Adventures of Mel

Category: Recipes

Best Ever Garlic Parmesan Chicken Skewers in the Oven
How to make juicy and flavorful garlic parmesan chicken skewers in the oven that are perfectly tender with a crisp, crunchy bite on the outside. Easy weeknight dinner recipe that you can make to feed a crowd in 30 minutes or less with simple, budget-friendly ingredients.

If you like baked chicken drumsticks, you’ll love these easy garlic parmesan kabobs. They’re so easy to make, and you can make them out of just about anything. My family loves maple bourbon marinated grilled shrimp kabobs, and sometimes we even make fruit kabobs!

I think these garlic parmesan chicken skewers will be a great addition to my summertime recipe repertoire. I can’t think of a better appetizer to serve up alongside CrockPot hot dogs, homemade bacon cheeseburgers, and corn on the cob.

Why I Know You’ll Love This Recipe
- It’s quick and easy. You can make these garlic parmesan kabobs in 30 minutes or less, and this recipe uses simple, budget-friendly ingredients.
- I’ll show you how to bake chicken skewers in the oven, but you can also cook them in the air fryer or even on the grill.
- These garlic parmesan chicken skewers are tender and juicy with a perfectly crisp, crunchy bite on the outside. This is a truly mouthwatering dish.
- They’re full of cheesy garlic flavor, and the savory goodness of parmesan cheese makes this the best appetizer to feed a crowd.
- This recipe is perfect for all of your summertime parties and events, including backyard BBQ’s, Memorial Day and even the 4th of July.
- The best part is that you can prep your garlic parmesan chicken skewers ahead of time with a flavorful marinade, and store them up in the fridge until you’re ready to bake. This is great if you’re making your kabobs alongside other dishes to feed a lot of people.
Ingredients & Substitutions Notes
- Chicken – I prefer to use boneless skinless chicken thighs because they are more tender and flavorful due to the higher fat content. That said, boneless skinless chicken breasts will work just fine too.
- Butter – You’ll need to melt unsalted butter for this recipe.
- Parsley – I recommend using chopped fresh parsley for the best flavor, but you can also use dried parsley if that’s all you have on hand. If you go this route, a good rule of thumb is to use about 1/3 of the amount of dried parsley as you would fresh parsley.
- Parmesan Cheese – You’ll want grated parmesan cheese for this recipe.
- Garlic – Fresh, minced garlic cloves are always best. Sometimes I cheat and buy already minced garlic from the store. The richness of garlic adds a lot of flavor to this recipe.
- Lemon Juice – You can squeeze your lemon juice from fresh lemons, but I just use bottled lemon juice from the store.
- Kosher Salt – It’s important that you use a coarse kosher salt to make this recipe. Kosher salt is usually best when you’re mixing up any kind of seasoning, because it has a uniformly large crystal size that distributes much more evenly throughout the other spices.
- Spices – Don’t be fooled by the spices; these garlic parmesan chicken skewers aren’t spicy at all! But you will need some garlic powder, paprika, onion powder and ground black pepper for this recipe.
How to Make Garlic Parmesan Chicken Skewers

If you’re using wooden or bamboo skewers, I recommend placing them in water to soak about 20 minutes before getting started with this recipe; this just helps the chicken to slide on easier later on. If you’re using metal skewers, you can skip this step.

Set your oven to preheat to 400ºF, and line 2 13×9 baking sheets with parchment paper. Let’s get started…

Assembling Your Chicken Skewers
1. Start by using a large knife to slice your chicken into roughly 1-inch pieces on a large cutting board. Set aside.
2. In a large bowl, whisk together the melted butter, chopped parsley, grated parmesan cheese, minced garlic cloves, lemon juice, kosher salt, garlic powder, paprika, onion powder, and ground black pepper until well combined.
3. Place the cubed chicken onto the skewers and transfer to the butter sauce. Keep a little room between each piece of chicken so they will cook evenly.
4. With clean hands rub the butter mixture over the chicken before transferring to your parchment paper-lined baking sheets. I like to use a large, deep dish rectangular platter for this step.
Alternatively, if you’re looking to make this recipe ahead of time, you could mix up the cubed chicken and the butter mixture together in a large mixing bowl. Then cover your bowl with plastic wrap and transfer into the refrigerator to marinate for a few hours or even overnight.

When you’re ready to bake, simply slide your marinated chicken onto the skewers and put them in the oven. You’ll have the most delectable garlic parmesan chicken skewers.

How to Bake Garlic Parmesan Chicken Skewers
1. Once your chicken skewers are well coated and placed onto the baking sheets, bake them in the oven at 400ºF for about 5 minutes, ’til golden brown.
2. After 5 minutes has passed, use a pair of tongs to flip your chicken skewers, and let them bake on the other side for an additional 5 minutes of cooking time.
3. Once the juices on the baking sheet run clear and the internal temperature of the chicken pieces reads 165ºF with a meat thermometer, you can pull your garlic parmesan chicken skewers out of the oven and serve!
If you’ve never made chicken kebobs before, you may be somewhat perplexed as to how to eat them! Don’t worry, it’s easier than you think. The best way to do this is by eating the chicken right off the skewer, or you can use a fork to slide them off onto a plate before serving.

I like to serve my chicken skewers topped off with a fresh batch of mango peach salsa, and my kids love this fruit salsa recipe!

What to Serve with Garlic Parmesan Chicken Skewers

Not sure what to serve with your chicken skewers? Here are a few ideas that come to mind…
- Garlic parmesan chicken skewers go great with a side of homemade steak cut fries or even homemade chili cheese fries.
- I can’t think of a better or easier appetizer to serve up with loaded Chicago hot dogs!
- You can’t go wrong with chicken fried rice or pork fried rice. This is a classic side dish that makes a complete meal out of just about any kabob recipe.
- Make an easy layered salad with a creamy homemade dressing to go along with your chicken kabobs. Alternatively, you can also serve them with this easy broccoli salad, a dill veggie finger salad or even this 30 minute pasta salad with cucumbers and tomatoes!
- If you’re feeding a crowd, you may consider putting together a fun mashed potato bar or even a baked potato bar from scratch.
- I know I mentioned corn on the cob earlier on in the post, but have you ever eaten Mexican corn on the cob with bacon? You’ll never eat sweet corn the same again!
- These loaded hummus chicken nachos would make a great appetizer to go along with your garlic parm chicken skewers. They’re easy to make, and you can double or triple the recipe to feed a lot of people.
- My family LOVES pizza. Parmesan garlic chicken skewers make the perfect appetizer to serve alongside our favorite hamburger pizza or Hawaiian pizza.
Expert Tips and Recipe FAQ’s

Can I cook chicken skewers in the air fryer?
Yes, you can cook garlic parmesan chicken skewers in the air fryer. Line your air fryer basket with a piece of parchment paper, and then transfer your prepped chicken skewers to the basket. Cook at 400ºF for about 5 minutes. Flip your skewers and cook for another 5 minutes, or until the internal temperature of the chicken reaches 165ºF with a meat thermometer.

Can I grill parmesan garlic chicken skewers?
Yes, you can also cook your chicken kabobs on any kind of grill. You’ll want to preheat your grill to a medium-high heat, and then cook your chicken skewers for about 5 minutes on each side, or until the internal temperature reaches 165ºF. Serve and enjoy!

Why are my chicken skewers dry?
You probably overcooked them. Remember, you only have to cook your chicken until the internal temperature reaches 165ºF. If you cook them any longer than this, the chicken will dry out and become tough and chewy. That said, chicken thighs have more fat than chicken breasts, so the thighs will be more forgiving if you accidentally overcook your skewers.

How should I store leftovers garlic parmesan chicken skewers?
Leftover chicken skewers are best stored in an airtight container or zip-loc bag in the refrigerator for up to 5 days. Reheat your chicken skewers at 350ºF on a large baking sheet in the oven ’til warm.

Recipe Variations

Here are a few fun ideas as to how you can make garlic parmesan chicken skewers even more interesting…
- Believe it or not, you can cook a lot more than just meat on a skewer. Chunked bell peppers, red onion, cherry tomatoes, sliced zucchini and even pineapple chunks come to mind.
- As I stated in the instructions above, you can always marinate your chicken with the butter mixture in an airtight container or zip-loc bag for a few hours or overnight. This will result in a richer, more complex flavor that everyone can appreciate.
- Try adding a three-fingered pinch of dry ranch seasoning and bacon crumbles to the butter mixture to make the best bacon ranch garlic parmesan chicken skewers!
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!
Garlic Parmesan Chicken Skewers

How to make the best ever garlic parmesan chicken skewers in the oven. Easy weeknight dinner recipe that you can make in 30 minutes or less!
Skewers
13×9 Baking Sheets
Parchment Paper
Large Knife
Large Cutting Board
Large Mixing Bowl
Whisk
Tongs
Meat Thermometer
2 pounds Boneless Skinless Chicken Thighs
1/2 cup Unsalted Butter (melted)
1/2 cup Fresh Parsley (chopped)
1/2 cup Parmesan Cheese (grated)
10 Garlic Cloves (minced)
1 tablespoon Lemon Juice
1/8 teaspoon Coarse Kosher Salt
1 1/2 teaspoons Garlic Powder
1 teaspoon Paprika
1 teaspoon Onion Powder
1/2 teaspoon Ground Black Pepper
Before getting started, preheat your oven to 400ºF, and line 2 13×9 baking sheets with parchment paper.*
Start by using a large knife to slice your chicken into roughly 1-inch cubes on a large cutting board. Set aside.
In a large bowl, whisk together the butter, parsley, parmesan cheese, minced garlic, lemon juice, salt, garlic powder, paprika, onion powder, and ground black pepper until well combined.
Slide the cubed chicken onto the skewers and transfer to the butter mixture. Keep a little room between each piece of chicken so they will cook evenly.
With clean hands rub the butter mixture over the chicken before transferring to your parchment paper-lined baking sheets.
Once your chicken skewers are well coated and placed onto the baking sheets, bake them in the oven at 400ºF for about 5 minutes, 'til golden brown
After 5 minutes has passed, use a pair of tongs to flip your chicken skewers, and let them bake on the other side for an additional 5 minutes.
Once the juices on the baking sheet run clear and the internal temperature of the chicken reads 165ºF with a meat thermometer, you can pull your garlic parmesan chicken skewers out of the oven.
Serve and enjoy!
*If you’re using wooden skewers, I recommend placing them in water to soak about 20 minutes before getting started with this recipe; this just helps the chicken to slide on easier later on.

How should I store leftovers garlic parmesan chicken skewers?

Leftover chicken skewers are best stored in an airtight container or zip-loc bag in the refrigerator for up to 5 days. Reheat your chicken skewers at 350ºF on a large baking sheet in the oven ’til warm.

Appetizer, Appetizers, dinner, Dinner Ideas, Meat & Seafood, Poultry & Chicken Recipes
American, Appetizer, Dinner
garlic parm chicken skewers, garlic parmesan chicken kabobs, garlic parmesan chicken skewers, parmesan garlic chicken skewers
February 27, 2024
How to Make Easy Crock Pot Hot Dogs for a Crowd
How to cook easy Crock Pot hot dogs with the best flavor. Great make-ahead recipe that you can use to set up the ultimate hot dog bar with all of your favorite toppings to serve at your next summer potluck or backyard BBQ!

It’s no secret that my entire family loves hot dogs, hamburgers and sandwiches. I’m a sucker for a good Chicago hot dog, and the guys ask for homemade bacon cheeseburgers or roast beef Philly cheesesteaks every week! Maybe it’s a midwestern thing…

You can fit a lot of hot dogs in a slow cooker; throw them in at the beginning of the day, and the slow cooker will keep them warm ’til dinner. Let everybody help themselves and fix them up just the way they like them. This has got to be the easiest way to make hot dogs that I know!

Why You’ll Love Slow Cooker Hot Dogs
- Crock Pot hot dogs are so quick and easy to make. It’s the ultimate set-it-and-forget-it recipe using simple, budget-friendly ingredients.
- You can fit a ton of hot dogs in a Crock Pot, so this is the best hot dogs recipe to feed a large crowd. Fix up a fun hot dog bar to serve at your next Super Bowl party, 4th of July party, summer potluck, backyard BBQ, graduation party or even family reunions.
- Hot dogs cooked in the Crock Pot are the juiciest, most tender and best hot dogs you’ll ever eat with such minimal effort. Better yet, they’re so full of flavor because they haven’t been boiled to death!
- Most slow cookers have a “keep warm” function, which keeps the hot dogs warm until you’re ready to eat. It’s the ultimate make-ahead recipe.
- You can serve them up with all your favorite condiments and toppings!
Ingredients Notes & Substitutions

This simple recipe uses fairly common ingredients, depending on what all you use for toppings. You probably already have everything on hand…
- Hot Dogs – Any normal bun length type of hot dogs will work, but I prefer the texture and flavor of beef hot dogs. If you’re using frozen hot dogs, I recommend letting them thaw out in the refrigerator overnight before making this recipe.
- Hot Dog Buns – Although I like to serve my hot dogs with regular length hot dog buns, there’s no shame in just using regular bread instead.
- Your Favorite Toppings – There are so many different condiments and toppings that you can serve alongside your hot dogs. I’ll go into more detail on this in the instructions below.
How to Cook Hot Dogs in the Crock Pot

I’m using a 6-quart Crock Pot for this recipe. I can usually pack it pretty full with around 48 hot dogs, but you may have to use more or less depending on the size of your slow cooker. The CrockPot is truly a game changer!
1. Remove all of the hot dogs from the packaging, and add each one to the slow cooker. You can place them standing up if the lid will still fit, or you can lay them on their side.
2. Place the lid on the Crock Pot and set it on low for 2-3 hours, stirring the hot dogs occasionally with a pair of tongs to keep them from burning on the bottom of the slow cooker. Most hot dogs are already precooked, so you really just need to get them hot enough to serve.
In case you’re wondering, there’s no need to add any water to the slow cooker. When they’re cooked in the Crock Pot, hot dogs are moist enough that they will produce their own steam, resulting in the best texture and flavor!

How to Serve Slow Cooker Hot Dogs

Your hot dogs should be done after 2-3 hours in the slow cooker. Serve and enjoy with your favorite condiments and toppings. Pair them with garlic parmesan chicken skewers for the ultimate party appetizer!

If your slow cooker has a warm setting, you can set it there and let the hot dogs sit in the slow cooker at this setting for 3-4 hours until you’re ready to serve up an easy meal. I’m convinced that this is truly the best way to cook hot dogs!

What Toppings Should I Serve with Crock Pot Hot Dogs?

Not sure how to serve your slow cooker hot dogs? Here are some of my favorite toppings…
- Serve slow cooker hot dogs with your favorite condiments, like the traditional ketchup, mustard and mayonnaise. I also like to serve mine with bbq sauce, and sometimes worcestershire sauce. My youngest son puts chicken dipping sauce on his!
- I love to top off my hot dogs with classic Chicago-style hot dog toppings, like pickle relish, sliced tomatoes, pepperoncini and minced white onions. They’re always a huge hit!
- Thanks to their Germanic roots, the guys LOVE sauerkraut and hot dogs. Better yet, cook both the sauerkraut and the hot dogs in the Crock Pot together!
- My family loves homemade dirty water dogs. We’ll add some beef broth and red wine vinegar to the Crock Pot as well as a variety of different spices, like cumin, garlic powder, chili powder, sea salt, black pepper and sometimes a pinch of brown sugar.
- Top them off with homemade chili with ground beef, minced red onions and shredded cheddar cheese to make the best ever chili dogs or coney dogs. If you’re looking for side dish ideas, they also go great with homemade chili cheese fries.
- A lot of people like to make taco dogs with black beans, pinto beans, shredded Mexican cheese, salsa, pickled jalapeño slices, taco sauce and Queso cheese sauce drizzled on top.
- Add quartered cherry tomatoes, bacon bits and finely shredded iceberg lettuce to make the best BLT hot dogs!
- Other fun and delicious toppings that go perfectly with CrockPot hot dogs include thinly sliced avocados or guacamole, corn salsa, salsa verde and creamy homemade coleslaw.
Expert Tips and Recipe FAQ’s

How should I store leftover hot dogs?
Leftover hot dogs are best stored in an airtight container or zip-loc bag in the refrigerator for up to 3-4 days. You can reheat your hot dogs exactly the same as you cooked them initially, whether that’s in the slow cooker, in the microwave or in a pot of boiling water on the stovetop. Remember, most hot dogs are already pre-cooked, so it’s just a matter of reheating them to whatever temperature you like best.

Can I freeze leftover hot dogs?
Yes, you can freeze leftover hot dogs. Stored in an airtight container or freezer bag, they should last up to 3-4 months. Again, reheat them exactly as you would normally.

More CrockPot 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!
Crock Pot Hot Dogs

How to cook easy Crock Pot hot dogs with the best flavor. Set up the ultimate hot dog bar for your next summer potluck or backyard BBQ!
6-Quart Slow Cooker
Tongs
48 Hot Dogs
48 Hot Dog Buns
Your Favorite Toppings
Remove all of the hot dogs from the packaging, and add each one to the slow cooker. You can place them standing up if the lid will still fit, or you can lay them on their side.
Place the lid on the Crock Pot and set it on low for 2-3 hours, stirring the hot dogs occasionally with a wooden spatula to keep them from burning.*
After 2-3 hours, serve and enjoy with your favorite condiments and toppings!*
*In case you’re wondering, there’s no need to add any water to the slow cooker. When they’re cooked in the Crock Pot, hot dogs are moist enough that they will produce their own steam.

*Most hot dogs are already precooked, so you really just need to get them hot enough to serve.

*If your slow cooker has a “keep warm” function, you can set it there and let the hot dogs sit in the slow cooker at this setting for 3-4 hours until you’re ready to serve.

How should I store leftover hot dogs?

Leftover hot dogs are best stored in an airtight container or zip-loc bag in the refrigerator for up to 3-4 days. You can reheat your hot dogs exactly the same as you cooked them initially.

dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood
American, Dinner, Main Dish
crock pot hot dogs, crock pot hot dogs recipes, hot dogs in crock pot, recipe for hot dogs in crock pot, slow cooker hot dogs
February 14, 2024
Loaded Chili Cheese Fries in a Cast Iron Skillet
How to make loaded chili cheese fries in a cast iron skillet with crispy homemade French fries and canned chili. Easy, budget-friendly recipe that makes the best Game Day or party appetizer, and you can make it in 30 minutes or less!

My kids love my homemade chili cheese dip, and it’s not hard to imagine that they also love chili cheese fries! Although I’ve made these crispy seasoned steak fries for years now, I’ve never actually made homemade chili cheese fries until now. Boy am I glad that I did!

You can make this easy chili cheese fries recipe at home on the stovetop, but we love to make it in a cast iron skillet over the campfire. It makes such an easy meal when we’re out camping in the boonies, and the campfire gives it an even richer, smoky taste that is out of this world delicious!

If you are making this over the campfire, you may benefit from reading through my campfire cooking equipment guide. You may also want to skim through these 6 quick and easy tips for campfire cooking.

Why You’ll Definitely Want to Make This Recipe
- This recipe is easy to make with simple, budget friendly ingredients that you may already have in your pantry.
- Believe it or not, I usually make this easy recipe over the campfire, but you can also make it right at home in the oven.
- Loaded chili cheese fries are the ultimate comfort food. They’re chock full of melty, cheesy goodness and a rich, smoky flavor that comes from the campfire.
- I use homemade crispy French fries for best flavor and texture, but you can also use frozen French fries from the store for the sake of ease.
- Chili cheese fries are the perfect Game Day or party appetizer. They also make a great movie night snack!
- This recipe is easily customizable with your favorite cheeses and toppings. It’s so simple and easy to swap out or add in ingredients based on your preferences.
Ingredients Notes & Substitutions

This recipe uses simple ingredients, so you may already have what you need…
- Russet Potatoes – I recommend using russet potatoes to make your own homemade fries. Russets are dense, and they’re much drier than most other potatoes. They also have a higher starch content, which is essential in making crispy fries. For the sake of ease, you can also use frozen French fries from the store. In fact, I’ve always wanting to make this recipe with waffle fries.
- Salt & Pepper – You’ll need a little bit of sea salt and black pepper to coat your homemade French fries before frying.
- Olive Oil – I use olive oil, but any frying oil will work. Other oils that come to mind include canola oil, vegetable oil, coconut oil or even peanut oil.
- Canned Chili – Since I make chili cheese fries over the campfire, I just use canned chili without beans from the store. You can also make my favorite chili recipe with chili powder and ground beef ahead of time for this recipe. And yes, you can use canned chili with beans if preferred.
- Shredded Cheese – Although I use shredded cheddar cheese, pretty much any cheese will work. You might use Colby jack, mozzarella, pepper jack, Swiss, white cheddar or even a mixture of all of the above instead. You can even use cheese sauce for extra cheesy fries.
- Toppings – When it comes to toppings for chili cheese fries, the sky is the limit. I always use green onions, but you may also add bacon crumbles, black olives, sliced avocados, chopped peppers, chopped cilantro, minced red onion, crushed Fritos or even fresh homemade salsa over top of your fries. Be creative!
How to Make Chili Cheese Fries

If you’re making campfire chili cheese fries, start by getting a good fire going. It’ll need to burn down to hot coals before you cook the French fries. You’ll probably also want to use a campfire grill to set a large cast iron skillet up over the hot coals.

Once the fire has burned down to hot coals, pour about 1/4 inch of oil in the large skillet, and set it on the campfire grill over top of the coals to pre-heat. You want your oil to reach 325º before adding the potatoes.

You may need to move the coals off to the side to keep the pan from getting too hot, rotating the skillet 90º every now and again to promote even heating. I like to keep a small camping shovel on hand to move the coals or add more hot coals as necessary.

If you’re making classic chili cheese fries at home in the oven, just pour about 1/4 inch of oil in a cast iron skillet and heat it over a medium-high flame on the stovetop. Again, you want your oil to reach right about 325ºF before adding the potatoes, so adjust the heat as necessary.

Prep the Potatoes

While waiting on your cast iron skillet to heat up, it’s time to get your potatoes prepped and seasoned.
1. Start by washing the potatoes, and use a small paring knife to cut out any bad spots.
2. Next, cut use a large chef’s knife to cut your potatoes lengthwise into 1/4″ wide strips.
3. Then cut each strip into uniformly-sized 1/4″ matchsticks, as shown in the picture below.
4. Finally, toss the sliced potatoes with the pinch of salt, pepper and about 1 tablespoon of olive oil in a large bowl.
5. Once everything is well-coated, it’s time to cook your French fries.
How to Make Crispy French Fries
1. As soon as your oil has reached 325ºF, drop the seasoned potato slices into the skillet, and cook them over a medium-high heat until crispy and tender, stirring often. This usually takes about 15-25 minutes.
2. While your fries are cooking, pour the chili into a separate cast iron skillet and place it on the campfire grill to heat up, ’til hot and bubbly. I really like this small Dutch oven for this.
If you’re making this recipe at home, you can just heat the chili in a microwave-safe bowl on high setting in the microwave for a few minutes, until hot and bubbly. Alternatively, you can also heat it in a medium-size saucepan on medium heat on the stovetop for a few minutes.

How to Make Loaded Chili Cheese Fries

Once the fries are done cooking, you’ll need to drain the oil. However you do this, NEVER drain the oil near or over the fire. This will start a grease fire. Take your skillet away from the fire and drain the oil responsibly.

French fries are fully cooked when they’re crisp and tender. Drain the oil by holding the fries to the side of the skillet with a paper towel, while at the same time tipping the pan over to the opposite side as the grease flows right on out. Mop up any remaining oil with the same paper towel.

Finally, pour the hot chili over the golden brown fries. Generously sprinkle your favorite cheese over top of the chili fries, and then add the toppings over the melted cheese. I like to serve my chili cheese fries with a big dollop of sour cream on top!

What to Serve with Chili Cheese Fries
- Chili cheese fries make a perfect appetizer or side dish to serve alongside homemade bacon cheeseburgers or classic grilled Chicago hot dogs. If you’re looking to feed a crowd, you may want to check out my easy CrockPot hot dogs recipe.
- Serve them up alongside my favorite CrockPot sloppy joes!
- We love chili cheese fries with roast beef Philly cheesesteaks!
- They also make a great side for this Hamburger pizza, or even my favorite Hawaiian pizza.
- If you’re making these chili cheese fries as a Game Day appetizer, serve them up alongside these cheese and apple cracker snacks, dill pickle ham roll ups, bacon wrapped apples with cheese, or even these chicken dip pinwheels. Bonus points if you pair them with these delicious Philly cheesesteak sliders on Hawaiian rolls or these garlic parmesan chicken skewers!
- Another idea is to serve them alongside a mashed potato bar or even a baked potato bar.
- Of course, you can’t go wrong with chicken and hummus loaded nachos. If you’re making them over the campfire, check out my loaded campfire nachos recipe.
- If you’re looking for more appetizers, my family loves this creamy BBQ chicken dip, and we also like this bacon cheddar BBQ ranch dip.
- What about Instant Pot salmon or fried crappie? It’s like fish and chips, but with chili cheese fries!
- Finally, they make the ultimate side to these baked chicken drumsticks or whole chicken in the Instant Pot!
Expert Tips and Recipe FAQ’s

Can I make vegan chili cheese fries?
Yes, you can easily make vegan chili cheese fries. You’ll want to find vegan canned chili without beans, or you can make this homemade vegan chili instead of homemade beef chili. There are tons of plant-based cheeses available at the grocery store nowadays, and of course, you’ll want to use only vegan-approved toppings. As always, be sure to check all of your ingredients over to ensure that they are truly vegan!

What causes soggy chili cheese fries?
Assuming that you followed the recipe exactly, this most likely happened because your chili is too watery. If this is the case, use a thicker chili or serve the chili and toppings separately alongside the fries.

On the other hand, you may have cooked the fries at too low of a temperature, resulting in soggy, oily French fries. Try to maintain a frying oil temperature of 325ºF at all times, and don’t forget to drain the oil out of the pan after the fries have fully cooked.

Can I make chili cheese fries ahead of time?
I don’t recommend making this recipe ahead of time. For the best results, chili cheese fries are best served immediately, or else they will become soggy after a while.

If you’re using homemade chili, you can make the chili ahead of time and store it in an airtight container. Then add the leftover chili and fresh toppings to your French fries when ready. This is a great way to do it if you’re out camping.

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!
Chili Cheese Fries

Loaded chili cheese fries with crispy French fries and canned chili. Easy Game Day appetizer that you can make in 30 minutes or less!
Campfire Grill
Large Cast Iron Skillet
Paring Knife
Chef's Knife
Large Mixing Bowl
Wooden Spoon
Camping Shovel
1 Qt Dutch oven
Paper Towels
3 Russet potatoes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon olive oil
15 oz. canned chili (no beans)
1/2 cup cheddar cheese (shredded)
3 green onions (chopped)
How to Make Chili Cheese Fries on the Stovetop
Start by pouring about 1/4 inch of oil in a cast iron skillet and heat it over a medium-high flame on the stovetop. Again, you want the oil to reach right about 325ºF before adding the potatoes.
While you're waiting on your cast iron skillet to heat up, wash the potatoes and use a small paring knife to cut out any bad spots.
Next, cut use a large chef's knife to cut your washed potatoes lengthwise into 1/4" wide strips.
Then cut each strip into uniformly-sized 1/4" matchsticks.
Toss your French fries with the salt, pepper and about 1 tablespoon of olive oil in a large bowl.
Once your oil has reached 325ºF, drop the seasoned potato slices into the cast iron skillet, and cook them over a medium-high heat until crispy and tender, about 15-25 minutes. Keep them stirred with a wooden spoon, and adjust the heat as necessary to keep that temperature right around 325ºF.
While the French fries are cooking, heat the chili up in a microwave-safe bowl on high setting in the microwave for a few minutes, until hot and bubbly. Alternatively, you can also heat it in a medium saucepan over a medium heat on the stovetop.
Once your French fries are crisp and tender, remove the skillet from the heat and drain out as much oil as possible. I like to hold the French fries to the side of the skillet with a paper towel while tipping the pan over to the opposite side and letting the grease flow right on out.*
Finally, go ahead and pour the hot chili over the fries. Generously sprinkle the shredded cheese and green onions over top of chili, as well as any other toppings you may use.
Serve and enjoy with a big dollop of sour cream!
How to Make Chili Cheese Fries Over the Campfire
Start by getting your fire going. You'll want to let it burn down to hot coals before you cook your French fries.
Once your coals are ready to go, pour about 1/4 inch of oil in your skillet and set it on your campfire grill over top of the coals to pre-heat.* You want to get your oil up to about 325ºF.
Wash, slice, season and cook the potatoes exactly as described in the stovetop chili cheese fries instructions above.
While the French fries are cooking, pour your chili into a the small Dutch oven and place it on top of the campfire grill to heat up, until hot and bubbly.
Once your French fries are crisp and tender, remove them from the heat and drain out the oil. Then pour on the hot chili, shredded cheese and toppings as described above.
*NEVER drain your grease anywhere near a fire. This will create a grease fire. It’s always best to take the skillet away from the fire and drain the oil responsibly.

*If you are making chili cheese fries over the fire, it may be necessary to move the coals off to the side to keep your skillet from getting too hot. If you do this, be sure to rotate the skillet 90º every so often to promote even heating as everything cooks.

How do you store chili cheese fries?

I don’t recommend making this recipe ahead of time. Chili cheese fries are best served immediately, or else they will become soggy after a while.

Appetizer, Appetizers, Camping, Camping Recipes, Side Dish
American, Appetizer, Side Dish, Side Dish or Appetizer
chili cheese fries, chili cheese fries recipe, french fries chili cheese, fries chili cheese, loaded chili cheese fries
January 31, 2024
Easy Dutch Oven Cherry Cobbler Over the Campfire
How to make a delicious Dutch oven cherry cobbler with canned cherry pie filling and a scrumptious homemade crumble topping. Quick and easy, old-fashioned campfire cobbler recipe that the whole family will love!

We do a lot of Dutch oven cooking. I may be partial to my Dutch oven blueberry cobbler, but there’s nothing better than a bowl of cherry cobbler, fresh off the crackling fire and served with a piping hot cup of campfire coffee on a cold night camping high up in the mountains.

You don’t even have to be camping to enjoy this easy recipe. My family loves the occasional campfire, and we make tons of campfire meals and desserts right here at home. Another one of our favorites is this campfire peach cobbler.

You can also just make this recipe in the oven, or you can make my more traditional sweet and tart dark cherry cobbler instead. If you’re looking for more traditional cobblers to make at home, you’ll also love my recipe for homemade blueberry cobbler and this best ever homemade peach cobbler in a cast iron skillet.

What’s the Difference Between a Cherry Crisp and a Cherry Cobbler?

Cherry crisp and cherry cobbler have a lot of similarities, but there are a few key differences…

For one, cherry cobbler is a free-form dish, which means that there is no pie crust base. You dump the pie filling into the pan and drop globs of biscuit dough, pastry dough or even cake batter on top. It is normal for at least some of the fruit filling to be visible on top.

In contrast, cherry crisp usually has a pie crust base, which is then filled with the fruit filling. Cherry crisp also has a much fuller topping, usually covering the filling entirely. This is usually a golden brown streusel crumb topping of some sort.

There is also a big difference in texture. Cherry cobbler has a gooey, melt-in-your-mouth texture, while as cherry crisp has more of a “crisp” texture, hence the name. Both cherry cobbler and cherry crisp are best served with a scoop of vanilla ice cream!

Cherry cobbler is an old-fashioned dessert originating in the 19th century. Did you know that it’s called “cobbler” because the appearance of the sparse topping, once baked down and melted into the fruit filling, resembles the appearance of a cobblestone street? Cool name, right?!

Why You’ll Love This Dutch Oven Dessert Recipe
- Dutch oven cobblers are quick and easy to make. It usually takes 5 minutes to throw this dish together, and around 20-30 minutes to bake.
- This is a perfect Dutch oven dessert to cook over the campfire. I’ll also show you how to make it with charcoal briquettes or even right at home in the oven.
- Cherry cobbler is one of the best comfort foods that I know. There’s nothing better than a steaming hot bowl of this delicious dessert served fresh off the crackling fire.
- This recipe uses only 6 simple ingredients, so it’s lightweight and easy to pack for your next camping trip.
- Campfire cobbler is a great recipe to make ahead. Simply mix everything up the night before, pack it up and bake the next day.
- Don’t like cherries? No worries, you can use any flavor pie filling you want for this recipe!
Ingredients Notes & Substitutions

This recipe uses only 6 simple ingredients. You may even already have everything you need…
- All-Purpose Flour – I recommend using all-purpose flour for the crumble topping. You can also make this a gluten-free cherry cobbler by swapping out the regular flour for a cup for cup gluten-free all-purpose flour. Just be sure to check all of the other ingredients over to ensure that they are truly gluten-free.
- Cane Sugar – Although you can use granulated sugar, I prefer pure cane sugar.
- Sea Salt – Regular table salt works just fine, but I love the flavor of this “real” Redmond sea salt.
- Unsalted Butter – I make my cherry cobbler with softened unsalted butter, but salted butter works too. If you do use salted butter, be sure to drop the actual salt in the recipe by about 1/8 teaspoon. This makes up for the extra salt in the butter.
- Whole Milk – I highly recommend whole milk for this recipe, but you can use 2% milk or even skim milk in a pinch.
- Canned Cherry Pie Filling – You may prefer to make your own homemade cherry pie filling with fresh cherries, but for the sake of ease, I just use a can of cherry pie filling from the grocery store. Remember, you can swap this out with whatever flavor fruit pie filling you want. If you’re gluten-free, you’ll want to be sure to use a gluten-free cherry pie filling.
You can scroll down to find a full ingredients list with instructions in the recipe card below.

How to Make Dutch Oven Cherry Cobbler

Before getting started, get your campfire ready. You’ll also want to grease up a cobbler dish with nonstick cooking spray. Rather than dump the cobbler directly into the Dutch oven, I like to use foil pie plates that are then placed inside. This makes for easier cleanup, and the foil pans don’t crack when you set them down into the hot Dutch oven.

You’ll want to let your fire burn down to the hot coals with some flame here and there. Then set your Dutch oven on the coals so that it can heat up.

Alternatively, if using charcoal briquettes, you’ll need to light 30-35 total. I use a chimney starter and a splash of lighter fluid for this. Once the charcoal is hot and glowing, spread it out, and set your Dutch oven on top to give it time to preheat while you assemble your cobbler.

Last but not least, you can also bake Dutch oven cherry cobbler in the oven at home. You’ll want to preheat your oven to 375ºF with the Dutch oven inside. Let’s get started…

Mixing Up the Crumble Topping

Now it’s time to get your topping ready…
1. Start by whisking the all-purpose flour, cane sugar and salt in a medium mixing bowl ’til well-combined, and then add the softened butter and milk to the flour mixture, stirring everything together with a fork.
2. Your crumb mixture should come together into a soft, slightly sticky dough. Set aside.
Assembling Your Cherry Cobbler

Now that the crumble topping is all ready to go, let’s assemble the cobbler…
1. Go ahead and dump the cherry filling into the greased foil pan.
2. Next, crumble the prepared topping over the top of the filling. You want to leave fairly large globs of dough on top of the cherries to cook down and spread out. This forms that “cobblestone” appearance that we talked about earlier.
Finally, transfer your cobbler into the preheated Dutch oven, taking care not to burn yourself. I like to fashion an aluminum foil sling underneath the pie plate as pictured below, which allows me to drop the cobbler into the Dutch oven while holding the foil sling from above. I also use this to lift it back out later on!

How to Cook a Dutch Oven Cobbler

Now that your cherry cobbler is in the Dutch oven, put the lid back on and place it back onto the hot coals. You’ll also want to place an even, single layer of coals across the top of the lid. If you’re using charcoal briquettes, that’ll translate to 15-20 briquettes underneath the Dutch oven, and roughly 10-15 on top.

Let it “bake” for about 20-30 minutes, or ’til the crumb topping starts to turn golden brown and the filling has bubbled through. I recommend rotating the Dutch oven about 90º on the coals every 10 minutes as it bakes to promote even cooking. This Dutch oven lid lifter really helps with that.

Alternatively, if you’re just baking your cobbler at home in the oven, you’ll want to transfer your it into the pre-heated Dutch oven and bake at 375Fº for about 20-30 minutes. Again, it’s fully baked when the topping starts to turn golden brown and the filling has bubbled through.

When your cherry cobbler is done, take it off the coals or briquettes and serve while warm! You can top it off with homemade whipped cream, or you can serve it with a scoop of vanilla ice cream. It’s so sweet and delicious!

Expert Recipe Tips and FAQ’s

Can I make campfire cobbler ahead of time?
Yes, you can make any cobbler ahead of time by mixing everything up the night before for baking the next day. Go ahead and prep your cobbler, and get everything layered in your pie plate; then cover it with plastic wrap and store in the refrigerator or in an ice chest until you’re ready to bake. Once your Dutch oven is pre-heated, remove the plastic wrap from the cobbler and bake as instructed in the recipe card below.

Why is my cherry cobbler so runny?
This is likely because your pie filling lacks thickening agent, resulting in a runny cherry cobbler with a soggy topping. Canned cherry pie filling from the store should already have a thickening agent, but if you’re using a homemade cherry pie filling, you may need to add a couple tablespoons of cornstarch.

Keep in mind that an undercooked cobbler can also be runny. This is because the thickening agent within the pie filling needs to reach the boiling point order to activate and subsequently thicken the filling. So cherry cobbler can also get runny if it’s undercooked.

How do you store cherry cobbler?
Once fully cooled, leftover cherry cobbler should be stored in an airtight container in the refrigerator or in an ice chest. Kept this way, it should last up to 4-5 days.

You can reheat your cherry cobbler similarly to how you baked it in the Dutch oven, or you can reheat it ’til warm in an oven-safe dish in the oven at 350ºF. Don’t ever reheat fruit-based cobblers in the microwave, as it will make them soggy.

Can you freeze cherry cobbler?
You can also freeze cherry cobbler in an airtight container or freezer bag for up to 3 months. You probably don’t have a freezer available to you if you’re making this over the campfire, but it’s a good option if you’re making it at home.

To thaw your frozen cobbler, simply let it thaw in the refrigerator or in an ice chest overnight, and then warm it up similarly to how you baked it in the Dutch oven or in an oven-safe dish in the oven at 350ºF.

Dutch Oven Cobbler Variations

Looking for ways to switch up the recipe? Here are some ideas that come to mind…
- Remember that you can swap the pie filling to whichever flavor pie filling you want. You could use strawberry pie filling, blueberry pie filling, blackberry pie filling, peach pie filling or even apple pie filling.
- Many people like to add lemon-lime soda to their cobblers!
- If you like a little spice, try adding a pinch of cinnamon and nutmeg to the pie filling before layering it in your cobbler dish.
- Try adding a homemade yellow cake mix batter or even a homemade biscuit mix topping to your cherry cobbler!
More Campfire Dessert Recipes

If you’re looking for more great recipes, here are some more of my favorite desserts to cook over the campfire…
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!
Dutch Oven Cherry Cobbler

Dutch oven cherry cobbler with canned cherries and a homemade crumble topping. Easy campfire cobbler recipe that the whole family will love!
9 Inch Round Foil Pan
6 Quart Cast Iron Dutch Oven
Whisk
Medium Mixing Bowl
Aluminum Foil
1 cup all-purpose flour*
2 tablespoons cane sugar
1/4 teaspoon sea salt
6 tablespoons unsalted butter (softened)
2 tablespoons whole milk
21 ounces cherry pie filling
Prepping the Campfire
Before getting started, get your campfire ready. You'll want to let the fire burn down to the hot coals with some flame here and there. If you're using charcoal briquettes instead, you'll need to light around 30-35 total, preferably using a chimney starter and splash of lighter fluid.
Set your Dutch oven on the hot coals or briquettes so that it has time to preheat.
Also go ahead and grease up your foil pie plates with nonstick cooking spray.
Mixing Up the Crumble Topping
Start by whisking the all-purpose flour, cane sugar and salt in a medium mixing bowl 'til well-combined.
Then add the softened butter and milk to the flour mixture, stirring everything together with a fork. It should come together into a soft, slightly sticky dough.
Assembling the Cherry Cobbler
Dump the cherry pie filling into the greased foil pan.
Next, crumble the crumble topping over the cherry filling.
Finally, transfer your cobbler into the preheated Dutch oven, taking care not to burn yourself. I like to fashion an aluminum foil sling underneath the pie plate, which allows me to drop the cobbler into the Dutch oven while holding the sling from above. I also use this to lift it back out later on!
How to Cook Dutch Oven Cobbler
Now that your cherry cobbler is in the Dutch oven, put the lid back on and place it back onto the hot coals or charcoal briquettes. You'll also want to place an even, single layer of coals or briquettes across the top of the lid.
Let it "bake" for about 20-30 minutes, or 'til the crumb topping starts to turn golden brown and the filling has bubbled through. I recommend rotating the Dutch oven about 90º on the coals every 10 minutes as it bakes to promote even cooking.
When your cherry cobbler is done, take it off the coals and serve while warm!
*You can also make this a gluten-free cherry cobbler by swapping out the regular flour for a cup for cup gluten-free all-purpose flour. If you go this route, be sure to check all of the other ingredients, including the pie filling, to ensure that they are truly gluten-free.

How to Bake Cherry Cobbler at Home

You’ll follow the same basic instructions. Instead you’ll just pre-heat the oven to 375°F with the Dutch oven inside. With a foil sling, place the foil pan down in the Dutch oven, put the lid on, and place it in the oven to bake for 20-30 minutes. Oven times may vary.

Again, when the cobbler is done, the crumble topping will have changed to a deep golden brown color. Take it out of the oven and serve it while warm.

How do you store cherry cobbler?

Once fully cooled, leftover cherry cobbler should be stored in an airtight container in the refrigerator or in an ice chest. Kept this way, it should last up to 4-5 days.

You can reheat your cherry cobbler similarly to how you baked it in the Dutch oven, or you can reheat it ’til warm in an oven-safe dish in the oven at 350ºF. Don’t ever reheat fruit-based cobblers in the microwave, as it will make them soggy.

Can you freeze cherry cobbler?

You can also freeze cherry cobbler in an airtight container or freezer bag for up to 3 months. You probably don’t have a freezer available to you if you’re making this over the campfire, but it’s a good option if you’re making it at home.

To thaw your frozen cobbler, simply let it thaw in the refrigerator or in an ice chest overnight, and then warm it up similarly to how you baked it in the Dutch oven or in an oven-safe dish in the oven at 350ºF.

Camping Recipes, Dessert, Desserts, Pies & Pastries
American
campfire cobbler, dutch oven campfire cobbler, dutch oven cherry cobbler, dutch oven desserts, dutch oven desserts camping
January 15, 2024
Red White and Blue Patriotic 4th of July Cupcakes
Make festive red, white, and blue 4th of July cupcakes, easy to decorate for a patriotic party or celebration. Fluffy cupcakes with buttercream frosting are fun for all ages, and delicious too!

Whether you’re hosting a July 4th celebration this Independence Day, or want to celebrate your favorite veteran, patriotic cupcakes, like my favorite red, white, and blue poke cake, are an easy way to do just that.

With red, white, and blue cupcakes, a little buttercream frosting, and maybe some sprinkles or tiny American flags, you’ve got the makings of a very easy patriotic red, white, and blue dessert your party guests will love.

Ingredients and Substitutions Notes:

Before you make these fourth of July cupcakes, you’ll need to gather just a few simple ingredients…
- White Cake Mix – Box cake mix just makes the entire process easier. If you want to make homemade cupcakes, you can always make gluten-free vanilla cupcakes, though you may want to swap whole eggs for egg whites, so your cupcakes are not as yellow. Also, if you want to make gluten-free 4th of July cupcakes, use a gluten-free cake mix (and check your other ingredients, as well, to make sure everything is indeed gluten-free).
- Egg Whites – While you can use whole eggs, using just egg whites will help ensure your cake is white and not yellow; egg whites also give a very fluffy texture to cake and cupcakes. Since we’re coloring the batter, we want to start with white cake batter if at all possible. If needed, use an egg separator to separate the yolks from the whites; and make sure eggs are room temperature.
- Buttermilk – If you don’t have buttermilk on hand, my momma taught me this trick to make buttermilk or soured milk, and it works just fine for these cookies. You’ll need white vinegar and milk, about a tablespoon of vinegar for every cup of milk. This recipe calls for 1 cup buttermilk, so you’d need to add about 1 tablespoon of white vinegar to the milk to sour it. Step 1: To make sure you have the right amount of liquid, add the vinegar into a liquid measuring cup first. Step 2: Then add the milk to the desired level or measurement. Step 3: Stir it and let sit for 5 to 10 minutes. And that’s it! Before you know it, your milk will be perfectly soured just like buttermilk.
- Butter – I just use salted butter we make from our Guernsey cows. Now, you can sub canola oil using a 1:1 ratio; but in my experience, good ole butter makes a much better cake.
- Red Gel Food Coloring and Blue Gel Food Coloring – The reason I recommend gel food coloring is because you’ll get a much brighter color than you will with liquid food coloring. You’ll want a bright red food coloring and a royal blue color.
- Buttercream Frosting – You can either buy this at the store, or make it homemade. For homemade buttercream, you’ll need butter, vanilla extract, almond extract, heavy whipping cream, and powdered sugar.
- Sprinkles and Decorations – Patriotic red, white, and blue sprinkles are always fun to add; and of course, don’t forget tiny American flag cupcake toppers.
You’ll also need a few supplies for making July 4th cupcakes…
- Cupcake Liners – use 4th of July cupcake liners or festive patriotic cupcake liners in a cupcake pan.
- Disposable Decorator Bags – If you don’t want to purchase pastry bags, you can always snip the corner off a gallon-size Ziploc bag, and use separate bags for both the batter and the frosting.
- Cake Tip – While the type of decorating tip depends on what kind of swirl you want with your icing, I recommend Wilton Tip 2A for a smooth swirl, and Tip 2D or Tip 1M for a more flower or star shaped swirl.
How to Make 4th of July Cupcakes

Before you begin to mix the batter for these easy 4th of July cupcakes, pre-heat your oven to 350° F, and add 4th of July cupcake liners to muffin tins. This recipe will make anywhere from 18-24 cupcakes.

Mix the Cupcake Batter
1. Add the cake mix, egg whites, buttermilk, and softened butter to a large bowl.
2. Mix everything together using an electric mixer, ’til the batter is completely smooth.
3. Divide batter into 3 small bowls (you should have about 1 1/4 cups of batter in each bowl; then add red coloring to one bowl of batter, and blue coloring to another bowl of batter, leaving one bowl with white batter.
4. Transfer the cake batter to disposable decorator bags to make it easier to fill the cupcake liners.
5. Squeeze equal amounts of each color of batter into the cupcake liners in each muffin cup. Tip: It’s easier if you have another person helping you squeeze the batter at the same time into the liners.
6. Bake the cupcakes at 350° F for about 12-14 minutes, or until a toothpick inserted in the center comes out clean. Then cool completely on a wire rack.
Make Buttercream Frosting

Again, you can buy frosting already made, or you can make it homemade.
1. In a large mixing bowl, mix together the softened butter, vanilla extract, almond extract, and heavy whipping cream.
2. Add in the powdered sugar, mixing everything together for 2-3 minutes, or ’til the frosting is smooth.
How to Decorate Patriotic Cupcakes
1. Using a piping bag, pipe the frosting onto the top of each cupcake. Wilton has a great tutorial on how to pipe a cupcake swirl.
2. Add sprinkles on top of the frosting.
3. Then if you want, stick a tiny flag topper in the top of each cupcake.
And that’s it! You’ve got the best 4th of July cupcakes around!

Expert Tips and Recipe FAQ’s

Can you make these cupcakes in advance?
While you can make the cupcakes a day in advance, I don’t recommend making the frosting ’til the day you plan to decorate the cupcakes and serve them.

How should leftover cupcakes be stored?
Since these cupcakes do have a buttercream frosting, you need to store them in an airtight container in the refrigerator.

Can you freeze 4th of July cupcakes?
Cupcakes, yes, you can freeze the cupcakes. Frosting, no, I wouldn’t freeze the frosting, because it will likely change the texture of the frosting to do so.

How do I transport these cupcakes to the party?
I recommend using a cupcake carrier. This is the easiest way to get these festive treats from your kitchen to any patriotic holiday celebration.

Let’s Talk Recipe Variations

Oh the fun you can have swapping out colors for different occasions! These cupcakes are easy to switch up for any occasion or celebration, not just Independence Day, Memorial Day, or Veterans Day. Here are a few ideas…
- Christmas – Use red and green instead of red and blue when coloring the batter.
- Valentine’s Day – Use red, pink, and white batter.
- St. Patrick’s Day – Use rainbow colors. Just separate the batter into smaller amounts, and use more colors.
- Easter – Use soft pastels, like sunshine yellow, mint green, robin egg blue, pink, etc.
- Graduation – Use school colors!
- Sports Teams – Use your favorite sports team’s colors!
- Halloween – Use black, purple, green, and orange.
- Baby Showers – Now these might be especially fun for a gender reveal party, but use pink or blue!
- Use cream cheese frosting instead of buttercream.
- Another fun idea… Make mini cupcakes instead of regular sized cupcakes.
More 4th of July 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!
Patriotic 4th of July Cupcakes

Make festive red, white, and blue 4th of July cupcakes, easy to decorate for a patriotic party or celebration. Fun and delicious!
Mixer
Egg Separator
Muffin Tin
4th of July Cupcake Liners
Decorator Bags
American Flag Cupcake Toppers
Cupcakes:
15.25 ounces white cake mix
4 large egg whites (room temperature)
1 cup buttermilk
1/3 cup salted butter (softened)
1/4 teaspoon red gel food coloring (*)
1/4 teaspoon blue gel food coloring (*)
Buttercream Frosting:
1 cup salted butter (softened)
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons heavy whipping cream
4 cups powdered sugar
Decorations:
1/2 cup patriotic sprinkles (and tiny flag toppers)
Cupcakes:
Pre-heat your oven to 350° F, and add patriotic cupcake liners to muffin tins.
Add the cake mix, egg whites, buttermilk, and softened butter to a large bowl.
Mix everything together, 'til the batter is completely smooth.
Divide the batter into 3 small bowls (you should have about 1 1/4 cups of batter in each bowl; then add red coloring to one bowl of batter, and blue coloring to another bowl of batter, leaving one bowl with white batter.
Transfer the cake batter to disposable decorator bags* to make it easier to fill the cupcake liners.
Squeeze equal amounts of each color of batter into the cupcake liners.*
Bake the cupcakes at 350° F for about 12-14 minutes, or until a toothpick inserted in the center comes out clean. Then cool completely on a wire rack.
Buttercream Frosting:
In a large bowl, mix together the softened butter, vanilla extract, almond extract, and heavy whipping cream.
Add in the powdered sugar, mixing everything together for 2-3 minutes, or 'til the frosting is smooth.
Decorate Patriotic Cupcakes:
Pipe the frosting onto the top of each cupcake.
Add sprinkles on top of the frosting.
Then if you want, stick a tiny flag topper in the top of each cupcake.
*Gel Food Coloring – You may need less than 1/4 teaspoon. Start with less, and work your way up.

*Disposable Decorator Bags – If you don’t want to purchase decorator bags, you can always snip the corner off a gallon-size Ziploc bag, and use separate bags for both the batter and the frosting. You really don’t even need to buy cake tips… Just squeeze the frosting out the tip of the bag and swirl.

*Tip: It’s easier if you have another person helping you squeeze the batter at the same time into the liners.

How should leftover cupcakes be stored?
Since these cupcakes do have buttercream frosting, you need to store them in an airtight container in the refrigerator.

Desserts
American
4th of July cupcakes, Fourth of July cupcakes, July 4th cupcakes, patriotic cupcakes, red white and blue cupcakes
November 29, 2023
How to Keep Pie Crust from Burning – 3 Ways to Protect Edges
Bake the perfect pie crust with a golden brown edge. How to keep pie crust from burning with 3 easy ways to protect the edges of the crust. Follow these tips, and you’ll make the most beautiful pie crust ever.

There’s nothing better than a good pie. In fact, I think my favorite flavor is this yummy chocolate meringue pie, or maybe even this caramel custard pie.

That said, a pie is only as good as its crust, which is why I can’t stand burnt pie crust edges; it just makes for a nasty pie crust, and it’s what every baker dreads. For years, I struggled with burnt, shriveled up pie crusts that pulverized to the touch, yet the filling was only barely cooked.

That is why I’ve dedicated so much time to developing a reliable, no fail pie crust recipe with butter, as well as a no-roll pie crust. In fact, it can even be made gluten-free!

After years of trial and error, I’ve finally started to figure out how to bake the perfect pie crust. By perfect pie crust, I mean a pie crust that is not only perfectly golden brown, but it is also wonderfully flaky and tender to the touch. A good pie crust should sorta melt in your mouth, and most agree that it is the best part of the pie!

Pie Crust 101 – What is Pie Crust

Pie crust is the outer pastry shell of a pie that holds the filling and other ingredients. Pie crust usually consists of 4 ingredients– flour, water, salt and some sort of fat, usually butter or vegetable shortening.

The resulting pie dough is rolled out to the shape of the pie dish; it is then laid and set into the pie plate, and excess overhang is trimmed off.

There Are 3 Types of Pie Crust
- A single pie crust only has a bottom crust in which the filling resides. Some single crust pies use toppings, such as a meringue pie topping, whipped cream, or fresh fruit.
- A double crust pie requires a top crust that is laid over top of the pie filling as a covering. The edges of a double crust are crimped together, and vent holes are cut into the top to allow excess moisture to escape, which ultimately prevents soggy insides.
- Other double crust pies may use a lattice pie crust, where the top crust dough is cut into lattice-like strips that are layered under and over each other in a way that resembles a basket weave appearance, then baked. The narrow spaces in between not only allow the filling to bubble up through, but they also act as natural steam vents. This How to Lattice Pie Crust tutorial is a good example of the basket-weave method.
Selecting the Right Pie Plate

There are 3 types of pie dishes, or pie plates…
1. Glass pie plate
2. Ceramic pie dish
3. Metal pie pan
I tend to prefer glass or ceramic because they give a more consistent, even bake. With a glass pie dish, you can see the sides and the bottom of your pie and tell how much it’s browning.

Size can also affect the balance between how quickly your crust bakes vs. how quickly the filling bakes. Typically, you’ll want a pie plate that’s no larger than 9.5″.

Which one I choose just depends on what I’m baking and how large a pie dish I need for the pie I’m making.

How to Keep Pie Crust from Burning – 3 Methods

Whether you want to learn how to keep pie crust from burning without foil, or with foil, here are 3 easy ways to protect the edges of your pie.

1. Buy a Pie Shield or Pie Crust Protector

Using a pie shield or pie crust cover on the edge of the pan is the best way to keep from burning your pie crust. You lay a pie shield over the outer edges of the pie crust, so that it’ll reflect the heat and prevent premature browning.

If you don’t feel like making a homemade pie shield and you want to keep your crust from burning without foil, there’s no shame in buying a pie shield you can use time and time again.

I highly recommend finding an adjustable pie shield, like this adjustable aluminum pie shield or even this adjustable silicone pie crust shield. Both of these shields are a big upgrade from homemade pie shields.

I actually have an old Pampered Chef pie shield I bought years ago, and it’s been my old faithful anytime I make a pie. While it’s not adjustable, it still gets the job done and protects the edge of a pie crust very well, not to mention it’s easy to store with all my pie plates.

2. Make an Aluminum Foil Pie Shield or Foil Protector

Of course, if you’re like me, the thought of another kitchen gadget cluttering up the cabinets and counters is enough to drive you nuts! Fortunately, you can make your own pie shield using aluminum foil.

How to Make an Aluminum Shield

Heavy-duty foil works best for this method.
1. Before baking the pie, start by cutting out 2-3 strips of aluminum foil (8-12 inches long and 2-3 inches wide).
2. Fold each strip lengthwise, so each strip is doubled.
3. Then wrap each strip around the edge of your pie crust, laying the foil on top of the edge and folding it down tight against the top of the pie plate both inside and out. It usually takes about 3 strips to cover the entire edge around.
You can also cut a square or circle out of a piece of foil just slightly larger than your pie plate, and cut a round circle of foil that you can then wrap around the edge of the crust.

You can simplify the entire process by watching this awesome video with a great pie shield hack. She makes it look so easy, and really, it is!

3. Parchment Paper Pie Shield

To keep pie crust from burning without foil…
1. The first step is to tear off a large sheet of parchment paper that is slightly larger than the pie dish.
2. Next, gently lay your pie dish over the parchment paper and trace its outline.
3. Then fold and cut the parchment paper square the same way you would an aluminum foil pie shield, leaving the traced side up for cutting.
4. Unfold the parchment paper and lay it over the pie crust, cutting any excess off from the outside edges of the parchment paper. Bake just as you would with the aluminum foil pie shield.
Other Things That’ll Help Prevent Burnt Pie Crust

Bake the Pie at the Correct Temperature

Although this is not usually the sole cause of a burnt pie crust, baking the pie at a higher temperature will cause premature browning of the crust before the center of the pie, the pie filling, or the rest of the pie has had a chance to cook. Always use the recommended oven temperature, or correct temperature, for whatever recipe you’re making.

Watch for Oven Hot Spots, Rack Placement, Etc.

Many ovens are either inefficient or inconsistent when it comes to heating. This can create hot spots throughout the oven, causing one side of the pie crust to brown faster than the other.

If your oven is like this, try rotating the pie halfway through the bake, which promotes even browning in these types of ovens. Some extreme cases may even require swapping racks halfway through the bake.

Expert Tips and FAQ’s

Let’s start with a few burning questions, no pun intended.

Why is my pie crust burning?
The outer edges of most pie crusts are thin and easily burnt, and it’s pretty common for them to brown long before the rest of the pie has finished baking. This can happen in both single and double crust pies, although the top of a double crust will not usually burn unless the oven temperature is too high. Although this can be a real challenge, there are many precautions that can be taken to prevent your pie crust edges from burning, hence the tips above.

How do you make pie crust not burn?
The easiest way to keep your pie crust from burning is by buying a pie shield or creating your own pie shield out of aluminum foil. Pie shields are laid over the outer edges of the pie, which deflects heat and prevents premature browning of the pie crust. Most people have at least a roll or two of aluminum foil in their cabinets, which is why this method works so conveniently.

Can aluminum foil go in the oven?
Aluminum foil is very heat resistant and perfectly oven-safe. Most oven manufacturers recommend using it to line baking sheets and pans, to cover foods and dishes, and as reusable foil dishes for baking food; this includes covering a pie crust! However, do not place it on the oven floor or directly on the oven rack, which can not only impede airflow and reflect excess heat to your pie crust, but it can also stick to the oven surfaces, causing permanent damage. It is also not recommended for use when baking especially acidic foods.

Perfect Pie Recipes to Make with Pie Crust

Now that you know how to keep pie crust from burning, try your hand at one of these yummy homemade pie recipes…
- Grandma’s old-fashioned pumpkin pie
- Dutch apple crumb pie
- Southern sweet potato pie recipe
- Classic pecan pie recipe
- Blueberry cream cheese pie
- Strawberry cream cheese pie
- Easiest strawberry pie you’ll ever make
- Fresh strawberry pie (Marie Callender’s Copycat)
- Cheesy Mexican meat pie
I always appreciate your feedback. Be sure to leave a comment, and follow me on Pinterest, Facebook, Instagram, and YouTube. You can subscribe to my email list too.
How to Keep Pie Crust from Burning

Bake the perfect pie crust with a golden brown edge. How to keep pie crust from burning with 3 easy ways to protect the edges of the crust.
Adjustable Pie Shield
Adjustable Silicone Pie Shield
Pampered Chef Pie Shield
Aluminum Foil
Parchment Paper
1 pie shield
3 strips aluminum foil
1 piece parchment paper
1. Buy a Pie Shield or Pie Crust Protector
Lay a pie shield over the outer edges of the pie crust, so that it'll reflect the heat and prevent premature browning.
2. Make an Aluminum Foil Pie Shield or Foil Protector
Before baking the pie, start by cutting out 2-3 strips of aluminum foil (8-12 inches long and 2-3 inches wide).
Fold each strip lengthwise, so each strip is doubled.
Then wrap each strip around the edge of your pie crust, laying the foil on top of the edge and folding it down tight against the top of the pie plate both inside and out. It usually takes about 3 strips to cover the entire edge around.*
3. Make a Parchment Paper Pie Shield
The first step is to tear off a large sheet of parchment paper that is slightly larger than the pie dish.
Next, gently lay your pie dish over the parchment paper and trace its outline.
Then fold and cut the parchment paper square the same way you would an aluminum foil pie shield, leaving the traced side up for cutting.
Unfold the parchment paper and lay it over the pie crust, cutting any excess off from the outside edges of the parchment paper. Bake just as you would with the aluminum foil pie shield.
*You can also cut a square or circle out of a piece of foi just slightly larger than your pie plate, and cut a round circle of foil that you can then wrap around the edge of the crust.

Desserts
American
how to keep pie crust from burning, how to keep pie crust from burning without foil, how to prevent pie crust from burning
September 28, 2023
Fruity Pebbles Ice Cream
Learn how to make homemade Fruity Pebbles ice cream, infused with a rainbow of flavors. Easy cereal milk ice cream recipe you can make to eat in 30 minutes. It’s colorful, creamy, and oh so delicious!

Fruity Pebbles has long been one of my favorite cereals, ever since I was a kid. It was a rare treat, so that made it that much more special when we actually had a box in the cabinet.

I love the crunchy, fruity flavor of this cereal; and I do have to say, it makes some rather delicious cereal milk at the end of a bowl too.

I’ve made other Fruity Pebbles treats in the past, like these Fruity Pebble Christmas trees. And now I’m excited to share this Fruity Pebble ice cream with you, with my raw milk vanilla ice cream as the base.

Why You’re Going to Love This Ice Cream Recipe

There are a few reasons to love this Fruity Pebbles ice cream recipe…
- It’s super easy to make and takes less than 30 minutes ’til you can actually eat the ice cream soft serve.
- Color! This ice cream is so colorful; in fact, it’s a rainbow of colors!
- You’ll use simple ingredients, so there’s no sweetened condensed milk and no eggs. Just milk, sugar, cream, and a few more ingredients to really infuse all the flavors.
- You can eat it in a bowl or eat it on a cone.
- This cereal milk ice cream tastes exactly like the yummy sweet cereal milk you’re left with at the end of a bowl of Fruity Pebbles.
- There will be leftovers. Unless you’re feeding a crowd, you’ll have plenty left over. I have a family of 5, and I actually make one batch of this to last a few days. Sometimes during the hotter months it goes a lot quicker; but we always have leftovers to store in the freezer and enjoy through the week.
Ingredients and Substitutions Notes

Gather the handful of ingredients it takes to make this ice cream…
- Whole Milk – While you can use 2% or skim milk, your ice cream won’t be quite as creamy as if you use whole milk.
- Cane Sugar – While I prefer to use organic cane sugar, you can also use granulated sugar.
- Sea Salt – This right here is an ingredient you definitely want to include; don’t leave it out. Without the salt, you won’t get near as good a flavor.
- Fruity Pebbles Cereal – You’ll need almost 2 cups of this wonderfully crunchy cereal. We’ll talk about more cereal alternatives further below.
- Heavy Cream
- Orange Zest – I prefer to use orange zest because it gives a stronger orange flavor than juice, and it pairs really well with the fruity flavors in the cereal. You can also add lemon zest if desired.
- Vanilla Extract – Again, this just helps give that flavor a kick.
How to Make Fruity Pebbles Ice Cream

Before you start to mix this up, be sure you’ve pre-frozen the ice cream canister that goes with your ice cream maker; if you don’t, your ice cream won’t freeze.

I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it’s always frozen and ready to go. (Oh, how I wish Cuisinart would make a lid for our ice cream canisters, don’t you? It’s my one wish for this ice cream maker.)
How to Mix It and Freeze It

In a large mixing bowl, combine the whole milk, sugar, and salt ’til the sugar and salt dissolve, about 1-2 minutes.

Add the Fruity Pebbles to the mixture, and blend ’til combined.

Whisk in the heavy cream, orange zest, and vanilla extract, mixing well.

Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.

Then place the cover on top, and let it mix ’til it thickens, about 20-25 minutes.

When the ice cream has a soft, creamy texture, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
Expert Tips and Recipe FAQ’s

Do you have to leave whole cereal pieces in the mixture?
No, you don’t. If you don’t like the soggy cereal texture, you can either let the cereal infuse into the milk for at least an hour before mixing up the ice cream, then strain it out; or you can crush the cereal into smaller bits and mix that into the ice cream. If it were me, I’d crush the cereal and still let it infuse into the ice cream as it mixes.

Can you use another cereal besides Fruity Pebbles?
Of course! You can make Cocoa Pebbles ice cream. You could also use another other cereal you like, for example, Fruit Loops, Crunch Berries, Cinnamon Toast Crunch, and more. The sky’s the limit!

How do you store cereal milk ice cream?
Store it in an airtight container in the freezer; it needs to be airtight so it doesn’t get freezer burn. It should last up to 2 weeks. I use these super cool ice cream containers, and I have 2 of them, so I can always have 1-2 containers of ice cream in the freezer for the kids. They work great, and they’re easy to wash too. You can find more options in my guide filled with ice cream accessories and tools.

Recipe Variations

Gosh, there are so many things you can add or change about this recipe to switch it up…
- Swirl in a fruity sauce, like strawberry sauce or raspberry sauce.
- Swap out cereals, like we talked about above in the FAQ’s. You can use Fruit Loops, Crunch Berries, Cinnamon Toast Crunch, and more. The sky’s the limit!
- Add mini marshmallows toward the end of the churning/freezing process, or add marshmallow fluff into the mixture to give it even more flavor, sweetness, and texture.
- Add in chunked or chopped fruit, like strawberries, cherries, or blueberries toward the end of the churn process, probably the last 5 minutes.
- Make a sundae with syrup and sprinkles (or more cereal sprinkled) on top. Better yet, sandwich this ice cream between sugar cookies or brownies and enjoy a refreshing ice cream sandwich.
More Ice Cream Recipes

If you love this recipe, you’re going to love these flavors 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!
Fruity Pebbles Ice Cream

How to make homemade Fruity Pebbles ice cream with a rainbow of flavors. Easy cereal milk ice cream recipe you can make to eat in 30 minutes.
Large Mixing Bowl
Ice Cream Maker
Ice Cream Container with Lid
Ice Cream Scoop
1 1/4 cups whole milk
1 1/8 cups cane sugar
1 teaspoon sea salt
1 3/4 cups Fruity Pebbles cereal
3 cups heavy cream
2 teaspoons orange zest
1 1/2 tablespoon vanilla extract
Before you start to mix this up, be sure you've pre-frozen the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
In a large mixing bowl, combine the whole milk, sugar, and salt 'til the sugar and salt dissolve, about 1-2 minutes.
Add the Fruity Pebbles to the mixture, and blend 'til combined.
Whisk in the heavy cream, orange zest, and vanilla extract, mixing well.
Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
When your Fruity Pebble ice cream has a soft, creamy texture, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
*If you don’t like the soggy cereal texture, you can either let the cereal infuse into the milk for at least an hour before mixing up the ice cream, then strain it out; or you can crush the cereal into smaller bits and mix that into the ice cream. If it were me, I’d crush the cereal and still let it infuse into the ice cream as it mixes.

Store this ice cream in an airtight container in the freezer; it needs to be airtight so it doesn’t get freezer burn. It should last up to 2 weeks.

Dessert
American
cereal milk ice cream, fruity pebble ice cream, fruity pebbles ice cream, fruity pebbles ice cream recipe
August 10, 2023
How to Cut a Pepper 4 Easy Ways
Learn how to cut a pepper 4 easy ways, into halves, rings, sliced or julienned, and diced. Tips and hacks, along with a variety of delicious, flavorful recipe ideas you can make.
I love a good bell pepper. Why, you ask? Mainly because of the flavor they give, but there are a few reasons to love bell peppers…
- Bell peppers give so much flavor to so many dishes.
- They also make food pretty. They give bright, vibrant color to whatever dish you happen to be cooking.
- They’re crispy crunchy. Even when they’re cooked, they still have a slightly crisp texture.
- They’re healthy and full of nutritional benefits like vitamin A, vitamin B6, vitamin C, vitamin E, vitamin K1, folate, potassium, fiber, and antioxidants.
- They’re delicious both raw and cooked.
What Are Bell Peppers?

Did you know that bell peppers are actually fruit? I was under the assumption they’re vegetables, but they’re actually classified as fruits. They belong to the nightshade family, which is why some people can have a harder time digesting them, or they can have symptoms from consuming them. (But that’s a whole other discussion.)

You’ll find bell peppers in various colors. Readily available in grocery stores, you’ll find red, yellow, orange, and green. If you grow them yourself, you know you can also add colors like purple and chocolate to the mix.

Other Types of Peppers

While I’m mainly showing how to cut a bell pepper in this post, there are other types of peppers like chili peppers, cayenne peppers, jalepeños, pepperoncini, pimento, etc. The list goes on and on.

How to Pick Good Bell Peppers

While I love to grow our own bell peppers, I do buy peppers from the store, as well. There are a few things I look for when picking the best bell peppers possible…
- Color – Is the pepper a bright, shiny color? Or is it dull and discolored in spots? Look for that bright, shiny, vibrant, all one color pepper.
- Texture – Is it firm, or is it wrinkly? You don’t want wrinkly because that signals the pepper’s been sitting there awhile and is rather old.
- Weight – Is it lightweight, or is it firm? You’ll get a better pepper, the heavier it is.
- Shape – Ok, my friend Kelly from EatPicks has taught me that a pepper with 4 lobes (look at the bottom of the pepper for the lobes) is a sweeter pepper. One with 3 lobes won’t be quite as sweet. So I always take that shape factor into account. Plus, when I’m making stuffed peppers, I really like the pepper to be able to stand on its own if I’m not cutting it into halves.
What’s the Difference Between Green, Yellow, Red, and Orange Bell Peppers?

Actually, they’re nutritionally different and can have different flavors.
- Green and red bell peppers have more vitamin C, in fact, according to Mississippi State University Extension, they have 2-3 more times vitamin C than an actual orange.
- The longer the pepper is on the plant, the more nutrient dense it will be. Green peppers are picked first, so they’re less nutrient dense than red, yellow, or orange. Red are on the vine the longest, so they’re packed with the most nutrients. And as they ripen, the cancer-fighting antioxidants they contain change, as well.
- The longer they ripen, the sweeter they become, as well… So, in other words, a green bell pepper won’t be as sweet as a red; red bell peppers are the sweetest.
How to Cut a Pepper

There are 4 specific ways you can learn how to cut bell peppers. But first let’s talk tips and tricks for making the process easier and more efficient.

Tips and Tricks to Consider Before Starting

First of all, be sure to remove any stickers, and wash the peppers before cutting into them. I recommend using either home grown or organic peppers, mainly because bell peppers are on the Dirty Dozen list.

The main tip I can give you is to use a butcher block cutting board, and make sure your knife is sharp. I usually use a chef’s knife, along with a long paring knife for cutting out the core. We regularly sharpen our knives, so they give the best cut with the least amount of resistance. Believe it or not, a dull knife can lead to injury faster than a sharp knife.

Also, when cutting apart the peppers, save back the stems and core. If you have chickens, they’ll love it. If not, add them to your compost bin or pile. You can even use the stem when making homemade vegetable stock.
Option #1: How to Cut a Pepper into Halves

Slice the pepper in half length wise, making a clean cut through with your knife.

Use a long paring knife to slice under and around the core of the pepper, removing the core and all seeds from the pepper. (Sometimes I go the easier route and just pull the core and seeds out with my fingers. Whatever works easiest.)

You can leave the stems intact, or you can remove them at this point. If making stuffed peppers, they really add to the dish and make the peppers pretty… Just a thought.
Option #2: How to Cut Peppers into Rings

First, cut the top end of the pepper off.

Use a long paring knife to go down into the pepper and slice under and around the core of the pepper, removing the core and all seeds from the pepper.

Then slice the hollowed out pepper into 1/8 to 1/4-inch rings.

Discard the bottom of the pepper, and you’ll have a small pile of pepper rings for a beautiful veggie platter or salad.
Option #3: How to Slice (or Julienne) Peppers

Cut the pepper into halves, as shown above.

Then spread the pepper out, smashing it down with your hands, skin side down so it’s easier to slice.

Use a chef’s knife to slice the smashed halves into slices or thinner julienned strips.

You’ll have a handful of pepper strips you can use for fajitas, in stir fry, enjoy as a snack, and more.
Option #4: How to Dice Bell Peppers

Make the choice to either cut the pepper into halves, as shown above. Or you can leave the pepper whole and cut out the core.

Remove the core and seeds from the inside of the pepper.

Once cored, if not halved, cut the pepper into halves, then strips (again, as instructed above) for dicing.

Dice the strips, a small handful at a time, starting at one end of the strips and moving to the other end, ’til you have a handful of diced or chopped peppers.
Tip: If you want smaller, minced peppers, when cutting the pepper into strips, cut it into thinner julienned strips. Then dice. If needed, you can mince the smaller diced pieces into smaller pieces.

Expert Tips and Recipe FAQ’s

Do you have to peel bell peppers?
Some recipes may call for this, but for most recipes, you want to leave the peeling intact because it adds to the texture and flavor of the dish. However… There are certain dishes where peeling the skin off the pepper can take that tougher texture away and can give a sweeter flavor to the finished dish. It really just depends on the recipe. For the purpose of preserving bell peppers, you’d leave the skin intact.

Why do you have to remove the seeds from bell peppers?
The seeds are not only tough, but they can give a more bitter flavor to whatever you’re making. They’ll take away from the sweet flavor of the peppers.

Can I freeze cut peppers and for how long?
Yes, you can freeze pepper strips, sliced, or diced peppers. You’ll need to flash freeze them on a baking sheet or tray. Then put them in an airtight container or freezer bag so they don’t get freezer burn. They should keep in the freezer for about 6-8 months. Nebraska has a great article all about how to freeze peppers.

How should you store bell peppers?
Whole bell peppers will keep for about 2 weeks in the fridge; store them whole in the crisper drawer for best results. If storing cut peppers, store them with a paper towel in an airtight container or storage bag in the fridge. They should keep for 3-4 days.

My Favorite Recipes with Bell Peppers

Looking for ways to use bell peppers? Here are a few delicious dishes you can make…

Stuffed Peppers –
Main Dish Dinner Ideas –
- Mexican meat pie
- Crab enchiladas
- Philly cheesesteak – Sliders, Philly cheesesteak sloppy joes, Crock Pot Philly cheesesteak, and original Philly cheesesteak sandwich
- Cheesy turkey casserole
- Instant Pot taco chicken
- Taco tater tot casserole
- Ground beef tacos
Soups and Stews –
- Slow Cooker chicken enchilada soup
- 15 bean soup with ham
Breakfast Recipes –
Sauces and Condiments –
- Salsa with basil
- Peach Mango Salsa Recipe
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!
How to Cut a Pepper

How to cut a pepper 4 easy ways, into halves, rings, sliced, and diced. Tips and hacks, along with recipe ideas you can make.
Butcher Block Cutting Board
Chef's Knife
Long Paring Knife
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
Remove any stickers, and wash the peppers before cutting into them.
How to Cut Peppers into Halves:
Slice the pepper in half length wise, making a clean cut through with your knife.
Use a long paring knife to slice under and around the core of the pepper, removing the core and all seeds from the pepper. (Sometimes I go the easier route and just pull the core and seeds out with my fingers. Whatever works easiest.)
You can leave the stems intact, or you can remove them at this point.
How to Cut Peppers into Rings:
First, cut the top end of the pepper off.
Use a long paring knife to go down into the pepper and slice under and around the core of the pepper, removing the core and all seeds from the pepper.
Then slice the hollowed out pepper into 1/8 to 1/4-inch rings.
Discard the bottom of the pepper, and you'll have a small pile of pepper rings for a beautiful veggie platter or salad.
How to Slice (or Julienne) Peppers:
Cut the pepper into halves, as instructed above, and remove the stems.
Then spread the pepper out, smashing it down with your hands, skin side down so it's easier to slice.
Use a chef's knife to slice the pepper smashed halves into slices or thinner julienned strips.
You'll have a handful of pepper strips you can use for fajitas, in stir fry, enjoy as a snack, and more.
How to Dice Bell Peppers:
Make the choice to either cut the pepper into halves, as shown above; or leave the pepper whole and cut out the core.
Remove the core and seeds from the inside of the pepper.
Once cored, if not halved, cut the pepper into halves, then strips (again, as instructed above) for dicing.
Dice the strips, a small handful at a time, starting at one end of the strips and moving to the other end, 'til you have a handful of diced or chopped peppers.
Tip: If you want smaller, minced peppers, when cutting the pepper into strips, cut it into thinner julienned strips. Then dice. If needed, you can mince the smaller diced pieces into smaller pieces.
How to Store: Whole bell peppers will keep for about 2 weeks in the fridge; store them whole in the crisper drawer for best results. If storing cut peppers, store them with a paper towel in an airtight container or storage bag in the fridge. They should keep for 3-4 days.

Kitchen Tips & Tools
American
how to cut a bell pepper, how to cut a green pepper, how to cut a pepper, how to cut bell peppers
July 19, 2023
How to Make Salted Butter from Raw Milk
Learn how to make salted butter from raw milk or store bought cream. You only need 2 ingredients to make this easy homemade butter recipe, and you can make it with a mixer, blender, or churn. Fresh butter never tasted so good!

When we started milking our A2 Jersey cows, we knew we wanted to regularly make 2 things… Ice cream and butter. Learning how to make butter from raw milk was the #1 thing on our to do list when we started milking.

Making homemade butter is a relatively simple process, and you don’t need a bunch of fancy tools to make it; you can even make it in a jar if you’re making a smaller quantity.

I’m going to show you how to make butter from heavy cream and share some of the benefits and ways you can use homemade salted butter. Now that we’ve been eating butter made from our cows’ fresh milk, I can’t imagine going back to store bought butter; and I’m willing to bet that once you taste it, you won’t want to either.

Why You’ll Love Making Homemade Butter
- Homemade butter has a deliciously rich flavor and even a darker yellow coloring, especially during the warmer months when the cows can eat more fresh green grass versus hay in the winter.
- It’s relatively simple and easy to make. There are a few steps to it, but the steps are easy to follow.
- If you’re needing A2 butter like I do, making it is the cheapest and sometimes the only option. Before we had our own cows, I was buying small half-pints of A2 cream from a natural grocery store an hour and a half away, sometimes ordering thru Azure. Said cream was not cheap; I think it was around $8 for a 12-oz. bottle. Now… Factor in the cost of feeding and caring for a cow, store bought cream is definitely more affordable. However, if you’re buying raw milk from a local farmer at say, $8/gallon, and able to skim off the cream to use for butter, local raw milk is the way to go, especially in terms of cost-effectiveness.
- You can eat it fresh, you can use it in baking, and you can make all sorts of things with homemade butter. You can even add flavorings to it, which we’ll talk more about below.
- Contrary to what much of society, not to mention what our modern healthcare system thinks, butter has a lot of health benefits. It’s not only good for the immune system, it’s also a healthy source of fatty acids, healthy cholesterol, and antioxidants. It’s a good source of selenium. It’s also a good source of nutrients that protect against heart disease. It contains vitamin A, which is good for healthy thyroid function, something many of us need. And did you know that butter contains saturated fats that actually help protect against cancer? You can read more about the benefits and learn why butter is better.
Ingredients and Substitutions Notes:

This section is pretty simple, because you only need 2 ingredients to make butter…

Heavy Cream – You can separate the cream from raw milk, and I’ll share how to do that a little further below. Or you can buy a carton of heavy whipping cream from your local grocery store. To find a good source of raw milk, start researching your local area; you can find raw milk dairy farmers through Real Milk’s Raw Milk Finder. You may also search local Facebook groups, Facebook Marketplace, or ask around in local community groups you’re involved with.

Sea Salt – I recommend using a healthy sea salt. Redmond Sea Salt is the best.
How to Make Salted Butter from Raw Milk

Before getting started, it’s important to chill the milk in the fridge ’til the cream has separated. Cream will rise to the top, and milk will be left underneath. I usually let fresh milk sit in the fridge, untouched, for 6-12 hours before skimming off the cream.
How to Separate Cream from Cows’ Milk

Once you have a definitive cream line, it’s ready to skim.

Use a ladle or large gravy spoon to skim the cream off the milk. You can even use a turkey baster to gather up the cream. As you skim, add the cream to a large 1/2 gallon jar or mixing bowl.
How to Mix the Butter

Now keep in mind, you can use whatever you have, whether it’s a blender, a stand mixer, or a butter churn. We actually alternate on which one we use, depending how much cream we have; sometimes we have multiples going at once, but lately, we’ve been using our blender quite a bit.

Add the cream to your preferred small appliance, whether it’s a stand mixer, blender, or butter churn. If you’re using a mixer, you’ll want to cover the mixer with a flour sack towel, or use a shield to keep it from splattering all over the place.

Allow it to run ’til the butter separates from the milk (less than 5 minutes for a blender, about 20 minutes for a mixer, and maybe 30 minutes for a butter churn); then drain the milk off the butter curds. You’ll know when it’s ready because you’ll have chunks of butter separate from the liquid.
Now Squeeze the Milk out of the Butter

If the butter is too soft, add ice water to the churn and let the butter firm up before removing the liquid.

Remove the butter from the jar and squeeze out as much milk as possible.

Place the butter on a cutting board, and roll it with a rolling pin to squeeze out more milk.

Alternate cooling the butter down in a bowl of ice water to keep it firm.

Keep squeezing more milk out, as much as possible, until the liquid you squeeze out is as clear as possible. You can use paddles, if so inclined, but we prefer to use our hands.

Keep cooling in ice water in between squeezing more milk out.
When to Add Salt to Homemade Butter

Once you’ve gotten as much milk out as possible, add the sea salt on top of the butter.

Work the salt into the butter with your hands or with butter paddles.
How to Make Homemade Butter into Sticks

You can just put your butter into a container, refrigerate it, and use it as is. Or you can form it into sticks or blocks, then refrigerate or freeze. We use butter stick molds for this.

Press the butter into the butter molds.

Then level the butter in the mold.

Cover and freeze the butter sticks for 3-4 hours.

Once the butter has sufficiently frozen, remove the sticks from the butter molds, and wrap each one individually in wax paper. Then store in a freezer bag or airtight container in the freezer ’til ready to use.
And that’s it! Now you have a batch of homemade butter to enjoy.

Can I Add Flavorings to Homemade Salted Butter?

Yes, you can totally add flavorings, and gently stir or whip them in with a rubber spatula. You likely only need a dash of seasoning to mix up a cup of flavored butter.

Here are a few ideas…
- Cinnamon
- Honey
- Maple Syrup
- Everything Bagel Seasoning
- Chives
- Rosemary
- Pumpkin Pie Spice
- Garlic
- Dill
Expert Tips and Recipe FAQ’s

How should I store butter, and how long will it last?
It’s better to keep raw milk butter in the fridge, and use it as needed. It should keep for 2-3 weeks in the fridge.

If I keep it in the fridge, won’t it be extremely hard to spread?
Yes, it will harden in the fridge. However, you can get it out a little ahead of time if you know you need butter with breakfast or dinner. And if you’re buttering hot toast or homemade biscuits or Grandma’s homemade yeast rolls, I’ve found lightly scraping the top of the butter with a butter knife allows me to get a good amount of butter that melts right into my toast or bread.

Can homemade butter be frozen?
You betcha it can! In fact, it’ll keep for at least 6 months to a year, possibly longer. Just make sure it’s wrapped tightly in wax paper or parchment paper and store in either an airtight container or a sealed freezer bag.

What should I do with the leftover buttermilk?
Well, you can drink it. Or you can use it to make a batch of raw milk ice cream. Or save it for later use; just be sure to store it in an airtight container or jar in the fridge.

Can homemade butter be used for baking?
You better believe it. In fact, one of my favorite things to make with it is a big batch of chocolate chip cookies. It also makes a mean Texas sheet cake.

More Raw Milk Recipes

If you love making butter from cream, you’ll love these recipes too…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
How to Make Salted Butter

Learn how to make salted butter from raw milk or store bought cream. Easy recipe using a mixer, blender, or churn. Only 2 ingredients needed!
Blender
Stand Mixer
Butter Churn
Large Mixing Bowl
Butter Stick Molds
Wax Paper
1/2 gallon heavy cream
1 teaspoon sea salt
Once you have a definitive cream line*, use a ladle or large gravy spoon to skim the cream off the milk. As you skim, add the cream to a large 1/2 gallon jar or mixing bowl.
Add the cream to your preferred small appliance, whether it's a stand mixer, blender, or butter churn. If you're using a mixer, you'll want to cover the mixer with a flour sack towel, or use a shield to keep it from splattering all over the place.
Allow it to run 'til the butter separates from the milk (less than 5 minutes for a blender, about 20 minutes for a mixer, and maybe 30 minutes for a butter churn); then drain the milk off the butter curds. You'll know when it's ready because you'll have chunks of butter separate from the liquid.
If the butter is too soft, add ice water to the churn and let the butter firm up before removing the liquid.
Remove the butter from the jar and squeeze out as much milk as possible.
Place the butter on a cutting board, and roll it with a rolling pin to squeeze out more milk.
Alternate cooling the butter down in a bowl of ice water to keep it firm.
Keep squeezing more milk out, as much as possible, until the liquid you squeeze out is as clear as possible. You can use paddles, if so inclined, but we prefer to use our hands.
Keep cooling in ice water in between squeezing more milk out.
Once you've gotten as much milk out as possible, add the sea salt on top of the butter.
Work the salt into the butter with your hands or with butter paddles.
You can just put your butter into a container, refrigerate it, and use it as is. Or you can form it into sticks or blocks, then refrigerate or freeze. We use butter stick molds for this.
Press the butter into the butter molds.
Then level the butter in the mold.
Cover and freeze the butter sticks for 3-4 hours.
Once the butter has sufficiently frozen, remove the sticks from the butter molds, and wrap each one individually in wax paper. Then store in a freezer bag or airtight container in the freezer 'til ready to use.
And that's it! Now you have a batch of homemade butter to enjoy.
*Before getting started, make sure raw milk has been chilled in the refrigerator ’til the cream has separated, about 6-12 hours.

How should I store butter, and how long will it last?

It’s better to keep raw milk butter in the fridge, and use it as needed. It should keep for 2-3 weeks in the fridge.

What should I do with the leftover buttermilk?

Well, you can drink it. Or you can use it to make a batch of raw milk ice cream. Or save it for later use; just be sure to store it in an airtight container or jar in the fridge.

Condiments
American
homemade butter, homemade salted butter, how to make butter from cream, how to make butter from heavy cream, how to make butter from raw milk, how to make salted butter, how to make salted butter from heavy cream
June 7, 2023
Old-Fashioned Homemade Chocolate Ice Cream
Learn how to make the best old-fashioned homemade chocolate ice cream (no eggs) recipe. This is an easy, machine churned recipe filled with delicious chocolaty flavor, just like the chocolate ice cream you remember as a kid, only better.

While I love a good chocolate custard with eggs (like the kind Culver’s makes), since going on A2 dairy, I’ve learned how to make a ton of different ice cream flavors, raw milk chocolate ice cream being one of them, along with butterfinger ice cream, raw milk ice cream, Fruity Pebbles ice cream, and mint Oreo ice cream.

Chocolate ice cream no eggs is easy to make, and it takes me back to that good, old-fashioned chocolate flavor chocolate ice cream used to have. It’s so, so good!

Why You’re Going to Love It Too
- Like I said, it’s really easy to make with only 7 ingredients needed, most of which you likely have in your pantry.
- You can eat it soft serve or firm enough to put in a cone.
- It’s got that good, old-fashioned chocolate flavor, thanks to good cocoa powder.
- It’s a quick dessert recipe you can make in 30 minutes or less.
- There will be leftovers. Unless you’re feeding a crowd, you’ll have plenty left over. I have a family of 5, and I actually make one batch of this to last a few days. Sometimes during the hotter months it goes a lot quicker; but we always have leftovers to store in the freezer and enjoy through the week.
- You don’t just have to make it into ice cream. If you have a popsicle mold, you can pour the churned, soft serve ice cream into that mold and make homemade fudge bars.
Ingredients and Substitutions Notes:

What’s in this homemade chocolate ice cream no eggs version? Actually, the ingredients are really quite simple…
- Unsweetened Cocoa Powder – I like to use Hershey’s cocoa powder, mainly because I like the flavor and because it’s labeled gluten-free. You can also use a Dutch process cocoa powder, or even dark cocoa powder to make dark chocolate ice cream.
- Cane Sugar – You can also use granulated sugar.
- Light Brown Sugar – This just adds to that good, old-fashioned chocolate flavor.
- Whole Milk – While I like to use raw milk, you can use store bought milk too. You can use whole milk, 2% milk, or 1% milk. I do, however, recommend sticking with whole milk, because it will make your ice cream more creamy.
- Heavy Cream – Again, while I use cream I skim off our milk, you can buy heavy whipping cream at the store and substitute that if needed. You could probably also use half-and-half, but just keep in mind, your ice cream won’t be as creamy as it will with heavy cream.
- Vanilla Extract – My favorite vanilla is this Mexican vanilla. It has superior flavor and makes everything I use it in absolutely delicious.
- Sea Salt – While you can use regular table salt, I love the flavor and the “real” of Redmond Sea Salt.
How to Make Old-Fashioned Homemade Chocolate Ice Cream

Before you start to mix this up, be sure to pre-freeze the ice cream canister that goes with your ice cream maker; if you don’t, your ice cream won’t freeze.

I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it’s always frozen and ready to go. (Oh, how I wish Cuisinart would make a lid for our ice cream canisters, don’t you? It’s my one wish for this ice cream maker.)
How to Mix It and Freeze It
1. In a large mixing bowl, whisk together the cocoa powder, sugar, brown sugar, and salt.
2. Whisk in the whole milk, mixing ’til the sugars and cocoa powder dissolve, about 1-2 minutes. (This step is important; I usually recommend extra whisking, just to make sure your ice cream isn’t grainy. You want all of the sugars and cocoa powder to dissolve in the milk.)
3. Whisk in the cream and vanilla extract.
4. Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
5. Then place the cover on top, and let it mix ’til it thickens, about 20-25 minutes.
6. When the ice cream has a soft, creamy texture, it’s ready. Turn off the machine, and scoop the soft-serve chocolate ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
How to Serve Chocolate Ice Cream

You can serve eggless chocolate ice cream in a bowl or on a cone. If serving on a cone, I definitely recommend putting it in the freezer to firm up more, so then you can get actual scoops to put on the ice cream cone.

Here are a few more ideas…
- Serve it with toppings, like butterscotch syrup, caramel syrup, strawberry syrup, etc.
- Crumble crushed cookies or candies on top.
- Put a scoop of chocolate ice cream on a warm chocolate chip cookie.
- Make gluten-free ice cream sandwiches with a chocolate ice cream filling instead of vanilla.
- Top scoops of ice cream with whipped cream and sprinkles, or marshmallow fluff and sprinkles.
Expert Tips and Recipe FAQ’s

My expert tips would be to, again, make sure you freeze the ice cream canister beforehand.

Why is my homemade chocolate ice cream grainy?
This is where whisking those ingredients together comes in and why it’s so important. When you’re mixing up the ice cream, I recommend extra whisking, just to make sure all the cocoa powder and sugars dissolve in the milk. If not dissolved, this will make your ice cream grainy.

Should homemade ice cream be so soft?
When it first comes out of the churn, yes, it will be soft. However, if you put it in the freezer, it will firm up, so much so, you’ll be able to scoop the ice cream into a bowl or cone.

How should I store leftover ice cream?
Of course, you’ll need to store it in the freezer. But as far as containers, I found these super cool ice cream containers online, and I have 2 of them, so I can always have 1-2 containers of ice cream in the freezer for the kids. They work great, and they’re easy to wash too. You can find more options in my guide filled with ice cream accessories and tools.

How long will homemade ice cream last in the freezer?
I’ve found that it’ll generally last about 3-4 weeks, as long as it’s stored in an airtight container where it won’t get freezer burn.

Do I need an ice cream maker to make this recipe?
Yes, you really do. I recommend the one I have, which is this ice cream maker. It’s easy to use, and it makes 2 quarts (1/2 gallon) of ice cream at a time.

Variations and Mix-Ins to Try with This Recipe

With this chocolate ice cream recipe with no eggs base, you can do a number of different things to change it up…
- Add a little coffee kick with a teaspoon or so of espresso powder. My sister ran out of cocoa powder and added a bit of this to hers, and she said you couldn’t even tell it had coffee in it.
- Add a teaspoon of peppermint extract to make mint chocolate ice cream. You could even chop up some leftover chocolate mint candies to add to the mixture in the last 5 minutes of churning.
- Make it Rocky Road instead of chocolate. In the last 5 minutes of churning, just add a handful of mini marshmallows and nuts and let it all mix together.
- Swirl marshmallow cream into the mixture at the last minute to make chocolate marshmallow swirl ice cream.
More Homemade Ice Cream Recipes

If you love this homemade chocolate ice cream, you’ll love these flavors too…
- Old-fashioned homemade vanilla ice cream
- Homemade strawberry ice cream
- Old-fashioned banana ice cream – This one’s inspired by my dad, who made the best banana ice cream there ever was.
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!
Old-Fashioned Homemade Chocolate Ice Cream

How to make the best old-fashioned homemade chocolate ice cream (no eggs) recipe. Easy, machine churned, delicious chocolaty flavor.
Ice Cream Maker
Ice Cream Container with Lid
Ice Cream Scoop
1 cup unsweetened cocoa powder
2/3 cup cane sugar
1/2 cup light brown sugar
1 teaspoon sea salt
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 tablespoon vanilla extract
Before you start to mix this up, be sure you pre-freeze the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
In a large mixing bowl, whisk together the cocoa powder, sugar, brown sugar, and salt.
Whisk in the whole milk, mixing 'til the sugars and cocoa powder dissolve, about 1-2 minutes.*
Whisk in the cream and vanilla extract.
Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
When the ice cream has a soft, creamy texture, it's ready. Turn off the machine, and scoop the soft-serve chocolate ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
*This step is important; I usually recommend extra whisking, just to make sure your ice cream isn’t grainy. You want all of the sugars and cocoa powder to dissolve in the milk.

Desserts
American
chocolate ice cream, chocolate ice cream no eggs, chocolate ice cream recipe with no eggs, eggless chocolate ice cream, homemade chocolate ice cream, homemade chocolate ice cream no eggs, old-fashioned homemade chocolate ice cream, raw milk chocolate ice cream
March 3, 2023
Easy Mint Oreo Ice Cream
Make mint Oreo ice cream in 30 minutes or less. This nostalgic recipe is filled with peppermint flavor and crushed Oreo cookies in a creamy ice cream base. It’s quick, easy, and eggless too!

As a girl, I fell in love with mint chocolate chip ice cream the first time I had it in a restaurant in Glacier National Park with my dad and mom. That creamy, minty, green ice cream had my heart right then and there.

Since getting our milk cows, I’ve come up with all sorts of flavors, one of my favorites being Butterfinger ice cream. I have to say, though, that I think mint cookies and cream ice cream has to be one of my personal absolute favorites.

I think it’s a nostalgia thing for me.

Why I Think You’ll Love This Ice Cream Too

Let me count the ways…
- It’s so easy to make, it’s not even funny.
- 8 simple ingredients. That’s it. 2 of those ingredients are milk and cream.
- It’s affordable. Cartons of ice cream have gone down in size and up in price. And let’s face it, homemade is better than store bought anyway. Most of the ingredients you probably already have on hand.
- Make it gluten-free if you want. I make it with gluten-free Oreos.
- It’s a quick recipe you can make in 30 minutes or less.
- There will be leftovers. Unless you’re feeding a crowd, you’ll have plenty left over. I have a family of 5, and I actually make one batch of this to last a few days. Sometimes during the hotter months it goes a lot quicker; but we always have leftovers to store in the freezer and enjoy through the week.
Ingredients and Substitutions Notes:

What’s in this Oreo mint ice cream recipe? Actually, the ingredients are really quite simple…
- Whole Milk – While I like to use raw milk, you can use store bought milk too. I do, however, recommend sticking with whole milk to make your ice cream more creamy.
- Cane Sugar – You can also use granulated sugar.
- Sea Salt – While you can use regular table salt, I love the flavor and the “real” of Redmond Sea Salt.
- Heavy Cream – Again, while I use cream I skim off our milk, you can buy heavy whipping cream at the store and substitute that if needed.
- Vanilla Extract – My favorite vanilla is this Mexican vanilla. It has superior flavor and makes everything I use it in absolutely delicious.
- Peppermint Extract – I prefer Watkins peppermint extract. While you can make the flavor spearmint, most mint ice creams are flavored with peppermint, whether you use fresh mint or an extract.
- Green Food Coloring – This is totally optional, but I like to differentiate between regular cookies and cream ice cream and mint by adding a little bit of green to the mix. You can always use a natural food coloring like Watkins. But food coloring is generally how to make mint ice cream green.
- Oreo Cookies – You only need about 8 cookies, so the rest of the pack is all yours. Crush them up and you’re set to go. You can also use gluten-free Oreos.
How to Make Mint Oreo Ice Cream

Before you start to mix this up, be sure you’ve pre-frozen the ice cream canister that goes with your ice cream maker; if you don’t, your ice cream won’t freeze.

I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it’s always frozen and ready to go. (Oh, how I wish Cuisinart would make a lid for our ice cream canisters, don’t you? It’s my one wish for this ice cream maker.)

I also recommend freezing the crushed Oreo cookies ahead of time, so they don’t warm the ice cream when you add them.
How to Mix It and Freeze It
1. In a large mixing bowl, combine the whole milk, sugar, and salt ’til the sugar dissolves, about 1-2 minutes.
2. Whisk in the heavy cream, vanilla extract, peppermint extract, and green food coloring, if desired.
3. Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
4. Then place the cover on top, and let it mix ’til it thickens, about 20-25 minutes.
5. About 5 minutes before the freezing is completed (the ice cream should have a soft, creamy texture at this point), add the crushed Oreo cookies through the top of the ice cream maker, and let the cookie crumbles mix in completely.
6. Once the cookies are all mixed in, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
I’m really thinking mint Oreo would make a great flavor for my gluten-free ice cream sandwiches, the next time I make them. Can you imagine how yummy that will be?!

How to Serve It

Oh boy, this is the fun part. You can serve mint cookie ice cream in a bowl or on a cone. If serving on a cone, I definitely recommend putting it in the freezer to firm up more, so then you can get actual scoops to put on the ice cream cone.

Here are a few more ideas…
- Serve it with toppings, like chocolate syrup, butterscotch syrup, caramel syrup, hot fudge, etc. Make a grasshopper sundae with a cherry on top!
- Crumble more crushed cookies on top.
- Put a scoop of mint Oreo ice cream on a warm brownie.
Expert Tips and Recipe FAQ’s

My expert tips would be to, again, make sure you freeze the ice cream canister beforehand; and also freeze the crushed Oreo cookies so the cookie crumbles don’t melt the ice cream as they’re added.

How should I store leftover ice cream?
Of course, you’ll need to store it in the freezer. But as far as containers, I found these super cool ice cream containers online, and I have 2 of them, so I can always have 1-2 containers of ice cream in the freezer for the kids. They work great, and they’re easy to wash too. You can find more options in my guide filled with ice cream accessories and tools.

How long will homemade ice cream last in the freezer?
I’ve found that it’ll generally last about 3-4 weeks, as long as it’s stored in an airtight container where it won’t get freezer burn.

Do I need an ice cream maker to make this recipe?
Yes, you really do. I recommend the one I have, which is this ice cream maker. It’s easy to use, and it makes 2 quarts (1/2 gallon) of ice cream at a time.

More Homemade Ice Cream Recipes to Make

If you love homemade mint Oreo ice cream, you’ll love these recipes too…
- Old fashioned homemade ice cream
- Old-fashioned strawberry ice cream
- Homemade banana ice cream with milk – This one’s inspired by my dad, who made the best banana ice cream there ever was.
- Vanilla ice cream no eggs
- Homemade chocolate ice cream no eggs
- Fruity Pebble ice cream
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!
Mint Oreo Ice Cream

Make mint Oreo ice cream in 30 minutes. Nostalgic recipe filled with peppermint flavor and crushed Oreo cookies. Quick, easy, and eggless!
Ice Cream Maker
Ice Cream Container with Lid
Ice Cream Scoop
1 1/2 cups whole milk
1 1/8 cups cane sugar
1 teaspoon sea salt
3 cups heavy cream
1 tablespoon vanilla extract
1 teaspoon peppermint extract
5 drops green food coloring (optional)
8 whole Oreo cookies (crushed*)
Before you start to mix this up, be sure you pre-freeze the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
In a large mixing bowl, combine the whole milk, sugar, and salt 'til the sugar dissolves, about 1-2 minutes.
Whisk in the heavy cream, vanilla extract, peppermint extract, and green food coloring, if desired.
Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
About 5 minutes before the freezing is completed (the ice cream should have a soft, creamy texture at this point), add the crushed Oreo cookies through the top of the ice cream maker, and let the cookie crumbles mix in completely.
Once the cookies are all mixed in, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
*I recommend freezing the crushed Oreo cookies ahead of time, so they don’t warm and melt the ice cream when you add them. You can also use gluten-free Oreo cookies.

Desserts
American
mint cookies and cream ice cream, mint Oreo ice cream, Oreo mint ice cream recipe
February 23, 2023
Homemade Butterfinger Ice Cream
Mix and freeze an easy recipe for homemade Butterfinger ice cream that’s oh so creamy and rich, full of buttery vanilla flavor, and filled to the gills with crushed chocolate Butterfinger candies. It’s a family favorite homemade ice cream recipe.

One of my favorite ice cream flavors used to be Edy’s Butterfinger. Since we’ve switched to mostly A2 dairy, I’ve started making our ice cream, including homemade Butterfinger just like Edy’s, only better.

When I started making raw milk ice cream with our fresh Jersey milk, I began to come up with a whole list of flavors to try. So far, I’ve made vanilla, chocolate ice cream (no eggs version), banana peanut butter cup, mint Oreo ice cream, Fruity Pebbles ice cream, and strawberry ice cream. Don’t worry, I’ll be sharing all of these recipes in the near future.

This one, however, is my family’s favorite. It’s my favorite too.

Just a note: When I say I use raw fresh milk, that doesn’t mean it’s the only kind of milk you can use. If you don’t have access to fresh milk, you can use store bought milk and cream just fine for this recipe.

Why I Know You’re Going to Love This Recipe
- First of all, the ice cream itself has such a silky, creamy texture. So smooth and delicious.
- Secondly, it’s rich with a buttery vanilla flavor. I think the combination of vanilla and butterfinger candy bars is magical.
- There are only 6 ingredients to this butterfinger ice cream recipe. That’s it! That’s all you need, and you probably have most of them on hand.
- It’s so easy to make. It takes me maybe 5 minutes to mix up the base, then 20-25 minutes to freeze.
- There will be leftovers. Unless you’re feeding a crowd, you’ll have plenty left over. I have a family of 5, and I actually make one batch of this to last a few days. Sometimes during the hotter months it goes a lot quicker; but we always have leftovers to store in the freezer and enjoy through the week.
Ingredients and Substitutions Notes:

What’s in Butterfinger ice cream? Actually, Butterfinger ice cream ingredients are really quite simple…
- Whole Milk – While I like to use raw milk, you can use store bought milk too. I do, however, recommend sticking with whole milk to make your ice cream more creamy.
- Cane Sugar – You can also use granulated sugar.
- Heavy Cream – Again, while I use cream I skim off our milk, you can buy heavy whipping cream at the store and substitute that if needed.
- Vanilla Extract – My favorite vanilla is this Mexican vanilla. It has superior flavor and makes everything I use it in absolutely delicious.
- Sea Salt – While you can use regular table salt, I love the flavor and the “real” of Redmond Sea Salt.
- Fun Size Butterfinger Bars – Crush them up and you’re set to go. While I use the smaller snack size, you can use a couple of big bars instead.
How to Make Homemade Butterfinger Ice Cream

Before you start to mix this up, be sure you’ve pre-frozen the ice cream canister that goes with your ice cream maker; if you don’t, your ice cream won’t freeze.

I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it’s always frozen and ready to go. (Oh, how I wish Cuisinart would make a lid for our ice cream canisters, don’t you? It’s my one wish for this ice cream maker.)

I also recommend freezing the crushed Butterfinger Bars ahead of time, so they don’t warm the ice cream when you add them.
How to Mix It and Freeze It
1. In a large mixing bowl, combine the whole milk and sugar ’til the sugar dissolves, about 1-2 minutes.
2. Whisk in the heavy cream, vanilla extract, and sea salt.
3. Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
4. Then place the cover on top, and let it mix ’til it thickens, about 20-25 minutes.
5. About 5 minutes before the mixing is completed, add the crushed Butterfinger bars through the top of the ice cream maker, and let the candy mix in completely.
6. Once the candy is all mixed in, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
I’m just going to say that next time I make gluten-free ice cream sandwiches, I may use butterfinger ice cream as the filling. Can you imagine how delicious that will be?! Yum!
How to Serve It

Oh boy, this is the fun part. You can serve Butterfinger ice cream in a bowl or on a cone. If serving on a cone, I definitely recommend putting it in the freezer to firm up more, so then you can get actual scoops to put on the ice cream cone.

Here are a few more ideas…
- Serve it with toppings, like chocolate syrup, butterscotch syrup, caramel syrup, hot fudge, etc.
- Crumble crushed candies on top.
- Put a scoop of Butterfinger ice cream on a warm brownie.
- Sandwich together chocolate chip cookies with this ice cream. Yum!
Expert Tips and Recipe FAQ’s

My expert tips would be to, again, make sure you freeze the ice cream canister beforehand; and also freeze the crushed Butterfinger bars so the candy doesn’t melt the ice cream as it’s added.

What is Butterfinger filling made of? Does it have peanut butter?
Butterfinger has a crispy, crunchy, buttery filling that’s actually made from peanuts, then covered with melted chocolate. So yes, it does contain peanuts.

How should I store leftover ice cream?
Oh boy, this is my favorite part. Of course, you’ll need to store it in the freezer. But as far as containers, I found these super cool ice cream containers online, and I have 2 of them, so I can always have 1-2 containers of ice cream in the freezer for the kids. They work great, and they’re easy to wash too. You can find more options in my guide filled with ice cream accessories and tools.

More Homemade Ice Cream Recipes

What can I say? My readers love ice cream, so I just keep on keeping on when it comes to making this delicious frozen dessert.
- Old fashioned homemade vanilla ice cream
- Old-fashioned strawberry ice cream
- Old-fashioned banana ice cream – This one’s inspired by my dad, who made the best banana ice cream there ever was.
- Homemade peach ice cream
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Homemade Butterfinger Ice Cream

Easy recipe for homemade butterfinger ice cream, so creamy and rich, full of buttery vanilla flavor and chocolate Butterfinger candies.
Ice Cream Maker
Ice Cream Container with Lid
Ice Cream Scoop
1 1/2 cups whole milk
1 1/8 cups cane sugar
3 cups heavy cream
1 1/2 tablespoons vanilla extract
1 teaspoon sea salt
8-10 Fun Size Butterfinger Bars (crushed*)
Before you start to mix this up, be sure you've pre-frozen the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
In a large mixing bowl, combine the whole milk and sugar 'til the sugar dissolves, about 1-2 minutes.
Whisk in the heavy cream, vanilla extract, and sea salt.
Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
About 5 minutes before the mixing is completed, add the crushed Butterfinger bars through the top of the ice cream maker, and let the candy mix in completely.
Once the candy is all mixed in, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
*I recommend freezing the crushed Butterfinger Bars ahead of time, so they don’t warm and melt the ice cream when you add them.

Desserts
American
butterfinger ice cream, butterfinger ice cream recipe, homemade butterfinger ice cream
February 16, 2023
Raw Milk Ice Cream
This recipe makes the best raw milk ice cream with just 5 simple ingredients, including raw fresh milk but no eggs. It’s the easiest recipe you’ll ever make, chock full of rich vanilla flavor in every bite.

When we started milking, I knew I was going to need to use up all the gallons of milk we get every day. We make loads of homemade butter, along with pudding, ice cream, and more.

My boys love ice cream, whether it’s old fashioned homemade vanilla ice cream (the “with eggs” version), old-fashioned homemade chocolate ice cream, delicious strawberry ice cream, or any number of other flavors they enjoy. And to put it bluntly, I love not having to buy ice cream in the store anymore.

What Is Raw Milk Ice Cream?

Raw milk ice cream is ice cream made with raw fresh milk from dairy cows. We have A2 Jersey cows, and we use milk and cream from them to make this ice cream.

Why You’ll Love This Recipe
- If you’re like me, you’ll love not having to buy ice cream anymore.
- You can easily make this recipe in less than 30 minutes, depending how fast you can mix it up. The machine does most of the work for you.
- It only uses 5 ingredients, and none of those ingredients are eggs. This is ice cream without eggs at its finest.
- My Jersey milk ice cream is oh so creamy and so infused with rich vanilla flavor; it really is so good.
- Unlike my old-fashioned ice cream recipes, my raw milk ice cream recipe doesn’t need any ice or rock salt to freeze it. You just need a simple ice cream maker like the one I use.
Ingredient and Substitution Notes

You’ll need a handful of ingredients to make this recipe…
- Raw Milk – We use fresh milk from our Jersey mamas. If you don’t have access to raw milk, you can substitute whole milk.
- Cane Sugar – Or you can use granulated sugar.
- Raw Heavy Cream – Again, if you don’t have access to raw cream, you can substitute heavy whipping cream from the store. If you do have access to raw milk, you’ll need to skim the cream off the top of the milk; I like to do this by using a small gravy ladle.
- Vanilla Extract – I prefer to use a good Mexican vanilla I order from a shop in Texas. This vanilla gives the best and richest flavor of any vanilla I’ve used. You can also order it on Amazon.
- Sea Salt – You can use regular salt, as well, but I prefer to use Redmond Sea Salt.
How to Make Raw Milk Ice Cream

Before you start to mix this up, be sure you’ve pre-frozen the ice cream canister that goes with your ice cream maker; if you don’t, your ice cream won’t freeze. Don’t ask me how I know, I just do.

I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it’s always frozen and ready to go. (Oh, how I wish Cuisinart would make a lid for our ice cream canisters, don’t you? It’s my one wish for this ice cream maker.)
How to Mix and Freeze Vanilla Ice Cream without Eggs
1. In a large mixing bowl, combine the raw whole milk and sugar ’til the sugar dissolves, about 1-2 minutes.
2. Whisk in the heavy cream, vanilla extract, and sea salt.
3. Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the church paddle in place.
4. Then place the cover on top, and let it mix ’til it thickens, about 20-25 minutes.
5. When the ice cream has a soft, creamy texture, it’s ready, and you can turn off the machine.
6. Scoop into bowls for serving (it’ll be soft-serve); or if desired, scoop it into an airtight container, and place it in the freezer for about 2-3 hours, which will allow it to firm up.
What I love about vanilla ice cream no eggs, is that you can pair it with any number of other desserts, including apple crumb pie, cinnamon baked pears, apple crumble, homemade blueberry cobbler, or peach cobbler. You can even use homemade ice cream to make gluten-free ice cream sandwiches.

Expert Tips and Recipe FAQ’s

Can I still make this without an ice cream maker?
I really recommend an ice cream maker to help churn the ice cream. However, you could do the freeze/stir method, where you mix everything up, put it in a large enough container to allow you to stir without a mess, then freeze and stir in intervals, ’til the ice cream is thick enough to your satisfaction. If it were me, I’d use a hand mixer on low speed to stir every time, just to mimic the effects of a churn.

What makes ice cream creamy?
Well, some people say the eggs make it so… But every time I make this recipe, it’s oh so creamy. I think it really ultimately depends on your milk to cream ratio when mixing the ingredients. Raw whole milk is very creamy anyway, but you add 3 cups of cream to the mix, and you’re going to have a very creamy texture when all is said and frozen.

How should I store the ice cream?
Oh boy, this is my favorite part. Of course, you’ll need to store it in the freezer. But as far as containers, I found these super cool ice cream containers online, and I have 2 of them, so I can always have 1-2 containers of ice cream in the freezer for the kids. They work great, and they’re easy to wash too. You can find more options in my guide filled with ice cream accessories and tools.

More Raw Milk Recipes

If you love raw milk vanilla ice cream, you’re going to love these recipes too…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Raw Milk Ice Cream

How to make the best raw milk ice cream with just 5 simple ingredients, including raw milk but no eggs. Easy recipe with rich vanilla flavor.
Ice Cream Maker
Ice Cream Container with Lid
1 1/2 cups raw whole milk
1 1/8 cups cane sugar
3 cups raw heavy cream
1 1/2 tablespoons vanilla extract
1 teaspoon sea salt
Before you start to mix this up, be sure you've pre-frozen the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
In a large mixing bowl, combine the raw whole milk and sugar 'til the sugar dissolves, about 1-2 minutes.
Whisk in the heavy cream, vanilla extract, and sea salt.
Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the church paddle in place.
Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
When the ice cream has a soft, creamy texture, it's ready, and you can turn off the machine.
Scoop into bowls for serving (it'll be soft-serve); or if desired, scoop it into an airtight container, and place it in the freezer for about 2-3 hours, which will allow it to firm up. Then serve when ready.
*Note about pre-freezing the ice cream canister: I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it’s always frozen and ready to go.

If you do not have raw milk, you can use store bought whole milk and heavy whipping cream.

Desserts
American
ice cream without eggs, Jersey milk ice cream, raw milk ice cream, raw milk ice cream recipe, vanilla ice cream no eggs, vanilla ice cream without eggs
February 6, 2023
Easy Apple Cheese and Crackers Snacks
Top crackers with apple slices and cheddar to make apple cheese and crackers, an easy snack and appetizer idea both grown-ups and kids will love! They’re the perfect bite-sized finger food for your next party or get together with friends.

I love the sweet and salty blend the flavors of this snack bring to the table. Who knew such a simple snack could be so good?

Why You’ll Love This Appetizer Too
- They’re super easy to make; you can throw them together in minutes.
- You only need 4 ingredients to make them.
- They’re the perfect bite-sized finger food for a sweet and salty snack, or rather a simple appetizer you can serve at a party or get together.
Ingredient Notes
- Ritz Crackers – You can also use gluten-free entertainment crackers.
- Cheddar Cheese – While I prefer extra sharp cheddar, you can switch this up and try other types of cheese, as well. Cheddar, Brie, and smoked cheddar pair well with a sweeter apple; another cheese like Gouda or goat cheese might pair better with a more tart apple.
- Apples – When it comes to the best kind of apples, I prefer to use whatever I can get instore… Some of my favorites are Honeycrisp, Ambrosia, and JonaGold. You can also use Gala, Fuji, or Granny Smith. Granny Smith is going to be really tart; Pink Lady is a combination of sweet and tart.
- Cream Cheese
How to Make Apple Cheese and Crackers

Before you put these tasty snacks together, be sure to slice up the apples and cheese. Then just do this…
1. Layer a slice of cheddar cheese, a thin slice of apple, and about a teaspoon of cream cheese between 2 Ritz crackers, forming a crispy sweet and salty sandwich.
1. Repeat the steps above with the rest of the Ritz crackers, and place all the apple cheese and crackers on a serving platter for serving.
Expert Tips and Recipe FAQ’s

Can I make this snack ahead of time?
Because it’s such a quick snack to make, I wouldn’t recommend making it ahead of time; I’d make it right before serving, because you risk the apples turning brown and not looking very pretty or edible. Now you can slice up the cheese ahead of time, or buy pre-sliced cheese that’s ready to go, to make it even quicker.

How should I store leftovers?
I’d store any leftovers in an airtight container in the fridge; the cream cheese, cheese, and apples need to be refrigerated.

More Easy Snack 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!
Apple Cheese and Crackers

Top crackers with apple slices and cheddar to make apple cheese and crackers, an easy snack and appetizer idea grown-ups and kids will love!
24 Ritz crackers
12 slices cheddar cheese
2 large apples (washed, peeled, and thinly sliced)
4 tablespoons cream cheese
Layer a slice of cheddar cheese, a thin slice of apple, and about a teaspoon of cream cheese between 2 Ritz crackers, forming a crispy sweet and salty sandwich.
Repeat the steps above with the rest of the Ritz crackers, and place all the apple cheese and crackers on a serving platter for serving.
Cheese – While I prefer extra sharp cheddar, you can switch this up and try other types of cheese, as well. Cheddar, Brie, and smoked cheddar pair well with a sweeter apple; another cheese like Gouda or goat cheese might pair better with a more tart apple.

Apples – When it comes to the best kind of apples, I prefer to use whatever I can get instore… Some of my favorites are Honeycrisp, Ambrosia, and JonaGold. You can also use Gala, Fuji, or Granny Smith. Granny Smith is going to be really tart; Pink Lady is a combination of sweet and tart.

Can I make this snack ahead of time?

Because it’s such a quick snack to make, I wouldn’t recommend making it ahead of time; I’d make it right before serving, because you risk the apples turning brown and not looking very pretty or edible. Now you can slice up the cheese ahead of time, or buy pre-sliced cheese that’s ready to go, to make it even quicker.

How should I store leftovers?

I’d store any leftovers in an airtight container in the fridge; the cream cheese, cheese, and apples need to be refrigerated.

Appetizers
American
apple cheese and crackers, apples and cheese, cheese and crackers
December 6, 2022
Easy Dill Pickle Ham Roll Ups
Whip up a batch of dill pickle ham roll ups in 10 minutes or less. These easy to make pinwheels make the best snacks and perfect party appetizers. All you need are 4 ingredients!

Ham and dill pickle pinwheels are so yummy, I challenge you to try and stop at just one. They’re bite-sized, making them perfect for a party platter.

Why You’ll Love This Appetizer
- Ham and dill pickle roll ups are super quick and easy to make. You can make a platter full of pinwheels in 10 minutes or less.
- There are only 4 ingredients, and you likely already have them in your pantry or fridge.
- These pinwheels are cheap to make. You can get a lot of pinwheels out of minimal ingredients.
- They’re easy to change up. You can substitute or add in certain ingredients for different flavors and textures.
Ingredient Notes

Dill pickle rollups are made with 4 simple ingredients…
- Flour Tortillas – You can use regular flour tortillas or gluten-free tortillas. Or you can use no tortillas at all, and just wrap everything up in the ham.
- Cream Cheese – I recommend a full fat cream cheese, just regular ole Philadelphia cream cheese works great. The creamier, the better. You can also use a flavored cream cheese like chive and onion cream cheese; or add a bit of Ranch dressing or horseradish to give it a little kick.
- Dill Pickles – You can also substitute sweet pickles or bread ‘n’ butter pickles.
- Deli Ham – I prefer to use honey ham because I think it’s the best ham for pickle roll ups; but you can also use smoked ham or Black Forest ham. If you don’t like ham, try shaved turkey, roast beef, or chicken.
- Other Options – You can add cheddar cheese; smoked cheese would be delicious. I like to also sprinkle green onions in our dill pickle ham roll ups.
You’ll find a complete ingredient list with measurements in the pickle roll ups recipe card below.

How to Make Dill Pickle Ham Roll Ups

Follow these steps to whip up a batch of dill pickle wraps with ham in just a few minutes…
1. Spread the cream cheese onto a flour tortilla. Then add 2 long, thinly sliced dill pickles (we prefer to use pickle spears, but you can also chop or dice up pickle rounds). Then add 2 slices of thinly sliced ham on top.
1. Roll up the tortilla, making sure to wrap it tightly. Then slice into 1-inch slices, or pinwheels.
2. Place the pinwheels on a serving platter, and serve.
Expert Tips and Recipe FAQ’s

Tip: Be sure to dry your pickles with a clean kitchen towel (or paper towel) before adding to the rollups; that way, you don’t do like me and have a big puddle of pickle juice that will likely make your pickle wraps soggy.

Can you pre-make pinwheels?
Yes, you most certainly can. You can make these up to 24 hours in advance and store them in the fridge ’til ready to serve. However, I recommend you wait to slice them right before serving.

How should you store leftover pinwheels?
Place leftovers in an airtight container, and store in the fridge. They should keep for about 3-4 days.

More Tasty Bite-Sized Appetizers
This recipe is also included in my list of top 3 super easy appetizer recipes anyone can make.

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!
Dill Pickle Ham Roll Ups

Whip up a batch of dill pickle ham roll ups in 10 minutes or less. These easy to make pinwheels make perfect snacks and party appetizers.
2 medium flour tortillas
8 tablespoons cream cheese
2 dill pickles (spears)
4 slices ham (thinly sliced)
Spread the cream cheese onto the flour tortillas.
Add 2 long, thinly sliced dill pickles to each tortilla.
Then add 2 slices of thinly sliced ham on top.
Roll up the tortilla, making sure to wrap it tightly. Then slice into 1-inch slices, or pinwheels.
Place the pinwheels on a serving platter, and serve.
I like to also sprinkle green onions in our ham and dill pickle pinwheels.

Tip: Be sure to dry your pickles with a clean kitchen towel (or paper towel) before adding to the rollups; that way, you don’t do like me and have a big puddle of pickle juice that will likely make your pickle wraps soggy.

Can you pre-make pinwheels?

Yes, you most certainly can. You can make these up to 24 hours in advance and store them in the fridge ’til ready to serve. However, I recommend you wait to slice them right before serving.

How should you store leftover pinwheels?

Place leftovers in an airtight container, and store in the fridge. They should keep for about 3-4 days.

Appetizers
American
cream cheese pinwheels, dill pickle ham roll ups, dill pickle rollups, dill pickle wraps with ham, ham and dill pickle pinwheels, ham and dill pickle roll ups, pickle roll ups recipe, pinwheels
November 30, 2022
Bacon Wrapped Apples with Cheese Appetizer
All you need are 4 ingredients to make bacon wrapped apples with cheese. They’re insanely delicious, and they make an easy appetizer recipe that’s absolutely perfect for your next party or get-together.

Why You’ll Love This Appetizer
- They’re super easy to make. Only thing you have to cook is the bacon; slice up some apples and cheese, and you’re good to go!
- They’re so tasty with sweet and salty flavor!
- They’re a finger food that’s perfect for both kids and adults!
Ingredient Notes

You only need 4 simple ingredients…
- Bacon – I just use regular breakfast bacon strips we’ve baked in the oven or fried in a pan. You’ll need warm, freshly cooked bacon for this, ready to wrap without breaking.
- Cream Cheese – This ingredient is totally optional, but it definitely gives the appetizer a creamy effect. It’s so delicious.
- Cheddar Cheese – We prefer to use extra sharp.
- Apples – Slice up your favorite kind of apples for a sweeter or more tart flavor. I love a good, crisp apple like Honeycrisp for this recipe.
You’ll find a complete ingredient list with measurements in the recipe card below.

How to Make Bacon Wrapped Apples with Cheese
1. Layer about a teaspoon of cream cheese on the end of a piece of bacon. Then add a slice of cheddar cheese on top of the cream cheese.
2. Add an apple slice on top.
3. Then wrap everything tightly in the bacon.
And that’s it! Place on a platter or in a container for serving. These finger-sized bites are the perfect mix of sweet and salty, along with a bit of smoky savory goodness from the bacon.

More Deliciously Easy Appetizers to Go with These
This recipe is also included in my list of top 3 super easy appetizer recipes anyone can make.

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

All you need are 4 ingredients to make bacon wrapped apples with cheese. Insanely delicious, easy appetizer recipe, perfect for a party.
12 slices bacon (fully cooked)
12 slices cheddar cheese
2 whole apples (sliced thinly)
4 tablespoons cream cheese
Layer about a teaspoon of cream cheese on the end of a piece of bacon. Then add a slice of cheddar cheese on top of the cream cheese.
Add an apple slice on top.
Then wrap everything tightly in the bacon.
Place the bacon wrapped apples and cheese on a serving platter and serve.
*We prefer to use Honeycrisp apples for their crispness, as well as extra sharp cheddar cheese. A smoked cheddar or Gouda would also be delicious.

Appetizers
American
apple cheese bacon appetizer, apples and cheese, bacon wrapped apples and cheese, bacon wrapped apples with cheese
November 29, 2022
Easy Instant Pot Potato Soup
Dish up a bowl of creamy Instant Pot potato soup for dinner tonight. Easy one pot recipe anyone can make, it’s best topped with crumbled bacon, shredded cheddar cheese, and chopped green onions!

Time FLIES! As the weather starts to cool down, it’s hard to beat a good hearty soup to keep warm; and of course, it’s healthy too.

What I love about this potato soup recipe is just how convenient it is. Even better, it’s so easy to make a large batch to put up for easy weeknight meals.

Why You’ll Love This Recipe
- This yummy pressure cooker potato soup makes a healthy meal for your family; it also happens to be gluten-free.
- This recipe is so quick and easy. Potato soup is a hearty meal that’s absolutely perfect for a busy weeknight.
- Potato soup stores and preserves very well. Don’t be afraid to can a large batch for later meals!
- This recipe uses affordable, every-day ingredients that you likely already have on hand. I like to keep it simple.
Ingredient Notes
- Potatoes – Although you can make this recipe with just about any kind of potato, I recommend using a waxier potato, like yellow potatoes, red potatoes, or Yukon Gold potatoes. Russets have a very starchy texture, which can often lead to a gluey, sticky consistency in the soup.
- Chicken Broth – Any chicken broth will do, including chicken bouillon. If you don’t have any chicken broth on hand, you can substitute with vegetable stock.
- Milk – For this recipe, I used raw milk from a local dairy farm; I recommend using whole milk. For a dairy-free substitute, I recommend using either coconut milk or almond milk; just be sure to change any other dairy-containing ingredients in the recipe, as well.
- Heavy Cream – I like to use raw cream, but heavy whipping cream works too. Again, for a dairy-free substitute, I recommend using unsweetened coconut cream. if you’re worried about coconut flavor, don’t be. Coconut cream has a much subtler flavor than coconut flakes; in fact, most people can’t even tell that it’s coconut.
How to Make Instant Pot Potato Soup

To make this Instant Pot potato soup recipe, just follow these steps…
1. Chop the bacon and cook using the sauté function in the Instant Pot, ’til crispy and done.
2. Set the bacon aside, but leave the bacon grease in the pot. Sauté the minced onion, garlic, salt, and pepper in the grease, ’til the onions are translucent and soft, about 3-5 minutes.
3. Add the potatoes and chicken broth to the Instant Pot. Then put the lid on your Instant Pot and set the pot to “Manual” or “Pressure Cook” for 8 minutes. When the timer goes off, do a quick release and remove the lid. The potatoes should be soft and tender.
4. Set to sauté; stir the milk and cream into the soup, whisking everything together.
5. If you want, you can use a potato masher to mash some of the potatoes, giving the soup a slightly thicker consistency.
6. Dish up the soup and serve with the crumbled bacon, cheddar cheese, and green onions.
Expert Tips and Recipe FAQ’s

Should I soak potatoes before making soup?
If you are using a potato with a high starch content, like a Russet, I would highly recommend soaking the potatoes before cooking to get rid of some of that excess starch. That said, if you are using a waxy potato with very little starch, I would skip this step. This is because a minimal amount of starch is needed to thicken the soup.

How do you keep potato soup from getting sticky?
Gluey potato soup can happen for a few preventable reasons, like using the wrong potato, mashing the potatoes for too long, or even cooking the soup for too long.

How do you thicken potato soup in Instant Pot?
The heavy cream in this recipe serves as a thickening agent; it also lends a richer flavor and creamier texture. The variety of potato used also greatly affects the consistency of your soup; as I said before, I prefer to use a waxy potato, like yellow potatoes, red potatoes, or Yukon gold potatoes. However, mashing the potatoes just a bit after cooking lends to a naturally thicker soup, as well.

How should I store potato soup?
Potato soup is best stored in an airtight container in the refrigerator. Stored this way, it should last up to 3-4 days.

Can I freeze Instant Pot potato soup?
Potato soup does not generally freeze well. It will often dry out significantly, as the potatoes have a tendency to sponge up too much moisture; and it’ll often become very grainy when thawed. Instead, I highly recommend canning potato soup. Preserved this way, potato soup can sometimes last for quite a long time in a cool, dark environment!
What to Serve With Instant Pot Potato Soup

There are so many toppings that go well with potato soup in the Instant Pot. Here are a few ways that you can spice things up…
- Some of my favorite toppings include shredded cheese, scallions or chives, sour cream, or bacon bits. Sometimes I even like to dip slices of cheddar cheese into my soup. Yum!
- Try your hand at baking homemade bread to serve on the side! Some of my favorite breads to serve with any soup include my Grandma’s homemade dinner rolls and even this rustic sourdough bread.
- Even better, try making delicious grilled cheese to dip in your soup. This is where that homemade bread would come in handy!
- Make some garlic bread!
- Potato soup is definitely not low-carb, being particularly rich in starches and sugars. Add some fiber to the meal with one of these fresh, crisp salad recipes.
More Delicious Instant Pot Recipes
Haven’t taken your Instant Pot out of the box yet? Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, more Instant Pot recipes, accessory ideas, and more!

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

Dish up a bowl of creamy Instant Pot potato soup for dinner tonight. Easy recipe, best topped with bacon, shredded cheddar, and green onions!
Instant Pot
Potato Masher
6 slices bacon
1 medium yellow onion (minced)
1 tablespoon garlic (minced)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 medium potatoes (peeled & chunked)
5 cups chicken broth
1 cup milk
1 cup heavy cream
Chop the bacon and cook using the sauté function in the Instant Pot, 'til crispy and done.
Set the bacon aside, but leave the bacon grease in the pot.
Sauté the minced onion, garlic, salt, and pepper in the Instant Pot, 'til the onions are translucent and soft, about 3-5 minutes.
Add the potatoes and chicken broth to the Instant Pot.
Put the lid on the Instant Pot and set the pot to "Manual" or "Pressure Cook" for 8 minutes. When the timer goes off, do a quick release and remove the lid.
Set to sauté; stir the milk and cream into the soup, whisking everything together.
If you want, you can use a potato masher to mash some of the potatoes, giving the soup a slightly thicker consistency.
Dish up the soup and serve with the crumbled bacon, cheddar cheese, and green onions.
*If you are using a potato with a high starch content, like a Russet, I would highly recommend soaking the potatoes before cooking to get rid of some of that excess starch.

How should I store potato soup?

Potato soup is best stored in an airtight container in the refrigerator. Stored this way, it should last up to 3-4 days.

Can I freeze Instant Potato soup?

Potato soup does not generally freeze well. It will often dry out significantly, as the potatoes have a tendency to sponge up too much moisture; and it’ll often become very grainy when thawed. Instead, I highly recommend canning potato soup. Preserved this way, potato soup can sometimes last for quite a long time in a cool, dark environment!

Main Course, main dish, Soups & Stews
American
instant pot potato soup, instant pot potato soup recipe, potato soup in instant pot, pressure cooker potato soup
August 10, 2022
Homemade Gluten-Free Ice Cream Sandwiches
Missing your favorite ice cream treats? Learn how to make delicious homemade gluten-free ice cream sandwiches. Who needs store bought when you can easily take vanilla ice cream and sandwich it between two chocolate cookie wafers? They’re the best!

These ice cream sandwiches are made up of two soft but sturdy chocolate wafer cookies that sandwich a layer of vanilla ice cream in between.

My oldest, like me, always thought the cookie was the best part of an ice cream sandwich. In fact, when he was little, he’d pick off and eat every last bit of that precious cookie before consuming the ice cream!

I used to love picking up a box of ice cream sandwiches when I’d go to the grocery store, but since I’ve gone gluten-free, they’ve been a big no-no. I still occasionally get them for my boys, but man it’s a bummer not to be able to eat them.

Enter this recipe. The great thing is, you can even make these goodies into gluten-free dairy-free ice cream sandwiches by subbing a good dairy-free ice cream.

Also, I may be getting ahead of myself here, but here’s a handy tip: It’s possible to cut your ice cream sandwiches with a knife, but I highly recommend buying an ice cream mold/cutter. I’ve listed several affordable options over on my Top 10 Ice Cream Accessories and Tools post. Scroll down to #6!

Why You’ll Love This Recipe
- Although this recipe can be fairly time-consuming to make, it’s easy enough that anybody can make it.
- Gf ice cream sandwiches feature deliciously soft gluten-free chocolate wafer cookies with a layer of vanilla ice cream (or any flavor) sandwiched in between.
- Did I mention that this recipe is gluten-free? You won’t find these in the freezer aisle.
Ingredient Notes
- Vanilla Extract – I always avoid imitation vanilla, instead opting for 100% real vanilla extract. In my opinion, real vanilla is far superior in flavor.
- Gluten-Free All-Purpose Flour – I almost always use Authentic Foods Classical Blend gluten-free flour. Time and time again, this flour blend has given me the best results and gluten-free baked goods that taste no different than the original.
- Gluten-Free Unsweetened Cocoa Powder – I prefer to use Hershey’s cocoa powder. I appreciate the balanced sweetness it provides compared to a darker cocoa.
- Raw Milk – Although it is possible to make this recipe with regular old whole milk, I prefer to use the raw milk we get from a local dairy. You can also sub almond milk for whole milk; I actually love the way almond milk bakes.
- Vanilla Ice Cream – For this recipe, I prefer French vanilla ice cream, but you can use whatever vanilla you like. You can even make homemade vanilla ice cream or raw milk ice cream. Or use a different flavor like homemade Butterfinger ice cream or mint cookies and cream ice cream or homemade chocolate ice cream. Just be sure to check all ingredient labels, as not all ice creams (nor ingredients) are gluten-free.
How to Make Gluten-Free Ice Cream Sandwiches From Scratch

Before getting started, pre-heat the oven to 350º F and line two jelly roll pans (16x10x1) with parchment paper.
Make the Chocolate Cookie Wafers
1. Mix together the butter and sugar.
2. Add the egg and vanilla to the butter mixture, mixing well.
3. In a separate bowl, whisk together the dry ingredients, including the flour, baking powder, cocoa powder, and salt.
4. Alternate adding the dry ingredients and the milk into the butter mixture, beginning and ending with the dry ingredients.
5. Divide the cookie dough in half and spread each half into the paper covered jelly roll pans. The dough will be thin but should cover the bottom of each pan completely.
6. Bake the cookie dough at 350º F for about 10-12 minutes, switching racks halfway through. Then allow the sheets to cool for about 20 minutes.
Chill the Cookies While You Soften the Ice Cream
1. Place the baking sheets in the freezer for about 20 minutes.
2. Now, rock hard, 100% frozen ice cream is next to impossible to spread without tearing the cookie into pieces. That’s why I recommend beating the ice cream with a mixer on low speed for a few minutes. This will quickly soften the ice cream to a spreadable form without melting it, provided you’re working with cold ingredients.
Assemble the Ice Cream Sandwiches
1. Remove your cookies from the freezer, and spread the ice cream over one cookie wafer sheet.
2. Top with the remaining cookie wafer sheet. Then remove the parchment paper from the top layer.
1. Cover the entire cookie sheet with plastic wrap or foil and freeze for at least 2-3 hours.
How to Cut Homemade Ice Cream Sandwiches
1. Cut the ice cream sandwiches into rectangles, using a knife or an ice cream sandwich mold/cutter. You can also use an imprint plate, if you’d like the look of tiny holes like a store bought ice cream sandwich.
They’re ready to serve, or you can store them, individually wrapped with plastic, in the freezer.

Can I Make This Recipe Dairy-Free?

It’s challenging, but it can be done. I’ve never made this recipe dairy-free, but here are a few ideas as to how you can make dairy-free ice cream sandwiches.

You’ll simply need to replace any dairy ingredient in this recipe with a non-dairy substitute.
- Instead of butter, use something like dairy-free butter sticks.
- Instead of regular old milk, try using almond milk. Although the results may vary, you can also usually get away with using soy milk, oat milk, coconut milk, or even cashew milk.
- You’ll also need to use a dairy-free ice cream. If you can’t find dairy-free at your grocery store, you might check out this dairy-free vanilla ice cream recipe from Joy Food Sunshine. Homemade always tastes better anyways!
Just like that, you’ve (hopefully) just made a delicious batch of gluten free dairy free ice cream sandwiches! Let me know how it turned out in the comments below.

Expert Tips and Recipe FAQ’s

Can I use any flavor ice cream?
You can use whatever flavor you’d like. I might recommend trying salted caramel ice cream, peanut butter ice cream, or strawberry ice cream. Heck, you could even use Neapolitan ice cream! The sky’s the limit.

How do you keep the ice cream from melting while making this recipe?
The best way to keep your ice cream from melting while making this recipe is to work with cold ingredients. This is why I recommend placing your cookie wafer in the freezer for 20 minutes before spreading the ice cream. Just try to be quick, and get your ice cream sandwiches in the freezer as quickly as possible.

How do you store homemade ice cream sandwiches?
The only way to store them is by freezing them. Wrapped tightly with a layer of plastic wrap and then a second layer of aluminum foil, they will keep up to 3 months in the deep freeze.

More Ice Cream Recipes:

If you love these gf ice cream sandwiches, you’ll love…
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!
Gluten-Free Ice Cream Sandwiches

How to make delicious homemade gluten-free ice cream sandwiches. Vanilla ice cream sandwiched between chocolate cookie wafers. Easy recipe!
Mixer
Mixing Bowl
Whisk
16x10x1 Jelly Roll Pans
Ice Cream Sandwich Mold/Cutter
1/2 cup unsalted butter (softened)
1 cup cane sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups gluten-free all-purpose flour
1 teaspoon baking powder
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup whole milk
1/2 gallon vanilla ice cream
Make the Chocolate Cookie Wafers:
Pre-heat the oven to 350º F, and line two jelly roll pans (16x10x1) with parchment paper.
In a large bowl, mix together the butter and sugar.
Add the egg and vanilla to the butter mixture, mixing well.
In a separate bowl, whisk together the flour, baking powder, cocoa powder, and salt.
Alternate adding the dry ingredients and the milk into the butter mixture, beginning and ending with the dry ingredients.
Divide the cookie dough in half and spread each half into the prepared jelly roll pans. The dough will be thin but should cover the bottom of each pan completely.
Bake the cookie dough at 350º F for about 10-12 minutes, switching racks halfway through. Then allow the sheets to cool for about 20 minutes.
Chill the Cookies While You Soften the Ice Cream:
Place the baking sheets in the freezer for about 20 minutes.
Now, rock hard, 100% frozen ice cream is next to impossible to spread without tearing the cookie into pieces. That's why I recommend beating the ice cream with a mixer on low speed for a few minutes. This will quickly soften the ice cream to a spreadable form without melting it, provided you're working with cold ingredients.
Assemble the Ice Cream Sandwiches:
Remove your cookies from the freezer, and spread the ice cream over one cookie wafer sheet.
Top with the remaining cookie wafer sheet. Then remove the parchment paper from the top layer.
Cover the entire cookie sheet with plastic wrap or foil and freeze for at least 2-3 hours.
How to Cut Homemade Ice Cream Sandwiches:
Cut the ice cream sandwiches into rectangles, using a knife or an ice cream sandwich mold/cutter. You can also use an imprint plate, if you'd like the look of tiny holes like a store bought ice cream sandwich.
They're ready to serve, or you can store them, individually wrapped with plastic, in the freezer.
*I almost always use Authentic Foods Classical Blend gluten-free flour. Time and time again, this flour blend has given me the best results and gluten-free baked goods that taste no different than the original. Do keep in mind that different gluten-free flours can give different results.

*You can use whatever flavor ice cream you’d like.

How do you store homemade ice cream sandwiches?

The only way to store them is by freezing them. Wrapped tightly with a layer of plastic wrap and then a second layer of aluminum foil, they will keep up to 3 months in the deep freeze.

Desserts
American
Gluten Free
gf ice cream sandwiches, gluten free dairy free ice cream sandwiches, gluten free ice cream sandwiches, homemade ice cream sandwiches, ice cream sandwich
June 6, 2022
How to Make Campfire Coffee in a Percolator
Learn how to make campfire coffee in a percolator pot over a campfire. Plus find the best percolator pots for the job, along with what to look for when choosing the right coffee pot.

Just because you’re away from home doesn’t mean you have to surrender your morning cup of coffee. In fact, campfire coffee can often be some of the best coffee around!

Of course, you don’t have to be on the road to make campfire coffee. You can apply everything in this recipe for how to make coffee over a fire, right in your own backyard!

This recipe uses a camping percolator. While the final result is similar to cowboy coffee, it’s not the same. Cowboy coffee is usually boiled in an open pot; it’s not traditionally made with a percolator.

Why Make This Recipe
- Campfire coffee is the best. There’s nothing better than waking up to a piping hot cup of coffee over the fire on a cold morning in the great outdoors.
- It’s ridiculously easy. There’s no need to surrender that morning cup of joe every time you go camping.
- It’s fun! By making camp coffee, you’ll get first-hand experience how our ancestors made their daily cup of coffee. Whether they made it on an outdoor campfire or even on the fireplace hearth, it all worked the same.
Choosing the Best Campfire Coffee Percolators

Here are a few tips for how to choose the best camping percolator…
- Durability – In the long run, it’s often cheaper to spend slightly more on higher quality products. A coffee percolator is no exception to this rule. It’s always best to buy a coffee pot made of stainless steel– no aluminum! I also prefer a glass knob so that I can see the color of the coffee and subsequently how it’s progressing. I also highly recommend getting one with a metal hanging handle or bail wire for hanging the pot over the campfire.
- Versatility – Some people like a strong cup of joe; others prefer a weaker brew. Whatever your preference, be sure to get a coffee pot that allows you to easily adjust the brew accordingly.
- Portability – For obvious reasons, it’s important that a camping percolator be easily portable. Keep it simple!
- Clean-up – As I stated above, this is for camping. It needs to be portable, and it also needs to clean up easy! Again, keep it simple.
Once you’ve found the best coffee pot for your needs, it’s time to get started.

Best Campfire Coffee Pots (Percolator Style)

Based on the above recommendations, here are a few of my favorite camping percolators…
- Coleman 12-Cup Stainless Steel Coffee Percolator – This is my favorite camp coffee pot, in terms of affordability, durability, and functionality. Plus it makes 12 cups, perfect if you want a few cups yourself or like to share with other campers.
- GSI Outdoors Glacier Stainless Steel Percolator Coffee Pot – This pot has a sturdy hanging handle, as well as an ability to withstand a drop on the ground.
- Coghlan’s 12-Cup Stainless Steel Coffee Pot – One nice feature of this camp coffee maker is its “stay cool permawood handle,” no need for a hot pad with this one.
- Stanley Stainless Steel Camp Coffee Percolator – Stanley is a campsite classic, and their percolator has a removable silicone grip, again no need for a hot pad with this beauty of a pot. It’s also lightweight (important for backpackers) and comes with a lifetime warranty.
- Ozark Trail Stainless Steel 12-Cup Percolator – Again a nice carry handle, comes with a wooden grip, and it’s ideal for both tea and coffee.
Ingredient Notes

Let’s talk about the ingredients…
- Ground Coffee – Although I much prefer the aromatic flavor of freshly-ground coffee with a grinder, you’ll probably want to keep it simple with pre-ground coffee, and that will work just fine. If you’re using a coffee percolator, be sure to look for a coarser coffee grind. A finer grind will usually fall through the holes in the basket and into your water. Nobody likes grounds in their coffee!
- Water – I won’t drink coffee unless it’s made with the crystal clear bottled spring water sourced in the ancient valleys of the Himalayan Mountains– just kidding. Just use clean, cold water. Nothing fancy here!
How to Make Campfire Coffee

1. Build a Fire

For campfire coffee, you need a fire that’s hot but also small. Think of it as if you were cooking food. A big fire can get way too hot way too quickly, resulting in charred, overcooked food. Campfire coffee is no different.

The best way to achieve this is by building your campfire, then separating hot coals from the actual flame, lining them up in a wide circle to efficiently heat the water. It takes a little bit of trial and error.

2. Fill Your Coffee Pot

However much water you add, you will end up with that much brewed coffee. Most coffee pots will have markings on the inside that indicate how much water has been added.

Once you’ve filled the pot, it’s time to assemble the percolator basket on the stem.

3. Add Coffee

Everybody has their preferences, but I find that a good rule of thumb for how much coffee to use is around 2 tablespoons per 8oz. of water. This makes a good, strong cup of coffee that’s not nauseatingly weak.

Some people prefer to add a coffee filter before this step, but I don’t bother. I use a coarser grind of coffee, so it’s unnecessary.

That said, if you’re using a fine grind, it might be worthwhile to add a coffee filter to the basket. Nobody likes grounds in their coffee!

4. Set Your Coffee Pot Over the Fire

As I stated above, it’s best to separate the coals from the main fire. Line them in a circle and place your coffee pot directly above; or place your pot high enough above the fire on a grate that it won’t get too hot. Bring the coffee to just under a boil.

5. Let it Percolate

Watch and listen for the water to come up to temperature. Once this happens, it’s best to move it away from direct flame, after which you will let it percolate for 5-10 minutes before removing from the heat entirely.

It’s important that you never let your coffee boil. You want to see a water temperature just below the boiling point of 212ºF. This will allow the coffee to percolate without taking on a burnt flavor. Boiled coffee tastes more like burnt bread than coffee!

6. Serve and Enjoy!

That’s it. Take it easy, this might just be the best cup of coffee you’ll ever experience!

Expert Tips and Recipe FAQ’s

Why are there grounds in my coffee?
Most often this is due to one of two reasons. One is that you might be using too fine of a grind of coffee. If this is the case, simply use a paper coffee filter in the percolator basket for the coffee grounds. It’s also possible that you’re letting the coffee boil over, which can be resolved by taking your coffee off the heat sooner.

How do I get the grounds out of my coffee?
You can easily get rid of most of the grounds by running your coffee back through a paper coffee filter. Transfer the finished coffee from your coffee pot into a large bowl or other container. Rinse out the pot and all of its parts; add a paper filter to the basket. You can now slowly pour your coffee back through this coffee filter to fill the pot back up. That’s it. Do keep in mind that during this process, your coffee is likely to get cold, so reheating it may be necessary!

Why does my campfire coffee taste burnt?
This usually means that you’ve let the coffee get too hot. It is important that you never let your coffee boil. You want to see a water temperature just below the boiling point of 212ºF. This will allow the coffee to percolate without taking on a burnt flavor. Boiled coffee tastes more like burnt bread than coffee!

How do you clean your camping percolator?
The best way to clean any coffee percolator is by filling it 1/3 of the way full with vinegar and the rest of the way with water. After a few shakes to thoroughly mix the solution, run the percolator over the heat as normal, allowing it to force the solution into every nook and cranny. Be sure to rinse your coffee pot well before using again.

What to Serve with Camp Coffee
- There’s nothing better than a hot cup of coffee with breakfast, and camping breakfast burritos pair wonderfully well with a hot cup of joe.
- Enjoy a batch of Dutch oven cinnamon rolls with your morning coffee.
- Warm a couple campfire drop biscuits over the fire with your coffee, spread a little jam on them, and every bite will taste even better with coffee to wash it down.
- Who says it has to be breakfast? My family has always enjoyed a cup of coffee with desserts, like Dutch oven blueberry cobbler, campfire peach cobbler and even Dutch oven cherry cobbler.
- I’m sure you can find something delicious to pair with your coffee in this collection of easy camping recipes for breakfast, lunch, dinner. or dessert.
More Ways to Make Camping Coffee

Don’t like percolator-style coffee? Here are a few other ways that you can make coffee over the fire…
- Instant Coffee – Perhaps the easiest way to make coffee while camping is by using Instant Coffee. It’s fast, cheap, and easy. Simply dissolve the instant coffee powder into hot water, that’s it! Despite its advantages, the flavor of instant coffee just doesn’t compare to that of coffee that’s actually brewed using other methods. Instant coffee basically gives convenience over quality.
- Cowboy Coffee – This is one of my favorite methods of brewing coffee regardless of where I am. Simply put, cowboy coffee is brewed by pouring grounds into the open water of a coffee pot, brewing, and pouring into a cup once the grounds have settled. This method requires a bit more time, care, and attention, but the unmatched flavor is worth it.
- Aeropress – The Aeropress is another one of my favorite coffee brewing devices. It’s essentially a piston-style press that pushes the finished coffee through a thin paper filter and into a cup. In my opinion, the Aeropress produces the best-flavored coffee. However, the one limiting factor of this brewing method is that you can only make 1 cup of coffee at a time. If you like to drink more than 1 cup of coffee per day, this method gets old very quick.
- French Press – The French Press is similar to the Aeropress in that both methods are full-immersion, and both are methods of pressing coffee. The French Press basically consists of a tall carafe and metal mesh filter attached to a long stem. You pour hot water over your grounds and let it brew. When it’s done, you press the mesh filter all the way to the bottom to separate the grounds from the finished coffee. The Aeropress is different in that its paper filter holds many undesirable oils back from the final product. The porous metal mesh filter used in the French Press allows just about everything except the grounds into the final product. This makes for a very strong, robust, and sometimes slightly bitter cup of coffee. Some people like it, and some people don’t.
- Expresso Maker/Moka Pot – If you really want to get fancy, make an espresso-style coffee with the Moka Pot. This three-chambered pot uses pressure that is produced by its own steam. As this builds up in the lower chamber of the coffee pot, it eventually starts pushing water up through the coffee grounds. This makes for a very hearty cup of coffee!
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!
How to Make Campfire Coffee in a Percolator

Learn how to make campfire coffee in a percolator pot over a campfire. Plus the best percolator pots for the job.
coffee percolator pot
camp coffee mug
12 tablespoons ground coffee (coarse coffee grounds)
8 cups cold water
Build your fire*, and then separate hot coals from the actual flame, lining them up in a wide circle to efficiently heat the water.
Add the water to your coffee pot and assemble the basket.
Add coffee grounds to the basket* and place the lid over your coffee pot.
Place your coffee pot directly above the hot coals. Bring it to just under a boil.
Once your coffee pot has come up to temperature, it's best to move it away from direct flame, after which you will let it percolate for 5-10 minutes before removing from the heat entirely. Keep it at just under the boiling point.*
That's it. Serve and Enjoy!
*For campfire coffee, you need to build a fire that’s hot but also small. Think of it as if you were cooking food. A big fire can get way too hot way too quickly, resulting in charred, overcooked food. Campfire coffee is no different.

*Some people prefer to add a coffee filter before this step, but I don’t bother. I use a coarser grind of coffee, so it’s unnecessary.

*You want to see a water temperature just below the boiling point of 212ºF. This will allow the coffee to percolate without taking on a burnt flavor. Boiled coffee tastes more like burnt bread than coffee!

Why are there grounds in my coffee?
Most often this is due to one of two reasons. One is that you might be using too fine of a grind of coffee. If this is the case, simply use a paper coffee filter in the percolator basket for the coffee grounds. It’s also possible that you’re letting the coffee boil over, which can be resolved by taking your coffee off the heat sooner.

How do I get the grounds out of my coffee?
You can easily get rid of most of the grounds by running your coffee back through a paper coffee filter. Transfer the finished coffee from your coffee pot into a large bowl or other container. Rinse out the pot and all of its parts; add a paper filter to the basket. You can now slowly pour your coffee back through this coffee filter to fill the pot back up. That’s it. Do keep in mind that during this process, your coffee is likely to get cold, so reheating it may be necessary!

Camping Recipes, Drinks
American
campfire coffee, campfire coffee pot, how to make campfire coffee, how to make coffee over a fire
March 12, 2022
How to Make Easy Homemade Chicken Fried Rice in a Wok
Learn how to make the best homemade chicken fried rice in a wok. Quick and easy stir fry dinner recipe that’s so much better than takeout! They’ll all be back for seconds.

My family loves Asian food, especially Chinese food and Thai food. Though I’m not sure it’s truly authentic, pork fried rice and chicken fried rice (and the lower carb version, cauliflower chicken fried rice) are one of my favorite things to eat when we’re craving take-out from a Chinese restaurant.

It’s taken us awhile to really learn how to make a good chicken fried rice recipe in our own kitchen. Dan purchased a really nice wok awhile back, and ever since, he’s really made some delicious dishes!

Wok chicken fried rice is one of those dishes he likes to make, and man, he’s so good at it. This is HIS recipe, through and through.

Sometimes we’ll make a double batch, just so we can make up a batch of chicken fried rice spring rolls to go with it for a complete dinner.

What Is Chicken Fried Rice?

This chicken fried rice wok recipe is a stir fry dish cooked on high heat in a wok. You can also use a large skillet, but a wok works best.

Chinese chicken fried rice is made with ingredients like tender chicken breast, rice, eggs, onions, peas, carrots, other vegetables, sesame oil, and soy sauce.

Chicken Fried Rice Ingredients and Substitutions Notes

Let’s talk ingredients…
- Sesame Oil – Sesame oil is a must; ordinary vegetable oil and olive oil will not do it for this recipe.
- Peas and Carrots – I’ll usually buy a combo bag in the freezer section at the grocery store; but you can slice up carrots and add frozen peas instead. While we don’t parboil our vegetables beforehand, you may prefer to parboil the peas and carrots, so they’re not as crisp, and Food Fanatic has great tutorials for how to parboil. Personally, I love the hint of crispness the vegetables give with the rice.
- Yellow Onion – You can use sweet onion, but yellow onion gives a bit of spicy kick to the finished dish.
- Garlic – Use already minced garlic you can get at the grocery store, or mince up fresh garlic cloves.
- Large Eggs
- Cooked Chicken Breast, Shredded or Chopped into Bite-Sized Pieces – The best chicken to use is boneless skinless chicken breast. I don’t really recommend chicken thighs, because thighs will likely add more grease than necessary. We like to cook the chicken ahead of time, so it’s ready to go. In fact, most of the time, we’re using leftovers from an Instant Pot whole chicken.
- Jasmine Rice, Already Cooked – For the best rice, I recommend using day-old long grain white rice, since short grain rice will be softer and most definitely clump together when cooked. We use Jasmine rice to make this recipe, and it works really well. Leftover rice is best because it’s had time to chill and dry out after cooking, which leads me to another great tip for getting rice to literally fall right off the fork (or the spatula/spoon while frying)… Cook the rice ahead of time and chill it. We usually cook ours in the Instant Pot or rice cooker, and then we’ll spread it all out on a cookie sheet, cover it, and stick it in the fridge for about 30 minutes to chill. If we haven’t made it up ahead of time, we’ve even been known to stick it in the freezer for a shorter amount of time. Cold rice fries without as much moisture and all the clumpy, goopy mess that rice can sometimes become. Also… You can use brown rice, but just know it will change the texture of the finished dish.
- Soy Sauce – If you need to make gluten-free chicken fried rice, use a good gluten-free soy sauce substitute.
How to Make Chicken Fried Rice in a Wok

Make sure all of your ingredients are ready to go before you begin to heat the sesame oil. It will be a super quick cook time, so it’s important to have everything ready to go beforehand.

Step 1: Heat the Sesame Oil

Heat the sesame oil in a large wok over medium high heat. It’s important to heat the sesame oil in the wok first before adding anything in. You’re going to cook fried rice over a medium-high heat (depending on your stove), and it’s going to be a super quick process.

Step 2: Add the Vegetables to the Wok

Add the veggies, chopped onion, and minced garlic to the hot wok, and cook ’til somewhat tender but still slightly crisp, maybe 3 to 5 minutes.

Step 3: Scramble the Eggs

Make a well in the middle of the veggies, and scramble the eggs right in with the veggies.

Step 4: Stir in the Chicken

Stir the cooked, shredded chicken into the vegetable and egg mixture.

Step 5: Add the Rice

Stir the cooked rice into the mixture, mixing everything together really well to combine.

Step 6: Add the Soy Sauce

Add the soy sauce, and stir fry everything together ’til everything’s been heated thoroughly.

That’s it, super quick and easy; and it tastes so much better than takeout. Chicken fried rice makes the best side dish for my favorite garlic parmesan chicken skewers!

Expert Tips and Recipe FAQ’s

How much dry rice equals 3 cups cooked rice?
Usually about 1 cup dry rice equals about 3 cups cooked rice.

What’s the best way to cook rice?
Since the rice needs to already be cooked to make chicken fried rice in a wok, leftover rice is best, because it’s had time to chill and dry out after cooking. Cook the rice ahead of time in an Instant Pot or rice cooker (you can also boil it on the stove); then spread the rice out on a cookie sheet, cover it, and stick it in the fridge to chill ’til you’re ready to make fried rice with it. Chilling the rice really helps get it to fry without all the clumpy, goopy mess that rice can sometimes become.

Can I use different vegetables?
Yes, you can. In fact, other vegetables that make really good fried rice include broccoli, sugarsnap peas, water chestnuts, corn, etc. Just know, depending on the vegetables you choose, it may increase cook time to make sure they’re cooked well.

How should leftover chicken fried rice be stored?
Store it in an airtight container in the fridge. You can re-heat it in the microwave for 1-2 minutes, stirring every 30-45 seconds; or on the stovetop in a skillet over low-medium heat.

Can you freeze chicken fried rice?
Yes, you can. Just be sure to freeze it in an airtight container to help prevent freezer burn. It should keep for about 6 months. This makes it easy to meal prep ahead of time, freeze, and re-heat for dinner on busy weeknights.

Alternative Ways to Make Fried Rice

There are so many ways you can switch up this recipe and make it different every single time. The easiest way to switch it up is to use different meats or vegetables.
- Beef – Use leftover beef roast, stew meat, or steak.
- Pork – Use leftover pork chops or pork roast.
- Shrimp
- Fish – Make fried rice with grilled fish fillets, maybe trout or maybe even grilled salmon. Or for an easier route, try canned tuna or salmon.
- Sausage or Sliced Sausage Links – like in Instant Pot sausage and rice.
- Roasted Turkey – would work just as well as chicken.
- Tofu
- Stir in or sprinkle in a generous helping of chopped green onions.
- Use a pack of stir fry veggies from the freezer section. Think sugarsnap peas, broccoli, carrots, water chestnuts, etc.
- Add diced or sliced bell peppers in for even more delicious flavors.
- Add in spinach, corn, green beans, water chestnuts, etc.
More Homemade Chinese Take-Out Recipes

If you love this homemade chicken fried rice, you’ll also love…

Asian Chicken Salad Wonton Cups

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!
Chicken Fried Rice in a Wok

How to make the best homemade chicken fried rice in a wok. Quick and easy stir fry dinner recipe that's so much better than takeout!
Wok
Wok Spatula
Food Chopper
Cutting Board
3 tablespoons sesame oil
1 cup peas and carrots (frozen)
1 medium yellow onion (chopped)
2 cloves garlic (minced)
2 large eggs
1/2 pound boneless skinless chicken breasts (cooked and shredded)
3 cups Jasmine rice (cooked and chilled)
1/4 cup soy sauce
Heat the sesame oil in a large wok over medium-high heat.
Add the veggies, onion, and garlic to the wok, and cook ’til somewhat tender but still slightly crisp, maybe 3 to 5 minutes.
Make a well in the middle of the veggies, and scramble the eggs into the veggies.
Stir the shredded chicken into the mixture.
Then stir the rice into the mixture, mixing everything together really well.
Add the soy sauce and stir fry everything together.
When everything has been heated thoroughly, it's ready to serve.
Make sure all of your ingredients are ready to go before you heat the sesame oil. It will be a super quick cook time, so it’s important to have everything ready to go.

What’s the best way to cook the rice beforehand?

Since the rice needs to already be cooked to make chicken fried rice in a wok, leftover rice is best, because it’s had time to chill and dry out after cooking. Cook the rice ahead of time in an Instant Pot or rice cooker (you can also boil it on the stove); then spread the rice out on a cookie sheet, cover it, and stick it in the fridge to chill ’til you’re ready to make fried rice with it. Cold rice fries without all the clumpy, goopy mess that rice can sometimes become.

Dinner Ideas, main dish
Asian
chicken fried rice, chicken fried rice in a wok, chicken fried rice recipe, chicken fried rice wok, chicken fried rice wok recipe, chinese chicken fried rice, easy chicken fried rice, how to make chicken fried rice, how to make chicken fried rice in a wok, wok chicken fried rice
February 11, 2022