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Author: Infoodita Admin

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

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

Fried Cauliflower Recipe

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

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

Ingredients You’ll Need

It really doesn’t get any simpler than this. You don’t need anything fancy to make fried cauliflower, only a handful of pantry staples! If you’re looking for measurements, they can all be found below in the recipe card.
- Cauliflower: Cut into florets. The size is up to you!
- Flour and Cornstarch: You’ll need a mix of both to achieve the perfect crispy crust.
- Salt and Pepper: To add some flavor to the breading. You can also add a sprinkle of garlic powder, onion powder, or paprika if you’d like!
- Milk: Adjusts the consistency of the batter and also helps it stick to the florets.
- Oil for Frying: I used vegetable oil, but you could also use another type of frying oil like peanut or canola. Whatever you have on hand!
How to Make Crispy Fried Cauliflower

Even though you do have to fry in oil, (don’t let that intimidate you!) these fried cauliflower bites are pretty easy to make. They only take 10 minutes of prep and 15 minutes to cook, making them a great appetizer to throw together when you’re short on time. Let’s get started!
1. Prepare Cauliflower: Cut the cauliflower in half and then cut into florets.
2. Mix Batter Ingredients: In a medium-sized bowl add the flour, cornstarch, salt, and pepper. Add the milk to the flour mixture and whisk until combined.
3. Heat Oil: In a large pot, add the oil about 3 inches up the sides. Heat the oil to about 350 degrees Fahrenheit. You can also use a deep fryer if you desire.
4. Coat With Batter: Dip each floret into the batter and remove excess by shaking with a fork. Then place on a parchment-lined baking sheet.
5. Deep Fry: Add the florets with tongs to the hot oil. Fry for about 4 minutes on each side or until they are golden brown.
6. Cool and Serve: Remove with a slotted spoon to drain excess oil and place on a paper towel-lined plate. Enjoy fried cauliflower with your favorite dipping sauce!
Can I Make Fried Cauliflower in the Air Fryer?

Yes! Add a single layer of battered florets to your air fryer basket and cook for 15 minutes at 400 degrees Fahrenheit. Flip your cauliflower halfway through the cooking time so each piece gets nice and crispy. Make sure that there’s plenty of room between each piece of cauliflower, air flow is crucial to crispy fried cauliflower!

Tasty Dipping Sauces

To me, fried cauliflower is only as good as the sauce to dip it in. We love a good homemade sauce at my house! Here are a few of my favorite recipes that will add a pop of creamy flavor to these delicious fried cauliflower bites. For more inspiration, find my full list of sauces and dips here!

Dressings, Sauces, and Dips

Cane’s Sauce

Dressings, Sauces, and Dips

Copycat Chick fil A Sauce Recipe

Dressings, Sauces, and Dips

Sriracha Mayo

Dressings, Sauces, and Dips

Comeback Sauce

Storing Leftovers

Fried cauliflower is best served fresh. You’ve got to taste this breading fresh out of the fryer! If you have any leftovers, they can be kept in an airtight container for about 3 days in the fridge, but keep in mind that your cauliflower may become soggy as it sits. To crisp up any leftovers, pop them in the oven or air fryer for a few minutes at 375 degrees Fahrenheit.

More Tasty Ways to Use Cauliflower

Trust me when I say this vegetable is super versatile! If you have some cauliflower on hand, here are some fun ways to use it! With how tasty these recipes are, you’ll forget you’re getting your daily dose of veggies.

Side Dishes

Amazingly Delicious Cauliflower Tots

Side Dishes

Creamy Cauliflower Au Gratin with Bacon

Appetizers

Air Fryer Honey Buffalo Cauliflower Wings

Dinner

Cauliflower Mac and Cheese (Low Carb and Keto Friendly!)
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Deep-Fried Cauliflower

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

Course Appetizer

Cuisine American

Keyword battered cauliflower, deep fried cauliflower, fried cauliflower

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Calories 259kcal

Author Alyssa Rivers

Ingredients

1 head cauliflower, cut into florets

2 cups flour

2 tablespoons cornstarch

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups milk

oil for frying

Instructions

Cut the cauliflower in half and then cut into florets.

In a medium-sized bowl add the flour, cornstarch, salt, and pepper. Add the milk and whisk until combined.

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

Dip each floret into the batter and remove excess by shaking with a fork. Place on a parchment-lined baking sheet.

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

Remove with a slotted spoon and place on a paper towel-lined plate. Enjoy with your favorite dipping sauce!

Nutrition

Serving: 3florets | Calories: 259kcal | Carbohydrates: 45g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 270mg | Potassium: 515mg | Fiber: 3g | Sugar: 8g | Vitamin A: 198IU | Vitamin C: 46mg | Calcium: 178mg | Iron: 2mg
May 9, 2023
Incredible Bacon Ranch Pasta Salad
This bacon ranch pasta salad is filled with colorful veggies and perfectly contrasting textures and flavors! Every bite is so satisfying it will be an incredible hit with anyone lucky enough to enjoy it!

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

Incredible Bacon Ranch Pasta Salad

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

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

Easy Bacon Ranch Pasta Salad Ingredients

This recipe is not only easy but it’s delicious. Even my kids will eat this because of the creamy ranch dressing. I finally found an easy way for them to get in their veggies!
- Fusilli Tri-Color Pasta: I love using this colorful pasta to bring even more visual interest to this dish.
- Bacon: The bacon adds a crunch and a savory element.
- Roma Tomatoes: I love biting into the tomatoes for a burst of sweet flavor!
- Broccoli: Adds crisp and fresh earthy flavor
- Sliced Olives: Adds pieces of salty, smooth richness.
- Cheddar Cheese: I use shredded cheddar cheese. If you shred it straight from the block, the cheese will have a stronger flavor.
- Mayonnaise: Mix together with ranch seasoning to make a creamy sauce to coat the veggies and pasta.
- Dry Ranch Seasoning: Combines with mayonnaise to add the classic ranch flavor.
How to Make Pasta Salad

In just a few simple steps, you can enjoy an amazingly nutritious and satisfying meal! Cook your pasta, make your ranch sauce, then toss all the ingredients together with the creamy sauce, and you are ready to enjoy a great combination of flavors and textures. This is a great recipe to make with kids because there are so many easy ways for them to learn and help!
1. Cook the pasta: Follow the package directions to cook pasta. Drain and rinse in cold water.
2. Cut Veggies: Cut up your veggies before adding them to the bowl.
3. Combine: In a large bowl, combine pasta, bacon, tomatoes, broccoli, olives, and cheese.
4. Whisk: Whisk the mayonnaise and dry ranch seasoning in a small bowl.
5. Toss: Add the mayonnaise mixture to the bowl of pasta and veggies and mix until combined.
Variations for Delicious Pasta Salad

What I love most about this pasta salad is its versatility! If you are short on time or are out of an ingredient, this salad can easily be adapted to fit your needs and still taste amazing! Here are some recommendations of swaps and additions I have loved.

Add a protein: To make this a complete meal, add some proteins like shrimp or cubed deli ham or turkey.

Veggies: Add anything you love, like peas, red onion, or peppers.

Shortcuts: If you are in need of some corner-cutting, try grabbing these items from the store: shredded cheese, ranch dressing, or pre-cut veggies instead of preparing them yourself.

Allergies: If you have certain dietary restrictions, this recipe works great with gluten-free noodles or zucchini noodles.

Cheese: If you are cheese obsessed like me, use a larger cheese cut like a crumble or cubed cheese instead of shredded. This will give more of the cheese flavor than a thinner shredded version.

Ranch dressing: Want to cut down on the mayonnaise? Use ½ cup sour cream and ½ cup mayonnaise, or replace it entirely with ranch dip with a little milk to thin it out.

Pasta: Use any pasta you love. My kids love Farfalle or shells. Use whatever you have on hand to make this easy.

Low Calorie/Low Fat options: Use plain Greek yogurt instead of mayonnaise or a low-fat version of the mayonnaise or sour cream in the dressing.
How to Store Leftover Pasta Salad

If you are taking this to a BBQ or potluck of any kind you will want to double or triple this recipe. Luckily, this recipe is great to make beforehand so that it can be ready to go whenever. Here are a few tips on how you can store any leftover pasta salad:

In the Refrigerator: Once you have assembled all of the ingredients, store them in an airtight container in your fridge. They will last about 4-5 days. The sauce will get absorbed into the noodles, so I would add a little extra to them just before serving to make it taste completely fresh. Note: If you’re using Gluten free noodles, they do not last as long in the refrigerator.
More Delicious Pasta Salad Recipes

I love pasta salads and I bring them to every potluck, BBQ or get together and they always fly off the table! If you are looking for some additional pasta salad recipes that are tried and true that everyone will love, I have saved you some time! Here are 4 more recipes that you must try!

Pasta

Orzo Pasta Salad

Salads

Greek Broccoli Pasta Salad

Side Dishes

Avocado Basil Pasta

Salads

Pesto Pasta Salad
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Incredible Bacon Ranch Pasta Salad

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

Course Salad, Side Dish

Cuisine American

Keyword bacon ranch pasta salad, Pasta Salad, ranch pasta salad

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12 People

Calories 304kcal

Author Alyssa Rivers

Ingredients

16 ounces fusilli tri-color pasta, or pasta of choice

10 slices bacon, cooked and crumbled

3 Roma tomatoes, diced

2 cups broccoli, chopped

5 ounces sliced olives

2 cups cheddar cheese, shredded

1 cup mayonnaise or Greek yogurt

1 packet dry ranch seasoning (about 2 tablespoons)

Instructions

Cook the pasta according to package directions. Drain and rinse in cold water.

Cut up your broccoli, olives, and tomatoes and add them to a large bowl.

Combine the pasta, bacon, and cheese with the veggies.

In a small bowl whisk the mayonnaise and dry ranch seasoning. Add it to the bowl of pasta and veggies and mix until combined.

Video

Notes

Originally Posted on June 12, 2020

Updated on May 9, 2023

Nutrition

Calories: 304kcal | Carbohydrates: 3g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 546mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 478IU | Vitamin C: 16mg | Calcium: 153mg | Iron: 1mg
May 9, 2023
Congo Bars
Congo bars are soft and chewy, filled with chocolate chips and walnuts. They’re like a gooey chocolate chip cookie in bar form and will have you savoring every bite!

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

Recipe for Congo Bars

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

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

What You’ll Need to Make Them

Good news- congo bars use all of your standard baking ingredients, so you may not need to make a trip to the grocery store! Time to raid your pantry and whip up a delicious batch of buttery, chocolatey goodness. Check out the recipe card below for exact measurements.
- All-Purpose Flour: This is the backbone of the recipe – the flour gives the congo bars structure.
- Baking Powder: Baking powder is what makes the congo bars rise and get all puffy and delicious. Don’t substitute baking soda for baking powder, as they have different chemical properties and will affect the outcome of the recipe.
- Salt: Just a pinch so the cookie bars turn out nice and flavorful!
- Unsalted Butter: Since we add salt separately, unsalted butter is the way to go. Butter adds moisture and richness to the congo bars.
- Brown Sugar: Brown sugar gives the bars a caramel-like sweetness and a chewy texture.
- Large Eggs: Eggs provide structure and help bind the other ingredients together. Use room temperature eggs so they mix more easily into the batter and create a smooth, uniform texture.
- Vanilla Extract: Helps to boost the overall flavor of the bars. It adds a touch of warmth and sweetness as well!
- Milk Chocolate Chips: Chocolate chips are a classic addition to congo bars – they provide bursts of sweet, melty goodness in every bite. If you don’t have milk chocolate chips, you could try using dark chocolate, semi-sweet, butterscotch, or white chocolate chips instead. You can also use chocolate chunks if you wish, this will give the bars a little extra texture.
- Walnuts: (Optional) Walnuts add crunch and nuttiness to the congo bars. If you’re not a fan of walnuts, you could try using pecans or almonds instead, or leave the nuts out altogether.
How to Make Congo Bars

It’s just as easy, if not easier, than making a batch of chocolate chip cookies. Prepare to meet your new potluck staple! These are so simple to throw together and always a hit wherever they go.
1. Preheat Oven, Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 pan with cooking spray and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Mix Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, stir together the melted butter and brown sugar. Add in the eggs and vanilla and stir until combined.
4. Combine: Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips and nuts.
5. Bake: Add the batter to the prepared pan and bake for 30-35 minutes, no longer. If baked longer the bars will become dry and crumbly.
6. Cool and Enjoy: Let cool before cutting and serving.
Tips and Tricks

Congo bars are super easy and straightforward to make, but here are a few extra things to keep in mind so they turn out perfectly. You’ll want to keep the whole pan for yourself!

Only Mix Until Combined: Mix everything together just until incorporated, but don’t overmix. Overmixing will make the congo bars turn out tough.

Customize: Don’t like walnuts? Substitute for pecans, almonds, or any other nut that you prefer. Same with the chocolate chips: feel free to substitute the milk chocolate for semi-sweet chocolate chips or any mixture of other types of chocolate chips that you like.

Toppings: Want to make your congo bars even more indulgent? Add a drizzle of caramel sauce or white chocolate sauce!

Don’t Overbake! Really, don’t overbake these. They will continue to cook after they come out of the oven, so if you bake them longer in the oven, they will end up being dry and crumbly.
How Long Do Congo Bars Last?

In my house, never long enough to have leftovers. If you’re lucky enough to have a few of these delicious bars left, here’s how to keep them tasting soft and chewy.

At Room Temperature: Store in an airtight container for 3-4 days.

In the Freezer: Congo bars can also be frozen for up to 3 months. Leave at room temperature overnight to thaw.
More Amazing Dessert Bars

Everything is better in bar form. When you’re wanting to treat yourself to something sweet, dessert bars are the answer! They’re super easy to prepare and even easier to devour. Whether you want a dessert that’s tart, chocolatey, or fruity, I’ve got you covered. Here are a few more of my favorite recipes to try:

Desserts

Neiman Marcus Bars

Desserts

Strawberry Brownies

Desserts

Perfect Lemon Bars

Bread

Banana Bread Bars
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Congo Bars

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

Course Dessert

Cuisine American

Keyword congo bars, congo bars recipe

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 12 Bars

Calories 583kcal

Author Alyssa Rivers

Ingredients

2 ¾ cup all-purpose flour

2 ½ teaspoon baking powder

½ teaspoon salt

⅔ cup unsalted butter melted

2 ¼ cup brown sugar

3 large eggs room temperature

1 teaspoon vanilla

2 cups milk chocolate chips

1 cup walnuts optional

Instructions

Preheat the oven to 350 degrees fahrenheit. Spray a 9×13 pan with cooking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl stir together the melted butter and brown sugar. Add in the eggs and vanilla and stir until combined.

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

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

Let cool before cutting and serving.

Nutrition

Calories: 583kcal | Carbohydrates: 85g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 147mg | Potassium: 231mg | Fiber: 2g | Sugar: 59g | Vitamin A: 444IU | Vitamin C: 0.3mg | Calcium: 128mg | Iron: 3mg
May 8, 2023
Perfect Crepes
Crepes are thin and delicate French pancakes served with endless topping options such as fruit, sauces, and whipped cream. The batter is easily blended and cooked into tender foldable perfect crepes.

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

The Perfect Crepe Recipe

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

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

Ingredients Needed For Crepes

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

Crepe Batter
- All-purpose flour: This is the best flour to use for crepes.
- Milk: It adds creaminess and helps blend into a pourable batter.
- Eggs: I always use large eggs.
- Sugar: For added sweet flavor.
- Butter or Oil: This recipe uses cooled and melted butter or oil.
- Vanilla Extract: A splash of vanilla extract really enhances the sweet flavor if these crepes.
Cream Cheese Filling
- Cream Cheese: The tangy cream cheese combined with sugar makes this filling so delicious.
- Powdered Sugar: This helps to thicken the filling and adds some sweetness.
- Whipped Topping: Adds fluffiness to the filling.
How To Make Crepes

You are going to LOVE these perfect crepes! It is simple to make and fun to do as a family! My girls love to help me blend it in the blender and pour the batter into the skillet. This crepe batter is ready in minutes and has all the flavor it needs with a few simple ingredients.
1. Blend the Batter: Blend the flour, milk, sugar, eggs, oil, and vanilla until the batter is completely smooth. I use a blender and pulse until smooth, but you can also whisk it together in a bowl.
2. Prepare the Skillet: Brush a medium-sized nonstick skillet with oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup of batter to the pan. You can also use a crepe pan if you have one!
3. Add the Batter to the Skillet: Pour the batter into the center of the pan. Using a circular hand motion, move the pan to spread the batter into a thin and even circle. I recommend a crepe spatula if you are wanting them really thin.
4. Cook: Heat on one side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
5. Cream Cheese Filling: If you make the cream cheese filling, beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping. Place 2 tablespoons on the crepe and roll it up.
Tips and Tricks

Crepes are so simple to make! Don’t get discouraged with your first few crepes. They may not look your best, but they will still taste incredible! Here are some tips and tricks to make perfect crepes for you in your home!

Use a Hot Pan: Be sure your pan is very hot when you pour your batter on it.

Use a Small Amount of Batter: Only pour just enough batter into the pan. It will coat the batter on the bottom completely before it sets.

Swirl the Pan Quickly: Tilt the pan quickly but also very carefully to distribute the batter evenly.

Batter Tip: The batter is ready when there are quite a few bubbles on top of the blender. If you don’t, tap the side of the blender, and the bubbles should rise to the top.

Chill the Batter: Refrigerate your batter for at least 30 minutes for perfect crepes.

Make Ahead: Crepes are great to make ahead of time! The batter will last in the refrigerator for 1 day.

Topping Ideas: Berries and whipped topping is classic but bananas, Nutella, or lemon curd are my favorite toppings!

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

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

Crepes store really well and still taste fresh and delicious when reheated. You can freeze or refrigerate crepes and enjoy them warmed up in minutes! I also like to keep the crepes warm and covered with a towel before serving.

In the Refrigerator: Layer wax paper or parchment paper in-between cooked crepes. Seal them in a zip lock bag or airtight container. Place in the refrigerator for 2 to 3 days.

In the Freezer: These freeze surprisingly well! Prepare them the same as leftovers and these will last about 1 month.

To Reheat: Warm up in a microwave or skillet for 1 to 2 minutes.
More Breakfast Recipes To Enjoy

I love a good breakfast meal! We love making big breakfasts for our family to enjoy on the weekends. Even though these perfect crepes are our favorite, we have more favorites to share! Here are some sweet and savory ideas your family will love!

Breakfast

The Best Breakfast Casserole

Breakfast

Grandma’s Perfect Fluffy Pancakes

Breakfast

Secret Ingredient French Toast Recipe

Breakfast

Biscuits and Gravy
Print

Perfect Crepes

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

Course Breakfast, Dessert, Dinner, Main Course

Cuisine French

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 12

Calories 268kcal

Author Alyssa Rivers

Ingredients

2 cups all-purpose flour

2 1/4 cups milk

1/4 cup sugar

4 large eggs

1/4 cup melted butter, or oil

1 teaspoon vanilla extract

Optional Cream Cheese Filling:

8 ounces cream cheese

2 1/2 tablespoons powdered sugar

8 ounces whipped topping

Instructions

Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.

Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup batter to the pan.

Using a circular hand motion, swirl the batter into a thin and even circle. A crepe spatula is helpful here if you have one.

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

If you are making the cream cheese filling, beat the cream cheese and powdered sugar together until smooth. Fold in the whipped topping. Place 2 tablespoons of filling on the crepe. Fold or roll up the crepe and enjoy!

Serve crepes with fresh fruit, spreads, jams, or dust with powdered sugar!

Notes

Originally Posted September 14, 2019

Updated May 8, 2023

Nutrition

Calories: 268kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 128mg | Potassium: 128mg | Fiber: 1g | Sugar: 13g | Vitamin A: 460IU | Calcium: 88mg | Iron: 1mg
May 8, 2023
Beef Fried Rice
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This easy Beef Fried Rice is ready in under 30 minutes and so delicious! It’s a great way to reinvent leftover rice into a filling and satisfying meal that the whole family will love. With just a few simple ingredients, you’ll find yourself making this recipe all the time!

I love leftovers, so fried rice is a recipe I make all the time! You can take leftovers, and make them into a completely different meal that is satisfying and flavorful. If you are in the mood for more fried rice recipes, you’ve got to try this Hawaiian Fried Rice, this classic and Easy Fried Rice, and this Bacon Fried Rice.

Ground Beef Fried Rice

If you know me at all, you know I’m a sucker for good takeout! Of course, I also love making my family delicious and easy meals, and this beef fried rice is the best of both worlds. I usually plan to make it the night after we eat something else that I needed to make rice for, like a Korean ground beef and rice bowl, or a salmon rice bowl. Grab that leftover rice and give it new life with just a few simple steps!

First of all, in any stir fry, you can really throw in whatever you feel like. I usually stick mostly to this recipe, but sometimes I’ll throw in garlic, ginger, broccoli, and whatever strikes me in the moment. I have also used plenty of different kinds of rice, like jasmine rice and even cauliflower rice (try this cauliflower fried rice recipe). This recipe is super versatile and really flavorful, so you can change it to fit your tastebuds perfectly!

Ingredients

Oh how I love the simple ingredients in this beef fried rice! You could actually switch up the meat in this recipe, you don’t have to stick with just beef! Try chicken, ground pork, or even shrimp for a whole new recipe. This recipe is so much better than Chinese takeout and all you need is 30 minutes! You can find the measurements below in the recipe card.
- Sesame Oil: To season the veggies and beef.
- Ground Beef: You can use whatever kind of ground beef you prefer. You could also use different cuts of beef as well, like beef mince or sirloin steak! Any tender cut of beef would work.
- Onion Powder: For extra savory flavor on the beef.
- Kosher Salt: A high quality salt makes all the difference.
- Black Pepper: I love using freshly cracked black pepper for the most flavor.
- Rice: This is day old rice that is already cooked. You can use whatever method you want, I share some ideas in the tip box below, or just use your leftovers from another meal.
- White Onion: Sweet and savory at the same time, you’ll want little bites of onion in your rice.
- Peas and Carrots: Frozen is easiest and will work great for this recipe. You could use fresh if you prefer.
- Soy Sauce: You can’t forget soy sauce! It’s a classic flavor in fried rice. You can use dark soy sauce if you want to instead.
- Eggs: You will lightly beat them and scramble them in the wok. They are so good!
- Green Onions: This is optional for garnish.
Beef Fried Rice Recipe

You will need just one pot for this beef fried rice recipe. I love meals where I don’t have to do tons of dishes afterward! This recipe is simple and so flavorful, and you can eat it on it’s own, or with a few simple side dishes. It will seriously only take 30 minutes, so let’s get cooking!
1. Cook Ground Beef: Preheat a large skillet or wok to medium heat. Add 1 tablespoon of sesame oil, ground beef, onion powder, salt, and pepper. Cook for 5-7 minutes or until no longer pink. Drain any leftover oil from the meat. Remove from the wok and set aside.
2. Cook Veggies: Returning to the same wok, add the remaining 2 tablespoons sesame oil, onion, peas, and carrots. Cook until tender.
3. Scramble Eggs: Slide the onion, peas, and carrots to the side, and pour the beaten eggs onto the other side of the skillet. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add Rice to Veggies and Egg: Add the cooked rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until warmed through and combined.
5. Add Beef: Add the cooked ground beef back to the rice and veggie mixture and stir to combine.
6. Season and Garnish: Season with additional salt and pepper if needed. Garnish with chopped green onion if desired.
Tips for Making Beef Fried Rice

I love sharing my tips along with the recipes because it gives you an inside look into my kitchen. If this is your first time making this dish, make sure to read these tips and your beef fried rice will be perfect!

How to Cook the Rice: The easiest way to cook the rice if you ask me is in your instant pot! I love instant pot rice because you just set it and forget it. You can also cook the rice over the stove in a pot, or in a rice cooker. I prefer to make fried rice with day-old rice, but you could use fresh rice if you want to.

Variations: There are SO many variations to this recipe. You can switch out the meat, the veggies, and the seasonings based on what you have in your fridge or freezer. Try vegetables like broccoli, cauliflower, green beans, and cabbage.

Side Dish Ideas: If you know you won’t be totally satisfied with just this fried rice for dinner, try making these fun and easy cream cheese wontons or egg rolls to go along with it! It will give you the takeout experience in your own home. If you want to keep things healthier, try this Asian ramen salad.
Storing Leftovers

Beef fried rice makes the best leftovers because it reheats so easily in the microwave! The flavors will be just as good the next day, making this a great choice for a packed lunch.

In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave covered with a wet paper towel to keep the rice soft and moist.
More Asian Inspired Dishes

I absolutely love takeout, so I’ve learned how to make quite a few recipes at my house! It’s actually pretty easy and super satisfying to see everyone loving it more than takeout. Here are a few of my favorite recipes that you have to try!
Preheat a large skillet or wok to medium heat. Add 1 tablespoon of sesame oil, ground beef, onion powder, salt, and pepper. Cook for 5-7 minutes or until no longer pink. Drain any leftover oil from the meat. Remove from the wok and set aside.

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

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

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

Add the cooked ground beef back to the rice and veggie mixture and stir to combine.

Season with additional salt and pepper if needed. Garnish with chopped green onion if desired.

Serves: 8

Calories389kcal (19%)Carbohydrates59g (20%)Protein17g (34%)Fat9g (14%)Saturated Fat2g (10%)Polyunsaturated Fat3gMonounsaturated Fat4gTrans Fat0.1gCholesterol67mg (22%)Sodium386mg (16%)Potassium302mg (9%)Fiber2g (8%)Sugar1g (1%)Vitamin A1737IU (35%)Vitamin C3mg (4%)Calcium39mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Side Dish

Cuisine Asian American

Keyword beef fried rice, ground beef fried rice
May 7, 2023
Pico de Gallo
Pico de Gallo, also called salsa fresca, is a made-from-scratch salsa that is loaded with bold flavors from jalapeño, lime, cilantro, and juicy chunks of tomato and onion. It’s quick and easy to make, and you will be scraping the bottom of the bowl in no time!

I LOVE fresh salsa. It’s the thing I most look forward to when I eat out. But there’s no reason to wait for a special occasion, you can whip this easy dish up anytime! If you are a salsa lover, then you’ve got to try this easy Best Blender Salsa, this Slow Cooker Restaurant Style Garden Salsa, and this Restaurant style salsa too!

What is Pico de Gallo?

Do you ever get so full from an appetizer that you aren’t even hungry when it comes time for the meal? That is definitely a risk you take when making this incredible homemade pico! This recipe creates such a fresh, vibrant, and chunky salsa! Pico de Gallo is fresh salsa, all of the ingredients are bursting with flavor and combined with the juices of the tomato and lime. We love salsa at my house and are not afraid of a little spice. The jalapenos give this pico a little kick without being too much!

This is definitely the best salsa I have ever made, and one batch isn’t enough. I usually at LEAST double the recipe and set two bowls of it out. It is better than any restaurant pico I have had and I love that I can make it at home whenever I am craving it! It’s perfect on top of street tacos, inside burritos, with homemade air fryer tortilla chips, or alongside your chicken burrito bowl.

Ingredients

A good pico de gallo will usually always have the same basic ingredients. To be certain, those ingredients will always be fresh. Since there is no cooking involved, the raw ingredients will make or break your pico. So, select the freshest ingredients possible!
- Roma Tomatoes: Adds sweet and tangy flavor. You could use cherry tomatoes or plum tomatoes instead.
- Onion: A white onion is the best in this salsa because of its sharp taste and slightly more tender texture.
- Jalapeno: For a little spice!
- Cilantro: A classic flavor in any delicious salsa!
- Lime Juice: Adds a bit of acidity and bright fresh citrus flavor. You can use lemon juice if that’s what you have on hand.
- Salt: To taste.
Pico de Gallo Recipe

This is the BEST pico de Gallo recipe you’ll try. It’s quick and easy and so simple to make from scratch. In fact, this fresh salsa is ready in minutes. First, dice up your ingredients. Then add them all to the bowl and enjoy! It’s as simple as that, and the taste is out of this world delicious. The tomatoes and lime juice make the perfect sauce that is so yummy.
1. Dice Ingredients: Tomatoes, onion, and jalapeno need to be diced evenly and roughly chop the cilantro.
2. Combine ingredients: In a medium sized bowl combine tomatoes, onion, jalapeño, cilantro and juice of one lime. Add salt to taste.
3. Serve!
Tips for Making Pico de Gallo

Pico de gallo is so chunky and flavorful! It’s also a recipe that you can change all the time to make it perfect for you. Here are a few different things you could try to switch things up.

Add Garlic: Finely chop 1-2 cloves of garlic and add them to the pico. This definitely adds more flavor!

Fruit: Add in different types of fruit along with or instead of the tomato. I love mango, peaches, and pineapple!

Spice It Up: Leave a few seeds from the jalapeno in to increase the spice level to your preference. You could also use serrano peppers instead if you like them better.

Onion: Use a red onion instead of the white onion for more sweetness and crunch plus great color!

Texture: One thing I like to think about is the texture. Adding things like bell peppers and avocados is a great idea to switch things up. The peppers give it a great crunch and the avocado is so creamy.
Storing Leftovers

The flavors of this pico de Gallo will get better as they sit and the juices come together. Make this one or even two days ahead of time for the best flavors. The only problem is- when you smell the delicious fresh ingredients as you are mixing this pico together, you will find it is hard to wait!!

In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to a week.

In the Freezer: You can also freezer your leftovers in a freezer safe bag or container for up to 2 months.
More Salsa Recipes

Once you’ve made your own salsa, it’s so hard to go back to store-bought! The flavors are just too good, and I’ve got so many fun recipes for you to try. Here are a few of my favorites that I just can’t get enough of!

Dressings, Sauces, and Dips

Mango Lime Avocado Salsa

Dressings, Sauces, and Dips

Awesome 7 Layer Dip

Dressings, Sauces, and Dips

California Avocado Dip (Salsa)

Dressings, Sauces, and Dips

Easy Salsa Verde
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Pico de Gallo

Pico de Gallo, also called salsa fresca, is a made-from-scratch salsa that is loaded with bold flavors from jalapeño, lime, cilantro, and juicy chunks of tomato and onion. It's quick and easy to make, and you will be scraping the bottom of the bowl in no time!

Course Appetizer, Side Dish, Snack

Cuisine Mexican

Keyword pico de gallo, pico de gallo salsa

Prep Time 10 minutes

Total Time 10 minutes

Servings 8 People

Calories 12kcal

Author Alyssa Rivers

Ingredients

4 roma tomatoes chopped

1 medium white onion chopped

1 jalapeno diced

1/4 cup cilantro chopped

juice from one lime

salt to taste

Instructions

In a medium sized bowl combine tomatoes, onion, jalapeño, cilantro and juice of one lime. Add salt to taste and serve!

Notes

Originally Posted June 26, 2020

Updated May 6, 2023

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 311IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg
May 6, 2023
Easy Chocolate Ganache
Everyone needs a great chocolate ganache recipe in their cookbook! This recipe is a classic and the best ganache recipe I’ve ever tried. It’s perfectly shiny with rich chocolate flavor and takes 5 minutes to whip up!

I think that the world is better with chocolate in it! I love making things at home like hot fudge, yummy chocolate frosting, and of course, chocolate mousse. They are so much easier to make than most people think, and they make everything you put them on better. That’s why you absolutely have to try this chocolate ganache recipe. It’s so simple and tastes amazing!

Chocolate Ganache Recipe

If you are a chocolate lover, then you hands down have to try this homemade chocolate ganache recipe. It will take your chocolate cake to the next level! Of course you don’t have to stick with just pouring it over cake, it’s amazing served with fresh fruit, on top of cupcakes, as a glaze on your chocolate sweet bread, or just about anything else you want to eat chocolate with. The best part is, it takes 5 minutes to make. No, seriously! 5 minutes!

Some people like to add corn syrup to their chocolate ganache for extra shine and structure. I feel like it doesn’t need it most of the time! I used this chocolate ganache recipe over my strawberry chocolate cake and did a drip effect, and this recipe was the perfect consistency. Not too runny, perfectly shiny, and SO good! If you have 5 minutes to spare, then you can add this special touch to any dessert.

Ingredients

You just need 3 simple ingredients for this chocolate ganache. I don’t even use a hand mixer or a double boiler. I just pop the heavy cream in the microwave to heat it up! You will want a whisk or a rubber spatula handy for mixing up your chocolate. Other ingredients you could add to switch up this recipe are vanilla extract, rum, or brandy. Some say that adding alcohol or an extract to your chocolate ganache is the only way to make it. You can choose how you want to make it! You can find the measurements below in the recipe card.
- Semisweet Chocolate: The better quality chocolate you use, the better your ganache will taste! I prefer brands like Ghirardelli and Guittard. You could use milk chocolate, bittersweet chocolate, or really any kind of chocolate you prefer. Use white chocolate chips for white chocolate ganache.
- Heavy Cream: This is what makes the ganache so creamy and delicious.
- Butter: The extra fat helps to keep the ganache soft and shiny.
How to Make Chocolate Ganache

Grab some good-quality chocolate chips and some heavy cream. I like adding butter for extra shine and softness, but that’s optional. You don’t even have to boil water or get out your small saucepan because it’s all done in one bowl. That’s why this chocolate ganache recipe is a no-brainer.
1. Prep: Add the chocolate to a bowl and then set aside.
2. Microwave: Add the butter and the cream to a small bowl and then heat for 30-45 seconds in the microwave until steaming.
3. Add Liquid to Chocolate and Stir: Pour the cream over the chocolate and then let sit for 3 minutes before whisking until smooth.
How to Cook Ganache on the Stove

Another option for cooking this chocolate ganache instead of using the microwave is cooking it on the stovetop. It’s just as easy and takes less than 5 minutes!

Heat: Heat the cream and butter in a small saucepan over medium-low heat until small bubbles form on the edges and it begins to steam. You don’t want to burn the cream, so be sure to take it off the stove as soon as the bubbling starts.

Combine and Let it Sit: Add the chocolate to a small bowl and pour the hot cream. Let it sit for 2-3 minutes before whisking together until smooth.
Tips for Making Chocolate Ganache

Chocolate ganache is a game changer for almost any dessert because it adds richness and shine. It’s really awesome knowing how to make a good one, and this is the best recipe I’ve ever tried! Here are a few tips to make sure that your ganache is perfectly shiny.

Quality of Chocolate: Use good quality chocolate because the higher the quality, the better the taste and texture of the ganache.

Control Thickness: Add 1 more ounce of chopped chocolate for a thicker ganache. Use ½ cup of cream instead of ⅓ cup for a thinner ganache.

About the Butter: The butter makes the ganache richer and shinier but makes it softer as it sets. If you would like the ganache to set more firm or to be a little less rich, then omit the butter completely.
Storing Leftovers

Chocolate ganache can store very easily in the fridge or freezer. It also lasts for a long time so it’s easy to whip up a batch and use for a few weeks. Here is how I like to store my leftovers.

In the Refrigerator: The ganache will keep in the refrigerator in an airtight container for up to two weeks. Let it come to room temperature and then heat gently in the microwave in 15-second intervals, stirring after each interval.

In the Freezer: Ganache can be frozen for up to 3 months in an airtight container. To thaw, transfer to the refrigerator and leave overnight. Once it has been thawed, use the same methods as for refrigerated ganache.

Note: Reheated ganache may change texture after being chilled, especially after being frozen. If needed, add a small amount of warm cream and stir until smooth.
More Chocolate Recipes

If you are a chocolate lover, than you are in the right place! I have so many amazing chocolate recipes on the blog, you are going to have to try them all. Here are a few of my favorites to try first.

Desserts

Chocolate Pie

Desserts

Chocolate Lasagna

Desserts

Chocolate Brownie Cheesecake

Desserts

Chocolate Zucchini Cake
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Chocolate Ganache

Everyone needs a great chocolate ganache recipe in their cookbook! This recipe is a classic and the best ganache recipe I've ever tried. It's perfectly shiny with rich chocolate flavor, and takes 5 minutes to whip up!

Course Dessert

Cuisine American

Keyword chocolate ganache

Prep Time 5 minutes

Cook Time 1 minute

Total Time 6 minutes

Servings 1 Cup

Calories 1027kcal

Author Alyssa Rivers

Ingredients

4 ounces semi sweet chocolate

⅓ cup heavy cream

1 tablespoon unsalted butter

Instructions

Add the chocolate to a bowl and set aside.

Add the butter and the cream to a small bowl and heat for 30-45 seconds in the microwave until steaming.

Pour the cream over the chocolate and let sit for 3 minutes before whisking until smooth.

Nutrition

Calories: 1027kcal | Carbohydrates: 62g | Protein: 9g | Fat: 83g | Saturated Fat: 50g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 34mg | Potassium: 722mg | Fiber: 9g | Sugar: 44g | Vitamin A: 1573IU | Vitamin C: 0.5mg | Calcium: 126mg | Iron: 7mg
May 5, 2023
Lemon Scones
These homemade lemon scones are the perfect balance of tangy and sweet, with a crumbly texture that’ll melt in your mouth. And let’s not forget about the delicious sweet lemon icing, which is the cherry on top to make them simply irresistible. Having one of these for breakfast is the perfect way to start your day!

Is there anything better than a sweet, buttery scone fresh out of the oven? If you’re a pastry-lover like me, you’ll have to try these other recipes out next: blueberry scones, glazed orange scones, and maple pecan scones!

Lemon Scone Recipe

Lemon scones with a drizzle of zesty lemon icing are the ultimate indulgence for any citrus lover! These scones are bursting with fresh lemon flavor and have a crumbly yet soft texture that will leave your taste buds in heaven. Whether you make these for breakfast, brunch, or just a sweet treat to have with coffee, I know you will love this recipe as much as I do.

But the best part? Lemon scones are super easy to make and take only 40 minutes from start to finish! Simply mix the dry ingredients, cut in the butter, add the wet ingredients, shape the dough into triangles, and bake. In no time, you’ll have a batch of freshly baked scones that are sure to impress. So, whether you’re looking for a delicious breakfast treat or a snack to enjoy with your afternoon tea, these lemon scones are the perfect choice!

Ingredients Needed

Let’s break down the ingredients that make these lemon scones so scrumptious! Check out the recipe card below to find exact measurements.
- All-Purpose Flour: First up, we have 2 cups of all-purpose flour – the backbone of any good scone recipe. This flour gives the lemon scones their structure and stability, ensuring they bake up light and fluffy. You’ll want to avoid using a flour that has too high of a protein content so your scones don’t end up dense.
- Granulated Sugar: Sugar provides the sweetness that balances out the tangy lemon flavor. Sugar also helps to create a golden brown crust on the outside of the scones. Yum!
- Baking Powder: Acts as a leavening agent and helps the scones puff up in the oven.
- Salt: Don’t forget about the salt – this ingredient is essential for bringing out all the flavors in the recipe.
- Lemon Zest: Adds a burst of citrusy flavor to the scones.
- Unsalted Butter: Butter adds richness and helps create the flaky texture that we all love in homemade scones.
- Heavy Cream: The high fat content in heavy cream helps to make the scones nice and tender.
- Large Egg: To bind everything together and give the scones structure.
- Vanilla Extract: Adds warm, sweet flavor to each bite.
- Coarse Sugar: Because no pastry is complete without a sprinkling of coarse sugar! It’s a bakery-worthy finishing touch.
For the Lemon Icing:

The icing on the cake, or in this case, the icing on the scone! This lemon glaze is the perfect finishing touch to make your lemon scones even more delicious.
- Powdered Sugar: Gives the icing a smooth texture and sweet flavor.
- Lemon Juice: Lemon juice is a must-add so your scones have a pop of zesty flavor. Fresh is best! The acidity of the lemon juice also helps to break down the powdered sugar and create a smooth consistency.
- Heavy Cream: Helps to thin out the icing and make it easy to drizzle over the scones. Plus, the cream adds a touch of richness and creaminess that makes the icing absolutely irresistible. By all means, taste test, but be sure to save some for the actual scones!
How to Make Lemon Scones

It’s super easy and takes less than an hour! Once you get a taste of these homemade lemon scones, you’ll want them all the time. You just can’t go wrong with their bright, zesty flavor and crumbly, buttery flavor! It’s so delicious!
1. Preheat Oven, Prep Baking Sheet: Preheat the oven to 375° and line a baking sheet with parchment paper. Set aside.
2. Dry Ingredients: In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest together.
3. Add Butter: Use a box grater to grate the cold butter into the dry ingredients. Use your hands to lightly toss the butter into the flour.
4. Wet Ingredients: In a medium bowl, combine the cream, egg, and vanilla extract. Pour over the butter and flour mixture and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc. Use a sharp knife to cut into 6-8 equal pieces.
5. Bake: Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 22-25 minutes, or until nice and golden brown. If you find the scones are browning too quickly, lay a sheet of foil over the top of them to prevent them from burning while they finish baking. Allow your lemon scones to cool for at least 5-10 minutes before drizzling the icing over the top.
Making the Icing
1. Combine Ingredients: In a small bowl whisk together the powdered sugar, lemon juice and heavy cream.
2. Adjust Consistency: If needed, thin with more lemon juice 1 teaspoon at a time.
Tips and Tricks

If you’re just getting into baking pastries and bread, scones are a great place to start. They’re so easy to make! Here are a couple extra tips to help you make the best batch of lemon scones possible.

Use Cold Ingredients: It’s important that your ingredients are chilled and cold when you bake. Because, if your butter melts too soon while it’s baking then you won’t get that soft and tender crumb. Grating frozen butter works best!

Don’t Overmix: You don’t want to overwork your dough. Make sure that everything is thoroughly combined and then leave it alone. It will make your scones be dense and tough, not soft and flaky.
Storing Leftover Lemon Scones

Whenever I make homemade pastries, they’re always gone in an instant. I totally get it though, they’re too irresistible! Make sure you save a couple for yourself before your family finds them.

At Room Temperature: Once your scones have cooled, place them in an airtight container. They will keep at room temperature for 2-3 days.

Reheating: Reheat the scones in the oven at 300 degrees Fahrenheit for about 5 minutes.
More Brunch-Ready Scone Recipes

Once you’ve made some wonderful lemon scones, you’ll have to try out these other recipes as well. Just like these lemon scones, they’re super easy to make and filled with sweet, delicious flavor!

Baked

Peach Scones

Breakfast

Summer Berry Scones

Breakfast

Cranberry Orange Scones

Breakfast

The Perfect Pumpkin Scones
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Lemon Scones

These homemade lemon scones are the perfect balance of tangy and sweet, with a crumbly texture that'll melt in your mouth. And let's not forget about the delicious sweet lemon icing, which is the cherry on top to make them simply irresistible. Having one of these for breakfast is the perfect way to start your day!

Course Bread, Breakfast, brunch, Dessert

Cuisine American, European

Keyword lemon scone recipe, lemon scones

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6 Scones

Calories 521kcal

Author Alyssa Rivers

Ingredients

2 cups all purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

3 tablespoons lemon zest

½ cup unsalted butter chilled

½ cup heavy cream chilled

1 large egg

1 teaspoon vanilla extract

coarse sugar for topping

Icing

1 cup powdered sugar

2 tablespoons lemon juice

1 Tablespoon heavy cream

Instructions

Preheat the oven to 375° and line a baking sheet with parchment paper. Set aside.

In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest together.

Use a box grater to grate the cold butter into the dry ingredients. Use your hands to lightly toss the butter into the flour.

In a medium bowl, combine the cream, egg, and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc. Use a sharp knife to cut into 6-8 equal pieces.

Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 22-25 minutes, or until nice and golden brown. If you find the scones are browning too quickly, lay a sheet of foil over the top of them to prevent them from burning while they finish baking. Allow them to cool for at least 5-10 minutes before drizzling the icing over the top.

Icing

In a small bowl whisk together the powdered sugar, lemon juice and heavy cream. If needed, thin with more lemon juice 1 teaspoon at a time.

Nutrition

Calories: 521kcal | Carbohydrates: 71g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 215mg | Potassium: 227mg | Fiber: 1g | Sugar: 37g | Vitamin A: 842IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 2mg
May 4, 2023
Creamy Chicken Marsala
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Creamy Chicken Marsala is a classic Italian dish that is ready in under 30 minutes! Marsala wine is made into a creamy sauce paired with mushrooms for the ultimate savory bite. It’s simple and easy to whip up and sure to be a crowd-pleaser!

I am such a fan of mushrooms with just about everything. They are the perfect companion to pasta, soup, sauces, and pretty much everything else. If you love mushrooms too, then you will love this Creamy Tuscan Garlic Chicken, this delicious Skillet Creamy Chicken Mushroom Florentine, and this simple but oh-so flavorful Creamy Garlic Parmesan Mushroom Chicken.

Marsala Chicken

Do you ever make something and think, DANG! I just made that?! This Creamy Chicken Marsala became an instant favorite with the very first bite. The creamy sauce is made with sweet marsala wine and wow, the flavor is incredible. (Don’t worry because alcohol does burn off during the cooking process and is safe for the kids to eat). All you have to add to it is some heavy cream, garlic, mustard, and voila!

Everything about this meal is SO GOOD. It’s perfect served with roasted root vegetables and a simple Caesar salad. You could also serve it over pasta al limone or your favorite noodles for a filling chicken pasta. My family always requests mashed potatoes, so I know for a fact it’s great with those too! This marsala sauce is perfect over rice too. However you decide to serve it, you are going to love this quick and easy chicken dish!

Ingredients

The key ingredient in this creamy chicken marsala is of course, the Marsala wine! You can find Marsala wine fairly easily and it’s perfect to have in your pantry for more recipes, like this creamy garlic pork marsala. You can find the measurements below in the recipe card.
- Chicken Breast: I prefer to use boneless skinless chicken breast for this recipe. You could also use chicken thighs or chicken cutlets instead.
- Salt and Black Pepper: To season the chicken.
- Olive Oil: I prefer to cook with olive oil, but you can use your favorite cooking oil. You could use butter instead.
- Mushrooms: Thinly sliced as evenly as possible so they all cook at the same rate.
- Marsala Wine: The key ingredient! It adds all the body and flavor to the sauce.
- Chicken Broth: To help make the sauce.
- Heavy Whipping Cream: This is what makes this sauce so thick and creamy!
- Ground Mustard: I prefer to use ground mustard, but you could also use a liquid mustard. Or you could leave it out altogether if your family doesn’t like mustard flavor.
- Garlic Powder: To add to the depth of the sauce.
- Parsley: Fresh, for garnish. You could also add fresh thyme as well.
Creamy Chicken Marsala Recipe

This creamy chicken marsala recipe is pretty much as easy as it gets! Don’t be intimidated by cooking with wine, I kept this recipe so simple that anyone could do it. If you prefer to cook without wine, I share my substitutions below in the tip box.
1. Cook Chicken: In a large skillet over medium heat add 1 tablespoon of olive oil to the pan. Add the chicken and lightly season with salt and pepper. Cook until golden brown and cooked throughout. Remove chicken and set aside on a plate.
2. Make Sauce: Add 1 tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium-high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder.
3. Thicken Sauce and Serve: Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place the cooked chicken back in the sauce and continue to simmer for about 1-2 minutes.
Tips for Making Creamy Chicken Marsala

This creamy chicken marsala recipe is super easy, but I always like to include a few personal tips that I’ve learned over the years from cooking a lot. Here are a few things to keep in mind when making this recipe.

Cutting the Breast in Half: I like to slice my chicken breasts in half or buy them thinly sliced so that they cook quickly and easily. Place one chicken breast half on a cutting board, flat/smooth side down. Put the palm of your non-cutting hand on the top of the breast, and, using a very sharp knife, slowly cut horizontally through the breast, starting with cutting into the long, thick side.

Choosing a Marsala Wine: Marsala is an Italian fortified wine with smoky, deep flavor. When making savory dishes like chicken or veal Marsala, dry Marsala is the classic choice; when making desserts, sweet Marsalis generally used. Marsala wine is a fortified wine from Sicily with a deep flavor and is used in this sauce to create a caramelized rich flavor. When making savory dishes like Chicken Marsala, dry Marsala is the best option.

Wine Alternative: If you are not interested in using dry marsala wine in this recipe, or don’t want to buy a bottle just for this, I’ve got you covered! Here are some substitutions you could use instead: ¼ cup of white grape juice, 1 tablespoon vanilla extract, or 2 tablespoons of sherry vinegar.
Storing Leftovers

I love having creamy chicken marsala in the fridge as leftovers because the sauce gets more flavorful over time. It’s seriously so good the next day, and makes a perfect lunch. Here is how to store leftovers.

More Creamy Chicken Recipes

I think chicken is absolutely perfect paired with a creamy sauce! I’ve got so many recipes on my blog, I just had to share a few of my favorites with you. You are going to want to try them all!
In a large skillet over medium heat add 1 tablespoon of olive oil to the pan. Add the chicken and lightly season with salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on a plate.

Add 1 tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium-high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder.

Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place the cooked chicken back in the sauce and continue to simmer for about 1-2 minutes.

Originally Posted May 2, 2019
Updated May 4, 2023

Serves: 4

Calories410kcal (21%)Carbohydrates4g (1%)Protein27g (54%)Fat32g (49%)Saturated Fat15g (75%)Cholesterol154mg (51%)Sodium264mg (11%)Potassium610mg (17%)Fiber1g (4%)Sugar1g (1%)Vitamin A909IU (18%)Vitamin C5mg (6%)Calcium44mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Main Course

Cuisine American, Italian, Italian American

Keyword chicken marsala, creamy chicken marsala
May 4, 2023
Bacon Jam
I know it may sound like an unusual combination, but trust me when I say bacon jam is a game-changer. This sweet and savory spread, made with crispy bacon, caramelized onions, and a touch of maple syrup, can elevate any dish from ordinary to extraordinary. It has a sweet and savory flavor that goes well with so many different foods, from toast and crackers to burgers and sandwiches. Once you try it, you’ll wonder how you ever lived without it!

Whether you’re making a sandwich or a charcuterie board, you need a good savory spread. After you make this delicious bacon jam, you’ll have to try out jalapeno jelly, garlic herb cream cheese, or whipped ricotta!

Bacon Onion Jam

Let’s talk about bacon jam, the ultimate condiment for anyone who loves savory and sweet flavors. This bacon lover’s dream is perfect for crackers, sandwiches, and burgers, adding an extra layer of flavor that will make your taste buds dance with joy. Just imagine a juicy burger smothered in bacon jam, or a grilled cheese sandwich with a dollop of this deliciousness – it’s a game-changer, my friends.

And the best part? Bacon jam is incredibly easy to make! All you need is bacon, onions, brown sugar, maple syrup, balsamic vinegar, and you’re good to go. Simply fry up the bacon until it’s crispy, cook the onions until they’re caramelized, and voila! You’ve got yourself a jar of deliciousness that will last in the fridge for weeks (if you can resist eating it all at once).

Ingredients You Need

Let’s talk about the ingredients that make bacon jam so drool-worthy! Check out the recipe card below for exact measurements.
- Chopped Bacon: This is the main ingredient that makes bacon jam so irresistible. It brings a smoky, salty, and meaty flavor that is just out of this world. For a leaner version, try using turkey bacon. If you’re a vegetarian, you can try using tempeh bacon or smoked tofu instead.
- Sweet Onion: These add a subtle sweetness and texture to the bacon jam. They cook to gorgeous, caramelized perfection! Shallots also work as a great substitute.
- Sherry Vinegar: Sherry vinegar is mild and slightly sweet, and if you don’t have any, you can use apple cider vinegar or white wine vinegar instead.
- Balsamic Vinegar: Adds a delicious tangy flavor that balances the meatiness of the jam perfectly.
- Brown Sugar: Gives the jam a caramel-like sweetness and to help thicken it up.
- Maple Syrup: For a little more subtle sweetness. Honey also works!
- Water: Adds moisture to the spread and also helps to adjust the consistency.
- Fresh Thyme: (Optional) In my opinion, fresh herbs are a must-add. If you don’t have fresh thyme, rosemary or basil are great substitutes.
- Salt and Pepper: Season to taste!
How to Make Bacon Jam

It takes less than 30 minutes to whip up a jar of fresh bacon jam. It’s so easy! Then once you have some on hand, as long as you store it properly in the fridge, you’ll be able to enjoy it for 2 weeks! It will level up your lunch game and take your sandwiches from good to great.
1. Cook Bacon: Add the bacon to a large skillet and cook over medium-high heat until crisp. Remove with a slotted spoon to a plate lined with paper towels. Drain all but 2 tablespoons of the bacon grease.
2. Caramelize Onions: Add the onions to the reserved bacon grease and cook over medium heat until the onions are translucent, about 4-5 minutes.
3. Combine and Simmer: Return the bacon to the pan and add the vinegars, brown sugar, maple syrup, water, and thyme, if desired. Stir and cook until bubbling, then reduce the heat to low and cook for 10-15 minutes, until thick and dark.
4. Airtight Container: Transfer bacon jam to an airtight container or jar and let cool completely before serving or storing in the fridge.
How Much Jam Does This Recipe Make?

This recipe makes about 1 cup of bacon jam. I usually end up with enough to fill an 8 ounce mason jar. Since bacon jam stays good for a while, feel free to double the recipe so you have more on hand! Trust me, you’re going to want to use it all the time.
Tips and Tricks

These are a few things to keep in mind as you make your bacon jam. Trust me, this spread is a game-changer! You won’t be able to get enough.

High-Quality Bacon: Use a good quality bacon with a good balance of fat and meat. A thicker cut will hold it’s shape better as it is cooked.

Swap Out Onions: The sweet onions can be switched out for whatever onion you prefer: white, yellow, red, or even shallots.

Use a Food Processor: For a finer, smoother consistency, use a food processor or immersion blender to finely chop the bacon and onions.

Adjust Consistency: Adjust the consistency as needed. If it is too thick, add some more water. If it is too thick, continue cooking to reduce the liquid.

Add Spice: For a more complex flavor, try adding a pinch of cayenne pepper or smoked paprika! It’s so delicious. This way, you have bacon jam that is the perfect combination of savory, sweet, and spicy!
How Long Does Bacon Jam Last?

Easily, one of the best things about bacon jam is its shelf life. Now that you’ve made this delicious spread, here’s how to store it and keep it fresh!

In the Refrigerator: Store in an airtight container or jar in the fridge for up to 2 weeks.

In the Freezer: Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before using.
If You Love All Things Bacon…

If you’re a little bacon-obsessed like I am, here are a few more recipes that I know you’ll love. They’re perfectly savory and meaty and will have the whole family wanting more! If you have a pack of bacon in your fridge and you don’t know what to do with it, find my full list of bacon recipes here! Bacon can be used in a million different ways!

Side Dishes

Bacon Wrapped Honey Glazed Carrots

Dressings, Sauces, and Dips

Baked Bacon Dip

Appetizers

Bacon Ranch Cheese Ball

Side Dishes

Bacon Wrapped Asparagus
Print

Bacon Jam

I know it may sound like an unusual combination, but trust me when I say bacon jam is a game-changer. This sweet and savory spread, made with crispy bacon, caramelized onions, and a touch of maple syrup, can elevate any dish from ordinary to extraordinary. It has a sweet and savory flavor that goes well with so many different foods, from toast and crackers to burgers and sandwiches.

Course condiment, Sauce, spread

Cuisine American

Keyword bacon jam, bacon jam recipe, bacon onion jam

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 1 Cup

Calories 1864kcal

Author Alyssa Rivers

Ingredients

12 ounces bacon chopped

2 cups sweet onion small dice

¼ cup sherry vinegar

1 tablespoon balsamic vinegar

¼ cup brown sugar

2 tablespoons maple syrup

⅓ cup water

½ teaspoon fresh thyme optional

Salt and pepper to taste

Instructions

Add the bacon to a large skillet and cook over medium-high heat until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but 2 tablespoons of the bacon grease.

Add the onions to the reserved bacon grease and cook over medium heat until the onions are translucent, about 4-5 minutes.

Return the bacon to the pan and add the vinegars, brown sugar, maple syrup, water, and thyme, if desired. Cook until bubbling, then reduce the heat to low and cook for 10-15 minutes, until thick and dark.

Transfer to a container and let cool completely before serving or storing in the fridge.

Nutrition

Calories: 1864kcal | Carbohydrates: 113g | Protein: 46g | Fat: 135g | Saturated Fat: 45g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 59g | Trans Fat: 0.5g | Cholesterol: 225mg | Sodium: 2309mg | Potassium: 1265mg | Fiber: 3g | Sugar: 96g | Vitamin A: 177IU | Vitamin C: 17mg | Calcium: 185mg | Iron: 3mg
May 3, 2023