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Spam musubi is a classic Hawaiian snack or on-the-go lunch, made with a slice of seared spam on top of rice, all wrapped in crispy seaweed! It has a delicious soy sauce glaze that makes each bite extra flavorful.

I find myself craving Hawaiian food SO often. It’s just so flavorful and the meat is always perfectly tender! You’ll have to try this Hawaiian-style garlic shrimp, slow cooker kalua pork or poke bowl recipe next!

Spam Musubi Recipe

If you’ve never had musubi before, I know what you’re thinking. Spam, rice, and seaweed? Trust me, it’s one of those things you just need to try. Every time I get Hawaiian takeout, I have to get me one of these bad boys. The spam is so savory and seared to perfection, covered with a delicious soy sauce glaze. The soft white rice and hint of crispiness from the seaweed makes musubi have the best texture ever!

Musubi is a variation of Japanese onigiri, so if you’ve ever had that, the taste is similar! Once you make some spam musubi at home, you’re going to want it all the time. They taste amazing when you serve them fresh, but you can also easily wrap them up in plastic wrap, store them in the fridge, and enjoy them later!

Ingredients Needed

Musubi is such a quick and easy snack, and you only need a few simple ingredients to make it! Check out the recipe card below to see the exact measurements I used.

Spam: The star of the show! This iconic canned meat has a salty, savory flavor and a texture that’s perfect for grilling or pan-frying. It’s a popular ingredient in Hawaiian cuisine and is a must-have for making musubi.Soy Sauce: Adds a rich umami flavor to the musubi filling. Just a few tablespoons are all you need to take your musubi to the next level.Granulated Sugar: A little sweetness goes a long way in balancing out the salty flavor of the Spam and soy sauce. Nori Seaweed: A type of edible seaweed that’s dried and pressed into thin sheets, nori is an essential component of musubi. Its slightly salty, earthy flavor complements the Spam and rice filling perfectly, and its texture adds a satisfying crunch!Short Grain Rice: The foundation of the musubi! Short grain rice, also known as sushi rice, is a sticky, slightly sweet variety of rice that holds together well when shaped into musubi.Japanese Rice Vinegar: Adds a subtle sweet and tangy flavor to the rice.Salt: A pinch of salt helps enhance the flavor of the rice and also brings out all the other flavors in the musubi filling.Water: The final ingredient, but perhaps the most important! Water is essential for cooking the rice and getting it to the perfect texture for making musubi. Be sure to use the right amount of water and follow the cooking instructions carefully to ensure that your rice turns out perfectly every time.

How to Make Spam Musubi

I know it looks like a lot of steps, but once you get the hang of making musubi you’ll be able to whip them up in no time! I’ve broken this recipe down into 3 parts. Preparing the spam, preparing the rice, and then putting everything together!

Remove Spam: Remove the spam from the can by squeezing the sides and shaking it until the spam comes out in one piece. SAVE THE CAN for assembling the musubi.Slice: Cut the spam into 9 equal slices. 9 slices allow the slices to be the perfect thickness for musubi, but you can cut them to your desired thickness.Prepare Skillet: Lightly spray a large skillet with non-stick cooking spray and add the spam slices to the pan. Heat over medium-high heat.Pan Fry: Fry the slices for 3-4 minutes on each side until golden brown.Glaze: Whisk together the soy sauce and sugar in a small bowl. Using a pastry brush, brush the spam with the mixture. Continue to cook until the sauce starts to thicken and caramelize. It will create a sweet glaze that clings to the spam and makes it delicious!

Sushi Rice

Wash Rice: Rinse the rice with cold water until the water runs clear.Cook: Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.Vinegar Mixture: While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Then heat over medium-high heat and whisk until the sugar has dissolved.Combine: Transfer the cooked rice to a large mixing bowl. Then pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.Cool: Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.

To Assemble

Prepare Can: Wash the spam can and be careful so you don’t cut your fingers! Dry the can and then line it with saran wrap leaving an overlay of extra wrap.Rice Layer: Spoon about ¼ cup of sushi rice into the bottom of the can.Add Spam: Place a slice of cooked spam on top of the rice in the can.Shape: Gather the excess plastic wrap and then gently push it down shaping it into the mold of the can. Pull the musubi out of the can by lifting the gathered plastic wrap up.Place on Nori: Remove the plastic wrap from the musubi and then place the spam side down onto the nori. Center it in the middle of the wrapper. Wrap the nori tightly around the musubi and seal it using your finger dipped in water.Enjoy: Serve musubi warm or chilled. It’s so perfect for an on-the-go snack!

Stop running to the store for Cool Whip, this homemade Whipped Cream is so much better! It’s real fresh cream without added preservatives or flavors, and it makes the perfect topping for your cakes, cobblers, and sundaes.

If you haven’t noticed, I’m kind of into my sweets! Homemade treats are the best, and once I tried making whipped cream on my own, I knew I could never have it any other way. It’s just the best! The best tasting, and the best for you too. Try this whipped cream on top of a cup of hot chocolate, along with your chocolate cake, or even on top of your pancakes!

Homemade Whipped Cream

If you have never tried whipped cream made at home, you have to get in your kitchen and whip some up right now! I’m not kidding when I say it’s a total game changer when it comes to literally every dessert with whipped cream in it. Are you a fan of fruit salad? You’re going to love it so much more with freshly whipped cream. Strawberries taste divine with this topping. Pumpkin pie will never be the same without homemade whipped cream once you try it.

All you need is heavy cream and vanilla. I like to add a little powdered sugar to sweeten it up a little bit. That part is totally optional. It’s nice to have it sweetened when you are eating it on something like a strawberry shortcake. There is no reason to be afraid of making whipped cream at home. Once you try it, you’ll realize how simple it is and never go back!

Ingredients

I am in love with making homemade whipped cream. It’s so simple, and if I know I’m making a dessert that should be topped with whipped cream, all I have to do is pick up a carton of heavy cream from the store. I share all of my tips below for getting the perfect cream every time. You can find the measurements below in the recipe card.

Heavy Whipping Cream: Heavy cream is a must. It is obviously the main ingredient here! You need it to have a lot of milk fat to whip up correctly, so make sure to grab heavy cream.Powdered Sugar: Confectioners’ sugar is to sweeten up the whipped cream. It is amazing without it if you want to leave it out! The taste is delicious either way. Don’t use granulated sugar because you want your cream really smooth.Vanilla Extract: This adds extra vanilla flavor.

Homemade Whipped Cream Recipe

The key to homemade whipped cream is soft peaks. The heavy cream whips up to this really light whipping cream that isn’t quite like what you get at the store. It doesn’t have any extra ingredients, whiches makes it taste different than what the store-bought stuff from the freezer section. Trust me, you are going to love it so much more! You can even freeze leftovers so you don’t have to waste anything. You can put your whipped cream into a piping bag for a more finished decoration.

Whip Cream: Add the cream, sugar, and vanilla to a stand mixer and use the whisk attachment to whip until you reach medium-stiff peaks. The cream shouldn’t be so stiff that the peaks stand up, but rather just stiff enough to maintain its shape but not stand up firmly.Add to Piping Bag: Add the cream to a piping bag to pipe on desserts or use a spoon to add dollops.

Corned Beef and Cabbage slow cook all day with hearty vegetables making one delicious stew! This is a classic recipe with nostalgic flavors, and it’s so easy to whip up.

I just love a good stew, they are so filling and the perfect thing to throw in the slow cooker. I’ve also never heard ANY of my kids complain about stew for dinner, and that’s saying something! If you are on the hunt for more stew recipes, you’ve got to try this Slow Cooker Beef Stew, this amazing Beef Bourguignon, and this tasty One Pot Chicken Stew.

Corned Beef Stew

I am sharing a delicious recipe with you today that has been in our family for years. Whether you are Irish or not, this recipe will become an instant family favorite. It is perfect for your St. Patrick’s Day celebration and is hearty and full of flavor. Serve it with some homemade cornbread, this super simple garlic bread, or a refreshing tomato basil salad.

The secret to making slow cooker corned beef and cabbage so flavorful is the pickling spice. Pickling spice has mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes which add a flavorful and unique taste to this stew. I accompanied it with some other great spices including garlic powder, paprika, and salt and pepper.

Slow Cooker Corned Beef Ingredients

The ingredients are so simple for this slow cooker corned beef and cabbage stew, but I think that’s what makes it such a classic recipe! The flavors really pop once you add the pickling spice. Find the measurements below in the recipe card.

Corned Beef: You need 2 pounds of corned beef, then cut them into cubes.Potatoes: I like to use russet. Cut into stew sized cubes.Celery: They add great flavor and texture.Onion: I prefer white onion for this recipe.Carrots: You can buy baby carrots and toss them in, or peel and chop large carrots.Cabbage: You will need ½ head of cabbage, and slice it into pieces that make sense to pick up with your spoon.Beef Broth: This is the base of this amazing sauce.Worcestershire Sauce: Adds spice.McCormick® Pickling Spice: This is the key ingredient!McCormick® Garlic Powder: Adds savory flavors. You could add fresh garlic if you wanted to.McCormick® Paprika: I like a little spice.Salt and Pepper: Adds extra flavor.Cornstarch: Optional to thicken sauce.Parsley, Salt and Pepper: For garnish.

How to Make Slow Cooker Corned Beef and Cabbage Stew

This recipe has been in our family for years. But I decided to add my own spin to it. I wanted to make it in the slow cooker, and I wanted to turn it into a delicious and hearty stew. The result was better than I could have expected! The crock-pot brought all of these ingredients together so perfectly. I don’t have alcohol on hand, so I didn’t add any beer to the broth but it would be amazing that way. This is a really simple and delicious dish that the whole family will rave about.

Add Ingredients to Slow Cooker: Add corned beef, potatoes, celery, onion, and cabbage to your slow cooker.Mix Spices in Bowl: In a medium sized mixing bowl combine beef broth, worchestershire sauce, pickling spice, garlic powder, paprika and salt and pepper. Then pour over the meat and veggies.Cook: Cook on low for 8-10 hours or high for 5-6 until the vegetables are tender and meat is cooked throughout.Garnish: Add salt and pepper to taste and then garnish with chopped parsley.

If you’ve never tried it, (which you definitely should!) olive oil cake has a light and moist texture, with a slightly crispy crust. The flavor is delicate and subtle, with fruity and nutty notes. You will love every bite!

Looking for more cake recipes that are out-of-this-world moist? Try this brown butter almond cake if you’re wanting another nutty dessert, rum cake, or Kentucky butter cake!

Olive Oil Cake Recipe

Olive oil cake is a delicious and unique dessert that has been growing in popularity recently. This cake is made with high-quality olive oil, which gives it its signature rich, buttery flavor and a moist, tender texture. The olive oil adds a slightly fruity, nutty taste that really sets this cake apart from other desserts! Olive oil cake is also made with lemon zest and juice, which add a bright, refreshing flavor that balances out the richness of the olive oil. The flavor is so tasty!

In terms of texture, olive oil cake is similar to a traditional pound cake, but with a slightly denser crumb. The olive oil keeps the cake moist and tender, while also giving it a light, fluffy texture. When baked properly, this cake should be soft and airy, with a delicate, melt-in-your-mouth quality. It’s a delight to eat! This cake is a delicious and sophisticated dessert that is perfect for any occasion. Let’s get started!

Ingredients Needed

Who needs a store-bought dessert when you have flour, sugar, and a bottle of olive oil to create the most delicious cake ever! I love this recipe because of all the simple ingredients. Usually, the only things I need to pick up are Greek yogurt and a lemon! If you’re looking for measurements, they can all be found in the recipe card below.

All-Purpose Flour: Gives the cake structure.Granulated Sugar: Adds the perfect sweetness to the olive oil cake.Baking Powder and Soda: Help the cake rise so it’s extra light and airy!Salt: Just a pinch is all you need. It helps to balance out the sweetness of the cake and also enhance the overall flavor.Extra-Virgin Olive Oil: I recommend using a high quality olive oil so the cake has the best taste.Plain Greek Yogurt: Helps to tenderize the cake and adds a slight tang.Large Eggs: Use room temperature eggs so they mix into the batter smoothly.Lemon Juice: Fresh is best!Lemon Zest: Adds a little extra zesty flavor.

How to Make Olive Oil Cake

This olive oil cake recipe is so simple. Simply mix up all of your ingredients and pop your pan in the oven! You will absolutely love the rich, buttery dessert you end up with.

Preheat Oven, Prep Pan: Preheat the oven to 350 degrees fahrenheit and then grease a 9 inch round cake pan or springform pan. For easy removal, add a parchment round to the bottom of the pan and lightly grease the parchment paper.Dry Ingredients: In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.Mix in Wet Ingredients: Add the olive oil, yogurt, eggs, lemon juice and lemon zest to the flour mixture. Whisk until just combined. Don’t overmix.Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean from the center of the cake.Cool: Let the cake cool in the pan for 15-20 minutes before removing. Cool the rest of the way on a cooling rack.Add Powdered Sugar: Dust with powdered sugar before serving.

A fresh and homemade vegetable seasoning is just what your pantry needs! Homemade seasonings are so much more flavorful than store-bought versions and have no preservatives. Take 5 minutes to make this blend for all of your cooked veggies.

Have you ever taken a bite of a well cooked veggie and been surprised by how much you like it? I feel like we grow up thinking vegetables just don’t taste as good as, say, chocolate desserts. But sometimes I really crave a good veggie dish! If you are looking for some super yummy vegetable recipes, you’ve got to try these Grilled Vegetable Kabobs, this Vegetable Detox Soup, and these Amazing Vegetable Egg Rolls.

Roasted Vegetables Seasoning

I know what you are thinking, another homemade seasoning blend? What can I say, I’m hooked! After I made my first homemade Ranch seasoning mix a few years ago, I couldn’t get enough of making my own blends. They seriously taste so much better than store bought, and I know exactly what’s in them! That means no unnecessary salt or preservatives. Just good quality, fresh herbs and spices that come together to make the BEST vegetable seasoning you’ve ever had.

This vegetable seasoning is heavily herb based with spices and some savory powders like onion and garlic. It’s actually amazing on a lot more than just vegetables. Throw it on top of your cauliflower steaks or dice up some root vegetables on a large sheet pan for a yummy roasted veggie dish. I’ve used this blend on a baked salmon fillet and it was incredible! I think the best part about this recipe is it literally takes 5 minutes to whip up. It’s made with things you already have in your pantry.

Ingredients

This delicious blend of herbs and spices makes the perfect vegetable seasoning. It is so good on chopped and roasted vegetables. I especially love it on cauliflower and broccoli because it really soaks up all of the flavors. I love these flavors, but if you want to switch things up you can add other ingredients like dill or red pepper flakes. You can find the measurements below in the recipe card.

Italian Seasoning: I love to use my own seasoning blend for the best fresh flavor. It also doesn’t have any added salt, which is another reason I love it!Dried Parsley: I love this for a lot of reasons, it’s so good! Onion Powder: This really brings out the flavors in the vegetables. It is something I like to use as a dried seasoning even if I am already putting fresh onions in the recipe because it’s just so good.Garlic Powder: Garlic powder is actually a little sweet and savory at the same time.Paprika: This is one of the spices that you don’t want to leave out! It’s so flavorful and has a great spice that will heat things up just enough. There isn’t enough in this recipe to actually make it spicy, but without paprika I think the mix is a little too soft.Garlic Salt: This is optional. If you don’t want to add garlic salt you can add more garlic powder and Kosher salt instead.Kosher Salt: A high quality salt makes all the difference. A pink salt or sea salt works great too.Cracked Black Pepper: Freshly cracked black pepper has way more flavor than other versions. You of course can use whatever you have in your pantry.

Seasoning For Vegetables Recipe

It doesn’t get any easier than this vegetable seasoning! You seriously just get all of your ingredients together in a bowl and then stir. You can store your seasonings and use them on more than just veggies. It’s the perfect blend that is amazing with meat too. I love using it on top of roasted vegetables and really anything that I feel could use some extra flavor. It’s just a great thing to have in the pantry. Homemade mixes are always the best anyways!

Combine: Combine all of the ingredients together and stir.Store: Store in an airtight container.Add to Veggies: Toss vegetables with olive oil and sprinkle the seasoning on vegetables before roasting.

This gorgeous crystal candy tastes as good as it looks! Inspired by the Japanese candy “Kohakutou,” it’s such a fun treat to make with the kids. It has an addictive crunch to it and can be made with any flavor of your choosing!

I love fun activities with the kids that double as a tasty treat! Nothing quite lives up to this crystal candy (isn’t it beautiful?!) but a few more fun recipes to try are: ice cream in a bag, snow ice cream, and hot chocolate bombs!

Kohakutou Crystal Candy Recipe

You may have seen this gem-inspired treat popping up on social media. It’s actually called “Kohakutou” and originated from Japan! Translated, it means “amber candy.” The great thing about this crystal candy is that it only needs a few simple ingredients to make. This includes sugar, agar agar, food coloring, and your flavoring of choice! Plus, did I mention it’s vegan and gluten free? It’s the perfect sweet treat for anyone in your family!

Kohakutou crystal candy is made by coating small cubes of agar jelly with sugar. The candy has a unique texture that is chewy with a crispy exterior, and it’s usually fruit-flavored. Kohakutou is often served as a dessert or snack in Japan, and is popular for its beautiful appearance as well as its yummy taste! The candy is often packaged in small boxes or bags, making it a great gift! Give a bag of this to your neighbors and they’ll love you forever.

Ingredients Needed

The BEST part about this crystal candy recipe is all of the simple ingredients it uses! It’s so easy to whip up with the kids. Just make sure you have agar agar, that’s what’s going to give the candy a slightly gummy texture.

Water: Water is a crucial ingredient in making crystal candy as it is used to dissolve the sugar and agar agar powder.Agar Agar Powder: Agar agar is a type of seaweed-based gelatin. It’s used to give crystal candy its firm and slightly chewy texture. It’s dissolved in boiling water along with the sugar to create the candy base!Granulated Sugar: Adds sweetness to the crystal candy and also helps to create a crystal-like structure when it cools!Flavoring: A small amount of flavoring, such as vanilla, fruit extracts, or other flavorings, is added to the candy mixture to give it yummy flavor. Use your favorites here! I used a variety pack of fruit oils from Amazon.Liquid Food Coloring: Adds color to the crystal candy. You can adjust how much you add in to make it vibrant or more subtle like a real gemstone.

How to Make Crystal Candy (Kohakutou)

Crystal candy is so fun to make! It’s super simple, honestly the hardest part is waiting a few days while it sets! So, grab your family and make a batch of this delightful candy! My kids love to customize the colors and flavors of their candy. The process is so fun!

Prepare Ingredients: Before you begin, make sure you have everything out and ready because the candy begins to set up quickly after cooking. However many different flavors and colors you would like to use, lightly grease small containers. I used small tupperware and do 2-3 flavors per batch. Have your food coloring and flavoring ready to go.Agar Agar Mixture: Add the water to a small pot and then sprinkle the agar agar in. Stir and let stand for 5 minutes.Boil, Add Sugar: Bring the water and agar agar to a boil and then boil for 3 minutes. Add the sugar and stir. Reduce the heat and simmer for 2-3 minutes.Separate: Remove from the heat and separate into the different prepared containers. Move quickly but carefully and add your flavoring and coloring to the candy. In total you should use about ¼ teaspoon of flavoring, so if you choose to do more than one flavor stick with just a few drops of flavoring to avoid it being too strong.Swirl: Use a toothpick or wooden skewer to swirl the flavoring and color through the candy.

Creating the Crystal Shapes

Chill: Cover and refrigerate for 1-2 hours, until the candy is firm. Then use a knife to pop the candy out in one piece onto a cutting board. It should be firm but sticky.Cut: Use a paring knife to cut the crystal candy to whatever shapes you want. You can trim, or “bevel” the edges so the pieces look more crystal or gem like.Add to Baking Sheet: Lay all the candy pieces out on parchment lined baking sheets.Set: Then store in a cool, dry place for 5-7 days at minimum, rotating them as needed so all the pieces form a crust on the outside.

Creamy Pea Salad with Bacon is a popular southern dish that is filled with crunchy peas, crispy bacon, chopped red onions, and cheddar cheese. This is an easy to make side dish that is perfect for your next potluck! 

I am a lover of “salads” of every variety! Fruit salad, pasta salad, actual salad, you name it and I’m here for it. If you are like me, then you are going to love this California Spaghetti Salad, this delicious Ambrosia Salad, and this crowd-pleasing Pistachio Salad.

Creamy Pea Salad

Peas. You either love them or hate them right? I love peas. One of the only veggies I actually like to eat. Even if you don’t like peas, this creamy pea salad is a potluck staple. I have been making some classics here on the blog lately. Ones that I have grown up with and are always at a potluck or family gathering (like this cheesecake salad and this bacon ranch potato salad). This creamy pea salad is one of them. It is a southern favorite and really popular. And filled with bacon, it makes it even better!

I love this pea salad because it is so simple to make. I am usually in a hurry to make something quick for a barbeque and that is why I love to make this dish. You just have to add in some thawed peas, bacon, cubed cheese, and red onion and toss it in a creamy mixture. It is ready to go out the door in no time at all.

Ingredients

The basic ingredients in this best ever creamy pea salad are what makes this recipe one I make all the time. It’s so simple to throw together and it’s always a hit. I don’t have this on the list, but you can definitely add some freshly cracked black pepper over the top. I usually do! You can find the measurements below in the recipe card.

Peas: I like to use frozen because that is the most convenient. Let them thaw before using.Red Onion: Because you won’t be cooking the onion, it’s a good idea to use purple onion. They are mild and crisp.Cheddar Cheese: Buy a block of cheese and cut it into cubes.Bacon: This is super delicious with the peas. You can leave it out if you want to, or use ham as a substitute. You won’t need to add salt because of the bacon.Parsley: Fresh parsley adds great flavor and color.Sour Cream: This is part of what makes it so creamy and delicious.Mayonnaise: Mix mayo with the sour cream for the perfect taste.Apple Cider Vinegar: This is the ingredient that makes this different from all of the other salad recipes out there. It’s fresh with a little tang that brings the whole salad to life.Sugar: This is to balance out the acid from the vinegar.

Classic Creamy Pea Salad Recipe

Creamy pea salad is a simple pot luck staple that you can whip up in just 15 minutes. These are very basic ingredients that come together to make the best pea salad you’ll ever try! You could add some dill and garlic powder to the creamy pea salad dressing ingredients if you wanted to mix things up. Here is how to make this recipe.

Add Ingredients: In a large bowl add the peas, red onion, cheddar cheese, bacon and parsley. Whisk Wet Ingredients: In a small bowl whisk together sour cream, mayonnaise, cider vinegar, and sugar.Toss Together: Pour the creamy mixture in the large bowl over the peas. Toss until the peas are fully coated. Chill for 30 minutes before serving.

This slow cooker crack chicken (cheddar ranch chicken) is an addicting combination of chicken, cheese, bacon and ranch dressing. Cooking this in the slow cooker takes all the work out of it and makes it a super simple hearty dinner for busy days.

There’s a reason this recipe is called “crack” chicken. It’s just so good you get addicted! If this combination of ingredients catches your eye, you should also try out my crack chicken casserole, crack potatoes and crack chicken dip!

Crack Chicken Recipe

What exactly is “Crack Chicken?” It’s a classic combination of cream cheese, ranch, cheddar and bacon. Similar to this crack dip, this has all the same delicious flavors, but made meal-worthy by adding shredded chicken. It’s still comfort food at its finest, just with some added protein!

This keto-friendly dish is so versatile, and everyone loves it. My kids ask for it all the time! It’s a hearty, rich and cheesy meal. Perfect for any occasion, it’s like the little black dress of dinners. Dress it up or down depending on the occasion and it’s a winner either way. I mean, you really can’t go wrong with flavorful cheesy chicken. It’s so tasty, your whole family will go crazy over it. It’s also the perfect crowd-pleaser for a potluck!

Cheddar Ranch Chicken Ingredients

Easy dinners are my fave. Especially with grocery prices as high as they are, I love that I can whip up a satisfying, hearty meal with just a few ingredients! The combination of these items creates the best flavor ever. Everyone in your family will be wanting seconds! Note: all measurements can be found below in the recipe card.

Chicken Breasts: I used boneless, skinless chicken breasts. No need to cut them at all, just throw them in your slow cooker!Homemade Ranch Seasoning: This is the dry ranch seasoning mix not ranch dressing. Using homemade is SO GOOD! You can find my full recipe here.Cream Cheese: For a creamy and decadent sauce!Bacon: Cooked and crumbled then stirred into the chicken mix.Cheddar Cheese: A must-add for cheesy goodness! I recommend shredding your own cheese, as prepackaged cheese contains a bunch of preservatives that keep it from melting properly.Green Onion: A garnish to top it off!

How to Make Crockpot Crack Chicken

This is so easy, you’ll wonder why you haven’t tried it sooner. Simply add all of your ingredients to a slow cooker, then set it and forget it! At the end of the day, you’ll have a wonderful meal to enjoy. The flavor and cheesiness is SO good!

Add Ingredients to Slow Cooker: First place your chicken in the bottom of your slow cooker. Then sprinkle with dry ranch dressing mix. Cut the cream cheese into cubes and place over the chicken mixture and seasoning.Cook: Cook on low for 6-8 hours or high for 4.Shred: Shred the chicken and then top with bacon and cheese. Cover until melted. Then garnish with green onions if desired.

Get ready for the best scrambled eggs you’ve ever had (that also happen to be the easiest to make)! These Baked Scrambled eggs are light, fluffy, and full of flavor, and perfect for food prepping, holiday breakfasts, or just having enough food on the table to keep everyone full until lunch.

Who doesn’t love soft and silky scrambled eggs? There is something so satisfying about eating well cooked eggs, I just can’t get enough! We eat eggs for breakfast all the time at my house, and I definitely have a few tricks up my sleeve that I share later on in this post. You won’t want to skip them! Once you try this scrambled egg recipe, you’ll definitely want to try these Breakfast Tacos, these amazing Quiche, and these yummy and Easy Egg Muffins.

Bake Scrambled Eggs

This is your sign to bake scrambled eggs. Why? Because it’s so simple and they are always cooked perfectly! Not to mention you can be doing other things (like getting the kids up or making the rest of breakfast) while it’s in the oven. It’s the ultimate busy mom hack! This recipe definitely makes enough to feed an army, so if you have a small family or are cooking for yourself, cut the recipe in half. If you are into meal prepping, this scrambled egg batter can be poured into greased muffin tins and adjust the cooking time. Pop them out and they are ready for your breakfast sandwiches! More about this in the tip box below.

I am from Utah, so scrambled eggs and fluffy pancakes with a side of baked bacon or sausage was our favorite breakfast. It’s so nostalgic, I love making it for my kids now. Eggs are also full of nutrients that our kid’s growing bodies need, so it’s all around a great way to start the day. They are filling and can be flavored in so many different ways, even picky eaters will love them!

Ingredients

It’s just this simple to make good baked scrambled eggs. Just grab your eggs, milk, water, salt and butter for the perfect combination. I know what you are thinking, water? It’s my secret ingredient! I talk more about that below in the tips box. You can find the measurements below in the recipe card.

Eggs: You will need a whole carton of eggs! I know, it’s a lot, but it makes a lot! Cut the recipe in half if you don’t need this many cooked eggs.Milk: This helps to make the scrambled eggs so soft and smooth. You can use almond milk or other plant milk instead. You could use half and half or heavy cream too.Water: This is my secret ingredient to super fluffy eggs. It steams the eggs while they cook, which makes them super fluffy and tasty.Salt: This helps to bring out the flavors of the dish.Unsalted Butter: You will need melted butter. Use plant butter if you are making this dairy free.

Baked Egg Scramble Recipe

Oven baked scrambled eggs are super simple to make, and are perfect for brunch or hosting your friends. You just mix your ingredients together in a large bowl, pour the egg mixture into the pan, and bake. It’s that simple!

Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a glass 9X13 baking dish with non-stick cooking spray.Whisk: Add all of the ingredients to a large bowl and whisk together until well blended.Add to Pan: Pour egg mixture into a glass baking dish then place in the preheated oven.Bake: Allow the eggs to bake uncovered for 10 minutes.Cover and Bake: After 10 minutes, stir the eggs and bake for 12 additional minutes. It will still be liquid at this point but it comes together and cooks perfectly.Fluff and Enjoy: Fluff and season with salt and pepper if needed. Serve warm!

Meet your new favorite veggie fix- Green Goddess salad! It’s packed with fresh lettuce, arugula, and spinach, tossed with green onions and the most flavorful Green Goddess dressing; creamy, savory goodness made with Greek yogurt, fresh herbs, and lemon!

Who said salads had to be boring? They’re some of my favorite things to make, and you can dress them up to have the BEST flavor. A few more of my favorite salad recipes to try: Italian chopped salad, antipasto salad, or this classic wedge salad. This strawberry spinach salad and triple berry kale salad are also great if you’re wanting something fruity!

Green Goddess Salad Recipe

Green Goddess dressing is one of my all-time favorite salad dressings. If you haven’t already tried it, you really need to. It will change your life! (Quick description: it’s made from Greek yogurt, chives, lemon, and other tasty herbs so it’s ultra creamy and flavorful.) I decided to pair it with some of my favorite greens to being you this scrumptious recipe today. It’s so good!!

I know this Green Goddess salad may look simple, but trust me, it’s anything but! This salad is made with lettuce, arugula, and spinach, so you have the perfect mix of buttery and crisp veggies. I also added sliced cucumber and broccoli for some extra yummy texture. Toss it all in a creamy, zesty dressing and you have a winner! This vegetarian-friendly salad is one you’re going to want to throw together all the time. Even the carnivores in your family won’t be able to resist its tasty flavor. It’s so creamy, buttery, crunchy, and flavorful!

What You’ll Need to Make It

The beauty of homemade salads is that you can customize it however you like. Have leftover veggies in the fridge? Use ’em! See something you don’t like on this list? Feel free to omit it!

Butter Lettuce: For mild flavor and crunch.Arugula: Adds a fresh, minty flavor to this mix of greens.Baby Spinach: I LOVE baby spinach because it has the best soft texture! You can also use baby kale if you prefer.Diced Cucumbers: For a bit of added crunch.Broccoli: Adds a fun texture to the Green Goddess salad.Green Onions: I love adding chopped green onions for an extra pop of flavor. You can also use chives instead.Salt and Pepper: Add to taste.Green Goddess Dressing: This is what really makes the salad shine. You can find my full recipe here! It’s a delicious dressing to have on hand. Homemade dressing is always best, in my opinion (it’s also free of preservatives!) but you can use store-bought dressing as well.

How to Make Green Goddess Salad

It’s so simple! Simply toss everything together with the best dressing ever! Green Goddess salad is a great standalone lunch but also works as a side dish to serve alongside your favorite meals. The combo of fresh veggies and creamy dressing is too good to resist!

Toss Veggies: In a large bowl add in your lettuce, arugula, spinach, cucumbers, broccoli, and green onions, then toss to mix.Add Green Goddess Dressing: Pour your green goddess dressing, or any dressing of your choice over the top, then tossing again to evenly distribute the dressing. Then add salt and pepper to taste.