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  • Mississippi Mud Pie

    Mississippi Mud Pie

    Chocolate lovers, this Mississippi Mud Pie is for you! A silky chocolate filling topped with whipped cream and chocolate shavings, all eaten on an Oreo crust. It doesn’t get much more delicious than that!

    I love delicious pies that I can eat all year long. If you make this pie and want to come back for more, then you must try this delicious Fresh Strawberry Pie, this simple No Bake Cream Cheese Peanut Butter Pie, and this insanely delicious Lemon Chess Pie. Pie is a staple at our house and these ones you cannot miss!

    A slice of Mississippi mud pie being taken out with a gold server.

    What is Mississippi Mud Pie?

    This pie came from (you guessed it!) Mississippi! The color of this pie was said to look like the muddy banks of the Mississippi River but don’t worry. No mud was involved in making this pie. Only delicious and silky milk chocolate. This pie is made of delicious layers, and changing up the toppings is how I get away with serving this over and over again! Try switching out the chocolate curls for some sprinkles, a chocolate sauce, or even more crushed Oreos.

    A chocolate dessert that goes with everything is a staple, and that’s exactly what this recipe is. It is a staple that you will come back to over and over again because everyone who eats it loves it. They can’t resist coming back for seconds! I especially love serving this in the summer because there isn’t a better way to wrap up a BBQ than with some delicious chocolate!

    Ingredients in Mississippi Mud Pie Recipe

    Once you see this list of ingredients, you will be licking your lips, and your mouth will be watering! This dessert is so delicious and packed with sweet, chocolatey flavors. Check out the recipe card at the bottom of the post for exact measurements.

    Cookie Crust

    • Oreo Cookies: Is there anything better than an Oreo crust for a pie?
    • Unsalted Butter: The butter is melted and helps to combine the cookies so that you can press and shape the crust.
    • Salt: The salt enhances the flavors in the Oreo cookie crust.

    Brownie Layer

    • Unsalted Butter: I use unsalted butter in the brownie layer.
    • Semi-Sweet Chocolate Chips: You can use milk chocolate chips, but I like the flavor that semi-sweet chocolate chips bring to the pie.
    • Sugar: This sweetens everything up.
    • Brown Sugar: When you measure the brown sugar, make sure it’s packed.
    • Unsweetened Cocoa Powder: This adds a chocolate flavor as well as color to the brownies.
    • Vanilla Extract: A splash of vanilla enhances the sweet flavors in this pie.
    • Large Eggs: Make sure your eggs are at room temperature before mixing them in.
    • Baking Powder: This helps the brownies to rise and become soft and chewy.
    • Salt: The salt brings out all the different flavors in the recipe.
    • Flour: I used all-purpose flour in this recipe.

    Pudding Layer

    • Chocolate Pudding: This layer is silky smooth in the pie!
    • Whole Milk: Whole milk is mixed with the pudding to make it nice and smooth.

    Whipped Topping

    • Heavy Whipping Cream: Chill this in your fridge before mixing this up.
    • Powdered Sugar: This will sweeten up the whipped topping.
    3 photos showing how to make the Oreo crust and how to add in the different layers of brownie and chocolate.

    How to Make Mississippi Mud Pie

    This pie is simple to make but requires some time to chill in the fridge. It’s the perfect dessert to make ahead of time and have it ready to go when your guests arrive!

    Crust

    1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
    2. Blend Crumbs: Place the cookies in a food processor and process until you have a fine crumb.
    3. Press: Mix the melted butter and salt in the food processor until combined. Press the cookie mixture into a 9-inch pie dish or tart pan (make sure the tart pan has 2-inch sides if using one.)
    4. Bake: Bake for 10 minutes. Let cool while you mix together the brownie layer.

    Brownie Layer

    1. Melt Chocolate: Add butter and chocolate chips in a large bowl. Heat in the microwave in 20-second intervals until fully melted, stirring between intervals.
    2. Combine: Add the remaining ingredients to the melted chocolate and mix until combined.
    3. Add to Crust: Add to the baked Oreo crust. Bake for 25-30 minutes until a toothpick comes out clean from the center.
    4. Cool: Let cool completely.

    Pudding Layer

    1. Whisk: Whisk together the pudding mix and milk and set aside to thicken.
    2. Chill: Once thickened, pour over the cooled brownie layer. Cover with plastic wrap and chill for 4-5 hours.

    Whipped Topping

    1. Beat with a Mixer: Add the whipped cream and powdered sugar to a large bowl. Beat with a hand mixer until medium-stiff peaks.
    2. Add to Pie and Garnish: Top the chilled Mississippi mud pie with the whipped cream. Add chocolate curls, crushed Oreos, or a chocolate sauce drizzle if desired.
    The side view of a Mississippi mud pie with a slice cute out so that you can see the inside layers of the pie.

    Easy Substitutions

    Here are some time-saving tips to make this Mississippi mud pie in case you are in a time crunch. These taste delicious and take less time than making brownies and whipped cream from scratch.

    • Use a Brownie Mix: For an easy alternative to making your own brownie, replace the brownie recipe with 1 box of brownie mix prepared according to the directions on the box. Add to the Oreo crust and bake according to the box. 
    • Use Frozen Whipped Topping: The homemade whipped cream can be replaced with frozen whipped topping (like cool whip) that has been thawed to make it even easier.

    A slice of Mississippi mud pie on a plate.

    How to Store Leftovers

    This Mississippi mud pie is great to make ahead of time because you have to chill it anyways. If you are lucky enough to have leftovers, then you will be happy to know that these last a few days when stored properly.

    In the Refrigerator: Store the leftover Mississippi mud pie in an airtight container (or cover it with some foil). It will last in the fridge for about 3-4 days.

    More Chocolate Desserts to Try

    You can’t beat a chocolate dessert but choosing which one to make can be hard because there are so many! I have narrowed down a few more that you should definitely try. They are all out of a chocolate lovers dream!

    Print

    Mississippi Mud Pie

    Chocolate lovers, this Mississippi Mud Pie is for you! A silky chocolate filling topped with whipped cream and chocolate shavings, all eaten on an Oreo crust. It doesn't get much more delicious than that! 
    Course Dessert
    Cuisine American
    Keyword Mississippi Mud Pie
    Prep Time 40 minutes
    Cook Time 40 minutes
    Chill Time 4 hours
    Total Time 5 hours 20 minutes
    Servings 8 People
    Calories 759kcal
    Author Alyssa Rivers

    Ingredients

    Cookie Crust

    • 30 Oreo cookies
    • 4 tablespoons unsalted butter melted
    • 1 pinch salt

    Brownie Layer

    • ½ cup unsalted butter
    • ¾ cup semi-sweet chocolate chips
    • ½ cup granulated sugar
    • ½ cup brown sugar packed
    • 6 tablespoons unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 2 large eggs room temperature
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup all-purpose flour

    Pudding layer

    • (1) 3.9 ounce package chocolate pudding
    • 2 cups whole milk

    Whipped topping

    • 1 cup heavy whipping cream chilled
    • 2 tablespoons powdered sugar

    Instructions

    Crust

    • Preheat the oven to 350 degrees Fahrenheit.
    • Place the cookies in a food processor and process until you have a fine crumb.
    • Add the melted butter and salt to the food processor and mix until combined. Press the cookie mixture into a 9-inch pie dish or tart pan (just make sure the tart pan has 2-inch sides if using one.)
    • Bake for 10 Minutes. Let cool while you mix together the brownie layer.

    Brownie Layer

    • In a large bowl, add the butter and chocolate chips. Heat in the microwave in 20-second intervals until fully melted, stirring between intervals.
    • Add the remaining ingredients to the melted chocolate and mix until combined.
    • Add to the baked oreo crust. Bake for 25-30 minutes, until a toothpick comes out clean from the center.
    • Let cool completely.

    Pudding Layer

    • Whisk together the pudding mix and milk and set aside to thicken.
    • Once thickened, pour over the cooled brownie layer. Cover with plastic wrap and chill for 4-5 hours.

    Whipped Topping

    • Add the whipped cream and powdered sugar to a large bowl. Beat with a hand mixer until medium stiff peaks.
    • Top the chilled pie with the whipped cream. Add chocolate curls, crushed oreos, or a chocolate sauce drizzle if desired.

    Nutrition

    Calories: 759kcal | Carbohydrates: 81g | Protein: 9g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 310mg | Potassium: 439mg | Fiber: 4g | Sugar: 56g | Vitamin A: 1134IU | Vitamin C: 0.2mg | Calcium: 149mg | Iron: 8mg
  • Baked Sweet and Sour Chicken

    Baked Sweet and Sour Chicken

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    Baked Sweet and Sour Chicken is 1000x better than any takeout! It’s crispy on the outside, juicy on the inside and exploding with flavor. There is a reason why this is our favorite recipe on the blog!

    This meal is going to blow your family away! I love to complete this meal with this dishes like Homemade Egg Rolls, Cream Cheese Wontons or Easy Fried Rice.

    Juicy, tender Baked Sweet and Sour Chicken on top of rice.

    The BEST Sweet and Sour Chicken

    I am going to keep this as short and simple as possible…you NEED to make this sweet and sour chicken recipe. This recipe is number one for a reason, it’s absolutely incredible. We have yet to find any takeout restaurant beat this recipe. (And that’s saying something, because I love Chinese takeout!)

    A simple cornstarch batter makes each piece of chicken nice and crispy, and the sauce is to die for! It’s savory and sweet with the best hint of tang. The sauce thickens as it cooks, coating the chicken perfectly. Everything is super simple to make, so prepare for this sweet and sour chicken to be a regular in your weekly dinner rotation. Easy takeout at home, what could be better than that? (Find more “better than takeout” recipes here!)

    Chinese Sweet and Sour Chicken Ingredients

    Restaurant-quality sweet and sour chicken, but from the comfort of your home! These are all the ingredients you’ll need to make the perfect crispy chicken smothered in a mouthwatering, savory glaze. All measurements can be found below in the recipe card.

    • Chicken Breasts: Use boneless, skinless chicken breasts for easy prep. This recipe also works really well with skinless chicken thighs or pork if you want to switch things up!
    • Salt and Black Pepper: Give the chicken its first layer of flavor. Add to taste!
    • Cornstarch: Creates a superb crunch.
    • Eggs: Helps the coating stick to each piece of chicken.
    • Canola Oil: Just enough to give the chicken a quick fry for crispiness.
    • Granulated Sugar: Gives the sauce a touch of sweetness. You can also use brown sugar if you’d like! It will give your chicken a deeper, more caramel-like flavor.
    • Ketchup: Adds some extra flavor to the sauce.
    • White Vinegar and Apple Cider Vinegar: I love adding a combination of both because it gives the sauce a tangy flavor, but a bit of sweetness too!
    • Soy Sauce: A must-add for any savory Asian dish! I used low-sodium soy sauce, but whatever you have on hand works great!
    • Garlic Salt: Adds the perfect punch of savory flavor.
    Coating each piece of chicken in a cornstarch breading.

    Sweet and Sour Baked Chicken Recipe

    Making this sweet and sour chicken doesn’t take much effort at all! Once you get a taste, you’ll be happy you didn’t order takeout! The crispy breading and flavor of the sweet and sour sauce is seriously the best. You can’t beat the fresh flavor of making Chinese takeout from scratch!

    1. Prep: Preheat oven to 325 degrees. Cut your chicken breasts into bite sized pieces and then season with salt and pepper.
    2. Dip: Add cornstarch and slightly beaten eggs to separate bowls. Dip the chicken FIRST in the cornstarch and then coat in the egg mixture.
    3. Flash Fry: Heat canola oil in a large pan over medium high heat and cook chicken until brown but not fully cooked throughout. Place the chicken in a 9×13 inch baking dish.
    4. Prepare Sauce: In a medium sized mixing cowl, whisk together sugar, ketchup, apple cider vinegar, white vinegar, soy sauce and garlic salt.
    5. Bake: Pour over the chicken and bake for an hour. Stir every 15 minutes to coat them in the sauce.
    Frying the coating on Baked Sweet and Sour Chicken then adding it to a baking dish.

    Tips and Tricks

    These are a few tips to keep in mind so your chicken turns out as delicious as possible! I’ve also included a few ways to switch things up. That’s the beauty of making sweet and sour chicken at home instead of ordering takeout. You can customize it however you want!

    • Method to the Madness: Make sure you first coat your chicken in the cornstarch and then the egg. This method makes the perfect breading for the chicken.
    • Flash Frying: Don’t cook the chicken all the way through before baking. You just want to get the chicken lightly brown on the outside, and then it bakes to perfection.
    • Vinegar: You can use all apple cider vinegar, but I wouldn’t use all white vinegar, the flavor and zing will be different. If you want a lighter flavor you can also use rice vinegar, it’s still tangy but a little milder.
    • Make it Saucy: If you like your dish saucy, double the sauce recipe and place half on the chicken and another half on the stove in a pot at a simmer for 8-10 minutes until thickened.
    • Add Veggies: Feel free to add vegetables or pineapple chunks to the dish before baking. (You can even add a little bit of pineapple juice to your sauce!) Chopped red bell peppers, bamboo shoots, chopped onions, broccoli, or snow peas are all great options as well.

    Top-down view of baked chicken in a white dish.

    Storing Leftovers

    One of the great things about Chinese takeout is that it’s super easy to store and reheat. It tastes just as good the next day! Heat up some rice and you have a quick and delicious lunch on your hands.

    • In the Refrigerator: Place leftovers in an airtight container in the fridge for up to 3-4 days.
    • In the Freezer: Leftovers can be frozen too. Just place in a freezer-safe container or bag and freeze for 2-3 months. Let thaw overnight in the fridge before reheating.
    • To Reheat: Sweet and sour chicken is best reheated on the stove. Reheating it in the microwave can make the chicken rubbery and overcooked. Place leftovers in a saucepan on the stovetop and heat on medium heat, stirring often, until heated through.

    Closeup of crispy, juicy, tender Baked Sweet and Sour Chicken.

    More Amazingly Delicious Baked Chicken Dishes

    If you have some extra chicken breasts hanging out in your freezer, here are more great ways to use them up! Not only are these recipes insanely delicious, but they’re also super easy to make and use a lot of pantry staple ingredients. Plus, my picky eaters can’t get enough of them which is the biggest win!

    • Preheat oven to 325 degrees Fahrenheit. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

    • In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.

    • Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

    • In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.

    • I stirred the chicken every 15 minutes so that it coated them in the sauce.

    Updated on May 10, 2023
    Originally Posted on July 4, 2013

    Serves: 6

    Calories553kcal (28%)Carbohydrates66g (22%)Protein35g (70%)Fat15g (23%)Saturated Fat2g (10%)Cholesterol178mg (59%)Sodium777mg (32%)Potassium627mg (18%)Fiber1g (4%)Sugar36g (40%)Vitamin A215IU (4%)Vitamin C2mg (2%)Calcium20mg (2%)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 Dinner, Main Course

    Cuisine American, Asian American, Chinese

    Keyword baked sweet and sour chicken, sweet and sour chicken

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  • Soft Sugar Cookies

    Soft Sugar Cookies

    These soft sugar cookies are perfectly chewy on the inside with sweet golden edges on the outside! The drop-style method makes these the easiest sugar cookies you will ever make, and everyone will fall in love with the chewy texture.

    Quick and easy sugar cookies are definitely the way to go because this recipe doesn’t require any chilling or rolling out. The dough is rolled in sugar resulting in sweet crispy edges and soft chewy centers. The outcome is perfect in my opinion, and they remind me of my favorite snickerdoodle cookie recipe. And if you love sugar cookies, I also recommend making my go-to sugar cookies or trying this yummy recipe.

    Close up side view of soft sugar cookies stacked on a cooling rack. The cookie on top of the stack is broken in half with the other half on the counter.

    Soft and Chewy Sugar Cookies

    I can’t wait for you to make these because everyone will go crazy over the soft and chewy texture of these cookies! The dough is buttery and delicious, and the extra sugar on the outside bakes up perfectly golden. This recipe is perfect to whip up when you’re short on time but want to impress your guests.

    The texture of this cookie is the best of both worlds because it is soft with a little bit of crunch on the outside. It keeps everyone coming for more because they love the flavors and textures of this cookie. If you are wanting more easy AND delicious desserts to wow your guests, try my brownies, this no-bake key lime pie, or this super easy dessert pizza.

    Ingredients Needed to Make Easy Sugar Cookies

    I love that this recipe only requires a few simple ingredients. Most of the ingredients you will already have on hand, so you can make them any time you want! I make these soft sugar cookies year-round, not just for holidays. They’re just that good! Check out the recipe card at the bottom of the post for exact measurements.

    • Butter: If your ingredients are at room temperature then they will mix together more smoothly. 
    • Sugar: Granulated sugar will make this recipe sweet. Rolling in sugar helps the achieve crispy edges!
    • Egg: The egg will help bind the dough together. The yoke also adds chewiness.
    • Vanilla Extract: This will enhance the flavors of the sweet ingredients. 
    • Flour: I used all-purpose flour for this recipe. 
    • Baking Powder: This helps the cookie be soft.
    • Salt: This enhances the flavors.

    This recipe comes together in a matter of minutes and you are going to love how easy they are to make! These soft sugar cookies are always the first cookies to go at any party. I am always using this no-fail recipe because they are fast and delicious. You will definitely want to keep this recipe close by because it will be on repeat!

    1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
    2. Beat: Beat the butter and sugar together on high for 3-4 minutes, until pale and fluffy. Add the egg, egg yolk, and vanilla and beat until combined. I like to use my electric hand mixer!
    3. Add Dry Ingredients: Add the flour, baking powder, and salt. Beat just until combined.
    4. Roll in Sugar: Use a large cookie scoop to scoop the dough. Roll into a ball and then roll in a small bowl with ¼ cup granulated sugar.
    5. Bake: Bake for 12-14 minutes, until the edges of the cookies are just starting to get color on them. They will look severely underdone, but they will continue to bake on the baking sheet.
    6. Cool: Remove from the oven and let sit on the baking sheet for 3 minutes before transferring to a cooling rack.
    First photo of the butter and sugar creamed together. Second photo is the flour added to the creamed mixture. Third photo is the sugar cookie dough mixed. Fourth photo is a ball of dough rolled in a bowl of sugar.

    Tips and Variations

    These soft sugar cookies are SO GOOD, and I want to help make sure that yours turn out perfectly! Here are a few tips and tricks to help make these cookies soft and chewy.

    • Cream Well: Be sure to beat the butter and sugar together for the full 3-4 minutes. It will become pale and very fluffy and will create softer, fluffier cookies. 
    • Use High-Quality Vanilla: These cookies have a very simple flavor profile, so high-quality vanilla goes a long way. 
    • Don’t Overbake: Don’t overbake the cookies! Pull them from the oven when the edges are just barely turning golden brown. They will look very underbaked, but they will continue to cook as they cool on the baking sheet.
    • Change Up the Extract: Sometimes I substitute the vanilla with coconut or almond extract. Lemon extract would be yummy too!
    • Add Frosting: These soft sugar cookies are perfect on their own, but feel free to add your favorite frosting if you like.
    • Fun Add-Ins: It’s fun to add lemon zest or lime zest to add more flavor. You can also add sprinkles to the dough for added color!

    Close up view of stacked sugar cookies on a cooling rack. Cookies are broken in half and stacked next to each other.

    Storing Leftovers

    These soft sugar cookies make fantastic leftovers because the softness will last if stored correctly. So double up that recipe and make a few extra to enjoy later!

    • On the Counter: Store any leftover cookies in an airtight container on your counter. They will last up to 7 days!
    • In the Freezer: After baking, allow the cookies to cool completely. Place them in a single layer on a baking sheet to flash freeze them first, then place them in a freezer-safe sealable bag or container. Freeze for up to 1 month. For best results, wrap the cookies individually in plastic wrap before placing them in a sealable container.

    Overhead view of soft sugar cookies stacked on a cooling rack.

    More Delicious Cookies To Try

    Cookie recipes are always great to have on hand because they are easy to whip up and everyone loves them! They are also great to take to parties because they transport well. Here are some of our favorite cookie recipes that you have to try!

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    Soft Sugar Cookies

    These soft sugar cookies are perfectly chewy on the inside with sweet golden edges on the outside! The drop-style method makes these the easiest sugar cookies you will ever make, and everyone will fall in love with the chewy texture.
    Course Dessert
    Cuisine American
    Keyword chewy sugar cookies, soft sugar cookies, sugar cookies
    Prep Time 15 minutes
    Cook Time 14 minutes
    Total Time 29 minutes
    Servings 24 Cookies
    Calories 158kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter, room temperature
    • 1 ⅓ cup granulated sugar, plus ¼ cup for rolling
    • 1 large egg, plus 1 egg yolk at room temperature
    • 1 teaspoon vanilla extract
    • 2 ⅓ cup all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
    • Beat the butter and sugar together on high for 3-4 minutes, until pale and fluffy. Add the egg, egg yolk, and vanilla and beat until combined.
    • Add the flour, baking powder, and salt. Beat until just combined.
    • Use a large cookie scoop to scoop the dough. Roll into a ball and then roll in a small bowl with ¼ cup granulated sugar.
    • Bake for 12-14 minutes, until the edges of the cookies are just starting to get color on them. They will look severely underdone, but they will continue to bake on the baking sheet.
    • Remove from the oven and let sit on the baking sheet for 3 minutes before transferring to a cooling rack.

    Nutrition

    Calories: 158kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 53mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 246IU | Calcium: 12mg | Iron: 1mg
  • Fried Cauliflower

    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!

    Dipping a piece of fried cauliflower into a creamy orange sauce.

    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!

    Cauliflower florets being battered and added to hot oil.

    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!

    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.

    Top-down view of fried cauliflower bites served with dipping sauce.

    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.

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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
  • Incredible Bacon Ranch Pasta Salad

    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.

    A bowl of ready to eat bacon ranch pasta sale with 2 wooded spoons in the bowl.

    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.
    Mayonnaise mixture ingredients in a clear bowl.

    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. 

    Bacon Ranch Pasta Salad ingredients in a clear bowl.

    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.

    A bowl filled with bacon ranch pasta salad and 2 wooden spoons next to it.

    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!

    Print

    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
  • Congo Bars

    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!

    3 cookie bars stacked on top of each other.

    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.
    3-photo collage of cookie dough being mixed together.

    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.

    Closeup of congo bars.

    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.

    Top-down view of a congo bar slice served with vanilla ice cream and a drizzle of chocolate syrup.

    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:

    Print

    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
  • Perfect Crepes

    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.

    Overhead view of folded crepes on a gray platter dusted with powdered sugar and topped with fresh berries.

    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.
    First photo of blended crepe batter. Second photo of pouring the batter onto the skillet. Third photo of the cooked crepe in the skillet. Fourth photo of the filling spread onto a crepe and folding up.

    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.
    Close up of folding crepes on a gray platter. The crepes are dusted with powdered sugar and topped with berries.

    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!

    21571_230088171990_4526907_n

    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!

    21571_229440541990_4707333_n

    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.

    A folded crepe being held with filling on the inside and berries on top.

    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!

    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
  • Beef Fried Rice

    Beef Fried Rice

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    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.

    Beef fried rice in a bowl with chop sticks next to it.

    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.
    Process photos showing how to prepare the ingredients in the wok.

    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.

    Beef fried rice in a pan with a wooden spoon sticking out of it.

    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

  • Pico de Gallo

    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!

    Bowl of pico de gallo.

    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.
    Ingredients for pico de gallo in a clear bowl.

    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.

    Dipping a chip into fresh pico de gallo.

    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!

    Print

    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
  • Easy Chocolate Ganache

    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 in a glass container with a spoon taking a scoop out.

    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.
    Process photos showing how to combine the ingredients.

    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!

    1. 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.
    2. 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.

    An overhead view of chocolate ganache in a glass container.

    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.

    A strawberry dipped in chocolate ganache.

    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.

    Print

    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