Graceful Little Honey Bee

Reese’s Pieces Monster Cookies

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If you love the chocolate, oatmeal and peanut butter flavors of traditional monster cookies, then I know you’ll enjoy these Reese’s Pieces Monster Cookies

Reese’s Pieces Monster Cookies

Who doesn’t love a good monster cookie, filled with the delicious flavors of chocolate, oats and peanut butter? This recipe takes the traditional cookie up a few notches by adding Reese’s Pieces and mini Peanut Butter Cups. This not only gives them more flavor, but makes them festive enough for fall, which I know we all enjoy.

You’ll definitely want to try this recipe for a sweet, fall themed treat that everyone is sure to love. You won’t be disappointed. Happy Baking Friends!

Want more fall dessert recipes? Here are a few of our favorites:

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How to Make Reese’s Pieces Monster Cookies:

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a large mixing bowl, whisk the oats and baking soda together. Set aside.

In a separate bowl, beat the butter, sugar, and brown sugar together until creamy.

Add the eggs and vanilla and beat until smooth.

Add the peanut butter and beat until well combined.

Pour in the oat mixture and stir to combine.

Fold in the mini chocolate chips and half of the Reese’s Pieces.

Use an ice cream scoop to place the dough onto the baking sheet two inches apart from each other and press down on the top of the dough ball lightly with the back of the scoop.

Press the remaining Reese’s Pieces and mini peanut butter cups into the tops of the cookies.

Bake for 15 to 18 minutes or until the bottom of the cookie is golden brown but the center is still soft.

Allow to cool completely on the baking sheet. Enjoy!

Print Recipe

Reese's Pieces Monster Cookies

Oats, Peanut Butter, Sugar, Reese's Pieces and Peanut Butter Cups mixed together in a cookie dough and baked until golden brown in the oven.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Keyword: Reese's Pieces Monster Cookies
Servings: 12 large cookies
Calories: 504kcal

Ingredients

  • 2 ¼ cup quick cooking oats
  • 1 teaspoon baking soda
  • ½ cup butter softened
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup creamy peanut butter
  • 1 cup mini chocolate chips
  • 1 cup Reese’s Pieces
  • 18 mini Reese’s peanut butter cups cut in half

Instructions

  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk the oats and baking soda together. Set aside.
  • In a separate bowl, beat the butter, sugar, and brown sugar together until creamy.
  • Add the eggs and vanilla and beat until smooth.
  • Add the peanut butter and beat until well combined.
  • Pour in the oat mixture and stir to combine.
  • Fold in the mini chocolate chips and half of the Reese’s Pieces.
  • Use an ice cream scoop to place the dough onto the baking sheet two inches apart from each other and press down on the top of the dough ball lightly with the back of the scoop.
  • Press the remaining Reese’s Pieces and mini peanut butter cups into the tops of the cookies.
  • Bake for 15 to 18 minutes or until the bottom of the cookie is golden brown but the center is still soft.
  • Allow to cool completely on the baking sheet. Enjoy!

Nutrition

Calories: 504kcal | Carbohydrates: 56g | Protein: 11g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 324mg | Potassium: 276mg | Fiber: 4g | Sugar: 42g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg

 

Chili Cheese Dog Casserole

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This casserole has all of the comforting flavors of chili, cheese, hot dogs and carbs that you crave, but in casserole form!

Chili Cheese Dog Casserole

If you enjoy the flavors of regular chili dogs, then I know you’re going to love this Chili Cheese Dog Casserole for a warm and filling meal on a chilly evening. This casserole is perfect for a family movie night or for watching your favorite sports event. It can be made and set out for people to serve themselves as desired.

At first, I was worried that the chili would make the crescent roll dough soggy, but it held up perfectly. It’s even good the next day warmed up as leftovers. I know your family will enjoy this delicious, comforting dish that will fill their tummies on a cold evening. Enjoy the recipe friends!

Want more comforting dinner ideas? Here are a few of our favorites:

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How to Make Chili Cheese Dog Casserole:

Preheat the oven to 375 F degrees.

Unroll the crescent roll dough and separate into triangles.

Wrap each hot dog half in a crescent roll and place them in a large casserole dish, making sure the crescent rolls aren’t touching.

Bake the hot dogs for 10 to 15 minutes or until the crescent rolls are golden brown.

When the crescent rolls are finished baking, remove the pan from the oven and top the hot dogs with chili.

Sprinkle cheese over the top of the chili and return the pan to the oven.

Bake for 10 minutes, until the chili is warm and the cheese is melted.

Print Recipe

Chili Cheese Dog Casserole

Hot dogs wrapped in crescent roll dough, topped with chili and cheese, then baked until golden brown and melted in the oven.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: Chili Cheese Dog Casserole
Servings: 8 hot dog (halfs)
Calories: 275kcal

Ingredients

  • 4 hot dogs cut in half
  • 1 package crescent roll dough 8-count
  • 1 15- ounce can chili
  • 1 cup shredded cheddar jack cheese

Instructions

  • Preheat the oven to 375 F degrees.
  • Unroll the crescent roll dough and separate into triangles.
  • Wrap each hot dog half in a crescent roll and place them in a large casserole dish, making sure the crescent rolls aren’t touching.
  • Bake the hot dogs for 10 to 15 minutes or until the crescent rolls are golden brown.
  • When the crescent rolls are finished baking, remove the pan from the oven and top the hot dogs with chili.
  • Sprinkle cheese over the top of the chili and return the pan to the oven.
  • Bake for 10 minutes, until the chili is warm and the cheese is melted.

Notes

Optional: Top with sour cream and jalapenos before serving.

Nutrition

Calories: 275kcal | Carbohydrates: 22g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 759mg | Potassium: 254mg | Fiber: 2g | Sugar: 4g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 3mg

 

Sweet Potato Shepherds Pie

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Try this Sweet Potato Shepherds Pie for a healthy and filling meal that is full of the flavors of ground beef, mixed vegetables, fluffy sweet potatoes and crispy french fried onions that you love with an autumnal twist!

Sweet Potato Shepherds Pie

If you love the traditional flavors of Shepherds (or cottage) Pie, then I know you’ll enjoy this twist on the classic recipe that is sure to please the entire family. It’s full of the traditional flavors of Shepherds Pie with a sweet and crunchy twist.

Sweet potatoes are in season during the fall making this the perfect dish to make on a chilly autumn weeknight. It’s also quick to put together, relatively healthy and is sure to fill those empty bellies until bedtime.

If you need more fall meal inspiration, be sure to check out the recipes below and happy cooking friends!

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Want more delicious fall meal ideas? Here are of few of our favorites:

How to Make Sweet Potato Shepherds Pie

Preheat oven to 400.

In large-sized sauce pan, brown beef and onion until cooked through. Drain fat off of beef, if necessary.

Add soup, frozen vegetables, 1 tsp creole seasoning and desired amount of salt to beef, stirring to combine.

Spray a medium sized casserole dish with cooking spray. Pour beef mixture into bottom of greased dish.

Season mashed sweet potatoes with the rest of the creole seasoning, salt and pepper. Stir to combine.

Spread seasoned mashed sweet potatoes over the top of the beef mixture.

Sprinkle casserole with french fried onions.

Bake 20-25 minutes or until casserole is hot throughout and onions are crispy.

Print Recipe

Sweet Potato Shepherds Pie

A creamy beef and vegetable mixture topped with fluffy sweet potatoes and crispy fried onions baked to golden brown in the oven.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Sweet Potato Shepherds Pie
Servings: 6
Calories: 353kcal

Ingredients

  • 1 pound ground beef
  • 1 onion diced
  • 1 can cream of mushroom soup
  • 1 10 oz package frozen peas and carrots
  • 1.5 tsp creole seasoning
  • 2 cups mashed sweet potatoes
  • 1 cup french fried onions
  • salt and pepper to taste

Instructions

  • Preheat oven to 400.
  • In large-sized sauce pan, brown beef and onion until cooked through. Drain fat off of beef, if necessary.
  • Add soup, frozen vegetables, 1 tsp creole seasoning and desired amount of salt to beef, stirring to combine.
  • Spray a medium sized casserole dish with cooking spray. Pour beef mixture into bottom of greased dish.
  • Season mashed sweet potatoes with the rest of the creole seasoning, salt and pepper. Stir to combine.
  • Spread seasoned mashed sweet potatoes over the top of the beef mixture.
  • Sprinkle casserole with french fried onions.
  • Bake 20-25 minutes or until casserole is hot throughout and onions are crispy.

Nutrition

Calories: 353kcal | Carbohydrates: 23g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 551mg | Potassium: 546mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10993IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 3mg

 

Cinnamon Applesauce Muffins

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Cinnamon Applesauce Muffins

These muffins have become my go to for the last couple of months because my kids love them and they don’t require any kind of special ingredients. Plus, I’m making tons of applesauce lately so it’s a great way to use up some of that homemade goodness.

Muffins are one of my favorites for a quick breakfast. Just add an easy protein like scrambled eggs and your good to go. I hope you enjoy these easy and delicious Cinnamon Applesauce Muffins as much as we do!

How to Make Cinnamon Applesauce Muffins:

makes 12 muffins

Preheat oven to 350.

In medium mixing bowl, combine flour, sugar, cinnamon, all spice, baking powder and salt.

In another mixing bowl, combine oil, vanilla, egg and applesauce.

Add wet ingredients to dry ingredients mixing until just combined.

Spoon batter (it will be thick) into greased muffin tins.

Bake at 350 for 20-22 minutes.

Want more muffin recipes?  Here are some of our favorites:

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Cinnamon Applesauce Muffins

A sweet muffin made with cinnamon and applesauce.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Keyword: Cinnamon Applesauce Muffins
Servings: 12 muffins
Calories: 207kcal

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1.5 tsp cinnamon
  • 1/4 tsp ground all spice optional
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup oil or melted butter
  • 1 tsp vanilla
  • 1 egg
  • 1 cup unsweetened applesauce

Instructions

  • Preheat oven to 350.
  • In medium mixing bowl, combine flour, sugar, cinnamon, all spice, baking powder and salt.
  • In another mixing bowl, combine oil, vanilla, egg and applesauce.
  • Add wet ingredients to dry ingredients mixing until just combined.
  • Spoon batter (it will be thick) into greased muffin tins.
  • Bake at 350 for 20-22 minutes.

Nutrition

Calories: 207kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 55mg | Potassium: 127mg | Fiber: 1g | Sugar: 10g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

This recipe was originally published in October 2016, but has been updated with new photos for your conveinence.

Sparkling Lemonade with Basil

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Try this Sparkling Lemonade with Basil for a thirst quenching treat that is full of the fresh flavors of summer!

 

Sparkling Lemonade with Basil

If you’re anything like me, then you love a sweet, cold, bubbly drink on a hot summers day. This Basil Sparkling Lemonade checks all of those boxes and more. It’s refreshingly sweet, bubbly and full of the fresh flavors of lemon and basil, plus it’s really easy to make.

Once you try this recipe for Basil Sparkling Lemonade, you’ll never want to go back to regular lemonade again. You may even want to grow a basil plant next summer so that you can have it anytime you want.

If basil isn’t your thing, feel free to substitute rosemary, thyme or any other fresh herb that you prefer. Enjoy the refreshing drink friends.

Want more refreshing summer recipes? Here are a few of our favorites:

How to make Basil Sparkling Lemonade:

In small saucepan, combine sugar, water and basil.

Bring mixture to boil, crushing basil leaves as you stir. Let simmer 5 minutes.

Remove from heat and allow mixture to cool completely.

Once cooled, strain the basil leaves out of the syrup.

In glass pitcher, combine lemon juice and syrup mixture.

Place pitcher in refrigerator for at least 2 hours to chill.

Once ready to serve, pour chilled club soda into the pitcher with the syrup mixture and serve over ice.

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Sparkling Lemonade with Basil

Homemade Lemonade infused with basil and mixed with club soda.
Prep Time20 mins
Chill Time2 hrs
Total Time2 hrs 20 mins
Course: Drinks
Cuisine: American
Keyword: Sparkling Lemonade with Basil
Servings: 6
Calories: 270kcal

Ingredients

  • 2 cups water
  • 2 cups sugar
  • 1/2 cup basil leaves
  • 1 liter club soda chilled
  • juice from 6 lemons approx 1 1/4 cups

Instructions

  • In small saucepan, combine sugar, water and basil.
  • Bring mixture to boil, crushing basil leaves as you stir. Let simmer 5 minutes.
  • Remove from heat and allow mixture to cool completely.
  • Once cooled, strain the basil leaves out of the syrup.
  • In glass pitcher, combine lemon juice and syrup mixture.
  • Place pitcher in refrigerator for at least 2 hours to chill.
  • Once ready to serve, pour chilled club soda into the pitcher with the syrup mixture and serve over ice.

Nutrition

Calories: 270kcal | Carbohydrates: 70g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 40mg | Potassium: 63mg | Fiber: 1g | Sugar: 68g | Vitamin A: 109IU | Vitamin C: 20mg | Calcium: 18mg | Iron: 1mg

Cream Cheese Veggie Pizza

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Try this Cream Cheese Veggie Pizza for a delicious make ahead meal that is sure to please even the pickiest of eaters.

  This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Cream Cheese Veggie Pizza

I first learned about this type of recipe through a Mennonite mom that I follow on YouTube and decided to give it a try. It turned out so good and I’ve been making it ever since.

If you love crescent roll dough, cream cheese and veggies then you’re going to really enjoy this recipe. It’s great for the summertime because it’s served chilled.

It can also be made ahead of time and served at a potluck or BBQ, although it’s best eaten within the first 48 hours in my opinion as the dough will start to get limp and soggy after that period of time.

Feel free to use any vegetables that you would prefer such as carrots, cauliflower, broccoli, snap peas, cucumber, zucchini or squash.

Want More Quick and Easy Summertime Meal Ideas? Here are a few of our favorites:

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How to Make Cream Cheese Veggie Pizza:

Preheat the oven to 350° as directed on the crescent roll package instructions.

Spread crescent rolls across the cookie sheet – covering the cookie sheet and sealing the cuts between each of the rolls.

Bake according to crescent roll package instructions.

Cool completely before adding toppings.

In a medium-sized bowl, mix softened cream cheese, sour cream and ranch dip.

Chop all veggies very small in food processor and toss them all together in a bowl.

To Assemble the Pizza:

Spread the ranch dip all over crescent roll pizza base.

Add chopped mixed veggies and press down into the cream cheese mixture. Add garlic salt.

Cut into equal squares and serve. You may also chill before serving. Best eaten within 48 hours.

Print Recipe

Cream Cheese Veggie Pizza

Crescent Roll Dough covered with cream cheese and topped with fresh diced veggies.
Prep Time20 mins
Cook Time15 mins
Chill Time2 hrs
Total Time2 hrs 35 mins
Course: Main Course
Cuisine: American
Keyword: Cream Cheese Veggie Pizza
Servings: 16
Calories: 199kcal

Equipment

Ingredients

  • 2 tubes crescent roll dough
  • 1 - 8 oz cream cheese softened
  • 1 cup sour cream
  • 3 tbsp dry ranch seasoning
  • 1 small head cauliflower
  • 1/4 cup julienned carrots
  • 1 orange bell pepper
  • 1 small english cucumber
  • 1/4 cup chopped green onion
  • garlic salt to taste

Instructions

  • Preheat the oven to 350° as directed on the crescent roll package instructions.
  • Spread crescent rolls across the cookie sheet – covering the cookie sheet and sealing the cuts between each of the rolls.
  • Bake according to crescent roll package instructions.
  • Cool completely before adding toppings.
  • In a medium-sized bowl, mix softened cream cheese, sour cream and ranch dip.
  • Chop all veggies very small in food processor and toss them all together in a bowl.

To Assemble the Pizza:

  • Spread the ranch dip all over crescent roll pizza base.
  • Add chopped mixed veggies and press down into the cream cheese mixture. Add garlic salt.
  • Cut into equal squares and serve. You may also chill before serving. Best eaten within 48 hours.

Notes

This recipe makes a very large pizza. If you are only serving 1-2 people then you may want to consider cutting it in half as it doesn't keep well past the first two days.

Nutrition

Calories: 199kcal | Carbohydrates: 16g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 503mg | Potassium: 144mg | Fiber: 1g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 1mg

Garlic Chive Parsley Butter

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Take your toast up a notch in flavor with this Garlic Chive Parsley Butter that is quick to make and tastes delicious.

Garlic Chive Parsley Butter

I’m always looking for new ways to use homegrown herbs in the kitchen and this recipe for Garlic Chive Parsley Butter is a great way to add flavor to just about any dish. Of course, you don’t have to grow the herbs yourself, but if you have the space, why not try growing them to save money and get the freshest product possible?

This recipe calls for parsley and garlic chives, but you can use just about any herb that you have available. Also, if you can’t find chives, then you can substitute finely diced green onion instead. This recipe is really quick to make, only requires 4 simple ingredients and keeps for weeks in the refrigerator. I know you’re going to love it.

Ideas for using Garlic Chive Parsley Butter:

  • Toast
  • Corn on the Cob
  • Roasted Potatoes
  • Pasta
  • Green beans, carrots or cauliflower

Want more quick and easy garden fresh recipes? Here are a few of our favorites:

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How to Make Garlic Chive Parsley Butter:

Combine all ingredients in bowl and mix well.

Place softened butter mixture in a butter mold or wrap in plastic wrap and roll into a small log.

Store butter in refrigerator for up to two weeks.

Use on your favorite breads, vegetables or pasta.

Print Recipe

Garlic Chive Parsley Butter

Fresh garlic chives and parsley mixed into softened butter.
Prep Time5 mins
Chill Time2 hrs
Total Time2 hrs 5 mins
Course: condiment
Cuisine: American
Keyword: Garlic Chive Parsley Butter
Servings: 8
Calories: 102kcal

Ingredients

  • 1/2 cup butter softened
  • 1 Tbsp fresh parsley minced
  • 1 Tbsp garlic chives minced
  • 1/2 tsp minced garlic
  • salt and pepper to taste

Instructions

  • Combine all ingredients in bowl and mix well.
  • Place softened butter mixture in a butter mold or wrap in plastic wrap and roll into a small log.
  • Store butter in refrigerator for up to two weeks.
  • Use on your favorite breads, vegetables or pasta dishes.

Notes

May substitute finely diced green onion for garlic chives.

Nutrition

Calories: 102kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 102mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

BLT Pasta Salad

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I know you and your family will love this BLT Pasta Salad that is made with bacon, lettuce, tomato, pasta, basil and so much more!

BLT Pasta Salad

If you love the flavors of a good old fashioned bacon, lettuce and tomato sandwich, then I know that you’re going to love this recipe for BLT Pasta Salad. It has all of those summertime flavors that you crave, plus mayo, pasta and more.

I came up with this recipe on a whim one day because I was craving the flavors of a BLT, but also wanted pasta salad, so I thought, why not just combine the two? It turned out amazing and I’ve been making it ever since. I know you and your loved ones are really going to enjoy this fresh, summertime recipe. Check out the links below for more summer food inspiration.

Want more summertime recipes? Here are a few of our favorites:

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How to Make BLT Pasta Salad:

Cook pasta and peas together in saucepan until pasta is tender.

Drain pasta/peas and run under cold water until no longer hot.

Chop lettuce, tomatoes and basil.

In small bowl, combine mayo, ranch, salt and garlic powder.

In large salad bowl, combine pasta, peas, lettuce, tomatoes, basil and bacon.

Pour dressing over salad and toss until everything is coated. Refrigerate 2 hours before serving.

Print Recipe

BLT Pasta Salad

Chopped bacon, lettuce, tomato, basil and cooked pasta dressed in mayo and ranch.
Prep Time10 mins
Chill Time2 hrs
Total Time2 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: BLT Pasta Salad
Servings: 6
Calories: 593kcal

Ingredients

  • 3 cups dry bow tie pasta
  • 1 head romaine lettuce
  • 1 cup cherry tomatoes
  • 10 slices bacon cooked and chopped
  • 1 cup frozen peas
  • 1/2 cup fresh basil
  • 1 cup mayo
  • 1/4 cup ranch dressing
  • 1 tsp salt
  • 1 tsp garlic powder

Instructions

  • Cook pasta and peas together in saucepan until pasta is tender.
  • Drain pasta/peas and run under cold water until no longer hot.
  • Chop lettuce, tomatoes and basil.
  • In small bowl, combine mayo, ranch, salt and garlic powder.
  • In large salad bowl, combine pasta, peas, lettuce, tomatoes, basil and bacon
  • Pour dressing over salad and toss until everything is coated. Refrigerate 2 hours before serving.

Nutrition

Calories: 593kcal | Carbohydrates: 29g | Protein: 11g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 983mg | Potassium: 290mg | Fiber: 3g | Sugar: 4g | Vitamin A: 860IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg

3-Ingredient Watermelon Slush

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Try this easy Watermelon Slush for a refreshing summer treat on a hot summer’s day that only uses three simple ingredients!

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3-Ingredient Watermelon Slush

Nothing says summer like watermelon. They cool, hydrate and fill you up on a hot summer afternoon. Also, they’re the perfect dessert for any BBQ or picnic menu.

I love coming up with new ways to use summer produce that are quick, easy and taste delicious. Being a gardener, I almost always have extra produce lying around during the summer that I’m looking to use up and this watermelon slush recipe is perfect for that and it will definitely quench your thirst on a hot summer day.

I tried making it using fresh watermelon and ice, but the consistency wasn’t what I was looking for, so I decided to freeze the watermelon and see if that made a difference.

It definitely worked, producing a silkier more even consistency, so the next time you’re cutting a watermelon just throw three cups in a freezer bag to have ready whenever you want to make your slush.

If watermelon isn’t your thing, then you may want to try this 3-Ingredient Cherry Slush. Happy summer friends!

Want more summer recipes? Here are a few of our favorites:

How to Make 3-Ingredient Watermelon Slush:

Blend all ingredients until smooth. (You may need to adjust the amount of water to get the consistency that you prefer.)

Pour into a glass, sit on your porch and enjoy!

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3-Ingredient Watermelon Slush

Frozen watermelon, water and sugar blended together to make a refreshing summertime drink.
Prep Time5 mins
Total Time5 mins
Course: Drinks
Cuisine: American
Keyword: 3-Ingredient Watermelon Slush
Servings: 2 slushes
Calories: 138kcal

Equipment

Ingredients

  • 3 cups cubed frozen watermelon
  • approx. 1 1/4 cups water
  • 3 tbsp sugar

Instructions

  • Blend all ingredients until smooth. You may need to adjust the amount of water to get the consistency that you prefer.
  • Pour into a glass, sit on your porch and enjoy!

Nutrition

Calories: 138kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 256mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1297IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 1mg

This post was originally published in June of 2015, but has been updated for your convenience.

Instant Pot Sloppy Joes {Pressure Cooker}

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Try these Instant Pot Sloppy Joes for a quick and delicious dinnertime treat that will please even the pickiest of eaters!

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Instant Pot Sloppy Joes

We never ate sloppy joes growing up because my mom didn’t like them. The only thing that I knew about them was that they came out of a can, which did not sound appetizing to me.

Luckily one day I decided to give the homemade version a try, which had to be better, right?

I came up with a simple and easy 5-Ingredient Sloppy Joe Recipe which tastes great and is really quick to make, but sometimes you just want to add a little bit extra and that’s where this recipe comes in for Instant Pot Sloppy Joes.

I know you’re going to love the flavor of these sloppy joes that uses ground beef, diced onion and bell peppers plus tomato paste and Worcestershire sauce to give it a kick of tang and flavor. Enjoy the recipe friends!

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How to Make Instant Pot Sloppy Joes:

Set the Instant Pot to “saute”.

Add the ground beef, onions and bell peppers to the pot, cooking until the meat is no longer pink.

Drain excess grease off of the meat mixture and then return to the pot.

Add the beef broth and scrape the bottom to remove any cooked on bits. Press cancel to end the “saute” mode.

Next, add the garlic powder, soy sauce, Worcestershire sauce, and brown sugar to the ground beef and stir well.

Over the beef, dollop the ketchup, tomato paste, and Dijon mustard. Do not mix together.

Place the lid on the Instant Pot and set the valve to sealing. Program to “pressure cook” or “manual” for 5 minutes.

When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure for 10 minutes before performing a quick release of the remaining pressure.

Carefully remove the lid. If there is too much sauce, press “cancel” and then “saute.”

Cook, stirring often, until the liquid has evaporated.

Serve over buns or baked potatoes. Enjoy!

Print Recipe

Instant Pot Sloppy Joes

Ground beef, onions and bell peppers cooked in tomato sauce with additional spices. Served over a bun.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Keyword: Instant Pot Sloppy Joes
Servings: 12
Calories: 135kcal

Equipment

Ingredients

  • 2 pounds lean ground beef
  • 1 small onion diced
  • 1 green bell pepper seeded and diced
  • ½ cup beef broth
  • 1 teaspoon garlic powder
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • ¾ cup ketchup
  • 1 tablespoon tomato paste
  • 1 teaspoon Dijon mustard

Instructions

  • Set the Instant Pot to “saute”.
  • Add the ground beef, onions and bell peppers to the pot, cooking until the meat is no longer pink.
  • Drain excess grease off of the meat mixture and then return to the pot.
  • Add the beef broth and scrape the bottom to remove any cooked on bits. Press cancel to end the “saute” mode.
  • Next, add the garlic powder, soy sauce, Worcestershire sauce, and brown sugar to the ground beef and stir well.
  • Over the beef, dollop the ketchup, tomato paste, and dijon mustard. Do not mix together.
  • Place the lid on the Instant Pot and set the valve to sealing. Program to “pressure cook” or “manual” for 5 minutes.
  • When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure for 10 minutes before performing a quick release of the remaining pressure.
  • Carefully remove the lid. If there is too much sauce, press “cancel” and then “saute.”
  • Cook, stirring often, until the liquid has evaporated.
  • Serve over buns or baked potatoes. Enjoy!

Notes

Nutrition facts are for ground beef mixture only.

Nutrition

Calories: 135kcal | Carbohydrates: 7g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 337mg | Potassium: 378mg | Fiber: 1g | Sugar: 5g | Vitamin A: 136IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 2mg

Cherry Limeade Bundt Cake

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If you need a quick and easy summertime dessert, then you definitely need to make this Cherry Limeade Bundt Cake. It’s bright, cheery and sure to put a smile on all of your loved one’s faces!

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Cherry Limeade Bundt Cake

I don’t know if there is a cake that screams summer more than this Cherry Limeade Bundt Cake. It’s bright, cheery and full of delicious summer flavors.

This recipe uses a boxed cake mix with a pack of Cherry Limeade Gelatin thrown in for some serious summertime fun.

Kids and adults alike with love this fun dessert, so if Cherry Limeade is one of your favorite drinks, then why not give this cake a try at your next BBQ, birthday party or get-together?

Everyone will be asking for this fun recipe that just screams summertime. Happy baking friends!

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How to Make a Cherry Limeade Bundt Cake:

Preheat oven to 350 degrees.

Grease a Bundt cake pan with nonstick cooking spray.

Beat the cake mix, eggs, water, and vegetable oil with mixer until well combined.

Add the gelatin mix and stir until well combined.

Pour the batter into the prepared cake pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool until the pan is safe to touch, then flip the cake over onto a serving plate and allow to cool completely.

When the cake is cool, prepare the glaze by mixing together the butter, powdered sugar, cherry juice, and lime juice until smooth and well combined.

You may add more lime juice to thin the glaze, if needed.

Spread the prepared glaze over the top of the cake and allow to set before serving. Garnish the cake with cherries and lime slices, if desired.

Print Recipe

Cherry Limeade Bundt Cake

A box cake mix and cherry limeade gelatin mix baked together and drizzled with a cherry limeade glaze.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Cherry Limeade Bundt Cake
Servings: 10
Calories: 342kcal

Equipment

Ingredients

Ingredients for the Glaze:

  • 2 tablespoons butter softened
  • 2 cups powdered sugar sifted
  • 1/3 cup juice from maraschino cherry jar
  • 1 tablespoon lime juice

Garnish:

  • Maraschino cherries
  • Sliced limes

Instructions

  • Preheat oven to 350 degrees.
  • Grease a Bundt cake pan with nonstick cooking spray.
  • Beat the cake mix, eggs, water, and vegetable oil with mixer until well combined.
  • Add the gelatin mix and stir until well combined.
  • Pour the batter into the prepared cake pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool until the pan is safe to touch, then flip the cake over onto a serving plate and allow to cool completely.
  • When the cake is cool, prepare the glaze by mixing together the butter, powdered sugar, cherry juice, and lime juice until smooth and well combined.
  • You may add more lime juice to thin the glaze, if needed.
  • Spread the prepared glaze over the top of the cake and allow to set before serving. Garnish the cake with cherries and lime slices, if desired.

Nutrition

Calories: 342kcal | Carbohydrates: 43g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 113mg | Potassium: 28mg | Fiber: 1g | Sugar: 42g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Quick & Easy Fiesta Corn

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Try this delicious Fiesta Corn as a side dish with your next Mexican flavored meal that is sure to get gobbled up quickly!

Quick & Easy Fiesta Corn

I love a quick and easy side dish that uses minimal ingredients and comes together without much effort. This recipe for Fiesta Corn fits that bill perfectly, plus it’s delicious.

This recipe pairs great with any Mexican Themed meal because it uses corn, pepper and taco seasoning. You could serve it as a side dish or in your favorite taco recipe. I hope you enjoy this simple recipe!

What should I serve with Fiesta Corn?

How to Make Fiesta Corn:

Add the corn, peppers, butter, salt, and taco seasoning to large skillet. Stir to combine.

Saute the ingredients over medium heat, stirring constantly, until the corn and peppers are cooked through, around 20 minutes.

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Print Recipe

Quick & Easy Fiesta Corn

Corn and peppers cooked in butter and coated with taco seasoning.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American, Mexican
Keyword: Quick & Easy Fiesta Corn
Servings: 8
Calories: 107kcal

Ingredients

  • 2 - 12 ounce packages frozen corn
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1 tablespoon taco seasoning

Instructions

  • Add the corn, peppers, butter, salt, and taco seasoning to large skillet. Stir to combine.
  • Saute the ingredients over medium heat, stirring constantly, until the corn and peppers are cooked through, around 20 minutes.

Nutrition

Calories: 107kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 369mg | Potassium: 205mg | Fiber: 2g | Sugar: 1g | Vitamin A: 727IU | Vitamin C: 35mg | Calcium: 6mg | Iron: 1mg

S’mores Pudding Parfaits

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If you love the taste of s’mores, but don’t have a campfire, then you’re sure to enjoy these quick and easy S’mores Pudding Parfaits that have all of the chocolate, marshmallow and graham cracker taste that you know and love.

 

S’mores Pudding Parfaits

I have to admit that s’mores are one of my all time favorite desserts, I mean what’s better than melted chocolate, gooey marshmallows and crumbly graham crackers on a warm summer night?

S’mores are a truly American summertime dessert that seem to make an appearance at just about every cookout or camping trip around.

I love a good traditional s’more, but what about when you have a craving and there’s no campfire around? (I mean I have been know to make them in the mircrowave, but that’s beside the point.)

These S’mores Pudding Parfaits are a great alternative to the traditional s’more that can be made ahead of time and chilled in the fridge until needed. They would make great summer birthday or 4th of July celebration treat on a hot summer afternoon.

No cooking is required in this sweet and chocolatey layered dessert that is full of the flavors of summer that you love, so why not whip up a few of these to serve to family and friends at your next summertime celebration?

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How to Make S’mores Pudding Parfaits:

Crush the graham cracker squares into crumbs and add a layer to the bottom of each of the 4 cups.

Prepare the instant pudding mix by whisking together the pudding mix and milk until well combined.

Use half of the pudding to cover the graham cracker crumb layer, then top with a second layer of graham cracker crumbs.

Add half of the whipped topping to the remaining pudding and whisk to combine.

Spread the pudding and whipped topping mixture over the top of the graham crackers in the cups, then add another layer of graham cracker crumbs.

Combine the remaining whipped topping with the marshmallow fluff, beating until smooth.

Spread the mixture over the top of each cup, then place parfaits in the refrigerator to chill for at least 4 hours.

When ready to serve, stick one piece of graham cracker and one mini chocolate bar in the top of each cup, then sprinkle mini marshmallows and chocolate sprinkles on top. Enjoy!

Print Recipe

S'mores Pudding Parfaits

Graham cracker crumbs, chocolate pudding, whipped topping and marshmallow fluff layered together in small cups to create parfaits.
Prep Time15 mins
Chill Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: S'mores Pudding Parfaits
Servings: 4 parfaits
Calories: 542kcal

Equipment

  • 4 clear plastic cups

Ingredients

  • 8 graham crackers
  • 1 - 3 ounce package instant chocolate pudding
  • 2 cups cold milk
  • 1 - 8 ounce container whipped topping
  • ½ cup marshmallow fluff

Topping

  • 1 graham cracker broken into 4 pieces
  • 4 mini chocolate bars
  • Mini marshmallows
  • Chocolate sprinkles

Instructions

  • Crush the graham cracker squares into crumbs and add a layer to the bottom of each of the 4 cups.
  • Prepare the instant pudding mix by whisking together the pudding mix and milk until well combined.
  • Use half of the pudding to cover the graham cracker crumb layer, then top with a second layer of graham cracker crumbs.
  • Add half of the whipped topping to the remaining pudding and whisk to combine.
  • Spread the pudding and whipped topping mixture over the top of the graham crackers in the cups, then add another layer of graham cracker crumbs.
  • Combine the remaining whipped topping with the marshmallow fluff, beating until smooth.
  • Spread the mixture over the top of each cup, then place parfaits in the refrigerator to chill for at least 4 hours.
  • When ready to serve, stick one piece of graham cracker and one mini chocolate bar in the top of each cup, then sprinkle mini marshmallows and chocolate sprinkles on top. Enjoy!

Nutrition

Calories: 542kcal | Carbohydrates: 88g | Protein: 9g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 13mg | Sodium: 712mg | Potassium: 368mg | Fiber: 2g | Sugar: 61g | Vitamin A: 245IU | Calcium: 213mg | Iron: 2mg

Red, White and Blue Charcuterie Board {4th of July Cheese Board}

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Get creative ideas on how to put together a Red, White and Blue Charcuterie Board for your 4th of July or Memorial Day Celebration!

Red, White and Blue Charcuterie Board

Charcuterie Boards are really popular right now and for good reason. If you didn’t already know, a Charcuterie board is basically just an assembly of meats, cheeses, crackers, fruits and nuts artfully displayed on a platter or cutting board.

Traditionally, Charcuterie is made up of cooked or cured meats, but it has taken a more liberal definition in our culture today meaning pretty much any finger food that you artfully display together on a board.

These boards make wonderful party food or they can be used as a light and simple lunch or dinner for the family.

Today I’m sharing ideas for making a Patriotic or Red, White and Blue themed charcuterie board. This is more of a blueprint than an actual recipe. I will provide lots of ideas and inspiration on how to put this Patriotic board together, but in the end anything that you have that fits the theme will work just fine.

Want more 4th of July Recipes? Here are a few of our favorites:

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Ingredient Ideas for a Patriotic Charcuterie Board:

  • Strawberries
  • Raspberries
  • Blueberries
  • Blackberries
  • Blueberry Goat Cheese
  • Mozzarella Cheese
  • Pepperjack Cheese
  • Swiss Cheese
  • Butter Crackers
  • Round Crackers
  • Toasted Crostini
  • Pepperoni
  • Salami
  • White Chocolate Covered Pretzels
  • Yogurt Covered Raisins
  • Dried Cranberries
  • Cream Cheese Spread
  • Berry Jam
  • Red or Blue wrapped candy like Dove Chocolate

How to Make a Charcuterie Board:

Choose a large board or platter for your charcuterie board.

Place loose ingredients (small candies, loose berries, etc.) into bowls or individual dishes. Place those bowls on the board or buffet first. Arrange other items around the bowls.

You can also place large heavy ingredients such as crackers and cheese first and then fill in the gaps with the loose items such as berries and chocolates and not use bowls. There is no wrong way to do this so have fun and get creative!

Print Recipe

Red, White and Blue Charcuterie Board

Fruit, cheese, crackers and chocolate artfully arranged on a cutting board.
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: American, French
Keyword: Red, White and Blue Charcuterie Board
Servings: 6

Ingredients

  • Strawberries
  • Raspberries
  • Blueberries
  • Blackberries
  • Blueberry Goat Cheese
  • Mozzarella Cheese
  • Pepperjack Cheese
  • Swiss Cheese
  • Butter Crackers
  • Round Crackers
  • Toasted Crostini
  • Pepperoni
  • Salami
  • White Chocolate Covered Pretzels
  • Yogurt Covered Raisins
  • Dried Cranberries
  • Cream Cheese Spread
  • Berry Jam
  • Red or Blue wrapped candy like Dove Chocolate

Instructions

  • Choose a large board or platter for your charcuterie board.
  • Place loose ingredients (small candies, loose berries, etc.) into bowls or individual dishes. Place those bowls on the board or buffet first. Arrange other items around the bowls.
  • You can also place large heavy ingredients such as crackers and cheese first and then fill in the gaps with the loose items such as berries and chocolates and not use bowls. There is no wrong way to do this so have fun and get creative!

Air Fryer Pizza Bagels

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Kids and adults alike will love these Air Fryer Pizza Bagels that are full of cheesy goodness and make a quick dinner idea for any night of the week.  

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Air Fryer Pizza Bagels

Pizza is one of those classic comfort dishes that pleases the whole family, but I don’t always have the time or inclination to whip up a few of them homemade in the evening, which is why I love this recipe for Pizza Bagels.

They’re super quick to put together, while still giving you all of the cheesy and delicious flavors that your family craves. Also, being made in the air fryer, they’re guaranteed to be chewy and crispy just like like your favorite take out pizza place.

This recipe is great because each person can customize their own little pizza with whatever toppings they desire. Feel free to top these pizza bagels with anything that you would put on a normal pizza. Below are a few topping ideas.

Pizza Bagel Topping Ideas:

  • ham
  • sausage
  • black olives
  • bell peppers
  • mushrooms
  • pineapple

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How to Make Air Fryer Pizza Bagels:

Preheat the air fryer to 375 degrees.

Spread pizza sauce onto each bagel half, then top with cheese and pepperoni.

When the air fryer is preheated, place the pizzas in the basket and cook for two to three minutes or until the cheese is melted.

Remove pizza bagels from air fryer and allow to cool. Enjoy!

Print Recipe

Air Fryer Pizza Bagels

Bagels topped with tomato sauce, cheese and pepperoni cooked to crispy perfection in the air fryer.
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Main Course
Cuisine: American
Keyword: Air Fryer Pizza Bagels
Servings: 4
Calories: 282kcal

Equipment

Ingredients

  • 2 bagels cut in half
  • ½ cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/3 cup mini pepperoni

Instructions

  • Preheat the air fryer to 375 degrees.
  • Spread pizza sauce onto each bagel half, then top with cheese and pepperoni.
  • When the air fryer is preheated, place the pizzas in the basket and cook for two to three minutes or until the cheese is melted.
  • Remove pizza bagels from air fryer and allow to cool. Enjoy!

Nutrition

Calories: 282kcal | Carbohydrates: 30g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 782mg | Potassium: 202mg | Fiber: 2g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 1mg

Donut Hole Mini Muffins with Cinnamon and Sugar

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Try these Donut Hole Mini Muffins for an easy and delicious treat that is full of sweet cinnamon sugar flavor. The young and old alike will enjoy these muffins for a quick breakfast or on the go snack.

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Donut Hole Mini Muffins

Donuts are one of my absolute favorite desserts, however I don’t eat them very often because of the high calorie content, so why not make Donut Hole Mini Muffins instead?

These mini muffins are dipped in cinnamon sugar and are full of the sweet and delicious flavor of donut holes that you can make right from home.

This recipe uses a mini muffin pan, but you can use a regular sized muffin pan if that is all you have, just remember to up the baking time to ensure that they cook all the way through.

Kids love these small muffins that can be popped into your mouth whole. They’re the perfect breakfast treat for the young and the old. I know you and your family will love these Donut Hole Mini Muffins. Happy Baking Friends!

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How to Make Donut Hole Mini Muffins:

Preheat oven to 375 degrees and grease a mini muffin pan with nonstick cooking spray.

In a large mixing bowl, beat together butter and sugar until fluffy.

Add the milk, vanilla, flour, baking powder, cinnamon and nutmeg blending until smooth.

Spoon the batter into the mini muffin pan, filling each cup halfway full.

Bake in the preheated oven for 15 to 20 minutes or until the muffins are golden brown brown and a toothpick inserted in the center comes out clean.

Allow the muffins to cool, then remove them from the pan.

Combine the sugar and cinnamon in a gallon-size bag.

Brush each muffin with butter, then place in the bag and toss to coat.

Continue tossing until all the muffins are coated in sugar. Enjoy!

Print Recipe

Donut Hole Mini Muffins

Muffin batter baked in a mini muffin pan then brushed with melted butter and coated with cinnamon and sugar.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Bread, Breakfast
Cuisine: American
Keyword: Donut Hole Mini Muffins
Servings: 18 mini muffins
Calories: 119kcal

Equipment

Ingredients

  • ½ cup sugar
  • ¼ cup butter softened
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

For the topping:

  • ¼ cup butter melted
  • ½ cup sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 375 degrees and grease a mini muffin pan with nonstick cooking spray.
  • In a large mixing bowl, beat together butter and sugar until fluffy.
  • Add the milk, vanilla, flour, baking powder, cinnamon and nutmeg blending until smooth.
  • Spoon the batter into the mini muffin pan, filling each cup halfway full.
  • Bake in the preheated oven for 15 to 20 minutes or until the muffins are golden brown brown and a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool, then remove them from the pan.
  • Combine the sugar and cinnamon in a gallon-size bag.
  • Brush each muffin with butter, then place in the bag and toss to coat.
  • Continue tossing until all the muffins are coated in sugar. Enjoy!

Nutrition

Calories: 119kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 48mg | Potassium: 42mg | Fiber: 1g | Sugar: 11g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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