The secret is warming the blueberries first, which brings out their natural sweetness and transforms them into a rich, jammy dressing packed with flavor.

Made with roasted blueberries, white balsamic vinegar, and fresh lemon juice, this easy blueberry salad dressing turns an everyday salad into something you’ll genuinely crave. Even better, blueberries are available year round, making this gorgeous purple dressing perfect for both summer salads and everyday meals any time of year.

Why You’ll Love This Blueberry Salad Dressing

If you’ve never made homemade blueberry salad dressing before, you are in for a treat. Heating the blueberries softens them and intensifies their flavor, creating a naturally sweet base without needing much added sugar or honey. The result is a silky, bold vinaigrette that tastes fresh, fruity, and perfectly balanced with the light tang of white balsamic and lemon juice.

Not only does this dressing taste amazing, but it also looks beautiful on a salad. The deep berry color instantly makes any salad feel bright, fresh, and restaurant-worthy.

The Secret To The Best Blueberry Salad Dressing

The key to making the best blueberry salad dressing is warming the blueberries first.

You can roast them in a skillet, sauté pan, or even microwave them for a quick shortcut. As the berries heat up, they release their juices and become sweeter, richer, and more concentrated in flavor. It creates a dressing that tastes much more luxurious than the simple ingredient list would suggest.

Fresh, flavorful blueberries truly make all the difference here.

One of the things I love most about this blueberry salad dressing is how easy it is to make anywhere. In fact, I’ve made it many times while traveling in our RV.

Fresh blueberries, a little white balsamic, and lemon juice are all it takes to create a dressing that feels gourmet, even at a campsite. It’s become one of those reliable recipes I find myself making again and again, whether we’re parked by the mountains, the beach, or right at home.

What Does Blueberry Salad Dressing Taste Like?

This dressing is:

• Sweet and fruity
• Bright and fresh
• Lightly tangy
• Smooth and velvety
• Refreshing without being heavy

The white balsamic vinegar keeps the flavor lighter and softer than traditional dark balsamic, while the lemon juice adds freshness and balance.

Tips For Making Blueberry Salad Dressing

• Use ripe, sweet blueberries for the best flavor
• Roast or heat the berries until juicy and softened
• White balsamic vinegar keeps the color vibrant
• Blend until smooth for the prettiest texture
• Chill before serving for the freshest taste

A Simple Homemade Dressing You’ll Make Again And Again

This homemade blueberry salad dressing is one of those recipes that feels impressive while being incredibly easy to make. It’s fresh enough for summer entertaining, but simple enough for everyday lunches and quick salads at home.

Once you try warm roasted blueberries in a dressing, it may become one of your favorite kitchen tricks, too. Don’t forget that heating some items makes them more irresistible. Find more of my cooking tips and tricks on this great post… How to Make it Homemade: Easy Recipes, Cooking Tips, and Kitchen Basics

Don’t miss seeing how to make your own croutons. I typically make a small batch with a couple of pieces of bread in a skillet. (It’s the main reason I keep the last piece of bread and the ends in the fridge or freezer… to make croutons!

Top the salad with crumbled Gorgonzola cheese and candied walnuts for a sweet, savory, and crunchy finishing touch.

Add blueberries and this dressing to this Grilled Chicken Caprese Salad for a fun, filling Summer Salad!

More Fun Blueberry Recipes

• Blueberry Scone Recipe-these are first because they are my favorite to make.
• Blueberry Galette- just like a pie, only more simplified, it’s faster to make and bake! LOVE this!
• Blueberry Basil Lemonade-OMG I just love this drink, and it’s easily made boozy if you want a cocktail!
• 15 Minute Blueberry Crisp- a quick and easy dish that is not only comforting but has lots of add-in options to make it your own! Coconut, almonds, oh… and chocolate chips!
• Blueberry Madeleines- a true classic with blueberries, it’s part cake part cookie, tender and delicious.
• Blueberry Muffins-OMG these will make any morning brighter!
• Lemon Blueberry Bundt Cake- Delicious flavor and the perfect dessert all year long.
• Blueberry Smoothie- this is one delicious smoothie!

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How to Make Blueberry Salad Dressing

There’s something about a homemade fruit vinaigrette that instantly makes a salad feel special. This roasted blueberry salad dressing is sweet, tangy, vibrant, and incredibly fresh tasting with just a handful of simple ingredients.

Course Salad, sauce

Cuisine American

Keyword blueberry, sauce

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup blueberries
• 1/4 cup avocado oil
• 1/4 cup white balsamic vinegar
• 1/2 lemon, juiced
• 2 teaspoons mustard, dijon or brown
• 1/2 teaspoon coarse kosher salt
• 1/8 teaspoon black pepper
• optional: sugar, honey, or maple syrup add 1-2 tablespoons if you want the dressing sweeter

Instructions

• Gather all your ingredients.
• You'll need a frying pan (or a microwave safe bowl) and an immersion blender or food processor.
• In a skillet, heat the blueberries on medium heat for 3-4 minutes, stirring until heated. They will plump and become glossy. Some may release juice. Or place in a microwave dish and heat 30-60 seconds.
• Place the blueberries and all remaining ingredients in the immersion blender mixing cup or food processor.
• Blend until smooth.
• Serve with salad. Store in the refrigerator.
• Press blueberries through a fine sieve. You don't want blueberry skins sticking to your teeth!

The post How to Make Blueberry Salad Dressing first appeared on Created by Diane.

If you’ve ever stood in the grocery store wondering how your total climbed so high so fast, you’re not alone. Feeding a family or even just yourself can feel overwhelming right now, but it doesn’t have to mean sacrificing comfort or flavor.

These meals are built around simple, everyday ingredients you likely already have on hand, making them practical for real life. They’re the kind of recipes that stretch your budget, fill your table, and still bring that satisfying, homemade feeling everyone craves at the end of the day.

These recipes prove that eating well doesn’t have to mean spending more. With a little creativity and a focus on simple, affordable ingredients, you can put together meals that are comforting, flavorful, and family-friendly without stretching your budget.

Whether you’re feeding a crowd or just trying to keep grocery costs in check, these dishes make it easy to serve satisfying meals while keeping things practical, approachable, and delicious.

Grilled Mozzarella Cheese
Golden, buttery bread stuffed with melty mozzarella and fresh tomatoes with a balsamic drizzle for the ultimate gooey comfort sandwich that’s simple, satisfying, and incredibly budget-friendly.

Mushroom Soup
A rich and earthy mushroom soup with deep flavor, made with simple ingredients for a cozy bowl that feels gourmet without the cost.

Potato Latkes
Crispy on the outside and tender inside, these classic potato latkes are made with just a handful of ingredients and deliver big flavor on a small budget.

French Bread Pizza
Crispy French bread topped with sauce, cheese, and your favorite toppings for a fast, fun, and affordable pizza night at home.

Mexican Fried Rice
Savory fried rice is delicious tossed with some frozen peas and carrots, or add in leftover chicken or a can of black beans. The simple seasonings offer a hearty, one-pan meal that stretches beautifully.

Zucchini Noodles
Light and fresh zucchini noodles tossed with simple seasonings, sauce, and cheese for a great, low-cost meal that’s quick to make and full of flavor.

Irish Potato Soup
A creamy, comforting potato soup, made from humble ingredients that turn into a warm and satisfying meal with a bright citrus flavor.

French Toast
Soft slices of bread soaked in an egg mixture and cooked until golden, creating a comforting, budget-friendly breakfast or dinner option. Add some syrup or powdered sugar to sweeten the meal.

Egg Drop Soup
A silky, soothing soup with delicate ribbons of egg in a flavorful Asian flavored broth, ready in minutes and made with just a few ingredients.

Creamy Zucchini Soup
Smooth and velvety zucchini soup with a mild, fresh flavor, blended into a comforting bowl that’s both affordable and delicious.

Need some more ideas:

• Bean and Cheese Burritos
• Jalapeno Pesto over Pasta
• Caesar Pasta Salad
• Italian Sub Chopped Salad
• Pink Pasta Sauce

Have you missed seeing my other recipes?

Be sure to sign up for my emails here, so you won’t miss any more!

The post Budget Meals, Simple and Satisfying first appeared on Created by Diane.

Made with soft vanilla cake layers, classic banana pudding filling, and fresh bananas, this nostalgic Southern dessert is perfect for potlucks, holidays, and anytime you want a show-stopping cake that feels both comforting and celebratory.

If you love traditional Southern banana pudding but want something a little more special for a celebration, this banana pudding cake recipe is exactly what you need.

Starting with a doctored cake mix keeps things simple and foolproof, while the creamy pudding filling and sliced bananas give every bite that classic homemade banana pudding flavor everyone loves.

And no Cool Whip (which is an enormous plus, I don’t like Cool Whip, I think it tastes greasy).

This easy banana pudding layer cake combines the best parts of two favorite desserts. The moist vanilla cake layers soak up just enough creamy filling to create a soft, rich texture without becoming heavy.

Fresh bananas tucked between the layers add authentic banana pudding flavor, while the beautiful layered presentation makes it worthy of all gatherings.

One of the best things about this Southern banana pudding cake is how approachable it is to make. Using a cake mix shortcut means you can spend less time baking and more time creating those luscious pudding layers that make this dessert unforgettable.

It tastes like an old-fashioned homemade dessert, but comes together with easy ingredients. If you want to make the extremely simple no-bake banana pudding, simply layer the filling onto Nilla wafers, using them for 3 layers.

Alternatives to cake or Nilla wafers, you can use graham crackers, Pepperidge Farms Chessmen shortbread cookies, Lorna Doone, Dublin Shortbead, Golden Oreos, lady fingers, or Biscoff cookies. Use Nutter Butters for a fun peanut butter flavor.

Serve this banana pudding cake chilled for the ultimate creamy texture and flavor. Garnish with vanilla wafers, whipped topping, or extra banana slices for a bakery-style finish that will have everyone asking for seconds.

Whether you’re a longtime fan of classic banana pudding or simply looking for an easy Southern cake recipe that stands out from the ordinary, this layered banana pudding cake is guaranteed to become a favorite.

Now, if you’re more of a traditionalist, you’ll just place Nilla Wafers on the bottom of the pan, then add some banana cream, then add another layer of nilla wafers and bananas, then the last layer of banana cream, and top with bananas.

More Banana Desserts You’ll Love

If you love classic Southern banana pudding flavors, there are so many other delicious banana desserts to try, too. From cozy banana breads to rich cakes and bakery-style treats, bananas make some of the best old-fashioned desserts.

Looking for a completely different Banana Cake… check out this celebration-worthy, Banana Layer Cake.

If you have ripe bananas sitting on the counter, my classic Banana Bread is always a reader favorite and perfect for breakfast, snacking, or dessert.

Don’t miss this Banana Cake, so simple you can make it in a cast iron skillet, and the quick, easy trick to this recipe is to use Pancake Mix, perfect for a quick camping recipe.

Banana Crumb Muffins these are the muffin recipe you’ll turn to again and again.

And don’t miss making these Banana Maple Oatmeal Cookies

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Easy Banana Pudding Cake with Cake Mix (No Cool Whip)

Rich and Creamy Banana Pudding makes this recipe perfect, and while it can be used with nilla wafers, this easy cake version is sure to be a crowd pleaser!

Course Dessert

Cuisine American

Keyword banana, cake, pudding

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

chill time 1 hour hour

Total Time 2 hours hours

Servings 15 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15.25oz box Duncan Hines White Cake Mix
• 1 cup all purpose flour
• 1 cup granulated sugar
• 1 1/4 cups water
• 4 large whole eggs you can use only egg whites if you prefer
• 1/2 cup melted butter which is 4 oz
• 1 cup sour cream, or plain greek yogurt which is 8 oz
• 2 tablespoons oil, I use avocado oil
• 2 teaspoons banana extract
• 2 teaspoons vanila extract

Pudding Filling

• 2 cups whole milk
• 1 3.4oz pkg Instant banana pudding mix use vanilla pudding and 2 teaspoons banana extract if you can't find it
• 1 14oz can sweetened condensed milk
• 2 teaspoons vanilla extract
• 2 cups heavy cream Whippped until medium to stiff peaks form

Additional Ingredients

• 4 large yellow bananas no brown spots
• 1/2 teaspoon cinnamon for dusting on top

Instructions

• Begin by making the banana pudding, so it can be placed in the fridge to chill.
• In a medium bowl, combine the banana pudding mix along with the milk, whisk until thick and creamy. Place it in the fridge, and chill. It will be thick and set up as thick pudding. I use a stainless container, so it sets up quickly.
• In a medium-sized bowl, whip the heavy cream and vanilla on high until stiff peaks form.
• On low, drizzle in the sweetened condensed milk so it combines evenly.
• Next, you'll slowly and carefully fold the pudding into the whipped cream mixture, Place the pudding mixture on top, slowly slice down the middle of the bowl with a spatula, then give the mixture a flip. Don't stir or mix quickly, as that will deflate the light fluffiness of the whipped cream and deflate the filling. Continue folding the whipped cream into the pudding mixture until everything is folded together.
• Cover the filling with plastic wrap so it is placed directly onto the mixture. Place it in the fridge so it thickens while you make the cake.

Making the cake

• In a large bowl of a mixer, place the cake mix, add in the flour, sugar, eggs, butter, along with the sour cream, oil, vanilla, and banana extracts.
• Begin on a low speed, raising to a medium speed mix for 1 minute, then mix on medium high for 30 more seconds to a minute, all the ingredients should be well combined and smooth.
• Place the batter in a 13×9 pan that is prepared with a pan release cream or spray. So the cake will be able to remove easily.
• Bake the cake for 40-50 minutes for a metal pan, it'll take longer, 50-60 minutes for a ceramic pan. Bake until a toothpick comes out clean. It's a thick cake, you'll be slicing it in half once it cools.
• Allow the cake to cool in the pan for 15 minutes, then turn it out onto a cooling rack and cool completely before slicing. Alternatively, you can cut the cake into cubes and place the pieces in a trifle bowl, with the filling, or layer the pieces back into the rectangular pan for a simple serving idea.
• Once the cake is cooled, turn it out on a cooling rack and slice it into 2 even slices. Creating 2 layers, they will be about 13×9 by 1". Using a long serrated knife gives a great result. It's not a huge problem if it's not perfectly even or even breaks into a couple of pieces; you can just press it into the pan when you add the filling (to glue it together).

Assemble the cake

• Place 1 layer back into the baking pan. Then add 1/2 of the pudding mixture and spread it evenly over the cake. Peel and slice the 2 banans into even slices about 1/4" thick. Add sliced from 2 bananas. Add the second layer of cake and the remaining pudding filling. Slice the remaining 2 bananas on top, then sprinkle the edges of the cake with cinnamon using a fine sieve or strainer.
• Place the cake in the fridge for at least half an hour, or overnight. Slice and serve! It's best when it is hilled and sets up nicely. you can spoon the cake out or slice it if you want more even-looking pieces, or spoon it into bowls.
• If you are planning to serve this cake the next day, slice the bananas for the top closer to serving to ensure they don't turn brown, or place the bananas just "under" the pudding filling, and then smooth some of the mixture over the bananas and sprinkle with cinnamon. Both options are great, I love the look of the bananas on top, but both options will look nice.

Notes

This filling is made the same if you’re looking for a more traditional banana pudding with Nilla Wafers. You’ll use 1 box of Nilla wafers and place some on the bottom of the pan, layer the filling, then more Nilla wafers, more filling, and then lastly top with Nilla wafers, then dust with cinnamon.

Alternatively, you can use graham crackers, Pepperidge Farms Chessmen shortbread cookies, Lorna Doone, Golden Oreos, lady fingers, or Biscoff cookies. Use Nutter Butters for a fun peanut butter flavor.

The post Easy Banana Pudding Cake with Cake Mix (No Cool Whip) first appeared on Created by Diane.

Whether you’re spreading it on toasted bread, serving it as an appetizer, or pairing it with fresh toppings, it’s one of those recipes that always feels a little bit fancy without actually being complicated.

I think ricotta cheese is completely underrated!

It’s not just for Lasagna. It adds a delicious, smooth, creamy, cheesy flavor. But it’s not just for pasta dishes, although it does taste fantastic with pasta!

Check out my other recipes using Ricotta Cheese:

• Spinach and Ricotta Galette
• Chicken Lasagna
• Grilled Apricots with Honey Ricotta
• Skillet Chicken Lasagna
• Pizza Dip
• Lasagna Soup
• Cheesy Olive Crostini
• Lemon Ricotta Dip

Oh… if you’re buying ricotta, buy extra…

For easy desserts like these, Canoli Cones and a Chocolate Canoli Cones version too.

Some days, toast is the quickest option. Check out my post with over 12 other toast options.

Place ricotta cheese in a food processor or use an immersion blender to puree the ricotta cheese until smooth. Add some lemon juice to give it a bright citrusy flavor.

Blend in herbs, salt, and pepper if desired. Serve as a dip for chips or veggies, or slather it on toast for an easy breakfast or snack.

I like it with some tomato and basil, but there are so many options, drizzle on some Nutella or honey for more tasty toast options. I have lots of toast recipe options here.

A similar option is to blend cottage cheese (before blending, drain any extra liquid for it to be thicker)

Whipped ricotta goes with oil, nuts, and herbs, sun-dried tomatoes, dried fruit, fresh fruit like strawberries, and add a balsamic glaze and some basil.

Around the holidays, use dry cranberries or saute cranberries until soft.

Now for some toppings:

Add some diced nuts, a drizzle of honey (hot honey if you like a spice), or some balsamic cream, and maple syrup for drizzling over some fun on top of whipped ricotta with figs, blueberries, or raspberries. Grab a baguette and have some fun!

Swapping butter or cream cheese, butter, or jam for whipped ricotta on toast adds more protein while keeping it light and creamy.

More fun sandwiches/toast options

• Grilled Goat Cheese and Avocado Sandwich
• Turkey Stuffing Sandwiches
• Shrimp Roll with Lemon Basil Aioli
• Mozzarella Grilled Cheese

I store the whipped ricotta in a glass jar, and dry erase markers are great for writing on the lid with, they wash off easily.

And if you want my opinion on toasters, I think Breville makes great toasters. They no longer sell the “lift and look” version I have, and while they are pricey, they toast beautifully even toast!

You’ll find more of my favorite items here.

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How to Make Whipped Ricotta (Light, Fluffy and Delicious)

There’s something so simple yet special about a recipe that feels a little elevated but takes almost no effort. Whipped ricotta is exactly that kind of dish

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine American, Italian

Keyword breakfast, cheese

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup ricotta cheese
• 2 teaspoons lemon juice
• pinch salt (pepper if desired)
• sliced tomatoes
• fresh basil

Instructions

• Place the ricotta cheese and lemon juice, and a pinch of salt in a food processor or use an immersion blender to blend creamy smooth.
• You can blend in fresh herbs and black pepper if desired.
• Spread the ricotta cheese over lightly browned toast or slices of baguette.
• Add sliced tomatoes and fresh sliced basil. Top with additional salt and pepper if desired.
• Add a drizzle of olive oil, add a squeeze of fresh lemon on top, or balsamic.

The post How to Make Whipped Ricotta (Light, Fluffy and Delicious) first appeared on Created by Diane.

Whether you’re baking for spring gatherings, holidays, or just want something sweet without feeling heavy, these cookies deliver big flavor with simple ingredients.

What makes these even better is how simple they are. We are talking minimal ingredients, no complicated steps, and a result that looks like it came straight from a bakery case.

The Magic of Meringue

The real beauty of these cookies is in the meringue. When you whip egg whites and sugar together, you create a glossy, fluffy mixture that pipes into those adorable swirls you see.

As they bake low and slow, they dry out into that perfect texture. Light, crisp, and airy with a delicate crunch.

These are not your typical dense, buttery cookies. Lemon meringue cookies are delicate, crisp on the outside, and melt-in-your-mouth soft on the inside.

Think little clouds with a sunny lemon twist.

And let’s be honest… they look fancy without actually being fancy.

Why You’ll Love These Lemon Meringue Cookies

• Naturally gluten-free
• Light and airy with a crisp shell
• Packed with a delicate lemon flavor
• Perfect make-ahead dessert
• Elegant enough for parties, easy enough for everyday

Ingredients You’ll Need

• Egg whites (room temperature for best volume)
• Granulated sugar
• Cream of tartar
• Lemon extract
• Vanilla extract (optional, but adds depth)
• food color if desired

Tips for Perfect Lemon Meringue Cookies

1. Start with a Clean Bowl

Any grease or residue will prevent your egg whites from whipping properly. Use a glass or metal bowl, wipe it with a paper towel and white vinegar before starting.

2. Use Room Temperature Egg Whites

They whip faster and achieve better volume, giving you that signature airy texture.
*Egg whites will not whip properly if any oil is on the beaters or the bowl. or if egg yolk has gets in the egg whites.

3. Add Sugar Gradually

Dumping sugar in too quickly can deflate your meringue. Slow and steady is key for a glossy, stable mixture.

4. Bake Low and Slow

Meringues should dry out, not brown. Keep the oven temperature low to maintain their light color and crisp texture.

5. Avoid Humidity

Meringues and moisture don’t mix well. Try to bake on a dry day for best results, or the meringues will be sticky.

I used an 867 piping tip, any large star tip will work, but you can use a round smooth tip if you prefer.

Flavor Variations

• Lemon Coconut Meringue Cookies: Fold in finely shredded coconut for a tropical twist or a drop or two of coconut extract.
• Lemon Chocolate Drizzle: Add a drizzle of melted dark chocolate once cooled, or coat the bottoms in chocolate.

How to Store Lemon Meringue Cookies

Store in an airtight container at room temperature for up to 5 days. Avoid refrigeration, as moisture can make them sticky.

These lemon meringue cookies are one of those simple recipes that feel fancy without the effort. With their crisp texture and bright flavor!

I LOVE lemon and if do too, maybe you’ll like these:

• Lemon Branches
• Lemon Dish Towels
• Lemon Sweater
• Lemon Notebook

Great Lemon Recipe:

• Lemon Scones
• Lemon Sheet Cake
• Lemonade
• Glazed Lemon Cake Cookies

I used a stand mixer, but a great hand mixer will work well for this recipe.

You’ll find my favorite items here.

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How to Make Lemon Meringue Cookies

Easy From Scratch Dessert that tastes like a burst of sweet citrus flavor, like the most delicious lemonade in a bite sized treat and they are Naturally Gluten Free.

Course Dessert

Cuisine American, English, Italian, French

Keyword christmas cookies, cookies, lemon

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

rest in oven 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 75 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3 large egg whites (from large eggs) at room temperature
• 1/4 teaspoon cream or tartar
• 2/3 cup granulated sugar
• 1/8 teaspoon salt
• 2-4 teaspoons lemon extract, or baking emulsion
• 1 teaspoon vanilla extract
• 1 drop yellow food coloring

Instructions

• Preheat your oven to 250° and line baking sheets with parchment paper.
• Clean the bowl of your mixer with a paper towel and white vinegar, to ensure there is no oil residue.
• In the bowl of a stand mixer fitted with the whisk attachment, add egg whites, cream of tartar, and salt. Beat on medium-high speed until egg whites have foamed up.
• Turn the speed down to medium-low and slowly and steadily pour in the sugar in a slow stream. Don't dump it all in, it may clump. Turn speed back up to medium-high for 8 to 10 minutes until stiff, glossy peaks form.
• Add lemon, vanilla extract and food coloring. Mix until combined.
• Place the meringue mixture into a piping bag fitted with a star piping tip.
• Place dollops onto the parchment-lined baking sheet. No need to leave a ton of room between cookies, they don't spread.
• Bake for 50 minutes, then turn off the oven without opening the door.
• Leave the meringue cookies in the oven for 1 hour. Then remove from the oven, cool completely, and store in an airtight container at room temperature.

The post How to Make Lemon Meringue Cookies first appeared on Created by Diane.

Golden, fluffy, and just the right amount of cozy, these cornbread muffins are the kind you can’t stop at one.

They’ve got that perfect balance of buttery richness and a hint of sweetness that makes them impossible to resist.

Whether you’re pairing them with chili, serving them at a backyard dinner, or sneaking one straight from the pan, you’re going to want every last crumb.

Keep scrolling because the little tips and tricks ahead are what take these from “good” to absolutely unforgettable!

Options:

It’s always great to have options.

Depending on how many muffins you’d like, this recipe can be easily doubled.

1 recipe 6 muffins, doubled for 12 muffins.

I love that this recipe is simple, has minimal ingredients, and can be multiplied easily.

I have TWO versions I make for moist, fluffy cornbread. If you don’t have or want to use canned creamed corn, sour cream is another great option, and add frozen corn if you’d like corn pieces.

A great alternative to aerosol baking sprays with all the mess is this simple Pan Release.

And this is a great Muffin Pan!

Baking Southern Cornbread

Baking muffins and leaving every other space empty gives space for even heating of muffins, and allows the muffins to rise and dome high.

When all the portions of the muffin pan are full, and the batter is cool or cold, it takes time to heat and rise. With more space, it heats more quickly, providing more rise.

Allow the muffins to cool for 10 minutes, then remove them from the pan, serve warm with your favorite topping… butter, honey butter, maple butter, jalapeno jelly, cream cheese, or mix honey and sour cream.

What else can you add to the cornbread batter… to make the flavor over the top, add cinnamon, maple or maple extract, honey, diced jalapeno, smoked paprika, or some shredded cheese.

If you like them sweet, go right ahead and add sugar or brown sugar to the batter.

While we were RVing through Louisiana this past winter, I whipped up a classic shrimp boil and knew right away this cornbread was the perfect side to go with it!

This is my number one item I bake when camping. I serve it all the time, so many options! I often make this great Pumpkin Muffin version!

Cornbread is a must with soup, stew, chili, and to have them for breakfast, snack, and pop some in the freezer for a rainy day!

Serve cornbread muffins with

• Green Chicken Chili
• Favorite Chili, Baked Beans, and Ribs
• Baked Refried Beans and Eggs
• Sausage Rice and Beans
• Black Bean Soup
• Broccoli White Bean Soup
• Pumpkin Sausage Soup
• Chicken Tortilla Soup
• Taco Salad
• Taco Marinated Chicken
• Chili Verde

Love corn? Give this super tasty Corn Soup a try!

And more corn recipes to try:

• Elote Mexican Corn
• Scalloped Cornbread
• Pan Roasted Corn
• Mexican Corn Pasta Salad
• Corn Bread Pudding
• Cornbread “Tamale” Bites
• Cornbread Pancakes

You’ll find my favorite items here.

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The Best Southern Cornbread Muffins with Jiffy Mix

Simple, moist, delicious cornbread muffin recipe

Course Side Dish

Cuisine American

Keyword corn, cornbread

Prep Time 5 minutes minutes

15 minutes minutes

Total Time 20 minutes minutes

Servings 6 muffins

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 box jiffy cornbread mix
• 1/2 can (14.75oz) creamed corn approximately 1 cup (I typically freeze the other portion to use another time)
• 2 large eggs
• 1 tablespoon butter, melted

Option to use sour cream

• 1 cup sour cream
• 1/4 cup frozen corn
• 1 tablespoon sugar

Instructions

• Preheat the oven to 450°
• Prepare every other cup in the muffin pan with a pan release or baking spray/cream. Alternatively, you can line them with cupcake liners.

  If you're looking for cornbread with portion will fit in an 8×8 pan.
• Place all ingredients in a bowl and mix with a spatula or wooden spoon until well combined.
• You will be placing the batter in the prepared cups. About 1/4 cup goes into each muffin cup, divide it evenly.
• Bake at 450° for 15 mintues, or until a toothpick comes out clean.
• Serve warm with butter, jam, or your favorite topping.
• This recipe easily doubles for 12 muffins.

The post The Best Southern Cornbread Muffins with Jiffy Mix first appeared on Created by Diane.

With its silky ribbons of egg swirling through a rich, savory broth, this classic favorite is simple, satisfying, and surprisingly easy to make at home.

If you’ve ever ordered it alongside your favorite takeout, you’ll be amazed at how quickly you can recreate that same delicious flavor in your own kitchen.

This easy egg drop soup recipe comes together in just 15 minutes, making it perfect for busy weeknights, light lunches, or whenever you’re craving something warm and soothing. With simple ingredients, which usually means no extra trips to the store.

A flavorful broth, eggs, and a few seasonings are all it takes to create this comforting dish.

The key to perfect egg drop soup is all in the technique. Slowly pouring the beaten eggs into the hot broth gently creates those signature delicate ribbons.

Do not add the egg while it’s boiling, remove it from the stove, and then stir the soup in a circular motion while adding the eggs to help achieve that classic texture you know and love. It’s a simple step that makes a big difference in the final result.

Another reason to love this recipe is how customizable it is.

Add in frozen corn, shrimp, or mushrooms, slivers of water chestnuts are another great option

The classic Asian flavors in the broth are irresistible; the combination of chicken broth or bouillon along with garlic, ginger, and sesame is a winning flavor combination you’ll find comforting.

Adding green onions on top brings in that fresh flavor. Add some crushed red pepper flakes to give it a little kick, and add a few drops of soy sauce for more flavor, along with a drizzle of more sesame oil and some fresh cracked black pepper.

Why you’ll love this

Not only is egg drop soup quick and easy, but it’s also budget-friendly. With just a handful of affordable ingredients, you can make multiple servings for a fraction of the cost of takeout. It’s a great option when you want something homemade without spending a lot of time or money.

This soup is also incredibly versatile. Serve it as a starter alongside your favorite Asian-inspired dishes, or enjoy it on its own as a light and satisfying meal.

It’s especially perfect when you’re feeling under the weather or just need something warm and comforting to lift your mood.

Having the right-sized pot is really helpful when making a small batch. I have a round-bottom pot, similar to this one. The one I have doesn’t seem to be available anymore, if I were to buy a new one, I think I’d get orange... I already have green and blue, and the round-bottom pot I have is pale yellow. And these trivets come in the prettiest colors. I might have to get some to match the post I have. And I’m putting these utensils on the list too.

Looking for more Asian Recipes…

• Pork Lo Mein
• Beef with Snow Peas
• Szechuan Chicken and Vegetables
• Pork Wontons 
• Find more Asian Recipes here!

Once you try making egg drop soup at home, it may just become a regular in your recipe rotation. It’s quick, simple, and delivers that cozy, restaurant-quality flavor every time. Whether you’re cooking for yourself or your family, this recipe is sure to become a go-to favorite.

And don’t miss seeing this GREAT Egg Holder, say goodbye to flimsy cardboard or plastic clamshell containers!

You’ll find my favorite items here.

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Egg Drop Soup

better than restaurant egg drop soup. With its silky ribbons of egg swirling through a rich, savory broth, thsi classic favorite is simple, satisfying and surprisingly easy toa make at home.

Course Main Dish

Cuisine American, Asian

Keyword Asian, soup

Prep Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 cups of soup

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 cups chicken broth
• 1/2 teaspoon sesame oil
• 1/4 teaspoon ground ginger or ginger paste
• 1/4 teaspoon garlic powder or garlic paste
• 1 tablespoon cornstarch
• 2 large eggs (using 1egg + 1 egg white)
• 1 green onion, diced
• 1/3 cup frozen corn
• optional 1 tablespoon soy sauce
• optional chili paste
• pinch turmeric for bright yellow color

Instructions

• In a small bowl crack the whole egg, then add one egg white. Mix then set aside.
• In a medium pot bring chicken broth, sesame oil, ginger, garlic and cornstarch to a boil.
• Remove from heat and with a fork whirl soup in a circle and add the egg mixture in a circle to create ribbons.
• Add corn and green onion.
• If you prefer it spicy add some chili oil, or crushed red chili flakes or chili paste, and for another option add some soy sauce.

The post How to Make Egg Drop Soup Like Chinese Restaurants first appeared on Created by Diane.

For spring this veggie cream cheese is getting a fun twist by piping it into mini sweet peppers to look like little “carrots.” It is simple, festive, and instantly makes your appetizer table feel special without any extra stress.

This 5 Minute Veggie Cream Cheese Dip is creamy and delicious, and it’s perfect on bagels and crackers. It can be piped onto celery. But that’s not all, you’ll want to dip cucumbers and carrots into it, and don’t leave out the broccoli and zucchini.

It’s undeniable that this makes the most adorable appetizer for Easter meals, it’s piped on mini peppers to look like carrots, and they are bound to be devoured as quickly as a bunny hops!

• Use mini orange sweet peppers, slice them in half, and fill them with the veggie cream cheese mixture.
• Pipe or spoon it in so it slightly mounds on top.
• Finish with a sprinkle of shredded carrot and a sprig of parsley or cilantro to mimic carrot tops.

Add a kick to this cream cheese spread:

• Add in some diced green olives or just use pimento
• Add a few dashes of your favorite hot sauce to give it a little spice

Make this into a DIP:

Looking to dip chips into this, you’ll want to swap out the cream cheese and just use sour cream, or a combination of sour cream and plain Greek yogurt, or add in a little mayo if you need it to be smoother and prefer that flavor… so it’s not so thick and that the chips don’t break.

Cream cheese tends to be thick, so swapping it out for sour cream will make it dippable! Same great flavor.

How to make this into the best Easter treat!

Use mini orange sweet peppers, slice them in half, and fill them with the veggie cream cheese mixture. Pipe or spoon it in so it slightly mounds on top. Finish with a sprinkle of shredded carrot and a sprig of parsley or cilantro to mimic carrot tops.

These savory mini peppers are stuffed with herbed cream cheese. They look like carrots and make that garden theme come to life. They are the perfect snack and appetizer for parties, Easter, and baby showers. Add some to a charcuterie board to feature some spring and summer flair!

Looking for more Easter fun… you’ll find my ;ost on coloring eggs here, along with the best carrot cake here, and don’t miss these carrot cake scones.

I found some cute Easter carrot itmes on Amazon, carrot candles, gather these for a vase full of fun, and keep the carrot theme going with this garland.

Happy Spring!

We’re currently camping, RV (not in a tent ) I have a whole slew of fun camping recipes for you if you’re interested.

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Creamy Vegetable Cream Cheese Dip Everyone Will Love

This flavorful spread works well on veggies, bagels and crackers as well as it does as a party dip.

Course Appetizer

Cuisine American

Keyword dip, vegetable

Prep Time 5 minutes minutes

Servings 12 pieces

Author Diane Schmidt – createdbydiane.com

Ingredients

• 4 oz cream cheese
• 2 tablespoons sour cream Use all sour cream if you want to dip chips into the mixture and leave out the cream cheese.
• 1 medium carrot, grated fine (separated into 1/3 cup measurements reserve remaining to tops for decoration)
• 1 green onion, finely diced
• 1/2 teaspoon dill (fresh or dried)
• 1/2 teaspoon parsley (fresh or dried)
• 1/2 teaspoon coarse kosher salt
• 6 small orange peppers (small sweet peppers with pointed ends) Any color pepper will look cute!
• 12 sprigs cilantro, parsley, dill, or basil leaves for stems for decorating the pipe carrots

Optional

• 1 tablespoon fresh lemon juice OPTIONAL (use if you find cream cheese too sweet and want a tangy kick)
• 6-10 drops hot sauce
• 1/8 teaspoon black pepper

Instructions

• This vegetable spread takes only 5 minutes to whip up. Gather all the ingredients. Room-temperature cream cheese mixes well, cold cream cheese is hard to blend and will be lumpy. Microwave it at 30% power for 20 seconds if needed.
• Place the cream cheese along with the sour cream and 1/3 cup of carrots in a 4-cup measuring cup or high-sided bowl, and use a mixer to whip it smooth. Mixing by hand is another option. Blend until smooth.
• Add in the green onion, dill, parsley, and salt, and give it anohter mix until all the ingredients are combined.
• Slice the peppers in half lengthwise, then cut off the green tops, and remove the seeds.
• Place the cream cheese mixture intoa piping bag or plastic bag and cut a small piece off the corner to pipe it into the pepper halves.
• Use a paper towel and place the remaining carrot, and fold it over to press out the excess liquid, so you can sprinkle it over the top of the cream cheese mixture on the peppers.
• Add the sprigs of herbs to the ends.
• Refrigerate until serving. These can be made the day ahead of time and kept in the fridge.

The post Vegetable Cream Cheese Dip Everyone Will Love first appeared on Created by Diane.

Looking for easy, flavorful, and satisfying high-protein meals? This collection of recipes delivers everything from hearty soups and cheesy bakes to fresh salads and bold international favorites. Perfect for meal prep, staying fuller longer, or supporting fitness goals, each dish packs big flavor without sacrificing nutrition.

All of these recipes provide at least 20% of their calories from protein. If you want an extra boost, simply increase the protein portion—doubling chicken, meat, or other protein ingredients is an easy way to tailor each meal to your needs.

While some options are naturally low carb, they’re all high in protein, averaging around 20 grams per serving. These versatile recipes make it simple to enjoy satisfying, protein-packed meals your whole family will love.

Over 30 recipes… you’ll have plenty to serve all month long. I can’t wait to hear which recipes you’ll choose to make on repeat!

• Chicken Lettuce Wraps Fresh, crisp, and packed with flavor, these wraps are a lighter but satisfying meal.
• Chicken Parmesan Meatballs Juicy chicken meatballs baked in marinara and topped with melty cheese for a fun twist on a classic.
• Lemon Garlic Chicken Thighs Tender chicken thighs roasted with zesty lemon and garlic for a simple, flavorful dinner.
• Chili A hearty, comforting bowl of beans, meat, and spices simmered to perfection.
• Banh mi Meatballs Vietnamese-inspired meatballs with bold flavors, perfect for sandwiches or rice bowls.
• Chicken Pineapple Kabobs Sweet and savory skewers with juicy chicken and caramelized pineapple from the grill.

• Steak with Chimichurri Sauce Juicy steak topped with bright, herby chimichurri for a bold, flavorful finish.
• Pickle Chicken Tangy, juicy chicken marinated in pickle brine for a fun twist on a classic.
• Greek Chicken Meatballs Tender meatballs seasoned with Mediterranean herbs, perfect with tzatziki or salad.
• Chicken Tortilla Soup A hearty, zesty soup loaded with chicken, veggies, spices, and crunchy tortilla strips.
• Honey Sesame Chicken Meatballs Sweet, savory, and sticky meatballs with a sesame glaze, everyone will love.
• Sheet Pan Sour Cream Chicken Creamy, tangy chicken baked on one pan with veggies for an easy weeknight dinner.

While these are definitely low-carb recipes, they also fall into the high-protein category, delivering approximately 20 grams of protein per serving, making them ideal for anyone following a low-carb, high-protein diet.

Why are high-protein meals desirable:

They help build and repair muscle, keep you fuller longer, boost metabolism, help with weight loss, and to maintain your ideal weight. Help balance your hormones, help prevent overeating, strengthen your immune system, and keep your hair and nails looking great!

• Skillet Chicken Curry This creamy, flavorful skillet chicken curry comes together quickly with tender chicken, warm spices, and a rich sauce.
• Chicken Satay Meatballs All the irresistible flavors of classic chicken satay — in bite-sized form! These juicy, spiced meatballs are served with a creamy peanut sauce for dipping or drizzling.
• Stuffed Peppers Colorful bell peppers are filled with a hearty mix, then baked until tender.
• Pork and Clams A Portuguese-inspired classic that pairs tender pork with briny clams in a garlicky, wine-infused sauce. It’s a comforting coastal dish bursting with bold flavor and rustic charm.
• Sausage Peppers Onions This classic combination of Italian sausage, sweet bell peppers, and caramelized onions is a crowd-pleaser.
• Szechuan Chicken and Vegetables A vibrant stir-fry loaded with tender chicken, crisp vegetables, and a bold Szechuan-style sauce that’s savory and a little spicy (adjust the spice more or less or remove if you don’t like it spicy).

• Chicken Pizza Crust A low-carb, high-protein pizza base made from chicken, ready to load with your favorite toppings.
• Greek Non-Kabob… yummy Greek steak! Juicy, marinated Greek-style steak without the skewer, bursting with Mediterranean flavor.
• Greek Chicken Tender, herb-marinated chicken cooked to perfection with classic Greek seasonings.
• Green Chicken Chili A zesty, hearty chili made with chicken, green chiles, and warm spices for a comforting kick.
• Chicken Satay in Thai Peanut Sauce Grilled chicken skewers served with a rich, creamy Thai peanut dipping sauce.
• Grilled Chicken Caprese Salad: Fresh, light, and flavorful, featuring grilled chicken, ripe tomatoes, mozzarella, and basil, all drizzled in balsamic.

• Baked Ziti (add twice as much meat to make it protein loaded!) A hearty baked pasta dish with extra meat for double the flavor and a serious protein boost.
• Stuffed Pork Chops Thick, juicy pork chops filled with savory stuffing and baked to perfection.
• Chicken Kebat Tender chicken in a delicious sauce with mint, along with vegetables to round out the meal, serve over rice.
• Refried Beans and Eggs A simple, satisfying combo of creamy beans and perfectly cooked eggs, great any time of day.
• BBQ chicken French Bread Pizza Crispy French bread piled high with tangy BBQ chicken, melty cheese, and fresh toppings.
• Chicken Enchiladas in Green Sauce Rolled tortillas filled with chicken and smothered in zesty green sauce and gooey cheese.

• Italian chicken sandwich Juicy, flavorful chicken layered with Italian seasonings, melty cheese, and fresh toppings on a crusty roll for the ultimate sandwich.
• Chicken Parmesan Meatballs All the cheesy, saucy goodness of chicken parmesan, rolled into tender bite-sized meatballs.
• Italian Wedding Soup A cozy classic with tender meatballs, fresh greens, and tiny pasta in a savory broth.
• Broccoli Cheddar Soup (add chicken for higher protein) Creamy, cheesy, and comforting with broccoli and cheddar, plus chicken for a heartier, protein-packed meal.
• Maple Bacon Bourbon Chicken Legs Sweet, smoky, and savory chicken legs glazed with maple syrup, crispy bacon, and a splash of bourbon.
• Pork Chops Wine Sauce Juicy pork chops simmered in a rich, silky wine sauce for an elegant yet easy dinner.

With so many delicious ways to pack in protein, it’s easy to keep your meals exciting and satisfying. From hearty soups and cozy baked dishes to fresh salads and bold international flavors, these recipes prove that high-protein eating doesn’t have to be boring.

Try mixing and matching a few throughout the week to stay full, fueled, and inspired in the kitchen.

The post Easy High Protein Recipes You’ll Love first appeared on Created by Diane.

They’re quick, easy, and way more fun (and tastier!) than store bought. Whether you’re topping a fresh salad, dunking into a bowl of soup, or layering your next taco night or tortilla soup, these homemade favorites will take your everyday dishes to the next level.

Homemade Croutons – Perfect for tossing into Caesar salads, garden salads, or even serving as a crunchy topping for soup. Just cube up some day-old bread, drizzle with olive oil and seasoning, and bake until golden. The smell alone will make you hungry! A perfect item to munch on when your snack cabinet is empty.

Crispy Wontons – Fry or bake them, and you’ll have the ultimate soup topper or party snack. They’re light, airy, and perfectly crunchy. Dip them in sauce, float them in chicken soup, or crumble them over an Asian-inspired salad. (don’t forget you’ll be able to bake or fry them)

Tortilla Chips – Nothing beats a warm tortilla chips, perfect for dipping into Salsa, Guacamole, and serving with this Taco Dip. (Flour or corn tortillas!)

One of my favorite recipes to make with tortillas is these tortilla “empanadas.” I make them with beef and cheese, and often add black beans and sweet potatoes with taco seasoning, they’re so yummy! The possibilities are endless, and it’s a super-easy shortcut recipe. Other flavor options are chicken and spinach, ham and cheese, and pork with salsa verde.

The best part?

All three are ready in minutes and can be customized with your favorite seasonings and spices. Think garlic and parmesan croutons, sesame wontons, or tortillas flavored with herbs or cinnamon sugar. Once you start making these at home, you’ll wonder why you ever bought them pre-packaged.

So grab some pantry staples, turn on your oven or skillet, and get ready to crunch, munch, and enjoy homemade croutons, wontons, and tortillas. These little bites of joy will make your salads, soups, and dinners a whole lot more exciting!

There are three ways to cook them: bake, fry, or air fry. You choose what method you’d like and whip up some yumminess in minutes.

I often make croutons for salads and get asked, what brand are these, they are way better than the ones I buy… so funny. It’s because they are homemade!

And be sure to check out my BEST TIP for toasting bread, old bread, stale bread, just so-so bread…. this tip is GENIUS <<< no matter what kind of bread, old, stale, frozen… you need to try this.

For recipes on making bread, look here, here, and here… and make some of this if you have extra bread!

Speaking of wontons and tortillas- you have to try these.

• Tortilla Empanadas– one of my favorite go-to quick, easy meals my family devours!
• Southwest Chicken– wontons or eggrolls, use Asian wrappers or flour tortillas, make them big or small!
• Wonton wrappers make the cutest appetizers, these are a must make.
  
  
  
  

and more fun with eggrolls…

• Corned Beef and Cabbage Eggrolls
• Texas Egg Rolls
• Salmon Egg Rolls
• Avocado Chipotle Egg Rolls

While most restaurants deep fry croutons, wontons, and tortillas. I wanted to share how to make great-tasting items without the need to fry them. If you don’t want to… fried is always yummy, but baked is great too.

Another option is to use an air frier… so you can easily have those crunchy, delicious items you crave for lots of meals.

• Tortilla Soup
• Caesar Salad
• Pumpkin Sausage Soup
• Brussels Sprouts Caesar Salad
• Mushroom Soup
• Tomato Bisque
• Broccoli Cheese Soup

• Caesar Pasta Salad

Flour tortillas… fried, so yummy with hummus and guacamole, not as great with salsa as it’s so wet, but that’s what corn tortillas are for, right?

When I’m cooking dinner, I often cut up a flour tortilla and heat it up for someone to snack on, and often dip it in hummus!

Great items to serve with fried flour tortillas:

• Goat Cheese Guacamole
• Crab Rangoon Dip

More items to make with tortillas:

• Air Fryer Tortillas and more Air Fryer Recipes!
• Grilled Cinnamon Apple à la Mode Tacos

And one of my favorite snacks that are fried is these Fried Tortellini. I make them on cold winter afternoons, when we have dinner parties. They are super easy and only take minutes to make, and everyone is impressed. You can also use refrigerated ravioli (both large and mini work well).

And if you have some hot oil… no better time to make some funnel cake from scratch, or quick and easy funnel cake using pancake mix. honestly if I’m going to fry things in oil, I often make a small funnel first. I rarely go to fairs, and funnel cake is irresistible! Give this chocolate funnel cake a try!

Now, if you’d like some more fried yumminess, put these on your must make list. Fried Oreos, Rosette Cookies,

And if you want the yummiest pork wontons, skip the take-out and make them!

I think potatoes are underrated, and if you do too, make these potato pancakes/latkes. These are a crowd pleaser. I typically use 5 lbs of potatoes, but you can make any amount you’d like!

And if potatoes are your thing, here are some more great potato recipes:

Crispy Baked French Fries

Use wonton wrappers to make wonton cups… and fill them with all sorts of yummy fillings, from artichoke dip, to crab rangoon filling, shrimp, and so much more!

If you like how-to posts… I have more. Check out some fun how-to items here.

And once you make those chips, you’ll need something to dip them into…

• Chips and Salsa or Pico De Gallo– Crunchy chips paired with fresh, bright salsa or pico for a classic crowd pleaser.
• Green Olive Dip– Creamy and savory with a salty olive bite that keeps everyone coming back.
• Goat Cheese Crostini– Toasty crostini topped with creamy goat cheese for a simple yet elegant appetizer.
• Cottage Cheese Taco Dip– Creamy, protein-packed dip with bold taco flavors and a fresh finish.
• Pizza Dip– All the flavors of your favorite pizza baked into a warm, cheesy dip.
• Crab Rangoon Dip– Creamy crab dip with a hint of sweetness inspired by the classic appetizer.
• Texas Egg Rolls with Jalapeno Pepper Jelly- Crispy egg rolls filled with bold Texas-style flavors, dipped in sweet and spicy jalapeño pepper jelly that is also delicious poured over whipped goat cheese or cream cheese.

I often crisp up some flour tortillas I’ve sprayed with oil on the black stone for a snack while I’m cooking, dip them in a little hummus, so I can keep the rest of the food on the grill and not have all of it eaten by the time I’m done cooking. Also, I fill tacos and crisp them up before being filled, and once they are filled, if needed. It helps to melt the cheese a bit if cheese is added.

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How to Make Homemade Croutons, Wontons, and Tortilla Chips

turning bread into croutons, wonton wrappers into cups or strips, and tortillas into chips in just a few easy steps

Course Appetizer

Cuisine American

Keyword appetizer, bread, snack

Author Diane Schmidt – createdbydiane.com

Notes

Choose what you’ll be making.

Bread for croutons, any style bread will work, fresh, stale, ot frozen. If it’s fresh, cut it into 1″ pieces and place it on a baking sheet, and dry it out in the oven at 350 for 5 minutes, toss to get the other side exposed, and bake another 5 minutes. About 10 minutes total.

For wontons, purchase wonton wrappers, big or small, and cut them into the desired shape. I typically buy the small square wrappers and slice them into strips.

Tortillas, corn or flour, can be cut into strips, triangles, or any shape you’d like with a cookie cutter.

For frying: preheat 2 inches of neutral oil (I use avocado oil) in a saucepan to 350°. Place the item you’re frying and cook about 3 mintues tossing it so it coats oil on all sides and gets evenly cripsy. A slotted metal spoon or tongs work well. Drain on paper towels and salt if desired.

Oven Baked: Toss the items you’ll be baking with a little oil, or use oil in a sprayer… so it’s lightly coated, add garlic or other seasonings (or cinnamon sugar) and bake in a preheated 400° oven for 5 minutes, or until desired crispiness. Croutons usually take 10 minutes as they are thicker than any “strips”.

Air fryer: Spray or coat the desired items with some oil and air fry. Alternatively, don’t use any oil if desired. I like a little oil; it gives them all a nicer crunch. 350° 5-10 minutes.

I often crisp up some flour tortillas I’ve sprayed with oil on the black stone for a snack while I’m cooking, dip them in a little hummus, so I can keep the rest of the food on the grill and not have all of it eaten by the time I’m done cooking.

The flavor possibilities are endless. Add the flavors you like, or keep it simple with a seasoning salt, lemon pepper, dry ranch flavor, or something out of your spice cabinet you love.

The items baked will likely be a bit chewier than fried, but it’s great to have a quick option to frying and to add a punch of fun to what your serving!

The post How to Make Homemade Croutons, Wontons, and Tortilla Chips first appeared on Created by Diane.