Adventures of Mel

Category: Recipes

  • Mexican Corn on the Cob with Bacon

    Mexican Corn on the Cob with Bacon

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

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

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

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

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

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

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

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

    Ingredients you’ll need to make Mexican corn:

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

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

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

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

    slightly charred grilled corn on the cob for Mexican corn recipe

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

    Generously butter each ear of corn.

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

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

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

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

    sprinkling chili powder on grilled corn for Mexican corn recipe

    Crumble Feta cheese on top of each ear of corn.

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

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

    adding cilantro to mexican corn on the cob

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

    crumbled bacon on Mexican corn

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

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

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

    boy eating Mexican corn

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

    Mexican corn on the cob on a baking sheet

    Alternative ingredient options for your Mexican corn recipe

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

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

    More corn recipes you may enjoy:

    Grilled Corn in the Husk with Honey Butter

    Instant Pot Corn on the Cob

    Corn Casserole with Bacon

    Mexican Corn Casserole with Bacon

    Creamy Potato Corn Chowder

    grilled Mexican corn on a baking sheet

    Tools you may need to make Mexican corn:

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

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

    Basting Brush – to brush on the butter and mayo.

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

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

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

    Mexican Corn on the Cob with Bacon

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

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

    Small Batch Blueberry Filling Recipe

    Learn how to make an easy homemade blueberry filling for pies and desserts. This is a small batch recipe using fresh or frozen berries! You can make enough for one dessert, or double the recipe and freeze it!

    Blueberries are quite possibly my favorite snacking berries; they’re full of antioxidants and they’re just plain delicious. Pie happens to be a family favorite too.

    blueberry filling for pie in a mason jar with a wooden spoon and fresh blueberries

    So, while it’s hard to do, I’ve got to stop eating blueberries long enough to make a small batch blueberry pie filling for blueberry cream cheese pie or Dutch oven blueberry cobbler and our favorite, blueberry yum yum.

    ‘Cause you know… Homemade is so much better. This stove top blueberry pie filling is so much better than store bought cans. It just is.

    Making your own blueberry filling for pie really isn’t difficult. It requires a little stove time with constant stirring, but really it isn’t bad at all; believe me, I’d tell you if it were, because I’m not a fan of standing in front of a stove for long periods of time.

    wooden spoon in mason jar of homemade small batch blueberry pie filling

    You only need a few ingredients, and besides the blueberries, you should already have everything else in your kitchen cabinets. What you’ll love about this recipe is it’s small batch (so no canning required), and you can use it for all sorts of desserts. 

    Why Make Homemade Fruit Filling?

    That’s a very good question, and one with a few answers…

    • Homemade is always better, in my opinion. First of all, you have control over the type of ingredients you use, and you also have control of how much of those ingredients goes in to your filling. You have the power to make it the way you want it, and it’s not going to be pumped full of preservatives to keep it fresh.
    • Personally, I prefer the taste of homemade versus store bought canned filling, especially when it’s made with fresh berries. Nothing beats that fresh blueberry flavor. Even good frozen blueberries give amazing flavor compared to canned.
    • You can use it for so many things, not just pie. You can use it as a topping for vanilla ice cream, blueberry pancakes, and French toast casserole.
    • It’s so quick and easy to make, and the best part is it only needs 5 ingredients. That’s it!

    Ingredient Notes for Blueberry Filling:

    • Blueberries – You can use fresh or frozen blueberries; just be sure to thaw and dry the berries if using frozen, so you’re not adding unnecessary moisture to your filling.
    • Corn starch – This is used to thicken the pie filling.
    • Lemon juice – I prefer to either juice a lemon, or use Minute Maid lemon juice, which you can usually find in the freezer section of any grocery store.
    • Pure cane sugar – You can also use granulated sugar, but I prefer to use unrefined pure cane sugar.
    • Cinnamon – This adds a spicy hint to the filling… Don’t worry, not so spicy that it’s weird, just enough that it enhances the flavor of the blueberries.
    blueberry pie filling from scratch in a mason jar, with fresh blueberries

    How to Make Blueberry Pie Filling

    First I find it’s easier if you gather your ingredients together, so everything is ready to go.

    1. Make the blueberry purée using a blender. I recommend a blender in this case because the skins on blueberries can be hard to break down with a potato masher. 
    2. Whisk together the water and corn starch first, ensuring there are little to no lumps.
    3. Then combine the water/corn starch mixture together with the lemon juice and sugar in a medium saucepan on medium heat.
    4. Add the puréed blueberries and whole blueberries to the mixture in the pan.
    5. Cook the entire mixture for about 10 to 15 minutes, stirring constantly until the mixture begins to thicken.

    Remove from the heat and add to an already cooked pie crust. Or if you’re adding the pie filling to a chilled dessert, allow the filling to cool before doing so. 

    In need of a super easy pie crust? You may enjoy this shortcut no-roll pie crust.

    Wooden spoon in mason jar of freshly made blueberry filling for pie

    FAQ’s and Expert Tips

    Can I use frozen blueberries?

    Yes, you can. As mentioned above, just be sure to thaw and dry the berries well before using, so you don’t add unnecessary moisture to the filling.

    How do you store it?

    You’ll definitely want to keep it in the fridge, and it should keep for 4-5 days. After that, you’ll want to freeze it if not able to use it, which brings me to the next question…

    Can you freeze it?

    Yes, you can. If freezing it, just be sure to put it in an airtight container so it doesn’t get freezer burn. It should keep for up to 3 months in the freezer. I don’t recommend canning this pie filling because it used cornstarch, and cornstarch is not safe for canning; instead you’d want to use Clear-Jel as a thickener, so it’s safe for canning.

    How long should I cook it if I put it in a pie?

    Make this filling, per the recipe instructions. Then follow the instructions for whichever pie you’re using as to how long to bake it in the crust.

    close up look at easy blueberry pie filling in mason jar

    More Blueberry 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!

    Small Batch Blueberry Filling

    How to make an easy homemade blueberry filling for pies and desserts. Small batch recipe using fresh or frozen berries!

    • Blender
    • Medium Saucepan
    • Whisk
    • Heat-Resistant Spatula
    • 2 cups blueberry purée
    • 2 cups blueberries* (fresh or frozen)
    • 2 tablespoons water
    • 1 tablespoon corn starch
    • 1/2 teaspoon lemon juice
    • 2 tablespoons sugar
    • 1/4 teaspoon ground cinnamon
    1. Make the blueberry purée using a blender. 
    2. Whisk together the water and corn starch first, ensuring there are little to no lumps. 
    3. Then mix the water/corn starch mixture together with the lemon juice and sugar in a medium saucepan on medium heat.
    4. Add the puréed blueberries and whole blueberries to the mixture.
    5. Cook the entire mixture for about 10 to 15 minutes, stirring constantly until the mixture begins to thicken.
    6. Remove from the heat and add to an already cooked pie crust. Or if you’re adding the pie filling to a chilled dessert, allow the filling to cool before doing so.

    *If using frozen berries, just be sure to thaw and dry the berries well before using, so you don’t add unnecessary moisture to the filling.

    How do you store it?
    You’ll definitely want to keep it in the fridge, and it should keep for 4-5 days. After that, you’ll want to freeze it if not able to use it, which brings me to the next question…

    Can you freeze it?
    Yes, you can. If freezing it, just be sure to put it in an airtight container so it doesn’t get freezer burn. It should keep for up to 3 months in the freezer. I don’t recommend canning this pie filling because it used cornstarch, and cornstarch is not safe for canning; instead you’d want to use Clear-Jel as a thickener, so it’s safe for canning.

    Pies & Pastries
    American
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  • Quick and Easy Strawberry Jam Recipe

    Quick and Easy Strawberry Jam Recipe

    How to make freezer jam in minutes with a quick and easy, no-cook strawberry jam recipe that uses simple ingredients. Why buy store bought when you can make your own delicious jam filled with delicious berry chunks?

    Mmmm, one of the main reasons I love spring is because it’s the beginning of a long and hopefully very productive berry season, starting with strawberries. Our favorite strawberry pie and strawberry jam recipe in mind, we go strawberry picking every May, filled with the notion of making plenty of freezer jam to last the whole year long.

    jar of strawberry jam made with fresh strawberries

    Of course, after strawberries come blueberries, then blackberries, then peaches, then apples… And I know peaches and apples aren’t berries; but peach jam is delicious, this blackberry jam recipe without pectin is amazing, apple jelly from juice is so easy to make, and apple butter is another one of our favorites.

    The last few years we’ve used a different brand of pectin than what we used before.

    Ball RealFruit Instant Pectin for fresh homemade strawberry freezer jam

    I really like using Ball RealFruit Instant Pectin because it calls for way less sugar, and I also love that I don’t have to cook a thing.

    Simply mix the ingredients together, and you’ve got a whole batch of jam. Don’t worry, I’ll walk you through the whole thing… It’s quick, painless, and so easy.

    Your reward at the end will be about 8 jelly jars full of the most delicious no cook strawberry freezer jam ever. Let’s make some jam, shall we?

    Tips for how to prep strawberries for this strawberry jam recipe:

    You’ll likely need 3 to 4 quarts of berries for 8 jars of jam. Here’s how to get them ready…

    • First, wash and dry the berries. I like to soak mine in a vinegar water solution for 5 to 10 minutes, then rinse well.
    • Then just pat the berries dry with a towel.
    • Next use a paring knife to stem the berries.
    stemming strawberries with a paring knife for easy strawberry freezer jam
    • Slice the berries in half, lengthwise.
    slicing strawberries in half for easy strawberry freezer jam
    crushing strawberries with a potato masher for a quick and easy strawberry jam recipe

    When you’re done, you’ll be ready to mix up a quick batch of freezer jam.

    Tips for how to make strawberry jam, the quick and easy way:

    According to the Pectin Calculator, this recipe should really only make 6 jars of jam. I consistently get 8 jelly jars and call it a win.

    First of all, prep your jars, as well as the lids and bands. Make sure everything is clean and dry.

    You’ll need to stir together the sugar and pectin in a large mixing bowl.

    Then add the crushed berries to your sugar/pectin mixture; stir together for a good 3 to 4 minutes, just to make sure everything’s dissolved and mixed up well.

    mixing together sugar, pectin, and crushed strawberries for freezer jam

    Using a jar funnel, pour the jam into each prepared jar… You can use a ladle, or I like to use a really small liquid measuring cup to dip and pour. It makes the process so easy and less messy.

    pouring strawberry freezer jam in jelly jars using a jar funnel

    Be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer. Wipe the top of each jar with a wet towel or rag, place the lid on, and tighten the band.

    placing lids and bands on jars of fresh strawberry jam

    Let the jars stand for about 30 minutes, then either refrigerate or freeze. Ball says the jam keeps up to 3 weeks in the refrigerator and up to 1 year in the freezer. 

    how to make strawberry jam in minutes, jars of fresh homemade freezer jam

    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.

    And that’s really all there is to it. So simple and easy, and it tastes so good on biscuits, toast, butterhorn rolls, chocolate chip pancakes, strawberry and cream oatmeal, and especially easy homemade vanilla ice cream!

    I even use this strawberry jam at Christmas time for my reindeer thumbprint cookies. It makes the brightest red nose for Rudolph.

    homemade strawberry jam on toast

    More jam and jelly and sauce recipes you may enjoy:

    Apple Jelly without Pectin

    Strawberry Sauce

    Raspberry Sauce

    Instant Pot Apple Butter

    More strawberry treats you may want to make:

    Old-Fashioned Homemade Strawberry Ice Cream

    Strawberry Shortcake with Grandma’s Biscuits

    Pie – Strawberry Cream Pie or Easiest Strawberry Pie Ever

    Strawberry Blackberry Muffins

    no cook strawberry jam recipe that's quick and easy to make, jam in a jar with a small wooden spoon

    Kitchen tools you may need to make strawberry freezer jam:

    Paring Knife – to stem the berries and slice them in half.

    Large Mixing Bowl – You’ll need a large bowl to mix up your jam. Of course, I also love my handled bowl for slicing and crushing the berries.

    Potato Masher or Blender – to crush the berries.

    8-ounce Jelly Jars – You can use smaller jars or even pint jars. I’ve found these jelly jars are just the right size for us with the amount of jam we eat in a 3-week period. If you already have jars, you may need new lids or a pack of lids and bands.

    Jar Funnel – This helps to pour the jam into the jars without making a huge mess.

    Ladle or Liquid Measuring Cup – to pour the jam into the jars.

    Sharpie or Jar Labels – so you can label your jars and know what it is and when you made this batch of freezer jam.

    Quick and Easy Strawberry Jam Recipe

    How to make freezer jam in minutes with a quick and easy, no-cook strawberry jam recipe that uses simple ingredients. Why buy store bought when you can make your own delicious jam filled with delicious berry chunks?

    • 5 cups crushed strawberries
    • 6 tablespoons Ball RealFruit Instant Pectin
    • 2 cups pure cane sugar
    1. Wash the strawberries. 
    2. Pat the berries dry with a towel.
    3. Stem the berries.
    4. Slice the berries in half, lengthwise.
    5. Once your bowl is full, crush the berries with a potato masher; or you can puree them with a blender.
    6. Prep your jars, as well as the lids and bands. Make sure everything is clean and dry.
    7. Stir together the sugar and pectin in a large mixing bowl.
    8. Add the crushed berries to your sugar/pectin mixture; stir together for a good 3 to 4 minutes, just to make sure everything’s dissolved and mixed up well.
    9. Using a jar funnel and either a ladle or small liquid measuring cup, pour the jam into each prepared jar. Be sure to leave about a 1/2-inch gap at the top of each jar to allow expansion in the freezer.
    10. Let the jars stand for about 30 minutes, then either refrigerate or freeze. Ball says the jam keeps up to 3 weeks in the refrigerator and up to 1 year in the freezer.
    Canning & Freezing
    American
    strawberry freezer jam, strawberry jam recipe
    Quick and Easy Strawberry Jam Recipe
    how to make strawberry jam for the freezer
  • Maple Bourbon Marinated Grilled Shrimp Kabobs

    Maple Bourbon Marinated Grilled Shrimp Kabobs

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

    maple bourbon grilled shrimp kabobs with pineapple on a cookie sheet

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

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

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

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

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

    How to make a simple grilled shrimp marinade:

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

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

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

    Tips for how to make grilled shrimp kabobs:

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

    add marinated shrimp and pineapple chunks to skewers for shrimp kabobs

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

    grilling marinated shrimp kabobs on a charcoal grill

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

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

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

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

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

    maple bourbon grilled shrimp kabobs, easy shrimp recipe

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

    More grilling recipes you may enjoy:

    Tools you may need to make shrimp kabobs:

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

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

    Maple Bourbon Marinated Grilled Shrimp Kabobs

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

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

    Easy Strawberry Jello Flag Cake

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

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

    American flag cake in metal cake pan

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

    Why Make This Recipe?

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

    • Quick and easy to make – In fact, you can mix it up in just minutes, and it’s topped with a simple whipped cream topping.
    • Light and fluffy – Because it’s a Jello cake made with a cake mix, it’s always so soft and fluffy, so it’s not a heavy dessert.
    • Perfect for summer – Jello cake is so refreshing in the summertime, mainly because it’s chilled and filled with all that strawberry Jello goodness.
    • Easy to decorate – What easier way to decorate an American flag cake than with fresh blueberries and strawberries? There’s hardly any work involved.
    • Budget-friendly – You can make this festive dessert for less than $15.
    [mv_video jsonLd=”true” key=”sadsbfvnwjxsmhwplmkk” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1527008225/ckk4alacd4qkaezk2ykz.jpg” title=”Strawberry Jello Cake Flag Cake”]

    Ingredient Notes

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

    American flag cake ingredients on white marble countertop

    How to Make a Flag Cake

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

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

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

    Expert Tips and Recipe FAQ’s

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

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

    Can I use other flavors of cake mix?

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

    slice and bite of 4th of July cake on fork

    More July 4th Desserts You’ll Love:

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

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

    Easy Strawberry Jello Flag Cake

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

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

    Gluten-Free –

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

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

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

    Storage –

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

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

    Grilled Corn in the Husk with Honey Butter

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

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

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

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

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

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

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

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

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

    grilled sweet corn in the husk on a charcoal grill

    Tips for how to make Grilled Corn in the Husk:

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

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

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

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

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

    soaking grilled corn in the husk before grilling

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

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

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

    blackened grilled corn in the husk on a charcoal grill

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

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

    brushing grilled corn on the cob with honey butter

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

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

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

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

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

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

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

    More grilling recipes you may enjoy:

    Mexican Corn on the Cob with Bacon

    Maple Bourbon Marinated Grilled Shrimp Kabobs

    Maple Pork Chops with Apples and Onions

    Grilled Cheeseburger Pizza

    Simple and Delicious Grilled Fish Fillets

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

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

    Tools you may need to make grilled sweet corn:

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

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

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

    Basting Brush – to brush on the honey butter.

    Grilled Corn in the Husk with Honey Butter

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

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

    Scrumptious Strawberry Cream Cheese Pie

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

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

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

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

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

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

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

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

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

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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

    [mv_video doNotAutoplayNorOptimizePlacement=”false” jsonLd=”true” key=”hxghc0chv9jqwt9sk93u” sticky=”false” thumbnail=”https://mediavine-res.cloudinary.com/v1555334690/gzyvvpzs5wikx6nmpfi4.jpg” title=”Scrumptious Strawberry Cream Cheese Pie” volume=”100″]

    BUT FIRST, THE PIE CRUST

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

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

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

    AND THEN THE CREAM CHEESE FILLING

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

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

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

    TIPS FOR HOW TO MAKE STRAWBERRY CREAM CHEESE PIE

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

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

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

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

    slicing and serving fresh strawberry pie

    MORE NO BAKE DESSERTS

    CAN YOU FREEZE STRAWBERRY CREAM PIE?

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

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

    slice of easy strawberry cream pie on white Pioneer Woman plate

    SHOP KITCHEN TOOLS FOR THIS RECIPE:

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

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

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

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

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

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

    slice of strawberry cream cheese pie on white plate with fork

    GET THE PRINTABLE RECIPE

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

    strawberry cream cheese pie recipe

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    Scrumptious Strawberry Cream Cheese Pie

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

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

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

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

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

  • Easy Ground Beef Tacos from Scratch

    Easy Ground Beef Tacos from Scratch

    The best ground beef tacos ever, made with crispy fried corn tortilla shells, seasoned hamburger, and all the delicious toppings. Easy dinner recipe that’s perfect for Taco Tuesday!

    Have I mentioned how much I love tacos? Besides chicken tacos, ground beef tacos are my favorite, especially when we make them with corn tortilla taco shells.

    ground beef tacos with all the toppings on a wooden cutting board

    Tacos are an easy meal too, making them a win win when it comes to dinner. Really, all it takes is cooking the meat and prepping a few of your favorite toppings.

    For toppings, I recommend lettuce, tomatoes, cheese, sour cream, avocado and maybe even some green onions. You can also add my favorite peach and mango salsa if you like.

    You can use regular taco shells you buy in the store; we love these… Or you can make your own, using corn tortillas, and fry them up in a dab of bacon grease or oil.

    You can even swap out taco shells for bell peppers, making the most delicious taco stuffed peppers.

    beef tacos in corn tortilla taco shells set in a muffin pan for filling with all the toppings

    Want a variation on ground beef tacos? Try taco sloppy joes, cheesy Mexican pie, or taco tater tot hotdish.

    Want less mess? You’ll love this walking taco recipe.

    How to make taco shells for ground beef tacos:

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

    frying a corn tortilla into a taco shell in a cast iron skillet with tongs
    • 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!

    Tips for how to make this beef taco recipe:

    You’ll need to gather your ingredients, including ground beef, garlic, lemon juice, chili powder, salt, black pepper, peppers, onion, Roma tomatoes, lettuce, cheddar cheese, Monterey Jack cheese, green onions, corn tortillas, and sour cream. You may also want extra ingredients like avocado, black olives, queso, and fresh tomato salsa with basil.

    Add the ground beef, garlic, lemon juice, chili powder, salt, and black pepper to a large skillet. Brown the meat well.

    cooking ground beef and seasoning for tacos in cast iron skillet

    Add the chopped onion, peppers, and 2 to 3 Roma tomatoes to the ground beef mixture. Cook thoroughly until the meat is fully cooked and the veggies have softened.

    cooking ground beef with onion, peppers, and tomatoes in a cast iron skillet for a delicious taco recipe

    Meanwhile, 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 ground beef 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, but I prefer to add the beef into the taco shell first, then the cheese (it gets all melty on the warm meat), and go from there.

    layer toppings in a fried corn tortilla shell for homemade tacos

    Add a layer of lettuce, a layer of tomatoes, green onions, and whatever else your heart desires. Don’t forget a dollop of sour cream (though I love adding a good layer of sour cream before I even add the meat; that way I have sour cream in every single bite).

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

    beef tacos in a muffin pan with all sorts of toppings ideas

    More Tex Mex recipes you may enjoy:

    Easy Fish Tacos with a Tzatziki Fish Taco Sauce

    Chicken and Hummus Loaded Nachos in a Sheet Pan

    Easy Chicken Fajitas

    Creamy Chicken Enchiladas

    Cheesy Chicken Quesadillas

    Kitchen tools you may need to make beef tacos:

    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.

    Ground Meat Chopper – This makes it easy to chop up the meat while cooking.

    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.

    best ground beef tacos ever on a wooden cutting board with colorful toppings like cheese, tomatoes, and green onions

    Love cooking shows and want to make these tacos along with us? Watch our recipe video!

    Easy Ground Beef Tacos from Scratch

    The best ground beef tacos ever, made with crispy fried corn tortilla shells, seasoned hamburger, and all the delicious toppings. Easy dinner recipe that’s perfect for Taco Tuesday!

    • 1/2 large onion
    • 1 large bell pepper
    • 1 tablespoon salted butter or bacon grease
    • 1 pound ground beef
    • 2 cloves garlic
    • 1 teaspoon lemon juice
    • 1 tablespoon chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 to 3 whole Roma tomatoes (chopped)
    • 1/2 head lettuce
    • 6 whole Roma tomatoes (chopped)
    • 6 whole green onions (chopped)
    • 4 ounces cheddar cheese
    • 4 ounces Monterey Jack cheese
    • 1/2 cup sour cream
    • 16 whole corn tortillas
    • 3 to 4 tablespoons bacon grease or oil of choice
    1. Add the ground beef, garlic, lemon juice, chili powder, salt, and black pepper to a large skillet. Brown the meat well.
    2. Add the chopped onion, peppers, and 2 to 3 Roma tomatoes to the ground beef mixture. Cook thoroughly until the meat is fully cooked and the veggies have softened.
    3. Meanwhile, prep all your fresh ingredients. Wash and chop the lettuce, tomatoes, and green onions. Also, shred the cheese.
    4. Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or oil.
    5. Once the ground beef 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.
    6. Add a layer of lettuce, a layer of tomatoes, green onions, and whatever else your heart desires. Don’t forget a dollop of sour cream.
    Dinner Ideas
    Tex-Mex
    easy ground beef tacos, ground beef tacos, tacos
    Easy ground beef tacos from scratch
    beef tacos from scratch
    beef taco recipe that's easy to make
  • Easy Meatloaf with Oatmeal (How to Make + Video)

    Easy Meatloaf with Oatmeal (How to Make + Video)

    How to make an old-fashioned meatloaf with oatmeal just like Mom used to make. Easy classic dinner recipe you can quickly mix together and pop in the oven. So much flavor, it’s not your average meatloaf!

    Oatmeal meatloaf is one meal that our whole family loves, and it’s become a go to meal for me when planning our menus. I love making it because I know we’ll get at least 2 meals out of 1 easy meatloaf recipe with oats; same when we make Instant Pot meatloaf and potatoes and my traditional meatloaf recipe, a more classic recipe with a sauce.

    meatloaf with oatmeal baked in white baking dish

    Now I know this classic meatloaf recipe definitely has some carbs; so I’ve actually taken my meatball recipe and kinda tweaked it to make a low carb meatloaf recipe if you’re looking for a low carb option.

    This family favorite meatloaf with oatmeal is super easy to make and so full of flavor. Basically, dump the ingredients in a bowl, mix them up, and drop the whole mixture into a baking pan. Sometimes we even scoop it into muffin tins to make meatloaf muffins!

    easy meatloaf recipe with oatmeal sliced on a pretty white plate ready to serve with a fork

    Meatloaf Ingredients and Substitutions Notes

    To make this flavorful meatloaf recipe with oatmeal, you’ll need to gather a few simple ingredients.

    • Ground Beef – To make the best meatloaf recipe, it’s best to use a lean ground beef; we prefer to use 90/10 or 85/15 ground beef when mixing up a meatloaf. Our reasons are that it’s leaner, there’s less fat, and there will be less grease around your meatloaf. Don’t worry about flavor… You’ll still get really great flavor from a leaner ground beef. And you’ll also be eating a bit healthier, as well. Note: You can use all or half ground turkey or ground pork for this recipe in place of ground beef. However, it will change the look, texture, and flavor of your finished meatloaf.
    • Large Eggs
    • Yellow Onion – Chop or mince the onion. You can use sweet onion, but I like the kick in flavor from a yellow onion.
    • Ketchup – You’ll need ketchup for the meatloaf mixture and the top of the meatloaf.
    • Barbecue Sauce – This gives a smoky flavor to the meat; it’s so good!
    • Oatmeal – Oats are the secret to moist meatloaf; they help make a very tender meatloaf. I generally use old-fashioned rolled oats or quick oats to make this juicy meatloaf with oatmeal recipe; I don’t recommend using steel-cut oats, mainly for texture reasons. If using old-fashioned oats, try soaking them in milk before adding them to the mixture, to help soften them. I’ve even used gluten-free quick oats, so if you want a gluten-free meatloaf with oats, this is the way to go (although you should also check ingredient labels on your other ingredients just to be safe). If you don’t have oats, and you want, you can also sub bread crumbs or cracker crumbs with a 1:1 ratio.
    • Seasoned Salt – You can use a good seasoning salt or just plain salt and pepper.

    Keep in mind, this is a 2 lb meatloaf recipe; to make a 1 lb meatloaf recipe with oatmeal, just cut the ingredient amounts in half.

    How to Make Meatloaf with Oatmeal

    You’ll need to pre-heat your oven to 350° F, and grease a 13”x9” baking dish with cooking spray for homemade meatloaf.

    1. Add all of the ingredients, including the ground beef, eggs, minced onion, ketchup, BBQ sauce, oatmeal, and seasoned salt to a large bowl. Mix well using a large fork; or you can just use your hands.
    mixing ingredients for meatloaf recipe with oatmeal in blue mixing bowl
    1. Once everything in the large mixing bowl has been mixed together well, transfer the meat mixture to the 9×13 baking dish, and shape it into a loaf. You can pat the ground beef into a larger loaf and bake it in the 9×13 meatloaf pan; or we’ve even made it by patting the meatloaf into a larger baking sheet. If you do choose to make it in a sheet pan, it likely won’t need as long to bake.
    hands shaping oatmeal meatloaf in white baking dish on white marble countertop
    1. Then an optional step, but one I highly recommend… Squirt ketchup all over the top of the meatloaf.
    unbaked oatmeal meatloaf covered with ketchup in a white baking dish

    How Long to Cook a 2-Pound Meatloaf

    Bake the meatloaf at 350° F for about an hour, longer if needed, until the internal temperature reaches 160° F. Again, a meat thermometer is definitely something I recommend to make sure the meat has come to temp and is fully cooked.

    Expert Tips and Recipe FAQ’s

    Can I sub bread crumbs for oatmeal 1:1 in meatloaf?

    If you must use something other than oatmeal, you can sub 1:1, bread crumbs or crackers. I’ve subbed gluten-free saltine cracker crumbs in a pinch, and they make a delicious meatloaf, as well.

    Should I cover my meatloaf while baking?

    There’s really no need to cover it with aluminum foil, unless your meatloaf starts to brown too quickly on the top or sides… But I have never had this problem. Keep in mind, I use a gas oven, so oven times may vary.

    How should meatloaf be stored?

    You can keep leftover meatloaf in the original baking dish and cover with plastic wrap or foil; or you can put whatever’s left in an airtight container and keep it in the fridge for 3-4 days. We usually make the BEST meatloaf sandwiches with our leftovers the next day.

    Can I make this old-fashioned meatloaf recipe ahead?

    If you want to make meatloaf ahead of time without baking, just mix it all up, shape it in the baking dish, cover, and store in the fridge ’til you’re ready to bake it. You can keep it in the fridge overnight.

    Can I freeze meatloaf?

    Yes, you can freeze meatloaf before or after cooking. Just be sure it’s wrapped tightly or stored properly in an airtight container to prevent freezer burn. It should keep in the freezer for up to 3 months.

    homemade easy meatloaf recipe with oats in a white baking dish

    Optional Recipe Variations

    There are a few things you can add to give this simple meatloaf recipe with oats even more of a flavor kick…

    • Add a bit of Worcestershire sauce, which pairs well with just about any beef dish.
    • Add a dash of onion powder and minced garlic (or garlic powder) to the meat mixture.
    • Put bacon slices on top of the meatloaf before you bake it.
    • Top with a mixture of both ketchup and bbq sauce.
    • Make a simple meatloaf glaze with ketchup or tomato sauce, mustard, bbq sauce, and brown sugar for the top of the meatloaf.

    Great Side Dishes to Serve with Meatloaf

    When it’s fully cooked, remove it from the oven; and serve it with sides like creamy mashed potatoes, green beans, or broccoli.

    You can even do what my family absolutely LOVES to do with meatloaf… Make the most delicious meatloaf sandwich ever! Mmmm, I love meatloaf sandwiches… My favorite way to use leftovers!

    forked bite of meatloaf with oatmeal on white plate

    More Favorite Meat Recipes:

    If you love this easy meatloaf recipe, you’ll love these meaty main dishes 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!

    Meatloaf with Oatmeal

    How to make an old-fashioned meatloaf with oatmeal just like Mom used to make. Easy classic dinner recipe you can pop in the oven.

    • Large Mixing Bowl
    • 9×13 Baking Dish
    • Meat Thermometer
    • 2 pounds ground beef
    • 2 large eggs
    • 1/2 large yellow onion (minced)
    • 1/2 cup ketchup
    • 1/2 cup BBQ sauce
    • 2 cups old-fashioned oatmeal
    • 2 teaspoons seasoned salt
    • 4 to 6 tablespoons ketchup (for the top of the meatloaf)

    1. Pre-heat the oven to 350° F, and grease a 9×13 baking dish with cooking spray.

    2. Add all of the ingredients, including the ground beef, eggs, minced onion, ketchup, bbq sauce, oatmeal, and seasoned salt, to a large bowl. Mix well using a large fork; or you can just use your hands.

    3. Transfer the meat mixture to the greased 9×13 baking dish, and shape it into a loaf.

    4. Squirt ketchup all over the top of the meatloaf.

    5. Bake the meatloaf at 350° F for about 1 hour, or longer if needed, until the internal temperature reaches 160° F. I definitely recommend a meat thermometer, to make sure the meat has come to temp and is fully cooked.

    6. When it’s fully cooked, remove the meatloaf from the oven; slice it and serve with your favorite sides.

    *We prefer to use 90/10 or 85/15 ground beef when mixing up a meatloaf. Our reasons are that it’s leaner, there’s less fat, and there will be less grease around your meatloaf. Don’t worry about flavor… You’ll still get really good flavor from a leaner ground beef. And you’ll also be eating a bit healthier, as well. Note: You can use all or half ground turkey or ground pork for this recipe in place of ground beef. However, it will change the look, texture, and flavor of your finished meatloaf.

    *I’ve used both old-fashioned oats and quick oats for this meatloaf. I’ve even used gluten-free quick oats, so if you want a gluten-free meatloaf with oats, this is the way to go (although you should also check ingredient labels on your other ingredients just to be safe).

    Should I cover the meatloaf while baking?

    There’s really no need to, unless your meatloaf starts to brown too quickly on the top or sides… But I have never had this problem. Keep in mind, I use a gas oven, so oven times may vary.

    How to store meatloaf?

    You can keep leftover meatloaf in the original baking dish and cover with plastic wrap or foil; or you can put whatever’s left in an airtight container and keep it in the fridge for 3-4 days.

    Can I make it ahead?

    If you want to make meatloaf ahead of time without baking, just mix it all up, shape it in the baking dish, cover, and store in the fridge ’til you’re ready to bake it. You can keep it in the fridge overnight.

    Dinner Ideas, main dish
    American
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  • How to Make Strawberry Sauce

    How to Make Strawberry Sauce

    How to make a delicious homemade strawberry sauce for cheesecake, pancakes, and ice cream topping. Easy recipe using fresh berries.

    Fresh strawberries make the most delicious strawberry sauce for cheesecake, another yummy dessert recipe I’m currently working on. Of course, it also makes the perfect pancake topping, especially when paired with a light sprinkling of powdered sugar; and the perfect ice cream topping or swirl, especially in Fruity Pebble ice cream.

    spoonful of homemade strawberry sauce in mason jar

    You only need a few key ingredients, possibly things you already have in your kitchen. You can also use fresh or frozen berries, your choice; I chose to use fresh berries for this strawberry sauce recipe.

    One thing I love is that this sauce is definitely not too sweet. Let the berries flavor the sauce, adding in only 2 tablespoons of pure cane sugar. You can possibly even replace the sugar with honey.

    homemade strawberry sauce recipe in mason jar with strawberry pie

    Whether for breakfast or dessert, it’s an easy recipe anyone can make.

    Tips for how to make Strawberry Sauce

    First, you’ll need to gather your ingredients… You’ll need strawberries (fresh or frozen), water, lemon juice, pure cane sugar, and corn starch. If you’re using frozen berries, allow them to thaw first.

    puree strawberries in Ninja blender for strawberry sauce
    how to make strawberry sauce using simple ingredients, including pure cane sugar

    Purée the strawberries using a blender or potato masher. Mix together the water, lemon juice, sugar, and puréed strawberries in a small saucepan.

    Before heating, whisk the corn starch into the mixture. Whisking will ensure a lump-free sauce. If you want more of a strawberry syrup, you can use a little less corn starch.

    Bring the mixture to a boil on low to medium heat and simmer for about 3 minutes, or until your sauce has the desired thickness.

    mason jar of strawberry sauce for cheesecake

    You can pour or spoon this delicious strawberry sauce on pancakes, waffles, ice cream, strawberry oatmeal, etc. I actually swirled most of mine into my cheesecake batter.

    Looking for more delicious sauce or jam recipes?

    Kitchen tools you may need to make this Strawberry Sauce recipe

    Blender – You’ll need a way to puree the berries. You can also use a potato masher if you don’t have a blender.

    Small Saucepan – You’ll need a saucepan to cook your sauce.

    Whisk – Whisking ensures a lump-free sauce.

    Heat-Resistant Spatula – I love my spatulas and use them for scraping the sides of the pan and easily keeping my sauce stirred.

    Strawberry Sauce

    How to make a delicious homemade strawberry sauce for cheesecake, pancakes, and ice cream topping. Easy recipe using fresh berries.

    • 1 pound fresh or frozen strawberries
    • 2 tablespoons water
    • 1/2 teaspoon lemon juice
    • 2 tablespoons pure cane sugar
    • 1 tablespoon corn starch
    1. If you’re using frozen berries, allow them to thaw first. 
    2. Purée the strawberries using a blender or potato masher.
    3. Mix together the water, lemon juice, sugar, and puréed strawberries in a small saucepan.
    4. Before heating, whisk the corn starch into the mixture. Whisking will ensure a lump-free sauce.
    5. Bring the mixture to a boil on low to medium heat and simmer for about 3 minutes, or until your sauce has the desired thickness.
    6. You can pour or spoon this delicious strawberry sauce on pancakes, waffles, ice cream, etc. I actually swirled most of mine into my cheesecake batter.
    Sauces & Dressings
    American
    homemade strawberry sauce, strawberry sauce
    How to Make Strawberry Sauce
    Strawberry Sauce Recipe
  • Instant Pot Quick Start Guide for Easy Home Cooking

    Instant Pot Quick Start Guide for Easy Home Cooking

    Learn how to quickly start using your Instant Pot with this Quick Start Guide, filled to the brim with practical tips, Instant Pot recipes, accessory ideas, and more! Kick fear to the curb and start pressure cooking!

    It’s no secret that we love cooking with our Instant Pot. We’ve made so many delicious recipes using the one appliance that may as well sit out on our counter, rather than in our stocked pantry, because we use it almost every day.

    Instant Pot sitting on kitchen counter with towel and spoon

    We also get a lot of questions from readers about how to use it. One recurring theme I’ve noticed with readers is that they’re afraid to use their Instant Pot pressure cooker; so it sits in a box just waiting to be opened up, taken out, and used.

    Let’s dispel some of those fears today, because once you use this handy dandy small kitchen appliance, there will be no turning back. I can promise you that. You’re going to fall in love with it, my friend, because the sky really is the limit on everything you can make with this fancy gadget.

    We are working on a FAQ’s post to address specific questions we’ve gotten over the last year or so; it will be up very soon. But for now, this will get you started using your Instant Pot and even give you ideas for a few Instant Pot accessories and Instant Pot recipes you can add to your weekly menu planner.

    First of all, what is an Instant Pot?

    Close up look at Instant Pot buttons

    Simply put, it’s a pressure cooker. It’s a ‘glammed up’ pressure cooker that makes home cooking a whole lot easier.

    An Instant Pot is a programmable pressure cooker you can use to perform many different functions. For instance, you can use it as a pressure cooker, slow cooker, rice cooker, sauté, steamer, and warmer. You can even use some models to make your own yogurt.

    We have two different models, a smaller 6-quart and a larger 8-quart. With as much cooking as we do, we use them both equally. We use them to make all sorts of things, including chicken, taco chicken, baked potatoes, baby back ribs, hard boiled eggs, cheesecake, and so much more.

    Tips for how to use your Instant Pot pressure cooker

    • First, take it out of the box. That’s the first step to using any new kitchen tool or appliance.
    • Read your manual before you ever start cooking. It’s chock full of information you’ll need to know, and this is one manual that’s actually written in down-to-earth language, simple and easy to understand.
    • Wash the inside liner pot before use. Never wash the Instant Pot itself, only the inside liner and any accessories you may use with it.
    • Make sure your sealing ring is in place before you put the lid on.
    • Check to make sure the pressure valve moves freely. When it starts to come up to pressure, that valve needs to be able to seal.
    pressure valve on Instant Pot pressure cooker
    • Plan for your cooking time. A lot of recipes may only give you the cook time, but you also have to add in time for the Instant Pot to come to pressure, and then time for it to release the pressure after everything is cooked. Instant Pot actually provides these awesome Cooking Time Tables for reference.
    • Natural Release versus Quick Release: Natural Release allows the pressure to go down slowly, still allowing the food to cook even after the timer has gone off. Quick Release is where you carefully vent the release and allow the pressure to go out more quickly. Disclaimer: Quick Release can cause burns if you are not careful. Read your manual for further instruction on Quick Release.
    • Some models have a “Manual” button; others say “Pressure Cook.” This means the same thing, whichever button your model happens to have.
    • You can wipe the outside of your Instant Pot down with a damp cloth; but never submerse it in water, and never pour water or food into your Instant Pot without having the inner pot in place.
    Instant Pot pressure cooker with liner

    Our favorite Instant Pot accessories

    In addition to our Instant Pot pressure cooker, we also have a few accessories we use with it on a regular basis. Here are a few you may want to consider…

    Steamer Basket – Steam vegetables, meat, fish, and more with this basket that keeps your food up out of the water. It’s also dishwasher safe, so it makes for easy cleanup. You may even prefer this Steamer Basket instead, perfect for pressure cooking hard boiled eggs.

    Trivet – We use our trivet quite a bit, especially if we want to keep whatever we’re cooking up out of the liquid.

    Stackable Steamer Insert Pans – These are perfect for cooking pot in pot meals or foods, like a pasta dish, for example.

    Springform Pan – If you want to make cheesecake in your Instant Pot, you’ll need a smaller springform pan that fits down into your pot.

    Mini Mitts – When you need to get the hot food out of the pot, you’ll definitely need something to protect your hands from the heat.

    Baking Pan – If you want to try making desserts with your Instant Pot, a baking pan that fits is a must.

    Cookbook – There are so many cookbooks to choose from. You can find recipes in cookbooks, on blogs, or even in Facebook groups dedicated to this topic.

    Instant Pot recipes to get you started

    We’ve made quite a few main dishes, sides, and desserts with our pot; and we’re always adding more. Here are a few of those recipes.

    Breakfast Ideas

    Peaches and Cream Instant Pot Oatmeal was always a favorite of mine growing up. Now you can use fresh or frozen peaches to make it yourself.

    One of of my favorite breakfast recipes is this maple and brown sugar oatmeal. Not too sweet and oh so delicious!

    Easy Peel Hard Boiled Eggs are perfect for breakfast on the go or a healthy snack.

    Dinner Ideas

    home cooking baby back ribs in a pressure cooker

    Why grill when you can make ribs in your Instant Pot? Ok, so I love grilling too. But Sweet Chili Baby Back Ribs are a meat lover’s dream. The meat literally falls right off the bone.

    Shredded Chicken Tacos, made with Instant Pot Taco Chicken, are the absolute best! They’re so tasty, made with corn tortillas and fresh ingredients. Such a delicious family meal.

    One of my family’s favorite meals is meatloaf and potatoes, so this Instant Pot meatloaf recipe is right up our alley.

    I love a quick and easy one pot meal, and Instant Pot sausage and rice definitely fits the bill.

    Looking for a low carb dinner idea? One of my family’s favorites is this sausage and chicken casserole. It’s so, so good; you don’t even know it has vegetables in it.

    Soup lovers unite with simple, delicious recipes for Vegetable Soup, Chicken Noodle Soup, Instant Pot potato soup, and Chili. You can even use the Slow Cooker function on your pot to make this delicious Slow Cooker White Chicken Chili.

    Delicious Side Dish Recipes

    Instant Pot recipes, including baked potatoes using Instant Pot accessories like a steamer basket

    Have you tried making baked potatoes in your Instant Pot? Save oven time and throw them in your pressure cooker. They come out so tender and delicious. You can even make them this way to serve with a Baked Potato Bar everyone will love.

    Southern Green Beans, made with onion, bacon, and ground beef, are one of my favorite side dish recipes. It’s the perfect side for a holiday get together with family.

    home cooking corn on the cob in the Instant Pot

    With summer comes that old familiar craving for crunchy corn on the cob. Use your Instant Pot to make this golden delicious side for dinner.

    Scrumptious Desserts, Snacks, and Miscellaneous

    If fall is your thing and pumpkin spice is your middle name, you will love Pumpkin Spice Cheesecake made right in your Instant Pot.

    Speaking of fall, one of my favorite things to make during apple season is this apple butter, Instant Pot style. This recipe is quick and easy and happens to be one of our most popular recipes.

    I also love making this homemade apple juice recipe, Instant Pot applesauce, and cinnamon applesauce in our Instant Pot.

    what is an instant pot quick start guide

    Now, I hope this guide convinced you to open that box, take out your Instant Pot, own it, and start pressure cooking all sorts of deliciousness. If you have questions, please don’t hesitate to comment or reach out. We’re always happy to connect with our readers!

    Instant Pot Quick Start Guide for Easy Home Cooking
    Instant Pot pressure cooker guide
  • Classic Cinnamon French Toast Recipe

    Classic Cinnamon French Toast Recipe

    French Toast – My favorite French toast recipe is so easy and simple to make. It’s a classic cinnamon breakfast treat that’s oh so delicious. How to make the best French toast on the planet!

    French toast on a plate with butter and maple syrup and a mug of milk

    French toast has always been an occasional breakfast treat, more of a weekend treat, for us. Like blueberry pancakes, we usually serve it up with a slab of butter, maple syrup, and a side of bacon.

    Just thinking about this easy French toast recipe is making my mouth water. It really is that good.

    All you need are a few simple ingredients. I do use eggs and milk for this recipe; I also add a dash of vanilla and a pinch of cinnamon.

    As for the bread, you can use just about any type of bread you want. I used a thinner Buttermilk Bread, not as thick as Texas Toast, but every bit as good.

    We also greased our skillet with just a dab of bacon grease. You can use whatever type of cooking oil you prefer.

    If you’d rather have French toast in casserole form, you’ll love this deliciously easy French toast casserole with white bread and this apple French toast bake. Baked brioche French toast and slow cooker French toast are more family favorite breakfast recipes.

    Our absolute favorite is this overnight blueberry French toast. So delicious!

    Tips for how to make the best French toast recipe ever:

    First things first, gather all of your ingredients together, so you’re all set to cook. You’ll need the bread of your choice, eggs, milk, vanilla extract, salt, cinnamon, and the oil of your choice.

    eggs, milk, and vanilla extract in mixing bowl, ingredients for the best French toast recipe

    Beat together the eggs and milk until you have a creamy yellow mixture. Whisk in the vanilla extract, salt, and cinnamon.

    whisk and egg mixture for easy French toast recipe

    Rub about a teaspoon of bacon grease or oil all over the top of your griddle.

    how to make French toast, dip bread in egg and milk mixture

    Dip a slice of bread into the egg mixture, and immediately place it on the hot griddle.

    fry French toast on a cast iron griddle

    Cook each side until the bread turns a nice golden brown, and then flip it over to cook the other side, letting it turn a nice golden brown, as well. It’ll probably take about 3 to 5 minutes per side.

    pile of French toast on plate with mug of milk

    Repeat the above step for all of your bread slices. Tip: Keep all of them warm by placing them on a cookie sheet in a warm oven.

    Pile of the best French toast recipe with butter and maple syrup, pouring syrup on

    Just serve it up with a little butter and maple syrup, and you’re in for a delicious breakfast treat.

    Alternative options for a deliciously easy French toast recipe:

    • Try adding other spices, like pumpkin pie spice, homemade apple pie spice, nutmeg, apple pie spice, etc.
    • Use heavy whipping cream instead of milk for a creamier texture.
    • Try using a flavored coffee creamer for a rich, delicious flavor.
    • Use maple extract or caramel extract for an alternative flavor.
    • Dip the bread slices in an eggnog mixture, especially for a festive twist during the holiday season.

    More pancake recipes you may enjoy:

    fork full of French toast with maple syrup

    Kitchen tools you may need to make this recipe:

    Mixing bowl – You can use a medium or large sized mixing bowl. Even this handled mixing bowl will work just fine.

    Whisk – A whisk will help to easily blend the dry ingredients into the milk/egg mixture without clumps.

    Iron Griddle – You can use whatever type of skillet you prefer; we love using our flat round iron griddle for this.

    Flipper Spatula – This is a must for flipping the bread over on the griddle.

    Wanna see how to make this recipe? Watch our video!

     

    Classic Cinnamon French Toast Recipe

    My favorite French toast recipe is so easy and simple to make. It’s a classic cinnamon breakfast treat that’s oh so delicious. How to make the best French toast on the planet. 

    • 8 slices bread
    • 6 whole eggs
    • 1/4 cup whole milk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon bacon grease or cooking oil
    1. Beat together the eggs and milk until you have a creamy yellow mixture.
    2. Whisk in the vanilla extract, salt, and cinnamon.
    3. Rub about a teaspoon of bacon grease or cooking oil all over the top of your griddle.
    4. Dip a slice of bread into the egg mixture, and immediately place it on the hot griddle. 
    5. Cook each side until the bread turns a nice golden brown, and then flip it over to cook the other side, letting it turn a nice golden brown, as well. It’ll probably take about 3 to 5 minutes per side.
    6. Repeat the above step for all of your bread slices. Tip: Keep them warm by placing them on a cookie sheet in a warm oven.
    7. Serve the warm slices with butter and maple syrup. You can dust with powdered sugar if desired.
    Pancakes, Waffles, & French Toast
    American
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    Classic Cinnamon French Toast Recipe
    Cinnamon French Toast Recipe
  • Old-Fashioned Homemade Strawberry Ice Cream

    Old-Fashioned Homemade Strawberry Ice Cream

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

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

    blue bowl of old-fashioned homemade strawberry ice cream

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

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

    scoop of homemade strawberry ice cream in a metal canister

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

    Tips for how to make strawberry ice cream:

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

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

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

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

    add evaporated milk to strawberry ice cream mixture

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

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

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

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

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

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

    homemade strawberry ice cream mixture in metal canister with churning paddle

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

    adding milk to metal canister for homemade ice cream recipes

    Tips for how to freeze homemade strawberry ice cream:

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

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

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

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

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

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

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

    homemade strawberry ice cream in ice cream maker

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

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

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

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

    Serve up the ice cream immediately.

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

    Alternative options for your homemade ice cream recipe:

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

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

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

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

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

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

     

    Old-Fashioned Homemade Strawberry Ice Cream

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

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

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

    Frozen Treats
    American
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    Old-Fashioned Homemade Strawberry Ice Cream Recipe
    strawberry homemade ice cream recipe with scoop of ice cream
    bowl of homemade strawberry ice cream
    old-fashioned homemade strawberry ice cream recipe
  • Instant Pot Shredded Chicken Tacos

    Instant Pot Shredded Chicken Tacos

    Made with Instant Pot chicken, corn tortillas, and fresh ingredients, shredded chicken tacos are an easy homemade dinner recipe the whole family will love!

    Shredded chicken tacos, as well as fish tacos and beef tacos, have been a favorite meal around our house for quite some time. I think it’s both the ease of making them with our favorite taco chicken recipe and our love for delicious Tex-Mex food.

    shredded chicken tacos with fresh ingredients on a muffin pan

    As mentioned, they really are easy to make, especially if you’ve already cooked the chicken. All that’s left is prepping a few fresh ingredients to go on your tacos.

    As long as you have lettuce, tomatoes, cheese, and sour cream, you’re in business. Extras you may want to add include avocado, green onions, black olives, queso, fruit salsa… The sky’s the limit when it comes to easy chicken tacos.

    You can use regular taco shells you buy in the store; we love these… Or you can make your own, using corn tortillas and frying them up in a bit of bacon grease or oil.

    easy chicken tacos on a cutting board close up with fresh ingredients and sour cream

    If you love Tex Mex, you’ll love these beef taco stuffed peppers. And if it’s less mess, less stress you’re after, try our taco in a bag recipe!

    How to make taco shells for easy chicken tacos:

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

    • 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!

    Tips for how to make shredded chicken tacos:

    You’ll need to gather your ingredients, including already cooked taco chicken, lettuce, Roma tomatoes, cheddar cheese, Monterey Jack cheese, green onions, corn tortillas, and sour cream. You may also want extra ingredients like avocado, black olives, queso, mango peach salsa and basil salsa.

    loaded pressure cooker chicken tacos on a cutting board

    While the chicken is cooking in your Instant Pot or pressure cooker, you can take time to wash and chop your 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 your chicken is fully cooked and shredded, 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, but I prefer to add the chicken into the taco shell first, then the cheese (it gets all melty on the warm chicken), and go from there.

    Add a layer of lettuce, a layer of tomatoes, green onions, and whatever else your heart desires. Don’t forget a dollop of sour cream (though I love adding a good layer of sour cream before I even add the chicken; that way I have sour cream in every single bite).

    And that’s it. I love the ease of making pressure cooker chicken tacos for dinner!

    how to make shredded chicken tacos with fresh ingredients, Instant Pot taco chicken, fresh ingredients, and sour cream

    More Tex-Mex recipes with chicken:

    Kitchen tools you may need to make pressure cooker chicken tacos:

    Instant Pot – We use our Instant Pot almost every day. It really does make the most delicious taco chicken for easy chicken tacos.

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

    Tongs – They’ll be needed for slipping 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.

    Instant Pot Shredded Chicken Tacos

    Shredded chicken tacos, made with Instant Pot chicken, corn tortillas, and fresh ingredients, are an easy homemade dinner recipe the whole family will love!

    • 3 cups Instant Pot taco chicken
    • 16 corn tortillas
    • 3 to 4 tablespoons bacon grease or oil of choice
    • 1/2 head iceberg lettuce
    • 6 Roma tomatoes
    • 6 green onions
    • 4 ounces cheddar cheese
    • 4 ounces Monterey Jack cheese
    • 1/2 cup sour cream

    Corn Tortilla Taco Shells:

    1. Heat about a tablespoon of bacon grease in a skillet; let it melt and heat up.
    2. Add a corn tortilla to the skillet, letting it cook on one side.
    3. Use tongs to turn the tortilla and let the other side cook.
    4. Finally, remove the tortilla from the skillet and let it drain on a paper towel or paper bag for maybe 30 seconds or so.
    5. Fold into a taco shape and place in either a taco holder or the bottom side of a muffin pan.
    6. Continue cooking tortillas until you have the desired number of taco shells.

    Shredded Chicken Tacos:

    1. Cook a batch of taco chicken in your Instant Pot.
    2. Prep and cook taco shells, per the steps above.
    3. Wash and chop the lettuce, tomatoes, and green onions.
    4. Shred or grate both cheeses.
    5. Layer ingredients in any order you want, but I prefer to add the chicken into the taco shell first, then the cheese (it gets all melty on the warm chicken), and go from there.
    6. Add a layer of lettuce, a layer of tomatoes, green onions, and whatever else your heart desires.
    7. Don’t forget a dollop of sour cream (though I love adding a good layer of sour cream before I even add the chicken; that way I have sour cream in every single bite).
    Dinner Ideas
    Tex-Mex
    chicken tacos, Instant Pot recipes, Instant Pot tacos, shredded chicken tacos, tacos
    Instant Pot Shredded Chicken Tacos
    how to make the most delicious chicken tacos with shredded chicken and fresh ingredients
  • Best Ever Carrot Cake Sheet Cake

    Best Ever Carrot Cake Sheet Cake

    Best Ever Carrot Cake Sheet Cake is easy to make, moist, and delicious. It’s one of my favorite desserts, especially paired with a cream cheese frosting that’s simply to die for. Homemade carrot sheet cake recipe you can feed a crowd.

    Bite of the best ever carrot cake sheet cake on a fork on white plate

    Is there anything better than a carrot sheet cake lathered with a sweet and tangy cream cheese frosting? Nope. There’s nothing better than my best ever carrot cake sheet cake. Mmmm, it really is that good.

    My original thought was to make this recipe into a traditional layer cake because it’s carrot cake, right? But when I got to thinking about it, I decided I wanted to give you a truly easy carrot cake recipe that’s super simple to make.

    Plus a sheet cake feeds a crowd. It’s something you can cut into squares and feed a large group of people, perfect for Easter and summer get togethers.

    And don’t be intimidated by the thought of making carrot cake from scratch. It’s not difficult at all, especially if you have a salad shooter for shredding up your carrots.

    [mv_video doNotAutoplayNorOptimizePlacement=”false” jsonLd=”true” key=”pnjy7xfoyxiernbxrrzc” sticky=”false” thumbnail=”https://mediavine-res.cloudinary.com/v1521734081/p2wgb2fwz8tsfm1ubiaf.jpg” title=”Best Ever Carrot Cake Sheet Cake” volume=”100″]

    While I decided to put pecans in our carrot cake, you can totally decide whether or not you want them in yours. I know a lot of people don’t like nuts, and that’s ok. With or without, it’ll still be delicious either way you go.

    Slice of carrot sheet cake with cream cheese frosting and pecans on a spatula

    If you love cake, you may also enjoy my yellow cake with chocolate buttercream frosting.

    Tips for how to make this carrot cake recipe:

    You’ll need a few ingredients… Unsalted butter, pure cane sugar, eggs, vanilla extract, caramel extract, unbleached all-purpose flour, baking soda, baking powder, salt, cinnamon, carrots, and chopped pecans.

    1. Pre-heat your oven to 375°.
    2. Melt the butter, and cream (mix) together with the sugar.
    3. Add the eggs, vanilla extract, and caramel extract into your butter mixture, and mix well.
    4. Sift together your dry ingredients, including the flour, baking soda, baking powder, salt, and cinnamon.
    5. Add the dry ingredients to the wet ingredients, and mix well for 2 to 3 minutes.
    6. Add the shredded carrots and pecans (again, nuts are optional) to your mixture, and continue to mix well until everything is blended together.
    7. Pour and spread the cake batter into a large sheet cake pan.
    8. Bake at 375° for 25 to 30 minutes, or until a toothpick/cake tester comes out clean.
    9. Remove the cake from the oven, and allow it to cool right in the pan.
    10. Meanwhile, mix up your frosting. I highly recommend using a cream cheese frosting.
    11. Once the cake has cooled, spread the frosting all over the top of the cake.
    12. Optional step: Sprinkle chopped pecans or walnuts all over the top of the frosting.
    13. Cut into slices and serve.

    I recommend storing the frosted cake in the refrigerator, since it’s covered in a cream cheese frosting.

    slice of the best ever carrot cake with a swirl of cream cheese frosting on top

    Variations for your carrot sheet cake:

    Use shredded zucchini instead of, or in addition to, carrots. Just cut the amount of carrots down for however much zucchini you decide to use.

    You can even add in 1/2 teaspoon or so of allspice, nutmeg, or your favorite spice to give the cake a more spice-filled taste.

    Instead of pecans, you can use walnuts or any other type of nut you think may be good.

    carrot cake from scratch in a sheet pan with cream cheese frosting and pecans on top

    More cake recipes you may enjoy:

    Pineapple Sunshine Cake

    Peanut Butter Chocolate Cake

    Apple Bundt Cake

    Pumpkin Pear Spice Cake

    Lemon Cake

    easy carrot cake recipe sliced on a spatula in a sheet pan

    Kitchen tools you may need to make carrot cake from scratch:

    Mixer – I love using my Bosch mixer for mixing up cake batter.

    Sifter – I never make a cake without sifting, the result of training by my mom and grandmas.

    Salad Shooter – This kitchen tool makes it so much easier to shred the carrots.

    Sheet Cake Pan – You’ll need a large pan that makes a thinner cake.

    Cake Tester – This will help you see if your cake is done after baking.

    Spatula/Server – Slice and serve your cake with a square spatula.

    Best Ever Carrot Cake Sheet Cake

    Best Ever Carrot Cake Sheet Cake is easy to make, moist, and delicious. It’s one of my favorite desserts, especially paired with a cream cheese frosting that’s simply to die for. Homemade carrot sheet cake recipe you can feed a crowd.

    • 1 cup unsalted butter
    • 2 cups pure cane sugar
    • 4 eggs
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon caramel extract
    • 2 cups unbleached all-purpose flour
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 teaspoons cinnamon
    • 2 1/2 cups shredded carrots
    • 1 1/2 cups chopped pecans
    • 2 cups cream cheese frosting
    1. Pre-heat your oven to 375°.
    2. Melt the butter, and cream (mix) together with the sugar. 
    3. Add the eggs, vanilla extract, and caramel extract into your butter mixture, and mix well.
    4. Sift together your dry ingredients, including the flour, baking soda, baking powder, salt, and cinnamon.
    5. Add the dry ingredients to the wet ingredients, and mix well for 2 to 3 minutes.
    6. Add the shredded carrots and pecans (nuts are optional) to your mixture, and continue to mix well until everything is blended together.
    7. Pour and spread the cake batter into a large sheet cake pan.
    8. Bake at 375° for 25 to 30 minutes, or until a toothpick/cake tester comes out clean.
    9. Remove the cake from the oven, and allow it to cool right in the pan.
    10. Meanwhile, mix up your frosting. I highly recommend using a cream cheese frosting.
    11. Once the cake has cooled, spread the frosting all over the top of the cake.
    12. Optional step: Sprinkle chopped pecans all over the top of the frosting.
    13. Cut into slices and serve.
    Cakes & Cupcakes
    American
    carrot cake, carrot cake sheet cake, carrot sheet cake
    Best Ever Carrot Cake Sheet Cake Recipe
    Slice of the best ever carrot cake sheet cake on a white plate with a bite on a fork
  • Deliciously Easy Cream Cheese Frosting

    Deliciously Easy Cream Cheese Frosting

    Cream Cheese Frosting is easy to make, and this recipe uses only 4 simple ingredients. How to make the best homemade cream cheese frosting perfect for cake, cupcakes, cinnamon rolls, and more.

    Cream Cheese Frosting is definitely my favorite frosting for cakes and cupcakes. There’s just nothing quite as scrumptious as a carrot cake, cherry chip cake, strawberry Jello cake, or chocolate cake with cream cheese frosting. Yum!

    cream cheese frosting swirl on slice of carrot cake on white plate with fork

    This recipe happens to make the best cream cheese frosting for carrot cake. It’s sweet and tangy; and it brings a creaminess that no other frosting can bring.

    It’s also a super easy cream cheese frosting recipe, calling for only 4 ingredients. They’re ingredients you probably already have in your kitchen. I know I always have these things on hand.

    I also highly recommend you use a mixer when you mix this up, whether you have a hand mixer or stand mixer. A mixer helps to get all the little lumps that powdered sugar and cream cheese can leave behind when mixing by hand.

    More frosting recipes you may enjoy include this buttercream frosting and chocolate buttercream frosting.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR CREAM CHEESE FROSTING!

    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 scrumptious cream cheese frosting recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Easy cream cheese frosting in stand mixer

    Tips for how to make this easy cream cheese frosting:

    First you’ll need a few ingredients… Cream cheese, salted butter, vanilla extract, and powdered sugar.

    Make sure your cream cheese and butter have been softened. If you forget to get them out (like I usually do), just soften them up in the microwave quick.

    1. Mix together your softened cream cheese and salted butter.
    2. Add in the vanilla extract, mixing even more.
    3. Finally mix in the powdered sugar, being sure to scrape the sides of the bowl so you get all of that powdered sugar goodness in your frosting.
    4. And that’s it. It’s ready for spreading on cake, July 4th cupcakes, cinnamon rolls, or whatever other type of dessert you choose to put it on.

    Alternative ways you can switch up the recipe:

    Depending on what you’re making, you could add some sort of flavored extract. One of my favorites is caramel extract for a caramel flavored cream cheese frosting. It’s so good!

    You can add nuts into your frosting; I highly recommend pecans or walnuts. You can mix them in or sprinkle them on top of whatever you’re making. The frosting combined with the crunchy nuts gives a sweet crunchy flavor reminiscent of warm cinnamon baked pecans at Christmas time.

    Try mixing fruit into your frosting for a fruity frosting. We’ve added sliced strawberries to our frosting in the past, which really gives frosting quite the oomph.

    best cream cheese frosting on top of carrot cake in a sheet pan

    More frosting/icing recipes you may enjoy:

    Peanut Butter Frosting

    Easy Sugar Cookie Icing

    Sweet and Tarty Lemon Icing

    Caramel Cream Cheese Glaze

    Kitchen tools you may need to make cream cheese frosting:

    Mixer – I love to use my Bosch for mixing whenever I’m baking anything.

    Spatula – Perfect for scraping the frosting out of the bowl, my spatulas are one kitchen tool I can’t cook without.

    Angled Icing Spatula – This makes it easy to spread icing or frosting around on a big cake.

    DELICIOUSLY EASY CREAM CHEESE FROSTING RECIPE

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

    Cream Cheese Frosting Recipe

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

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    Deliciously Easy Cream Cheese Frosting

    Cream Cheese Frosting is easy to make, and this recipe uses only 4 simple ingredients. How to make the best homemade cream cheese frosting perfect for cake, cupcakes, cinnamon rolls, and more.

    • 16 ounces cream cheese
    • 4 tablespoons salted butter
    • 1/2 teaspoon vanilla extract
    • 4 cups powdered sugar
    1. Mix together your softened cream cheese and salted butter.
    2. Add in the vanilla extract, mixing even more.
    3. Finally mix in the powdered sugar, being sure to scrape the sides of the bowl so you get all of that powdered sugar goodness in your frosting.
    4. And that’s it. It’s ready for spreading on cake, cupcakes, cinnamon rolls, or whatever other type of dessert you choose to put it on.
    Desserts
    American
    cream cheese frosting, cream cheese icing, easy cream cheese frosting
    easy cream cheese frosting on slice of carrot cake on white plate with fork
  • Peanut Butter Chocolate Cake from Scratch

    Peanut Butter Chocolate Cake from Scratch

    Peanut Butter Chocolate Cake – Make it from scratch, layering homemade chocolate cake with a decadent peanut butter cream cheese frosting. Dessert recipe made for chocolate lovers.

    Bite out of peanut butter chocolate cake slice

    Peanut Butter Chocolate Cake is a chocolate lover’s delight. Pairing together chocolate cake with peanut butter frosting is the stuff dreams are made of.

    In my opinion, chocolate and peanut butter go together like Baby and Johnny, Princess Buttercup and Westley, Sam and Annie, Terry and Nickie, classic yellow cake and chocolate buttercream frosting… Well, you get the picture. I’m so in the mood for a rainy day, a stack of old movies, and this scrumptious chocolate cake to go with ’em!

    Slice of homemade chocolate cake with peanut butter cream cheese frosting on a white plate

    When deciding what kind of frosting to make with this cake, I could have used my favorite buttercream frosting; or I could’ve made a double chocolate cake with chocolate buttercream frosting.

    But I knew I wanted to use cream cheese in the recipe.

    Mixing peanut butter into a cream cheese frosting, it makes for a really smooth, creamy frosting that lends just the right amount of sweetness to each bite of this decadent cake.

    If you’re a chocolate lover like I am, this chocolate cake recipe is definitely for you. And for a chocolate cake from scratch recipe, it’s relatively easy to make.

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    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR PEANUT BUTTER CHOCOLATE CAKE!

    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 scrumptious peanut butter chocolate cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Frosting a chocolate cake with peanut butter frosting

    Tips for how to make homemade chocolate cake:

    • Grease your pans really well with a good layer of cooking spray or by rubbing them with shortening/butter and coating with flour.
    • Anytime you make a cake, I highly recommend sifting your flour before adding it in with the other dry ingredients.
    • To make sour milk, just combine the milk with a tablespoon of vinegar.
    • Use a toothpick or cake tester to check whether or not your cake is done at the end of cook time.

    Tips for how to make peanut butter cream cheese frosting:

    • Make sure the cream cheese and butter are softened before attempting to mix.
    • Let your cake fully cool before adding the frosting.
    • I do like to refrigerate this cake once it’s made, mainly because of the cream cheese frosting.
    • When you do go to serve it up, try cutting a slice and warming it up in the microwave for about 15 seconds. Mmmm, just like it’s fresh out of the oven.

    Fork bite out of homemade chocolate cake slice

    More chocolate cake recipes you may enjoy:

    Grass Block Minecraft Cake

    Raspberry Chocolate Cake for One

    Easy Minecraft Cake

    Moist and Delicious Chocolate Cake

    Kitchen tools you may need to make chocolate cake from scratch:

    Round cake pans – This is a layered cake, so you’ll need a couple round pans for baking.

    Mixer – You can use any kind of mixer, but this ensures a smooth, creamy cake batter.

    Small saucepan – You’ll need to cook the butter mixture on the stovetop.

    Sifter – I never make a cake without sifting.

    Wire rack – for cooling the cakes before frosting.

    Slice of peanut butter chocolate cake layered together with peanut butter frosting

    PEANUT BUTTER CHOCOLATE CAKE RECIPE

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

    Peanut Butter Chocolate Cake from Scratch

    CONNECT WITH ADVENTURES OF MEL!

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

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    Peanut Butter Chocolate Cake from Scratch

    Peanut Butter Chocolate Cake from scratch, layering homemade chocolate cake with a decadent peanut butter cream cheese frosting. Dessert recipe made for chocolate lovers.

    Cake:

    • 1 cup unsalted butter
    • 1 cup water
    • 2 cups pure cane sugar
    • 2 cups unbleached all-purpose flour
    • 1/4 teaspoon salt
    • 1/4 cup cocoa powder
    • 2 eggs
    • 1 1/2 teaspoons baking soda
    • 1/2 cup buttermilk
    • 1 teaspoon vanilla extract

    Frosting:

    • 8 ounces cream cheese
    • 2 tablespoons salted butter
    • 1/4 teaspoon vanilla extract
    • 3/4 cup creamy peanut butter
    • 2 tablespoons milk
    • 2 cups powdered sugar
    1. Pre-heat the oven to 350°.
    2. Grease 2 round cake pans.
    3. In a large mixing bowl, mix together the dry ingredients, including the sugar, sifted flour, salt, and cocoa powder.
    4. In a small saucepan, bring 2 sticks of unsalted butter and the water to a boil. 
    5. Remove the butter mixture from the heat and mix together with the dry ingredients.
    6. Dissolve the baking soda in buttermilk or sour milk. (You can make sour milk by combining milk with 1 tablespoon vinegar.)
    7. Beat the eggs into your milk mixture.
    8. Add the milk mixture and vanilla extract to all the other ingredients in the mixing bowl; mix well for 1-2 minutes, scraping the sides of the bowl as needed.
    9. Pour the batter into your prepared cake pans. Bake at 350° for about 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
    10. Let the cakes cool in the pans for about 10 minutes before removal to a wire rack to fully cool.
    11. Meanwhile, mix together the ingredients for a peanut butter cream cheese frosting. Start by mixing together the cream cheese, softened salted butter, vanilla extract, peanut butter, and milk.
    12. Add the powdered sugar to the frosting mixture, and mix until smooth and creamy.
    13. Once the cakes have fully cooled, layer and frost to your desired thickness.
    14. Tip: I do like to refrigerate this cake once it’s made, mainly because of the cream cheese frosting. When you do go to serve it up, try cutting a slice and warming it up in the microwave for about 15 seconds. Mmmm, just like it’s fresh out of the oven.
    Cakes & Cupcakes
    American
    chocolate cake, peanut butter chocolate cake, peanut butter frosting
    Bite of slice of homemade peanut butter chocolate cake on a white plate with green stand behind
  • Easy Spaghetti Squash Chicken Alfredo

    Easy Spaghetti Squash Chicken Alfredo

    Spaghetti Squash Chicken Alfredo, made with shredded chicken and an easy homemade Alfredo sauce, is a healthy recipe for dinner. So creamy and delicious!

    spaghetti squash chicken alfredo on a plate with fork

    Spaghetti Squash Chicken Alfredo is one of my family’s favorite weeknight meals, probably because it’s so easy to make, especially when we cook the spaghetti squash in the Instant Pot.

    I love it too because it’s a healthy meal we can all enjoy together. And it pairs really well (minus the chicken) with fish fillets and salmon patties.

    While I do love pasta, I’ve grown quite accustomed to replacing all our favorite pasta dishes with spaghetti squash instead. It’s actually a really delicious alternative to carb heavy pastas.

    We make an easy homemade alfredo sauce that calls for 4 simple ingredients. Heavy whipping cream is the base for this sauce, mainly because it has no carbs. Parmesan cheese (Parmigiano-Reggiano cheese) adds some pretty excellent flavor to the sauce, as well.

    healthy chicken alfredo with spaghetti squash on a blue plate

    If you’ve never had spaghetti squash chicken alfredo, now’s the time to make it. Pair it with a batch of quick garlic breadsticks, and it’ll quickly climb to the top of your favorite dinner ideas.

    [mv_video doNotAutoplayNorOptimizePlacement=”false” jsonLd=”true” key=”nhrxaov5gdkchhhejyn0″ sticky=”false” thumbnail=”https://mediavine-res.cloudinary.com/v1520216541/sujmcqpn3oi00wrbtb42.jpg” title=”Easy Spaghetti Squash Chicken Alfredo” volume=”100″]

    Tips for how to make healthy chicken Alfredo:

    Gather your ingredients… You’ll need an already cooked spaghetti squash, 2 cooked chicken breasts, heavy whipping cream, Parmesan (Parmigiano-Reggiano) cheese, salt, pepper, and fresh parsley.

    1. Cook the spaghetti squash and chicken beforehand. An easy option is to cook either or both in the Instant Pot.
    2. Prep the spaghetti squash by pulling the squash out of the skin.
    3. Shred the chicken.
    4. To make the sauce, pour the heavy whipping cream into a large skillet or saucepan.
    5. Stir constantly to avoid scorching, and allow the cream to come to a boil.
    6. Slowly whisk the cheese into the simmering cream. The sauce will start to thicken.
    7. At this point, whisk the salt and pepper into the sauce.
    8. Use tongs to add spaghetti squash to your plate.
    9. Add a handful of shredded chicken on top.
    10. Finally, add Alfredo sauce to your liking.
    11. Top it all off with a light sprinkling of parsley.
    Plate full of easy chicken fettuccine alfredo made with spaghetti squash

    More Pasta Dishes You May Enjoy:

    Kitchen tools you may need to make easy chicken fettuccine Alfredo:

    plated chicken fettuccine Alfredo recipe using spaghetti squash as a low carb alternative

    Instant Pot – We use our Instant Pot several times a week, if not every day, and it makes cooking the spaghetti squash a breeze.
    Cutting Board – Perfect for prepping the squash and shredding the chicken.
    Large Skillet or Saucepan – We love using a deeper iron skillet to make the sauce.
    Heat Resistant Spatula – One of my favorite tools to use for stirring.
    Whisk – For stirring in the cheese, salt, and pepper.
    Tongs – They make it easy to serve up the squash.

    Print this chicken fettuccine Alfredo recipe:

    Easy Spaghetti Squash Chicken Alfredo

    Spaghetti Squash Chicken Alfredo, made with shredded chicken and an easy homemade Alfredo sauce, is a healthy recipe for dinner. So creamy and delicious!

    • 1 cooked spaghetti squash
    • 2 cooked chicken breasts
    • 3 cups heavy whipping cream
    • 1/2 pound Parmesan (Parmigiano-Reggiano cheese)
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • Fresh parsley
    1. Cook the spaghetti squash and chicken beforehand. An easy option is to cook either or both in the Instant Pot.
    2. Prep the spaghetti squash by pulling the squash out of the skin.
    3. Shred the chicken.
    4. To make the sauce, pour the heavy whipping cream into a large skillet or saucepan.
    5. Stir constantly to avoid scorching, and allow the cream to come to a boil.
    6. Slowly whisk the cheese into the simmering cream. The sauce will start to thicken.
    7. At this point, whisk the salt and pepper into the sauce.
    8. Use tongs to add spaghetti squash to your plate.
    9. Add a handful of shredded chicken on top.
    10. Finally, add Alfredo sauce to your liking.
    11. Top it all off with a light sprinkling of parsley.

     

    Pasta
    Italian
    chicken alfredo, spaghetti squash chicken alfredo

    Pin this recipe for future dinner ideas!

    Spaghetti Squash Chicken Alfredo
    Spaghetti Squash Chicken Alfredo with fork on a plate
  • Sweet Chili Instant Pot Baby Back Ribs

    Sweet Chili Instant Pot Baby Back Ribs

    Sweet Chili Instant Pot Baby Back Ribs – So easy to make. How to cook baby back ribs using a sweet chili dry rub that gives them a wonderful flavor. They’re fall off the bone delicious!

    Last week one of our cooking show viewers requested that we cook ribs in the Instant Pot. We decided that was a great idea and came up with this Sweet Chili Instant Pot Baby Back Ribs recipe.

    Sweet Chili Instant Pot Baby Back Ribs on a cutting board

    It’s a recipe that takes delicious to a whole new level. And I’ll let you in on a little secret… I’d never made ribs before this recipe. I’m not sure why because it was so, so easy!

    Dan came up with a baby back rib rub that gives the ribs so much wonderful flavor. They don’t even need any salt; that’s how good they taste.

    Baby back rib rub with baby back ribs on a cutting board

    It’s a simple recipe with simple ingredients. And it also doesn’t take a ton of time to make. If you have an Instant Pot, you’re in business.

    How to make Baby Back Ribs in the Instant Pot

    If you love pork recipes, you may also enjoy our roasted pork tenderloin and oven roasted pork roast recipe.

    Tips for how to cook baby back ribs in your Instant Pot:

    First of all, gather your ingredients… You will need light brown sugar, onion powder, cumin, chili powder, ground black pepper, water, apple cider vinegar, baby back ribs, and BBQ sauce.

    • Rinse the ribs and pat dry.
    • Remove the membrane from the back of the ribs; you can do this by using a knife to scrape up the edge, grab it with a paper towel, and pull it back.
    • Sprinkle and rub the rib rub all over both sides of the ribs, making sure every inch is covered with flavor.
    • Slightly fold the ribs and place them in a semi-circle on top of the trivet inside the Instant Pot.
    • Place the lid on your pressure cooker, and make sure the vent is sealed.
    • Press ‘Pressure Cook’ and set for 25 minutes.
    • Once the Instant Pot is done cooking, allow it to naturally release before opening it up.
    • Pre-heat the broiler on your oven to ‘High’.
    • When the ribs are completely cooked, carefully remove them from the Instant Pot and place them on a cookie sheet.
    • Brush BBQ sauce all over the ribs, on both sides.
    • Place in the oven to broil for 3 to 5 minutes.
    • Remove from the oven and serve immediately. Sometimes I top mine off with my favorite mango peach salsa!
    Sweet Chili Instant Pot Baby Back Ribs Recipe

    More Instant Pot recipes you may enjoy:

    Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

    Broiled BBQ Baby Back Ribs on a Cookie Sheet

    More recipes fellow meat lovers will love:

    Not Your Mama’s Easy Meatloaf

    Baked Italian Cauliflower Meatballs

    Maple Pork Chops with Apples and Onions

    Pressure Cooker Salmon

    Knife Slicing Instant Pot Baby Back Ribs on a Cutting Board

    Kitchen tools you may need to make this baby back ribs recipe:

    Instant Pot – You’ll need an Instant Pot to make these ribs.

    Steamer Rack Trivet – You’ll need to set the ribs up on the trivet so they’re not soaking in the liquid the entire time they cook.

    Cutting Board and Knife – We use our cutting boards with just about every recipe. They’re good for prepping, and (after washing) cutting and serving.

    Basting and Pastry Brush – to brush on the BBQ sauce.

    Cookie Sheet – This will allow you to quickly broil the ribs after cooking.

    Fall off the bone delicious baby back ribs recipe

    Print the recipe for Sweet Chili Instant Pot Baby Back Ribs

    Sweet Chili Instant Pot Baby Back Ribs

    Sweet Chili Instant Pot Baby Back Ribs are so easy to make. How to cook baby back ribs using a sweet chili dry rub that gives them a wonderful flavor. They’re fall off the bone delicious!

    • 1 cup water
    • 1/2 cup apple cider vinegar
    • 1/2 cup light brown sugar
    • 2 teaspoons onion powder
    • 2 teaspoons cumin
    • 2 teaspoons chili powder
    • 1/2 teaspoon ground black pepper
    • 1 set baby back ribs
    • 1 cup BBQ sauce
    1. Add the water and apple cider vinegar to your Instant Pot. 
    2. Place a trivet down inside your Instant Pot (we used our 8-quart Instant Pot for this recipe).
    3. Now mix together the ingredients for your dry rub: brown sugar, onion powder, cumin, chili powder, and ground black pepper.
    4. Rinse the ribs and pat dry.
    5. Remove the membrane from the back of the ribs; you can do this by using a knife to scrape up the edge, grab it with a paper towel, and pull it back.
    6. Sprinkle and rub the rib rub all over both sides of the ribs, making sure every inch is covered with flavor.
    7. Slightly fold the ribs and place them in a semi-circle on top of the trivet inside the Instant Pot.
    8. Place the lid on your pressure cooker, and make sure the vent is sealed.
    9. Press ‘Pressure Cook’ and set for 25 minutes. 
    10. Once the Instant Pot is done cooking, allow it to naturally release before opening it up.
    11. Pre-heat the broiler on your oven to ‘High’.
    12. When the ribs are completely cooked, carefully remove them from the Instant Pot and place them on a cookie sheet.
    13. Brush BBQ sauce all over the ribs, on both sides.
    14. Place in the oven to broil for 3 to 5 minutes. 
    15. Remove from the oven and serve immediately.
    Instant Pot Recipes
    American
    baby back ribs, instant pot baby back ribs, instant pot ribs, sweet chili baby back ribs

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    Easy recipe for Sweet Chili Instant Pot Baby Back Ribs
    Ribs made in the Instant Pot with a sweet chili dry rub
    Broiled saucy baby back ribs from the Instant Pot
  • Chewy Peanut Butter Cookies

    Chewy Peanut Butter Cookies

    Chewy Peanut Butter Cookies, made with brown sugar and creamy or crunchy peanut butter, have a crispy outer edge and a soft, chewy middle. Delicious cookie recipe!

    Chewy Peanut Butter Cookies are yet another cookie recipe we’ve made for years. While they might not rank quite as high in my mind as my favorite chocolate chip cookies (remember, they’re my favorite), they’re still a very delicious cookie.

    Chewy peanut butter cookies stack with a bite taken out

    These peanut butter cookies have a slightly crispy edge and a soft, chewy middle. The key is to smash them down just a little bit with your fork before baking… If you leave a little thickness, though, you’ll have a much chewier cookie.

    While I prefer to use creamy peanut butter, you can also use crunchy. I’ve also made these with the honey-infused peanut butter, and they’re always so good when I make them that way. The choice is totally up to you.

    Another favorite peanut butter cookie recipe of mine is this monster cookies recipe. So soft and chewy!

    Stack of chewy peanut butter cookies on a paper bag with a cup of milk

    You may also enjoy this recipe for oatmeal buttermilk cookies.

    Tips for how to make Chewy Peanut Butter Cookies:

    First you’ll need to gather your ingredients… You’ll need unsalted butter, light brown sugar, pure cane sugar, eggs, peanut butter, vanilla extract, unbleached all-purpose flour, baking soda, and sea salt.

    • Pre-heat your oven to 375°.
    • Cream together (or mix together) the unsalted butter, light brown sugar, and pure cane sugar.
    • Beat the eggs; then add them to the mixture, mixing well.
    • Use a cookie scoop to add rounded teaspoonfuls of dough onto a cookie sheet.
    • Press each each of the dough balls with a sugar coated fork, first one direction, then the other.
    • Bake the cookies at 375° for 10 to 12 minutes, or until the cookies are lightly golden and done.
    • When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
    • Serve with a nice tall glass of ice cold milk.
    • And here’s another tip: When you store them in the cookie jar, place a piece of bread in the cookie jar with them; this will keep your cookies soft and chewy, especially if they browned a little too much while baking.
    • Again, while I prefer to use creamy peanut butter, you can definitely use crunchy.
    • Another option is to use honey-infused peanut butter; they’re always so good when I make them that way.
    • Add chocolate chips to your cookie dough to make peanut butter chocolate chip cookies. Yum!
    Chewy peanut butter cookies on a plate with a cup of milk

    Kitchen tools you may need to make Chocolate Chip Cookies

    Mixer or Hand Mixer – Your mixer will be your best friend if you love to bake.

    Measuring Spoons and Cups – for measuring out your ingredients.

    Large Mixing Bowl – You’ll need a bowl if you’re mixing by hand or with a hand mixer. It also comes in handy when sifting.

    Sifter – for sifting the dry ingredients together.

    Cookie Scoop – I wasn’t sold on my cookie scoop at first; Dan wanted me to use it, but I was used to just using a spoon and my fingers. But he was right… It saves dough, makes a smaller cookie, and lends to a rounder cookie.

    Cookie Sheet – Mine comes in handy for so many things, including baking cookies.

    Cookie Spatula – for removing the hot cookies from the cookie sheet.

    Wire Rack – This allows the cookies to rest and cool before you put them in the cookie jar.

    Stack of chewy peanut butter cookies on a brown paper bag with a cup of ice cold milk

    Print the recipe for Chewy Peanut Butter Cookies

    Chewy Peanut Butter Cookies

    Chewy Peanut Butter Cookies, made with brown sugar and creamy or crunchy peanut butter, have a crispy outer edge and a soft, chewy middle. Delicious cookie recipe!

    • 1 cup 2 sticks unsalted butter
    • 3/4 cup light brown sugar
    • 3/4 cup pure cane sugar
    • 2 eggs
    • 1 cup peanut butter
    • 1 teaspoon vanilla extract
    • 2 1/2 cups flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon sea salt
    1. Pre-heat your oven to 375°.
    2. Cream together (or mix together) the unsalted butter, light brown sugar, and pure cane sugar.
    3. Beat the eggs; then add them to the mixture, mixing well.
    4. Mix in the peanut butter and vanilla extract.
    5. Sift together the flour, baking soda, and salt.
    6. Mix the dry ingredients into your cookie dough.
    7. Use a cookie scoop to add rounded teaspoonfuls of dough onto a cookie sheet.
    8. Press each each of the dough balls with a sugar coated fork, first one direction, then the other.
    9. Bake the cookies at 375° for 10 to 12 minutes, or until the cookies are lightly golden and done.
    10. When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
    11. Serve with a nice tall glass of ice cold milk.
    12. And here’s another tip: When you store them in the cookie jar, place a piece of bread in the cookie jar with them; this will keep your cookies soft and chewy, especially if they browned a little too much while baking.

     

    Cookies & Bars
    American
    chewy peanut butter cookies

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    Stacks of Chewy Peanut Butter Cookies
    Chewy Peanut Butter Cookies Recipe - Stack of Cookies