Author: Lauren Allen

Coleslaw

The best Coleslaw recipe with crunchy cabbage, green onions, carrots, and a creamy homemade dressing all tossed in a wooden bowl and ready to serve.Nothing beats a homemade Coleslaw recipe and our classic version is a must for your Summer BBQ’s. The best part is it only takes 10 minutes to prep, then stick it in the fridge until ready to serve. Do you want more summer side dishes? You will love Baked Beans, Macaroni Salad, Cowboy Caviar, or…

The best Coleslaw recipe with crunchy cabbage, green onions, carrots, and a creamy homemade dressing all tossed in a wooden bowl and ready to serve.

Nothing beats a homemade Coleslaw recipe and our classic version is a must for your Summer BBQ’s. The best part is it only takes 10 minutes to prep, then stick it in the fridge until ready to serve.

Do you want more summer side dishes? You will love Baked Beans, Macaroni Salad, Cowboy Caviar, or Watermelon Salad!

The best Coleslaw recipe with crunchy cabbage, green onions, carrots, and a creamy homemade dressing all tossed in a wooden bowl and ready to serve.

Prep it and forget it: this Coleslaw recipe is a breeze

Coleslaw is such a classic and no BBQ is complete without it! Our version is creamy with a slight tang and it couldn’t be easier (I often have my kids be in charge of it!).

We enjoy coleslaw most piled high on pulled pork, on top of slow cooker chicken tacos, or as a BBQ side dish.

How to make Coleslaw:

Chop Veggies very thinly. Use paper towels to squeeze out any excess moisture from shredded carrot. (Alternately, use two 14oz bags of coleslaw mix in place of cabbage and carrot.)

Whisk dressing ingredients in a medium bowl. Taste and adjust seasonings as needed.

Combine: Add veggies to an extra-large mixing bowl. Mix in the dressing until evenly coated.

Two images showing all the veggies in a bowl for homemade coleslaw, then after it's tossed together.

Refrigerate homemade coleslaw for several hours or overnight before serving, for best results.

Make Ahead Instructions:

To Make Ahead: I love this easy coleslaw recipe because you can make it all in advance! After preparing, refrigerate for several hours or overnight for best results.

Ways to Enjoy Coleslaw:

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The best Coleslaw recipe with crunchy cabbage, green onions, carrots, and a creamy homemade dressing all tossed in a wooden bowl and ready to serve.
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Coleslaw

Our classic homemade Coleslaw recipe is so creamy and fresh tasting, made with simple ingredients, and perfect for your next summer BBQ.
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Refrigerate 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 81kcal
Author Lauren Allen
Cost 5

Ingredients

  • 6 cups green cabbage* , thinly shredded
  • 4 cups purple cabbage* , thinly shredded
  • 1 carrot* , large, peeled and shredded (squeeze out excess moisture)
  • 4 green onions , chopped

Dressing (makes 1 cup):

US Customary – Metric

Instructions

  • Add cabbage to an extra-large mixing bowl. Use paper towels to squeeze out any excess moisture form shredded carrot, then add to the bowl along with green onion and toss to combine.
  • Dressing: whisk ingredients together in a medium bowl. Taste and adjust seasonings as needed. Pour dressing over veggies and toss well to coat evenly.
  • Refrigerate for several hours or overnight before serving, for best results.

Notes

*To sub Bagged coleslaw mix—use two 14oz bags coleslaw mix in place of cabbage and carrot.
Make Ahead Instructions: Make coleslaw as instructed and refrigerate for several hours or overnight.

Nutrition

Calories: 81kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 321mg | Potassium: 269mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1910IU | Vitamin C: 46mg | Calcium: 69mg | Iron: 1mg

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Quinoa Salad

The best Quinoa Salad recipe with fresh tomatoes, herbs, and a light dressing.Get ready to fall hard for this simple and delicious Quinoa Salad recipe that will be everyone’s favorite side dish, or add protein to make it a complete meal. Want more healthy recipes? I love this Spring Roll Bowl, Vegetarian Stuffed Peppers, or Bulgur Salad! How to make Quinoa Salad: Cook Quinoa and Make Dressing:…

The best Quinoa Salad recipe with fresh tomatoes, herbs, and a light dressing.

Get ready to fall hard for this simple and delicious Quinoa Salad recipe that will be everyone’s favorite side dish, or add protein to make it a complete meal.

Want more healthy recipes? I love this Spring Roll Bowl, Vegetarian Stuffed Peppers, or Bulgur Salad!

Quinoa Salad made with black beans, tomato and avocado, served in an oval serving dish.

I’ve been crushing on this Quinoa Salad for over a decade.

It really was love at first bite when I had this specific quinoa salad at my twin sister’s bridal shower, circa 2012. I immediately begged my friend, Ali Linthorst, for the recipe and we’ve been in love with it ever since.

I mean, it’s a bonus that it’s healthy, protein-rich and packed with iron and fiber, but I mostly care that it’s absolutely delicious and full of fresh ingredients. I serve it as a side dish often, but we also enjoy it as a hearty meal, with grilled chicken, shrimp, and mango added to the mix. It’s also great for potlucks since it’s gluten-free and vegetarian.

If you love quinoa, try a Quinoa Burger, Thai Quinoa Salad, or Bulgur Salad!

How to make Quinoa Salad:

Cook Quinoa and Make Dressing: Cook quinoa in vegetable broth according to package directions. Fluff with a fork and allow to cool for 20 minutes. In another bowl, combine dressing ingredients.

Cooked quinoa in a pot, next to another photo of quinoa salad dressing mixed together in a cup.

Combine: Pour quinoa into a large bowl. Add black beans, tomatoes, green onions, cilantro, and avocado. Drizzle dressing over salad and stir gently.

Enjoy immediately, for best results, or refrigerate leftovers for up to 3 days.

Fresh veggies and black beans chopped for quinoa salad, then added to the salad.

Make Ahead Instructions:

To Make Ahead: This southwest quinoa salad recipe is best enjoyed the same day, but it can be stored in the fridge for up to 3 days–just don’t add the avocado until ready to serve.

More Salad Recipes:

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The best Quinoa Salad recipe with fresh tomatoes, herbs, and a light dressing.
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Quinoa Salad

Our fresh and healthy Quinoa Salad recipe is addicting and bursting with fresh flavor. It's always the favorite summer side dish, or add some protein to make it a meal.
Course Main Course, Salad, Side Dish
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 317kcal
Author Lauren Allen
Cost $6

Ingredients

  • 1 cup dry quinoa
  • 2 cups vegetable broth , chicken broth, or water
  • 15 ounce can black beans , drained and rinsed
  • 1 1/2 cups cherry tomatoes , halved
  • 5 green onions , chopped
  • 1/4 cup fresh cilantro , chopped
  • 1 avocados , chopped
  • salt and freshly ground black pepper , to taste

Dressing:

US Customary – Metric

Instructions

  • Cook quinoa and vegetable broth according to package directions. Once cooked, fluff with a fork, then allow to cool for at least 20 minutes.
  • Whisk dressing ingredients in a bowl: olive oil, lime juice, cumin, and red pepper flakes.
  • Assemble: Transfer quinoa to a large bowl. Add black beans, tomatoes, green onions, cilantro and avocado. Pour dressing over salad and stir gently to combine. Serve immediatly.

Notes

Add Protein: Make it a meal by adding 12oz grilled chicken breast, shrimp, tofu or steak. 

Nutrition

Calories: 317kcal | Carbohydrates: 36g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 596mg | Potassium: 657mg | Fiber: 10g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 3mg

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I originally shared this recipe May 2019. Updated May 2024.

Rhubarb Pie

An old fashioned Rhubarb Pie recipe with a piece removed to show the homemade rhubarb filling.The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from the rhubarb, and so delicious paired with our flaky pie crust! Want more pie recipes? Try my Chess Pie, Blueberry Pie, Apple Pie, or Raisin Pie! How to make Rhubarb Pie: Rhubarb Pie Filling: Combine sugar, tapioca flour, and zest in large mixing bowl…

An old fashioned Rhubarb Pie recipe with a piece removed to show the homemade rhubarb filling.

The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from the rhubarb, and so delicious paired with our flaky pie crust!

Want more pie recipes? Try my Chess Pie, Blueberry Pie, Apple Pie, or Raisin Pie!

An old fashioned Rhubarb Pie recipe with a piece removed to show the homemade rhubarb filling.

This Rhubarb Pie is for you, Dad!

I had less than zero desire to create a Rhubarb Pie recipe until I found out that it’s the one dessert my Dad cherishes from his mother (who passed away when he was really young). Little did I know that Rhubarb season is such a gift, and I’ve completely fallen for the perfect sweet-tart balance in homemade rhubarb pie. And, that balance is made possible with just six ingredients and very little prep. So happy you love this pie Dad, and now it will always remind me of you.

If you want to skip the pie crust, go and make our Strawberry Rhubarb Crisp, instead!

How to make Rhubarb Pie:

Rhubarb Pie Filling: Combine sugar, tapioca flour, and zest in large mixing bowl then add rhubarb and toss to coat.

Two images showing a glass bowl with sugar, tapioca flour, and orange zest.

Assemble: Place rolled out pie crust into pie plate and sprinkle 1 Tablespoon coarse sugar all over the bottom of the crust to help keep it from getting soggy. Add rhubarb pie filling and place small pieces of butter dotted over the top. Add top pie crust and seal the edges of the bottom and top crust together. Cut a few slits, or a small “x” on the top crust to allow steam to escape.

Two images showing a rhubarb pie filling in a pie crust before and after it's covered with the top crust and fluted edges done.

Bake this easy rhubarb pie recipe at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much). Cool for at least 4 hours before serving. Refrigerate for up to 4 days.

Two images showing the best rhubarb pie recipe after it's baked, and then a slice on a plate with a scoop of vanilla ice cream on top.

Make Ahead and Freezing Instructions:

To Make Ahead: Make the Rhubarb Pie filling and store in the fridge for a few days, as needed, before adding to the pie crust and baking. Our pie crusts can also be made ahead and stored in the fridge or freezer.

To Freeze: Allow baked pie to cool completely. Cover well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the refrigerator before serving.

Recipe Variations:

  • Strawberry Rhubarb Pie: Substitute 2 ½ cups of the rhubarb with chopped fresh strawberries.
  • Flavor Twists: Try adding ¼ teaspoon ground cinnamon, nutmeg, or cardamom.
  • Crisp: Ditch the pie crust and make this easy Rhubarb Crisp.

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An old fashioned Rhubarb Pie recipe with a piece removed to show the homemade rhubarb filling.
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Rhubarb Pie

This old-fashioned Rhubarb Pie recipe is perfectly sweet and tart, made with fresh rhubarb and our delicious flaky pie crust.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 245kcal
Author Lauren Allen
Cost 6

Equipment

Ingredients

  • 1 recipe homemade pie crust our recipe makes 2 crusts, one for the bottom and one for the top of the pie
  • 6 cups chopped rhubarb (about seven 15-inch stalks)
  • 1 cup + 1 Tablespoon granulated sugar , divided
  • ¼ cup tapioca flour
  • 1 teaspoon orange zest , (or sub lemon zest)
  • 1 ½ tablespoons butter

Optional:

  • 1/4 teaspoon ground cinnamon, or nutmeg, or cardamom
US Customary – Metric

Instructions

  • Preheat oven to 400 degrees F.
  • Rhubarb Pie Filling: In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
  • Assemble: Add one rolled-out pie crust to pie plate. Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to prevent it from getting soggy. Add rhubarb pie filling. top with small pieces of butter dotted over the top of the rhubarb filling. Roll out second pie crust and place on top. Seal the bottom and top crust together. Cut a few slits or a small "X" on the top crust for steam to escape.
  • Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
  • Cool: Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.

Video

Notes

Make Ahead Instructions: Make the Rhubarb Pie filling and store in the fridge for a few days, as needed, before adding to the pie crust and baking. Our pie crusts can also be made ahead and stored in the fridge or freezer.
Freezing Instructions: Allow baked pie to cool completely. Cover well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the refrigerator before serving.
Strawberry Rhubarb Pie: Replace 2 ½ cups of the rhubarb with chopped strawberries, or try our Strawberry Rhubarb Crisp.

Nutrition

Calories: 245kcal | Carbohydrates: 43g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 110mg | Potassium: 287mg | Fiber: 2g | Sugar: 26g | Vitamin A: 160IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 1mg

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I originally shared this recipe July 2021. Updated May 2024.

Meal Plan (178)

A collage of 5 recipes from meal plan 179.Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular Spring Roll Bowl, Chicken Street Tacos, Grilled Pizza, Cedar Plank Salmon and Steak Kabobs. Did you know you can SAVE your favorite recipes and ANY of my meal plans? Simply…

A collage of 5 recipes from meal plan 179.
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Customize this Meal Plan

Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular Spring Roll Bowl, Chicken Street Tacos, Grilled Pizza, Cedar Plank Salmon and Steak Kabobs.

Did you know you can SAVE your favorite recipes and ANY of my meal plans? Simply create an account (it’s free)!

To save this meal plan to your recipe collection, click here. You can even swap out recipes with your favorites.

A collage of 5 recipes from meal plan 179.

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Monday: Spring Roll Bowl $16.08

Tuesday: Chicken Street Tacos $13.60

Wednesday: Grilled Pizza $8.54

Thursday: Cedar Plank Salmon $14.84

Friday: Steak Kabobs $19.08

Shopping list for meal plan 179.

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**NOTE: You’ll notice the shopping list includes categories like “pantry staples”, and “spices”. Hopefully, those are items you already have on hand, and you can cross them off of the list.

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Mongolian beef on a plate with rice and chopped green onion on top.Day 3
Chicken Fajita Pasta served in a skillet with a scoop of salsa on top.Day 4
Five chicken taquitos lined on a plate with a bowl of salsa on the side.Day 5

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Classic Hamburger Recipe

A juicy hamburger recipe with cheese, lettuce, tomatoes, pickles, and red onions ready to enjoy.Our delicious Hamburger recipe is restaurant-worthy, and so easy to make from home using a simple burger seasoning and piled high with your favorite toppings. We never get sick of making different kinds of burgers, like our Greek Burgers with Feta Aioli, French Onion Burgers, Quinoa Burger, and the Best Black Bean Burger. How to…

A juicy hamburger recipe with cheese, lettuce, tomatoes, pickles, and red onions ready to enjoy.

Our delicious Hamburger recipe is restaurant-worthy, and so easy to make from home using a simple burger seasoning and piled high with your favorite toppings.

We never get sick of making different kinds of burgers, like our Greek Burgers with Feta Aioli, French Onion Burgers, Quinoa Burger, and the Best Black Bean Burger.

A juicy homemade hamburger recipe with cheese, lettuce, tomatoes, pickles, and red onions, ready to enjoy.

These Burgers are Bangin’!

When it comes to making a killer homemade Hamburger there are a few simple tricks that make all the difference. The quality and fat content of the meat, the seasonings used, and how the patties are formed and cooked are all essential (and easy!), and when done correctly, you’ll look like a grill master.

Serve the hamburgers traditional style, or over a salad like my favorite Cheeseburger Salad. And be sure to pair with some delicious sides, like Grilled Corn on the Cob, Watermelon Salad, Macaroni Salad, or Baked Beans.

How to Make a Perfect Hamburger:

Make Seasoning by mixing all dry spices in a small bowl. Set aside.

Form Patties: Divide ground chuck into 6 equal portions and form into ½ inch thick patties that are wider than the burger buns (they will shrink). Don’t over handle the meat. Touching the meat too much will make it tougher. Be very gentle shaping them, and be careful not to flatten them. Use your thumb to press an indentation into the center of each patty. Cover and set aside.

Two images showing all the ingredients for the best hamburger recipe for grilling then uncooked patties with the best burger spices.

Grill: Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes (for medium rare), until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F. If adding cheese, place cheese slices on burgers during the last minute of cooking.

Two images showing homemade burger patties being grilled then the burger all assembled and ready to eat.

Serve: Place patties on a plate and allow to rest for a few minutes before serving in a bun, with toppings, and your favorite condiments like ketchup, mustard, BBQ sauce, Thousand island dressing, Ranch dressing, or homemade Chick-fil A Sauce.

Make Ahead And Freezing Instructions:

To Make Ahead: Place parchment paper between raw burger patties and refrigerate for 1-2 days ahead, depending on freshness of the meat.

To Freeze: Store raw burger patties in an air-tight container and freeze for up to 3 months, with parchment paper between layers. Thaw completely before grilling.

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A juicy hamburger recipe with cheese, lettuce, tomatoes, pickles, and red onions ready to enjoy.
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Hamburger recipe

An easy Hamburger recipe that is juicy, tender, and restaurant-worthy! It's made with ground chuck and has the best burger seasoning, piled high with your favorite toppings. Check out all my tips for the perfect burgers!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 497kcal
Author Lauren Allen
Cost 10

Ingredients

Toppings:

  • 6 hamburger buns , toasted, if desired
  • 6 slices American cheese* , or your favorite cheese
  • 6 lettuce leaves
  • 1 beefsteak tomato , thinly sliced
  • ½ of a red or white onion , thinly sliced
  • 6 Pickle slices
  • Other topping ideas: sautéed mushrooms, grilled onions, jalapeños, bacon, onion rings
  • Condiments: ketchup, mustard, BBQ sauce, Thousand island dressing, Ranch dressing, or homemade Chick-fil A Sauce.
US Customary – Metric

Instructions

  • Make burger seasoning by combining all spices in a bowl. Set aside.
  • Form Patties: Divide ground chuck into 6 equal portions and gently form into ½ inch thick patties that are wider than the burger buns, since the meat will shrink as it cooks. (Don't over-handle the meat, or it will make it tough).
  • Indent: Use your thumb to press a gentle indentation into the center of each patty, which will help them cook evenly and not puff up in the center. Cover and set aside while preheating grill. (Ice cube trick: Some chefs will put an ice cube on top of each indentation on the patties until they’re ready to cook, so they don't dry out.)
  • Grill: Preheat grill to medium high heat. Just before cooking, sprinkle burger seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes, or until the beef reaches 160 degrees F.
  • Add cheese on top of burger patties during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving on a bun, with desired toppings.

Video

Notes

Meat: Choose ground chuck over ground beef, if possible, or a combo of 60% ground chuck and 40% brisket. If using ground beef, make sure it’s at least 20% fat, or for lean ground beef, add some chopped bacon or a tablespoon of olive oil to the meat.
Cheese: American Cheese is traditional for hamburgers because it melts so well. Be sure to get it sliced fresh from the deli counter, and not “Kraft” singles “American cheese” squares. 
To cook on the stove: Heat a cast iron skillet over medium high heat. Add enough oil to thinly coat the bottom of the pan. Once hot, add the burger patties and cook for 3-5 minutes on each side, or until 160 degrees F.
Cooking Time: 160 degrees F for medium doneness (about 3-4 minutes on each side), or a few minutes less for medium rare, or more for well done.
Make Ahead Instructions:form burger patties and place parchment paper between patties, to separate them. Cover and store in fridge for 1-2 days, depending on freshness of the meat. 
Freezing Instructions: Raw burger patties can be frozen for up to 3 months. Place parchment paper between patties and store in an airtight container. Thaw completely before grilling. 

Nutrition

Calories: 497kcal | Carbohydrates: 26g | Protein: 29g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 854mg | Potassium: 587mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2798IU | Vitamin C: 13mg | Calcium: 225mg | Iron: 4mg

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I originally shared this recipe June 2020. Updated May 2024.

BBQ Menu Ideas

A collage image showing 5 images for the main dish for bbq party menu ideas.We’re excited to offer 5 complete BBQ Party Menu Ideas that will impress any guests! Choose from Chicken Kabobs, Hamburgers, BBQ Chicken Drumsticks, Grilled Pizza, or Pulled Pork Sandwiches, each thoughtfully paired with side dishes and desserts to serve with. Did I mention our 5 pre-made BBQ menus also come with a free shopping list?…

A collage image showing 5 images for the main dish for bbq party menu ideas.

We’re excited to offer 5 complete BBQ Party Menu Ideas that will impress any guests! Choose from Chicken Kabobs, Hamburgers, BBQ Chicken Drumsticks, Grilled Pizza, or Pulled Pork Sandwiches, each thoughtfully paired with side dishes and desserts to serve with.

Did I mention our 5 pre-made BBQ menus also come with a free shopping list? Save or customize any menus by creating a FREE account.

Collage of four BBQ dinner ideas.

Option 1: Chicken Kabobs

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A collage showing a complete BBQ Menu idea featuring Chicken Kabobs with sides and dessert included.
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Option 2: Classic Hamburger Menu

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Option 3: BBQ Chicken Drumsticks Menu

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Option 4: Grilled Pizza Menu

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A collage image for a simple BBQ menu idea with grilled pizza, tomato cucumber salad, and s'mores bars.

Option 5: BBQ Pulled Pork Sandwiches Menu

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A collage image showing a bbq restaurant menu idea that will wow any guests with pulled pork sandwiches, macaroni salad, buttermilk cornbread, and peach cobbler for dessert.

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Mongolian beef on a plate with rice and chopped green onion on top.Day 3
Chicken Fajita Pasta served in a skillet with a scoop of salsa on top.Day 4
Five chicken taquitos lined on a plate with a bowl of salsa on the side.Day 5

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Chocolate Crinkle Cookies

The best Chocolate Crinkle Cookies recipe freshly baked and cooling on a wire rack.Our favorite Chocolate Crinkle Cookies recipe is a mash between a cookie that’s chewy and crisp on the outside, and a fudgy brownie. I’m excited for these to join the ranks of my other delicious cookie recipes like Double Chocolate Chip Cookies, Biscoff Cookies, Oatmeal Chocolate Chip Cookies, or Browned Butter Chocolate Chip Cookies. How…

The best Chocolate Crinkle Cookies recipe freshly baked and cooling on a wire rack.

Our favorite Chocolate Crinkle Cookies recipe is a mash between a cookie that’s chewy and crisp on the outside, and a fudgy brownie.

I’m excited for these to join the ranks of my other delicious cookie recipes like Double Chocolate Chip Cookies, Biscoff Cookies, Oatmeal Chocolate Chip Cookies, or Browned Butter Chocolate Chip Cookies.

The best Chocolate Crinkle Cookies recipe freshly baked and cooling on a wire rack.

The Best Chocolate Crinkle Cookies in Existence

Thousands of calories were spent testing these Chocolate Crinkle Cookies to find the perfect texture and taste. The slightest adjustments in ingredients make a huge difference, especially when it comes to the chocolate flavor. We opted for a balance of cocoa powder and melted chocolate, to get a rich and fudgey cookie that also has the crisp edge, sturdiness and chewy-factor we love. I’m convinced we’ve come up with the best Chocolate Crinkle Cookies in existence.

How to make Chocolate Crinkle Cookies:

Make Cookie Dough: Add butter and chocolate to a microwave safe bowl and microwave on low power, in 20-second intervals, stirring, until melted and smooth. Set aside. Whisk dry ingredients in a bowl: flour, cocoa powder, baking powder, salt. In a mixing bowl combine oil and sugars and mix in eggs. Incorporate sour cream and vanilla then mix in melted chocolate. Stir in dry ingredients, just until combined. Fold in mini chocolate chips. Chill dough in the fridge for at least 2 hours, or overnight.

Two images showing chocolate crinkle cookie dough before and after the chocolate is added.

Roll and Bake: Scoop two heaping Tablespoon-size balls of cookie dough to form 18 cookies. Add granulated sugar and powdered sugar to separate small bowls. Roll dough balls in the granulated sugar then powdered sugar and place on a baking sheet, 2 inches apart. Bake for about 14-18 minutes, or until the tops are cracked and no longer look/feel doughy. Remove from oven and cool completely on the baking sheet.

Two images showing chocolate crinkle cookies before and after they are baked.

Make Ahead and Freezing Instructions:

To Make Ahead: The cookie dough can be made a day in advance, just wait to roll it in the sugar until ready to bake.

To Freeze: Freeze cookie dough for up to 3 months. For baked cookies, allow to cool completely, then freeze for up to 3 months in an airtight container.

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The best Chocolate Crinkle Cookies recipe freshly baked and cooling on a wire rack.
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Chocolate Crinkle Cookies

We can't get enough of this rich and delicious Chocolate Crinkle Cookies recipe. Think, chewy cookie, marries fudgy brownie, with three types of chocolate.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Chill Dough: 2 hours
Total Time 2 hours 35 minutes
Servings 18 cookies
Calories 322kcal
Author Lauren Allen
Cost 8

Ingredients

Rolling:

US Customary – Metric

Instructions

  • Melt Chocolate: Add butter and chocolate to a microwave safe bowl and microwave on low power, in 20 second intervals, stirring, until melted and smooth. Set aside.
  • Whisk dry ingredients in a bowl: flour, cocoa powder, baking powder, salt.
  • Wet Ingredients: In a mixing bowl combine oil and sugars. Mix in eggs. Mix in sour cream and vanilla.
  • Combine: Mix in melted chocolate to wet ingredients. Stir in dry ingredients, just until combined. Fold in mini chocolate chips.
  • Chill dough in the fridge for at least 2 hours, or overnight.
  • Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
  • Prep Cookies: Scoop two heaping tablespoon size balls of cookie dough (should make 18 cookies). Add granulated sugar and powdered sugar to separate small bowls. Roll dough balls in the granulated sugar, and then powdered sugar and place on a baking sheet, 2 inches apart.
  • Bake for about 14-18 minutes, or until the tops are cracked and no longer look/feel doughy. Remove from oven and cool completely on the baking sheet.

Notes

Mint or Peppermint Crinkle Cookies: Use chopped Andes mints or crushed candy canes in place of chocolate chips.
Make Ahead Instructions: The cookie dough can be made a day in advance, just wait to roll it in the sugar until ready to bake.
Freezing Instructions: Freeze cookie dough for up to 3 months. For baked cookies, allow to cool completely, then freeze for up to 3 months in an airtight container.

Nutrition

Calories: 322kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 118mg | Potassium: 140mg | Fiber: 2g | Sugar: 28g | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 3mg

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Baked Beans

A pan of saucy homemade Baked Beans with bacon, ready to serve.Ditch the can and make this homemade Baked Beans recipe! It’s smokey, sweet, and absolutely incredible! They feed a crowd and everyone will be impressed you made them from scratch! They only take 15 minutes to prep and can even be made in advance. Do you have a hard time deciding what side dishes to…

A pan of saucy homemade Baked Beans with bacon, ready to serve.

Ditch the can and make this homemade Baked Beans recipe! It’s smokey, sweet, and absolutely incredible! They feed a crowd and everyone will be impressed you made them from scratch! They only take 15 minutes to prep and can even be made in advance.

Do you have a hard time deciding what side dishes to take to a BBQ? Try the Baked Potato Salad, Macaroni Salad, Corn Salad, or Buttermilk Cornbread!

A pan of saucy homemade Baked Beans with bacon, ready to serve.

Baked Beans from Bland to Bam

If you’ve never thought of Baked Beans as a BBQ side dish that can steal the show, you’re not making them right! This is our favorite classic recipe that can easily be tailored to your taste buds; sweet, smoky, tangy or spicy. No BBQ menu is complete without them, and I promise no canned version comes close to the flavor of homemade baked beans.

How to make Baked Beans:

Cook Bacon over medium heat, stirring often until crisp. Transfer to a paper-towel lined plate. Sauté veggies: Drain some of the bacon grease then sauté onion in same pot for 4 minutes. Add bell pepper and garlic then cook for 2 more minutes.

Two images showing pieces of cooked bacon on a paper towel, and onions and bell peppers being sautéed in pan to make the best baked beans recipe.

Add remaining ingredients and bacon and stir to combine. Taste and add additional salt and pepper, if needed.

Bake: Pour beans into a 9×13 baking pan, cover with foil and bake for 1 to 2 hours, depending how thick you like them. Uncover pan and bake for 10 additional minutes. Remove from oven and rest for eat least 15 minutes before serving.

Two images showing how to make baked beans by combining everything in a pot, then baking it in a pan.

Make Ahead and Freezing Instructions:

To Make Ahead: Follow instructions until the baking step. Cover and refrigerate for 3-4 days. Allow beans to sit at room temperature for 30 minutes before baking as instructed.

To Freeze: Keep beans in an airtight container or freezer bag for up to 3 months. Thaw completely in the refrigerator before baking.

Recipe Variations:

  • Saucy vs Thick: For saucy beans, cook for recommended 1 hour. Bake for 30 minutes to an hour longer for a thicker consistency.
  • Sweetness: These beans are on the sweeter side, so feel free to cut the brown sugar down to ⅓ cup, if desired.
  • Instant Pot Baked Beans
  • Slow Cooker Baked Beans: Cook bacon and sauté veggies according to instructions. Add to slow cooker with remaining ingredients and stir to combine. Cook on LOW for 4-6 hours or high for 2-3 hours.

Serve With:

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A pan of saucy homemade Baked Beans with bacon, ready to serve.
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Baked Beans

This is the BEST classic recipe for homemade Baked Beans that will be the star of your next BBQ. They only take 15 minutes to prep and can be made ahead of time.
Course Appetizer, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Cool 15 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 256kcal
Author Lauren Allen
Cost 10

Equipment

Ingredients

  • 10 slices bacon , chopped
  • 1 yellow onion , medium, finely chopped
  • 1 red bell pepper , finely chopped
  • 2 cloves garlic , minced
  • 15 oz can kidney beans , drained
  • 15 oz can navy beans , drained
  • 15 oz can pinto beans , drained
  • 15 oz can baked beans Undrained
  • 2/3 cup ketchup
  • 2/3 cup light brown sugar , packed
  • 8 oz tomato sauce
  • 1/4 cup molasses
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon yellow mustard
  • 1 teaspoon Hot sauce , or more, to taste
  • ½ teaspoon liquid smoke , optional for smoky flavor
  • 1/2 teaspoon freshly ground black pepper , or more, to taste
US Customary – Metric

Instructions

  • Preheat oven to 375 degrees.
  • Cook Bacon: Add bacon to a large pot. Turn heat to medium and cook, stirring often until crisp. Remove to a paper-towel lined plate. Remove only some of the excess grease.
  • Sauté veggies: Add onion to pan and sauté for 4 minutes. Add bell pepper and garlic and cook for 2 more minutes. Add remaining ingredients and bacon and to stir to combine. Taste and add additional salt and pepper, if needed.
  • Bake: Pour mixture into a 9×13 baking pan and bake, covered with foil, for 1 to 2 hours, depending on desired thickness. Uncover and bake an additional 10 minutes. Allow to cool for at least 15 minutes before serving.

Video

Notes

Store leftovers in the fridge for up to 1 week.
Make Ahead Instructions: Follow instructions until the baking step. Cover and refrigerate for 3-4 days. Allow beans to sit at room temperature for 30 minutes then bake as instructed.
Freezing Instructions: Freeze for up to 3 months in a freezer safe container. Thaw completely in the refrigerator before baking.
Variations:
    • Saucy vs Thick: For saucy beans, cook for recommended 1 hour. Bake for 30 minutes to an hour longer for a thicker consistency.
    • Sweetness: These beans are on the sweeter side, so feel free to cut the brown sugar down to ⅓ cup, if desired.
    • Slow Cooker Baked Beans: Cook bacon then sauté onion in a skillet on the stove. Add all ingredients to slow cooker and stir to combine. Cook on LOW for 4-6 hours or high for 2-3 hours.

Nutrition

Calories: 256kcal | Carbohydrates: 54g | Protein: 10g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 518mg | Potassium: 751mg | Fiber: 11g | Sugar: 22g | Vitamin A: 464IU | Vitamin C: 18mg | Calcium: 105mg | Iron: 4mg

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I originally shared this recipe May 2022. Updated May 2024.

Scotcheroos

A stack of the best Scotcheroos recipe on a plate, ready to enjoy.There’s so much to love about this Scotcheroos recipe with soft and chewy rice krispies treats flavored with peanut butter, chocolate, and butterscotch. They’re as easy to make in just 15 minutes, and they are a delicious crowd pleaser! Want more no-bake desserts? I love this No-Bake Cheesecake, Banana Pudding, Buckeyes, or Lemon Mousse! How to…

A stack of the best Scotcheroos recipe on a plate, ready to enjoy.

There’s so much to love about this Scotcheroos recipe with soft and chewy rice krispies treats flavored with peanut butter, chocolate, and butterscotch. They’re as easy to make in just 15 minutes, and they are a delicious crowd pleaser!

Want more no-bake desserts? I love this No-Bake Cheesecake, Banana Pudding, Buckeyes, or Lemon Mousse!

A stack of peanut butter Scotcheroos, ready to eat!

I always have time to make Scotcheroos.

What I love most about Scotcheroos is they’re no-bake and as easy to make as traditional rice krispies treats, but they have a next-level vibe that’s more fun to bring to summer BBQ’s, potlucks and parties.

I’m convinced this is the best recipe for maximum soft and chewiness, plus amazing flavor.

How to make Scotcheroos:

Rice Krispies Layer: Add rice krispies cereal to an extra-large bowl. In a saucepan, combine sugar and corn syrup. Cook over medium heat until it comes to a boil, then immediately remove from heat and stir in peanut butter until smooth. Pour over rice krispies cereal and stir evenly to coat. Press firmly into a parchment-lined 9x13inch pan.

Two images showing the sticky sugar mixture being stirred into rice krispies to make an easy scotcheroos recipe.

Chocolate Layer: Add chocolate chips and butterscotch chips to a microwave safe bowl and microwave on low power for about 2 minutes, stirring every 30 seconds, until the chips are melted and smooth. Spread over rice krispies and allow to cool completely before cutting and serving.

Melted chocolate chips and butterscotch chips mixed together then spread on top of peanut butter rice krispies to make Rice Krispie Scotcheroos.

Make Ahead and Freezing Instructions:

To Make Ahead: Scotcheroos taste best within the first day or two they are made. Store them in an airtight container at room temperature.

To Freeze: Cover well and freeze for up to 3 months. Thaw completely at room temperature before cutting and serving.

More Bar Recipes:

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Scotcheroos rice krispies bars stacked on a plate.
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Scotcheroos

Our favorite quick no-bake treat is these delicious Scotcheroos made with the unbeatable flavor combination of peanut butter, chocolate, and butterscotch.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 24
Calories 292kcal
Author Lauren Allen
Cost 12

Ingredients

US Customary – Metric

Instructions

  • Grease a 9×13' inch baking pan or line with parchment paper.
  • Rice Krispies Layer: Place cereal in a large mixing bowl. Set aside. In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a low boil and then immediately remove from heat. Stir in peanut butter until smooth. Pour mixture over the cereal and stir to evenly coat. Press firmly into prepared pan.
  • Chocolate Layer: Add the chocolate chips and butterscotch chips to a microwave safe bowl. Microwave on low power for about 2 minutes, stirring every 30 seconds, until melted and smooth. Spread over rice krispies layer and allow to cool completely before cutting and serving.

Video

Notes

Corn Syrup: Substitute honey if you’d like to make scotcheroos without corn syrup.
Chocolate Chips: High quality chocolate is essential or the chocolate wont melt well. Use Ghiradelli or Guittard, or use callaubut chocolate, or Bakers chocolate bars. 
To Make Ahead: Scotcheroos taste best within the first day or two they are made. Store them in an airtight container at room temperature.
To Freeze: Cover well and freeze for up to 3 months. Thaw completely at room temperature before cutting and serving.

Nutrition

Calories: 292kcal | Carbohydrates: 49g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 160mg | Potassium: 161mg | Fiber: 1g | Sugar: 37g | Vitamin A: 485IU | Vitamin C: 4.5mg | Calcium: 15mg | Iron: 3.2mg

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 I originally shared this recipe June 2013. Updated May 2020 and May 2024.

Meal Plan (178)

A collage of 5 recipes from meal plan 178.Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular Tahini Chicken Bowl, Harissa Pasta, French Onion Burger, Pork Chile Verde and Gyros. Did you know you can SAVE your favorite recipes and ANY of my meal plans? Simply create…

A collage of 5 recipes from meal plan 178.
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Customize this Meal Plan

Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular Tahini Chicken Bowl, Harissa Pasta, French Onion Burger, Pork Chile Verde and Gyros.

Did you know you can SAVE your favorite recipes and ANY of my meal plans? Simply create an account (it’s free)!

To save this meal plan to your recipe collection, click here. You can even swap out recipes with your favorites.

A collage of 5 recipes from meal plan 178.

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Monday: Tahini Chicken Bowl $18.69

Tuesday: Harissa Pasta $24.19

Wednesday: French Onion Burger $20.02

Thursday: Pork Chile Verde $23.40

Friday: Gyros with homemade Pita Bread $26.58

Shopping list from meal plan 178.

We’ve been sharing 5-day weekly meal plans for many years now and we love the feedback we get from those of you who found our meal plans and who are using them regularly.

Each meal plan has 5 dinner recipes that will serve approximately 4 adults. We’ve tried to be thoughtful about including recipes that the whole family will love as well as varying the recipes to include a variety of different meals so that you’re not having chicken every night!

Why Meal Plan?

If you’re reading this, you probably already have your own ideas about why meal planning is a good idea for your family, but here’s what we think:

1. Prep Ahead Instructions:

Our meal plans come with prep-ahead instructions for every recipe. Even 5 minutes of cutting veggies or prepping a sauce ahead of time will make all the difference in your attitude about making dinner that night. 

2. Budget Information:

Not only are these meal plans FREE but we’ve also included a rough estimate of budget info for each recipes to help you with your grocery planning. You can also swap out recipes and add more budget friendly recipes with just a few clicks. Learn more here.

3. Edit and Customize Meal Plans:

We know families each have unique needs, that’s why we’ve worked hard to make our meal plans fully customizable. You can swap out recipes, change serving sizes, and change the shopping list. Learn more here.

4. New Meal Plans Each Week:

There’s a new meal plan EVERY WEEK and we offer low carb, budget, and seasonal meal plans too. 

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Click the link below to print out your shopping list, and you’re ready to go!

**NOTE: You’ll notice the shopping list includes categories like “pantry staples”, and “spices”. Hopefully, those are items you already have on hand, and you can cross them off of the list.

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cropped-Hawaiiian-Bowls-Web-8.jpgDay 1
Day 2
Mongolian beef on a plate with rice and chopped green onion on top.Day 3
Chicken Fajita Pasta served in a skillet with a scoop of salsa on top.Day 4
Five chicken taquitos lined on a plate with a bowl of salsa on the side.Day 5

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