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This roasted beet salad will have you singing the praises of this root veggie and begging for seconds! It’s tossed with fruit, nuts, and crumbled cheese all coated in a delicious homemade balsamic vinaigrette. A light lunch that’s both healthy and delicious!

2023 is the year for beets. If you haven’t already incorporated them into your cooking, you need to! Not only are they packed with fiber and heart-healthy, but super versatile too! You’ve got to add this beet hummus and pear and beet salad to the recipe lineup. This recipe for Instant Pot beets is also great for all of your cooking needs! Soft, tender beets in a snap!

Roasted Beet Salad Recipe

If you’re looking for a salad that’s both delicious and beautiful, look no further than this roasted beet salad! The vibrant colors of the beets and oranges, combined with the creamy goat cheese and crunchy nuts, make this dish a feast for both your eyes and your taste buds. It’s light, fresh, and flavorful. Everything that a homemade salad should be!

And let’s not forget the balsamic dressing – it ties everything together perfectly, giving the salad a tangy kick that complements the sweetness of the beets, oranges, and blueberries. Trust me, once you try this salad, you’ll wonder why you ever thought beets were just for boring salads or pickling! This versatile root veggie is great in so many different recipes! Find my full list of tasty dishes to use them in here.

Salad Ingredients

This is everything I used to put this tasty roasted beet salad together, but feel free to swap anything out for your favorite dressings or mix-ins! Beets are extremely versatile and work well for all kinds of flavors.

Baby Arugula or Spring Mix: These tender greens provide the perfect base for the roasted beet salad. They also have a slightly peppery taste that balances out the sweetness of the other ingredients.Roasted Beets: The MVP here! Roasted beets give the salad a rich, earthy flavor and beautiful deep red color. Plus, they’re packed with nutrients like fiber and potassium.Goat Cheese: Creamy, tangy, and a little bit salty, crumbled goat cheese adds the perfect amount of richness to the salad.Red Onion: Red onion provides a nice contrast to the sweet beets and oranges. Plus, its bright color adds a pop to the dish.Pecans: Whether candied or raw, pecans bring a satisfying crunch to the roasted beet salad. They also provide a nutty flavor that complements the other ingredients!Blueberries: These juicy little berries add a burst of sweetness to the roasted beet salad.Oranges: Sliced oranges add a juicy, refreshing citrus flavor to the salad.Balsamic Vinaigrette: The finishing touch! The tangy, slightly sweet flavor of balsamic vinaigrette brings all the ingredients together. You can also try making your own using my recipe here. It’s so easy to whip up! (And free of preservatives!)

How to Make Roasted Beet Salad

This easy salad will be the star of the dinner table! It’s so light and fresh, and the variety of colored veggies give it the best presentation. It also only takes 10 minutes to make, so it’s the perfect side dish for when you’re short on time.

Marinate Beets: Slice the roasted and cooled beets. Then add them to a bowl along with about 3 tablespoons of dressing. Stir to coat and then allow them to marinate for a few minutes while you prepare the rest of the salad.Start With Arugula: To assemble the salad, add the arugula to a large bowl.Mix In Remaining Ingredients: Add the marinated beets, goat cheese, onions, blueberries, oranges, and sprinkle with goat cheese.Add Dressing: Drizzle on the balsamic vinegar dressing and then toss to coat the ingredients well. Enjoy!

Start your morning off right with this hearty and filling Bagel Breakfast Sandwich. It has everything you need to fuel your body and to keep you full until lunch. These are also perfect for breakfast on the go and always hit the spot!

Breakfast is my favorite meal of the day! I seriously can’t wait to whip something up when my eyes pop open in the morning. If you can’t relate, don’t worry! The rest of my family is definitely not like me. They love to grab a bowl of cereal and call it a day. If you are on the hunt for quick and easy breakfast ideas that are more filling and nutrient dense than cereal, you’ve got to try these Overnight Oats, this Overnight Breakfast Casserole, and these simple and filling Breakfast Enchiladas.

Breakfast Bagel Sandwich

There is no better way to say it- this bagel breakfast sandwich is the best breakfast I’ve ever had! And that’s saying a lot, because I LOVE breakfast. Did I mention it’s my favorite meal of the day? You can probably tell I’m pretty passionate about the first meal of the day because I have lots of breakfast recipes on my blog. And they are all amazing because I also have high standards for starting my day.

These sandwiches are top-notch delicious. If you have a problem with bagels, I don’t know what to tell you except they are delicious and actually not that bad for you compared to a lot of other breakfast choices. Especially if you make your bagels at home, they are a simple bread with only a few ingredients that make the perfect base for your other ingredients. You will layer on delicious scrambled eggs, flavorful bacon, and fresh avocado slices for the perfect bite every time. English muffin sandwiches have nothing on this recipe! Although, if you do love a good breakfast sandwich, my English muffin recipe is really good too,.

Ingredients

Bagel breakfast sandwiches have only the best ingredients! Of course like any sandwich recipe, you can put whatever ingredients you want on this. I am listing out the things I prefer below, but there are so many other things you can add. Thinly sliced onion or red onion are amazing on egg sandwiches. I usually sprinkle some freshly cracked pepper and Kosher salt over the top of the eggs once I’m done cooking them. This is one of my favorite breakfast recipes when I have a little extra time to put them together. They are so delicious! You can find the measurements below in the recipe card.

Bagel: I prefer the everything bagel because it’s my favorite! You can pick up your favorite kind of bagels from the grocery store, or make some at home! Homemade bagels are next level delicious!Eggs: I prefer scrambled eggs, but you can definitely cook up some fried egg on a skillet. The soft yolk adds lots of flavor and moisture.Bacon: This is my preferred choice of protein, but of course you could use ham, turkey, turkey bacon, or patty sausage instead!Cheddar Cheese: I actually used American cheese, but sharp cheddar would do great. You can also use cream cheese instead of course! Havarti or provolone cheese is also a great choice.Tomato: I like to slice it really thin and lay it on.Arugula: I love arugula because of the strong flavor. I just put a handful of it on. Spinach or lettuce would be delicious too.Avocado: I used half of the avocado for one sandwich. I just sliced it, but you could also make it into guacamole and smear it on.

Bagel Breakfast Sandwiches Recipe

I am fully aware that pretty much anyone can build a sandwich! This bagel breakfast sandwich really is best when assembled in the order I list out below. When you bite into a sandwich, your tongue can actually taste different flavors together based on how you stacked everything up. This is seriously the best-tasting order to put your ingredients in, I promise!

Cook Eggs and Bacon: Cook the eggs and bacon right before assembling the sandwich.Toast Bagel: Toast the bagel and spread butter on the bagel if you desire.Add Egg and Cheese: On the bottom slice of the bagel, layer on the cooked eggs and cheese. Allow the cheese to slightly melt on top of the warm eggs.Add Bacon and Tomato: Add the bacon and tomato slices.Top Off and Enjoy: Finish with a handful of arugula, sliced avocado, and the other bagel slice.

Indulge in creamy bliss with every bite of this Baileys Cheesecake – a rich and decadent dessert that’s perfect for satisfying your sweet cravings! It has a smooth, chocolatey filling flavored with Bailey’s Irish Cream liqueur on top of a rich Oreo crust.

When it comes to rich, creamy desserts, cheesecake is number one! Not only does it look great on the dinner table, but it tastes even better! (Especially when you make it from scratch!) If you love cheesecake as much as I do, try this white chocolate raspberry cheesecake, New York cheesecake, or Oreo cheesecake next. You can find my full list of cheesecake recipes here. I have cheesecake bars, mini cheesecakes, and more! It’s dessert heaven!

Bailey’s Irish Cream Cheesecake Recipe

Bailey’s Irish Cream cheesecake is the ultimate dessert for any occasion. Its rich, creamy texture combined with the subtle flavor of Bailey’s Irish Cream creates a heavenly dessert that’s hard to resist. This cheesecake is perfect for St. Patrick’s Day, birthdays, or any celebration that calls for a decadent and delicious dessert. Whether you’re a fan of cheesecake or Bailey’s Irish Cream, this dessert is sure to leave you craving for more! I took one bite and felt like I could eat the entire cheesecake. It’s just so good!

If you’re a cheesecake lover, then you need to make this Baileys cheesecake. Whether you’re an experienced baker or a novice, this cheesecake recipe is foolproof. So, grab your apron and head to the kitchen to whip up this creamy dessert. Your taste buds will thank you for it! It’s rich, creamy, chocolatey goodness!

Ingredients You’ll Need

Crust

Oreo Cookies: These chocolatey cookies add a delightful texture and flavor to the crust. Their creamy filling also helps bind the crust together, making it easier to cut and serve.Unsalted Butter: Melted butter is the glue that holds the Oreo crust together. It’s essential for creating a crust that’s firm enough to support the creamy filling!

Cheesecake Filling

Cream Cheese: Cream cheese is the star of the show in any cheesecake recipe, and this one is no exception! Its smooth and creamy texture is the perfect canvas for the Bailey’s Irish Cream and cocoa flavors to shine through.Sour Cream: Adds moisture to the filling and also adds a slight tangy flavor. It’s great for balancing out the sweetness of the Baileys cheesecake!Cocoa Powder: For the perfect rich, chocolatey flavor.Granulated Sugar: Adds sweetness to the filling.Large Eggs: Bind all of the ingredients together and give the cheesecake structure.Bailey’s Irish Cream Liqueur: A key ingredient for this cheesecake. It’s nice and creamy and also gives the filling a subtle coffee and whiskey flavor.

Ganache

Semi-Sweet Chocolate: This acts as the base of the ganache topping. It adds an extra layer of chocolatey goodness without being too sweet.Heavy Cream: Adjusts the consistency of the ganache and also makes it nice and creamy.Bailey’s Irish Cream Liqueur: A splash for extra flavor!Fresh Whipped Cream: The best way to top off any homemade cheesecake.

How to Make Baileys Cheesecake

Making homemade Baileys cheesecake doesn’t have to be intimidating! I’ve broken it up into a few simple sections for you. Trust me, once you start making cheesecake from scratch, you’ll never go back to store-bought. This Bailey’s Irish Cream cheesecake will make you a believer!

Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.Crust Mixture: Pulse the Oreos in a food processor until the cookies have become a fine crumb. Then pour in the melted butter and pinch of salt and blend until combined.Add to Pan: Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of 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. Then allow to cool completely.

Prepare Cheesecake

Wrap Pan: Using 18 inch heavy duty aluminum foil, wrap the outside of a 10-inch springform pan with 4 sheets of foil. Make sure the sheets of foil go all the way up all sides of the pan to prevent water from getting in.Cream Cheese Mixture: Add your softened cream cheese to the mixing bowl of your 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 until it’s smooth.Mix in Remaining Ingredients: Add the sour cream, cocoa powder, and sugar and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds. Then add eggs and Bailey’s and beat on low speed until combined. Scrape the bowl again.Prepare Water Bath: Place your wrapped cheesecake pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.

Bake

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 10-15 more minutes and check it again.Turn Off Oven: Once the Baileys cheesecake is set, yet jiggly, 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.Chill: 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. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.Remove From Pan: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.

Ganache

Combine: Heat the cream in the microwave for 30 seconds, until steaming. Pour over the chocolate and let sit for 3 minutes. Stir until smooth. Add the Bailey’s and mix until combined.Drizzle: Drizzle ganache over the Baileys cheesecake and top with whipped cream, if desired.

Balsamic Vinaigrette is a staple in the kitchen that every cook should have the perfect recipe for. THIS is that perfect recipe! It’s tangy and refreshing, and will spruce up your salads and better than every other recipe I’ve ever tried.

I always used to pick up my dressings and sauces from the store. In fact, it never even crossed my mind that I could make them at home! As a young mom, I realized that I wanted to make more things from scratch and got started with a basic fry sauce, and I was hooked! This homemade cheese sauce is a perfect beginner’s recipe, and Alfredo Sauce is another staple that tastes way better homemade.

Balsamic Vinaigrette

There are a few dressings that I think everyone should be able to make at home, and balsamic vinaigrette is at the top of that list! It’s so perfect for salads, and it’s really really easy to make too. Other dressings that I always make at home are ranch dressing, the classic Caesar salad dressing, and Cafe Rio’s Cilantro Ranch. There is nothing better than a fresh dressing to go with your next dish.

Store-bought dressing has added preservatives and sugars. They often use lower-quality oils and additional ingredients that aren’t needed. This balsamic dressing has only the basic high quality ingredients that make this dressing the best one you’ll ever have. Even my kids love this homemade salad dressing. I know how much we all want our kids to be eating more vegetables. This dressing is a great way to get those kids gobbling up whatever you pour it over.

Ingredients

This balsamic vinaigrette dressing recipe is simple and down to the basics. It’s great served over vegetables and especially with pork. I love dipping our pork chops in this dressing, it adds so much flavor. As you can imagine, it’s also amazing on tomatoes. You can find the measurements below in the recipe card.

Balsamic Vinegar: This ingredient tastes amazing on it’s own. Blended with the rest of the ingredients it’s absolutely divine.Honey: This is to balance the acid in the vinegar. You could use maple syrup instead if you wanted to.Dijon Mustard: This adds a lot of flavor and a little spice.Garlic Powder: This is optional, but it adds a lot of savory flavors.Onion Powder: I like adding this to deepen the flavors.Extra-Virgin Olive Oil: This is the best tasting oil. You could use avocado oil instead.Salt and Pepper: This is to bring out all of the amazing flavors. I like using Kosher salt and freshly cracked black pepper.

Balsamic Vinaigrette Recipe

I can’t think of a better way to add flavor to your chicken and spinach salad than this balsamic vinaigrette. I’ve poured it over the top of a tomato and mozzarella salad (caprese salad) and it was seriously life-changing. The best part is, it’s also the easiest salad dressing you’ll ever make. Just pour all your ingredients into a bowl and then whisk together until combined! If you love simple and delicious recipes, then this one is for you.

Whisk: Whisk together the balsamic vinegar, honey, mustard, garlic powder, and onion powder.Steam in Oil: Stream in the olive oil and then continuously whisk to emulsify the olive oil into the vinaigrette.Season: Season with salt and pepper to taste.Store: Store in an airtight container in the refrigerator. The vinaigrette will keep up to 2 weeks.

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

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

Spam Musubi Recipe

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

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

Ingredients Needed

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

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

How to Make Spam Musubi

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

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

Sushi Rice

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

To Assemble

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

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

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

Homemade Whipped Cream

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

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

Ingredients

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

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

Homemade Whipped Cream Recipe

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

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

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

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

Corned Beef Stew

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

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

Slow Cooker Corned Beef Ingredients

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

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

How to Make Slow Cooker Corned Beef and Cabbage Stew

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

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

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

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

Olive Oil Cake Recipe

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

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

Ingredients Needed

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

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

How to Make Olive Oil Cake

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

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

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

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

Roasted Vegetables Seasoning

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

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

Ingredients

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

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

Seasoning For Vegetables Recipe

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

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

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

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

Kohakutou Crystal Candy Recipe

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

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

Ingredients Needed

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

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

How to Make Crystal Candy (Kohakutou)

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

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

Creating the Crystal Shapes

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