Peanut Butter Pumpkin Pupcakes

Name: Peanut Butter Pumpkin Pupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 1 cup whole wheat flour; 1 teaspoon baking soda; 1/4 cup creamy peanut butter; 1/4 cup vegetable oil; 1 cup pumpkin puree (not pumpkin pie filling!); 3 tablespoons honey; 1 egg; 4 ounces cream cheese, softened; 1/2 cup peanut butter; 8 Mother Hubbard Mini P-Nuttier Dog Biscuits

Jul 01, 2020

Peanut Butter Pumpkin Pupcakes – homemade dog cupcakes made with peanut butter and pumpkin. How cute are these for a dog birthday party?!

If your dog can’t have pumpkin or just doesn’t like it, I also have a Peanut Butter Pupcakes recipe!

If this is your first time here, I’m kind of a crazy dog lady.

I have 3 dogs – you can see them in their Halloween costumes here. They are my constant companions, my co-workers, my hiking buddies, and the greatest source of comfort during hard times.

I’m definitely the dog lady that makes homemade treats (I have an entire category of homemade dog treats), I buy matching holiday sweaters for the dogs, and they all have birthday celebrations every year.

I made these Peanut Butter Pumpkin Pupcakes to celebrate Clementine’s (the little white poodle mix) adoptiversary a couple weeks ago and how cute are they?!

Ingredients for Peanut Butter Pumpkin Pupcakes

Whole wheat flour
Baking soda
Creamy peanut butter – make sure you use one with peanuts listed as the only ingredient. Crazy Richard’s is my favorite
Honey – you can leave this out if you prefer
Pumpkin puree – make sure it’s pumpkin puree and not pumpkin pie filling. Pumpkin should be the only ingredient
Vegetable oil
Egg

Ingredients for Pupcakes Frosting

Cream cheese
Creamy peanut butter
Small dog treats

How To Make Peanut Butter Pupcakes

Whisk together whole wheat flour and baking soda
In a separate bowl, beat peanut butter and vegetable oil until smooth
Beat in pumpkin, honey, and egg
Add flour mixture and beat until just combined
Divide batter among 6 muffin cups lined with paper liners
Bake 22 – 25 minutes; cool completely
To make the frosting, beat cream cheese and peanut butter
Top each cooled pupcake with a mound of frosting
Decorate with small dog treats

Is Peanut Butter Safe For Dogs

Yes, peanut butter is safe for dogs but check the label before you buy!

Don’t feed any peanut butter that lists xylitol in the ingredients. It will make dogs incredibly sick. I have never come across a peanut butter that includes it but I always like to remind you guys to avoid it.

I tend to stick with peanut butter that only has peanuts listed in the ingredients. No added sugar or oils or anything like that. I figure it’s healthier for the dogs and humans in my house.

My favorite peanut butter is Crazy Richard’s because it’s only 1 ingredient and it’s really delicious.

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📖 Recipe

Yield: 8 pupcakes

Peanut Butter Pumpkin Pupcakes

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

1 cup whole wheat flour
1 teaspoon baking soda
¼ cup creamy peanut butter
¼ cup vegetable oil
1 cup pumpkin puree (not pumpkin pie filling!)
3 tablespoons honey
1 egg

For the frosting

4 ounces cream cheese, softened
½ cup peanut butter
8 Mother Hubbard Mini P-Nuttier Dog Biscuits

Instructions

Preheat oven to 350F. Line 8 muffin cups with paper liners.
In a mixing bowl, whisk together flour and baking soda until no clumps remain. Set aside.
In a separate bowl, beat peanut butter and vegetable oil with an electric mixer until smooth. Add pumpkin puree, honey, and the egg and beat. Add flour mixture and beat until just combined.
Divide the batter into the 6 prepared muffin cups.
Bake for 22 - 25 minutes or until cooked through. Cool completely before frosting.
To make the frosting, beat the cream cheese and peanut butter until smooth. Top the cupcakes with a generous mound of frosting.
Decorate with a dog Mother Hubbard Mini P-Nuttier Dog Biscuits.

Frozen Lemonade Pie

Jun 26, 2020

Frozen Lemonade Pie – only 4 ingredients and no bake! Graham cracker crust with a sweet creamy lemonade filling. The perfect summer dessert!

Originally published August 10, 2011. Updated June 26, 2020.

I love a no bake pie in the summer. You know, the ones with only 3 or 4 ingredients and you just mix everything together and spread it out in a store-bought graham cracker crust. Those are my favorite.

This pie and my peanut butter pie are a couple recipes I make every single summer without fail. This one is especially good for the really hot days because it’s served right out of the freezer. It’s cold and creamy and delicious.

And it’s only 4 ingredients (including the graham cracker crust!) so it can’t be any easier.

Ingredients

Graham cracker crust – you can use store-bought or homemade. I used a store-bought for this recipe.
Sweetened condensed milk
Cool Whip – I don’t recommend using homemade whipped cream. Cool Whip holds shape better than homemade.
Frozen lemonade concentrate -the recipe calls for a 6 ounce can but I’ve only ever found 12 ounce cans – so just make sure to measure it out

How To Make Frozen Lemona.de Pie

Fold Cool Whip into sweetened condensed milk, careful not to deflate the Cool Whip
Fold in frozen lemonade concentrate
Transfer mixture to the graham cracker crust and spread to the sides
Freeze overnight before slicing and serving

Can You Make It Ahead?

Yes! This is a great dessert for when you need something to make ahead of time. It needs to be made the day before you plan to serve it so that it will be nice and frozen.

I usually let it freeze for an hour or so and then cover it with plastic wrap so it stays fresh. That way the filling doesn’t stick to the plastic wrap when you uncover it.

Can You Use Homemade Whipped Cream?

I don’t recommend using homemade whipped cream because Cool Whip (or any other brand of whipped topping) has stabilizers that helps it keep it’s fluffiness. I’m afraid that using real whipped cream would cause your pie to deflate and not be so fluffy.

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📖 Recipe

Yield: 10 servings

Frozen Lemonade Pie

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

1 store-bought graham cracker crust
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whipped topping, thawed
1 (6 ounce) can frozen lemonade concentrate, thawed

Instructions

In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy.
Add the lemonade concentrate and continue to gently fold.
Pour the filling into the pie crust.
Place in the freezer to chill overnight.

Spicy Honey Roasted Brussels Sprouts

Jun 23, 2020

Spicy Honey Roasted Brussels Sprouts – fresh brussels sprouts tossed in a sweet and spicy sauce and roasted until crispy and delicious.

I am happy to report that my children ate brussels sprouts (and liked them!) for the first time ever.

Roasted brussels sprouts are just the best. They get a little crispy on the outside but stay tender on the inside. And for these Spicy Honey Roasted Brussels Sprouts, they’re tossed in a sweet and spicy sauce before being roasted so they are super flavorful.

These roasted brussels sprouts are easy enough for a weeknight but impressive enough for a dinner party or holiday meal!

…

Watermelon Mojitos

Jun 22, 2020

Watermelon Mojitos – fresh mint, watermelon, and limes muddled together and topped with rum and sparking water. One of my favorite summer drinks!

This past weekend was my birthday weekend and I kicked it off by making Watermelon Mojitos at home!

A few weeks after we moved into our new house, a ton of mint started popping up in the corner of our backyard. That means mojitos all summer! Or my Watermelon Mint Margaritas!

This mojito recipe is so easy! I love a drink recipe that doesn’t call for squeezing juice from anything or blending anything and this requires none of that. Just smash everything together in the glass and top it with rum!

It’s also delicious! I’ve had the best luck with watermelons this year – they’ve all been so sweet and just perfect for drink recipes.

What’s In a Watermelon Mojito

Fresh mint leaves – this is going to get muddled in the glass to release all it’s oils so you get a super flavorful mojito.
Seedless watermelon cubes
Lime
Simple Syrup – sometimes I’ll use Liquid Splenda when I’m trying to save calories.
White rum – not the spiced kind or the coconut kind, just regular white rum.
Sparkling water

How To Make Watermelon Mojitos

Use a muddler to smash mint leaves, watermelon cubes, lime wedges, and simple syrup together in 2 glasses
Add ice to both glasses
Add white rum to both glasses
Top each glass with sparkling water
Garnish with fresh mint and watermelon wedges if desired

Can You Make Mojitos Ahead?

No, I don’t recommend making these ahead. They really are best when every thing is freshly muddled and the sparkling water is still super bubbly.

If you’re going to be short on time, you can prep for the drinks by slicing the watermelon and limes and pulling the mint off the stems.

More Watermelon Cocktails

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📖 Recipe

Yield: 2 drinks

Watermelon Mojitos

Watermelon Mojitos - fresh mint, watermelon, and limes muddled together and topped with rum and sparking water. One of my favorite summer drinks!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

10 fresh mint leaves
about 1 cup cubed seedless watermelon
½ lime, cut into 4 wedges
2 teaspoon simple syrup
4 ounces white rum
sparkling water
extra mint and watermelon slices for serving

Instructions

1. Divide fresh mint, cubed watermelon, lime wedges, and simple syrup between 2 glasses

2. Use a muddler (or the end of a wooden spoon) to smush everything together, making sure to squeeze the juice out of the lime and really smash the watermelon

3. Add ice to each glasses

4. Add 2 ounces of white rum to each glass

5. Top with sparkling water

6. Garnish with more mint and sliced watermelon, if desired

Cheesy Taco Chex Mix

Jun 18, 2020

Cheesy Taco Chex Mix – Chex cereal, Goldfish crackers, pretzels, and peanuts tossed in a delicious taco seasoning and baked until crunchy and delicious!

I’m obsessed with homemade Chex Mix right now. Which you probably know because I just posted that Dill Pickle Chex Mix a few weeks ago. (I made it again yesterday because we’re all obsessed with it.)

I just think Chex Mix is the perfect snack for summer. I throw it in a big plastic container (or a ziploc bag) and we take it to the pool or to the lake. And because it has so much going on, there’s something everyone loves.

I love the Wheat Chex, my littlest loves the peanuts, and everyone else just grabs handfuls every time they walk past.

It’s also really easy and you probably already have most of the ingredients on hand!

Ingredients

Chex cereal – I used a mix of Rice Chex and Wheat Chex
Pretzels
Cheddar Goldfish crackers – I used the Flavor Blasted Extra Cheddar to make it extra cheesy
Dry Roasted Peanuts
Butter
Taco seasoning

How To Make Cheesy Taco Chex Mix

In a mixing bowl, combine Chex cereal, pretzels, Goldfish crackers, and peanuts
Melt butter and stir in taco seasoning
Pour butter mixture over cereal mixture and toss to make sure everything is coated
Bake at 250F for 1 hour, stirring every 15 minutes
Pour onto parchment or wax paper and cool completely before serving

How Long is Homemade Chex Mix Good For

Homemade Chex Mix is good for several weeks if stored in an airtight container at room temperature.

Other Mix Ins for Chex Mix

Some ideas of mix ins for this Cheesy Taco Chex Mix:

Cheez-Its
Oyster Crackers
Pecans
Bagel Chips
Cheerios
Cashews

Can You Freeze Homemade Chex Mix

I wouldn’t recommend freezing homemade Chex Mix. I think most of the ingredients would love their crunch after being frozen and defrosted.

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📖 Recipe

Yield: 12 servings

Cheesy Taco Chex Mix

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

4 cups Chex cereal (I used a mix of Rice Chex and Wheat Chex)
2 cups cheddar Goldfish crackers
1 cup pretzels
1 cup dry roasted peanuts
½ cup (1 stick) unsalted butter
1 (1 ounce) package taco seasoning

Instructions

Preheat oven to 250F. Line a large rimmed baking sheet with aluminum foil and spray with oil
In a large mixing bowl, combine Chex cereal, Goldfish crackers, pretzels, and peanuts
Melt butter and stir in taco seasoning
Pour butter mixture over Chex mixture and gently toss to coat everything
Transfer to the prepared pan
Bake in preheated oven for 1 hour, stirring every 15 minutes
Pour onto parchment or wax paper to cool completely before serving

Butterscotch Pudding Cookies

Jun 17, 2020

Butterscotch Pudding Cookies are soft and chewy butterscotch cookies with butterscotch chips. Instant pudding mix is the secret to keeping the cookies soft for days!

Pudding cookies are my favorite because they stay nice and chewy. Some of my other favorites are Pumpkin Pudding Snickerdoodles, M&Ms Chocolate Chip Pudding Cookies, and Sweet and Salty Pudding Cookies!

Butterscotch Pudding Cookies - delicious and soft butterscotch cookies with butterscotch chips. A quick and easy cookie recipe!

Pudding cookies will forever be my favorite kind of cookie. And if you love a soft cookie like I do, pudding cookies are going to be your favorite cookie, too.

They’re made with instant pudding mix which is how they stay soft for several days after baking. Plus, you can use any flavor pudding mix to get whatever kind of cookie you want.

And if you’re a butterscotch fan, this is the cookie recipe for you! The cookie itself is butterscotch flavor and then it has butterscotch chips throughout. Double the butterscotch flavor!

They’re also really easy to make!

Ingredients

Instant butterscotch pudding mix – the pudding mix is the secret to keeping these cookies soft and chewy.
Butterscotch chips – these will be with the chocolate chips in the baking aisle of your grocery store. Or you can order them online.
Butter – make sure to bring it to room temperature before beginning the recipe.
Sugar
Brown Sugar – using brown sugar along withf granulated sugar also helps to keep the cookies soft.
Eggs
Vanilla
Flour
Baking Soda

How To Make Butterscotch Pudding Cookies

Dry ingredients. Sift together flour and baking soda.
Wet ingredients. Cream together butter, granulated sugar, and brown sugar. Add pudding mix, eggs, and vanilla to the butter mixture.
Combine. Add flour mixture to the butter mixture and beat until combined
Add chips. Stir in butterscotch chips
Transfer. Roll dough into 1-inch balls and place on greased cookie sheet
Bake. Bake in preheated oven for 8 – 12 minutes

How Long Are Pudding Cookies Good For?

Pudding cookies will stay good for up to 4 days. Store them in an airtight container at room temperature.

They will be good for an extra day or 2 if you store them in the fridge but the fridge has a tendency to suck a lot of the moisture out of cookies. So they may not be so soft and chewy.

Can You Freeze Pudding Cookies

You can freeze pudding cookies for up to 3 months. Let them cool completely and then place them in a freezer-safe airtight container like a freezer ziploc bag.

Let them sit at room temperature for several hours before serving.

You can also freeze the dough for up to 3 months. I recommend portioning out into dough balls and then freezing them on a baking sheet. Once frozen, transfer them to a freeze ziploc bag.

You can bake them from frozen but they will probably need an extra few minutes.

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📖 Recipe

Yield: 24 cookies

Butterscotch Pudding Cookies

Butterscotch Pudding Cookies are soft and chewy butterscotch cookies with butterscotch chips. Pudding mix is the secret to keeping the cookies soft for days!

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

¾ cup (1 ½ sticks) butter
¾ cup brown sugar
¼ cup sugar
1 3.4 oz package instant butterscotch pudding
2 eggs
1 teaspoon vanilla
2 ¼ cups flour
1 teaspoon baking soda
2 cups butterscotch chpis

Instructions

Preheat oven to 350F.
Sift together flour and baking soda; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy. Add in pudding mix and beat until well blended. Add eggs and vanilla.
Add flour mixture slowly until well incorporated. Add butterscotch chips and beat just until they are incorporated.
Roll into 1" balls and place on greased baking sheet.
Bake at 350F for 8-12 minutes or until they're set and just begin to brown around the edges.

RECOMMENDED PROD

Slow Cooker Carnitas Street Tacos

Jun 16, 2020

Slow Cooker Carnitas Street Tacos are just like your favorite taco truck! Pork carnitas cooked in the crockpot and piled on corn tortillas with diced onion and cilantro.

Slow Cooker Carnitas Street Tacos - like from your favorite taco truck! Pork carnitas cooked in the crockpot and piled on corn tortillas with diced onion and cilantro.

I grew up in Alabama and I don’t know if you know this, but we’re not exactly known for our tacos.

So naturally, I moved to Texas and became obsessed with street tacos. My usual order is the pastor and yes, onion and lots of cilantro, please.

We had this truck by our old house (I moved 2 months ago and I’m acting like it’s been years) that did plates of 5 incredible tacos for $6 and it happened to be on the way home from the soccer fields my kids played on and I’m not going to admit to how many times I just happened to have cash out for the taco truck after soccer practice.

Ingredients

Herbs and spices (chili powder, cumin, garlic powder, dried oregano, salt, pepper)
Olive oil
Pork loin
Orange
White onion
Low sodium chicken broth
Limes
Street taco size corn tortillas
Fresh cilantro

How To Make Slow Cooker Carnitas Street Tacos

Pat pork loin dry and coat with spice mixture
Sear all sides of the pork loin; transfer to the slow cooker
Add quartered onion and orange to slow cooker
Pour chicken broth over everything in slow cooker
Cook on high 5 – 6 hours or low 7 – 8 hours, until pork shreds easily; remove from crockpot
Optional: crisp shredded pork under broiler with some of the broth
Make tacos by topping grilled corn tortillas with shredded pork, diced white onion, and cilantro

Okay, there’s an optional step that calls for you to crisp up the carnitas and you can totally skip it and it will still be delicious but if you have an extra 15 minutes to heat your broiler up and get them nice and crispy, it’s definitely worth it.

If you decide not to crisp the carnitas, you may want to toss the shredded pork with a little of the cooking liquid just to make sure it’s extra moist.

What To Put On Top of Carnitas Tacos

I like my carnitas tacos really simple with just diced raw onion and fresh cilantro.

If you’re looking for a little something more to put on top, this Restaurant Style Salsa is a forever favorite in my house. Or how about Queso Blanco and Grilled Corn Guacamole?

What To Serve with Carnitas Street Tacos

I think a plate of street tacos is a meal of it’s own but if you want some side dishes (or to turn the carnitas into a burrito bowl), I have a Mexican Rice and a Cilantro Lime Cauliflower Rice that would both go perfectly with these carnitas.

Or I love a corn dish with tacos! Maybe Fritos Corn Salad!

More Taco Recipes

📖 Recipe

Yield: 10 tacos

Slow Cooker Carnitas Street Tacos

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Ingredients

1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 tablespoons olive oil
1 5 - 6 pound pork loin
1 orange, cut into quarters
1 white onion, cut into quarters
2 cups low sodium chicken broth
1 lime, plus more for servings
20 street taco size corn tortillas, for serving
Diced white onion and cilantro, optional, for serving

Instructions

In a small bowl, combine chili powder, cumin, garlic powder, oregano, salt, and black pepper.
Pat the pork loin dry and rub with the spice mixture.
Heat the olive oil over medium-high heat in a large skillet. Brown the pork loin on all sides and transfer to slow cooker.
Scatter quartered orange and onion around the pork loin and pour chicken broth over top. Cook on low for 7 - 8 hours or high for 5 - 6 hours. Remove pork and use 2 forks to shred the meat. Save the broth if you plan to crisp the pork.
Optional: before serving, crisp the pork under the broiler until the edges just begin to crisp. Remove from oven and add about ¼ cup of the reserved broth; stir. Place back under the broiler for about 5 minutes, until the edges are crisp.
To assemble street tacos, toast the tortillas in a dry skillet or on a grill. Stack 2 corn tortillas and spoon the shredded pork on top. Top with white onion and cilantro, if desired. Serve hot.

Notes

If at any point the carnitas feel dry, toss it with some of the cooking broth! It will add moisture and flavor.

Homemade Watermelon Sherbet

Jun 14, 2020

Homemade Watermelon Sherbet is an easy 4 ingredient frozen treat with mini chocolate chips to look like watermelon seeds!

Homemade Watermelon Sherbet - easy 4 ingredient watermelon sherbet with fresh watermelon puree and mini chocolate chips.

I have always claimed that I don’t like sherbet (I’m just not a fruit dessert person) until I started making my own. My Homemade Orange Sherbet made me love sherbet. I loved it so much that I started making Strawberry Sherbet, too.

This Watermelon Sherbet is my first sherbet of the summer and I’m in love. I got the sweetest, juiciest mini watermelon at Trader Joe’s the other day and it made the most perfect sherbet.

It’s made with only a few simple ingredients that you probably (almost definitely) already have on hands, plus mini chocolate chips to look like watermelon seeds.

Ingredients For Homemade Watermelon Sherbet

Fresh watermelon
Granulated sugar
Salt
Vanilla Extract
Whole Milk
Mini Chocolate Chips

How To Make Watermelon Sherbet

Combine fresh watermelon puree, sugar, salt and vanilla; whisk until sugar is dissolved
Whisk in milk
Cover and chill for at least 1 hour
Freeze according to ice cream machine instructions
Use a rubber spatula to fold in mini chocolate chips
Transfer to a freezer safe container and freeze overnight before serving

How To Make Watermelon Puree

To make watermelon puree, put cubes of fresh watermelon (seeds and all!) into a blender and let it go until the mixture is super smooth. Strain it through a fine mesh strainer to get any remaining solids out.

I used half of a mini watermelon to get the amount needed for this watermelon sherbet recipe.

How Long Is Homemade Sherbet Good For?

Homemade sherbet is best within the first week of being made. It’s made with milk instead of cream so the fat content isn’t super high which makes it more likely to develop ice crystals if stored for a long time.

How To Store Homemade Sherbet?

I store all my homemade sherbet and ice cream in that super cute 1.5 quart ice cream container you see a couple pictures up. It’s the same shape as a classic ice cream container so it’s really cute for photos. And did I mention that it’s less than 8 bucks?

You can use any freezer-safe airtight container though. If you don’t think you’re going to eat it quickly, I’d press some plastic wrap along the surface of the sherbet and then put the lid on just to really make sure to keep the air out.

More Watermelon Recipes

More Easy Frozen Treats

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📖 Recipe

Yield: 6 servings

Homemade Watermelon Sherbet

Prep Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

2 cups watermelon puree
½ - 3/4/ cup granulated sugar (taste your watermelon to see how sweet it is)
¼ teaspoon salt
1 teaspoon vanilla
1 ½ cups whole milk
½ cup mini chocolate chips

Instructions

To make watermelon puree, blend watermelon in batches until smooth. Press through a fine mesh strainer into a large mixing bowl to remove seeds.
To the watermelon puree, add sugar, salt, and vanilla. Whisk until sugar is dissolved.
Whisk in milk.
Cover and chill for 1 hour.
Freeze in ice cream maker according to manufacturer's instructions. Use a rubber spatula to fold in mini chocolate chips.
Transfer to a freezer-safe container and freeze overnight before serving.

Chicken Bacon Ranch Pinwheels

Jun 13, 2020

Chicken Bacon Ranch Pinwheels have ranch cream cheese, deli chicken, bacon, cheddar cheese, and green onions wrapped in a flour tortilla. Slice them up for a delicious kid-friendly lunch!

Pinwheels are a favorite in my house! We also love Salami Pinwheels and Taco Pinwheels!

Chicken Bacon Ranch Pinwheels - ranch cream cheese, deli chicken, bacon, cheddar cheese, and green onions are wrapped in a flour tortilla. Slice them up for a delicious kid-friendly lunch!

Originally published September 22, 2017. Updated June 13, 2020.

I am always looking for new things to put in my kids’ lunchboxes. Yes, I am that person that wants to make something different just so I have something fun to take a picture of for my Instagram story.

But I’m also not the mom that’s going to make hearts out of sliced carrots and all the cutesy stuff. My kids wouldn’t allow it. Also, I have zero artistic skills for things like that.

So I like to do things like these Chicken Bacon Ranch Pinwheels. They’re a change from the usual PB&J but they’re still quick and easy and my kids love them. Plus, I can make them the night before and just toss them into their lunchbox containers in the morning before school.

How to Make Chicken Bacon Ranch Pinwheels

Make cream cheese. Mix together cream cheese, ranch dressing mix, and milk until smooth. Beat in bacon, shredded cheddar cheese, and sliced green onion.
Assemble. Spread a heaping spoonful onto a burrito size tortilla. Lay sliced deli chicken on top.
Roll. Roll tightly and repeat with remaining ingredients.
Chill. Refrigerate for 1 hour before slicing and serving

Can You Make Chicken Pinwheels Ahead?

Yes! These pinwheels need to be made at least an hour ahead but you can make them the night before if you need to. They are perfect for packing into lunchboxes in the morning if they’re ahead made and ready to go!

How To Make Chicken Bacon Ranch Pinwheels

How Long Are They Good For?

These Chicken Bacon Ranch Pinwheels will be good for up to 4 days when stored in an airtight container in the fridge. The flour tortillas hold up really well and they don’t get soggy or anything.

You can serve them straight out of the fridge or let them sit at room temperature (or a few seconds in the microwave) to take the chill off.

What To Serve With Chicken Pinwheels?

They’re great served with baby carrots and sliced celery – maybe even use the rest of the dry ranch season pack to make a quick dip for the veggies. Chips or fruit salad are also great sides for this.

You could even do a cold veggie salad like Broccoli Salad or Fritos Corn Salad.

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📖 Recipe

Yield: 12 servings

Chicken Bacon Ranch Pinwheels

Chicken Bacon Ranch Pinwheels - ranch cream cheese, deli chicken, bacon, cheddar cheese, and green onions are wrapped in a flour tortilla. Slice them up for a delicious kid-friendly lunch!

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

1 8-ounce block cream cheese
1 tablespoon dry ranch dressing mix
1 tablespoon milk
8 slices bacon, cooked and crumbled
1 cup cheddar cheese, shredded
⅓ cup green onion, thinly sliced
8 burrito size flour tortillas
½ pound deli sliced chicken

Instructions

In the bowl of a stand mixer fitted with a whisk, beat cream cheese, ranch dressing mix, and milk until combined and smooth. Beat in bacon, cheddar cheese, and green onion, just until everything is incorporated.
Spread a heaping tablespoonful of the cream cheese mixture onto each tortilla. Lay 3 or 4 slices of chicken on top and roll tightly. Refrigerate for an hour before slicing and serving.

Broccoli Salad

Jun 12, 2020

Broccoli Salad is a classic summer side dish! Fresh broccoli, red onion, raisins, bacon, and sunflower seeds in a sweet and tangy dressing. Take it to all your summer BBQs!

Broccoli Salad - my favorite summer side dish! Fresh broccoli, red onion, raisins, bacon, and sunflower seeds in a sweet and tangy dressing.

Broccoli salad is my alltime favorite summer side dish. I love the classic version I’m sharing today and I love the pasta salad version as well!

Even the broccoli haters in my life love this salad. There are so many different textures and flavors and it all gets tossed with a coleslaw-ish dressing. It’s the perfect side for all your summer burgers and hot dogs and barbecue everything.

It’s also great because there is no cooking involved beyond the bacon. Once the bacon is crisped, the rest is just chopping and mixing everything together.

Ingredients

Bacon – the bacon is going to get cooked until crispy and added right before serving so that it stays crispy.
Fresh broccoli – cut into bite-size florets.
Red onion – other varieties of onions are too harsh so make sure you’re using a red onion. I also like to cut it pretty small so there are no huge onion-y bites.
Raisins – the chewy raisins add such a nice textural contrast to the mostly crunchy salad. You can use dried cranberries if you prefer.
Apple cider vinegar – this is the tangy part of the dressing.
White sugar – don’t worry, this isn’t going to make the salad super sweet. It just adds a hint of sweetness to the dressing.
Mayonnaise – this is the base of the creamy dressing.
Sunflower seeds – these add the perfect crunch and nuttiness to the salad. Add them right before serving to make sure they stay crunchy.

How To Make Broccoli Salad

Cook bacon until crisp. Let cool and crumble.
Combine the broccoli, onion and raisins.
Make dressing by whisking together the vinegar, sugar and mayonnaise.
Pour dressing over broccoli mixture, and toss until well mixed.
Refrigerate for at least two hours.
Toss salad with crumbled bacon and sunflower seeds before serving.

Can You Make Broccoli Salad Ahead?

Yes! Broccoli salad needs to be made at least 2 hours before you plan to serve it.

If you need to prep it the night before, I would keep the dressing separate from everything else and combine it 2 hours before you plan to serve it. The broccoli and other ingredients will get softer the longer it sits.

How Long Is Broccoli Salad Good For?

This broccoli salad stays good for up to 3 – 4 days when stored in the fridge. Make sure to use an airtight container.

But it’s definitely best the first day when the broccoli, bacon, and sunflower seeds are still crunchy.

Can You Freeze Broccoli Salad?

No, I don’t recommend trying to freeze broccoli salad.

Can You Use Frozen Broccoli for Broccoli Salad?

No, you definitely need to use fresh broccoli in broccoli salad. Frozen broccoli just wouldn’t have the same crunch that fresh broccoli has.

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📖 Recipe

Yield: 10 servings

Broccoli Salad

Broccoli Salad is a classic summer side dish! Fresh broccoli, red onion, raisins, bacon, and sunflower seeds in a sweet and tangy dressing. Take it to all your summer BBQs!

Prep Time 20 minutes

Additional Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

10 slices bacon
1 head fresh broccoli, cut into bite size pieces
¼ cup red onion, chopped
½ cup raisins
3 tablespoons apple cider vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds

Instructions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.

Green Beans Almondine

Jun 11, 2020

Green Beans Almondine are fresh green beans tossed with buttery toasted almonds and lemon juice. A quick, simple, and delicious side dish.

Green Beans Almondine - fresh green beans tossed with buttery toasted almonds and lemon juice. A quick, simple, and delicious side dish.

This is my current favorite side dish. I’ve made it approximately 16 times in the last month.

It’s so simple but so delicious. Just fresh green beans quickly boiled and then tossed with almonds toasted in butter and fresh lemon juice.

It’s easy enough for a simple weeknight dinner but delicious enough to impress guests or serve for Thanksgiving!

How To Make Green Beans Almondine

Blanch the green beans in a large pot of salted water until just cooked but still crunchy
Toast sliced almonds in melted butter in a separate skillet
Add green beans to butter and almonds and toss to combine
Add fresh lemon juice to the skillet and toss to coat
Season with salt and pepper to taste

How Long Are Green Beans Good For?

These green beans will be good for up to 5 days after being cooked. Keep in mind, they will likely lose some of their crispness as the days go on.

Make sure to keep them in an airtight container in the refrigerator.

Can You Make Green Beans Almondine Ahead?

Yes, you can make parts of Green Beans Almondine ahead of time. You can boil the green beans ahead of time but I would reduce the cooking time by 1 minute. You want them underdone since you will be reheating them.

Once cooked, transfer them to a large boil of ice water to stop the cooking process. Strain them and place them in an airtight container or ziploc bag with a paper towel to soak up any extra moisture.

When you’re ready to prepare the full dish, cook the almonds as directed, adding the green beans when the almonds just start to brown so the green beans have time to heat up and finish cooking.

What To Serve With Green Beans Almondine

Green Beans Almondine is the perfect side dish to go with any dinner. I made it most recently with my Honey Salmon because I love salmon and green beans together. It also goes great with my Honey Mustard Glazed Chicken Thighs.

I also think it works great for a holiday meal. If you don’t want to do the usual Thanksgiving green bean casserole, Green Beans Almondine is a great option. Plus, it looks and sounds so much fancier than it really is!

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📖 Recipe

Yield: 6 servings

Green Beans Almondine

Green Beans Almondine are fresh green beans tossed with buttery toasted almonds and lemon juice. A quick, simple, and delicious side dish.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

1 pound fresh green beans, trimmed
2 tablespoons unsalted butter
¼ cup sliced almonds
2 tablespoons fresh lemon juice
salt and pepper, to taste

Instructions

Bring a large pot of water to a boil. Add a generous amount of salt.
Add green beans and cook for about 4 - 5 minutes. You want them to still be bright green and crunchy.
While green beans are cooking, melt butter in a separate skillet.
Add almonds to the butter and cook, stirring frequently, until the almonds are golden brown, about 3 - 4 minutes.
Once green beans are cooked, use a slotted spoon to transfer to the skillet. Toss green beans with the almonds.
Add lemon juice to the skillet and toss to coat.
Season with salt and pepper to taste.

Banana Pudding

Jun 10, 2020

Classic Banana Pudding made with buttery Chessmen cookies. Layers of cookies, banana, and creamy vanilla pudding! No bake and it’s always a crowd favorite.

We’re obsessed with banana pudding in my house and if you are too, try Banana Pudding Poke Cake or Banana Pudding Ice Cream!

Banana Pudding - classic banana pudding made with buttery Chessmen cookies. Layers of cookies, banana, and creamy vanilla pudding!

This post originally published on June 11, 2012. Updated on June 10, 2020. (I published this almost exactly 8 year ago. Wow, I’ve been making this for 8 years and still love it!)

One of my favorite things about summer is how so many of the desserts require no baking. I find myself making my No Bake Peanut Butter Pie and this classic Banana Pudding over and over every summer.

No bake desserts are great because you don’t have to turn the oven on and heat up your house and what’s better than a cool creamy dessert when it’s super hot outside?

This banana pudding is so simple and fast and you can make it ahead of time. It has layers of buttery cookies, sliced bananas, and a creamy vanilla pudding. So delicious – it’s always a crowd favorite!

Ingredients

Pepperidge Farm Chessmen cookies
Bananas
Milk
Instant French vanilla pudding mix
Cream cheese
Sweetened condensed milk
Cool Whip

How To Make Banana Pudding

Line the bottom of a 13 by 9 dish with 1 bag of Chessmen and layer the sliced bananas on top.
In a mixing bowl, whisk together milk and French vanilla pudding until no lumps remain. In the bowl of a mixer, combine the cream cheese and condensed milk together and beat until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding and stir until blended.
Pour the mixture over the cookies and bananas and cover with the remaining bag of Chessmen.
Refrigerate for at least a couple of hours before serving.

What Kind of Cookies Do You Use?

These are Pepperidge Farm Chessmen cookies. They are a classic simple butter cookie which gives the banana pudding a richer, buttery taste compared to the vanilla wafer version.

You can find Chessmen cookies at pretty much any grocery store in the regular cookie aisle.

Can You Make Banana Pudding Ahead?

Yes! This banana pudding needs to be made at least 2 hours before you plan to serve it. I usually make it the night before so it has plenty of time to set because I like to get really clean slices when I cut it. f

How Long Is Banana Pudding Good For?

This banana pudding will stay good for up to 4 days in the fridge. Make sure to cover it tightly with plastic wrap or aluminum foil to keep it as fresh as possible.

And keep in mind that the longer it sits, the more moisture the cookies are going to soak up and the softer they will get. So maybe don’t serve this on day 4 to someone you’re really trying to impress.

Can You Freeze Banana Pudding?

No, I don’t recommend trying to freeze this pudding. I think the cookies would get mushy and bananas tend to turn a little brown when frozen so that might not be too appetizing.

The good news is that in all the years I’ve been making this, I’ve never once thrown any out! Someone is always willing to eat what’s left.

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📖 Recipe

Yield: 16 servings

Banana Pudding

Prep Time 30 minutes

Additional Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 5-ounce box instant French vanilla pudding
1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, thawed

Instructions

Line the bottom of a 13 by 9 dish with 1 bag of Chessmen and layer the sliced bananas on top.
In a mixing bowl, whisk together milk and French vanilla pudding until no lumps remain. In the bowl of a mixer, combine the cream cheese and condensed milk together and beat until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding and stir until blended. Pour the mixture over the cookies and bananas and cover with the remaining bag of Chessmen.. Refrigerate for at least a couple of hours before serving.

Baked Potato Salad

Jun 09, 2020

Baked Potato Salad is everything you love about baked potatoes in a potato salad! Potatoes tossed in sour cream, bacon, cheddar cheese, and chives. Perfect for summer barbecues!

I love a cool side dish during spring and summer! If you do too, try Fritos Corn Salad and Broccoli Salad.

This post originally published July 22, 2011. Updated on June 9, 2020

This is my alltime favorite potato salad recipe. It’s also currently the only potato salad recipe on this site.

“Why, Amanda, is this the only potato salad on your site?”

You guys, I’m so bad at boiling potatoes for potato salad. They either end up undercooked or so mushy that they practically turn to mashed potatoes.

This Baked Potato Salad is my answer to that problem because the potatoes are baked instead of boiled. And then they’re diced up and tossed with crispy bacon, shredded cheddar cheese, fresh chives, and a sour cream dressing.

Ingredients

Baking potatoes
Mayonnaise
Sour cream
Cheddar cheese
Chives
Bacon
Salt and pepper

Instructions

Preheat oven to 425F. Bake potatoes for 1 hour, or until fork tender.
When cool enough to handle, chop potatoes (skin and all) into bite sized chunks. Place in refrigerator until chilled through.
In a large bowl, combine the remaining ingredients and mix well.
Stir in the potatoes, coating each piece with the mayo mixture.
Garnish with a sprinkling of chives.
Serve cold.

How Long Is Potato Salad Good For?

This potato salad will stay good for up to 3 – 5 days in the fridge. Make sure to store it in an airtight container.

Since this baked potato salad is supposed to be served cold, no need to worry about reheating the leftovers!

What Kind Of Potato Do I Use?

I always use the big baking potatoes to get that baked potato feel but if you prefer a red potato or yellow potato, you can totally do that. Any potato is fine!

But depending on the size of the potato you use, it may not need to bake for the entire time the recipe calls for.

Can You Freeze Potato Salad?

I don’t recommend freezing this. The ingredients won’t hold up well to being frozen and defrosted.

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📖 Recipe

Yield: 12 servings

Baked Potato Salad

Baked Potato Salad is everything you love about baked potatoes in a potato salad! Potatoes tossed in sour cream, bacon, cheddar cheese, and chives. Perfect for summer barbecues!

Prep Time 1 hour 15 minutes

Total Time 1 hour 15 minutes

Ingredients

3 large baking potatoes
½ cup mayonnaise
½ cup sour cream
½ cup shredded cheddar cheese
¼ cup chopped chives
1 pound bacon, cooked and crumbled
salt and pepper, to taste

Instructions

Preheat oven to 425F. Bake potatoes for 1 hour, or until fork tender.
When cool enough to handle, chop potatoes (skin and all) into bite sized chunks. Place in refrigerator until chilled through.
In a large bowl, combine the remaining ingredients and mix well.
Stir in the potatoes, coating each piece with the mayo mixture.
Garnish with a sprinkling of chives.
Serve cold.

Raspberry, Basil, and Brie Grilled Cheese

Jun 07, 2020

Raspberry, Basil, and Brie Grilled Cheese has buttery brioche bread with creamy brie cheese with fresh raspberries and basil and a drizzle of honey.

Raspberry, Basil, and Brie Grilled Cheese - creamy brie cheese with fresh raspberries and basil and a drizzle of honey! On brioche bread and grilled until the cheese is melty and delicious.

Is there anything more comforting than a grilled cheese? I don’t know if it’s because it reminds me of childhood or just because it’s bread covered with butter and stuffed with melty cheese. Probably a little of both.

This Raspberry, Basil, and Brie Grilled Cheese is full of different textures and flavors and tastes like summer to me.

How To Make Raspberry Basil Brie Grilled Cheese

Place 2 slices of bread on a cutting board or other work surface
Layer with half the brie
Top with basil and raspberries
Lay the remaining brie over top
Drizzle with honey and place other slice of bread on top
Spread the exteriors of the brioche bread with butter
Grill in a skillet over medium heat until the brioche bread is golden brown and the brie is melted
Let cool for about a minute before slicing and serving

This Raspberry, Basil, and Brie Grilled Cheese turned out so perfect on the brioche. The sweetness of the fresh raspberries and honey works so well with the earthy brie. And with each bite you get the crispy outside of the brioche bread and the soft fluffy inside. So good.

You can play around with different berries if raspberries aren’t your thing. I think blackberries would be really delicious.

📖 Recipe

Yield: 1

Raspberry, Basil, and Brie Grilled Cheese

Raspberry, Basil, and Brie Grilled Cheese has buttery brioche bread with creamy brie cheese with fresh raspberries and basil and a drizzle of honey.

Ingredients

2 slices bread (I like brioche bread for this sandwich)
6 thin slices brie
2 - 4 basil leaves (enough to cover the surface)
¼ cup fresh raspberries
1 teaspoon honey
butter, for cooking

Instructions

Place 2 slices of bread on a cutting board of other surface.
Top 1 slice with half of the brie, the basil, and raspberries. Drizzle with honey.
Arrange the rest of the brie on top and add the 2nd piece of bread.
Spread butter on exterior sides of sandwich.
Grill the sandwich over medium heat until bread is golden brown and brie has melted (about 5 - 10 minutes).
Let sit about 1 minute before slicing and serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 873Total Fat: 61gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 201mgSodium: 1466mgCarbohydrates: 41gFiber: 4gSugar: 11gProtein: 41g

Al Pastor Kabobs

Jun 03, 2020

Al Pastor Kabobs have cubed pork marinated in a spicy pineapple sauce and grilled on kabobs with fresh pineapple and red peppers. If you love pastor tacos, these are a must make during grilling season!

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Who is ready to talk about grilling?!

So we moved a couple weeks ago. The first thing we bought when we got a little settled in was a grill. And these were the first thing I’ve ever grilled alone! So that tells you how easy they are.

They are delicious, full of so much flavor. There are guajillo chiles (scroll down for substitutions if you can’t find them), chipotles in adobo, pineapple juice! And that’s just in the marinade. The marinated pork is layered with fresh pineapple and bell peppers and then grilled to perfection.

Ingredients

Dried guajillo chile – stem and seeds removed. These are at grocery stores in Texas but if your stores don’t have them, you can order them online.
Garlic
Cumin
Oregano – Mexican oregano if you have it
Chipotle in adobo pepper – you are using the pepper itself and the adobo sauce that it’s in
Pineapple juice – pastor is traditionally marinated in pineapple so this is a predominant flavor in the kabobs
Salt
Vegetable oil – I like to grill with vegetable oil because it has a high smoke point.
Pork loin – you are going to cut it into bite-size chunks to put on the kabobs
Fresh pineapple – cut into bite-size chunks and put on the kabobs with the meat. It adds such a nice freshness and sweetness to the spicy kabobs.
Bell pepper – I like red because it looks pretty next to the pineapple but use whatever color you prefer.

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How To Make Pork Pastor Kabobs

Soak chile. Toast chile in a saucepan over medium-high heat until softened and slightly browned, about 5 minutes. Once toasted, add water to the hot pan. Transfer chile and water to a bowl and cover tightly with foil or plastic wrap. Let stand for about 5 minutes.
Make marinade. Pour chile and water into a blender. Add garlic, cumin, oregano, chipotle pepper and adobo sauce, pineapple juice, and salt. Blend until smooth. Add vegetable oil and blend until just combined. Reserve ¼ of the marinade. Pour the rest into a shallow dish large enough to hold pork.
Marinate pork. Add pork to the shallow dish and toss to coat. Place in refrigerate and let marinate for at least 4 hours, up to overnight.
Assemble. When ready to assemble kabobs, toss pineapple and pepper in the reserved marinade. Layer pork, pineapple, and pepper on kabobs
Grill. Grill over high heat about 3 – 5 minutes per side, until cooked through and slightly charred. Remove from grill and serve immediately.

Tips for Making Al Pastor Kabobs

If you’re using wooden skewers, soak them for at least 30 minutes before adding the meat and veggies
Don’t love bell peppers? Red onion would be delicious! Just follow the same instructions, substituting the onion.
If you’re planning a party, you can get the pork in the marinade the night before so all you have to do the day of the party is layer everything on the kabobs and grill them for just a few minutes.
Serve them on their own or with rice or even with tortillas on the side.

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📖 Recipe

Yield: 6 servings

Al Pastor Kabobs

Al Pastor Kabobs have cubed pork marinated in a spicy pineapple sauce and grilled on kabobs with fresh pineapple and red peppers. If you love pastor tacos, these are a must make during grilling season!

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 4 hours

Total Time 4 hours 45 minutes

Ingredients

1 dried guajillo chile, stem and seeds removed
½ cup water
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano (Mexican oregano if you have it)
1 chipotle in adobo pepper plus 2 teaspoon adobo sauce
½ cup canned pineapple juice
2 teaspoon Kosher salt
3 tablespoon vegetable oil
2 pounds pork loin, cut into slightly larger than bite size chunks

For the skewers:

1 pineapple, cut into chunks
1 bell pepper (any color), sliced

Instructions

Toast chile in a saucepan over medium-high heat until softened and slightly browned, about 5 minutes
Once toasted, add water to the hot pan.
Transfer chile and water to a bowl and cover tightly with foil or plastic wrap. Let stand for about 5 minutes
Pour chile and water into a blender. Add garlic, cumin, oregano, chipotle pepper and adobo sauce, pineapple juice, and salt. Blend until smooth. Add vegetable oil and blend until just combined. Reserve ¼ of the marinade. Pour the rest into a shallow dish large enough to hold pork.
Add pork to the shallow dish and toss to coat.
Place in refrigerate and let marinate for at least 4 hours, up to overnight.
When ready to assemble kabobs, toss pineapple and pepper in the reserved marinade.
Layer pork, pineapple, and pepper on kabobs
Grill over high heat about 3 - 5 minutes per side, until cooked through and slightly charred.
Remove from grill and serve immediately.

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