Strawberry Shortcake Biscuits

Strawberry Shortcake Biscuits are one of my favorite spring and summer dessert. These biscuits are sky-high, super flakey and buttery. They’re layered with juicy, sweet strawberries and topped with the fluffiest sweet whipped cream. Every summer during my wondrous childhood, my mom would buy these mini sponge cakes that they would sell in cellophane packaging. Next to it was always this strawberry fake-tasting syrup. She would buy them, along with a huge flat of strawberries. This grocery shopping day would make me joyful, truly. That syrup was probably awful, filled with lots of corn syrup and other garbage but I didn’t care. I loved the strawberry combo with cake and syrup and whipped cream. She’s simple. What is Strawberry Shortcake Biscuits? Strawberry shortcake is a dessert that consists of macerated strawberries and a cake. The cake is usually in the form of a yellow cake, a sponge cake or in this case, a biscuit. It’s topped with either whipped cream or ice cream. Sponge Cake Vs. Biscuit Shortcake Listen, I appreciate strawberry shortcake of all kinds. I am equal opportunity when it comes to this type of dessert. I think there are positives in the sponge cake category and biscuit […]

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Orange Crinkle Cookies

Orange Crinkle Cookies

Orange Crinkle Cookies are soft, pretty, melt in your mouth cookies with a crackly powdered sugar coating and a subtle orange citrus flavor.

If you’re a fan of crinkles, make sure to try my Brown Butter Cinnamon Crinkle Cookies too!

Orange Crinkle Cookies Melt In Your Mouth!

When you think about crinkle cookies, you might automatically think about chocolate crinkles! And while those are delicious and super pretty, with the contrast of the dark chocolate cookie and the crackly powdered sugar, you can get creative with the flavor!

Continue reading Orange Crinkle Cookies at Cookies and Cups.

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Mexican Tostadas

Easy Dinner Night

Ingredients for 2 servings

Avocado Dressing

2 tablespoons reduced-fat sour cream
2 tablespoons lower-sodium chicken broth
2 tablespoons fresh lime juice
2 teaspoons avocado or canola oil
1 teaspoon honey
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/2 ripe peeled avocado, mashed


2 tablespoons avocado or canola oil, divided
2 large tortillas
1 small onion finely diced
2 garlic cloves, minced
1 jalapeño pepper, sliced
1 lb lean ground beef
2 tablespoons taco seasoning
1/2 cup shredded cheddar cheese
1 cup shredded iceberg lettuce
1/2 cup chopped tomato
1/4 cup (1 ounce) crumbled queso fresco


For the Dressing: Whisk the dressing ingredients together until smooth. Refrigerate until serving.

For the tostadas: Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to the pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 1/2 teaspoons oil and remaining tortilla.

Add remaining oil to the pan. Add garlic, onion, and jalapeño; sauté 2 minutes. Add beef; cook until brown. Sprinkle with taco seasoning. Continue to cook until the beef and onions are completely cooked, about 5 minutes.

To assemble: Place 1 tortilla on a dinner plate; top the tortilla with 1 cup beef mixture, ¼ cup shredded cheddar, 1/2 cup lettuce, 1/4 cup chopped tomato, and 2 tablespoons Mexican cheese. Repeat with the second tortilla. Drizzle each serving with dressing.

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Classic Creamy Pasta Salad

This Classic Creamy Pasta Salad is so simple and delicious. Creamy pasta mixed with crispy diced vegetables, you’ll love the textures and flavors of this classic side dish. If you want to try some variations on pasta salad, check out this Italian pasta salad (VIDEO) and pesto pasta salad (VIDEO). Classic Creamy Pasta Salad From backyard…

Read On →

The post Classic Creamy Pasta Salad appeared first on Simply Home Cooked.

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Recipes to Cook With Your Kids

If there is ever a time to get your kids in the kitchen and cooking with you, it’s now! After all, they are probably home more than normal and also probably BORED. So, let’s put them to work! Plus, it’s a great way to expose kids to cooking and get them involved. As I see […]

The post Recipes to Cook With Your Kids appeared first on Macheesmo.

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The Plantain Has Your Back

Mash, fry, and steam your way through the whole spectrum of ripeness.

The post The Plantain Has Your Back appeared first on TASTE.

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1,000 Ways to Fry Rice

Here’s how to nail it, even when you’re winging it.

The post 1,000 Ways to Fry Rice appeared first on TASTE.

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Horchata is a classic agua fresca (fresh water) drink made from rice, a smooch of cinnamon, and a splash of vanilla. Enjoy this cool and refreshing drink as it is or hype it up with a shot of rum to create a unique adult beverage.

Continue reading “Horchata” »

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Cauliflower Mac and Cheese {Cheesy & So Easy!}

cauliflower mac and cheese on a plate

Creamy, cheesy, and delicious, this cauliflower mac and cheese is everything it should be!

Tender elbow macaroni and cauliflower florets are tossed in a cheesy sauce, topped with more cheese and baked until bubbly. Serve this as a meatless main dish or a side dish!

cauliflower mac and cheese on a plate

Why We Love This Dish

It’s extra saucy and super cheesy.

Adding cauliflower adds great texture to a traditional mac and cheese recipe along with extra and nutrients!

It’s a great way to incorporate leftovers into a meal! Leftover baked cauliflower can be used along with leftover meats like roast chicken for a complete meal.

This dish can be served as a main dish or a side dish.

Fresh or Frozen Cauliflower

As in any recipe, fresh is best, but frozen cauliflower can be used. If it’s frozen, be sure to defrost and drain the cauliflower before using in this recipe.

Frozen cauliflower is already fairly soft and should only be added to the cooking water during the last couple of minutes so it doesn’t overcook.

cauliflower mac and cheese ingredients

How To Make Cauliflower Mac and Cheese

It’s as easy as 1, 2, 3 to make this tasty favorite!

  1. Cook macaroni and the cauliflower in salted boiling water just until tender.
  2. While the macaroni is boiling, make the cheese sauce.
  3. Toss it all together and place in a casserole dish, top with more cheese and bake!

cauliflower mac and cheese sauce in a pot

Cheese or Breadcrumbs on Top

While I top this casserole with extra cheese you can add a breadcrumb topping if you’d like. Combine the following and sprinkle over the casserole before baking:

  • 1/2 cup breadcrumbs (or Panko)
  • 3 tablespoons melted butter
  • 1/4 teaspoon garlic powder, 1 teaspoon fresh parsley, salt & pepper to taste

cauliflower mac and cheese ready to bake

Additions & Variations

This is a great recipe for add-ins! Here is a list of great add-ins, but feel free to get creative! Add about 1 cup or so of any of the following combinations:

  • Ham & Broccoli: Leftover diced ham and steamed broccoli are great additions.
  • Bacon & Tomato: Cherry or grape tomatoes, crisp bacon (or bacon bits) and a handful of fresh chopped spinach.
  • Pizza Inspired: Crumbled Italian sausage, pepperoni, sauteed green peppers, onions and black olives with a dash of oregano.
  • Veggie Lovers: Sauteed onions, bell peppers, zucchini & mushrooms.

cauliflower mac and cheese in a pan

How To Reheat Cauliflower Mac and Cheese

This casserole doesn’t freeze well but it will last in the fridge for about 5 days. The best way to reheat cauliflower mac and cheese is to give it a good stir and zap it in the microwave for a few minutes. Add a little milk if the sauce is too thick after reheating.

More Mac & Cheesy Goodness

  • Homemade Mac and Cheese Casserole – personal favorite
  • Velveeta Mac and Cheese – comfort food classic
  • Stove Top Macaroni & Cheese – in about 15 minutes
  • Baked Mac and Cheese – reader favorite
  • Pesto Mac and Cheese – easy to make
  • Creamy Stovetop Macaroni and Cheese – extra creamy

Did you enjoy this Cauliflower Mac and Cheese? Be sure to leave a rating and a comment below!

cauliflower mac and cheese on a plate


Cauliflower Mac and Cheese

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Tender elbow macaroni and cauliflower florets are tossed in a cheesy sauce, topped with more cheese and baked until bubbly.
Course Main Course, Pasta, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 697
Author Holly Nilsson


  • 4 cups cauliflower cut into bite-sized pieces
  • 2 cups elbow macaroni uncooked
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1 cup light cream about 10-12% MF
  • 1 1/2 cups milk
  • 4 cups sharp cheddar divided
  • 1/2 cup fresh parmesan cheese


  • Preheat oven to 425°F.
  • Cook cauliflower and macaroni in salted water 5-7 minutes or until macaroni is tender. Drain very well.
  • Melt butter in a medium saucepan over medium heat. Stir in flour and seasonings and cook 1 minute.
  • Whisk in cream and milk a little bit at a time whisking until smooth after each addition. Bring mixture to a boil over medium heat while stirring.
  • Once thickened, remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Toss with cauliflower and macaroni and spread into a greased 9×13 pan.
  • Top with remaining cheddar cheese and 20-22 minutes or until bubbly. Do not over cook.


Cook pasta and cauliflower just until al dente, they will cook further in the oven.

Drain the cauliflower and macaroni noodles very well so your sauce doesn’t get watery.

Any leftover cooked vegetables (or meats) can be added to this dish.

Breadcrumb Topping (optional)

This can be added in place of cheese on top of the casserole.

  • 1/2 cup breadcrumbs (or Panko)
  • 3 tablespoons melted butter
  • 1/4 teaspoon garlic powder, 1 teaspoon fresh parsley, salt & pepper to taste


Calories: 697 | Carbohydrates: 47g | Protein: 32g | Fat: 42g | Saturated Fat: 27g | Cholesterol: 130mg | Sodium: 919mg | Potassium: 493mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1375IU | Vitamin C: 32mg | Calcium: 756mg | Iron: 2mg
A casserole dish of cauliflower mac and cheese with writing
Cauliflower mac and cheese with text.
A serving of cauliflower mac and cheese with writing
Cauliflower mac and cheese and ingredients with writing

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Castelvetrano Greek Pasta Salad

It’s been a big week guys! My book came out, we’re on week 4 of the podcast, giveaways are happening and now I’m about to chow down on this Spring Castelvetrano Greek Pasta Salad!!  If there was one thing I stocked up on BQ (that’s before quarantine if you’re not familiar) it’s castelvetrano olives and […]

Read More…

The post Castelvetrano Greek Pasta Salad appeared first on What's Gaby Cooking.

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Applesauce Oatmeal Bread

Applesauce Oatmeal Bread is a delicious and easy quick-loaf recipe.

applesauce oatmeal bread

When yeast is hard to find… or when you’re just wanting to whip up a delicious and quick-to-make bread recipe, try this Applesauce Oatmeal Bread.

ingredients for applesauce oatmeal bread

Ingredients needed for Applesauce Oatmeal Bread:

  • white sugar
  • eggs
  • canola or vegetable oil
  • vanilla extract
  • all purpose flour + whole wheat flour
  • baking powder and baking soda
  • cinnamon, allspice and nutmeg
  • oats
  • applesauce
  • walnuts (optional)


Yes, you can use all-purpose flour for the whole recipe, if you’d like. And you can use quick oats if that’s all you have. Don’t have unsweetened applesauce? That’s okay too. Little changes like this should be just fine.

applesauce oatmeal bread ready for oven

All ingredients are combined, and this bread is baked for about 45 minutes.

loaf of applesauce oatmeal bread

It turns out beautiful! I think you’ll probably want to eat the bread the same day it’s made, but you should also know that it freezes well if you want to save it for later.

How to freeze bread:

Let the bread cool, and then wrap it in foil. Drop the foil-wrapped bread in a large freezer zip baggie and store in the freezer for 2 to 3 months.

sliced applesauce oatmeal bread

It slices nicely. Tip: I like to slice it up fully and place each slice in a little zip baggie and keep them in the freezer. When someone wants a slice of bread, they can just grab a baggie and let it defrost on the counter. This helps with the problem of the whole loaf being devoured in a single day because everyone keeps slicing it and eating it!

sliced applesauce oatmeal bread

Please note that this bread does not bake up super tall like some quick bread recipes you’ve probably tried. That doesn’t mean anything except that it’s something to be aware of. It’s a delicious bread. Every day is bread baking day, so get in the kitchen and bake this Applesauce Oatmeal Bread. Enjoy!

Here are a few more bread recipes you might like to try:

  • Mom’s Banana Nut Bread
  • Chocolate Chip Zucchini Bread
  • Cranberry Orange Bread
  • Lemon Poppyseed Bread
  • Pumpkin Banana Nut Bread
  • Banana Blueberry Bread
  • Cherry and Almond Quick Bread
  • Pear Bread
sliced applesauce oatmeal bread


Applesauce Oatmeal Bread

Easy, no-yeast quick loaf bread recipe!
Course Bread
Cuisine American
Keyword applesauce, bread, oatmeal
Prep Time 20 minutes
Cook Time 45 minutes
Servings 10 servings (1 loaf)
Calories 283kcal
Author (shared from King Arthur Flour)


  • 1 cup granulated white sugar
  • 2 large eggs
  • 1/2 cup canola or vegetable oil
  • teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup white or regular whole wheat flour
  • teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup old-fashioned rolled oats
  • 3/4 cup unsweetened applesauce
  • 1/3 cup chopped walnuts (optional)


  •  Preheat the oven to 350°F. Lightly spray a 9×5-inch loaf pan with nonstick spray.
  • In a large bowl, mix together the sugar, eggs, oil and vanilla. In a separate bowl, whisk together the flours, baking powder and soda, and spices, and add them to the wet ingredients in the bowl. Mix in the oats, applesauce and walnuts (if using).
  • Pour the batter into the prepared pan, and bake 40 to 50 minutes, until a toothpick comes out clean when you poke it into the middle of the bread. Remove the bread from the oven, and cool completely.


Serving: 1serving | Calories: 283kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 187mg | Potassium: 87mg | Fiber: 2g | Sugar: 22g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

The post Applesauce Oatmeal Bread appeared first on Recipe Girl®.

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Castelvetrano Greek Pasta Salad

It’s been a big week guys! My book came out, we’re on week 4 of the podcast, giveaways are happening and now I’m about to chow down on this Spring Castelvetrano Greek Pasta Salad!!  If there was one thing I stocked up on BQ (that’s before quarantine if you’re not familiar) it’s castelvetrano olives and […]

Read More…

The post Castelvetrano Greek Pasta Salad appeared first on What's Gaby Cooking.

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Artichoke and Broccoli Pesto Brie Panini with Thyme Honey.

Artichoke and Broccoli Pesto Brie Panini with Thyme Honey |

Artichoke and Broccoli Pesto Brie Panini with Thyme Honey.

Updating the classic grilled cheese sandwich with this Artichoke and Broccoli Pesto Brie Panini with Thyme Honey. Artichokes, broccoli, and pesto, layered between two slices of bread with Brie and sweet honey. This sandwich is toasted in the panini press (or in a skillet) until the cheese is melty and the bread is crisp. It’s […]

READ: Artichoke and Broccoli Pesto Brie Panini with Thyme Honey.

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Actually Perfect Chocolate Chip Cookies

This is the best recipe for Chocolate Chip Cookies! Soft baked, very chocolatey and nearly impossible to ruin. All chocolate chip cookies should be this good!

I am in love with these cookies. After googling and searching and researching and testing (yum!) I’ve figured out the perfect combination of ingredients and baking methods to get the softest, chewiest, best chocolate chip cookies. I hate making and eating crispy cookies. I think they should be illegal, plus, who wants to eat those? What a waste of calories. So, I’ve formulated this chocolate chip cookie recipe to be the exact opposite. Soft baked and extra sweet!

chocolate chip cookies recipe

Lets Chat Chocolate Chip Cookies

When I set out to find/make the best chocolate chip cookie recipe, I meant it! I started with some classic recipes, some very highly rated recipes and other random recipes, like from my brother-in-law, or friend of a friend. It was delicious testing, and a lot of them came out decently well but I wanted ULTIMATE status, so that’s when I started testing and tweaking different recipes to see if I could make them better.

In full disclosure, this is based off a recipe I found from AllRecipes (linked in the recipe card) that I tweaked slightly and more importantly changed the method for making these. While its easy to think all chocolate cookie recipes are basically the same because they all use the same ingredients, its simply not true. Method plays a huge part. Don’t believe me? Try this recipe!

Ingredients needed

No special or secret ingredients here! Pretty sure the vast majority of us have these common culprits in our kitchen 24/7 so we can make chocolate chip cookies whenever the craving strikes! Here’s what you’ll need:

  • Butter-I melt butter for this recipe, usually salted. I know salted butter is controversial because all the celebrity chefs say you should use unsalted, but I don’t care. I like salted better. But if you have unsalted, use what you have!
  • Brown Sugar and Granulated Sugar– obviously you need both to make these sweet. More brown sugar than white to keep these moist!
  • Egg and Egg yolk– you need an egg for the protein/structure and an egg yolk for a little extra creaminess.
  • Vanilla– if you can find real vanilla extract, use that. But again, if you only have artificial, by all means use that.
  • All purpose Flour– of course cookies need flour. I use unbleached all purpose flour (but bleached is fine too). Be sure to read my flour section. Flour can make or break your chocolate chip cookie recipe.
  • Baking Soda– the leavening for our cookies.
  • Salt-to offset all the sweet going on.
  • Chocolate Chips– my recipe calls for two kinds of chocolate chips and I highly *highly* recommend using both semi sweet and milk chocolate. See my chocolate section below for more details and substitutions.
chocolate chip cookies

How to make chocolate chip cookies:

So, if you read the recipe card through (see below), you’ll notice the differences listed above. I suppose there are a lot of similarities too, but the small and minor tweaks are what set this recipe apart! With every chocolate chip cookie recipe available on the internet, they are all basically the same ingredients used in different ways. All the more reason why directions are just as important as the ingredients list!

  1. Stir the melted butter, brown sugar and granulated sugar together.
  2. Add in the egg, egg yolk and vanilla until well mixed.
  3. Slowly incorporate the flour, baking soda and salt.
  4. Stir in the milk and semi sweet chocolate chips by hand.
  5. Preheat oven to 325 degrees and line your baking sheets with parchment paper.
  6. Scoop chocolate chip cookie dough onto prepared pans and bake 8-10 minutes.
  7. Remove from oven and let cookies rest on hot baking sheet 5 minutes before transferring to cooling rack and enjoying warm.

Why Flour is so Important

Have you ever made cookies before (any kind) and they don’t spread out after baking? OR have they spread too much and turned into very dark and crispy pancakes? Both problems happen because of the butter to flour ratios. Too much flour will give you baked lumps and not enough will give you a big, melty mess.

How can we all have the same recipe and get such vastly different results? Well friends, it comes down to how you measure your flour. Here’s how to do it:

  1. Fluff your flour to get air into it. Take your measuring cup and scoop some flour into it, then dump it out back into the bag. Do this 5-6 times to fluff your flour.
  2. Spoon your flour into the measuring cup.
  3. Use the back of the spoon or a butter knife to level the top.
  4. Thats it! You have now correctly measured flour.

cooling cookies

Tips for making the best Chocolate Chip Cookies

After a lot of trial and error, here is what I’ve discovered whilst creating super soft cookies.

  • Use melted butter. (I never have time to let butter come to room temperature! I don’t ever think of it. Problem solved with melted butter!)
  • Use two kinds of sugars. (For a little color and softness)
  • Use an egg and an egg yolk. (Extra creamy!)
  • Use two kinds of chocolate chips. (My husband loves milk, I love semi sweet…this is our compromise)
  • Let the dough sit 20 minutes for the flour to absorb into the rest of the dough. (So they don’t spread all over)
  • Bake cookies at 325. (Helps keep them soft!)
  • Use light colored baking sheets. (Helps the cookie edges stay soft and bake evenly)
  • Cool cookies on hot baking sheet. (Finish baking on the hot cookie sheet outside of the oven!)

Keeping chocolate chip cookies soft

Since I love a soft cookie and do everything I can to bake these and keep them soft, I like to store them a certain way to ensure that work doesn’t go to waste. If you have left over chocolate chip cookies, store the cooled cookies in an airtight container with a slice of plain sandwich bread resting on top. Store bought white or whole wheat is perfect!

Cookies should stay fresh for 2 days and are passable after 3 days, though, who still has chocolate chip cookies sitting on their counter 3 days after they have made them? They don’t last that long at my house.

close up choc chip cookie

A note about Chocolate

In this recipe, I suggest using a combination of semi sweet and milk chocolate chips for maximum impact. The Nestle Tollhouse chocolate chips are my go-to for both kinds. I love the combination of the two flavors and they work really well in this recipe. Can you substitute them with something else? Of course you can! Chocolate is chocolate and it’s all delicious. Here are some other delicious choices:

  • dark chocolate chips
  • bittersweet chocolate chips (a great substitute for semi sweet, Ghirardelli are my favorite)
  • white chocolate chips
  • chocolate chunks (any kind)
  • Any good quality bar of chocolate that you can chop up

How to freeze Chocolate chip cookies

You can essentially make and freeze this chocolate chip cookie recipe baked or unbaked. Here are the directions for both.

Storing baked

  • If you want to bake these in advance, follow the recipe instructions listed below and cool completely. Then store in an airtight container or zip top plastic bags and freeze.
  • As long as they are in an airtight container, the baked cookies should last 1-2 months in the freezer.
  • To reheat, simply microwave one or two chocolate chip cookies 10-15 seconds each until warmed and melty.

Storing unbaked

  • To store unbaked cookie dough, simply scoop into cookies, place on a baking tray lined with parchment paper and freeze.
  • After 3 hours, the dough should be hard enough to transfer to an airtight container or zip top plastic bag. This cookie dough will last 1-2 months in the freezer.
  • To bake, simply remove your dough balls, defrost on the counter for 30 minutes to 1 hour and bake as listed in the recipe card below.

Love chocolate chip cookies? Try these reader favorites:

  • Salty Brown Butter Chocolate Chip Cookies
  • Chocolate Fudge Cake Mix Cookies
  • Classic Peanut Butter Cookies
  • Actually Perfect Snickerdoodle Cookies
  • Chocolate Chip Cookie Bars
  • Chocolate Chip Cookies with Salted Caramel Ganache
  • Mrs. Fields Chocolate Chip Cookie Recipe {clone!}
chocolate chip cookie recipe

If you love a classic and soft chocolate chip cookie, you MUST give this recipe a try!! It will blow your minds.

Have a great day, friends.


Actually Perfect Chocolate Chip Cookies

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This is the best chocolate chip cookie recipe! Soft baked, very chocolatey and impossible to ruin. All chocolate chip cookies should be this good!
Course Dessert
Cuisine American
Keyword chocolate chip cookies, chocolate cookies, chocolate dessert
Prep Time 30 minutes
Cook Time 9 minutes
Total Time 39 minutes
Servings 36 cookies
Calories 149kcal
Author Lauren Brennan


  • 3/4 cup butter melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi sweet chocolate chips
  • 1 cup milk chocolate chips


  • Stir melted butter, brown sugar and granulated sugar until well combined.
  • Add in egg, egg yolk and vanilla. Mix until lighter in color.
  • Add in the flour, baking soda and salt. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well stirred batter.
  • Hand stir the chocolate chips into the batter and let it sit 20 minutes to let the flour soak into the rest of the batter. (The warm melted butter will help with this.)
  • Preheat oven to 325. Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a two tablespoon cookie scoop.
  • Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center.
  • Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air tight containers.



Adapted from this recipe from All Recipes:


Calories: 149kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 88mg | Potassium: 46mg | Sugar: 13g | Vitamin A: 140IU | Calcium: 17mg | Iron: 0.8mg

The post Actually Perfect Chocolate Chip Cookies appeared first on Lauren's Latest.

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Editors’ Picks: Cleaning Tools and Supplies

With cooking comes cleaning, which is why you should treat yourself to good cleaning tools and supplies! Here are our editor-approved cleaning picks for every kitchen.

Continue reading “Editors’ Picks: Cleaning Tools and Supplies” »

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Baked Chicken Roll Ups {Delicious Appetizer!)

Chicken Roll Ups close up on a white plate with sauce

Chicken Roll-Ups are a super yummy meal that my whole family absolutely loves. 

Tender shredded cooked chicken and broccoli are rolled in flaky crescent rolls and baked in a creamy sauce. So easy, so cheesy and a cinch to pull together with simple ingredients.

Chicken Roll Ups baked in a casserole dish close up

Easy Dinner in Minutes

Crescent rolls filled with chicken and cheese, in a creamy sauce is absolutely delicious!

The sauce is perfectly creamy and can make an ordinary day, extraordinary! This baked goodness is the perfect comfort food for any occasion!

The best part is that you can use any ingredients you have on hand to fill these roll ups.

Chicken Roll Ups uncooked in a casserole dish with sauce

Ingredients & Variations

CHICKEN While this recipe calls for chicken, it would taste just as good with roast beef, ham, or even leftover turkey. So get creative and add your favorites!

SAUCE If you don’t happen to have cream of chicken soup on hand, substitute any other creamed soup like mushroom or cream of broccoli. Or whip up an easy cheese sauce with garlic powder and seasonings. If all else fails, a jar of Alfredo will do just fine!

BROCCOLI Instead of steaming broccoli, use leftover roasted broccoli or asparagus! Add mushrooms or even leftover roasted veggies.

Chicken Roll Ups in a casserole dish and sauce uncooked

How to Make Chicken Roll Ups

You’re just 3 simple steps away from making this easy recipe:

  1. Make the sauce (as per recipe below).
  2.  Fill crescents with chicken and cheese and roll.
  3. Place in a pan over sauce, sprinkle with cheese and bake

Let the dish sit for a few minutes to allow the sauce to set and bon appétit!

Chicken Roll Ups close up on a white plate with sauce

Tips for Success

For crispy crescent perfection, bake until golden brown. It’s important not to under-cook these.

Make sure to use precooked meats for this recipe. Raw meat will not have enough time in the oven to cook thoroughly.

Last but not least, sharp cheddar adds extra flavor, but feel free to use your favorite if sharp cheese is not on the menu. Finally, try sprinkling with something colorful to garnish:

  • Extra cheese on top!
  • Chopped or dried herbs, or green onions
  • A sprinkle of smoked paprika or dried chilies
  • Even chopped jalapenos for some extra spice on top can make this dish look appealing and super appetizing!


Chicken roll-ups will last in the fridge for up to 3 days. They taste pretty darn good cold, but to reheat, just simply microwave or place in the toaster oven for a few minutes and they are good as new! A few drops of hot sauce for that added spice will do the trick!

More Yummy Roll Recipes

  • Pepperoni Pizza Crescent Rolls  – a kid favorite!
  • Homemade Crescent Rolls – soft & buttery
  • Reuben Roll Ups – a yummy twist on a classic
  • 30 Minute Dinner Rolls – a perfect addition to any meal
  • Crispy Bacon Grilled Cheese Roll Ups – 4 simple ingredients

Did you make these Chicken Roll-Ups? Be sure to leave a rating and a comment below!

Chicken Roll Ups close up on a white plate with sauce


Chicken Roll Ups

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These Alfredo style chicken roll ups are easy to make that can be enjoyed by the whole family
Course Appetizer, Bread, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Rising Time 20 minutes
Total Time 55 minutes
Servings 8 rolls
Calories 193
Author Holly Nilsson


  • 10.5 ounces cream of chicken soup
  • 1/2 cup broth
  • 1/2 cup milk
  • 1 tablespoon flour
  • 1/2 teaspoon garlic powder
  • 1 can crescent rolls
  • 1 1/2 cups sharp cheddar cheese divided
  • 1 1/2 cups cooked chicken shredded
  • 2 cups broccoli or asparagus, steamed


  • Preheat oven to 375°F.
  • Combine soup, milk, broth, flour, garlic powder and salt & pepper to taste. Pour the soup mixture in the bottom of a 9×13 pan.
  • Separate crescent roll triangles.
  • Divide 1 1/2 cups of the cheddar cheese and all of the chicken and broccoli over the crescent rolls.
  • Roll each crescent roll and place in the prepared pan.
  • Bake 25 minutes. Top with remaining cheese and bake an additional 5-10 minutes.
  • Rest 5 minutes before serving.


  • Delicious Veggie Substitutions: Try spinach, cauliflower, roasted red peppers, tomatoes, or even asparagus! 
  • Make sure to use pre-cooked meat as raw meat will not have enough time to cook fully in this recipe! 
  • For the perfect crispy exterior, do not undercook these! 


Serving: 1roll | Calories: 193 | Carbohydrates: 8g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 513mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 482IU | Vitamin C: 20mg | Calcium: 191mg | Iron: 1mg
Chicken Roll Up on a plate with writing
Chicken Roll Ups in a casserole dish and spoon with writing
Chicken Roll Ups in a casserole dish view from over the top with title
Chicken Roll Ups before baking in a casserole dish and a close up of a finished chicken roll up with writing

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Homemade Pineapple Salsa {Sweet & Spicy!}

Pineapple salsa topped with lime wedges and cilantro

Pineapple Salsa is the most delicious juicy topping for tacos or the perfect tortilla chip dip… and it’s so good you’ll want to eat it with a spoon.

Juicy chunks of pineapple, crunchy red bell pepper, red onion, and a touch of heat from jalapeno are the perfect combination. While it makes a great dip, it’s amazing spooned over grilled chicken or fish.

Pineapple salsa topped with lime wedges and cilantro

Why this Salsa Makes our Top 10

Fresh flavors! Sweet, salty, spicy, and perfect in pretty much every way.

This salsa is perfect on everything from fish tacos to chicken tacos, nachos, or even straight up with tortilla chips!

It packs a big flavor in about 20 minutes. Just a little chopping, this recipe is perfect for a potluck, barbecue, or any time you want a light and colorful addition to a meal!  To speed prep up we love to use our favorite chopper, it creates the perfect chunky pineapple salsa.

Pineapple salsa ingredients


PINEAPPLE You can’t have pineapple salsa without pineapple of course! Fresh is best but canned works in this recipe too. Swap out other fruits from mango to strawberries or even cucumbers and apples.

SPICY Jalapenos add a touch of heat. You can increase the spice level by leaving the seeds in the jalapenos or by adding a little taco seasoning or chili powder.

VEGGIES For extra crunch (and color) add diced bell peppers and red onion. Some other great veggies to add are tomatoes, tomatillos, or avocados.

Don’t forget the lime juice and cilantro for the perfect balance of flavors!

Pineapple salsa ingredients mixed in a glass bowl

How to Make Pineapple Salsa

The best salsa starts with the freshest ingredients!

  1. Chop all the ingredients (per recipe below).
  2. Mix well and let stand at room temperature at least 30 minutes before serving.

Everyone will want this tangy, colorful recipe! It’s even great as a dipper for tortilla chips or quesadillas! A scoopful on a bed of greens makes a great, low-cal, low-fat salad dressing! Get creative!

Tips for Success

While this salsa is easy to prepare, there are a few tips that will make sure it is the star of your next party!

  • Get your fresh veggies crisp and ripe to perfection in the produce department!
  • For this recipe, you can use canned diced pineapple if desired, but be sure to drain the juice and save it for a smoothie or mix it into a tropical drink!
  • Let the flavors blend for at least 30 minutes.
  • Can you freeze pineapple salsa? Yes and no. All types of salsa can be frozen, but the texture is not the same after thawing. It’s best enjoyed fresh.

What to Serve with Pineapple Salsa

  • Skillet shrimp fajitas make for a quick weeknight meal
  • Light and easy salmon patties
  • Pineapple salsa also goes great with these freezer-friendly breakfast burritos!
  • Serve on top of your favorite chicken tacos!
  • Or mix into turkey burgers for a fresh change

Pineapple salsa topped with 2 lime wedges

More Taco Toppers

  • Pico de Gallo
  • Best Guacamole Recipe
  • Homemade Salsa (Restaurant Style)
  • Creamy Jalapeno Dip
  • Easy Queso Dip

How did you enjoy this Pineapple Salsa? Be sure to leave a rating and a comment below!

Pineapple salsa topped with lime wedges and cilantro


Pineapple Salsa

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This tasty pineapple salsa is made with fresh ingredients for the perfect crunch!
Course Appetizer
Cuisine American
Prep Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 50
Author Holly Nilsson


  • 2 cups pineapple diced
  • 1 red pepper diced
  • 1/4 cup red onion minced
  • 1 jalapeño seeded & minced
  • 1/2 lime juiced
  • 3 tablespoons cilantro chopped
  • 1/2 tablespoon olive oil
  • 1/2 tsp cumin
  • salt to taste


  • Combine all ingredients and let stand at room temperature for 30 minutes.


  • For a crisp salsa, use fresh veggies!
    • If using canned diced pineapple drain the juices before adding to the salsa. 
  • Pineapple can be frozen but its best enjoyed fresh. When thawed the pineapple losing its crisp texture.


Calories: 50 | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 112mg | Fiber: 2g | Sugar: 7g | Vitamin A: 692IU | Vitamin C: 57mg | Calcium: 9mg | Iron: 1mg


Pineapple Salsa with two lime wedge and writing ontop
a bowl of pineapple salsa with writing
Pineapple salsa topped with lime wedges and cilantro with writing
Top image - pineapple salsa. Bottom image - pineapple salsa ingredients with writing

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My New Cookbook: Eat What You Want!

It’s time! It happened! After 2 years of working on my cookbook it’s FINALLY here!! OMG it’s happening! Almost 2 years in the making and my 3rd cookbook is officially on shelved everywhere books are sold. I can’t even begin to tell you how excited I am to get this book into your hands and […]

Read More…

The post My New Cookbook: Eat What You Want! appeared first on What's Gaby Cooking.

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Flank Steak Tacos

Here’s a delicious taco recipe – simply grilled flank steak with fixins’ to make Flank Steak Tacos!

flank steak tacos

If you like to make tacos on Taco Tuesday, I have a good recipe for you to try! And if it’s Wednesday or Saturday or any other day of the week, these tacos will be good on those days too. This is a grilling recipe, so it’s time to dust off the outdoor grill. Or get out your grill pan and plan to cook your steak on the stove. 

These steak tacos have plenty of delicious veggies stuffed inside, and you get to choose your favorite fixings to add in there too.

flank steak for tacos

How to make the flank steak for Flank Steak Tacos:

Your flank steak is marinated for an hour or more with a very simple spice rub. Then it’s grilled until your desired level of doneness (that should take about 8 to 10 minutes). While your steak is grilling, take that time to get the vegetables, fixings and tortillas ready. Letting the steak rest for 10 minutes after it comes off the grill allows it to finish cooking as it sits on your counter. The important thing about cutting flank steak is that you want to cut it AGAINST the grain. Cut it into thin slices, and it’s ready for adding to your tacos.

fixings for flank steak tacos

How to make the stir-fried vegetables:

I make them sort of “fajita-style” so the veggies are cooked instead of raw. A simply stir-fry of onions, bell peppers and jalapeño. You can do this on the stove, or if you have a grill basket, you can prepare the veggies on the grill instead. If you prefer, you can skip the stir-fry and load up the tacos more classic-style with shredded lettuce, tomato and cheese.

About the tortillas:

My tortillas of choice for Flank Steak Tacos are the Mission brand carb-balance taco-sized tortillas. You can use flour tortillas. You can fry corn tortillas and use those. And the little street tacos would be good to use too. It’s completely up to you and your preference.

Flank Steak Tacos

Suggested fixings for Flank Steak Tacos:

  • shredded cheese- try sharp cheddar or a blend of cheddar and Jack cheeses
  • avocado or guacamole
  • chopped fresh tomato
  • chopped fresh cilantro
  • sour cream
  • salsa or taco sauce

flank steak tacos

Happy Taco Tuesday! Or Friday! Or… you get the idea. Enjoy 🙂

Here are a few more taco recipes you might like to try:

  • Oven Baked Beef Tacos
  • Beer Battered Fish Tacos with Baja Sauce
  • Family Style Pork Tacos
  • Walking Tacos
  • Breakfast Tacos
  • Roasted Vegetable and Black Bean Tacos
  • Easy Taco Recipe Dinner Board
  • Thai Beef Tacos with Lime Cilantro Slaw
flank steak tacos


Flank Steak Tacos

Grilled flank steak turned into tacos!
Course Main Course
Cuisine Mexican
Keyword flank steak, tacos
Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time: 1 hour
Servings 6 servings (2 tacos per serving)
Calories 366kcal



  • 1 teaspoon vegetable or canola oil
  • 2 teaspoons Mexican oregano (can use regular oregano)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium garlic cloves, minced
  • pounds flank steak


  • 2 teaspoons canola or vegetable oil
  • 3 cups thinly sliced red onions
  • 2 cups red and yellow bell pepper strips
  • 2 medium jalapeño peppers, seeded and sliced thinly lengthwise


  • 12 taco-sized flour tortillas (I use the carb balance by Mission brand)
  • sour cream, guacamole, cheese, tomatoes (as desired)



  • Combine the marinade ingredients in a bowl. Rub the steaks with the garlic-oil mixture; place in a large zip-top plastic bag. Seal; marinate in the refrigerator for at least one hour, or overnight.
  • Lightly spray rack of grill with cooking spray. Heat to medium high.
  • Place the steak on the grill, and cook 4 minutes on each side (only turning once), or until desired degree of doneness. Let stand for 10 minutes on a cutting board before slicing crosswise (against grain) into 1/3-inch thick slices.


  • While the steak is resting, heat oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, and jalapeño; sauté 5 minutes.


  • Heat tortillas in a covered casserole in 300 degree oven until warm and pliable. Or you can also wrap them in damp paper towels and heat them in the microwave. Place a small amount of meat in each tortilla; top with onion-pepper mixture. Top with desired condiments such as guacamole, sour cream, tomatoes and cheese.


  • Nutritional information was computed using LOW CARB (Carb Balance Mission brand flour tortillas). You can use any tortillas you’d like. Nutr. Info does not include any optional fixings that are mentioned.
  • *If you are preparing this recipe as GLUTEN-FREE, just be sure to substitute GF corn tortillas for the flour tortillas.
  • If you are preparing this recipe as PALEO, look for Almond Flour tortillas- they sell them!


Serving: 1serving (2 tacos) | Calories: 366kcal | Carbohydrates: 50g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 274mg | Potassium: 628mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1686IU | Vitamin C: 75mg | Calcium: 60mg | Iron: 3mg


The post Flank Steak Tacos appeared first on Recipe Girl®.

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My New Cookbook: Eat What You Want!

It’s time! It happened! After 2 years of working on my cookbook it’s FINALLY here!! OMG it’s happening! Almost 2 years in the making and my 3rd cookbook is officially on shelved everywhere books are sold. I can’t even begin to tell you how excited I am to get this book into your hands and […]

Read More…

The post My New Cookbook: Eat What You Want! appeared first on What's Gaby Cooking.

Original source: