Easy BLT Dip

This Easy BLT Dip is flavorful, delicious, and so fun. If you love BLTs, then this dip will be a great addition to your table for easy snacking with your favorite chips or vegetables. For more recipes that feed your BLT craving, try our BLT pasta salad and BLT wrap. The BEST BLT dip I just love…

Read On →

The post Easy BLT Dip appeared first on Simply Home Cooked.

Original source: https://simplyhomecooked.com/easy-blt-dip/

Pan-Fry Your Pasta

Mexican sopa seca de fideo turns everything you know about pasta on its head.

The post Pan-Fry Your Pasta appeared first on TASTE.

Original source: https://www.tastecooking.com/pan-fry-your-pasta-fideo/

Easy Air Fryer Brussel Sprouts {Ready in 15 mins!}

With a pleasantly chewy texture and a hint of crispness at the edges, Air Fryer Brussel sprouts add just the right fresh touch to any dinner.

This oh-so-simple recipe produces sweet, nutty, and tender bites of veggie goodness. Made with just 3 ingredients and ready in under 15 minutes it is the perfect last-minute side dish!

Air Fryer Brussel Sprouts on a plate with fancy spoon

What are Brussel Sprouts?

These tasty vegetables are so much fun because they look exactly like baby cabbage heads! In fact, they are in the same family as other crucifers, along with broccoli and cauliflower.

They are found in grocery stores year-round but usually are at their peak of flavor in fall. Cooking releases their sweetness while retaining their cabbage-like pungency.

They are the perfect bite-sized green, especially when made nice and crispy in the air fryer! Serve them as a side dish or an appetizer with a homemade aioli for dipping.

AIR FRYER BRUSSEL SPROUTS in a bowl with seasoning

To Prepare

Brussel sprouts should be kept refrigerated and intact until you are ready to prep and cook.

  1. Simply trim the blunt stem ends.
  2. Rinse in cold water and drain until dry.

They can be cut in half if you want bite-sized pieces, but be aware the more they are cut into, the more leaves that will drop off.

Air Fryer Brussel Sprouts in an air fryer with seasoning before and after being cooked

How to Cook Brussel Sprouts in Air Fryer

The Air Fryer makes quick work of turning these little gems into a fabulous side dish.

  1. Toss prepped Brussels sprouts with oil and season.
  2. Cook in Air Fryer until tender-crisp.

Air fryer Brussel sprouts pair beautifully with glazed ham, roast turkey, barbecue chicken, or pulled pork. With a generous dollop of creamy garlic potatoes on the plate alongside, the ensemble is complete.

Delicious Toppings

Air Fryer Brussel sprouts are terrific with a sprinkling of your favorite toppings. Some of the best ways to dress up your sprouts include:

  • Grated parmesan cheese
  • Crumbled bacon
  • Diced red onion
  • Slivered almonds
  • Dried cranberries


Don’t throw those leftovers away! Brussel sprouts will keep in a tightly covered container or freezer bag for up to four days in the fridge or the freezer for up to four months.

To reheat:

  • They can go straight into the microwave without advance thawing.
  • Or, wrap in foil and reheat in the oven.
  • You can also reheat on the stovetop in a covered pot on low heat. They may get a little mushy from boiling, but will still taste fabulous!

Air Fryer Brussel sprouts are simply the best way to get those healthy greens in your family’s diet!

Yummy Ways to Prepare Brussel Sprouts

  • Grilled Brussels Sprouts
  • Sauteed Brussel Sprouts
  • Roasted Brussel Sprouts with Bacon
  • Baked Brussel Sprouts Gratin
  • Brussel Sprout Salad

Did you enjoy these Air Fryer Brussels Sprouts? Be sure to leave a rating and a comment below!

AIR FRYER BRUSSEL SPROUTS on a plate with fancy spoon

Air Fryer Brussel Sprouts

With a pleasantly chewy texture and a hint of crispness at the edges!
Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4 servings
Calories 80
Author Holly Nilsson


  • 1 pound brussels sprouts halved, or quartered if extra large
  • 1 tablespoon olive oil
  • salt and pepper to taste


  • Toss brussels sprouts with olive oil, salt, and pepper.
  • Cook in the Air Fryer at 375°F for 4 minutes.
  • Shake and cook for an additional 3 minutes, or just until tender.


Calories: 80 | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg
Air fryer brussel sprouts with writing uncooked
AIR FRYER BRUSSEL SPROUTS in a fryer with writing
AIR FRYER BRUSSEL SPROUTS in fryer with writing
Uncooked AIR FRYER BRUSSEL SPROUTS in fryer and a photo of them plated and writing

Original source: https://www.spendwithpennies.com/air-fryer-brussel-sprouts/

Blackening Seasoning {Only Takes 5 Minutes!}

Homemade recipe for blackening seasoning is perfect on chicken, fish or your favorite meats!

Making blackened seasoning at home with ingredients right from the spice cabinet means you can control the heat and spice levels to your liking.

Blackened Seasoning in a glass jar with spoon

What is Blackened Seasoning?

Blackening seasoning is a savory combination of spices, dried herbs, salt and pepper that’s rubbed directly on meat (and blackened fish). The seasonings cook into the brown sugar, creating a sweet and savory coating that is absolutely next level delicious!

Blackening seasoning also tastes good on roasted potatoes or mixed into mayo for a savory spread for burgers, wraps, and sandwiches!


SPICES Cumin, paprika, onion, garlic, and chili powder all add to the flavor of this seasoning.

SUGAR Brown sugar caramelizes with spices to create a ‘blackened’ look.

Feel free to create your own special signature blend! The spice mix can be switched up by changing the ingredients or amounts! Want some more heat? Add cayenne powder! Prefer it a little milder? Omit the chili powder and skip the cayenne.

Blackened Seasoning in a wooden bowl

How to Make Blackened Seasoning

This spice blend is super easy to mix up, and can keep on the shelf for up to 6 months!

  1. Mix all ingredients in a small bowl.
  2. Store blackening seasoning in a spice jar or mason jar.

How To Use Blackening Seasoning

  • For any kind of meat, pat it dry with a paper towel so the seasoning will stick. Coat the meat thoroughly and evenly before baking, roasting, grilling, or pan-frying.
  • Use to season Tilapia or Salmon, or on roasted root vegetables!
  • Perfect baked potatoes would taste great with blackened seasoning!

Blackened Seasoning mixed in a wooden bowl

Tips for Storing Spices

  • Spices don’t last forever and most will lose their potency after about 6 months.
  • Each spice has a different expiration date, but to keep spices at their peak freshness, leave them in their original containers and keep them in a cupboard away from direct light or extreme temperatures.

More Homemade Spice Blends

  • Fajita Seasoning – perfect for Mexican-night
  • Chicken Seasoning – savory & a little spicy
  • Seasoned Salt – tastes great on fries
  • Cajun Seasoning – flavor with a kick
  • Taco Seasoning Recipe – so much better than store-bought
  • Chili Powder – simple spice blend

Did you use this Blackening Seasoning? Be sure to leave a rating and a comment below! 

Blackened Seasoning in a glass jar with spoon

Blackened Seasoning

Blackened Seasoning is used on fish, chicken or veggies to create a delicious , flavorful crust!
Course Pantry, Seasonings, Spices
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 6 teaspoons
Calories 8
Author Holly Nilsson


  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dark brown sugar
  • 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne powder optional


  • Combine spices and brown sugar in a small bowl.


Store in a spice jar or mason jar for up to 6 months. 


Calories: 8 | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 412IU | Calcium: 6mg | Iron: 1mg
Blackened Seasoning with a title
Blackened Seasoning on a wooden bowl with a title
Blackened Seasoning in a bowl with writing
Blackened Seasoning in a bowl and then one photo in a jar with writing

Original source: https://www.spendwithpennies.com/blackened-seasoning/

Homemade Challah (Easy Braided Bread)

Challah Bread is a popular braided bread recipe made with eggs and honey. It’s is lightly sweet and makes the most incredible French toast!

While this recipe does take time, most of that is hands-off proofing time!  Made with basic pantry staples, the dough itself is so easy to prepare.

Overhead photo of baked Challah bread on a blue baking sheet.

What is Challah Bread?

Challah is a braided bread that is so delicious, yet so easy to prepare.

Made with pantry staples like honey and eggs, this slightly sweet bread is braided and brushed with an egg wash before being baked until the perfect golden brown color!

While it does take time to proof, this recipe takes little skill to make.

How To Make Challah Bread

This recipe works best with a stand mixer with a dough hook! You will also want a digital thermometer since you’re working with yeast and temperature is very important!

  1. Prep – Using a stand mixer, prepare the dough (per recipe below) and transfer it to a greased bowl. Cover with a damp dishcloth to proof.
  2. Braid – Make evenly sized dough strands and braid together. Place bread on a greased baking sheet.
  3. Egg Wash – Brush with a prepared egg wash and let proof. Repeat once more.
  4. Bake – Brush with a final coat of egg wash and bake!

To check for doneness, use a kitchen thermometer to ensure the internal temperature of the bread has reached 190°F.

Delicious Additions

Mix-Ins: Add up to 1 cup of raisins, dried cherries, or other dried fruits to the dough. Just add it in with the eggs while preparing the dough!

Toppings: Top the bread with poppy seeds or sesame seeds after the final egg wash is applied and before baking, or leave it plain (which is perfect for French Toast).

A pastry brush brushing egg wash on Challah bread.

How to Braid Challah

Braiding challah is the hardest part! To start, try a classic 3 strand braid. Once you have the hang of it try braiding in 4, 6, or even 8 strands for beautifully baked bread!

  1. Divide the dough into equal portions (3, 4, 6, or 8 depending on what you have chosen).
  2. Roll into evenly sized strips by working from the center and rolling with your hands, tapering the dough at the ends.
  3. Secure one end of each dough strip together and braid.

I recommend doing a YouTube search for braiding Challah bread for the number of strips you chose. It’s good to have a visual guide to follow for this part.

Tips for the Perfect Loaf

While this dough is easy to prepare, there are a few helpful tips to remember for the perfect loaf every time!

  • The bread does not rise like a traditional sandwich bread recipe. It should double in size but it will not expand over the top of a large bowl. The dough gets most of it’s rise in the second round of proofing after it has been braided.
  • DO NOT skip the egg wash process. I know how tempting it might sound to just let it do the second proof all at once and just apply the egg wash right before baking, but the egg wash helps apply moisture to the dough which helps it rise and gives it the glossy topping Challah breads are known for!
  • If you like Challah bread heavy on the egg flavor, add 1 additional egg yolk to this recipe with no additional changes.

Close up photo of Challah Bread that has had the end sliced off.

How To Serve Challah Bread

Challah bread is delicious on its own, and it’s even more when paired with honey butter or cinnamon butter.

Serve it alongside eggs in purgatory or with a plain poached egg.

It’s also a great bread to use to make homemade croutons, bread pudding, or French toast with!

To Freeze

Prepare the dough through the braiding process then freeze!

Place it on a baking sheet until frozen, then wrap with plastic wrap and aluminum foil until ready to use. To use, remove it from the freezer, unwrap immediately and place it on a baking sheet. Plan for it to take 6 to 8 hours for it to fully rise.

Challah bread can also be frozen by allowing it to cool completely before wrapping and freezing.

Easy Bread Recipes

  • Easy Beer Bread – no yeast required!
  • Homemade French Bread – made with pantry staples
  • Easy Banana Bread – classic quick bread recipe!
  • Irish Soda Bread – perfectly dense bread
  • Monkey Bread – sweet, sticky, and so easy to prepare

How did your Challah Bread turn out? Be sure to leave a rating and a comment below!

Overhead photo of baked Challah bread on a blue baking sheet.

Challah Bread

Challah Bread is a popular braided bread recipe made with eggs and honey. It's is lightly sweet and makes the most incredible French toast!
Course Bread
Cuisine Jewish
Prep Time 40 minutes
Cook Time 40 minutes
Proof Time 3 hours 40 minutes
Total Time 5 hours
Servings 16 servings
Calories 167
Author Rebecca



  • 1/2 Tablespoon Instant yeast (also called Rapid Rise Yeast) *dry active yeast alternative below
  • 4 cups bread flour
  • 1 teaspoon kosher salt
  • 1/2 cup whole milk heated between 120-130°F
  • 3/4 cup water heated between 120-130°F
  • 1/4 cup honey
  • 1 large egg
  • 2 large egg yolks save whites for eggwash
  • 2 Tablespoons vegetable oil

Egg Wash

  • 2 large egg whites leftover from the bread
  • 1 teaspoon water
  • 1 Tablespoon honey


  • Mix together the yeast, flour, and salt in the bowl of a stand mixer fitted with a dough hook attachment.
  • With the mixer running on "stir" speed, pour in the milk and water. Then add in the honey, egg, egg yolks, and vegetable oil. Increase speed to medium and knead for 5 to 6 minutes until the dough completely pulls away from the bowl and is no longer sticky to the touch.
  • Shape the dough into a ball and transfer to a large greased bowl and cover with a damp dishcloth and proof (rise) for 1 hour.
  • Remove the dough from the bowl with the top right side up on a lightly floured surface. Pull the edges of the dough from 4 points, flip, and work in a circular motion on the counter to seal, then place back in the bowl. Cover the dough with the damp dishcloth again and proof for an additional hour.
  • Remove from the bowl and evenly divide the dough into the number of braids you want, I like to use 4. Shape the dough into logs. Cover the dough logs with the damp dishcloth and let the rest for 20 minutes.
  • Roll each log out into 1 1/2-inch strips of dough, working from the center and rolling with your hands, tapering the dough at the ends. Secure one end of dough strips together and braid. Place bread on a greased baking sheet.

Egg Wash

  • Make egg wash with the leftover egg whites, water, and honey and brush it on the bread. Proof uncovered for 40 minutes.
  • Apply another coat of the egg wash then proof for an additional 40 minutes.
  • Apply a final coat of egg wash before baking.
  • Preheat the oven to 375°F and reduce it to 325°F as soon as you put the bread in the oven to bake. Bake for 20 minutes, then remove from the oven and place an aluminum foil tent over the top and bake for an additional 15 to 20 minutes.
  • The bread should sound hollow when you tap on the top and the top should be golden brown when done. Challah bread should have an internal temperature of 190°F when baked let cool completely before cutting.


To use dry active yeast, bloom it first by mixing it with the milk and water in a measuring cup and letting it activate for about 10 to 15 minutes. The liquid ingredients should be between 105°F and 115°F for proper blooming or it can kill the yeast.

Additions: add 1 cup raisin or dried fruit into the dough in step 2 if desired. Or top with sesame or poppy seeds after the final egg wash (before baking). 

You can freeze the Challah bread dough right after braiding. It will need about 6 to 8 hours to thaw and rise before baking.


Calories: 167 | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 162mg | Potassium: 57mg | Fiber: 1g | Sugar: 6g | Vitamin A: 60IU | Calcium: 18mg | Iron: 1mg


sliced challah with writing
Sliced Challah bread with writing
Top image - Challah bread sliced. Bottom image - braided Challah bread being brushed with a pastry brush
Braided Challah bread being brushed with an egg wash with writing

Original source: https://www.spendwithpennies.com/challah-bread/

Porter at 8 Months

Porter James at 8 months

This little love bug has been in our family for 8 months and while a part of me thinks time is standing still, I look that this baby and he seems to be not much of a baby any more! He is learning and growing so much and becoming so so much fun! We adore sweet Porter and he never fails to make everyone smile and laugh every.single.day. This little guy was sent to us at just the right time!


Generally, Porter will eat anything but when he hates something he absolutely HATES it and will let us know! Ever since we had that meeting with the gastroenterologist who gave us all the guidelines for serving up different high calorie foods, nothing (besides chocolate, milk and sugar) have been off limits. Here are his favorites:

  • Hummus by the spoonful! But only the Sabra and Trader Joes kinds. He won’t eat any other kind.
  • Peanut Butter on anything! I will usually give him a large piece of celery or apple with peanut butter on it and he will gnaw away.
  • Roasted Chicken Wings. I sometimes order a whole roasted chicken from a restaurant nearby and cut off a little wing for Porter to chew on and holy moly! He turns into a rabid beast if you try to take it away! He adores it. (But in his defense, it is really good.)
  • Whole Grain Waffle with butter. I cut this up into small pieces and he can eat one but sometimes two in a day! It’s amazing!
  • Prunes and Beets. He will eat all sorts of purees, but these are his very very favorite.

He still takes formula in a bottle and doesn’t mind it at all anymore. The gastroenterologist told us to aim for 16 oz per day, but sometimes he just has no interest. I think he’s rather eat his calories than drink! (Me too, bud. Me too.) We can usually get him to take 10 oz. a day no problem.

Porter James at 8 months


We have been so lucky to have Porter consistently sleeping through the night. For at least the last month, he’s been sleeping 10-12 hours per night and its been glorious! His bedtime is usually between 7 and 7:30 and he will sleep until about 6am the next morning. It’s wonderful for this homeschooling, working from home mama! I love a consistent baby. Blake was this way and it was so nice.

Porter still takes two naps per day, one morning nap at around 9am and another one around 1pm. Both naps combined, he sleeps about three hours. The morning nap is usually shorter than the afternoon nap. We try to have him awake by 4 so he’s nice and tired for bed by 7. I’m sure in the next month or two, we’ll be down to one long afternoon nap.

Porter James at 8 months


Porter has been getting ready to crawl and while he’s not crawling quite yet, we think he’s close. But who knows! Porter can wave, clap, sit up unassisted, roll any which way, scoot on his belly and get up on his knees, though no attempt at official crawling quite yet. He can babble and say ‘dadada’ and I’m even heard a “bababa” but still waiting on that mama sound. He also thinks it’s hilarious to gargle with his saliva. He doesn’t give us a ton of belly laughs, but when he does it’s pretty sweet. He is a ticklish boy and that is usually what does the trick. Gordon is also trying to teach him how to kiss, but isn’t quite there yet.

Porter James at 8 months

What a blessing Porter has been to our family! Most days, he is content just to be alive. He doesn’t fuss about anything, but when he does, you know something must be wrong because he usually is always happy. He really is the sweetest little angel who loves coming along for the ride, which as the fourth sibling is a good quality to have. Ha!

We love you Porter! Can’t wait to watch you grow!

The post Porter at 8 Months appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/porter-at-8-months/

Aaron Franklin Respects the New York Strip

A conversation with Aaron Franklin, author of Franklin Barbecue and Franklin Steak.

The post Aaron Franklin Respects the New York Strip appeared first on TASTE.

Original source: https://www.tastecooking.com/aaron-franklin-respects-the-new-york-strip/

New-World Sourdough Is Hardly New

A baker and cookbook author is on a mission to prove that sourdough is as much about the Mexican birotes as it is about the French loaves.

The post New-World Sourdough Is Hardly New appeared first on TASTE.

Original source: https://www.tastecooking.com/new-world-sourdough-is-hardly-new/

Greek Lemon Potatoes – So Easy to Make!

Easy Greek lemon potatoes are a savory side dish packed with lots of zesty flavor.

Potatoes are baked with broth, olive oil and brightened up with a squeeze of fresh lemon juice and herbs. They’re so simple to make with ingredients you have on hand and are the perfect side dish for pretty much any meal!

Greek Lemon potatoes on a serving plate with herbs and slices of lemon

Serve this delicious side dish next to Greek Meatballs or chicken souvlaki with a Greek salad for a truly inspired meal!

The Best Potatoes to Use

This recipe will accommodate any potato in your pantry. But if you’re shopping, look for these:

  • Russets – Delicious but with their thick skins, they should be peeled for this recipe.
  • Yukon gold – The buttery flesh and thin skin is a great choice for Greek lemon potatoes.
  • New potatoes – They don’t even need peeling!
  • Red potatoes – Waxy and thin-skinned, all you have to do is cut into uniform pieces.

Raw potatoes on a cutting board with a knife, lemon and garlic

How to Make Greek Lemon Potatoes

This is such an easy dish, the oven does all the work for you! Just follow three easy steps:

  1. Combine chicken broth, lemon juice, and other ingredients (per recipe below).
  2. Pour liquid over prepped potatoes in a baking dish.
  3. Roast until tender.

The garlic and oregano in this dish provide a depth of flavor. For even more zest toss in some dried rosemary, which always enhances chicken flavors.

Greek Style Lemon Roasted Potatoes in a pan with broth and garlic

What To Serve With Greek Lemon Potatoes

This side dish is so tasty it can almost stand on its own. But to make it a full meal, try it with these delicious entrees!

  • PORK grilled pork chops, pork tenderloin, crispy breaded pork chops
  • CHICKEN or FISH Grilled salmon, marinated chicken kabobs, grilled chicken breast are perfect dinner companions for Greek lemon potatoes.
  • And of course a side of Tzatziki Sauce

Roasted greek lemon potatoes in a pan garnished with lemon slices and oregano

How To Reheat Roasted Potatoes

Leftovers will keep in the fridge for up to 4 days in an airtight container in the fridge. Freezing is also an option although the texture may change once frozen. They will keep in the freezer in an airtight container for up to 6 months.

To Reheat

  • Place in a foil-covered pan in the oven, or in a pan on low heat on the stovetop until heated through.
  • Or, just pop in the microwave until steaming hot.

Other Great Potato Dishes

  • Easy Oven Roasted Potatoes – crispy & delicious
  • Southern Potato Salad – classic recipe
  • Mashed Potatoes – rich & creamy
  • Potatoes Au Gratin – smothered in cheese
  • Homemade Scalloped Potatoes – reader favorite
  • Roasted Smashed Potatoes – only 4 ingredients

Did your family love these Greek Lemon Potatoes? Be sure to leave a rating and a comment below! 

Greek Style Lemon Roasted Potatoes on a plate garnished with lemon and thyme

Greek Style Lemon Roasted Potatoes

Greek Lemon Potatoes are a delicious, savory side dish perfect for any day of the week!
Course Side Dish
Cuisine American, Greek
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 137
Author Holly Nilsson


  • 2 ½ lbs potatoes peeled and quartered
  • 4 cloves garlic minced
  • 1 lemon juiced
  • ¼ cup olive oil
  • 1 ½ cups chicken broth
  • ½ teaspoon oregano
  • salt & pepper to taste


  • Preheat oven to 400°F.
  • Combine all ingredients except potatoes.
  • Place potatoes in a greased 9×13 pan (metal is preferred). Pour chicken broth over potatoes.
  • Roast 45 minutes. Stir and roast an additional 45 minutes.


Store in an airtight container for up to 4 days. 

To reheat, place in the microwave until heated through! 


Calories: 137 | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 324mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg
Greek Style Lemon Roasted Potatoes with writing
Greek Style Lemon Roasted Potatoes on a baking sheet with thyme and lemon wedges with writing
Greek Style Lemon Roasted Potatoes on a white plate with a title
Greek Style Lemon Roasted Potatoes on a plate and raw whole potatoes on a cutting board with writing

Original source: https://www.spendwithpennies.com/greek-style-lemon-roasted-potatoes/

Strawberry Poke Cake {made with Jello!}

This strawberry poke cake is fresh, fruity, and easy for a fun snack cake or even a birthday cake!

Whatever flavor is at the market or in your pantry can be made into a poke cake! Regardless of the flavor of the poke cake, it simply screams to be covered with cold, refreshing cool whip topping!

A slice of strawberry poke cake with whipped topping and a strawberry on top

Easy Jello Poke Cake

This recipe has been around a long time and is almost always found in recipe boxes and church or school cookbooks because it’s so easy to make!

Poke cake is great for large gatherings, parties, and potlucks because it’s so quick and easy. Plus it’s so colorful, everyone will want some.


Ingredients & Variations

Cake Mix: Don’t be limited with a white cake mix! Try yellow cake, strawberry, chocolate, or mocha flavors. Or Funfettie for a fun sprinkle filled surprise.

Jello: Use whatever jello mix you think will go well with the cake flavor! White cake mix looks striking with grape or pineapple Jello! Chocolate and cherry go well together. Try mixing and matching too! Lemon and lime, orange and raspberry, even strawberry banana!

With over 50 different flavors of Jello, poke cake can be a totally different recipe every time it’s made!

Toppings: Top the cake with maraschino cherries, toasted coconut, sliced bananas, colored sprinkles, mini chocolate chips, red hots, or a handful of toffee pieces! Whatever you have on hand.

How to Make Strawberry Poke Cake

Just a couple of easy steps and this delicious cake will be ready to go!

  1. Bake cake according to package directions and let chill.
  2. Prepare the jello with remaining ingredients and stir until dissolved (per recipe below).
  3. Poke holes all over chilled cake and pour the liquid jello over top.

Refrigerate several hours or overnight before topping with cold cool whip or whipped cream.

Strawberry Poke Cake with whipped topping and strawberries on the side

Tips & Tricks

For the perfect jello poke cake follow these few simple tips!

  • Whisk the jello in the hot water until it is completely dissolved before adding the cold water.
    • At this stage, you can add a liqueur (like a flavored brandy or vodka) to the jello for a more spiked cake.
  • Keep cake in the refrigerator in an airtight container. Insert wooden picks into the cake and make a tent with plastic wrap!
  • Jello poke cake should last about 4 days in the refrigerator.

Fav Poke Cake Recipes

  • Chocolate Poke Cake
  • Better Than Sex Cake
  • Lemon Blueberry Cake
  • Tres Leches Cake
  • Creamsicle Orange Poke Cake

Did you love this Strawberry Poke Cake? Be sure to leave a rating and a comment below!

A slice of strawberry poke cake with whipped topping and a strawberry on top

Strawberry Poke Cake

Super easy to make and are always incredibly moist and delicious!  
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 23 minutes
Chilling time 3 hours
Total Time 3 hours 48 minutes
Servings 12 slices
Calories 229
Author Holly Nilsson


  • 1 box white cake mix plus ingredients required to prepare cake
  • 3 ounces strawberry Jell-o 1 box
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 tub whipped topping (such as Cool Whip)


  • Prepare cake according to directions in a 9×13 pan.
  • Remove from oven and let cool 15 minutes. Poke the entire cake all over to create small holes (I use a chopstick).
  • Combine Jell-o and boiling water and stir until Jell-o is completely dissolved. Add cold water. Pour Jell-o over the cake slowly ensuring it gets in all of the holes. Refrigerate 3 hours or overnight.
  • Top with Cool Whip and serve.


Note: This cake works with ANY cake mix flavor and ANY Jell-O flavor!


Serving: 1slice | Calories: 229 | Carbohydrates: 46g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 347mg | Potassium: 46mg | Fiber: 1g | Sugar: 29g | Vitamin A: 14IU | Calcium: 108mg | Iron: 1mg
Top image - a slice of strawberry poke cake. Bottom image - Strawberry poke cake with whipped topping on the side.
A slice of strawberry poke cake with writing
A slice of strawberry poke cake topped with a strawberry with writing
Strawberry Poke Cake with whipped topping and strawberries on the side with writing

Original source: https://www.spendwithpennies.com/strawberry-poke-cake/

Chewy M&M Cookies

These Chewy M&M Cookies are to-die-for. Soft, buttery cookies with a crunch of candy-covered chocolate, these cookies will be a hit with anyone you serve them to. If you like these M&M cookies, you should definitely try our monster cookies and oatmeal chocolate chip cookies. Best chewy M&M Cookies Butter. Chocolate. M&Ms. There are so many…

Read On →

The post Chewy M&M Cookies appeared first on Simply Home Cooked.

Original source: https://simplyhomecooked.com/chewy-mm-cookies/

Stovetop Chicken Adobo

Chicken Adobo is often a Filipino style dish, and this savory recipe can be cooked up in no time!

This super easy recipe is cooked on the stovetop for a fragrant, hearty, one-pot entrée that will become a family and a crowd favorite!

Chicken Adobo on a plate

Adobo is not only a preparation method but also the name of the seasoning.

Adobo seasoning packets can be purchased, but why not make it from scratch? This particular recipe will cooks the chicken in a savory seasoning and sauce for maximum flavor.

Want to set it and forget it? Try this easy crockpot version that can be switched up for milder or stronger flavors depending on who’s enjoying it.

chicken adobo ingredients

Ingredients & Variations

CHICKEN This recipe can be made with chicken thighs, legs, or breasts, but for the most tender results, chicken thighs and drumsticks are the best choices!

Thighs and drumsticks are less expensive, and leaving the skin on adds extra flavor!

ADOBO SAUCE For a classic chicken adobo recipe, you will want to use the spices listed in the recipe below.

Want some heat? Kick the heat up a notch with the addition of chipotle chiles.
Don’t have cane vinegar? Opt for cider vinegar! While the flavor will change it is the best alternative to traditional cane vinegar.
Out of soy sauce? Swap it for a dark soy sauce, it will increase the saltiness of this recipe though. Silver Swan soy sauce is a traditional soy sauce that can be used in this dish. It is slightly sweeter than a traditional soy sauce.

Chicken browned for Chicken Adobo

How to Make Chicken Adobo

Chicken Adobo has a special flavor all its own, and it’s not hard to make it happen!

  1. Brown chicken in oil in a dutch oven.
  2. Saute the onion and add remaining ingredients.
  3. Top with the marinade and simmer until thickened and chicken is cooked.

Serve with white or brown rice, and don’t forget to top it with more of the yummy sauce!

Chicken Adobo with rice and green onion

What to Serve with Chicken Adobo

There are so many options to choose from when it comes to perfect sides.

  • Starch: Spanish rice, cilantro lime rice, oven-baked rice, or quinoa!
  • Veggies: roasted eggplant, creamy carrot salad, or a fresh and crisp tossed salad.
  • Bread: Homemade French Bread or beer bread for sopping up all that tangy sauce!

Flavor Packed Chicken Recipes

  • Sheet Pan Greek Chicken
  • Cilantro Lime Chicken
  • Roasted Rosemary Chicken
  • Pineapple Teriyaki Chicken
  • Sticky Bourbon Chicken

Did you enjoy this Chicken Adobo recipe? Be sure to leave a rating and a comment below! 

Chicken Adobo with rice and green onion

Chicken Adobo

This super easy recipe is cooked on the stovetop for a fragrant, hearty, one-pot entrée that will become a family favorite!
Course Chicken, Main Course
Cuisine Filipino
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 326
Author Holly Nilsson


  • 1 tablespoon vegetable oil
  • 2 pounds chicken thighs or drumsticks (bone-in, skin-on)
  • ½ onion slivered
  • cup white cane vinegar
  • cup soy sauce reduced sodium
  • 6 cloves garlic peeled and minced
  • 1 teaspoon black peppercorns
  • 3 bay leaves


  • Heat oil in a deep skillet. Add chicken and brown on all sides, about 10 minutes.
  • Remove chicken and set aside. Add onion to the pan and cook until tender, about 5 minutes.
  • Add the chicken back to the pan. Combine remaining ingredients and pour over the chicken.
  • Bring to a gentle boil, reduce heat to a low simmer and cook covered for 30 minutes. Flip chicken, cover, and simmer an additional 20 minutes or until chicken is tender (keep an eye on the liquid and add a bit of water if needed).
  • Remove bay leaves and serve with rice and a drizzle of the sauce if desired.


For best results, use cane vinegar often found in the Asian aisle of your grocery store or online. Cider vinegar can be substituted.

Regular soy sauce or dark soy sauce can be substituted but will produce a saltier dish. Silver Swan soy sauceSilver Swan soy sauce is a traditional soy sauce that can be used in this dish. It is slightly sweeter than a traditional soy sauce.


Calories: 326 | Carbohydrates: 4g | Protein: 46g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 215mg | Sodium: 1288mg | Potassium: 647mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
Chicken adobo with writing.
A pot full of chicken adobo with writing.
Chicken adobo with bay leaves in a pot with writing.
Close up of chicken adobo with bay leaves and writing on top.

Original source: https://www.spendwithpennies.com/chicken-adobo/

Chewy Chocolate Snickers Cookies

I’m not sure there’s any better cookie than these Chewy Chocolate Snickers Cookies! A simple chocolate cookie dough with lots of candy bar pieces stirred in and gently baked to give you big, fat, chewy decadent Snickers cookies! You’re gonna love them!

I love a good chewy chocolate cookie, but things get significantly better when you throw in a few Snickers! Chop them up and fold them into the cookie dough right before baking, and that is a delicious treat you are sure to love! If you are familiar with baking cookies, this will be a breeze, but if you’re more of a novice, read through my few notes to become a little more comfortable. I promise its easy.

snickers cookies

The best Snickers Cookies in all the land

So, believe it or not, I posted this recipe in 2011 (when I only had one child) after I did a little baking with my nephew. He wanted cookies, so we went through a few options and finally settled on Snickers Cookies! I love adding candy bars into cookies, especially snickers because they add have just the right ratio of chocolate, caramel, nougat and salty peanuts. Its a great addition and one we all loved. A perfect pick me up for a lazy afternoon!

Ingredients Needed

Scanning this list, the only new thing you might not recognize are the Snickers Baking Bites. I found these at Target in the baking aisle and since I had never seen them before, I knew I had to try them! Obviously if you can’t find these, regular snickers bars chopped into small bite size pieces is perfectly fine! It’s how we made the original recipe, after all.

  • Salted Butter- I use salted butter for most of my baked goods because I like it better, but regular unsalted butter is totally fine to use, too.
  • Granulated sugar and Brown Sugar- two kinds used for sweetness and moisture
  • Vanilla extract- for flavor. Use the real stuff if you can get it.
  • Egg- holds the cookie together!
  • All Purpose Flour- I use unbleached. Be sure to fluff your flour before measuring!
  • Unsweetened Cocoa Powder- these are chocolate cookies after all. Hershey’s cocoa powder is my go to.
  • Baking Soda & Salt- baking soda to add a tiny lift and salt to bring out all that chocolate flavor.
  • Snickers Baking Bites- little mini snickers! Again, just chop up the large chocolate bars if you can’t find the bites.

Love Cookies? Try these other favorites: Actually Perfect Chocolate Chip Cookies, Cut Out Sugar Cookies, Chewy Sugar Cookies (scoop these ones), Best Snickerdoodles, Soft-Baked Peanut Butter Cookies.

chocolate cookie dough

How to make Chewy Chocolate Snickers Cookies

We use the creaming method for these cookies. It should be an extremely familiar technique for most of you experienced bakers!

  1. Cream the butter and sugars together until light and fluffy!
  2. Add in egg and vanilla and stir.
  3. Stir in the dry ingredients and incorporate in.
  4. Stir the Snickers Baking Bites by hand and scoop onto your baking sheets.
  5. Bake at 350 for 8ish minutes. Cool for a few minutes on the hot baking sheet before transferring to cooling racks.
  6. Serve warm or at room temperature.

This will make or break your cookies

Ya’ll, how you measure your flour will be what determines a success from a failure! If your cookies spread and become a buttery, crispy mess, you need more flour! If your cookies don’t spread and bake up like rocks on a baking sheet, then you added too much flour.

The best way to combat this is to measure your flour the correct way!

  1. Fluff your flour before measuring. This just means to aerate it. Scoop some flour into your measuring cup and then dump it back into the bag. Do this 3-4 times.
  2. Next, scoop your flour into your measuring cup.
  3. Then, level the top! Run your finger or a butter knife across the top to get an exact measurement.
  4. Tada! You’ve measured flour the correct way and you will have success with most recipes. Congratulations.

snickers cookie dough

A word about Cookie Scoops

There are three basic sizes of cookie scoops available on the market: small, medium and large. How will you know what size you have? On the small piece that moves across the bottom of your scoop, there should be written the size. In the recipe card, I’ve included baking times based on how big or small your cookie scoop is. For reference, I used the large cookie scoop for the cookies in these photos. Here are the baking directions:

  • Small scoop (2 teaspoons): 5-6 minutes
  • Medium scoop (1 1/2 tablespoons): 7-8 minutes
  • Large scoop (3 tablespoons): 9-10 minutes

Please enjoy this delicious recipe! It’s such a crowd pleaser for not a lot of work! Be sure to print, pin, save, bookmark or share this recipe. It’s worth it.

Have a great day, friends!

snickers cookies

snickers cookies


Chewy Chocolate Snickers Cookies

I'm not sure there's any better cookie than these Chewy Chocolate Snickers Cookies! Chocolate cookie dough with candy bar pieces stirred in!
Course Dessert
Cuisine American
Keyword peanut butter snickers cookies
Prep Time 10 minutes
Cook Time 8 minutes
Servings 10 large cookies
Calories 296kcal


  • 1/2 cup Butter Softened
  • 1/2 cup Granulated Sugar
  • 1/2 cup brown sugar packed
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup All-purpose Flour
  • 1/3 cup Cocoa Powder unsweetened
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup Snickers Baking Bites or 2 whole candy bars chopped


  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper or lightly grease with nonstick cooking spray and set aside.
  • In a large bowl, cream butter and sugars until light and fluffy. Whip in egg and vanilla. Scrape down sides of bowl and mix again. Slowly stir in all dry ingredients until just combined. Stir in snickers pieces by hand.
  • Scoop cookies onto baking sheet using a large (3 tablespoon) cookie scoop. Bake 9-10 minutes. Let cool on cookie sheet 2-3 minutes and then remove to cooling rack. Serve warm or at room temperature.


Cookie scoops come in three sizes: small, medium and large. Here’s how to make cookies using each scoop:

  • Small scoop (2 teaspoons): 5-6 minutes
  • Medium scoop (1 1/2 tablespoons): 7-8 minutes
  • Large scoop (3 tablespoons): 9-10 minutes



Calories: 296kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 241mg | Potassium: 127mg | Fiber: 2g | Sugar: 28g | Vitamin A: 335IU | Calcium: 34mg | Iron: 1mg

The post Chewy Chocolate Snickers Cookies appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/chewy-chocolate-peanut-butter-snickers-cookies/

Homemade Aioli {Great With Fries & Veggies!}

Garlic Aioli is a flavor-packed spread (or dip) and the perfect addition to a sandwich, a wrap, or a burger.

This short-cut version is made with mayonnaise, garlic, and lemon and takes just a couple of minutes to prepare (but I’ve included from scratch directions if you’re feeling adventurous too)!
Overview of Aioli in a glass bowl.

What is Aioli

Aioli comes from the Mediterranean but there are variations from Spain and France as well (and pretty much everywhere really).

It’s basically mayonnaise with garlic and sometimes other flavorings like lemon, chipotle, or even splash of truffle oil!

Use it to jazz up any burger or as a dip for french fries, zucchini fries, or sweet potato fries.

Spoon a bit into a macaroni or potato salad, just a couple of tablespoons will really change up the flavors!

How to Make Garlic Aioli

Once you create your own aioli, you’ll never buy it again!

  1. Start with mayonnaise (store-bought to make it quick or homemade if you prefer).
  2. Whisk all ingredients together (per recipe below).
  3. Refrigerate at least 30 minutes and serve!

For a milder garlic flavor, roast garlic in the oven wrapped in aluminum foil until tender and golden.

Close up of ingredients for Aioli in a glass bowl.

Flavorful Variations

Homemade aioli lends itself to so many different flavors, here is a list to inspire signature aioli sauces! Add as much as preferred of the following:

  • SPICY: sriracha sauce, chipotle or cayenne powder.
  • SAVORY: pesto, basil, roasted garlic or red peppers, sundried tomatoes, or truffle!
  • CREAMY: avocado, dijon or stone-ground mustard.

What to Serve it With

Homemade aioli is a simple condiment that can dramatically improve the flavor of meats, veggies, salads, and sandwiches!

It’s a great dip for homemade french fries or cheesy breadsticks! Or try it with these amazing vegetable skewers for a real treat!

Aioli prepared in a bowl.

How to Store Aioli

Regardless of the kind of aioli made, it should keep in a tightly covered container about 10 days, if it isn’t used up by then!

Creamy Dips and Dressings

  • Avocado Dip – healthy & flavorful option!
  • Blue Cheese Dressing – silky, delicious dressing!
  • Spicy Dill Dip – full of flavor
  • Homemade Ranch Dressing – creamy & tangy!
  • Creamy Artichoke Dip – easy to prepare

Did you love this homemade Aioli? Be sure to leave a rating and a comment below!

Aioli prepared in a bowl

Easy to Make Aioli

Aioli can be used as a dip, sauce or dressing! It's creamy, flavorful & quick to make!
Course Dip, Dressing, Sauce
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 0 minutes
Refrigerate 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 105
Author Holly Nilsson


  • 1/2 cup mayonnaise
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • 2 teaspoons olive oil
  • 1/4 teaspoon pepper


  • Combine all ingredients together and refrigerate for 30 minutes.


Makes approx 1 cup.


Serving: 1g | Calories: 105 | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 162mg | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Iron: 1mg
Aioli with text
Homemade Aioli in a bowl with writing
Homemade Aioli with writing
Easy Garlic Aioli with writing
Easy to make Aioli with writing
Homemade Aioli ingredients with writing

Original source: https://www.spendwithpennies.com/aioli/

Cured Meats Have Left the Sandwich

Ingredients like chorizo, guanciale, and salami are showing up in stir-fries, pots of beans, lard bread, and a lot more.

The post Cured Meats Have Left the Sandwich appeared first on TASTE.

Original source: https://www.tastecooking.com/cured-meats-have-left-the-sandwich/

Greek Seasoning – All-Purpose Spice Mix

DIY Greek Seasoning is the perfect blend of dried herbs, a pinch of salt, and fresh lemon zest that every kitchen needs!

Why buy store-bought Greek spice mix when a homemade version is easy to make and tastes even better? This spice blend is flavorful and fresh.

Jar of greek seasoning with a measuring spoon on the side

What is Greek Seasoning?

This Greek spice mix is so versatile, it can be used on practically anything! Sprinkle on popcorn, baked potatoes, add to soup or mix it in with your favorite salad dressing for some extra flavor! Use it to spice up chicken souvlaki or to add to your favorite Greek dressing!

Most kitchens stock the ingredients already in the spice cupboard or pantry. This homemade spice blend can be made in under 5 minutes!

wooden bowl with piles of spices used for greek seasoning

Greek Seasoning Ingredients

Mediterranean flavors are bright and savory, with just a touch of citrus.

SPICES Oregano, basil, rosemary, garlic & onion powder, dill, thyme, and a little salt and pepper are all combined to create this wonderful spice blend!

LEMON ZEST Fresh zest is used in this recipe but can be easily substituted for dry lemon zest!

VARIATIONS This recipe can be switched up by adding more or less of any ingredients to suit the depth of flavor. If you have fresh herbs, read this post about how to substitute fresh vs dried herbs.

TIP Be sure to mix the spices and set on a paper towel or tray to dry. Ensure the lemon peel is completely dry before sealing.

greek seasoning on a baking sheet with parchment paper

How to Make Greek Seasoning

Greek seasoning is a quick and easy spice mix ready in no time flat!

  1. Zest a lemon and add to a small bowl.
  2. Add spices to bowl, mix well.

Use immediately on meat or veggies or store for later!

Tips for Storing

  • Store Greek seasoning in a small shaker bottle or mason jar in a cool, dark place.
  • If using freshly zested lemon, place the spice mix on a plate and let it cure about 48 hours so the lemon zest has a chance to dry out.
  • Be sure to write the name and date on the outside of the bottle or jar, it will keep on the shelf for up to 3 months.

Use This DIY Spice to Season…

  • Sheet Pan Greek Chicken – entire meal, one pan
  • Greek Tortellini Salad – great for potlucks
  • Spanakopita– a family favorite
  • Greek Salad – fresh and flavorful
  • Lamb Gyros Recipe – only 10 minutes to make
  • Mediterranean Couscous Salad – full of flavor

Did you love this Greek Seasoning? Be sure to leave a rating and a comment below! 

Greek Seasoning in a glass jar

Greek Seasoning

This all-purpose spice mix is the perfect blend of herbs, spices and fresh lemon zest!
Course Pantry, Seasonings, Spices
Cuisine American, Greek
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings 4 tablespoons
Calories 14
Author Holly Nilsson


  • 2 tablespoons dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried rosemary crushed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon dried thyme leaves
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh lemon zest optional, see note


  • If using lemon, zest lemon and add along with other spices to a small bowl.
  • Mix well to combine. Use immediately to season meat and vegetables.
  • If storing, place spice mixture on a plate and allow it to sit open at room temperature for 48 hours or until lemon zest is completely dried. Place in a small jar and store at room temperature for up to 3 months.


Lemon zest should be completely dried before storing or the mixture will spoil.

Dried lemon zest can replace fresh with no need to dry the mixture.


Serving: 1tablespoon | Calories: 14 | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 584mg | Potassium: 58mg | Fiber: 2g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
Greek seasoning ingredients with writing
Top image - greek seasoning ingredients. Bottom image - greek seasoning in a jar with writing
Greek seasoning ingredients on a plate with writing
Homemade Greek seasoning ingredients with writing

Original source: https://www.spendwithpennies.com/greek-seasoning/

Unwrapped Wonton Soup {Ready in 20 minutes!}

Unwrapped Wonton Soup is a quick shortcut for a favorite soup recipe!

This soup has all the great flavors of a classic wonton soup without the tedious task of wrapping the wontons! Add in veggies (and even shrimp) for the perfect meal.

mini pork meatballs and vegetables with noodles

Quick & Easy

Tiny meatballs made from ground pork (or chicken or shrimp) are simmered in a flavorful ginger-sesame broth.

Making wonton flavored meatballs saves on prep time but truly tastes as good as good as the original! The wonton meatballs can be made ahead of time and frozen and then tossed right into the broth to defrost and cook!

ingredients to make pork meatballs and unwrapped wonton soup


BROTH Flavored with sesame oil, ginger, and garlic this chicken broth base is packed with delicious Asian flavors!

MEATBALLS Wontons are traditionally made from ground pork but chicken or turkey work too. The meatballs add both the texture and flavor you love in your favorite wonton soup recipe.

VEGGIES For convenience we love to add in frozen Asian mixed vegetables to this recipe. If adding fresh veggies, try snow peas, chopped broccoli, water chestnuts, baby corn, and Chinese cabbage to name a few.

NOODLES Toss in some premade egg noodles, they only require about 3-4 minutes to fully cook! If you’re going to be saving leftovers, cook the noodles on the side and add them to each bowl.

To make wonton soup a little spicy, try adding a tiny bit of Sriracha!


How To Make Unwrapped Wonton Soup

Without wrapped wontons, this simple soup is as easy as 1, 2, 3!

  1. Make meatballs and add to simmering broth.
  2. Add remaining ingredients, except egg noodles and green onions, and cook over medium heat.
  3. Add the egg noodles and cook until tender (per recipe below).

Garnish with sliced green onions and serve immediately.

How To Store Leftovers

To reheat,  put in a pot on the stove and bring it up to medium heat. Add a few splashes of soy sauce and some extra minced garlic and ginger and serve!

Store cooked noodles in a separate bowl if you’re saving leftovers. If left in the broth too long, they’ll soak up the liquid and get mushy.

unwrapped wonton soup in bowls with mini meatballs

Easy Asian-Inspired Dishes

  • Homemade Wonton Soup
  • Chicken Lettuce Wraps – easy & quick to prepare!
  • Homemade Wor Won Ton Soup
  • Sesame Chicken – tender & delicious
  • Sesame Ramen Noodles
  • Asian Chopped Salad– crispy healthy meal

Did you love this Unwrapped Wonton Soup? Be sure to leave a rating and a comment below!

a pot of unwrapped wonton soup

Unwrapped Wonton Soup

Unwrapped Wonton Soup is an easy, Asian-inspired soup that is full of flavor!
Course Appetizer, Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 203
Author Holly Nilsson



  • 8 oz ground pork
  • ¼ cup green onions finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger
  • 1 egg
  • 1 ½ teaspoons cornstarch
  • cup panko bread crumbs


  • 8 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger minced
  • 1 clove garlic minced
  • 2 cups frozen mixed stir-fry vegetables
  • 2 cups egg noodles uncooked
  • 4 green onions sliced


  • Combine meatball ingredients in a bowl until well mixed. Form into small 1/2″ meatballs.
  • Add broth, soy sauce, sesame oil, ginger, and garlic. Bring to a boil and gently add meatballs. Reduce heat to a simmer for 3 minutes.
  • Add egg noodles and vegetables. Simmer an additional 8 minutes or until egg noodles are tender.
  • Remove from heat and stir in green onions. Serve immediately.


If you will be keeping leftovers, cook the egg noodles on the side and add them to each bowl. They will not keep well in the broth.


Serving: 1.5cups | Calories: 203 | Carbohydrates: 17g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1304mg | Potassium: 441mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2431IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 2mg
Unwrapped wonton soup being served with writing
Two bowls of unwrapped wonton soup
Unwrapped wonton soup with veggies being served with text.
Top image - unwrapped wonton soup being served. Bottom image - pork meatballs with writing

Original source: https://www.spendwithpennies.com/unwrapped-wonton-soup/

Easy Greek Meatballs {A Simple Appetizer}

Greek meatballs are oven-baked to tender and juicy perfection and absolutely loaded with flavor.

Inspired by meatballs from a family at our local farmer’s market, the secret to the great flavor is in using fresh seasonings like mint and lemon zest. It is the perfect appetizer or makes a great meal for a family dinner.

Greek Meatballs with lemon

Why We Love This Recipe

Greek meatballs can be added to so many different dishes so get creative. Serve them as an appetizer with tzatziki or wrap them in a pita with fresh vegetables as a meal.

Unlike traditional Greek Kaftedes, (which are deep-fried) these are oven-baked.

These use a combination of ground beef which I usually have on hand and either pork or lamb. The can be made all beef if you’d prefer.

Greek Meatball ingredients ready to mix

How to Make Greek Meatballs

These juicy meatballs are so simple, the herbs and seasonings are what set these apart from traditional meatballs!

  1. Combine milk and panko and let it sit for 5 minutes (per recipe below).
  2. Add the rest of the ingredients and shape them into 20 meatballs.
  3. Bake until meatballs are cooked through and serve.

For the best, juicy meatballs, the outside should be browned and the temperature should read 165°F in the middle.

Greek Meatballs on a pan

Variations & Serving Suggestions

Greek meatballs are full of flavor and pair well with light flavored sides and fresh vegetables. Serve with lemon wedges and fresh herbs.

  • Serve as an appetizer with a bright and tangy garlic lemon aioli or tzatziki for dipping
  • Wrap in a pita with lettuce, tomatoes, onions and hummus.
  • Drizzle with Tahini Sauce and serve with rice.

These meatballs taste great alongside simple sides:

  • Greek Salad
  • Cucumber tomato salad
  • Easy Greek pasta salad
  • Mediterranean Couscous Salad
  • Greek Quinoa Salad


Greek Meatballs served with pita


The best way to store leftover Greek meatballs is to keep them in an airtight container in the refrigerator. They should last 3-4 days.

They also freeze really well either before or after baking. Keep in a freezer bag or air tight container and labeled with the date. Simply take out as many needed for a quick appetizer, soup, or sandwich!

More Meatball Meal Ideas

  • Easy Meatball Recipe – classic all-purpose Italian meatballs
  • Salisbury Steak Meatballs ultimate weeknight dinner
  • Cheeseburger Stuffed Meatballs – crispy on the outside and gooey on the inside
  • Turkey Meatballs – flavorful and great for pasta or meatball subs
  • Sweet and Sour Meatballs – a family favorite!
  • Meatball Pasta Bake – a delicious casserole

Did you enjoy these Greek Meatballs? Be sure to leave a rating and comment below!

Greek Meatballs with red onions

Greek Meatballs

These easy Greek meatballs are oven-baked, making them a healthier option yet very juicy.
Course Appetizer, Beef, Chicken, lamb, Soup, turkey
Cuisine Greek
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5
Calories 265
Author Holly Nilsson


  • 1/2 lb lean ground beef
  • 1/2 lb ground lamb or pork
  • 1/3 cup panko bread crumbs
  • 2 tablespoons milk
  • 1/4 cup red onion finely chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh mint chopped
  • 2 tablespoons parsley chopped
  • 1/2 teaspoon salt
  • 1 egg

Optional Garnishes

  • feta, red onion, chopped mint, diced tomatoes


  • Preheat oven to 425°F. Line a pan with foil and place a rack on top of the foil.
  • Combine milk and panko bread crumbs. Let sit 5 minutes.
  • Add remaining ingredients and mix until combined. Divide mixture into 20 meatballs.
  • Roll and place on prepared pan. Bake 20-22 minutes or until browned and meatballs are cooked through.


These meatballs can be made with all beef if preferred.

To make sure the meatballs are properly cooked, the outside should be browned and the temperature should be 165°F in the middle. 


Calories: 265 | Carbohydrates: 5g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 336mg | Potassium: 301mg | Fiber: 1g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg
Greek meatballs on a plate with lemon slices and pita with writing
A plate of Greek Meatballs with writing
Greek meatballs with text.
Greek meatballs topped with red onions with writing.
Greek meatballs with writing

Original source: https://www.spendwithpennies.com/greek-meatballs/

Potatoes with Mushroom Gravy

These Potatoes with Mushroom Gravy make a savory side that is deliciously satisfying. It’s easy to make, uses simple ingredients, and will go great alongside your favorite dishes – or be the main course. If you’re looking for more amazing recipes highlighting vegetables, try our lazy cabbage rolls and chicken and rice stuffed peppers. Potatoes…

Read On →

The post Potatoes with Mushroom Gravy appeared first on Simply Home Cooked.

Original source: https://simplyhomecooked.com/potatoes-with-mushroom-gravy/

Happy Birthday, Blake!

Can’t believe this sweet boy is SEVEN already! Seven! How did this happen?

For his birthday, he asked for a ‘chocolate black Batman cake with a yellow number seven on top”. He even picked out the specific lego batman figurines he wanted up on top! It was delicious if I say so myself. (I used this cake recipe, this frosting recipe and just dyed the frosting with black food coloring.)

Blake has been and continues to be the sweetest, most tender-hearted boy. He loves to read, loves to build legos, can retain information, statistics and jokes better than anyone I know (his memory is insane), is so naturally athletic its ridiculous and loves to play anything with a ball. He loves to run, loves to ride his bike and go scootering all around town. He is honest, loves to laugh and has the most mellow, easy going attitude ever. He finds writing in any form a waste of time and doesn’t see the point (which has made homeschooling REALLY FUN for me…haha!) but every other subject he catches on quickly. He misses recess, lunch with friends and gym desperately. I’m confident he’s going to be valedictorian one day, based on how hard he works and how personable he is (very much like his Dad). The first day of first grade when I was walking into the school yard with him, people were calling out to him “Blake! Hi!!” and he was waving and yelling right back, calling them out by name. Everyone loves this goofy kid and for that we are thankful.

We weren’t quite sure what to get him for his birthday, but a lego spaceship seemed appropriate with a few Dogman books and some comfy exercise clothes that he just loves to wear. He many only be seven, but he is all about that athleisure look. And in full Blake fashion, he was done reading all those books in about two days.

Blake, we sure do love you! Can’t wait to see you fly this next year!

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