I’m that person who always chooses queso or spinach dip when I go out to my favorite restaurants. Dips are my absolute favorite appetizer and they’re perfect for sharing at parties and family gatherings. This 4-ingredient Taco Dip is creamy, super easy to make, and has the perfect amount of spice. Toppings are optional but I loved adding some tomatoes, jalapeños and sliced green onions on top of mine. And you don’t have to wait until the next big event to make this taco dip recipe…treat yourself this weekend to some chips & dip, you deserve it!😉
What’s In Taco Dip?
When I say this dip recipe is super easy, I really mean it. It’s one of those recipes you can memorize after making it one time and it’s easy to keep all the ingredients on hand for whenever you want to whip up a quick batch. For this taco dip we simply used cream cheese, sour cream, taco seasoning, and a little bit of salsa. That’s it! You can customize it by adding your favorite toppings or keep it simple and enjoy with lots of tortilla chips!
Can I Add Meat?
Oftentimes you may see taco dip made similar to our 7 layer dip recipe with ground beef added and layered with lots of veggies. I opted for a simpler version that can be made quickly with fewer ingredients, but still packs in lots of those Mexican-inspired flavors that I love. With that being said, you can definitely add some seasoned taco meat if you want to make this dip more filling. I suggest adding ½ lb. of seasoned ground beef on top of the cream cheese layer, then finish with your favorite toppings.
Topping Ideas
I love adding my favorite nacho-style toppings to this creamy dip. You can keep things simple like we did with a few tomatoes, sliced jalapeños, and sliced green onions or have fun adding any of these toppings listed below:
You can easily make this taco dip ahead of time and just wait to add on any extra toppings. Follow the recipe listed below then cover the dip tightly with plastic wrap or in an airtight container and place it in the refrigerator until you’re ready to serve. Store any leftovers covered tightly in the refrigerator for up to 3 days.
In a large bowl combine the softened cream cheese, sour cream, taco seasoning, and salsa.
Using a hand mixer blend all the ingredients together until completely smooth and the cream cheese is fully incorporated.
Add the taco dip to a serving dish and top with your favorite toppings. I topped mine with some grape tomatoes, sliced jalapeño, and sliced green onions. Enjoy!
*Make sure your cream cheese is softened so the ingredients can blend easily and smoothly.**You can use our homemade taco seasoning recipe or a store-bought taco seasoning packet. The store-bought packets are about 3 Tbsp of seasoning mix. You can use the entire packet for a more intense flavor or measure out 2 Tbsps and save the rest for later. I tested this recipe with 2 Tbsp of seasoning mix vs. the entire seasoning packet, and 2 Tbsp was definitely the way to go!
In a large bowl combine 8 oz. softened cream cheese, 1 cup sour cream, 2 Tbsp taco seasoning, and 1/4 cup salsa. I like using chunky mild salsa.
Using a hand mixer blend all the ingredients together until completely smooth and the cream cheese is fully incorporated.
Transfer the taco dip to a serving dish or bowl and top with your favorite toppings. I topped mine with some grape tomatoes, sliced jalapeño, and sliced green onions.
Now just grab a bag or tortilla chips and enjoy by yourself or with your family and friends!
I don’t know how I let Beth talk me into making these porcupine meatballs, but I’m glad she did!😄 They’re incredibly tender, super flavorful, very filling, and so delicious! They were a hit in my house and my husband and kids absolutely loved them! And don’t let the name scare you, these meatballs are simply made with ground beef, rice, seasoning and a savory homemade tomato sauce. Adding in inexpensive rice is also a great way to stretch a pound of beef into more servings. And did I mention this meatball recipe is also perfect for meal prep!
What Are Porcupine Meatballs?
Porcupine meatballs are an American comfort food dish that was popular during the Great Depression. During that time supply was limited and these porcupine meatballs only required a few basic ingredients like ground beef, rice, and tomato soup. Their funny name comes from their unique appearance. As the meatballs cook the rice begins to poke out of the side, resembling the look of a porcupine! Does anyone else remember these tasty little meatballs growing up?
Ingredients For Porcupine Meatballs
Here’s everything you need to make these easy porcupine meatballs:
Lean Ground Beef: I used 93% lean ground beef to reduce the amount of grease that collects inside the pot while the meatballs are cooking. But 85% lean should also work pretty well.
Long Grain White Rice: Rice is a key ingredient! Not only does it help bulk up the meatballs and makes them more filling, but it’s also how you get the classic porcupine look! You’ll want to use long-grain white rice for this recipe.
Onion and Garlic: Onion and garlic creates a wonderful flavor base for the meatballs.
Seasoning: The meatballs are seasoned with Italian seasoning for lots of herbal flavor along with onion powder, garlic powder, salt and pepper.
Egg: The egg is used as a binder to help keep the meatballs from falling apart.
Tomato Sauce: Another key part of this meatball recipe is the delicious tomato sauce. Instead of just using a can of plain tomato sauce, I added Worcestershire sauce, garlic powder, and black pepper to add more depth of flavor. I also added a can of crushed tomatoes to thicken the sauce, a little bit of sugar to balance the acidity of the tomatoes, and water to help the rice cook. All together this sauce adds wonderful flavor to these porcupine meatballs!
Should You Cook The Rice First?
You may be wondering if you have to cook the rice first before adding it to the meatballs. The answer is no. Cooking the rice first just adds an extra step to the process, and I didn’t find it necessary. Using uncooked rice allows the rice to cook at the same time as the meatballs and soak up all the seasoning and flavors from the dish.
How To Store & Freeze Porcupine Meatballs
You can store any leftover cooked meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave for about 2 minutes, or until heated through.
If you want to freeze the meatballs, I suggest freezing them uncooked, then make the tomato sauce fresh when you need a quick weeknight dinner meal. To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag to store for up to three months. When you’re ready to cook them, thaw the meatballs in the fridge overnight, then simmer them in the sauce as directed.
Serving Suggestions
You can easily serve these porcupine meatballs with a simple side salad or caesar salad. We served them over a bed of rice, but mashed potatoes or pasta would also be good.
In a small bowl, stir together the Italian seasoning, onion powder, garlic powder, salt, and black pepper.
Rinse the rice in cool water and drain well. Add the lean ground beef to a large bowl along with the rice, finely diced onion, minced garlic, egg, and the seasoning mixture.
Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
Divide and shape the meat mixture into 24 meatballs, about two tablespoons each. Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.
Now make the sauce. In a medium bowl combine the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, black pepper, garlic powder, and water. Mix all the ingredients together until well combined. Pour the tomato sauce mixture over the meatballs.
Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.
Serve over rice or mashed potatoes with fresh chopped parsley on top and enjoy!
How to Make Porcupine Meatballs – Step by Step Photos
In a small bowl, stir together 2 tsp Italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1/4 tsp freshly cracked black pepper.
Rinse 1/2 cup uncooked long grain white rice in cool water and drain well. Add 1 lb. lean ground beef to a large bowl along with the rice, 1/2 finely diced onion, 2 minced garlic cloves, 1 egg, and the seasoning mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.
Now make the sauce. In a medium bowl combine one 15oz. can tomato sauce, one 15oz. can crushed tomatoes, 1 Tbsp Worcestershire sauce, 1 Tbsp sugar, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, and 1/2 cup water. Mix all the ingredients together until well combined.
Pour the tomato sauce mixture over the meatballs.
Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.
Enjoy by themselves or serve over extra rice or mashed potatoes and top with fresh chopped parsley. I’m a believer now Beth, you were right about this one!😄
Avocado toast was all the rage just a few years ago, but I have good news…this easy 5-10 minute meal never goes out of style. It only requires a few simple ingredients, but you can always spice things up with extra toppings to make it a super filling meal. Today I’m sharing my favorite basic avocado toast recipe along with helpful tips and 3 easy recipe variations. It’s quick and easy which makes it perfect to whip up for breakfast, lunch or a midday snack. And for those of you who are avocado toast experts, like my colleague Jess, then I’m sure you have a few favorite combinations as well. Wanna share? Let’s meet in the comments!😉
Ingredients For Avocado Toast
You only need a few simple ingredients to make a classic avocado toast. Here’s what I used:
Avocado: Avocado is one of the main ingredients, so you’ll want to choose it wisely. Look for avocados that have a slight give when squeezed, but are not mushy.
Bread: You’ll want to choose a good quality, sturdy bread. I like using sourdough or whole grain bread.
Garlic: Rubbing a little bit of fresh garlic over toasted bread while it’s still warm adds incredible flavor.
Lemon: A small squeeze of fresh lemon juice adds a pop of brightness and keeps the avocado from browning.
Salt & Pepper: Don’t skip the salt! Just a pinch of salt and pepper enhances the flavor of the avocado toast.
Red pepper flakes (optional): This is optional but it adds a kick and a little bit of extra heat to the avocado toast.
Tips For Making The Best Avocado Toast
Choose your bread wisely: Use a good quality, sturdy bread for the base of your avocado toast like sourdough, multigrain or whole grain bread. Toasted, sturdy bread holds the mashed avocado and any extra toppings a lot better than white sandwich bread.
Picking the perfect avocado: When picking your avocado, look for blackish, dark-green skin, which indicates the avocado has ripened. Also give the avocado a gentle press with your finger, the flesh should give slightly under pressure. If it’s mushy, its time has passed.
Don’t skip the extras! Yes, rubbing your toast with a fresh garlic clove may seem like an unnecessary step, but it adds SO much flavor and compliments this simple meal perfectly. Also the small squeeze of lemon juice gives just the right about of brightness and the pinch of salt makes all the flavors pop!
Topping Ideas
There are lots of fun ways to enjoy your avocado toast! In addition to the recipe variations listed in the step-by-step photos below, here are a few more ingredients and topping ideas for you to try:
Cut 2 slices of sturdy bread. Toast the bread in a toaster or in a skillet on the stovetop until golden brown.
Rub the peeled garlic clove over the top of the warm toasted bread, making sure to fully cover the entire surface area.
Next, halve the avocado and remove the pit. Scoop out the avocado flesh from both halves and place it in a bowl. Add a small squeeze of fresh lemon juice (about 1 tsp), salt and pepper to the bowl and mash the avocado with a fork. I recommend leaving it just a little chunky.
Divide the avocado mixture and spread it on top of each slice of toast. Top with a pinch of red pepper flakes and a pinch of sea salt (optional).
Cut 2 slices of sturdy bread. Toast the bread in a toaster or on the stovetop until golden brown.
Rub 1 peeled garlic clove over the top of the warm toasted bread, making sure to fully cover the entire surface area.
Next, halve 1 avocado and remove the pit. Scoop out the avocado flesh from both halves and place it in a medium bowl. Add a small squeeze of lemon juice (about 1 tsp), 1/8 tsp salt and 1/8 tsp freshly cracked black pepper to the bowl and mash the avocado with a fork. I recommend leaving it just a little chunky, but you can certainly mash until it’s completely smooth. It’s up to you!
Divide the avocado mixture and spread on top of each slice of toast. Top with a pinch of red pepper flakes and a pinch of sea salt (optional). Enjoy as is or try out one of the recipe variations listed below.😉
Recipe Variation 1: If you love juicy, ripe tomatoes then this variation is just for you! Top your avocado toast with two slices of tomatoes, a drizzle of balsamic glaze, and freshly cracked black pepper. This combo is perfect for the summer when tomatoes are in their peak season. So delicious!
Recipe Variation 2: My absolute favorite way to enjoy avocado toast is by adding some scrambled eggs, a fried egg, or hard boiled egg on top. You can even take it a step further and add a little chili crisp on top too!
Recipe Variation 3: And for all of my cottage cheese lovers out there, try topping your thick crusty bread with a spoonful or two of small curd cottage cheese, 1/2 avocado sliced, salt, freshly cracked black pepper, and a squeeze of fresh lemon juice. Enjoy!
Carrot cake is one of those recipes where some people love it and others strongly dislike it. Well today, these Carrot Cake Muffins deserve to be in a class of their own. They’re soft, fluffy, and perfectly moist with all the wonderful flavors of carrot cake, but in a convenient, easy to share muffin size. And spoiler alert, I’m a carrot cake lover, so I’ll be enjoying these muffins all season long! Have fun adding your favorite carrot cake mix-ins like sweet raisins and walnuts, or you can keep things simple and save a little bit on your budget. Either way you’re guaranteed to love these delicious carrot cake muffins.
Ingredients For Carrot Cake Muffins
I used my zucchini muffins recipe, that I absolutely love, as inspiration for these muffins. I adjusted the measurements and added a few extra spices to fit the flavor profile of carrot cake. The results were absolutely ahhmazing! Here’s everything you need:
Carrots: Carrots are of course the star of the show, so you’ll need about 3-4 large whole carrots, finely grated for this recipe.
All-Purpose Flour: All-purpose flour gives the muffins structure. You can safely substitute up to half of the flour for whole wheat flour without affecting the flavor or texture too much.
Baking Powder & Baking Soda: These are both leavening agents to help the muffins rise. I use both due to the extra acidity from the applesauce.
Eggs: Eggs to help bind all of the muffin ingredients together.
White Granulated Sugar & Dark Brown Sugar: The combination of both sugars help balance the sweetness, moisture and texture of the muffins.
Applesauce & Oil: The combination of both cooking oil and applesauce keeps the muffins moist, but not too oily, and you gain more flavor and moisture by incorporating the applesauce.
Cinnamon, Nutmeg & Ginger: These are classic spices that are often found in carrot cake. We use the right amount of each one to give these carrot cake muffins a wonderful flavor!
Vanilla: A touch of vanilla extract adds more rich flavor to the carrot muffins.
Golden Raisins: The added raisins were honestly my favorite part of the muffins. They added a subtle sweetness and more texture to the muffins. Feel free to use regular raisins instead of golden raisins if that’s what you have on hand.
Turbinado Sugar (optional): Adding a sprinkle of turbinado sugar on top of each muffin is totally optional, but such a special treat. It gives each muffin a sweet and light crunch on the top. If you don’t have turbinado sugar, no worries, these muffins are still delicious without it.
How To Grate Your Carrots
As I mentioned above, you definitely want to grate fresh whole carrots for this recipe. Although its tempting to buy pre-shredded matchstick carrots at the grocery store, they simply are not moist enough for these muffins. They also aren’t grated fine enough and won’t mix well with the batter. Grating fresh carrots yourself is the way to go!
Also, most box graters come with a coarse, medium, and fine grating side. I tested these muffins using both medium and finely grated carrots. The finely grated carrots were the winner! They blended better in the batter and provided a bit more moisture compared to the medium-size grated carrots.
Recipe Tips & Add-Ins
Don’t over mix the batter! Over-mixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.
Oil your muffin pan really well. Even if you are using a nonstick muffin pan, make sure to oil it well or use cupcake liners to prevent your muffins from sticking to the pan.
You can easily stretch this batter and get 12 regular size muffins. I wanted larger, bakery style muffins, so I divided the batter into ten muffin wells.
If you want even more of a carrot cake taste, try adding some chopped walnuts, pecans, or shredded coconut to the batter. And if you really want to take these carrot muffins over the top, add some cream cheese frosting on top! ;)
How To STore Carrot Cake Muffins
Allow the muffins to cool completely at room temperature before storing. You can store leftover carrot cake muffins in an airtight container or a food storage bag in the fridge for 4-5 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Thaw frozen muffins at room temperature or microwave for about 30 seconds until warm.
Preheat the oven to 350°F. Wash, peel and grate the carrots using the small/fine holes on a box grater. Set the grated carrots to the side.
In a large bowl, whisk together the wet ingredients (eggs, dark brown sugar, granulated sugar, applesauce, oil and vanilla extract) until well combined.
Add the grated carrots to the bowl with the wet ingredients. Stir until combined.
In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger) until well combined.
Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.
Add the raisins to the bowl and fold them into the batter until just combined.
Divide the batter between ten greased or lined muffin wells. Sprinkle a little turbinado sugar on top of each muffin, optional.
Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!
How to Make Carrot Cake Muffins – Step by Step Photos
Preheat the oven to 350°F. Wash, peel and grate 2 cups of finely grated carrots using the small/fine holes on a box grater. Set the grated carrots to the side.
In a large bowl, whisk together 2 eggs, 1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1/3 cup applesauce, 1/2 cup cooking oil and 1 tsp vanilla extract until well combined.
Add the grated carrots to the bowl with the wet ingredients. Stir until combined.
In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp ground ginger until well combined.
Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.
Add 3/4 cup golden raisins to the bowl and fold them into the batter until just combined.
Divide the batter between ten well-greased or lined muffin wells.
Optional: Divide 1 Tbsp turbinado sugar and sprinkle a little on top of each muffin.
Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!
Today we’re sharing our favorite Easy Dessert Recipes that are perfect for holidays, parties, family gatherings, or as a simple weeknight dinner treat. We’ve included several no-bake desserts, freezer-friendly desserts, and easy desserts that require just a few ingredients. Easy desserts that are made with simple pantry ingredients are always a win in our book! ;)
We are kicking things off with these ridiculously easy No-Bake Pretzel Peanut Butter Bars! They’re a homemade version of a peanut butter cup and they’re perfect for sharing at parties or stashing away in the freezer for later ;)
You can easily whip up a batch of these Raspberry Oatmeal Bars when you want a sweet dessert to go with dinner. They’re fun and simple to make with just a few pantry staple ingredients.
When we say this Easy Chocolate Pudding recipe is fast, we mean it! All you need are five simple pantry ingredients and 10 minutes and you’ll have a super simple and delicious chocolate pudding dessert!
No Bake Strawberry Cheesecake for two…or three! Honestly, you can scale this delicious dessert to feed as many people as you want. It’s a classic dessert that’s easy to make during the week or for special occasions.
This fluffy Lemon Cream Pie is a simple dessert thats perfect for parties and family gatherings. Make it with a buttery graham cracker crust or vanilla wafers and just a few simple ingredients for a sweet and dreamy treat!
These flourless and dairy-free Peanut Butter Cookies are rich, soft, and perfectly salty-sweet. They’re a great option for gluten-free and dairy-free friends and they’re also incredibly easy to make!
Well hello, my favorite dessert from childhood! Jello Saladis a classic potluck dessert that’s always fun to share at family gatherings. It’s simple, sweet, and definitely a crowd favorite ;)
It doesn’t get any easier than these Homemade Rice Krispie Treats! It’s literally just four simple ingredients, but together they become something truly magical!
If you’re looking for a quick way to get your chocolate fix, you’ve got to try this easy Homemade Chocolate Fudge recipe. It’s perfect for holidays and special occasions or if you simple want an easy weeknight dessert!
This easy, creamy banana pudding recipe has layers of vanilla wafers, bananas & pudding. A Southern classic dessert, perfect for potlucks & gatherings.
I suggest making a double batch of this easy Banana Pudding recipe because it’s always a crowd favorite! Another no-bake dessert that can be made in just 10 minutes!
Who remembers these sweet treats from childhood? These Cherry Turnovers are made with a flaky and buttery puff pastry and a sweet, tart cherry sauce on the inside. So good!
I love a good fruit crisp dessert. Mainly because they’re uncomplicated, uses simple ingredients, and made with fresh seasonal fruit like this Easy Apple Crisp! It includes baked apples that are seasoned with a little sugar and warm spices, and topped with a sweet and buttery crispy oat topping.
When it comes to a perfectly luscious and light dessert, it doesn't get much simpler than this deeply flavored easy chocolate mousse. You are four ingredients away from heaven!
Lately I’ve been loving how easy it is to cook vegetables in the air fryer. Just prep, season, and air fry. It’s almost too easy. And carrots are a great inexpensive vegetable to cook any time of the year. Plus, they last a long time in the fridge…WIN! We have lots of roasted carrots recipes on our site, but these Air Fryer Carrots are my new favorite. They’re seasoned with a savory and herby seasoning mix and they’re the perfect compliment for any weeknight dinner meal.
Ingredients For Air Fryer Carrots
Here’s everything you need to make these easy Air Fryer Carrots:
Carrots: Look for whole carrots that are fairly even in length and girth so they’ll cook more evenly. You can either scrub or peel the carrots, however I prefer to peel them.
Olive Oil and Butter: I used both olive oil and butter for this recipe to keep the carrots moist and to combine with the seasoning mix. And I just love the flavor that you get from using both butter and olive oil.
Seasoning: A simple seasoning mix of salt, pepper, garlic powder, and dried dill is all you’ll need. And I decided to double down on the dill by adding a little fresh dill at the end to garnish. You can certainly omit the dill if you want, although it does add a nice herby and savory flavor to the carrots. In case you want to switch things up, I’ll share a few more seasoning options below.
Can You Air Fry Baby Carrots?
To make this recipe super easy, you can certainly use baby carrots instead of peeling and cutting whole carrots. Just use the same seasoning mix for a pound of baby carrots and adjust the cook time. Air fry baby carrots at 370°F for approximately 8-10 minutes or until tender to your liking.
Seasoning Ideas
I used a mix of salt, pepper, garlic powder, and dried dill for these carrots, but there are so many flavors and spices to choose from. Here are some other seasoning ideas for your air fryer carrots:
Wash, peel, and cut the carrots diagonally into 1-inch pieces. Add the carrots to a large bowl.
In a separate small bowl, add the butter and melt in the microwave. Then add the olive oil, salt, pepper, garlic powder, and dried dill to the same bowl. Stir everything together to combine.
Pour the butter mixture over the carrots. Toss or stir to coat all of the carrots.
Add seasoned carrots to the air fryer basket. Air fry at 370°F for 12-14 minutes until tender, shaking the basket halfway through. Once done garnish with fresh chopped dill (optional).
How to Make Air Fryer Carrots – Step by Step Photos
Wash, peel, and cut 1 lb. of carrots diagonally into 1-inch pieces. Add the carrots to a large bowl.
In a separate small bowl, add 1 Tbsp of butter and melt in the microwave. Then add 1 Tbsp olive oil, 3/4 tsp salt, 1/2 tsp freshly cracked black pepper, 1/2 tsp garlic powder, and 1/2 tsp dried dill to the same bowl. Stir everything together to combine.
Pour the butter mixture over the carrots. Toss or stir to coat all of the carrots.
Add seasoned carrots to the air fryer basket. Air fry at 370°F for 12-14 minutes until tender, shaking the basket halfway through.
Once done garnish with 1 tsp fresh chopped dill (optional) and enjoy!
Well friends, Easter is right around the corner and today we’re sharing lots of Budget-Friendly Easter recipes for you and your family to enjoy. We have lots of delicious Easter brunch recipes, some quick and easy side dishes, and some savory mouthwatering casserole dishes that are perfect for Easter dinner. So whether you’re having a small gathering this year or you’re feeding a crowd, there’s something here for everyone to love.
Deviled Eggs are a classic Easter dish that’s perfect for large groups and family gatherings. They’re perfect to serve as a tasty bite-sized appetizer for brunch, lunch or dinner. And we’re sharing lots of fun topping ideas for you to try out!😉
I can’t think of a better way to enjoy a simple breakfast or brunch than with crispy, fluffy, custardy slices of French Toast. They have just the right amount of sweetness and they’re perfect drizzled with some warm maple syrup.
If you’re looking to feed a crowd for breakfast this Easter, then look no further than this Sausage Breakfast Casserole. It’s cheesy, filling, and only requires a few simple ingredients.
Homemade pancakes are a classic and a must-have for any breakfast or brunch gathering. These fluffy pancakes are perfectly golden, easy to make, and can be topped with lots of fun toppings!
Get ready to enjoy these Lemon Blueberry Scones at this years’ Easter brunch! They’re dotted with juicy blueberries, topped with a bright and zesty lemon glaze, and incredibly easy to make.
This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. This veggie-filled breakfast will keep you full and happy.
This Spinach and Mushroom Quiche is the perfect addition to breakfast or brunch. It’s loaded with protein and veggies and packed with flavor. While it looks, tastes, and sounds fancy, this crustless quiche is surprisingly simple, made mostly of pantry staples and takes just 15 minutes to prep.
These light & refreshing Cucumber Sandwiches are always fun to serve at family get-togethers. They’re perfect for brunch and come in at under $0.50 per serving…#WINNING!
Friends, if you really want to impress your guests for this years’ Easter brunch, then you have to make this Dutch Baby recipe! It’s thin, light, super easy to make and an absolute showstopper!
These buttery Ham and Cheese Sliders can be served for breakfast, brunch, lunch or dinner! They’re a huge favorite at parties and family gatherings and they’re absolutely perfect to add to your Easter menu this year.
If you plan on having your family and friends over for Easter dinner, then these Glazed Carrots are a must! They have the perfect amount of sweetness and they pair well with so many different meals.
Nothing says Spring quite like these tasty Lemon Garlic Roasted Asparagus. They’re so easy to prepare and will make a great side dish to your Easter dinner meal.
If baked ham is not in the budget this year, no worries…your guests will love this Roasted Chicken and Vegetables recipe. It has tender and juicy chicken meat with a medley of perfectly seasoned vegetables. A beautiful and hearty main dish to make for Easter this year!
When you need pure comfort in a casserole dish, Potatoes Au Gratin always delivers. It’s hard for anyone to resist potatoes baked in a creamy, cheesy sauce.
This super quick and easy Pea Salad is a wonderful side dish to serve for Easter brunch or dinner. It has a beautiful balance of flavors, is extremely versatile, and it feeds a crowd!
Another casserole dish that we’re sure your family will love is this Cheesy Cottage Pie. It has tons of vegetables in a rich beef gravy, and topped with a layer of super smooth and creamy cheddar mashed potatoes. And if you’re interested in making a vegetarian cottage pie, check out our Vegetarian Shepherd’s Pie next!
Pasta Primavera is one of my favorite recipes to make every Spring. It’s full of fresh colorful vegetables, is simple to toss together, and absolutely perfect for Easter lunch or dinner.
If you want to add some savory carrots to your Easter menu, then these easy Roasted Carrots are the perfect choice. They only require 5 ingredients and cost just a little over $2 to make.
Looking for another delicious casserole dish to serve this Easter? This Potato Casserole will not disappoint. Diced potatoes are blanketed in a creamy and cheesy sauce and it feeds up to 10 people. It’s a must-have at for your Easter dinner this year.
If you need a quick salad option, then your family and friends will love this Tortellini Salad recipe! It’s a fresh, vibrant and delicious salad made with tortellini pasta, fresh vegetables and Italian dressing. And best of all…it feeds a crowd!
And of course it wouldn’t be a complete meal without these Homemade Dinner Rolls. They are sooo soft and fluffy and absolutely divine with butter slathered over top.
This easy Caesar Salad recipe is made with homemade croutons and a rich & flavorful Caesar salad dressing. It’s simple enough to make any day of the week!
If you’ve never made a homemade Caesar salad, then you might be surprised by just how easy it is to whip up. Our version includes fresh homemade croutons and a rich and tangy homemade Caesar salad dressing. The simplicity of a Caesar salad is unmatched. It’s simple enough to make during the week and pairs well with lots of main dishes. It’s always my go-to whenever I’m eating out at a nice restaurant, but the truth is…this homemade Caesar salad recipe is wayyy better than any restaurant version. Let me show you just how easy it is to make!
Ingredients For Caesar Salad
All it takes are a few simple ingredients to make this fresh Caesar Salad recipe:
Romaine Lettuce: Fresh, crisp romaine lettuce is the base of this salad.
Parmesan Cheese: Since this salad is relatively simple to make with simple ingredients, we spent extra using fresh Parmesan from a Parmesan cheese wedge.
Homemade Croutons: Homemade croutons are a must friends! They are so easy to make and taste way better than those store-bought ones. Trust me!
Caesar Salad Dressing: A fresh batch of homemade Caesar salad dressing can be made in hardly no time. But if you are really short on time, you can also use store-bought dressing instead.
Caesar Salad Dressing
Our creamy homemade caesar salad dressing is rich, tangy, super flavorful, and really easy to whip up! And our version is simple thanks to the use of mayonnaise instead of making your own egg and oil emulsion. It includes a combination of lemon, garlic, anchovy filets, Dijon mustard, mayonnaise, Parmesan, and freshly cracked black pepper. It has lots of complex flavors and tastes absolutely delicious with this Caesar salad!
Easy Homemade Croutons
The real key to any great Caesar salad, imo, are homemade croutons! Ok, second to the dressing of course :) They’re crispy, crunchy, and oh-so-flavorful! And the best part is…they’re super easy to make! We made a quick batch of our Easy Homemade Croutons recipe with some crusty bread, olive oil, and seasoning. That’s it! Trust me, it will take your salad to the next level, so don’t skip it!
What To SErve with Caesar Salad?
One of the best ways to enjoy this simple caesar salad is by adding some grilled chicken, Pan Seared Chicken, or Air Fryer Chicken on top for a quick and easy chicken caesar salad. Salmon and shrimp also taste great with this salad! Or simply add this salad as a side dish along side your favorite dinner recipes like Homemade Lasagna or Creamy Garlic Chicken.
This easy Caesar Salad recipe is made with homemade croutons and a rich & flavorful Caesar salad dressing. It’s simple enough to make any day of the week!
Start by making the Caesar salad dressing. Zest and juice the lemon. You'll need about 3 Tbsp juice and 1 tsp lemon zest. Finely mince the garlic and anchovy filets. Reserve about ½ tsp of the oil from the anchovy container.
In a medium bowl add the lemon juice, zest, minced garlic, minced anchovies, anchovy oil, and pepper. Whisk to combine.
Add the Dijon mustard, mayonnaise, and grated Parmesan to the bowl and whisk to combine again. Taste the dressing and adjust the ingredients to your liking.
Next chop, wash, and dry the Romaine lettuce. Add the lettuce to a large bowl.
Top the lettuce with the croutons, shredded Parmesan, and half of the Caesar salad dressing (start with half the dressing and add more as needed). Toss the salad until everything is coated in the dressing. Serve with extra Parmesan cheese and freshly cracked black pepper on top. Enjoy!
Start by making the Caesar salad dressing. Zest and juice 1 lemon. You’ll need about 3 Tbsp juice and 1 tsp lemon zest. Finely mince 3 cloves of garlic and 3 anchovy filets. Reserve about ½ tsp of the oil from the anchovy container.
In a medium bowl add the lemon juice, zest, minced garlic, minced anchovies, anchovy oil, and 1/4 tsp pepper. Whisk to combine.
Add 2 Tbsp Dijon mustard, 1/2 cup mayonnaise, and 1/4 cup grated Parmesan and whisk to combine again.
Taste the dressing and adjust the ingredients to your liking.
Next chop, wash, and dry 8 cups of Romaine lettuce. Add the lettuce to a large bowl.
Top the lettuce with 2 cups croutons, 1/2 cup shredded Parmesan, and half of the Caesar salad dressing (start with half the dressing and add more as needed).
Toss the salad until everything is coated in the dressing.
Serve with extra Parmesan cheese and freshly cracked black pepper on top. Enjoy!
Deviled Eggs are a classic appetizer that’s always fun to serve at parties, Easter, potlucks, and during the holidays. It’s one of my mom’s favorite dishes to make for family gatherings and it always surprises me how fast they disappear! But it doesn’t have to be a special occasion to make these tasty little bites. They’re easy enough to make any day of the week and they’re a lot cheaper to make homemade. Keep the toppings simple or play around with some of our favorites listed below!😉
What Are Deviled Eggs?
Deviled eggs are eggs that have been hard-boiled, cut in half, then the yolks mixed with other ingredients before stuffing them back into the whites. They can be basic, super fancy, or anywhere in between. They’re perfect for parties, potlucks, family gatherings, and during the holidays. Or during the week when you just have a craving for some tasty deviled eggs! There are so many options and different toppings to choose from when making deviled eggs, which makes them a LOT of fun!
Ingredients For Deviled Eggs
To make things easy we followed the same formula as our small batch deviled eggs recipe, that we already love, with one extra addition. So here’s everything you’ll need:
Mayonnaise: Mayo gives the filling a creamy, smooth texture.
Dijon mustard: Dijon mustard adds great tang and flavor to the deviled eggs.
Seasoning salt: To season the egg mixture we use Tony Chachere’s Creole seasoning, but you can use any brand of seasoning salt like Lawry’s, Morton’s, or even a generic store brand.
Dill relish: Relish is the extra added ingredient and my personal favorite! It adds lots of great dill flavor and some much-needed texture to the filling.
How Long Should You Boil Your Eggs?
When it comes to how long to boil eggs for deviled eggs, I followed our step-by-step guide on How To Make Hard Boiled Eggs and the eggs came out perfect!
The short answer is – boil large eggs for about 12 minutes to make hard boiled eggs. But there are a few other factors to keep in mind. I’ll share more details below.
Topping Ideas
This is where it really gets fun! We topped our deviled eggs with some chopped air fryer bacon, sliced green onions, and a little bit of paprika. But you can use all sorts of other toppings to make them your own or just to use up different ingredients in your fridge. Here are some more ideas for deviled eggs toppings:
Add the cold eggs to a saucepot. Add enough water to the pot to cover the eggs by one inch.
Place a lid on the pot and bring the water up to a boil over high heat. Once the water reaches a full rolling boil, turn the heat off and leave the pot on the burner (with the lid on) for about 12 minutes.
After 12 minutes, transfer the eggs to a bowl of ice water and chill the eggs for about 5 minutes.
Next, peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon mustard, seasoning salt, and dill relish and mash everything together to combine.
Spoon the seasoned yolk mixture back into the whites or place the mixture in a sandwich or freezer bag, snip off one corner of the bag, and pipe the filling into the egg whites.
Garnish the deviled eggs with your favorite toppings like paprika, chopped bacon, or sliced green onions. Serve and enjoy!
Add 6 large cold eggs to a sauce pot. Add enough water to the pot to cover the eggs by one inch. Place a lid on the pot and bring the water up to a boil over high heat. Once the water reaches a full rolling boil, turn the heat off and leave the pot on the burner (with the lid on) for about 12 minutes.
After 12 minutes, transfer the eggs to a bowl of ice water for about 5 minutes.
After the eggs have chilled, carefully peel the eggs then slice them in half.
Pop the yolks out of the white and place them in a bowl. Add 1/4 cup mayonnaise, 3/4 tsp Dijon mustard, 1/4 tsp seasoning salt, and 1 Tbsp dill relish.
Mash the yolks together with the rest of the ingredients to combine.
Spoon the seasoned yolk mixture back into the whites or place the mixture in a sandwich or freezer bag, snip off one corner of the bag, and pipe the filling into the egg whites.
Garnish the deviled eggs with your favorite toppings like paprika, chopped bacon, or sliced green onions. Serve and enjoy!
Easy and inexpensive side dishes like these Glazed Carrots are my go-to during busy weeknights. They’re super simple to make, they have the perfect amount of sweetness, and they pair well with so many different meals. They’re not only great for weeknight dinners, but they’re also perfect for special occasions and holidays like Easter and Thanksgiving. This recipe is a favorite in my household, and the best part is…five ingredients and 20 minutes is all you need!
Ingredients For Glazed Carrots
Coming in at under $2 a recipe with only five ingredients, it doesn’t get much easier than these delicious Glazed Carrots! Here’s everything you’ll need:
Carrots: We used whole carrots for this recipe. Look for carrots that are fairly even in length and girth so they’ll cook more evenly. You can either scrub or peel the carrots, however I prefer to peel them.
Butter: Butter adds a rich flavor to the carrots and combines with the brown sugar to help make the delicious glaze.
Brown Sugar: Brown sugar adds the perfect amount of sweetness to the glaze. We used dark brown sugar for a deeper molasses flavor, but feel free to use light brown sugar if that’s what you have on hand.
Cinnamon: I love adding a little bit of ground cinnamon to enhance the overall flavor of the dish.
Salt: Salt to season the carrots and balance the sweetness of the glaze.
To serve, we also added a little bit of fresh cracked black pepper and fresh parsley (optional).
Recipe Variations
We went with the classic brown sugar glazed carrots for this recipe, but you can certainly switch things up and experiment with flavors based on what you have in your pantry or spice drawer. Here are a few suggestions:
Savory Carrots: If you’re looking for more savory carrots, skip the brown sugar and instead season with just salt, pepper, and garlic powder.
Fresh Herbs: Adding fresh herbs like parsley, thyme, or dill adds a pop of color and more flavor to the dish.
Honey or Maple Syrup: Brown sugar is inexpensive and a lot more budget-friendly, but feel free to substitute the sugar with honey or maple syrup. Both taste equally delicious!
Wash, peel, and slice the carrots diagonally into ½ inch thick slices.
Add the carrots to a large skillet along with the water. Cover with a lid and cook over medium heat for 5-6 minutes or just until the carrots start to soften.
Remove the lid and add the butter, brown sugar, salt and ground cinnamon. Stir until the butter and brown sugar have melted. Leave the lid off and continue cooking the carrots for 7-8 minutes, stirring occasionally, until most of the liquid has evaporated and a glaze starts to form.
Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional).
Wash, peel, and slice 1 lb. of carrots diagonally into ½ inch thick slices.
Add the carrots to a large skillet along with 1/2 cup of water. Cover the skillet with a lid and cook over medium heat for 5-6 minutes or just until the carrots start to soften.
Remove the lid and add 2 Tbsp butter, 2 Tbsp brown sugar, 1/2 tsp salt and 1/4 tsp ground cinnamon. Stir until the butter and brown sugar have melted.
Leave the lid off and continue cooking the carrots for 7-8 minutes, stirring occasionally, until most of the liquid has evaporated and a glaze starts to form.
Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional). Now all that’s left to do is enjoy these delicious glazed carrots with your favorite dinner meal!
