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Lime in the Coconut Drink

This is a creamy coconut lime drink that is the perfect tropical mocktail, perfect for summer get togethers. Made with sweetened condensed coconut milk!

This drink is similar to Brazilian limeade, except made with condensed coconut milk and little bit of coconut extract. It's summer in a glass! It's also easy to make it with coconut water to be extra hydrating and so fun to customize.

Glass of lime in the coconut drink with straw and lime slice and pitcher of limeade.

This drink is an idea I had from a famous song, but I feel like it has Caribbean vibes and origins. I wanted to make it with coconut milk but the sweet condensed kind. This version is a little lower sugar plus is non alcoholic, making it a perfect mocktail for warm weather.

All you need is a little chips, super easy 4 ingredient guac, and this lil drink. This post covers variations, FAQ's, and tips!

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Why You'll Love This Recipe

  • Taste: Think key lime pie but with a coconut twist! Creamy, dreamy, and refreshing.
  • Ease: Squeezing the limes, and mixing together the other ingredients. Super easy! This version is made very simple by using a reduced amount of sugar and sweetened condensed milk to make it creamy.
  • Time: Takes about 10 minutes to put together.

🛒 Key Ingredients

Labeled ingredients for coconut limeade on metal tray.
  • Limes - you can use key limes or regular limes, you just need to make sure you have at least 1 cup of lime juice.
  • Coconut Extract - I've used both coconut extract and coconut essence, which is basically artificial flavoring. The extract is stronger and more coconut flavored, and tastes better in my opinion.
  • Sugar - I typically use white sugar but coconut sugar would also work, it would just color the mixture more brown.
  • Coconut Condensed Milk - the star of the show! It does better if it's not cold, you can set the can in a bowl of warm water to help the coconut fat soften up a bit.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • You can definitely use coconut water in this, I would substitute maybe half of the regular water.
  • Coconut condensed milk should NOT be substituted with regular coconut milk, it won't taste the same at all.
  • I don't drink, but imagine a coconut rum or gin would do well in this recipe. Up to you to decide how much!
  • Add sparkling water and/or coconut syrup for a coconut lime cooler (agua fresca style) or a fizzy soda version. There is definitely a dirty soda trend overlap here, and I'm here for it.

🥥 Coconut milk VS coconut water VS cream of coconut VS sweetened condensed coconut milk

  • Coconut water: clear, naturally sweet watery liquid from young green coconuts, tastes slightly nutty. Not generally sweetened.
  • Coconut milk: blend of coconut flesh and water, comes canned for cooking or in a carton for drinking. Not generally sweetened.
  • Cream of coconut: coconut milk blended with sugar and stabilizers (like Coco Lopez). Sweet, thick, rich coconut taste.
  • Sweet condensed coconut milk: coconut milk simmered with sugar until thick and syrupy, the dairy free version of sweetened condensed milk. Sweeter with a caramelized coconut flavor.

🧑‍🍳 Instructions

Squeezing limes into dish.
  1. Step 1. Put the unopened can of condensed coconut milk in a bowl of hot water to liquefy any coconut fat solids and let it rest for 5 minutes. Juice the limes for one cup of lime juice.
Pouring sugar into pitcher of water.
  1. Step 2. Pour the lime juice into a pitcher with the sugar, and mix until dissolved.
Pouring coconut condensed milk into pitcher.
  1. Step 3. Add in the coconut extract and sweet condensed coconut milk, Stir until well combined.
Pitcher of lime drink with lime slices.
  1. Step 4. Serve over ice with lime wedges. Best served fresh so the coconut milk solids don't harden too much. Just give it a good whisking if it separates.

Serving Suggestion: We love to dip the rims of glasses in honey or agave nectar and coconut flakes to serve it, or if you happen to have some coconuts, it's fun to put it in those with little umbrellas.

📌 Troubleshooting

  • If the condensed coconut milk is too chunky in the can to stir in - Put the can in a bowl of hot water for a few minutes and stir it before adding to the pitcher.
Pitcher of lime in the coconut drink.

❓Frequently Asked Questions

Can I use cream or milk in this recipe?

No! It's important not to use dairy, the acid in the limes will acidulate the milk and make it curdle. Not very appetizing.

What are the nutritional benefits of coconut limeade?

- limes provide vitamin C and antioxidants.
- coconut water, if used, is a natural electrolyte with potassium and other vitamins.

Can I make Lime in the Coconut with coconut water for fewer calories?

It won't have less calories, but it WILL have more electrolytes!

☀️ Refreshing Summer Recipes

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Glass of lime in the coconut drink with straw and lime slice and pitcher of limeade. With coconut shell nearby.

Lime in the Coconut Drink

Author: Sara Smith | Eat Dessert Snack
This is a creamy coconut lime drink, the perfect tropical mocktail for summer get togethers. Made with sweet condensed coconut milk!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine American
Servings 8
Calories 59 kcal

Equipment

Ingredients
  

  • 1 can (11.6 oz) sweetened condensed coconut milk
  • 1 cup lime juice (8-10 limes)
  • ½ cup white granulated sugar
  • 1 teaspoon coconut extract
  • 8 cups water (2 quarts) (can substitute 2 cups of coconut water in)

Instructions
 

  • Put unopened can of 1 can (11.6 oz) sweetened condensed coconut milk into a bowl of hot water. (See note #1). Let sit for 5 minutes.
  • Juice the limes for 1 cup lime juice (8-10 limes) .
  •  Pour the lime juice into a pitcher with the ½ cup white granulated sugar, and mix until dissolved.
  • Add in the 1 teaspoon coconut extract and 1 can (11.6 oz) sweetened condensed coconut milk, Stir until well combined. Add 8 cups water (2 quarts) last.
  • Serve over ice with lime wedges. Best served fresh! Over time the coconut milk can harden up a little and will need stirring if separation occurs.
    Optional: Serve in glasses with rim dipped in honey or agave and coconut flakes or coconut sugar and mint sprigs.

Notes

#1. Putting the can of sweetened condensed coconut milk into warm water will help to melt any coconut fat in the can before you pour it into the pitcher. 
Refrigerate for up to 3 days, whisk before serving if it's a little separated. 

Nutrition

Calories: 59kcalCarbohydrates: 15gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gCholesterol: 0.04mgSodium: 1mgPotassium: 38mgFiber: 0.1gSugar: 13gVitamin A: 16IUVitamin C: 9mgCalcium: 5mgIron: 0.04mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Instant Pot Navy Beans

How to make perfect navy beans in the Instant pot every time! Budget friendly, made in about 2 hours, no soaking required!

Cooking dried navy beans has never been easier and more convenient. When you pressure cook navy beans they cook evenly and it doesn't matter if you forget to soak them overnight the day before (hello, it's me).

Cooked navy beans in bowl with parsley on top.
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Why You'll Love This Recipe

  • Taste: Mild, savory flavored beans with a medium soft texture.
  • Ease: Beginner level, just mix the water, seasoning, and rinsed beans together and set the pot to cook. No soaking required!
  • Time: About 15 minutes for the pot to come to temperature, 40 minutes to cook, and 30ish minutes to natural release.

🛒 Key Ingredients

Labeled ingredients for instant pot navy beans.
  • Dried navy beans - I do one pound at a time so that they cook evenly, use some of the beans, and freeze the rest in some of the liquid.
  • Water - I use a little more than called for in package directions so that the beans cook evenly.
  • Seasoning - I use chicken bouillon so I don't need to use salt, but the beans still have enough flavor to eat by themselves, but are mild enough to use in other recipes. A little bit of fresh cracked black pepper is also delicious!

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Delicious flavor enhancers like garlic, onion, and bay leaf work well with navy beans. I like to keep it simple since I usually use them in other recipes.
  • Use Instant Pot Chicken Bone Broth instead of water for more flavor! Just half the amount of chicken bouillon.

🧑‍🍳 Instructions

Uncooked navy beans in colander with water.
  1. Step 1. Rinse the dried beans in water and pick out any shriveled beans or rocks. Sometimes there's little ones in there! Drain the water out. No need to dry the beans.
Uncooked beans with water and chicken bouillon.
  1. Step 2. Fill the instant pot with the rinsed beans, clean water, and chicken bouillon.
Instant pot with 40 minutes set.
  1. Step 3. Set the Instant pot to high pressure for 40 minutes, and make sure the valve is set to "seal". I cook the beans for 30 minutes if I plan to use them in a slow cooker recipe like white chicken chili so that they don't turn to mush.
Cooked navy beans in bowl with parsley on top with wooden spoon.
  1. Step 4. When it finishes cooking, let it natural release, 20-30 minutes until the float valve drops. This helps prevent the beans from bursting. It takes almost 2 hours from start to finish, so plan accordingly!

TIP: Allow the beans a full natural pressure release for the softest beans. Allowing them time to release slowly will help prevent them from bursting. You can natural release anywhere from 15-30 minutes, the longer you wait the more likely you won't have burst beans.

BeansLiquidSoakingCook Time (High Pressure)Release Method
1 lb navy beans8 cups water or brothNo soak30–40 minutesNatural Release (15–20 min)
1 lb navy beans8 cups water or brothPre-soaked (8 hrs)10–15 minutesNatural Release (10–15 min)

📌 Troubleshooting

  • Undercooked beans? Cook them for another 5-10 minutes. Keep in mind that for some slow cooker recipes you use them in you'll want a firmer bean anyway, so it's okay if they're a little undercooked.
  • Mushy Beans? Make sure you don't pre-soak or use more than 8 cups of water.

Storage, Freezing, & Make-Ahead

Refrigerate: 5-7 days, longer when stored in cooking liquid.

Freeze: up to 3 months. I portion them into 2 cup freezer bags to use for recipes later!

Meal Prep - Making 1 pound of beans allows me to use them for 2-3 recipes, I have a few of my favorites in this post below! You can use them in soup, chili, added into salads, or as a quick high protein, high fiber, nutrient dense snack.

❓Frequently Asked Questions

Can I cook navy beans directly from frozen in the Instant Pot?

Yes, just make sure there is about 1 cup of liquid in the bottom of the instant pot before thawing them. 5-10 minutes on high pressure should do it!

When should I add salt: before or after cooking for best texture?

Before cooking so that the salt can soak into the beans as they cook for flavor.

Can I pressure cook navy beans with acidic ingredients like tomatoes?

Yes you can, but it's best to add things like onion, garlic, or ½ teaspoon baking soda to help balance the acidity so it doesn't affect the cooking time. I would add the tomatoes after cooking just to be safe.

Soak vs No Soak, which is better?

Depends! Pre-soaking beans requires rinsing them and 8-10 hours of soaking overnight, which can result in nice soft beans once cooked. This recipe is no soak and is much quicker and can be cooked to a firm or soft texture depending on what you need them for.

Ways to use Navy Beans

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Cooked navy beans in bowl with parsley on top.

Instant Pot Navy Beans

Author: Sara Smith | Eat Dessert Snack
How to make perfect navy beans in the Instant pot every time! Budget friendly, made in under an hour, no soaking required.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Cook Time 40 minutes
30 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 191 kcal

Equipment

Ingredients
  

  • 1 lb dried navy beans
  • 8 cups water or chicken broth 1.9 L
  • 2 Tablespoons chicken bouillon

Instructions
 

  • Wash beans in water and remove any shriveled beans or rocks, then drain.
  • Put beans, clean water (8 cups), and chicken bouillon into the Instant Pot.
  • Set the Instant Pot to cook on high pressure for 40 minutes, making sure the valve is set to "seal".
  • After the beans cook, let the pot natural release for 20-30 minutes. This will help prevent the beans from bursting.
    Drain as much liquid off of the beans as you'd like, and use, refrigerate, or freeze.

Notes

NOTE: If you use chicken broth in place of water, make sure to half the amount of chicken bouillon.  
Refrigerate: 5-7 days, longer when stored in cooking liquid.
Freeze: up to 3 months. I portion them into 2 cup freezer bags to use for recipes later!
Meal Prep - Making 1 pound of beans allows me to use them for 2-3 recipes,

Nutrition

Calories: 191kcalCarbohydrates: 34gProtein: 13gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 18mgPotassium: 672mgFiber: 14gSugar: 2gCalcium: 84mgIron: 3mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Brown Sugar Peach Lemonade

Peach lemonade with brown sugar is tangy from the juicy peaches, has rich caramel notes from the brown sugar, and is quick and easy!

You can make this lemonade with fresh peaches, frozen peaches, or even canned, just make sure to reduce the sugar a little. I make Blackberry Pear Lemonade with canned pears and it's amazing!

Glass of peach lemonade with slices of lemon and peach with straw.

Lemonade made with brown sugar is a darker gold color, and it's also made with peaches with the peels still on when blended so the color is. Definitely more orange than yellow. This is a no-cook and no roast method, although it's fun to try it that way!

It's also SO much faster to make lemonade without peeling the peaches first, I'd much rather blend and strain.

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Why You'll Love This Recipe

  • Taste: You can taste the peaches, and the brown sugar just a little. It's a nice little touch and it's even better with just a little vanilla extract.
  • Ease: This is a no-cook method, using the blender and strainer makes this recipe SUPER easy and less messy than peeling every peach.
  • Time: It takes a few minutes to slice peaches and squeeze lemons, but this lemonade can be made in about 10 minutes.

🛒 Key Ingredients

Labeled ingredients for peach lemonade on metal baking sheet.
  • Peaches - use can use fresh or frozen, peeled or unpeeled. Just make sure if you use frozen peaches that they are thawed completely. You can even use canned peaches, just drain off the syrup first so the lemonade isn't overly sweet.
  • Brown Sugar - light brown for this recipe, dark if you want.
  • Vanilla - adds just a little delicious flavor, definitely a must!

See the recipe card below for full information on ingredients and quantities.

Tip: Use dark brown sugar to make the flavor more pronounced. It's delicious!

✏️ Substitutions & Variations

  • Add a thin slice or two of fresh ginger or mint for a nice zing.
  • You can use coconut sugar or honey for sweetener alternatives.
  • Make sparkling peach lemonade by reducing the water by 2-3 cups, and adding club soda in its place.
  • Roast the peaches on a baking tray at 400 degrees F for 15-20 minutes to begin to caramelize the peaches and release the juices.

No-Cook vs Simmer vs Roast

Quick Blender Method: no cooking, leaving the peaches peeled, and using a mesh strainer to separate the pulp from the juice.

Classic Simple Syrup: make a simple syrup with a 1:1 ratio of water and sugar or peach juice and sugar at a gentle simmer on the stovetop, then cool to room temperature before pouring into the lemonade pitcher.

Roasted for flavor: Combine the brown sugar and peach halves (with peels on and pits removed) in a bowl and mix. Roast the peach halves on a roasting pan in the oven preheated to 400 F for 15 minutes, then pour the peaches and juice into the blender while warm.

Grilled for juiciness- grill peach halves and/or lemon halves for 3-4 minutes before juicing and blending to help release juices.

🧑‍🍳 Instructions

Peaches in blender container.
  1. Step 1. Make the peach purée: wash and prepare the peaches by slicing and removing the pits. No need to peel, we're blending the whole peach! If you use frozen peaches make sure they're thawed before you blend them up. Blend for 1 minute or more to make sure they're as liquid as possible.
Rubber spatula pressing peach pulp through mesh strainer.
  1. Step 2. Pour the peach pureé through mesh strainer into a bowl or pitcher. It may take a few minutes to drain and need help by pressing with a rubber spatula. Measure out the peach juice to make one to one and half cups.
Squeezing lemons into glass dish.
  1. Step 3. Squeeze lemons to make one cup of juice. (It's okay if there's a little extra).
Pouring brown sugar into glass pitcher.
  1. Step 4. Add the peach juice, lemon juice, and brown sugar to a pitcher. Stir well until sugar is dissolved.
Pouring water into glass pitcher of peach juice.
  1. Step 5. Add in vanilla and water, and stir until well mixed, then add ice to serve. Garnish with lemon or peach slices or a sprig of mint. Vanilla helps to enhance the flavors, I add it to drinks like Brazilian Limeade to level them up.
IngredientAmountRatio (to Peach Juice)
Peach Juice1.5 cups1
Water6 cups4
Brown Sugar½ cup1⁄3

Quick Notes:

  • This makes a light, sweet lemonade.
  • For stronger peach flavor, reduce the water to 5 cups.
  • For a large batch, double the ingredients for a party pitcher.

❓Frequently Asked Questions

Can I use dark brown sugar instead of light, and what's the difference?

Yes! You can use dark brown sugar if you want to taste it more in the lemonade. Brown sugar is made with white granulated sugar mixed with molasses, so the only difference between light and dark is that there is more molasses mixed into the dark brown sugar.

Will the lemonade stay fresh if I freeze it?

Yes! You can freeze the lemonade and it will stay fresh tasting as long as it's in a freezer safe container.

What's the best way to roast peaches for maximum flavor?

With a little bit sugar to help release the juices, at a high oven temperature for a short amount of time. Roasting the peach halves at 400 F for 15 minutes should do it. No need to remove the peels first.

More Refreshing Summer recipes

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Glass of peach lemonade with slices of lemon and peach and straw.

Brown Sugar Peach Lemonade

Author: Sara Smith | Eat Dessert Snack
Peach lemonade with brown sugar is tangy from the juicy peaches, has rich caramel notes from the brown sugar, and is quick and easy!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine American
Servings 8 cups
Calories 182 kcal

Equipment

Ingredients
  

  • 1.5 cups peach juice 4-6 medium peaches
  • 1 cup lemon juice
  • 1 cup brown sugar
  • ½ teaspoon vanilla
  • 6 cups water
  • 2 cups ice to serve

Instructions
 

  • Wash and slice peaches, no need to peel. If using frozen peaches, thaw completely. Place peaches in blender. Blend until liquid pureé.
  • Pour peach pureé through mesh strainer into a bowl or pitcher. It may take a few minutes to drain and need help by pressing with a rubber spatula.
  • Squeeze lemons to make one cup of juice. (It's okay if there's a little extra).
  • Add the peach juice, lemon juice, and brown sugar to a pitcher. Stir well until sugar is dissolved.
  • Add in vanilla and water, and stir until well mixed, then add ice to serve. Garnish with lemon or peach slices or a sprig of mint.

Notes

  • This makes a light, sweet lemonade.
  • For stronger peach flavor, reduce the water to 5 cups.
  • For a large batch, double the ingredients for a party pitcher.
Refrigerate: up to 4 days. 
Freeze: up to 3 months. 

Nutrition

Calories: 182kcalCarbohydrates: 44gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 168mgPotassium: 141mgFiber: 1gSugar: 31gVitamin A: 478IUVitamin C: 13mgCalcium: 37mgIron: 0.4mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Quick Tomato Paste Pizza Sauce

Pizza sauce using tomato paste is thick, rich, and perfect for homemade pizza. Ready in 5 minutes and full of bold, customizable flavor-no cooking required.

This sauce isn't watery at all, because the tomato paste acts as a thickener and packs in that lovely tomato flavor. It's my go-to pizza sauce because I like to be able to control how thick it is. Too thick and it makes a dry pizza, too wet and it's soggy. Pizza sauce with tomato paste is the perfect solution!

Pizza sauce in bowl with fresh basil.

This sauce is great for any style of pizza - simple margherita, , deep dish, it's also pretty good with chicken bacon bbq pizza, though my sauce for that is usually easy ranch dip. I love the strong tomato flavor without the extra moisture from regular tomato sauce.

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Why You'll Love This Recipe

  • Taste: Classic pizza sauce seasonings, the sauce tastes a little more robust since there is less excess moisture like in tomato sauce. It uses pantry staples, and it's super easy to customize!
  • Ease: No cooking required, just mixing together ingredients into a bowl.
  • Time: Less than 5 minutes start to finish to make the sauce!
  • Use for more than pizza:

🛒 Key Ingredients

Ingredients for tomato paste pizza sauce labeled on metal pan.
  • Tomato Paste - thickens the sauce and brings out the rich tomato flavor without being runny.
  • Balsamic Vinegar - just a little bit adds depth of flavor as an acid enhancement. You could also use Worcestershire or soy sauce for more umami. I'd start with ¼ teaspoon and add more to taste.
  • Seasonings - I'm sticking to basics with salt & pepper, garlic & onion powder, and a classic Italian seasoning mix. You can always add basil and organic to taste.

See the recipe card below for full information on ingredients and quantities.

✏️ Customize It

  • Make it spicy - add a pinch or two of red chili flakes or chili oil.
  • Italian vs American style
    • Italian minimalist - use quality olive oil and San Marzano tomato paste, don't use added sweeteners.
    • American - thick and herby, can add a teaspoon of honey or sugar to balance out acidity.
  • Alternatives when out of tomato paste: crushed tomatoes, volume the same as the combined paste and water would have been.

🧑‍🍳 Instructions

Ingredients for pizza sauce in bowl.
  1. Step 1. In a bowl, combine all ingredients.
Pizza sauce in bowl with whisk.
  1. Step 2. Whisk together until smooth, add more seasonings to taste. You can experiment with sweetness, umami boosters like Worcestershire or a little soy sauce, or spiciness.

Optional Tip: Simmer the sauce for 5 minutes to help the flavors from the spices blend with the sauce.

I like to make the pizza sauce ahead and freeze it in quart bags, or refrigerate until I need it. It's so easy to prep ahead!

📌 Troubleshooting

  • Too much water - can lead to a soggy crust. If it's watery, add another Tablespoon or two of tomato paste and mix it well.
  • Over-seasoning - dried spices are pretty potent, if you are sensitive to those flavors add less than you think you'll need, and then add more to adjust the flavor.
  • Confusing tomato paste with tomato sauce/pureé. It happens to the best of us!
Spoon spreading pizza sauce on raw pizza dough.

❓Frequently Asked Questions

Can I use tomato paste straight from the can?

Tomato paste is too thick and tart to use by itself, it needs to be diluted a little with water or chicken broth and other seasonings for pizza sauce.

What's the best way to store unused sauce?

Refrigerated: up to 5 days in an airtight container.
Frozen: up to 3 months.

Can I use red wine in no-cook sauce?

Yes, just a small dash. It adds depth and balances acidity.

What is the precise ratio for tomato paste to water?

I use 8oz of water (240mL) to 6 oz of tomato paste.

How do I portion and store the pizza sauce?

This recipe makes enough for one 16-18 inch pizza, and can be thinned out with a little more water or olive oil to make it spread.
It can also be used for a sheet pan pizza.

More Basic Pantry Recipes

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Pizza sauce in bowl with dried basil.

Quick Tomato Paste Pizza Sauce

Author: Sara Smith | Eat Dessert Snack
Pizza sauce using tomato paste is thick, rich, and perfect for homemade pizza. Ready in 5 minutes and full of bold, customizable flavor-no cooking required.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Total Time 5 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 52 kcal

Ingredients
  

  • 6 oz tomato paste
  • 2 Tablespoons olive oil
  • 1 teaspoon garlic powder 4g
  • 1 teaspoon onion powder 4g
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon balsamic vinegar or 1 teaspoon lemon juice
  • 1½ teaspoons Italian seasoning 1.5g
  • 1 cup water 240 mL

Instructions
 

  • In a bowl, combine all ingredients.
    6 oz tomato paste , 2 Tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon ground pepper, ¼ teaspoon balsamic vinegar, 1½ teaspoons Italian seasoning , 1 cup water
  • Whisk together until the sauce is smooth. You can optionally simmer the sauce for 5 minutes to help the spice flavors blend.
    Can use immediately or refrigerate for up to 5 days until ready to use.

Notes

Makes enough for a 16 inch round pizza with extra sauce, or a 13x18 inch sheet pan pizza.
Store refrigerated for up to 5 days. Freeze for up to 3 months in a freezer safe container.
Tip: make a double batch  to make 2 pizzas or freeze for later.  

Nutrition

Calories: 52kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 315mgPotassium: 228mgFiber: 1gSugar: 3gVitamin A: 331IUVitamin C: 5mgCalcium: 16mgIron: 1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Frozen Blueberries with Yogurt

Frozen yogurt blueberry bites are super easy to make! They are the perfect snack. Nutritious, convenient, and so yummy all year round and can be made with fresh or frozen blueberries.

Frozen yogurt with blueberries are a great frozen snack any time of the year, especially in summer when it's hot! We love to make them with raspberries or strawberries too.

Hardened chocolate on blueberry yogurt clusters with blueberry on top.

Some of the benefits of blueberries with yogurt are the fiber, protein, and probiotics from the yogurt. I love to use Greek yogurt for how thick and creamy it is, and the added protein is always a plus.

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Why You'll Love This Recipe

  • Taste: Cold with sweet yogurt, juicy blueberries and a little texture and crunch from the almonds and coconut.
  • Ease: No cooking required! Just freezing the yogurt mixture, melting the chocolate, and drizzling it over the yogurt bites.
  • Time: 3-4 hours to freeze the yogurt bites and 10 minutes to melt and drizzle the chocolate.

🛒 Key Ingredients

Labeled ingredients for frozen blueberries with yogurt in glass bowls on metal baking pan.
  • Chocolate chips - I like dark chocolate or semisweet chocolate chips best.
  • Yogurt - Greek yogurt works really well because it's thicker and easier to scoop than regular yogurt. I use plain greek yogurt (homemade in the instant pot) so I can control how sweet it is.
  • Shredded coconut - or coconut chunks can be used, I prefer sweetened but unsweetened is also an option for less sugar. You can always leave it out if you don't like coconut!
  • Sweetener - Honey or agave nectar are my favorite options for their mild flavors.
  • Nuts - I prefer sliced almonds for the texture and taste but any nut will do!
  • Optional: add 2 Tablespoons of your favorite vanilla protein powder for more protein!

See the recipe card below for full information on ingredients and quantities.

✏️ Best Yogurt + Blueberry pairings

Greek vs Regular vs Plant Based

  • Greek yogurt has a thicker texture (easier to scoop) has more protein, but plant based is a good dairy free option.

Plain vs Flavored Yogurt

  • I use plain yogurt, flavored with honey as an added sweetener so I can control the amount of sweetener added. Flavored yogurt usually has added sugar, but is still a good option! Light vanilla greek yogurt is my favorite alternative to plain.

🧑‍🍳 Instructions

Blueberries, coconut, almonds, yogurt, and vanilla in bowl.
  1. Step 1. In a small mixing bowl, combine the Greek yogurt, coconut, almonds, honey, vanilla, and blueberries in a bowl. Gently mix together so the blueberries aren't squished.
Frozen yogurt and blueberry clusters on cookie sheet with metal scoop.
  1. Step 2. Use a 1.5 Tablespoon cookie scoop to scoop portions onto a baking sheet lined with parchment paper. The liner helps to remove them after they've been frozen. It's hard to get them off with no liner! Ask me how I know. Freeze for at least 4 hours until frozen through and no longer runny.

Top Tip: The smaller you scoop the bites, the quicker they freeze. They also freeze faster if you use frozen blueberries vs fresh.

Melted chocolate in white bowl.
  1. Step 3. Melt the chocolate chips and coconut oil together in a microwave safe bowl for 30 second increments and stir in between until the chocolate is smooth.
Spooning melted chocolate over frozen blueberry yogurt clusters.
  1. Step 4. Drizzle the melted chocolate over the frozen yogurt bites and cover as much as possible. Freeze for another 10-15 minutes until the chocolate is hardened.

Top Tip: Chocolate can seize if it gets too hot or is microwaved for too long, so make sure you microwave it for only 20-30 seconds at a time and stir in between.

Hardened chocolate on blueberry yogurt clusters.
  1. Step 5. Optionally sprinkle with coconut or almond shavings before serving. Best stored and served frozen, we like to leave them out for 5 minutes or so to soften a little before eating. Best eaten quickly so they don't melt and become runny!

📌 Creative Recipe Ideas

  • Make them into fun creamy frozen yogurt blueberry popcicles or yogurt bark with berries and seeds (add chia seeds or poppy seeds for more texture).
  • Layer the ingredients into small parfaits. Yum!
  • Arrange the ingredients to make a delicious breakfast yogurt bowl, no freezing required!
Hardened chocolate on blueberry yogurt clusters cut in half.

❓Frequently Asked Questions

Can I meal‑prep yogurt‑blueberry snacks ahead, and how long do they last in freezer?

Yes! These are best prepared 1 day or at least 4 hours ahead, and they last up to 3 months in the freezer. They are best stored frozen.

My chocolate seized, can I save it?

You can try adding a Tablespoon of coconut oil to it and stirring really well. Chocolate seizes when it's overheated, so heating it more won't really work unless it's done slowly and at a low heat.

More Easy Snack Recipes

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Hardened chocolate on blueberry yogurt clusters.

Frozen Blueberries with Yogurt

Author: Sara Smith | Eat Dessert Snack
Frozen yogurt blueberry bites are super easy to make! They are the perfect snack, nutritious, convenient, and so yummy all year round.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 (2 bites per serving)
Calories 169 kcal

Equipment

Ingredients
  

  • 1 cup plain Greek yogurt
  • 2 cups blueberries
  • ¼ cup sliced almonds
  • ¼ cup shredded coconut, sweetened or unsweetened
  • 1 teaspoon vanilla extract
  • 1-2 Tablespoons honey
  • optional: 2 Tablespoons of vanilla protein powder
  • 1 cup chocolate chips 185 g
  • 1 Tablespoon coconut oil

Instructions
 

  • In a small mixing bowl, combine the Greek yogurt, blueberries, almonds, coconut, vanilla, honey and optional protein powder in a bowl. Gently mix together so the blueberries aren't smashed.
  • Use a 1.5 Tablespoon cookie scoop to scoop portions onto a baking sheet lined with parchment paper.
    Freeze for at least 4 hours until frozen through and no longer runny.
  • Melt the chocolate chips and coconut oil together in a microwave safe bowl for 30 second increments and stir in between until the chocolate is smooth.
  • Drizzle the melted chocolate over the frozen yogurt bites and cover as much as possible. Freeze for another 10-15 minutes until the chocolate is hardened.
  • Optionally sprinkle with coconut or almond shavings before serving.
     Best stored and served frozen, we like to leave them out for 5 minutes or so to soften a little before eating. Best eaten quickly so they don't melt and become runny!

Notes

Store frozen until ready to serve. 
Best served frozen, we like to let rest at room temperature for 5 minutes to soften slightly before eating. 

Nutrition

Calories: 169kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 1mgSodium: 9mgPotassium: 135mgFiber: 1gSugar: 16gVitamin A: 17IUVitamin C: 3mgCalcium: 44mgIron: 0.3mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Healthy Ground Turkey Sloppy Joes Recipe

Ground Turkey Sloppy Joes are a healthier spin on a classic, an easy weeknight meal that's customizable and is ready in under 30 minutes!

Ground turkey makes a cheaper lean protein sloppy joe compared to ground beef, and even picky kids can't tell the difference! I'm a big fan of using turkey in chili because it's cheaper and tastes virtually the same as ground beef with all of the spices in it, so I knew it would work well in sloppy joes.

Cooked ground turkey sloppy joe sauce on hamburger bun.

We love to pair sloppy joes with coleslaw, a veggie tray with Cottage Cheese Ranch Dressing Dip, and pickles and cheese!

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Why You'll Love This Recipe

  • Taste: Very similar to ground beef sloppy joes, with less fat. Nice rich tomato base with a tang to it.
  • Ease: Beginner level, just chopping onions, cooking them with the turkey, and adding in all of the spices.
  • Time: 5 -10 minutes to brown the ground turkey and onions, and another 10 minutes to simmer.

🛒 Key Ingredients

Labeled ingredients for ground turkey sloppy joes on metal pan in glass bowls.
  • Ground Turkey - found near the ground beef in most grocery stores, 85-93% fat is best for flavor and texture.
  • Onions - use a sweeter variety like yellow or white.
  • Tomato Paste - more concentrated flavor than tomato sauce, without adding a lot of liquid. Turkey can add quite a bit of liquid to the recipe, so this helps to keep all of the tomato flavor without making the sauce too sloppy.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Use ground bison, elk, venison, or the classic, ground beef.
  • Spicy or smoky - add flavor boosters like red pepper flakes, BBQ sauce, jalapeños, chipotle peppers, or smoked paprika.
  • Veggie Version - add ½ cup chopped mushrooms, bell pepper or grated carrots to add in veggies.
  • Gluten Free - skip the buns and serve over potato skins, rice, or over lettuce.

🧑‍🍳 Instructions

Raw ground turkey and onions in metal pan.
  1. Step 1. Brown the raw ground turkey and onions together, for about 5 minutes until cooked through. Make sure to break apart the big chunks of turkey as it cooks.
Tomato paste, ketchup, brown sugar, spices in ground turkey in metal pan.
  1. Step 2. Add all of the spices, brown sugar, and wet ingredients together to the pan and mix them in really well.
Cooked ground turkey sloppy joe sauce in metal pan.
  1. Step 3. Simmer for about 10 minutes, stirring occasionally. The turkey breaks up more as it cooks, absorbing the juices and spices.
Cooked ground turkey sloppy joe sauce on hamburger bun.
  1. Step 4. Serve warm on a hamburger bun with a slice of cheese and/or pickles (optional). Delicious!

📌 Troubleshooting

ProblemQuick Fix
Dry mix?Add beef broth or tomato sauce
Runny sauce?Simmer longer or stir in a spoonful of tomato paste
Bland taste?Adjust seasoning; add a splash of vinegar or a pinch of sugar

❓Frequently Asked Questions

Can I make ground turkey sloppy joes dairy‑free and gluten‑free?

Yes! This recipe is dairy free and gluten free, just make sure to use gluten free hamburger buns or bread to serve it with and skip the cheese.

What's the best ground turkey fat ratio for juicy sloppy joes?

85% to 93% makes the best flavor/texture combo.

Can I use leftover Thanksgiving turkey instead?

No, leftover Thanksgiving turkey is already cooked and pre-seasoned, so the texture and taste would be different, and not in a good way. You are always welcome to try it.

More Easy Summer Dinner Recipes

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Cooked ground turkey sloppy joe sauce on hamburger bun.

Healthy Ground Turkey Sloppy Joes Recipe

Author: Sara Smith | Eat Dessert Snack
Ground Turkey Sloppy Joes are a healthier spin on a classic, an easy weeknight meal that's customizable and is ready in under 30 minutes!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 8
Calories 314 kcal

Ingredients
  

  • 2 lb ground turkey
  • 1 medium yellow onion, chopped (about 1¼ cups) 150 g
  • 1 teaspoon salt 6g
  • ½ teaspoon onion powder 2g
  • ½ teaspoon garlic powder 2g
  • ½ teaspoon ground pepper
  • 2 Tablespoons brown sugar 27g
  • 12 oz tomato paste (1 large can)
  • ¼ cup ketchup 60 mL
  • ¼ cup vinegar 60 mL
  • 3 Tablespoons worcestershire sauce 30 mL
  • 8 hamburger buns
  • 8 slices of cheddar cheese (optional)

Instructions
 

  • Heat a large frying pan over medium heat. Add the ground turkey and onions and cook until brown and crumbled, and onions are translucent.
  • Add all spices (salt, onion & garlic powder, and ground pepper), brown sugar, and all wet ingredients (tomato paste, ketchup, vinegar, and Worcestershire sauce). Mix well.
    Simmer for 10 minutes, stirring occasionally.
  • Serve on hamburger buns with slice of cheese (optional). Enjoy!

Notes

Refrigerate for up to 5 days separate from hamburger buns in a freezer safe container. 
Freeze for up to 3 months. 

Nutrition

Calories: 314kcalCarbohydrates: 37gProtein: 33gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 62mgSodium: 1051mgPotassium: 920mgFiber: 3gSugar: 14gVitamin A: 722IUVitamin C: 12mgCalcium: 96mgIron: 4mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Cinnamon Roll Overnight Oats

Cinnamon Roll Oats are cold oatmeal made overnight, no cooking required! Cinnamon, vanilla, naturally sweetened, and tastes like dessert.

We love quick and easy oatmeal overnight recipes more than stovetop oats in the summer so we don't heat up the house, and it's MUCH faster to make than cinnamon rolls. These have less sugar and more whole grains than cinnamon rolls, and while they don't taste the same, still taste delicious for a healthy breakfast or dessert.

Swirl of greek yogurt on cinnamon roll overnight oats.

Cinnamon roll oatmeal is convenient, easy to make ahead, and tastes amazing. My husband's favorite is chocolate peanut butter overnight oats and mine is simple protein vanilla overnight oats with any fruit added in and nuts on top.

Macros for overnight oats are incredible. This recipe has 29g protein, 5g fat, and 41g carbohydrates. It's a nutrient dense meal that helps you feel full longer!

In this post I'll cover the recipe, variations, troubleshooting, nutrition, storage, and FAQs.

[feast_advanced_jump_to]

Why You'll Love This Recipe

  • Taste: Cinnamon, vanilla, brown sugar or maple are the top flavors here. Creamy and delicious!
  • Ease: Beginner recipe, no cooking needed!
  • Time: It takes 5 minutes to measure and mix the oats and then you'll need to let the oats sit refrigerated for at least 4 hours, or overnight.

🛒 Key Ingredients

Labeled ingredients for cinnamon roll overnight oats in glass bowls.
  • Old Fashioned Oats - (rolled oats) work best for this recipe. Quick oats or instant oatmeal has a different texture and gets to gummy for my taste, but can be used in a pinch.
  • Yogurt - this is what makes is creamy. I use homemade greek yogurt (with no sugar) for the protein boost! Store bought plain greek yogurt or regular plain yogurt works great.
  • Milk - can be dairy or plant based, I prefer dairy for the protein and healthy fats.
  • Sweetener - I usually use maple syrup or brown sugar for this recipe (just like in Peaches and Cream Oatmeal), but agave nectar or honey work well too. Powdered sugar is to make a glaze (totally optional) for the top.

See the recipe card below for full information on ingredients and quantities.

Pro Tip: Add pinch of salt to make the oats even better. It's always better with just a little salt!

✏️ Substitutions & Variations

  • Optional add ins - nut butters (almond or cashew are my favorite), a pinch of other spices like nutmeg or allspice, or chia seeds are all good options.
  • Vegan/dairy free - use non dairy plant based milk/vegan yogurt.
  • Texture changes - add a Tablespoon or two of ground flax, oat bran, chopped nuts, or a teaspoon of chia seeds.
  • Toppings - I love to swirl sweetened greek yogurt on top for a cinnamon roll effect, but nuts, raisins, chopped apples, or granola on top is delicious.

🧑‍🍳 Instructions

Cinnamon, protein powder, milk in bowl of oats.
  1. Step 1. Mix dry ingredients together first, then add the greek yogurt and milk to help mix the cinnamon in. I always add vanilla. The recipe says ½ teaspoon but I measure with my heart, which usually ends up anywhere from ½ to a whole teaspoon. Both are delicious!
Pouring maple syrup into overnight oats bowl.
  1. Step 2. Add in preferred sweetener last, so you can add less or more as needed.
Gold spoon in cinnamon oatmeal.
  1. Step 3. Mix together sweetener and greek yogurt to swirl over the top, and sprinkle a little more cinnamon. Refrigerate at least 4 hours or overnight and serve cold. Add chopped pecans or walnuts right before serving, it's delicious!

Pro Tip: Wait until serving (morning) to add toppings to prevent them from getting soggy in the fridge.

📌 Troubleshooting

IssueCauseFix
Too thick or dryNot enough liquid or oats absorbed too muchAdd 1-2 tablespoon milk in the morning and stir
Too runnyToo much liquid or not enough soaking timeUse less milk next time or add chia seeds to absorb extra moisture
Oats are too chewy or rawNot soaked long enough or wrong oat typeSoak at least 4 hours; use rolled oats or blend for smoother texture
Lacks cinnamon roll flavorNot enough cinnamon or sweetenerAdd ½ teaspoon extra cinnamon + dash of vanilla + maple syrup or brown sugar
Bland flavor overallMissing salt or flavor layeringAdd pinch of salt and a swirl of yogurt, cinnamon sugar, or nut butter
Toppings get soggyToppings added too earlyStore toppings separately, add just before serving
Tastes "gluey" or pastyToo much yogurt or overmixedUse less yogurt or add more milk, stir gently; try layering instead of mixing fully

❓Frequently Asked Questions

Can I use steel‑cut oats overnight?

The texture will be much more chewy and it takes longer for steel cut oats to soften, which make regular rolled oats the better choice.

Do cinnamon overnight oats freeze well?

Yes, you can freeze them, preferably without toppings. Just make sure to thaw in the refrigerator for a day or two and give them a good stir before serving with fresh toppings.

Is it safe to meal-prep for 5+ days? When do they spoil?

Yes, as long as the dairy products are fresh it's safe. I go by the expiration date of the milk and yogurt, whichever is sooner. Usually I'm able to prepare 5-7 days worth and use them that week.

❄️ Storage

Refrigerate: 5-7 days or until dairy expiration

Freeze: up to 3 months. Thaw 1-2 days refrigerated, add a splash of milk and stir before serving with fresh toppings.

🥣 Healthy Overnight oats Variations

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Swirl of greek yogurt on cinnamon roll overnight oats.

Cinnamon Roll Overnight Oats

Author: Sara Smith | Eat Dessert Snack
Cinnamon Roll Oats are cold oatmeal made overnight, no cooking required! Cinnamon, vanilla, naturally sweetened, and tastes like dessert.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 1
Calories 324 kcal

Ingredients
  

  • ⅓ cup regular old fashioned oats
  • 2 Tablespoons vanilla protein powder
  • ½ teaspoon cinnamon, more for topping
  • ⅓ cup plain greek yogurt
  • ⅓ cup milk of choice
  • ½ teaspoon vanilla extract
  • 1 Tablespoon maple syrup or brown sugar
  • pinch of salt
  • Optional: 1 Tablespoon powdered sugar to mix with greek yogurt for a glaze on top.

Instructions
 

  • Mix dry ingredients together first (oats, protein powder, cinnamon) then add the greek yogurt, milk, and vanilla.
  • Add in preferred sweetener last so you can add more as needed.
  • Optional: Mix together 1 Tablespoon greek yogurt and a little sweetener (or cinnamon) to swirl over the top, and sprinkle a little more cinnamon.
    Refrigerate at least 4 hours or overnight and serve cold.

Notes

Refrigerate for 5-7 days, or the expiration date of the milk/yogurt used. 
 

Nutrition

Calories: 324kcalCarbohydrates: 41gProtein: 29gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 61mgSodium: 210mgPotassium: 357mgFiber: 3gSugar: 16gVitamin A: 3IUCalcium: 356mgIron: 1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Cottage Cheese Ranch Dressing Dip

Creamy Cottage Cheese Ranch Dip is a healthier, high protein Ranch using 4 simple ingredients. Takes 5 minutes to make and is a must have at parties!

Ranch cottage cheese dip is super convenient to make ahead and have on hand during the week for healthy snacks or lunches. Veggies are great but pita slices are my favorite vehicle for ranch dip. It never lasts long at our house!

Bowl of ranch cottage cheese dip on tray of veggies.

This dip is made with cottage cheese just like my Caramelized Onion Dip, is super creamy, and packed with flavor. It has fewer calories than regular Ranch dressing and is quick to prep.

[feast_advanced_jump_to]

Why You'll Love This Recipe

  • Taste: almost like regular ranch dip. The average person can't tell, especially when it's used as a dip on crackers or veggies.
  • Ease: beginner recipe! All you need is a blender.
  • Time: takes a couple of minutes to prep ingredients and 1-2 minutes to blend everything together. About 5 minutes, and another 5-10 to prepare some veggies to go with it. Super fast!

🛒 Key Ingredients

Labeled Ingredients for ranch cottage cheese dip.
  • Cottage cheese - low fat, fat free, or full fat are all fine to use.
  • Ranch seasoning - found in the salad dressing section of most grocery stores.
  • Liquid to mix in - I use dairy milk (can be 1%, 2%, or whole milk) homemade bone broth or unsweetened plant based milk.

See the recipe card below for full information on ingredients and quantities.

✏️ Variations & Customizations

  • Flavor enhancing - add in lemon zest or juice, garlic powder, or fresh herbs like dill, parsley, or chives. Yum!
  • Greek Yogurt or Mayo can be added for a richer, more tart flavor.
  • Flavor Twist! - Use spicy buffalo sauce, chicken taco seasoning for a fiesta ranch dip, or pickle juice/chopped pickles for pickle ranch.
  • Fresh Herbs - basil, chives, parsley, dill, or fresh ground pepper are all amazing.

🧑‍🍳 Instructions

Blender in bowl of seasoning and cottage cheese.
  1. Step 1. For smooth, party ready dip, blend together the cottage cheese and ranch seasoning mix for 2-3 minutes using a blender or handheld immersion blender (my favorite method).
Blending cottage cheese and ranch seasoning with blender.
  1. Step 2. Add in liquid of choice (I use milk) to thin out the dip to desired texture and thickness. Store refrigerated until the dairy expiration date.

PRO TIP: The longer you blend the cottage cheese, the smoother the texture. See Frequently Asked Questions below to compare blending times and types of blenders.

📌 Troubleshooting Common Problems

  • Grainy Texture - could be under blended. Try blending for another 30 seconds to 1 minute.
  • Too Thin/Thick - Adjust by adding a thickener like more cottage cheese or greek yogurt, or add more liquid like milk or bone broth to desired thickness.
  • Bland Flavor - Increase the ranch seasoning amount, add fresh herbs, or lemon for a bright zesty pop of flavor.

PRO TIP: Taste the dip after chilling and season more if needed-flavors can mellow when cold.

🥕 Serving Suggestions

  • Dipping Options - veggies like peppers, celery, carrots, or broccoli are our favorites! Chips, pita bread, and crackers are also excellent.
  • Salad or Sandwich Spread - You can add more milk to thin out the dip for a healthy salad dressing, or spread it on your favorite wrap or sandwich.
  • Party Dip - serve inside a veggie boat like a large bell pepper or with meatballs, or make Avocado Lime Ranch Dressing (also uses ranch seasoning) to eat with chips and salsa.
Jar of ranch dip on marble countertop.

❓Frequently Asked Questions

Can I freeze cottage cheese ranch dip?

Freezing cottage cheese can make the texture grainy and cause it to separate. Refrigerating is best!

What's the best blending time for smooth texture?

My recommended blending time is at LEAST 1 minute. Keep in mind it depends on the type of blender you use.
High powdered blender: 30-60 seconds
Handheld immersion blender: 1-2 minutes

Is ranch seasoning mix gluten‑free?

Make sure to check the package ingredients, most are gluten friendly. If you make homemade mix, make sure all of the ingredients are gluten free.
If you can't find a store bought brand, using a homemade mix is a great gluten free alternative.

❄️ Storage

  • Refrigeration - Keep in an airtight container, the dip lasts 5-7 days (as long as dairy ingredients are fresh). It thickens chilled so you may need to add a Tablespoon or two of milk.
  • Thinning After Chilling - The dip can thicken up after refrigerating. Stir and add milk or broth if needed before serving.
  • Freezing - Not recommended (texture is compromised due to dairy separation)

🍽️ More Delicious Dip Recipes

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Bowl of ranch cottage cheese dip on tray of veggies.

Cottage Cheese Ranch Dressing Dip

Author: Sara Smith | Eat Dessert Snack
Creamy Cottage Cheese Ranch Dip is a healthier, high protein Ranch using 4 simple ingredients. Takes 5 minutes to make and is a must have at parties!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Appetizer, Snack
Cuisine American
Servings 6
Calories 104 kcal

Equipment

Ingredients
  

  • 16 oz cottage cheese regular or fat free
  • 2½ Tablespoons Ranch Seasoning Mix
  • pinch of salt
  • ½ cup milk fat free or whole

Instructions
 

  • In a bowl, blend together the cottage cheese, ranch seasoning mix , and salt for 1-2 minutes using a blender or handheld immersion blender (my favorite method).
  • Add in liquid of choice (I use milk) to thin out the dip to desired texture and thickness.
    Store refrigerated in an airtight container until the dairy expiration date, about 5-7 days. After chilling it can thicken a little, add a Tablespoon or two of milk.

Notes

Troubleshooting: 
  • Grainy Texture - could be under blended. Try blending for another 30 seconds to 1 minute.
  • Too Thin/Thick - Adjust by adding a thickener like more cottage cheese or greek yogurt, or add more liquid like milk or bone broth to desired thickness.
  • Bland Flavor - Increase the ranch seasoning amount, add fresh herbs, or lemon for a bright zesty pop of flavor.

Nutrition

Calories: 104kcalCarbohydrates: 7gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 715mgPotassium: 110mgSugar: 3gVitamin A: 139IUCalcium: 88mgIron: 0.1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Instant Pot Chicken Bone Broth

Chicken bone broth in the instant pot is full of nutrients, tastes amazing, and is SO MUCH faster to make than on the stovetop!

Learning how to make chicken broth in the instant pot is worth it. It definitely speeds up making Bone Broth Chicken Noodle Soup and the possibilities are endless! This is a quick and easy way to make chicken broth in the instant pot so you can always have some on hand.

Chicken bone broth in jar on wood cutting board with veggies.
[feast_advanced_jump_to]

What Is Chicken Bone Broth and Why Use the Instant Pot?

  • Broth is made with veggies (or scraps), herbs, spices, meat and sometimes bones for 30 minutes to two hours.
  • Stock is made with veggies and animal bones that sometimes have meat attached for four to six hours.
  • Bone broth is made with veggies and roasted bones that sometimes have meat attached for up to 24 hours.
  • Benefits of the Instant Pot - it saves SO much time (4 to 12 hours on the stove top), less heat in the kitchen, and it retains plenty of nutrients.
  • Health Benefits - While it is hydrating, and is said to have some anti-inflammatory properties in gut health, and contain minerals that support bone health, there isn't enough scientific data to back claims of anti-aging, joint support, or curing sickness.

Why You'll Love This Recipe

  • Taste: A savory basic chicken stock with a mild herby taste that can be used as a base for lots of dishes. I don't put salt in (you can if you like) so that I can use it for other recipes and have more control of the salt content.
  • Ease: As simple as putting the ingredients in the pot and setting it to cook. Super easy!
  • Time: It takes about 30 minutes to heat, 2 hours to cook, and 30 or more minutes to natural release. About 3 hours total, it can take a little longer if the ingredients are cold to begin with.

🛒 Key Ingredients & Tools

Labeled ingredients for chicken bone broth on metal pan.
  • Chicken Bones - I love to use the bones from the roasted chicken I get at the grocery store, you can also use chicken neck, feet, and the whole carcass from a chicken roasted at home.
  • Veggie Scraps (or mirepoix), add flavor and color! To reduce waste I use celery tops, carrots or carrot ends with skin on, and onions (with or without skin). We like aromatic vegetables like these to flavor the broth. This is a very forgiving recipe, you can use more or less of the veggies you like or dislike!
  • Spices and Herbs (or boquet garni), could be whole peppercorns, bay leaves, and garlic, although you can use other herbs like sage, rosemary, thyme, etc.
  • Tools - Instant Pot (6 or 8 qt), mesh strainer, a large bowl, jars or freezer safe containers.

Pro Tip: Keep a freezer bag of veggie scraps on hand to use for bone broth when you need them! I also will freeze the chicken bones to use later if I don't have veggies on hand.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Dietary variations - you can adapt this to different diets like keto/paleo by skipping the veggie scraps. It's already Whole 30 compliant, unless you add things like vinegar for acidity.
  • Flavors - you can add ginger or turmeric for a different flavor profile, as well as herbs like thyme, sage, rosemary, or parsley. I'd keep it simple, and choose 2-3 of your favorites.

🧑‍🍳 Instructions

Chopped vegetables on wood cutting board.
  1. Step 1. Prep veggies by washing and chopping if needed.
Browned onions in frying pan.
  1. Step 2. Heat a frying pan over high heat and add a little oil. Place onion half on the pan and char one side for 2-3 minutes until it looks nice and caramelized and a little burned looking. This will give the broth some flavor and color. It's an optional step but makes a difference!
Raw veggies in water in instant pot liner.
  1. Step 3. Put all ingredients into the Instant pot (at least a six quart).
  1. Step 4. After placing the lid on securely (make sure the gasket is inserted) make sure the lid is set to "sealing". Set the instant pot manually to cook on high pressure for 120 minutes.
Pouring chicken bone broth into mesh strainer.
  1. Step 5. Let the instant pot naturally release to prevent the rapid bubbling which can cause a lot of scum (denatured protein, it's flavorless and harmless but looks gross) to be spread in the broth, making it cloudy. Use a slotted spoon to get the largest pieces of bones and veggies out of the pot. Set the mesh strainer in a large bowl and pour the broth through the strainer.
Cooked vegetables in mesh strainer.
  1. Step 6. You can use the leftover veggie scraps as compost or throw away after they've drained.
Jars of chicken bone roth on wood cutting board with onion and carrots.
  1. Step 7. Transfer the broth to freezable containers to store or use right away!

📌 Troubleshooting Common Problems

  • Cloudy broth - usually skimming the foam off the top of the broth helps but it's difficult in the Instant Pot. Instead, using a natural release will help to prevent the rapid aggressive boiling that can spread the denatured proteins around in the broth that make it cloudy.
  • Not gelatinous enough - reduce the water amount by 250 mL (about 1 cup) or more. You can also use chicken parts rich in collagen like feet or neck bones, or do a second cooking cycle at low pressure.

PRO TIP: When reheating, use a gentle simmer on the stovetop to reheat as boiling rapidly for a long time can deteriorate the collagen/gelatin.

❓Frequently Asked Questions

How can I store chicken bone broth?

Refrigerator - 3-5 days with sealed fat cap; 5 days if unbroken.
Freezing Strategies - jars (leave ½ inch headspace), or cube trays for smaller portions.

How to ensure my bone broth gels?

• Reduce the water amount by 1 cup or more (250 ish mL).
• You can also use chicken parts rich in collagen like feet or neck bones.
• Do a second cooking cycle at low pressure.

Is it safe to freeze bone broth in mason jars?

Yes! Make sure to leave ½ inch headspace in whatever container you use, as liquid expands when it freezes.
Use a freezer safe brand with a leak proof lid.

Why does my Instant Pot bone broth smell weird?

Sometimes the bones or veggies can be the cause. To fix this, you can roast the chicken bones at 450 ℉ for 30-40 minutes until nice and browned.

🥣 How to Use Chicken Broth

You can use chicken broth in place of water for stews, soup, pasta, sauces, and even to make Cilantro Lime Brown Rice. Here are some of my favorite ways to use bone broth.

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Chicken bone broth in jar on wood cutting board with veggies.

Instant Pot Chicken Bone Broth

Author: Sara Smith | Eat Dessert Snack
Chicken bone broth in the instant pot is much faster to make than stove top. It's full of nutrients, and tastes delicious!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 2 hours
Release Time 30 minutes
Total Time 2 hours 45 minutes
Course Soup
Cuisine American
Servings 8
Calories 16 kcal

Equipment

Ingredients
  

  • 1 medium yellow or white onion
  • 2-3 large carrots
  • 3-4 celery tops (about 1 cup)
  • 2 cloves of garlic
  • 1 teaspoon peppercorns
  • 2 bay leaves
  • bones of a 3lb chicken, skin optional
  • 3 Liters water (about 12.5 cups)

Instructions
 

  • Prepare veggies by washing and chopping if needed, smash the garlic cloves. No need to peel the carrots, just make sure they are scrubbed clean. Chop veggies into 3-4 inch sections.
  • Optional Step: heat a frying pan over high heat and add a little oil. Slice onion in half and place onion halves on the pan and char one side for 2-3 minutes until it looks nice and caramelized and a little burned looking. This gives the broth more color and flavor.
  •  Put all ingredients into the Instant pot (at least a six quart).
  • After placing the lid on securely (make sure the gasket is inserted) set the lid latch to "sealing".
    Set the instant pot manually to cook on high pressure for 120 minutes, or use the "soup" function which will use the same settings.
  • Let the instant pot naturally release for at least 30 minutes to prevent the rapid bubbling which can cause cloudy broth.
    Use a slotted spoon to get the largest pieces of bones and veggies out of the pot. Set the mesh strainer in a large bowl and pour the broth through the strainer.
  •  Transfer the broth to freezable containers to store or use right away!
    Add salt to taste, or wait until you use it in a recipe to have more control of salt content and taste.

Notes

Storage:
Refrigerator – 3–5 days with sealed fat cap; 5 days if unbroken.
 Freezing  – jars (leave ½ inch headspace), or cube trays for smaller portions.
When reheating, use a gentle simmer on the stovetop to reheat as boiling rapidly for a long time can deteriorate the collagen/gelatin.
 

Nutrition

Calories: 16kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 42mgPotassium: 118mgFiber: 1gSugar: 2gVitamin A: 2620IUVitamin C: 3mgCalcium: 29mgIron: 0.2mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Peanut Butter Blossom Bars

Peanut Butter Blossom Bars are a twist on a classic cookie with less work. No scooping or rolling required! Convenient for batch baking or any occasion.

It's peanut butter kiss cookies but EASIER. This is my favorite way to make large batches. Much faster than scooping cookies, just like my Double Chocolate Chip Cookie Bars.

Peanut Butter blossom bar slices on plate.

Peanut butter blossom bars are soft, chewy, and so easy to customize. I like to use different types of Hershey's kisses to make them fun for different events. As long as the flavor goes with peanut butter, it works!

This peanut butter kiss bars post includes step-by-step instructions, variations, storage tips, and FAQs.

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Why You'll Love This Recipe

  • Time-saving & convenient
    • No scooping out individual cookies, or rolling in sugar like other recipes. Just press the dough into a pan and bake!
  • Perfect for sharing
    • Easily slice into uniform bars, making them ideal for parties, bake sales, or gifting to loved ones.
  • Classic flavor, new look
    • Keeps our favorite flavor combination of peanut butter and chocolate but in an easy to make, neat bar form!

Pro Tip: For holidays, use seasonal Hershey's Kisses (like caramel, brownie, or even birthday themed) to make events and holidays special. So fun!

🛒 Key Ingredients

Labeled ingredients for peanut butter kiss bars in glass bowls.
  • Peanut Butter - I use regular creamy peanut butter, but you can also use crunchy or natural, just make sure to mix it well (so the oils aren't separated) before you measure it out.
  • Hershey's Kisses - I use original kisses for most of the peanut butter bars I make, but it's fun to switch up flavors for different occasions.
  • Sugar - I use a mix of both white and brown sugar to give the bars the perfect texture.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Chocolate Lovers' Delight
    • Add chocolate chips to the dough for an extra chocolatey journey to heaven.
  • Nutty Crunch
    • Add in chopped nuts like peanuts or pecans into the batter for added texture.
  • Gluten-Free Option
    • Substitute all-purpose flour with a gluten-free flour blend like Cup for Cup to accommodate dietary needs.

Pro Tip: Experiment with different types of chocolate candies (like mini peanut butter cups or Rolos) to customize the bars.

🧑‍🍳 Instructions

Peanut butter, sugar, and butter in a bowl.
  1. Step 1. In a mixing bowl, combine the peanut butter, both types of sugar, and softened salted butter. Mix with an electric mixer (either stand or handheld). Cream together for about 3 minutes on medium/high speed, until mixture is creamy and turns light in color.
Eggs, salt, and vanilla in bowl with butter and sugar.
  1. Step 2. Add in eggs, vanilla, and salt, and mix well, for about 1 minute on medium speed.
Flour and baking soda in peanut butter bar batter.
  1. Step 3. Add in the flour and baking soda last, mixing in slowly (so the flour doesn't fly everywhere) until it forms a soft dough and there are no flour pockets left and the dough isn't crumbly. It should be the texture of soft play dough.
Spatula spreading peanut butter cookie batter into pan.
  1. Step 4. Spread evenly into the bottom of a 9x13 inch pan.

Pro Tip: Use a ruler or guide to evenly space the chocolate kisses for a more neat & professional presentation.

Sliced peanut butter blossom bars in pan.
  1. Step 5. Bake at 350 ℉ for 20-25 min, then let cool for 20-30 minutes before putting the chocolate kisses on.
Sliced peanut butter blossom bars.
  1. Step 6. Slice the bars into the amount of servings you would like. I do 4 rows of 6 to equal 24 servings, but you could do 5 rows of 6 to equal 30 slices, they're just a little smaller.

📌 Common Mistakes & Troubleshooting

  • Overbaking
    • Avoid dry bars by checking for doneness at the minimum baking time.
  • Chocolate Melted
    • The bars need to cool for at least 20-30 minutes to prevent the kisses from melting into puddles.
  • Crumbly Texture
    • If the dough is too dry, add a Tablespoon or two of milk to help the dough become the right texture, it should be soft like play dough.
Bite from peanut butter blossom bar on plate.

❓Frequently Asked Questions

Can I use natural peanut butter instead of regular?

Yes, but natural peanut butter can alter the texture due to its oil separation. Just make sure it's well-stirred and keep in mind you may need to put less butter in the recipe.

How do I prevent the chocolate kisses from melting too much?

Allow the bars to cool slightly before adding the kisses (20-30 minutes), or refrigerate the kisses beforehand to help them keep their shape.

Can I make these bars ahead of time?

Absolutely. Bake the bars a day in advance and store them in an airtight container until ready to serve.

🧁 More Delicious Dessert Bar Recipes

We LOVE to make desserts for potlucks, parties, book clubs, girls nights, etc. here are a few of my go to cookie bar recipes to bring.

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Peanut Butter blossom bar slices on plate.

Easy Peanut Butter Blossom Bars

Author: Sara Smith | Eat Dessert Snack
Peanut Butter Blossom Bars are a twist on a classic cookie with less work. No scooping or rolling required! Convenient for batch baking or any occasion.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 slices
Calories 228 kcal

Equipment

Ingredients
 
 

  • ¾ cup peanut butter 195 g
  • ¾ cup brown sugar 165 g
  • ¾ cup white sugar 165 g
  • ¾ cup salted butter 170 g
  • 2 eggs
  • 2 teaspoons vanilla extract 10 g
  • ½ teaspoon salt 6 g
  • 1½ teaspoons baking soda 11 g
  • 2½ cups all purpose flour 340 g
  • 24 Hersheys Kisses

Instructions
 

  • Preheat oven to 350℉
    In a mixing bowl, combine the peanut butter, brown & white sugar, and softened salted butter. Mix with an electric mixer (either stand or handheld). Cream together for about 3 minutes on medium/high speed, until mixture is creamy and turns light in color.
  • Add in eggs, vanilla, and salt, and mix well, for about 1 minute on medium speed.
  • Add in the baking soda and flour last, until it forms a soft dough, 1-2 minutes. It should be the texture of soft play dough and not be crumbly. (add a Tablespoon or 2 of milk if needed).
  • Spread evenly into the bottom of a 9x13 inch pan.
  • Bake at 350 ℉ for 20-25 minutes.
    Set a timer to cool the bars for 20-30 minutes before putting the chocolate kisses on or they'll melt.
  • Place the kisses on the bars in even rows and slice the bars into the amount of servings you would like. I do 4 rows of 6 to equal 24 servings, but you could do 5 rows of 6 to equal 30 slices, they're just a little smaller.

Notes

Store at room temperature for up to 3 days or freeze for up to 3 months. 
 
Troubleshooting
  • Overbaking
    • Avoid dry bars by checking for doneness at the minimum baking time.
  • Chocolate Melted
    • The bars need to cool for at least 20-30 minutes to prevent the kisses from melting into puddles.
  • Crumbly Texture
    • If the dough is too dry, add a Tablespoon or two of milk to help the dough become the right texture, it should be soft like play dough.

Nutrition

Calories: 228kcalCarbohydrates: 28gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 30mgSodium: 164mgPotassium: 77mgFiber: 1gSugar: 17gVitamin A: 200IUCalcium: 25mgIron: 1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

New Mexican Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas are a flavorful New Mexico classic with Hatch Valley chile peppers, salsa verde, cream cheese, chicken, and navy beans.

My favorite thing about the chicken enchiladas is heat of green chiles, and of COURSE the lovely melty cheese on top. We love to make green chile enchiladas with homemade sourdough discard tortillas and top them with Avocado Lime Ranch Dressing and all the fresh tomatoes, cilantro, and sour cream our hearts desire!

Green chile enchiladas on a plate.

Any brand of green chiles will work for this recipe! You do NOT need to use Hatch Valley green chiles, any kind will work! New Mexico is famous for its chile peppers grown in Hatch Valley, and the best roasted peppers never leave the state and are roasted every harvest season. These chiles make this enchilada recipe special and packed with flavor.

This post includes step-by-step instructions to make the enchilada filling, variations, storage tips, and FAQ's.

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Why You'll Love This Recipe

  • Taste: Creamy, cheesy enchiladas with a little spice from the Hatch green chiles and classic latin seasonings for a genuine taste of New Mexico. This recipe uses salsa verde instead of green enchilada sauce for the tangy flavor.
  • Ease: Easy to assemble once the filling is cooked. It's versatile and customizable! See the substitutions section to adjust spice levels, use different cheeses, or substitute proteins.
  • Time: 15-20 minutes to make the filling and assemble the enchiladas, and 30 minutes to bake. It can be prepared in advance and frozen for later, perfect for a make-ahead meal.

🛒 Key Ingredients

Labeled ingredients for green chile enchiladas in glass bowls on metal baking pan.
  • Chicken - chicken breasts or chicken thighs work really well for this recipe, they cook evenly and are juicy. I use seasonings similar to my Homemade Chicken Taco Seasoning blend.
  • Diced Green Chile (preferably Hatch)- they can be found online or in grocery stores. This recipe uses the flame roasted variety from Hatch Valley in New Mexico, but as long as they're green chiles any brand will work!
  • Cream Cheese- makes the sauce nice and creamy!
  • Navy Beans - adds protein, flavor, and rounds out the enchiladas nicely. You can always leave them out if you don't like them! I love to make Instant Pot Navy Beans ahead of time and use them.
  • Salsa Verde - tastes SO MUCH BETTER than canned green enchilada sauce, which tastes pretty bland. Salsa verde is made with tomatillos and tastes more tangy, canned green chile sauce for enchiladas has a little spice but little in the way of zesty flavor.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Rotisserie Chicken is a fantastic substitute for the raw chicken! Just saute the onions and peppers, and add chopped cooked rotisserie chicken in to save a little time. I would leave out the salt if you use it though!
  • For a vegetarian option, use mushrooms or other veggies like zucchini in place of the chicken, vegetable bouillon, and cream of celery soup as alternatives.
  • Cream cheese can easily be swapped out for sour cream or plain greek yogurt.
  • Bell pepper is a good one to switch out with a poblano pepper.
  • For a spicy kick, use hot green chiles or add jalapeños.

Pro Tip: Mixing in different cheeses can add depth to the flavor profile.

🧑‍🍳 Instructions

Collage of two images showing how to make chicken and green peppers.
  1. Step 1 - Prepare the Filling Dice the veggies and chicken. Smaller chicken pieces (½ inch cubes) is best (above left image).
  2. Step 2. Heat a larger frying pan or pot over high heat with 1 Tablespoon olive oil. You'll want a bigger pan (or even a pot) so it can fit everything without overflowing (above right image).

Pro Tip: Roasting your own green chiles enhances the smoky flavor of the enchiladas, especially if you don't have roasted Hatch chiles.

Chicken, onions, peppers with spices in pan.
  1. Step 3. Add all seasonings to the chicken: salt & pepper, garlic & onion powder, cumin, and chicken bouillon. Saute 5-7 minutes, until everything is cooked and peppers/onions are semisoft.
Salsa verde and cream of chicken soup in a bowl.
  1. Step 4 - Make the Sauce In a small bowl mix together salsa verde and cream of chicken soup.
Beans, chicken, peppers, and sauce in metal pan with wooden spoon.
  1. Step 5. To the chicken and veggies add in the beans, cream cheese, green chiles, and HALF the salsa verde mixture. Make sure to save the rest for the top of the enchiladas so they have a nice sauce on top and don't dry out and get too crispy as they bake.
Tortillas with cheese and enchilada filling.
  1. Step 6 - Assemble the Enchiladas Spread out 4 tortillas at a time to be more efficient. Sprinkle 2ish Tablespoons of shredded cheese onto each tortilla, followed by about ⅓ cup of enchilada filling on one end of the tortilla.
Rolling enchiladas up.
  1. Step 7.  Roll up the tortillas - fold in the sides, and then roll from one end, keeping the sides tucked in. Enchiladas should be short and fat so they fit in the pan side by side. Line them up in a (9x13inch) pan, should be 10-12 enchiladas.
Spreading sauce on top of enchiladas in pan.
  1. Step 8 - Add Sauce and Cheese Spread remaining enchilada sauce mixture (salsa verde and cream of chicken soup) over tops of enchiladas, top with 1 cup shredded cheese.
Shredded cheese on enchiladas in pan.

Bake for 30 minutes, until heated through and cheese is melted. Serve with sour cream, diced tomatoes, cilantro, easy 4 ingredient guacamole, chopped green onions, a side of Instant Pot black beans or brown cilantro lime rice, whatever you'd like!

📌 Common Mistakes & Troubleshooting

  • Tortillas Breaking
    • Warm up the tortillas (in the package) in the microwave for 30-45 seconds before rolling to help prevent cracking.
  • Soggy Enchiladas
    • Avoid over-saucing and make sure the oven is properly preheated before baking.
  • Bland Flavor
    • Taste and adjust seasoning (garlic, salt, and pepper) in the filling and sauce as needed.

🍽️ Serving suggestions

Side Dishes

Toppings

  • Garnish with chopped cilantro, sliced green onions, avocado, diced tomatoes, or a dollop of sour cream.

Beverages

❓Frequently Asked Questions

Can I use store-bought green chile enchilada sauce?

Yes! Look for brands that use authentic ingredients for the best flavor. I prefer to use salsa verde instead of enchilada sauce since it has a more distinct flavor.

What's the difference between green chile and salsa verde?

Green chile sauce typically features roasted green chiles and has a smoky flavor, while salsa verde is usually made with tomatillos and has a tangier taste.

How can I make green chile enchiladas gluten-free?

Use corn tortillas instead of flour tortillas and ensure all other ingredients, like the cream of chicken soup and chicken bouillon are gluten-free.

Lifting baked enchiladas out of the pan with spatula.

❄️ Storage & Reheating

Refrigeration: store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: freeze assembled (but not baked) enchiladas for up to 3 months. Thaw overnight in the fridge before baking.

Reheating: reheat in the oven at 350°F (175°C) until warmed through (can take an hour or longer if they've been frozen so they're not soggy) or microwave individual portions.

🍗 More Delicious Chicken Recipes

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Baked green chile enchiladas on a plate.

Hatch Green Chile Chicken Enchiladas

Author: Sara Smith | Eat Dessert Snack
These are New Mexican green chile chicken enchiladas with hatch valley chile peppers, salsa verde, cream cheese, chicken, and navy beans.
5 from 2 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 8
Calories 338 kcal

Equipment

  • 1 Large frying pan
  • 1 9x13 inch pan

Ingredients
  

  • 1½ lb chicken
  • 1 green bell pepper
  • ½ medium yellow onion
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chicken bouillon
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 8 oz salsa verde
  • 1 (15 oz) can navy beans
  • 4 oz cream cheese
  • ½ cup (4 oz) Hatch green chiles (mild or hot, can be canned)
  • 3 cups shredded cheddar cheese

Instructions
 

  • Preheat oven to 350 ℉.
    Dice the chicken, bell pepper, and onion. Smaller chicken pieces (½ inch cubes) is best.
  •  Heat a large frying pan or pot over high heat with 1 Tablespoon olive oil. Add chicken, peppers, and onions,
  • Add all seasonings to the chicken: salt & pepper, garlic & onion powder, cumin, and chicken bouillon. Saute 5-7 minutes, until everything is cooked and peppers/onions are semisoft.
  •  In a small bowl mix together salsa verde and cream of chicken soup.
  • To the chicken add in beans, cream cheese, green chiles, and HALF the salsa verde mixture. Save the rest for the top of the enchiladas.
  • Spread out 4 tortillas at a time, and sprinkle 2ish Tablespoons cheese into each, followed by ⅓ cup of enchilada filling.
  •  Roll up tortillas (sides first, then from one end to the other so they are short and fat) and line up into a foil lined (9x13inch) pan side by side in two rows of six. Spread remaining salsa verde mixture over the tops of the enchiladas, and top with 1 cup shredded cheese or more if you like.
  • Bake for 30 minutes, until heated through and cheese is melted.

Notes

To freeze: place enchiladas in a foil lined disposable 9x13 inch baking pan and wrap tightly with tinfoil. Freeze for up to 3 months. 
Bake from frozen for 2 hours at 350 ℉ or thaw completely and bake for 1 hour until heated through. 

Nutrition

Calories: 338kcalCarbohydrates: 5gProtein: 29gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 111mgSodium: 775mgPotassium: 460mgFiber: 0.4gSugar: 3gVitamin A: 877IUVitamin C: 14mgCalcium: 323mgIron: 1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi there, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Easy Soft Sourdough Discard Tortillas

These sourdough discard tortillas are soft, tangy, and waste-free! Short rest time, makes 8 medium sized tortillas in less than an hour.

Sourdough tortillas are SO GOOD with perfectly seasoned grilled chicken (with homemade chicken taco seasoning), and of course very flavorful Instant Pot black beans piled on.

Stack of cooked tortillas in dish towel.

Sourdough discard is the leftover sourdough starter that results from dividing it prior to feeding it. Despite being called "discard" it's very valuable! You can add it to SO many recipes like these easy discard tortillas to add flavor, improve texture, and reduce waste.

This post includes step-by-step instructions, variations, storage tips, and frequently asked questions to help you have success making the homemade tortillas.

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🫓 Why Use Sourdough Discard in Tortillas?

Reduce Kitchen Waste

  • You can use up that extra sourdough starter in a very tasty way instead of throwing it away.

Enhances Flavor

  • Adds a subtle tang from the discard and improves the texture of the tortillas, they turn out more soft with discard when I make them versus making them without.

Beginner Friendly!

  • Discard is super easy to use, it's a lot quicker and easier than a regular sourdough recipe since there isn't a long fermentation time. I don't use a tortilla press, just a rolling pin. No need for special equipment here!

What To Expect

  • Taste: Salty, soft, and a slight tang from the discard. Delicious!
  • Ease: Beginner friendly! No special equipment needed except a rolling pin.
  • Time: Takes 5 minutes to whip up the dough and knead it, 30 minutes to rest (to relax the gluten and make it easier to roll out), and 10-15 minutes to cook them.

🛒 Key Ingredients

Ingredients for the dough on a baking sheet.
  • Sourdough discard - unfed, I use cold from the fridge or room temperature.
  • All-purpose flour - easiest to use for these, no need to buy special flour.
  • Fat - any mild flavored oil can be used for these. I prefer olive or avocado oil. Lard or butter can also be used, but once cooked after being left overnight can cause the tortillas to stiffen up.
  • Warm water - helps to activate the sourdough discard and promotes gluten hydration.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Whole wheat tortillas - Substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor. You may need to add a little more water to the dough if using whole wheat flour.
  • Herb infused tortillas - add dried herbs like oregano or rosemary to the tortilla dough for more flavor.
  • Dairy free / vegan - make sure you use plant-based oil instead of butter or lard.
  • Gluten free - use a gluten-free flour blend (such as Cup for Cup) and sourdough discard from a gluten - free starter.
  • Use different fats - common choices are lard, butter, or oil. I prefer olive oil, but flavored oils like toasted sesame oil or avocado oil would be fun!

Pro Tip: When using whole wheat or gluten-free flours, you may need to adjust the water content to achieve the desired dough consistency.

🧑‍🍳 Instructions

Glass bowl of oil and sourdough discard.
  1. Step 1. In a medium sized bowl combine the flour, oil, sourdough discard, salt, and water.
Ball of tortilla dough in glass bowl.
  1. Step 2. Mix until combined and then knead for 2-3 minutes until dough is smooth and elastic.
Balls of raw dough on countertop with kitchen scale.
  1. Step 3. Divide the dough into 8 equal portions, between 66-70 grams each. Weigh your dough for accuracy.
8 balls of tortilla dough on countertop.
  1. Step 4. Roll the dough into round balls, spray with baking spray, cover, and let them rest for 30 minutes or up to 2 hours at room temperature. I usually put them on a plate and cover with a towel or plastic wrap.

Pro Tip: Resting the dough for 30 minutes after dividing it helps to make softer and more pliable tortillas by relaxing the gluten in the dough.

The more you work the dough after resting the harder it is to roll out thin, so make sure to rest it AFTER you divide it into sections.

Flat tortilla on countertop with rolling pin.
  1. Step 5. Spread out a little bit of flour on a work surface. Roll each tortilla out to 9-10 inches wide with a rolling pin, very thin. They should be almost the thickness of a penny.
Cooking tortilla on griddle.
  1. Step 6. Preheat a skillet or griddle on medium/high heat with a little oil. Cook each tortilla for 30-45 seconds on each side until barely golden brown. Overcooking can cause them to be crispy and stiff.
Cooked tortillas on dish towel.
  1. Step 7. Let rest in a dish towel covered or on a plate covered until ready to serve warm or use in New Mexican Green Chile Chicken Enchiladas.

🚫 Common Mistakes & Troubleshooting

  • Tortillas are too stiff
    • 1. You may be rolling the tortillas too thick: make sure they are rolled to a penny thickness, thin enough to see light through. Remember: working the dough too much makes it tough and harder to roll out. Resting it long enough matters!
    • 2. Overcooking: just cook until barely golden spots appear on each side. Otherwise they can end up crispy and stiff.
  • Dough is too sticky or too dry
    • Adjust by adding small amounts of flour or water as needed during mixing, a teaspoon of either at a time.
    • Weigh your ingredients for accurate, consistent results!
  • Lack of puffiness
    • Make sure your skillet or griddle is properly preheated and the dough is rolled out evenly.

❓Frequently Asked Questions

Can I make sourdough discard tortillas without baking powder?

Yes. Baking powder acts as a leavening agent, but it is not needed here since we use sourdough discard which adds a little bit of volume.

How can I make my tortillas more flavorful?

- Use spices (like garlic or onion powder), herbs, or flavored oils (toasted sesame, garlic oil) into the dough.
- Using more mature discard can increase the tangy flavor as well.

Is it possible to ferment the dough for a stronger sourdough flavor?

Yes. After kneading, you can refrigerate the dough overnight to allow fermentation, which will help the tortillas have a more pronounced sourdough taste.
- I would bring the dough to room temperature before trying to roll it out however, cold dough tends to be more stiff.

🍽️ Serving & Storage

Ways to Serve Discard Tortillas

Storing & Reheating

  • Room Temperature: in an airtight container for up to 3 days.
  • Freeze: in a freezer safe container/bag for up to 3 months.
  • Reheat: Reheat on a skillet over medium heat until warm. Or wrap in foil and warm in the oven at 350°F for 10-15 minutes.

🥣 More Easy Sourdough Discard Recipes

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Stack of cooked tortillas in dish towel.

Easy Soft Sourdough Discard Tortillas

Author: Sara Smith | Eat Dessert Snack
These sourdough discard tortillas are soft, tangy, and waste-free! Short rest time, makes 8 medium sized tortillas in less than an hour.
4.50 from 2 votes
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Mexican
Servings 8
Calories 176 kcal

Equipment

Ingredients
  

  • 1¾ cups all purpose flour 240 g
  • ½ cup sourdough discard (unfed) 137 g
  • ½ cup warm water 118 mL
  • ¼ cup olive oil 50 g
  • ½ teaspoon salt 4 g

Instructions
 

  • In a medium sized bowl combine the flour, sourdough discard, warm water, oil, and salt.
  •  Mix with a spoon until combined and then knead for 2-3 minutes until dough is smooth and elastic.
  • Divide the dough into 8 equal portions, between 66-70 grams each.
  • Roll the dough into round balls, spray with baking spray, cover, and let them rest for 30 minutes or up to 2 hours at room temperature.
  • Spread out a little bit of flour on a work surface.
    Roll each tortilla out to 9-10 inches wide with a rolling pin, very thin. They should be almost the thickness of a penny.
  • Preheat a skillet or griddle on medium/high heat with a little oil. Cook each tortilla for 30-45 seconds on each side until barely golden brown. Overcooking can cause them to be crispy and stiff.
  • Let rest in a dish towel covered or on a plate covered until ready to serve warm.

Notes

The more you work the dough after resting the harder it is to roll out thin, so make sure to rest it AFTER you divide it into sections. 
Using a griddle you can cook 2 tortillas at a time instead of 1 on a skillet. 
Troubleshooting: 
  • Tortillas are too stiff
    • 1. You may be rolling the tortillas too thick: make sure they are rolled to a penny thickness, thin enough to see light through. Remember: working the dough too much makes it tough and harder to roll out. Resting it long enough matters!
    • 2. Overcooking: just cook until barely golden spots appear on each side. Otherwise they can end up crispy and stiff.
  • Dough is too sticky or too dry
    • Adjust by adding small amounts of flour or water as needed during mixing, a teaspoon of either at a time.
    • Weigh your ingredients for accurate, consistent results!
  • Lack of puffiness
    • Make sure your skillet or griddle is properly preheated and the dough is rolled out evenly.
Storage: 
  • Room Temperature: in an airtight container for up to 3 days.
  • Freeze: in a freezer safe container/bag for up to 3 months.
  • Reheat: Reheat on a skillet over medium heat until warm. Or wrap in foil and warm in the oven at 350°F for 10-15 minutes.

Nutrition

Calories: 176kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 147mgPotassium: 30mgFiber: 1gSugar: 0.1gCalcium: 5mgIron: 1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Raspberry Cheesecake Cookies

This is an easy crumble copycat recipe for Raspberry Cheesecake Cookies, with creamy cheesecake frosting and tart raspberry pie filling on top.

These are different than Raspberry Donut Cookies but SO DELICIOUS. You can use a canned raspberry pie filling or raspberry jam on top of these, just like in those cookies.

Raspberry pie filling on top of cheesecake cookie on white plate.

These are super similar to Strawberry Cheesecake Cookies or Blueberry Cheesecake Cookies, and are just as easy.

I LOVE the graham cracker cookie base, the cookie dough is divine to eat and when it's baked it tastes like a cheesecake crust in chewy delicious cookie form.

[feast_advanced_jump_to]

What To Expect

  • Taste: The cookie tastes like a graham cracker crust, the cream cheese frosting is sweet but not too rich, and the raspberry pie filling is the perfect tart addition to balance out the sweet.
  • Ease: It's a medium level difficulty, just because it takes a few more steps (like making frosting) than making a simple cookie, but the results are well worth it!
  • Time: About 10 minutes to make the cookie dough, 10-12 minutes to bake, and 20ish minutes to cool them while making the frosting. After that, maybe another 10-15 minutes to frost and spoon raspberry pie filling onto each cookie. About an hour total, with cooling time.

🛒 Key Ingredients

Labeled ingredients for raspberry cheesecake cookies on metal baking pan.
  • Cream cheese - for the "cheesecake" flavored frosting. You can use full fat or fat free but the flavor and texture may be slightly different.
  • Sugar - Brown sugar for the cookie dough for the flavor and texture, it makes the cookies moist and gives them a lovely flavor. Powdered sugar for the frosting.
  • Graham Crackers - ground up into a fine powder, these are used in the cookie dough to make the delicious graham cracker flavored base for the cookie. Name brand or generic is fine, just make sure to weigh them so you get accurate results! I have found using different brands can make the dough more dry or less dry depending on how dense the graham crackers are.
  • Salted butter - used in the cookies and in the frosting, using butter in the frosting makes it a little more stable. Do NOT use margarine or a butter substitute. It needs to be real butter, salted preferred.
  • Raspberry pie filling - you can use homemade or store-bought, a 21 oz can should do it, and you can save any extras to put on ice cream or yogurt.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Add lemon zest and a little lemon juice to the frosting to make a lemon raspberry cheesecake frosting to put on top. YUM.
  • Raspberry Pie Filling - there are dye free and preservative free options out there, or you can use fresh raspberries on top. Another option is Bonne Maman Raspberry Jam, it's amazing and I've used it on my Raspberry Donut Cookies.
  • Cream Cheese - mascarpone cheese could be switched in, it tastes delicious!
  • Brown Sugar - you can use dark or light brown sugar, but I use light brown most often and love it.
  • Add ½ teaspoon of cinnamon to the cookie dough for a subtle flavor difference. It's delicious!

🧑‍🍳 Instructions

Butter and brown sugar in metal bowl, and egg and vanilla in metal mixing bowl with paddle attachment.
  1. Step 1. In a mixing bowl, combine butter and brown sugar. Mix on high speed for at least 3 minutes with an electric mixer to "cream" them together and begin dissolving the sugar.
  2. Step 2. Add in the egg and vanilla extract and mix for 1 minute, until the egg is fully mixed in and the mixture is fluffy.
Graham crackers in quater blender and crumbs and salt in metal mixing bowl.
  1. Step 3. In a blender, pulse the graham crackers until they become a fine powder, or crush them in a gallon-sized bag with a rolling pin. Just make sure to crush them into a fine powder.
  2. Step 4. Add the graham cracker powder, flour, baking soda, and salt (cinnamon optional) to the cookie dough and mix on low speed until everything is mixed in, about 1 minute.
Raw graham cracker dough pressed into discs and baked graham cracker base cookie.
  1. Step 5. Scoop the cookie dough onto prepared baking sheets with a large 3-4 Tablespoon cookie scoop. Smash the cookies slightly so they are about 2 inches.
  2. Step 6. Bake at 350 ℉ for 10-11 minutes, they will be starting to crack around the edges. Let cool completely before frosting.
Cream cheese and butter in glass bowl and powdered sugar and vanilla in bowl.
  1. Step 7. In a mixing bowl, combine butter and cream cheese. Mix at medium/high speed with an electric mixer until fluffy, about 1 minute (above left image).
  2. Step 8. Add in the powdered sugar and vanilla and mix well, until there are no sugar pockets left and frosting is smooth (above right image).
Piping frosting onto graham cracker cookie in front of bowl of raspberries.
  1. Step 9. Once the cookies are completely cool, transfer the cream cheese frosting to a piping bag and pipe onto each cookie (I use a larger round tip) starting on the outside, frosting in a spiral to the center.
Spooning raspberry pie filling onto cheesecake cookie.
  1. Step 10. Spoon raspberry pie filling (or jam) on each cookie, and sprinkle with graham cracker crumbs (optional). Enjoy!

📌 Top Tips & Hacks

  • Large cookies (3-4 Tablespoon balls) take longer to bake than smaller cookies. This batch makes 12-13 larger cookies that bake for 10-12 minutes. Smaller, regular-sized cookies using a 1.5-2 Tablespoon cookie scoop will take 8-10 minutes to bake.
  • You can spread the frosting onto the cookies with a knife but it looks amazing if done with a large round frosting tip and it's easy cleanup with disposable pastry bags. I like to use the reusable pastry bags just to have less waste.
  • If making ahead, don't put the raspberry pie filling on top of the cookies until ready to serve so they don't get soggy. You can refrigerate overnight and bring to room temperature to serve so the cookies aren't hard.
Bite out of raspberry cheesecake cookie on wood cutting board.

❓Frequently Asked Questions

Can raspberry cheesecake cookies be frozen?

Yes, I would either freeze the raw dough in balls or freeze the baked cookies separate from the frosting. That way they would be easy to thaw and frost.

Can I make these another flavor?

Yes! I have a blueberry, cherry, and strawberry version on my website that are reader favorites in my delicious cookies section of my website.

How do I store raspberry cheesecake cookies?

Since the frosting has cream cheese, I would refrigerate them for up to 3 days, or freeze them for up to 3 months, without the raspberry filling or frosting on top.
They're best served close to room temperature (so they aren't hard) so pull them out of the fridge for a good 20 minutes before serving!

Can I use fresh raspberries for a topping?

Yes! I like both pie filling and raspberries, but one or the other is fine too. You can even use raspberry jam.

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Raspberry pie filling on top of cheesecake cookie on white plate.

Raspberry Cheesecake Cookies

Author: Sara Smith | Eat Dessert Snack
This is an easy crumble copycat recipe for Raspberry Cheesecake Cookies, with creamy cheesecake frosting and tart raspberry pie filling on top.
4.34 from 3 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 10 minutes
Cooling time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 713 kcal

Ingredients
  

For the cookies:

  • 1 cup salted butter, room temperature 226 g
  • 1½ cups light brown sugar, packed 290 g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 12 graham crackers (2 cups crumbs) 190 g
  • 2 cups all purpose flour 275 g
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the frosting:

  • 4 oz cream cheese, softened
  • ½ cup salted butter, softened 113 g
  • 2½ cups powdered sugar 225 g
  • 2 Tablespoons cornstarch 16 g
  • 1½ teaspoons vanilla extract
  • 1½ cups raspberry pie filling

Instructions
 

For the cookies:

  • In a mixing bowl, combine butter and brown sugar. Mix on high speed for at least 3 minutes with an electric mixer to "cream" them together and begin dissolving the sugar.
    1 cup salted butter, room temperature , 1½ cups light brown sugar, packed
  • Add in the egg and vanilla extract and mix for 1 minute, until the egg is fully mixed in and the mixture is fluffy.
    1 large egg , 1 teaspoon vanilla extract
  • In a blender, pulse the graham crackers until they become a fine powder, or you can smash them in a gallon sized bag with a rolling pin, just be sure to make sure they get very well smashed into a fine powder like sand.
    12 graham crackers (2 cups crumbs)
  • Add the graham cracker powder, flour, baking soda, and salt (cinnamon optional) to the cookie dough and mix on low speed until everything is mixed in, about 1 minute.
    2 cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
  • Scoop the cookie dough onto prepared baking sheets with a large 3-4 Tablespoon cookie scoop. Smash the cookies slightly so they are about 2 inches.
  • Bake at 350 ℉ for 10-12 minutes, they will be starting to crack around the edges. Let cool completely before frosting.

For the frosting:

  • In a mixing bowl, combine butter and cream cheese. Mix at medium/high speed with an electric mixer until fluffy, about 1 minute.
    4 oz cream cheese, softened , ½ cup salted butter, softened
  • Add in the powdered sugar, cornstarch, and vanilla and mix well, until there are no sugar pockets left and frosting is smooth.
    2½ cups powdered sugar , 2 Tablespoons cornstarch, 1½ teaspoons vanilla extract
  • Once the cookies are completely cool, transfer the cream cheese frosting to a piping bag and pipe onto each cookie starting on the outside, frosting in a spiral to the center.
  • Spoon raspberry pie filling (or jam) on each cookie, and sprinkle with graham cracker crumbs (optional). Enjoy!
    1½ cups raspberry pie filling

Notes

TIP: Weigh your ingredients! You will have consistent results when you weigh instead of using cup measurements, especially since different graham cracker brands can be different weights. 
Note: If making ahead, try to wait to place raspberry pie filling on top until just before serving so the cookies don't become soggy overnight from the added moisture.
Store refrigerated for up to 3 days. Best when brought to almost room temperature to serve.  
Raw cookie dough, baked cookies, and frosting may all be frozen for up to 3 months separately. 

Nutrition

Calories: 713kcalCarbohydrates: 111gProtein: 5gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 335mgPotassium: 144mgFiber: 2gSugar: 77gVitamin A: 866IUVitamin C: 4mgCalcium: 65mgIron: 2mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Chicken Bacon Ranch Baked Potatoes

Rotisserie chicken, bacon, ranch, and cheese all in a crispy baked potato with green onion and extra cheese on top!

It's super easy to make the filling, and baking potatoes takes a bit of time but is also easy. I love to bake the potatoes ahead of time, so all I have to do is assemble them and warm them up for dinner!

Filled chicken bacon ranch potatoes on foil on baking sheet.

Shepherd's Pie Stuffed Potatoes is another super easy baked potato recipe we like to make for weeknights. They're very filling and easy to make for a crowd.

This is one of the EASIEST baked potato dinners our family likes. It's simple, with pretty mild flavors that everyone likes, even the picky eaters.

[feast_advanced_jump_to]

What To Expect

  • Taste: The bacon, chicken, and ranch are the overall flavors but you can't miss the cheese! It's delicious and melty and perfect.
  • Ease: Baking the potatoes and bacon at the same time makes it easier, then mixing up the rest of the filling.
  • Time: It takes about 1 hour start to finish. 50 minutes for the potatoes to bake, and during that time the bacon cooks and filling comes together, with the last 5-10 minutes heating the filling in the potatoes.

🛒 Key Ingredients

Labeled ingredients for chicken bacon ranch baked potatoes on metal baking sheet in glass bowls.
  • Potatoes - russet potatoes, Idaho potatoes, or yukon gold potatoes are all good varieties to use. You could even use a sweet potato, but the flavor would definitely be different.
  • Chicken -I use pre cooked rotisserie chicken for this recipe because it's easiest.
  • Ranch - use your favorite brand of ranch! We use a generic store brand or a homemade Cottage Cheese Ranch Dressing Dip.
  • Bacon - it can be regular or thick cut, it just impacts the cooking time.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Chicken - you can use canned, pre cooked, rotisserie, or can be substituted with cooked shredded pork or even turkey. The flavor will be a little different though!
  • You can add any seasonings you like to add more flavor, we just prefer it simple and easy! Garlic, onion powder, ground pepper, etc. are all good options to start with.
  • Cheese - super easy to customize. We like cheddar, colby jack, mozzarella, or gouda the best. It's also delicious with a little parmesan sprinkled on top!

🧑‍🍳 Instructions

Make sure to preheat your oven to 400 ℉!

Baked potatoes in tin foil on baking sheet.
  1. Step 1. Wash all potatoes, pierce with a fork, and wrap in foil. Bake potatoes for 45 minutes or until a fork pierces through them easily.
Raw bacon on foil lined baking sheet.
  1. Step 2. Line a large baking sheet with foil (for easy cleanup) and lay bacon across it evenly. Bake for 15-17 minutes until crispy, remove and transfer bacon to a paper towel lined plate to drain grease.
Cooked bacon on wooden cutting board with knife.
  1. Step 3. Chop up cooked chicken and drained bacon into bite sized pieces, about ½inch.
Cooked chicken, cheese, and ranch in mixing bowl.
  1. Step 4. In a medium-sized mixing bowl stir together chicken, cheese, ranch dressing, and half of the bacon.
Scooping cheesy chicken ranch filling into sliced baked potatoes on baking sheet.
  1. Step 5. When potatoes are finished, let them cool long enough to handle safely, and leave the oven on. Slice the potatoes lengthwise and fill with about ⅔ cup of chicken ranch filling.
Cooked bacon being sprinkled on baked potatoes filled with cheese and chicken.
  1. Step 6. Sprinkle the tops with cheese and pop back in the oven for 10 minutes to warm the filling and melt the cheese on top.
  2. Step 7. Top the potatoes with the last half of the chopped bacon and green onions and serve while warm. Enjoy!

📌 Top Tips & Hacks

  • Bake the potatoes a day (or a few days) ahead to save time.
  • You can use pre-cooked chicken easily, we like using rotisserie chicken because of how quick it is.
Baked potatoes with cheese, bacon, ranch, and green onions on top on tin foil.

❓Frequently Asked Questions

Is it okay to cook raw chicken and potatoes together?

You could, you'd just have to modify this recipe to cook both the chicken and potatoes at the same time for 40-45minutes if both the chicken and potatoes were raw. Chicken and potatoes also cook at different rates, so I would not recommend cooking the entire potato with the chicken, but cutting them up.

Do you have to pierce the potatoes before baking them?

Yes! Otherwise pressure can build up inside the skin and they can explode in the oven. Ask my Dad how he knows!
You really only need to puncture the potato once with a fork (4 little holes) or once with a sharp knife.

Should you oil potatoes before baking?

It depends on the texture you want. If you want them on the crispy side, then yes! Brush them in olive oil before baking.

Can I make these ahead?

Yes! We have meal prepped them and made them up to 3 days ahead of time and refrigerated to warm up in the oven later, or frozen them for up to 3 months.

🥔 More Easy Potato Dinner Recipes

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Baked potato with cheesy chicken ranch and bacon filling on metal baking sheet.

Chicken Bacon Ranch Baked Potatoes

Author: Sara Smith | Eat Dessert Snack
Rotisserie chicken, bacon, ranch, and cheese all in a crispy baked potato with green onion and extra cheese on top!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6
Calories 753 kcal

Ingredients
  

  • 6 medium russet potatoes
  • 12 oz bacon
  • 3 cups chopped rotisserie or canned chicken 415 g
  • 1½ cups grated cheddar cheese 165 g
  • 1 cup ranch dressing 8 oz
  • ¼ cup chopped green onions for garnish

Instructions
 

  • Preheat oven to 400℉
  • Wash all potatoes, pierce with a fork, and wrap in foil.
    Bake potatoes for 45 minutes or until a fork pierces through them easily.
  • Line a large baking sheet with foil and lay bacon across it evenly. Bake for 15-17 minutes until crispy, remove and transfer bacon to a paper towel lined plate to drain grease.
  • Chop up cooked chicken and drained bacon into bite sized pieces, about ½inch.
  • In a medium sized mixing bowl stir together chicken, cheese, ranch dressing, and half of the bacon.
  • When potatoes are finished, let them cool long enough to handle safely, and leave the oven on.
    Slice the potatoes lengthwise and fill with about ⅔ cup of chicken ranch filling.
  • Sprinkle the tops with cheese and pop back in the oven for 10 minutes to warm the filling and melt the cheese on top.
  • Top the potatoes with the last half of the chopped bacon and green onions and serve while warm. Enjoy!

Notes

Refrigerate for up to 4 days. 
Freeze for up to 3 months. 

Nutrition

Calories: 753kcalCarbohydrates: 42gProtein: 39gFat: 48gSaturated Fat: 16gPolyunsaturated Fat: 12gMonounsaturated Fat: 16gCholesterol: 136mgSodium: 1080mgPotassium: 1249mgFiber: 3gSugar: 3gVitamin A: 330IUVitamin C: 12mgCalcium: 248mgIron: 3mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies are an easy Crumbl copycat recipe with a graham cracker cookie base, cream cheese frosting, and blueberry topping.

You can make Homemade Blueberry Pie Filling with fresh or frozen blueberries to put on top of the cookies, which is amazing! It's a nice dye free option, or using canned blueberry pie filling works as well if you're short on time. We like to add a few crumbles of graham crackers on the tops of the cookies too, just to be a little extra.

Blueberry pie filling on top of cheesecake cookie on white plate.

These are similar to Cherry Cheesecake Cookies or Strawberry Cheesecake Cookies, with the same delicious graham cracker base.

Honestly, the graham cracker cookie is my favorite part. I could eat them plain, they taste like a buttery cheesecake crust in chewy cookie form. They're made with all brown sugar to make them taste extra delicious!

[feast_advanced_jump_to]

What To Expect

  • Taste: The cookie tastes like a graham cracker crust, the cream cheese frosting is sweet but not too rich, and the blueberry pie filling is the perfect tart addition to balance out the sweet.
  • Ease: It's a medium level difficulty, just because it takes a few more steps (like making frosting) than making a simple cookie, but the results are well worth it!
  • Time: About 10 minutes to make the cookie dough, 10-12 minutes to bake, and 20ish minutes to cool them while making the frosting. After that, maybe another 10-15 minutes to frost and spoon blueberry pie filling onto each cookie. About an hour total, with cooling time.

🛒 Key Ingredients

Labeled ingredients for blueberry cheesecake cookies on metal baking pan.
  • Cream Cheese - for the "cheesecake" flavored frosting. You can use full fat or fat free but it may impact the flavor.
  • Blueberry pie filling - you can use homemade or store-bought, a 21 oz can should do it, and you can save any extras to put on ice cream or yogurt.
  • Sugar - Brown sugar only for the cookie dough for the flavor and texture! Powdered sugar for the frosting.
  • Graham Crackers - ground up into a powder, these are used in the cookie dough to make the delicious graham cracker flavored base for the cookie.
  • Butter - used in the cookies and in the frosting, using butter in the frosting makes it a little more stable. Do NOT use margarine or a butter substitute. It needs to be real butter!

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Cream Cheese - mascarpone cheese could be switched in, it tastes delicious!
  • Brown Sugar - you can use dark or light brown sugar.
  • Add ½ teaspoon of cinnamon to the cookie dough for a subtle flavor difference. It's delicious!
  • Blueberry Pie Filling - there are dye free and preservative free options out there, or you can use fresh blueberries or Bonne Maman blueberry preserves, they're lovely! Another alternative is fresh blueberries on top.
  • Add lemon zest and a little lemon juice to the frosting to make a lemon blueberry cheesecake frosting to put on top. YUM.

🧑‍🍳 Instructions

Butter and brown sugar in metal bowl, and egg and vanilla in metal mixing bowl with paddle attachment.
  1. Step 1. In a mixing bowl, combine butter and brown sugar. Mix on high speed for at least 3 minutes with an electric mixer to "cream" them together and begin dissolving the sugar.
  2. Step 2. Add in the egg and vanilla extract and mix for 1 minute, until the egg is fully mixed in and the mixture is fluffy.
Graham crackers in quater blender and crumbs and salt in metal mixing bowl.
  1. Step 3. In a blender, pulse the graham crackers until they become a fine powder, or crush them in a gallon-sized bag with a rolling pin. Just make sure to crush them into a fine powder.
  2. Step 4. Add the graham cracker powder, flour, baking soda, and salt (cinnamon optional) to the cookie dough and mix on low speed until everything is mixed in, about 1 minute.
Hand pressing down on raw graham cracker dough and baked graham cracker base cookie.
  1. Step 5. Scoop the cookie dough onto prepared baking sheets with a large 3-4 Tablespoon cookie scoop. Smash the cookies slightly so they are about 2 inches.
  2. Step 6. Bake at 350 ℉ for 10-11 minutes, they will be starting to crack around the edges. Let cool completely before frosting.
Cream cheese and butter in glass bowl and powdered sugar and vanilla in bowl.
  1. Step 7. In a mixing bowl, combine butter and cream cheese. Mix at medium/high speed with an electric mixer until fluffy, about 1 minute (above left image).
  2. Step 8. Add in the powdered sugar and vanilla and mix well, until there are no sugar pockets left and frosting is smooth (above right image).
Piping frosting onto graham cracker cookie.
  1. Step 9. Once the cookies are completely cool, transfer the cream cheese frosting to a piping bag and pipe onto each cookie (I use a larger round tip) starting on the outside, frosting in a spiral to the center.
Spooning blueberry pie filling onto cheesecake cookie.
  1. Step 10. Place blueberry pie filling on each cookie, and sprinkle with graham cracker crumbs (optional). Enjoy!

📌 Top Tips & Hacks

  • You can spread the frosting onto the cookies with a knife but it looks amazing if done with a large round frosting tip and it's easy cleanup with disposable pastry bags. I usually use the reusable pastry bags just to have less waste.
  • Remember that large cookies (4 Tablespoon balls) take longer to bake than smaller cookies. This batch makes 12-13 larger cookies that bake for 10-12 minutes. Smaller, regular-sized cookies using a 1.5-2 Tablespoon cookie scoop will take 8-10 minutes to bake.
  • If making ahead, don't put the blueberry pie filling on top of the cookies until ready to serve so they don't get soggy. You can refrigerate overnight and bring to room temperature to serve so the cookies aren't hard.
Bite out of blueberry cheesecake cookie on wood cutting board.

❓Frequently Asked Questions

Can blueberry cheesecake cookies be frozen?

Yes, I would either freeze the raw dough in balls or freeze the baked cookies separate from the frosting. That way they would be easy to thaw and frost.

Can I make these another flavor?

Yes! I have a cherry and strawberry version on my website that are reader favorites in my delicious cookies section of my website.

How do I store blueberry cheesecake cookies?

Since the frosting has cream cheese, I would refrigerate them for up to 3 days, or freeze them for up to 3 months, without the blueberry filling or frosting on top.
They're best served close to room temperature (so they aren't hard) so pull them out of the fridge for a good 20 minutes before serving!

Can I use fresh blueberries for a topping?

Yes! I like both pie filling and blueberries, but one or the other is fine too. You can even use blueberry jam.

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Blueberry pie filling on top of cheesecake cookie on white plate.

Blueberry Cheesecake Cookies

Author: Sara Smith | Eat Dessert Snack
Blueberry Cheesecake cookies are an easy Crumbl copycat recipe with a graham cracker cookie base, cream cheese frosting, and blueberry topping.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 10 minutes
Cooling time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 653 kcal

Ingredients
  

For the cookies:

  • 1 cup salted butter, room temperature 226 g
  • 1½ cups light brown sugar, packed 290 g
  • 1 egg, large
  • 1 teaspoon vanilla extract
  • 12  graham crackers (2 cups of crumbs)  190 g
  • 2 cups all purpose flour 275 g
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the frosting:

  • 4 oz. cream cheese, softened
  • ½ cup salted butter 113 g
  • 2½ cups powdered sugar 225 g
  • 1½ teaspoons vanilla extract
  • 2 Tablespoons cornstarch 17 g
  • 1½ cups blueberry pie filling

Instructions
 

For the cookies:

  • In a mixing bowl, combine butter and brown sugar. Mix on high speed for at least 3 minutes with an electric mixer to "cream" them together and begin dissolving the sugar.
  • Add in the egg and vanilla extract and mix for 1 minute, until the egg is fully mixed in and the batter is fluffy.
  • In a blender, pulse the graham crackers until they become a fine powder.
  • Add the graham cracker powder, flour, baking soda, and salt (cinnamon optional) to the cookie dough and mix on low speed until everything is mixed in, about 1 minute.
  • Scoop the cookie dough onto prepared baking sheets with a large 3-4 Tablespoon cookie scoop. Smash the cookies slightly so they are about 2 inches.
  • Bake at 350 ℉ for 10-11 minutes, they will be starting to crack around the edges. Let cool completely before frosting.

For the frosting:

  • In a mixing bowl, combine butter and cream cheese. Mix at medium/high speed with an electric mixer until fluffy, about 1 minute.
  • Add in the powdered sugar and vanilla and mix well, until there are no sugar pockets left and frosting is smooth.
  • Once the cookies are completely cool, transfer the cream cheese frosting to a piping bag and pipe onto each cookie starting on the outside, frosting in a spiral to the center.
  • Spoon blueberry pie filling on each cookie, and sprinkle with graham cracker crumbs (optional). Enjoy!

Notes

TIP: Weigh your ingredients! You will have consistent results when you weigh instead of using cup measurements, especially since different graham cracker brands can be different weights. 
Note: If making ahead, try to wait to place blueberry pie filling on top until just before serving so the cookies don't become soggy overnight from the added moisture.
Store refrigerated for up to 3 days. Best when brought to almost room temperature to serve.  
Raw cookie dough, baked cookies, and frosting may all be frozen for up to 3 months separately. 

Nutrition

Calories: 653kcalCarbohydrates: 96gProtein: 5gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 453mgPotassium: 149mgFiber: 2gSugar: 68gVitamin A: 873IUVitamin C: 0.2mgCalcium: 65mgIron: 2mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Homemade Chicken Taco Seasoning

It's so easy to make homemade chicken taco seasoning! Classic latin spices like cumin, chili, and garlic are the base of the mix. It takes less than 5 minutes to make!

It's nice to have a pre-made seasoning mix on hand, we use this for tacos, grilled chicken, fajitas, and even on steak or shrimp for delicious burritos. Usually served with a side of Cilantro Lime Brown Rice or super easy no soak Instant Pot Black Beans.

White bowl of spices on marble.

This recipe was tested until the balance of spices was just right (for us!). Everyone has different tastes. We like to be able to taste the salt, but you can start with less and sample the spice mix until you like it. It's actually great to boost flavors in things like healthy taco soup or slow cooker turkey chili!

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What To Expect

  • Taste: Well rounded balance of chili, cumin, garlic, onion, and salt. The pepper is there, but it's not as prominent.
  • Ease: Beginner recipe! Just mix the spices together.
  • Time: A minute or two to measure everything out. Another 15 minutes to cook chicken for tacos with it!

🛒 Key Ingredients

Spices on black plate.
  • Chili powder - a classic for homemade chicken taco seasoning and fajita seasoning. A little spicy, mostly flavor.
  • Cumin- has a distinct flavor that's strong, so a little goes a long way.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Ground Pepper - can be swapped out with cayenne pepper for more color.
  • Add red pepper flakes for a more spicy seasoning.
  • Half the salt for a lower sodium spice mix.
  • Add paprika to the mix for even more flavor.

🧑‍🍳 Instructions

Mixing up spices really doesn't take much as far as instructions go, so I'm going to include how to make chicken with homemade taco seasoning.

White bowl of spices on marble with whisk.
  1. Step 1. In a small bowl or jar, combine all spices.
Raw chicken breasts with taco seasoning.
  1. Step 2. Heat a skillet over high heat with 1 Tablespoon vegetable oil. If the chicken is more than an inch thick, pound it with a rolling pin to tenderize it and thin it out so it cooks more evenly. Season both sides of the chicken breasts with Mexican chicken seasoning.

Cooked chicken breasts in metal frying pan.
  1. Step 3. Place chicken in hot frying pan, and sear chicken on both sides for 3 minutes, until browned.Turn heat to low and cover, cooking for 15-20 minutes until internal temperature reads 165 ℉.

Foil covering plate of cooked mexican chicken.
  1. Step 4. Remove from heat and rest on plate covered in foil for 5 minutes to soak up those lovely juices and relax the meat.

Cooked chicken sliced on wood cutting board.
  1. Step 5. Slice into thin strips and use as filling for tacos, burritos with homemade tortillas, or in a Mexican style salad. Enjoy!

📌 Top Tips & Hacks

  • Use an instant read thermometer to make sure the chicken is cooked properly.
  • If using chicken breasts, make sure to pound it so they are an even thickness, it makes it easier to cook evenly and more quickly! If you're using ground chicken or turkey it's not an issue.
  • Resting the meat after cooking helps to make it more juicy by relaxing the meat and allowing any juices to soak back up into the meat.
Sliced chicken on bed of rice with black beans.

❓Frequently Asked Questions

What's the difference between taco seasoning and chicken taco seasoning?

Chicken taco seasoning is usually more mild. It's easy to overpower the taste of chicken with bolder flavors like chili, paprika, and cumin, so it's a little lighter on those seasonings.

Is it cheaper to make your own mexican taco seasoning?

If you already have the spices, yes. I can make taco seasoning with what I already have in my cabinet! Not to mention there are no extra preservatives or dyes.

Is fajita seasoning the same as chicken taco seasoning?

They're very similar. Taco seasoning can have added paprika, while fajita seasoning can have more of spices like cumin, oregano, and garlic.

Can I use ground chicken or turkey for this mexican chicken seasoning recipe?

Yes! Chicken and turkey tend to have a little more liquid in them when cooking, so make sure to at least partially drain the liquid before adding the seasoning so you don't lose it in all the liquid.

How long does homemade chicken taco seasoning last?

1-3 years if stored in a cool, dry space in an airtight container.

What To Serve With Chicken Tacos

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Cooked chicken sliced on wood cutting board.

Homemade Chicken Taco Seasoning

Author: Sara Smith | Eat Dessert Snack
It's so easy to make homemade chicken taco seasoning for chicken! Classic latin spices like cumin, chili, and garlic are the base of the mix.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Total Time 5 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 264 kcal

Ingredients
  

  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon ground pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • 2 lb chicken about 3 medium breasts

Instructions
 

  • In a small bowl or jar, combine all spices.

For chicken:

  • Season chicken breasts on both sides.
  • Heat a skillet over high heat with 1 Tablespoon vegetable oil.
  • Place chicken in hot frying pan, and sear chicken on both sides for 3 minutes, until browned. Turn heat to low and cover, cooking for 15-20 minutes until internal temperature reads 165 ℉.
  • Remove from heat and rest on plate covered in foil for 5 minutes.
  • Slice into thin strips and use as filing for tacos, burritos, or in a Mexican style salad. Enjoy!

Notes

Tip: Double or triple the recipe to have on hand to use later. 
Makes enough for 3-4 chicken breasts. 

Nutrition

Calories: 264kcalCarbohydrates: 1gProtein: 48gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 145mgSodium: 854mgPotassium: 864mgFiber: 0.3gSugar: 0.1gVitamin A: 221IUVitamin C: 3mgCalcium: 18mgIron: 1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Cilantro Lime Brown Rice

EASY stove top cilantro lime brown rice, seasoned with chicken bouillon, limes, and fresh cilantro. Done in under 40 minutes!

The perfect side dish for any Mexican meal, it's healthier than white rice, and it tastes amazing. We love it served with no soak Instant Pot Black Beans on salad with grilled chicken (check out my Homemade Chicken Taco Seasoning!) and Tomatillo Avocado Ranch Dressing.

Cooked brown rice with lime zest and cilantro in wood bowl.

Stove top is my go to method for rice, I don't own a rice cooker and haven't really used them. It's perfect in burrito bowls, with seasoned grilled chicken, with basically any Mexican food.

One thing to keep in mind is that brown rice does take longer than white rice to cook. It also takes a little less water, especially since we add lime juice at the end.

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What To Expect

  • Taste: The rice is seasoned, and you can taste enough lime and cilantro but it doesn't overpower the rice.
  • Ease: Mixing together the rice and seasoning and setting it to cook on the stove! Just remember to turn down the heat and cover with a lid.
  • Time: A minute or two to get the rice in the pot with water, and 35-38 minutes to cook.

🛒 Key Ingredients

Labeled ingredients for cilantro lime brown rice on metal pan in glass bowls.
  • Brown Rice - it's got a bit of a different nuttier flavor than white rice, and takes longer to cook, but it has more vitamins and minerals than white. Think of it as similar to the difference between wheat and white bread or wheat and white pasta.
  • Chicken Bouillon - used in place of salt, it adds much more flavor to the rice.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • In place of the chicken bouillon, Better than Bouillon can be used, or ¼ teaspoon salt.
  • If you choose to use white rice instead, make sure you use a 1:1 ratio of water, meaning using a full 2 cups (16 oz). Brown rice uses slightly less water, especially since lime juice is added at the end.

🧑‍🍳 Instructions

Uncooked brown rice with water and chicken bouillon in metal pan.
  1. Step 1. In a pot, combine rice, chicken bouillon, and water. Bring to a rolling boil over high heat, then immediately turn the heat down to low, so the rice is gently simmering. Cover and set timer for 37 minutes.
Zesting lime and chopping cilantro.
  1. Step 2. While the rice is cooking, chop cilantro and zest the lime. It's much easier to zest the lime before juicing it.
Squeezing lime juice into pot of cooked rice.
  1. Step 3. Once the rice is done cooking, remove from heat. Add in the lime juice.

Adding cilantro and lime zest to pot of cooked rice.
  1. Step 4. Add in the cilantro and lime zest last, stirring until combined. Serve warm.

📌 Top Tips & Hacks

  • If the heat is too high the rice will boil over once the lid is on. Make sure the heat is low enough before you walk away.
  • Don't peek! Opening the lid of the rice will reduce the heat inside the pot and increase the cooking time.
  • Cook low and slow - if the heat is turned up too high all of the water will evaporate too quickly, leaving you with crunchy rice. If you add more water, it could leave you with soggy rice.
Cooked brown rice with lime zest and cilantro in wood bowl with spoon.

❓Frequently Asked Questions

What can I add to brown rice to make it taste better?

• Seasonings - salt, garlic, pepper, onion powder, etc.
• Salsa - your favorite red or salsa verde.
• Avocados

Should you rinse brown rice before cooking?

You can, but it's not as necessary as with white rice. You can rinse it to clean of any dirt or debris.

Why is my brown rice still hard after cooking?

It may not have had enough liquid in it (too much boiled out) or it hasn't cooked long enough. You can add a few more Tablespoons of water, return it to a simmer, and let it continue cooking.

Should I add butter to brown rice?

You can, and it will taste lovely. This recipe has lime and cilantro in it, and is seasoned with chicken bouillon, so it doesn't necessarily need butter but adding a Tablespoon or two definitely wouldn't hurt.

🍚 What To Serve with Cilantro Lime Rice

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Cooked brown rice with lime zest and cilantro in wood bowl.

Cilantro Lime Brown Rice

Author: Sara Smith | Eat Dessert Snack
EASY stove top cilantro lime brown rice, seasoned with chicken bouillon, limes, and fresh cilantro. Done in under 40 minutes!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American, Mexican
Servings 4
Calories 172 kcal

Ingredients
  

  • 1 cup brown rice 192 g
  • 1 teaspoon chicken bouillon 4 g
  • 1¾ cups water 415 mL
  • 2 Tablespoons chopped cilantro
  • 1 teaspoon lime zest (one lime)
  • 1-2 Tablespoons lime juice, to taste one lime

Instructions
 

  • In a pot, combine rice, chicken bouillon, and water. Bring to a rolling boil over high heat, then immediately turn the heat down to low, so the rice is gently simmering. Cover and set timer for 37 minutes.
    If the heat is too high the rice will boil over, make sure the heat is low enough before you walk away. Don't peek!
  • While the rice is cooking, chop cilantro and zest the lime. It's much easier to zest the lime before juicing it.
  • Once the rice is done cooking, remove from heat. Add in the lime juice.
  • Add in the cilantro and lime zest last, stirring until combined. Serve warm.

Notes

Refrigerate: up to 5 days
Freeze: up to 3 months
Tip: too much lime juice can make the rice soggy, usually 1 Tablespoon does fine as long as the zest is added as well! 

Nutrition

Calories: 172kcalCarbohydrates: 36gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 12mgPotassium: 128mgFiber: 2gSugar: 0.01gVitamin A: 13IUVitamin C: 0.1mgCalcium: 19mgIron: 1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Instant Pot Black Beans (no soak)

SUPER easy Mexican instant pot black beans, no soaking required! Spices like bay leaves, a bit of cumin, and chicken bouillon make these taste amazing.

These days it's much cheaper to learn how to make black beans in the instant pot, it's definitely cheaper than canned, and AWESOME for meal prepping. They're easy, delicious, and so nice to make ahead and freeze. Bonus, they take less than 2 hours start to finish and go PERFECTLY with lime cilantro brown rice in burritos or tacos.

Cooked black beans with cilantro in white bowl with gold spoon nearby.

Once you cook black beans in the instant pot, you'll never go back. I'm a convert. I used to soak them overnight, then cook them for almost 90 minutes on the stovetop, having to watch them to make sure they didn't boil over or run out of liquid. And a lot of the beans burst, or some of them were still hard.

Well no more! This method is no soaking overnight, just mixing with the spices and water, setting, and forgetting for about 2 hours while they cook and natural release to prevent the beans from bursting. My favorite way to serve homemade black beans is with easy on a burrito with grilled chicken (with homemade Chicken Taco Seasoning. Yum!

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Why This Recipe Works

  • Better than package instructions - I give you tips and answer questions the package doesn't provide. Everything I've troubleshooted too as I've tested the recipe.
  • Taste: Mexican inspired flavors, subtle but there. The beans are nice and soft. When testing the recipe, I found less was more. Meaning simple seasonings tasted better!
  • Ease: Rinsing the beans, and putting them in the pot with the water and seasonings. Set the timer and go!
  • Time: It takes 10-15 minutes for the beans to come to pressure, 40 minutes for the beans to cook, and another 30-40 to natural release (or they may burst).

🛒 Key Ingredients

Labeled ingredients for instant pot black beans in glass bowls on metal baking sheet.
  • Water - I use more than 6 cups. Here's why: the beans cook better and more evenly. I tested the recipe with different amounts of water and it turns out, a little more cooked them much better!
  • Dried Black Beans - I make one pound at a time, so I can use them for gatherings, to freeze, or to add to a recipe.
  • Spices: garlic & onion powder, cumin for that classic latin flavor, and chicken bouillon. I actually don't use salt and pepper, because this recipe doesn't need them due to the chicken bouillon, which has plenty of salt in it already. Bay leaves add a subtle, deeper flavor.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Chicken bouillon can be switched with Better than Bouillon or 1.5 teaspoons of salt.
  • Add ground black pepper for even more flavor!
  • You can leave out the cumin if you're using the beans as a side dish that's not Mexican food.

🧑‍🍳 Instructions

Colander full of uncooked black beans in bowl of water.
  1. Step 1. Rinse the beans in a colander, picking out any broken pieces or rocks (believe it or not, I've found them before. Better to be safe than sorry!).
Spices and bay leaves in water with uncooked black beans in metal pot.
  1. Step 2. Transfer the black beans to the Instant Pot insert, with the water and all of the spices. It needs a lot of water to cook the beans evenly! Mix before putting in the instant pot. You can use either a 6 or 8 quart instant pot for this recipe.
Cooked black beans with wooden spoon and bay leaves in metal pot.
  1. Step 3. Set the instant pot to high pressure for 40 minutes, making sure the valve on top of the lid is set to "seal". When it finishes cooking, let it natural release, 20-30 minutes until the float valve drops. This helps prevent the beans from bursting. It takes almost 2 hours from start to finish, so plan accordingly!
  2. Drain as much liquid off of the beans as you'd like, and keep warm to serve. Super delicious in a warm, fresh sourdough discard tortilla!

📌 Top Tips & Hacks

  • Save the extra broth to add to chili, or as a soup base. It's delicious!
  • Make sure you rinse the beans! I have found rocks in my beans before, it's always better to be safe than sorry.
  • Don't overseason the beans. I found when testing the recipe that adding too many spices was NOT better. Keeping it simple meant I could use the beans for more than one recipe, because the flavors didn't clash.
  • When the beans finish cooking, let them natural release 20-30 minutes until the float valve drops. This helps prevent the beans from bursting.
Cooked black beans with cilantro in white bowl.

📌Troubleshooting

  • Beans are still hard - cause: not cooked long enough. Fix - You can simmer for another 15-20 minutes, slow cook for 1 hour, or pressure cook for another 5-10 minutes. Also, I'd make sure the gasket is working properly and the pot seals.
  • They taste too strong - you can rinse them once they're cooked to reduce flavor if you want!

❓Frequently Asked Questions

Why is there so much water? Should I drain the juice?

To cook the beans evenly. Much of the flavor is in the liquid, but if you wish you can save the liquid to use in a soup recipe or to store the beans in to retain the flavor.
Feel free to drain off as much liquid as you like, it is meant to have extra left over after cooking, kind of like pasta.

Do instant pot black beans freeze well?

Yes! They can be frozen for up to 3 months, but I like to use them sooner to keep them fresh tasting and not freezer burned.

If I soak the beans overnight how long do I cook them in the instant pot?

20 minutes should be fine. I would do half of the amount of time if they are pre-soaked.

How to use Instant Pot Black Beans

Add them to recipes like Stuffed Peppers with Rice & Ground Beef, serve with rice and Avocado Lime Ranch Dressing over salad, or Easy Taco Soup.

What size of instant pot should I use?

Either a 6 quart or 8 quart will work fine, these don't have as much danger of boiling over as something like rice or oatmeal.

🫘 Recipes To Use Black Beans With

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Cooked black beans with cilantro in white bowl.

Instant Pot Black Beans (no soak)

Author: Sara Smith | Eat Dessert Snack
SUPER easy mexican instant pot black beans, no soaking required! Spices like bay leaves, a bit of cumin, and chicken bouillon make these taste amazing.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Cook Time 40 minutes
Natural Release 30 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine Mexican
Servings 8
Calories 195 kcal

Equipment

Ingredients
  

  • 1 lb dried black beans
  • 8 cups water 1.9 L
  • 1 Tablespoon chicken bouillon 14 g
  • ½ teaspoon garlic powder 2 g
  • ½ teaspoon onion powder 2 g
  • ¼ teaspoon cumin .5 g
  • 2 bay leaves

Instructions
 

  •  Rinse the beans in a colander, picking out any broken pieces or rocks (believe it or not, I've found them before. Better to be safe than sorry!).
  • Transfer the black beans to the Instant Pot insert, with the water and all of the spices. It needs a lot of water to cook the beans evenly! Mix before cooking.
  • Set the instant pot to high pressure for 40 minutes, making sure the valve on top of the lid is set to "seal".
    When it finishes cooking, let it natural release, 20-30 minutes until the float valve drops. This helps prevent the beans from bursting. It takes almost 2 hours from start to finish, so plan accordingly!
  • Drain as much liquid off of the beans as you'd like, and keep warm to serve.

Notes

TIP: If you're planning on using the beans in a slow cooker recipe AFTER this, cook for only 30 minutes for a firmer bean. That way they won't turn to mush after cooking a second time in a slow cooker. 
You can use either a 6 or 8 quart instant pot for this recipe.
Refrigerate for up to 4 days or freeze for up to 3 months. 

Nutrition

Calories: 195kcalCarbohydrates: 36gProtein: 12gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 22mgPotassium: 846mgFiber: 9gSugar: 1gVitamin A: 12IUVitamin C: 0.05mgCalcium: 78mgIron: 3mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Instant Pot Greek Yogurt

Easy homemade Instant Pot Greek Yogurt with TWO ingredients: milk and a little yogurt to use as a starter. Super easy, just takes time!

Homemade greek yogurt in an Instant Pot is VERY cost-effective, delicious, and we use it most often in recipes like Brownie Batter Overnight Oats or Honey Butter Cornbread all the time. I make usually 1 gallon of yogurt, then strain it to equal about 3 liters, and use it over a 2 week period for eating and cooking with. You can also make a ½ gallon batch, so it's easier to make and store.

White bowl of yogurt with honey, granola, and strawberry on top with gold spoon.

Greek yogurt is a creamier and denser version of regular yogurt, made by straining off extra whey. Authentic Greek yogurt is often made with sheep's milk, but since it's not readily available where I live in New Mexico (USA), I always make it with cow's milk and strain extra whey.

I love to use the extra whey for cheesy garlic biscuits, as a substitute for milk in easy sourdough discard cornbread, in soup in place of chicken broth or water, or to make bread with. It adds protein and flavor, and doesn't go to waste. I've made yogurt this way for YEARS and have saved hundreds of dollars by learning how to make homemade yogurt.

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What To expect

  • Taste: More mild and less sour than store-bought Greek yogurt, creamy in texture.
  • Ease: Simple directions, but must be followed in order. Heat the milk, cool the milk, incubate the milk with active cultures!
  • Time: About 1 hour to heat the milk, and 15 minutes to cool it to temperature (with an ice bath to speed it up), and 8 hours to culture, with another 1-2 hours to strain the whey. Start the yogurt in the morning or evening to incubate overnight.

🛒 Key Ingredients

Milk, yogurt, and yogurt straining bag on marble countertop.
  • Milk - I prefer to use whole milk since it makes creamier and thicker yogurt than skim, 1%, or 2% milk when finished, although any of those types will work! This recipe is made for dairy milk, not plant-based milk. The fat content and protein content are different, and plant based yogurts are often made with extra thickeners and stabilizers.
  • Yogurt - technically, any yogurt will work but I always use unsweetened plain greek yogurt with no added thickeners or flavorings.
  • Yogurt straining bag - you can use cheesecloth (reusable), coffee filters layered in a colander (super cheap), or a yogurt straining bag. My favorite option is the straining bag made for yogurt because it's easily washable and not as fussy as cheesecloth, and easier to manage than layering coffee filters in a colander, which is what I did before I bought my much beloved and well used yogurt bag.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Use your favorite type of yogurt, it doesn't necessarily need to be Greek style. I always use unsweetened plain greek yogurt with at least 3-4 active bacteria cultures in it, with no extra additives or thickeners. Some popular brands in the USA are Fage (5 active cultures), Chobani (6 active cultures), The Greek Gods (7 active cultures), or Siggi's (6 active cultures).
  • Add a few teaspoons of vanilla extract to make vanilla Instant Pot yogurt.

🧑‍🍳 Instructions

You should be able to use any Instant Pot model with a yogurt function. Consult the user manual to make sure you're using the heat/boil function and the incubating function correctly!

TIP: Since yogurt takes awhile to heat to temperature and cool off, and 8 hours to incubate I recommend starting before 11am or starting in the evening around 7pm so you don't have to worry about it in the middle of the night.

Pouring milk into instant pot liner pan.
  1. Step 1. Pour the milk into your Instant Pot. You can use as much milk as you'd like, I like to make a large batch (1 full gallon) but you can also do a half-gallon batch.
Thermometer reading 180℉ in instant pot of milk.
  1. Step 2. Use the yogurt function of the Instant Pot to heat the milk to at LEAST 180 ℉, with the lid on. This takes about 1 hour. You may need to use your user manual since Instant Pot models have different buttons. The milk does not need to boil, but does need to reach 180 ℉ to alter the proteins in the milk to set the stage for proper fermentation. Otherwise the yogurt has problems setting and can be runny!

NOTE: Sometimes the Instant Pot doesn't heat the milk all the way to 180 ℉ during the heat cycle due to uneven heat/heat sensors and it may need to be set to the heat function an extra cycle or two (they usually only last a few minutes the second time around) to reach the proper temperature. Make sure you use an instant-read thermometer to reach 180 ℉.

Metal pot of milk in sink of ice water.
  1. Step 3. The milk needs to cool enough to not kill the yogurt cultures and allow them to grow. You can remove the Instant Pot liner and let it cool to room temperature over an hour or so, or put it in an ice bath in the sink, which takes about 10-15 minutes.
Thermometer in instant pot of milk reading 110 F.
  1. Step 4. Make sure the milk cools to around 110-115 ℉, similar to what you would proof yeast at. Any hotter and it can begin to kill the active cultures.
Hand holding bowl of yogurt above milk in instant pot.
  1. Step 5. Once the milk is cooled to 110 ℉, add in at least 2 Tablespoons of yogurt to act as the culture starter. Whisk it so it's mixed in well.
Finger next to Adjust button on instant pot.
  1. Step 6. Use the yogurt function to set it to incubate for at least 8 hours at 110 ℉. You can also do it for longer, which will keep it around 110℉ and will give it a more tart flavor and can thicken the yogurt a little more.
Ladle full of yogurt in straining bag.
  1. Step 7. Once the yogurt is finished incubating, you can immediately transfer it to a yogurt straining bag to strain the whey. Place the bag over the edges of a bowl or pot that can hold at least 1 gallon of liquid and transfer the yogurt using a ladle. Let the whey drain for about 2 hours (I drain off around 500 mL, about 4 cups of liquid; you can refrigerate the whey and use it for later in other recipes! See my Frequently Asked Question section for some ideas for recipes that use whey).
  2. Step 8. After the whey is drained (drain how long or how little you want) you can transfer the yogurt to storage container to refrigerate. The more whey drained, the thicker the yogurt will be. It thickens as it refrigerates as well.

📌 Top Tips & Hacks

  • Start your yogurt in the morning or evening, not in the middle of the day. It takes a little while to heat and cool the milk, then 8 hours to incubate.
  • Buy milk with the best expiration date! Your yogurt will last longer if the expiration date is 2 weeks away instead of in a few days.
  • Freeze a few portions (2-3 Tablespoons each) of yogurt or whey to use as a starter for another batch!
  • Plan on having a 3-4 Liter container on hand to store your yogurt in.
  • Temperature is very important. Use an instant read thermometer to test the temperature of the milk, because sometimes the instant pot doesn't always heat it to the correct temperature!
Glass bowls of homemade greek yogurt, strawberries, and granola on marble countertop.

❓Frequently Asked Questions

Is is worth it to make yogurt in an Instant Pot?

YES. 32 oz or 1 Liter of store bought greek yogurt costs $3-7 where I live, and a gallon of milk costs $3-4. I get TRIPLE the amount of homemade yogurt from a gallon of milk after the whey is strained.
That's WITHOUT added thickeners, preservatives, dyes, etc. It has saved us HUNDREDS of dollars over the years.

Can I use whey instead of yogurt to make instant pot yogurt?

Yes! It has all of the same bacteria as yogurt, there is no reason it would not work. You can freeze a few 2-3 Tablespoon portions of whey or yogurt in a muffin tin or ice cube tray to use as starters to make more yogurt in the future.

Can I use greek yogurt as yogurt starter?

Yes! As long as the yogurt contains live active starters, it can be used. It's best if it's plain, unflavored with no additives or thickeners to dilute the starter.

What is the best milk for yogurt?

Whole milk generally makes the most creamy, thick yogurt because of the fat content. I have made 2% and 1% milk into yogurt, it was just a little thinner and had more whey to drain. I wouldn't recommend skim, it just isn't as delicious.
Some use ultra-pasteurized filtered milk (it's very expensive where I live) to make their yogurt but I prefer to use regular milk at a lower cost.

What can you make with whey?

There are so many ways to use leftover whey! You can use it in place of water or chicken broth for soup, use it in place of milk for Irish Cheddar Soda Bread or Banana Blackberry Oatmeal Muffins, even in smoothies.

🥣 Recipes That Use Greek Yogurt

Our favorite way to eat Greek yogurt is with honey or maple syrup drizzled on top with fresh or frozen fruit and some granola. That being said, I make my yogurt plain and unsweetened so I can use it in dinner recipes, or snack recipes like Frozen Blueberries with Yogurt! Here are a few of my favorite recipes that use Greek yogurt. Almost any recipe that uses sour cream, you can swap in Greek yogurt.

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

White bowl of yogurt with honey, granola, and strawberry on top with gold spoon.

Instant Pot Greek Yogurt

Author: Sara Smith | Eat Dessert Snack
Easy homemade Instant Pot Greek Yogurt with TWO ingredients: milk and a little yogurt to use as a starter. Super easy, just takes time!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 1 hour 15 minutes
Cook Time 8 hours
Total Time 9 hours 15 minutes
Course Breakfast
Cuisine American
Servings 15
Calories 155 kcal

Equipment

Ingredients
  

  • 1 gallon whole milk (can use ½ gallon
  • 2 Tablespoons Plain unsweetened Greek yogurt

Instructions
 

  • Pour the milk into your Instant Pot. You can use as much milk as you'd like, I like to make a large batch (1 full gallon) but you can also do a half-gallon batch.
  • Use the yogurt function of the Instant Pot to heat the milk to at LEAST 180 ℉, with the lid on. This takes about 1 hour. 
    Use your user manual to find directions for the "Yogurt" button since Instant Pot models have different buttons. The milk does not need to boil, but does need to reach 180 ℉ to alter the proteins in the milk to set the stage for proper fermentation. Otherwise the yogurt has problems setting and can be runny!
  • Remove the Instant pot liner and let the milk cool to room temperature over an hour or so to 110℉, or put it in an ice bath in the sink, which takes about 10-15 minutes to reach the correct temperature. The milk needs to cool enough to not kill the yogurt cultures and allow them to grow.
    Make sure the milk cools to around 110-115 ℉, similar to what you would proof yeast at. Any hotter and it can begin to kill the active cultures in the yogurt.
  • Once the milk is cooled to 110 ℉, add in at least 2 Tablespoons of yogurt to act as the culture starter. Whisk it so it's mixed in well.
  • Use the yogurt function to set it to incubate for at least 8 hours at 110 ℉. You can also do it for longer, which will keep it around 110℉ and will give it a more tart flavor and can thicken the yogurt a little more.
  • Once the yogurt is finished incubating, you can immediately transfer it to a yogurt straining bag to strain the whey. Place the bag over the edges of a bowl or pot that can hold at least 1 gallon of liquid and transfer the yogurt using a ladle.
    Let the whey drain for about 2 hours (I drain off about 500mL, about 4 cups of liquid; then you can refrigerate the whey and use it for later in other recipes! See my Frequently Asked Question section for some ideas for recipes that use whey).
  • After the whey is drained (drain how long or how little you want) you can transfer the yogurt to storage container to refrigerate. The more whey drained, the thicker the yogurt will be. It thickens as it refrigerates as well.
    Serve with a drizzle of honey or maple syrup and fresh fruit or in place of sour cream in other recipes!

Notes

Makes about 15 (⅔ cup) servings once the whey is drained. 
TIP: Sometimes the Instant Pot doesn't heat the milk all the way to 180 ℉ during the heat cycle due to uneven heat/heat sensors and it may need to be set to the heat function an extra cycle or two to reach the proper temperature. Make sure you use an instant-read thermometer to reach 180 ℉, and cool to 110 ℉ before stirring in the yogurt starter and incubating. 
Serve with a drizzle of honey or maple syrup, a dollop of your favorite jam, some orange zest (my favorite),  granola, fresh or frozen fruit, etc. 
Or use in smoothies, in place of sour cream in recipes! 

Nutrition

Calories: 155kcalCarbohydrates: 9gProtein: 26gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gTrans Fat: 0.02gCholesterol: 13mgSodium: 92mgPotassium: 359mgSugar: 8gVitamin A: 10IUCalcium: 282mgIron: 0.2mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Cranberry Chicken Pecan Salad

Creamy cranberry chicken salad with pecans, green onions, and a little ground pepper to make the flavors pop, Ready in under 30 minutes!

Cranberry chicken pecan salad is a super easy brunch recipe with croissants or on sliced Soft Fluffy French Bread with romaine lettuce or kale on top. Delicious!

Assembled cranberry chicken pecan salad on croissant.

I love chicken salad because it's so easy to make ahead for family get togethers, brunch, or holidays! It's one of my favorite rotisserie chicken salads (along with Lemon Chicken Caesar Salad) because it's so quick and easy.

There is NO Mayo, NO celery, and NO added sweeteners in this chicken salad recipe, although you can definitely add some of them if you like. We love this one around Easter and Thanksgiving because of the cranberries and pecans.

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What To Expect

  • Taste: Savory with a little sweetness from the cranberries, and crunch from the pecans.
  • Ease: Beginner recipe, no cooking required!
  • Time: Takes 10 minutes to mix together, and another 5-10 minutes to assemble the sandwiches.

🛒 Key Ingredients

Ingredients for cranberry chicken pecan salad in glass bowls labeled.
  • Chicken - rotisserie or canned chicken can be used, or pre-cooked shredded chicken.
  • Cranberries - using dried cranberries is best, they can be sweetened or unsweetened.
  • Green onions - add flavor and color to the chicken salad! You can always use less or leave them out if you don't like onions.
  • Cream Cheese - adds both flavor and creaminess to the salad.
  • Sour Cream - less greasy than mayonnaise and adds much needed flavor and liquid to the chicken salad so it's not dense.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Cream Cheese - I usually use fat free or ⅓ fat, but full fat can be used as well.
  • Sour Cream - can be switched out with light mayonnaise or regular mayonnaise. I don't recommend greek yogurt, it can have too strong of a taste. You can always try a little unsweetened plain yogurt and see how it does!
  • Cranberries - can be swapped out with red or green grapes sliced into quarters, raisins, or even a shredded apple!
  • Add celery or chopped up sweet or dill pickles for even more flavor!

🧑‍🍳 Instructions

Glass bowl of cranberries and water on marble countertop.
  1. Step 1. In a small bowl, combine hot water and cranberries to soak for 5-10 minutes.
Cream cheese, sour cream, and cooked chicken in white bowl with gold spoon.
  1. Step 2. Soften the cream cheese using the microwave or hot water (if it's unopened). Combine the chopped chicken, sour cream, and cream cheese and mix well.
Ingredients for chicken cranberry salad in white bowl with gold spoon.
  1. Step 3. Add in the green onions, pepper, salt, softened cranberries, and chopped pecans.
Scooping chicken pecan salad onto sliced croissants with metal scoop.
  1. Step 4. Assemble the sandwiches: slice croissants lengthwise and scoop chicken salad onto the bottom half of each croissant.
Assembled cranberry chicken pecan salad on croissants sliced.
  1. Step 5. Top with a piece of lettuce and the top half of the croissant. Serve sliced or whole. Enjoy!

📌 Top Tips & Hacks

  • Pre-soak your cranberries in hot water or juice so that they're nice and soft in the chicken salad.
  • Make sure your cream cheese is softened! It makes it so much easier to mix into the chicken.
  • You may need to add a little water or milk to your chicken salad depending on if you use rotisserie chicken, shredded pre cooked chicken, or canned chicken. Rotisserie chicken tends to be more dry than canned, so it may need a little more help!

❓Frequently Asked Questions

Can I leave out the pecans?

Yes! A great substitution is sliced almonds.

What can I use in place of cranberries in chicken salad?

Sliced quartered red or green grapes or even raisins is a good switch, or a shredded apple would work as well.

If I used canned chicken how much should I use?

I would use 4 (12 oz) cans of drained canned chicken to replace the 3 cups of cooked or rotisserie shredded chicken.

🍗 More Easy Chicken Recipes

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Assembled cranberry chicken pecan salad on croissant.

Cranberry Chicken Pecan Salad

Author: Sara Smith | Eat Dessert Snack
Creamy cranberry chicken salad with pecans, green onions, and a little ground pepper to make the flavors pop, Ready in under 30 minutes!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Main Course, Salad
Cuisine American
Servings 12
Calories 309 kcal

Ingredients
  

  • ¾ cup dried cranberries
  • 1 cup hot tap water 240 mL
  • 4 cups chopped chicken 520 g or 3 (12.5 oz) cans
  • 4 oz cream cheese, softened
  • ½ cup sour cream 128 g
  • ½ cup green onions, chopped 42 g
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 cup chopped pecans 122 g
  • 6 large croissants
  • 6 lettuce leaves to serve

Instructions
 

  • In a small bowl, combine hot water and cranberries to soak for 5-10 minutes, then drain well.
  • Soften the cream cheese using the microwave or hot water (if it's unopened). Combine the chopped chicken, sour cream, and cream cheese and mix well.
  • Add in the softened cranberries, green onions, pepper, salt, and chopped pecans.
  • Assemble the sandwiches: slice croissants lengthwise and scoop chicken salad onto the bottom half of each croissant.
  •  Top with a piece of lettuce and the top half of the croissant.
  • Serve sliced in half (serves 12) or whole (serves 6). Enjoy!

Notes

4 cups of chopped rotisserie chicken equals about 3 (12.5 oz) cans of chicken drained. 
Tips: 
    • Pre-soak your cranberries in hot water or juice so that they're nice and soft in the chicken salad.
    • Make sure your cream cheese is softened! It makes it so much easier to mix into the chicken.
    • You may need to add a little water or milk to your chicken salad depending on if you use rotisserie chicken, shredded pre cooked chicken, or canned chicken. Rotisserie chicken tends to be a little more dry and might need a little more help. 

Nutrition

Calories: 309kcalCarbohydrates: 22gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 65mgSodium: 256mgPotassium: 309mgFiber: 2gSugar: 10gVitamin A: 434IUVitamin C: 2mgCalcium: 47mgIron: 1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Carrot Cake Overnight Oats

Super easy, protein carrot cake overnight oats have creamy Greek yogurt, milk, vanilla, and all the carrot cake toppings. Easy to meal prep!

This recipe makes 2 servings, to make it easy for weekday breakfast, especially around Easter. We LOVE having the raisins, coconut, and pecans on top but it's super easy to add or subtract what you want! It's got a similar taste to Cinnamon Roll Overnight Oats but the spices and toppings are different.

Pecans, raisins, carrots, and coconut on bowl of carrot cake overnight oats.

Chocolate Peanut Butter Overnight Oats have been a long time favorite of ours, and it's easy to customize Vanilla Overnight Oats with any kind of fruit, but we wanted some Easter themed breakfast ideas and this one is delicious and healthy at the same time!

I love to make overnight oats with homemade greek yogurt (it's super easy to make in the instant pot) because there are no additives or added artificial sweeteners.

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What To Expect

  • Taste: Cinnamon, a little ginger and nutmeg, and creamy from the greek yogurt and milk. The carrots are grated finely so it's not much of a texture difference from regular oatmeal.
  • Ease: It's as simple as measuring out the ingredients and mixing them all together, then refrigerating until ready to eat.
  • Time: Takes less than 5 minutes to mix together, then you can let them rest for a couple of hours or overnight before eating.

🛒 Key Ingredients

Labeled ingredients for carrot cake overnight oats in glass bowls on metal baking pan.
  • Oats - Old fashioned regular oats are best for this recipe, they make the best texture. I've found that instant or quick oats are too mushy for overnight oats recipes, and steel cut don't have the right texture and don't absorb enough liquid.
  • Honey - used as the sweetener, it's pretty mild and doesn't impact flavor too much. I like to use this or agave nectar which doesn't have as strong of a taste as honey.
  • Greek Yogurt - I use plain but a vanilla version would work as well. The greek yogurt adds protein and helps to make the oats nice and creamy!
  • Protein Powder - I use vanilla protein powder for these, it's nice protein boost with a little added flavor too. You can leave it out if you wish, or use your favorite brand.
  • Carrots - I use 2-3 finely grated baby carrots to make 2 Tablespoons (about 30 grams) per serving but you can easily add more if you'd like!
  • Coconut - I use sweetened coconut flakes but unsweetened work fine, or you can leave it out if you don't like coconut.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Honey can easily be switched out with agave nectar (another natural sweetener) or pure maple syrup.
  • Greek Yogurt can be swapped out with regular plain yogurt, or a plant based yogurt.
  • Nuts - we like pecans or walnuts best but you could swap in your preferred nut. I wouldn't recommend peanuts, they'd taste a little strong in these oats and the flavors might clash.
  • Milk - I usually use dairy but any plant based milk will work for a vegan option.
  • Add a teaspoon or two of chia seeds, hemp hearts, or oat bran for added fiber and protein.

🧑‍🍳 Instructions

Ingredients for overnight oats in white bowl.
  1. Step 1. Combine all ingredients in a bowl and mix well, until there are no pockets of spices or protein powder left.
Glass bowls of carrots, raisins, and pecans around bowls of overnight oats.
  1. Step 2. Pour into individual serving containers and top with additional optional toppings like raisins, nuts, shredded coconut, etc.
Pouring honey onto bowl of carrot cake overnight oats.
  1. Step 3. Refrigerate for 3-4 hours or overnight before eating. You can serve cold or warmed up in the microwave. It's also delicious drizzled with a little extra honey or maple syrup. Enjoy!

📌 Top Tips

  • Wait to add chopped pecans until ready to serve in the morning, sometimes they can turn soft if left in the oats overnight. Whatever your preference is!
  • Make sure to grate the carrots finely, that way the texture is perfect for the overnight oats.
Pecans, raisins, carrots, and coconut on bowl of carrot cake overnight oats with spoon.

❓Frequently Asked Questions

What's the secret to overnight oats?

The right oat to liquid ratio. I like to use a half cup of oats to ½ cup of milk and usually ⅓ to ½ cup of greek yogurt with it to make it creamy and for a nice protein boost.

Are overnight oats healthy?

Usually! As long as the sweeteners are used in moderation, most versions of overnight oats have health benefits.

Do you stir overnight oats before putting in the fridge?

Yes, you'll want to mix everything together well before refrigerating. Otherwise the flavors won't mix well, and the oats might not soak up the liquid properly.

Can I make carrot cake overnight oats ahead of time?

Yes! We make these up to 1 week in advance to last the week for breakfast, or as long as the yogurt and milk last before they expire.

🥣 More Breakfast Recipes With Oats

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Pecans, raisins, carrots, and coconut on bowl of carrot cake overnight oats.

Carrot Cake Overnight Oats

Author: Sara Smith | Eat Dessert Snack
Super easy, protein carrot cake overnight oats have creamy Greek yogurt, milk, vanilla, and all the carrot cake toppings. Easy to meal prep!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 2
Calories 403 kcal

Ingredients
  

  • 1 cup old fashioned oats 95 g
  • ⅔ cup greek yogurt 168 g
  • 1 cup your choice milk 240 mL
  • ¼ cup vanilla protein powder 20 g
  • ¼ cup finely grated carrots (3-4 baby carrots)
  • ½ teaspoon cinnamon
  • 2 Tablespoons honey, agave nectar, or maple syrup 39 g
  • 2 Tablespoons shredded coconut 12 g
  • 2 Tablespoons raisins 20 g
  • pinch of ginger and nutmeg

Instructions
 

  •  Combine all ingredients in a bowl and mix well, until there are no pockets of spices or protein powder left.
  • Pour into individual serving containers and top with additional optional toppings like raisins, nuts, shredded coconut, etc.
  • Refrigerate for 3-4 hours or overnight before eating. You can serve cold or warmed up in the microwave. It's also delicious drizzled with a little extra honey or maple syrup. Enjoy!

Notes

Refrigerate for up to 7 days or as long as milk and yogurt last before they expire. 
TIP: Make sure to finely grate the carrot so the texture is just right in the oats and not too much. 

Nutrition

Calories: 403kcalCarbohydrates: 54gProtein: 25gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 46mgSodium: 131mgPotassium: 630mgFiber: 6gSugar: 12gVitamin A: 202IUVitamin C: 1mgCalcium: 325mgIron: 2mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Carrot Banana Muffins

Makes 1 dozen super easy carrot banana muffins that taste just like carrot cake with a creamy drizzle of icing on top in less than 30 minutes!

This is SUCH an easy carrot cake muffin recipe, NO mixer needed! We love to make a double batch and freeze some to eat throughout the week for breakfast. It's another creative way to use ripe bananas, along with easy Banana Sourdough Muffins which we also love to make and freeze for breakfast!

Baked banana carrot muffin in brown paper on wood board.

This is one of our favorite Easter brunch recipes, served with Ham and Cheese Hash Brown Casserole or Carrot Cake Cinnamon Rolls if you want to go a little fancier. We love to eat them for an easy on the go breakfast or a relaxed weekend brunch, they're so nice to make ahead and have ready.

The mashed bananas and shredded carrots along with the sour cream make the muffins nice and tender, it's a very forgiving recipe and easy to customize!

[feast_advanced_jump_to]

What To Expect

  • Taste: Cinnamon spice with the texture from the carrots and pecans, and not a lot of banana flavor since it acts mostly as a sweetener and to keep the muffins nice and tender.
  • Ease: A beginner recipe that requires mixing together wet ingredients, then adding in the dry ingredients and baking.
  • Time: 5-10 minutes to whip up the carrot cake banana muffin batter, then 16-18 minutes to bake the muffins. I LOVE THIS RECIPE because I have delicious carrot and banana muffins in under 30 minutes!

🛒 Key Ingredients

Labeled ingredients for banana carrot muffins in glass bowls on metal baking pan.
  • Carrots - I like to use large carrots because they seem to have more flavor and are easier for me to grate.
  • Brown Sugar - I use only brown sugar in the recipe to make the muffins nice and moist.
  • Spices - I use a classic mixture of cinnamon, ginger, and cloves to make the muffins taste like carrot spice cake.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Add ½ cup of shredded coconut for a fun twist.
  • Raisins are a must for some people in carrot cake, go ahead and add ½ cup of raisins to the batter if you wish!
  • This recipe uses pecans but you can always leave them out or use walnuts or almonds instead.

🧑‍🍳 Instructions

Make sure you preheat the oven to 375℉, and prepare your muffin tin with baking spray or liners.

Fork mashing banana in black bowl.
  1. Step 1. Mash bananas into a puree (measure to be accurate).
Brown sugar, egg, vanilla, banana, sour cream in white bowl.
  1. Step 2. Transfer the mashed bananas to a mixing bowl, and combine with brown sugar, milk, sour cream (or plain greek yogurt) egg, melted butter, and vanilla extract. Whisk until everything mixed together well.
Shredded carrots and spices in white bowl of banana carrot muffin batter.
  1. Step 3. Add in the shredded carrots and spices, and mix well.
Flour, salt, baking powder in bowl of carrot banana muffin batter with rubber spatula.
  1. Step 4. Add in the flour, salt, and baking powder on top of the wet ingredients, and mix until just combined. Then gently stir in the chopped pecans if you wish to add nuts.
Scooping banana carrot batter into muffin tin.
  1. Step 5. Prepare a 12 slot muffin tin with liners or baking spray. Scoop in equal portions filling each about ¾ full.
Hand placing pecans on raw muffin batter.
  1. Step 6. Optional: place a pecan half on each muffin. Bake for 16-18 minutes, or until an inserted toothpick comes out clean.
Drizzling icing over baked carrot banana muffins
  1. Step 7. Optional but delicious: make a light icing by combining powdered sugar, vanilla, and milk and drizzling over the muffins after cooling them for 10-15 minutes. Enjoy warm!

📌 Top Tips & Hacks

  • Double the recipe to make 2 dozen muffins and save some to freeze for later! Delicious.
  • Use paper muffin tin liners for easy cleanup.
  • Use a muffin scoop for perfect, equal sized muffins every time.
Icing drizzle over baked carrot banana muffin on brown paper.

❓Frequently Asked Questions

Is carrot and banana a good combination?

Yes! In this carrot banana muffin recipe, the bananas are used more as a natural sweetener than a flavoring, and you can barely taste them. They make the muffins moist and tender!

Can I leave the nuts out?

Yes, you can leave the nuts out. Sometimes smaller children or allergy needs require it, it's fine!

What is the secret to moist muffins?

A combination of the right amount of liquid to dry ingredients, fat content, acid (like sour cream or baking powder) and not overbaking or overmixing.

How long to carrot banana muffins last?

Room Temperature: 3-4 days in an airtight container
Freeze: up to 3 months

🥕 More Easter Recipes

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Icing drizzle over baked carrot banana muffin on brown paper.

Carrot Banana Muffins

Author: Sara Smith | Eat Dessert Snack
Easy carrot banana muffins that taste like carrot cake with a lovely creamy drizzle of icing on top. Easy breakfast meal prep or weekend brunch in less than 30 minutes!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 207 kcal

Equipment

Ingredients
  

  • 2 medium bananas (about ¾ cup mashed) 240 g
  • ½ cup packed brown sugar 112 g
  • ¼ cup milk 60 mL
  • ¼ cup sour cream or greek yogurt 64 g
  • 1 egg
  • ¼ cup salted butter 57 g
  • 1 teaspoon vanilla extract
  • ½ cup shredded carrot, packed (1 large carrot) 75 g
  • ½ teaspoon salt 4 g
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1½ cup all purpose flour 205 g
  • 2 teaspoons baking powder 6.5 g
  • ½ cup chopped pecans, plus 12 halves

Optional Glaze:

  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 Tablespoon milk of choice

Instructions
 

  • Preheat the oven to 375℉ and prepare a 12 slot muffin tin with paper liners or baking spray.
  • Mash bananas into a puree (measure to be accurate).
  • Transfer the mashed bananas to a mixing bowl, and combine with brown sugar, milk, sour cream (or plain greek yogurt) egg, melted butter, and vanilla extract. Whisk until everything mixed together well.
  •  Add in the shredded carrots and spices, and mix well.
  •  Add in the flour, and baking powder on top of the wet ingredients, and mix until just combined. Then gently stir in the chopped pecans if you wish to add nuts.
  • Scoop in equal portions into a 12 slot muffin tin, filling each slot about ¾ full.
  • Place a pecan half on each muffin. Bake for 16-18 minutes on a middle shelf, until an inserted toothpick comes out clean.
  • Optional but delicious: make a light icing by combining powdered sugar, vanilla, and milk and drizzling over the muffins after cooling for 10-15 minutes. Enjoy warm!

Notes

Note: you can use 3-4 baby carrots shredded in place of 1 large carrot. 
Tip: Weigh your ingredients for accurate results! Bananas can vary in size, so it's best to measure them properly. 
Store 3-4 days room temperature or freeze for up to 3 months. 

Nutrition

Calories: 207kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 185mgPotassium: 156mgFiber: 2gSugar: 17gVitamin A: 1053IUVitamin C: 2mgCalcium: 72mgIron: 1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Deviled Potatoes

Easy bite sized deviled potatoes with a creamy filling, just like deviled eggs but CHEAPER. Freezer friendly and easy to make ahead! Disclaimer, not vegan.

I needed an easy potato appetizer smaller than Boursin Twice Baked Potatoes that would work for holidays, and this is a super delicious alternative to eggs. Deviled potatoes don't take a long time to cook (15-20 minutes on the stove), just like Red Skin Mashed Potatoes or Brown Sugar Honey Glazed Carrots, which is GREAT for the holidays because they don't take up oven or slow cooker space!

Filled deviled potatoes on floral plate.

We (*I*) LOVE deviled eggs. My husband does not, enter this deviled potato recipe. The current economy is NOT egg friendly though, so I came up with an alternative potato deviled egg recipe that is acceptable that the whole family likes. Right now in New Mexico it's cheaper to buy baby yellow potatoes than 1 dozen eggs. Wild! Plus we have a few potatoes left to use later.

This is a PERFECT deviled potato appetizer to use around any major holiday just like Deviled Egg Macaroni Salad (which uses 6 eggs), or for a relaxed weekend brunch with cranberry pecan chicken salad sandwiches, butter bean salad with ricotta, or lemon chicken caesar salad.

[feast_advanced_jump_to]

What To Expect

  • Taste: Potato instead of eggs, with similar flavors and seasonings. Tart from the mustard and pickle juice and creamy from the Mayo. Delicious!
  • Ease: As simple as boiling the potatoes, scooping them out, mixing the filling and refilling the potatoes. A step up from beginner but not difficult at all.
  • Time: 15ish minutes to boil the potatoes, 5 - 10 minutes to cool, 10-15 minutes to mix the filling and refill the potatoes. Ready in under an hour!

🛒 Key Ingredients

Ingredients for deviled eggs in glass bowls on metal baking sheet.
  • Baby potatoes - I use a bag (1.5 pounds) of baby potatoes, sometimes I buy two bags and pick out the potatoes that are egg sized and save the rest to use for later.
  • Mustard - a popular choice is dijon mustard, but we prefer yellow mustard. Either will work fine!
  • Spices - salt, pepper, onion powder, a little garlic and paprika.
  • Mayonnaise - it's a MUST. This is what helps the potatoes taste like eggs and makes the filling nice and creamy!
  • Dill pickle juice - adds just a little acidity and a pop of flavor to the filling.
  • Green onions - used for garnish mostly, but adds some lovely flavor too.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Mayo - can be switched out for sour cream, plain greek yogurt or vegan mayo but will taste a little different as expected.
  • Mustard - dijon, yellow, or spicy horseradish mustard can be used.
  • Sprinkle crumbled cooked bacon, finely chopped pickles, chives, or parsley on top!
  • Dill pickle or bread and butter pickle juice are what we like, but sweet pickle juice would work if you like that more!

🧑‍🍳 Instructions

Bowl of water with raw baby potatoes and scrub brush on wood cutting board with knife and sliced potatoes.
  1. Step 1. Prepare potatoes by washing and slicing lengthwise. Add salt and water to a large pot and heat to boiling over high heat. Add potatoes and boil for 15-20 minutes, depending on the size of the potato. Should be soft enough to pierce with a knife and scoop out the filling.
Sliced cooked baby potatoes in ice bath.
  1. Step 2. Remove potatoes and rinse in a cold water bath to cool.
Hollowed out cooked baby potatoes on wood cutting board.
  1. Step 3. Once the potatoes are cool enough to handle safely, scoop out the middles carefully with a spoon or melon baller. Tip: Sacrifice 2 potato halves and scoop out the entire potato from the skin to use so there's enough filling to generously fill the rest of the potatoes.
Mustard, mayo, seasonings in bowl of potatoes.
  1. Step 4. In a bowl combine the potato insides, mayo, mustard, all spices, and pickle juice. You can mix in a stand mixer or electric mixer if you want the filling to be more smooth.
Filling potatoes with pastry tip.
  1. Step 5. Spoon or pipe the filling back into the potatoes using a scoop or large round or open star pastry tip. Closed star tips don't work well since the potato filling is a little chunky.
Filled deviled potatoes on a floral plate.
  1. Step 6. Garnish with paprika and/or green onions. Refrigerate until ready to serve. Enjoy!

📌 Top Tips & Hacks

  • Use salted water when boiling the potatoes, it will help to flavor them so they aren't bland compared to the filling.
  • Use an electric mixer to mix up the filling quickly, and also to make the filling smoother!
  • I buy 2 (1.5 pound) bags of baby potatoes and mix and match to get 12 good sized potatoes, since a lot of them are tiny! Then I use the rest to make roasted Green Beans and Potatoes or as a side to another dinner.

❓Frequently Asked Questions

What are the ingredients in deviled potatoes?

Potatoes, and the filling ingredients: mayo, seasonings, relish, mustard

Why is it called deviled?

"Deviled" is a term associated with zesty or spicy flavors in food that come from things like pepper, mustard, vinegar, etc.

Should I serve deviled potatoes warm or cold?

Either! We prefer them at room temperature (we let them sit a few minutes out of the fridge before serving), but refrigerated cold is fine too.

Can deviled potatoes be frozen?

Yes! For up to 3 months. Just be sure to thaw them in the fridge overnight before serving.

Can I leave out the mustard?

Yes! Not everyone likes mustard.
When tested, we used 1 teaspoon of mustard for mustard dislikers and they stated it wasn't noticeable, and doubled the mustard for mustard lovers and it was definitely loved. You can adjust the amount to your preferences!

🍽️ More Easy & Delicious Side Recipes

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Filled deviled potatoes on floral plate.

Deviled Potatoes

Author: Sara Smith | Eat Dessert Snack
Easy bite sized deviled potatoes with a creamy filling, just like deviled eggs but CHEAPER. Freezer friendly and easy to make ahead! Disclaimer, not vegan.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 77 kcal

Ingredients
  

  • 12 baby potatoes (I boil 13-14 and use the insides of 1 or 2 more for the filling)
  • 2 teaspoons salt (for the water)
  • 8 cups water
  • ¼ cup mayonnaise or sour cream
  • 1-2 teaspoons yellow mustard
  • ¼ cup dill pickle juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • Optional: chopped green onions and paprika for garnish

Instructions
 

  • Prepare potatoes by washing and slicing lengthwise. Add salt and water to a large pot and heat to boiling over high heat.
    Add potatoes and boil for 15-20 minutes, depending on the size of the potato. Should be soft enough to pierce with a knife.
  •  Remove potatoes and rinse in a cold water bath to cool.
  •  Once the potatoes are cool enough to handle safely, scoop out the middles carefully with a spoon or melon baller.
    Tip: I sacrifice 2 potato halves and scoop out the entire potato from the skin to use so there's enough filling to generously fill the rest of the potatoes.
  • In a bowl combine the potato insides, mayo, mustard (start with 1 teaspoon then more to taste), pickle juice, and all spices: garlic & onion powder, salt & pepper.
    You can mix in a stand mixer or electric mixer if you want the filling to be more smooth.
  • Spoon or pipe the filling back into the potatoes using a scoop or round or open star pastry tip.
  • Garnish with paprika and/or green onions. Refrigerate until ready to serve. Enjoy!

Notes

Notes:
  • You can use sweet or dill pickle juice, whichever you prefer. 
  • I recommend sacrificing 2 potato halves and using the insides for filling so you can fill the other potatoes above the rim. 
  • These can be served warm or cold, but refrigeration is needed before serving since there is mayonnaise in them. 
Refrigerate for up to 4-5 days 
Freeze for up to 3 months. 

Nutrition

Calories: 77kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 136mgPotassium: 241mgFiber: 1gSugar: 0.5gVitamin A: 5IUVitamin C: 11mgCalcium: 13mgIron: 0.5mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara

Brown Sugar and Honey Glazed Carrots

Super easy honey brown sugar glazed carrots made on the stovetop, in less than 30 minutes. PERFECT holiday side dish!

I love this honey glazed carrots recipe because it doesn't take up valuable oven or slow cooker space, and they're easy to reheat. It's SUPER easy to make ahead and it tastes amazing!

Cooked glazed carrots in black frying pan with wooden spoon.

We love to serve these with ham and boursin twice baked potatoes or red skin mashed potatoes on Easter or Thanksgiving, but it's a super easy side dish to make for dinner and goes with just about any protein or other veggies like green beans and potatoes.

I found that keeping the spices simple helped the flavors really shine. Adding more spices was good, but brown sugar glazed carrots don't need the extras to taste delicious!

[feast_advanced_jump_to]

What To Expect

  • Taste: Sweet, buttery, with a little salt and a hint of honey. The salt and pepper are there but aren't the main flavor at all.
  • Ease: Combining all ingredients in one pan and cooking on the stove, couldn't be easier.
  • Time: 5 minutes to peel and chop, and 20 minutes to cook!

🛒 Key Ingredients

Labeled ingredients for brown sugar honey glazed carrots on metal baking pan.
  • Carrots - you can use large or already peeled baby carrots to save time. You COULD use frozen carrots, but the texture would be much different than the fresh.
  • Parsley - fresh or dried, is used as a garnish mainly.
  • Water - a little water is cooked out of the carrots, but it's helpful to add just a little water so that the glaze ingredients (brown sugar and honey) don't burn as the carrots cook.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

  • Honey can easily be switched with pure maple syrup for delicious maple glazed carrots! We like to alternate depending on our mood or to accommodate young babies under 1 year old.
  • To add flavor, switch the parsley out with half the amount of an aromatic herb like rosemary, sage, or thyme.

🧑‍🍳 Instructions

Peeling carrots and slicing on wood cutting board.
  1. Step 1. Wash and peel carrots, then slice them at a diagonal angle into about 1 inch pieces.
  1. Step 2. Place carrots into a large frying pan with the remaining ingredients.
Cooked honey glazed carrots in black frying pan bubbling.
  1. Step 3. Bring to a boil over medium heat, cover with lid, and cook for 15-20 minutes, stirring occasionally until the glaze thickens and the carrots soften. Test for doneness with a fork.15 minutes for a more firm carrot, 20 minutes for softer/larger carrots.

📌 Top Tips & Hacks

  • Add another Tablespoon of honey at the end of the cooking process to up the honey flavor.
  • Add a dash of orange or lemon juice (or zest!) to brighten up the flavors without overpowering the carrot flavor.
Cooked glazed carrots in white bowl.

❓Frequently Asked Questions

Can I make brown sugar honey glazed carrots ahead of time?

Yes! Follow the recipe as directed, let cool, and refrigerate in an airtight container for up to 4 days ahead of time. Reheat in a frying pan or microwaveable dish and transfer to a serving dish.

Can I double this recipe for a crowd?

Yes! This recipe serves 4-6 people. If doubled I would use a large pot with a lid to cook the carrots in.

How do I add more flavor?

Add a dash of orange or lemon juice at the end of the cooking process to brighten up the flavors.

Can this be made in a crock pot?

Yes! You can follow the recipe but in a slow cooker instead of a frying pan. Cook on low for 4-5 hours on low and test for doneness with a fork before serving.

🥣 More Easy Side Dish Recipes

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Cooked glazed carrots in white bowl.

Brown Sugar and Honey Glazed Carrots

Author: Sara Smith | Eat Dessert Snack
Super easy honey brown sugar glazed carrots made on the stovetop, in less than 30 minutes. PERFECT holiday side dish!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 6
Calories 223 kcal

Ingredients
  

  • 2 lb carrots
  • 4 Tablespoons salted butter 56 g
  • ¼ cup brown sugar
  • ⅓ cup honey (or maple syrup)
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 teaspoon parsley
  • 2 Tablespoons water

Instructions
 

  • Wash and peel carrots, then slice them at a diagonal angle into about 1 inch pieces.
  • Place carrots into a large frying pan with the remaining ingredients.
  • Bring to a boil over medium heat, cover with lid, and cook for 15-20 minutes, stirring occasionally until the glaze thickens and the carrots soften. Test for doneness with a fork.
    15 minutes for a more firm carrot, 20 minutes for softer/larger carrots.

Notes

Note: You can cut the carrots into coins instead of diagonally, you may need to adjust the cooking time a little. 
Refrigerate for 3-4 days. 
Freeze for up to 3 months. 
 

Nutrition

Calories: 223kcalCarbohydrates: 39gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 400mgPotassium: 511mgFiber: 4gSugar: 32gVitamin A: 25495IUVitamin C: 9mgCalcium: 62mgIron: 1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Sara Looking into camera.

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

Read about Sara