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An all-in-one breakfast, and so good, you won’t be able to get enough. Crispy bacon nestled in pillowy pancakes, topped with butter and syrup – what could be better?

If you’re looking for more fun and delicious ways to switch up breakfast, try these other recipes too: egg in a hole, copycat Starbucks bacon & gruyere egg bites, or breakfast enchiladas!

Bacon-Filled Pancakes

Can’t decide between fluffy pancakes or crispy bacon for breakfast? This recipe is your new best friend. It’s the perfect combination of sweet and salty. And the texture is amazing! Soft, pillowy pancakes with crispy bacon in each bite. But the best part? These bacon pancakes are super simple to whip up. And, if your kids are anything like mine, they’ll be excited that they’re making the ‘bacon pancakes from Adventure Time,’ and won’t be able to stop singing the song.

Just mix up a basic pancake batter, throw in some crumbled bacon (because who can resist?), and cook them up with a full slice of bacon inside for more meaty goodness. The salty bacon flavor shines through every bite and balances the sweetness perfectly! Drizzle with maple syrup, and boom, you’ve got a breakfast (or brunch, or even dinner) that’s both familiar and new. So ditch the indecision and make these all-in-one bacon pancakes. A breakfast game-changer! And if you’re looking for more delicious ways to start your day, check out my full list of breakfast recipes.

Ingredient List

Simple ingredients, epic breakfast flavor. You’re going to want these mouthwatering bacon pancakes all the time.

Bacon: Crumble some into the batter for salty pieces in every bite, and reserve a few whole pieces to add inside each pancake. The more bacon the better, right? Also, reserve some of the bacon grease to cook the pancakes in. It adds so much flavor!

Egg: Binds everything together and keeps these pancakes light and airy.

Canola Oil: Makes the pancakes tender.

Milk: Any kind you like! I used whole milk to make my pancakes extra rich.

Flour: Give the pancakes their structure. All-purpose works just fine. Don’t overmix! A few lumps are okay.

Salt: Just a pinch to enhance flavors.

Sugar: A touch of sweetness to complement the salty bacon. Go easy, the maple syrup will add plenty more sweetness soon enough.

Baking Powder: Our magical leavening agent. No sad, flat pancakes here!

How to Make Bacon Pancakes

Bacon pancakes are surprisingly simple to make and the whole family loves them. A win-win! Grab your favorite breakfast toppings and then get ready to feast.

Cook Bacon: Cook the bacon according to package instructions, for this recipe I cook it slightly crispier. Then set the cooked bacon on paper towels to drain and reserve a little of the bacon grease to cook the pancakes in.

Mix Wet and Dry Ingredients Separately: In a medium bowl whisk together the egg, oil, and milk. In a separate bowl whisk together the flour, salt, sugar, and baking powder. Combine the wet and dry ingredients and then mix well.

Add Bacon Pieces: Finely chop 4 of the cooked strips of bacon and then mix the chopped bacon into the pancake mix.

Add Bacon Strips to Pan, Cover With Pancake Mix: Heat the skillet or griddle used for the bacon to medium heat. Place a couple strips of bacon on the skillet, then pour some of the pancake batter over each strip of bacon, just enough to cover each one individually.

Cook and Flip: Cook the pancakes until bubbles begin to form on the top and flip each pancake. Continue to cook until the pancakes are golden on each side. Repeat with the remaining stirps of bacon and pancake batter.

Enjoy: Serve fresh with butter and maple syrup!

Chocolate lovers, this tuxedo cake is for you! Two layers of moist chocolate cake wrapped in chocolate and white chocolate ganache. So rich and delicious, it’s almost sinful.

A homemade cake is the best way to end any meal. If this Tuxedo cake sounds like it’s up your alley, here are a few more cake recipes I think you’ll love: chocolate mousse cake, German chocolate cake, and black forest cake!

Chocolate Tuxedo Cake

Sometimes chocolate cake with chocolate frosting can be a little too rich for me, but boy was this Tuxedo cake dreamy. I couldn’t stop eating it! The white chocolate ganache between the cake layers added the perfect amount of creaminess. And that chocolate cake? So moist and irresistible.

This tuxedo cake is so indulgent. Seriously the best way to complete a meal! Plus it looks great, with that smooth chocolate ganache frosting and filling. If you want a cake that everyone will want a piece of, and is an absolute showstopper, this is the recipe for you! Here’s what you’ll need to put it together:

Cake and Ganache Ingredients

I know it looks like a long list, but trust me, each ingredient is necessary to create the best flavor and texture. Note: exact measurements are at the end of the post in the recipe card!

Chocolate Cake:

Vegetable Oil: Keeps your cake layers extra moist and tender.

Warm Coffee: A secret flavor enhancer! Don’t worry, the coffee flavor isn’t overpowering. You can’t really taste it at all, it just deepens the chocolate flavor.

Eggs: Room temperature for best results! They bind all of the cake ingredients together.

Vanilla Extract: Adds a touch of warmth to the chocolatey cake.

All-Purpose Flour: The sturdy foundation of the cake, holding everything together for a perfect bite.

Granulated Sugar: To sweeten up the cake.

Unsweetened Cocoa Powder: Dutch process or natural cocoa both add depth and richness. Use whatever you have on hand!

Baking Soda: Helps the layers of your tuxedo cake rise properly.

Salt: Just a little bit to make sure everything tastes its best.

Whipped White Chocolate Ganache:

White Chocolate: I used a baking bar for creamy goodness!

Butter: Don’t skip it! It adds richness and helps the ganache set beautifully.

Heavy Whipping Cream: The key to a light and fluffy texture.

Whipped Dark Chocolate Ganache:

Semi-Sweet Chocolate: Intense and decadent, use semi-sweet or dark chocolate as a contrast to the sweet cake and creamy white chocolate filling.

Heavy Whipping Cream: Just like in the white ganache, it creates a smooth and fluffy texture. So delicious!

Tuxedo Cake Recipe

Grab those ingredients and get ready to make a cake that will be the talk of the neighborhood. Tuxedo cake is just that good! Moist, sweet, and rich, everything dessert should be.

Preheat Oven, Prepare Pans: Preheat the oven to 325 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray. Add parchment rounds to the bottom of the pans and spray the parchment with pan spray. Then set aside.

Wet Ingredients: In a large bowl whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.

Dry Ingredients: In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.

Bake: Fill the two pans evenly and bake for 30-35 minutes, until the center of the cake springs back lightly when pressed on, or a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting the pan on a cooling rack to finish cooling.

Chill: Once completely cooled, wrap the cakes in two layers of plastic wrap and place in the fridge for at least 4 hours.

Whipped White Chocolate Ganache

Butter and Cream Mixture: Place the white chocolate in a large bowl. Heat the cream and the butter together in the microwave for 45 seconds, until the butter is melted and the mixture is steaming.

Melt the Chocolate: Pour over the white chocolate and let sit for 1 minute before stirring until the chocolate is completely melted. Cover and set aside for 30 minutes or so, until the ganache is set.

Whip: Use a hand mixer to whip the white chocolate ganache until it is light and fluffy. Then set aside.

Whipped Dark Chocolate Ganache

Heat the Cream, Pour Over Chocolate: Place the semi-sweet chocolate in the bowl of a mixer. Heat the cream in the microwave until steaming, about 90 seconds. Pour the hot cream over the chocolate and let it sit for 2 minutes. Use a whisk to stir the chocolate and the cream until the chocolate is fully melted and mixed with the cream.

Cool: Let the ganache cool to room temperature, or cool in the refrigerator for about 20 minutes.

Whip: Wait until you are ready to assemble your cake to do this step! Use the mixer fitted with the whisk attachment to whip the cooled ganache on high speed for 3-4 minutes, until it has lightened in color and turned very fluffy.

Cake Assembly

Prepare Cake for Filling: Place one cake round on a cake stand or serving plate. Spread a very thin layer of dark chocolate ganache across the top of the cake. Use a piping bag to pipe a thick ring of dark chocolate ganache around the outer edge of the top of the cake, to create a dam.

Add White Chocolate Ganache, Layer: Add the white chocolate ganache in the middle of the cake and carefully spread it evenly until it covers the entire top of the cake and meets the dam. Place the second cake layer on top.

Frost the Outside of the Cake: Use an offset spatula to spread the remaining dark chocolate ganache around the entire outside the of the cake, smoothing as you go. Top with chocolate curls, fresh berries, or a dusting of powdered sugar.

Sweet, sour, and spicy, Kung Pao Sauce is easy to make and the perfect addition for your Chinese-inspired dishes. This homemade version is so flavorful, you’ll never want store-bought again!

Homemade kung pao sauce is made with fresh ingredients and pantry staples to use in a variety of Asian dishes. Use it to make General Tso’s chicken, Mongolian beef and kung pao chicken!

Homemade Kung Pao Sauce Recipe

One taste of this homemade kung pao sauce, and you’ll want to add it to all of your favorite stir fry dishes. Kung pao sauce is a commonly used stir-fry sauce in Szechuan cuisine. It has rich, complex flavor from a combination of spicy ingredients like chili peppers, Sichuan peppercorns and sriracha with a mix of soy sauce and vinegar, and a hint of sweetness. Whether you’re whipping up a simple stir fry or want to add extra flavor to roasted veggies, you will love this sauce!

Don’t be intimidated by the list of ingredients because once you have everything needed to make this, you will want to make it on repeat. This recipe comes together quickly and then you have a jar of amazing sauce ready to use with your favorite Asian recipes. I love that I can just pull this one sauce out when I’m making any of my kung pao recipes instead of multiple sauces and ingredients to flavor the dish. Use it to make kung pao shrimp, kung pao Brussels sprouts and slow cooker kung pao chicken.

Ingredients Needed

This is everything you need to make kung pao sauce at home! Feel free to tweak the ingredients as needed to preference and what you have available in your pantry. Exact measurements can all be found in the recipe card below.

Sesame Oil: Gives the sauce a rich, nutty taste that’s beyond delicious.

Olive Oil: For sautéing the chili peppers and peppercorns.

Chili Peppers: A signature ingredient in kung pao recipes to really add some heat! Look for these in the international food aisle. You can remove the seeds for less heat and/or use fewer, as desired.

Ground Szechuan Peppercorns: These have a spicy, woody aroma and a pungent, biting flavor and unique numbing quality. If you can’t find these, use ground black peppercorns, although the flavor will not quite be the same.

Fresh Ginger: Grated ginger gives the sauce a spicy, peppery kick, and adds a touch of freshness.

Garlic: For a savory and slightly spicy flavor.

Scallions: Add a mild, slightly sweet oniony flavor.

Soy Sauce: Adds a salty and umami flavor! You can also substitute it with tamari sauce, which is gluten-free and has a similar flavor.

Brown Sugar: Adds sweetness and depth of flavor to the sauce. You can use either light or dark brown sugar, but the flavor will differ slightly.

Chinese Black Vinegar: Also known as Chinkiang vinegar or Zhenjiang vinegar, this adds a complex, mellow sweetness that rounds out the sauce. You can find this online or at your local Asian grocer. You can sub with balsamic vinegar, if preferred.

Sriracha Sauce: Adds a bit of extra spice to an already spicy sauce.

Chicken Broth: Thins the sauce while adding extra flavor. Use vegetable broth, if preferred.

Cornstarch: To help thicken the sauce.

Water: To get the consistency just right.

How to Make Kung Pao Sauce

A batch of homemade kung pao sauce is the perfect addition to your Chinese recipes to really take them to the next level. Whether you’re making meat dishes, rice bowls, or stir fries, it’s an incredible condiment to have on hand!

Sauté Chilis and Peppercorns: Heat the sesame oil and olive oil in a wok over medium-high heat. Add the dried chilis and peppercorns. Cook for 3-4 minutes, until the peppers begin to darken in color.

Simmer: Add the ginger, garlic, and scallions and cook for 1-2 minutes, until fragrant. Reduce the heat to medium and stir in the soy sauce, brown sugar, vinegar, sriracha, and chicken broth. Bring to a boil and simmer for 5-6 minutes to allow it to slightly reduce.

Thicken: Mix the cornstarch and water to make a slurry. Stir into the reduced sauce and cook for 1-2 minutes, until the sauce has thickened. Remove from the heat and either use kung pao sauce immediately or store in the refrigerator in an airtight container for up to 7 days.

Everyone LOVES these sweet and fluffy cinnamon roll breadtwists. Homemade dough twisted and baked in brown sugar cinnamon goodness. It’s like eating the middle of a cinnamon roll! Perfect for breakfast, enjoy as a snack, or delicious as a dessert.

I love making cinnamon-flavored recipes because they are so versatile. Like my quick 45-minute cinnamon rolls that are delicious for breakfast or dessert! Cinnamon is also the star of the show in this cake or these cookies. You’ll want to make all of them!

What are Cinnamon Roll Breadtwists?

From the soft, buttery bread to the sweet cinnamon brown sugar coating. Cinnamon roll breadtwists are like breadsticks but much sweeter! This recipe makes a tasty treat with the most beautiful presentation. It starts with an easy homemade dough that gets slathered in butter and sprinkled with cinnamon and brown sugar. The fun part is twisting the dough into the cutest shape. They bake into soft and fluffy cinnamon roll breadtwists that nobody can resist! It’s like eating the middle of a gooey cinnamon roll.

Speaking of cinnamon rolls, I have lots of delicious cinnamon roll recipes on the blog that I can’t wait for you to try! Make these strawberry cinnamon rolls, these delicious overnight cinnamon rolls, and of course, these tasty caramel apple cinnamon rolls. You won’t be able to decide which one to make first!

Ingredients Needed

There are three simple steps to making these cinnamon roll breadtwists. You start with making the dough, then the filling is mixed together and spread over the dough. Finally, the dough is twisted and baked into soft sweet cinnamon roll breadtwists. Here are all of the ingredients you will need. You can find the exact measurements in the recipe card below.

Dough

Water: Use warm water to activate the yeast.

Instant Yeast: This yeast helps the dough to rise and become soft.

Sugar: This sweetens the dough, making this bread perfect for breakfast or even dessert!

Butter: I used unsalted butter in this recipe.

Flour: I used all-purpose flour in this recipe.

Salt: The salt enhances all of the ingredients in the recipe.

Cinnamon and Sugar

Brown Sugar: Adds sweetness to the mixture.

Cinnamon: Use ground cinnamon for these cinnamon roll breadtwists. It’s the star of the recipe!

Unsalted Butter: Melt the butter to brush on the dough so the cinnamon and sugar sticks!

Cinnamon Roll Bread Twists Recipe

Like other homemade bread dough recipes, these cinnamon roll breadtwists do require some preparation and time. But it’s SO worth the wait! However, this bread is easy to make, and the steps are very straightforward. It’s important to remember that the dough does need to be proofed, so plan ahead!

Make the Dough

Proof the Water, Yeast, and Sugar: In the bowl of a stand mixer add the water, yeast, and sugar. Mix and allow it to sit for about 5 minutes until the yeast is frothy.

Add the Butter, Flour, and Salt: Add in the butter, 3 cups of flour, and salt. Using the dough hook attachment, mix on low speed until the dough comes together, about 3-4 minutes. You may want to add more flour at this time, ¼ cup at a time. (I ended up adding an additional ¼ cup). The dough should just come clean from the sides.

Rise the Dough: Place the dough into an oiled bowl and cover. Allow the dough to rest for 30-45 minutes until it is nearly doubled in size.

Prepare the Cinnamon and Sugar Mixture: Prepare a sheet pan by lining it with parchment paper. Melt the butter in a small bowl. In another bowl mix the brown sugar and cinnamon.

Shape the Cinnamon Roll Breadtwists

Roll Into a Rectangle: On a lightly floured surface, roll the dough into a large 9×15 rectangle. About ¼-½ inch thick.

Cut Into Strips: Take a pizza cutter and cut the dough into 12 equal strips. Take each strip and cut them in half lengthwise nearly to the end, but leaving the two pieces connected.

Brush with Butter and Cinnamon/Sugar Mixture: Working one twist at a time, brush with the melted butter on both sides. Cover the buttered dough with the cinnamon sugar.

Twist and Rise: Twist the two strips of dough together, securing the ends so they don’t come undone. Place the twists on the parchment-lined baking sheet and cover. Let the cinnamon twists rise for about 20 minutes.

Bake

Preheat the Oven: While the cinnamon roll breadtwists are rising, preheat the oven to 350 degrees Fahrenheit.

Bake: Once the twists have nearly doubled in size, bake them for 15-20 minutes or until the twists are golden brown.

Enjoy: Remove them from the oven and allow them to cool for at least 10 minutes before enjoying them!

Pork Schnitzels are breaded and fried to perfection for an easy and delicious meal the whole family will love. Total cozy comfort food!

If you love German recipes, check out this Spaetzle, Stollen Bread, or the Best Ever German Oven Pancake. They’re all so hearty and satisfying! Plus recreating dishes from around the world is so much fun.

Pork Schnitzel Recipe

Get ready to enjoy some crispy, golden deliciousness. It doesn’t get much better than tender pork battered and pan-fried to perfection. This German pork schnitzel recipe is SO good and will always be a hit at the dinner table. (The texture is too good to resist!)

Today’s Schnitzels (typically made with pork or veal) are breaded and fried until golden-brown, and they’re a staple in eastern/central European cuisine (like Germany and the Czech Republic). They’re easy to make, and this blog post is full of tips so you will soon be enjoying them too!

Ingredient List

Simple ingredients and seasonings combine to create the most crispy and delicious pork cutlet you’ll ever have! Check out the recipe card at the end of the post for exact measurements.

Boneless Pork Chops: Pounded thin so they’re tender and cook fast.

Salt & Pepper: Basic seasonings add your first layer of flavor.

Garlic Powder: Adds a touch of savory flavor to the breading mixture.

Flour: Part 1 of the dredging mixture to help the egg stick.

Eggs: Part 2 of the dredging mixture to help the breadcrumbs adhere.

Breadcrumbs: Part 3 of the dredging mixture (I prefer panko for extra crunch, but you can use regular breadcrumbs if you want!)

Olive Oil: For frying your pork schnitzel in! (Or try another neutral-tasting oil with a high smoke point e.g. vegetable oil)

Lemon Wedges: For serving your schnitzel with.

How to Make Pork Schnitzels

Here’s how to get restaurant-quality pork schnitzel in just 35 minutes from start to finish! The perfect dinner switch-up that the whole family will love.

Tenderize and Season: Using the flat end of a meat tenderizer, pound the cutlets until they are ½ inch thick. Then season the flattened cutlets with the salt, pepper, and garlic.

Coat in Breading: In 3 separate shallow dishes place the flour, eggs, and bread crumbs. Dredge the cutlets in the flour, coating evenly. Next coat them in the eggs, allowing any excess egg to drip off the cutlets back into the bowl. Lastly, coat them completely in the panko bread crumbs.

Pan-Fry Until Golden Brown: Heat the oil in a large skillet over medium high heat. When the oil is hot, place two of the coated cutlets in the oil and fry for about 3 minutes on each side. The pork should be golden brown and cooked completely through.

Add to Paper Towel-Lined Plate: Remove the cooked schnitzel from the oil and place them on a paper towel lined plate to allow any excess oil to drain off. Repeat this process with the remaining two breaded cutlets.

Enjoy: Serve the schnitzel fresh with lemon wedges and fresh parsley if desired.

This healthy and colorful detox salad is LOADED with lots of greens and fresh veggies. The added nuts and seeds give a delicious crunch and texture to the salad. Drizzled with a lemon ginger vinaigrette, this salad has so many vibrant flavors!

I love a good detox recipe to kick-start my body into eating healthier! Adding more vegetables is always my go-to answer for feeling better. Try my detox soup for lunch or this detox smoothie for breakfast in the mornings! And make sure to drink this easy and delicious detox fruit water throughout the day. Eating healthy never tasted SO good!

What is a Detox Salad?

Give your day a boost of nutrition with the detox salad! Salads full of healthy ingredients are known to be good for your gut. My detox salad is loaded with greens, veggies, and healthy fats! The vitamins, minerals, and antioxidants in this salad are endless and can result in detoxification. I’m all about my body getting rid of what it doesn’t need and keeping the good stuff fuel me! That’s what detox means to me, so I can’t wait for you to try this delicious salad. You’ll love the healthy fats from the nuts, seeds, and vinaigrette. Each ingredient in this salad has a purpose, and together create the tastiest salad you will ever eat!

Salads don’t have to be boring! Make this easy wedge salad, my delicious grinder salad, or this antipasto salad. They are all so good and bursting with flavor! Honestly, just as satisfying and delicious as a hearty meal!

Ingredients Needed

What I love about this detox salad is that it’s so easy to customize with what you like or have on hand. Just a quick stop at the grocery store to load up on fresh vegetables, and you’re on your way! Cut all the veggies ahead of time and then you can assemble it later!

Salad

Kale: Washed and chopped.

Broccoli: Chop the broccoli small for the salad.

Red Cabbage: Thinly sliced shaved red cabbage adds crunch.

Carrots: Shredded carrots add pretty color and texture.

Green Onions: Thinly sliced green onions add delicious flavor.

Spinach: Chopped spinach adds more nutritious greens to the mix.

Pumpkin Seeds or Sunflower Seeds: Feel free to use shelled pumpkin or sunflower seeds.

Slivered Almonds: I love almonds, but any nuts will work in this salad.

Dried Cranberries: I used unsweetened for less sugar!

Lemon Ginger Vinaigrette

Fresh Ginger: Fresh is always best and ginger has the best health benefits. If you don’t like ginger, feel free to use less or omit it completely.

Fresh Lemon Juice: Fresh squeezed lemon juice brightens the flavors and adds acidity to the vinaigrette.

Lemon Zest: Brings out the lemon flavor in the vinaigrette.

Dijon Mustard: Give the vinaigrette a creamy texture and tangy flavor.

Honey: Sweetens the vinaigrette. Agave or maple syrup can also be used.

Extra Virgin Olive Oil: Binds all of the ingredients together and the base of the vinaigrette.

Salt and Pepper: To taste.

Detox Salad Recipe

These are the ingredients I used to make this salad, but you can always mix and match with things you have in your fridge! The beauty of salads is that they taste good with so many different additions! Check out the recipe card at the bottom of the post for exact measurements.

Salad

Wash, Prepare, and Combine Salad Ingredients: Add all the ingredients for the salad to a large bowl.

Lemon Ginger Vinaigrette

Peel the Ginger: Peel the ginger then add it whole or chopped to a food processor.

Blend all of the Vinaigrette Ingredients: Add the lemon juice, lemon zest, dijon, and honey to the food processor and mix until combined. With the food processor running on low, slowly drizzle in the olive oil then salt and pepper to taste.

Dress the Salad and Enjoy: Toss the salad together with as much dressing as desired then serve immediately.

Dive into this irresistible mango sticky rice! Warm coconut sauce, fluffy rice, and juicy mangoes – an iconic Thai dessert made with love in your own home.

Thai food is easily my favorite cuisine and I never get tired of it. If you want to try making some more delicious recipes at home, here are a few of my favorites: pad thai, massaman curry, and drunken noodles (pad kee mao)!

Thai Mango Sticky Rice Recipe

This mango sticky rice recipe is a love letter to Thailand’s beloved dessert. Forget takeout – with just a handful of ingredients and a touch of patience, you can craft a masterpiece right in your kitchen. We’re talking tender, chewy rice cooked to perfection, covered in a warm coconut sauce that’s perfectly sweet. And then, the crowning glory – juicy, ripe mango slices for fresh, irresistible flavor.

Mango sticky rice will forever be one of my favorite desserts. It’s just the perfect blend of textures and flavors. Sweet and comforting, with a little juicy tang from the mango! They complement each other so well. Once you know how to make this dish from scratch, you’ll want it all the time.

Ingredient List

It only takes 6 ingredients to put this mango sticky rice together, and that includes sugar and salt! I love how simple this list is. The one thing I recommend though, is to find glutinous rice if you can. It’s what will give the dish that classic chewy, comforting texture. I find mine at my local Asian grocery store, but you can also get it online.

Sticky Rice: The heart and soul of the dish. Choose jasmine rice, sushi rice, or glutinous rice – its starchy nature creates the perfect chewy texture.

Coconut Milk: Use full-fat for maximum flavor! It’s what makes the sauce so good.

Sugar: To sweeten up the sauce. You can always use less if you don’t want it to be too sweet.

Salt: Just a pinch to make everything taste better!

Mangoes: The star of the show, their juicy sweetness is the reason we’re all gathered here. Pick mangoes that give slightly when you squeeze them. If they’re too hard, they’re likely not ripe.

Sesame Seeds: A finishing touch to the mango sticky rice. You can toast them beforehand to bring out their delicious, nutty flavor.

How to Make Mango Sticky Rice

I’ve been pretty obsessed with this recipe lately. It’s warm and filled with tropical flavor, which is the perfect distraction from all the snow Utah has been having. Here’s how you can make a delicious batch yourself:

Soak Rice: Add the rice to a medium-sized bowl and rinse 2-3 times before covering the rice with warm water. Cover and set aside to soak for at least 2 hours, or overnight.

Remove Excess Water: After the rice has soaked, line a colander or fine mesh sieve with cheesecloth or a thin, clean kitchen towel. Pour the rice into it and then wrap it with the cheesecloth, squeezing to remove the excess water.

Steam Rice: Place a large pot on the stove with an inch or two of water in the bottom. Bring the water to a boil and place a steaming rack or basket in the pot. Place the rice still wrapped in the cloth in the basket and cover. Let steam for 20-25 minutes, or until the rice is translucent.

Transfer to Bowl: Remove the rice from the heat, then transfer to a medium bowl and cover.

Coconut Sauce Mixture: Prepare the coconut sauce by combining the coconut milk and sugar in a medium pot. Bring to a simmer over medium heat and cook for 3-4 minutes, until all the sugar is dissolved.

Serve: Slowly stir the warm sauce over the warmed rice until all of the sauce has been absorbed into the rice. Scoop out portions onto plates or bowls and sprinkle with sesame seeds and serve with fresh mango on the side.

Start your day right with these simple and delicious Oatmeal Breakfast Bars. Topped with a sweet brown sugar maple glaze, these bars are easy to whip up and guaranteed to be a hit for a wholesome morning treat.

I love a quick and easy breakfast option. Check out these Breakfast Sliders, this Breakfast Fried Rice or this on the go Breakfast Bowl!

Oatmeal Breakfast Bars Recipe

This delicious recipe is so easy to make and comes together in less than 40 minutes (and that includes the baking time)! I know that sometimes things with oatmeal can taste bland but you don’t have to worry about that with this recipe.

Filled with flavor, these oatmeal bars make the perfect on-the-go breakfast. They are topped with a brown sugar maple glaze that melts in your mouth. And, as a bonus, not only are they delicious but they can be frozen and made ahead of time!

What’s in a Breakfast Oatmeal Bar?

These bars use pantry staple ingredients that I bet you already have on hand. Check out the recipe card at the bottom of the post for all of the exact measurements.

Rolled Oats: Providing a hearty texture and a good source of fiber, rolled oats form the base of these bars, offering sustained energy throughout the day.

Oat Flour: Used to enhance the oat flavor and create a soft, moist texture, oat flour contributes to the overall chewiness of the bars.

Whole Wheat Flour: Adding a nutty undertone and additional fiber, whole wheat flour complements the oats.

Salt: The salt enhances the flavors in the recipe.

Oil: The oil makes sure these oatmeal bars aren’t so dry that they fall apart.

Maple Syrup: Maple syrup not only sweetens the bars but also provides a delicious taste.

Brown Sugar: Adding depth and moisture, brown sugar contributes a caramel-like sweetness, complementing the maple syrup for a richer flavor.

Eggs: The eggs bind the ingredients together in the recipe.

Vanilla Extract: A splash of vanilla elevates the taste of these oatmeal breakfast bars!

For the Glaze

Powdered Sugar: Creating a smooth and sweet glaze, powdered sugar adds a silky texture while sweetening the top layer of the bars.

Real Maple Syrup: This complements the maple thats inside the breakfast bars.

Milk: This helps the powdered sugar to become smooth and creamy.

How to Make Homemade Oatmeal Breakfast Bars

These bars are way to make! You just mix, pour, bake and cut! Add on that delicious drizzle and you will never have to buy these at the store again!

Prep the pan and oven: Preheat the oven to 325 degrees Fahrenheit. Spray an 8×8 inch pan with pan spray and if desired line with parchment paper leaving a 1-inch overhang.

Combine ingredients: Add all the ingredients to a medium bowl and mix until thoroughly combined. Pour into the prepared pan.

Bake: Bake for 24-28 minutes, until the bars are set and the top is lightly browned. Remove from the oven and set aside to cool.

Make glaze: Once fully cooled, remove the bars from the pan and slice into 8 bars. Whisk together the glaze ingredients and drizzle over the top of the bars.

This incredibly flavorful Rasta Pasta recipe features penne pasta cooked al dente and tossed with sautéed peppers and shredded chicken in a rich, creamy, spiced sauce. It’s the perfect weeknight meal that can be made in just 30 minutes, start to finish!

There’s not much better than an easy-to-make, hearty pasta dish that is going to fill you up! Here are some sides to complete the meal. Serve alongside some yummy garlic bread, this easy kale caesar salad and some parmesan air fryer Brussels sprouts to bring it all together.

What is Rasta Pasta?

Say hello to your new favorite pasta meal! This Rasta Pasta was an amazing treat to our taste buds and became an instant favorite with the first bite. It’s a popular Caribbean recipe that originated in Jamaica in 1985 by Chef Lorraine Washington. She made the dish for a crew of construction workers with fettuccine, red sauce and ackee, Jamaica’s national fruit. The red, green, and yellow colors looked like the colors of the Jamaican flag and prompted one of the workers to call it a “Rasta pasta” and the name stuck!

Why is this dish so amazing? The pasta, the incredible textures from the veggies and chicken, the seasoning, the sauce, it’s all just SO good. My family absolutely loves pasta for dinner, and this is elevated enough to serve to guests. Just like in our pink sauce pasta and creamy buffalo chicken pasta, penne pasta is perfect for holding and absorbing the sauce. The chicken and peppers make it extra hearty, and the jerk seasoning adds a wonderful bold flavor with just enough heat. You are going to love it!

Ingredients Needed

This pasta recipe is super easy to make, yet it’s filled with a lot of different textures and flavors, and turns out so delicious. Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

Pasta: I used penne for this recipe but you can also use elbows, bowties, or rigatoni.

Olive Oil: For sautéing the veggies.

Green Onions: Also known as scallions have a mild, slightly sweet flavor with a slightly pungent and peppery taste.

Bell Peppers: Sautéed red bell pepper, yellow bell pepper and green bell pepper are classic in this recipe and offer flavor and texture.

Garlic: If you don’t have garlic cloves, you can use minced garlic, 1/2 teaspoon equals about one clove of garlic.

Chicken: Use any cooked shredded chicken you have available. Leftover chicken or rotisserie chicken works great!

Seasoning: Use homemade Jerk Seasoning or store-bought to add wonderful sweet and savory spices to this dish! Add salt and pepper to taste.

Chicken Stock: Gives the sauce the perfect consistency and adds extra flavor.

Heavy Cream: Adds a creamy and velvety texture to the sauce.

How to Make Rasta Pasta

This pasta rasta recipe is the best dinner for busy weeknights because it takes less than 30 minutes to make! Cook the pasta, sauté the peppers, add everything in together, let it simmer, and finish with a garnish of sliced green onions before serving!

Cook the Pasta: Boil pasta according to package instructions, just until it’s al dente. Then drain and set aside.

Sauté Peppers: In a large heavy bottom pot, heat the olive oil over medium high heat. Add the green onions and all the bell peppers to the pot. Sauté until the peppers are tender and beginning to brown.

Add Chicken and Seasonings: Add the shredded chicken to the pot along with the jerk seasoning, salt and pepper. Toss to coat everything in the seasoning completely and sauté the chicken with the vegetables and seasonings, about 3 minutes.

Combine All Ingredients: To the pot, add the chicken stock, heavy cream, and cooked pasta. Bring everything to a boil, stirring continually. Once it has come to a boil, reduce the heat to medium and cook until the sauce thickens slightly and the pasta has cooked a bit more, about 5-8 minutes.

Serve: Remove the pot from heat and serve pasta with additional sliced green onions for garnish!

Upgrade your fries with this perfected French fry seasoning! It’s packed with flavor, making your homemade fries way better than the drive-thru ones.

I love making seasonings at home! Try some more of my other homemade recipes like this Homemade Italian Seasoning, this yummy Taco Seasoning or this flavorful Shawarma Seasoning.

French Fry Seasoning Recipe

This French fry seasoning is packed with so much delicious flavor and it will bring any fries to life. Try cooking up some Amazing Air Fryer French Fries and adding on this seasoning. It’s also such a quick and easy thing to use with Amazing Air Fryer French Fries.

This seasoning can be made in less than 5 minutes and will last for up to 6 months. I like making it from scratch because then I can add in extra flavors that I love and make it perfect for me and my family!

What Ingredients are in French Fry Seasoning?

This recipe uses only a few pantry staple ingredients. Each of the exact measurements are listed on the recipe card at the bottom of the post.

Onion Powder: This gives a bold flavor to the fries.

Garlic Powder: I LOVE garlic flavor and this blends so well with the other seasonings.

Kosher Salt: You can use sea salt instead if that’s what you have on hand.

Paprika: The paprika adds in a sweet flavor.

Dried Parsley: The parsley grounds the seasoning mix and also adds in some color.

Salt and Pepper: The salt and pepper enhance the taste of the seasoning.

Celery Salt: I only use a tiny bit of this in the recipe.

Cayenne Powder: Leave this out (or add more in!) depending on the level of heat that you want.

How to Make French Fry Seasoning

This French fry seasoning is so easy and delicious, there is no reason for you not to make it!

Combine: Combine all of the seasonings in a small bowl.

Mix: Whisk together until thoroughly mixed.

Storing Seasoning: Store in an airtight container for up to 2 months.

Serve: Sprinkle hot fries or roasted potatoes with this seasoning and enjoy!