gallon bag, seal it, and place it in your cooler.

    Now if you want frosted cinnamon rolls, you gotta mix up the icing quick.

    How to Make Powdered Sugar Icing for Camp Cinnamon Rolls

    You can use this easy sugar cookie icing, but you may want to cut it down because you won’t need that much.

    1. In a mixing bowl, mix together the softened butter, vanilla extract, and almond extract.
    2. Add the milk to the mixture.
    3. Slowly add the powdered sugar to the mixture, mixing it in as you go.
    4. Once everything is mixed together, the icing should be smooth and creamy, free of any lumps.

    Once the icing is made, store it in a simple squeeze bottle with a lid and tip cover, and put it in the cooler. This makes it easy to both store in your cooler and then squeeze right on your cinnamon rolls after they’ve cooked. No mess, no fuss; it’s so simple and easy!

    icing for campfire cinnamon rolls in easy squeeze bottle

    2 Ways to Bake Cinnamon Rolls Outdoors

    You’ll need one of two things… A Dutch oven and/or a pie iron. Pie irons are fun because then everyone can cook their own, and kids love being able to make their own.

    1. Dutch Oven Cinnamon Rolls

    1. For Dutch oven cinnamon rolls, make a sling with aluminum foil.
    2. Place your uncovered foil pie plate down into the Dutch oven using the sling. We like to put a few canning jar rings in the bottom of our Dutch oven, so the pie plate isn’t sitting directly on the bottom of the Dutch oven; this helps prevent the bottoms of the cinnamon rolls from burning.
    aluminum foil sling to lower camp cinnamon rolls into Dutch oven for cooking
    1. Place the Dutch oven over the hot coals of a campfire; or place campfire-approved cooking grate above the hot coals in a grill, and place the Dutch oven on the grate. Then let the rolls cook for probably 10 minutes or a little more, ’til they’re golden brown and done. If you want to cook directly over the campfire, you can use a tripod, so your Dutch oven can sit up off the large flames, and the bottoms of your cinnamon rolls won’t burn. However you cook them, just check them frequently to make sure they don’t burn.
    biscuit mix Dutch oven campfire cinnamon rolls in foil pan, cooking in cast iron Dutch oven on the grill

    2. Pie Iron Cinnamon Rolls

    1. Spray the inside of a pie iron with cooking spray.
    2. Place 2 or more cinnamon rolls inside, close it up, and hold it over the grill or fire, rotating every 30-60 seconds.
    grilling pie iron cinnamon rolls in a pie iron on the grill
    1. Cook the cinnamon rolls for around 10 minutes, or ’til they’re golden brown and done. Just check them frequently to make sure they don’t burn.
    pie iron cinnamon rolls ready for icing, on wood cutting board with blue linen cloth

    Now Drizzle the Icing

    1. When your campfire cinnamon rolls are done, just squeeze on the icing, and they’re ready to eat! Yum!
    frosted pie iron cinnamon rolls in a pie iron, hot off the grill

    Camping cinnamon rolls are easy and fun to make for the whole family! I love that I can make them ahead in just a few minutes and pack them in the cooler for a fun surprise treat at breakfast.

    Expert Tips and Recipe FAQ’s

    What’s the difference between cinnamon rolls and cinnamon buns?

    There are a few differences between the two. Cinnamon buns usually have both brown sugar and nuts added; the brown sugar gives them a much sweeter flavor. They also don’t usually have icing; they’re usually sticky and served as is without any icing on top.

    Can you cook these in a skillet, on the stove, or on a roasting stick?

    Sure! As long as you have a lid for the skillet, you can cook campfire cinnamon rolls over the coals for the same amount of time. You can also cook cinnamon rolls on the stove in a skillet or on a griddle; just be sure to flip the cinnamon rolls, so each part of the roll cooks through and is golden brown when done. As for roasting on a stick, you can also keep the rolls whole or untwist the rolls and place the rolls or dough on long roasting sticks; then hold the rolls or delicious campfire cinnamon roll-ups over the campfire to cook, kinda like you would if you were roasting marshmallows or hot dogs. Just keep in mind they might not be as moist, and you may lose some of that gooey filling.

    What’s the best way to keep from burning the bottom of cinnamon rolls?

    Like I mentioned above, putting canning jar rings in the bottom of the Dutch oven, then setting the foil pan full of cinnamon rolls on those jar rings, helps to prevent burning. You can also place each individual roll in an orange peel, from a hollowed-out orange, in the pan; this not only helps prevent burning, it also gives a slight orange flavor to the rolls, which pairs really well with cinnamon. Then also, keeping the pan off the open flame and to the side over hot coals instead will also help to prevent burnt rolls.

    How should you store leftovers?

    Definitely put any leftovers in an airtight container or sealed bag in the cooler. If you use a foil pan, you can even cover that foil pan, bag it, and put it in the cooler.

    serving campfire cinnamon rolls on wood counter with blue linen cloth

    More Camping Recipes:

    If you love these camp cinnamon rolls, you’ll love our other camping recipes you can enjoy in the great outdoors…

    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!

    Campfire Cinnamon Rolls

    Here are two ways to make campfire cinnamon rolls, in a Dutch oven or pie iron, over the campfire or on the grill. This ooey gooey, delicious camping recipe makes an easy breakfast you can make ahead and cook outdoors! It's perfect for the whole family; kids can help too!

    • Large Mixing Bowl
    • Rolling Pin
    • Pastry Brush
    • Foil Pie Plate
    • Camping Dutch Oven
    • Pie Iron
    • Squeeze Bottle

    Rolls:

    • 3 cups biscuit mix
    • 1 cup whole milk
    • 1 tablespoon salted butter (melted)
    • 2 teaspoons ground cinnamon
    • 1/4 cup cane sugar

    Icing:

    • 1 tablespoons salted butter (softened)
    • 1/4 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 1/4 cup whole milk
    • 1 1/2 cups powdered sugar

    Mix and Roll the Dough:

    1. In a large bowl, mix the biscuit mix and milk together until you have a nice sticky dough.

    2. In a separate smaller bowl, mix together the cinnamon and sugar, and set aside.

    3. Spread a little flour or biscuit mix out on a clean surface, and knead your dough just enough so it's not sticky anymore.

    4. Roll out the dough to about 1/4 inch thickness. 

    5. Brush the melted butter onto the dough; then sprinkle it with the cinnamon sugar mixture.

    6. Roll the dough tightly into a log. Then cut it into 1-inch slices.
    7. Place each slice upright in a foil pie plate. 

    8. Once the pie plate is full, cover it with plastic wrap; then place the whole pie plate down in a plastic gallon bag, seal it, and place it in your cooler.

    Make Powdered Sugar Icing:

    1. In a mixing bowl, mix together the softened butter, vanilla extract, and almond extract.

    2. Add the milk to the mixture.

    3. Slowly add the powdered sugar to the mixture, mixing it in as you go.

    4. Once everything is mixed together, the icing should be smooth and creamy, free of any lumps.

    5. Once the icing is made, store it in a simple squeeze bottle with a lid and tip cover, and put it in the cooler.

    How to Bake Dutch Oven Cinnamon Rolls:

    1. For Dutch oven cinnamon rolls, make a sling with aluminum foil.

    2. Place your uncovered foil pie plate down into the Dutch oven using the sling. We like to put a few jar rings in the bottom of our Dutch oven, so the pie plate isn't sitting directly on the bottom of the Dutch oven.

    3. Let the rolls cook over the coals of a campfire, or on the grate above the coals in the grill, for probably 10 minutes or a little more, 'til they're golden brown and done. If you want to cook directly over the campfire, you can use a tripod, so your Dutch oven can sit up off the fire, and the bottoms of your cinnamon rolls won't burn. However you cook them, just check them frequently to make sure they don't burn.

    How to Bake Pie Iron Cinnamon Rolls:

    1. Spray the inside of a pie iron with cooking spray. 

    2. Place 2 or more cinnamon rolls inside, close it up, and hold it over the grill or fire, rotating every 30-60 seconds.

    3. Cook the cinnamon rolls for around 10 minutes, or 'til they're golden brown and done. Just check them frequently to make sure they don't burn.

    4. When your campfire cinnamon rolls are done, just squeeze on the icing, and they're ready to eat! Yum!

    I recommend mixing these up at home and then packing them in the cooler for cooking over the campfire (or grill). If you can’t use a campfire or grill, because there have been many times we were in that exact situation, you can cook them in a Dutch oven on your camp stove.

    Definitely put any leftovers in an airtight container or sealed bag in the cooler. If you use a foil pan, you can even cover that foil pan, bag it, and put it in the cooler.

    Breakfast & Brunch, Dessert
    American
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  • Golden Snitch Cookies on Sticks

    Golden Snitch Cookies on Sticks

    Fellow book lovers unite with Golden Snitch cookies, the perfect fun dessert for your next Harry Potter themed party!

    If you love the Harry Potter books and movies, you’re going to love this creative recipe for Golden Snitch cookie pops. Even my oldest child, who doesn’t eat a lot of sweets, absolutely loved these homemade snickerdoodle pops.

    Golden Snitch cookies with sugar paper wings in an antique tin

    While they do take a little time, like our favorite chocolate sandwich cookies and peanut butter cookies, they’re actually really easy to make. It’s as simple as mixing up your favorite recipe for snickerdoodle cookies, then decorating them to look like the Golden Snitch.

    I used just a smidge of cinnamon in the cookie dough but instead of rolling the cookies in a cinnamon/sugar mixture, I rolled them in cereal. Then I rolled them in golden sugar crystals.

    It gave just the right amount of cinnamon flavor and golden sparkle. The cookies even cracked just a little bit to give that worn appearance the Golden Snitch seems to have.

    Below you’ll find the printable recipe and a video tutorial, and I’ll share where you can find the printable wings I used for these scrumptiously magical cookie pops.

    More Harry Potter theme recipes you may love: Polyjuice Potion and Butterbeer.

    Ingredient Notes:

    • Salted butter and unsalted butter – I prefer the texture that real butter gives over margarine.
    • Pure cane sugar – You can also use granulated sugar, but I prefer to use unrefined cane sugar.
    • Unbleached all-purpose flour – You can make these gluten-free, as well, by using a gluten-free flour (and making sure all your other ingredients are gluten-free).
    • Cereal – I use Cinnamon Frosted Flakes for this recipe; you can use just about any type of cinnamon flavored cereal, for example, Cinnamon Life or Cinnamon Toast Crunch.
    • Gold colored sugar crystals – I found these at the craft store.
    • Sugar paper – to make the wings.

    First things first, pre heat your oven to 400°.

    Then you’ll start mixing together ingredients…

    1. Start by creaming (or mixing together) the butter, sugar, and eggs.
    2. Blend in the dry ingredients, including the flour, cream of tartar, baking soda, salt, and cinnamon.
    mixing up Golden Snitch snickerdoodle cookie dough with mixer
    1. Crush whatever cereal you decide to use… We put ours in a plastic baggie and crushed it with a rolling pin. Once it’s crushed, put it in a bowl.
    2. Add a little bit of water to a separate bowl, and add the golden colored sugar crystals to yet another separate bowl. Shape the dough by rounded teaspoonfuls into balls. Then roll the balls first in the water to moisten them up just a bit. Next, roll them in the cereal, patting the crushed flakes into the surface of the cookie ball. Finally, roll each cookie ball in the golden sugar crystals, again patting the sugar crystals into the surface of the cookie ball.
    3. Place each cookie ball on an un-greased cookie sheet. Then stick a cookie/cake pop stick into each one.
    rolling cookie balls in cereal and golden sugar, then placing on cookie sheet with sticks in each one
    1. Bake the cookie pops for 12 to 14 minutes. The cookies will flatten out somewhat but still stay in a fluffy, rounded shape.
    2. Once the cookies have baked, allow them to cool.
    baked snickerdoodle cookie pops

    How to decorate Golden Snitch cookies

    First Cut out the Wings

    Use this Golden Snitch wing template to cut wings out of the sugar paper. You’ll want 2 wings for each cookie pop. How to do this…

    1. Print the wing out on a printer; then cut it out using a craft knife.
    2. Place the paper wing on your sugar paper (on a cutting board), and cut the wings out with your craft knife. Make sure to position your paper wing while cutting so you have one for each side of your cookie pop.
    cut Golden Snitch wings out of sugar paper
    1. Once you have all your wings cut out, peel the backing off each one.
    2. Then add slits for feathering in each wing (see my video in the recipe card below if this seems confusing).
    cut Golden Snitch wings out of template with pink craft knife on wooden cutting board

    Then Attach the Wings with Candy Melts

    1. Once all of your wings are cut out, melt your candy melts according to package directions.
    2. Then you’ll add just a couple drops of melted candy on both sides of your cookie, and press the wings in place.
    3. At this point, it’s important to let the candy harden so the wings will stay in place. This will take anywhere from 10 to 20 minutes.
    attaching Golden Snitch wings to cookies with melted candy melts

    And that’s it! Now you have Golden Snitch Snickerdoodle Cookie Pops to share with your kids, ready to munch on while they read their favorite book.

    hands holding Golden Snitch snickerdoodle cookie pops

    More Harry Potter theme recipes you may love:

    Golden Snitch Cookies

    Fellow book lovers unite with Golden Snitch cookies, the perfect dessert for your next Harry Potter themed party!

    • 1/2 cup salted butter
    • 1/2 cup unsalted butter
    • 1 1/2 cups sugar
    • 1 teaspoon vanilla extract
    • 1 large egg
    • 2 3/4 cups all-purpose flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • 1 cup water
    • 2 cups cinnamon Frosted Flakes* (crushed)
    • 1/3 cup gold sugar crystals
    • 1/2 cup salted caramel candy melts (melted)
    • 1 piece sugar paper

    1. Pre-heat the oven to 400°.

    2. Mix together the softened butter and sugar. 

    3. Then add in the egg, mixing well.

    4. Mix together the dry ingredients, including the flour, cream of tartar, baking soda, salt, and cinnamon.

    5. Add the dry ingredients to the wet ingredients, mixing well.

    6. Crush the cereal you decide to use… You can put it in a plastic baggie and crush with a rolling pin. Once it's crushed, put it in a bowl.

    7. Also, add the water to a separate bowl; and add the golden colored sugar crystals to another separate bowl.

    8. Shape the dough by rounded teaspoonfuls into balls. 

    9. First roll the dough balls in the water to moisten them up just a bit. Next roll them in the cereal, patting the crushed flakes into the surface of the cookie ball. And finally, roll in the golden sugar crystals, again patting the sugar crystals into the surface of the cookie ball.

    10. Place each cookie ball on an ungreased cookie sheet. Then stick a cookie/cake pop stick into each one.

    11. Bake the cookie pops at 400° for 12 to 14 minutes (oven times may vary). The cookies will flatten out somewhat but still stay in a fluffy, rounded shape.

    12. Once the cookies have baked, allow them to cool.

    13. Meanwhile, use a Golden Snitch wing template to cut wings out of the sugar paper. You'll want 2 wings for each cookie pop. Make sure to position your paper wing while cutting so you have one for each side of your cookie pop.

    14. Once you have all your wings cut out, peel the backing off each one.

    15. Then add slits for feathering in each wing (see the video if this seems confusing).

    16. Once all of your wings are cut out, melt your candy melts according to package directions. 

    17. Add just a couple drops of melted candy on both sides of your cookie, and press the wings in place. An easy way to do this is to use an old medicine dropper.

    18. At this point, it's important to let the candy harden, so the wings will stay in place. This will take anywhere from 10 to 20 minutes.

    19. And that's it! Now you have Golden Snitch Snickerdoodle Cookie Pops, ready for your kids to munch on while they read their favorite book.

    *I use Cinnamon Frosted Flakes for this recipe; you can use just about any type of cinnamon flavored cereal, for example, Cinnamon Life or Cinnamon Toast Crunch.

    Desserts
    American
    Golden Snitch cookie pops, Golden Snitch cookies, Golden Snitch snickerdoodles
  • Campfire Sugar Cone S’mores

    Campfire Sugar Cone S’mores

    How to make yummy campfire sugar cone s’mores. All you need are ice cream cones, chocolate chips, and mini marshmallows for this easy camping recipe!

    Every time we go camping, I always pack ingredients for s’mores. While graham crackers, chocolate, and mini marshmallows are always in our snack box, I have a feeling campfire cones will be too.

    sugar cone s'mores with chocolate chips and mini marshmallows

    Ice cream cone s’mores and banana boats s’mores are the easiest things I’ve ever made. The trick is to pack them as full of chocolate chips and marshmallows as you possibly can.

    You can use any kind of chocolate you want, but Ghirardelli chocolate chips are the best and my absolute favorite for making s’mores, chocolate chip cookies, and more. They really do make the best s’mores with kids.

    Instead of sugar cones, you can also make waffle cone s’mores with waffle cones. I know my kids love this because the cones are slightly bigger than a regular sugar cone.

    What I really love about s’mores cones is there’s less mess. Everything squishes down in the cone, you warm it up over the fire or the grill, and then eat it like an ice cream cone. 

    Another less messy way to make s’mores is to make s’mores dip, and it’s another one of our family favorite camping recipes. It’s pretty much a dump and cook dessert.

    Also, did you know there is a National S’mores Day? Sure enough, every August 10th, you have an especially good reason to make these lovelies.

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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

    melted marshmallows and chocolate chips in sugar cones for campfire sugar cone s'mores recipe

    INGREDIENTS YOU’LL NEED FOR S’MORES CONES:

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    ingredients for campfire s'mores recipe, including sugar cones, Ghirardelli chocolate chips, and mini marshmallows on a cutting board

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Grill OR Dutch Oven with Tripod – You need a way to cook your sugar cone s’mores.

    Aluminum Foil – You’ll need to wrap your cones in foil before cooking.

    Tongs – A good pair of tongs will save your fingers.

    HOW TO MAKE ICE CREAM CONE S’MORES

    First things first, you’ll need either a campfire or a heated grill. Before you start filling the cones, either get a fire going or heat up the grill.

    Then you’re ready to assemble your sugar cone s’mores…

    1. Layer chocolate chips in the bottom of a sugar cone.
    chocolate chips layered in sugar cone for s'mores cones
    1. Alternate layering mini marshmallows with chocolate chips in a few layers until your ice cream cone is full. 
    mini marshmallows layered with chocolate chips in an ice cream cone for s'mores cones recipe
    1. Squish and fill each cone as full as possible. 
    2. Wrap each sugar cone s’more in aluminum foil. Make sure it’s completely covered. 
    wrapping campfire cones s'mores in aluminum foil for grilling
    1. Add the wrapped cones to a warm grill, or place over the fire (try to keep it somewhat above the fire, maybe using a tripod with a Dutch oven). If you want to put it directly in the fire, try to put it over hot coals rather than over open flame. 
    2. Allow the s’mores to cook for about 5 to 10 minutes.
    grilling ice cream cone s'mores on a charcoal grill
    1. Using a pair of tongs, remove each s’more from the fire or grill, and carefully unwrap the foil; be careful, it’s hot! Watch the marshmallow, especially, as you unwrap, so you don’t get burnt. 
    melted sugar cone s'mores sitting on foil cooling before eating
    1. Allow it to cool for a few minutes; then dig in and enjoy!

    S’more campfire cones are so yummy! Everything’s layered just so, and it all melts together into one chocolaty, gooey, delicious dessert with a crunch.

    bite out of sugar cone s'more with melted chocolate and marshmallow

    ALTERNATIVE INGREDIENT OPTIONS

    When it comes to what you layer inside your cone s’mores, there is no end to the possibilities. Let your imagination get to work.

    Here are a few ideas to get you started…

    • Before you ever start to layer the chocolate and marshmallows, line your cone with peanut butter or marshmallow cream. Sometimes you can even find flavored marshmallow creams like strawberry marshmallow cream.
    • I love using semi-sweet chocolate chips, but you can also use pieces of chocolate bars, Rolos, and mini peanut butter cups.
    • In addition to chocolate chips, add white chocolate chips, peanut butter chips, butterscotch chips, and caramel chips.
    • Add candies like M&M’s, peanut butter M&M’s, and toffee bits.
    • Add in peanuts or crushed up almonds for a little extra crunch.
    • Add fresh fruit like sliced bananas or chunks of strawberries.
    sugar cone s'mores after cooking on the grill, holding s'more in hand

    CAN I MAKE THESE S’MORES AT HOME?

    Yes, you absolutely can make these in both the microwave or the oven.

    MICROWAVE ICE CREAM CONE S’MORES:

    1. Layer all the ingredients, just as above, inside the cone.
    2. Do NOT use aluminum foil in the microwave. Instead lay the cone on a microwave-safe dish, and cook in 15-second intervals ’til everything is almost melted inside the cone.
    3. Allow your s’more to cool for a few minutes, and then it’ll be ready to serve. Be careful because it will be hot!

    OVEN ICE CREAM CONE S’MORES:

    1. Again, layer all the ingredients, just as above, inside the cone.
    2. This time you can use aluminum foil. So, wrap each filled sugar cone in aluminum foil. Make sure it’s completely covered.
    3. Add the wrapped cones to a cookie sheet or straight onto the oven rack, and cook at 350° F for about 5-10 minutes.
    4. Using a pair of tongs, remove each s’more from the oven, and carefully unwrap the foil; be careful, it’s hot! Watch the marshmallow, especially, as you unwrap, so you don’t get burnt. 
    5. Allow it to cool for a few minutes; then dig in and enjoy!

    Sugar cone s’mores are so fun and so easy to make. Your kids will LOVE making these fun desserts while camping, while indoors on a rainy day, or while enjoying a backyard campfire or cookout.

    MORE CAMPING DESSERT RECIPES:

    What’s your favorite way to eat a s’more?

    GET THE PRINTABLE RECIPE

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

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    Campfire Sugar Cone S’mores

    How to make yummy campfire s’mores in an ice cream cone. All you need are sugar cones, chocolate chips, and mini marshmallows for this easy camping recipe!

    • 1 cup chocolate chips
    • 1 cup mini marshmallows
    • 4 whole ice cream cones ((sugar cones or waffle cones))
    1. Start a campfire or heat up the grill.
    2. Layer chocolate chips and mini marshmallows in the sugar cones, adding a few layers until your cones are as full as possible.
    3. Wrap your sugar cone s’mores separately in aluminum foil. Make sure each one is completely covered.
    4. Add your s’mores to a warm grill, or place them over the fire*. 
    5. Allow the s’mores to cook for about 5 to 10 minutes.
    6. Using a pair of tongs, remove your s’mores from the fire or grill, and carefully unwrap the foil; be careful, it’s hot! Watch the marshmallow, especially, as you unwrap the foil, so you don’t get burnt.
    7. You can let it cool for a few minutes, then dig in and enjoy! 

    *Try to keep your s’mores somewhat above the fire, maybe using a tripod with a Dutch oven. If you want to put them directly in the fire, try to put them on hot coals rather than open flame.

    Camping Recipes
    American
    campfire, s’mores, sugar cone
    Campfire Sugar Cone S'mores Recipe
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  • Delicious Salmon Patties Recipe

    Delicious Salmon Patties Recipe

    Simple and easy salmon patties, made with crackers. Delicious with tzatziki sauce and perfect for dinner or served as an appetizer.

    delicious salmon patties on white platter with small bowl of tzatziki sauce

    My mom used to make the best salmon patties when I was growing up; my dad did a lot of deep sea fishing, so a lot of times, she’d make them with home canned salmon. 

    Like grilled fish fillets, fried crappie and Instant Pot salmon, these fried salmon patties have so much flavor. Mom always knew just the right seasonings to add.

    fried salmon patties on a white serving platter with small bowl of tzatziki sauce

    While my salmon cakes can probably never live up to hers, I still enjoy making them for dinner, especially when we make tzatziki sauce to go with them. 

    I’ll keep perfecting my salmon patties recipe, and hopefully, some day I’ll come close to Mom’s.

    salmon patties torn in half in hands

    You can find a printable recipe below. 

    Ingredients you need to make this recipe for salmon patties:

    ingredients for salmon patties recipe, including canned salmon, Saltine crackers, lemon juice, eggs, fresh chives, fresh parsley, Miracle Whip, salt, and pepper

    Tips for how to make salmon patties:

    The first thing you’ll want to do if you’re using canned salmon, is to drain and rinse the salmon. Then add it to a large mixing bowl.

    Add the eggs and lemon juice to the salmon, and give it a good stir.

    Crush the Saltine crackers in a plastic baggie, using a rolling pin. Then add the crackers to your salmon mixture.

    Next, mix in the Miracle Whip.

    ingredients for salmon cakes in large blue mixing bowl with spatula

    Then add the salt, pepper, chives, and chopped fresh parsley. The mixture should be just right for forming 1 to 2 dozen salmon patties, depending on the size you make them.

    Add a dash of olive oil or a couple tablespoons of butter to a skillet and begin to warm.

    Grab about 1 to 2 tablespoons of the mixture and begin forming a patty. Repeat and continue until all of the mixture has been formed into patties.

    fried salmon patties in cast iron skillet

    Add the patties to your skillet (or griddle) and fry each side until the patties have turned a golden brown color and have a crispy texture. 

    salmon patties served on white platter with tzatziki sauce

    When they are cooked through, remove them from the skillet and serve while warm. 

    recipe for salmon patties, crispy and delicious

    If you have leftovers, they’re just as good the next day. 

    What to serve with salmon patties

    Salmon cakes are delicious when served with pasta, rice, vegetables, and more. We enjoy pairing them with a salmon patties sauce like tzatziki sauce, as well as spaghetti squash alfredo (minus the chicken).

    salmon patties cut in half served with salmon patties sauce

    They’d also pair well with a colorful salad. 

    More fish and seafood recipes you may enjoy:

    easy salmon cakes on white platter, served with homemade tzatziki sauce

    Kitchen tools you may need to make salmon patties:

    Strainer – This makes it easy to drain and rinse the salmon.
    Mixing bowl – You’ll need a large mixing bowl to mix up the salmon patties recipe.
    Rolling Pin – Makes it easy to crush up the Saltines.
    Skillet or Griddle – You’ll need a way to fry the salmon patties.
    Flipper or Turner – for turning the patties in the skillet.

    salmon cakes and tzatziki sauce on white platter

    Delicious Salmon Patties Recipe

    Simple and easy salmon patties, made with crackers. Delicious with tzatziki sauce and perfect for dinner or served as an appetizer.

    • 20 ounces canned salmon (boneless and skinless)
    • 4 whole eggs
    • 2 tablespoons lemon juice
    • 64 whole Saltine crackers ((about 2 sleeves))
    • 1/2 cup Miracle Whip
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 tablespoon fresh chives (chopped)
    • 3 tablespoons fresh parsley (chopped)
    • 2 tablespoons olive oil (or salted butter)
    1. Drain and rinse the salmon. Then add it to a large mixing bowl.
    2. Add the eggs and lemon juice to the salmon, and give it a good stir.
    3. Crush the Saltine crackers in a plastic baggie, using a rolling pin. 
    4. Add the crackers to your salmon mixture.
    5. Next, mix in the Miracle Whip.
    6. Then add the salt, pepper, chives, and fresh parsley. Mix everything together well.
    7. Add a dash of olive oil or a couple tablespoons of butter to a skillet and begin to warm.
    8. Grab about 1 to 2 tablespoons of the mixture and begin forming a patty. Repeat and continue until all of the mixture has been formed into patties.
    9. Add the patties to your skillet (or griddle) and fry each side on low to medium heat until the patties have turned a golden brown color and have a crispy texture.
    10. When they are cooked through, remove them from the skillet, allow to drain, and serve while warm. 
    11. They pair deliciously well with this homemade tzatziki sauce.

    You can use canned salmon or fresh salmon, totally up to you.

    You can also substitute dried chives or parsley for fresh.

    If you have leftovers, these salmon patties are just as good the next day.

    Seafood Recipes
    American
    salmon cakes, salmon patties, salmon patties recipe

    Update Notes: This recipe was originally published in 2013, but was re-published with bigger photos and more details in July of 2018.

    Salmon Patties Recipe
    Delicious recipe for salmon patties
    salmon cakes recipe
    how to make salmon patties
  • Easy Blackberry Jam Recipe without Pectin

    Easy Blackberry Jam Recipe without Pectin

    How to make my grandma’s old-fashioned blackberry jam recipe without pectin. It’s perfect for freezing or canning. Delicious and easy batch with just 3 ingredients, including blackberries and sugar!

    Blackberry jam is one of our favorite homemade jams to make and eat; my boys love jam with breakfast. While my favorite strawberry jam recipe uses pectin, this is a recipe for blackberry jam without pectin.

    close up jar of homemade blackberry jam recipe without pectin, with tiny wooden spoon and fresh blackberries

    Actually, while blackberries can be expensive, I think it actually saves money to make homemade jam versus buying store bought. The healthier store bought jams without high fructose corn syrup are usually very pricey.

    That and you only get 1 jar of jam for that expensive price tag vs. a whole batch of jam out of a relatively small batch of blackberries. When I make this blackberry jam recipe no pectin, I usually get 8 to 10 half pint jars. That’s a lot of blackberry jam for my buck.

    Why You’ll Love This Recipe

    • You can use fresh or frozen blackberries for this recipe. While picking blackberries would be more ideal and probably more affordable (especially if you have your own bushes), frozen berries work just fine.
    • This recipe is actually adapted from my grandma’s recipe for strawberry preserves. I changed the ingredients and the instructions just a bit, but basically, it’s Grandma’s recipe, minus a few steps. And Grandma’s jam was always good.
    • It’s easy to make.
    • It’s a very simple recipe with only 3 ingredients, including blackberries, sugar, and lemon juice. That’s it!
    • You don’t need pectin, which brings me to my next point…
    blackberry freezer jam on toast on white plate

    What Is Pectin and Why Make Blackberry Jam without It?

    Pectin is a natural starch that’s naturally present in fruits and berries, some more so than others. When pectin is heated, it helps to helps to thicken jam and give it that jelly like texture.

    Rather than use store bought pectin, which is heavily processed, this recipe allows you to use that natural pectin by cooking the berries down in a step-by-step process, that together with a resting time, allows the natural pectin already in the berries to thicken the jam.

    Apples are another really great source of pectin, which is one reason I also love to make apple jelly without pectin.

    Ingredients and Substitutions Notes:

    When I found Grandma’s recipe, I was curious about the difference between blackberry jam and blackberry preserves. How Stuff Works explains the difference really well.

    • Fresh Blackberries – While you can use thawed frozen berries, fresh blackberries give the best results with this blackberry jam no pectin. If you don’t have your own blackberry bushes, you can usually find them at local farmers’ markets; or you might even have a local u-pick patch where you can go pick berries. My mom and I used to actually drive dirt roads in our area, scouting out blackberry bushes, when I was a kid; it was a great way to pick a couple buckets of free and otherwise unpicked blackberries for jams and eating.
    • Cane Sugar – You can also use granulated sugar. If you want to make this with an alternative sugar, you can try using things like Splenda, Monk Fruit, or Truvia; however, keep in mind that amounts may vary per the substitution amount and instructions for the particular sweetener you choose.
    • Lemon Juice – This is especially needed if you plan on canning the jam you make. To avoid bacteria, it’s best to use a commercially bottled lemon juice; I prefer to use this lemon juice when I can’t use fresh.
    blackberry jam without pectin in half pint jars

    How to Make Blackberry Jam without Pectin

    Before you get started, you’ll need to prep your jars, as well as the lids and bands. Make sure everything is clean and dry.

    Also, be sure to wash the blackberries beforehand, especially if you’re using fresh berries.

    Crush and Prepare the Blackberries

    You can make the choice of whether to crush the berries with a potato masher, leaving a few chunks in the finished jam; or you can actually purée the blackberries using a blender or food processor.

    While normally I like to leave a few chunks in my jam, this time I decided to purée the berries in my blender for 2-3 minutes.

    blackberry puree in Ninja blender for blackberry jam recipe

    Note: If you’re using frozen berries, you may want to let them thaw for just a bit before you try to purée them.

    How to Cook Blackberry Jam without Pectin

    1. In a larger stock pot, mix together the crushed blackberries, sugar, and lemon juice.
    2. Heat on low to medium heat, and bring the mixture to a boil, stirring constantly so it doesn’t scorch.
    3. Boil the mixture for a good 20 to 24 minutes, stirring constantly with a spatula. The sugar should all dissolve in the boiling process.
    4. Remove the mixture from the heat, and let it set a few minutes.
    5. If you have any foam on top, you’ll want to skim that off; my foam all dissipated in the cooking process, so this step wasn’t needed.

    Now a note: Your jam will seem more like syrup at this point. Please don’t be discouraged, because it’s a bit like magic from here on. 

    Allow the Jam to Rest and Thicken

    1. Pour the mixture into a 9×13 cake pan, and let it stand until it cools, 3+ hours. Grandma suggests 12 hours, but I let mine sit for probably around 6-ish hours, and it was ready.
    recipe for blackberry jam without pectin setting in cake pan
    1. As it cools, it will begin to set and jell. Before you know it, you have the thick consistency of jam; it feels like magic, but it’s actually a combination of the natural pectin in the berries and the cooling process that does the work of thickening or setting the jam.

    How to Properly Store Blackberry Jam

    At this point, you can decide if you want to can it or freeze it. Simply Rebekah has a really good explanation of the difference between cooked jam and freezer jam.

    Sometimes I’ve canned it, because it will keep even longer in the pantry, up to a year. Sometimes I make it into blackberry freezer jam just because it’s easier. It will keep for 3-6 months in the freezer.

    Canning Blackberry Jam

    1. Wash half-pint jars and lids in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.
    2. Using a jar funnel, ladle or pour the jam into the hot jars. Be sure to leave about a 1/2-inch gap at the top of each jar.
    3. Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
    4. Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 10 minutes.
    5. Remove the jars from the oven, and allow them to rest for at least 24 hours, but be sure to check every lid to make sure it’s sealed shortly after canning.
    6. Before moving to the pantry, remove the bands and write what it is and the year on the lid, so you know when you made it. There are plenty of options for pretty jar labels for jam, and you can even turn your home canned blackberry jam into holiday gifts or hostess gifts.
    adding blackberry jam to jars with canning funnel

    Freezing Blackberry Jam

    1. Using a jar funnel, ladle or pour the jam into the clean jars. Be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer.
    2. Wipe the top of each jar with a wet towel or rag, place the lid on, and tighten the band.
    3. Before you put your jam in the freezer, be sure to write what it is and the year on the lid, so you know when you made it.
    blackberry jam without pectin in half pint jar with small wooden spoon

    And that’s really all there is to it. This blackberry jam is so simple and easy, and it tastes so good on biscuits, blackberry strawberry muffins, toast, homemade angel food cake, butterhorn dinner rolls, and especially old fashioned homemade ice cream!

    blackberry preserves or blackberry jam on toast for breakfast

    Expert Tips and Recipe FAQ’s

    Do you need to remove the seeds from blackberries for jam?

    If you want a smoother consistency and texture to your jam, then yes, you can remove the seeds using a food mill; or you can strain out the seeds while pouring the cooked jam into the cake pan. However, you don’t need to remove the seeds in order to make this easy blackberry jam. In fact, the seeds actually contain natural pectin.

    Can I use frozen blackberries?

    While fresh are better, yes, you can use frozen blackberries. Just be sure to thaw them ahead of time, so they don’t add unnecessary liquid to the mixture.

    easy recipe for blackberry jam in half pint jelly jars

    More Jam, Jelly, and Sauce Recipes You May Enjoy:

    If you love this no pectin blackberry jam, you’ll love these delicious fruit spreads 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!

    Blackberry Jam Recipe without Pectin

    How to make Grandma's old-fashioned blackberry jam recipe without pectin. Perfect for freezing or canning. Easy batch with just 3 ingredients!

    • Blender
    • Stock Pot
    • 9×13 Cake Pan
    • Half Pint Jelly Jars with Lids and Bands
    • Jar Funnel
    • Hot Water Bath Canner
    • Dissolvable Canning Jar Labels
    • 6 cups crushed blackberries
    • 6 cups cane sugar
    • 2 tablespoons lemon juice
    1. Prep your jars, as well as the lids and bands. Make sure everything is clean and dry.
    2. Wash and rinse your berries, especially if they’re fresh berries. Pat dry.

    3. Purée or crush the berries, using a blender, potato masher, or food processor, for 2 to 3 minutes. 

    4. In a stock pot, mix together the crushed blackberries, sugar, and lemon juice. 

    5. Heat the mixture on low to medium heat, and bring it to a boil, stirring constantly with a spatula, so it doesn’t scorch.
    6. Boil the mixture for a good 20 to 24 minutes, stirring constantly. The sugar should all dissolve in the boiling process. 

    7. Remove the mixture from the heat, and let it set a few minutes. 

    8. If you have any foam on top, you’ll want to skim that off; this may or may not be necessary.

    9. Note: Your jam will seem more like syrup at this point. Please don't be discouraged, because it works a little bit like magic from here on.

    10. Pour the mixture into a 9×13 cake pan, and let it stand until it cools, 3+ hours. As it cools, it will begin to set and jell. Before you know it, you'll have the thick consistency of jam; it feels like magic, but it's actually a combination of the natural pectin in the berries and the cooling process that does the work of thickening or setting the jam.

    Canning Blackberry Jam:

    1. Wash half-pint jars and lids in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.

    2. Using a jar funnel, ladle or pour the jam into the hot jars. Be sure to leave about a 1/2-inch gap at the top of each jar.

    3. Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.

    4. Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 10 minutes.

    5. Remove the jars from the oven, and allow them to rest for at least 24 hours, but be sure to check every lid to make sure it's sealed shortly after canning.

    6. Before moving to the pantry, remove the bands and write what it is and the year on the lid, so you know when you made it.

    Freezing Blackberry Jam:

    1. Using a jar funnel, ladle or pour the jam into the clean jars. Be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer.

    2. Wipe the top of each jar with a wet towel or rag, place the lid on, and tighten the band.

    3. Before you put your jam in the freezer, be sure to write what it is and the year on the lid, so you know when you made it.

    4. Serve the jam on toast, biscuits, ice cream, etc.

    While fresh are better, you can use frozen blackberries. Just be sure to thaw them ahead of time, so they don’t add unnecessary liquid to the mixture and they’re easier to crush. 

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  • Lemon Poke Cake with Lemon Glaze

    Lemon Poke Cake with Lemon Glaze

    Let’s make Grandma’s favorite lemon poke cake with lemon glaze, using a cake mix. This easy recipe makes a fluffy cake with a simple lemony icing drizzled on top. It’s a luscious lemony dessert everyone will love.

    My mom and grandma must have both had the same lemon poke cake recipe, because growing up, I remember both of them making this lemon poke cake with glaze. Lemon cake is a family favorite, as are lemon cupcakes, lime vanilla poke cake cupcakes, and lemon poke cake without pudding.

    slice of lemon poke cake with lemon glaze on white plate with slice of lemon on top

    I’m going to show you how to make it. Just like my strawberry Jello cake, this is a poke cake too.

    lemon poke cake in a cake pan

    Why You’ll Love This Cake

    • It’s a quick and easy dessert you can make any time of year. I especially love it as a summer dessert, I think because of the lemon-y flavor.
    • Easy means this is a cake mix recipe. Don’t worry, though, because it’s more than just a cake mix.
    • Like my favorite yellow cake recipe, lemon cake is perfect for your next church potluck or outdoor cookout.
    • My favorite thing about this cake is the lemon glaze that creates a slightly crispy top and then soaks down into the cake.
    lemon poke cake with lemon glaze ingredients on wood countertop

    Ingredients and Substitutions Notes

    Here are just a few notes on the ingredients you’ll need to make this cake…

    slice of lemon cake on white plate with slice of lemon and a fork

    How to Make Lemon Poke Cake

    Before getting started mixing up the batter, pre-heat your oven to 350° F and grease a 9×13 cake pan.

    Mix up the Cake Batter…

    1. First mix together the cake mix and the instant pudding mix.
    2. Add in the eggs and water, beating everything together for about 2 minutes.
    3. Add the canola oil; then beat for another 2 minutes.
    4. Pour the cake batter into a rectangular 13″x9″ cake pan, and smooth it out evenly in the pan with a baking spatula.
    5. Place it in the oven and bake at 350° F for 30 to 40 minutes, or until a toothpick or cake tester comes out clean.
    steps for how to make lemon poke cake batter in mixing bowl, then pour into cake pan and baked

    Then Make the Lemon Glaze…

    1. In a medium bowl, mix together the powdered sugar and lemon juice, which will create a really thin glaze.
    2. When the cake is done and while it’s still hot, poke it all over with a fork.
    3. Then pour or spoon on the glaze and spread it evenly over the cake.
    4. The glaze will soak down into the cake, creating a really moist texture to the cake and a slightly crunchy top layer. It’s so good! 
    steps for how to make lemon glaze for poke cake, poke holes all over cake with a fork, then pour glaze on poke cake and allow to crisp

    And at this point, it’s ready to slice, serve, and satisfy those cravings for all the lemon flavor this cake has to offer.

    close up slice of lemon pudding cake with slightly crispy lemon glaze and slice of lemon on white plate

    Expert Tips and Recipe FAQ’s

    What happens if you add lemon juice to the cake mix?

    You’ll just have an even more lemony cake. It will be really citrusy. I find that the cake mix is usually lemony enough without added juice.

    What is the best way to poke holes in a poke cake?

    If you’re just pouring a thin glaze, as in the case of this cake, a fork is generally sufficient. Just use the fork to poke holes all over the top of the cake, and the glaze will drizzle down into the baked cake, making it really moist and delicious. However, if you’re adding a thicker liquid, like pudding, you may want to use the handle of a wooden spoon to poke the holes; that allows more room for the pudding to soak down into the cake.

    How should I store lemon poke cake?

    It should be fine on the counter for 2-3 days. It will keep longer, though, if stored in the refrigerator.

    Can I freeze it?

    Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn. If freezing it in the cake pan, I’d add a layer of plastic wrap underneath the lid as an extra measure to guard against freezer burn. It should keep up to 3 months in the freezer.

    slice of lemon cake with bite on fork

    More Easy Cake Recipes:

    If you love this easy lemon cake, you’ll love these cakes 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!

    Lemon Poke Cake with Lemon Glaze

    How to make Grandma's lemon poke cake with lemon glaze, using a cake mix. Fluffy cake recipe with a simple lemony icing drizzled on top.

    • Mixer
    • 9×13 Cake Pan
    • Baking Spatula
    • Cake Tester
    • Mixing Bowl

    Cake:

    • 15.25 ounce lemon cake mix
    • 3.4 ounces lemon instant pudding mix
    • 4 large eggs
    • 3/4 cup water
    • 3/4 cup canola oil

    Glaze:

    • 2 cups powdered sugar
    • 6 tablespoons lemon juice*

    Cake:

    1. Pre-heat the oven to 350°.
    2. Mix together the cake mix and the instant pudding mix. 
    3. Then add in the eggs and water, beating everything together for about 2 minutes.
    4. Add the canola oil; then beat for another 2 minutes. 
    5. Pour the cake batter into a rectangular 13"x9" cake pan, and smooth it out evenly in the pan with a spatula.

    6. Place it in the oven and bake at 350° F for 30 to 40 minutes, or until a toothpick or cake tester comes out clean.

    Lemon Glaze:

    1. In a medium bowl, mix together the powdered sugar and lemon juice, which will create a really thin glaze.

    2. When the cake is done and while it’s still hot, poke it all over with a fork.

    3. Then pour or spoon on the glaze and spread it evenly over the cake. The glaze will soak down into the cake, creating a really moist texture to the cake and a slightly crunchy top layer. It's so good!

    4. Now it's ready to serve and enjoy!

    *You can substitute 4 ounces of frozen lemonade concentrate for the lemon juice. 

    How should I store lemon cake?
    It should be fine on the counter for 2-3 days. It will keep longer, though, if stored in the refrigerator.

    Can I freeze it?
    Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn. If freezing it in the cake pan, I’d add a layer of plastic wrap underneath the lid as an extra measure to guard against freezer burn. It should keep up to 3 months in the freezer.

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  • Easy Fish Tacos with a Tzatziki Fish Taco Sauce

    Easy Fish Tacos with a Tzatziki Fish Taco Sauce

    Fish Tacos – Easy, simple, delicious, crispy fish tacos recipe with a low carb tzatziki fish taco sauce. Perfect dinner idea for Taco Tuesday!

    Tacos = life. Do you agree? If you said yes, you’re going to love this recipe for the most deliciously crispy fish tacos with the most deliciously creamy tzatziki fish taco sauce ever!

    fish tacos with all the fixings on a wooden cutting board

    We grilled trout fillets to use in our tacos. However, you can use any white, flaky fish you want for this fish tacos recipe. Sometimes we just make salmon in the Instant Pot if we don’t have time to fire up the grill!

    You can also cook the fish however you choose, though grilling is definitely my favorite way to eat fish. Except, of course, when we make salmon into the most delicious salmon patties; they are definitely a family favorite. And my boys love pan fried crappie after a good fishing trip!

    I’ll share a few alternative options for how to cook fish below.

    Not a fan of fish? No problem! Try our Chicken Tacos or Ground Beef Tacos.

    fish tacos with a tzatziki fish taco sauce on a wooden cutting board

    Choose the right fish for fish tacos and cook it!

    While we used trout, you can use any white, flaky fish. Food and Wine has a great article on how to choose the right fish for tacos.

    Once you’ve chosen the fish you want to use, you’ll need to cook it. We highly recommend grilling on a charcoal grill or gas grill to give your fish a smoky, slightly blackened flavor.

    But if you don’t want to grill or don’t have access to a grill, you can certainly bake the fish or even fry the fish. I’m pretty sure you can even cook fish in your Instant Pot, though you’d definitely want to check pressure cooking times and settings.

    fish tacos recipe ingredients, including cheese, tomatoes, and green onions

    Gather your ingredients for this fish tacos recipe:

    • Lettuce
    • Tomatoes
    • Monterey Jack cheese

    How to make taco shells for crispy fish tacos:

    To make your own crispy taco shells (they remind me of a Taco Bell Chalupa shell)…

    frying corn tortillas in an iron skillet for fish tacos recipe
    • Heat about a tablespoon of bacon grease in a skillet; let it melt and heat up.
    • Add a corn tortilla to the skillet, letting it cook on one side.
    • Use tongs to turn the tortilla and let the other side cook.
    • Finally, remove the tortilla from the skillet and let drain on a paper towel or paper bag for maybe 30 seconds or so.
    • Fold into a taco shape and place in either a taco holder or the bottom side of a muffin pan.

    And that’s it, you’ve made your own taco shells. They’re so good!

    grilled fish tacos with a creamy tzatziki fish taco sauce in a muffin pan

    Tips for how to make grilled fish tacos:

    First, grill the fish; or cook it however you choose.

    Prep all your fresh ingredients. Wash and chop the lettuce, tomatoes, and green onions. Also, shred the cheese.

    Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or oil.

    Once the fish is fully cooked, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering.

    start with a layer of fish in a crispy taco shell for fish tacos

    You can layer ingredients in any order you want (I layer them a bit differently in the video and photos from what I describe here), but I prefer to add the fish into the taco shell first, then the cheese (it gets all melty on the warm meat), and go from there.

    Add a layer of lettuce.

    add layer of lettuce to fish tacos

    Then add a layer of tomatoes.

    layer of tomatoes on lettuce in fish tacos

    Now add the cheese, green onions, and whatever else your heart desires.

    layer of cheese and green onions in fish tacos

    Don’t forget a dollop of tzatziki sauce (though I love adding a good layer of fish taco sauce or sour cream before I even add the meat; that way I have the sauce in every single bite).

    fish tacos with tzatziki sauce for a fish taco sauce

    And that’s it. Tacos are the easiest thing to make on a busy weeknight!

    More Tex Mex recipes you may enjoy:

    Doritos Walking Taco

    Crab Enchilada Recipe

    Beef Taco Stuffed Peppers

    Chicken and Hummus Loaded Nachos in a Sheet Pan

    Easy Chicken Fajitas

    Creamy Chicken Enchiladas

    Cheesy Chicken Quesadillas

    the best fish tacos ever with a tzatziki fish taco sauce on a wooden cutting board

    Kitchen tools you may need to make fish tacos:

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

    Grilling Spatula – for turning the fish and carefully removing it from the grill.

    Iron Skillet – We’re avid users of cast iron cookware. We even take our favorite iron skillet camping with us.

    Tongs – They’ll be needed for flipping the corn tortillas in the skillet.

    Taco Holder – Ok, so you don’t technically NEED this, but it sure does come in handy. I just use the bottom side of my muffin pan.

    Cutting Board and Knife – You’ll use this for way more than just one recipe. We use ours just about every time we step foot in the kitchen.

    grilled fish tacos with a creamy tzatziki fish taco sauce on a wooden cutting board

    Easy Fish Tacos with a Tzatziki Fish Taco Sauce

    Easy, simple, delicious, crispy fish tacos recipe with a low carb tzatziki fish taco sauce. Perfect dinner idea for Taco Tuesday!

    • 2 pounds fish fillets (grilled or cooked)
    • 12 whole corn tortillas
    • 3 tablespoons bacon grease
    • 1/2 head lettuce
    • 6 whole Roma tomatoes (chopped)
    • 4 ounces Monterey Jack cheese (shredded)
    • 4 ounces cheddar cheese (shredded)
    • 6 whole green onions (chopped)
    • 1/4 cup cilantro (optional)
    • 1/2 cup tzatziki sauce
    1. First, grill the fish fillets; or cook it however you choose. 
    2. Prep all your fresh ingredients. Wash and chop the lettuce, tomatoes, and green onions. Also, shred the cheese.
    3. Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or canola oil.
    4. Once the fish is fully cooked, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering. You can layer ingredients in any order you want. 
    5. Add the fish into the taco shell first, then the cheese.
    6. Layer lettuce, a layer of tomatoes, green onions, and whatever else your heart desires. 
    7. Add a dollop of tzatziki sauce or sour cream to top them off.

    You can use canola oil in place of bacon grease.

    And you can also substitute sour cream for the tzatziki sauce.

    When it comes to layering, I actually really love layering starting with the sauce first (so there’s sauce in every bite), then the fish, the cheese so it gets a little melty on the hot meat, then all the rest of the layers.

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  • Homemade Blueberry Cobbler Recipe

    Homemade Blueberry Cobbler Recipe

    Homemade blueberry cobbler is a family favorite dessert. Made from scratch using fresh blueberries, it’s a super easy recipe you can make in a pinch!

    easy blueberry cobbler recipe in a baking dish with vanilla ice cream

    Fruit cobbler is definitely one of my favorite desserts to make, besides chocolate chip cookies, when I’m in a pinch and need something quick. We love cobbler so much that I even make a delicious Dutch oven cherry cobbler when we’re out camping!

    I make peach cobbler every year, and this year after picking blueberries, I decided to switch up our recipe to make a scrumptious blueberry cobbler. 

    This blueberry cobbler recipe is so easy; and it uses really simple ingredients. Once it’s mixed up, just let your oven do the rest.

    helping of blueberry cobbler with vanilla ice cream on a white pioneer woman plate

    Being that it’s made with blueberries, the only prep you have to do to the berries is wash them and dry them. No stemming, slicing, or anything else. 

    An easy, 2-ingredient version of this recipe makes a delicious sugar cookie cobbler. And if you’d like a creamy pie, this blueberry cream pie recipe is a family favorite too.

    Gather your ingredients for blueberry cobbler:

    close up blueberry cobbler recipe photo

    Tips for how to make this recipe for blueberry cobbler:

    Preheat the oven to 425°. Then bring it down to 375°.

    To mix the crust, combine the dry ingredients, including the flour, sugar, and salt; then set the mixture aside.

    Combine the softened unsalted butter and whole milk in a smaller bowl or glass measuring cup. Then add the liquid ingredients to the dry ingredients, stirring with a fork.

    press in crust in baking dish for blueberry cobbler recipe

    Set aside about 1/4 of the dough for your cobbler topping. Press the rest of the dough into an oval baking dish or large cast iron skillet; press the dough up the sides until the crust covers the dish or skillet. 

    Wash and pat dry the blueberries. Place them in a medium to large sized mixing bowl; I love my handled bowl for this.

    blueberries, sugar, and other ingredients in mixing bowl for recipe for blueberry cobbler

    Add in the sugar, salt, corn starch, and cinnamon. Mix well.

    butter slices on top of blueberry cobbler in white baking dish
    crumbled crust on top of blueberry cobbler in white baking dish

    Pour the blueberry mixture into the crust, and top with slices of salted butter.  Finally, crumble your saved crust topping over the blueberry mixture. 

    homemade blueberry cobbler in white baking dish

    Bake for 40 minutes to 1 hour, until the crust turns a golden brown. 

    homemade blueberry cobbler recipe on white Pioneer Woman plate with scoop of vanilla ice cream

    Serve with a scoop of vanilla ice cream and enjoy! It’s so yummy! 

    You may enjoy these fruit pie and fruit cobbler recipes:

    old-fashioned recipe for blueberry cobbler with vanilla ice cream

    Kitchen tools you may need to make this blueberry cobbler recipe:

    Mixing bowls – You’ll need bowls for mixing both the crust and the blueberry filling. I also love using my handled bowl.

    Oval baking dish or large cast iron skillet – for baking the cobbler.

    Colander – for rinsing your berries after washing.

    Blueberry Herbal Tea – Pair with your helping of cobbler.

    scoop of vanilla ice cream on top of homemade blueberry cobbler on a white plate

    Homemade Blueberry Cobbler Recipe

    Homemade blueberry cobbler is a family favorite dessert. Made from scratch using fresh blueberries, it’s a super easy recipe you can make in a pinch!

    Crust:

    • 2 cups unbleached all-purpose flour
    • 3 tablespoons pure cane sugar
    • 1/2 teaspoon salt
    • 3/4 cup unsalted butter
    • 5 tablespoons whole milk

    Filling:

    • 5 cups blueberries
    • 2/3 cup pure cane sugar
    • 1 teaspoon salt
    • 1/2 tablespoon corn starch
    • 1/4 cup salted butter
    • 1/2 teaspoon cinnamon
    1. Preheat the oven to 425°. Then bring it down to 375°.
    2. To mix the crust, combine the dry ingredients, including the flour, sugar, and salt; then set the mixture aside.
    3. Combine the softened unsalted butter and whole milk in a smaller bowl. 
    4. Then add the liquid ingredients to the dry ingredients, stirring with a fork.
    5. Set aside about 1/4 of the dough for your cobbler topping. 
    6. Press the rest of the dough into an oval baking dish or large cast iron skillet; press the dough up the sides until the crust covers the dish or skillet.
    7. Wash and pat dry the blueberries. 
    8. Place the blueberries in a medium to large sized mixing bowl; I love my handled bowl for this.
    9. Add in the sugar, salt, corn starch, and cinnamon. Mix well.
    10. Pour the blueberry mixture into the crust, and top with slices of salted butter. 
    11. Crumble the saved crust topping over the blueberry mixture.
    12. Bake for 40 minutes to 1 hour, until the crust turns a golden brown.
    13. Serve with a scoop of vanilla ice cream and enjoy! It’s so yummy!
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  • Simple and Delicious Grilled Fish Fillets Recipe

    Simple and Delicious Grilled Fish Fillets Recipe

    This grilled fish fillets recipe adds a whole new level of deliciousness to dinner. Healthy, delicious, lightly seasoned fish fillets on the grill.

    grilled fish fillets with cilantro on a baking sheet

    While I haven’t always been a big fish eater, I do love fishing with my boys. And I do appreciate the mild flavor of fried crappie! With our busy schedule, we usually make Instant Pot salmon, but I recently learned that I actually really love fish fillets that are cooked on the grill, especially paired with our favorite tzatziki sauce, this salsa recipe with fruit, or this peach and mango salsa. 

    Fish has so many health benefits, and we are trying to incorporate more of it into our family meals with recipes like our favorite salmon patties. I think in the past maybe we’ve gone with the wrong kinds of fish (that fishy taste), or we’ve cooked it incorrectly.

    After grilling this last batch of trout fillets, I can honestly say I loved them. They were so easy to make, just lightly seasoned, and everyone ate them up; in fact, we used them to make the most delicious fish tacos, which goes really well with homemade pork fried rice!

    I mentioned the health benefits; are you aware of the following?

    • Fish is filled with omega-3 fatty acids and vitamins like Vitamin D, a vitamin that many of us are lacking these days. Just the omega-3’s alone are worth adding a good amount of fish to your weekly menu. We’re talking heart and brain health.
    • Fish has lots of calcium.
    • It’s also rich in minerals.
    • Fish contains essentially a “Caf-Pow” of protein (clearly, I’ve watched way too much NCIS).
    grilled fish fillets with a dollop of tzatziki sauce

    Those are just a few of the many benefits of adding more fish in our diets. So, let’s get to the grilling of these amazing fillets, so you can start enjoying the benefits of fish.

    Ingredients needed to grill trout fillets or any white, flaky fish fillets:

    Tips and tricks for how to grill fish fillets on a charcoal grill:

    The first step is to get your grill going. We prefer using a charcoal grill, but you can use any type of grill.

    Heat up the grill while you prepare the fish.

    Rinse and pat the fish fillets dry.

    grill fish with a coating of olive oil and salt and pepper seasoning

    Add the olive oil to a large bowl, and coat the fish in the oil. 

    Place each fillet on a baking sheet. Season the fish fillets with salt and pepper.

    grill trout fillets on a charcoal grill

    Place each of the fish fillets on the already heated grill. You can also use a plank, but there is definitely an art to grilling with a plank, so this recipe is focusing on adding the fillets straight onto the grill. 

    grilled fish fillets recipe, cooked ad placed on a baking sheet

    Grill fish on high for 10 to 12 minutes, turning for the last 1 to 2 minutes. 

    Use a grilling spatula to carefully get under the whole fillet and pick it up off the grill. Serve immediately with tzatziki sauce and your favorite sides. Grilled fish pairs really well with spaghetti squash alfredo (minus the chicken), broccoli salad, biscuits, or pasta salad.

    More grilling recipes you may enjoy:

    grilled fish fillets served with tzatziki sauce

    Kitchen tools you may need to make this grilled fish fillets recipe:

    Charcoal Grill or Gas Grill – We love using our charcoal grill.
    Large Bowl – for coating the fillets with olive oil.
    Baking Sheet – for seasoning the fish fillets.
    Grilling Spatula – for turning the fish and carefully removing it from the grill.
    Fish Oven Mitts – You may or may not need oven mitts for grilling, but aren’t these fun?!

    Simple and Delicious Grilled Fish Fillets

    This grilled fish fillets recipe adds a whole new level of deliciousness to dinner. Healthy, delicious, lightly seasoned fish fillets on the grill.

    • 2 pounds fish
    • 2 tablespoons olive oil
    • 2 teaspoons salt
    • 2 teaspoons black pepper
    1. Heat up the grill while you prepare the fish.
    2. Rinse and pat the fish fillets dry.
    3. Add the olive oil to a large bowl, and coat the fish in the oil.
    4. Place each fillet on a baking sheet.
    5. Season the fish fillets with salt and pepper.
    6. Place each of the fish fillets directly onto the already heated grill. 
    7. Grill fish on high for 10 to 12 minutes, turning for the last 1 to 2 minutes.
    8. Use a grilling spatula to carefully get under the whole fillet and pick it up off the grill. 
    9. Serve immediately with tzatziki sauce and your favorite sides. 

    Grilled fish fillets pair really well with spaghetti squash alfredo (minus the chicken), broccoli salad, biscuits, or pasta salad.

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    American
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  • Low Carb Tzatziki Sauce Recipe

    Low Carb Tzatziki Sauce Recipe

    How to make a low carb homemade tzatziki sauce with sour cream. Quick and easy recipe, it’s delicious on grilled fish, in gyros, and more!

    tzatziki sauce on grilled fish

    There are times that a good sauce brings out all the flavors in your favorite foods. Grilled fish fillets, salmon patties, and fish tacos with tzatziki sauce are the perfect examples of pairing and melding flavors together. 

    I had never had gyros or tzatziki sauce until after I married Dan. My first time eating a gyro was shortly after we married, when we went to the New York State Fair; it was delicious.

    low carb recipe for tzatziki sauce in green pioneer woman bowl with wooden spoon

    Since then, we’ve made this sauce to go with some of our favorite dishes. Made with sour cream and mayo instead of Greek yogurt, it’s a low carb recipe alternative. 

    It’s simple, quick, and easy to make. And most of the ingredients you probably already have, besides maybe the cucumber; but don’t leave out the cucumber because it’s a must.

    Ingredients you need to make tzatziki sauce:

    Gather your ingredients. You’ll need the following:

    Tips for how to make this low carb recipe for tzatziki sauce:

    chopping cucumber for tzatziki sauce recipe

    First wash the cucumber. Then peel, de-seed, mince it, and set it aside. 

    In a medium sized mixing bowl, mix together the sour cream, mayo, and lemon juice.

    ingredients for tzatziki sauce recipe in green pioneer woman mixing bowl

    Add in the crushed garlic, garlic powder, dill weed, salt, and pepper. Stir together. 

    Finally, add in the cucumber, mixing everything together well.

    easy recipe for tzatziki sauce in green bowl with wooden spoon

    And that’s it! It’s ready to serve with your favorite dish, and it can be used as both a sauce and a dip. 

    It pairs deliciously well with grilled fish fillets, fish tacos, salmon patties, gyros, and fresh veggies.

    If you’re not yet ready to serve the sauce, just cover and chill it in the fridge.

    More sauce and dip recipes you may enjoy:

    low carb tzatziki sauce on grilled trout

    Tools you may need to make tzatziki sauce:

    Cutting Board and Chef Knife – A cutting board is definitely a kitchen staple and handy for chopping all the things.
    Vegetable Peeler – for peeling the cucumber.
    Medium Mixing Bowl – for mixing up the sauce.

    Low Carb Tzatziki Sauce Recipe

    How to make a low carb homemade tzatziki sauce with sour cream. Quick and easy recipe, it’s delicious on grilled fish, in gyros, and more!

    • 1 large cucumber (peeled, de-seeded, and minced)
    • 1/3 cup sour cream (heaping)
    • 1/4 cup mayonnaise
    • 1/2 teaspoon lemon juice
    • 1 teaspoon garlic (crushed)
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dill weed
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    1. First wash the cucumber. Then peel, de-seed, mince it, and set it aside.
    2. In a medium sized mixing bowl, mix together the sour cream, mayo, and lemon juice.
    3. Add in the crushed garlic, garlic powder, dill, salt, and pepper. Stir together.
    4. Finally, add in the cucumber, mixing everything together well.
    5. And that’s it! You’re ready to serve it with your favorite dish; it can be used as both a sauce and a dip. It pairs deliciously well with grilled fish fillets, fish tacos, salmon patties, gyros, and fresh veggies.
    6. If you’re not yet ready to serve the sauce, just cover and chill it in the fridge.
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