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Sriracha mayo is the condiment you’re going to want to put on everything! It’s creamy and savory, with spice that packs a punch!

Homemade sauces really are the best. You can usually whip them up with just a handful of ingredients you already have at home, and they’re free of gross preservatives and artificial flavors! A few of my other favorites to try are yum yum sauce, cilantro ranch dressing, and copycat Cane’s sauce!

Sriracha Mayo Recipe

Oh, sriracha mayo, how I love you. I literally put it on everything. Fried rice, sandwiches, wraps, burgers, poke bowls, you name it! I’m going to let it slide just this once if you haven’t tried it… but you really need to! It’s the BEST! If you love sauces that are creamy, savory, and spicy with just a little bit of tang, this is going to be your new baby.

I love this recipe because you only need a handful of ingredients to make it. As long as you have some Sriracha on hand, I’m sure you’ll have everything else needed to make it! The great thing about making sriracha mayo from scratch is that 1- it tastes better than store-bought, and 2- you can tweak the flavor just to your liking! Once you get a taste, I know you’ll be just as obsessed as I am. You’ll understand why it’s such a popular condiment! It’s truly the perfect spicy sauce!

What You Need to Make It

You technically can just mix sriracha sauce and mayo together, but I like to add a few extra ingredients to elevate the flavor. That’s the beauty of homemade sauces! You can customize them however you’d like. Check out the recipe card below for the measurements that I used.

Sriracha Chili Sauce: This spicy red sauce is the star of the show, adding a kick of heat to the sauce. Don’t have sriracha on hand? Try using hot sauce or chili paste instead!

Mayonnaise: Smooth, creamy, and so delicious! Mayo is the perfect base for your sriracha creation. Looking for a vegan or lighter option? You can also use Greek yogurt or avocado-based vegan mayo instead.

Honey: Adds a touch of sweetness to the sauce. You can also use agave or even maple syrup. If you want your sriracha mayo to be more savory, skip the sweetener altogether.

Lemon or Lime Juice: A little acidity goes a long way in brightening up your mayo. Whether you prefer lemon or lime, both will add a tangy zip to your sauce.

Garlic: Garlic lovers unite! It adds a savory, flavorful twist to your spicy mayo. If you don’t have fresh minced garlic, you can also use garlic powder.

Cayenne Pepper or Chili Powder: If you like it spicy, take your sriracha mayo up a notch with a dash of cayenne pepper or chili powder.

How to Make Sriracha Mayo

It’s super easy, you don’t even really need a recipe to make it. Simply mix all of your ingredients together and taste test as you go! This way, you can adjust to taste and make your perfect condiment. Trust me, you’re going to want to put it on everything. It’s just so good!

Add Ingredients to Bowl: Add the mayonnaise, sriracha sauce, lemon juice, honey, garlic, and cayenne pepper to a medium-sized bowl.

Mix: Whisk to combine until all of the ingredients are well blended.

Store: Store in an airtight container in the refrigerator until ready to use.

Use: Enjoy as a dipping sauce for anything fried, or pair it with sushi, fish, or any Asian-inspired dish!

Get ready for this Pineapple Fluff to become your most requested recipe for potlucks! Similar to orange fluff, it’s a delicious blend of pineapple chunks, coconut cream, marshmallows, and coconut flakes. It’s seriously addicting and so easy to make!

I love a good “salad” that satisfies my sweet tooth. They are kind of like a fruit salad but even sweeter! They always hit the spot and are perfect for pot lucks and parties. A few of my favorite recipes are Very Berry Cheesecake Salad, this Oreo Fluff Dessert Salad, and this amazing Strawberry Cheesecake Salad.

Pineapple Fluff Salad

If you have ever tried an orange creamsicle salad, this pineapple fluff salad is a lot like that! It’s loaded with bright and bold flavors, covered in layers of fluff like marshmallows, vanilla pudding, and whipped cream. There is definitely more fluff than fruit, so I definitely wouldn’t call this a “fruit salad”. I love dessert salads because they are a quick and easy dish that everyone loves!

One of my favorite salad’s to bring to a potluck is my ambrosia salad. Sometimes I’ll switch it up and bring a frog eye salad, but honestly the name is a little unappealing to people (even though it’s amazingly delicious!). This pineapple fluff salad is the perfect treat to share with friends and family. You don’t have to cook anything, and it’s a tempting dessert that has you coming back for seconds. It’s really light in your stomach too so it’s perfect to eat after a bbq dinner.

Ingredients

Pineapple fluff is full of tropical flavors and is such a refreshing side dish or dessert! You can add a lot more ingredients than what I have listed here. I often add mandarin oranges and pretzels for a little extra flavor and texture. You can use fresh pineapple instead of canned if you prefer. There are so many ways to make this dish, but I love this method because you don’t have to heat up your oven, and you don’t have to worry about cooking anything on the stove. I use instant vanilla pudding which makes this recipe so quick and easy. You can find the measurements below in the recipe card.

Vanilla Pudding Mix: This makes a really nice creamy almost coconut cream pie like flavor.

Cream of Coconut: This mixes with the pudding for maximum flavor.

Crushed Pineapple: You want all the pineapple juice too, so don’t drain the can.

Whipped Topping: You can use cool whip or make your own fresh homemade whipped cream.

Mini Marshmallows: I love mini marshmallows in this salad, that’s part of what gives it the “fluff”.

Shredded Coconut: I like to use sweetened shredded coconut.

Macadamia Nuts: These nuts are so creamy and buttery, they taste amazing mixed in.

Maraschino Cherries: This is optional, but I think they add a lovely pop of flavor!

Pineapple Fluff Recipe

This pineapple fluff is a quick and easy dish when you don’t want to bake dessert. It’s so simple and fresh, and it will leave your sweet tooth totally satisfied. I make it all the time for potlucks and I always come home with an empty dish. This is such a simple recipe, I think you are going to love it!

Mix and Chill: In a large bowl add the pudding mix, cream of coconut, and crushed pineapple. Then stir until combined. Then cover and chill for 30-40 minutes.

Fold in Cream and Nuts: Fold the whipped topping into the chilled pineapple mixture. Fold in the marshmallows, shredded coconut, macadamia nuts and cherries, if desired.

Chill: Chill until ready to serve.

Skip the bakery and make your own delicious eclairs at home! These cream-filled delights are a labor of love and are sure to become one of your new favorite dessert recipes.

I know, I know. Making pastries at home can definitely be intimidating! Especially if you’re new to baking. Trust me though, once you start, you won’t want to stop! Once you have these eclairs under your belt, you’ll have to give cream puffs or almond croissants a try! Now, let’s get in to all of the ins and outs of making the perfect eclairs.

Foolproof Chocolate Dipped Eclairs

Making homemade eclairs may seem intimidating at first, with their perfectly piped shells and creamy filling. But don’t worry! With just a little bit of patience and practice, you’ll soon be whipping up eclairs like a pro. Just remember to take it one step at a time, and don’t be too hard on yourself if your first batch isn’t perfect. After all, the best things in life take a little bit of effort, and these tasty eclairs are no different! One bite of these bad boys and you’ll be a believer.

Let’s be real, store-bought eclairs just don’t hit the same as homemade ones. There’s something about biting into a perfectly baked pastry shell, filled with a creamy and decadent custard that just can’t be replicated. Plus, you can customize them to your heart’s content – want a chocolate filling instead of classic vanilla? Go for it! However you choose to make your batch, I’m sure you’ll absolutely LOVE how they turn out. Let’s get started with all of the ingredients you need to make them!

Ingredients Needed

Here is everything you need to make the soft pastry shell, vanilla custard filling, and chocolate ganache topping! I love a classic vanilla eclair with chocolate topping, but you can customize your batch however you’d like. I have some ideas for you in the tips section below! Note: all measurements can be found in the recipe card at the end of the post.

Shell Dough

Milk: Adds a rich and creamy flavor to the eclair shells. It also contains proteins and sugars that help create a tender and moist texture. YUM!

Water: Used with the milk to create the dough for the eclair shells. It helps to hydrate the flour and also create a smooth consistency.

Unsalted Butter: Adds a rich and buttery flavor to the shells while also giving them a flaky texture.

Granulated Sugar: Gives the eclair shells a touch of sweetness. Sugar also helps to brown the pastry as it bakes, giving it the perfect golden color.

Salt: Enhances the overall flavor of the eclair shells. Just a pinch is all you need!

Flour: The main ingredient in the eclair shells, providing structure and stability to the dough.

Eggs: Act as a binding agent and give the shells its classic texture.

Filling

Vanilla Pudding: For flavor and creaminess. Prepare as directed on the box.

Whipped Topping: Gives the filling the perfect light and fluffy texture!

Ganache

Semi-Sweet Chocolate Chips: Since the dough and filling is sweetened, I like using semi sweet chocolate chips for the ganache. You can also use milk chocolate, dark chocolate, or white chocolate chips if you prefer. It’s fun to switch between things up! Whatever you go for, just be sure to use a high-quality baking chocolate. I always go for Ghirardelli with a high cacao percentage.

Heavy Cream: Adjusts the consistency of the ganache.

How to Make the Best Chocolate Eclairs

I’ve broken this recipe up into 3 simple parts. Follow the instructions step by step and you’ll be making eclairs like a pro! You’ll impress your friends and family with your amazing baking skills.

Shells

Preheat Oven, Prep Pans: Preheat the oven to 425 Fahrenheit. Line two baking sheets with parchment and then set aside.

Milk Mixture: Add the milk, water, butter, sugar and salt to a medium saucepan and cook over medium-low heat until the butter is melted and the edge of the mixture is bubbling.

Add Flour: Remove from the heat and add the flour. Then mix until a thick paste forms. Turn the heat back on to medium and stir for 2 minutes.

Mix: Remove from the heat and transfer the dough to a bowl. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the dough for 1-2 minutes to bring the temperature down.

Add Eggs: Add the eggs one at a time, being sure to fully mix in each egg before adding the next. The dough should be thick and glossy.

Fill Pastry Bag, Pipe: Fill a pastry bag ⅔ of the way with dough. Either pre-fir the bag with a large round piping tip or snip ½ inch off the end of the bag. Then pipe 4 inch lines of dough on the parchment lines baking sheets, leaving 2 inches between them.

Bake: Bake for 10 minutes at 425 Fahrenheit before lowering to 325 and baking for 25-30 minutes more. Remove from the oven and then let cool completely.

Filling

Prepare Pudding: Prepare the pudding as directed on the package.

Add Whipped Topping: Once the pudding has set, fold in the whip topping.

Fill Shells: Transfer the filling to a piping bag fitted with a #8-#10 round piping tip. Use the tip to gently poke 2 holes in the bottom off the eclairs and gently squeeze the filling inside, being careful to not overfill.

Ganache

Chocolate Chips: Add the chocolate chips to a bowl.

Heat Cream, Combine: Heat the cream for 30-40 seconds in the microwave, until steaming. Then pour over the chocolate and let sit for 3-4 minutes. Stir until smooth.

Dip Eclairs: Dip the tops of the filled eclairs into the Ganache and let them sit until the Ganache sets.

Hungarian goulash is a hearty and scrumptious beef stew that is Hungary’s national dish. Beef is slow-cooked with onions, tomatoes, carrots, and potatoes to make this the ultimate comfort food and perfect dish for cold days.

I love making Hungarian Goulash because it all cooks in one pot and the smell is to die for! I make this all the time at home and it’s definitely a family favorite recipe that we’ve enjoyed together for a long time. Stew is a great one-pot dinner that will satisfy the whole family! Once you try this recipe, you’ve got to try this Guinness Beef Stew, this amazing Bean Stew, and this Tuscan Vegetable Chicken Stew.

Goulash Hungarian

Goulash means a highly seasoned stew of meat and vegetables. It comes from Hungary and is actually their national dish. It’s really popular all over the world too. Here in America, we have created our own version of it (American Goulash), as have many other countries. I think that the original is the best version! It is SO flavorful and a really easy dish to put together. My kids absolutely love it when I make it!

The best part about Hungarian goulash is you don’t have to make anything else to go along with it. You absolutely can whip up some homemade pasta or serve this along with some breadsticks, but it’s hearty and filling all on it’s own! The vegetables get so soft and flavorful that my kids totally forget they are eating carrots. The tomatoes are so fragrant and create a perfectly balanced stew.

Ingredients

Hungarian goulash is a great stew with just the basic ingredients. First, you cook the onions in butter which is always a perfect way to start any recipe. Then you add more and more vegetables that add more and more flavor. Other ingredients that you could add are caraway seeds, bay leaf, and red bell peppers. Once I scoop out the portions into the bowls, I love adding a dollop of sour cream. You can find the measurements below in the recipe card.

Butter: This is to cook the onions and beef.

Onion: Onion is what adds so much flavor to this recipe. It also helps to season the meat.

Stewing Beef: You can use pretty much whatever kind of beef you want because it will cook for a long time and become tender.

Garlic: Fresh garlic cloves minced up infuse a ton of flavor in this recipe.

Paprika: You can use regular paprika, or Hungarian paprika if you want to make it really traditional.

Salt and Pepper: Brings out lots of flavor in the stew.

Beef Broth: This is what makes the base of the stew so flavorful and adds lots of nutrients too.

Diced Tomatoes: I like to use these canned tomatoes because they are actually more flavorful than fresh tomatoes.

Carrots: They cook until they are soft and soak up all of the broth making them honestly the most flavorful ingredient.

Potatoes: Potatoes soak up all of the flavors too and make the stew so filling.

Hungarian Goulash Recipe

Hungarian goulash is just like most stews you have made before. It is really simple to make, I think you’re going to love it! You can use ground beef instead of a cut of beef if you want to. I have served this over egg noodles and it was amazing. This is a great recipe to make in your slow cooker or dutch oven even! It’s a great recipe no matter how you make it. I don’t usually use any all-purpose flour to thicken the sauce because I like the consistency. You will cook the beef cubes until they are fork tender.

Saute Onions and Beef: In a large soup pot, over medium high heat, melt your butter and saute your chopped onion. Once the onion begins to brown, add the beef to the pot and cook for about 8 minutes, the beef should start browning. Add the garlic to the pot just before the beef browns and saute with the onion and beef.

Add Seasonings: Remove the pot from heat and add your paprika, salt, and pepper. Toss to coat and pour in your beef broth and canned tomatoes. Return the pot to the stove over high heat and bring to a boil. Once it is boiling reduce the heat, cover and simmer for 30 minutes.

Add Veggies: Add in your carrots and potatoes, increase the heat to medium low and gently boil for another 30-40 minutes, until your carrots, potatoes and meat are tender and cooked through.

Enjoy: Serve hot and add additional salt and pepper to taste.

Borscht: the perfect soup for when you want to feel healthy but need something packed with flavor. It’s like a hug in a bowl, if that hug was made of beets and potatoes. This tasty Ukrainian soup will become a new family favorite!

I love recreating eastern European recipes at home! After you make this hearty and delicious Borscht, you’ll have to try my homemade pierogi recipe as well as this Hungarian stew. They’re both so satisfying and delicious!

What is Borscht?

If you’ve never tried it, borscht is a traditional soup that originated in Eastern Europe. It’s made with beets, potatoes, cabbage, carrots, onions, and sometimes meat. (Yum!) It’s usually served with a dollop of sour cream and a slice of bread (usually rye). Borscht is a popular dish in many countries, including Russia, Ukraine, Poland, and Lithuania. The soup is known for its bright purple color and sweet and savory taste. It’s a healthy and filling meal that’s perfect for cold weather, and it’s also a great way to get your daily serving of vegetables! It’s also packed with fiber, making it the perfect pot of nutrition.

You won’t believe how easy it is to make borscht! All you need to do is chop up some veggies, throw them in a pot with water, and let it simmer away until everything is cooked through. And the best part? You can add leftovers from your fridge! Got some extra carrots and celery lying around? Toss them in! And if you’re feeling fancy, you can even add some meat or beans for extra protein. Once everything is cooked, just add a dollop of sour cream and voila! You’ve got a delicious and healthy meal in no time. So next time you’re feeling lazy but still want something hearty, give this beet soup a try!

Borscht Ingredients

Who knew that such simple ingredients could create such a delicious and colorful soup? Borscht proves that beets, potatoes, and cabbage are more than just boring veggies – they’re the stars of the show! It’s the ultimate combination of comfort and flavor. Check out the recipe card below for all measurements.

Olive Oil: Used for sautéing vegetables, this oil adds a subtle, fruity flavor to the soup. Can also be substituted with other cooking oils like vegetable or canola oil.

Chopped Carrots: Adds a natural sweetness and a pop of color to the soup.

Chopped Potatoes: Makes the soup thick and hearty. You can substitute this with other starchy vegetables like sweet potatoes or butternut squash if you’d like!

Sliced Cabbage: Adds a bit of crunch and earthiness to the soup. You can also use leafy greens like kale or spinach instead.

Minced Garlic Cloves: Adds bold, savory flavor to the borscht. If you don’t have fresh garlic, garlic powder also works!

Chicken Broth: Provides a savory, flavorful base for the soup. Beef broth works too! Use vegetable broth for a vegetarian or vegan version.

Whole Canned Beets: The star ingredient of borscht! Beets give the soup its distinctive earthy, sweet flavor and vibrant purple color. If you can’t find whole beets, you can also use canned diced beets or fresh beets (roasted or boiled) that have been peeled and chopped.

Salt and Pepper: Add both to taste.

Sour Cream: (For garnish) Provides a creamy, tangy contrast to the soup. If you don’t like sour cream, you can use Greek yogurt or crème fraîche instead.

Fresh Chopped Dill: (For garnish) Adds a fresh, herbal zing to the soup.

How to Make Ukrainian Borscht

Making borscht is as easy as a walk in the park (only 3 steps!), and the whole family will fall in love with its earthy sweetness and vibrant color! It’s the perfect soup to warm your heart and fill your belly. Plus, it’s a great way to get your daily dose of veggies and vitamins!

Sauté Veggies: In a large stock pot over medium high heat, heat your olive oil and toss in your chipped carrots, curbed potatoes, and sliced cabbage. Cook until the vegetables just begin to soften. You’ll know they are ready when your potatoes just begin to start getting transparent. Then toss in your garlic and sauté everything for about 2-3 minutes.

Add in Remaining Ingredients: Add in your vegetable broth, chopped beets, salt and pepper and then bring to a boil. Reduce the heat to low and simmer until your vegetables are tender, about 20 minutes.

Serve and Enjoy: Serve hot with sour cream and fresh dill, add more salt and pepper to taste.

If you want to start making more bread at home, this brioche bread is the perfect place to start! Not only is it beautiful, fluffy, and super delicious, it’s also really easy to make. This bread is perfect for sandwiches, French toast, or just eating plain!

There is nothing like the smell of freshly baked bread! It just fills your entire kitchen and then the rest of the house and has everyone asking what is for dinner. It really is one of my favorite things to make. Another thing I love making is quick bread, because you don’t have to worry about yeast or waiting for anything to rise. Some of my favorite quick bread recipes are this Carrot Cake Quick Bread, this delicious Award Winning Banana Bread, and this Cinnamon Bread.

What is Brioche Bread?

Brioche bread is a French bread that is in the same family as croissants, Danish pastries (like this apple danish), and sweet rolls. It’s super buttery and soft, and so delicious! You can also make this recipe savory or sweet. I like to add things like raisins, nuts, and dried fruits to make it sweeter. You can also add herbs like rosemary or thyme. I have also added cheese and loved it!

This bread is not only super delicious and way better than store-bought, it’s also super easy to make! I make my bread in my Kitchenaid mixer with a dough hook attachment. But you can easily make this recipe in a bowl with a wooden spoon, and then knead the dough on a floured work surface. With this same dough, you can also make brioche buns. I love this recipe so much! I now make it more often than my go-to sandwich bread recipe because it’s just as easy to make and perfect for everything from sandwiches to French toast.

Ingredients

This brioche bread recipe has a few more ingredients than your average bread recipe. The butter and eggs make the dough SO soft and fluffy. The extra fat and proteins give the dough a really nice rise and a great crumb that is perfect for just about everything! You can find the measurements below in the recipe card.

Dough

Milk: Milk makes a really tender crumb.

Instant Dry Yeast: Instant yeast helps the dough rise.

Granulated Sugar: A little sugar actually helps the dough rise better because it activates the yeast.

Butter: I use unsalted butter.

Eggs: Adding eggs to your bread makes the bread super fluffy and tender.

Salt: Salt helps bread rise properly and brings out all of the subtle flavors.

All-Purpose Flour: This is the easiest to work with for this recipe.

Egg Wash

Egg: I use the full egg for this egg wash.

Water: Water helps the egg combine more smoothly so it spreads evenly.

Brioche Bread Recipe

The taste of this brioche loaf is out of this world delicious! Brioche dough is so soft and supple, you are going to love how this dough turns out. The texture is so light and fluffy, yet it holds together really well and is perfect for sandwiches. I just use regular all-purpose flour, I know some people prefer bread flour. I think that this bread is so good toasted with jam, you’re going to love it too!

Make Dough

Bloom Yeast: In the bowl of a stand mixer, combine your warm milk, yeast, and 1 tablespoon of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.

Mix Eggs, Sugar, Butter: Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.

Add Flour: Add 2 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky. I ended up using 2 ½ cups

Knead Dough: Increase the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the brioche bread dough and build the strength of the gluten.

Shape and Bake

Let Rest: Remove the brioche dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.

Pound and Rest: Once your dough has doubled in size, fold it by tipping the dough out onto a lightly floured surface and pounding the air out of it. Roll it back into a ball and place back into your oiled bowl, cover and let rest for another 30-45 minutes. It should rise up again and be airy, but not quite double in size.

Spray Pan: Prepare a loaf pan by spraying it with nonstick baking spray, set aside.

Shape Dough: When your dough is ready, tip it out onto a floured surface again, and pat flat. Cut the dough into 3 equal pieces and roll the pieces out to about 12 inches. Lay each 12 inch strand of dough side by side and join the top together by lightly rolling them into a point. Braid the strands all the way down and at the bottom pinch and roll the ends together.

Rest: Tuck the pointed ends under the loaf and fit the loaf into your prepared pan. Cover and let rest for about 30-45 minutes. Until the dough has risen slightly above the top of the pan.

Preheat Oven: While your loaf is proofing, preheat your oven to 325 degrees fahrenheit.

Bake: Once your loaf is proofed and ready, uncover and brush with your egg wash, bake for 30-45 minutes. The loaf will be golden brown and a thermometer inserted into the center of the loaf should read 190 degrees fahrenheit.

Pasta al limone is a really simple and classic Italian dish of long noodles and a parmesan and lemon topping. It is covered in melted butter and tangy lemon, and is the perfect thing to cook for dinner when you don’t know what to make!

This recipe is so simple, and super flavorful! You can eat it as is, or you can dress it up with a protein or a side dish. If you love plain and simple noodle recipes, you’ve got to try these delicious Garlic Sesame Noodles, this classic Creamy Carbonara, and this delicious Browned Butter and Mizithra Cheese Spaghetti.

Pasta al Limon

Pasta al limone, or lemon pasta, is an incredibly popular pasta dish in Italy, and I can see why! It’s so simple, yet bursting with the delicious flavors of butter or olive oil, Parmesan cheese, and lots of lemon. It’s so simple and I love making this dish for dinner when I’m short on time, ideas, and resources. If you’ve got a box of spaghetti in the pantry and a few lemons on the counter, you’ve got what you need for this recipe!

If I am making this for dinner, I love serving it with some kind of protein. My favorite options are this Greek lemon chicken or this crockpot apricot chicken. Not that those are traditional in this dish at all, I just know my family will be hungry again in an hour if I don’t feed them a little something extra! I also love making air fryer mushrooms to go on top, they are so good and easy to make! You can also serve

Ingredients

I love pasta al limone for many reasons, but my favorite reason is how simple the ingredient list is! You can make the sauce more hearty and add more ingredients, but the traditional recipe is so delicate and delicious. You can add more fresh herbs on top of this lemon pasta recipe if you would like to. I think the lemon flavor is enough to flavor the whole thing on it’s own! You can find the measurements below in the recipe card.

Spaghetti: Spaghetti noodles are traditional and delicious, not to mention easy to cook!

Butter: You can use butter or olive oil in this recipe. You will make a butter sauce with garlic and lemon juice and zest.

Garlic: Fresh garlic clove makes this dish so savory and delicious.

Lemon Juice: This is where the magic happens. Lemon juice is the star of this past! Make sure you have at least two lemons on hand.

Lemon Zest: Zest is so strong and flavorful, and adds a pop of fresh lemon flavors. Make sure to thoroughly wash your lemons first.

Parmesan Cheese: Parmigiano Reggiano is the perfect choice for shredding on top of this pasta.

Salt and Pepper: This dish is heavy on the black pepper, and for good reason! It goes great with the lemon and Parmesan. Feel free to add however much you like.

Basil or Italian Parsley: This is for garnishing the top. It adds a pop of fresh flavor that you definitely want to include!

Pasta al Limone Recipe

Get ready for the easiest pasta recipe you’ll ever make! Pasta al limone is so straightforward and alive with flavor. Once you cook the pasta, you will use one cup of the reserved pasta water to make the butter lemon sauce. Pasta cooking water is salty and starchy, and helps to bring the sauce together.

Cook Pasta: In a large pot, filled with salted water, boil your pasta until al dente. Follow package instructions. Drain pasta, reserving 1 cup of the pasta water.

Make Lemon Sauce: Once your pasta is cooked and drained, in a large skillet over medium heat melt your butter. Sautee your minced garlic in the melted butter for just under a minute, add in your cooked pasta, half of your lemon juice, and half of the reserved pasta water.

Add Pasta: Cook the pasta in the skillet, stirring continuously to coat the pasta in the butter mixture. Keep an eye on your pasta as you cook, it should always remain evenly coated in the sauce while it cooks, if it becomes dry or at all, add a little more of the reserved water, but don’t over water your pasta.

Add Lemon and Cheese: Once your pasta has cooked in the skillet, being continually stirred, for about 3 minutes add in the lemon zest, the rest of the lemon juice, and your parmesan cheese. Then continue to stir and cook the pasta, evenly distributing the cheese and zest.

Add Seasoning: Add in salt and pepper and adjust the amount to your liking. The pasta is ready to serve when it is even coated in the lemon butter sauce mixture and the cheese has been evenly melted and distributed throughout the noodles.

Enjoy: Enjoy fresh, plating your pasta with thinly sliced lemon wedges and minced lemongrass for garnish.

Move over, traditional basil pesto, there’s a new nut in town! Walnut pesto is the perfect combination of earthy, nutty goodness with just the right amount of zing. You won’t want it any other way. Spread it on chicken, toss it with pasta, or even eat it by the spoonful- no judgement here!

It’s probably pretty clear by now that pesto is one of my favorite Italian dishes. It’s just so earthy and flavorful! You can make it so many different ways and it’s great on tons of different dishes. For starters, try this basil pesto or creamy pesto, and then use it for these delicious stuffed pork chops! It’s one of my favorite recipes! If you’re craving carbs, this 10-minute pesto pasta is another great option.

Pesto Recipe With Walnuts

Walnut pesto is like a magic potion that transforms even the most boring dishes into something exciting and flavorful! It’s such a great switch up from regular pesto because of its rich and nutty flavor. Whether you’re drizzling it over pasta, spreading it on toast, or using it as a dip for veggies or crostini, this versatile sauce never fails to impress. With its nutty, savory taste and fresh herby aroma, walnut pesto is sure to delight your taste buds and put a smile on your face!

Good news is, it’s SO easy to make. All you need are a handful of ingredients – walnuts, garlic, basil, olive oil, and Parmesan cheese – and a blender or food processor. Simply toss everything in, pulse until smooth, and bam! You’ve got a batch of homemade walnut pesto that’s ready to elevate any dish. So go ahead and impress your friends and family with your Italian culinary skills! We won’t tell them how easy this was to make.

Ingredients Needed

Walnut pesto may sound fancy, but it’s made with simple ingredients that are probably already in your pantry! This combo of a few simple ingredients really packs a punch in the flavor department. You’re going to love it! See the recipe card below for exact measurements.

Fresh Basil Leaves: These vibrant green leaves are the star of the show in walnut pesto, giving it that classic herby flavor. If you’re running low on basil, you can also substitute it with other leafy greens like arugula or spinach.

Walnuts: These crunchy little guys add a rich, nutty flavor and creamy texture to the pesto. It really is the best! Pistachios or almonds also work if you want a slightly different flavor!

Garlic Cloves: Add a spicy, savory kick and depth of flavor to the pesto. If you’re not a fan of raw garlic, you can try roasting it beforehand to mellow out the flavor.

Parmesan Cheese: Freshly grated works best! This salty, tangy cheese adds a delicious umami flavor and helps to thicken the pesto. To make your pesto more traditional, try using pecorino romano.

Lemon Juice: This adds a bright, tangy flavor to the walnut pesto and helps to balance out the richness of the nuts and cheese.

Extra-Virgin Olive Oil: Helps to blend all of the ingredients together smoothly.

Kosher Salt: Brings out the flavor in all of the ingredients. Add to taste!

How to Make Walnut Pesto

Making walnut pesto sauce is so easy, you could practically do it blindfolded! Just toss all the ingredients into a food processor and blend! From there, you’ve got a nutty, creamy sauce that’s perfect for pasta, pizza, sandwiches, and more.

Blend: Add the basil leaves into a food processor along with the walnuts, parmesan cheese, garlic cloves, lemon juice, and salt. Then pulse until the ingredients are finely chopped but not quite a paste.

Add Olive Oil, Blend Again: Remove the lid and slowly pour half of the extra virgin olive oil and pulse the ingredients together until it’s mixed well. For a more liquid style pesto add the remainder olive oil and then pulse again to mix.

Adjust Flavor: Taste the sauce and then adjust the seasoning as desired.

If you are in the mood for an old fashioned and timeless dessert, this Hot Milk Cake is exactly what you need! Made with scalded milk and a few other basic ingredients, you will be amazed by the fluffy delicate texture and depth of flavor this cake has.

If you are completely new to the baking world, this is THE recipe for you. It’s literally foolproof, and the result is a delicious cake that will have everyone asking for your recipe. Then, once you’ve got your confidence behind you, you can tackle the more involved cakes like this Eclair Cake, this amazing Italian Cream Cake, and this yummy Butter Pecan Cake.

Cake with Hot Milk

Basically, a hot milk cake is a cake made with scalded milk. Scalded milk is when you heat up milk over the stove until you can see little bubbles form along the inside of the edge of the pan and it starts to steam, and if you want to get super technical the milk should be about 180 to 185 degrees Fahrenheit. I don’t temp my milk because it really isn’t that sensitive in this recipe. I actually melt butter first, then add my milk and vanilla and scald it all together. It’s my little secret to getting the most flavor out of those ingredients! Do not boil the milk, it doesn’t need to get that hot.

This hot milk cake is perfect served with some fresh whipped cream on top and fresh fruit. On a cold night, I love it with hot chocolate and a drizzle of caramel sauce over the top (you can drizzle that on the hot chocolate too, yum!). It’s also delicious with a scoop of vanilla ice cream, or whatever your favorite flavor is. This milk cake has a really subtle vanilla flavor that goes perfectly with whatever you want to eat with it!

Ingredients

This is a really basic recipe that anyone can make! I love making hot milk cake with my kids because it’s so simple and fun to make together. You can definitely add spices like cinnamon, nutmeg, and clove if you wanted to make this a spiced cake. I love keeping it simple and serving it with whipped cream and fresh strawberries on top! You can find the measurements listed below in the recipe card.

Eggs: What makes this cake so much better is leaving your eggs out at room temperature for a few hours before you make it.Granulated Sugar: This is to sweeten the cake.All-Purpose Flour: This is the easiest to work with.Baking Powder: This helps the cake rise and get nice and fluffy.Salt: Salt balances out the sweetness and brings out all the delicate flavors.Butter: I like to use unsalted so I can control the amount of salt in my cake.Whole Milk: You will scald the milk first with the butter and vanilla.Vanilla: Vanilla adds so much flavor to the cake and it’s great for baking.Powdered Sugar: For dusting the top.

Hot Milk Cake Recipe

This hot milk cake recipe is really simple and a great way to introduce kids to baking. It’s not as easy as a box cake mix, but it is a great cake to show your kids a few skills like beating eggs and sugar until fluffy. Scalding milk is also a great skill to have for a lot of other recipes too. You could switch this recipe up by baking the batter in small round pans and making a cake with layers.

Prep: Preheat the oven to 325 degrees Fahrenheit. Spray a 9×13 baking dish with cooking spray and set aside.Beat Eggs and Sugar: Add the eggs and sugar to a large bowl and beat with the whisk attachment on a stand mixer or a hand mixer for 4-5 minutes, until very pale in color and tripled in volume.Mix Dry Ingredients: Add the flour, baking powder, and salt to a small bowl and whisk to combine.Scald Butter, Milk, and Vanilla: Add the butter to a small saucepan. Heat over medium until melted and then add the milk and vanilla. Continue to heat until just barely steaming.Add Butter to Eggs: Remove the butter mixture from the heat, turn the mixer on low and very slowly pour the butter/milk mixture into the eggs while beating.Add Dry to Wet: Once fully incorporated, add the dry ingredients to the batter in two additions, mixing on low until just combined.Bake: Pour the batter into the prepared pan. Bake for 40-45 minutes, until a toothpick comes out of the center of the cake clean.Cool and Enjoy: Let the cake cool for 10-15 minutes before serving. Top with a dusting of powdered sugar and serve with whipped cream and berries, if desired.

Time to break out the chips, because this homemade chili cheese dip is one appetizer you don’t want to miss! Hot, gooey, and oh-so-satisfying, this cheesy dip is guaranteed to make any gathering a hit.

Dips are a must-make for any get-together. Game days, movie nights, you name it! If you love cheesy dips as much as I do, here are a few more recipes you need to try out: beer cheese dip, salsa cream cheese dip, and queso blanco!

Homemade Chili Cheese Dip

Chili cheese dip is the ultimate party food that’s sure to please any crowd! With just a few simple ingredients and a pot on the stove, you can have a delicious and cheesy dip that’s perfect for any occasion. From there, all you need are your favorite chips! (These air fryer tortilla chips are a great choice.) Simply melt some shredded cheese and stir in a can of chili and voila! You have a mouthwatering dip that will disappear before your eyes.

Not only is this chili cheese dip recipe easy to make, but it’s also the perfect appetizer to serve at any gathering. Whether you’re hosting a Super Bowl party, a game night with friends, or just want a tasty snack for movie night, this dip is sure to be a hit. Pair it with some tortilla chips, crackers, or even veggies for a delicious and satisfying treat that everyone will love. Here’s how to make it!

Ingredients Needed

When it comes to making chili cheese dip, the ingredients are as easy as 1,2,3 (or more accurately, as easy as cheese, chili, and a stove)! With just a few items from your pantry, you’ll have a cheesy, gooey, and oh-so-delicious dip that your family will go crazy over! See the recipe card below for exact measurements.

Chili: Whether you’re using a can of store-bought chili or whipping up your own homemade batch (I have a great recipe here!) this flavorful component adds a delicious base to your dip.

Cream Cheese: Creamy, smooth, and dreamy! The cream cheese adds a luxurious texture to the dip, making it extra indulgent and irresistible. It also helps to balance out the spiciness of the chili.

Shredded Cheddar Cheese: This classic cheese brings a sharp and tangy flavor to the mix. It melts perfectly and adds a gooey, melty texture to your dip. You can also use Velveeta cheese.

Shredded Pepper Jack Cheese: Spice up your dip with some pepper jack cheese! It adds a kick of heat and a depth of flavor to your dip.

Salt and Pepper to Taste: Don’t forget to season your dip with a pinch of salt and pepper! This simple addition can bring out the flavors of the other ingredients and make your dip taste even better.

Tortilla Chips: Finally, the perfect vessel for your delicious dip! Whether you like them salty, crunchy, or plain, tortilla chips are the ideal companion to your chili cheese dip. You can also use things like pita chips, crackers, crostini, Frito scoops you name it! So dip away and enjoy!

How to Make the BEST Chili Cheese Dip

Don’t be fooled by the gooey, cheesy goodness of this chili cheese dip – it’s as easy to make as it is to devour! With just a few ingredients and a little bit of stirring on the stove, you’ll have a party-perfect dip that’s sure to impress your guests. It whips up in minutes!

Combine Ingredients: In a small pot, add your chili, cream cheese, cheddar cheese, and pepper jack cheese.

Melt: Set your stove to medium and cook just until your cheese is melted and you are able to stir everything together. Then you can leave it in the pot to keep it warm on the stove or pour it into a bowl to serve.