Cinco de mayo recipes

While the most obvious choice for celebrating Cinco de Mayo might be your old taco night standbys and a big bowl of guacamole, for the ultimate spread, we recommend branching out and trying some new dishes. Impress your fellow margarita-drinking buddies with your vast knowledge of Mexican cuisine, from spicy soups to chalupas you won’t find at Taco Bell. Don’t forget the essential every-kind-of-hot-sauce bar either. Try these 15 Mexican-inspired recipes for the most delicious fiesta.

1. Elote: This tasty street food snack is so fun to eat. Try grilling the corn instead of boiling for a nice char and smokey flavor — either way, they’re getting slathered in mayonnaise and cotija cheese, so they’re bound to please. (via So Munch Love)

2. Chicken Flautas With Avocado Crema and Ancho Chile and Tamarind Sauce: These chicken flautas are the ideal finger food for a party. Because the contents are baked and sealed inside a rolled tortilla, you won’t even need a fork and knife to eat them. They make a great portable bite for those times when your favorite song comes on and you *have* to bust a move. (via Hatchery)

3. Brisket Sopes: If you love tacos, you’ll adore sopes. They’re a traditional Mexican dish made from thick rounds of fried masa, and this version is topped with ultra-tender slow-cooked brisket. Crack open a cold cerveza and enjoy. (via Muy Bueno Cookbook)

4. Jicama, Mango and Citrus Salad: This refreshing salad, full of tropical flavors and fresh citrus, will make you feel like you’re on vacation. There’s no wrong way to enjoy it: Eat it plain or packed into lettuce as a delicious wrap. (via Sobre Mesa)

5. Cheesy Avocado Quesadilla: If you’re short on time but still want to party, these quesadillas are just the dish for you. Upgrade the basic cheese ‘dillas you know and love from childhood with avocado slices and seasoned ground beef, for a hearty bite that’s easy to make but still tastes impressive. (via Damn Delicious)

6. Avocado and Tomatillo Green Chile Salsa and Baked Flour Tortilla Chips: This creamy salsa is like a cross between salsa verde and guacamole. This means it’s highly addictive, so you better have a lot of chips handy. Try it on top of tacos, nachos or even on a torta — this salsa tastes good on *everything*. (via Muy Bueno Cookbook)

7. Easy Restaurant Style White Queso: This ooey, gooey white queso is bound to steal the show at any party thanks to a fiery kick from red pepper flakes and pickled jalapeños. You’d better make extra to feed the margarita-drinking crowd. (via The Cookie Rookie)

8. Churros With Chocolate and Espresso Sauce: What’s better than fried dough and chocolate? If you can come up with something, good for you — we’ll be over here munching on these churros. These amazing, crispy treats are coated in cinnamon sugar and paired with a velvety chocolate and espresso dipping sauce you won’t be able to get enough of. (via Drizzle and Drip)

9. Skinny Mexican Pizza: Quash two cravings at once with Mexican Pizza. Though it’s hard to pinpoint many similarities between this dish and actual pizza (save for its round, open-faced nature), once you take a bite, you’ll get it. Cut into slices and share with friends… or don’t share at all. (via Snixy Kitchen)

10. Ceviche: Use sushi-grade fish for the best taste and peace of mind. Though you’ll be marinating the fish in lime juice, you’ll still want the freshest, best quality product you can get. (via Feasting at Home)

11. Mexican Torta With Refried Beans and Guacamole: Celebrate Cinco de Mayo with the most delicious Mexican sandwich around. Some of the bread is scooped out to make extra room for fillings like refried beans, guacamole and cheese. We’re okay with that, and we might even suggest saving those bread fillings for sopping up any sandwich spillage. You’re welcome. (via Amuse Your Bouche)

12. Mexican Street Corn Salad: Forgo the corn on a stick for a less-messy, easy-to-eat elote salad. Add black beans, red onions and bell peppers to make it more salad-like and colorful. Bonus: The dressing uses yogurt instead of mayonnaise and sour cream for a healthy twist. (via Live Eat Learn)

13. Red Beef Pozole: This traditional Mexican soup is full of tender stewed beef, hominy (dried maize) and a super flavorful red chili sauce. It’d be nice if you had leftovers after your Cinco de Mayo festivities, but don’t count on it — this soup doesn’t play around. (via Muy Delish)

14. Homemade Chalupas: These chalupas are nothing like the kind you’ll find at your local Taco Bell. Set out toppings like shredded beef, avocado, salsa and cheese, and let everyone assemble their own. (via The Stay at Home Chef)

15. Chicken Enchiladas With Salsa Verde: These saucy enchiladas take a little patience to prepare, but they’re totally worth it. Invite some friends to make the process fly by. You’ll need to fry the tortillas, dunk them in sauce, fill and roll, so the more friends on this assembly line the merrier. (via Tasting Table)

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Chocolate pie

Plowing through Life in the Country. One Calf Nut at a Time

Aug 2019

Chocolate Pie

by The Pioneer Woman on October 8, 2014

Whenever my husband, the strapping stallion I call Marlboro Man, imagines chocolate pie—and I imagine that he imagines it frequently, because it’s one of his favorite desserts—he doesn’t think of French Silk Pie or Chocolate Chiffon Pie or Chocolate Chess Pie or any other variation. He thinks of this one. This is just good ol’ basic, can’t-go-wrong, everyone-loves-it, super-easy-to-make, been-around-forever chocolate pie with a pudding filling, and my beloved could seriously eat a slice every day of his life and never get bored.

I could too, I might add.

And speaking of that: This pie is always one of those things that drives home to me the differences between Marlboro Man and me, and let me explain: In no universe would he ever, ever consider adorning his chocolate pie with anything. Not whipped cream, not fruit, not nuts, not sauces…nothing. To him, that would mar the beautiful simplicity of this luscious dessert and he sees absolutely no logical reason for it.

I, on the other hand, will keep adding stuff to the top of my chocolate pie until my fridge is empty, my pantry is cleaned out, and the cows come home.

Differences make the world go ’round!

Now, the first step to making this homemade pie is to put a storebought frozen pie crust into the oven. Ha. At least that’s what I did. I was out of my frozen crusts and I didn’t feel like making one on the spot, so I used a storebought frozen one.

I am not ashamed.

Now, if you really want to impress your friends, forget about the pie crust and come close to burning it, as I did above.

They’ll be amazed at your talent!

All of that’s about to be forgotten, though, when you make this luscious pie filling, which is nothing more than chocolate pudding. (So consider this a chocolate pudding recipe, too!) Start by putting sugar into a saucepan…

With some cornstarch…

Add a little salt (about a fourth a teaspoon; don’t be thrown off by the 1/2 teaspoon measure you see here, as I only added half. Don’t be like me)…

Stir it together gently—I say gently, because if you stir it violently or vigorously, you will create a cloud of cornstarch in your kitchen! And who needs that.

Now, pour in some whole milk. Normally, I’d say “or you can use 2% or skim milk” but in this case, I absotively, posilutely insist that you use whole milk! You must! It makes the pie creamier and gives it the texture it needs. You can always use the skim milk on your Wheaties tomorrow!

Sorry for being bossy.

Separate four eggs…

Pour in the yolks…

Then stir it together and start heating it up over medium heat, stirring very gently but constantly.

The bubbles will calm down and it will start to heat up and thicken. This will seem to take forever at first…

But then, before you know it, it starts to bubble/boil! Right after it starts to boil and thicken, you need to remove it from the heat.

Oh! I forgot to tell you that way earlier, I grabbed some bittersweet chocolate…

And chopped it really finely.

(Note on the chocolate: I have tried this pie with cocoa powder, with semi-sweet chocolate, with unsweetened chocolate…and I prefer bittersweet. You can play around with the different chocolates to see what you like.)

It’s important to have the chocolate all chopped and ready ahead of time, because the second you pull the filling/pudding off the heat, you’ll want to throw it right in…

With some vanilla…

And stir it around to start melting the chocolate, which will happen pretty much instantly because of how hot and lovely it is.

The final step, of course, is to add a little butter for silkiness, flavor, and richness…

And stir it until it melts. Again, this should only take about 4.2 seconds.

Pour it into the baked (and cooled!) pie shell…

Then smooth it out, lick whatever you use to smooth it, and pop the pie in the fridge (uncovered) for at least 3-4 hours. You want it to be totally cool and set!

This filling amount is enough for a deep-dish pie crust, so when I use a standard crust, I always have a little filling left over. So I just scoop it into little cups…

And stick those in the fridge. Ready-to-go pudding!

At long last! The pie is chilled and ready. And gorgeous. And seductive. And irresistible.

Just like Marlboro Man.

Cut a nice, big wedge…

And, if you’re serving it to my husband, just stick it on a plate.

Positively perfect pie!

If I’m eating it, though? Oh, how about some squirt whipped cream and a raspberry?

How about some chocolate syrup?

I actually forced myself to stop there, but I could have gone nuts (literally): Chopped pecans, chopped walnuts…and man, oh man, a drizzle of caramel sauce would be just decadent.

Here’s the handy dandy printable. Make it today! It’s the easiest pie there is. (Note that you could change it up and do an Oreo or graham cracker crust—totally delicious, too.)

Cheesy chicken bake recipe

Posted by KathrynSteed on November 17th, 2010 at 05:17pm

A tasty dinner that’s finished in just 30 minutes.

Ingredients

* one 10 3/4-oz. can condensed cream of chicken soup
* one 8-oz. jar processed cheese spread
* 1/2 C. milk
* 2 C. diced, cooked chicken
* 3 Tbs. chopped green chilies
* 2 tsp. instant minced onion
* 4 C. coarsely crushed taco shells

Directions

In a saucepan, heat together soup and cheese spread until blended. Gradually stir in milk; add chicken, chilies, and onion. Cook and stir until mixture bubbles. Place half of the crushed taco shells in 1 1/2-quart casserole. Pour in soup mixture and top with remaining shells. Bake in 350 degree oven for 20 minutes. Let stand 5 minutes before serving.

More recipes chicken bake.

Chocolate ganache frosting

Baking Basics
Last updated on: June 13, 2018

Learn how to make chocolate ganache with this easy tutorial. You only need chocolate, heavy whipping cream, a microwave, and 5 minutes to make this simple ganache recipe!

I feel like chocolate ganache sounds like a difficult or fancy thing to make. Is that just me? Honestly, chocolate ganache is really simple to make and only requires two ingredients: chocolate and heavy whipping cream.

You can also adjust the ratio of chocolate and heavy whipping cream, depending on what you’re wanting to make with it. In this post I’ll be showing you how to make a 1:1 ratio of ganache, which is perfect for topping on ice cream pies, cheesecakes, drizzled over ice cream, and so much more.

I’ll explain more about adjusting the amount of each ingredient at the bottom of the post. So, let’s get started!

You’ll start out with some semi-sweet chocolate that’s been roughly chopped into smaller pieces. I really like Bakers brand chocolate bars, but Ghirardelli is a great option too.

You don’t have to perfectly chop the chocolate, just make sure the pieces aren’t too large so they’ll melt easily. The pieces of chocolate kind of look big in this picture, but that’s actually a small bowl and whisk.

Then, you’ll warm up 1/2 cup of heavy cream or heavy whipping cream. I typically just use the microwave to heat up the heavy whipping cream because it’s easier, but you can use the stove too. If you’re using the microwave put it in for 45 seconds-1 minute, but keep a close eye on it!

Every microwave is different, you just want it to be nice and warm but not super hot and bubbling over. Once it’s heated, you’ll pour it right over the chopped chocolate.

Then, you’ll let it sit for about 2-3 minutes so the warm heavy whipping cream can melt the chocolate.

And finally, you’ll whisk it until it starts to come together. It helps to start out slowly whisking in the middle of the bowl and whisking in one direction the whole time.

Here’s a visual of what it will look like as you’re whisking the mixture. Just make sure to keep whisking until the mixture comes together into a nice silky, smooth chocolate ganache.

And that’s it. I told you this was easy, right? This recipe is a 1:1 ratio for chocolate ganache, which means that you’re using 4 ounces of semi-sweet chocolate and 4 ounces of heavy whipping cream. This picture is of the ganache while it’s still warm, once it cools it will thicken.

This recipe is perfect if you’re looking for a thicker glaze. I used this particular recipe to drizzle over these cupcakes.

Here’s another visual of what this ganache will look like on an ice cream pie.

You can also use a 2:1 ratio (8 ounces chocolate and 4 ounces heavy whipping cream) for homemade truffles. Or you can use a 1:2 ratio (4 ounces chocolate and 8 ounces of heavy whipping cream) for a much thinner ganache that you can pour.

Burrito recipe

Ingredients

• 1 pound ground beef


• 1 envelope taco seasoning


• 1 can (16 ounces) refried beans


• 6 flour tortillas (12 inches), warmed


• 1 cup shredded Colby-Monterey Jack cheese


• 4 teaspoons canola oil


• Sour cream and salsa

Directions

• In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean.


• In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes.


• Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.


• In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
  Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.

Nutrition Facts

Reviews

I've been making these for years, but like another reviewer, I mix the beans with the meat. I prefer old el paso Burrito Seasoning instead of taco seasoning. Our stores do not stock it anymore, but I get it online at walmart or Amazon. Occasionally, it is stocked in walmart super centers.

I love these, oil and all.

I've made these for years, but I heat the beans in with the meat after the meat is browned. I also use salsa instead of taco seasoning, but either one is good. I add the cheese to the meat/bean mixture and it's the perfect one pan meal.

Broooooooo these things are beast I make them with cilantro and onion and fry them till they're flaky and crispy hmmmmmmm mmmmmm

I too fix these babies and my family loves them. it’s the frying and being crispy that makes them taste so good with side condiments. Yummy!

Tasty easy to prepare and a timesaver

Easy and great recipe! I love recipes that I can follow exactly the first time I make it to give it a fair shot AND play with/add whatever pops in my head for follow-up cooking. If you do choose to add additional ingredients, be careful not to add to much or over stuff. I never thought I would live crunchy tortillas so much. Thanks for the recipe.

why the oil ? a Tortilla will brown great with out any added oil at all . when we make them at home we use our panini press works great.. i have also used a frying pan.. and NO oil of any kind

I make these, using salsa in the burritos, instead of taco seasoning mix. Plate them on a bed of shredded lettuce, for that authentic taqueria look!

Loved these. Did add small amount of Mexican rice. Easy. Made enough (just 2 of us) for 3 days of meals and seemed to better! thank you for sharing this recipe!

Braised short ribs

Ingredients

6 bone-in short ribs (about 5 3/4 pounds)

Extra-virgin olive oil

1 large Spanish onion, cut into 1/2-inch pieces

2 ribs celery, cut into 1/2-inch pieces

2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces

2 cloves garlic, smashed

1 1/2 cups tomato paste

2 to 3 cups hearty red wine

1 bunch fresh thyme, tied with kitchen string

Directions

1. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.


2. Preheat the oven to 375 degrees F.


3. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.


4. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

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Blueberry scones

Ingredients

• 4 cups all-purpose flour


• 6 tablespoons sugar


• 4-1/2 teaspoons baking powder


• 1/2 teaspoon salt


• 1/2 cup plus 2 tablespoons cold butter


• 2 large eggs, room temperature


• 3/4 cup plus 2 tablespoons whole milk, div > View Recipe

Directions

• In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.


• Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

Editor's Note

Nutrition Facts

Recommended Video

Reviews

Scones were very dry and fell apart when we ate them

The reviews calling this recipe too dry are right! There's not even enough milk to hold the dough together. This is more like flour with wet spots in it. This dough was completely unusable and went into the trash.

Amazing quick easy scones I’ve made with blueberries blackberries orange with currants and more Perfect every time .

I don't understand the poor reviews. I make this all the time. The dough isn't dry, it's plenty sweet and lovely. I add a lemon confectioners sugar glaze.

I don't understand the complaints about these being dry or tasteless. The dough was very easy to work with, and I had to sprinkle a little flour on it to keep from sticking to my fingers. I didn't have blueberries, so used frozen blackberries. The scones are light, airy, packed with berry juiciness, and delicious!

I have made plenty of scone recipes before, for years actually, and have tried all kinds of recipes. I have never had an issue, until this one. There is too much flour for 3/4 cup milk. I had to add more milk just to get it to come together. I didn't add the blueberries at the step stated, because it seemed to me, the way the dough was, it would have been very difficult to incorporate them in. So I added them to the dry mix. The flavor was bland. I will never use this recipe again and would not recommend it.

This is the worst scone recipe I've ever made, it has two cups flour too much and is dry and tasteless. Time to rework, don't waste your time making these.

I bake daily either at home or at work and THIS is a PERFECT scone recipe! For those reviewers that suggest these are "too dry" or "not sweet enough" aren't familiar with scones! By definition a scone is a small "unsweetened or lightly sweetened biscuit like cake".

Scones turned out soft and flakey, but they were rather bland and definitely not sweet enough.

I don't know what I did wrong but I followed the directions exactly and all I got was a very dry consistency that wouldn't hold together. 4 cups of flour seems way too much with only 3/4 cup milk. Should this have been only 2 cups like other recipes? I tried adding a little more milk but didn't help much. I mixed everything by hand and cut in the butter. Maybe using my mixer would have been better but I was afraid of over mixing. Ended up throwing it all away. Was so looking forward to these! This was my first recipe failure.

Blueberry pie

Ingredients

• 3/4 cup sugar


• 3 tablespoons cornstarch


• 1/8 teaspoon salt


• 1/4 cup cold water


• 5 cups fresh blueberries, div > View Recipe

Directions

• In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.


• Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving.

Nutrition Facts

Recommended Video

Reviews

Just made as directed. Can hardly wait till it cools !!

Excellent and healthy, as I used 1/2 cup of xylitol plus 4 micro spoons of pure stevia extract instead of sugar. Plus 2 caps of pure vanilla.

Its blueberry season where I live, spent the morning picking berries and came home to make some homemade pie crust. Looking around for recipes for the filling I decided on this contest winning recipe. Read all the reviews and decided to give it a go. A.maze.ing. The only thing I changed was the sugar. I used a tad less than a half cup of white sugar. I used a tart plate and a homemade pie crust with the weaving dough to top. Consistency of this filling is perfect. My teenager loved loved loved the pie! The best possible way to use 2 hours of blueberry picking berries! Thank you so much for sharing! With love, Christine, and the girls

Forgot the butter. Still awesome.

My husband said, “This might be the Best blueberry pie I’ve ever had!” Excellent and easy to make.

Excellent! I used half sola sugar to reduce the sugar amount. It was a great recipe and super easy.

Delicious, and super easy to make. Definitely will make again! Also, frozen blueberries work just fine if fresh berries aren't available.

Definitely a keeper! I love that it uses fresh blueberries instead of canned. The texture of the berries is also nice since only part of them are cooked first.

This was good, but a little too sweet. I used some blueberries I had frozen since I did not have fresh ones. The frozen ones worked fine. I added the frozen berries to the hot mixture, and it worked well. I will make this again, but I will cut down on the sugar.

This recipe is FANTASTIC. It set up perfectly for me, and I made it exactly as written. What I love about this recipe is that a portion of the berries are added at the end, and they give it such a great texture because the berries are still reasonably firm and intact when serving. This is a keeper! @imhs1975 - I cool the pie shell a bit before adding the filling (and the filling should also be cool).

Beat bobby flay

Beat Bobby Flay is one of the Food Networks longest running shows. With 13 seasons in and a very loyal viewership, it’s also one of the networks most successful cooking competitions. I have to admit I’m a huge fan of the show whether it’s a new episode or a rerun I’m watching. Which is why I was thrown for a bit of a loop when a friend of mine made the statement that the show is…. Fake.

We all know the basis of the Beat Bobby Flay show. During each episode, a chef competes against the Iron Chef Bobby Flay with their dishes being judged in a blind taste test by a panel of judges at the end. Beating Iron Chef Bobby Flay can mean notoriety and lucrative contracts for the winning chefs. Unfortunately, for most contestants though, Bobby Flay walks away the winner. In fact, Bobby Flay currently holds a record of 98 and 50 through 147 competitions. With a record like that it’s no wonder why many viewers would believe that the show is somehow rigged.

Once you also throw in the incentives for the Food Network to have Bobby reign supreme most of the time and mix in a panel of judges that often include close friends and acquaintances of Bobby Flay you realize that conspiracy theorist might be onto something.

So the question remains…

Is The Show Beat Bobby Flay Fake?

I think the answer to this question is pretty simple: NO. Although Bobby does win most of the time and he pretends he hasn’t cooked many of the dishes his opponents choose for the battle (I think his reaction here is the fakest part of the show. The guy’s an Iron Chef. There isn’t much he hasn’t cooked,) you would think that after hundreds of opponents and competitions there would be at least one competitor that has taken to the internet to say the show was rigged.

But guess what?

I haven’t found one occurrence of a chef that appeared on the show saying that it was staged. Which has to be shocking if you think the show is set up. In this digital age where transparency reigns supreme, and anybody can get on Facebook or Twitter and spill the beans it’s hard to keep a secret. Even the White House can’t seem to keep secrets from the public anymore. Which makes it hard for me to believe the show is rigged. You also have to account for other factors like the blind taste test and the fact that the show is filmed in front of a live audience.

So, for all the naysayers I think the answer is simple. No, the show isn’t rigged. Bobby Flay is just one of the best chefs in the world, and that alone is why he continues to crush his competitors even as they have the opportunity to choose the dishes that will be the center of the competition. Plain and simple, Bobby is just that good. Now you guys get back to your UFO cover ups and theories that agent Smith was really “The One” on the Matrix.

Banana recipes

One of the most popular searches on my blog every single week is from readers looking for healthy banana recipes.

I know bananas are such a polarizing food – you either love them or hate them! Personally, I love them not just for the taste, but also because they’re so perfect for sweetening recipes naturally, without any added sugar. Often referred to as “nature’s candy bar,” bananas offer a host of important nutrients (potassium, vitamin B, fiber, etc.), and I always make sure to have a few on hand for using in smoothies, brownies, oatmeal, healthy fudge, cakes, pies, ice cream recipes, and other healthy desserts or breakfasts. If you ever find yourself with extra bananas on hand, here are over 30 delicious ways to use them up!

Healthy Banana Recipes

Oat Milk – Everything You Need To Know

Easy Banana Recipes

Tip: If you ever have overripe bananas that you aren’t yet ready to eat, don’t throw them away, even if they’ve turned brown. You can absolutely freeze bananas for later use. Simply peel, cut into a few pieces, and freeze in a single layer in an airtight container. The frozen bananas are great for making banana soft serve, or you can thaw them and use in baked goods as well.

Or heat the ripe banana until it’s all nice and caramelized–I call this The Melted Banana Trick–then stir into oatmeal instead of sugar or spread on toast to make the best peanut butter banana sandwich of your life.

Do you have any favorite ways to use bananas? Or suggestions for more easy & healthy banana recipes you’d like to see that aren’t on this list? Personally, I think this post could really use some more brownies! But then again, I think every post could use more brownies. Also maybe granola bars or cinnamon rolls?

Broccoli, cheese - rice casserole recipe

Posted by NancyRadler on December 12th, 2008 at 12:00am

The perfect combination of ingredients makes for a vegetarian meal or a filling side.

Ingredients

2 C. Minute Rice (uncooked)
1 Can Cream of Mushroom Soup
1 Lb. Velveeta Cheese
2 Package Frozen chopped broccoli
1/4 C. Butter
couple shakes of garlic powder and onion powder

Directions

Cook rice per instructions on box. Combine soup, Velveeta and butter in saucepan. Cook until blended. Mix together broccoli, rice ,sauce and couple shakes of garlic powder and onion powder . Pour into buttered casserole dish and bake in moderate oven (375

More recipes broccoli.

Baba ganoush

Authentic Za’atar Spice Recipe

4.9 from 12 reviews

An authentic recipe for Za’atar Spice – a flavorful Middle Eastern Spice that can be used to flavor roasted vegetables and meats.

• Author: Sylvia Fountaine | Feasting at Home Blog


• Prep Time: 5 mins


• Total Time: 5 mins


• Yield: ½ Cup 1 x


• Category: Spices


• Method: Toasted


• Cuisine: Middle Eastern

Ingredients

1. 1 tablespoon dried thyme- crushed ( or sub oregano)


2. 1 tablespoon ground cumin ( see note)


3. 1 tablespoon ground coriander


4. 1 tablespoon toasted sesame seeds


5. 1 tablespoon sumac


6. ½ teaspoon kosher salt


7. ¼ teaspoon or more aleppo chili flakes- optional

Instructions

• Mix all the ingredients together in a small bowl. Store in an airtight container.


• For the most flavor, toast whole seeds ( umin and coriander seeds) until fragrant, then grind.


• This will make the most flavorful zaatar. If you don’t have whole seeds, feel free to use ground spices.

Nutrition

• Calories: 15

Keywords: zaatar, za'atar, zaatar recipe , zaatar spices, za'atar recipe, za'atar spices, za'atar spice recipe

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Comments

I have been looking for this for years! My mom got some when I was younger and we didn’t know what it was called and couldnt remember where we got it lol thank u!

My only question is what is up with the salt content? I can buy zaatar at many local stores here in Chicago where salt is not listed as an ingredient.

I’m trying to do a low salt diet and was hoping to make my own salt-free zaatar.

Feel free to leave it out!

Milagros Beck says

My experience has been that the salt content is on point. Not too much or too little. One knows its there however it is not the case that anyone of the mixed ingredients over power…balanced perfectly. I alter my mix and augment certain spices i.e. sumac or marjoram or cumin depending on the use/flavoring of certain dishes….

Bill Jonas says

Thanks to AltonBrown, I look up this recipe and yours came up. Made it within minutes – dropped some naan bread in the toaster oven and WOW! This will be a staple in my seasoning library. Thank you for posting it.

Came out wonderfully. I added some marjoram, too. Lovely! Putting it on everything!

Avocado ice cream

Creamy, smooth and divinely textured vegan avocado ice cream. Easy 8-ingredient recipe with perfect flavor and the perfect melt-in-your-mouth texture.

This vegan avocado ice cream is so smooth and creamy you will totally fall in love with it.

It has a perfect melt-in-the-mouth consistency and the color is totally gorgeous.

It’s also extremely easy to make.

I tried a version of this that just did not work at all. And I should have known as soon as I tasted it right after blending it because it tasted just like (very) sweet guacamole.

But I thought, well…. maybe it will be better once it’s churned?

So I churned it and then froze it and then it tasted like frozen sweet guacamole!

Not at all what I was aiming for.

So I tried again and this time I used a little less avocado, a little more coconut cream and coconut milk and a little less sugar and then we had avocado ice cream perfection!

Just enough avocado flavor so that you know you’re having avocado ice cream but nothing at all like frozen guacamole!

Just smooth, beautifully textured, creamy ice cream.

How to make vegan avocado ice cream

This is really one of the easiest vegan ice creams I’ve made.

Usually when making vegan ice cream, I heat the coconut cream and coconut milk with the sugar until it reaches a simmer and then I blend it. This ensures a really smooth even consistency with the perfect ice cream mouthfeel.

But I just had a feeling that since we’re going to be adding two avocados to the mix, that it would not be necessary. And I was totally right!

So this saves time on this recipe, you simply throw all your ingredients: coconut cream, coconut milk, sugar, maple syrup, lemon juice, vanilla, salt and two avocados into a blender and blend until very smooth.

Then you churn it in your ice cream machine until it reaches a soft serve consistency. Transfer to a loaf pan, smooth it down, and then freeze it for several hours until frozen.

Scoop and serve and enjoy yourself hugely with this perfectly textured vegan ice cream.

The secrets to the best vegan avocado ice cream!

Okay so it’s not a secret at all because I’m about to tell you!

Full fat ingredients. We use a mix of full fat coconut cream from the can, full fat coconut milk, also from the can, and of course ripe avocados.

You definitely don’t want to make this with low fat ingredients or with thinner plant milks like almond milk. It won’t be nearly as good that is for certain.

If you are allergic to coconuts but still want to make this ice cream then I would try using a vegan cream like a soy cream or something like that instead. I have not tested it this way, but that would be what I would try. It needs to be high in fat and super creamy. That is the secret to good ice cream.

Lemon juice stops the avocado from oxidizing. We’re blending and then churning and only then are we freezing. Without lemon juice added there is too much time for the avocados to oxidize during this process. The lemon juice keeps that from happening.

Maple syrup goes along with the sugar to create the sweetness but also to assist in creating that perfect texture.

Vanilla extract and sea salt provide flavor depth and balance.

Churn or no churn?

You definitely want to churn! Churning the ice cream incorporates air which helps with that delicious light and airy ice cream texture.

We do have some no-churn ice cream recipes like our vegan cookies and cream ice cream and our peanut butter banana ice cream that you might like to try if you’re a fan of no-churn vegan ice cream.

However, for this recipe I really do recommend an ice cream maker. If you want to make this without an ice cream maker of course you can, but it will not have the same texture. I’m sure it will still be good, but not nearly as good as if you churn it.

We have a Cuisinart ice cream maker and really love it! I’ve used it for all our vegan ice cream recipes and it works like a charm.

So I hope you’re going to love this vegan avocado ice cream. It is:

• Creamy


• Smooth


• Perfectly textured


• Avocado flavored


• Simply divine!

Even though this is ice cream, it is still best to consume it when fresh. It’s going to be at its best within the first week to 10 days after making it.

More Vegan Ice Cream

1. We’ve made a lot of vegan ice cream on this blog. Our vegan vanilla ice cream is a pure classic, our vegan coconut ice cream is topped with a toasted coconut topping that will blow your mind!


2. Vegan mint chocolate chip ice cream is one of my favorite flavors ever! And our vegan chocolate ice cream is so decadent you can hardly even believe it.


3. Our cashew ice cream and vegan pistachio ice cream and our vegan coffee ice cream are all winners too! And our vegan banana ice cream is simply amazing! I recommend you try them all!

So what do you think of this vegan avocado ice cream? Going to try it? Let us know in the comments and please rate the recipe too. Thanks.

Sign up to our email list to be the first to know when new recipes are posted to the blog and we’ll also send you a gorgeous recipe ebook containing 10 delicious vegan dinner recipes.

Apple tart

A gorgeous looking tart that is fantastic for any occasion - from morning tea to decadent dessert

Nutrition and extra info

Nutrition: per serving

• kcal 356


• fat 18g


• saturates 8g


• carbs 47g


• sugars 10.7g


• fibre 2g


• protein 4g


• salt 0.58g

Ingredients

• 375g pack puff pastry, preferably all-butter


• 5 large eating article" data-tooltip-w >apples - Cox's, russets or Elstar

Apple

Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

Lemon

Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Butter

Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Vanilla

The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

1 tbsp caster sugar

3 rounded tbsp apricot conserve

Method

Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.

Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.

Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.

Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.

Appetizers for a crowd

January 15, 2019

These are the best appetizers for a crowd! Be the hit of the party with these easy appetizers. From dips to finger foods to trays. These bite sized apps will delight and fill your guests!

The responses are pouring in and your intimate get-together is quickly becoming a hopping event for a large crowd of party goers. You are in desperate need of some easy appetizers for a crowd!

This is not the time to panic. Planning appetizers for a large crowd doesn’t have to be daunting. It just takes a little forethought and organization.

Think themed bars and beautiful buffets. Opt for sliders, mini portions, and make-ahead finger foods. Utilize that slow cooker and be sure to go with your tried and true recipes.

This is not the time for experimentation. It’s okay to begin with a few pre-made starters that you can customize. Large crowds love dips, spreads, and toppers, so go all out!

Whether you’re catering to a few nibblers or full-on grazers, these recipes will keep your guests happy and satisfied. And don’t forget to join in on the fun!

Let’s see those recipes for easy appetizers for a crowd…

With only three ingredients needed, this easy Rotel Dip will soon become a fan favorite! The best news, it takes less than 20 minutes to prepare! The crowd will go wild!

Only four ingredients for this super easy appetizer that is perfect for game day, your next tailgate or even your holiday parties! Throw the ingredients in the crockpot and press start! That’s all you need to do!

Garlic Bread Pizza Dip makes the perfect appetizer for your next party! A ring of pull apart garlic rolls surrounds our cheesy marinara pizza dip topped with pepperoni!

If you need something that will fill your guests up, but will not take up valuable oven space, this crock pot mac and cheese is the perfect recipe! It is creamy, cheesy and an easy recipe that even our picky eaters will devour!

This easy Taco Dip recipe is loaded with ground beef, cream cheese, gooey cheese and all the taco toppings! This easy taco dip recipe can be made in one skillet or in your slow cooker!

These are the best appetizers for a crowd. You can prepare the mix early in the day and then pop them in the oven when your guests arrive! Six minutes in the oven and they are done and delicious!

Cracked Out Cheddar Bacon Ranch Turkey Pinwheels by Plain Chicken

Pinwheels are really easy to make and you can make a ton in just a little bit of time. These turkey pinwheels feature the favorite flavor combination of cheddar bacon and ranch.

Who can resist something that is easy to make, delicious and feeds tons of people. Certainly not me!

Everyone loves a delicious cheese dip and this recipe does not disappoint. This is a simple recipe to make and you probably already have most of the ingredients in your pantry.

I especially love a good nacho cheese dip for watching the big game. This one even has hamburger, so it is a favorite of all the guys, too!

Making a pot full of meaty goodness has never been easier. Grab just three ingredients and you will be on your way to making meatballs to feed dozens and dozens of people.

One of the ingredients is so fun and you would never think that it would great in an appetizer, but it is wonderful!

If you love ham, cheese and butter, then this is the appetizer for you. It can be served for any sort of occasion, but I love serving these up for tailgating and watching football games.

They are so full of flavor and crazy easy to throw together. Just pile several on a baking sheet to make enough to feed all of your party guests.

If you have never tasted a tatcho, let me introduce you. A tatcho is a combination of tater tots and nachos and they are simply amazing. I love that they make a huge batch and you only have to use one pan.

Similar to the loaded baked potato, the tatcho has so many possibilities of toppings. You pick your favorites and pile them high!

Buffalo Chicken Dip from Spaceships and Laser Beams

Make it in the crockpot and serve it with chips or veggies! This recipe is going to be a crowd pleaser for sure!

Parmesan Ranch Oyster Crackers by Damn Delicious

I love making spicy oyster crackers, but I’ve never tried them with Parmesan or in a crock pot. In the past, I’ve always had to make several batches, but making it in a slow cooker saves tons of time. I cannot wait to give this version a try this holiday season.

This yummy beef taco ring is perfect for feeding a crowd! This filling and festive appetizer will satisfy even the pickiest eater. You can choose which toppings to include and then offer it with a tasty guacamole or sour cream for dipping.

Copycat Granite City Idaho Nachos from Dinner Dishes and Dessert

These Potato Nachos are a restaurant favorite appetizer at home! Take some crispy waffle fries and top them with bacon, green onions and lots of melty cheese! Not only is this a terrific appetizer, but can also be a great side dish!!

Crock Pot Little Smokies by Foodie Crush

I’ve always enjoyed these tiny delicacies when at parties, but I’ve never known quite how to make them. I love this easy to follow recipe and that it uses a crock pot.

That means I can heat up tons of these cocktail sausages and I can keep them plugged in to stay warm throughout the entire party. This is a hostesses dream.

Parmesan Encrusted Zucchini from Kalyns Kitchen

It is always nice to have some healthy options for your guests. This parmesan encrusted zucchini offers something on the healthier side, but is also low carb and gluten free! Again, this is also a great option for a side dish too!

Looking for more
EASY APPETIZERS FOR A CROWD
Keep scrolling down!
We have more!

Speaking of Latin flavor, these sheet pan nachos are just so incredibly easy to make. This can be served as an appetizer or even as a meal. I love anything that only only takes one pan… very little clean up is needed.

My family could eat nachos every night of the week, so this recipe gets made time and time again. Just think of all the options you could do make with this method.

I always like to serve an antipasto platter when I have lots of folks over to our home. You don’t have to cook a thing and it always is beautiful. Grab a tray and load it full of your favorite cheeses, meats and veggies. This is a huge hit!

Cheesy Bacon Ranch French Bread Pizza – this easy dinner recipe combines ranch with PIZZA! Ranch is mixed with pizza sauce and topped with extra cheese and bacon. The perfect easy appetizer or weeknight meal!

I can’t wait to try my hand at this pepperoni pizza pull apart bread. I love all bread, there is not a single type that I do not enjoy. Add pepperoni and cheese and I am in bread heaven. This is a great idea when you have a crowd with lots of kids. They all love pepperoni and all of that ooey gooey cheese would please anyone. You can make a really large batch all on one pan, too!

Bacon Blue Cheese Caramelized Onion Tart by Dinner Then Dessert

Wow your party guests when you serve up a few of these bacon blue cheese caramelized onion tart. This recipe is only five ingredients and will have your entire party thinking you are a gourmet chef!

If you haven’t tasted a mini corn dog muffin, then you are missing out. Seriously, they are just so good. The best part is that they only take about 20 minutes start to finish and you can make as many batches as you need to feed a large party.

They have such a good flavor with a hint of honey. These are perfect to make and freeze. You can heat them up right before party time. Couldn’t be easier!

Baked onion dip recipe from Skip to My Lou

This appetizer is a quick and easy fix! This is great to bring to someone’s house and just pop it in the oven when you get there and it will be hot and bubbling within 30 minutes!

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Home » Recipes » Type » Appetizers » The BEST Appetizers for a Crowd

Ambrosia salad

Ingredients

• 1 can (11 ounces) mandarin oranges, drained


• 1 can (8 ounces) pineapple chunks, drained


• 1 cup miniature marshmallows


• 1 cup sweetened shredded coconut


• 1 cup sour cream

Directions

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

Nutrition Facts

Reviews

This delightful fruity salad has been a family favorite for sixty years and was served with Easter dinner. The recipe was passed to our family my great aunt. We use the miniature fruit flavored marshmallows, which gives the salad a spring color.

My mom has made this ever since I can remember. She passed it on from NaNa. My family just loves it. Feels like home!

This recipe was passed down to me by my mother almost 50 years ago. The correct name is "5 Cup". We still make it every Thanksgiving, Christmas and Easter in remembrance of my Mom!

I love this fruit salad. The only thing that I do differently is use a cup of Dannon's light and fit vanilla yogurt instead of the sour cream. That yogurt is soooo delicious in this recipe. I sometimes add green grapes cut in half and always double the recipe.Try it with the Dannon's light and fit vanilla. Outstanding !

My family has been making this for as long as I can remember. One tip is to mix the sour cream, coconut, and marshmallows together first, before mixing in the pineapple and mandarin oranges. This helps keep the mandarin oranges from being crushed by too much mixing.

This is so simple and tasty. Great dish to bring to potlucks.

I have been making this for years my family loves it

Very good! So simple with just a few ingredients. I will be making it again!

Alton brown mac and cheese

Ingredients

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

1/2 cup yellow onion, finely diced

1/2 teaspoon paprika

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs

Directions

1. Preheat oven to 350 degrees F.


2. In a large pot of boiling, salted water cook the pasta to al dente.


3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.


4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.


5. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.


6. Remember to save leftovers for fried Macaroni and Cheese.

My Private Notes

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Alton Brown's Thanksgiving Menu

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