Vermont Oatmeal Maple-Honey Bread

Name: Vermont Oatmeal Maple-Honey Bread
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 10 min
Yield: 2
Cuisine: American
Ingredients: 2 1/4 to 2 1/2 cups (18 to 20 ounces) boiling water; 1 cup (3 1/2 ounces) rolled oats, plus more for top of bread; 1/2 cup (4 ounces) brown sugar; 1/2 teaspoon maple flavoring; 1 ttbsp honey; 4 tablespoon unsalted butter, melted; 1 tablespoon salt; 1 teaspoon cinnamon; 1 tablespoon instant yeast; 1 1/2 cups (7 3/4 ounces) whole wheat flour; 4 cups (17 ounces) all-purpose flour

Mar 30, 2021

Fluffy oatmeal bread flavored with maple and honey. This Vermont Oatmeal Maple-Honey Bread makes the best French toast! Or use it for sandwiches, toast, it’s delicious for anything!

This post originally posted July 27, 2010. Updated March 30, 2021.

I haven’t made a yeast bread in a long, long time.

Well, I make these dinner rolls probably every other month or so but an entire loaf of bread? It’s been awhile.

I think making a loaf of bread is the most satisfying thing you can make in the kitchen. Taking just basic ingredients and rolling them around on your counter (or in a mixer) for a little while and it somehow turning into a loaf of bread? It never gets old.

This is an old favorite that I’ve made many, many times. It had whole wheat and oats so it’s pretty hearty and it’s flavored with maple and honey! It’s sweet but not so sweet that you can’t spread butter on it and serve it with dinner or make a ham sandwich with it.

I highly recommend using it to make French toast.

Overhead shot of wheat oat bread with 7 slices

Ingredients

Boiling water
Rolled Oats
Brown sugar
Maple flavoring
Honey
Unsalted butter
Salt
Cinnamon
Instant yeast
Whole wheat flour
All-purpose flour

Instructions

In a large mixing bowl, combine boiling water, oats, brown sugar, maple flavoring, honey, butter, salt, and cinnamon; let cool to lukewarm
Add yeast and flours, stirring to form a rough dough
Knead about 10 minutes by hand or 5 – 7 minutes with a machine, until the dough is smooth and shiny
Transfer to a lightly greased bowl; cover and let dough rise for 1 hour (it should double in size)
Divide the dough in half and shape each half into a loaf; place in greased loaf pans
Sprinkle with oats if desired
Cover and let rise about 1 hour (they should double again)
Preheat the oven to 350F
Bake for 35 – 40 minutes; they should be golden brown and the interior should register 190F
Let cool completely before slicing and serving

French toast made with homemade wheat oat bread and topped with fresh strawberries on a white plate

Tips and Tricks

I always recommend weighing your ingredients for bread if possible. I have this food scale – it’s under $15 and stores easily in my baking cabinet.
If your house is cold, let your dough rise on top of the counter with the dishwasher running. The heat will help it along. I’ve also let dough rise in the laundry room with the dryer going.

Can You Freeze Homemade Bread?

This recipe makes 2 loaves so you’re probably going to want to freeze one.

I think the best way to freeze bread is to wrap the entire loaf tightly in aluminum foil and then place it in a freezer bag. Make sure to squeeze out as much air as possible before you put it in the freezer.

The homemade bread will be good in the freezer for up to 6 months. When you’re ready to eat it, let it defrost at room temperature until it’s completely defrosted.

Unbaked wheat oat bread in a loaf pan with oatmeal sprinkled on top

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📖 Recipe

Yield: 2 loaves

Vermont Oatmeal Maple-Honey Bread

Fluffy oatmeal bread flavored with maple and honey. This Vermont Oatmeal Maple-Honey Bread makes the best French toast! Or use it for sandwiches, toast, it's delicious for anything!

Prep Time 30 minutes

Cook Time 40 minutes

Additional Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

2 ¼ to 2 ½ cups (18 to 20 ounces) boiling water
1 cup (3 ½ ounces) rolled oats, plus more for top of bread
½ cup (4 ounces) brown sugar
½ teaspoon maple flavoring
1 ttbsp honey
4 tablespoon unsalted butter, melted
1 tablespoon salt
1 teaspoon cinnamon
1 tablespoon instant yeast
1 ½ cups (7 ¾ ounces) whole wheat flour
4 cups (17 ounces) all-purpose flour

Instructions

In a large mixing bowl, combine the water, oats, brownsugar, maple flavoring, honey, butter, salt, and cinnamon. Let cool to lukewarm.
Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
Transfer the dough to a lightly greased bowl, cover the bowl with a lightly greased plastic wrap and let the dough rise for 1 hour; it should double in bulk.
Divide the dough in half and shape each half into a loaf. Place the loaves in 2 greased 8 ½ x 4 ½-inch bread pans. Sprinkle with oats if desired.
Cover the pans with lightly greased plastic wrap (or a proof cover) and allow the loaves to rise until they've crowned about 1 inch over the rim of the pan, about 1 hour.
Preheat the oven to 350F.
Bake the loaves for 35 to 40 minutes.
Remove them from the oven when they are golden brown and the interior registers 190F on an instant-read thermometer.
Let cool completely before slicing and serving

25+ Cocktails for Spring

Mar 27, 2021

25+ Cocktails for Spring – a list of the best cocktails for spring! Lots of fresh fruit, bubbly drinks for brunch, margaritas for Cinco De Mayo, and so much more!

I think spring is the best season as far as cocktails go.

You’ve got blood orange season right in the beginning of spring which, I think, makes the prettiest drinks. And then we get margaritas for Cinco de Mayo, champagne drinks for Mother’s Day, and all the fresh fruit that spring brings.

Plus, is there anything better than those first days of warm weather when you fire up the grill and make yourself a delicious drink to enjoy while you cook?

This list has all the spring cocktails you could need!

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25+ Cocktails for Spring

Spicy Salty Dog

Freshly squeezed grapefruit juice, vodka, and jalapenos! So refreshing and delicious, the perfect spicy cocktail recipe.

Melon Ball Sangria

The perfect summer cocktail! Watermelon, honeydew, and cantaloupe balls with fresh mint, white wine, vodka, and ginger ale. So refreshing, so simple, and great for a party!

Skinny Kiwi Margaritas

Skinny Kiwi Margaritas are the perfect low calorie summer drink! This drink recipe is going to become a poolside favorite!

Sweet Tea Mules

A southern twist on the classic mule. Sweet tea vodka, ginger beer, and lime juice! So easy and so delicious!

Skinny Tequila Sunrise Margarita

A low calorie margarita recipe using low sugar orange juice, limes, tequila, orange liqueur, and a little grenandine on the bottom to make it look like a sunrise. Enjoy these skinny margaritas all summer with absolutely no guilt!

Grapefruit Rosemary Sparkler

The perfect holiday or New Years Eve cocktail! Fresh grapefruit juice, easy homemade rosemary simple syrup, and prosecco.

Sarasota Lemonade

Perfect for a big brunch or girl's night. Wine, pink lemonade, Spirte, and frozen strawberries.

Strawberry Basil Bourbon Smash

Juicy strawberries and fresh basil are the perfect pair in this bourbon cocktail recipe!

Raspberry Beermosas

Raspberries, orange juice, and your fave beer make the most delicious beer cocktail!

Skinny Blood Orange Margaritas

The perfect low calorie margarita recipe! Fresh blood orange juice, tequila, orange liqueur, and lime juice create a sweet and tart margarita.

Hurricane Pops

The classic New Orleans cocktail are a popsicle! A must make for Mardi Gras!

Pineapple Rosemary Crush

Easy cocktail recipe with pineapple, rosemary, and sparkling wine! Perfect for a party.

Blood Orange 75

Delicious brunch-ish cocktail made with champagne, bitters, and blood orange juice!

Pineapple Blackberry Mojitos

The BEST summer cocktail recipe! Pineapple, blackberries, and mint are crushed and then mixed with rum, lime juice, and sparkling water!

Skinny Coconut Mojito

The ultimate summer drink recipe! Coconut water, rum, limes, and mint! It’s low calorie but still so delicious.

Raspberry Bourbon Smash

Your new favorite cocktail! Raspberry jam, orange juice, bourbon, and orange liqueur smashed together and served over ice.

Grapefruit-Ginger Bourbon Sour

Fresh grapefruit juice, lime juice, Bourbon, and an easy homemade ginger simple syrup. The most delicious tart and sweet cocktail recipe!

The Seductive Swan

The most refreshing cocktail! Vodka, lemonade, and fresh blackerries!

Blackberry Margaritas

Delicious and easy recipe for homemade margaritas using fresh blackberries!

Blood Orange Bellinis

The most delicious brunch cocktail! Prosecco and blood orange juice - it doesn't get simpler!

Blood Orange Margaritas

The perfect winter margarita! Fresh blood orange juice, lime juice, tequila, and orange liqueur.

Guava Margaritas

A fun twist on the classic margarita made with guava juice!

Pineapple Lemonade Sangria

The ultimate summer drink recipe! White wine, lemonade, and rum with tons of fresh fruit mixed in. It can be made ahead so it is perfect if you are prepping for a party!

Spicy Cilantro Margarita

A margarita for the spice loveres! The classic recipe made with an easy homemade jalapeno infused tequila and topped with hot sauce, jalapenos, and cilantro!

Mimosas

The brunch classic! Fresh orange juice with champagne - I've never met anyone that doesn't love a good mimosa.

Cherry Beergaritas

Tequila, Corona, cherry 7Up, and limeade! This will be your official summer drink!

Fresh Orange Margaritas

Classic margarita made with fresh squeezed orange juice.

Peanut Butter Cupcakes with Chocolate Buttercream

Mar 26, 2021

Peanut Butter Cupcakes with Chocolate Buttercream are a must make for peanut butter chocolate lovers! Moist cupcakes topped with rich frosting.

Originally published November 18, 2010. Updated March 26, 2021.

Gosh, this is an old recipe that desperately needed an update.

The first time I made these Peanut Butter Cupcakes with Chocolate Buttercream – waaaaayyy back in 2010 – I took them to a big family reunion-ish party along with 2 other cupcake flavors and these were the first ones gone.

I mean, who doesn’t love peanut butter and chocolate together?!

If you love the peanut butter chocolate combination, I also have a recipe for Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting!

…

Overnight Ham Breakfast Casserole

Mar 24, 2021

The best way to start the day! Overnight Ham Breakfast Casserole is savory, delicious, and full of ham, hash browns, eggs, green chiles, and cheese! Refrigerate it overnight and bake in the morning.

Overhead shot of baked ham and egg breakfast casserole in a casserole dish

I love a breakfast casserole. They make breakfast so simple and no one complains about a cheesy casserole filled with eggs and hash browns!

This one and Amish Breakfast Casserole are staples in our house.

This Overnight Ham Breakfast Casserole has the usual hash browns, eggs, cheese, plus ham and green chiles! It’s savory and delicious and the best way to start the way!

If you love prepping breakfast the night before, try my PB&J Overnight Oats!

Slice of ham breakfast casserole on a white plate; fork, cilantro, and casserole dish in the background

Ingredients

Frozen shredded hash browns
Diced ham – I used leftovers of pineapple glazed ham
Diced green chiles
Cheddar jack cheese
Evaporated milk
Black pepper

Layers in hashbrowns, ham, and diced green chilese in a casserole dish

Instructions

Spray an 8-inch baking dish with oil
Spread shredded hash browns in bottom of dish
Repeat with ham, green chilese, and cheese
In a separate bowl, whisk together eggs, evaporated milk, and black pepper
Pour egg mixture over hashbrown mixture
Cover with aluminum foil and refrigerator overnight
When ready to cook, preheat oven to 350F and remove casserole from fridge
Bake for about 1 hour, until the eggs in the center are set
Let sit for 10 minutes before serving and serving

Eggs, milk, cheese, and black pepper in a red mixing bowl

How Long Is Breakfast Casserole Good For

Overnight Ham Breakfast Casserole will be fine in the refrigerator for 3 – 4 days. Make sure to cover it tightly to keep it fresh as long as possible.

I like to bake casseroles in this square baking dish that has a lid so I can just pop the lid on when I’m ready to refrigerate it. Makes things so much easier!

Ham, egg, and hashbrown casserole in a baking dish with 1 slice removed

Can You Freeze Breakfast Casserole

This casserole can be frozen either before baking or after!

To freeze it unbaked, assemble it completely and transfer to a freezer-safe and oven-safe container (like a disposable aluminum foil pan). Cover it tightly and freeze for up to 2 months. Defrost it in the refrigerator overnight before baking. It shouldn’t require any extra baking time if it’s completely thawed.

If you want to freeze it after baking, I would divide it into individual portions and freeze in separate containers. That way you can just pull out a single serving if that’s all you need. The baked casserole will be good in the freezer for 2 months. Defrost it in the refrigerator overnight and reheat either in the microwave or the oven (if you want that crispy top!).

Overhead shot of a slice of ham breakfast casserole on a white plate with a fork; bowl of oranges, bunch of cilantro, and the casserole dish in background

More Hearty Breakfast Recipes

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📖 Recipe

Yield: 9 servings

Overnight Ham Breakfast Casserole

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 12 hours

Total Time 13 hours 15 minutes

Ingredients

4 cups frozen shredded hash browns, thawed
1 ½ cups diced ham
1 (4 ounce) can diced green chiles
1 cup cheddar jack cheese, shredded (or half cup cheddar and half cup monterey jack)
6 large eggs
1 (12 ounce) can evaporated milk
¼ teaspoon black pepper

Instructions

Spray an 8x8-inch baking dish with oil.
Spread hashbrowns in bottom of prepared dish. Repeat with ham and green chiles
In a separate mixing bowl, whisk together cheese, eggs, evaporated milk, and black pepper.
Pour over the hashrbown mixture.
Cover with aluminum foil and refrigerate overnight.
When ready to cook, preheat oven to 350F. Let casserole sit at room temperature while it preheats.
Remove aluminum foil and bake for about 1 hour, until the eggs are set in the center.
Let stand 10 minutes before slicing and serving.

Meyer Lemon Blueberry Bundt Cake

Mar 23, 2021

Take advantage of meyer lemon season while it’s here! Moist and delicious Meyer Lemon Blueberry Bundt Cake is filled with blueberries and meyer lemon zest and topped with a cream cheese frosting.

If you love blueberries, try Blueberry Overnight Oats and Blueberry Orange Coffee Cake!

Slice of meyer lemon blueberry bundt cake on a white plate; lemon and the rest of the bundt cake in the background

Originally published February 3, 2014. Updated March 23, 2021.

No dessert screams spring to me like a lemon dessert. They just feel light and fresh, just like spring!

This Meyer Lemon Blueberry Bundt Cake is extra special because it uses meyer lemons, a citrus fruit that’s only around late winter and spring.

Meyer lemon blueberry bundt cake on a wire rack with a slice taken out of it; halved lemon and a mug of coffee in the background

What Is A Meyer Lemon

Meyer lemons are a cross between a regular lemon and a mandarin orange. They tend to be darker in color than regular lemons and also sweeter.

Unlike regular lemons, meyer lemons are only available for a few months out of the year. You’re most likely to find them from December – May each year.

Ingredients

All-purpose flour
Baking powder
Salt
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla
Sour cream
Blueberries
Meyer lemons
Cream cheese
Powdered sugar
Heavy cream

Overhead shot of meyer lemon blueberry budnt cake with a thick layer of cream cheese frosting on a white plate; fork in the background

Instructions

Preheat oven to 350F; spray a bundt cake pan with baking spray
Whisk together flour, baking powder, and salt; set aside
Beat softened butter, brown sugar, and granulated sugar until light and fluffy
Beat in the eggs, one at a time, vanilla, and lemon juice until well combined
Add flour in 3 additions, alternating with sour cream in 2 additions
Fold in blueberries and zest
Transfer to the prepared bundt pan
Bake in preheated oven for 50 – 60 minutes, until a toothpick inserted into the center comes out clean
Let cool completely before frosting
To make the frosting, beat together cream cheese, butter, powdered sugar, vanilla, meyer lemon zest, and heavy cream until no lumps remain
Spread over cooled cake

Where To Buy Meyer Lemons

Meyer lemons have become more readily available in recent years. I’ve found them at Walmart, Kroger, HEB, basically any major grocery store.

If you’re not having luck, try Trader Joe’s, Whole Foods, or Sprouts. I’ve seen them at all of those places as well.

Can You Use Regular Lemons

If you can’t find meyer lemons (or they aren’t in season), you can definitely use regular lemons. The cake will just have a more classic lemon flavor.

You can also use oranges instead! Just follow the instructions but substitute orange zest and juice for all the meyer lemon zest and juice.

Meyer lemon blueberry bundt cake with cream cheese frosting on a wire rack

Can You Freeze Bundt Cake?

You can definitely freeze this cake! However, I would leave the frosting off if you plan on freezing it. Cream cheese doesn’t always hold up well once frozen and defrosted.

To freeze, I would slice into individual slices and then wrap each slice in plastic wrap. From there, you can put the slices together in a freezer ziploc bag (like my favorite reusable freezer bags!) or other freezer-safe container.

More Meyer Lemon Recipes

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Slice of meyer lemon blueberry bundt cake on a white plate with a bite take out of it; half of a lemon and the rest of the bundt cake on a wire rack in the background

📖 Recipe

Yield: 18 servings

Meyer Lemon-Blueberry Bundt Cake

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup 2 sticks unsalted butter, room temperature
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
juice of 1 meyer lemon
1 cup sour cream
2 cups blueberries
2 tablespoons grated meyer lemon zest

For the Cream Cheese Frosting

1 4 ounce package cream cheese, softened
1 tablespoon butter, softened
2 cups powdered sugar
½ teaspoon vanilla extract
½ tablespoon grated meyer lemon zest
1 tablespoon heavy cream

Instructions

Preheat oven to 350F. Spray a bundt cake with baking spray.
Whisk together flour, baking powder, and salt. Set aside.
Beat softened butter, brown sugar, sugar until light and fluffy. Beat in the eggs one at a time; add vanilla and lemon zest and beat until combined. Add flour in 3 additions, alternating with sour cream in 2 additions.
Fold blueberries and zest into batter.
Pour into your prepared bundt pan and bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool before frosting.

To make the frosting:

Beat together cream cheese, butter, powdered sugar, vanilla, meyer lemon zest, and heavy cream until no lumps remain. Spread over cooled cake.

Roasted Spaghetti Squash

Mar 22, 2021

Roasted Spaghetti Squash is so simple and makes a delicious base to so many healthy meals! Use it as a low carb pasta substitute or bake it into a casserole – it’s delicious no matter how you use it.

Spaghetti squash with the strands separated on a rimmed baking sheet

Originally posted September 17, 2010. Updated March 22, 2021.

Spaghetti squash is probably the most used vegetable in my house. I roast at least one a week because it makes such a good base for quick, healthy meals.

Just yesterday I prepped several servings of my Spaghetti Squash Pad Thai to have on hand this week – we love it!

Spaghetti squash is really simple to roast and you’re going to love how versatile it is!

Two halves of raw spaghetti squash sprinkled with black pepper on a rimmed baking sheet

Ingredients

Spaghetti squash – I usually do half a spaghetti squash per person so if you are serving more than 2 people, double or even triple this recipe
Olive oil
Salt
Black pepper

Instructions

Preheat oven to 375F
Slice spaghetti squash in half and scrape out seeds
Place in rimmed baking dih, fresh side up
Drizzle with olive oil and sprinkle with salt and pepper
Bake for 40 – 45 minutes, until you can easily slide a knife into the squash
Let cool until you can handle it
Run a fork across the squash to separate the “spaghetti” strands
Scoop strands out and serve as desired

Two halves of spaghetti squash after baking on a rimed baking sheet with black pepper sprinkled on top

How Long Is Spaghetti Squash Good For

Cooked spaghetti squash is good for up to 5 days in the refrigerator. Make sure to store it in an airtight container (these glass containers with lids are my favorite!) to keep it as fresh as possible.

To reheat, I usually add the spaghetti squash to whatever sauce I’m serving it with so it absorbs some of the flavor. You can also just saute it or microwave it.

Can You Freeze Spaghetti Squash

You can definitely freeze cooked spaghetti squash!

Once the squash is cooked, remove all the “spaghetti” strands and let them cool completely. Once cool, you can transfer them to a freezer safe container.

I love using a freezer ziploc bag (or us a reusable plastic bag!) for spaghetti squash but you have to make sure to squeeze out as much air as possible so they don’t get freezer burnt.

It will be fine in the freezer for up to 6 months.

Spaghetti squash topped with bolognese sauce on a white plate; small salad and a water glass in the background

What To Make With Spaghetti Squash

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📖 Recipe

Yield: 2 servings

Roasted Spaghetti Squash

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

1 spaghetti squash
1 teaspoon olive oil
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat oven to 375.
Slice spaghetti squash into halves and scrape out seeds. Place in a baking dish, flesh side up, and drizzle with the olive oil. Sprinkle salt and pepper over top.
Bake for 40-45 minutes, until you can slide a knife easily into the squash. Let cool until you can handle it; run a fork across the squash to separate all of the strands.
Scoop strands out and serve with a sauce or bake them into something delicious.

Banana Cream Cheesecake

Mar 21, 2021

Layers of no bake cheesecake, banana pudding, and sliced bananas in a graham cracker crust. Banana Cream Cheesecake is cool, creamy, and delicious – the perfect sweet treat for hot summer days!

Slice of banana cheesecake and a fork on a white plate; the whole cheesecake and bunch of bananas in background

If there’s one thing the guys in my house love, it’s a banana dessert. Any time I ask for their thoughts on what I should make, the answer is always Banana Pudding.

And now they love this Banana Cream Cheesecake just as much. I’ve made it twice this month because I didn’t get a chance to take pictures of the first one before they got to it!

It’s mostly no bake (only the crust needs to be baked!) so it’s really easy and takes no time to put together.

Horizontal photo of banana cream cheesecake; layers of graham cracker crust, cheesecake, and whipped cream with a graham cracker crumb topping

Ingredients

Unsalted butter
Graham crackers crumbs – you can make your own from graham crackers or buy a box of graham cracker crumbs.
Sugar
Cream cheese – make sure to soften it to room temperature before starting the recipe.
Cool Whip – let it defrost in the fridge overnight.
Bananas
Milk
instant banana cream pie pudding mix

Sliced bananas in a graham cracker crust in a springform pan

Instructions

Prepare. Preheat oven to 350F. Spray a 9-inch springform pan with oil.
Make crust. Combine melted butter, graham cracker crumbs, and ¼ cup sugar. Remove ½ cup of the graham cracker mixture and set aside
Transfer. Transfer remaining graham cracker mixture into springform pan, pressing it up the sides of the pan a bit
Bake. Bake 7 minutes; cool completely before filling
Add bananas. Once the crust is cool, place half of the sliced bananas in the crust
Make filling. Make the filling by beating together cream cheese and ½ cup sugar. Fold 2 cups of Cool Whip into the cream cheese mixture; spread over the banana layer
More bananas. Arrange remaining sliced bananas over the cream cheese mixture
Make pudding. Whisk together milk and instant pudding mix and let set for 2 minutes. Fold remaining Cool Whip into the pudding and spread over the banana layer.
Top.Sprinkle with reserved graham cracker crumb mixture
Chill. Refrigerate for at least 4 hours before slicing and serving

Layers of graham cracker crust, cheeecake, and sliced bananas in a springform pan

What Pan To Use For Cheesecake

For this cheesecake recipe, I used a 9-inch springform pan. The sides of a springform pan come off which makes slicing and serving very easy.

If you are hesitant to buy yet another pan to take up space in your cabinets (I hear you, trust me), you can also use it to make Spaghetti Pie, Strawberry Cream Cheese Coffee Cake, and Lemon Bar Cheesecake!

How Long Is Banana Cheesecake Good For

Banana Cream Cheesecake is good in the fridge for up to 3 – 4 days. I store it in the pan, with the sides on, and wrapped tightly with aluminum foil.

Make sure it’s covered tightly so it stays fresh as long as possible.

Can You Freeze Cheesecake

You can freeze this cheesecake for up to 3 months. If you want to freeze the entire cake, I would wrap it tightly in plastic wrap and then tightly in aluminum foil before freezing.

If you want to freeze slices, I would freeze them individually on a baking sheet until frozen and then wrap them in a layer of plastic wrap and a layer of aluminum foil.

Either way you freeze it, just let it defrost in the fridge overnight before serving.

Overhead shot of banana cheesecake and a fork on a white plate with a green cloth napkin beside it; bunch of bananas and the rest of the cheesecake on a pan in the background

More Banana Recipes

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Slice of banana cheesecake and a fork on a white plate; bunch of bananas and the rest of the cheesecake in the background

📖 Recipe

Yield: 10 servings

Banana Cream Cheesecake

Layers of no bake cheesecake, banana pudding, and sliced bananas in a graham cracker crust. Banana Cream Cheesecake is cool, creamy, and delicious - the perfect sweet treat for hot summer days!

Prep Time 30 minutes

Cook Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 40 minutes

Ingredients

For the crust and topping:

½ cup unsalted butter, melted
1 ¾ cup graham cracker crumbs (about 11 graham crackers)
¼ cup sugar

For the filling:

1 (8 ounce) package cream cheese, softened
½ cup sugar
1 (8 ounce) package Cool Whip, thawed, divided
4 ripe but not brown bananas, sliced
1 ¾ cup milk
1 (3.4 ounce) package instant banana cream pie pudding mix

Instructions

To make the crust, preheat oven to 350F. Spray a 9-inch springform pan with oil.
In a mixing bowl, stir together melted butter, graham cracker crumbs, and sugar until well combined. Remove ½ cup of the mixture and set aside. Press remaining mixture into the prepared springform pan, making sure the bottom is covered and it should start going up the sides of the pan.
Bake in preheated oven for about 7 minutes. Cool completely before filling.
Once the crust is cool, arrange half of the sliced bananas in the crust. Set aside.
To make the filling, use an electric mixer to beat together cream cheese and sugar until smooth. Fold in 2 cups of Cool Whip. Spread mixture over the banana layer.
Arrange rest of bananas over the cream cheese mixture.
In a separate bowl, whisk together milk and instant pudding mix. Let set for 2 minutes. Fold in remaining Cool Whip. Spread over the banana layer.
Sprinkle remaining crust crumbs on top
Let sit in the fridge for at least 4 hours before slicing and serving.

15 Delicious Easter Desserts

Mar 20, 2021

15 Delicious Easter Desserts – some of the most delicious desserts for your Easter table! Cakes, cookies, no bake treats, and so much more.

I would have a hard time picking a favorite holiday but I do know that Easter is my favorite as far as food goes, especially desserts.

I love all the cutesy treats made with Peeps and egg-shaped candies! I love anything made with lemon or strawberries or any other fruit that feels spring-like. I love it all.

This list has all my favorites, the things I make year after year!

15 Easter Dessert Recipes

Easter Sugar Cookie Cups

The cutest Easter treat! Use store-bought cookie dough to make Easter Sugar Cookie Cups filled with fluffy frosting and topped with Easter egg candies.

Peeps Nests

The cutest Easter treat! White chocolate covered pretzels with Peeps and candy eggs on top. No bake and perfect for school Easter parties!

Hot Cross Buns

An Easter tradition! Sweet yeast rolls with raisins and topped with icing.

Carrot Cake with Buttermilk Glaze

The BEST carrot cake recipe! Filled with pineapple, coconut, and nuts! It’s drizzled with a buttermilk glaze and topped with cream cheese frosting!

White Chocolate Crockpot Candy

Easy 4 ingredient white chocolate peanut clusters! Made completely in the slow cooker. Use cute Easter sprinkles to make it festive!

Easter Nest Cupcakes

A chocolate twist on the classic nest cupcakes! Chocolate sprinkles create the nest and then you can pop in your favorite egg candies!

Easter Marshmallow Bark

Easy, no bake Easter treat! Pastel marshmallows coated in white chocolate and topped with sprinkles.

Pineapple Cheesecake Bars

Creamy cheesecake filled with pineapple on a graham cracker crust. The perfet springtime dessert!

Dirt and Worms Chex Mix

So fun for the kiddos! Chocolate chex mix with Oreos and gummy worms.

Banana Pudding

The most delicious banana pudding you will ever make! It's always a crowd favorite.

Grapefruit Pound Cake

The grapefruit in this pound cake makes it taste so fresh and spring-like! Serve it with fresh whipped cream.

Lemon Bar Cheesecake

Classic lemon bar flavors in a creamy cheesecake! This will definitely impress your Easter guests.

Strawberry Upside Down Ricotta Cake

Light and fluffy ricotta cake baked on top of fresh strawberries. This cake just screams spring to me!

No Bake Million Dollar Pie Bars

Sweet creamy bars filled with pineapple, maraschino cherries, coconut and pecans. They are so simple and taste like a million bucks!

Gluten Free Iced Orange Cookies

The perfect gluten free holiday cookie recipe! Tender cookies with orange zest and topped with a delicious sweet orange glaze.

Circus Animal Cookie Ice Cream

How cute is this ice cream?! Homemade vanilla ice cream with frosting swirls, sprinkles, and circus animal cookies!

Caesar Pasta Salad

Mar 18, 2021

Caesar Pasta Salad is such a delicious side dish for barbecues and summer dinners! Pasta with bacon, tomatoes, black olives, Parmesan, and Caesar dressing.

Caesar Pasta salad with bacon, tomatoes, and black olives

Originally published July 1, 2013. Updated March 18, 2021.

I love pasta salad season. If you invite me to dinner any time between March and September, I’m bringing a pasta salad. They are just so easy to prepare and everyone always loves them.

This one is a twist on the classic Caesar salad with a couple extra ingredients added in. I’ve been making it for years and even my kids that “don’t like Caesar salad” love it. Probably because it has bacon and bacon truly makes everything better.

If you love classic salad flavors in pasta salad, my Bacon Ranch Pasta Salad is another delicious option!

Ingredients

Mini farfalle pasta – you can use any small pasta shape but I especially love the mini sizes for pasta salad and the farfalle shape really holds onto sauce well.
Bacon – you can use turkey bacon if you prefer.
Grape tomatoes – you can can use cherry or another small variety. If you need to use a larger variety, squeeze out as much of the juice and seeds as possible.
Garlic
Caesar dressing – use your favorite store-bought or homemade dressing.
Black olives – you can leave these out if you have olive haters in your life.
Parmesan cheese – I like to use the big shavings of Parmesan in this recipe but you can use shredded or even grated.
Lemon – you just need the juice from the lemon.

Instructions

Cook pasta. Cook pasta in a large pot of salted water according to package instructions; drain and transfer to a large mixing bowl
Cook bacon. Cut bacon into bite-size pieces and cook in a large skillet until crisp; drain and set aside
Soften vegetables. Add the sliced tomatoes and garlic to the hot skillet with bacon grease and cook for just a couple minutes until the tomatoes soften; remove from heat
Combine all ingredients. Stir together pasta, bacon, tomato mixture, Caesar dressing, olives, Parmesan, and lemon juice
Chill. Store in refrigerator until ready to serve

close up of pasta salad with parmesan cheese, black olives, tomatoes, and herbs

How Long Is It Good For?

Caesar pasta salad is good for 3 – 4 days in the fridge. Make sure to store it in an airtight container to keep it fresh for as long as possible.

These glass containers with lids are my absolute favorite for leftovers.

Keep in mind that the bacon will lose it’s crispness the longer it sits in the fridge so don’t make it too far ahead of time if you’re serving it to guests!

You may also need to add a drizzle more of Caesar dressing to the leftovers if they seem dry.

Can You Freeze Pasta Salad?

I don’t recommend freezing this pasta salad. Too many of the components would change texture once frozen and defrosted.

If you are worried about having too much pasta salad leftover, I would cut the recipe in half.

What To Serve With It

I love serving pasta salad when we grill so something like grilled chicken kabobs or Hawaiian BBQ ribs.

You can also make it a meal itself and top it with grilled chicken, salmon, or steak!

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Overhead shot of Caesar Pasta Salad in a white bowl; grape tomatoes in the background

📖 Recipe

Yield: 8 servings

Caesar Pasta Salad

Caesar Pasta Salad - the perfect barbecue or potluck side dish! Pasta with bacon, tomatoes, olives, Parmesan cheese, and caeser dressing. It is really simple and comes together in less than 20 minutes!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

1 pound mini farfalle pasta
1 pound bacon
1 pint grape tomatoes, sliced
1 clove garlic, minced
1 cup Caesar dressing
1 cup black olives, sliced
½ cup Parmesan
juice of ½ lemon

Instructions

Cook the pasta in a large pot of salted water to al dente, then drain.
Meanwhile, cut the bacon into bite size pieces and cook in a large skillet until crisp. Drain on paper towels. Discard the bacon grease; leaving just a teaspoon or so in the skillet. Add the sliced tomatoes and minced garlic and toss in the skillet for just a couple of minutes to cook the garlic and soften the tomatoes. Remove from heat and let sit until cool.
Stir together the pasta, bacon, tomato mixture, Caesar dressing, olives, Parmesan, and lemon juice. Store in refrigerator until ready to serve.

Pineapple Brown Sugar Glazed Ham

Mar 16, 2021

Pineapple Brown Sugar Glazed Ham is perfect for Easter or Christmas or even a regular Sunday dinner! Baked spiral ham coated in a delicious brown sugar and pineapple glaze.

Use leftover glazed ham to make Honey Ham Biscuits or Overnight Ham Breakfast Casserole!

Slices of pineapple brown sugar glazed ham on a white plate

My family absolutely loves when I make a ham.

Besides having ham for dinner that day, we get lots of leftovers for sandwiches and then I always make a big batch of soup with the bone.

This ham is coated with a delicious pineapple brown sugar glaze while it’s baking and the pineapple makes it feel like the perfect spring or Easter ham recipe!

Spiral baked pineapple and brown sugar glazed ham on a white plate

Ingredients

Fully cooked, spiral cut ham – if it comes with a glaze packet, either trash it or use it for something else!
Crushed pineapple – don’t drain it!
Brown sugar
Dijon mustard – this really balances out the sweetness from the pineapple and brown sugar.
Cinnamon

Instructions

Preheat oven to 325F.
Place ham in a large baking dish and cover tightly with aluminum foil.
Bake for 90 minutes.
Meanwhile, whisk together crushed pineapple, brown sugar, dijon mustard, and cinnamon.
After the 90 minutes, spoon pineapple mixture over ham, separating the slices so the glaze gets all over.
Bake uncovered for another 30 minutes.
Slice and serve!

How Long Is Ham Good For?

Ham is good in the fridge for 3 – 4 days. Make sure to keep it in an airtight container (these glass containers are my favorite!) and freeze whatever you won’t eat within 4 days.

Leftover ham is fine cold (like for sandwiches or diced up for salads) or you can warm it up in the microwave or oven.

Can You Freeze Ham?

Yes! Ham is fine in the freezer for up to 3 months. You want to use an airtight freezer-safe container like my favorite reusable freezer bags or even a freezer ziploc bag. Make sure to squeeze out as much air as possible to keep the ham as fresh as possible.

I like to dice the ham up before freezing it to make it easy to throw into soups or casseroles or even eggs for a quick breakfast!

I also freeze the hambone in a freezer bag so that I can use it for soup later on.

What To Serve with Ham?

When I do a ham for Easter, I usually serve it with mashed potatoes, classic broccoli salad, and a green salad.

I also like to put some honey yeast rolls out for anyone who wants to split one it half and make little sandwiches.

Recipes Using Leftover Ham

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📖 Recipe

Yield: about 20 servings

Pineapple Brown Sugar Glazed Ham

Pineapple and Brown Sugar Glazed Ham is perfect for Easter or Christmas or even a regular Sunday dinner! Baked spiral ham coated in a delicious brown sugar and pineapple glaze.

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

1 fully cooked, spiral cut ham (8 - 9 pounds)
1 (20 ounce) can crushed pineapple
1 c brown sugar
1 tablespoon dijon mustard
½ teaspoon cinnamon

Instructions

Preheat oven to 325F.
Place ham in a baking dish with fairly high sides; tightly cover with aluminum foil.
Bake in preheated oven for 90 minutes.
While ham bakes, whisk together crushed pineapple, brown sugar, dijon mustard, and cinnamon. After the 90 minutes, spoon mixture onto the ham, making sure to separate the ham slices so everything is covered.
Bake uncovered for another 30 minutes.
Slice and serve!

Peanut Butter Chocolate Chunk Pudding Cookies

Mar 13, 2021

Peanut Butter Chocolate Chunk Pudding Cookies – soft peanut butter cookies with chocolate chunks! The pudding mix keeps them super soft.

This post originally posted March 5, 2014; updated March 13, 2021.

I’ve been kind of obsessed with pudding cookies since I made the chocolate chip pudding cookies about a year ago.

Since then I’ve made pumpkin pudding cookies, M&Ms pudding cookies, and butterscotch pudding cookies. I just can’t get enough!

If you’ve never put pudding in cookies, I really suggest you try it. Especially if you love a soft cookie! The pudding takes a regular cookie and gives it a little something special.

These cookies are basic peanut butter cookies with chocolate chunks and then have a packet of vanilla pudding in it. Peanut butter cookies are probably at the top of my Favorite Cookies list so I’m sure you can imagine how much I loved these.

Ingredients

All-purpose flour
Baking soda
Salt
Instant vanilla pudding mix
Unsalted butter
Creamy peanut butter
Granulated sugar
Brown sugar
Eggs
Vanilla
Chocolate chunks

Instructions

Preheat oven to 350. Line 2 cookie sheets with parchment paper
In a mixing bowl, whisk together flour, baking soda, salt, and pudding mix
Using an electric mixer, beat butter, peanut butter, and both sugars together
Add eggs and vanilla to butter mixture
Add flour mixture and beat until just incorporated
Fold in chocolate chunks
Roll tablespoonfuls of dough into balls and place on prepared baking sheet, leaving 2 inches between each ball of dough
Bake 10 – 12 minutes or until cookies start to turn golden
Cool completely on a wire rack

How Long Are Pudding Cookies Good For?

Pudding cookies are good for up to 4 days if stored in an airtight container at room temperature.

I store all my cookies in this big glass jar because it’s airtight AND looks super cute on the counter filled with cookies!

Can You Freeze Pudding Cookies?

Yes, you can freeze pudding these. They’re fine in the freezer for up to 3 months.

I like to freeze cookies in a freezer ziploc bag and I make sure to squeeze out as much as as possible before sealing it. To keep them extra fresh, you can wrap them in foil or plastic wrap before putting them in the freezer bag.

Defrost cookies at room temperature before serving.

More Peanut Butter Cookies

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📖 Recipe

Yield: 36 cookies

Peanut Butter Chocolate Chunk Pudding Cookies

Peanut Butter Chocolate Chunk Pudding Cookies - soft peanut butter cookies with chocolate chunks! The pudding mix keeps them super soft.

Prep Time 30 minutes

Cook Time 12 minutes

Total Time 42 minutes

Ingredients

2 ¼ cup all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 3.4 ounce box instant vanilla pudding
¾ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup sugar
½ cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chunks

Instructions

Preheat oven to 350F. Line two cookie sheets with parchment paper.
In a mixing bowl, whisk together flour, baking soda, salt, and vanilla pudding mix.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, and both sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add in flour mixture and beat until just incorporated. Fold in chocolate chunks.
Roll a heaping tablespoon of dough into a ball and place on prepared baking sheet. Flatten slightly.
Repeat with the remaining dough, leaving about 2 inches between each ball of dough.
Bake 10 - 12 minutes or until cookies just start to turn golden. Cool completely on a wire rack.

Pesto Egg Salad

Mar 13, 2021

Pesto Egg Salad – hard-boiled eggs in a delicious pesto and dijon mustard dressing. Perfect for sandwiches or lettuce cups!

Open faced egg salad sandwich on a white plate; lettuce and tomato in the background

I love fun twists on egg salad. You’re never going to catch me eating a hard-boiled egg on it’s own but toss it with mayo and pesto and red onion? Love it.

This Pesto Egg Salad is great for prepping on the weekend and making sandwiches or salads with it all week long. It’s really simple and really delicious!

Ingredients

Hard-boiled eggs
Mayonnaise – you can substitute plain Greek yogurt (or do half Greek yogurt/half mayo if you want to cut some of the calories)
Dijon mustard
Pesto – store-bought or homemade
Red onion
Celery
Garlic clove
Salt and pepper
Bread, lettuce, and tomatoes – optional, for serving

Directions

Peel hard-boiled eggs; set aside
In a mixing bowl, whisk together mayonnaise, dijon mustard, pesto, red onion, celery, garlic, and salt and pepper
Dice eggs; add to mayonnaise mixture and toss to coat
Serve with bread, lettuce, and tomatoes, if desired

How To Hard Boil Eggs

There are so many different ways to hard boil eggs!

My preferred method is with the Instant Pot. I would say 90% of my Instant Pot use is hard boiling eggs these days!

It just makes eggs that are so easy to peel and come out perfect every time. I use the 5-5-5 method which is 5 minutes on high pressure, 5 minute natural release, and then move the eggs to a bowl of ice water for 5 minutes. And then peel! The shells just slide off with this method.

You can also do them on the stovetop or an electric egg cooker!

Overhead shot of egg salad in a white bowl

How Long Is Egg Salad Good For?

Egg salad will stay good for 3 – 5 days if stored in an airtight container in the fridge. I like these glass containers for storing leftovers and keeping them as fresh as possible.

Since this egg salad has mayonnaise in it, don’t leave it at room temperature for more than a couple hours.

Can You Freeze Egg Salad

I don’t recommend freezing egg salad. The texture of the egg whites could become rubbery once defrosted.

What To Serve with Egg Salad?

I like to do this pesto egg salad as sandwiches with lettuce and tomatoes. You can also serve it on top of a bed or lettuce or in single pieces of lettuce to make lettuce wraps.

For side dishes, something like Green Beans Almondine or Broccoli Salad would be delicious. Or even something like a small bag of chips or fresh chopped veggies if you’re packing it for a lunch!

Overhead of open faced egg salad sandwich on a white plate; lettuce and sliced tomato in the background

More Recipes with Hard Boiled Eggs

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📖 Recipe

Yield: about 4 servings

Pesto Egg Salad

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

8 eggs, hard-boiled
½ cup mayonnaise
2 tablespoon dijon mustard
1 ½ tablespoon pesto
¼ cup red onion, finely diced
¼ cup celery, finely diced
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
bread, lettuce, tomatoes, for serving (optional)

Instructions

Peel eggs; set aside.
In a mixing bowl, whisk together mayonnaise, dijon mustard, pesto, red onion, celery, garlic, salt, and black pepper.
Diced eggs and add to the mayonnaise mixture; gently toss to coat.
Serve on bread with lettuce and tomatoes, if desired.

Ranch Cheez-Its

Mar 07, 2021

Ranch Cheez-Its are classic Cheez-It crackers covered in a butter ranch seasoning and baked until extra crispy and delicious!

Ranch Cheez-Its in white bowl with fresh dill in background

I’m obsessed with recipes like this right now. Taking store-bought crackers and turning them into something you can’t help but grab handfuls of every time you pass the container.

Yeah, Cheez-Its are great on their own but adding butter, ranch, and fresh dill?! Totally addictive.

Remember the Spicy Ranch Saltines I posted a couple weeks ago? We went through that batch in less than 24 hours and everyone in my house was asking for another salty snack like that.

These Ranch Cheez-Its went just as quickly so you may want to double the batch if you want it to last for awhile!

If you have leftover fresh dill after making these, I highly recommend my Dill Pickle Chex Mix!

Ingredients

Cheez-Its – I used the original Cheez-Its flavor but you can play around with all the different varieties.
Unsalted butter – make sure it’s unsalted because the ranch dressing mix has plenty of salt!
Dry ranch seasoning mix
Garlic powder
Fresh dill – you can use dried 1 teaspoon of dried dill if you don’t have fresh dill.

Instructions

Prepare. Place Cheez-Its in a large mixing bowl.
Make sauce. Melt butter. Stir in Ranch dressing mix, garlic powder, and fresh dill.
Combine. Add butter mixture to Cheez-Its and toss gently to coat. Transfer to the prepared pan.
Bake. Bake at 250F for 45 minutes, stirring every 15 minutes.
Cool. Cool completely before serving and storing.

How Long Are Ranch Cheez-Its Good For?

These will stay crispy for up to 5 days if you store them in an airtight container at room temperature.

Can You Freeze Them?

I don’t recommend freezing these. They probably won’t be crispy once defrosted.

Variations

You can use the White Cheddar or Extra Toasty (my favorite!) Cheez-Its to change things up a little bit
Looking for something spicy? Use the spicy ranch dressing mix instead of the regular! If you can’t find the spicy ranch (check Super Target – it’s the only place around me that has it), add 1 tablespoon of red red pepper flakes to the butter mixture

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📖 Recipe

Yield: about 15 servings

Ranch Cheez-Its

Ranch Cheez-Its are classic Cheez-It crackers covered in a butter ranch seasoning and baked until extra crispy and delicious!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

1 (11 ounce) box regular Cheez-Its
½ cup (1 stick) unsalted butter
1 (1 ounce) package dry Ranch dressing mix
1 teaspoon garlic powder
1 tablespoon fresh dill, chopped

Instructions

Preheat oven to 250F. Line a large rimmed baking sheet with parchment or spray with oil
Place Cheez-Its in a large mixing bowl
Melt butter; stir in ranch, garlic powder, and dill
Pour butter mixture over Cheez-Its and toss gently to coat
Transfer mixture to the prepared pan
Bake in preheated oven for 45 minutes, stirring every 15 minutes
Cool completely before serving and storing

Turkey Goulash

Feb 25, 2021

Turkey Goulash is the classic American goulash made with ground turkey instead of beef! Pasta in a rich tomato sauce, all cooked in one pot in about 20 minutes.

One of our other favorite easy pasta dishes is Taco Pasta!

Overhead shot of pasta with ground turkey and tomato sauce in a white bowl; parsley sprinkled on top

Originally published January 20, 2010. Updated February 25, 2021.

I love really simple pasta dishes. They make dinner quick and easy and I know no one is going to fuss about them.

Dishes like this turkey goulash or Sour Cream Noodle Bake are staples in my house because they’re both simple and delicious.

This is classic American goulash but it’s made with ground turkey instead of beef. It’s the turkey and macaroni noodles in in a quick and easy tomato sauce.

Did I mention it’s all cooked in one pot in less than 30 minutes?!

Pasta with ground turkey and tomato sauce in a white pot

Ingredients

Olive oil
Ground turkey – you can also use ground chicken
White onion
Garlic
Tomato sauce
Diced tomatoes
Soy sauce
Italian seasoning
Bay leaf
salt and black pepper
Small pasta – I love the large elbow shape for this dish but you can use any small pasta shape that holds onto sauce, like shells or cavatappi

Instructions

Cook. Cook ground turkey and diced onion in oil until the meat is cooked through and the onion has softened. Add garlic and cook until fragrant.
Add. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaf, and salt and black pepper
Simmer. Bring to a boil, lower to a simmer, and let cook for 10 minutes
Add pasta. Stir in pasta. Cover and cook until pasta is al dente.
Serve. Remove bay leaf before serving

Pasta with ground turkey and tomato sauce in a white bowl; parsley sprinkled on top and in the background

How Long is Goulash Good For

Turkey goulash will be good in the fridge for up to 3 – 4 days. Make sure to keep it in the fridge in an airtight container to keep it fresh as long as possible.

You can reheat on the stovetop – I would add a splash of water to loosen it up a little bit.

Can You Freeze Goulash

Yes, you can freeze goulash. Let it cool completely and then transfer it to a freezer ziploc bag and make sure you squeeze all the air out.

When you’re ready to serve it, let it defrost in the refrigerator overnight and then you can warm it up on the stovetop. It will probably need a splash of water to loosen it up.

What To Serve with Goulash

I like to serve goulash with a green vegetable, like a side salad or broccolini. A simple side salad would also be delicious!

Bread is also great to soak up any leftover sauce! Like garlic crescent rolls or oatmeal rolls.

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📖 Recipe

Yield: 6 - 8 servings

Turkey Goulash

Turkey Goulash is the classic goulash you know and love but made with ground turkey! Pasta in a rich tomato sauce, all cooked in one pot!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

2 teaspoon olive oil
1 pound ground turkey
1 onion, diced
2 garlic cloves, minced
2 cups water
1 (15-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
1 ½ teaspoons Italian seasoning
1 tablespoon soy sauce
1 bay leaf
¼ teaspoon black pepper
¼ teaspoon salt
2 cups elbow macaroni or small shells

Instructions

Heat olive oil in a Dutch oven over medium high heat.
Saute turkey and onionuntil turkey is cooked through and onion is soft.
Add garlic and cook until fragrant, about 30 seconds
Add water, tomato sauce, diced tomatoes, Italian seasoning, soy sauce, bay leaf, black pepper, and salt. Bring to a boil. Lower heat, cover, and allow to simmer for about 10 minutes.
Add pasta, stir well, cover & let cook for about 10 minutes or until pasta is al dente. Remove bay leaf before serving.

Kool Aid Pickles

Feb 20, 2021

Kool Aid Pickles are pickles soaked in Kool Aid to make the best sweet and sour snack! A fun, easy project for kids and a snack everyone will love.

Jar of cherry Kool Aid Pickles with a hand with one of the pickles out of the jar

It has been a week in Texas, you guys.

We got about 5 inches of snow, spent 3 days in freezing temps without power, can’t find gas or milk anywhere.

I would like to move somewhere tropical, please.

The good news is that I put these Kool Aid Pickles in the fridge literally the day before we lost power and managed to keep them cool until the power came back.

Yes, I did travel with 3 kids, 4 dogs, and a jar of pickles when we finally gave in and went to stay with family who had power. Totally normal.

And you need to try my Dill Pickle Chex Mix and Dill Pickle Dip if you love pickles as much as I do!

Ingredients for Kool Aid Pickles - pickle spears in a strainer, jar of pickle juice, measuring cup of sugar, and Kool Aid Packet

What Are Kool Aid Pickles?

Just like the name sounds, they are pickles soaked in Kool Aid! Well, the Kool Aid gets added to the pickle brine the pickles came in along with some sugar. The pickles soak up all the flavor and color from the Kool Aid while they sit in the fridge for a few days.

They originated in Mississippi and are now known as a southern thing. I have to guess that the person who invented them was looking for a sweet and sour snack and they came up with the perfect thing!

Ingredients

Kool Aid – just the packet of powdered Kool Aid. Use whatever flavor you like. The deeper colors like red and purple make for the most colorful pickles.
Granulated sugar
Dill pickle spears – make sure they are dill pickles and not bread and butter. I also recommend getting a jar that doesn’t have sliced garlic or visible pieces of dill in it. If you do, go ahead and strain all that out.

How To Make Kool Aid Pickles

Remove pickles from jar, leaving the liquid
Stir granulated sugar and Kool Aid powder into pickle liquid until dissolved
Gently place pickles back in jar
Replace lid and let sit in refrigerator for at least 5 days before serving

Overhead shot of a jar of pickles with cherrry Kool Aid mixed in

What Kind of Kool Aid To Use

You can use any flavor of Kool Aid that you want but the red (cherry) is going to make the brightest pickles. We love using the grape Kool Aid but it results in almost black pickles that don’t look super appetizing. Any flavor is going to be delicious though!

How Long Do They Need To Sit?

They need to sit in the refrigerator for at least 5 days before serving. They will continue to absorb the color and flavor the longer they sit though so feel free to leave them in there even longer!

Plate of 4 cherry Kool Aid Pickles with jar of red pickles

How Long Are Kool Aid Pickles Good For?

These pickles will be good in the fridge for up to 2 months.

What To Serve With Them

I like to keep these in the fridge as a quick snack for my kids. They love trying all the different flavors.

You can also take them to a barbecue or any summer party. Pickles go great with pretty much anything summer-y!

Jar of cherry Kool Aid Pickles; hand lifting a pickle out of jar

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📖 Recipe

Yield: 1 jar of pickles

Kool Aid Pickles

Kool Aid Pickles are pickles soaked in Kool Aid to make the best sweet and sour snack! A fun, easy project for kids and a snack everyone will love.

Prep Time 10 minutes

Additional Time 5 days

Total Time 5 days 10 minutes

Ingredients

1 (24 ounce) jar dill pickle spears
¼ cup granulated sugar
1 (.16 ounce) packet Kool Aid

Instructions

Remove pickles from jar to a bowl, leaving pickle juice in jar.
Stir granulated sugar and Kool Aid into pickle juice until dissolved.
Return pickle spears to jar.
Return top to jar and refrigerate for at least 5 days.

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