The peaches cook down, and the pectin thickens this sauce. It has just enough sweetness to complement savory dishes without overpowering them, and just enough texture to hold onto what you’re dipping into it.

The bourbon adds a rich caramel flavor, while the jalapeño brings a gentle kick that keeps everyone coming back for another dip.

Because the sauce contains bourbon, note that it’s simmered long enough for much of the alcohol to cook off while leaving behind the rich caramel and oak flavor that pairs beautifully with sweet peaches and spicy jalapeños.

What to put this Sweet and Spicy Bourbon Peach Dipping Sauce on…

• Chicken Quesadillas
• Chicken Sandwiches
• Chicken Meatballs
• Pork Chops
• Turkey Burgers
• Goat Cheese Crostini
• Sweet Potatoes

Because the sauce contains bourbon, note that it’s simmered long enough for much of the alcohol to cook off while leaving behind the rich caramel and oak flavor that pairs beautifully with sweet peaches and spicy jalapeños.

What Does It Taste Like?

Imagine the sweetness of ripe peaches blended with brown sugar, a hint of smoky bourbon, savory spices, and just enough jalapeño to wake up your taste buds. The result is a silky smooth sauce that’s sweet first, followed by a little warmth and a rich finish.

What options are there instead of using bourbon?

While bourbon will give this recipe its delicious flavor, vanilla extract, a bit of apple cider vinegar, or add some maple syrup to enhance the flavor of this sauce.

More Questions Answered…

Can I use frozen peaches?

Yes. Frozen peaches work well when fresh peaches aren’t in season. Let them thaw slightly before cooking.

Does the bourbon make the sauce taste like alcohol?

No. As the sauce simmers, much of the alcohol cooks away, leaving behind a deep, slightly smoky caramel flavor.

Is this sauce spicy?

It’s mildly spicy. Remove the seeds from the jalapeño for less heat or add more if you like it hotter.

Can I use this as a glaze?

Absolutely. Brush it onto grilled chicken, pork, or shrimp during the last few minutes of cooking for a glossy, flavorful finish.

Adding a perfect balance of sweet, smoky, tangy, and just the right amount of heat. Whether you’re serving grilled chicken, crispy chicken tenders, pork chops, or even appetizers, this homemade peach sauce is guaranteed to become a favorite.

If you’re looking for something different than traditional barbecue sauce, this easy peach dipping sauce deserves a spot on your table.

The sauce thickens as it cools, making it perfect for dipping.

Why You’ll Love This Recipe

• Made with fresh peaches
• Sweet with a touch of heat
• Perfect for dipping or glazing
• Ready in about 30 minutes
• Great for grilling season
• Easy to customize the spice level
• Delicious served warm or chilled

What Does It Taste Like?

Imagine the sweetness of ripe peaches blended with brown sugar, a hint of smoky bourbon, savory spices, and just enough jalapeño to wake up your taste buds. The result is a silky smooth sauce that’s sweet first, followed by a little warmth and a rich finish.

As the peaches cook with a combination of sugar, the sauce will thicken. It will thicken as it cools. The pectin in the peaches will magically make this sauce thick with a nice texture that will cling to the foods you dip into it.

Looking to make it tangier? Add lemon juice

Want it spicier? Add more jalapeño, or some hot sauce

Add garlic for the garlic lover in all of us

Ingredients You’ll Need

• Fresh peaches
• Brown sugar
• Jalapeño
• Bourbon
• Taco seasoning

You’ll heat the mixture and press it through a fine strainer. Scrape the bottom of the strainer to gather the pulp, that will thicken the sauce but in a smoother texture than if you just cooked and served it.

Sweet, Smoky, and Perfect for Summer

This Sweet and Spicy Bourbon Peach Dipping Sauce brings together everything we love about summer cooking. It’s fresh, flavorful, and versatile enough for everything from weeknight dinners to backyard cookouts.

Keep a jar in the refrigerator, and you’ll always have an easy way to elevate grilled meats, appetizers, and sandwiches with a burst of fresh peach flavor.

Pour this sauce when it’s warm over cooked chicken and rice for a fun meal.

Print

Sweet and Spicy Bourbon Peach Dipping Sauce

Fresh peach season is the perfect time to make a batch, especially if you can get your hands on sweet, juicy peaches, if not, use peach jam.

Course Appetizer

Cuisine American

Keyword sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

5 minutes minutes

Total Time 25 minutes minutes

Servings 1.5 cups

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 large peach or 2 small peaches, remove pit and dice, Alternatively, you can use 1-1.5 cups peach jam
• 1/2 cup brown sugar
• 2 tablespoons diced jalapenos
• 1/2 teaspoon taco seasoning or a citrus, chili-style garlic seasoning like Spanglish Asadero All-Purpose seasoning
• 2 tablespoons Bourbon

Instructions

• Place all ingredients in a saucepan. Heat on medium until it comes to a simmer.
• Turn to medium-low temperature and simmer for 15 minues, ti iwill thincken, add a few drops of water if it becomes too thick. Turn the temperature down so it doesn't get too thick. Add in a tablespoon of water to get to a thick but pourable consistency.
• Strain the sauce with a fine strainer over a bowl, pressing everything out of the strainer. Scrape the bottom of the strainer. Mix everything smoothly and place it in the fridge for 30 minutes.
• The sauce will thicken as it cools.
• Serve with crispy chicken, grillled chicken,

The post Sweet and Spicy Bourbon Peach Dipping Sauce first appeared on Created by Diane.

You may find yourself craving a peanut butter and jelly sandwich, or want some quick, easy meals when this time of year rolls around!

It also means busy mornings, packed lunches, hungry afternoons, and the daily question of, “What’s for dinner?”

The good news is that feeding your family doesn’t have to be complicated. A little planning goes a long way, and having a collection of dependable recipes makes the entire week run more smoothly.

This collection is filled with easy breakfasts, lunches, after school snacks, simple dinners, and meal prep ideas that help busy families get through the school year with less stress and more delicious meals.

The Ultimate Back to School Recipe Guide: Breakfast to Dinner will help you make a plan, find some new recipes, and set out a plan to make it a bit easier.

Before You Start Planning Meals

Forget trying to create the “perfect” menu. Instead, think about the foods your family actually enjoys eating.

Write down everyone’s favorites. Keep the list handy when meal planning. If your child only wants a peanut butter and jelly sandwich today, that’s okay. A lunch they’ll actually eat is always better than one that comes home untouched.

If vegetables are a struggle, keep offering them in different ways without making them a battle. Tastes change, and kids often surprise you.

One of the easiest tricks? Don’t fill the pantry with junk food. When healthier choices are the easiest options to grab, they’re much more likely to become new favorites.

Easy Back to School Breakfasts

School mornings are busy, so breakfast needs to be quick. These recipes can be made ahead, grabbed on the way out the door, or prepared in just a few minutes.

• Blueberry Oatmeal Breakfast Cookies
• Ham Egg and Cheese Breakfast Cups
• Blueberry Muffins
• Banana Bread
• Hard Boiled Eggs

The 5-Minute Breakfasts That Save Chaotic Mornings

• Toast Overload
• Spaghetti and Eggs
• Cheesy Bacon Breakfast Potatoes
• Saltines and Milk (A nostalgic favorite)

Lunch Box Ideas Kids Will Actually Eat

One of the biggest searches every school year is “Lunch Box Ideas Kids Will Actually Eat,” and for good reason. Parents don’t want to spend time packing lunches that come right back home.

These recipes travel well and are family favorites.

• Bean and Cheese Burritos (freezer-friendly)
• Apple Cheddar Quesadillas (great warm or cold)
• Caprese Grilled Cheese (kicked up Grilled Cheese)
• Easy Tortilla Empanadas (freezer friendly)
• French Bread Pizza (my kids favorite)
• BBQ Chicken Macaroni Salad (cold lunch favorite)
• Cottage Cheese Taco Dip with Fresh Veggies

Don’t forget to check out my collection of budget-friendly meals for even more affordable family favorites.

Cold Pasta Salads: pack these for lunches with a cold pack, or use a thermos, and don’t forget a fork

• Tuna Pasta Salad (no mayo)
• Pepperoni Pizza Pasta Salad
• BBQ Chicken Macaroni Salad

for older kids:

• Pesto Zucchini Pasta Salad
• Broccoli Pasta Salad
• Feta Basil Balsamic Pasta Salad
• Caesar Pasta Salad

And don’t miss seeing this super California Roll Bowl

If sandwiches are the items you’ll be making for lunches, see what side items your kids will devour and add them. I used to make all the week’s sandwiches at the beginning of the week. It simplified mornings, and there was always food ready to eat in the fridge!

More Pasta Salad Recipes

Afternoon Snacks Everyone Looks Forward To

Having a few ready-to-go snacks makes the afternoon much easier before homework, sports, and activities begin.

Try these favorites:

• Pizza in Minutes
• Bean and Cheese Burritos
• Veggie Cream Cheese Dip
• Dumplings the Easy Way
• Creamy Hard Boiled Egg Dip
• Apple Cheddar Quesadillas
• Caprese Grilled Cheese
• Egg Salad Spring Rolls
• Cottage Cheese Taco Dip
• Salad Dippers
• Avocado Caprese
• Roast Beef Stackers
• Chocolate Apple Bark

If you have the time before pick-up time, get something ready, and when everyone rushes in the house with all the stories of the day and homework, you’ll all have something to eat right away!

Everyone is obsessed with air fryers

You Must Try These 12 Air Fryer Recipes

Let’s continue with The Ultimate Back to School Recipe Guide: Breakfast to Dinner.

Easy Weeknight Dinners

After a full day of school, work, practices, and homework, dinner needs to come together without a lot of effort.

These recipes are perfect for busy weeknights.

• Chicken Pot Pie
• Buffalo Chicken Pasta
• Green Chicken Chili
• Ground Beef Chili
• Chicken Lettuce Wrap Bowls
• Beer Battered Chicken
• Beef with Snow Peas

Don’t underestimate the power of sandwiches, either. Grilled cheese, chicken salad, meatball sandwiches, French dip, pulled chicken, or turkey melts often become the easiest dinners of the week. Keep a running list of your family’s favorites for those nights when you need dinner on the table fast.

What to make with a Pound of Ground (beef, turkey, chicken, sausage)

Meal Prep Once, Eat All Week

Cook Chicken Once for the Week-Cook a large batch of chicken early in the week, then turn it into several different meals.

• Chicken Lo Mein
• BBQ Chicken Pasta
• Fried rice
• Chicken Noodle Soup
• Southwest Chicken
• Chicken Mexican Fried Rice
• Chicken Alfredo 
• Thai Peanut Chicken Salad
• Chinese Chicken Salad

You’ll spend one afternoon cooking and save yourself time all week long.

Don’t miss my post on Meal Prep here.

Remember, meal prep can look any way you’d like it to be, it’s to help you make mealtime easier. Prep items and keep them separate to whip up easy meals in minutes, or prep out individual meals, fridge or freeze them so there is food at the ready when you want them.

Make This School Year Easier

Whether you’re packing lunches every morning, feeding hungry teenagers after sports, helping grandkids after school, or simply looking for dependable family meals, these recipes are here to make busy weekdays easier.

And if you need some High Protein Meals check these out!

With a little planning and a handful of recipes your family actually enjoys, school days become a whole lot less stressful and a lot more delicious.

Make Meal Planning Easy for the Whole Family

Meal planning doesn’t have to feel like another chore. A little planning at the beginning of the week can save time, reduce stress, and answer that daily question of, “What’s for dinner?”

Build a weekly menu around your family’s favorites while also leaving room to try something new. Print this meal planner, maybe it’s a different vegetable, a new recipe, or a fun lunch idea that someone wants to give a chance. Keeping a list of meals everyone enjoys makes grocery shopping easier, meal prep faster, and busy weeknights much less stressful.

One of my favorite posts is all the varieties of Meatballs here.

Over time, you’ll create a personalized collection of family favorites that takes the guesswork out of planning meals.

Simply pull out your planner each week, mix in a few tried and true recipes, add something new if you’d like, and enjoy spending less time wondering what to cook and more time enjoying meals together, especially at back-to-school time!

Back to school time reminds me of this post I wrote, it’s about relationship advice and comfort food and how a good meal can help on difficult days!

One plan. Less stress. More family favorites.

And this meal remains my family’s go-to, with leftovers everyone wants.

One more thing…

If you’d like to help your kids or any family who may be picky (at any age) expand the foods they eat and have fun exploring real, wholesome foods, this wonderful activity book by my friend René of We Eat Simple is a fantastic resource. It’s filled with engaging activities that encourage kids to discover, taste, and enjoy new foods in a fun, pressure-free way.

The post The Ultimate Back to School Recipe Guide: Breakfast to Dinner first appeared on Created by Diane.

All the delicious flavors of traditional Asian pork dumplings come together in a much simpler method that’s perfect for busy weeknights. Juicy seasoned pork, tender dumpling wrappers, and a quick cooking method you’ll love as it’s less time-consuming without the traditional assembly.

These easy pork dumplings are great for dinner, meal prep, appetizers, or even game day snacks. Whether you cook them in a skillet, on a Blackstone griddle, or in the oven, you’ll get all the flavor of classic dumplings with a fraction of the effort. Serve them with your favorite dipping sauce and a side of vegetables or rice for a complete meal everyone will love.

I love ground pork. It’s so versatile and a must-have item when you want to replicate popular Asian recipes at home.

Let’s dive right into these homemade dumplings.

The simple part is that they are not wrapped or fussy.

Just make meatballs, then put the wrapper on top.

Round wrappers work more easily, but many times I’ve used square wrappers (the corners may stick together if there isn’t enough excess room, but the taste is still amazing)

These deconstructed dumplings are bound to make it on your weekly rotation.

One of the best parts of this recipe is that you can cook them in a skillet, bake them in the oven, or cook them on a Blackstone griddle.

You not only need a hot surface, but you’ll need water and a lid. That is how you get the wrapper to cook while the pork filling cooks on direct heat.

Ingredients You’ll Need

• Ground pork
• Green onions
• Garlic
• Ginger
• Soy sauce
• Sesame oil
• Dumpling (or wonton) wrappers, round or square

How to Make Deconstructed Pork Dumplings

In a large bowl, combine the ground pork with the garlic, ginger, green onions, soy sauce, and sesame oil. Mix until everything is evenly combined, but don’t overwork the meat.

Roll the mixture into evenly sized meatballs. Place them on a tray while you prepare your cooking surface.

Heat a skillet, griddle, or Blackstone over medium heat. Add a small amount of oil and place the pork meatballs on the hot surface.

Immediately place a dumpling wrapper over the top of each meatball and gently press it down. Once the bottoms begin to brown, add a splash of water to the pan and quickly cover with a lid.

Why You’ll Love These Deconstructed Pork Dumplings

• No folding, pleating, or sealing required.
• Ready in less time than traditional dumplings.
• Perfect for beginner cooks.
• Great for weeknight dinners.
• Easy to customize with your favorite seasonings.
• Cook indoors or outdoors on a Blackstone.

The steam cooks the wrapper while the direct heat cooks the pork filling. Continue cooking until the pork reaches an internal temperature of 160 degrees and the wrappers become tender.

Dipping Sauces

• Spoon on some Chili Crunch
• Mix soy sauce with Wasabi Sauce for a fun mix
• Add Hoisin with a mix of soy sauce for a nice umami flavor
• Oyster Sauce with a mix of Sriracha for spicy, tangy yumminess.

Add some garlic and green onion to any of these combinations to make the sauce your own

Tips for Success

• Keep the wrappers covered so they don’t dry out, use a towel or damp towel if it’s hot. The wrappers separate best when they are cold from the fridge.
• Round wrappers tend to fit more naturally over the meatballs.
• If using square wrappers, don’t worry if the corners overlap a bit, or cut the corners if you prefer.
• A clear lid makes it easy to monitor the steaming process. Aluminum foil pans work great on the Blackstone.
• Use a squirt bottle filled with water, so you can add drops of water as needed until the dumplings are cooked. Don’t let the dumplings dry out.
• Use a thermometer to ensure the pork is fully cooked to 160°.

This recipe makes a great meal prep, and if you’re making it for dinner, double the recipe. You’ll want leftovers. They reheat well, they freeze well, and are always a huge favorite making this ideal for meal prep.

Sautéed vegetables and rice are the perfect side dishes that turn these dumplings into a meal. Cabbage and carrots are both winners, add in your favorites broccoli, asparagus, and peppers are great options.

I cook rice with my Saute and Steam Method here, then add a tablespoon of sesame oil. When it’s done cooking, I add 2 tablespoons of butter and 2 teaspoons of soy sauce to the rice, stir, and put the lid on until serving.

These easy deconstructed pork dumplings deliver everything you love about homemade dumplings without the tedious folding. Once you try this shortcut method, you’ll find yourself making them whenever you’re craving takeout flavors at home.

More recipes with ground pork…

• Pork Wontons– crispy and delicious, these are a must-make appetizer
• Deconstructed Wonton Soup– super simple and tastes amazing
• Pork Lo Mein- the perfect anytime meal
• Banh Mi Meatballs– a Vietnamese favorite sandwich turned into a meatball meal.
• Ground beef, pork, turkey, and chicken recipes

Sauces:

I love drizzling chili crisp over the dumplings. (leave off if you do not like spice)

A fun dipping sauce is to mix hoisin sauce with soy sauce, sesame oil, with diced green onions. Add sriracha for some spice. Use sweet chili sauce if you prefer a sweeter sauce.

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Deconstructed: Make Your Own Pork Dumplings the Easy Way

Simple pork dumplings you'll make on repeat, minimal ingredients, full flavor, tastes like restaurant-quality dumplings you'll enjoy in minutes.

Course Appetizer, Main Dish

Cuisine American, Asian

Keyword Asian, pork, snack

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb ground pork
• 1/4 teaspoon ginger (dry or paste)
• 1/2 teaspoon garlic (granulated or paste)
• 2 whole green onions, finely chopped
• 2 teaspoons chicken bouillon, Knorr
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 24 fresh dumpling or wonton wrappers Round or square (round wrappers are easier to work with). Square wrappers can be made more round by cutting the corners off.

optional items can be added to meat mixture

• 2 teaspoon Sambal Oleck Chili paste
• 1/2 teaspoon crushed red pepper flakes
• 1/8-1/4 teaspoon salt, if desired
• 1/2 cup water in a measuring cup or squirt bottle

Dipping Sauce (easily multiplied for more servings)

• 2 tablespoons hoisin sauce Sweet, tangy, mildly spicy
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 whole green onions, diced
• 1/4-1/2 teaspoon sriracha (optional for spice)
• oyster sauce is another option

Instructions

• In a medium bowl mix ground pork with ginger, garlic, green onions, chicken bouillon, sesame oil, and soy sauce.
• Smaller dumplings cook faster and are more appetizer sized. I've made both 1-tablespoon size and 2 tablespoon size, I really prefer the smaller-size dumplings.
• Scoop out your desired size of pork mixture, 1 or 2 tablespoons. Roll smooth like a meatball if desired. Placing them on wax or parchment paper is helpful.
• Heat skillet or Blackstone over medium heat for a few minutes until fully hot.
• Add a tablespoon of oil, place 10 dumplings in a 12 inch skillet or similar, leaving room between each dumpling for the wrappers to fit.
• Place a dumpling or wonton wrapper over each "meatball," pressing it on top and around the sides gently without burning yoruself.
• Add some water, not all of the 1/2 cup of water may be needed , start with 1/2 that 1/4 cup, place lid on top of pan to steam the dumplings. as dumplings cook the "wrapper" will become soft with no sign of flour left in them. Add more water if needed. Turn down heat if the pan seems too hot or they begin to brown too much or burn.
• Use a thermometer to make sure the pork is 160°.
• Remove to a tray, cover with foil if desired. And then proceed to cook the remining dumplings.
• Mix the sauce ingredients until well blended.
• Serve warm with dipping sauce. Other sauce options are to drizzle chili crisp (chili oil with crushed red peppers and garlic) over top. Hot sauce or Sweet chili sauce if you like something sweet and less savory.
• These dumplings are a great appetizer and are wonderful served as a meal over rice and with stir-fried vegetables. They freeze and reheat well, making them a great leftover and meal-prep item.

• Sesame Eggplant
• Chicken and Sausage Fried Rice
• Chicken Pho
• Simple Chicken Curry
• Crab Rangoon DIP
• Brown Sugar Soy Glazed Chicken

The post Pork Dumplings the Easy Way first appeared on Created by Diane.

The secret to really great deviled eggs starts with perfectly cooked hard-boiled eggs that peel easily and have bright yellow yolks without the gray ring. Then it’s all about a creamy filling with just the right balance of tangy flavor and smooth texture.

“Older Eggs” boil better, it is said that fresh eggs give you more trouble, especially when peeling eggs. So if you have farm-fresh eggs, this may matter more than when you have purchased pasteurized eggs.

Classic Deviled Eggs

Deviled eggs are one of those timeless recipes that always disappear first. They’re creamy, savory, simple to make, and perfect for holidays, cookouts, brunches, or anytime you need an easy appetizer everyone loves.

My biggest tip when making hard-boiled eggs or deviled eggs is to cook them and then chill them in an ice water bath. Then peel them! The shells come off the easiest them, once they are refrigerated, which makes them harder to peel.

The best texture for deviled eggs are smooth and creamy. Pressing the mixture through a fine strainer is a great way to ensure it’s smooth. Using an immersion blender is another option.

Simply run them under cold water, and the shells should slide off.

Be sure to check out my post on the top 3 ways to prepare hard boiled eggs.

Currently, my preferred method is to steam the eggs. 12 minutes, then ice bath for 10 minutes. All the details are here.

What Makes the Best Deviled Eggs

The best deviled eggs are:

• Easy to peel
• Smooth and creamy
• Full of flavor
• Not dry or crumbly
• Nicely chilled before serving

What to add to your deviled eggs?

The possibilities are endless! Add in some sweet or dill pickles for added acidity and flavor, or a few dashes of hot sauce (buffalo sauce is yummy).

Mix chicken salad with egg salad and stuff the eggs for a super high protein bite!

Top them with:

• Crispy bacon
• Green onions
• Chives
• Red onion
• Jalapeños

Other items to add in are avocado cheese like feta or parmesan; sun-dried tomatoes and basil are a winning combination. Lemon and capers make the flavor bright! Kick them up with some jalapeños, diced or pickled.

Looking for some summer fun, add some Old Bay seasoning and put a shrimp on top!

Want a trendy flavor option, drizzle on some hot. honey and add a piece of bacon, salty sweet with some heat… yum!

Pesto is a great option and a perfect appetizer to an Italian Dinner.

Just want something to sprinkle on top, everything bagel seasoning works great!

A little paprika on top gives them that classic look, but you can also add chopped chives, bacon, pickles, or a dash of hot sauce for extra flavor.

And if you’re interested in this style napkins, look here.

More posts on eggs:

• Eggs: recipes, tips, and uses
• Deviled Egg Dip
• Egg Salad
• Egg Drop Soup
• Scrambled Egg Fried Rice
• Scrambled Egg and Bacon Spaghetti

And this is my favorite item to hold eggs in the fridge. I wonder why I ever left them in those flimsy cartons and plastic clam shells!

You’ll find mor of my egg recipes here.

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Best Deviled Eggs Recipe (Simple and Perfect Every Time)

Deviled eggs are one of those timeless recipes that always disappear first. They’re creamy, savory, simple to make, and perfect for holidays, cookouts, brunches, or anytime you need an easy appetizer everyone loves.

Course Appetizer

Cuisine American

Keyword deviled eggs, eggs

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

cold water bath 10 minutes minutes

Total Time 30 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 6 large eggs
• 3 tablespoons mayonaise
• 2 teaspoons mustard dijon or brown mustard
• 1 teaspoon vinegar or pickle juice for an acidic flavor optional
• 1/4 teaspoon salt adjust according to taste
• 1/8 teaspoon black pepper adjust according to taste
• 1/4 teaspoon paprika

Instructions

• Prepare the eggs according to the method you prefer. I like steaming them with an inch of water and the eggs resting on a strainer above the water. I boil an inch of water, place the eggs on the strainer rack, then cover with a lid and simmer the water on low for 12 minutes.
• Next, use tongs to place them in an ice bath, a medium bowl of water and ice. Allow them to sit in the ice bath for 10 minutes.
• Then crack the wider end on the counter and peel them while running them under a thin stream of cold water.
• Slice the eggs and half, lengthwise. Remove the yolks and place them in a bowl.
• Add the mayo, mustard (vinegar, or pickle juice if adding), salt, and pepper, and mix it.
• Place it in a fine strainer and press throught with the back of a spoon.
• Place the mixture in a plastic bag or piping bag with a large round tip.
• Pipe the filling onto the egg white pieces and sprinkle with paprika.
• Refrigerate until serving.

The post Best Deviled Eggs Recipe (Simple and Perfect Every Time) 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.

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.

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!)

Toasting tortilla chips on the blackstone, they won’t be as crispy as frying, but these flour tortilla chips are great for dipping into hummus, goat cheese dip, and go great with this fig jam dip.

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.

This bright and flavorful Pineapple Salsa is the perfect mix of sweet, tangy, and a little spicy!

Whether you use fresh pineapple when it’s in season or canned pineapple for convenience, this recipe comes together in minutes and adds a tropical twist to just about anything. I love that it’s so versatile, canned or fresh, it’s a dream come true!

It’s delicious served with tortilla chips for snacking, spooned over grilled chicken or fish, or piled high on your favorite tacos for a burst of juicy flavor.

With everyday ingredients, you’ll be enjoying this salsa in no time at all.

What ingredients go into this salsa:

• pineapple- canned or fresh, chopped fine
• onion- I like white onion, use any onion variety you prefer, green onions for mild flavor
• peppers- I like using sweet peppers, red, orange, and yellow. Adding bursts of great color
• jalapeno- giving this salsa a great kick of flavor without overpowering it with spice (unless you want it super-spicy, add as much as you want)
• cilantro- deliciously fresh flavor every salsa needs!
• lime-juiced for a nice zip and contrast to the sweetness of the pineapple
• salt- coarse kosher salt

Scoop it up with your favorite chips and devour!

More great items to put this pineapple salsa on:

• On top of these bowls, quinoa bowls, or this taco salad
• Give it a try with this Chinese Chicken Salad
• As a topping for cottage cheese for a fun, savory snack
• Try it on some avocado toast or put it on top of cream cheese toast
• Grill some chicken and vegetables, then pile on the pineapple salsa for that sweet-tangy combo.
• And give it a try on these pork tenderloin tacos

Serve it alongside your favorite meals. It’s great with tacos!

Looking for some low-carb options, put this on top of grilled fish or shrimp and enjoy!

It’s so flavorful, it’s bound to become your new favorite item!

Why You’ll Love This Pineapple Salsa

• Versatile: Use fresh or canned pineapple—whatever you have on hand.
• Quick to make: Just chop, mix, and enjoy!
• Perfect for any occasion: Great for cookouts, taco nights, or as a fresh party dip.
• Full of flavor: Sweet pineapple pairs perfectly with zesty lime, cilantro, and a hint of spice.

I love wavy-edged plates and bowls. I couldn’t find the dishes I have, but I now have my eye on this dish, it has a pretty wavy edge.

More great pineapple recipes!
… be sure not to miss one of my all-time favorite meals, Luau Fried Rice

This Pineapple Salsa is your go-to for adding a burst of sunshine to any meal! Quick, colorful, and incredibly fresh-tasting, it’s a recipe you’ll make again and again.

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Pineapple Salsa (Canned or Fresh Pineapple)

This Pineapple Salsa is your go-to for adding a burst of sunshine to any meal! Quick, colorful, and incredibly fresh-tasting — it’s a recipe you’ll make again and again.

Course Appetizer

Cuisine American

Keyword pineapple

Prep Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 16oz canned pineapple or fresh (drained) any variety, tidbits, chunks or rings
• 1/2 cup sweet peppers, chopped (red, orange, yellow)
• 1/2 cup onion, I like white, use any onion variety
• 1/4 cup chopped cilantro
• 1 jalapeno, finely diced Use as much or as little as you prefer
• 1-2 whole lime, juiced depends on how much juice they render.
• 1/2 teaspoon coarse Kosher salt add more if desired

Instructions

• Chop the drained pineapple into small pieces.
• Add all ingredients into a bowl and stir well to combine.
• Place in fridge until cold. The flavors will meld together. This can be made a day ahead.

The post Simple Pineapple Salsa You Can Make in Minutes first appeared on Created by Diane.

From sweet-and-savory mashups to pantry-staple creations, these quirky comfort foods remind us how creative families could be with what they had on hand. If you ever traded your lunch at school only to hear “What is that?”, this post is for you.

Let’s turn back time…

I remember my grandmother serving me this often when I visited. I did really liked it, she made it seem special, it was the only time I ever ate it.

What is it exactly? It’s warm milk, with saltines and sugar.

Yep, totally simple, easy to make, and most have those items in the house!

It really tastes like a savory cereal, which is one reason I might not like that sugary stuff, I never have. Although I recall eating some cereals, it was never my favorite.

Coffee Soup (or Coffee Sop): When consumed with coffee instead of milk, it was sometimes referred to as “coffee soup” or “coffee sop”.

Milk toast: This refers more broadly to bread and milk, but suggests a historical context where simple warm dairy dishes were common

It’s a real quick, poor version of bread pudding! Add bread or dried fruit to switch it up.

We called it saltines in milk, but some call it Soaky!

When conversations of foods we ate as kids come up… what were you served as a kid, that others may not have had?

It could be as simple

My son’s favorite is from my mom… she served him an English muffin, butter, applesauce, with cinnamon and sugar on top (which is still a favorite, especially if he’s not feeling well)

One friend told me, as I was heating tortillas for dinner, that flour tortillas with butter and cinnamon sugar was the item his mom served his family on repeat.

I recall many days having toast with butter and cinnamon-sugar! Tortillas weren’t popular where I grew up, and seeing fresh tortillas wasn’t popular until he 80s.

Whether you still like the food or not today is always a hot topic, from frozen dinners of Salisbury steak with the tiny cobbler or a pot pie from Banquet (always very affordable) to tuna noodle casserole with stewed tomatoes, some had peas.

I’ll never forget watching the movie Angie, and she made English muffin pizza with spray cheese and ketchup… I gasped!

Here are a few odd-but-often-loved childhood foods you might recognize:

• Ketchup Sandwiches
  Bread + ketchup = lunch. No cheese, no meat, just straight-up tomato sugar paste between slices of Wonder Bread. Michelin star? No. Cheap and oddly comforting? Absolutely. (I have never had this, but I hear it was popular)
• Butter & Sugar Sandwiches
  Because who needs frosting when you’ve got margarine and a spoonful of sugar? It was like a DIY Pop-Tart—without the tart. (Who doesn’t LOVE Butter!)
• Hot Dogs in Everything
  Mac and cheese? Add hot dogs. Spaghetti? Add hot dogs. Just hot dogs on a plate? Dinner is served. (Check out these other Hot Dog options here and here.
  
• Fried Bologna Sandwiches
  The fancy version of lunch meat: fry it until the edges curl, slap it on white bread, and call it gourmet
• Tomato Soup (aka “Ketchup Soup”)
  If you were really broke, you might have had soup made with hot water and ketchup packets. It was basically Depression-era ramen.

• Banana & Mayo Sandwiches
  Don’t knock it ‘til you’ve tried it. Creamy, tangy, weirdly good. (Or maybe it was just childhood hunger talking.)
• Cornbread & Milk in a Bowl
  Some families swore by this as dinner. Basically dessert if you added enough sugar.
• Leftover Mystery Mash
  Anything in the fridge + a frying pan = dinner. Potatoes made frequent appearances, naturally.

What felt like “normal food” as a kid was often born from resourcefulness, creativity, and making something tasty out of whatever was in the pantry. While some of these dishes might make others raise an eyebrow, they carry a lot of nostalgia—and maybe even deserve a comeback.

Some thought these meals were just what people ate, only to grow up and realize other kids were having actual lasagna while we were over here eating bread with condiments.

But honestly? Looking back, those quirky, cheap eats are part of what made childhood memorable—and maybe even made us a little more creative in the kitchen today.

Some rely on the blue box of mac and cheese… I never had that as a kid (and I really don’t like it), make this great creamy cheesy mac and cheese!

My mom cooked well… I know I was blessed. The only meal I recall not liking she ever made was Liver and Onions!

Not everything from childhood was a ketchup sandwich—thankfully. Alongside those oddball meals that made us question our parents’ choices, there were the classics that still make our mouths water today: bubbling baked ziti, melty meatball subs, flaky blueberry pie, and creamy baked custard that could rival any bakery.

It’s funny how food tells the story of where we came from. Some meals were pure survival mode, some were hand-me-down traditions, and others were mom’s way of making sure we felt spoiled, even on a budget.

So whether your childhood dinners were a little quirky, a lot comforting, or somewhere in between, they all left their mark. And let’s be honest—we’d probably still eat half of them today, even if it’s just for nostalgia (looking at you, fried bologna).

Because in the end, those odd foods weren’t just meals… they were memories. And that’s the best recipe of all.

Some of my favorite recipes inspired by my mom are:

• Zucchini Italiano
• Chicken and Dumplings
• Baked Ziti
• Meatball Sub
• Baked Beans

And my favorite desserts my mom made

• Baked Custard
• Pecan Lassies
• Blueberry Pie
• Rice Pudding
• Chocolate Cake

So here’s to childhood foods—equal parts questionable and unforgettable.

If you’re looking to save money, try making your favorite take-out items at home. I have a whole slew of recipes for you to try here.

Do you have a food from childhood you later found out most people didn’t eat?

Let me know in the comments, I’d love to hear about it.

This sauce is great on ice cream, and I bet your wouldn’t expect it!

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Saltines milk and sugar

Some call it "Soaky", it tastes like savory cereal, a great, cheap, depression era option to serve when you're hungry! You can also make this with bread, fresh or stale!

Prep Time 1 minute minute

Cook Time 1 minute minute

Total Time 2 minutes minutes

Servings 1 serving

Author Diane Schmidt – createdbydiane.com

Ingredients

• 5 saltine crackers or bread- fresh or stale
• 1 cup warm milk
• 1/2 teasppon granulated sugar

Optional- add dried fruit, maple syrup

Instructions

• Add warm milk to a bowl, add the saltines (whole or broken), and top it with some sugar. You can use bread, adding in dried fruit is another option.

  Enjoy!

The post Saltines, milk and sugar first appeared on Created by Diane.

Smokey, tangy flavors flood this chicken with a warm flavor to be enjoyed in many ways!

How to serve this Southwest Chicken Recipe

• It’s great over a bowl of rice for a cozy meal
• Serve it in a bowl and add some cornbread
• Wrap it in lettuce for a low-carb option
• Closed wonton bites
• Open wonton “cups”
• Wrap it in tortillas or egg roll wrappers and brown them
• Meal prep it into burritos, brown them. Then reheat + eat
• Place it over a salad
• Heat and serve as a dip, and serve it with tortilla chips
• Serve it with a fried egg on top for a great breakfast or brunch meal

What gives this chicken its southwest chicken flavor?

Southwest seasoning combines the spices of cumin, chili powder, oregano, paprika, coriander, garlic powder, and onion powder. Use taco seasoning if you want a shortcut!

Making it into a sauce by adding:

• water
• chicken bouillon
• cornstarch

Whisk the taco seasoning with the water, chicken bouillon, and cornstarch until smooth. Heat it in a skillet, the cornstarch will thicken the sauce. Make it as saucy as you’d like if you’re serving it over rice, keep it a little less saucy if you’re serving it as an appetizer, as you won’t want the wonton or tortilla to get soggy.

Ingredients

• chicken breasts (or chicken thighs)
• black beans
• frozen corn
• onion
• peppers (bell, anaheim, poblano, jalapenos)
• cilantro
• cheese (monteray jack, cotija)

How do I make this into wontons or other appetizer sized items

Use wonton wrappers, eggroll wrappers, or tortillas.

How can the appetizers be cooked?

Bake in the oven, cook in the Air fryer, or fry in oil.

All are delicious options!

I really love the tortilla version. The Southwest Chicken mixture is wrapped in flour tortillas, rolled up, and heated to a golden brown in a hot skillet with a little oil.

Tortillas can be less finicky than wontons, and I always have flour tortillas in the fridge, so give this version a try!

Oil the wonton wrapper so they crisp up nicely. I like this sprayer (and it makes a great gift too). I use avocado oil. I prefer this sprayer to the types that you purchase that taste like chemicals. Another option is to use oil and a silicone brush to lightly oil the wontons or tortillas.

Great toppings to add to the Southwest Chicken Recipe:

• Add sliced avocado
• fresh lime juice
• diced tomatoes
• sour cream
• hot sauce
• cheese, cheese and more cheese, can you have too much cheese
  

Homemade avocado ranch

creamy, tasty, and a great item to add to these southwest chicken appetizers

• avocado
• sour cream
• parsley
• dill
• cilantro
• lime juice
• garlic paste
• salt
• hot sauce

Mix all the ingredients in a food processor, immersion blender, or similar until smooth and well blended.

One bite in and you get the amazing flavor of seasoned chicken, black beans, corn, peppers, onions, and cilantro!

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Southwest Chicken

Smokey, tangy flavors flood this chicken with a warm flavor to be enjoyed in many ways! Serve in a bowl, in wontons, tortillas, with chips, over a salad, or wrapped in lettuce.

Course Appetizer, Main Dish

Cuisine American

Keyword appetizer, chicken, sauce, Taco

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 lbs chicken, cooked and shredded or diced
• 1 16oz can black beans, drained
• 2 cups frozen corn, regular can use fire roasted corn
• 1 large red bell pepper, diced or other favorite peppers like, anaheim, poblano, jalapenos)
• 1/2 medium onion, diced
• 2-4 oz shredded cheese, Monteray Jack Mexican cheese blend, cheddar, or mozzarella
• 1 oz crumbled cotija cheese

Seasonings

• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4-1/2 teaspoon salt
• 1 tablespoon cornstarch

Making them into appetizers:

• wonton wrappers or
• flour tortillas
• More serving options are listed below.

Instructions

• Cook chicken in a skillet, oven, slow cooker, instant pot, or use rotisserie, or leftover cooked chicken. Shred or dice chicken.
• In a skillet, add cooked chicken along with all the seasonings (including cornstarch) with a 1/2 cup of water and bring it to a simmer.
• Add the black beans, corn, onion, peppers, cilantro, and cheese.
• Lots of serving suggestions below (or check my post for other fun appetizer options)
• Place the cooked filling into wonton wrappers or tortillas, the wontons can be folded into triangles or envelope shapes or baked in a muffin pan (check the post for more details).

  Flour tortillas are another great option. Cook as desired until golden brown and crisp on the outside.
• They can then be baked (350°), air-fried, or fried in oil until golden brown.

  Serve with the avocado ranch dip recipe in the post.

Notes

Serving options;

• It’s great over a bowl of rice for a cozy meal
• Serve it in a bowl and add some cornbread
• Wrap it in lettuce for a low-carb option
• Closed wonton bites
• Open wonton “cups”
• Wrap it in tortillas or egg roll wrappers and brown them
• Meal prep it into burritos, brown them. Then reheat + eat
• Place it over a salad
• Heat and serve as a dip, and serve it with tortilla chips
• Serve it with a fried egg on top for a great breakfast or brunch meal

 

The post Southwest Chicken first appeared on Created by Diane.