Glazed Lemon Bread

Glazed Lemon Bread is a soft, moist bread bursting with citrus lemon flavor and topped with a shell of sweet lemon glaze. This quick and easy homemade bread is great for sharing or savoring!!
If you love the bright flavor of lemon in a great breakfast bread try Lemon Almond Poppyseed Bread or Lemon Poppyseed Muffins.

Glazed Lemon Bread
As you know if you have been a reader for a while, I love lemon!  It adds such a vibrant flavor to any recipe I make.  This time of year I always seem to start gravitating toward fresh fruit inspired recipes even more!  So, when I was shopping at a local market and saw tons of fresh lemons, this recipe immediately started forming in my mind!  I wanted a mix of cake and bread with a fantastic sweet and sour glaze.  Man did I create a winner with this one!
This glazed lemon bread reminds me so much of a great pound cake because it is so dense and buttery with a thick glaze on top.  It has the perfect balance of tart and sweet flavors.  Whether I am baking for a shower, brunch, entertaining house guests, or just enjoying a quiet day at home, I can tell this bread will be my go-to.  It was so easy to make and the colors make for a beautiful presentation!  Be sure to try it too and let me know your thoughts!
What you’ll need to Make Glazed Lemon Bread:
These ingredients are mostly pantry staples that you will have on hand.  If you are an avid fan of lemon, I recommend keeping a lemon (or two) in your freezer to use for lemon recipes.  Lemon extract or store bought lemon juice just don’t have the same outcome as freshly squeezed lemon juice or grated zest.  To freeze whole lemons, place them in freezer bags (remove as much air as possible before sealing).  Then, to thaw, microwave for a few seconds or place in cold water for 10-15 minutes.
Bread: 
All purpose flour: Gives the bread its consistency. Measure carefully so your loaf doesn’t turn out too dense.
Baking Soda: This helps the bread rise as it is baking.
Baking powder: A leavening agent in the bread.
Salt: Just a pinch!
Butter: Adds buttery smooth flavor and binds the bread together.
Sugar: Sweetness!
Eggs: Stability and Structure
Vanilla: Brings out the other flavors and adds flavor too!
Juice of one lemon: Freshly squeezed are best.
Zest from one lemon: Adds an extra pop of lemon
Sour Cream: Keeps the bread moist as it cooks.
Glaze:
Powdered Sugar: Adds sweetness to the lemon glaze
Lemon juice: Freshly squeezed gives the best lemon taste.
Milk: To thin the glaze
How do you make glazed lemon bread from scratch?
You are only 7 steps away from making the most amazing glazed lemon bread from scratch! It was so tempting to by that box mix, and you resisted! I am so proud! Trust me you will be so proud of yourself too after you see how delicious this bread turns out!! The steps are so easy to follow.  You can do this!
Prep: Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan and line with parchment paper.
Combine dry ingredients: In a medium sized bowl sift together flour, baking soda, baking powder, and salt.
Mix in butter and sugar: In a stand mixer add the butter and sugar and beat until creamy 1-2 minutes.
Add remaining ingredients: Put in the eggs, vanilla, lemon juice, zest, and sour cream and mix until combined. Add in the flour and mix until incorporated.
Bake: Spread the batter evenly into your loaf pan. Bake for 45-50 minutes or until golden brown and toothpick inserted comes clean. Remove from oven and let cool.
Make the glaze: In a small bowl add the powdered sugar, lemon juice and milk. Add in the milk 1 tablespoon at a time until it reaches desired consistency.
Glaze the bread: Spread on top of cooled bread.

Tips for the Best Homemade Lemon Bread:
Glaze in Stages: To get a great thick layer of glaze, glaze in 3 steps.  Section off your glaze into 3 parts.  Use the first 1/3 of your glaze to cover the loaf when it is first cooled.  Then let the glaze to set (about 10-20 minutes at room temperature or less if refrigerated). Next, add the second 1/3 of your glaze.  Allow to set again.  Finally, add the final 1/3 of your glaze to the bread and let cool completely.
Cooling Time: Let cool in the pan for 20 minutes.  Then, remove from the pan and allow the loaf to cool completely on a wire rack.  The bread needs to be cool completely before you begin glazing.
Room temperature ingredients: Take your eggs, butter, and sour cream out of the refrigerator 20 minutes before you begin making this recipe.  The eggs will help the bread to rise better when they are at room temperature.  If you are in a rush, put your eggs in a bowl of warm water (not hot) for a few minutes before using.
Skip the Microwave: Instead, soften butter by leaving it out at room temperature for an hour or place between two pieces of wax paper and rolling with a rolling pin.
Mixing: Do not over-mix your batter or your bread will be too dense.
Ingredient options: Use greek yogurt instead of sour cream for a little more protein.
Storing your Glazed Lemon Bread:
Before you store your bread, be sure to let it cool completely.  Then, place your lemon bread in an airtight container.
Room temperature: Leave out on your counter for a max of 2-3 days.
Refrigerator: After 2-3 days at room temperature, you will need to move your bread to the refrigerator, but beware, the refrigerator may cause bread to dry out.
Freeze for up to 6 months and serve later. Freeze it as a loaf or in slices.  I prefer to freeze in slices so that I can thaw just one piece when I want it.  Even if I do want to thaw the entire loaf, it will thaw faster if it was sliced before freezing.
Thaw at room temperature in the container. The glazed lemon bread will take 20-30 minutes to thaw if in slices.
Lemon Extract or Lemon Zest?
Lemon extract can be used in place of the lemon zest not lemon juice.  This is because of the strong aroma of the lemon extract.  One teaspoon of extract is equal to two teaspoons of lemon zest.  However, I highly recommend using the real lemon zest instead as it has great vitamins and fresh flavor with no chemical taste.

More Lemon Infused Desserts:

Glazed Lemon Bread

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Author Alyssa Rivers
Servings 12 Slices

Glazed Lemon Bread is a soft, moist bread bursting with citrus lemon flavor and topped with a shell of sweet lemon glaze. This quick and easy homemade bread is great for sharing or savoring!!

1 1/2 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter softened
1 cup sugar
3 eggs
1 teaspoon vanilla
Juice of one lemon
zest from one lemon
1/3 cup sour cream

Lemon Glaze:
1 cup powdered sugar
1 Tablespoon lemon juice
1-3 Tablespoons milk

Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan and line with parchment paper. In a medium sized bowl sift together flour, baking soda, baking powder, and salt. In a stand mixer add the butter and sugar and beat until creamy 1-2 minutes.

Add in the eggs, vanilla, lemon juice, zest, and sour cream and mix until combined. Add in the flour and mix until incorporated. Spread the batter evenly into your loaf pan. Bake for 45-50 minutes or until golden brown and toothpick inserted comes clean. Remove from oven and let cool.

To make the lemon glaze:

In a small bowl add the powdered sugar, lemon juice and milk. Add in the milk 1 tablespoon at a time until it reaches desired consistency. Spread on top of cooled bread.

Nutrition Facts
Glazed Lemon Bread

Amount Per Serving
Calories 258 Calories from Fat 90

% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 65mg22%
Sodium 161mg7%
Potassium 58mg2%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 27g30%
Protein 3g6%

Vitamin A 336IU7%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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To Die For Ooey Gooey S’mores Bars

Ooey Gooey S’mores Bars are a delicious treat inspired by campfire s’mores with melty marshmallow, a buttery graham cracker crust, and a rich-sweet chocolate.  These satisfying and easy to make bars are irresistible!
If you love s’mores then be sure to try Nutella s’mores bars too!  My family loves the creamy chocolate Nutella flavor and anything made with it is worth trying in our opinion!

Ooey Gooey S’mores Bars
Last weekend we went to a friend’s house for a barbecue.  We roasted marshmallows around their fire pit and everyone made s’mores.  It was so much fun!   Now, you know that I pride myself on being able to make a pretty fantastic s’more! However, my youngest really struggled.  After a few marshmallows dropped into the fire pit and a few caught fire, finally I got the idea to make a more practical version of this classic treat.  One that would still have all the classic marshmallow chocolate and graham cracker flavors without the hassle of the fire.
These ooey gooey bars are so quick and easy.  They are perfect for those of us with no patience for waiting for the perfect marshmallow, and those who want leftovers that can be eaten for days.  And let me tell you, the texture of biting into this ooey gooey s’mores bar is unbelievable!  It has the chewy graham cracker crust, and a warm, rich chocolate layer with marshmallow oozing out of every bite.   Such an amazing dessert that everyone will be craving all summer!!
Ingredients for Ooey Gooey S’mores Bars
These ingredients are all staples in my pantry.  I find that with these basics I am ready to make most of the desserts my family loves the most!
Graham crackers: The sweet and crunchy crust of the s’mores bars. (UK readers use digestive biscuits if you can’t find graham crackers)
All purpose flour: Combine together with graham crackers and salt.
Salt: Adjust to your taste depending on preference and the butter you use.
Butter: Softened to easily mix together with graham crackers. If you use unsalted add a bit of salt so the bar is not too sweet.
Brown Sugar: Rich sweetness mixed in to the chewy cracker crust.
Vanilla Extract: Brings out the other flavors and add its own richness into the graham cracker crust.
Hershey Bar’s: Hershey’s is my favorite, but any kind will work.
Marshmallow fluff: Sweet gooey marshmallow
How to Make Ooey Gooey S’Mores Bars
These yummy treats are so easy to make and even easier to disappear! The hardest part is waiting for these babies to cool! Sometimes I even put them in the freezer to speed up the process!
Prep: Preheat the oven to 350 degrees. Line a 8×8 inch pan with aluminum foil or parchment paper.
Crush graham crackers:  In a food processor, pulse the graham cracker sheets until finely ground without any lumps. Combine it with the flour and salt and set aside.
Make Crust: Cream the butter and brown sugar until light and fluffy. Add the vanilla. Add the graham cracker and flour mixture and mix until incorporated.
Form Layers:Press 2/3 of the dough into the bottom of your 8×8 inch pan. Lay the Hershey Bars evenly across the bottom. Using a small spoon dollop the marshmallow fluff evenly on top of the nutella. Crumble the remaining dough on top. I would kind of pat the dough flat with my hands and lay it on top and spread it on top. Some of the marshmallow will peek through.
Bake: Place in oven for 30-35 minutes until the top is golden brown and toothpick comes out clean. Let them completely cool before cutting. They can still be a little warm and are amazing!

More S’Mores Please!
I couldn’t believe how easy it was to create such a sweet, transportable s’mores dessert!  In what felt like no time I was serving these delicious treats up and everyone was amazed at how delicious they were! To make the most perfect version for your friends and family (or for yourself…self care is so important!) consider these things I learned when making mine.
Chocolate: Use any chocolate you have.  To me the Hershey’s Chocolate bar is the exact chocolate flavor I am looking for in a s’mores dessert.  However, any chocolate bar that you love will work great!
Add Peanut Butter: I experimented with adding in peanut butter and crunchy peanut butter. I have to say I loved the creamy!  I would advise melting the peanut butter slightly so it easier to spread over the chocolate layer.
Garnish: Add some chocolate chips on the top for an impressive presentation.  It is totally not necessary for taste, but it looks great!
Parchment Paper: To get a great layer of graham cracker on the top of your bars form the dough on a piece of parchment paper then carefully flip onto the top of the marshmallow fluff.  It will be easier than trying to spread it on top of the sticky fluff.
Graham Cracker: Be sure when you crush the graham crackers you have no big chunks left.
Serving S’Mores:
Although usually a great sign of a well made s’more is a messy face, this s’mores bar is meant to look a little more put together.  So here are my tips for having great looking s’mores bars in addition to their fantastic taste!
Cool: Let the bars cool completely before cutting into them. (I recommend chilling in the refrigerator overnight) Otherwise, you will have a hot mess of marshmallow fluff and chocolate.  Delicious, but not so pretty.
Parchment Paper: After the bars have cooled, using the edge of the parchment paper lift the bars out of the baking dish.  Then, cut into small squares.
Store: Store in an airtight container at room temperature for 3-5 days.

Don’t Forget these S’mores Desserts Too:

To Die For Ooey Gooey S’mores Bars

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Author Alyssa Rivers
Servings 12 Pieces

Ooey Gooey S’mores Bars are a delicious treat inspired by campfire s’mores with melty marshmallow, a buttery graham cracker crust, and a rich-sweet chocolate.  These satisfying and easy to make bars are irresistible!

9 sheets graham crackers
1 cup plus 2 Tbsp all purpose flour
1/2 tsp salt
1 cup butter softened
2/3 cup brown sugar
1 teaspoon vanilla extract
3 1/2 Hershey Bar’s
1/2 jar marshmallow fluff 7 oz.

Preheat the oven to 350 degrees. Line a 8×8 inch pan with aluminum foil or parchment paper.

In a food processor, pulse the graham cracker sheets until finely ground without any lumps. Combine it with the flour and salt and set aside.

Cream the butter and brown sugar until light and fluffy. Add the vanilla. Add the graham cracker and flour mixture and mix until incorporated.

Press 2/3 of the dough into the bottom of your 8×8 inch pan. Lay the Hershey Bars evenly across the bottom. Using a small spoon dollop the marshmallow fluff evenly on top of the hersheys chocolate pieces. Crumble the remaining dough on top. I would kind of pat the dough flat with my hands and lay it on top and spread it on top. Some of the marshmallow will peek through.

Bake for 30-35 minutes until the top is golden brown and toothpick comes out clean. Let them completely cool before cutting. They can still be a little warm and are amazing!

Nutrition Facts
To Die For Ooey Gooey S’mores Bars

Amount Per Serving
Calories 272 Calories from Fat 153

% Daily Value*
Fat 17g26%
Saturated Fat 10g50%
Cholesterol 41mg14%
Sodium 306mg13%
Potassium 51mg1%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%

Vitamin A 473IU9%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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New Orleans Gumbo

This New Orleans Gumbo is a southern classic! It is full of sausage, shrimp, the “Holy Trinity” of vegetables, okra, and a dark roux. Enjoy the flavors of Louisiana in this comforting Creole dish!
Every region of the country has their signature dish and Gumbo is the star of Louisiana. This soup is so full of flavor and comfort. For more southern favorites, try Beignets, Southern Hush puppies, and Shrimp Creole.

New Orleans Gumbo
You many not be able to travel to the south and enjoy all the yummy comfort food but you can still enjoy it in your own home! This gumbo is actually quite easy to make. The hardest thing is being patient with cooking the roux but you can do it!
What is Gumbo?
Gumbo is a popular Louisiana soup and is actually the state’s official cuisine. Gumbo can be Cajun or Creole but almost all are made with a dark roux, a combination of meat and shellfish, Creole or Cajun Seasoning, and the “holy trinity” of vegetables- green bell pepper, onion, and celery.

How to make Gumbo:
A good gumbo takes time and attention, especially in the beginning, but it pays off.
Make the Roux– Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly (Don’t walk away!), until it is as dark as chocolate, about 30-40 minutes.
Add the onions, peppers, and celery and cook for 6-8 minutes or until softened. Add the garlic and cook another minute.

Stir in the chicken broth, tomatoes, tomato sauce, bay leaves, Cajun seasoning, and salt. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes.

Add the okra and simmer another 10 minutes. Meanwhile, heat a skillet with oil over medium high heat and cook sausage 2-3 minutes per side.

Stir the sausage and raw shrimp into the gumbo and simmer another 4-5 minutes or until shrimp is pink and cooked through.

Serve over white rice and garnish with scallions.

What is the difference between Creole and Cajun Gumbo?
Cajun gumbo uses oil for the roux and does not contain any tomatoes. A Creole Gumbo typically contains tomatoes and uses butter in the roux. The recipe below uses tomatoes, tomato sauce, and butter so it is a Creole version.

Can it be made in advance?
The roux can be make up to 4 days in advance and then stored in the fridge. Making the roux in advance will save you a lot of time since that is where the bulk of your undivided attention is needed.
Like with any soup or stew, gumbo tastes best the next day so making it in advance works great.
Tips for making the best Gumbo:
Do not rush or shorten the cooking time of your roux. The darker the roux, the more depth of flavor your gumbo will have.
Do not burn your roux. Cooking the roux requires your full attention so make it when you don’t have distractions. You can always store it in the fridge until you’re ready to use it in your soup.
Use okra! It is delicious and helps to thicken the broth. Fresh okra isn’t as readily available around the country but you should be able to find frozen okra in your local grocery store and it works just as well.

More southern classics you’ll love!

New Orleans Gumbo

Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes

Author Melanie Dueck
Servings 8 People

This New Orleans Gumbo Recipe is a southern classic! It is full of sausage, shrimp, the “Holy Trinity” of vegetables, okra, and a dark roux. Enjoy the flavors of Louisiana in this comforting Creole dish!

1/2 cup butter
1/2 cup all-purpose flour
1 cup yellow onion chopped
1 green bell pepper chopped
1 cup celery chopped
3 cloves garlic
4 cups chicken broth
1 15 ounce can diced tomatoes
8 ounces tomato sauce
2 bay leaves
1 tablespoon Cajun seasoning (without salt)
1 teaspoon kosher salt
12 ounces fresh or frozen okra sliced 1/2″ thick
2 teaspoons oil
12 ounces Andouille sausage sliced into 1/2″ pieces
1 pound raw shrimp peeled and deveined
4 scallions sliced
cooked basmati rice

Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly, until as dark as chocolate, about 30-40 minutes.

Add the onions, peppers, and celery and cook for 6-8 minutes or until softened. Add the garlic and cook another minute.

Stir in the chicken broth, tomatoes, tomato sauce, bay leaves, Cajun seasoning, and salt. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes.

Add the okra and simmer another 10 minutes. Meanwhile, heat a skillet with oil over medium high heat and cook sausage 2-3 minutes per side.

Stir the sausage and raw shrimp into the gumbo and simmer another 4-5 minutes or until shrimp is pink and cooked through.

Serve over white rice and garnish with scallions.

Nutrition Facts
New Orleans Gumbo

Amount Per Serving
Calories 397 Calories from Fat 234

% Daily Value*
Fat 26g40%
Saturated Fat 11g55%
Cholesterol 209mg70%
Sodium 1889mg79%
Potassium 739mg21%
Carbohydrates 18g6%
Fiber 4g16%
Sugar 5g6%
Protein 24g48%

Vitamin A 1684IU34%
Vitamin C 43mg52%
Calcium 175mg18%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Sweet and Savory Lemon Recipes

These lemon recipes are sweet and savory and perfect for spring! Each recipe involves lemon! That’s right lemon lovers, this roundup is for you.
All the sweet and savory lemon goodness your heart could ever want, from old fashioned lemonade to pastas and dessert bars!
More Options for Lemon Recipes: Best Ever Lemon Recipes or Lemon Lovers.

Sweet and Savory Lemon Recipes
These lemon recipes are AMAZING and taste even better in the warmer months. They are light and refreshing in every bite. From breakfast to drinks, then dinner and desserts lemon ingredients is added to each of them perfectly. With a subtle hint to a major part of each recipe the lemon is balanced just right and makes these meals savory and sweet in one sitting.
Sweet and savory lemon recipes are going to be a huge hit for this spring time. Each recipe is built around the fresh taste of lemon. For lemon lovers this is the perfect combination of recipes to help you soak in every last drop of freshly squeezed lemon juice right into a bowl or skillet to make the most delicious lemon meals. This spring time brighten the menu plan with these sweet and savory recipes!
Picking The Best Lemons:
It is best to choose a lemon that is heavy for its size. The heavier the lemon and the thinner the skin is usually means there is more juice inside of the fruit. Smelling the fruit will also help know how strong and ripe the lemon is. The skin of a lemon should be bright and yellow with no wrinkles on it. The wrinkle means the fruit is old and a little bitter.
Color: Brighter the better with no green coloring
Smell: A fresh scent of lemon will radiate from the fruit
Touch: The heavier and firmer it is the more juice it has inside.
Texture: No wrinkles on the lemon, just smooth and glossy.
Fresh Lemons vs Lemon Juice:
For these lemon recipes, either fresh or bottle lemon juice will work. I do prefer fresh lemon juice because of the sweet and tangy taste it has. Bottle juice has a different taste to help store it for a long period of time. There are extra additives and preservatives to help this process which will alter the taste. Because of that the bottle juice is not bright and lemony like a fresh lemon is.
Storing Lemons:
Storing lemons in the refrigerator in a sealed plastic bag is the best way to keep lemons lasting longer. When stored at room temperature, lemons tend to harden after a week. If you are planning on using the lemons before that then the counter, pantry or basket outside of the refrigerator will work too.
Freezing lemons will work as a whole but may become mushy when thawed. The juice does stay well and still tastes delicious. Lemon slices can be frozen easily by adding them to a ziplock bag laying flat in the freezer. Lastly, freezing the juice itself is just as simple by adding the squeezed juice into ice cube trays and freezing them. This is perfect for adding to water, cooking skillet or a flavored drink.

Wake Up Refreshed!
Breakfast is better bright, fresh and delicious! With these savory and sweet breakfast you will love the mouthwatering tastes that come out in each bite.

Bake Up Some Bread:
Bread is a weakness of mine and with these quick bread recipes I can make it any time. It is that easy and simple! I love the flavors that blend together with lemon. The lemon glaze is even a big hit itself!

Sip on Some Lemon:
Each drink is especially made to be sweet and refreshing leaving out the tart and bitterness lemons usually have. It is the perfect balance in one drink!

Savory Lemon Dinner Recipes:
These rich and flavorful lemon dinner recipes are perfect for a fresh and delicious meal. Spend the warmer months squeezing and zesting your protein with lemon for a sweet and savory dish every time.

Sweet Lemon Recipe Desserts:
Desserts is one of my favorite meals! I love the sweet and tangy flavors that blend together in a dessert leaving you always wanting more. They are so light and refreshing it doesn’t even feel like dessert is being eaten!

Originally Posted on April 6, 2017
Updated on May 29, 2020

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Mouthwatering Watermelon Salad with Feta

Watermelon salad is bursting with flavors from the juicy watermelon and salty feta cheese, then topped off with hints of lime and mint.  It is the perfect fresh sweet and savory mix of flavors that just scream summer!
Summertime has the best flavorful watermelon and perfect for enjoying during the warmer months! For more fresh watermelon ideas try Watermelon Peach Cooler or Watermelon Lemonade.

Watermelon Salad
Every year as the weather warms up, I find myself ordering more salads when I’m at a restaurant.  The other day when my kids and I were out shopping, we stopped at a favorite restaurant for lunch.  I ordered a watermelon mint salad and was in heaven!  I immediately started thinking about how easy this would be to re-create at home.  It is the perfect summer barbecue food.  The freshness of the salad is the perfect side for any grilled food.  The sweetness of the ingredients gives such a perfect balance to the smoky flavors of the grill. I know I will be making this all summer long now!
I have always loved ripe watermelon.  It is so juicy and refreshing.  This watermelon salad is packed with flavor enhancing ingredients that are unexpected and unbelievably good!  It is such a simple yet so impressive salad.  Perfect for entertaining since it is so crowd-pleasing. Your guests will be asking, why didn’t I think to make this?
Salad Ingredients:
Great ingredients are the key to any delicious meal! So be sure to choose fresh, flavorful watermelon, great quality cheese, and fresh mint for this salad.  Trust me, it will make a huge difference!
Watermelon: Juicy, freshly diced watermelon is the star of this salad!
Cucumber: Adds Clean crisp flavor.
Red Onion: Love the bite of flavor and crispy texture these add.
Mint: Fresh cool and sweet herb that balances the watermelon perfectly.
Feta Cheese: Both creamy, and tangy
Olive Oil: Choose high quality extra-virgin olive oil.
Juice of one lime: Fresh citrus flavor. (Tip: A little goes a long way)
Honey: Adds sweetness
Whip up a Watermelon Salad:
Making this fresh salad is so quick and easy.  You will be amazed that you haven’t made it a thousand times before! It’s as easy as whisking a few ingredients together then tossing to coat the watermelon.
Combine Ingredients: In a large combine watermelon, cucumber, red onion, mint, and feta cheese.
Whisk together dressing: In a small bowl whisk together the olive oil, lime, honey.
Toss: Pour dressing on top of the watermelon and toss to coat.

How to Choose a Juicy Watermelon:
First of all I recommend buying your watermelon from a farmers market.  Farmers know their crop and will harvest and sell it at just the right time.  They often give samples and are available to help you choose one to take home if needed. However, choosing a great watermelon at the store can be done as well.  Here are things to look for:
Weight: Big or small, the watermelon should feel heavy for its size.
Color: Look for a yellow spot: Watermelons develop a splotch where they rest on the ground. When this splotch is creamy yellow, it’s ripe.
Sound: Tap the underbelly of the watermelon it should make a hollow sound if it is ripe.  If it is over or under ripe the sound will be more dull.
How to Slice a Watermelon:
I don’t know about you but watermelons can be intimidating.  Like most people, I love how they taste but I have talked myself out of buying them so many times because I didn’t want to go through the trouble of cutting it.  However, now I have figured out a quick easy way to cut my watermelon at home that takes all the frustration out of it.
Cut the ends: Lay the watermelon on a cutting board and cut off the ends with a sharp knife.
Remove the Rind: Stand the watermelon up on the flat ends you just created and run your knife down the inside of the rind to remove it. (Curve the knife as you go so that you don’t cut off the good part!)
Slice it up:  Start by slicing it in half.  Then make a grid pattern to create slices which you can continue to cut into smaller squares.
Variations and Tips to Make the Best Watermelon Salad!
Go Nuts: Adding nuts into this salad gives it a great crunch to match the softness of the watermelon.  I suggest trying walnuts, cashews, almonds, or pistachios.
Avocado: Adding in avocado gives a little bit more creaminess to the salad.  Also the flavor of the avocado with the lime and watermelon is amazing!
Heat: Add Serrano peppers if you like to have a little spice in your food.
Lettuce: To turn this into a full blown salad put it on top of a bed of arugula or quinoa.
Drizzle: Balsamic Vinaigrette drizzled over the top of this watermelon salad is just simply delicious!
Fruit: An option would be to swap out the watermelon for another fruit like strawberry, however, I honestly think the watermelon is unbelievable and cannot be beat!
Presentation: Use a melon-baller to cut the watermelon to give this salad a more unique look!

More Fresh Salad Ideas:

Mouthwatering Watermelon Salad with Feta

Prep Time 15 minutes
Total Time 15 minutes

Author Alyssa Rivers
Servings 8 People

Watermelon Salad is bursting with flavors from the juicy watermelon and salty feta cheese, then topped off with hints of lime and mint.  It is the perfect fresh sweet and savory mix of flavors that just scream summer!!

3 cups diced watermelon
1 medium cucumber sliced
1/4 cup red onion sliced
2 Tablespoon mint chopped
1 cup feta cheese crumbled
2 Tablespoons olive oil
Juice of one lime
1 Tablespoon honey

In a large bowl combine watermelon, cucumber, red onion, mint, and feta cheese.

In a small bowl whisk together the olive oil, lime, honey. Pour on top of the watermelon and toss to coat.

Nutrition Facts
Mouthwatering Watermelon Salad with Feta

Amount Per Serving
Calories 91 Calories from Fat 72

% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 17mg6%
Sodium 210mg9%
Potassium 26mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%

Vitamin A 132IU3%
Vitamin C 1mg1%
Calcium 95mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Mixed Berry Crisp

Mixed berry crisp is a colorful combination of fruit with a crunchy oat topping. These smaller individual portions baked in a ramekin make it easy to serve. The warm dessert tastes incredible topped with whipped cream or ice cream.
Crisps are one of my favorite desserts to make in the summertime. Try this peach crisp or strawberry rhubarb crisp for more varieties this summer!

Mixed Berry Crisp
The best way to enjoy seasonal fruit, especially during the summer, is to make a hot and bubbly baked fruit crisp. It’s really easy to prepare! Simply combine five cups of berries with sugar and flour to make a syrupy sweet filling. I used strawberries, blueberries, and raspberries, but you can use any combination you like.
The crispy, buttery and spiced topping is what makes this dessert irresistible. I combine flour, old fashioned oats, brown sugar, cinnamon, nutmeg, ginger, salt, and butter. Sprinkle it on top and bake, that’s it! I use a similar topping for my delicious apple crisp, it’s a family favorite!

How Do you Make Mixed Berry Crisp?
Preheat the oven to 375ºF.
Combine strawberries, blueberries, raspberries, flour, and sugar.
Evenly divide filling amongst ramekins.
In a bowl combine flour, oats, cinnamon, nutmeg, ginger, salt, and butter top make the topping.
Evenly sprinkle the crisp topping over the berry filling.
Bake until the topping is golden brown and the berries are hot and bubbly, about 30 minutes.
Serve warm mixed berry crisp warm.

Using Frozen Berries:
Frozen berries can be used instead of fresh. This makes for an easy crisp that you can make all year long. You do not have to defrost the fruit. Just combine with the flour and sugar and bake! It may take a little longer in the oven, shoot for 30 minutes, and add on more time as needed. Cover with foil to prevent the crisp from getting too dark.
Making a Crunchy Crisp Topping:
The combination of oats, flour, brown sugar, and butter creates big chunks of topping. Make sure to use old-fashioned rolled oats. The large flakes hold their shape well and make it extra crispy.

How To Make a Bigger Batch:
This recipe makes four, 1 cup of individual servings. If you don’t have ramekins, bake it in an 8×8 baking dish. You can easily make a larger batch to feed a crowd. Double the recipe and bake in a 13×9-inch casserole dish. The baking time needs to increase to account for more filling, about 30 to 40 minutes. Cover the top with foil to prevent the topping from burning.
Tasty Toppings:
Add some fresh whipped cream or vanilla ice cream. Chop up some nuts like almonds or pecans for extra crunch. Add some fresh berries on top for a contrast of textures. Extra fruit is always a good idea!

Looking For More Fruit Dessert Ideas? Try these!

Mixed Berry Crisp

5 from 2 votes

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Author Jessica Gavin
Servings 4 servings

Mixed berry crisp is a colorful combination of fruit with crunchy oat topping. Individual portions baked in a ramekin make it easy to serve.

Mixed Berry Filling
2 cups strawberries quartered
1 cup blueberries
1 cup raspberries
⅓ cup granulated sugar
3 tablespoons all-purpose flour

Crisp Topping
¼ cup all-purpose flour
¼ cup old-fashioned rolled oats
2 tablespoons brown sugar
¼ teaspoon cinnamon
⅛ teaspoon kosher salt
⅛ teaspoon nutmeg
⅛ teaspoon ground ginger
3 tablespoons unsalted butter

Mixed Berry Filling

Set the rack in the middle of the oven. Preheat the oven to 375ºF.

In a large bowl gently combine strawberries, raspberries, sugar, and flour.

Evenly divide the berry filling into 4 ramekins (8 ounce-sized), about 1 cup per dish.

Crisp Topping

Mix together flour, rolled oats, brown sugar, cinnamon, salt, nutmeg, and ginger in a small bowl.

Cut butter into small ¼-inch pieces and add to the flour mixture. Use your fingers to cut the butter into the dry ingredients, pressing together to create pea-sized pieces of topping.

Evenly sprinkle the topping over the berries, about ¼ cup per ramekin.

Place ramekins on top of a foil-lined baking sheet.

Bake until the topping is golden brown and crisp, and the fruit is bubbling, 25 to 30 minutes.

Serve mixed berry crisp warm.

Nutrition Facts
Mixed Berry Crisp

Amount Per Serving
Calories 291 Calories from Fat 90

% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 23mg8%
Sodium 78mg3%
Potassium 202mg6%
Carbohydrates 51g17%
Fiber 5g20%
Sugar 31g34%
Protein 3g6%

Vitamin A 282IU6%
Vitamin C 54mg65%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Greek Salad with the BEST Dressing

Greek Salad is a fresh, crunchy, vibrant salad with the BEST Greek dressing!  Every bite is packed with color and the best flavors that will keep you digging in for more!
I absolutely can’t get enough of salads with a feta crumble in them.  I find myself poking around in the salad to try to get some in every bite!  For more salads with feta cheese try Grilled Berry Feta Chicken Salad or Italian Avocado Cucumber Tomato Salad.

Greek Salad
Juicy tomatoes, crisp cucumber, and a sweet and savory dressing, with feta crumbles throughout… Wow, when I read the description of a greek salad on a menu recently, I was so ready to go home and make it my own!  This vibrant salad is so full of color and flavor.  It easily compliments any meal or it can stand alone as the main dish.  Packed full of nutrients, it is a must try for any salad lover!
The Greek dressing the girls have been helping me make at home is so perfect on this salad! It brings the flavors of the fresh fruits and vegetables to life!  I love how fresh and light this salad is!  Simply said, this dish is amazing!  It is ready in just minutes and will be a favorite in our house for a while to come!
Greek Salad Ingredients:
All of these fresh ingredients are flavorful and delicious, but need to be washed before tossing together.  The best way to wash them is to fill a clean sink or large bowl with cool water and rinse each item thoroughly.  The dirt and debris will sink to the bottom.  Then, your left with clean fresh ingredients that are ready to combine, toss, and enjoy!
Romaine Lettuce: Adds a crunch to the texture of this salad.
Cucumber: Fresh melon flavor.
Roma Tomatoes: Sweet and colorful addition to the salad.
Kalamata Olives: Large, dark purple olive with a smooth, meaty texture.
Large black olives: Soft meaty texture with tart, tangy, slightly acidic flavor.
Feta Cheese: Crumbly Greek cheese with bright white color and a salty flavor.
We’re Making Salad!
The great thing about salads is they are so easy to make! Simply grab all your ingredients, toss them together with your favorite dressing, and voila a great meal or side dish is ready to go!  I love to wash and prep all the ingredients as soon as I get them home from the market or store and have them ready to go in the refrigerator.  This extra time is so worth it when I can pull all the ingredients out and toss them right away and have a delicious salad in minutes!
Combine Ingredients: In a large bowl add the romaine, cucumber, tomatoes, olives , and feta cheese.
Make Greek Dressing: Make the recipe for greek dressing.
Toss: Toss together ingredients and Greek dressing to evenly coat all ingredients with the dressing.

What are Roma Tomatoes?
A Roma tomato has a thick fruit wall and few seeds.  They have a dense and slightly grainy flesh.  They are oblong and a little heavy for their size.  The are more firm than other tomatoes.  They can be eaten raw or cooked.  They are often used to make tomato paste since they have less water content than most tomatoes.
What is the Difference Between Kalamata Olives and Black Olives?
First of all, Kalamata olives are purple whereas black olives are..wait for it…black.  However, in addition to the obvious color differences, there are some other differences between the two olives as well.  Kalamata olives are known as “Greek black olives” but are bigger and more oblong in shape than a black olive.  The cool thing is they are picked by hand in order to avoid bruising the olives.  They have a stone in the middle and are usually not pitted before being served. They are bitter when they are first picked so they go through a process of “debittering” which can take up to 3 months!  Their flavor is compared to that of a fine wine.
In contrast, a black olive that we would generally find in a jar at the grocery store is actually picked green then pumped with oxygen to turn them black, their new color is kept by adding ferrous gluconate. Both olives are high in sodium, rich in healthy fats and contain a natural antioxidants.  I prefer a mixture of the two in my greek salad because I think together they are just right.

Greek Salad Tips and Variations:
No lettuce: I know, I know, you’re thinking a salad with no lettuce? But traditionally in Greece, their salads are served with no lettuce.
Feta Cheese: The crumbles of cheese throughout the salad are a favorite of mine.  However, if you are going for an authentic Greek presentation, place large chunks or blocks of feta cheese on the top of the salad instead.
Serve with: In Greece you will find this salad served with bread.  (Yes, please!) Also, I love the contrast of pairing this cool, fresh salad with a creamy warm soup.  Something about the yin and yang of that is just so perfect!
Storing: Eat it up quick because this salad will not last long in the refrigerator. Once prepared, the salad will last a maximum of 2 days, but you will probably experience sogginess.  Instead, I suggest you store the ingredients separately from the lettuce and mix up individual serving sizes as needed.
Optional Ingredients: Sometimes I love to just keep adding on to this delicious Greek salad.  Capers, lemon or lime juice, shrimp or chicken, red onion (Rinse in warm water and drain before adding to the salad), avocado (weird but good).  Really the options are limitless with this extremely versatile flavor base.
How to store olives: Unopened your olives can be stored at room temperature up to 2 years. Opened olives need to be refrigerated in their own liquid in a non-metal container.  When stored properly, they will last for 1 to 2 months after opening.

More Delicious Greek Favorites:

Greek Salad with the BEST Dressing

Prep Time 5 minutes
Total Time 5 minutes

Author Alyssa Rivers
Servings 24 Tablesppoon

Greek Salad is a fresh, crunchy, vibrant salad with the BEST Greek dressing!  Every bite is packed with color and the best flavors that will keep you digging in for more!

3 cups romaine chopped
1 cucumber sliced
2 roma tomatoes sliced
1/2 cup kalamata olives
1/2 cup large black olives
1/4 cup feta cheese
Greek Dressing Recipe

In a large bowl add the romaine, cucumber, tomatoes, olives , and feta cheese. Make the recipe for greek dressing and toss with the salad.

Nutrition Facts
Greek Salad with the BEST Dressing

Amount Per Serving
Calories 12 Calories from Fat 9

% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 62mg3%
Potassium 44mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%

Vitamin A 581IU12%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Caesar Salad Wraps

Chicken Caesar Salad Wraps are quick and easy to make and to eat.  Filled with healthy, flavorful ingredients they are family friendly, great for lunch or a light dinner!
Wraps are perfect for all ages and taste delicious with so many flavors inside! If you are looking for other ideas of ways to turn your favorite meal into a handy wrap try this Buffalo Ranch Chicken Wrap or Bacon Cheeseburger Wrap.

Chicken Caesar Salad Wraps
I am always trying to find new lunch combinations that are easy to make and healthy.  Recently, me and the hubby went to a local sandwich place that had chicken caesar salad wraps. Chicken caesar salad is my favorite of them all, so I ordered it and loved it. The best wrap that I have had, and I couldn’t wait to make it at home! Especially since the weather is getting warmer, and I find myself wanting more salads and lighter foods.  This wrap is definitely going to be a staple in my weekly menus this summer.
Not only is this a healthy and tasty wrap, but it is also just fun to make!  In fact, my kids want me to turn everything into a wrap now so that they can help make it! They love to help with the tossing and wrapping. I love that they are getting a healthy meal that they enjoy eating and I’m not having to force them to eat! I promise you this recipe is so simple and easy to follow and it will turn out looking so impressive.  Each bite is bursting with flavor while still keeping a fresh and light overall feel.  Be sure to try it for lunch or dinner soon!
Chicken Caesar Salad Ingredients:
Just a few simple ingredients come together so quickly and easily in this crowd pleasing wrap.  In fact, many of the ingredients can even be bought pre-made, which is so nice!  I love chicken caesar salads, I always have.  But, when you add in a tortilla to wrap it up, now that is just so much better!!
Caesar Salad Dressing: I use the light version to keep it a little healthier.
Parmesan cheese: Freshly grated
Garlic powder: Adds a little bit of subtle flavor.
Pepper: To taste
Lemon juice: The bright citrus flavor adds freshness.
Chicken breast: Cubed and cooked, Tyson grilled and ready worked great!
Romaine lettuce: I used the premium with shredded carrots.
Salad croutons: Chopped so that they are easier to eat.
Whole grain wraps or tortillas: Use an extra large one so that it is easier to wrap.
How to Make a Wrap:
Two simple steps are all it takes to have a delicious meal ready to go.  Just grab your ingredients, toss them together and wrap it up in your favorite tortilla.  In just minutes you can have a restaurant quality meal in your own kitchen.
Toss Ingredients: In a medium bowl, combine caesar dressing, parmesan cheese, garlic powder, pepper, and lemon juice. Add the romaine lettuce, cubed chicken and salad croutons. Toss until coated well.
Fill tortilla and roll: Place about 2/3 of the chicken mixture into each wrap and roll up.

Is a Chicken Caesar Wrap Healthy?
The great thing about preparing your own food at home vs. eating out is that you have complete control over every ingredient that goes into your food.  To make sure this wrap is healthy, just make careful choices when choosing your ingredients.  Use a low-fat dressing and read labels carefully to ensure you find one without a lot of added sugars.  Also, there are so many great low carb or low fat wrap options available now, so be sure to choose one that suits your specific dietary needs.
Variations for Chicken Caesar Wraps:
These chicken caesar salad wraps are so easy to make there is really no way to mess them up! Here are a few tips and ideas to help you keep this classic recipe interesting.
Pinwheels: A  fun way to serve these chicken caesar wraps is to cut them into pinwheels! They would be great as an appetizer for entertaining.
Toothpicks: Add toothpicks to help them stay together if you’re bringing them somewhere.
Bacon: Adding crumbled bacon to the mixture of this wrap is so amazing!
Serving:  Serve your wrap with a side of fresh fruit, potato salad, pasta salad, chips, or chopped vegetables.

How Long Can You Store Chicken Caesar Wraps?
Once fully prepared, eat or refrigerate your chicken caesar wrap within two hours.  If you are making these for later use like in weekly meal prepping, I suggest storing the ingredients separately then mixing together right before you eat it.  Otherwise, the croutons and other ingredients may turn slightly soggy.  If you want to make ahead for later use, just leave out the dressing in the mixture and dip the wrap in dressing as you eat it later instead.  To store, cover the caesar salad wrap tightly with plastic wrap or foil.  Stored this way, they will last in the refrigerator for 3-5 days.

More Delicious Chicken Caesar Recipes:

Chicken Caesar Salad Wraps

Prep Time 10 minutes
Total Time 10 minutes

Author Alyssa Rivers
Servings 4 Servings

A delicious and healthy chicken caesar salad wrap that is perfect for an easy meal or on the go!

3/4 cup lite Caesar Salad Dressing
1/4 cup parmesan cheese grated
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 Tablespoon lemon juice
2 cups chicken breast cubed cooked, Tyson grilled and ready worked great!
2 cups romaine lettuce I used the premium with shredded carrots
3/4 cup salad croutons chopped
4 whole grain whole grain wraps or tortillas

In a medium bowl, combine caesar dressing, parmesan cheese, garlic powder, pepper, and lemon juice. Add the romaine lettuce, cubed chicken and salad croutons. Toss until coated well.

Place about 2/3 of the chicken mixture into each wrap and roll up.

Updated on May 25, 2020
Originally Posted on September 4, 2014

Nutrition Facts
Chicken Caesar Salad Wraps

Amount Per Serving
Calories 511 Calories from Fat 297

% Daily Value*
Fat 33g51%
Saturated Fat 6g30%
Cholesterol 69mg23%
Sodium 1047mg44%
Potassium 348mg10%
Carbohydrates 30g10%
Fiber 4g16%
Sugar 4g4%
Protein 24g48%

Vitamin A 2133IU43%
Vitamin C 3mg4%
Calcium 193mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Cashew Peanut Butter Protein Balls

These Cashew Peanut Butter Protein Balls are the perfect snack or energy bite. This is a recipe the whole family will enjoy and is great to pack in a little extra protein during the day. Make them ahead and store in an airtight container in the fridge for a quick, on the go, delicious snack.

There is no truer statement than to say my kids are ALWAYS hungry. Always. I am not a big fan of a sugar loaded snack or drink, so having a healthier option ready to go has become a must, especially while we are quarantined.
I hope you and your loved ones are are staying well and healthy. This is such a weird world we live in right now with so much uncertainty and unprecedented events. Thank you for your patience while I have been developing a new normal in my home. Some of you a while back remember my husband’s scary bout with Guillain Barre Syndrome, during which his spleen spontaneously ruptured. It required an emergency splenectomy. Because of these two things combined, he falls into the immunocompromised, high-risk category. Things have been crazy around here as we have had to deal with our new normal of having a high-risk family member, homeschooling 3 different grades, and forming schedules. As hard as it has been, I have loved spending time with my cute family and rediscovering a passion for being in the kitchen.

Protein Balls are one of the must-have snacks in the fridge. My kids love them in all their varieties, including my anti-peanut butter child. It provides healthier ingredients while packing a bit extra protein in their diets. These are definitely a snack that I don’t have guilt about them eating when that anticipated “Mom, I’m hungry” plea occurs.
If you are looking for a tasty, healthy snack, give these Cashew Peanut Butter Protein Bites a try!

Cashew Peanut Butter Protein Balls

These Cashew Peanut Butter Protein Balls are the perfect snack or energy bite. This is a recipe the whole family will enjoy and is great to pack in a little extra protein during the day. Make them ahead and store in an airtight container in the fridge for a quick, on the go, delicious snack.

Author: Nikki

Ingredients
2 cups old fashioned oats
¼ cup plus 2 Tablespoons lightly chopped roasted cashews halves
¼ cup plus 3 Tablespoons Craisins
1 teaspoon fresh grated ginger
½ teaspoon salt
1 cup creamy peanut butter
½ cup honey

Instructions
In a medium size mixing bowl combine oats, cashews, Craisins, ginger, salt, peanut butter, and honey.
Mix well and refrigerate mixture for 30 minutes or 10 in the freezer.
Line a cookie sheet with parchment paper and shape mixture into 1 inch balls.
Cover in an airtight container and store in the refrigerator.

Enjoy!

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Avocado Salsa

411 SharesThis easy and versatile Avocado Salsa is creamy and delicious, packed with flavor, and is great with chips, on a sandwich, with grilled chicken, or a salad! This will be your new go-to “Everything Sauce”!Looking for another delicious avocado salsa recipe that is sweet and savory? Try my Strawberry Avocado Salsa!Avocado Salsa: When Guacamole and Salsa Collide!I grew up in Texas with some of the best Tex-Mex food available on every corner. I now live in New Jersey, where my Tex-Mex options consist of Chipotle and On the Border. I mean, no shade, but it’s not the same.Anyhow, at pretty much every Mexican food restaurant growing up they served chips and salsa (of course) but along with traditional salsa, you would get a bowl of creamy green/avocado salsa. Every restaurant has it’s own version, and I loved them all! I’m not sure why that isn’t a thing up here where I live, but it needs to be.So I had to take matters into my own hands and make that creamy, magical avocado salsa on my own. And turns out, I did a pretty fine job.What Is Avocado Salsa?Ok, so my avocado salsa is less salsa, and more like a thinned out, creamy, flavor-packed guacamole…kind of. I say it’s less like salsa because it doesn’t have tomatoes (or tomatillos) included. The base is an avocado, but the seasonings are very much like salsa.What you get is a creamy, herbed…well…Avocado Salsa!How Do You Make Avocado Salsa?This recipe couldn’t be easier to whip up. It’s more about the ingredient prep than the actual MAKING. Because the process is just blending until smooth!Here’s What You Need:1 large ripe avocado1 large lime, or 2 smallwater and olive oilcilantro…the more the merrierminced garlica few tablespoons of sour creampepitas (pumpkin seeds) – which give it added flavor and texturechopped green chilis – from a can and undraineda jalapenoBut Isn’t This Just Blended Guacamole?Yes and no. The ingredients list could be very similar to how you make guac. But you will see a few items that set it apart.I added sour cream, to up the creamy factor. As well as olive oil and water to add richness and thin it out. You can add more water if you prefer for a thinner texture, or even more lime juice!What Else Can You Add?Once you have the base for this recipe you could really go in a lot of different directions to add flavor! Here are a few ides:Smoked paprikaDiced chipotle peppersRoasted Serrano peppersOnionsButtermilk in place of the sour creamCuminCayenne PepperHow Fast Will This Go Brown?Since there is avocado in this salsa recipe, it will oxidize (or turn brown) if left uncovered for too long. However, since there is only one avocado, lime juice, and other ingredients, it won’t brown as fast as typical guacamole which is great.But, if stored uncovered or not airtight it will brown more quickly than if stored properly. Here’s what I recommend:Place salsa in a container that has a lid that seals air-tight.Press a piece of plastic wrap, directly on top of the salsa so there is no air between the salsa and the plastic wrap.Cover the container with the lid.This method of double-sealing it will prolong the life of the salsa.This will keep perfectly in your refrigerator for up to 5 days, if it lasts that long!PrintAvocado Salsa Description:This Avocado “salsa” can be used on just about anything! From dipping chips, to topping grilled chicken, to using on a hamburger or sandwich, it adds great flavor!Ingredients:1 large avocado, seeded1 1/2 cups fresh cilantro, lightly packed1 (4.5- ounce) can chopped green chilis1/4 cup roasted, salted pepitas2 tablespoons sour cream1/4 cup water1/4 cup light olive oiljuice of 1 large lime (2- tablespoons)1 teaspoon kosher salt1 large jalapeño, ribs and seeds removed2 cloves garlic, mincedInstructions:Place all the ingredients into a blender or food processor and pulse until smooth.Add more water by the tablespoon if a thinner consistency is desired.Cover and chill until ready to use.Notes:I like to give this at least an hour of chill time before serving, so the flavors have time to combine.I noted you can add a little more water if you prefer a thinner consistency. You can also add more lime juice instead, which will also thin it out, but give it a more tart flavor, which is a nice option too!Store airtight in the refrigerator for up to 3 days.Keywords:: cookies and cups, avocado salsa, salsa recipe, dips, sauceWant To Save This Recipe?PIN for later:

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Chocolate Chip Banana Scones

306 SharesThese Chocolate Chip Banana Scones have perfectly crisp, buttery edges with a fluffy, yet flaky, soft center making this the perfect scone recipe!Make sure you make my Chocolate Chip Banana Bread too! I use a secret technique that makes it the ABSOLUTE BEST!Chocolate Chip Banana Scones Will Be Your New Favorite Breakfast Pastry!I hear a lot that people don’t like scones…and I kind of understand if your first scone was a bad one…because when they’re bad, well, they’re badddd. Dry and crumbly with little to no flavor. And really what’s the point?But if you’ve ever had a good scone and are in search of a great recipe, well, today’s your lucky day! A “good scone” will be have a golden, crunchy exterior, with a light, flaky inside. It will be sweet, but not too sweet. Almost like the perfect combination of a biscuit and a muffin.And these Chocolate Chip Banana Scones take that one step further…think a biscuit, meets chocolate chip banana bread. Unexpectedly perfect!Looking For More Scones Recipes? Try These:Banana Scones Are Easy!Here’s the thing, scones are very simple to make, and honestly pretty tough to mess up if you have a good recipe. There are a few tricks to help ensure success though:Make sure your butter is cold. The cold butter melts into the dough creating the flakiness that makes them irresistible.Cut your butter into cubes. This helps it mix in faster without warming up the butter too much.Bake at a high temperature so the outsides get crispy, while the inside stays soft and flaky.Topping with turbinado sugar (Sugar In The Raw) gives you extra crunch, which is my favorite part of a scone.How To Make Scones…Gather your ingredients first, here’s what you will need:butterheavy cream1 mashed bananaall purpose flourbaking powderkosher saltbrown sugarcinnamonchocolate chipsturbinado sugarThe process:Whisk the flour, baking powder, sugar, cinnamon, and salt together.Cut the butter into the mixture using a pastry cutter. You can also use a fork. Mix in your chocolate chipsThen whisk together your wet ingredients…the banana, heavy cream and add them into the flour mixture, like you would if you were making banana bread.Lightly knead the dough on a floured work surface and then cut into wedges. Sprinkle on some crunchy coarse turbinado sugar and bake!When they’re done drizzle them with a little icing and enjoy!Are These Scones Fluffy?YES! The interior of these scones are a fluffy yet flaky soft banana bread, and the outside has a buttery crunch.Can You Add Nuts?You absolutely can. Mix in 1/2 cup of chopped pecans or walnuts if you would like! If you would like to leave out the chocolate chips that’s fine too!How To Store Scones…If these happen to make it beyond 10 minutes of baking them, I give you credit for self control. To store them, place them in an airtight container for up to 3 days.And you can absolutely freeze them as well! Just allow them to thaw out at room temperature. After they’re frozen and thawed you can place them in a 350°F oven for 3-4 minutes to reheat, and get the edges crisp again.I would recommend if you plan on doing this to wait until you’re ready to serve to drizzle with icing! Enjoy!PrintChocolate Chip Banana Scones Description:These easy Chocolate Chip Banana Scones are like banana bread with crispy, buttery edges and soft, flaky centers. The perfect scone!Ingredients:2 cups all purpose flour2 teaspoons baking powder1/2 teaspoon kosher salt1/2 cup light brown sugar1 teaspoon ground cinnamon1/2 cup cold butter, cut into cubes1 cup semi-sweet chocolate chips1/2 cup + 2 tablespoons heavy cream, divided1 medium banana, mashed (about 1/3 cup)2 tablespoons turbinado sugar for garnishIcing2 tablespoons butter, melted1 cup powdered sugar1/2 teaspoon ground cinnamon2 tablespoons milkInstructions:Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.In a large bowl whisk together the flour, baking powder, salt, brown sugar, and cinnamon.Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles very coarse sand. Don’t worry if you have butter the size of peas throughout the mixture, this is fine. Mix in the chocolate chips.In a medium bowl mix together 1/2 cup of the heavy cream and banana.Make a well in the center of the dry mixture and pour the cream mixture into the well. Mix the dough together using a wooden spoon or rubber spatula. It will be slightly dry, but will hold together. Don’t over-mix.Place the dough onto a lightly floured surface and form it into a disk about 1 1/2 – 2- inches thick. Using a knife or a pizza cutter, cut the dough into 6 wedges.Place the wedges onto the prepared baking sheet, and brush with the remaining 2 tablespoons of heavy cream. Sprinkle with turbinado sugar.Bake for 15- 20 minutes until the edges are golden brown.Icing: Whisk together the butter, powdered sugar, cinnamon, and milk until smooth. Drizzle the icing onto the scones and allow it to set.Serve warm or at room temperature.Notes:Store airtight for up to 2 days.Keywords:: cookies and cups, scones, scones recipe, banana scones, chocolate chip bananaWant To Save This Recipe?PIN for later:

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Homemade Dog Treats

376 SharesYour pup will love these Homemade Pumpkin Peanut Butter Dog Treats! They are healthy and wholesome – the perfect reward for your favorite furry friend! This Easy Dog Treats Recipe is Pup Approved!Our dogs, Polly (a pug mix) and Chewie (a Yorkie), love treats. And, I have to admit, I’m a total sucker for their begging. I think I might give in to my pups more than I do to my own kiddos! What Polly and Chewie want, Polly and Chewie get! My fellow dog owners, I know you feel me on this. I mean they don’t call it puppy dog eyes for nothing. These pups know how to get their way!Since I love spoiling my pups, I also love making them homemade dog treats! Nothing but the best for my fur babies. I’ve tried out a few doggy treats so far and these have turned out the best and are 100% pup approved. Are these Homemade Dog Treats Healthy?Yes they are! If you didn’t know already, let me be the first to tell you – pumpkin is like a super food for dogs. Pumpkin aids in doggy digestion and promotes urinary health! It can even be used if your dog has been put on a diet and needs to lose a few pounds. The pumpkin fills them up and helps them feel fuller with less actual calories.Additionally, the combo of whole wheat flour, quick oats, baking soda, and coconut oil is confirmed to be completely healthy for our fur friends. And don’t forget, peanut butter contains vitamins and healthy fats. Recipe IngredientsHere’s everything you need for these crunchy doggie treats: pumpkinpeanut buttercoconut oilwhole wheat flourquick oatsbaking sodaNatural Peanut Butter is Best! All of us dog owners know that dogs just loooooove that PB. But not all peanut butters are equal in quality, taste, or nutritional value. It is always best to use natural peanut butter in dog treats. You also want to avoid any chemicals in the peanut butter, but especially  Xylitol, which can be harmful for our pups. How to Make Dog Treats from ScratchPrep: Preheat your oven to 350°F. Line a baking sheet with parchment paper and set it aside.Mix: In the bowl of your stand mixer fitted with the paddle attachment combine the pumpkin, peanut butter, coconut oil, flour, oats, and baking soda on medium-low speed, until a crumbly dough forms. Knead: Remove the dough from the mixing bowl and knead it on a clean counter until the dough is combined and holds togetherRoll out: Roll the dough out on a lightly floured surface until it’s 1/4-inch thick. Using a small cookie cutter, cut the dough into shapes.Bake: Place the shapes onto the prepared baking sheet 1- inch apart. The treats won’t spread much at all.Bake for 17 – 20 minutes, depending on the size of the treat. You want them to be completely set and firm.Cool and dry: Allow the treats to cool completely, and then let them sit out at room temperature overnight to dry out before storing in an airtight container.Tips for the Best Dog TreatsYour dog will wag his or her tail like crazy for these yummy treats. Follow these tips to make sure your pup is pleased:The dough will be crumbly but should hold together when kneaded. I have found that this texture of dough makes the crunchiest dog biscuits. If you’re having trouble rolling it out, knead in another tablespoon of pumpkin.You’ll bake your dog treats for longer than you would a cookie of the same size. We like our cookies to be ooey-gooey, but we want our dog treats to be set and firm. You can easily adjust the size of your treats based on the size of your dog. The bigger the dog, the bigger the treat. How to Store Dog TreatsThis recipe makes 60 perfect (1.5- inch) doggy biscuits so, unless you’re hosting all of the neighborhood dogs, you’ll be needing to store some of these treats.You can store them in an airtight container for up to a week. You can also freeze them. They will last in your freezer for up to 30 days.Make sure they are completely cooled before storing! What Size Cutters Do You Use?I like to use a 1.5- inch round cutter when making the treats. Mine comes from THIS set. But they make cute little dog bone shaped cutters that work great too!You can really make these as large or as small as you would like depending on the size of your dog.Will Bake Time Vary?Certainly if you use a large cutter the bake time will be longer. The recipe is written using a 1.5- inch round cutter. You want the dog treats to be crunchy, so make sure to give them enough time in the oven!PrintHomemade Dog Treats Description:Your pup will love these Homemade Pumpkin Peanut Butter Dog Treats! They are healthy and wholesome – the perfect reward for your favorite furry friend! Ingredients:1/2 cup pumpkin1/4 cup peanut butter2 tablespoons coconut oil, measured in liquid state1 1/4 cups whole wheat flour1/4 cups quick oats1/2 teaspoon baking sodaInstructions:Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.In the bowl of your stand mixer fitted with the paddle attachment combine the pumpkin, peanut butter, coconut oil, flour, oats, and baking soda on medium-low speed, until a crumbly dough forms. Remove the dough from the mixing bowl and knead on a clean counter until dough is combined and holds together*Roll the dough out on a lightly floured surface until 1/4-inch thick. Using a small cookie cutter, cut the dough into shapes.Place the shapes onto the prepared baking sheet 1- inch apart. The treats won’t spread much at all.Bake for 17 – 20 minutes, depending on the size of the treat. You want them to be completely set and firm.Allow the treats to cool completely, and then let them sit out at room temperature overnight to dry out before storing in an airtight container.Notes:I used a 1.5- inch round cutter to produce 60 dog treats.The dough will be crumbly but should hold together when kneaded. I have found that this texture of dough makes the crunchiest dog biscuits. If you’re having trouble rolling it out, knead in another tablespoon of pumpkin.Store airtight for up to a week, or freeze for up to 30 daysKeywords:: homemade dog treats, dog treat recipes, best dog treats, healthy dog treats, peanut butter dog treats, pumpkin dog treatsWant To Save This Recipe?PIN for later:

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Crispy Chewy Chocolate Chip Cookies

914 SharesMy Crispy Chewy Chocolate Chip Cookies are the ultimate chocolate chip cookie recipe for those who love a chewy center and a crispy edge! And I’m sharing all my secrets with you today!If Crispy/Chewy is your thing, make sure to check out this recipe for oatmeal cookies!Crispy Chewy Chocolate Chip Cookies Are The Ultimate Classic Cookie Recipe!I get asked ALL the time if I have a recipe to share for thin and crispy or ultra chewy chocolate chip cookies. I have tons of recipes for chocolate chip cookies here on my site, but none of them offer up both chewy AND crispy! I have just chewy…chewy and soft…thin and crispy…thick and soft…soft with crisp edges…But an ultra chewy, thin cookie with crinkly tops and crisp edges…well I had been holding out on you.This recipe took me a number of tries to nail down. I was actually trying to develop another recipe entirely, but I ended up with these beauties more or less. And after a few tweaks I feel like I perfected the ultimate chewy cookie texture.How Do You Make Chewy Cookies?Getting a crisp cookie is fairly easy. Generally the right amount of butter and sugar together will give you sweet, crisp, browned edges. But the balance of thinness and chewiness without being flat took a few tries.The reason that cookies get chewy is the sugar. Think of it this way, when you’re making candy you cook the sugar until it reaches either the soft boil, or hard boil stage, depending on the type of candy you’re making.So when you’re baking cookies, the sugars melt and cook, which along with other factors, aid in the spreading. If you add too much sugar you will get a very thin cookie, too little, your cookie will be thicker and more like a biscuit.So balancing the amount of sugar with the flour, leavening agent (baking soda), and other ingredients is key!Why All Brown Sugar?Brown sugar is made with molasses. This organically adds a chewier texture to the cookie.Also brown sugar is acidic and reacts with the baking soda giving it the rise.AND I just like the flavor that all brown sugar gives these cookies.How Do You Make Them Thin Without Being TOO Thin?You all have seen (or made) one of those cookies that is so thin the chocolate chips look like little lumps in the cookie. Those are kind of sad, aren’t they? So finding the sweet spot (literally) of sugar and flour is important. But also the amount of baking soda is integral as well.You will see in this recipe I added an extra 1/4 teaspoon of baking soda, as most chocolate chip cookie recipes require only 1 teaspoon. What this does is puffs the cookie up a little bit more when baking, but when they are removed from the oven they settle back down.This method, in part, gives them that crackly top, but also assists in the overall thickness as well.My Secret To Making Them Both Crispy AND Chewy…I’ve answered this question a little bit above in the amounts of sugar etc. BUT along with the proportions of ingredients I bake these cookies at 325°F.What this does is allows the cookies time to spread out and essentially bake a little slower. This cooks them more evenly throughout, giving the center the same texture as the outside. BUT inevitably the edges will always bake a little faster, which is what gives them that crispness.Lower and slow is key to give the sugar the time to melt into the other ingredients and create that chewy texture!How Long Will These Cookies Last?The great thing about this cookie recipe, is since you’re not trying to hold onto that soft-straight-out-of-the-oven texture you can get away with a few extra days stored airtight at room temperature.I typically recommend 3 days for most cookies for best freshness, but since these are chewy and crisp they are a little more forgiving!And of course you can freeze these cookies airtight for up to 30 days! Thaw them at room temperature and enjoy!PrintCrispy Chewy Chocolate Chip Cookies Description:These chocolate chip cookies have a crisp edge and a chewy center! Perfect with a glass of milk!Ingredients:1/2 cup butter, room temperature1 3/4 cup light brown sugar1 tablespoon vanilla2 eggs1 teaspoon kosher salt1 1/4 teaspoons baking soda2 cups all purpose flour1 cup semi-sweet chocolate chips3/4 cups mini semi-sweet chocolate chipsInstructions:Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes on medium speed. Add in the vanilla, eggs, salt, and baking soda and mix for 2 more minutes until smooth and combined, scraping the sides of the bowl carefully to combine all ingredients.Turn the mixer to low speed and add in the flour, mixing until just combined. Stir in both the chocolate chips evenly. Using a medium (2- tablespoon) sized cookie scoop, portion the dough out on to the prepared baking sheet at least 3- inches apart. Press more mini chips on top of the dough if desired. These cookies will spread while they are baking. I only bake 5 at a time on my cookie sheet.Bake for 15-16 minutes, or until they are set and the edges are golden brown. Refrigerate remaining cookie dough in between batches.Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.Notes:If desired press mini chips into the tops of the cookie dough before baking.Store airtight for 5 days at room temperature. Keywords:: cookies and cups, chocolate chip cookies, chewy cookies, crisp cookies, cookie recipeWant To Save This Recipe?PIN for later:

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