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  • The BEST Oreo Cheesecake Recipe

    The BEST Oreo Cheesecake Recipe

    Let your teeth sink into the most delectable, creamy oreo cheesecake that you have ever had! Silky and smooth with the perfect bite-sized oreo bits in every single slice, you won’t be able to stop raving about this cheesecake!

    Cheesecake is my weakness! Any flavor with any topping, whether that’s fruit, chocolate, or classic cheesecake, and I am THERE! Check out my very favorite cheesecake recipes like this New York cheesecake, this pecan pie cheesecake, or this delicious death by chocolate cheesecake!

    A slice of oreo cheescake on a plate with some oreo crumbs sprinkles around it.

    The MOST Delicious Oreo Cheesecake Recipe

    Alright, alright. I know that I love cheesecake more than any other dessert but come on! Oreo cheesecake?! It’s like the best of both worlds, cookies with creamy and decadent cheesecake collided just so that I could experience this delightful dessert! This cheesecake is so delicious, and the oreo crust really takes it over the top.

    I especially love that it’s topped with whole Oreos, not only making the presentation perfect but also adding to the overall delicious taste of this cheesecake. The base is like your classic New York cheesecake, but then you add in some delicious crumbled Oreos and top it with some whipped cream. Trust me when I say that you will want to eat this cheesecake all by yourself!

    Ingredients You Need to Make Oreo Cheesecake

    This list of ingredients is actually very simple! You probably already have all of these ingredients in your kitchen already… Especially if you are an Oreo love like I am! Check out the recipe card at the bottom of the post for exact measurements.

    Crust

    • Oreos: I used regular Oreos and not double stuff (even though I love those the most when it comes to just eating them plain!)
    • Butter: I used unsalted butter in this crust.

    Cheesecake

    • Cream Cheese: Set your cream cheese out before you start on your cheesecake. Then it can get soft and mix in with no lumps.
    • Sour Cream: This adds to the deliciously creamy texture that you want in a cheesecake.
    • Granulated Sugar: Sweeten up the sour cream with some sugar.
    • Eggs: I always use large eggs whenever I am baking.
    • Vanilla Extract: Adding a splash of vanilla brings a great flavor to the base of this cheesecake.
    • Oreos: These will complement the oreo crust and be put into the actual cheesecake (and on top as a garnish).

    Ingredient Tips

    Use these helpful tips to make sure that your cheesecake has just the right consistency, texture, and taste!

    • Use Full Fat: For the best consistency and richness in your cheesecake, use full-fat cream cheese and sour cream. Now is not the time to use reduced fat. Save that for your other recipes! 
    • Room Temperature Ingredients: To create that smooth, luscious filling, you will want all your ingredients to be at room temperature. If they are too cold, they can cause lumps. Take your ingredients out and let them sit for up to 2 hours. 

    6 pictures showing how to make the crust and filling and put it into a prepared pan, ready to be baked.

    How to Make Oreo Cheesecake

    Get ready to make the most delicious dessert of all time. If I haven’t talked it up enough, then keep on scrolling down. The pictures will make your mouth water, and trust me. It tastes as good as it looks!

    Crust

    1. Preheat: Preheat the oven to 350°
    2. Pulse and combine: Pulse the Oreos in a food processor until the cookies have become fine crumbs. Pour in the melted butter and pinch of salt and blend until combined.
    3. Press: Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes.
    5. Cool: Allow to cool completely.

    Prep the Oreo Cheesecake

    1. Beat the cream cheese: Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. The goal is to make sure the cream cheese is as smooth as possible so your cheesecake doesn’t have any lumps in it.
    2. Combine: Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    3. Add the rest of the ingredients: Add eggs and vanilla and whisk on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Add chopped Oreos and fold into the cheesecake filling by hand.

    Bake the Cheesecake

    1. Wrap pan with foil: Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil.
    2. Add to roasting pan: Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    3. Make a water bath: Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
    4. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
    5. Let the cheesecake cool in the oven: Once the cheesecake is set yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
    6. Top and serve: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.
    The top view of half of an oreo cheesecake on a platter.

    Baking Tips

    Oreo cheesecake sounds like an intimidating dessert, but it doesn’t have to be! Here are some baking tips and the reasons why it’s important to follow the directions exactly! You can do this, baking cheesecake isn’t hard, and the result is worth every second of trying!

    • Do not overbeat: When you overbeat your batter, it will put too much air in the mixture, which can cause it to split or rise and fall drastically. 
    • Use a water bath: You may shudder at the fact that you must cook your cheesecake in a water bath! But this is the gentlest way to fully cook the cheesecake without curdling it. The best way to keep the water out of your cheesecake is 3-4 layers of 18-inch heavy-duty foil wrapped around the outside of the springform pan. Regular foil is narrower and more prone to leak since it won’t come up high enough around the sides of the pan. 
    • Let it cool: You will know your cheesecake is done when there is a slight wobble in the center, but it’s not liquid. Resist the urge to stick a knife or thermometer inside. That will cause it to crack as it cools. Once it is done, turn off the oven and let it cool to room temperature as the oven cools, which takes about an hour. Remove the cheesecake from the cooled oven and chill in the fridge for 6 hours or overnight for best results.

    A slice or oredo cheesecake being taken out with a gold pie server.

    How to Store Leftovers

    If you are lucky enough to have leftovers of this, beware… You are going to have a hard time resisting eating this as a midnight snack! Any leftover cheesecake can be stored in an airtight container in the refrigerator for up to 7 days.

    An oreo cheesecake with one slice taken out so that you can see the inside.

    More Oreo Recipes to Try!

    You can never have too many Oreo recipes on hand! They make everything better! Try out a few more of these recipes. Anyone can make them and the hardest part about any of them will be picking a favorite!

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    Oreo Cheesecake

    Let your teeth sink into the most delectable, creamy oreo cheesecake that you have ever had! Silky and smooth with the perfect bite-sized oreo bits in every single slice, you won't be able to stop raving about this cheesecake! 
    Course Dessert
    Cuisine American
    Keyword oreo cheesecake, oreo dessert
    Prep Time 40 minutes
    Cook Time 1 hour 30 minutes
    Chill Time 6 hours
    Total Time 8 hours 10 minutes
    Servings 10 Servings
    Calories 807kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 28 regular Oreo cookies
    • 4 tablespoons unsalted butter melted

    Cheesecake

    • 2 pounds cream cheese softened (four 8-ounce packages)
    • 8 ounces sour cream
    • 1 1/2 cup granulated sugar
    • 5 large eggs
    • 1 teaspoon vanilla extract
    • 18 Oreo cookies roughly chopped

    Instructions

    Crust

    • Preheat oven to 350°
    • Pulse the Oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and pinch of salt and blend until combined.
    • Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes.
    • Allow it to cool completely.

    Cheesecake

    • Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. The goal is to make sure the cream cheese is as smooth as possible, so your cheesecake doesn’t have any lumps in it.
    • Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    • Add eggs and vanilla and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Add chopped oreos and fold in by hand.
    • Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with four sheets of foil.
    • Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
    • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
    • Once the cheesecake is set yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
    • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.

    Nutrition

    Serving: 1slice | Calories: 807kcal | Carbohydrates: 75g | Protein: 12g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 199mg | Sodium: 538mg | Potassium: 310mg | Fiber: 2g | Sugar: 57g | Vitamin A: 1619IU | Vitamin C: 0.2mg | Calcium: 137mg | Iron: 7mg
  • Perfect Coconut Cream Pie

    Perfect Coconut Cream Pie

    This coconut cream pie recipe is made from scratch and is well worth the effort! It’s made with a creamy coconut custard filling and topped with sweetened whipped cream and toasted coconut.

    We are big coconut lovers around our place! This coconut cream pie is simpler than some but still completely homemade. If you love light and creamy desserts, you might also enjoy this Banoffee Pie Recipe, this No-Bake Strawberry and Cream Pie or this delicious No Bake Pistachio Cream Pie.

    A slice of coconut cream pie being served from a pie dish.

    Coconut Cream Pie

    Easter is coming, and if there’s one dessert that has to be on the table, it’s this coconut cream pie! The custard filling is made with coconut milk and coconut extract for a big coconut flavor, and it’s poured into a simple homemade pie crust. It’s cool and creamy and perfect for any occasion.

    The texture of this coconut cream pie is smooth and silky but made with less hassle than a lot of cream pie recipes because everything is whisked together in one pot before cooking. The coconut custard filling is delicious enough on its own, even without the pastry and whipped cream! And don’t get me started on the crust! It’s perfectly flaky and melts in your mouth when you eat it!

    Ingredients in Coconut Cream Pie

    This pie is simple and easy to make. Make your crust beforehand, and this pie will come together in no time at all! Check out the recipe card at the bottom of the post for exact measurements.

    Pie Crust

    • Flour: I used all-purpose flour in this recipe, and it was perfect!
    • Sugar: You want your crust to have a slightly sweet taste.
    • Salt: The sale enhances the flavor of the crust.
    • Butter: Make sure that your butter is COLD when you use it so that it bakes in the crust. This is how you get your crust to turn out perfectly flaky.
    • Water: Your water should be cold when you mix everything together for this coconut cream pie crust.

    Filling

    • Coconut Milk: This is the base of your filling and what gives it that overall coconut flavor.
    • Granulated Sugar: This sweetens up the base so that it is a deliciously sweet dessert.
    • Eggs: I always use large eggs whenever I am baking.
    • Cornstarch: This will thicken up the filling.
    • Coconut Extract: Adding this in gives it some extra coconut flavor.
    • Vanilla Extract: The splash of vanilla really enhances the flavors in the filling.
    • Toppings: Whipped cream and toasted shredded coconut are perfect for the top of this coconut cream pie!
    4 pictures showing how to assemble a coconut cream pie.

    How Do You Make Coconut Cream Pie?

    This delicious pie will have you scraping your plate clean and asking for seconds! It’s the perfect go-to dessert for any occasion and it will be a hit with your entire family at any gathering!

    Pie Crust

    1. Combine Dry Ingredients: In a medium bowl, stir together the flour, sugar and salt.
    2. Add COLD Butter: Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
    3. Press: Gradually add in cold water, stirring each time until you can press it together.
    4. Chill: Form the pie dough into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
    5. Prep: Preheat the oven to 425 degrees Fahrenheit and roll the dough out to fit a 9″ pie plate.
    6. Press, Crimp, and Poke: Press into the pie plate and up the sides. Try to get as high up the sides as you can as the pie crust may shrink when it bakes. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).
    7. Bake: Bake for 10-15 minutes until light golden brown. Set aside to cool while you make the coconut cream pie filling.

    Filling

    1. Combine: Combine coconut milk, sugar, eggs, and corn starch in a medium saucepan. Whisk thoroughly until combined.
    2. Cook: Cook over medium heat, add in coconut and vanilla extract, frequently whisking, until very thick. This can take up to 10 or 15 minutes — be patient! You don’t want to increase the heat too much and risk a lumpy filling.
    3. Pour: Pour into the cooled pie crust and press a piece of parchment paper onto the top. Refrigerate until well chilled or overnight.
    4. Garnish: Garnish your coconut cream pie with whipped cream and toasted coconut as desired, and serve.
    The side view of coconut cream pie with a slice taken out of the pie pan.

    How to store Coconut Cream Pie

    Coconut cream pie cannot be frozen or made too far in advance, as custard does not freeze particularly well and will make the pastry soggy if stored for too long.

    However, this is a great pie to make the day before a special occasion, so it has a nice long time to chill. I recommend placing some parchment or wax paper directly on the surface of the custard to chill in the refrigerator for up to 24 hours. Then remove the parchment, top with whipped cream and toasted coconut, and serve.

    A slice of coconut cream pie on a plate with a bite being cut out with a fork.

    More Delicious Coconut Desserts

    Coconut desserts are what dreams are made of! Try out a few more of my favorites, there are so many that I’m sure you will find at least one (if not more!) that you love! These are the best of the best and everyone who easts them will be asking for the recipe!

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    Perfect Coconut Cream Pie

    This coconut cream pie recipe is made from scratch and is well worth the effort! It's made with a creamy coconut custard filling and topped with sweetened whipped cream and toasted coconut.
    Course Dessert
    Cuisine American
    Keyword coconut cream pie, pie recipe
    Prep Time 2 hours 10 minutes
    Cook Time 15 minutes
    Chill 10 hours
    Total Time 12 hours 35 minutes
    Servings 8 servings
    Calories 382kcal
    Author Alyssa Rivers

    Ingredients

    Pie crust:

    • 1 and 1/4 cups all purpose flour fluffed, spooned and levelled
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/2 cup cold butter cut into cubes
    • 3 to 4 Tablespoons cold water

    Filling:

    • 2 cups coconut milk *
    • 1/2 cup granulated sugar
    • 3 large eggs
    • 3 Tablespoons corn starch
    • 1 teaspoon coconut extract
    • 1 teaspoon vanilla extract
    • toasted coconut for topping
    • whipped cream for topping

    Instructions

    Pie crust:

    • In a medium bowl, stir together the flour, sugar and salt.
    • Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
    • Gradually add in cold water, stirring each time until you can press it together.
    • Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
    • Preheat the oven to 425 degrees Fahrenheit and roll out the dough to fit a 9" pie plate.
    • Press into the pie plate and up the sides. Try to get as high up the sides as you can as the pie crust may shrink when it bakes. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).
    • Bake for 10-15 minutes until light golden brown. Set aside to cool while you make the filling.

    Filling:

    • Combine coconut milk, sugar, eggs, and corn starch in a large saucepan. Whisk thoroughly until combined.
    • Cook over medium heat, add in coconut and vanilla extacts, whisking frequently, until very thick. This can take up to 10 or 15 minutes — be patient! You don't want to increase the heat too much and risk a lumpy filling.
    • Pour into cooled pie crust and press a piece of parchment paper on to the top. Refrigerate until well chilled, or overnight.
    • Garnish with whipped cream and toasted coconut as desired and serve.

    Notes

    *You can absolutely use regular milk for this recipe and increase the coconut extract to 2 teaspoons.

    Originally Posted on April 10, 2019

    Updated on August 5, 2022

    Nutrition

    Calories: 382kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 269mg | Potassium: 179mg | Fiber: 1g | Sugar: 14g | Vitamin A: 468IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 3mg
  • Amazing Fried Avocado Tacos

    Amazing Fried Avocado Tacos

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

    These delicious fried avocado tacos are a great option for a meat-free version of taco night! They’re crispy, creamy, and topped with fresh veggies, cotija cheese, and cilantro lime dressing.

    If you’re looking for more ways to switch up Taco Tuesday, here are some of my tasty recommendations! Carne asada, Baja fish, and chickpea tacos are all super delicious choices and sure to leave your family wanting more.

    Top-down view of avocado tacos arranged on a white plate.

    Vegetarian Fried Avocado Tacos Recipe

    Fried avocados have become a new obsession of mine. They’re everything you could want from a snack- crispy, creamy, and flavorful! They’re great on their own but (in my opinion) even better when you add them to tacos. Fried avocados are a great meat substitute making this recipe great for vegetarian diets! Even the carnivores in your family will appreciate these delicious tacos. They’re just too good to resist.

    I also added chopped veggies, cotija cheese, and an AMAZING cilantro lime dressing to my fried avocado tacos. You can mix and match toppings to your liking, but I think this combo takes the flavor of these tacos to the next level! No need to go to that high-end taco restaurant when you can make these bad boys at home! They have the most crave-worthy flavor and texture. I’m sure they’ll become a new favorite of yours just like they have for me!

    Ingredients You’ll Need for Fried Avocado Tacos

    This recipe uses a lot of pantry staples which makes preparing these tacos a breeze. Feel free to customize these with all of your favorite toppings! See the recipe card at the bottom of the post for measurements.

    • Cooking Oil: You’ll need this for frying your avocados in. I used vegetable oil!
    • Avocados: Look for avocados that are slightly firm so that they hold up through the breading process.
    • Eggs: Help the delicious breading stick.
    • Flour: Helps add to the crispiness of the breading. All-purpose flour works just fine!
    • Panko: Gives your fried avocado their perfect crunch.
    • Seasonings: I added a mix of Italian seasoning, garlic powder, and salt to the breading mixture. You can add in a pinch of cayenne or paprika, too, if you want a bit of heat.
    • Flour Tortillas: Use your favorite brand or make them from scratch for the freshest flavor! You can find my homemade tortilla recipe here.
    • Optional Toppings: I used sliced red onion, red cabbage, cilantro, and cotija cheese.
    • Cilantro Lime Dressing: A creamy dressing with zesty flavor to drizzle on top! This is what makes these tacos so great!

    How to Make Fried Avocado Tacos

    Although you need to deep-fry your avocado wedges, it’s actually really simple! You’ll have golden, delicious avocado fries ready to go in no time. (Psst- if you want to bake your avocado wedges instead of frying them, I have a recipe for that here!)

    1. Prepare Oil for Frying: In a deep skillet add about 1 inch of vegetable oil and heat to 350 degrees.
    2. Prepare Avocado Slices: Slice the avocados in half lengthwise and then cut into wedges. In a shallow bowl add the eggs, then, in another bowl add the flour, and the last bowl, add the panko, Italian seasoning, garlic powder, and salt.
    3. Coat in Panko: Dip the avocado into the flour, then egg, and lastly in the panko.
    4. Deep-Fry: Add about 4-6 strips to the hot oil and fry for about 2 minutes until they are golden brown. Then, remove them and place on a paper towel-lined plate.
    5. Assemble Tacos: Assemble your tacos by laying a flour tortilla on a flat surface. Add the fried avocado and favorite toppings and drizzle with cilantro lime dressing.
    4-photo collage of avocado fries being battered.

    Tips and Variations

    Tacos are such a great thing to make for crowds because people can customize them however they want! Here are a few more topping ideas and ways to make the best fried avocado tacos possible!

    • Use Firm Avocados: This is a recipe that’s perfect for using avocados that aren’t quite ripe yet. You want any avocados you use to be firm so that they don’t fall apart as your bread them.
    • Make Homemade Tortillas: It’s no secret that making your tortillas from scratch is the best way to level up homemade tacos. You can find my recipe here! It’s super easy and you only need a handful of simple ingredients to whip some up! For a gluten-free version, try making these homemade corn tortillas!
    • More Toppings: Try adding pinto beans, refried beans, black beans, cilantro rice, fajita veggies, chickpeas, or salsa to your tacos!

    4 fried avocado tacos on a white plate.

    Storing Leftovers

    These fried avocado tacos make great leftovers as long as you store the fixings and dressing separately.

    • Storing Leftover Fried Avocado: Store your leftover fried avocado wedges in the fridge in an airtight container. They will last for 1-2 days. To reheat them, pop them in the oven for 10-15 minutes at 350 degrees Fahrenheit.

    A fried avocado taco being picked up.

    More Delicious Homemade Taco Recipes

    • In a deep skillet add about 1 inch of vegetable oil and heat to 350 degrees. Slice the avocados in half lengthwise and then cut into wedges. In a shallow dish add the eggs, in another dish add the flour, and the last dish adds the panko, Italian seasoning, garlic powder, and salt.

    • Dip the avocado into the flour, then egg, and lastly in the panko.

    • Add about 4-6 strips to the hot oil and fry for about 2 minutes until they are golden brown. Remove them and place on a paper towel lined plate.

    • Assemble the tacos by laying a flour tortilla on a flat surface. Add the fried avocado and favorite toppings and drizzle with cilantro lime dressing.

    Serves: 4

    Calories639kcal (32%)Carbohydrates68g (23%)Protein16g (32%)Fat36g (55%)Saturated Fat6g (30%)Polyunsaturated Fat5gMonounsaturated Fat22gTrans Fat0.01gCholesterol123mg (41%)Sodium974mg (41%)Potassium1146mg (33%)Fiber17g (68%)Sugar4g (4%)Vitamin A493IU (10%)Vitamin C20mg (24%)Calcium139mg (14%)Iron5mg (28%)

    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, lunch

    Keyword fried avocado, fried avocado tacos

  • Grilled Honey Soy Mushroom Skewers

    Grilled Honey Soy Mushroom Skewers

    These vegan kabobs are the most delicious side dish that you MUST try! These grilled honey soy mushroom skewers are the perfect side dish for any entree, and you won’t be able to stop at just one!

    I absolutely love mushrooms! They soak in flavor so incredibly well, and they go with just about everything. Try out these grilled portobello burgers, these delicious stuffed mushrooms, or these creamy garlic parmesan mushrooms!

    A platter with mushroom skewers cooked and garnished.

    Grilled Honey Soy Mushroom Skewers Recipe

    I love vegetable skewer recipes! They are so delicious and easy, and these grilled honey soy mushrooms are no exception. They are soaked in the best (and I mean the best) sauce of all time! It complements the taste and texture of the mushrooms perfectly, and you will be licking the skewer clean!

    Not only do these taste insanely delicious but the perfect char marks and taste that you get from putting them on the grill is unmatched. It amplifies the delicious texture, and really, you can’t stop at just one. Try these out at your next BBQ and serve them next to some delicious grilled vegetables and some burgers. Your guests will keep coming back for more!

    Ingredients for Mushroom Skewers

    These grilled honey soy mushroom skewers are so delicious and only need a few ingredients to make them! Don’t forget to soak your skewers beforehand, so they are ready when you want to start grilling! Check out the recipe card at the bottom of the post for exact measurements.

    • Bella Mushrooms: These have a delicious and earthy, meaty taste to them.
    • Soy Sauce: This acts as the base of the sauce and brings in a tangy and savory flavor.
    • Honey: This balances out the soy sauce.
    • Olive Oil: You can also use vegetable oil or canola oil if that’s all that you have on hand.
    • Garlic Cloves: If you don’t have any fresh garlic cloves, then you can use minced garlic from a jar. ½ a teaspoon equals about 1 clove of garlic.
    • Salt and Pepper: These enhance all of the flavors in the sauce.

    How to Make Grilled Honey Soy Mushroom Skewers

    Once you have let your mushrooms marinate for 30 minutes, these mushrooms cook up in no time at all! Soon, you will soon be gobbling these mushrooms right up!

    1. Marinate: Add the mushrooms to a medium-sized bowl. In a small bowl, whisk together the soy sauce, honey, olive oil, garlic, salt, and pepper. Pour on the mushrooms and toss to coat. Let marinate for 30 minutes.
    2. Cook: Thread the mushrooms on the skewers. Then, place them onto a medium-high grill and cook for 3-5 minutes, turning once.
    4 pictures showing how to marinate mushrooms, add them to a skewers and prepare them to be cooked.

    How to Prepare Skewers for the Grill

    There is a little bit of preparation of your skewers before you put them on the grill! Wooden skewers can burn easily on the grill. To prevent this, let your skewers soak in warm water for about 30 minutes before you add your grilled honey soy mushrooms onto the skewers. I like to soak them at the same time that my mushrooms are marinating so that everything is ready for the grill at the same time.

    A close-up of grilled honey soy mushroom skewers.

    How to Store Leftovers

    If you have leftovers of these grilled honey soy mushroom skewers, you can easily store them for later! Just wrap them in some foil and store them in an airtight container. They will last about 3 days. You can warm them back up on the grill or a skillet!

    What to Serve with Grilled Mushroom Skewers

    These grilled honey soy mushroom skewers go with just about anything! Try them out with some delicous meat and a few more sides and you’ve got yourself a meal to remember. You will love these mushrooms. They are so delicious that even my kids will eat them!

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    Grilled Honey Soy Mushroom Skewers

    These vegan kabobs are the most delicious side dish that you MUST try! These grilled honey soy mushroom skewers are the perfect side dish for any entree, and you won't be able to stop at just one! 
    Course Side Dish
    Cuisine American
    Keyword grilled honey soy mushroom skewers, mushroom skewers
    Prep Time 30 minutes
    10 minutes
    Total Time 16 minutes
    Servings 6 skewers
    Calories 87kcal
    Author Alyssa Rivers

    Ingredients

    • 16 ounce bella mushrooms
    • 1/4 cup soy sauce
    • 2 Tablespoons honey
    • 2 Tablespoons olive oil
    • 3 garlic cloves minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions

    • Add the mushrooms to a medium-sized bowl. In a small bowl, whisk together the soy sauce, honey, olive oil, garlic, salt, and pepper. Pour on the mushrooms and toss to coat. Let marinate for 30 minutes.
    • Thread the mushrooms on the skewers. Place onto a medium-high grill and cook for 3-5 minutes, turning once.

    Nutrition

    Calories: 87kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 739mg | Potassium: 370mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
  • Fried Avocado

    Fried Avocado

    Insanely delicious and perfect for dipping, these fried avocado slices are the best appetizer choice! You’re going to love their crispy, golden panko shell and buttery, creamy center.

    Avocados are one of my favorite things to have in the kitchen and there are so many tasty ways to use them! If you’re looking for some unique ways to use up this versatile fruit, try this avocado hummus dip, these egg rolls, or avocado salsa!

    Closeup of fried avocado slices on a gray plate.

    Deep-Fried Avocado Wedges

    If you’re an avocado lover like me, then you’re in for a treat! Fried avocado is one of my new favorite things to snack on and has always been a favorite wherever it goes. This recipe starts with sliced avocados that are battered and deep-fried for maximum crispy deliciousness. The golden panko shell is the perfect contrast to the creamy umami center.

    It only takes a couple of minutes for these bad boys to cook up, leaving you with a tasty, dippable appetizer that everyone will go crazy over. They’re amazing on their own but even better when you serve them with your favorite dips! (You can also add your fried avocado to tacos or burrito bowls!) I paired these wedges with some cilantro ranch, but fry sauce, garlic aioli, and ketchup are great options, too. You may want to make a double batch of these- they’re so good, everyone will want seconds.

    What You’ll Need to Make Them

    This fried avocado recipe uses everyday ingredients that you’ve probably got in your kitchen right now! Go make yourself a batch and thank me later. Check out the recipe card at the end of the post for exact measurements!

    • Cooking Oil: You’ll need this to fry your avocado slices in! I used vegetable oil.
    • Avocados: For fries and wedges, I like my avocados to be on the firmer side.
    • Eggs: Help the tasty panko coating stick to your avocado slices.
    • Flour: Adds to the crispiness of the coating.
    • Panko Bread Crumbs: Panko gives your fried avocado the perfect crunch!
    • Italian Seasoning: Adds the best pop of flavor to your avocado wedges. Try making your own blend of Italian seasoning! You can find my full recipe here.
    • Garlic Powder: You can never go wrong with garlic! Add some to your bread crumb mixture for a tasty, savory flavor!
    • Salt: A pinch is all you need to enhance the overall flavor of this appetizer.

    How to Make Deep Fried Avocado Fries

    The process is a lot simpler than you’d think! You’ll have your avocado fries crispy, golden, and ready to munch on in no time.

    1. Prepare Oil: In a deep skillet, add about 1 inch of vegetable oil and heat to 350 degrees.
    2. Slice Avocados, Prepare Batter: Peel and slice the avocados in half lengthwise and then cut into wedges. In a shallow dish, add the eggs, in another dish add the flour, and the last dish adds the panko, Italian seasoning, garlic powder, and salt.
    3. Coat Avocado Slices: Dip the avocado into the flour, then the egg, and lastly in the panko.
    4. Deep Fry: Add about 4-6 strips to the hot oil and fry for about 2 minutes until they are golden brown. Remove them and place on a paper towel lined plate. Serve with your favorite dipping sauce.

    Can I Bake My Avocado Fries Instead?

    Yes! If you want to skip the mess of deep frying, you can also make avocado fries in the oven or air fryer. I’ve got recipes for both that you’re going to absolutely love!

    4-photo collage of avocado wedges being battered and fried.

    Cooking Tips

    Deep-frying avocado is one of my new favorite ways to prepare it. It’s just too golden and delicious to pass up! Here are a few ways to customize and perfect your batch of avocado fries.

    • Swap Out Seasonings: You can customize the flavor of your bread crumb mixture by swapping your Italian seasoning for a pinch of Cajun seasoning, lemon pepper, or blackened seasoning. A pinch of paprika or cayenne is also great for adding a touch of spice!
    • Use Firm Avocados: If you have an avocado on hand that isn’t quite soft to the touch yet, it’s perfect for making fries with. You want any avocados you use to be slightly firm, so they hold up through the breading process.

    Top-down view of fried avocado slices on a gray plate served with dipping sauce.

    How Long Does Deep-Fried Avocado Last?

    If you have leftovers of your fried avocado, store them in an airtight container for up to 24 hours in the fridge.

    Note: I always like to crisp up leftover avocado fries by popping them in the oven or air fryer for a few minutes at 350 degrees F.

    Closeup of an avocado fry being dipped in sauce.

    More Delicious Avocado Recipes

    Avocado is such a delicious fruit and you can use it in so many different dishes! Not only are they delicious but packed with healthy fats and potassium, too. It’s a win-win! These are a few of my favorite avocado recipes. You’re going to love them!

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    Fried Avocado

    Insanely delicious and perfect for dipping, these fried avocado slices are the best appetizer choice! You're going to love their crispy, golden panko shell and buttery, creamy center.
    Prep Time 15 minutes
    Cook Time 5 minutes
    Total Time 20 minutes
    Servings 4
    Calories 548kcal
    Author Alyssa Rivers

    Ingredients

    • oil for frying
    • 4 avocados slightly firm
    • 3 eggs
    • 1 cup flour
    • 1 cup panko
    • 1 Tablespoon Italian Seasoning
    • 1 teaspoon garlic powder
    • 1 teaspoon salt

    Instructions

    • In a deep skillet add about 1 inch of vegetable oil and heat to 350 degrees. Slice the avocados in half lengthwise and then cut into wedges. In a shallow dish add the eggs, in another dish add the flour, and the last dish adds the panko, Italian seasoning, garlic powder, and salt.
    • Dip the avocado into the flour, then egg, and lastly in the panko.
    • Add about 4-6 strips to the hot oil and fry for about 2 minutes until they are golden brown. Remove them and place on a paper towel lined plate. Serve with your favorite dipping sauce.

    Nutrition

    Calories: 548kcal | Carbohydrates: 53g | Protein: 14g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 753mg | Potassium: 1108mg | Fiber: 16g | Sugar: 3g | Vitamin A: 493IU | Vitamin C: 20mg | Calcium: 96mg | Iron: 4mg
  • Pistachio Zucchini Bread

    Pistachio Zucchini Bread

    This deliciously soft pistachio zucchini bread is the perfect twist on a classic recipe. Packed with tons of unique flavor combinations from the pistachios and zucchini, you will LOVE this bread!

    I love making delicious quick bread at home, and do you know who loves them even more? My kids! There are so many different delicious combos out there, but you must start with Strawberry Banana Bread, this delicious Lemon Almond Poppyseed Quick Bread, and my very favorite… this Buttery Beer Bread!

    A loaf of pistachio bread on a cooling rack with the end sliced.

    What is Pistachio Zucchini Bread?

    This is such an incredible recipe! I had never heard of a zucchini bread like this, so I made it . . . and then I made it again . . . and again. . . and you get the picture. What makes it so unique is you add a package of pistachio instant pudding. You know how pudding does amazing things to cookies and cakes? Well, it does amazing things for bread too!

    This is definitely one of my go-to zucchini bread recipes this year. And my kids about died when they tried it! It’s soft and delicious and really levels up and a classic zucchini bread recipe that you may already love! The outside of the bread is nice and chewy, and the inside is dense and loaded with great flavor. It’s a good thing it makes two loaves because we eat every last slice of this. It tastes great for several days, and it’s perfect for packing in lunches or for snacking on all day long.

    Ingredients in Pistachio Zucchini Bread

    This quick bread recipe is super easy and has a secret ingredient that makes it loaded with flavor… A box of pistachio pudding mix! Check out the recipe card at the bottom of the post for exact measurements.

    • Flour: I used all-purpose flour in this recipe.
    • Baking Powder and Baking Soda: These act as leavening agents and help the bread to rise and be soft and fluffy.
    • Salt: The salt enhances all of the flavors in the bread.
    • Instant Pistachio Pudding: This is what infuses the bread with that delicious pistachio flavor.
    • Eggs: I always use large eggs whenever I am baking!
    • Sugar: You need some granulated sugar to sweeten up the bread!
    • Vanilla Extract: Adding a splash of vanilla flavor really makes this bread taste extra sweet.
    • Vegetable Oil: You can also use canola oil if that’s all that you have on hand.
    • Grated Zucchini: I don’t peel my zucchini to save on time, but you can peel it if you prefer!  
    • Chopped Pistachios: These not only add in a great taste but a delicious texture to the batter of the bread as well as on top!

    How to Make Pistachio Zucchini Bread

    Take a few minutes and make this bread. It’s so delicious. I promise that you won’t regret it! In fact, go ahead and make an extra loaf for later. You will be so glad you did when the first one gets gobbled right up!

    1. Prep: Preheat the oven to 350 degrees. Grease two 9×5-inch loaf pans with cooking spray and line with parchment paper; set aside. 
    2. Mix Dry Ingredients: In a large bowl, stir together the flour, baking powder, baking soda, salt, and dry pudding mix; set aside. 
    3. Stir Wet Ingredients: In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color. Stir in the vanilla and oil. Last, stir in the shredded zucchini and pistachios. 
    4. Combine: Then, add the wet ingredients to the dry ingredients and stir together until just combined. The batter will be a weird green color, but it won’t look like that after baking.
    5. Bake: Divide batter between the two prepared loaf pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. The center will most likely sink, but that’s okay. 
    6. Cool: Cool in pans for 10 minutes, then remove loaves from pans and cool completely. Slice each loaf into ten slices and serve.
    4 pictures showing how to make the batter, mix it together and add it to a loaf pan.

    Variations

    There are a few ways that you can elevate and change up this delicious pistachio zucchini bread! We make this so often, so it’s nice to mix things up every once in a while.

    • Add Lemon: Try adding a tablespoon of lemon juice to the batter. It complements all of the other flavors so well and adds just the slightest bright flavor to the bread.
    • Add some frosting: If I really want to sweeten this up, then I make some cream cheese frosting, slather it on the top, and then sprinkle it with some additional pistachios. It makes a delicious dessert!

    The top view of pistachio zucchini bread in a loaf pan, baked and ready to eat.

    How to Freeze Leftovers

    If you want to make some ahead of time, this pistachio zucchini bread freezes so well! So make a couple of extra loaves to store in your freezer for later!

    • To Freeze: Let your baked bread cool, and then wrap your loaf in some plastic wrap. (You can also freeze individual slices instead for an easy grab-and-go option). Then, Wrap the loaf in some foil or put it in a ziplock bag and label it with the date. It will last about 6 months in the freezer.
    • To Thaw: When you are ready to eat it, just let your bread thaw on your counter until it’s softened all the way through.

    The side view of a loaf of piztachio zucchini bread on a cooling rack with the end cut off.

    More Delicious Pistachio Recipes

    If you are as crazy about pistachios as my family is, then you must try these other recipes! They are full of flavor and taste so good for any occasion! Don’t just try one… You need to try them all!

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    Pistachio Zucchini Bread

    This deliciously soft pistachio zucchini bread is the perfect twist on a classic recipe. Packed with tons of unique flavor combinations from the pistachios and zucchini, you will LOVE this bread! 
    Course Bread
    Cuisine American
    Keyword pistachio zucchini bread, quick bread recipe
    Prep Time 20 minutes
    Cook Time 55 minutes
    Total Time 1 hour 15 minutes
    Servings 10 slices
    Calories 290kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups all purpose flour
    • 1/4 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 3.4 oz. box instant pistachio pudding
    • 3 large eggs
    • 1 3/4 cups sugar
    • 1 Tablespoon vanilla extract
    • 3/4 cups vegetable or canola oil
    • 2 cups grated zucchini peeled or unpeeled
    • 1/2 cup chopped pistachios

    Instructions

    • Preheat the oven to 350 degrees. Grease two 9×5-inch loaf pans with cooking spray and line with parchment paper; set aside.
    • In a large bowl, stir together the flour, baking powder, baking soda, salt, and dry pudding mix; set aside.
    • In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color. Stir in the vanilla and oil. Last, stir in the shredded zucchini and pistachios.
    • Then, add the wet ingredients to the dry ingredients and stir together until just combined. The batter will be a weird green color, but it won't look like that after baking.
    • Divide batter between the two prepared loaf pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. The center will most likely sink, but that's okay.
    • Cool in pans for 10 minutes, then remove loaves from pans and cool completely. Slice each loaf into ten slices and serve.

    Notes

    Originally Posted on August 4, 2017

    Updated on August 3, 2022

    Nutrition

    Calories: 290kcal | Carbohydrates: 57g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 368mg | Potassium: 188mg | Fiber: 2g | Sugar: 36g | Vitamin A: 156IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg

     

  • Classic Three Bean Salad

    Classic Three Bean Salad

    A delicious blend of beans tossed in a tangy dressing, three bean salad is the perfect side to any dinner! It’s super easy to whip up and has incredible flavor in each bite.

    This three bean salad is an easy and flavorful salad you’ll love bringing to all of your potlucks this summer. A few more recipes to try out are Greek orzo salad, black bean and corn salad, and Mediterranean quinoa salad! They’re cool and refreshing but packed with amazing savory flavor!

    Top-down view of 3 bean salad in a white speckled bowl.

    Three Bean Salad Recipe

    If you’re looking for a tasty, protein-packed salad to bring to all of your summer get-togethers, look no further! This quick and easy salad uses 3 different types of beans- green, kidney, and garbanzo, all tossed in a delicious, tangy dressing. I add in chopped red onions too for crunch and a pop of flavor! It’s going to fly off the table at your next potluck.

    The delicious texture of this salad works with just about any entrée! The crunch and tangy flavor is a great contrast to meat dishes like this grilled honey barbecue chicken! As simple as this three bean salad is, it is so satisfying and delicious! It’s always a favorite at our house! You’re going to love the tangy dressing combined with soft beans and crunchy red onions!

    Ingredients You’ll Need to Make It

    The best part about this delicious salad is the fact that you only need a handful of pantry staples to throw it together! The combination of these flavors is absolutely irresistible. You can find measurements for each ingredient listed in the recipe card below.

    • Canned Beans: I used a mix of green beans, dark kidney beans, and garbanzo beans. You can also swap these out for black, pinto, or wax beans.
    • Red Onion: Adds sharp, delicious flavor and the perfect crunch!
    • Vinegar: This recipe uses a blend of white wine vinegar and apple cider vinegar! The combination is tangy and slightly fruity.
    • Sugar: This helps to balance out the acidity of the vinegar.
    • Olive Oil: Helps coat the beans in all of the delicious flavors.
    • Salt and Pepper: Add both to taste!

    How to Make Classic Three Bean Salad

    Making this three bean salad is as easy as it gets! It mixes up in minutes and is great for making ahead. I actually recommend it because this way, the flavors have more time to meld!

    1. Prepare Beans and Onion: In a colander, add the beans and rinse in cold water. Transfer to a large bowl and add the red onion.
    2. Mix Dressing Ingredients: In a small bowl whisk the vinegar, sugar, and olive oil.
    3. Combine: Add to the bowl and toss until coated. Salt and pepper to taste and serve.
    2-photo collage of salad being prepared.

    Tips and Variations

    Here are a few extra ways to customize this delicious salad! It’s so good, you’re going to want to bring it to every summer party.

    • Swap Out Dressing: A fun way to customize your salad is to use different homemade dressings! Try this lemon vinaigrette or Greek dressing next!
    • Add Herbs: Fresh herbs are the best way to add a delicious pop of flavor to your salad! Try adding a dash of Italian seasoning or chopped basil, or mint!
    • Use Other Veggies: If you find the flavor of red onion to be overpowering, try using chopped celery or red bell peppers instead!

    Storing Leftover Three Bean Salad

    This simple three bean salad is great for both storing and making ahead! It’s the perfect thing to have on hand for a quick and easy snack or dinner side. The best part about this salad? The longer it’s stored, the more infused and delicious the flavors become!

    Closeup of classic 3 bean salad.

    More Delicious Summer Salads

    Cool, crisp, and bursting with flavor, here are a few more salads to add to your dinner lineup! They’re super easy to make and loaded with healthy and delicious ingredients. You can find my full list of tasty salad recipes here!

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    Three Bean Salad

    A delicious blend of beans tossed in a tangy dressing, three bean salad is the perfect side to any dinner! It's super easy to whip up and has incredible flavor in each bite.
    Course Side Dish
    Keyword three bean salad recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 4
    Calories 375kcal
    Author Alyssa Rivers

    Ingredients

    • 1 16 ounce can green beans
    • 1 16 ounce can dark kidney beans
    • 1 16 ounce can garbanzo beans
    • 1/2 red onion diced
    • 1/3 cup white wine vinegar
    • 2 Tablepoons apple cider vinegar
    • 2 Tablespoons sugar
    • 2 Tablespoons olive oil
    • salt and pepper to taste

    Instructions

    • In a colander, add the beans and rinse in cold water. Transfer to a large bowl and add the red onion.
    • In a small bowl whisk the vinegar, sugar, and olive oil. Add to the bowl and toss until coated. Salt and pepper to taste and serve.

    Nutrition

    Calories: 375kcal | Carbohydrates: 56g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 327mg | Potassium: 893mg | Fiber: 17g | Sugar: 11g | Vitamin A: 800IU | Vitamin C: 16mg | Calcium: 118mg | Iron: 6mg
  • Easy Pizza Quesadillas

    Easy Pizza Quesadillas

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

    These cheesy and crispy pizza quesadillas are a family favorite! They are packed with delicious pizza toppings and flavor, plus they are quick and easy and make the best on-the-go weeknight meal!

    Easy meals are always a hit at our house, but that doesn’t mean they have to lack flavor! Try out these delicious Quick Korean Ground Beef and Rice Bowls, this super easy Air Fryer Grilled Cheese, and this yummy and classic American Goulash.

    A stack of slices of a pizza quesadilla next so some marinara dippin sauce.

    Pepperoni Pizza Quesadilla Recipe

    If you know me, then you know that I am a huge fan of a quick and easy meal! I am on the go constantly with all of my kid’s activities and errands and work and life… Aren’t we all?? So whenever I can make a meal that tastes delicious and takes less than 30 minutes, you can count me IN! These pizza quesadillas are cheesy and full of flavor, and sometimes my kids actually prefer these to regular pizza!

    The great thing about these quesadillas is the fact that you can easily change up the ingredients to work for you! My kids love making their own and adding in their favorite ingredients. We’ve tried bacon, sausage, ham, veggies, and every pizza topping that you can think of, and they all taste so delicious! This meal makes a great on-the-go meal for busy weeknights, especially once school has started!

    Ingredients You Need to Make Pizza Quesadillas

    Like I said before, you can use whatever ingredients that you have on hand for toppings on this pizza. Although I must say, this combo I have here is just about perfect! Check out the recipe card at the bottom of the post for exact measurements.

    • Tortillas: I like to use flour tortillas because they are the most flexible and won’t break. But corn tortillas are a great option for those who are looking to make this recipe gluten-free!
    • Pizza Sauce: You can buy a jar of this at the store, or you can easily make it at home using this recipe of mine!
    • Mozzarella Cheese: I like to use freshly shredded mozzarella cheese from a block but to save time, you can use pre-shredded cheese from the store!
    • Pepperoni Slices: You can only use pepperoni if you want to keep this recipe classic!
    • Olives: To save time, I like to buy a can of pre-sliced olives. It makes this recipe even easier.
    • Additional Toppings: Get creative and make this recipe perfect for you! Try adding in some peppers, mushrooms, or sausage.

    How to Make Pizza Quesadillas

    You are going to love this new go-to meal! It’s perfect for lunch or dinner and is so versatile that no one will have any complaints! I always keep the ingredients on hand so that my kids can make these for themselves whenever they want something quick and delicious to eat.

    1. Spread Sauce: Spread a thin layer of pizza sauce on half of a large tortilla.
    2. Add Cheese: Sprinkle shredded mozzarella cheese on top of the pizza sauce.
    3. Layer on Toppings: Layer on the sliced pepperoni and sprinkle with Italian seasoning for extra flavor! Add any other pizza toppings you desire at this time.
    4. Cook: Heat a large skillet or griddle over medium-high heat. Fold the tortilla over and cook for about 2 minutes on each side. Cook until the cheese is melted and the tortilla is golden brown.
    5. Cut: Remove the cooked quesadilla from the pan and use a pizza cutter to slice it into triangles and enjoy! Serve with additional marinara sauce on the side for dipping.
    4 pictures showing how to assemble a pizza quesadilla and cook it on a skillet.

    Toppings and Variations

    Switch up these pizza quesadillas by adding on your very favorite pizza toppings! Here are a couple of ideas that you can try out to make these your own.

    • Fruit and Vegetables: Try adding on some bell peppers, some pineapple, some purple onions, or even some delicious zucchini!
    • Protein: I love adding on a little bit more meat to my quesadillas. I like bacon, ham, or even some delicious shredded chicken. Sprinkle cheese on top (try adding a layer of parmesan cheese) to really make this extra delicious!
    • Dipping Sauce: I like to dip these in some marinara sauce and my kids love dipping them in ranch.

    Slices of a pizza quesadilla on a wooden cutting board next to some marinara dipping sauce.

    How to Keep Leftover Quesadillas Crispy

    These leftover pizza quesadillas are easy to store, and you can make your leftover quesadillas taste as crispy and fresh as if you just made them! Pop any leftovers in the oven at 325 degrees Fahrenheit on a baking sheet that is lined with foil. Cook them for about 10-12 minutes or until the cheese is all melted.

    A triangle slice of pizza quesadilla being dipped in some marinara sauce.

    More Easy and Delicious Pizza Recipes

    If you love pizza and are looking for different ways to cook it so that you can switch things up… I’ve got you covered! Try these other super simple and easy ways to make pizzas. Your kids will love trying them all and you will love all of the new options that you have for lunch and dinner!

    • Spread the pizza sauce on half of a large tortilla.

    • Sprinkle shredded mozzarella cheese on top of the pizza sauce.

    • Layer on the sliced pepperoni and sprinkle with Italian seasoning for extra flavor! Add any other pizza toppings you desire at this time.

    • Heat a large skillet or griddle over medium-high heat. Fold the tortilla over and cook for about 2 minutes on each side. Cook until the cheese is melted and the tortilla is golden brown.

    • Remove the cooked quesadilla from the pan and use a pizza cutter to slice into triangles and enjoy! Serve with additional marinara sauce on the side for dipping.

    Serves: 2

    Calories186kcal (9%)Carbohydrates9g (3%)Protein10g (20%)Fat12g (18%)Saturated Fat6g (30%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.2gCholesterol32mg (11%)Sodium551mg (23%)Potassium134mg (4%)Fiber1g (4%)Sugar2g (2%)Vitamin A287IU (6%)Vitamin C2mg (2%)Calcium168mg (17%)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

    Cuisine American

    Keyword 10 minute, pizza quesadillas

  • Lemon Cake Mix Cookies

    Lemon Cake Mix Cookies

    These lemon cake mix cookies are bursting with flavor and will melt in your mouth. Topped with a delicious lemon icing that compliments that bright lemon flavor, you won’t be able to stop at just one!

    I love lemon-flavored desserts, and these cookies really are perfect for any occasion! For some more delicious lemon treats, try making this Glazed Lemon Bread, this Lemon Coconut Cake, or these Lemon Cheesecake Bars!

    A stack of lemon cake mix cookies. The top one is broken in half and stacked.

    Lemon Cake Mix Cookies Recipe

    If you were looking for a simple yet delightfully delicious lemon cookie recipe, then this one is for you! I love cake mix cookies because they are quick and easy and don’t require many ingredients. These cookies really take it over the top with a smooth lemon icing which makes these look extra special.

    If you have never made a cake mix cookie before, then you will be especially surprised to find out just how delicious they are. They have a tender texture that makes this cookie so soft and chewy. The flavor takes on the cake mix, so it’s a perfect balance. It’s not overwhelming with lemon flavor. It’s just the right amount. And my favorite part? They are easy enough that my kids can easily make them themselves!

    Ingredients in Lemon Cake Mix Cookies

    Be prepared to be shocked at how few ingredients go into these lemon cake mix cookies. Yet they are bursting with delicious flavor, so it’s the best of both worlds! Check out the recipe card at the bottom of the post for exact measurements.

    Cookies

    • Lemon Cake Mix: You will use the entire cake mix in these cookies.
    • Baking Powder: This helps the cookies stay soft.
    • Vegetable Oil: The oil adds moisture to the cookies.
    • Lemon Zest: Fresh lemon zest really brightens up the flavor.
    • Eggs: The eggs will help to bind all of the ingredients together. They will mix better if you let them come to room temperature before combining them with the other ingredients.

    Icing

    • Powdered Sugar: The powdered sugar dissolves quickly and makes it so that this icing has a smooth texture.
    • Lemon Zest: This brings a fresh taste to the lemon flavor.
    • Lemon Juice: The juice gives the icing that lemon flavor to complement the cookies.
    • Heavy Cream: You will use the cream to bind the ingredients together.

    How to Make Lemon Cake Mix Cookies

    Using a cake mix as the base of the flavor and texture for these cookies really make your job so easy! These cookies take less than 30 minutes from start to finish!

    1. Prep: Preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
    2. Combine: In a large bowl, combine cake mix, baking powder, vegetable oil, lemon zest, and eggs until a thick batter forms.
    3. Scoop: Use a cookie scoop to scoop dough onto the cookie sheets, leaving at least 2 inches between cookies.
    4. Bake and Cool: Bake for 8-10 minutes until the edges are set. If using a large cookie scoop, the cookies may need 12-14 minutes for the edges to set. Remove to a cooling rack and cool completely.
    5. Make the Icing: While the cookies are cooling, prepare the lemon glaze by whisking together the powdered sugar, lemon zest, lemon juice, and cream.
    6. Drizzle: When the cookies are completely cooled, scoop about two teaspoons of the icing onto the center of each cookie, letting it pool on top, and then run down the sides a bit. Let the icing form a crust before serving.
    Lemon cookies with a glaze on parchment paper with fresh lemon slices.

    Easy Tips

    Here are a couple of ideas that you can try to make sure that your lemon cake mix cookies turn out perfectly every time!

    • Lemon Zest: For brighter lemon flavor, add 1-2 additional teaspoons of lemon zest to the cookie batter. 
    • Underbake: Bake until the edges are just set, The center will look underbaked, but it will continue to cook as the cookies cool. If you bake the cookies until the centers look baked, they will cool and be hard instead of soft.
    • Lemon Juice: You can use bottled lemon juice for the icing, but fresh lemon juice will have a better flavor.

    A stack of lemon cake box cookies on a baking sheet with lemon slices.

    How to Store Leftovers

    These cookies are great to make ahead of time because they store so well! After you have finished drizzling on the icing and they have had a chance to set, then store them in an airtight container. You can store them at room temperature for up to 5 days!

    Print

    Lemon Cake Mix Cookies

    These lemon cake mix cookies are bursting with flavor and will melt in your mouth. Topped with a delicious lemon icing that compliments that bright lemon flavor, you won't be able to stop at just one! 
    Course Dessert
    Cuisine American
    Keyword cake mix cookies, lemon cake mix cookies, lemon cookies
    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 27 minutes
    Servings 18 Cookies
    Calories 157kcal
    Author Alyssa Rivers

    Ingredients

    Cookies

    • 1 box lemon cake mix
    • 1 teaspoon baking powder
    • ⅓ cup vegetable oil
    • 1 tablespoon lemon zest
    • 2 large eggs room temperature

    Icing

    • 1 1/2 cup powdered sugar
    • Zest of 1 lemon
    • 3 tablespoons lemon juice
    • 1 ½ tablespoons heavy cream

    Instructions

    • Preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
    • In a large bowl, combine the cake mix, baking powder, vegetable oil, lemon zest, and eggs until a thick batter forms.
    • Use a cookie scoop to scoop dough onto the baking sheets, leaving at least 2 inches between cookies.
    • Bake for 8-10 minutes, until the edges are set. If using a large cookie scoop, the cookies may need 12-14 minutes for the edges to set. Remove to a cooling rack and cool completely.
    • While the cookies are cooling, prepare the icing by whisking together the powdered sugar, lemon zest, lemon juice, and cream.
    • When the cookies are completely cooled, scoop about 2 teaspoons of the icing onto the center of each cookie, letting it pool on top and then run down the sides a bit. Let the icing form a crust before serving.

    Nutrition

    Calories: 157kcal | Carbohydrates: 34g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 217mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
  • The Best Banana Pancakes

    The Best Banana Pancakes

    These banana pancakes are perfectly soft and fluffy and taste just like warm banana bread… in pancake form, of course! It’s a great recipe to use when you have any over-ripe bananas!

    Mornings taste better with pancakes! If you love pancakes as much as I do, then you must try these Maple Sweet Potato Pancakes, these delicious and fruity Blueberry Sour Cream Pancakes, or… my classic Buttermilk Pancakes.

    A stack of banana pancakes on a plate topped with fresh bananas and pecans.

    Banana Pancakes

    I love fresh bananas, but there is just something about overripe bananas and all of the delicious recipes that you can make with them! In fact, I purposefully leave them on my counter to ripen JUST so that I can make these delicious pancakes! I needed a yummy breakfast, and I love banana bread, so I couldn’t wait to make this recipe! I mean, who wouldn’t like the taste of banana bread drizzled with some delicious syrup??

    These pancakes tasted just like banana bread! They were really thick and moist and had a delicious banana flavor. I especially loved the vanilla maple glaze on top! This was the perfect way to use my over-ripe bananas, and this breakfast was a huge hit! I know that your entire family will love it. Plus, you won’t be able to help to hum the song “banana pancakes” as you cook them up!

    Ingredients in Banana Pancakes

    These banana pancakes are packed with so much flavor, including cinnamon and nutmeg. After all, that’s what makes banana bread so good so why not transfer that deliciousness to these pancakes. Check ou the recipe card at the bottom of the post for exact measurements.

    • Flour: I used all-purpose flour in this recipe. It holds it all together and adds a thick, rich flavor.
    • Baking Powder: helps them fluff up and stay puffy.
    • Salt: This enhances the flavor of the pancakes.
    • White Sugar: This adds in a sweet flavor to go with the bananas.
    • Brown Sugar: This adds in a tiny bit of extra sweetness.
    • Cinnamon: This goes perfectly with the banana flavor.
    • Nutmeg: I love the nutty, earthy flavor in these pancakes.
    • Milk: The milk helps to bind all of the ingredients together.
    • Vanilla Extract: This adds in a splash of extra flavor.
    • Bananas: Make sure that you use overripe bananas… The riper, the better!
    • Butter: This adds in so much flavor!
    • Pecans: The pecans are perfect for topping these banana bread pancakes to add a little bit of texture!

    Vanilla Maple Glaze

    • Maple syrup: This adds in that classic maple flavor for the glaze.
    • Powdered sugar: This dissolves easily, which creates a creamy base.
    • Vanilla: This adds a dash of so much flavor!

    How to Make Homemade Banana Pancakes

    You can whip these pancakes up in a jiffy. Just don’t eat all of the batter before you make them. It will be tempting but trust me when I say that the finished product is worth the wait!

    1. Whisk together ingredients: Preheat a skillet to medium-low heat. In a large mixing bowl, whisk flour, baking powder, sugar, salt, cinnamon, brown sugar and nutmeg. Add the milk and vanilla and stir until incorporated. It will be thick.
    2. Combine and Mix: Add in mashed bananas and melted butter and mix together until the batter is smooth.
    3. Prepare Skillet: Spray skillet with cooking spray and add ⅓ cup of batter to the center. It takes about 1-3 minutes for the bubbles to appear because the batter is thicker. Once the bubbles appear, flip to the other side.
    4. Cook:  Repeat with remaining batter. I was able to get about 8 pancakes.
    5. Make the Glaze: Whisk together the maple syrup, powdered sugar and vanilla. Serve over warm pancakes.
    dry ingredients in a glass bowl being whisked together
    Banana mix in with ingredients in a glass bowl and spatula
    All ingredients mixed together

    Toppings and Mix-ins

    Change up these delicious banana pancakes by adding in all sorts of delicious chocolate, berries or nuts! Here are a few ideas that will make these extra delicious!

    • Chocolate: Try adding some chocolate chips, white chocolate chips, or Nutella to the pancake batter.
    • Nuts: I already love pecans on these pancakes, but I also think that walnuts, candied nuts, and cashews would taste delicious.
    • Fruit: Who doesn’t like the combo of banana and some berries? Try some raspberries, cranberries, blueberries, or strawberries on top!
    • Coconut: Sweetened shredded coconut is insanely delicious on these pancakes.
    • Syrup: I love homemade syrups on my pancakes! Try this maple syrup, this homemade caramel syrup, chocolate syrup, or some classic buttermilk.

    banana pancakes on the skillet

    Tips for Making Banana Pancakes

    I love to make these ahead of time before my kids come down to eat. Resting them in the oven only helps keep them warm and does not overbake them. They are still fluffy, moist and ready to enjoy! For fluffier pancakes, let the batter rest for a moment

    • Blend the ingredients: For a smoother batter, place all of the ingredients in a blender instead of whisking them.
    • Let it rest: The batter does best if you give it some time to rest before cooking it on the skillet. This will activate the leavening agents and help to thicken up the batter.
    • Non-stick skillet: For best results, using a non-stick skillet will help your pancakes cook throughout.
    • Butter: A little butter or non-stick grease is great to add to the skillet before pouring your batter on so that your pancakes don’t stick and flip easily.
    • Preheat the Skillet: You will want to make sure that your skillet is warm to hot before you pour your batter on it. That way, they will cook evenly throughout the pancake.
    • When should I flip them? Once the middle begins to bubble up, the pancakes are ready to be flipped.
    • Keeping them warm: If you are planning to make these a little ahead, keep them warm and fresh by simply placing the cooked pancakes on a baking sheet and place in the oven at the lowest temperature (around 170 degrees Fahrenheit. When ready to serve, pull them out of the oven.

    A stack of banana pancakes with a homemade vanilla maple glaze being poured on top.

    Can I Freeze Banana Pancakes?

    Yes! These banana pancakes store so well in the freezer. I like to double the batch so that I can have a quick and easy breakfast option on hand. Once your pancakes have cooled, then stack them in an airtight container with parchment paper in between each of them. That way they won’t stick together. You can heat them up individually in the microwave or the toaster straight from the freezer!

    Banana pancakes on a plate with a fork cutting out a bite.

    More Delicious Banana Recipes

    I love bananas in recipes! Give me all the bread, cupcakes, puddings and anything else that you can that I can use them in. They are so sweet and delicious and really take any recipe to the next level. Try out a few more of my favorites. The copycat banana pudidng from Magnolia Bakery is the BEST!

    Print

    Banana Pancakes

    These banana pancakes are perfectly soft and fluffy and taste just like warm banana bread… in pancake form, of course! It's a great recipe to use when you have any over-ripe bananas!
    Course Breakfast
    Cuisine American, Caribbean
    Keyword banana pancakes
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 6 people
    Calories 283kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cup all purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/4 cup white sugar
    • 1 teaspoon cinnamon
    • 1 teaspoon Brown sugar
    • 1/4 teaspoon nutmeg
    • 2/3 cup milk
    • 1 tablespoon vanilla extract
    • 3 large very ripe bananas mashed
    • 2 tablespoons butter melted
    • chopped pecans for garnish optional

    Vanilla Maple Glaze:

    • 1/2 cup maple syrup
    • 1/2 cup powdered sugar
    • 1 teaspoon vanilla

    Instructions

    • Preheat a skillet to medium low heat. In a large mixing bowl whisk flour, baking powder, sugar, salt, cinnamon, brown sugar and nutmeg. Add the milk and vanilla and stir until incorporated. It will be thick.
    • Add in mashed bananas and melted butter and mix together until the batter is smooth.
    • Spray skillet with cooking spray and add ⅓ cup of batter to the center. It takes about 1-3 minutes for the bubbles to appear because the batter is thicker. Once the bubbles appear flip to the other side.
    • Repeat with remaining batter. I was able to get about 8 pancakes.
    • To make the vanilla maple glaze, whisk together the maple syrup, powdered sugar and vanilla. Serve over warm pancakes.

    Notes

    Updated on August 1, 2022

    Original date on March 7, 2014

    Nutrition

    Calories: 283kcal | Carbohydrates: 56g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 149mg | Potassium: 265mg | Fiber: 1g | Sugar: 37g | Vitamin A: 161IU | Calcium: 132mg | Iron: 1mg