Macaroni Salad

Name: Macaroni Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 pound macaroni noodles; 1 cup mayonnaise; 1/2 cup granulated sugar; 1/4 cup white vinegar; 2 tablespoons yellow mustard; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/2 cup red onion, finely diced; 1/2 cup green bell pepper, finely diced; 1/2 cup small pickles, finely diced; 1/2 cup cheddar cheese, cut into small cubes

Feb 25, 2026

Classic Macaroni Salad made with pasta, cheddar cheese, red onion, bell pepper, and pickles in a creamy coleslaw-like dressing. It’s the perfect side dish for all your summer BBQs!

Our other favorite pasta salads are Deviled Egg Pasta Salad and Bacon Ranch Pasta Salad!

Originally posted June 26, 2014. Updated February 25, 2026.

Macaroni salad is one of my frequently made recipes during spring and summer. I think it just goes with practically anything. I served it with roast chicken the other night and it was delicious but it also goes perfectly with all things barbecue.

It has macaroni, red onion, bell pepper, pickles, cheddar cheese, and a creamy dressing that tastes like coleslaw dressing. It has so many different textures and flavors and it just all works perfectly together.

Ingredients

Macaroni noodles – you can really use any small pasta shape (such as shells or rotini) but classic macaroni salad uses macaroni noodles, of course.
Mayonnaise – you can use lite mayo if you prefer.
Granulated sugar
White vinegar – sometimes I use apple cider vinegar instead.
Yellow mustard
Red onion – I try to dice all the vegetables and cheese about the same size.
Green bell pepper
Small pickles – i recommend the small ones because the skin is thinner and they have less seeds than the big ones.
Cheddar cheese – you could use colby jack instead.

How To Make Macaroni Salad

Cook pasta. Cook macaroni according to the package instructions. Once cooked, drain and rinse the pasta under cold water.
Make dressing. While pasta cooks, whisk together mayonnaise, sugar, white vinegar, yellow mustard, salt, and pepper. Chill until ready to combine.
Combine. Put the cooled pasta in a large mixing bowl. Add red onion, green bell pepper, pickles, and cheddar cheese. Pour dressing over top and toss to coat.
Chill. Cover and chill for 1 hour before serving.

How Long Is It Good For?

Macaroni salad is good for up to 4 days. Make sure to store it in an airtight container in the fridge.

You can serve it straight from the fridge.

Variations

A lot of macaroni salads include diced celery or pimentos so if you like those, feel free to add them!
Use a couple hardboiled eggs instead of the cheese!

More Side Dish Recipes

📖 Recipe

Yield: 12 servings

Macaroni Salad

Classic Macaroni Salad made with pasta, cheddar cheese, red onion, bell pepper, and pickles in a creamy coleslaw-like dressing. It's the perfect side dish for all your summer BBQs!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

1 pound macaroni noodles
1 cup mayonnaise
½ cup granulated sugar
¼ cup white vinegar
2 tablespoons yellow mustard
1 ½ teaspoons salt
½ teaspoon black pepper
½ cup red onion, finely diced
½ cup green bell pepper, finely diced
½ cup small pickles, finely diced
½ cup cheddar cheese, cut into small cubes

Instructions

Cook macaroni according to package instructions. Once cooked, drain and rinse under cold water until no longer hot.
While macaroni cooks, make the dressing by whisking together mayonnaise, sugar, white vinegar, mustard, salt, and pepper in a small mixing bowl. Store in fridge until macaroni is done.
Once macaroni, transfer it to a large mixing bowl. Add onion, green bell pepper, pickles, and cheddar cheese. Pour the dressing over top and toss to coat everything.
Cover and chill in fridge for 1 hour before serving.

Confetti Cookies

Feb 08, 2026

If you love sprinkles and sugar cookies, you have to make these Confetti Cookies! They are soft and chewy and covered in sprinkles. Change up the sprinkle colors for the holidays!

Originally published February 2, 2015. Updated February 8, 2026.

Rainbow sprinkles just make everything so much more fun, right? I love these confetti cookies because not only are they delicious, they’re also just so fun!

They’re soft and chewy sugar cookies that are rolled in sprinkles before baking. And they’re really easy to make. The worst part is waiting an hour for the dough to chill!

You can also change them up to fit the holidays. Like green and red for Christmas, pastels for Easter, or pink, white, and red for Valentine’s Day. I actually have a Halloween version!

Ingredients

All-purpose flour
Cream of tartar – this keeps the cookies soft and chewy.
Baking powder and baking powder – these are the leavening agents that help the cookies puff up.
Butter – make sure to bring it to room temperature before beginning the recipe.
Granulated sugar
Egg
Vanilla
Rainbow sprinkles – you could change the sprinkle colors based on a holiday, like pink and white for Valentine’s Day.

How To Make Confetti Cookies

Dry ingredients. Stir together flour, cream of tartar, baking powder, and baking soda. Set aside.
Wet ingredients. Cream butter and sugar together. Add egg and vanilla and beat until well combined.
Combine. Add flour mixture to butter mixture and beat until combined.
Roll. Roll a tablespoon amount of dough into balls and roll in sprinkles until covered. Place on a parchment paper-lined baking sheet. Repeat with remaining dough.
Chill. Place in the refrigerator for 1 hour.
Bake. Bake at 350F for 8 – 10 minutes, until the bottoms begin to brown.
Cool. Cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

How Long Are They Good For?

These confetti cookies will be good for up to 5 days. Store them in an airtight container to keep them fresh for as long as possible.

Can You Freeze Them?

You can freeze these cookies for up to 6 months. After they cool completely, place them in an airtight container (I use freezer ziploc bags) and store in the freezer.

When you are ready to enjoy them, let them sit at room temperature until defrosted.

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📖 Recipe

Yield: about 24 cookies

Confetti Cookies

If you love sprinkles and sugar cookies, you have to make these Confetti Cookies! They are soft and chewy and covered in sprinkles. Change up the sprinkle colors for the holidays!

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

1 ½ cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla
1 cup rainbow sprinkles

Instructions

In a mixing bowl, whisk together flour, baking powder, cream of tartar, baking soda, and salt until no lumps remain. Set aside.
In a separate mixing bowl, cream butter and sugar together until light and fluffy. Beat in egg and vanilla. Beat in flour mixture until just combined.
Take 1 tablespoon of the mixture and roll in sprinkles until the dough is covered. Place on a parchment-lined baking sheet. Repeat with remaining dough, leaving about 2 inches between each ball of dough. Chill dough for 1 hour before baking.
When ready to bake, preheat oven to 350F.
Bake 8 to 10 minutes until they are just beginning to brown around the edges. Let cool for about 5 minutes before transferring to a wire rack to cool completely.

Blueberry Orange Bread

Jan 06, 2026

Blueberry Orange Bread is a simple quick bread that’s bursting with flavor. It’s moist and fluffy with lots of orange flavor and blueberries.

Originally published January 4, 2010. Updated January 6, 2026.

I’ve had a giant bag of blueberries in my freezer since probably June or July. My teenagers and I went to a local farm to pick blueberries and ended up with 7 pounds of blueberries or something crazy. I’ve been working my way through them ever since.

This is one of the oldest recipes on this blog and probably one of my most frequently made recipes. It’s moist and fluffy. And then it’s full of orange juice, orange zest, and blueberries.

It’s one of those things that’s just nice to have on the counter for a quick breakfast or snack. We love to warm up a slice just a little bit and spread some butter on it.

And it’s also really easy. There’s no need to use an electric mixer. You could probably get away with doing it all in 1 bowl.

Ingredients

All-purpose flour
Granulated sugar
Baking powder
Baking soda
Egg
Oranges – you are going to use the zest and the juice from the oranges. You will probably need 3 oranges to get enough juice.
Butter – it needs to be melted and cooled slightly before beginning.
Blueberries – you can use fresh or frozen blueberries. I used frozen.

How To Make Blueberry Orange Bread

Dry ingredients. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
Wet ingredients. In a small bowl, combine egg, orange juice, melted butter, and orange zest.
Combine. Add egg mixture to flour mixture. Stir until just combined.
Add blueberries. Fold in blueberries.
Transfer. Spoon into prepared loaf pan making sure the top is even.
Bake. Bake at 350F for 50 – 60 minutes or until a toothpick inserted near the center comes out clean.
Cool. Cool for 10 minutes in pan and then turn out onto a wire rack.

How Long Is It Good For?

Blueberry orange bread will be good for up to 4 days. Make sure to store it in an airtight container at room temperature to keep it moist for as long as posible.

Can You Freeze It?

You can freeze this blueberry orange bread either as a whole loaf or in individual slices. Either way, I would wrap it in plastic wrap and then place it in a freezer ziploc bag. Just to make sure to keep the air out.

When you are ready to serve it, let it sit at room temperature until defrosted.

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📖 Recipe

Yield: 1 loaf

Blueberry Orange Bread

Blueberry Orange Bread is a simple quick bread that's bursting with flavor. It's moist and fluffy with lots of orange flavor and blueberries.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
¾ cup fresh orange juice (from about 3 oranges)
2 tablespoons butter, melted
1 tablespoon orange zest
¾ cup blueberries, fresh or frozen

Instructions

Preheat oven to 350. Grease a 9x5 inch loaf pan; set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In a small bowl, combine egg, orange juice, melted butter, and orange zest.
Add egg mixture to flour mixture. Stir until just combined.
Fold in blueberries.
Spoon into prepared loaf pan making sure the top is even.
Bake for 45 - 55 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes in pan and then turn out onto a wire rack.

Slow Cooker Cranberry Meatballs

Dec 17, 2025

Slow Cooker Cranberry Meatballs are like the classic grape jelly meatballs but made with cranberry sauce for the perfect holiday appetizer! Made in the crockpot, only 3 ingredients!

If you are looking for other holiday appetizer recipes, try Cranberry Brie Bites and Spinach and Artichoke Stuffed Mushrooms.

Originally published December 21, 2011, updated on December 17, 2025.

You know those grape jelly meatballs that you see at every party and potluck? The ones that you can’t explain why you love them but you can’t stop eating them?

These cranberry meatballs are pretty much those meatballs but made with jellied cranberry sauce instead of the grape jelly. They aren’t quite as sweet as the grape jelly ones so if you find those a little too sweet, these will be perfect for you.

Cranberry Meatballs are the perfect holiday appetier and so easy. Only 3 ingredients and cooked in the slow cooker!

Ingredients for Cranberry Meatballs

Frozen meatballs – you can make your own if you want! Or buy the beef or turkey frozen meatballs.
Jellied cranberry sauce – make sure it’s the jellied cranberry sauce and not the whole berry cranberry sauce.
Heinz chili sauce – this is located with the condiments and marinades in the grocery store. If you can’t find it, you can order it online.

Instructions

Add ingredients to slow cooker. Combine meatballs, cranberry sauce, and chili sauce in a slow cooker.
Cook. Cook on high for 3 – 4 hours until the meatballs are hot and the sauce has thickened slightly.

What Size Slow Cooker Should I Use?

I used my 6 quart Programmable Crockpot and I think it’s the perfect size. It fits all the meatballs with room to give them a good stir every once in awhile.

It’s also nice to use a slow cooker that has a warm setting so you can serve the meatballs right from the slow cooker.

How Long Are Cranberry Meatballs Good For?

These cranberry meatballs should be fine to consume up to 4 days after you cook them. Make sure to store them in the refrigerator in an airtight container.

You can reheat them in the microwave or even put them back into a slow cooker.

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📖 Recipe

Yield: 12 servings

Cranberry Meatballs

Slow Cooker Cranberry Meatballs are like the classic grape jelly meatballs but made with cranberry sauce for the perfect holiday appetizer! Made in the crockpot, only 3 ingredients!

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

1 (2 pound) bag frozen meatballs
1 (15 ounce) can jellied cranberry sauce
1 (12 ounce) bottle Heinz chili sauce

Instructions

Combine all ingredients in a slow cooker. Cook on high for 3 - 4 hours until the meatballs are hot and the sauce has thickened slightly.

Apple Crisp

Oct 08, 2025

Apple Crisp is the perfect fall dessert! Apples baked until soft with a crispy cinnamon oat topping.

I also have an Apple Cranberry Crisp if you’re a big cranberry fan!

Apple crisp topped with a scoop of vanilla ice cream on a white plate

Originally posted September 29, 2014. Updated October 8, 2025.

I will almost always choose a crisp over a pie. I love a buttery pie crust but I love the crispy, buttery chunks of a crisp even more. And this Apple Crisp is my absolute favorite because it not only has the crispy topping, it also has a layer of the crip on the bottom!

The other reason I love this crisp is that instead of relying on the apples to release their juices and create the gooey apple pie-like filling, this recipe calls for a simple syrup to be poured over top. The syrup has cornstarch in it which helps thicken all the juice from the apples. It turns into the best, most gooey apple filling you can imagine.

It’s a really simple recipe and you probably have all the ingredients already. It’s delicious enough for Thanksgiving but simple enough for an everyday dessert.

Ingredients

Flour
Old fashioned oats – don’t try to use steel cut oats or instant oats. You get the best crisp with old fashioned oats.
Brown sugar
Cinnamon – you could also use apple pie spice if you have it.
Salt – just a tiny bit to bring out the rest of the flavors.
Butter – make sure your butter is cold so that you can cut it into the topping mixture and you get those nice chunks of crisp.
Granny smith apples – you can really use any type of apple but a tart green apple works really well in baked goods since you’re adding so much sweetness to it.
Sugar – this will be used to create a thick syrup that gets poured over the apples to create that classic apple pie gooeyness that we all know and love.
Cornstarch – this helps to thicken that gooey syrup that creates that classic apple pie goo.
Vanilla

Instructions

Crisp mixture. In a large bowl, combine flour, oats, brown sugar, cinnaon, and salt. Use a pastry cutter to cut cold butter into the mixture.
Transfer. Press half into a greased 2 ½ quart baking dish.
Add apples. Cover with peeled and chopped apples.
Make syrup. In a small saucepan, whisk together the sugar, cornstarch, and water. Bring to a boil; cook and stir 2 minutes or until thick. Remove from heat and stir in vanilla.
Combine. Pour over the apples.
Top. Sprinkle with remaining crumb mixture.
Bake. Bake at 350F for 50 – 55 minutes 60-65, until crisp is golden brown and apples are soft.
Serve. Serve warm, with vanilla ice cream, if desired.

pour a simple syrup over apples for an apple crisp

How Long Is Apple Crisp Good For?

Apple crisp will be good for up to 4 – 5 days in the refrigerator. Make sure to store it in an airtight container. I like this 9×9-inch baking dish with a lid so I can just store it in the same container I baked it in.

You can serve it straight from the fridge but I prefer to warm it up in the microwave and then put some vanilla ice cream on top.

Can You Freeze It?

You can freeze apple crisp for up to 3 months. Let it cool completely and then transfer to an airtight, freezer-safe container.

When you are ready to serve it, let it defrost overnight in the fridge and then reheat in the microwave. You could also reheat it in the stove or in a toaster oven to try to get some of the crispiness back.

apple crisp topped with vanilla ice cream

More Apple Recipes

📖 Recipe

Yield: 8 servings

Apple Crisp

Apple Crisp is the perfect fall dessert! Apples baked until soft with a crispy cinnamon oat topping.

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Ingredients

1 cup all-purpose flour
¾ cup old fashioned oats
1 cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup butter, chilled and cut into small pieces
4 cups granny smith apples, peeled and chopped
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
vanilla ice cream, for serving

Instructions

Preheat oven to 350F. Spray a 9x9-inch baking dish with oil.
In a large bowl, combine flour, oats, brown sugar, cinnamon, and salt. Use a pastry blender (or 2 butter knives) to cut in butter until crumbly. Press half of this mixture into the prepared dish.
Place chopped apples over the crust in a single layer. Set aside.
In a small saucepan, whisk together the sugar, cornstarch, and water. Place over medium-high heat and bring to a boil; cook and stir 2 minutes or until thick and clear. Remove from heat and stir in vanilla.
Pour the sugar mixture over the apples.
Sprinkle with remaining crumb mixture.
Bake 50 - 55 minutes or until crisp is golden brown and apples are soft.
Serve with vanilla ice cream, if desired.

Toffee Chex Mix

Oct 02, 2025

Crunchy, buttery Toffee Chex Mix is going to be your new favorite snack mix! Cocoa Puffs, Chex cereal, peanuts, and pretzels baked with a toffee coating.

This is my all time favorite Chex mix. My mom made it every single Christmas until I moved out but it never really had a name. We always just called it her Christmas mix but the coating is really toffee-ish so I’m calling it that.

It’s Cocoa Puffs, Chex cereal, peanuts, and pretzels baked with a buttery vanilla sauce that really coats the mix-ins and becomes crunchy like toffee.

It’s really easy to make and I always end up making several batches over the holiday season because everyone just grabs handfuls every time they walk past the kitchen.

I also have a recipe for Christmas Muddy Buddies if peanut butter and chocolate is more your thing!

Ingredients

Cocoa puffs
Chex – you can use either rice or corn chex for this recipe.
Peanuts – I like to use salted peanuts because I love sweet and salty treats but unsalted will also work.
Pretzels – any small pretzel shape will work. If you’re making it around the holidays, you can probably find holiday shaped pretzels.
Butter
Brown sugar
Corn syrup
Vanilla
Cream of tartar and baking soda – this combo is what makes the coating crunchy and toffee like.

How To Make Toffee Chex Mix

Prep. Combine Cocoa Puffs, Chex, peanuts, and pretzels in a large mixing bowl.
Make coating. In a saucepan, melt butter. Stir in brown sugar and corn syrup. Bring to a boil and let boil for 2 minutes. Remove from heat.
Add. Add vanilla, cream of tartar, and baking soda.
Combine. Pour butter mixture over the cereal mixture and toss to coat.
Transfer. Transfer to 2 parchment-lined baking sheets.
Bake. Bake at 300F for 30 minutes, stirring after 15 minutes.
Cool. Cool completely on the baking sheets.

How Long Is It Good For?

Toffee Chex Mix is best eaten within the first few days of making it but will be fine to eat for up to 2 weeks. Make sure to store it in an airtight container to keep it fresh for as long as possible.

overhead shot of chex mix made with cocoa puffs, chex cereal, peanuts, and pretzels

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📖 Recipe

Yield: about 24 servings

Toffee Chex Mix

Crunchy, buttery Toffee Chex Mix is going to be your new favorite snack mix! Cocoa Puffs, Chex cereal, peanuts, and pretzels baked with a toffee coating.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

3 cups Cocoa Puffs
3 cups rice or corn Chex cereal
1 ½ cups dry roasted peanuts
1 ½ cups pretzels
½ cup butter
1 cup brown sugar
¼ cup light corn syrup
½ teaspoon vanilla
¼ teaspoon cream of tartar
¼ teaspoon baking soda

Instructions

Preheat oven to 300F. Line 2 rimmed baking sheets with parchment paper. Set aside.
In a large mixing bowl, toss together cereals, peanuts, and pretzels. Set aside.
In a saucepan over medium heat, melt butter. Whisk in brown sugar and corn syrup. Bring to a boil and let boil for 2 minutes. Remove from heat. Whisk in vanilla, cream of tartar, and baking soda.
Pour the butter mixture over the cereal mixture and toss to coat.
Transfer the mix to the prepared baking sheets and spread out.
Bake in preheated oven for 30 minutes, stirring after 15 minutes.
Let cool completely on the pan before transferring to a storage container.

Sloppy Joes

Oct 02, 2025

Homemade Sloppy Joes take less than 30 minutes to make and will make the whole family happy! Ground beef in a flavorful tomato sauce, served on toasted buns.

We also have Sloppy Joe Sliders!

Originally posted September 23, 2010. Updated October 2, 2025.

Homemade sloppy joes have always been my go to dinner when I need something quick that nobody is going to complain about. These are ready in less than 30 minutes and are mostly made from things you probably already have in your pantry.

Ground beef is cooked with onion and bell pepper and then it all gets simmered in a ketchup-based sauce that has a nice kick from chili powder and yellow mustard. It also has a tiny bit of brown sugar for a hint of sweetness.

If you need a quick crowd-pleasing side dish to serve with it, try Stovetop Mac & Cheese or Roasted Ranch Broccoli!

Ingredients

Ground beef – I always use a lean ground beef for sloppy joes but use whatever you have. You may need to drain it if you use a fattier ground beef.
Onion – use whatever color onion that you have.
Green bell pepper – you could use any color pepper but I think the green bell pepper flavor works best for sloppy joes.
Ketchup – this is the tomato base for the sauce.
Brown sugar – just a tiny bit, it just adds a hint of sweetness.
Yellow mustard – you could use a dijon mustard if you prefer.
Worcestershire sauce – this adds depth and a savory flavor to the sloppy joes.
Garlic powder – you can use fresh garlic if you prefer.
Chili powder – this adds so much flavor to the sauce.
Buns – whatever kind you like! You could even serve these on toasted bread.

How To Make Sloppy Joes

Cook meat. Cook ground beef, onion, and bell pepper in a large skillet over medium-high heat.
Add. Add ketchup, brown sugar, yellow mustard, worcestershire sauce, garlic powder, chili powder, and water.
Simmer. Simmer until sauce has thickened to desired consistency.
Serve. Serve hot on toasted buns.

How Long Is It Good For?

The sloppy joes meat is good for up to 3 days. Make sure to store it in an airtight container.

When you are ready to serve it, reheat in the microwave or on the stove. You may need to add more water to loosen it up.

Can You Freeze It?

You can freeze leftover sloppy joes meat for up to 3 months. Make sure to use an airtight container.

When you are ready to serve it, let it defrost overnight in the fridge and then reheat in the microwave or on the stove. And make sure you have some buns to serve it on!

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📖 Recipe

Yield: about 6 servings

Sloppy Joes

Homemade Sloppy Joes take less than 30 minutes to make and will make the whole family happy! Ground beef in a flavorful tomato sauce, served on toasted buns.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 teaspoon olive oil
1 pound ground beef
¼ cup onion, diced
¼ cup green bell pepper, diced
¾ cup ketchup
1 tablespoon brown sugar
1 teaspoon yellow mustard
1 teaspoon worcestershire sauce
1 teaspoon garlic powder
¾ teaspoon chili powder
salt and pepper
½ cup water
6 buns

Instructions

Heat oil over medium-high heat in a large skillet. Add beef, onion, and green bell pepper. Cook, breaking up the meat, until the beef is cooked through and the vegetables have softened. Drain if necessary.
Add ketchup, brown sugar, yellow mustard, worcestershire sauce, garlic powder, chili powder, salt, pepper, and water.
Let simmer until thickened to the consistency you want for your sloppy joes.
Serve on toasted buns.

Yeast Waffles

Sep 10, 2025

Overnight Yeast Waffles are crispy waffles that have a chewy interior from rising in the fridge overnight. They take just a few minutes to put together at night and then you cook them in the morning!

Originally posted February 22, 2010. Updated September 10, 2025.

I have been making these waffles for over 15 years and they are for sure my favorite waffles of all time. I know they look like unassuming, plain, boring, barely flavored waffles. But they’re not.

They’re made with yeast and you let the batter rise at room temperature for awhile and then sit overnight in the fridge. So when you cook them, it smells like you’re baking fresh bread.

Not only that though. They get crispy on the outside and chewy on the inside, unlike more airy traditional waffles.

They’ve always reminded me of a funnel cake with how crisp the outside gets and how chewy the inside is. You could dust it with powdered sugar and really trick yourself into thinking you’re having a funnel cake.

Ingredients

Milk – use whatever milk you keep in your fridge. You can use dairy free.
Maple syrup – don’t use a sugar-free syrup because the sugar is what will feed the yeast and help your batter rise and get bubbly.
Active dry yeast – you can use instant yeast and skip the blooming part completely.
Butter
Eggs
Vanilla
All-purpose flour
Salt – just a tiny bit, it won’t make the waffles salty.

How To Make Yeast Waffles

Prep. Heat milk to 100 – 110F. Transfer to a large mixing bowl. Stir in maple syrup.
Bloom yeast. Sprinkle yeast over top of the milk and let sit for 5 – 10 minutes, until yeast is foamy.
Combine. Stir in melted butter, eggs, vanilla, flour, and salt.
Rest. Let rest at room temperature for 1 hour. You can cook the waffles after the 1 hour rest of chill overnight.
Chill. Transfer to the fridge and chill overnight.
Cook. Cook the waffles according to the waffle maker’s instructions.

How Long Are They Good For?

Yeast waffles will be good for up to 4 days when stored in the fridge. Make sure to store them in an airtight container.

You can reheat them in the microwave or try to get some crispiness back by toasting them.

Can You Freeze Them?

You can freeze yeast waffles for up to 3 months. Once they’re cool, put them in an airtight container, like a freezer ziploc bag.

When you are ready to serve them, you can let them defrost overnight in the fridge or put them in the microwave or toaster frozen.

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📖 Recipe

Yield: 4 - 6 waffles, depending on your waffle maker

Yeast Waffles

Overnight Yeast Waffles are crispy waffles with a chewy interior from rising in the fridge overnight. They take just a few minutes to put together at night and then you cook them in the morning!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

½ cups milk
2 - 3 tablespoons maple syrup
1 ½ teaspoons active dry yeast
6 tablespoons butter, melted and cooled
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
¾ teaspoon salt

Instructions

Heat milk to 100 - 110F and transfer to a large mixing bowl.
Stir in maple syrup. Sprinkle yeast on top and let sit for 5 - 10 minutes, until the yeast is bubbly and/or foamy.
Stir in cooled butter, eggs, and vanila.
Add flour and salt and stir until just combined.
Cover and let sit at room temperature for an hour.
You can cook the waffles after the 1 hour rest of chill the batter in the fridge overnight and cook them in the morning.
Cook according to the waffle maker's instructions.
Serve hot with butter and maple syrup, if desired.

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Chocolate Chip Banana Bread

Aug 19, 2025

Chocolate Chip Banana Bread is a chocolate banana bread with chocolate chips mixed in. It’s so delicious and a great way to use ripe bananas!

overhead shot of a slice of chocolate chip banana bread on a white plate

Originally published August 6, 2014. Updated August 19, 2025.

If you have a few ripe bananas on your counter and some chocolate chips in your pantry, you have to make this chocolate chip banana bread!

It’s a classic banana bread but with cocoa powder to make the whole bread chocolate and then it also has chocolate chips throughout and they get all melty and become little pockets of gooey chocolate in the bread.

It’s really easy to make and doesn’t call for any crazy ingredients. And it’s also really delicious!

Ingredients

Butter – make sure to bring it to room temperature before beginning the recipe.
Brown sugar – using brown sugar instead of granulated sugar adds extra moisture and helps keep the banana bread from drying out.
Eggs
Vanilla
Bananas – make sure they are very ripe.
All-purpose flour
Cocoa powder – the cocoa powder is going to be what turns the entire banana bread chocolate.
Baking soda – this is the leavening agent for the banana bread which means it’s going to help is rise and be nice and fluffy.
Salt – just a tiny bit to bring out all the other flavors.
Chocolate chips – the recipe calls for semisweet chocolate chips but you can use a different variety if you prefer.

how to make chocolate banana bread with chocolate chips

How To Make Chocolate Chip Banana Bread

Wet ingredients. Use an electric mixer to cream together softened butter and brown sugar. Add eggs and vanilla. Add bananas and beat until bananas are incorporated.
Dry ingredients. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Combine. Add dry ingredients to wet ingredients and beat until combined.
Add chocolate. Fold in chocolate chips.
Transfer. Transfer to a prepared 9×5-inch loaf pan.
Bake. Bake at 350F for 60 – 65 minutes.
Cool. Cool for 10 minutes in the pan and then remove to a wire rack to cool completely.

How Long Is It Good For?

Chocolate chip banana bread will be good for up to 4 – 5 days. Store it in an airtight container at room temperature.

You can probably get an extra day or 2 out of it if you store it in the fridge but it will dry out quicker that way.

Can You Freeze It?

You can freeze the entire loaf of chocolate chip banana bread or slice it and freeze in individual servings. Either way, wrap it tightly in plastic wrap and then place in an airtight container, like a freezer ziploc bag.

When you are ready to serve it, let it sit at room temperature until defrosted. The individual slices will defrost a lot quicker than the whole loaf.

overhead shot of 5 slices of chocolate banana bread on a white plate

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📖 Recipe

Yield: 12 servings

Chocolate Chip Banana Bread

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 10 minutes

Total Time 1 hour 30 minutes

Ingredients

½ cup (1 stick) unsalted butter, softened
¾ cup brown sugar
2 eggs
1 teaspoon vanilla
3 very ripe bananas
2 cups flour
¼ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips

Instructions

Preheat oven to 350F. Spray a 9x5-inch loaf pan with baking spray.
In a large mixing bowl, use an electric mixer to cream together butter and brown sugar until light and fluffy. Add eggs, one at a time, and vanilla.
Add bananas and continue beating until the banana is incorporated.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Add the flour mixture to the butter mixture and beat until combined.
Use a rubber spatula to fold in chocolate chips.
Transfer batter to the prepared pan.
Bake in preheated oven for 60 - 65 minutes, until a toothpick inserted into the center comes out mostly clean.
Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

Easy Coleslaw

Aug 12, 2025

This Easy Coleslaw is my favorite summer side dish! Crunchy cabbage in a creamy, sweet & tangy dressing goes perfectly with all your favorite barbecue foods.

This easy coleslaw recipe is my go to side dish all summer long! It takes minutes to put together and then you just let it chill in the fridge while you prepare the rest of your food!

This is how my mom taught me to make coleslaw and I’ve never forgotten it because of how easy it is. There’s only a few things to remember and I’m almost positive you have everything but the cabbage in your pantry!

It’s the perfect side dish for burgers, ribs, hot dogs, pulled pork, everything!

Ingredients

Mayo – the base of the coleslaw dressing. It’s what makes it so creamy! You can use a light mayo if you prefer.
Sugar – coleslaw dressing is sweet and tangy and this is the sweet part.
Apple cider vinegar – this is the tangy part of the dressing.
Salt and pepper – before you add your coleslaw to the dressing, taste it and add salt and pepper to taste.
Tri-color coleslaw mix – the colorful coleslaw has 2 different color cabbages and shredded carrots which makes it really pretty. And the carrots add a different texture.

How To Make Coleslaw

Make dressing. Whisk together mayo, sugar, apple cider vinegar, and salt and pepper.
Add cabbage. Add cabbage and toss to coat.
Chill. Refrigerate for at least an hour before serving.

How Long Is It Good For?

Coleslaw is good for up to 3 days in an airtight container in the refrigerator. Keep in mind that the cabbage will continue to soften the longer it sits.

You can serve it right out of the fridge or let it sit at room temperature for a few minutes to take the chill out.

Can Coleslaw Be Made In Advance?

Coleslaw needs to be made at least an hour before you plan to serve it. That gives the veggies times to soften up a bit and the flavors of the dressing to really meld together.

I wouldn’t make it more than 3 hours before you plan to serve it though. And make sure you store it in the fridge and then give it a good stir before serving.

Can You Freeze Coleslaw?

No, you should not freeze coleslaw. Everything about it will change textures in a day way once frozen and defrosted.

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📖 Recipe

Yield: about 8 servings

Easy Coleslaw

This Easy Coleslaw is my favorite summer side dish! Crunchy cabbage in a creamy, sweet & tangy dressing goes perfectly with all your favorite barbecue foods.

Prep Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

1 cup mayo
2 tablespoons granulated sugar
2 tablespoons apple cider vinegar
salt and pepper
1 (16 ounce) package tri-color coleslaw mix

Instructions

In a large mixing bowl, whisk together mayo, sugar, and apple cider vinegar. Taste and season with salt and pepper.
Add in coleslaw mix and toss to coat.
Refrigerate for at least 1 hour before serving.

Hawaiian Sloppy Joes

Aug 12, 2025

Hawaiian Sloppy Joes are ground beef sloppy joes with a Hawaiian-inspired pineapple sauce. They are so easy and ready in just 20 minutes!

If you love sloppy joes, you have to try my Sloppy Joe Sliders!

Originally published January 12, 2015. Updated August 12, 2025.

I love a twist on the classic sloppy joe. Don’t get me wrong, I love the classic too but something about a sloppy joe with a slightly different flavor really makes me happy.

Hawaiian Sloppy Joes start with a classic tomato base but the sauce also has pineapple juice, soy sauce, ginger, and crisp bacon! I like to serve them with a pineapple ring on top to really make it pineapple-y.

They are a quick and easy dinner that you can put together in about 20 minutes. You use one pan, one mixing bowl, and that’s it! And you probably have almost everything you need on hand already.

Ingredients

Bacon – you can use whatever kind of bacon you prefer. If you use a lean bacon, like turkey, you will need to add oil to the pan before you cook the ground beef and vegetables.
Ground beef – you can use ground turkey or chicken if you want to make them a little lighter.
Onion – any color works.
Green pepper – the flavor of green bell pepper works really well with this sauce but you can use another color if you prefer.
Garlic
Ground ginger – you can use fresh ginger if you have it on hand.
Ketchup – this gives you the tomato flavor like a classic sloppy joe.
Brown sugar – brown sugar adds sweetness and depth to the sauce.
Apple cider vinegar – the vinegar adds the sour part of the sweet and sour sauce!
Soy sauce – I recommend a low sodium soy sauce. You can always add more salt if you need to.
Pineapple juice – if you plan on doing pineapple rings on your sloppy joes, buy a can of them in the juice so you can just use that juice.

How To Make Hawaiian Sloppy Joes

Cook bacon. Cook the bacon until crisp. Remove and drain. .
Make sloppy joe mixture. Cook ground beef, onion, and green pepper, breaking up the ground beef as it cooks. Add the garlic; cook until fragrant, about 30 seconds.
Make sauce. Whisk together pineapple juice, ketchup, brown sugar, cider vinegar, soy sauce, and ground ginger. Pour into the pan with the meat and stir to combine.
Simmer. to a simmer, cover, and let cook for 15 – 20 minutes or until the sauce has thickened considerably but is still “sloppy”.
Add bacon. Crumble the bacon and stir it into the mixture.
Serve. Serve on buns.

Can You Make Hawaiian Sloppy Joes In Advance?

You can make the meat portion of the sloppy joes ahead of time. Make sure to store it in the refrigerator in an airtight container.

When you are ready to serve it, reheat in the microwave or stove. If it’s thickened too much, add a splash of extra pineapple juice, broth, or water before reheating.

Can You Freeze Hawaiian Sloppy Joes?

You can freeze the meat portion of the sloppy joes for up to 3 months. Let it cool completely and then transfer to an airtight container, like a ziploc bag.

When you are ready to serve, let it defrost overnight in the fridge and reheat in the microwave or stove.

What To Serve With Sloppy Joes?

For these specific Hawaiian sloppy joes, I really like a coleslaw or coleslaw pasta salad.

Others ideas are Fritos Corn Salad, Red Skin Mashed Potatoes, or Roasted Broccolini!

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📖 Recipe

Yield: 6 servings

Hawaiian Sloppy Joes

Hawaiian Sloppy Joes are ground beef sloppy joes with a Hawaiian-inspired pineapple sauce. They are so easy and ready in just 20 minutes!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

5 slices bacon, diced
1 pound lean ground beef
1 medium onion, diced
1 green pepper, diced
3 cloves garlic, minced
½ cup pineapple juice
¾ cup ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon soy sauce
½ teaspoon ground ginger
salt and freshly ground black pepper to taste
6 burger buns, for serving
pineapple rings, optional, for serving

Instructions

Over medium heat, cook the bacon until crisp. Remove to a paper towel-lined plate to drain.
In the same pan (drain off all but about 2 teaspoons of bacon fat), cook the ground beef, onion, and green pepper, breaking up the ground beef as it cooks. Cook until the vegetables have softened and the beef is cooked through. Add the garlic; cook until fragrant, about 30 seconds.
While meat is cooking, whisk together pineapple juice, ketchup, brown sugar, cider vinegar, soy sauce, and ground ginger in a mixing bowl.
Pour sauce into the pan with the beef and stir to combine.
Bring to a simmer, cover, and let cook for 5 - 10 minutes or until the sauce has thickened considerably but is still "sloppy". Crumble the bacon and stir it into the mixture.
Season to taste with salt and pepper.
Serve on buns with pineapple rings, if desired.

Slow Cooker Bourbon Chicken

Aug 10, 2025

Slow Cooker Bourbon Chicken is a delicious weeknight dinner recipe. Chicken cooked in a sweet and spicy Chinese takeout-inspired sauce. It’s full of garlic, ginger, and crushed red pepper flakes.

Originally posted February 8, 2010. Updated August 10, 2025.

If you need an easy, no fuss, pantry ingredient dinner that turns out absolutely delicious, this bourbon chicken is it.

Getting ready to write this post, I spent a solid amount of time trying to determine the exact origin of bourbon chicken and I’m bummed to tell you that nobody really knows?

The story I saw the most is that a Chinese restaurant on Bourbon Street was the first to make it. It’s definitely a Chinese-American chicken so we’ll go with that one.

The chicken is cooked in a sweet soy sauce-based sauce with garlic and ginger and crushed red pepper flakes for some heat. We like to have it over white rice with a roasted green vegetable on the side.

Ingredients

Chicken – I suggest using boneless, skinless chicken breasts in this recipe.
Soy sauce – use low-sodium soy sauce if that’s an option.
Brown sugar – this adds the sweetness to the sauce.
Ketchup – this contributes to the sweetness but also gives that nice ketchup tang that we all know and love.
Rice vinegar – just a little vinegar to give you that sweet and sour taste.
Garlic – you can use garlic powder if you don’t have fresh garlic on hand.
Ground ginger – you can use fresh ginger if you prefer.
Crushed red pepper flakes – you can adjust the amount of red pepper flakes based on your spice preferences.
Cornstarch – this is the thickener for the sauce. You’re going to dissolve it into cold water before you add it to the sauce.

how to make bourbon chicken in the slow cooker

How To Make Bourbon Chicken in the Crockpot

Prep. Place chicken in bottom of slow cooker.
Sauce. Top the chicken with soy sauce, brown sugar, ketchup, rice vinegar, garlic, ground ginger, and crushed red pepper flakes.
Cook. Cook on low for 3 – 4 hours or high 5 – 6 hours.
Shred. Remove the chicken to a bowl or plate. Shred the chicken. Set aside.
Make slurry. Whisk cornstarch into cold water until dissolved.
Thicken. Pour the cornstarch slurry into the sauce and whisk until incorporated.
Cook. Return chicken to slow cooker and stir to coat the chicken. Cook another 5 – 10 minutes until sauce has thickened.

How Long Is It Good For?

Bourbon chicken is good for up to 3 days if stored in an airtight container in the refrigerator.

When you are ready to serve it, reheat in the microwave or on the stove. The sauce will likely be very thicken but a splash of broth or water will help to get it back to it’s original sauciness.

overhead shot of shredded bourbon chicken in a slow cooker

Can You Freeze It?

You can freeze leftovers for up to 3 months. Let it cool completely and then transfer to an airtight container, like a freezer ziploc bag.

When you are ready to serve it, let it defrost overnight in the fridge and reheat in the microwave or on the stove.

What To Serve With Bourbon Chicken

We like to serve bourbon chicken with plain white rice and then drizzle extra sauce over the rice. The rice really soaks up the sauce and becomes really flavorful. You could also do fried rice.

A green vegetable on the side it really nice, too. We usually do roasted broccoli or roasted green beans. Bok choy would also be delicious! If you are really in a hurry, just do a steam in the microwave bag of broccoli!

overhead shot of shredded bourbon chicken over white rice with a side of broccoli

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📖 Recipe

Yield: about 6 servings

Bourbon Chicken

Slow Cooker Bourbon Chicken is a delicious weeknight dinner recipe. Chicken cooked in a sweet and spicy Chinese takeout-inspired sauce. It's full of garlic, ginger, and crushed red pepper flakes.

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

1 pound boneless, skinless chicken breasts
⅓ cup soy sauce
¼ cup apple juice
¼ cup brown sugar
2 tablespoons ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
¼ teaspoon ground ginger
¼ teaspoon crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons cold water

Instructions

Put chicken in bottom of large slow cooker.
Top with soy sauce, apple juice, brown sugar, apple cider vinegar, garlic, ground ginger, and crushed red pepper flakes.
Cook on low for 5 - 6 hours or high for 3 - 4 hours, until the chicken easily shreds. (If you are home during the cooking time, flip the chicken over a few times so the sauce gets all over the chicken.)
When chicken is done, remove it to a bowl or plate and shred. Set aside.
In a small bowl, whisk together cornstarch and cold water. Pour this slurry into the slow cooker and whisk to incorporate.
Return chicken to slow cooker and toss to coat.
Let cook for another 5 - 10 minutes, until sauce has thickened.

Chili’s Queso

Aug 06, 2025

You can make Chili’s Queso at home in your slow cooker with just a few ingredients. This flavorful, cheesy dip tastes so much like the original!

Can’t get enough queso? Try Queso Blanco or Cowboy Queso!

My kids and I were celebrating something a few weeks ago and decided to go to dinner as the celebration and you know where they wanted to go?

Chili’s. All 3 of them claimed that they had never once been to a Chili’s.

So we ended up at Chili’s and they loved everything about it. And I was reminded how much I love their practically paper thin tortilla chips!

They just have the best tortilla chips. Perfect little vessels for the bottomless salsa (also love!) and the skillet queso, of course.

This is a copycat recipe for that Chili’s queso but in an effort to make my life easier, I made it in the slow cooker instead of having to watch a skillet.

It’s so easy and the trick is using a can of chili instead of cooking your own meat. It adds that meatiness but also adds so much chili flavor that you wouldn’t get from just seasoned meat.

Ingredients

Velveeta – you only need 16 ounces so grab the smaller package of Velveeta!
Chili – just a can of chili. I recommend using one that doesn’t include beans.
Milk
Chili powder
Cumin
Paprika – this is mostly for color but if you use smoked paprika, that will also add a nice smoky flavor.
Cayenne – this adds just a tiny hint of spice.
Lime juice – you need the juice of 1 lime. If you are using bottled lime juice, that’s approximately 2 tablespoons of juice.

how to make chili's queso in the slow cooker

How To Make Chili’s Queso in the Crockpot

Prep. Dice Velveeta and place in bottom of slow cooker.
Layer. Top with chili, milk, spices, and lime juice.
Cook. Place cover on slow cooker and cook for 2 hours.
Stir. Stir to combine everything and return cover.
Cook. Cook another 30 minutes to 1 hour, until queso has thickened.
Serve. Serve hot with tortilla chips.

How Long Is It Good For?

Queso will be good for up to 3 days if stored in an airtight container in the refrigerator.

When you are ready to serve it, you can reheat it in the microwave or even put it on warm in the slow cooker if you have time to wait.

overhead shot of a bowl of queso with diced white onion and chopped cilantro on top

Can You Make It On The Stove?

You can make Chili’s Queso on the stove! I would probably suggest reducing the amount of milk down to ½ cup to start. You can always add more if you need to.

I don’t like the idea of a cheese dip simmering on the stove to thicken and I’m worried a full cup of milk would make it too runny. So start with a little milk and you can always thin the queso out if necessary.

white bowl full of queso dip with diced white onions and chopped cilantro on top

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📖 Recipe

Yield: about 8 servings

Chili's Queso

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Ingredients

1 (16 ounce) package Velveeta, cubed
1 (15 ounce) can chili with no beans
1 cup milk
1 tablespoon chili powder
2 teaspoons cumin
1 ½ teaspoons paprika
½ teaspoon cayenne
½ teaspoon salt
juice of 1 lime
diced white onion and cilantro, optional, for garnish
tortilla chips, for serving

Instructions

Place cubed Velveeta in bottom of slow cooker. Top with chili, milk, spices, and lime juice.
Put cover on slow cooker and cook on low for 2 hours.
Stir to combine everything. Return cover.
Cook another 30 minutes - 1 hour, until the queso has thickened.
Serve hot with tortilla chips.

Cole Slaw Pasta Salad

Apr 02, 2025

Cole Slaw Pasta Salad combines 2 delicious side dishes in one! Pasta, cole slaw mix, red onion, and sliced cucumber in a creamy sweet and tangy dressing. Perfect for barbecues and summer parties!

Originally published July 15, 2019. Updated April 2, 2025.

Is everyone already planning their first summer BBQ menu? Once the time changed and Texas warmed up, I immediately starting daydreaming about summer and all the delicious foods that come with it.

This Cole Slaw Pasta Salad is perfect for all you summer BBQs, pool parties, or family dinners. It combines classic cole slaw with pasta salad – two of the best summer side dishes!

It has the standard sweet and tangy cole slaw dressing, pasta, cole slaw mix, red onion, and cucumbers. So many different textures and flavors and they all combine to create the perfect pasta salad.

Ingredients

Small pasta – I used ditalini but you can use any small pasta shape such as elbow macaroni, small shells, etc.
Coleslaw mix – I like to use the coleslaw mix that comes with red and green cabbage and shredded carrots. It makes the pasta salad really colorful and vibrant.
Red onion – red onion isn’t as sharp as white or yellow onion so it’s perfect for eating raw in a pasta salad.
English cucumber – English cucumbers are the ones wrapped in plastic in the grocery store. They don’t need to be peeled but you can peel if you prefer. If you use regular cucumbers, you do need to remove the peel.
Mayonnaise – this is the base for the creamy dressing.
Granulated sugar – just a tiny bit to give the dressing that classic sweet coleslaw taste.
Apple cider vinegar – this adds the best tang to the dressing.
Salt and pepper

Instructions

Cook pasta. Cook pasta according to package instructions. Once cooked, drain and rinse with cold water. Set aside.
Make dressing. Whisk together mayonnaise, granulated sugar, apple cider vinegar, salt, and pepper until smooth and well combined.
Combine. Add cooked pasta, coleslaw mix, diced red onion, and sliced cucumber. Toss to coat everything with the dressing.
Chill. Cover and chill for at least an hour before serving.

How Long Is It Good For?

This coleslaw pasta salad is fine to eat for up to 3 days. Make sure to store it in an airtight container in the refrigerator. The dressing is mayo-based so you definitely don’t want to let it sit at room temperature for too long.

It will become more liquid-y and the veggies will lose some of their crunch the longer it sits so I think it is tastiest within the first few days.

Can You Make Cole Slaw Pasta Salad Ahead of Time?

Cole Slaw Pasta Salad needs to be made at least an hour ahead of time so it has time to chill. You can make it up to 6 hours earlier without it changing the texture of the veggies.

I don’t recommend preparing it the day before if you want crunchy veggies.

Can You Freeze It?

I don’t recommend you try freezing this pasta salad. Everything will change it’s texture once frozen and defrosted.

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📖 Recipe

Yield: 12 servings

Cole Slaw Pasta Salad

Cole Slaw Pasta Salad combines two delicious side dishes! Pasta, cole slaw mix, red onion, and sliced cucumber in a creamy sweet and tangy dressing. Perfect for barbecues and potlucks!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

8 ounces small pasta
1 14 ounce coleslaw mix
1 red onion, finely diced
1 English cucumber, thinly sliced

For the dressing:

1 ½ cups mayonnaise
¼ cup granulated sugar
¼ cup apple cider vinegar
½ teaspoon salt
¼ teaspoon pepper

Instructions

Cook pasta according to package instructions. Once cooked, drain and rinse with cold water. Set aside.
In a large mixing bowl, whisk together mayonnaise, granulated sugar, apple cider vinegar, salt, and pepper until smooth and well combined.
To the dressing, add cooked pasta, coleslaw mix, diced red onion, and sliced cucumber. Toss to coat everything with the dressing.
Cover and chill for at least an hour before serving.

Restaurant Style Salsa

Mar 20, 2025

Restaurant-Style Salsa is an easy, homemade salsa that tastes just like your favorite Mexican restaurant! Made with mostly pantry ingredients and takes less than 10 minutes!

Originally posted September 14, 2010. Updated March 20, 2025.

This restaurant-style salsa tastes just like the one from your favorite Mexican restaurant. I have one specific Mexican restaurant near me that I go to just because of their salsa and this recipe makes such a similar salsa.

It’s also very adaptable. I have the jalapenos listed as 1 – 4 whole jalapenos. If you don’t like it spicy, start with 1 jalapeno. If you like a lot of spice, add more. I like it spicy so sometimes I’ll even add a 5th.

This is probably one of my most made recipes. I’ll make it on a Sunday to add to breakfast tacos all week or just to use as an afterschool snack. It also makes a ton – I fill up 1 ½ takeout soup containers – so I know it’ll last through the week.

And did I mention it’s super easy?! All the tomatoes come from cans, everything gets blended together in a blender (I have to do it in batches), and it seriously takes less than 10 minutes.

Ingredients

Canned whole tomatoes – you’re going to use the tomatoes and the juice they are packed in.
Rotel – diced tomatoes with green chiles. I use the original Rotel but you can use mild or the spicy one to adjust how much heat is in the recipe.
Onion – if you like a more onion-y salsa, feel free to add even more onion!
Jalapeno – adjust the amount of jalapeno based on how much heat you prefer in your salsa. I like to add a lot but you might want to start with 1, taste it, and add more if you want more spice.
Sugar – this does not make the salsa sweet, just balances all the acidity in the tomatoes.
Salt – depending on your preference, you may need more salt. Taste on a salty tortilla chip and then add more if needed.
Cumin – just a tiny bit. It doesn’t make it taste like cumin, just adds a little something extra.
Lime juice – fresh lime juice will add the best flavor but if you have bottled, it will work just fine.
Cilantro – if you are a cilantro hater, leave it out.

How To Make Restaurant Style Salsa

Combine. Put whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a food processor
Taste. Taste and adjust seasonings and spice as needed.
Chill. Refrigerate salsa for at least an hour

How Long Is It Good For?

This homemade salsa will stay good for up to 7 days. Make sure to store it in an airtight container in the fridge. Then you can use it all week in recipes or just serve with tortilla chips for a delicious snack.

Can You Freeze It?

You can freeze homemade salsa for up to 3 months. Make sure to store it in an airtight container.

When you are ready to serve it, let it defrost overnight in the fridge and then give it a good stir before serving.

What To Serve With Homemade Salsa

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📖 Recipe

Yield: about 10 servings

Restaurant Style Salsa

Restaurant-Style Salsa is an easy, homemade salsa that tastes just like your favorite Mexican restaurant! Made with mostly pantry ingredients.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

1 can, 28 Ounce whole tomatoes With juice
2 cans, 10 Ounce Rotel (diced tomatoes and green chilies)
½ cup onion, diced
3 clove garlic, minced
1 - 4 whole fresh jalapenos, sliced
¼ teaspoon sugar
¼ teaspoon cumin
½ teaspoon salt
½ cup cilantro
½ cup fresh lime juice

Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you like - do about 10 to 15 pulses.
Taste and adjust seasonings and spice as needed.
Cover and refrigerate for at least 1 hour before serving.

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