October 2, 2018

Basic Apple Pie Recipe (Using Fresh Apples)

Your go-to basic apple pie recipe using fresh apples in a homemade crust with very little added sugar.

A basic apple pie recipe is simple and the end results are just plain tasty. It’s a recipe that everyone should have in their collection. This apple pie doesn’t use a lot of added sugar and you don’t have to cook the apples before adding them to the crust. It has about an inch or inch-and-a-half of sliced apples inside the crust, which I think is a nice amount. I think apple pies that are 3 or 4 inches high and stuffed with apples are gorgeous, but I like a more even crust-to-apple ratio myself. When you don’t have that many apples in the crust, you don’t have to precook the apples because there are a lot less in there to shrink and put out extra liquid.

Need a crust recipe to make your apple pie? I got you covered!

I wrote a huge post all about pie crust! This basic apple pie recipe is a staple in our house and I hope you love it. You can find this recipe plus SEVEN other pie recipes in one post if you are looking around for something that looks perfect for your Thanksgiving table.

There’s something magical about pulling a pie made from scratch out of the oven. It seems to take you back to a time when life was simpler and homemade pie was standard fare in American kitchens. Today, amidst the hustle and bustle of everyday life, taking time to make pie is almost therapeutic. It’s a slower process than opening a box of brownie mix, but there’s so much satisfaction in it. Butter, flour, and sugar are the building blocks of all things good, and making a homemade pie is a pretty great way to use them. Plan to take an afternoon to bake and you just might love how grounding the whole process is for you. And you’ll have a beautiful pie to enjoy after dinner or to share with friends, and that’s a pretty great reward, too.

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June 15, 2018

Instant Pot Potato Salad

Instant Pot Potato Salad that only has a 5 minute cook time. The eggs cook right along with the potatoes – plus there’s a secret ingredient!

Spoiler alert: not everyone who buys and tries an Instant Pot loves it. It takes time for the IP to come up to pressure, it takes time for the pressure to be released after the cooking period. When it comes down to it, not all recipes are magically faster just because you threw it in a pressure cooker. If you are trying the recipes that aren’t faster (expecting it to be fast), you are going to be disappointed for sure.

Here’s the secret to the Instant Pot though. Using it to make recipes where it really does produce a better product or a quicker cooking time will change your IP game. I think that chicken and pork cooked in the Instant Pot are pull-apart amazing. Make those. I also think that things like cooking dried beans, steal cut oats, eggs, chicken stock, and potato salad are so much faster and easier in the IP. Make those, too. If you are trying the right recipes in the Instant Pot you’ll see what all of the fuss is about. I use mine often and love it.

[Read more…]

November 30, 2017

Homemade Chocolate Cream Pie

Homemade Chocolate Cream Pie made with dark chocolate, fresh cream, and an Oreo cookie crust.

Chocolate and fresh cream – what more do we need? I love making homemade puddings, and they are so much easier than you think. For this recipe, you simply make a homemade pudding with some eggs, milk, and sugar and when it’s done, you stir in chocolate chips to melt and make it chocolate pudding. You can put all the pudding on the bottom of the pie and all of the cream on the top, or do a little mixing and layering like I did here – it’s totally up to you. This is a simple pie that is a lot of fun to make and feels a little bit fancy with chocolate curls on top (I just use a vegetable peeler down the side of a chocolate bar to make the curls). This is one of my family’s favorite pies, and you don’t even have to roll out a pie crust.

After writing a huge post all about pie crust recipes, I wanted to share a few classic, simple, perfect-for-every-holiday pie recipes to go with it. You need something delicious to fill your favorite pie crust and this post is just that – delicious Homemade Chocolate Cream Pie to go inside your favorite Oreo cookie crust.

There’s something magical about serving a homemade pie after dinner. It just says love. It seems to take you back to a time when life was simpler and homemade pie was standard fare in American kitchens. Today, amidst the hustle and bustle of everyday life, taking time to make pie is almost therapeutic. It’s a slower process than opening a box of brownie mix, but there’s so much satisfaction in it. Plan to take an afternoon to bake and you just might love how grounding the whole process is for you. And you’ll have a beautiful pie to enjoy after dinner or to share with friends, and that’s a pretty great reward, too.

Looking for other great pie recipes? You can check out my post on 8 different pie recipes (including all the classics like cherry pie, apple pie, pecan, and more!) if you need a little more inspiration.

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November 17, 2017

Old Fashioned Buttermilk Pie

Old Fashioned Buttermilk Pie is a simple mix and dump pie that produces a rich, thick, sweet custard-like center when baked.

Easy, easy, easy. You only have to make a single crust and then you just mix all the filling ingredients together in a bowl and dump them in. You really won’t believe how simple this recipe is. The filling bakes into a nice soft custard and is delicious. It definitely has a lemon flavor to it, too. I love lemon! My family, however, aren’t so much fans, so sometimes when I make this pie, I leave out the lemon zest. It cuts down on the lemon flavor significantly, so you are left with a baked custard pie with only a hint of citrus.

After writing a huge post all about pie crust, I wanted to share a few classic, simple, perfect-for-every-holiday pie recipes to go with it. You need something delicious to fill your favorite pie crust and this post is just that – all things pie! This old fashioned buttermilk pie is a favorite in our house and I hope you love it. It’s fun to make because a lot of people haven’t tried it before. You can find this recipe plus SEVEN other pie recipes in one post if you are still looking around for something that looks perfect for your Thanksgiving table.

[Read more…]

November 16, 2017

Homemade Coconut Cream Pie

Simple and delicious homemade coconut cream pie in a graham cracker crust topped with real whipped cream and toasted coconut.

Long live simple cream pie recipes! This recipe is a lot like a chocolate cream pie except you use coconut milk (the thick kind in the can) to make the pudding and then you stir in toasted coconut into it and top with more toasted coconut. If you don’t like the texture of the coconut in the pudding, just leave it out and only put some on top. It’s a preference thing. Top with some freshly whipped cream and toasted coconut, and you’re done. This comes in a graham cracker pie crust, which means you don’t even have to roll one out.

After writing a huge post all about pie crust recipes, I wanted to share a few classic, simple, perfect-for-every-holiday pie recipes to go with it. You need something delicious to fill your favorite pie crust and this post is just that – delicious Homemade Coconut Cream Pie to go inside your favorite graham cracker crust.

There’s something magical about serving a homemade pie after dinner. It just says love. It seems to take you back to a time when life was simpler and homemade pie was standard fare in American kitchens. Today, amidst the hustle and bustle of everyday life, taking time to make pie is almost therapeutic. It’s a slower process than opening a box of brownie mix, but there’s so much satisfaction in it. Butter, flour, and sugar are the building blocks of all things good, and making a homemade pie is a pretty great way to use them. Plan to take an afternoon to bake and you just might love how grounding the whole process is for you. And you’ll have a beautiful pie to enjoy after dinner or to share with friends, and that’s a pretty great reward, too.

[Read more…]

November 14, 2017

The Best Pecan Pie Recipe

The best pecan pie recipe is made with a secret ingredient that you have in your kitchen right now – browned butter!

This pecan pie is the best. I’ve made a lot of different pecan pie recipes in my day, and I love this one. You brown the butter a little on your stovetop before adding it to the egg and sugar mixture, and it makes the pie extra rich and caramel-y. If you want to add a few pecans to the top, they won’t sink to the bottom. Also, the filling won’t overflow the pie crust (I have a problem with that for some reason and it makes such a mess in my oven). It is delicious and the only pecan pie recipe you’ll need.

After writing a huge post all about pie crust, I wanted to share a few classic, simple, perfect-for-every-holiday pie recipes to go with it. You need something delicious to fill your favorite pie crust and this post is just that – all things pie! This really is the best pecan pie recipe and I hope you love it. You can find this recipe plus SEVEN other pie recipes in one post if you are still looking around for something that looks perfect for your Thanksgiving table.

[Read more…]

November 8, 2017

Dutch Apple Pie Recipe

Simple dutch apple pie recipe made with fresh apples, a homemade crust, and a streusel topping with a secret ingredient: cornmeal!

The best part about this Dutch apple pie? You only have to make a single crust and there’s STREUSEL! Some Dutch apple pie recipes have cream and raisins in their fillings, but I wanted to make this one extra simple and use the same easy apple pie filling I use for traditional apple pie. The streusel on top is so quick to make, has a nice crunch to it, and tastes like pie perfection. Dutch apple is one of my favorites because it’s pretty simple and the top is casual, so there’s a lot less pressure to make the pie crust look fancy. This is a pretty, rustic, and simple pie, but it tastes so good.

After writing a huge post all about pie crust, I wanted to share a few classic, simple, perfect-for-every-holiday pie recipes to go with it. This simple Dutch apple pie recipe is one of my brother’s favorites and so I like to surprise him with one every so often. You can find this recipe plus SEVEN other pie recipes in one post if you are still looking around for something that looks perfect for your Thanksgiving table.

There’s something magical about pulling a pie made from scratch out of the oven. It seems to take you back to a time when life was simpler and homemade pie was standard fare in American kitchens. Today, amidst the hustle and bustle of everyday life, taking time to make pie is almost therapeutic. It’s a slower process than opening a box of brownie mix, but there’s so much satisfaction in it. Butter, flour, and sugar are the building blocks of all things good, and making a homemade pie is a pretty great way to use them. Plan to take an afternoon to bake and you just might love how grounding the whole process is for you. Plus, you’ll have a beautiful pie to enjoy after dinner or to share with friends, and that’s a pretty great reward, too.

[Read more…]

July 2, 2017

8 Different Homemade Lemonade Recipes

8 different homemade lemonade recipes all in one place! Learn how to make lemonade with fresh lemons or lemon juice in varieties like strawberry lemonade, raspberry lemonade, and even watermelon and tropical lemonade. This post will be your go-to guide for lemonade recipes.

Homemade lemonade is my jam and I’ve been dreaming about this post for years now. In previous years, I’ve made fresh made-to-order lemonades at our local farmers market in addition to selling fruit and vegetables I grew, homemade baked goods, and handmade aprons. I’d try a few new flavor variations each week and I had so much fun seeing peoples faces when you offered them choices like strawberry rhubarb, tropical, and even watermelon lemonade. Some people wanted to be adventurous and some people wanted to stick with favorite classics like traditional, strawberry, or raspberry.

No matter what your favorite homemade lemonade is, I have you covered.

Tips and Tricks for Making Homemade Lemonade

Fresh lemon juice or bottled? Fresh lemon juice is much better tasting and I’m going to strongly recommend it. It’s going to take about 6 average-sized lemons to make a cup of lemon juice. If you are in a pinch and really need some lemonade you can use bottled lemon juice. Costco sells this Organic Italian Volcano lemon juice (it’s about $8 for 2 big bottles) and it’s the best when it comes to bottled lemon juice. Some of the other brands are a little bitter and have an after taste (though I’ve still used them in a pinch – when you need some lemonade, you just need some lemonade!).
Adjust the ratios of sugar, lemon juice, and water to your liking. I have made these homemade lemonade recipes pretty standard, but if you like your lemonade more tart, add more lemon juice or reduce the amount of sugar. Play with it a little!
You can use fresh or frozen fruit for these recipes. Because you are boiling most of the fruit, it won’t matter either way! That makes the recipes super convenient in my book.
If you are making any of the fruit varieties, you are going to need a fine mesh strainer and a bowl to strain into. I used a 4-cup Pyrex measuring cup and it worked great (I love that it has a handle, too!).
You can make all of the syrups and things ahead of time. These recipes also scale up easily if you want to make them for a crowd. Looking to scale the recipes down? Check out my single-serve lemonade post.
If you’d like to add herbs, you can add them when making the simple syrup or you can just add a sprig or two to each cup and muddle them (crush to release the flavor and oils) after adding your lemonade. I love fresh mint in my lemonade!

Traditional Homemade Lemonade

8 different homemade lemonade recipes all in one place! This recipe is for traditional lemonade made with two different methods.

Author: Melissa
Prep Time: 5
Total Time: 5
Yield: 1/2 gallon

Ingredients

For the simple syrup

1 cup sugar
2 cups water

For the lemonade

simple syrup
1 cup lemon juice
4 cups water
ice (at least 2 cups)
sliced lemon for serving, optional

Instructions

Traditional Instructions

In a small saucepan, heat the 2 cups of water and 1 cup of sugar for the simple syrup over medium high heat until the sugar is dissolved. Stir it often. The mixture doesn’t need to boil but it will be steamy and hot. Place the simple syrup in a heat-resistance container (a mason jar with a lid works well for this) and refrigerate until chilled.
In a large pitcher, add the simple syrup, lemon juice, and 5 cups of water. Stir to combine well. Serve over ice and garnish with a lemon.

Quick Instructions

In a large pitcher, add 2 cups of hot tap water. Add the cup of sugar and stir until the sugar is dissolved.
Add the lemon juice, 4-5 cups of cold water, and 2 cups of ice. Stir well to combine. Serve right away.

Notes

The lemonade will be a little strong, so be sure to serve it over at least a 1/2 cup of ice. If you aren’t serving it over ice, be sure to chill the lemonade well before serving and add 1 to 2 cups more water to suit your taste. You can make the traditional recipe or the quick version, both work well.

Strawberry, Peach, Tropical, Raspberry, or Blackberry Lemonade Recipes

8 different homemade lemonade recipes all in one place! This recipe is for making fruit-infused lemonades like strawberry lemonade, peach lemonade, and raspberry lemonade.

Author: Melissa
Prep Time: 15
Total Time: 15
Yield: 1/2 gallon

Ingredients

For the Fruit Simple Syrup

1 cup fresh or frozen fruit (such as raspberries, peaches, strawberries, blackberries, or a tropical mix)
2 cups water
1 cup sugar

For the Lemonade

Fruit simple syrup
1 cup lemon juice
3-4 cups water
Ice (at least 2 cups)
Sliced lemon or additional fruit for serving, optional

Instructions

In a medium saucepan, heat the 2 cups of water, 1 cup of fresh or frozen fruit, and 1 cup of sugar for the simple syrup over medium high heat until the sugar is dissolved. Stir it often. Bring the mixture to a boil, and then reduce the heat and let it simmer for 3-6 minutes until the fruit is soft.
Remove the pan from the heat. Use a potato masher to crush the fruit. Let the mixture stand for 10 minutes while the fruit steeps in the hot water.
Set a fine mesh strainer over a medium-sized bowl (a 4-cup Pyrex measuring cup works well for this) and pour the hot fruit simple syrup through the strainer. Use the back of a spoon to press the fruit against the strainer to remove all of the extra juice. Discard the pulp or seeds (or feed it to your chickens!).
Place the fruit simple syrup in a heat-resistant container (a mason jar with a lid works well for this) and then let it chill in the fridge.
In a large pitcher, add the simple syrup, lemon juice, and 3-4 cups of water. Stir to combine well. Serve over ice and garnish with sliced lemon and/or additional fruit.

Notes

The lemonade will be a little strong, so be sure to serve it over at least a 1/2 cup of ice. If you aren’t serving it over ice, be sure to chill the lemonade well before serving and add 1 to 2 cups more water to suit your taste.
If you don’t want to wait for the simple syrup to chill, you can make the lemonade as directed but instead of adding water, add ice. Let some of the ice melt then taste it before adding more ice or water.
If your fruit isn’t very sweet, you might want to add an additional half cup of fruit to your simple syrup (I find that strawberries and the tropical fruit mix often need that extra 1/2 cup).
You can find a tropical fruit mix in most frozen sections. It should have pineapple, mango, and strawberry in it (and maybe even papaya).

Watermelon Lemonade Recipe

8 different homemade lemonade recipes all in one place! This recipe is for quick and simple watermelon lemonade.

Author: Melissa
Prep Time: 10
Total Time: 10
Yield: 1/2 gallon

Ingredients

For the watermelon puree

2 cups cubed watermelon, seeds and rind removed
1 cup sugar
1 cup water

For the lemonade

watermelon puree
1 cup lemon juice
3-4 cups water
ice
sliced lemon for serving, optional

Instructions

In a blender, combine the watermelon, water, and sugar. Blend on high for 1 minute to dissolve the sugar.
Pour the watermelon puree through a fine mesh strainer.
Add the watermelon puree to a large pitcher, add the lemon juice and additional water, and stir well to combine.
Serve over ice with sliced lemon as a garnish.

Notes

Don’t skip the straining part here, watermelon tends to feel a little gritty in your mouth when it’s pureed.

Strawberry Rhubarb Lemonade Recipe

8 different homemade lemonade recipes all in one place! This recipe is for sweet and tart strawberry rhubarb lemonade.

Author: Melissa
Prep Time: 15
Cook Time: 10
Total Time: 25 minutes
Yield: 1/2 gallon

Ingredients

4 cups water
2 to 2 1/2 cups rhubarb, trimmed and cut into chunks
1 pint strawberries, stems removed and cut in half
1 cup sugar
1 cup fresh lemon juice (about 6 lemons)
3-4 cups ice

Instructions

In a medium pot, add the water, rhubarb, strawberries, and sugar. Heat over medium high heat, stirring often until the mixture starts to boil. Boil for 5 minutes. Remove from the heat and roughly crush the berries and rhubarb with a potato masher or the back of a wooden spoon. Let the mixture sit for 10 minutes.
Strain the mixture through a fine mesh strainer. Use the back of a spoon to firmly press the solids against the strainer to get as much liquid out of them as you can. Discard the solids (or feed them to your chickens) and refrigerate the liquid until it is cool.
When you are ready to serve, add the cold strawberry rhubarb liquid and lemon juice to a large pitcher and stir together. Add the ice and stir again. Serve right away. Garnish with lemon slices and/or sliced strawberries if you’d like.

Notes

I like to cook the rhubarb in a lot of water because it’s a subtle flavor and I think it’s more apparent when it’s been cooked in more water. This is a great sweet, tart, and cheery drink!

How perfect does homemade lemonade sound on just about every night of the week? I make these recipes for parties, movie nights with popcorn (it makes movie night feel extra special), and roadside lemonade stands, too! Just add the ice to the cups right before serving so that it doesn’t melt into the lemonade before you want it to. Seriously, who doesn’t love fancy lemonade?! My kids set up shop yesterday after I made and shot these recipes and they walked away with $22. Saving for Legos never tasted so good.

Enjoy all of these fun homemade lemonade recipes from my kitchen to yours. And do tell, which one do you think you’ll make first?!

June 29, 2017

8 of the Best Pasta Salad Recipes

8 of my favorite pasta salad recipes plus tips and tricks on making the best pasta salad ever. BLT, Asian, Italian, Pesto, and more!

Raise your hand if you are so excited for summer. Raise your hand if you are so excited to eat summer foods. Me, me, me! I love seasonal food and of course summer foods top my list as some of my favorites. I love sweet juicy watermelon, fresh corn on the cob, my mom’s seven layer salad, green beans cooked with bacon, s’mores fresh from the fire, grilled fish, homemade ice cream, potato salad, and of course pasta salads in all their varieties.

If you love summer food as much I do, chances are good you like a pasta salad or two. Today I wanted to share 8 of my very favorite pasta salad recipes. When you have a picnic or party to go to, you’ll have a big list of recipes to choose from. When you need a delicious side to go with dinner or to share with friends, I’ve got you covered! I made a huge variety of pasta salad recipes so that no matter the craving, I’ve got a salad for you. My kids loved all the creamy pasta salads (Dill Pickle Pasta Salad and the Chicken Bacon Ranch Pasta Salad were their favorite), and if you are going to make me pick, the Creamy Taco Pasta Salad as well as the Italian Pasta Salad were my favorites. That’s a tough call though because we liked them all. Did you see the recipe for the Pesto Pasta salad? It’s so summery and full of flavor – that’s probably a favorite, too.

Who am I kidding, you are going to want to make them all, too. I can’t wait until you do!

Be sure to share these with your favorite pasta-loving friend.

Tips and tricks for making the best pasta salad recipes:

- Make sure you rinse the pasta well in cold water (you can even give it a plunge in ice water). This stops it from cooking more (which means the texture won’t get too soft) and it keeps your other ingredients from getting warm from the pasta too.
- Only cook the pasta until it is al dente (the shortest cooking time recommended on the package). Over cooked pasta gets mushy and tends to break when stirred.
- If you plan on making your pasta salad ahead of time, feel free to only had half of the dressing and then add the second half right before serving. This helps to ensure that your pasta won’t absorb all your sauce before you are ready to eat.
- Serving a creamy pasta at an outdoor picnic this summer? It’s always a great idea to bring a second slightly larger bowl, fill it half way with ice, and then set your slightly smaller bowl of pasta salad on the ice. This helps to keep the pasta salad cool which is great for food safety as well as taste and texture. (I love this set of bowls with lids – great for traveling and parties!)
- You can change just about any pasta salad into a main dish by serving some protein with it. Here are 4 cooking methods to make amazing chicken breast every time if you need a little help.

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!

Dill Pickle Pasta Salad

Everything you love about dill pickles and cheese in a creamy pasta salad. Pickle lovers unite!

Author: Melissa
Prep Time: 10
Cook Time: 12
Total Time: 22 minutes
Yield: Serves 8-10

Ingredients

2 cups small dry pasta (about 8 ounces)
1 cup chopped dill pickles
1 cup cubed cheddar cheese
¼ cup finely chopped green onion
1/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon dried dill
2 tablespoons pickle juice
1/4 teaspoon garlic powder
Salt, to taste
Pepper, to taste

Instructions

Cook the pasta according to package directions until it is cooked al dente. Drain and rinse in cold water.
Add the pasta to a medium mixing bowl. Add the chopped pickles and cheddar cheese.
In a small bowl whisk together the sour cream, mayonnaise, dill, pickle juice, and garlic powder.
Add the dressing to the pasta.
Stir everything together until it is all well-coated. Add salt and pepper to taste. Serve right away.

Notes

I like to chop up dill pickle spears for this recipe instead of using already sliced dill pickles. The texture is crunchier when you chop up a whole dill spear. Extra sharp cheddar cheese is great in this recipe.

BLT Pasta Salad

Crunchy lettuce, tasty tomatoes, and bacon all mixed in with pasta and a creamy dressing. BLT pasta salad is going to be a favorite in no time.

Author: Melissa
Prep Time: 10
Cook Time: 12
Total Time: 22 minutes
Yield: Serves 8-10

Ingredients

2 cups small dry pasta (about 8 ounces)
2 cups chopped lettuce
1 cup cherry tomatoes, halved
4 ounces bacon, cooked and crumbled
¼ cup finely chopped red onion
1/3 cup sour cream
1/3 cup mayonnaise
½ teaspoon garlic powder
Salt, to taste
Pepper, to taste

Instructions

Cook the pasta according to package directions until it is cooked al dente. Drain and rinse in cold water.
Add the pasta to a medium mixing bowl. Add the lettuce, tomatoes, bacon, and onion.
In a small bowl, whisk together the sour cream, mayonnaise, and garlic powder.
Add the dressing to the pasta.
Stir everything together until it is all well-coated. Add salt and pepper to taste. Serve right away.

Notes

If you are going to make this ahead of time, don’t add the lettuce until just before serving. It tends to get limp if left in the dressing for too long.

Chicken Bacon Ranch Pasta Salad

Chicken Bacon Pasta Salad is our favorite pasta salad recipe that comes together in about 20 minutes, and the whole family loves it.

Author: Melissa
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 minutes
Yield: Serves 4-8

Ingredients

2 cups small dry pasta (about 8 ounces)
1 cup frozen peas, rinsed in warm water
1 cup tomato pieces
1/4 cup chopped green onion
2 cups cooked chicken, about 8 ounces
4 ounces cooked crumbled bacon
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons ranch seasoning
Salt, to taste
Pepper, to taste

Instructions

Cook the pasta according to package directions until it is cooked al dente. Drain and rinse in cold water.
Add the peas, cooked chicken, bacon, tomato and onion to the pasta.
In a small bowl, combine the mayonnaise, sour cream, and ranch seasoning and stir to combine. Add to the pasta.
Stir everything together until it is all well-coated. Add salt and pepper to taste. Serve right away.

Notes

Use whatever type of chicken you have. Grilled chicken breast, rotisserie chicken, or even crispy chicken strips from the freezer section will work here.

Easy Pesto Pasta Salad

The easiest Pesto Pasta Salad ever! This recipe only calls for a few simple ingredients and it tastes like summer.

Author: Melissa
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: Serves 8-10

Ingredients

2 cups small dry pasta (about 8 ounces)
1 cup fresh mozzarella, in bite-sized pieces
2 cups cherry tomatoes, halved
2 tablespoons finely chopped fresh basil
3 tablespoons pesto
3 tablespoons olive oil
Salt, to taste
pepper, to taste

Instructions

Cook the pasta according to package directions until it is cooked al dente. Drain and rinse in cold water.
Add the pasta to a medium mixing bowl. Add mozzarella, cherry tomatoes, and basil.
In a small bowl, whisk together the pesto and olive oil.
Add the pesto dressing to the pasta.
Stir everything together until it is all well-coated. Add salt and pepper to taste. Serve right away.

Notes

Add a little more pesto and olive oil to this salad on the second day to refresh the leftovers before serving.

Simple Italian Pasta Salad

Simple Italian Pasta Salad made with pasta, olives, artichoke hearts, tomatoes, and a simple balsamic vinegar and olive oil dressing.

Author: Melissa
Prep Time: 10
Cook Time: 12
Total Time: 22 minutes
Yield: Serves 8-10

Ingredients

2 cups small dry pasta (about 8 ounces)
1 cup halved Kalamata olives
1 cup chopped marinated artichoke hearts
1 cup cherry tomatoes, halved
1/4 cup thinly sliced red onion
¼ cup finely chopped fresh basil and/or parsley (I like a combination of the two)
¼ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon garlic powder
½ teaspoon salt
salt, to taste
pepper, to taste

Instructions

Cook the pasta according to package directions until it is cooked al dente. Drain and rinse in cold water.
Add the pasta to a medium mixing bowl. Add the olives, artichoke hearts, tomatoes, onion, and fresh herbs.
In a small bowl, whisk together the oil, vinegar, garlic powder, and ½ teaspoon salt.
Add the dressing to the pasta.
Stir everything together until it is all well-coated. Add salt and pepper to taste. Serve right away.

Notes

This is delicious with the addition of chickpeas or white beans, pepperoni or salami, and/or some feta cheese to push this from a side to a main dish.

Asian Pasta Salad

Asian Pasta Salad is made with chopped vegetables, pasta, and a simple soy sauce dressing – and it only takes about 20 minutes to make!

Author: Melissa

Ingredients

2 cups small dry pasta (about 8 ounces)
½ cup finely chopped yellow bell pepper
½ cup finely chopped celery
½ cup finely grated carrot
1/2 cup finely sliced purple cabbage
½ cup sliced almonds
1/4 cup finely chopped red onion
¼ cup olive oil
2 tablespoons white or rice vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil, optional
1 tablespoon honey or maple syrup
¼ teaspoon garlic powder
¼ teaspoon dried ground ginger
salt, to taste
pepper, to taste

Instructions

Cook the pasta according to package directions until it is cooked al dente. Drain and rinse in cold water.
Add the pasta to a medium mixing bowl. Add the bell pepper, celery, carrot, almonds, cabbage, and onion.
In a small bowl whisk together the vinegar, soy sauce, sesame oil, honey, garlic powder, and ginger.
Add the dressing to the pasta.
Stir everything together until it is all well-coated. Add salt and pepper to taste. Serve right away.

Notes

If you are preparing this ahead of time, leave out the nuts until just before serving so that they don’t get soft in the dressing.

Taco Pasta Salad

Creamy taco pasta salad made with pasta, hamburger, chopped vegetables, and a creamy, taco-inspired dressing to bring it all together. Bonus: It’s done in about 20 minutes!

Author: Melissa
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4-12

Ingredients

2 cups small dry pasta (about 8 ounces)
½ pound hamburger
½ cup finely chopped bell pepper
½ cup sliced black olives
½ cup chopped tomato
1/4 cup finely chopped red onion
1 cup cubed cheddar cheese
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
salt, to taste
pepper, to taste

Instructions

Cook the pasta according to package directions until it is cooked al dente. Drain and rinse in cold water.
While the pasta cooks, in a small skillet cook the hamburger over medium-high heat until the meat is cooked through and no longer pink. Drain extra grease and set aside.
In a small bowl combine the mayonnaise, sour cream, chili powder, cumin, smoked paprika, garlic powder, and salt. Stir to combine.
Add the pasta to a medium mixing bowl. Add the cooked hamburger, bell pepper, olives, tomato, red onion, and the cheddar cheese. Add the mayonnaise mixture.
Stir everything together until it is all well-coated. Add salt and pepper to taste. Serve right away.

Notes

To make this meatless sub the hamburger for a drained and rinsed can of black or pinto beans.

Classic Macaroni Salad Recipe

★★★★★

5 from 1 reviews

Classic macaroni salad recipe, just like you’d get from your grocer’s deli, only better! Loaded with celery, carrots, peppers, and eggs and topped with a homemade creamy dressing.

Author: Melissa
Prep Time: 10
Cook Time: 12
Total Time: 22 minutes
Yield: Serves 8-10

Ingredients

2 cups macaroni pasta (about 8 ounces)
1 cup chopped boiled eggs (about 4 eggs)
½ cup finely chopped red bell pepper
½ cup finely grated carrot
½ cup finely chopped celery
1/4 cup finely chopped red onion
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon Dijon or yellow mustard
1 tablespoon white vinegar
1 tablespoon sugar (optional)
Salt, to taste
Pepper, to taste

Instructions

Cook the pasta according to package directions until it is cooked al dente. Drain and rinse in cold water.
While the pasta cooks, in a small bowl combine the mayonnaise, sour cream, mustard, vinegar, and sugar and stir to combine.
Add the pasta to a medium mixing bowl. Add the eggs, bell pepper, carrot, celery, and red onion to the pasta. Add the mayonnaise mixture.
Stir everything together until it is all well-coated. Add salt and pepper to taste. Serve right away.

So many pasta salad recipes to love. Which one will YOU be making first?

June 27, 2017

The Best 4th of July Cookies on the Block

The Best 4th of July Cookies on the Block are super puffy and soft sugar cookies with the cutest sprinkles ever – and they travel well too!

Can you believe that the Fourth of July is just around the corner? I love this holiday for so many reasons! Our amazing country and our independence are pretty great things to celebrate, plus I love all the food, parades, games, and fun that’s to be had on such a holiday. Our town maybe be little, but it sure does the 4th of July well.

I wanted to share a recipe for super simple 4th of July Cookies with you today. If you aren’t in charge of dinner but are a guest headed to a party, these are the perfect things to bring along! You can make the dough ahead of time, they are so cute, and everyone loves a soft sugar cookie with sprinkles!

Tips and Tricks for making The Best 4th of July Cookies on the Block

These cookies hold their shape super well, are extra soft and puffy, and taste just like a Lofthouse sugar cookie.
The secret to their super soft texture is Greek yogurt, which can also be subbed out for sour cream. Don’t use reduced fat or fat free products here though, full fat is best.
I love this set of stainless steel biscuit/cookie cutters and used them for this recipe.
The dough needs to be chilled for at least 4 hours before using, but it can stay in the fridge for up to 36 hours. Great if you need to plan ahead a bit!
I’m obsessed with these patriotic sprinkles! I got them online here.
If you are traveling with these cookies a short distance, just carry them in a single layer. If you are going a longer way, you might want to take the cookies and frosting separately and assemble before serving.

The Best 4th of July Cookies on the Block

The Best 4th of July Cookies on the Block are super puffy and soft sugar cookies with the cutest sprinkles ever – and they travel well too!

Author: Melissa
Prep Time: 4 hours
Cook Time: 10-11 minutes
Total Time: -25669181.116667 minute
Yield: 18-24 cookies
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

For the Cookies

1/3 cup butter
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
2/3 cup Greek yogurt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups all-purpose flour

For the Frosting

1/2 cup softened butter
1 teaspoon vanilla
1-2 tablespoons heavy cream or milk
dash of salt
3 cups powdered sugar
sprinkles for decorating

Instructions

In a large bowl cream the butter and sugar together until light and fluffy, about 3 minutes. You can use a stand mixer, an electric hand mixer, or a fork and some elbow grease to do this. It’s up to you.
Add the egg and vanilla and stir until very smooth.
Add the Greek yogurt and stir until combined.
Add the baking powder, baking soda, salt, and all-purpose flour and stir until well combined. The dough will be sticky.
Place the dough on a piece of plastic wrap, shape into a disk, wrap well, and refrigerate for at least 4 hours and up to 36 hours.
When you are ready to bake the dough, remove it from the fridge, unwrap, and divide it into 2 pieces. Roll the dough out to 1/2 inch thick on a well-floured surface and cut into shapes (I used a 3-inch circle cookie cutter). Place the cut out cookies on a parchment- or baking-mat-lined cookie sheet and bake at 350 degrees for 10-11 minutes. The tops of the cookies will be light but the bottom should be lightly brown.
Repeat with remaining dough.
To make the frosting add the butter, vanilla, and 1 tablespoon of cream or milk, and the dash of salt to a large bowl and beat until fluffy, about a minute (a stand or hand mixer work well for this). Add the powdered sugar and beat until smooth and fluffy. If the frosting is too thick, add the additional tablespoon of cream or milk and beat again.
When the cookies are completely cooled, add a generous helping of frosting and 4th of July sprinkles.

Notes

You can make the dough up to a day ahead of time and keep it in the fridge until you are ready to bake. The cookies can also be made a day ahead of time and stored (unfrosted) in an airtight container. These travel best in a single layer.

Keywords: soft sugar cookie recipe, best sugar cookie recipe, sugar cookies with frosting

They really are the cutest 4th of July cookies around, aren’t they?

I love a good party, so I also wanted to include a list of my favorites foods to take/eat/make for a picnic, party, or cookout. Let me know if you make one – few things make me happier than seeing my recipes in your kitchen!

Great recipes to take to a party:
Pesto Pasta Salad
Red White and Blue Cheesecake Brownie Bars
Bean Dip
Berry Spinach Salad
Hummus Platter
Taco Pasta Salad
Fresh Lemonade

And do tell, what are you excited to eat over the weekend?!