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Egg Drop Soup is a warm, thickened broth, with rich flavors of chicken and beautiful egg ribbons throughout. Enjoy this savory, simple to make soup recipe that comes together in just 15 minutes.

This authentic Egg Drop Soup is known to be a favorite in every Asian restaurant. It warms you up and is comforting throughout your meal. It goes great served with our favorite better than takeout Easy Fried Rice, this delicious Sweet and Sour Chicken, or even this Slow Cooker Mongolian Beef.

Egg Drop Soup Recipe

This soup is always a highlight for me when we go out to eat! I love the simplicity of it and all the flavors! I love ordering this at restaurants and decided it was time I learned to make it at home! It’s such a family favorite of ours, we now eat it at home at least twice a month. It’s perfect served along with some ham fried rice or a simple beef and broccoli. I find that it doesn’t usually fill us all the way up on its own, so I like making some skillet sesame chicken to go along with it!

It is a quick and easy meal that can be a main dish, appetizer or a side dish with other Asian-inspired meals. We had it as a main course (with pork) for dinner on a busy weeknight and it worked out perfectly for our family. My kids loved it! It took minutes to make, filled them right up and we were able to sit down together and hustle off to our next activity. Your family will love the taste and savory flavor this Egg Drop Soup has to offer!

Ingredients

The best part about this egg drop soup is that it is a few fresh and simple ingredients. You don’t have to hunt down any unique ingredients, in fact, you may already have everything you need on hand! It’s a chicken broth soup, with mushrooms and eggs. You can add more to this recipe than I have listed below. You can always add more vegetables, and I will often add a little white pepper and salt. If you do add salt, make sure to add low sodium soy sauce or taste before adding the salt. You can find the measurements below in the recipe card.

Chicken Broth: This is the base of the soup. You could use vegetable broth instead if you wanted.

Soy Sauce: You can also add some sesame oil too!

Green Onion: They add fresh and bright flavor.

Mushrooms: You can buy the presliced baby bella or button mushrooms. It really doesn’t matter what type of mushrooms you buy, just try to slice them evenly so they all cook at the same rate.

Cornstarch: To thicken the soup.

Eggs: You will scramble them first, and then drop them in the warm soup to cook them.

How to Make Egg Drop Soup

If you crave egg drop soup every time you go to a Chinese restaurant, then you are going to love how simple it is to make at home! I love making it at home because I think it tastes even better than takeout. It’s so yummy, and seriously only takes 15 minutes to whip up. With just a few simple ingredients, I can’t find any reason not to make this soup all the time!

Add Ingredients: In a large pot add 3 ½ cups chicken broth, soy sauce, green onions, and mushrooms and bring to a boil. In a small bowl add the cornstarch and ½ cup reserved chicken broth to make a slurry, and then whisk until combined. Then pour into the soup.

Add Eggs: Reduce heat to a simmer. Then slowly stir in the beaten eggs as you are stirring the soup.  The eggs will start spreading out like ribbons in the soup. Then garnish with additional chopped green onions if desired.

Trust me, you need this dreamy lemon cheesecake in your life. The lemon curd adds the perfect tangy kick to the creamy cheesecake filling, making every bite a smooth, heavenly experience. One slice just won’t cut it, you’ll want to indulge in the whole cake!

Lemon desserts don’t get nearly as much love as they deserve. Just thinking about them makes my mouth water! I love desserts that are the perfect balance of tangy and sweet, and these recipes are the perfect example: lemon brownies, lemon icebox cake, and lemon pudding cake. You’ll have to give them all a try! After this swoon-worthy lemon cheesecake, of course.

Best-Ever Lemon Cheesecake

Homemade lemon cheesecake is truly a slice of heaven on a plate! The creamy, tangy filling combined with a buttery graham cracker crust makes for a deliciously decadent dessert. Even if you weren’t a lemon lover before, you will be after a bite of this creamy goodness. With its bright and zesty lemon flavor, it’s the perfect treat to indulge in as the weather starts to warm up during springtime.

Whether you’re hosting a springtime brunch or looking for a light dessert after a family dinner, lemon cheesecake is the perfect choice. Plus, it’s easy to make ahead of time so you can spend more time enjoying the beautiful weather and less time in the kitchen. So go ahead and treat yourself to a slice (or two!) of this irresistible cheesecake. It’s happiness in dessert form! And if you need more amazing lemon desserts in your life, find my full list of recipes here!

Ingredients You Will Need

I know it looks like a lot, but this is everything you need to make the best lemon curd, most buttery graham cracker crust, and creamy cheesecake filling! Trust me, this lemon cheesecake is worth the grocery trip. For exact measurements, check out the recipe card at the end of the post!

Lemon Curd

Large Eggs: These guys are the backbone of the lemon curd, bringing richness and structure to the mixture. Plus, their bright yellow egg yolks add a beautiful pop of color to the final product.

Granulated Sugar: Sweet, sweet sugar. The ingredient that makes everything better! In this case, it balances out the tartness of the lemon juice and zest, creating a perfectly balanced flavor.

Fresh Lemon Juice: This is where the magic happens! Freshly squeezed lemon juice provides the bright, tangy flavor that we all know and love in lemon curd. You can also use bottled lemon juice, but the flavor won’t be quite as fresh.

Lemon Zest: Don’t toss those lemon peels, they’re packed with flavor! The zest adds an extra layer of citrusy goodness to the curd, and its bright yellow color makes the mixture look even more vibrant.

Salt: Just a pinch works wonders to boost the bright, juicy flavor of the curd!

Unsalted Butter: Last but certainly not least, we have butter – the key to making this lemon curd velvety smooth and rich. You can’t go wrong with butter!

Crust

Graham Cracker Crumbs: Crushed into fine crumbs, graham crackers provide a deliciously crunchy base for our lemon cheesecake.

Granulated Sugar: Adds a touch of sweetness to the crust.

Unsalted Butter: Butter not only adds a rich, delicious flavor, but also helps to hold everything together.

Salt: Again, just a pinch to keep things from tasting bland!

Cheesecake Filling

Granulated Sugar: Balances out the tart flavor of the lemon juice and zest.

Lemon Zest: Adds a bright, zesty flavor to the filling and gives it that extra pop of lemony goodness.

Cream Cheese: The main ingredient in our lemon cheesecake filling, giving it that creamy texture we all know and love. I recommend using full-fat cream cheese for the most dreamy filling possible.

Sour Cream: A dollop of sour cream not only adds some extra creaminess, but also balances out the sweetness and acidity of the lemon.

Fresh Lemon Juice: What’s a lemon cheesecake without some fresh lemon juice? It’s the star ingredient in the filling, giving it that tart, zingy flavor we all crave.

Large Eggs: Give the cheesecake filling richness and structure.

How to Make Lemon Cheesecake

If life gives you lemons, make this lemon cheesecake recipe! This tangy and creamy dessert is sure to brighten up any day and put a smile on your face. Follow these instructions and you’ll have a delicious, creamy dessert made in no time! I’ve broken the recipe up into a few parts to help simplify the process.

Lemon Curd:

Combine Ingredients: In a medium size saucepan, whisk the eggs and sugar until combined. Then add in the lemon juice, zest, and salt. Heat over medium heat while whisking constantly for 2-3 minutes.

Add Butter: Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.

Transfer to Bowl: Remove from heat and transfer into a bowl. Cover with plastic wrap and press the plastic wrap down so it touches the top of the curd and prevents a film from forming across the top.

Chill: Chill for 3 hours, or overnight before using in the cheesecake. You will likely have extras after making the cheesecake, but leftovers can be refrigerated for up to 2 weeks or frozen for up to 3 months.

Crust:

Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.

Crumb Mixture: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand. You can use a food processor if you wish.

Add to Pan: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.

Bake: Bake for 10 minutes. Allow to cool completely. Keep the oven on as the cheesecake will bake at the same temperature.

Lemon Cheesecake Filling:

Sugar Mixture: Add the sugar and lemon zest to a small bowl. Use a fork to combine the sugar and zest, releasing the oils from the zest into the sugar to make lemon sugar. It should be quite fragrant.

Mix Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.

Combine: Add the lemon sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.

Add Eggs: Add the eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.

Preparing the Water Bath:

Wrap Springform Pan: Using 18 inch heavy duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.

Place in a Deep Baking Sheet: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.

Add Filling and Curd: Add half of the cheesecake batter to the pan. Spoon ¾-1 cup of lemon curd over the filling and then top with the remaining cheesecake batter.

Add More Curd: Spoon about 1 cup of lemon curd over the top in line. Use the back of a knife to drag through the curd, swirling it into the cheesecake.

Add Water Bath: Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. carefully move your pan to a rack in the oven that is positioned in the lower third of the oven.

Baking the Lemon Cheesecake:

Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.

Cool in Oven: Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

Remove: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.

Chill and Serve: Chill in the fridge for 4-6 hours, or overnight before serving. If you like an extra punch of lemon, top the cheesecake with the remaining lemon curd.

If you are obsessed with sushi like I am, it’s time you learned to make Sushi Rice at home! It’s so sticky and delicious, and easier than you may think. Impress your friends with a sushi night in!

I am such a huge fan of sushi. It definitely grew on me over the years. I couldn’t imagine eating raw fish as a kid, now I eat sushi any chance I get. And it really is super fun to make at home. You don’t have to make this sushi rice just for sushi! You really can make this for any dish, it’s perfectly sticky and delicious rice that goes great with Vegetable Stir Fry, a Korean Ground Beef and Rice Bowl, or Grilled Teriyaki Chicken.

What is Sushi Rice?

So you may be wondering, what makes sushi rice different from regular rice? Well, for starters, you absolutely have to use short grain rice. Short grain rice has more starch in it, which helps it stick together better. You also add a few more ingredients than regular rice. You will make a mixture of rice vinegar, sugar, and salt to pour over the rice once it’s cooked. This helps it soak up extra moisture and flavor. This way it will stick together better when you are rolling your sushi.

You don’t have to stick to just sushi with this rice though! I love this rice served with a lot of different dishes. Of course it’s perfect for sushi rolls, but it’s also great with a poke bowl or a salmon rice bowl, and especially spam musubi! You still get most of the same flavors of sushi without the extra work of rolling it up. I think this rice is a great skill to have in your back pocket because it really always impresses people! Sushi rice just tastes better than regular white rice if you ask me.

Ingredients

Sushi rice has a few more ingredients than traditional rice. That is how it becomes so perfectly sticky and delicious! The key ingredient is short grain rice. Long grain rice like basmati , or medium grain rice, don’t have enough starch in them to get sticky. So double check your rice before trying this recipe! You can cook it in an instant pot, rice cooker, or a regular pot on the stove. You can find the measurements below in the recipe card.

Short Grain or Sushi Rice: You are looking for Japanese style short grain rice which is sometimes labeled sushi rice. I like Nishiki brand or Kokuho Rose, and you should be able to find both at your local grocery store. You will want to get short grain rice because it will make all the difference in this rice turning out sticky and perfect for sushi

Japanese Rice Vinegar: This is just a regular bottle of rice vinegar. You don’t have to get the ones labeled specifically for sushi. In fact, those kinds usually have added sugar and salt in them, so I stay away from them because I like to add those ingredients on my own.

Granulated Sugar: This helps the rice become sticky, and it also gives it great flavor. Feel free to use another sweetener if you want to!

Salt: To help bring out all of the flavors in the rice.

Water: For cooking the rice.

Sushi Rice Recipe

I’ve found the easiest way to rinse your sushi rice is to put it in a fine mesh strainer and hold it under running water until the water runs clear. It’s just easier than trying to rinse and repeat in a bowl. Make sure to drain your rice well before adding it to the pot for cooking. I always use my instant pot because cooking short grain rice over the stove can be a lot harder than it needs to be. Once your rice is cooked, then add the rest of your ingredients. The best tip I can give is to fold gently. You don’t want to stir in a circle because you will end up smashing a lot of your rice together. Put your spatula into the rice at an angle and fluff it upwards until the vinegar is coated evenly on all the rice.

Rinse: 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.

Heat Sugar and Vinegar: While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.

Add Sugar Mixture to Rice: Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.

Cover and Cool: Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.

With the temperatures warming up, that means the season of potlucks and barbecues is upon us! From salads to sliders, I’ve rounded up 40 must-make potluck dishes that are sure to please a crowd! This is the BEST list to come back to time and time again when you’re in need of a little dinner inspiration.

Potlucks are the ultimate food fiesta where you can stuff yourself silly with all kinds of mouthwatering dishes! It’s like a buffet, but with way better vibes and endless options. Plus, who doesn’t love a good excuse to indulge in some comforting homemade goodness? I have too many favorite recipes on this list to count, but a few top contenders are buffalo chicken sliders, Mexican corn salad, and pineapple fluff! It’s the perfect balance of meaty, fresh, and fruity!

40 of the BEST Potluck Dishes

Potlucks are a true celebration of community, where friends, family, and neighbors come together to share their favorite dishes! The best part is that there are no hard and fast rules when it comes to what dishes to bring. However, when you’re thinking about what to bring to a potluck, here are a few boxes to check: the dish is easy to prepare, easy to take on the go, and can feed a crowd. If you’re not sure where to start, I’ve got you covered! Below you can find 40 (yes, 40!) must-make potluck dishes that are so delicious and easy to whip up!

This is a great list with a mix of all different types of recipes. From sandwiches to pasta salads, dessert bars to sheet cake, there’s a little bit of everything! All of these recipes are packed with incredible flavor and are super easy to prepare for a large group of people. Remember, the goal of a potluck is to share and enjoy food together, so don’t stress too much about making the perfect dish. Just have fun and enjoy the company of those around you with some tasty comfort food!

Roasted Fingerling Potatoes are thin skinned and crispy on the outside, yet so creamy and smooth on the inside. They are smaller potatoes, so they cook quickly and are loaded with fresh seasonings that make these potatoes irresistible.

I absolutely love potatoes! I think they are the perfect companion to any meal. Whether it’s an Air Fryer Sweet Potato, some creamy Mashed Potatos, or just a regular old Baked Potato, I love them all equally. These fingerling potatoes are about to move to the top of your list.

Roasted Fingerling Potatoes

Roasted fingerling potatoes- if you’ve never had them, you are missing out on a next level potato experience. Are all potatoes created equally? Don’t even get me started on the different kinds of potatoes and their uses, I’ll be here all day! Let’s just say, I’m a potato connoisseur and I would never lead you astray when it comes to potato dishes. Potatoes are the perfect side dish, and these fingerling potatoes are at the top of the list for me. So what makes them so amazing?

Fingerling potatoes are different than roasted red potatoes. I would say the fingerling and red potato are pretty similar. Fingerlings are smaller than a russet (try those as an air fryer baked potato!) and have thin skins. They come in a variety of colors and their flavor is nutty and earthy. They are definitely worth tracking down because they really do taste amazing. You should be able to find them at your local grocery store with no problems!

Ingredients

Basically, all you need is fingerling potatoes and your choice of seasonings. I really recommend using this recipe because the flavors that I add come together for the perfect potato recipe. These potatoes are amazing served along with grilled bbq chicken or a delicious air fryer steak. You can eat them with pork or really any protein. They don’t even need a dipping sauce they are so moist and delicious! You can find the measurements below in the recipe card.

Fingerling Potatoes: You should be able to find some in a bag at your local grocery store. They are kind of long and skinny.

Olive Oil: This is to saute the onions and coat the potatoes.

Onion: Sauteed onions do SO much for adding flavor to potatoes. It’s worth the extra step I promise!

Garlic: Fresh garlic is next level on potatoes. You could add garlic powder if you wanted.

Italian Seasoning: I like to make my own homemade blend because it just tastes so fresh.

Salt and Pepper: Season to taste.

Fingerling Potato Recipe

I love how easy it is to make fingerling potato recipe. They are smaller so they don’t take too long to cook. You cut them in half which helps them cook evenly. It also makes them easy to coat in seasoning. You are going to love the crispy outside and creamy inside on these potatoes! Get ready for your new favorite side dish recipe.

Prep: Preheat your oven to 425 degrees fahrenheit and prepare a sheet pan by lining it with foil and spreading a thin layer of olive oil over it. Set aside.

Prep Potatoes: Cut all your potatoes in half lengthwise and place in a large bowl. Heat olive oil in a small skillet over high heat, add your onion and saute for 4-5 minutes, until they just begin to develop color. Add in your garlic and saute for another 1-2 minutes then remove from heat.

Add Seasonings: In a small bowl, mix your italian seasoning, salt, and pepper. Pour your onion and garlic oil over your potatoes and pour your seasonings over everything. Toss to coat evenly.

Bake: Once potatoes are evenly coated, place them, cut side down, in your prepared sheet pan. Bake for 25-30 minutes. Once the potatoes are tender and golden, switch to broil, continue baking potatoes for 3-5 minutes to achieve a crispier exterior.

Cool and Enjoy: Remove from the oven and allow them to cool a few minutes before serving. Enjoy fresh!

This one pan Pork Fried Rice is one of my favorite dishes of all time. It’s quick, easy, super flavorful, and always satisfies a crowd. We make ours with pork tenderloin, scrambled egg, and whatever leftover rice and veggies you have in your freezer. It’s the perfect meal to make the most out of leftovers.

I love a simple rice dish. We grew up eating a lot of rice as kids so I’m often making a batch of rice for whatever reason. I love making extra because day old rice is the perfect thing to make fried rice out of! If you want more rice inspired dishes, you’ve got to try this Mexican Rice, this delicious Dirty Rice, and this yummy Red Beans and Rice.

Pork Fried Rice Recipe

The reason I love pork fried rice so much is because you get to clean out your fridge! Take a look, do you have some vegetables that are going bad? Do you have rice that is getting dry and bland? Pop all of those ingredients into a wok with some seasonings and you’ve got a refreshed meal that is waste-free and SO yummy. My kids love it when I make fried rice because it’s a meal all in one that is popping with fresh flavors.

You will need precooked rice for this recipe. I like to plan to make fried rice after I’ve made a rice-heavy meal like broccoli and rice chicken casserole. I will make extra rice and store it in the fridge for tomorrow. You can also make the rice fresh. I love cooking white rice in my instant pot for this quick and easy instant pot rice. If you love this recipe as much as I know you will, you’ll have to try this Better Than Takeout Ham Fried Rice too!

Ingredients

Check out these simple ingredients! I love a meal with just a few straightforward ingredients like the ones in this pork fried rice recipe. Other things you could absolutely add to this recipe is fresh garlic cloves, fresh ginger grated or sliced, bell peppers, oyster sauce, and mushrooms. More about that below in the tip box. You can find the measurements below in the recipe card.

Sesame Oil: I love sesame oil, it’s nutty and super flavorful and perfect for flavoring rice.

Pork Tenderloin: This is the key to this recipe. You cook the pork in sesame oil to make it packed with flavor.

Onion Powder: You could add other powders too, like garlic powder!

Kosher Salt: High quality salt makes a difference! You are adding soy sauce so make sure to not overdo the salt. This is to season the pork.

Black Pepper: Freshly cracked black pepper helps to season the meat and adds a little heat.

Cooked Rice: Use your leftover rice for this recipe. You need 3 cups.

White Onion: They just add so much flavor, you can’t leave them out!

Peas and Carrots: Frozen veggies are perfect, so really pull whatever you have out of the freezer.

Soy Sauce: For so much flavor!

Eggs: you will scramble them with the veggies.

Green Onion: This is optional, but they add tons of flavor.

How to Make Pork Fried Rice

Pork fried rice is a really simple recipe to master. It might seem like more work because of all the ingredients, but it’s actually a few quick steps! It’s perfect for using up leftovers and clearing out the freezer. You cook everything in the same skillet, just in different stages. So grab your favorite skillet or wok and lets get cooking.

Cook Pork: Preheat a large skillet or wok to medium heat. Add 1 tablespoon of sesame oil, pork, onion powder, salt, and pepper. Cook for 5-7 minutes or until no longer pink. Remove from the wok and set aside.

Cook Veggies: Returning to the same wok, add the remaining 2 tablespoons sesame oil, onion, peas, and carrots. Cook until tender.

Cook Eggs: Slide the onion, peas, and carrots to the side, and pour the beaten eggs onto the other side of the skillet. Then using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

Add Rice: Add the cooked rice to the veggie and egg mixture. Then pour the soy sauce on top. Stir and fry the rice and veggie mixture until warmed through and combined.

Put It All Together: Add the cooked pork back to the rice and veggie mixture and then stir to combine.

Season and Enjoy: Season with additional salt and pepper if needed. Then garnish with chopped green onion if desired.

For your next cheat day, look no further than these loaded fries with all the fixin’s: melty colby jack cheese, crispy bacon, tangy green onions, and a little kick of jalapenos! They’re so good, you might just forget you’re actually eating a vegetable (potatoes totally count, right?).

Really, there’s no wrong way to make fries. I love them smothered in melted cheese and bacon, but they’re also tasty covered with carne asada! You’ll have to try both!

Loaded Cheese Fries Recipe

Loaded fries are an absolute game-changer when it comes to satisfying your craving for something salty, crispy, and delicious. Imagine a heaping plate of freshly fried, crispy fries, topped with melted cheese, crispy bacon bits, and spicy jalapenos. The combination of flavors and textures is so irresistible. These loaded fries are the ultimate appetizer for any occasion, be it a party or a game day. They’re guaranteed to be a crowd-pleaser, and it’s impossible to resist reaching for just one more fry.

If you want to take your loaded fries game to the next level, then making them from scratch is the way to go. Not only can you ensure that the fries are perfectly cooked and crispy, but you can also customize the toppings to suit your taste buds. Maybe you want to add some tangy salsa, creamy guacamole, or some extra heat with a drizzle of hot sauce or sriracha mayo. The possibilities are endless!

Ingredients You’ll Need

Here’s what I used to make loaded fries! The great thing about making these at home is that you can customize all of the toppings to your liking. See my tips section below for more topping ideas!

French Fries: Crispy and golden French fries are what make loaded cheese fries so irresistible. Whether you use store-bought frozen fries or whip up your own batch at home, these crispy taters are the perfect vehicle for all of the other toppings.

Colby Jack Cheese: Shredded Colby Jack cheese is the perfect topping for loaded cheese fries. It melts beautifully and adds creamy, cheesy goodness to every bite.

Green Onions: Sliced green onions add a pop of color and a subtle onion flavor to the mix. Plus, they make the dish look fancy, even though it’s just a pile of fries.

Bacon: Cooked until crispy and crumbled into little bits, bacon takes these loaded fries to the next level. It’s salty, smoky, and adds a satisfying crunch to every bite. Use precooked bacon for easy prep!

Jalapeños: Sliced jalapenos add a spicy kick to the dish. They’re not for the faint of heart, but for those who love a little heat, they’re the perfect addition.

Famous Fry Sauce: Optional for dipping, famous fry sauce is a tangy and creamy sauce that’s the perfect complement to loaded fries. It makes everything taste better. Trust me, you’ll want to dunk every fry in it.

How to Make the Best Loaded Fries

Who says you need to be a master chef to impress your friends with delicious food? Loaded fries are the ultimate game day or party food, and the best part is, they’re beyond easy to make. With just a few simple ingredients and a sprinkle of creativity, you’ll have a plate of crispy fries topped with gooey cheese, crispy bacon, and spicy jalapenos that will have everyone drooling. Trust me, once you serve up a plate of these bad boys, you’ll be the MVP of the gathering.

Preheat Oven: Preheat the oven to 425 degrees Fahrenheit or to the temperature noted on the back of the fry package.

Bake Fries: Add the fries to a rimmed baking sheet and then cook according to package instructions or until extra crisp, stirring after 10 minutes. Alternatively, you can also cook the fries in the air fryer and transfer the cooked fries to a baking sheet after they are cooked and crisp.

Broil: Once the fries are crisp, remove them from the oven. Then change the temperature on the oven to the broil option to 500 degrees Fahrenheit.

Add Bacon and Cheese: Top the fries with shredded cheese and cooked crumbled bacon. Then place the fries back into the oven for 1-3 minutes or until the cheese is melted.

Add Toppings and Serve: Top with green onions, sliced jalapenos, and serve with my famous fry sauce. Enjoy!

If you are looking for a quick and easy treat for a special occasion, this Dunkaroo Dip is your new go-to! It’s a sweet dip perfect for cookies, apples, and graham crackers. It’s colorful and absolutely addicting!

I am a sucker for a good dip. Whether they are sweet or savory, I just love snacking on a yummy dip. I make them for almost every party because they are a great way to get people comfortable and a little food in their bellies. If you are looking for savory dips for your next party, I have recipes for you. You’ve got to try this Whipped Feta Dip, this amazing Creamy Ranch Poolside Dip, and this warm Spinach Dip.

Homemade Dunkaroo Dip

I think that no party is complete without a dip! Whether it’s a gameday watch party and you’re serving beer cheese dip, or it’s a baby shower and you set out a cream cheese fruit dip, parties need dips! That’s why I love this dunkaroo dip so much. It’s basically a cake without all the hassle, and all the cake! My favorite part of the cake is the frosting, so this dip really delivers all of my favorite things. It’s absolutely perfect for birthdays!

You will need funfetti cake mix, that you bake in the oven before adding it to the recipe to keep it safe to eat. Add some whipped cream, vanilla pudding and sprinkles and you have an addictingly delicious dip that will be gone in minutes! You could also make this a chocolate dip by adding chocolate pudding and chocolate chips. It’s one of the best dessert dips I’ve ever had, I think you are going to love it too!

Ingredients

Here are the ingredients for your dunkaroo dip. You will also need things to dip into your mixture, so when you are at the store keep that in mind. Some of my favorite dippers are things like teddy grahams, pretzels, fresh fruit, and butter cookies. You can really use whatever you like best! You can find the measurements below in the recipe card.

Funfetti Cake Mix: You will bake the cake mix for 5 minutes to make it safe to eat! A lot of people worry about eating this dip because they think it’s raw flour, but it has been cooked to make it safe to eat.

Whipped Topping: You can buy a tub of cool whip or you can make your own homemade whipped cream.

Vanilla Pudding or Yogurt: I like to use yogurt to add a little tangy flavor, but it’s amazing with prepared vanilla pudding too!

Rainbow Sprinkles: You will fold sprinkles in at the end to add in extra fun!

Dunkaroo Dip Recipe

The most important step in this dunkaroo dip recipe is baking the box cake mix. This gets rid of all of the potentially harmful bacteria. You are adding dry cake mix in this dip, so since you won’t be baking it like a cake you need to pop it in the oven to make it safe. This funfetti cake batter dip is so easy from there. You just add the rest of the ingredients and mix! It’s a quick and easy cake batter dip recipe that everyone will love.

Bake Cake Mix: Heat treat the cake mix to make it safe to eat raw by spreading it out evenly onto a baking sheet. Bake at 350 degrees Fahrenheit for 5 minutes, stirring halfway through to prevent burning. Then let it cool completely.

Mix Ingredients: In a large bowl add the cooled cake mix, whipped topping, and vanilla pudding. Then whip with a hand mixer until fluffy and no lumps of cake mix remain.

Add Sprinkles: Fold in the rainbow sprinkles.

Enjoy: Serve with a variety of cookies, such as graham crackers, animal crackers, vanilla wafers.

Move over regular French toast, there’s a new brunch boss in town and it’s made with brioche bread! With its buttery richness and pillowy texture, it’s like biting into a cloud of happiness. Trust me, once you’ve had brioche French toast, there’s no going back to the basic stuff. It’s breakfast, elevated!

There’s nothing better than starting your day off with a hearty breakfast. This brioche French toast is a must-make, but you’ll have to pair it with some delicious oven-baked bacon, scrambled eggs, and homemade buttermilk syrup!

Brioche French Toast Recipe

French toast made with homemade brioche bread is a breakfast that’s worth waking up for! It’s like biting into a fluffy cloud of sweetness that just melts in your mouth. The texture is perfect – it’s soft on the inside, with a slightly crispy crust on the outside, making each bite a joy to eat.

If you’re looking to impress your friends or family with your breakfast skills, then brioche French toast is the way to go! It’s a dish that’s sure to please even the pickiest eaters. Plus, it’s versatile – you can add your favorite toppings, whether it’s fresh berries, whipped cream, Nutella, or caramel sauce! With a breakfast that’s so delicious, you’ll be looking for excuses to make it all week long. So go ahead, grab a fork, and dig in to soft, fluffy goodness!

Ingredients Needed

Who says you need a complicated recipe for a delicious breakfast? With just a few simple ingredients like brioche bread, eggs, and cinnamon, you can make the ultimate French toast! And the best part? You can customize it with all of your favorite toppings, from fresh berries to buttermilk syrup and everything in between!

Brioche Bread, Thickly Sliced: Brioche bread is the star of the show when it comes to making French toast. Its buttery and fluffy texture gives a perfect base for the egg mixture. You can use store-bought brioche, but I recommend making your own for the best flavor! Find my full recipe here.

Large Eggs: Eggs are a must-have when making French toast. They are the binding agent that holds everything together. Be sure to use large eggs for the perfect custard texture.

Cinnamon: Cinnamon adds warmth and depth to the French toast. It’s a classic spice that goes perfectly with the sweetness of the bread. If you’re not a fan of cinnamon, you can also substitute it with nutmeg or cardamom.

Heavy Whipping Cream: Heavy whipping cream adds richness and creaminess to the custard mixture. If you don’t have heavy whipping cream on hand, you can also use whole milk or half-and-half.

Brown Sugar: Brown sugar gives a caramel-like sweetness to the French toast. It’s the perfect complement to the buttery brioche bread.

Vanilla Extract: Vanilla adds a subtle sweetness to the French toast. It’s a must-have ingredient that enhances the overall flavor of the dish. Try making your own blend using my recipe here!

Butter: Butter is the perfect fat to use when cooking French toast. It adds a rich, buttery flavor to the dish and helps prevent sticking.

How to Make the Best Brioche French Toast

Looking for a breakfast that’s easy to make and guaranteed to make your morning better? Brioche French toast is the answer! With just a few simple ingredients and a hot skillet, you can whip up a breakfast that’s sweet, buttery, and super delicious. So start your day off right and treat yourself to a slice (or two) of this delicious dish! Let’s get started.

Slice Bread: Slice your brioche loaf into about 1 ½ inch slices, they should be fairly thick.

Prepare Egg Mixture: In a large bowl, add your eggs, cinnamon, whipping cream, and sugar. Whisk to combine well.

Coat: Take each piece of brioche and fully submerge it in your egg mixture, then place each soaked piece flat in a pan, pour any remaining liquid evenly over the bread and allow the bread to sit and soak the liquid up a bit.

Heat Skillet: Heat up a large skillet on your stove over medium high heat and then melt some butter into the pan, about 2 tablespoons.

Cook: Place a few slices of the soaked bread into the heated and buttered skillet and cook for 2-3 minutes on each side.

Serve: Once the french toast is all cooked, serve fresh with your favorite toppings!

Flatbread pizza is a simple and delicious recipe that is easier to make than regular pizza. With a thin and chewy flatbread crust that is topped with your favorite pizza toppings, it’s even better than takeout and always a hit!

I am a HUGE pizza fan. I definitely don’t feel guilty about it either. Some things in life were meant to be enjoyed, and pizza is at the top of that list. If you love pizza too, you’ve got to try this Bubble Pizza, this amazing and simple White Pizza, and this yummy Taco Pizza.

Flatbread Pizza Recipe

I love this flatbread pizza recipe for so many reasons! For starters, it’s made on flatbread instead of a traditional pizza dough. That makes it easier to make without compromising on flavor. Flatbread is a delicious thin bread kind of like naan or pita bread, and it can be flavored or plain. You can pick it up from the store in the bread section, or you can make your own at home with the recipe I’ve linked below. Either way you make it, flatbread pizza might be your new favorite.

The amazing thing about pizza when you make it at home is that you can literally make it exactly the way you want it! When I’m making one just for me, I love a drizzle of olive oil and some mushrooms and parmesan cheese. Sometimes I’ll add some spinach for a pop of color. You can add things like pesto, sausage, garlic, and really any pizza sauce you like. I share more of my favorite pizza sauce recipes below in the recipe box.

Ingredients

The key to a good flatbread pizza is, of course, the flatbread! I love making my own simple flatbread at home because it tastes better than store bought and you can pop them in the freezer. Then they are ready to pull out anytime you need them. You can also buy a lot of great options from the store. The measurements are listed below in the recipe card.

Flatbread: Flatbread is a simple, very flat dough. It’s similar to pita bread and makes the perfect simple crust for pizza. I love making my own, but there are a lot of great options at the grocery store too.

Marinara Sauce: Homemade pizza sauce is just what this pizza needs! The sauce is so easy to make, but if you are in a rush you can definitely pick up your favorite brand at the store.

Mozzarella Cheese: This is the key to a perfectly melty pizza. You can add other cheeses as well, but I think every pizza needs mozzarella.

Pepperoni: You can buy whatever type of meat you like, but my family definitely prefers pepperoni.

Basil Leaves: Fresh basil leaves add a pop of flavor and color. It really makes a difference!

How To Make Flatbread Pizza

Because you are using flatbread that is already baked, you just have to cook this flatbread pizza in the oven until the cheese is melted. It’s a no fuss recipe that anyone can perfect. You won’t have to worry about whether it’s done or not, and it also makes the perfect freezer pizza. More about that below!

Prep: Preheat oven to 400 degrees Fahrenheit.

Line Pans: Line a baking sheet with parchment paper and place the flatbreads on the prepared pan.

Add Sauce: Spread ¼ cup marinara sauce over each flatbread.

Add Toppings: Top each flatbread with ½ cup mozzarella cheese, and 10 slices of pepperoni.

Bake: Bake for 8-10 minutes until the flatbread is golden and crisp around the edges. If desired, broil for 1-2 minutes to brown the cheese.

Garnish: Garnish with fresh basil leaves and red pepper flakes if desired.

Enjoy: Slice and enjoy!