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Get ready to meet your new favorite breakfast- soufflé pancakes! A classic Japanese sweet treat, these pancakes are super soft and pillowy thanks to the fluffy egg mixture added to the batter! Trust me, you won’t want them any other way.

I swear, the best desserts come from Asia. Not only is the presentation adorable, but they always taste amazing! I also love that they blend classic dessert flavors with things like matcha, taro, and red bean. If you’re looking for another viral Japanese recipe to make, try kohakutou, also known as ‘crystal candy!’

Japanese Soufflé Pancake Recipe

Let me tell you about Japanese soufflé pancakes! These fluffy and jiggly clouds of deliciousness are unlike any other American pancakes you’ve ever tasted. They’re so light and airy, you’ll feel like you’re biting into a fluffy cloud. Seriously, they’re that amazing! The texture is so soft and delicate, it practically melts in your mouth. And the best part? They’re incredibly easy to make at home with just a few simple ingredients.

So, what makes these pancakes so special? It’s all about the ingredients. The key to their fluffiness and jiggliness is in the egg whites. Japanese souffle pancakes are made with a meringue, which is a mixture of egg whites and sugar that’s whipped into a stiff foam. When you fold the meringue into the pancake batter, it creates all these wonderful air pockets that make the pancakes so light and airy. Trust me, you’ll never want to go back to regular pancakes after you’ve tried these heavenly delights! Top them with some fresh berries, whipped cream, or maple syrup for the sweet breakfast of your dreams.

Soufflé Pancake Ingredients

The great thing about Japanese soufflé pancakes is that they use simple ingredients that you’ll have at home. Together, they create light, fluffy goodness. Check out the recipe card below for a list of measurements!

Eggs: Eggs are the main ingredient in Japanese souffle pancakes and are responsible for their fluffy texture. The yolks add richness and flavor, while the egg whites are whipped into a meringue to create all those lovely air pockets.

Milk: Milk is added to the pancake batter to give it a creamy texture and a bit of moisture. It also thins out the batter, making it easier to cook the pancakes evenly. I used whole milk here; the high fat content helps to make the pancakes nice and tender.

Vanilla Extract: Adds extra flavor to the batter.

Flour: Regular all-purpose flour works great! Too much flour can make the pancakes dry and heavy, so it’s important to measure it out.

Baking Powder: Added to the batter to give it a lift and help the pancakes rise. It works together with the meringue to create an airy texture.

Salt: Just a pinch to boost the overall flavor.

Vinegar: A little bit of white vinegar is added to the egg whites when making the meringue. It helps to stabilize the foam and create a firm texture.

Sugar: Added to the egg whites when making the meringue to help it whip up to perfection.

Cooking Oil: For greasing your pan or griddle. I used vegetable oil! You can also use butter. This is a great option because it adds extra richness and flavor to the soufflé pancakes.

How to Make Fluffy Japanese Pancakes

Ready to make the fluffiest pancakes of your life? Let’s get started! It only takes a few steps of whipping up your meringue, mixing your batter ingredients, and then piping it into a hot pan.

Separate Eggs: Separate your egg whites and yolks into separate bowls. Place your egg whites in the fridge until you are ready to use them. Then add your milk and vanilla into the bowl with the egg yolks, and whisk to combine.

Prepare Batter: In a small bowl, sift together your flour, baking powder, and salt. Add your flour to your egg yolks and mix until all the flour is absorbed. Set aside.

Whip Egg Whites: Take your bowl of egg whites out of the fridge and add in your vinegar. Using a hand mixer or stand mixer with a whisk attachment, beat the egg whites until they become frothy but not yet stiff.

Add Sugar to Egg White Mixture: Add your sugar to the egg whites 1 tablespoon at a time, whisking continually as you do. Whisk until stiff peaks form. Do not overmix your egg whites or your pancakes won’t be fluffy.

Combine: Gently fold your egg white mixture into your egg yolk mixture, being careful not to deflate the egg whites.

Heat Skillet: Heat a large skillet over medium low heat, be sure to use a skillet that has a lid, lightly oil your heated skillet.

Add Batter to Pan: Using a piping bag with a round tip, or a scoop, place some batter into your skillet to make 3 pancakes. Keep the batter piled as high as you can, cover your pancakes and cook for 6-8 minutes, until the bottom becomes a light golden brown.

Flip: Carefully flip your pancakes with a spatula, then cover and cook for an additional 3-6 minutes.

Serve Fresh: Remove souffle pancakes from the skillet onto a serving plate and enjoy fresh with your favorite pancake toppings!

If you have some favorite enchiladas that are in need of a delicious sauce, look no more! This Homemade Green Enchilada Sauce is so delicious and packed with flavor. You will want to have it on hand all the time!

I love delicious homemade sauces so much better than store-bought! I use them on everything, and if you love them as much as I do, then you must try this Easy Homemade BBQ Sauce, this delicious Alfredo Sauce, or this yummy Fry Sauce.

Green Chile Enchilada Sauce Recipe

If you’re looking for a quick and easy way to add some zesty, bold flavor to your meals, look no further than this green chile enchilada sauce recipe. Made with just a handful of simple ingredients like tomatillos, jalapenos, and spices, this sauce is bursting with a bright, tangy flavor that’s perfect for adding to tacos, enchiladas, or grilled meats and vegetables.

Not only is this recipe easy and delicious, but it’s also vegan and gluten-free, making it a great option for anyone with dietary restrictions. You can also store this sauce in your freezer (see my storage tips at the bottom of the post) to have on hand for adding a flavorful kick to any meal. It’s so delicious, you must try it!

Ingredients in Green Enchilada Sauce

This sauce is made up of classic Mexican ingredients that really make anything taste delicious. It has a kick, so if you prefer a milder sauce, leave out the jalapeño pepper or remove the seeds and membranes before dicing. On the other hand, if you like it hot, add extra jalapeños or use a spicier variety of green chilis. Check out the recipe card at the bottom of the post or the exact measurements.

Olive Oil: You will cook up all the vegetables in this.

Yellow Onion: I love the flavor and aroma that the yellow onions bring to the sauce.

Cloves of Garlic: If you don’t have cloves of garlic on hand to mince, then you can use the minced garlic from a jar. ½ teaspoon of minced garlic equals about 1 clove.

Whole Jalapeño Peppers: Leave out the seeds and the membranes if you want a milder sauce.

Diced Green Chiles: You can buy these cans in mild, medium, or hot. Make sure to pick what level of heat you prefer so this sauce turns out perfectly for you!

Tomatillos: Make sure to peel and wash the tomatillos before dicing them up.

Vegetable Broth: This acts as a base to puree all of the vegetables.

Salt: This enhances all of the flavors in this green enchilada sauce.

Pepper: Adds a little spice without being too much.

Cumin: This adds a delicious flavor to the sauce.

Let’s Make Some Homemade Sauce

Homemade enchilada sauce is worth every second that you spend making it! This sauce takes less than 30 minutes to prepare. If you want to double the batch, you can and you can use one now and freeze some for later.

Sauté Onion: In a medium saucepan, over medium-high heat, add your olive oil and diced onion, and sauté for 5 minutes.

Continue to Cook: Add your garlic, jalapeno, green chiles, and tomatillos. Continue to saute over medium-high heat for 8-10 minutes.

Boil: Add your vegetable broth, salt, pepper, and cumin. Bring to a boil and boil for just a few minutes.

Simmer: Turn the heat to low and simmer for about 10 minutes to reduce the liquid slightly.

Blend: Using an immersion blender in the pot, blend your sauce until smooth. You can also remove the sauce from the pot and blend it in a blender.

Store: Use immediately or store in an airtight container in the fridge for up to a week. You can keep it frozen for up to 4 months.

This spinach stuffed salmon is a flavor explosion, with the creamy richness of the cheese and the earthy goodness of the spinach perfectly complementing the tender, flaky salmon. It’s a restaurant-quality meal that’s ready in just 45 minutes!

Salmon is one of my favorite kinds of seafood to make. It’s always buttery and flaky, and works well with so many different flavors! After you make this delicious stuffed salmon, here are a few more recipes to add to the dinner rotation: brown sugar glazed salmon, salmon piccata, and miso glazed salmon! They’re all absolutely delicious and will make everyone in your family a seafood lover.

Spinach Stuffed Salmon Recipe

Skip the fancy seafood restaurant and make this tasty spinach stuffed salmon at home instead! It’s filled to the brim (literally) with creamy, savory flavor that will have your whole family drooling. The spinach and cream cheese filling is the best way to add a pop of rich goodness to an already delicious dish. It takes baked salmon from good to great! Plus, with how good it tastes, you won’t even realize that you’re getting your daily dose of veggies from the spinach! A win-win!

Seriously though, this is one of the best salmon recipes that I’ve tried to date. The salmon itself turns out perfectly flavorful, flaky, and tender thanks to a brush of olive oil and sprinkling of salt and pepper. Baking it ensures that the outside reaches roasted, golden perfection, while the inside is still nice and soft! But let’s talk about this cheesy filling. It not only adds insanely delicious flavor, but moisture as well, so the salmon is perfectly melt in your mouth! If you’re not already convinced, stuffed salmon is super easy to make and takes less than an hour, so this recipe is definitely one to add to the lineup this week. You won’t regret it!

All Ingredients Needed

This mouthwatering stuffed salmon recipe brings together a lineup of ingredients that will dazzle your taste buds and leave you wanting more. From tender salmon fillets to cream cheese, zesty lemon, and a sprinkle of Italian seasoning, each component adds its own unique touch to create a dish that’s bursting with flavor. It’s the perfect meal to impress friends and family with! Note: all measurements can be found below in the recipe card.

Skinless Salmon Fillets: These provide a delicious and healthy base for our dish. (Psst- you can also make this recipe with chicken breasts!)

Olive Oil: Adds a touch of richness and helps to enhance the flavors of the salmon. It also helps the salmon cook up nicely in the oven.

Salt and Pepper: A sprinkle of salt and pepper will bring out the delicious, natural flavors of the salmon.

For the Filling:

Water: Used for cooking the spinach in.

Baby Spinach: These tender, vibrant leaves add a pop of color and a burst of freshness to our dish. You can also use kale as a substitute.

Cream Cheese: The base of the creamy, dreamy filling! Softened cream cheese adds a velvety richness to the dish. I mean let’s be real, cream cheese is so delicious and makes everything 100 times better.

Parmesan Cheese: Gives the filling a cheesy, savory flavor. Grate your own parmesan for the best flavor! Mozzarella cheese is another great option.

Lemon Pepper: This combines the tanginess of lemon zest with the subtle heat of black pepper. It adds a refreshing kick to the dish, brightening up all the flavors.

Italian Seasoning: Infuses the stuffed salmon with a touch of Mediterranean magic. Try making your own blend using my recipe here!

Lemon Juice: Freshly squeezed lemon juice adds a burst of citrusy goodness, balancing the richness of the cream cheese filling. It’s the perfect finishing touch to elevate the flavors.

How to Make Spinach Stuffed Salmon

Besides using an air fryer, baking salmon is my favorite way to prepare it. The even heat means that your salmon will be cooked through perfectly. Sometimes low and slow is the way to go! Roasting your salmon gives it a delicious, golden brown outer layer while making the cheesy filling hot and bubbly. I know you’re going to be as obsessed with this salmon as I am.

Preheat Oven, Prep Pan: Preheat your oven to 475 degrees Fahrenheit and then prepare a baking sheet by lining it with parchment paper.

Prepare Salmon: Pat your filets dry with a paper towel and rub them with the olive oil. Then sprinkle salt and pepper on both sides of the filets.

Slice: Cut a slit in the side of each filet, be careful not to go all the way through the filets, just enough to create a pocket

Cook Spinach: In a medium pan over medium high heat, sauté your spinach with the water until your spinach is wilted. Remove the spinach from heat and then drain any excess water off if needed.

Stuffing Mixture: In a medium bowl add your cooked spinach, cream cheese, parmesan cheese, salt, lemon pepper, and Italian seasoning. Then mix your filling until it is well combined.

Add to Salmon: Stuff each prepared salmon filet and then place them on the parchment lined baking sheet. Just before baking, pour the lemon juice over each stuffed filet.

Bake: Bake for about 8-10 minutes. Salmon should flake apart easily with a fork.

Serve: Serve stuffed salmon fresh with sliced lemon and your favorite side dish. I like completing my meal with asparagus, potatoes, or brussels sprouts!

Chocolate lovers, this Mississippi Mud Pie is for you! A silky chocolate filling topped with whipped cream and chocolate shavings, all eaten on an Oreo crust. It doesn’t get much more delicious than that!

I love delicious pies that I can eat all year long. If you make this pie and want to come back for more, then you must try this delicious Fresh Strawberry Pie, this simple No Bake Cream Cheese Peanut Butter Pie, and this insanely delicious Lemon Chess Pie. Pie is a staple at our house and these ones you cannot miss!

What is Mississippi Mud Pie?

This pie came from (you guessed it!) Mississippi! The color of this pie was said to look like the muddy banks of the Mississippi River but don’t worry. No mud was involved in making this pie. Only delicious and silky milk chocolate. This pie is made of delicious layers, and changing up the toppings is how I get away with serving this over and over again! Try switching out the chocolate curls for some sprinkles, a chocolate sauce, or even more crushed Oreos.

A chocolate dessert that goes with everything is a staple, and that’s exactly what this recipe is. It is a staple that you will come back to over and over again because everyone who eats it loves it. They can’t resist coming back for seconds! I especially love serving this in the summer because there isn’t a better way to wrap up a BBQ than with some delicious chocolate!

Ingredients in Mississippi Mud Pie Recipe

Once you see this list of ingredients, you will be licking your lips, and your mouth will be watering! This dessert is so delicious and packed with sweet, chocolatey flavors. Check out the recipe card at the bottom of the post for exact measurements.

Cookie Crust

Oreo Cookies: Is there anything better than an Oreo crust for a pie?

Unsalted Butter: The butter is melted and helps to combine the cookies so that you can press and shape the crust.

Salt: The salt enhances the flavors in the Oreo cookie crust.

Brownie Layer

Unsalted Butter: I use unsalted butter in the brownie layer.

Semi-Sweet Chocolate Chips: You can use milk chocolate chips, but I like the flavor that semi-sweet chocolate chips bring to the pie.

Sugar: This sweetens everything up.

Brown Sugar: When you measure the brown sugar, make sure it’s packed.

Unsweetened Cocoa Powder: This adds a chocolate flavor as well as color to the brownies.

Vanilla Extract: A splash of vanilla enhances the sweet flavors in this pie.

Large Eggs: Make sure your eggs are at room temperature before mixing them in.

Baking Powder: This helps the brownies to rise and become soft and chewy.

Salt: The salt brings out all the different flavors in the recipe.

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

Pudding Layer

Chocolate Pudding: This layer is silky smooth in the pie!

Whole Milk: Whole milk is mixed with the pudding to make it nice and smooth.

Whipped Topping

Heavy Whipping Cream: Chill this in your fridge before mixing this up.

Powdered Sugar: This will sweeten up the whipped topping.

How to Make Mississippi Mud Pie

This pie is simple to make but requires some time to chill in the fridge. It’s the perfect dessert to make ahead of time and have it ready to go when your guests arrive!

Crust

Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.

Blend Crumbs: Place the cookies in a food processor and process until you have a fine crumb.

Press: Mix the melted butter and salt in the food processor until combined. Press the cookie mixture into a 9-inch pie dish or tart pan (make sure the tart pan has 2-inch sides if using one.)

Bake: Bake for 10 minutes. Let cool while you mix together the brownie layer.

Brownie Layer

Melt Chocolate: Add butter and chocolate chips in a large bowl. Heat in the microwave in 20-second intervals until fully melted, stirring between intervals.

Combine: Add the remaining ingredients to the melted chocolate and mix until combined.

Add to Crust: Add to the baked Oreo crust. Bake for 25-30 minutes until a toothpick comes out clean from the center.

Cool: Let cool completely.

Pudding Layer

Whisk: Whisk together the pudding mix and milk and set aside to thicken.

Chill: Once thickened, pour over the cooled brownie layer. Cover with plastic wrap and chill for 4-5 hours.

Whipped Topping

Beat with a Mixer: Add the whipped cream and powdered sugar to a large bowl. Beat with a hand mixer until medium-stiff peaks.

Add to Pie and Garnish: Top the chilled Mississippi mud pie with the whipped cream. Add chocolate curls, crushed Oreos, or a chocolate sauce drizzle if desired.

Baked Sweet and Sour Chicken is 1000x better than any takeout! It’s crispy on the outside, juicy on the inside and exploding with flavor. There is a reason why this is our favorite recipe on the blog!

This meal is going to blow your family away! I love to complete this meal with this dishes like Homemade Egg Rolls, Cream Cheese Wontons or Easy Fried Rice.

The BEST Sweet and Sour Chicken

I am going to keep this as short and simple as possible…you NEED to make this sweet and sour chicken recipe. This recipe is number one for a reason, it’s absolutely incredible. We have yet to find any takeout restaurant beat this recipe. (And that’s saying something, because I love Chinese takeout!)

A simple cornstarch batter makes each piece of chicken nice and crispy, and the sauce is to die for! It’s savory and sweet with the best hint of tang. The sauce thickens as it cooks, coating the chicken perfectly. Everything is super simple to make, so prepare for this sweet and sour chicken to be a regular in your weekly dinner rotation. Easy takeout at home, what could be better than that? (Find more “better than takeout” recipes here!)

Chinese Sweet and Sour Chicken Ingredients

Restaurant-quality sweet and sour chicken, but from the comfort of your home! These are all the ingredients you’ll need to make the perfect crispy chicken smothered in a mouthwatering, savory glaze. All measurements can be found below in the recipe card.

Chicken Breasts: Use boneless, skinless chicken breasts for easy prep. This recipe also works really well with skinless chicken thighs or pork if you want to switch things up!

Salt and Black Pepper: Give the chicken its first layer of flavor. Add to taste!

Cornstarch: Creates a superb crunch.

Eggs: Helps the coating stick to each piece of chicken.

Canola Oil: Just enough to give the chicken a quick fry for crispiness.

Granulated Sugar: Gives the sauce a touch of sweetness. You can also use brown sugar if you’d like! It will give your chicken a deeper, more caramel-like flavor.

Ketchup: Adds some extra flavor to the sauce.

White Vinegar and Apple Cider Vinegar: I love adding a combination of both because it gives the sauce a tangy flavor, but a bit of sweetness too!

Soy Sauce: A must-add for any savory Asian dish! I used low-sodium soy sauce, but whatever you have on hand works great!

Garlic Salt: Adds the perfect punch of savory flavor.

Sweet and Sour Baked Chicken Recipe

Making this sweet and sour chicken doesn’t take much effort at all! Once you get a taste, you’ll be happy you didn’t order takeout! The crispy breading and flavor of the sweet and sour sauce is seriously the best. You can’t beat the fresh flavor of making Chinese takeout from scratch!

Prep: Preheat oven to 325 degrees. Cut your chicken breasts into bite sized pieces and then season with salt and pepper.

Dip: Add cornstarch and slightly beaten eggs to separate bowls. Dip the chicken FIRST in the cornstarch and then coat in the egg mixture.

Flash Fry: Heat canola oil in a large pan over medium high heat and cook chicken until brown but not fully cooked throughout. Place the chicken in a 9×13 inch baking dish.

Prepare Sauce: In a medium sized mixing cowl, whisk together sugar, ketchup, apple cider vinegar, white vinegar, soy sauce and garlic salt.

Bake: Pour over the chicken and bake for an hour. Stir every 15 minutes to coat them in the sauce.

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These soft sugar cookies are perfectly chewy on the inside with sweet golden edges on the outside! The drop-style method makes these the easiest sugar cookies you will ever make, and everyone will fall in love with the chewy texture.

Quick and easy sugar cookies are definitely the way to go because this recipe doesn’t require any chilling or rolling out. The dough is rolled in sugar resulting in sweet crispy edges and soft chewy centers. The outcome is perfect in my opinion, and they remind me of my favorite snickerdoodle cookie recipe. And if you love sugar cookies, I also recommend making my go-to sugar cookies or trying this yummy recipe.

Soft and Chewy Sugar Cookies

I can’t wait for you to make these because everyone will go crazy over the soft and chewy texture of these cookies! The dough is buttery and delicious, and the extra sugar on the outside bakes up perfectly golden. This recipe is perfect to whip up when you’re short on time but want to impress your guests.

The texture of this cookie is the best of both worlds because it is soft with a little bit of crunch on the outside. It keeps everyone coming for more because they love the flavors and textures of this cookie. If you are wanting more easy AND delicious desserts to wow your guests, try my brownies, this no-bake key lime pie, or this super easy dessert pizza.

Ingredients Needed to Make Easy Sugar Cookies

I love that this recipe only requires a few simple ingredients. Most of the ingredients you will already have on hand, so you can make them any time you want! I make these soft sugar cookies year-round, not just for holidays. They’re just that good! Check out the recipe card at the bottom of the post for exact measurements.

Butter: If your ingredients are at room temperature then they will mix together more smoothly. 

Sugar: Granulated sugar will make this recipe sweet. Rolling in sugar helps the achieve crispy edges!

Egg: The egg will help bind the dough together. The yoke also adds chewiness.

Vanilla Extract: This will enhance the flavors of the sweet ingredients. 

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

Baking Powder: This helps the cookie be soft.

Salt: This enhances the flavors.

Soft Sugar Cookie Recipe

This recipe comes together in a matter of minutes and you are going to love how easy they are to make! These soft sugar cookies are always the first cookies to go at any party. I am always using this no-fail recipe because they are fast and delicious. You will definitely want to keep this recipe close by because it will be on repeat!

Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.

Beat: Beat the butter and sugar together on high for 3-4 minutes, until pale and fluffy. Add the egg, egg yolk, and vanilla and beat until combined. I like to use my electric hand mixer!

Add Dry Ingredients: Add the flour, baking powder, and salt. Beat just until combined.

Roll in Sugar: Use a large cookie scoop to scoop the dough. Roll into a ball and then roll in a small bowl with ¼ cup granulated sugar.

Bake: Bake for 12-14 minutes, until the edges of the cookies are just starting to get color on them. They will look severely underdone, but they will continue to bake on the baking sheet.

Cool: Remove from the oven and let sit on the baking sheet for 3 minutes before transferring to a cooling rack.

Whether you want a crispy, low-carb snack or a meatless version of buffalo wings, fried cauliflower is the perfect choice! Toss them in your favorite sauce or serve them up with your favorite dip- it’s a snack that even the picky eaters in your house will love!

Cauliflower is such a versatile veggie. Not only is it delicious on its own, (cauliflower steaks, anyone?) but it also helps to make low-carb versions of your favorite dishes. Try this cauliflower alfredo sauce or cheesy cauliflower breadsticks!

Fried Cauliflower Recipe

If you’ve ever been on a low-carb or keto diet, I’m sure you’re familiar with this versatile veggie. But this isn’t your mother’s riced cauliflower! Even though it’s low in carbs, this fried cauliflower is perfectly crispy, crunchy, and tender on the inside. It’s like a healthier version of popcorn chicken, and perfect for those who are vegetarian or just trying to sneak more veggies into their diet!

This fried cauliflower has the most delicious breading that cooks to a perfect golden brown. Its crispy goodness will have you coming back for seconds and thirds, so you might want to double your batch! You can serve your fried cauliflower as-is with a tasty dip on the side, or toss it in your favorite sauce! Buffalo, BBQ, you name it! Whether it’s gameday or you’re making these golden morsels for a summer potluck, everyone is sure to love them.

Ingredients You’ll Need

It really doesn’t get any simpler than this. You don’t need anything fancy to make fried cauliflower, only a handful of pantry staples! If you’re looking for measurements, they can all be found below in the recipe card.

Cauliflower: Cut into florets. The size is up to you!

Flour and Cornstarch: You’ll need a mix of both to achieve the perfect crispy crust.

Salt and Pepper: To add some flavor to the breading. You can also add a sprinkle of garlic powder, onion powder, or paprika if you’d like!

Milk: Adjusts the consistency of the batter and also helps it stick to the florets.

Oil for Frying: I used vegetable oil, but you could also use another type of frying oil like peanut or canola. Whatever you have on hand!

How to Make Crispy Fried Cauliflower

Even though you do have to fry in oil, (don’t let that intimidate you!) these fried cauliflower bites are pretty easy to make. They only take 10 minutes of prep and 15 minutes to cook, making them a great appetizer to throw together when you’re short on time. Let’s get started!

Prepare Cauliflower: Cut the cauliflower in half and then cut into florets.

Mix Batter Ingredients: In a medium-sized bowl add the flour, cornstarch, salt, and pepper. Add the milk to the flour mixture and whisk until combined.

Heat Oil: In a large pot, add the oil about 3 inches up the sides. Heat the oil to about 350 degrees Fahrenheit. You can also use a deep fryer if you desire.

Coat With Batter: Dip each floret into the batter and remove excess by shaking with a fork. Then place on a parchment-lined baking sheet.

Deep Fry: Add the florets with tongs to the hot oil. Fry for about 4 minutes on each side or until they are golden brown.

Cool and Serve: Remove with a slotted spoon to drain excess oil and place on a paper towel-lined plate. Enjoy fried cauliflower with your favorite dipping sauce!

This bacon ranch pasta salad is filled with colorful veggies and perfectly contrasting textures and flavors! Every bite is so satisfying it will be an incredible hit with anyone lucky enough to enjoy it!

If you love the flavors in this pasta salad, enjoy them as the main dish too! To turn these flavors in to a delicious, warm dinner try Cheesy Chicken Bacon and Broccoli Ranch Pasta or Slow Cooker Creamy Ranch Chicken.

Incredible Bacon Ranch Pasta Salad

Trust me when I say this is the best pasta salad ever!  My son and his friends ate the entire thing in 5 minutes and agreed that it was the best pasta salad that they have had.  I wasn’t surprised, because these flavors together are so amazing. The combination of the bacon, pasta, veggies, and ranch flavor is to die for!

The crisp bacon and veggies are so nice in contrast to the al dente pasta.  The creamy ranch sauce coats every groove of this salad, leaving no bite without its delicious flavor!  And, as if it couldn’t get any better, the cheese and olives bring their sharp and unmistakable tastes to this vibrant meal.  This is the only pasta salad I will take to potlucks from now on!

Easy Bacon Ranch Pasta Salad Ingredients

This recipe is not only easy but it’s delicious. Even my kids will eat this because of the creamy ranch dressing. I finally found an easy way for them to get in their veggies!

Fusilli Tri-Color Pasta: I love using this colorful pasta to bring even more visual interest to this dish.

Bacon: The bacon adds a crunch and a savory element.

Roma Tomatoes: I love biting into the tomatoes for a burst of sweet flavor!

Broccoli: Adds crisp and fresh earthy flavor

Sliced Olives: Adds pieces of salty, smooth richness.

Cheddar Cheese: I use shredded cheddar cheese. If you shred it straight from the block, the cheese will have a stronger flavor.

Mayonnaise: Mix together with ranch seasoning to make a creamy sauce to coat the veggies and pasta.

Dry Ranch Seasoning: Combines with mayonnaise to add the classic ranch flavor.

How to Make Pasta Salad

In just a few simple steps, you can enjoy an amazingly nutritious and satisfying meal!  Cook your pasta, make your ranch sauce, then toss all the ingredients together with the creamy sauce, and you are ready to enjoy a great combination of flavors and textures.  This is a great recipe to make with kids because there are so many easy ways for them to learn and help!

Cook the pasta: Follow the package directions to cook pasta. Drain and rinse in cold water.

Cut Veggies: Cut up your veggies before adding them to the bowl.

Combine: In a large bowl, combine pasta, bacon, tomatoes, broccoli, olives, and cheese.

Whisk: Whisk the mayonnaise and dry ranch seasoning in a small bowl.

Toss: Add the mayonnaise mixture to the bowl of pasta and veggies and mix until combined.

Congo bars are soft and chewy, filled with chocolate chips and walnuts. They’re like a gooey chocolate chip cookie in bar form and will have you savoring every bite!

Oh, cookie bars. I can never get enough of them! Serve them on their own or with a scoop of vanilla ice cream on top to add a little sweetness to your day. If you love these congo bars, you’ll also have to try brown butter blondies, sugar cookie bars, and snickerdoodle bars!

Recipe for Congo Bars

This recipe for congo bars comes from one of my favorite neighbors. (Shoutout to the Merrills!) This is their family recipe and honestly, it’s one of the best cookie bar recipes I’ve ever made. One of my son’s favorite memories was going over to their house after church and getting a warm, ooey-gooey congo bar. My favorite part was when he would bring an extra one home for me.

If you’ve never tried a congo bar before, they’re essentially chocolate chip cookie bars but with a little added flair. They’re usually made with things like chopped nuts or coconut for some extra texture, and let me tell you… they are what dreams are made of. Don’t get me wrong, I love chocolate chip cookies, but something about making bars instead is so enticing! You just have to add your dough to a baking dish and pop it in the oven. It’s so easy, no shaping required! This also makes congo bars great for large gatherings, and trust me, everyone will love them! They’re buttery, soft, and packed with melty milk chocolate and walnuts. (Translation: everything a cookie bar should be.)

What You’ll Need to Make Them

Good news- congo bars use all of your standard baking ingredients, so you may not need to make a trip to the grocery store! Time to raid your pantry and whip up a delicious batch of buttery, chocolatey goodness. Check out the recipe card below for exact measurements.

All-Purpose Flour: This is the backbone of the recipe – the flour gives the congo bars structure.

Baking Powder: Baking powder is what makes the congo bars rise and get all puffy and delicious. Don’t substitute baking soda for baking powder, as they have different chemical properties and will affect the outcome of the recipe.

Salt: Just a pinch so the cookie bars turn out nice and flavorful!

Unsalted Butter: Since we add salt separately, unsalted butter is the way to go. Butter adds moisture and richness to the congo bars.

Brown Sugar: Brown sugar gives the bars a caramel-like sweetness and a chewy texture.

Large Eggs: Eggs provide structure and help bind the other ingredients together. Use room temperature eggs so they mix more easily into the batter and create a smooth, uniform texture.

Vanilla Extract: Helps to boost the overall flavor of the bars. It adds a touch of warmth and sweetness as well!

Milk Chocolate Chips: Chocolate chips are a classic addition to congo bars – they provide bursts of sweet, melty goodness in every bite. If you don’t have milk chocolate chips, you could try using dark chocolate, semi-sweet, butterscotch, or white chocolate chips instead. You can also use chocolate chunks if you wish, this will give the bars a little extra texture.

Walnuts: (Optional) Walnuts add crunch and nuttiness to the congo bars. If you’re not a fan of walnuts, you could try using pecans or almonds instead, or leave the nuts out altogether.

How to Make Congo Bars

It’s just as easy, if not easier, than making a batch of chocolate chip cookies. Prepare to meet your new potluck staple! These are so simple to throw together and always a hit wherever they go.

Preheat Oven, Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 pan with cooking spray and set aside.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

Mix Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, stir together the melted butter and brown sugar. Add in the eggs and vanilla and stir until combined.

Combine: Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips and nuts.

Bake: Add the batter to the prepared pan and bake for 30-35 minutes, no longer. If baked longer the bars will become dry and crumbly.

Cool and Enjoy: Let cool before cutting and serving.

Crepes are thin and delicate French pancakes served with endless topping options such as fruit, sauces, and whipped cream. The batter is easily blended and cooked into tender foldable perfect crepes.

This crepe recipe is a tried and true breakfast that always comes out perfect. After years of making these, they still remain our favorite! If you love sweet breakfast foods try this incredible blueberry breakfast cake, the best German pancake, or my quick cinnamon rolls.

The Perfect Crepe Recipe

If you are intimidated to make crepes, this recipe will change your mind. The ingredients come together quickly in the blender, and I add tips for cooking them perfectly every time. I can’t take all the credit for this recipe because my husband taught me all the tricks. It takes practice, but as soon as you get the circular hand motion down, you will be a pro crepe maker in no time!

Crepes are by far one of my favorite breakfast items to make. I also love crepes for dessert! Nothing beats a tender sweet crepe filled with fresh berries and whipped cream. You are going to love the thin pancake that can easily wrap around all of your favorite toppings. You can serve them with my homemade blueberry syrup or this incredible strawberry sauce, but homemade whipped cream is a must!

Ingredients Needed For Crepes

These perfect crepes require simple ingredients that are right in your pantry and ready to go! What is the difference between crepes and pancakes? Unlike pancakes, crepe batter does not have a raising agent in the batter. Pancake recipes use baking powder or baking soda as a raising agent. Pancakes are thick and fluffy, and crepes are thin and flat. This makes them ideal for rolling or wrapping!

Crepe Batter

All-purpose flour: This is the best flour to use for crepes.

Milk: It adds creaminess and helps blend into a pourable batter.

Eggs: I always use large eggs.

Sugar: For added sweet flavor.

Butter or Oil: This recipe uses cooled and melted butter or oil.

Vanilla Extract: A splash of vanilla extract really enhances the sweet flavor if these crepes.

Cream Cheese Filling

Cream Cheese: The tangy cream cheese combined with sugar makes this filling so delicious.

Powdered Sugar: This helps to thicken the filling and adds some sweetness.

Whipped Topping: Adds fluffiness to the filling.

How To Make Crepes

You are going to LOVE these perfect crepes! It is simple to make and fun to do as a family! My girls love to help me blend it in the blender and pour the batter into the skillet. This crepe batter is ready in minutes and has all the flavor it needs with a few simple ingredients.

Blend the Batter: Blend the flour, milk, sugar, eggs, oil, and vanilla until the batter is completely smooth. I use a blender and pulse until smooth, but you can also whisk it together in a bowl.

Prepare the Skillet: Brush a medium-sized nonstick skillet with oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup of batter to the pan.

Add the Batter to the Skillet: Pour the batter into the center of the pan. Using a circular hand motion, move the pan to spread the batter into a thin and even circle. I recommend a crepe spatula if you are wanting them really thin.

Cook: Heat on one side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.

Cream Cheese Filling: If you make the cream cheese filling, beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping. Place 2 tablespoons on the crepe and roll it up.

Here’s a quick story about my husband! He served an LDS mission in France. When we started dating, I loved that he could speak French. The first time he said the big I love you, it was in French and that sealed the deal! He would always talk about how he is an amazing crepe maker. I absolutely love crepes, especially if they are stuffed with cream cheese goodness and fresh fruit. I always beg my husband to make them. So when he found his little mission recipe book and made me a batch, I was in heaven!

This picture was in taken in front of Chmbord. He said they were so poor that most of the time they would just make crepes. They would have peanut butter and jelly crepes or hot dog crepes!