Classic Coleslaw

No cookout would be complete without Classic Coleslaw! Shredded cabbage mix tossed in a creamy, tangy dressing for the perfect summer side. A Great Basic Coleslaw Recipe You can’t beat a no-fuss Classic Coleslaw for a terrific summer salad. Bagged coleslaw mix of shredded red and green cabbage and carrots plus a tangy homemade dressing.…

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No cookout would be complete without Classic Coleslaw! Shredded cabbage mix tossed in a creamy, tangy dressing for the perfect summer side.

A large glass bowl of coleslaw on a white marble counter. A halved lemon sits to the upper right of the bowl.

A Great Basic Coleslaw Recipe

You can’t beat a no-fuss Classic Coleslaw for a terrific summer salad. Bagged coleslaw mix of shredded red and green cabbage and carrots plus a tangy homemade dressing. Delicious! For a big family cookout or a midweek side dish, it makes an easy win.

Two white salad bowls filled with coleslaw.

Make it Last-Minute

Coleslaw is the perfect last-minute potluck dish. It’s super easy to put together and is best served fresh. Just grab some pre-made coleslaw mix and make this classic, flavorful dressing and you have a side dish everyone will love. They’re sure to be coming back for seconds!

Wooden spoons sticking out of a large glass bowl of coleslaw on a white marble counter. A halved lemon sits to the upper left of the bowl.

No Sugar Coleslaw

I make my coleslaw dressing with honey instead of granulated sugar, for those wanting to avoid refined sugar. It’s still plenty sweet to balance out the lemon juice and vinegar. Plus, I like the complexity that honey adds to salad dressings.

As seen from the side, wooden spoons sticking out of a large glass bowl of coleslaw on a white marble counter.

Classic Coleslaw Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

  • Mayonnaise
  • Honey
  • Fresh lemon juice
  • Apple cider vinegar
  • Kosher salt
  • Freshly ground black pepper
  • Bagged coleslaw mix with green cabbage, purple cabbage, and carrots

Supplies:

  • Small mixing bowl
  • Whisk 
  • Large mixing bowl
A large glass mixing bowl of coleslaw mix next to the ingredients for coleslaw dressing in small glass dishes.

How to Make Classic Coleslaw

  • In a small mixing bowl, whisk together the mayonnaise, honey, lemon juice, vinegar, salt, and black pepper until smooth and creamy.
  • Place the coleslaw mix in a large mixing bowl, and then pour the mayonnaise mixture over it. Stir to coat evenly.
Steps to make classic coleslaw.
  • Serve immediately or cover and store in the refrigerator until ready to serve.
  • Coleslaw can be stored in a sealed container in the refrigerator for up to 5 days.
  • You can prepare the coleslaw dressing in advance and store it in a sealed container for up to 5 days in the refrigerator. When you are ready to make the coleslaw, just add the dressing to the coleslaw mix and serve!
A large glass bowl of coleslaw on a white marble counter.

Summer Cookout Favorites

Make your summer cookout delicious from start to finish with my Summer Grilling Favorites. Irresistible appetizers, fresh salads and perfect sides, cold drinks and tempting desserts — it’s all here to enjoy!

A burger board, grilled turkey burger, watermelon feta salad and ice cream sandwich cake.

My Classic Recipes Collection

Turn to my Classic Recipes Collection for time tested, tried-and-true versions of popular dishes and treats. These no-frills favorites are simply delicious.

Classic chocolate chip cookies, classic buttermilk pancakes, classic spaghetti and meatballs, classic dinner rolls.

If you make this Classic Coleslaw, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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A large glass bowl of coleslaw on a white marble counter. A halved lemon sits to the upper right of the bowl.

Classic Coleslaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The BakerMama
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4-6 servings

Description

No cookout would be complete without Classic Coleslaw! Shredded cabbage mix tossed in a creamy, tangy dressing for the perfect summer side.


Ingredients

  • 1/2 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14-ounce) bag coleslaw mix with green cabbage, purple cabbage, and carrots (about 6.5 cups total)

Instructions

  1. In a small mixing bowl, whisk together the mayonnaise, honey, lemon juice, vinegar, salt, and black pepper until smooth and creamy.
  2. Place the coleslaw mix in a large mixing bowl, and then pour the mayonnaise mixture over it. Stir to coat evenly.
  3. Serve immediately or store in the refrigerator until ready to serve.

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Green Smoothie

Enjoy a delicious Green Smoothie for breakfast and get an energetic start to your day. With fresh spinach and avocado, green grapes, kiwi, banana and fruit juice, it’s packed with flavor and nutrition. Green Smoothie Recipe for Breakfast I feel so energized and ready to go after a delicious and easy-to-make Green Smoothie. Frozen bananas,…

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Enjoy a delicious Green Smoothie for breakfast and get an energetic start to your day. With fresh spinach and avocado, green grapes, kiwi, banana and fruit juice, it’s packed with flavor and nutrition.

Two mason jars filled with green smoothies sitting on a walnut wood cutting bourdon a white counter. There are yellow and white striped straws in the smoothies.

Green Smoothie Recipe for Breakfast

I feel so energized and ready to go after a delicious and easy-to-make Green Smoothie. Frozen bananas, kiwi and green grapes, fresh spinach and avocado and fruit juice make this breakfast smoothie nutritious and so delicious.

Two mason jars of green smoothie on a white marble counter. There are bananas in the background.

Get Your Morning Vitamins

This breakfast smoothie is full of nutrients. You get vitamin A, vitamin C and iron from spinach. Fiber and potassium from bananas. Vitamin E and folate from kiwi fruit. Even more vitamin C from grapes and orange juice. And then there’s the powerhouse avocado with vitamin B-6 and your delicious omega-3 fatty acids.

A mason jar filled with green smoothie and a yellow and white striped drinking straw.

Green Smoothie Ingredients and Supplies

(See recipe card below for details and measurements)

Ingredients:

  • Orange juice
  • Fresh spinach
  • Large avocado
  • Frozen banana
  • Frozen kiwi
  • Frozen green grapes

Supplies:

Ingredients to make a green smoothie in small glass dishes on a white marble counter.

How to Make a Green Smoothie

  • Add all the ingredients to a pitcher of a blender in the order listed.
Steps to make a green smoothie.
  • Blend until smooth.
Green smoothie in a blender.
  • Serve and enjoy!
Green smoothie being poured from a blender into a mason jar.

More Hearty Breakfast Options

  • Breakfast Cookies: With whole wheat, peanut butter and oatmeal, this healthy Breakfast Cookie recipe is packed with shredded apples and mashed bananas. A breakfast treat you can be proud to serve your little ones!
  • Birthday Breakfast Muffins: A cake mix, bananas, applesauce and sprinkles are all it takes to make these fun and yummy Birthday Breakfast Muffins for a special birthday breakfast! It’s nacho average breakfast, y’all!
  • Breakfast Nachos: Take ordinary tortilla chips and pile them with savory breakfast sausage, scrambled eggs, bacon, and fresh avocado for a deliciously unique breakfast!
  • Breakfast Brownies: Start the day off right with hearty, delicious Breakfast Brownies! Made with bananas, oats, and peanut butter, these breakfast treats are as healthy as they are tasty! 

If you make this Green Smoothie, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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Two mason jars filled with green smoothies sitting on a walnut wood cutting bourdon a white counter. There are striped straws in the smoothies.

Green Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The BakerMama
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 smoothie

Description

Enjoy a delicious Green Smoothie for breakfast and get an energetic start to your day. With fresh spinach and avocado, green grapes, kiwi, banana and fruit juice, it’s packed with flavor and nutrition.


Ingredients

  • 1/2 cup orange juice
  • 1/2 cup fresh spinach
  • 1/4 of a large avocado
  • 1/2 cup frozen banana
  • 1/2 cup frozen kiwi
  • 1/2 cup frozen green grapes

Instructions

  1. Add all the ingredients to a pitcher of a blender in the order listed.
  2. Blend until smooth.

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Tie-Dyed Sugar Cookies

Swirls of bright color baked into a sweet, buttery sugar cookie dough make these Tie-Dyed Sugar Cookies so fun and delicious. Tie-Dyed Homemade Sugar Cookie Recipe Bright, colorful Tie-Dyed Sugar Cookies bake up soft, sweet and swirled with vibrant pink, purple, blue and yellow. Just mix food dye into a scrumptiously buttery cookie dough for…

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Swirls of bright color baked into a sweet, buttery sugar cookie dough make these Tie-Dyed Sugar Cookies so fun and delicious.

A large serving plate stacked with colorful sugar cookies with pink, purple, blue and yellow swirls in them.

Tie-Dyed Homemade Sugar Cookie Recipe

Bright, colorful Tie-Dyed Sugar Cookies bake up soft, sweet and swirled with vibrant pink, purple, blue and yellow. Just mix food dye into a scrumptiously buttery cookie dough for a treat that’s as fun to eat as it is delicious! And they’re dusted with sugar before baking for a little added sweetness!

A stack of five multi-color cookies. The top cookie has a bite out of it.

Easy Birthday Party Sugar Cookies

These easy cookies bring so much fun to any celebration. They’re simple to make, and so sweet and buttery. I love the texture of these dense, chewy sugar cookies. And the vibrant color adds so much fun to birthday parties, playdates and sleepovers. They’re sure to be a big hit with the kids!

A hand holding a multi-colored sugar cookie over a plate of cookies.

Tie-Dyed Sugar Cookies Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients

  • Softened unsalted butter
  • Granulated sugar
  • Egg
  • All-purpose flour
  • Kosher salt
  • Food coloring: blue, yellow, pink and purple
  • Granulated sugar

Supplies:

Ingredients to make multi-color sugar cookies in small glass dishes on a white marble counter.

How to Make Tie-Dyed Sugar Cookies

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until well combined.
  • Add the egg and beat until well incorporated.
  • Add the flour and salt and beat on low speed until a thick dough forms.
Steps to make Tie-Dyed Sugar Cookies.
  • Divide the dough evenly among 4 mixing bowls. About 1 heaping cup per mixing bowl.
  • Color the dough in each mixing bowl with a different color of food coloring until of desired color. We usually add 4-5 drops of food coloring to each mixing bowl and color them blue, yellow, pink and purple.
  • Place about 1/4 cup granulated sugar in a shallow bowl.
  • Take about 1 teaspoon of each color of cookie dough and combine them into a smooth ball so that you can see each color.
  • Roll each ball of cookie dough in the granulated sugar. 
Steps to make Tie-Dyed Sugar Cookies.
  • Place dough balls a few inches apart on the prepared baking sheets.
Eight multicolored cookie dough balls on a parchment lined aluminum baking sheet.
  • Using the bottom of a round cup that’s been dipped in the granulated sugar as well, press down on each ball of dough so it forms and even circle that’s about 1/4 inch thick.
A hand holding a water glass, pressing it onto multicolored ball of cookie dough.
  • Bake the cookies for 10-12 minutes or until set around the edges and starting to crackle a little on top. You don’t want them to start browning too much so they keep their vibrant color.
Eight fresh baked tie-dyed sugar cookies on a parchment lined aluminum baking sheet.

How to Store Tie-Dyed Sugar Cookies

Store tie-dyed cookies in an airtight container at room temperature for up to 5 days.

Baked cookies can be frozen for up to 3 months. To freeze cookies, let cookies cool completely, stack with parchment paper in between each layer of cookies and store in a freezer safe container or resealable plastic bag. Let thaw completely at room temperature.

Sugar cookie dough can also be frozen up to 3 months. To freeze sugar cookie dough, wrap dough tightly in plastic wrap and then place in a freezer safe resealable plastic bag to freeze. Let defrost in the refrigerator overnight before dividing and adding color. Then proceed with recipe as written.

A pie of tie-dyed sugar cookies on a parchment lined cooling rack.

More of My Favorite Cookie Recipes

I am crazy about cookies! So I could not be more excited to share My Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.

  • Loaded M&M Cookies: A mouthful of mini chocolate candies in every bite! These Loaded M&M Cookies are chewy, chocolatey and totally delicious!
  • My Perfect Chocolate Chip Cookies: Crispy, chewy, sweet, salty, nutty and oh-so chocolatey! My Perfect Chocolate Chip Cookies are cookie perfection!
  • Classic Peanut Butter Cookies: With their famous criss-cross pattern and soft, chewy bite, these Classic Peanut Butter cookies are everything a perfect cookie should be. You’ll be hooked at first bite!
  • Carrot Cake Cookies: Topped with a white chocolate drizzle, these Carrot Cake Cookies are so delicious and perfect for anytime baking!
  • And more!
M&M Cookies, Perfect Chocolate Chip Cookies, Classic Peanut Butter Cookies and Carrot Cake Cookies

If you make these Tie-Dyed Sugar Cookies, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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A large serving plate stacked with colorful sugar cookies with pink, purple, blue and yellow swirls in them.

Tie-Dyed Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The BakerMama
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies

Description

Swirls of bright color baked into a sweet, buttery sugar cookie dough make these Tie-Dyed Sugar Cookies so fun and delicious.


Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • Food coloring: blue, yellow, pink and purple
  • Granulated sugar, for rolling the dough in

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until well combined.
  3. Add the egg and beat until well incorporated.
  4. Add the flour and salt and beat on low speed until a thick dough forms.
  5. Divide the dough evenly among 4 mixing bowls. About 1 heaping cup per mixing bowl.
  6. Color the dough in each mixing bowl with a different color of food coloring until of desired color. We usually add 4-5 drops of food coloring to each mixing bowl and color them blue, yellow, pink and purple.
  7. Place about 1/4 cup granulated sugar in a shallow bowl.
  8. Take about 1 teaspoon of each color of cookie dough and combine them into a smooth ball so that you can see each color.
  9. Roll each ball of cookie dough in the granulated sugar and then place a few inches apart on the prepared baking sheets.
  10. Using the bottom of a round cup that’s been dipped in the granulated sugar as well, press down on each ball of dough so it forms and even circle that’s about 1/4 inch thick.
  11. Bake the cookies for 10-12 minutes or until set around the edges and starting to crackle a little on top. You don’t want them to start browning too much so they keep their vibrant color.

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Classic Meatloaf

Perfectly seasoned ground beef topped with a savory glaze and baked into this Classic Meatloaf that Sunday supper dreams are made of. A Meatloaf Recipe for Sunday Dinner Flavorful seasoned ground beef with that timeless ketchup glaze makes this Classic Meatloaf everything you love about Sunday supper. It’s an easy-to-make, filling family favorite you’ll want…

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Perfectly seasoned ground beef topped with a savory glaze and baked into this Classic Meatloaf that Sunday supper dreams are made of.

A meatloaf garnished with parsley on a rectangular, white rimmed serving plate.

A Meatloaf Recipe for Sunday Dinner

Flavorful seasoned ground beef with that timeless ketchup glaze makes this Classic Meatloaf everything you love about Sunday supper. It’s an easy-to-make, filling family favorite you’ll want to make again and again.

A white dinner plate with two slices of meatloaf, a stack of green beans and a scoop of mashed potatoes. The meatloaf has a bite taken out of it.

Easy, Flavorful and Filling

I remember complaining about eating meatloaf as a kid, which now seems ridiculous. Meatloaf is so delicious and satisfying. And this meatloaf recipe could not be more straightforward and easy to make. Not to mention so, so good.

Fresh onion, garlic and Worcestershire sauce add so much flavor. And of course, meatloaf isn’t meatloaf without the ketchup and brown sugar glaze. Delicious!

A meatloaf garnished with parsley on an aluminum foil lined surface. There is a slice cut from the meatloaf revealing the inside.

Gluten Free Meatloaf Recipe

To make this meatloaf gluten free, you can easily swap out the breadcrumbs in this recipe for gluten free version. Also, check your Worcestershire sauce label to make sure it doesn’t contain malt vinegar. Some brands do, some don’t (like Lea and Perrins).

A white dinner plate with two slices of meatloaf, a stack of green beans and a scoop of mashed potatoes.

Classic Meatloaf Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

  • Ground beef 
  • Plain bread crumbs
  • Yellow onion
  • Ketchup
  • Egg
  • Worcestershire sauce
  • Fresh garlic
  • Kosher salt
  • Ground pepper
  • Light brown sugar
  • Worcestershire sauce
  • Chopped fresh parsley, for garnishing

Supplies:

Ingredients to make meat loaf in small glass dishes on a white marble counter.

How to Make Classic Meatloaf

  • Preheat oven to 350°F. Line a baking sheet with foil and spray with non-stick cooking spray.
  • In a large mixing bowl, combine the ground beef, bread crumbs, chopped onion, 3/4 cup ketchup, lightly beaten egg, 1 tablespoon Worcestershire sauce, minced garlic, salt and pepper.
  • Gently mix until well combined, but don’t overmix or this will result in a tough meatloaf.
  • Shape beef mixture into an 8” long x 4” wide x 2” high loaf on the prepared baking sheet.
  • In a separate bowl, make the topping by whisking together the ketchup, light brown sugar and Worcestershire sauce, minced garlic, salt and pepper.
Steps to make meatloaf.
  • Spread the sauce evenly over the top and sides of the meat mixture.
  • Bake for 55-60 minutes or until an instant-read thermometer inserted into center registers 160°F. Let stand 10 minutes.
  • Garnish with chopped fresh parsley before serving, if desired. Cut into slices to serve.
Steps to make Classic Meatloaf.

What to Serve with Meatloaf

For that classic Sunday dinner, you can’t go wrong with meatloaf and a few delicious sides.

  • Creamy Mashed Potatoes: Plenty of butter, just the right amount of seasoning and a secret ingredient make these Creamy Mashed Potatoes the perfect Sunday dinner side. Or switch things up with a spectacular potato salad.
  • Classic Dinner Rolls: Warm buttery Classic Dinner Rolls with a crisp outside and soft inside that go great with just about any meal!
  • Roasted Brussels Sprouts: These roasted Brussels sprouts are crisp and slightly charred on the outside, tender on the inside, and perfectly seasoned. So heavenly!
  • Green Bean Bundles: Wrapped in crispy bacon and topped with a sweet and savory glaze, these Green Bean Bundles take your veggie to the next level.
A white dinner plate with two slices of meatloaf, a stack of green beans and a scoop of mashed potatoes.

How to Store Meatloaf

Store leftover meatloaf tightly covered or in an airtight container in the refrigerator for up to five days.

Reheat meatloaf by the slice in the microwave, covered with a damp paper towel, in 30 second intervals until heated through.

A meatloaf garnished with parsley on an aluminum foil lined surface. There is a slice cut from the meatloaf revealing the inside.

My Classic Recipes Collection

Turn to my Classic Recipes Collection for time tested, tried-and-true versions of popular dishes and treats. These no-frills favorites are simply delicious.

Classic chocolate chip cookies, classic buttermilk pancakes, classic spaghetti and meatballs, classic dinner rolls.

If you make this Classic Meatloaf, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

Maegan's Signature
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A meatloaf garnished with parsley on a rectangular, white rimmed serving plate.

Classic Meatloaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The BakerMama
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices

Description

Perfectly seasoned ground beef topped with a savory glaze and baked into a Classic Meatloaf that Sunday supper dreams are made of.


Ingredients

Ingredients:

  • 1 and 1/2 pounds ground beef
  • 3/4 cup plain bread crumbs
  • 1/2 cup finely chopped onion
  • 3/4 cup ketchup
  • 1 large egg, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 4 cloves fresh garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground pepper

Topping:

  • 1/2 cup ketchup
  • 2 tablespoons light brown sugar
  • 1 tablespoon Worcestershire sauce
  • Chopped fresh parsley, for garnishing

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with foil and spray with non-stick cooking spray.
  2. In a large mixing bowl, combine the ground beef, bread crumbs, chopped onion, 3/4 cup ketchup, lightly beaten egg, 1 tablespoon Worcestershire sauce, minced garlic, salt and pepper. Gently mix until well combined, but don’t overmix or this will result in a tough meatloaf.
  3. Shape beef mixture into an 8” long x 4” wide x 2” high loaf on the prepared baking sheet.
  4. In a separate bowl, make the topping by whisking together the ketchup, light brown sugar and Worcestershire sauce. Spread the sauce evenly over the top and sides of the meat mixture.
  5. Bake for 55-60 minutes or until an instant-read thermometer inserted into center registers 160°F. Let stand 10 minutes.
  6. Garnish with chopped fresh parsley before serving, if desired. Cut into slices to serve.

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Floating Snack Tray

Build a floating snack tray with fresh fruits, veggies, cheeses, salty snacks and sweet and savory dips to enjoy in the pool this summer. A Refreshing Snack Tray for the Pool This Floating Snack Tray is a pool party must-have! Just fill with a variety of your favorite fresh summertime snacks like fruits, veggies, cheeses,…

The post Floating Snack Tray appeared first on The BakerMama.

Build a floating snack tray with fresh fruits, veggies, cheeses, salty snacks and sweet and savory dips to enjoy in the pool this summer.

Close up shot of a snack tray floating in a pool.

A Refreshing Snack Tray for the Pool

This Floating Snack Tray is a pool party must-have! Just fill with a variety of your favorite fresh summertime snacks like fruits, veggies, cheeses, chips and dips, and then just let it set-sail for everyone to enjoy without ever leaving the pool!

A white woman with dark hair wearing sunglasses and a bright pink swim suit standing in a swimming pool holding a large white floating  snack tray.

The Perfect Tray for Poolside Snack

I found this beauty on Amazon and I’m obsessed! It’s spacious and sturdy and makes for the perfect little picnic to enjoy right in the pool! It works so well as a Floating Snack Tray. Everyone loves how enjoyable the experience is and how we can all just stay cool in the pool when it’s snack time!

Close up shot of a snack tray floating in a pool. The tray has a halved pineapple in the center and is surrounded by fruits, cheeses and crackers.

Watch Me Make a Floating Snack Tray

It’s pool time! Join me in the kitchen to make this delicious Floating Snack Tray.

Floating Snack Tray Ingredients and Supplies

Ingredients:

  • Pineapple boat (filled with a mixture of pineapple, strawberries and blueberries)
  • Caramel sauce
  • Fruit yogurt dip
  • Ranch dip
  • Sliced watermelon wedges
  • Red and green grape bunches
  • Cantaloupe
  • Broccoli florets
  • Carrot chips
  • Salami and provolone roll-ups
  • Cheddar cheese cubes
  • Cherries
  • Cheese cracker cuts
  • Pretzel crisps
  • Sun Chips
  • Raspberries
  • Strawberries
  • Clementines, peeled

Supplies:

How to Make a Pineapple Boat

A pineapple boat is perfect for serving your favorite salad or side dish out of.

  • Simply stand your pineapple upright and vertically cut from the edge of the crown down one side all the way and remove that section, leaving the crown attached to the larger section.
  • Remove the pineapple within, leaving about a half inch to the rind
A hollowed out pineapple laying on a flat surface. A glass bowl of pineapple chunks sits to the top right and a very sharp knife lays to the lower left side.
  • Fill with strawberries, blueberries and pineapple chunks. Serve and enjoy!
Half of a pineapple laying on a flat surface. The pineapple has been hollowed out and filled with whole blueberries, strawberry halves, and pineapple chunks.

How to Build a Floating Snack Tray

  • Start by lining the tray with parchment paper.
  • Place the pineapple boat filled with fruit in the middle of the tray.
  • Next, place the caramel sauce, fruit yogurt dip and ranch dip in small jars across the tray.
  • Add the watermelon wedges to opposite corners of the tray.
  • Place the grape bunches on opposite sides of the pineapple boat.
  • Put the cantaloupe at the top of the tray near the caramel sauce at the top of the tray and then the broccoli and carrots next to the ranch dip at the bottom of the tray.
  • Place the salami and provolone roll-ups and the cheddar cheese cubes near the broccoli.
  • Place the cherries next to the caramel sauce.
  • Arrange the cheese cracker cuts on either side of the pineapple boat.
  • Add the pretzel crisps near the caramel sauce and the Sun Chips at the bottom of the pineapple boat.
  • Finally, fill in the tray with the raspberries, strawberries and clementines.
  • Serve and enjoy!
Close up shot of a floating snack tray. The tray has a halved pineapple in the center and is surrounded by fruits, cheeses and crackers.

Easy Lunch and Snack Boards

My Easy Lunch and Snack Boards are such a fun way to feed everyone after school or during the summer months. They can easily be made with little to no cooking and offer a great variety to make everyone happy! 

Easy lunch and snack boards.

If you make this Floating Snack Tray and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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Close up shot of a snack tray floating in a pool. The tray has a halved pineapple in the center and is surrounded by fruits, cheeses and crackers.

Floating Snack Tray

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The BakerMama

Description

Build a floating snack tray with fresh fruits, veggies, cheeses, salty snacks and sweet and savory dips to enjoy in the pool this summer.


Ingredients

  • pineapple boat (filled with a mixture of pineapple, strawberries and blueberries)
  • caramel sauce
  • fruit yogurt dip
  • ranch dip
  • sliced watermelon wedges
  • red and green grape bunches
  • cantaloupe
  • broccoli florets
  • carrot chips
  • salami and provolone roll-ups
  • cheddar cheese cubes
  • cherries
  • cheese cracker cuts
  • pretzel crisps
  • Sun Chips
  • raspberries
  • strawberries
  • clementines, peeled

Instructions

  1. Start by lining the tray with parchment paper.
  2. Place the pineapple boat filled with fruit in the middle of the tray.
  3. Next, place the caramel sauce, fruit yogurt dip and ranch dip in small jars across the tray.
  4. Add the watermelon wedges to opposite corners of the tray.
  5. Place the grape bunches on opposite sides of the pineapple boat.
  6. Put the cantaloupe at the top of the tray near the caramel sauce at the top of the tray and then the broccoli and carrots next to the ranch dip at the bottom of the tray.
  7. Place the salami and provolone roll-ups and the cheddar cheese cubes near the broccoli.
  8. Place the cherries next to the caramel sauce.
  9. Arrange the cheese cracker cuts on either side of the pineapple boat.
  10. Add the pretzel crisps near the caramel sauce and the Sun Chips at the bottom of the pineapple boat.
  11. Finally, fill in the tray with the raspberries, strawberries and clementines.
  12. Serve and enjoy!

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Confetti Cruffins

With rainbow sprinkles baked right in and more sprinkled on top, these Confetti Cruffins are a sweet celebration. Made easy with store-bought crescent dough and topped with a simple vanilla frosting, they’re a colorful twist on a favorite breakfast treat. Birthday Confetti Cruffin Recipe Buttery crescent roll dough, plenty of rainbow sprinkles and a simple…

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With rainbow sprinkles baked right in and more sprinkled on top, these Confetti Cruffins are a sweet celebration. Made easy with store-bought crescent dough and topped with a simple vanilla frosting, they’re a colorful twist on a favorite breakfast treat.

Rainbow sprinkled cruffins topped with simple icing on a white marble counter.

Birthday Confetti Cruffin Recipe

Buttery crescent roll dough, plenty of rainbow sprinkles and a simple vanilla frosting make these Confetti Cruffins such a sweet breakfast treat for any celebration. Perfect for birthdays, baby showers, the first day of school or any occasion you want to turn into a special occasion.

Rainbow sprinkled cruffins topped with simple icing on a white marble counter. There is a bite out of the forward most cruffin.

What is a Cruffin?

What’s a cruffin? A cruffin is a cross between a croissant (or crescent roll) and a muffin. Not to be mistaken for a puffin, a puff pastry muffin combo (also an adorable sea bird), or a biffin, a muffin made with biscuit dough. Though, both of those sound delicious!

What’s the difference between crescent roll and puff pastry? Great question! They’re both laminated doughs, but crescent roll dough contains yeast that makes them bake up puffy and light. Which is the texture we’re going for!

Why are you using store-bought dough? We actually made cruffins years ago with homemade dough (to replicate the famous ones at Dominique Ansel Bakery in NYC), but that was way too much work for every day baking. So, I created a quick recipe using canned crescent roll dough and here we are! Some of my favorite cruffin recipes include:

A white cake stand with five birthday confetti cruffins on top, as seen from the side.

Confetti Cruffins Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

  • Canned crescent roll dough
  • Rainbow sprinkles, plus more for garnishing
  • unsalted butter, softened
  • Powdered sugar (confectioner’s sugar)
  • Milk or heavy cream
  • Vanilla extract

Supplies:

Ingredients to make confetti cruffins in small glass dishes a white marble counter.

How to Make Confetti Cruffins

  • Preheat the oven to 350°F.
  • Lightly grease a 12-cup muffin tin with non-stick cooking spray. Set aside.
  • Roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.
  • Sprinkle 1/4 cup of rainbow sprinkles evenly across each rectangle of crescent dough and then gently roll the sprinkles into the dough with a rolling pin.
  • Starting on the long end of the rectangle, roll up the dough into a log.
Steps to make confetti cruffins.
  • Cut the dough in half, giving you shorter logs. Then cut each of those logs in half, lengthwise.
  • Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
  • Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
  • Place each rolled piece in the greased muffin pan.
Steps to make confetti cruffins.
  • Bake for about 18-20 minutes, rotating the pan halfway through the baking time.
  • Remove from the oven and let the cruffins rest in the pan for 5 minutes before removing to a wire rack to cool completely.
  • While the cruffins are cooling, make the frosting. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth.
  • Add the powdered sugar and beat until well combined.
  • Add the milk and vanilla and beat until creamy and spreadable. If the frosting is too thick, add a little more milk at a time until of desired creaminess. If the frosting is too thin, add a little more powdered sugar at a time until of desired thickness.
Steps to make confetti cruffins.
  • Pipe some frosting onto the top of each cruffin.
White frosting being piped from a pastry bag onto a confetti cruffin.
  • Immediately sprinkle the frosting with some rainbow sprinkles so they’ll stick.
12 cruffins topped with icing and sprinkles on a parchment lined metal cooling rack.

More Delicious and Simple Cruffin Recipes

Sweet or savory, it’s hard to deny the appeal of the cruffin! My Delicious and Simple Cruffin Recipes bake up easy with store bought crescent rolls and simple ingredients.

Easy Cinnamon Sugar Cruffins, Garlic Parmesan Herb Cruffins, Pumpkin Spice Cruffins, Raspberry Cream Cheese Cruffins

How to Store Confetti Cruffins

Store leftover cruffins in an airtight container on the counter for three days or in the refrigerator for 5 days. Allow to set out for 10-15 minutes before serving. You can also warm them individually in the microwave for about 10-15 seconds.

To freeze cruffins, I recommend wrapping unfrosted cruffins individually in plastic wrap then putting in a freezer-safe container or in individual freezer-safe baggies.

To defrost, let them set at room temperature, uncovered, so they don’t absorb too much of the moisture. Unfrosted cruffins should maintain great quality if frozen for 2-3 months. When ready to enjoy, follow the directions for making the frosting.

Six confetti cruffins on a wire cooling rack.

More Fun Recipes for Celebrating Birthdays

Celebrate them all day long with these fun and yummy birthday treats!

  • Confetti Pancakes: Fluffy homemade pancakes filled with colorful sprinkles topped with a simple icing, whipped topping and even more sprinkles. These Confetti Pancakes are perfect for making any breakfast a celebration!
  • Birthday Breakfast Muffins: A cake mix, bananas, applesauce and sprinkles are all it takes to make these fun and yummy Birthday Breakfast Muffins for a special birthday breakfast!
  • Birthday Snack Mix: Make someone’s birthday extra special with this Birthday Snack Mix. It’s a sweet and salty treat made extra festive with colorful sprinkles, bright cereal and the cutest little Birthday Hat Bugles!
  • Birthday Confetti Cake: This cake is a celebration in itself! Moist vanilla cake bursting with rainbow sprinkles layered with a creamy vanilla buttercream frosting and topped with even more sprinkles. It’s a party!!
  • Vanilla Pudding Confetti Cupcakes: These party perfect Vanilla Pudding Confetti Cupcakes are super moist with lots of vanilla flavor and covered in the dreamiest vanilla pudding frosting. With sprinkles inside and out, they make for such a fun and special treat!
Confetti pancakes, birthday breakfast muffins, birthday snack mix and confetti birthday cake.

If you make these Confetti Cruffins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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Rainbow sprinkled cruffins topped with simple icing on a white marble counter.

Confetti Cruffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The BakerMama
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 Cruffins

Description

With rainbow sprinkles baked right in and more sprinkled on top, these Confetti Cruffins are a sweet celebration. Made easy with store-bought crescent dough and topped with a simple vanilla frosting, they’re a colorful twist on a favorite breakfast treat.


Ingredients

Cruffins:

    • 3 (8 ounce) tubes of crescent roll dough
    • 3/4 cup rainbow sprinkles, plus more for garnishing

Buttercream Frosting:

    • 1/2 cup (1 stick) unsalted butter, softened
    • 2 cups powdered sugar
    • 2 tablespoons milk or heavy cream
    • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350°F.
  2. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
  3. Roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.
  4. Sprinkle 1/4 cup of rainbow sprinkles evenly across each rectangle of crescent dough and then gently roll the sprinkles into the dough with a rolling pin.
  5. Starting on the long end of the rectangle, roll up the dough into a log.
  6. Cut the dough in half, giving you shorter logs.
  7. Then cut each of those logs in half, lengthwise.
  8. Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
  9. Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
  10. Place each rolled piece in the greased muffin pan.
  11. Bake for about 18-20 minutes, rotating the pan halfway through the baking time.
  12. Remove from the oven and let the cruffins rest in the pan for 5 minutes before removing to a wire rack to cool completely.
  13. While the cruffins are cooling, make the frosting. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth.
  14. Add the powdered sugar and beat until well combined.
  15. Add the milk and vanilla and beat until creamy and spreadable. If the frosting is too thick, add a little more milk at a time until of desired creaminess. If the frosting is too thin, add a little more powdered sugar at a time until of desired thickness.
  16. Pipe some frosting onto the top of each cruffin and then immediate sprinkle the frosting with some rainbow sprinkles so they’ll stick.

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No-Bake Peanut Butter Chocolate Chip Breakfast Bars

Sweetened with dates and packed with oats, flax seed and banana, these No-Bake Peanut Butter Chocolate Chip Breakfast Bars are hearty, nutritious, and oh-so tasty! Easy and Healthy Breakfast Bar Recipe Jumpstart your morning with these No-Bake Peanut Butter Chocolate Chip Breakfast Bars! With a firm but chewy texture and a natural sweetness, they satisfy…

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Sweetened with dates and packed with oats, flax seed and banana, these No-Bake Peanut Butter Chocolate Chip Breakfast Bars are hearty, nutritious, and oh-so tasty!

Seven breakfast bars piled on a white, rectangle-shaped board on top of a white marble counter.

Easy and Healthy Breakfast Bar Recipe

Jumpstart your morning with these No-Bake Peanut Butter Chocolate Chip Breakfast Bars! With a firm but chewy texture and a natural sweetness, they satisfy and energize. Oats, flax seed and peanut butter give them lasting power while dates, bananas and chocolate chips make them sweet, but not too sweet.

Did I mention they’re super easy to make? That’s breakfast perfection in my book.

A stack of three peanut butter chocolate chip breakfast bars on a small white plate. The top bar has a bite out of it.

Gluten-Free Bars with No Oil, No Granulated Sugar and No Baking

This simple breakfast bar recipe is so easy to put together. Just pop the ingredients in your food processor, blend, press into a pan and chill. It’s a grab and go breakfast you’ll be so in love with.

Since they’re made with oats, they’re gluten-free breakfast bars that still taste AMAZING. With no oil, granulated sugar or preservatives, they’re a healthy alternative to packaged options you’re used to grabbing.

Seven breakfast bars piled on a white, rectangle-shaped board on top of a white marble counter.

Homemade CORE Bars

I created this recipe when we stopped being able to find our favorite CORE bars in stores. I was desperate to replace them because we were completely addicted! And after one bite, I knew it was a total success! Brandon and I eat at least two of these a day, and that’s showing restraint.

Two peanut butter chocolate chip breakfast bars on a small white plate. A few chocolate chips are scattered on the plate.

Peanut Butter Chocolate Chip Breakfast Bars Ingredients and Supplies:

(see the recipe card at the bottom of this post for measurements and details)

Ingredients:

Supplies:

Ingredients to make peanut butter chocolate chip breakfast bars with dates and banana arranged in small white glass dishes on a white marble counter.

Tips for Making These Breakfast Bars

  • If you want to make sure the recipe is gluten-free, be sure to use gluten-free oats and chocolate chips.
  • To make his recipe is dairy-free, use dairy-free chocolate chips.
  • Use no-sugar added peanut butter, and date-sweetened or sugar free chocolate chips to make this recipe sugar-free.
  • The more over-ripe the banana, the sweeter the bars will be. But as long as you are able to mash the banana, it’s ripe enough for this recipe.
  • If you don’t have a food processor, you can mix everything in a blender. It will have a finer texture, but still be delicious.

How to Make No-Bake Peanut Butter Chocolate Chip Breakfast Bars

  • In a food processor, add the oats, peanut butter, dates, mashed banana and ground flaxseed meal.
  • Pulse until the ingredients are well combined and stick together.
  • Add the dark chocolate chips.
  • Pulse a few times until they’re chopped a bit and evenly distributed.
Steps to make no-bake gluten free breakfast bars.
  • Line an 8×8-inch square baking dish with parchment paper.
  • Press the mixture evenly into the baking dish. Press additional chocolate chips into the top of the mixture, if desired.
  • Refrigerate for at least 3 hours or overnight. 
A white glass baking dish with breakfast bar dough pressed into it.
  • Once the mixture is chilled and set, use the parchment paper to lift it from the baking dish and then cut the mixture into 8 or more even-sized bars. Feel free to cut them into smaller bars or squares, depending on how big you want the bars to be.
10 peanut butter chocolate chip breakfast bars on a parchment lined light wood cutting board.

How to Store Peanut Butter Chocolate Chip Breakfast Bars

Store bars in a sealed container, with parchment paper between each layer in the refrigerator for up to 5 days.

To freeze the bars, wrap each bar individually in plastic wrap and then place in a freezer-safe plastic bag or container in the freezer for up to 2 months.

When ready to enjoy, let defrost in the refrigerator. If you’re taking the bar on-the-go in a lunch box, hiking bag, etc. to eat within a few hours from frozen, they can be thawed at room temperature while on-the-go.

Six peanut butter chocolate chip breakfast bars on a parchment lined light wood cutting board.

More of The Best Brownies and Bars

From chewy and fudgy to nutty, chunky, chocolatey, no-bake and flourless. My collection of the Best Brownies and Bars has something everyone will love!

Flourless fudge brownies, no-bake snack mix bars, monster cookie bars, no-bake chocolate peanut butter bars.

If you make these No-Bake Peanut Butter Chocolate Chip Breakfast Bars, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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Seven breakfast bars piled on a white, rectangle-shaped board on top of a white marble counter.

No-Bake Peanut Butter Chocolate Chip Breakfast Bars

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  • Author: The BakerMama
  • Prep Time: 10 Minutes
  • Chill Time: 3 Hours
  • Total Time: 3 hours 10 minutes
  • Yield: 8 bars

Description

Sweetened with dates and packed with oats, flax seed and banana, these No-Bake Peanut Butter Chocolate Chip Breakfast Bars are hearty, nutritious, and oh-so tasty!


Ingredients

  • 2 cups rolled oats
  • 3/4 cup peanut butter (creamy or crunchy)
  • 10 pitted dates
  • 1/2 cup mashed banana
  • 2 tablespoons whole ground flaxseed meal
  • 1/2 cup dark chocolate chips

Instructions

  1. In a food processor, add the oats, peanut butter, dates, mashed banana and ground flaxseed meal. Pulse until the ingredients are well combined and stick together.
  2. Add the dark chocolate chips and pulse a few times until they’re chopped a bit and evenly distributed.
  3. Line an 8×8-inch square baking dish with parchment paper. Press the mixture evenly into the baking dish. Press additional chocolate chips into the top of the mixture, if desired.
  4. Refrigerate for at least 3 hours or overnight. Once the mixture is chilled and set, use the parchment paper to lift it from the baking dish and then cut the mixture into 10 even sized bars.
  5. Store the bars in a sealed container, with parchment paper between each layer, in the refrigerator for up to 5 days.

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Mimosa Board

Kick off your brunch on a festive note with this Mimosa Board. Let your guests mix their own mimosas with a delicious selection of juices, fresh fruits, and champagne. Cheers! Mimosa Board for Brunch A fresh, fruity Mimosa Board is one of my absolute favorites to serve at a brunch with my girls. Have a…

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Kick off your brunch on a festive note with this Mimosa Board. Let your guests mix their own mimosas with a delicious selection of juices, fresh fruits, and champagne. Cheers!

A large round, rimmed wood food board filled with colorful fresh fruits in small white dishes, glass carafes of fruit juice and three bottles of Prosecco. Scattered on the board are sections of mini cinnamon rolls, donut holes and a bowl of granola.

Mimosa Board for Brunch

A fresh, fruity Mimosa Board is one of my absolute favorites to serve at a brunch with my girls. Have a blast letting your guests come up with their own mimosas and share all the fun flavor combinations. From the pages of my best-selling cookbook, Beautiful Boards, this pretty board also makes such a lovely presentation at a Mother’s Day brunch or holiday family breakfast.

A white woman with long, dark hair wearing a magenta long sleeve shirt standing behind a mimosa board.

Watch Me Make a Mimosa Board

Step into the kitchen with me to see how easy it is to build a mimosa board for brunch!

Try Something New!

This board is such a fun experience to share with friends! We inspire each other to try different flavors. Fresh fruit adds such delicious flavor and texture to the cocktails. Like a buzzy choose-your-own adventure. And it’s perfect for your friends who don’t drink because they can still create a fun and fruity mocktail without adding the bubbly.

Three colorful cocktails on a marble counter in from of a large round, rimmed wood food board filled with colorful fresh fruits in small white dishes, glass carafes of fruit juice and three bottles of Prosecco. Scattered on the board are sections of mini cinnamon rolls, donut holes and a bowl of granola.

Believe it or not, the green goddess juice makes an exceptionally delicious mimosa. It’s often the most popular juice (and the one to need refilling first!). If a green goddess mimosa isn’t your thing, try a berry mimosa with blackberries and mint. Or go for a classic! You can’t go wrong.

A green mimosa and an orange mimosa in front of a mimosa board.

Mimosa Board Ingredients and Supplies

(see recipe card at the bottom of this post for measurements I used and more details)

Ingredients:

  • Orange juice
  • Mixed berry juice
  • Green Goddess juice
  • Champagne or Prosecco
  • Blackberries
  • Blueberries
  • Fresh mango
  • Pomegranate seeds
  • Fresh pineapple
  • Strawberries
  • Raspberries
  • Granola clusters
  • Orange
  • Mini Cinnamon Rolls
  • Glazed donut holes
  • Fresh mint

Supplies:

A large rimmed wood Lazy Susan filled with colorful fresh fruits in small white dishes, glass carafes of fruit juice and three bottles of Prosecco.

How to Make a Mimosa Board

  • Pour the orange juice, berry juice, and green juice into small carafes and place the carafes on the board. Add the champagne bottles to the board, or keep chilled in an ice bucket to the side.
  • Press 3 blackberries onto each of 4 toothpicks and 5 blueberries to 4 other toothpicks. Place the 8 blackberry and blueberry toothpicks in small serving bowls next to the juice carafes.
  • Put the remaining blackberries and blueberries in small serving bowls, along with the diced mango, pomegranate seeds, diced pineapple, diced strawberries and raspberries in individual serving bowls. Place the bowls around the board or lazy Susan.
  • Add the granola chunks to a small bowl and place in the center of the board. Surround the bowl of granola with orange slices, pineapple wedges, whole strawberries, mini cinnamon rolls and donut holes.
  • Garnish with fresh mint.
A large round, rimmed wood food board filled with colorful fresh fruits in small white dishes, glass carafes of fruit juice and three bottles of Prosecco.

Tips for Building a Mimosa Board

  • Set out ice for those who like their mimosas really cold
  • For those who prefer booze over juice, mix one-third juice and two thirds champagne. For a less boozy sip, mix half juice and half champagne.

My Favorite Cocktail Recipes

My Favorite Cocktail Recipes put the happy in happy hour! From a classic house margarita to inventive takes on old favorites, you’re sure to find something to toast to!

Brandon's Best Margarita, Apple cider sangria, Blue smoke, Kicking Mezcal Mule.

If you make this Mimosa Board and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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A large round, rimmed wood food board filled with colorful fresh fruits in small white dishes, glass carafes of fruit juice and three bottles of Prosecco.

Mimosa Board

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The BakerMama
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 mimosas

Description

Kick off your brunch on a festive note with this Mimosa Board. Let your guests mix their own mimosas with a delicious selection of juices, fresh fruits, and champagne. Cheers!


Ingredients

  • 2 cups orange juice
  • 2 cups mixed berry juice
  • 2 cups Green Goddess juice
  • 23 bottles of Champagne or Prosecco
  • 3/4 cup blackberries
  • 1/4 cup blueberries
  • 1/2 cup diced mango
  • 1/2 cup pomegranate seeds
  • 6 pineapple wedges, divided
  • 1/2 cup diced strawberries, plus 5 whole strawberries, divided
  • 1/2 cup raspberries
  • 1 cup granola clusters
  • 1 large orange, thinly sliced
  • 8 Mini Cinnamon Rolls
  • 12 glazed donut holes
  • 2 sprigs of fresh mint

Instructions

  1. Pour the orange juice, berry juice, and green juice into small carafes and place the carafes on the board. Add the champagne bottles to the board, or keep chilled in an ice bucket to the side.
  2. Press 3 blackberries onto each of 4 toothpicks and 5 blueberries to 4 other toothpicks. Place the 8 blackberry and blueberry toothpicks in small serving bowls next to the juice carafes.
  3. Put the remaining blackberries and blueberries in small serving bowls, along with the diced mango, pomegranate seeds, diced pineapple, diced strawberries and raspberries in individual serving bowls. Place the bowls around the board or lazy Susan.
  4. Add the granola chunks to a small bowl and place in the center of the board. Surround the bowl of granola with orange slices, pineapple wedges, whole strawberries, mini cinnamon rolls and donut holes.
  5. Garnish with fresh mint.

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Classic Pico de Gallo

Finely chopped fresh onion, tomato and jalapeños seasoned with salt, lime juice and cilantro give this no-frills Classic Pico de Gallo unbeatable flavor and texture. The Best Pico de Gallo Recipe Finely chopped fresh onion, tomato and jalapeños seasoned with salt, lime juice and cilantro make this easy, Classic Pico de Gallo perfect for dipping.…

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Finely chopped fresh onion, tomato and jalapeños seasoned with salt, lime juice and cilantro give this no-frills Classic Pico de Gallo unbeatable flavor and texture.

A large white serving bowl of pico de Gallo garnished with a sprig of cilantro. There are tortilla chips surrounding the serving bowl.

The Best Pico de Gallo Recipe

Finely chopped fresh onion, tomato and jalapeños seasoned with salt, lime juice and cilantro make this easy, Classic Pico de Gallo perfect for dipping. This fresh and flavorful dip is sure to become a staple at taco night.

A yellow corn tortilla chip being dipped into a large white serving bowl of pico de gallo.

What is Pico de Gallo?

What does “pico de gallo” mean? The literal translation of the Spanish phrase means “beak of the rooster” or “rooster’s beak.” The dish may get its name for the small size of the chopped ingredients, which resemble bird feed.

What is it? Pico de gallo is a fresh salsa traditionally made with chopped tomato, onion, and serrano or jalapeño peppers. Sometimes referred to as ‘salsa fresca.’

What is the difference between pico de Gallo and salsa? Salsa ingredients vary, while pico always contains the same basic fresh ingredients. And unlike most salsa, it’s never blended or cooked. It has a chunky consistency more like a relish than a sauce.

A large white serving bowl of pico de Gallo garnished with a sprig of cilantro. There are tortilla chips surrounding the serving bowl.

Pico de Gallo Ingredients and Supplies

(see the recipe card at the bottom of this blog post for measurements and details)

Ingredients:

  • Roma tomatoes
  • Minced garlic
  • Jalapeño
  • Diced white onion
  • Fresh lime juice
  • Fresh cilantro
  • Kosher salt
  • Freshly ground black pepper

Supplies:

Ingredients to make a classic pico de gallo.

How to Make Pico de Gallo

  • In a medium mixing bowl, combine the tomatoes, garlic, jalapeño, white onion, and lime juice.
  • Gently fold in the chopped cilantro.
  • Season with the salt and black pepper and adjust to taste.
Steps to make pico de Gallo.
  • Fold gently until salt and pepper are blended. Store in the refrigerator until ready to serve.
A hand holds the bottom left side of a clear glass mixing bowl of pico de gallo. In the upper right of the photo is a bowl of tortilla chips.

How to Store Pico de Gallo

While this dish is best served fresh, you can store leftovers in an airtight container in the refrigerator for a couple days.

A large white serving bowl of pico de Gallo.

What to Serve with Pico de Gallo

  • Baked Corn Tortilla Chips: One bite of these easy Baked Corn Tortilla Chips and you’ll be in chip heaven! Healthier than their fried cousins and every bit as tasty, they’re sure to become your go-to snack! Or try my flour tortilla chips recipe.
  • Easy Stovetop Queso: Creamy cheddar cheese with fresh tomato, onion, jalapeño and cilantro makes this Easy Stovetop Queso a flavorful party favorite.
  • Bean and Cheese Taco Bites: Just 3 ingredients is all it takes to make these tasty Bean and Cheese Taco Bites. The crowd will go crazy over them at your next get together!
  • The Perfect Guacamole: Creamy, chunky fresh avocado with finely minced fixings make the Perfect Guacamole for snacking, dipping and entertaining. It’s perfectly scoopable!
  • Brandon’s Best Margarita: Making this refreshing house margarita is as easy as 1-2-3! Pour, shake, and strain your way to the most flavorful margarita you don’t have to leave home for. Cheers!

If you make this Classic Pico de Gallo, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

Maegan's signature
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A large white serving bowl of pico de Gallo garnished with a sprig of cilantro. There are tortilla chips surrounding the serving bowl.

Classic Pico de Gallo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The BakerMama
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 and 1/2 cups

Description

Finely chopped fresh onion, tomato and jalapeños seasoned with salt, lime juice and cilantro give this no-frills Classic Pico de Gallo unbeatable flavor and texture.


Ingredients

  • 1 cup diced Roma tomatoes
  • 1 clove garlic, minced
  • 1 small jalapeño, seeded and minced
  • 1/4 cup diced white onion
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon kosher salt, plus more if needed
  • 1/4 teaspoon freshly ground black pepper, plus more if needed

Instructions

  1. In a medium mixing bowl, combine the tomatoes, garlic, jalapeño, white onion, and lime juice. Gently fold in the chopped cilantro.
  1. Season with the salt and black pepper, and adjust to taste. Store in the refrigerator until ready to serve.

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Loaded Twice Baked Potatoes

These Loaded Twice Baked Potatoes combine crisp potato skin shells with a creamy mashed potato filling that’s loaded with bacon, green onion and cheddar cheese. They’re a potato-lover’s dream! Classic Twice Baked Potatoes – Loaded! Bits of crispy bacon, green onion and cheddar cheese inside and out make these Loaded Twice Baked Potatoes the perfect,…

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These Loaded Twice Baked Potatoes combine crisp potato skin shells with a creamy mashed potato filling that’s loaded with bacon, green onion and cheddar cheese. They’re a potato-lover’s dream!

A large white serving plate of twice baked potatoes loaded with bacon pieces, green onion and cheddar cheese.

Classic Twice Baked Potatoes – Loaded!

Bits of crispy bacon, green onion and cheddar cheese inside and out make these Loaded Twice Baked Potatoes the perfect, savory side for any meal. With classic crisp potato skin shells surrounding a creamy mashed potato filling they’re baked to perfection with so much texture and flavor. You’re sure to love every bite.

A twice baked potato on a small white plate with a metal fork to the left.

Hot, Savory Potato Dish

A Sunday dinner or holiday meal isn’t complete without a hot, savory potato dish. And with just a few extra steps, these twice baked potatoes with all of the fixings are a delicious way to round out a meal! Whether I’m making burgers, steak, or roasting a chicken, they complement the meal so perfectly. And sometimes they make the perfect meal in and of themselves.

Four twice baked potatoes on a large white rimmed plate.

How to Bake Bacon

Frying bacon is messy. Learn How to Bake Bacon that’s easy and results in perfectly crisp, beautiful bacon every time! 

How to Bake Bacon by The BakerMama

What Do I Need to Make Loaded Twice Baked Potatoes?

(see recipe card for measurements and details)

  • Yukon Gold potatoes
  • Extra-virgin olive oil
  • Sour cream
  • Buttermilk
  • Butter, softened
  • Real bacon bits
  • Shredded cheddar cheese
  • Green onions, divided
  • Kosher salt
  • Freshly ground black pepper
Ingredients to make twice baked potatoes in small glass dishes on a white marble counter.

The Best Potato for the Job

What kind of potato should you use in stew? Which potatoes are best for baking? Here’s my go-to guide for choosing the best potato for whatever you’re making.

  • Mashed potatoes: Yukon gold potatoes are perfect for mashed potatoes and twice-baked potatoes because they whip up so creamy and not-too-starchy.
  • Baked potatoes: Russet potatoes bake up with a crisp, delicious skin.
  • Beef stew: Baby Yukon gold potatoes or baby red potatoes soak up the flavor while holding their shape.
  • Oven-roasted: Baby red potatoes, baby gold potatoes, and fingerling potatoes are the perfect size for roasting up crispy on the outside and tender on the inside. Their skins are delicate, so you don’t need to peel them.
  • Potato Salad: I prefer petite potatoes like baby red or baby gold for potato salad, especially if I intend to keep the skins on. They boil to become tender without falling apart.

How to Make Loaded Twice Baked Potatoes

  • Preheat the oven to 375°F. Rub the outsides of each potato with olive oil and poke a few times with a fork.
  • Place the potatoes on a rimmed baking sheet and bake for 45 minutes, or until soft. Allow to cool for 20 minutes, or until cool enough to handle. Do not turn off the oven.
  • Slice each potato across the top, removing about 1/8 inch to create a baked potato bowl. Scoop out the insides of the potatoes and transfer to a medium mixing bowl, leaving a 1/8-inch thickness to the skin.
  • Return the hollowed-out potatoes to the oven to crisp up the exterior for about 5 minutes. This will make them sturdier to hold the filling. Again, do not turn off the oven.
Steps to make twice baked potatoes.
  • Meanwhile, in a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the potato insides, sour cream, buttermilk, and butter until smooth.
  • Stir in ⅓ cup of the bacon bits, 1 cup of the shredded cheddar cheese, 2 tablespoons of the sliced green onions, salt, and black pepper until well combined.
Steps to make twice baked potatoes.
  • Fill each potato skin heaping full with the potato filling.
Six twice baked potatoes with filling on an aluminum baking sheet.
  • Divide the remaining cheddar cheese among the tops of the filled potato skins. Return to the oven and bake until the cheese is melted and starting to bubble and brown on top, about 10 minutes.
Six twice baked potatoes with melted cheddar cheese on top on an aluminum baking sheet.
  • Sprinkle with the remaining bacon bits and green onions.
Six twice baked potatoes with melted cheddar cheese, green onion and bacon bits on top on an aluminum baking sheet.
  • Serve and enjoy!
A metal fork digging into a twice baked potato on a white rimmed plate. There is a small dish of sliced green onion in the background.

Father’s Day Food Boards and More

Feed Dad well on Father’s Day with my Father’s Day Food Boards and More. Create an awesome board covered with his favorite foods. Then throw in some classic sides, dad-approved desserts and relaxing cocktails and it’s Father’s Day perfection!

How to Store and Reheat Twice Baked Potatoes

Store leftover twice baked potatoes in an airtight container in the refrigerator for up to three days.

Reheat on a prepared baking sheet in a 300°F oven until heated through (about 15 to 20 minutes). Or reheat in the microwave (covered with a damp paper towel) in 30 second increments until heated through (about 2 and 1/2 minutes total).

A large white rimmed plate with four twice baked potatoes on a white marble counter.

If you make these Loaded Twice Baked Potatoes, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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A large white serving plate of twice baked potatoes loaded with bacon pieces, green onion and cheddar cheese.

Loaded Twice Baked Potatoes

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  • Author: The BakerMama
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6

Description

These Loaded Twice Baked Potatoes combine crisp potato skin shells with a creamy mashed potato filling that’s loaded with bacon, green onion and cheddar cheese. They’re a potato-lover’s dream!


Ingredients

  • 6 medium Yukon Gold potatoes, scrubbed
  • Extra-virgin olive oil
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup real bacon bits, divided
  • 1 and 1/2 cups shredded cheddar cheese, divided
  • ⅓ cup sliced green onions, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 375°F. Rub the outsides of each potato with olive oil and poke a few times with a fork.
  2. Place the potatoes on a rimmed baking sheet and bake for 45 minutes, or until soft. Allow to cool for 20 minutes, or until cool enough to handle. Do not turn off the oven.
  3. Slice each potato across the top, removing about 1/8 inch to create a baked potato bowl. Scoop out the insides of the potatoes and transfer to a medium mixing bowl, leaving a 1/8-inch thickness to the skin. Return the hollowed-out potatoes to the oven to crisp up the exterior for about 5 minutes. This will make them sturdier to hold the filling. Again, do not turn off the oven.
  4. Meanwhile, in a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the potato insides, sour cream, buttermilk, and butter until smooth.
  5. Stir in ⅓ cup of the bacon bits, 1 cup of the shredded cheddar cheese, 2 tablespoons of the sliced green onions, salt, and black pepper until well combined.
  6. Fill each potato skin heaping full with the potato filling.
  7. Divide the remaining cheddar cheese among the tops of the filled potato skins. Return to the oven and bake until the cheese is melted and starting to bubble and brown on top, about 10 minutes.
  8. Sprinkle with the remaining bacon bits and green onions.

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