September 13, 2017

Easy After School Snacks for the Busy Family

This is a sponsored post written by me on behalf of The makers of the HORMEL™ NATURAL CHOICE™ brand. All opinions are 100% mine.

These easy after school snacks are simple to prep ahead of time and made with wholesome ingredients. You all know how much I enjoy a good Meal Prep Monday session, and now that my kids are back in school, I find myself prepping easy after-school snacks once a week so that when they come in the door I have some great options for them. All of these are simple, no-bake, and made with wholesome ingredients. I can’t wait for you to start using this simple list of after school snacks to make your afternoons a piece of cake. No kids coming home from school?

These are great to keep on hand for just about anyone who eats, you and me included. Having good things prepped and ready in the fridge means that you’ll eat good food; convenience is king. All of these snacks travel well too, which makes them great for grab-and-go snacks when you are headed out the door to the library, piano lessons, therapy, or sports. I’m here to make your life simpler, and this list of easy after school snacks is going to do just that. I’m working today with the makers of HORMEL™ NATURAL CHOICE™ snacks and I’m really excited to share this post with you. Prep today, and eat well all week long

Easy After School Snacks:

The Veggie Box
Make-Ahead Snack Jars
The Fruit Box
HORMEL™ NATURAL CHOICE™ Snacks
No-Bake Oatmeal Bites

The Veggie Box – Have I converted you to this simple habit yet? The idea is simple – prep your veggies once a week, store them in a container in the fridge, and eat on them all week long. Anything extra at the end of the week I toss with a little olive oil and roast up for a simple dinner side. I wash, chop, and toss raw veggies in a box. That’s it! When the veggies are prepped and ready to roll, the kids eat them. Trust me on this, my kids eat more vegetables out of a veggie box than any other way. It has some kind of magic to it and you need to be making one! Looking for more info the the veggie box? I wrote a whole post about it here.

2. Make-Ahead Snack Jars – Why are individual portions in mini jars so much fun to eat? I’ve been using these 1-cup (half pint) mason jars for years and filling with with all kinds of things. You can make snack jars that go in the fridge or the pantry. Snack jars for the fridge could have olives + pickles, homemade yogurt + jam, homemade chocolate pudding or vanilla pudding, or roasted chickpeas in them. Snack jars that go in the pantry can have nuts, candies, dried fruit, coconut chips, granola, homemade trail mix (great DIY project for the kids), and other shelf stable things in them. You can really put just about anything that you want in a little jar. The kids just love mini packaging. Plus, putting things in little jars like this helps the kids to be able to help themselves and cuts down on waste. 3. The Fruit Box – the fruit equivalent of the veggie box! I like to cut my apples into smaller pieces around the core and then use a rubber band to hold the whole apple back together. This helps keep the apple from browning, while still being conveniently pre-cut, which my kids like. I also trim and wash grapes, pineapple, and a few other things like pears or oranges. This is a great time to use seasonal fruit, so head to your farmer’s market and stock up.

4. HORMEL™ NATURAL CHOICE™ Snacks – when I shop once a week I let the kids pick out a pre-packaged snack to add to our after school snacks. It helps to keep the “blahs” out of snacking. We have been loving these snacks from Hormel Foods lately and I wanted to share them with you today. HORMEL™ NATURAL CHOICE™ snacks are single-serve snacks which include bite-sized pieces of 100% natural meat and cheese— all minimally processed, without artificial preservatives or ingredients. Plus there’s a little chocolate snack in there – who doesn’t love that? My kids love meat and cheese, and I love that these are made with no preservatives*. HORMEL™ NATURAL CHOICE™ snacks come in four varieties:

Oven-Roasted Turkey with mild white cheddar cheese and chocolate-covered pretzels.
Honey Ham with mild white cheddar cheese and chocolate-covered pretzels
Oven-Roasted Turkey with Pepper Jack cheese and chocolate covered blueberries
Over-Roasted Chicken with mild white cheddar cheese and chocolate-covered almonds

You can find HORMEL™ NATURAL CHOICE™ snacks near the lunch meat aisle. (Find a store in your area | Find out more here) Quick, easy, and delicious, you are going to love these. *No nitrates or nitrites added except for those naturally occurring in cultured celery and cherry powder.

5. No-Bake Oatmeal Bites – This is another recipe that I have been making weekly for a long long time, and they just never get old. Made with simple things like honey, peanut butter, oats, and a few other things, I always seem to have what I need to make them in the house. They taste a whole lot like a cookie but are loaded with nutritious fats, fiber, and carbs to fuel the rest of your afternoon. We love these! You can get the recipes for these (peanut butter chocolate and I added chia seeds) plus 7 other no-bake oatmeal bite recipes in this post.

ENJOY! With a little store-bought goodness mixed in with homemade treats, you’ll have a week’s works of snacks made in less than 20 minutes! You can’t beat that. I hope this is helpful to you other busy moms out there. Happy after school snacking, from my kitchen to yours, and thank you for supporting the brands that help to make Bless this Mess possible.

download a coupon here

August 31, 2017

How To Pickle Peppers (hot water bath canning)

A quick and easy guide on how to pickle peppers using a hot water bath canning method, which produces shelf-stable pickled peppers you can eat all winter long.

The garden is booming and I’m really excited about all things canning, pickling, and fermenting this year. I made this giant batch of pickled banana peppers and did twice this many pickled jalapeños this week (those are our all-time favorite). I’m also in the middle of my first try at crabapple jelly and I made a batch of super thick homemade Greek yogurt yesterday in the slow cooker. On top of that, I got a few more quarts of green beans canned. Preserving the harvest while it’s here is such a fun hobby.

I thought I’d share how to pickle peppers, which is a super simple recipe for you fellow garden growing, home canning, yogurt making friends. Peppers grow like weeds and when they are on, they are on. My tomatoes are oddly slow to turn red this year, so I have tons of peppers and no tomatoes to turn everything into salsa. That’s ok though, because pickled peppers are the best.

We eat pickled banana peppers with our favorite pizza, on veggie + hummus sandwiches, and when we make sandwiches using our favorite homemade sub bun recipe.

We eat the pickled jalapeños on everything Tex-Mex like our favorites slow cooker carnitas, black bean and sweet potato enchilada bake, and the best chicken tacos.

You won’t believe how easy these recipes are. Once you get the canning bug, you’ll never go back. This is a great place to start!

How To Pickle Peppers (hot water bath canning)

Wash peppers and chop into rings (wear gloves to avoid heat of the peppers burning the skin).
Pack sliced peppers into clean jars.
Pour hot brine over peppers.
Add two-piece canning lids.
Process in a hot water bath.

I bet that you didn’t know it was quite that easy to use your garden peppers and pickle peppers that will keep on the shelf! When you break it down, that’s really all there is to it! A little chopping, packing the jar, adding a hot brine, and processing the jars in boiling water. I wanted to share my two favorite pickled pepper recipes with you today, too. One is for pickled banana peppers and one is for pickled jalapeños, both of which are processed via the hot water bath method to become shelf-stable (if you are looking for a pickled banana recipe that doesn’t need to be canned but is simply kept in the fridge instead, you can can find that recipe here.)

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 #blessthismesseat on Instagram. I love to see your kitchen skills in action!

How to Pickled Jalapeño Peppers

A simple recipe for making pickled jalapeño peppers at home and preserving them by using a hot water bath method.

Author: Melissa Griffiths
Prep Time: 20 min
Cook Time: 10 min
Total Time: 30 minutes
Yield: about 9 pints
Category: Canning

Ingredients

6-8 pound jalapeños
5 cups vinegar (5% acidity)
1 cup water
4 teaspoons canning or pickling salt
2 tablespoons sugar
2 cloves garlic, lightly crushed

Instructions

Prepare the peppers by washing them.
Remove the stem end. Slice the peppers into rings that are 1/4 to a 1/2 inch thick.
Wash your pint canning jars and prepare the lids according the manufacturer’s directions.
Pack the sliced peppers into the prepared jars.
In a large pot, combine the vinegar, water, salt, sugar, and garlic. Bring to a boil and simmer for 10 minutes. Remove the garlic.
Ladle the hot liquid into the jars, leaving a 1/2 inch of head space at the top. Remove any air bubbles and adjust the liquid as needed.
Wipe the rim of the jars clean and add the lid and ring.
Process in a hot water bath. Here’s a great trusted resource on boiling water canners. Process for 10 minutes. If you are above 1,000 feet elevation, process for 15 minutes and above 6,000 feet elevation, process for 20 minutes.

Notes

Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.

Recipe from, tested, and approved by the National Center for Home Food Preservation. You can visit their post here if you have furthers questions.

How To Pickle Banana Peppers (hot water bath canning)

A quick and easy recipe for canning and pickling banana peppers, making them shelf-stable and ready to eat all summer long.

Author: Melissa Griffiths
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 minutes
Yield: About 4 pints
Category: Canning

Ingredients

2½-3 pound yellow (banana) peppers
5 cups cider vinegar (5% acidity)
1 ¼ cups water
5 teaspoons canning salt
2 tablespoons celery seed
4 tablespoons mustard seed

Instructions

Wash and rinse 4 pint canning jars. Prepare lids and bands according to manufacturer’s directions.
Wash peppers well and remove the stem end. Slice into rings that are between 1/4 inch to a 1/2 inch thick.
In a large pan, add the vinegar, water, and salt and heat to boiling.
Place 1/2 tablespoon celery seed and 1 tablespoon mustard seed in the bottom of each clean jar. Fill with pepper rings.
Cover the pepper ring with the boiling vinegar mixture, leaving 1/2 inch headspace. Remove air bubbles and adjust the liquid as needed.
While the rims of the jars clean and adjust the canning lids.
Process in a boiling water canner, as recommended (see notes).
Let cook 12-24 hours and check the seals.
Shake the jars to disperse the spices before using.

Notes

Process for 10 minutes. If you are above 1,000 feet elevation, process for 15 minutes and above 6,000 feet elevation, process for 20 minutes.

Recipe from, tested, and approved by the National Center for Home Food Preservation. You can visit their post here if you have furthers questions.

New to canning? Here’s a great overview on boiling water canning.

You’ll love eating on the veggies that you grew all winter long. I also love that I know exactly what is in them! No extra dyes, preservatives, or stuff you don’t really want or need in your diet. Long live simple whole food recipes that can be enjoyed when snow is on the ground.

If you didn’t know how to pickle peppers, now you do! How do you feel about canning recipes? Would you like to see more of them on Bless this Mess? I’d love to know!

July 17, 2017

5 Tips for Hosting the Best Backyard Cookout Ever

Did you know that HONEY MAID Grahams, HERSHEY’S Milk Chocolate, and JET-PUFFED Marshmallows have named S’mores the ‘Official Dessert of the BBQ’? I’ve partnered with these great brands to help create today’s post on 5 Tips for Hosting the Best Backyard Cookout Ever.

Summer is here friends! How did the summer of 2017 really get here? When we first started building our dream house almost 18 long months ago, I thought of the summer of 2017 often. Where would we be on the house? How would the kids like the project? Would I have enough time to garden and build a house that summer? Would we be done enough to have people over for picnics and cookouts by then or would I have to wait another year? So many questions.

Well I’m here to tell you that we did indeed have our first get-together at the house last week to celebrate summer and I was over the moon. It was just a few friends (who are actually our future neighbors!) and it was wonderful. We built this house with dreams of parties, family reunions, holidays, and slow nights spent enjoying our family and friends, lots of good food included. This huge project is so much more than a house; it’s building our dreams, our goals, and our future life.

If you love having people over as much as I do (or if you’d like to love it more), I have some simple tips to help make having a party or backyard cookout at your place this summer a breeze. (Did you know I have a degree in Recreational Management, AKA event planning? Parties are my jam.)

Keep it Simple

I’ve found that keeping all of the party simple makes it the most fun for me. I like to keep the food, decor, and dress code just that – simple! Grilling is always a great option for an outdoor party because you can still be part of the party and cook the food. My favorite things to grill are honey lime chicken breast, burgers, and the ever-popular hot dogs and sausages. We aren’t reinventing the wheel here, we’re just keeping it simple. Plus who doesn’t love something off the grill? I love side dishes that are simple, too! Watermelon, corn on the cob, sliced tomatoes and cucumber from the garden, fresh peaches, and other sides that are seasonal and pretty much ready to go as they come are my favorites. As the host, I normally only plan on a few dishes that aren’t single ingredients and those will be ones that I can make ahead of time (like my mom’s potato salad or our favorite pasta salads). As far as dessert goes, if the grill is on, we are making S’mores, the Official Dessert of the BBQ! Who doesn’t love gooey, rich S’mores?

Don’t be afraid to ask for help

Guests are more than glad to help out when you are doing the bulk of the cooking. Before you invite anyone, write up a list of things that you wouldn’t mind help with so that when the “What can I bring?” question pops up, you’ll be ready. I like to designate someone as the official picture-taker (even if they are just on a phone, it’s nice to have a few pictures!), and I’ll make a list of supplies that I might be a little short on such as chairs, paper cups, roasting sticks, or picnic blankets. If it’s a really big party I might even ask one friend to come a half hour early to help me set up (or you can ask them to send their teenagers over early to help set up – this works great, too!).

Keep kids in mind

Unless you are planning an adult-only party, keep the little people in mind. I like to take a package of wet wipes out to the table for sticky hands and faces, and I often keep extra jackets, band aids, and diapers around, just in case. I like to make sure we have a few things out for kids to play with. Outside this might be balls, our wagon, or little shovels to play with in the dirt. I also like to plan extra cups because kids never seem to use the same cup twice at a party. It’s nice to cut food into smaller serving for kids (break corn on the cob into halves, cut watermelon into smaller pieces, etc.). Last but not least, when I’m planning on kids I mentally plan on a few spills (this is why we eat outside) because it’s going to happen. Expecting them to happen makes it a lot easier to deal with when they do! As a mom of a big family with friends who have big families, we always plan with kids in mind.

Encourage people to linger longer

Comfy chairs, cornhole, and S’mores, these are all reasons to stay just a little bit longer. We also happen to have a gorgeous view of the mountains that is absolutely stunning at sunset – that helps, too. And who can say no to perfectly roasted JET-PUFFED Marshmallows sandwiched in between those perfectly crispy HONEY MAID Grahams with melted HERSHEY’S Milk Chocolate? Not this girl. Gather around the warm grill and get to roasting, friends. The party will last as long as the marshmallows do!

Keep your goals in mind

I have been guilty of letting the party planning pressures suck some of the fun out of the event for me. If you are going to truly enjoy this time with friends and family, I think it’s important to think a little bit about why you are hosting a cookout and why you invited who you did. When I remember my “whys” it makes the whole evening more fun. I have parties to connect with people. I invite people into my home or backyard to build relationships. And I go the extra mile so that people know I think of them and care for them. The people and relationships are why I do it and that makes all the difference.

Are you so excited to host a backyard cookout soon? I hope these little tips and tricks will help the evening go smoothly so that you can enjoy your people.

To learn more, visit Facebook.com/lovesmores and share the S’mores love using #ShareSmores.

I had so much fun working with HONEY MAID Grahams, HERSHEY’S Milk Chocolate, and JET-PUFFED Marshmallows on this post. Didn’t the pictures turn out great? My friend Ann of Ann Hepworth Photography took them (the same friend who does our family pictures every year!). Thank you for taking the time to be here.

This is a sponsored post written by me on behalf of HONEY MAID Grahams, HERSHEY’S Milk Chocolate and JET-PUFFED Marshmallows.

July 3, 2017

How to Make Homemade Cherry Juice with a Steam Juicer

Quick and easy tutorial on how to make homemade cherry juice with a steam juicer. We love homemade cherry juice and use it all winter long.

As I mentioned before we had a bumper crop of cherries this year. I dried some, made preserves and jelly with others, but still had gallons and gallons left. An easy way to use all the cherries was to juice them. There is very little work involved with steam juicing; you don’t even have to remove the pit! The juicer is totally worth the monetary investment if you own a cherry tree or grape vines. We love making homemade cherry juice and homemade grape juice with out steam juicer each year.

I first used a steam juicer a few years ago when I borrowed one from a friend to make grape juice. I’ve used hers for years and now that we’ve moved hours from her, it was time to buy one of my own.

If you’ve never seen or used one, then I’ll enlighten you. They are amazing things that are easy to use, clean, and a great way to use lots of fruit.>We bought a Victoria steam juicer for around $70 from Ace Hardware (I know IFA and other places that sell canning supplies have them). You can also buy them on Amazon. The stainless steel juicers have really come down in price and you can buy a stainless steel version for not much more. I’d get the stainless steel if you can, it’s supposed to last a lot longer and there’s some interesting reading on how the use of aluminum in cooking might affect your health. That’s my two cents, but I have used both aluminum and stainless steel and they both work great.

Here is what it looks like:

And this explains how it works. Boiling water on the bottom comes up through a hole and then goes through lots of little holes in the basket the fruit sits in. The steam releases the juice that collects (where #3 is pointed) and it runs out a tube.

Grandma’s Bing (red) and Queen Anne (pink) cherries ready to juice.

Quick and easy tutorial on how to make homemade cherry juice with a steam juicer. We love homemade cherry juice and use it all winter long.

Trips and tricks for making cherry juice at home with a steam juicer:

Canning is so fun, rewarding, cost savvy, and messy! If you are new to it, get a book! I recommend the Ball Blue Book; it is an all-inclusive master on the topic and only costs about $6. It’s not hard to learn and most older folks that you know will be more than willing to let you borrow some of their supplies if you want to try it out. This post isn’t all you need to can the juice (if you have never done a hot water bath), but the library will have all that info, so go find it!
Adjust the time you process your juice according to your altitude.
If you don’t want to can/bottle your juice, it freezes well too.
When you are ready to use your juice, sugar can be added to the juice to make it sweeter; just add to taste. Sometimes we like to mix the juice with lemon-lime soda pop for a fun (and pretty) punch for parties or popcorn and movie nights.
I used the juice to make cherry jelly and cherry syrup! Both are delicious.
I made a tart cherry juice a few times too using tart cherries and it’s also great for all of the above recipes/ideas. I like to use it in my smoothies in the morning too as it has great anti-inflammatory properties.

Fresh hot cherry juice collecting in a pot.

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!

Homemade Cherry Juice Recipe

Quick and easy tutorial on how to make homemade cherry juice with a steam juicer. We love homemade cherry juice and use it all winter long.

Author: Melissa Griffiths

Ingredients

Lots of cherries
Steam juicer

Instructions

Wash and sort your cherries, no need to pit of remove stems. I do like to pick out the ones that are rotten and any leaves that might get mixed in.
Get the steam juicer washed and set up according to instructions. Fill the hopper with your cherries. If you are using more than one type, mix them as you add them.
Let them steam for an hour, making sure the bottom doesn’t run out of water. The hopper full of cherries produces about four quarts of juice. If you have more cherries to do, throw out (compost or feed it to your chickens) the steamed cherries before doing your next batch.
Process the juice in a hot water bath for 15 minutes (for quarts) for us high elevations and 10 minutes for you low-lyers.

Notes

Sugar can be added to the juice to make it sweeter; just do that to taste.
I used the juice for jelly and cherry syrup! Recipes to come.
This juice is so good with lemon-lime pop (just when we are splurging)

See! It’s not hard to make homemade cherry juice in your own kitchen. With a load of cherries, the right supplies, and a little time, you’ll have more than enough cherry juice to last all winter long. Nothing tastes better than opening a bottle of summer in the cold of winter!

The recipe was originally published in July 2012. It was updated, rewritten, and republished for your enjoyment in July 2017.

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.

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!

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: 50 minute
Yield: 18-24 cookies

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.

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?!

June 25, 2017

Very Veggie 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!

Who else is on the hunt for tasty simple side dishes to serve up with your favorite grilled chicken or to take to a picnic? This super simple Asian pasta salad is one of my favorites to make, because it’s quick, easy, and delicious. You can’t beat simple chopped veggies, pasta, and a really easy dressing that brings it all together.

The best part? You can customize this salad to your heart’s desire. Hate celery? Leave it out! Want to make it more of a one bowl meal? Add some cooked chicken! Other ingredients that I often add to this salad are shelled edamame, peanuts instead of almonds, and sometimes a can of mandarin oranges (though my kids don’t think that fruit should be in pasta salad so I often just serve that on the side).

Tips and tricks for making Asian Pasta Salad

There’s nothing creamy in this salad and there is no meat or dairy (if made as written), which makes it a great candidate for taking on picnics and eating outside. It’s delicious cold but it’s just fine at room temperature, too.
Other options for the dressing would be my Asian Sesame or Peanut Lime dressing. Both are great in this.
Want to add a little heat? You can replace the honey with sweet chili sauce in the dressing.
This salad travels very well. I just like to add the nuts right before serving so that they don’t get soft (because of the moisture from the dressing). Taking it on a trip? I love these bowls with lids!

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!

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.

Love this Asian Pasta Salad recipe?! There are so many more pasta salad recipes to come; stay tuned and enjoy!

June 22, 2017

Classic Macaroni Salad Recipe

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.

Raise your hand if you love a super simple classic macaroni salad! You’ll be amazed at how easy it is to make your own at home in just the time it takes for the macaroni to cook. This recipe is really as simple as boiling the macaroni, chopping a few vegetables and boiled eggs, and stirring together a super simple creamy dressing to go with it. You stir everything together and you are done! You really can’t get any easier than that.

I love to take this recipe to any kind of party/picnic/cookout/potluck during the summer because it just goes with everything. You can serve it alongside burgers, roasted hot dogs, grilled chicken, brats, ribs, heck, you could serve it alongside my easy Grilled Sausage and Vegetable Foil Packets and it would go great.

Tips and Tricks for making a Classic Macaroni Salad Recipe at Home:

Chop the veggies just about as small as you can if you are after a true “deli-style” macaroni salad. The deli salad has consistently small pieces of vegetable in it. I don’t mind a little variation (though my grated carrot was too big in this batch), but note that it is a key element to mimicking your favorite store-bought version of this pasta salad.
The type of mustard you use will change the flavor. If you like mustard, use the yellow mustard; its flavor is more pronounced. If you want the tang with a less distinct mustard flavor, use the Dijon.
Sugar is not necessary for this recipe though I think it makes the flavor more classic. I used mayo in this recipe (because what else is there?!), but I know a few folks who swear by Miracle Whip. Miracle Whip is a lot sweeter than mayo, so you’ll probably want to omit the sugar if using it. That being said, if you are new to making macaroni salad, I’d try it without the sugar, as you can always stir in a tablespoon after you have the chance to taste it.
There’s some debate on how classic the addition of boiled eggs is, and I’m on team “you have to add the eggs.” It totally changes the texture and flavor if you ask me. If you prefer, you can omit the boiled eggs. Do you have one of these egg slicer thingies? I kind of want one.

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!

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.

How simple is that? If you liked this Classic Macaroni Salad, stay tuned – I have a big collection of pasta salads coming your way. Welcome, Summer!

June 20, 2017

Creamy 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!

You all know my love of all things taco/Mexican, and this pasta salad is right up my alley. I love this stuff and could eat it over and over again. I love this taco pasta salad recipe because it’s hearty enough to serve as a main dish and simple enough to make as a side for a picnic or cookout too. Who doesn’t love a side that you can also use as a main dish? You know what that means? You are going to make this recipe over and over again this summer. Serve it up with some homemade lemonade, and you’ll have yourself one delicious summer meal!

I added a half of a pound of ground beef to this recipe (though it’s super easy to make it meatless too, just see my notes below), and that makes this a very economical main dish. You can get away with serving just that half a pound of meat to a family of four for dinner; I love light-on-meat meals as much as I love meatless meals! I think my favorite part of this dish is the super simple creamy dressing that you mix together to bring this all together. It’s mayo and sour cream mixed with all kinds of spices. Have you tried smoked paprika yet? It’s so good! You could coat just about anything with that dressing, and it would taste great. I can’t wait for you to make it.

Tips and Tricks for Making Taco Pasta Salad:

Want to make this meatless? Omit the hamburger and add a can of black, small red, or pinto beans instead (or add those in addition to the hamburger to add another serving or two on the cheap).
My auntie makes a taco salad super similar to this but she adds a few cups of chopped lettuce and some crushed Doritos or tortilla chips just before serving. Delicious!
Feel free to serve this with some sliced avocado and hot sauce on the side.
Plan on this feeding 4 adults as a main dish (or 2 adults and some kids), or 8-10 as a side.
If you are making this ahead of time, keep the dressing separate and add it right before serving. Planning on taking this to a party? I love this set of 4 bowls with lids from Costco (which you can purchase on Amazon).

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!

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.

If you loved this Taco Pasta Salad recipe as much as I did, then you are going to love all of the other pasta salad recipes that I have coming!

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