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. (if you prefer black beans to mushrooms I have a great thick black bean soup recipe for you to try)

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. (A fun instant pot potato item turns into a meal quickly with my quick easy meat and potato recipe)

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.

Looking for a simple, no-equipment workout you can do anywhere? This Mat Pilates class is perfect!

You can print it out or take a screenshot for easy access. No mat? No problem! If you’re on carpet or flooring, just place a towel down for extra comfort.

You can do this anywhere, no excuses.

CLICK TO PRINT

Doing this will help you feel good and strong.

CLICK HERE TO PRINT a clear version.

Here are the exercises:

Do each exercise 8x’s unless noted.

1. Lie down, raise legs to 90°/ceiling
Lift your legs straight up toward the ceiling, hold behind your hamstrings or hug your knees to your chest. Breathe deeply and feel your spine lengthen on the mat.

2. Bridge (1)
Press your feet into the floor, roll your hips up one vertebra at a time. Lower down slowly for the articulated bridge. Try a flat-back bridge, tap your booty to the mat, lift halfway, add tiny 1″ pulses, or march your legs while keeping your hips stable.

3. Bridge (2)
Lift one leg to 90°, draw small circles, then reach that foot up like you’re poking a hole in the ceiling. Switch legs.

4. Bird Dog (all 4’s)
Start on hands and knees, extend opposite arm and leg. Lift your leg to hip height and pulse, then try donkey kicks and fire hydrants for glute activation.

5. Dead Bug
Lie on your back with legs in tabletop. Extend opposite arm and leg while keeping your abs pulled in and your back flat on the mat.

6. Lie on back, legs in TT
Extend one leg while keeping the other bent. You can lift your chin over your chest for a crunch or keep your head down if preferred.

7. Extend both legs to 45°
Lift and lower your legs together, then do small circles, open and close about 18″, then scissor your legs in a “sue sue” motion for core control.

8. Sit tall with legs at a wide V
Stretch toward one foot, then the other. Keep your spine long and your chest open.

9. Lie down for Roll Ups
Reach fingertips to the ceiling with knees bent, roll up slowly, then roll back down with control. Try roll ups with long legs to challenge your core.

10. 3 sets of Squats (10 each)
Feet hip-width apart, lower into a squat. If needed, hold a chair or sink for balance.

11. Plank
Hold a static plank position. Add knee taps, raise one leg to hip height, do toe taps, or try mountain climbers for intensity.

12. Arms with towel
Hold a hand towel like a band, sit or stand, gently pull the towel outward about 1″.

13. Arms over head
Pull the towel slightly apart, bend your elbows bringing arms behind your head for skull crushers, then extend again while keeping tension on the towel.

14. Hold towel at chest level
Arms long in front of your chest, pull the towel outward, engage your shoulders and upper back.

15. Raise arms overhead hold a hand towel
Keep hands shoulder distance apart, side bend to each side to stretch through the ribs and obliques.

16. Side lying
Bend and extend your top leg from tabletop to 45°, do clams, then both legs long — lift/lower and add tiny circles for hip strength.

17. Lie on mat, hands behind ears
Elbows wide, do cross crunches — reach opposite elbow to opposite knee, alternating sides.

18. Cat/Cow
On all fours, arch your spine up (cat) and then dip it down (cow), moving with your breath.

19. Swan + Swimmers
Lie on your belly, palms under shoulders. Lift your chest for Swan, then lift opposite arm and leg to “swim,” alternating sides.

20. Child’s Pose + Down Dog
Knees wide, push your hips back to heels for Child’s Pose. Move into Down Dog, pedal your legs, biceps by ears, hips lifting up.

21. Mermaid Stretch
Sit with legs in a Z pattern, reach one arm overhead and side bend. Add windmill arms to open your shoulders and stretch your sides.

22. Standing Forward Fold + Roll Up
Stand with feet wider than shoulder-width, reach arms up, dive forward, and let your head hang. Shake your head yes/no to release tension. Roll up slowly, restacking your spine one vertebra at a time. Roll shoulders up and back to finish.

My Favorite Pilates Items:

• Leggings
• Sports Bras
• Magic Circle
• Ball
• Yoga Mat
• Foam Roller
• pilates socks
• Water Bottle with handle
• Trigger Point Ball
• fun pilates sweatshirt

Have any questions for me? Leave a comment.

As a reminder, don’t forget to sign up for my emails, so you don’t miss the next part of this series, and be alerted to my latest recipe. I often send 1 email a week, and you may get 2 around holidays.

Is there something you’d like to know how to do? Reach out to me and let me know! Maybe I’ll write about it!

I’m always stumbling on new and more efficient ways to cook and prepare food, and when I do, you can bet I’ll post about it!

Thank you for reading, and I hope these tips and tricks make things easier for you!

The post Mat Pilates (beginner friendly): Full Travel-Friendly Routine You Can Do Anywhere first appeared on Created by Diane.

I hope you’ll sign up for my emails here!

These recipes never fail to make family and friends happy!

Today, I’m sharing some of my all-time favorite recipes that have stood the test of time and always earn rave reviews.

This food blog actually started back in 2009 with one simple recipe. I brought a dish to a party, and it was such a hit that everyone wanted the recipe. At first, I wrote it out by hand (yes, pen and paper!). But after being asked multiple times, someone finally said, “You should start a food blog!”

So that’s exactly what I did. With very little planning, I picked a name, opened my laptop, and launched what would become a place to share easy, delicious recipes you’ll want to make again and again. I’m definitely more of a “jump in and figure it out later” kind of person. (Strangely, I’ll overthink the small stuff but dive headfirst into the big things—go figure!)

And that leap has turned into something amazing… 
I hope you enjoy this collection of recipes:

I broke it up into a few groups: round 1, 2, 3, and some other don’t miss recipes. 

A fun read is this post on Relationship Advice and Comfort Food!

In round 1, these are the recipes that come to mind, with little thinking… they popped into my head right away!

This post is LONG… and full of lots of recipes and such, and there are some fun photos of me at the end too!

• Cake- Skillet Carrot Cake Moist, spiced carrot cake baked in a skillet for a rustic touch—topped with cream cheese frosting for pure comfort.
• Cookie- Brownie Cookies Rich, fudgy cookies with chewy centers and crackly tops—like a brownie and cookie all in one bite.
• Scone- Lemon Scones Bright, buttery scones infused with fresh lemon zest and topped with a sweet glaze—perfect for breakfast or tea time.
• Chicken- Brown Sugar Soy Chicken Tender chicken glazed in a savory-sweet brown sugar soy sauce—easy, flavorful, and a weeknight favorite.
• Beef- Grilled Steak with Chimichurri Juicy grilled steak paired with vibrant chimichurri sauce—bold, fresh, and packed with flavor.
• Pasta- Newlywed Pasta A creamy, comforting pasta dish that’s simple, elegant, and made to impress.
• Drink- Blueberry Basil LemonadeA refreshing twist on classic lemonade with juicy blueberries and fragrant basil—summer in a glass.
• Appetizer- Salsa Verde A zesty, tangy green salsa made with tomatillos, chilies, and cilantro—perfect for chips, tacos, or grilled meats.
• Soup- Zuppa Toscano Hearty Italian soup with sausage, potatoes, kale, and a creamy broth, comfort food in a bowl.
• Salad- Creamy Caesar Salad Crisp lettuce tossed with creamy homemade Caesar dressing, crunchy croutons, and parmesan cheese.

My all time favorite pasta salad: Feta Basil Balsamic Pasta Salad

Now onto round 2…

• Cake- Vanilla Filled Cake a tender vanilla cake with creamy filling, berries, simple, classic, and absolutely irresistible for any celebration.
• Cookie- Pecan Lassies Chewy, nutty, and sweet, these pecan cookies are a bite of cozy comfort in every piece.
• Scone- Pumpkin Scones Velvety, lightly spiced pumpkin scones topped with a drizzle of glaze, perfect for year-round, especially fall.
• Chicken- Chicken Francaise Golden chicken cutlets simmered in a lemon-butter wine sauce, this Italian-American favorite is both elegant and easy.
• Beef- Meatballs- Juicy, flavorful beef meatballs—perfect on pasta, tucked in a sandwich, or enjoyed all on their own.
• Pasta- Jalapeno Bacon Mac and Cheese- Creamy mac and cheese gets a bold upgrade with smoky bacon and a kick of jalapeño heat.
• Drink- Whipped coffee- A frothy coffee drink that’s as fun to make as it is to sip, creamy, strong, and a little bit indulgent.
• Appetizer- Crab Dip-  wait until you see how cute it is!
• Soup- Corn Soup- which is really like a loaded, thick, delicious chowder!
• Salad- Chinese Chicken Salad- Crispy, crunchy, and full of color—this salad mixes tender chicken, fresh veggies, and a zesty sesame dressing that’s anything but boring. It’s the kind of salad you’ll actually crave!

and here is round 3:

• Cake- Chocolate Layer Cake– Rich, moist, and frosted to perfection—this classic chocolate cake is a slice of pure indulgence.
• Cookies- Cut Out Sugar Cookies– Buttery, crisp, and perfect for decorating—these cookies make every occasion extra sweet.
• Scones- Cream Scones– Tender and fluffy with a golden top, these scones are the ultimate cozy treat.
• Chicken- Chicken and Dumplings – A comforting classic with tender chicken, fluffy dumplings, and savory broth.
• Beef- Carne Asada- this great dry rub is quick and easy to ensure tasty tacos
• Pasta- Baked Ziti– Cheesy, saucy, and baked until bubbly—this ziti is weeknight comfort food done right.
• Drinks- Kentucky Dirty Cocktail–

  A bold, smooth bourbon cocktail with just the right touch of southern charm.

• Appetizers- Pizza Dip– All the cheesy, saucy flavors of pizza—served up in a hot, scoopable dip.

• Soup- Spaghetti Soup– A fun twist on pasta night—spaghetti meets hearty, comforting soup.

• Salad- Taco Salad– Crisp, fresh, and loaded with bold flavors—this salad is a meal in itself.

Another great pasta salad I make on repeat: Pesto Pasta Salad 

Here are three more recipes I think you should take a look at:

• Rosemary Chocolate Chip Cookies
• Banana Maple Oatmeal Cookies
• Glazed Lemon Cake Cookies

Always a favorite this Whiped Coffee

It might sound simple, but it took a lot of time to learn all aspects of blogging. Photography, writing, and learning how to operate a website. How to organize the day-to-day of running a business as well as being the only person doing all the tasks. Especially when a job blogging wasn’t even a thing a couple of years prior. So it’s not like there were lots of people to ask. I started blogging about the same time Facebook started becoming familiar, Instagram wasn’t a thing yet, nor was Pinterest. Sharing sites were different; many have lost their mojo and dropped off the internet.

 So I just wanted to say THANK YOU to everyone who has visited… and those who have seen me through it all… And welcome new readers. The very best way to see my new recipes is to sign up for emails.

More about this wonderful business of mine…

• I plan and prepare what I’ll be making.
• Test the recipes; sometimes they get made multiple times before they get published. To ensure you’ll get the same results as I do. Recipe testing can be time-consuming… delicious but time-consuming.

• Plate, set up, and photograph the recipes.
• The tasting part is the most fun,
• then comes the clean up… not necessarily the most fun. And oh, can I make a MESS!

• Next comes the writing, editing, publishing, and maintaining the recipes on my site, updating things as needed to comply with the ever-changing internet. Sharing them to email followers and promoting them on social media to drive traffic to my blog to earn an income.

I’m super excited whenever anyone visits my website. You’ll not only find new recipes, there are over 1500 recipe posts in the recipe index that I’ve posted over the last 16 years. I cook and bake a lot. I really love spending time in the kitchen creating new recipes as well as making my favorites.

When my kids were younger, I made this Polynesian Meatball recipe all the time, it’s based on my husband’s grandmother’s meatloaf recipe. Which I fell in love with at first bite!

So many recipes I make on repeat! I hope you’ll find some new favorites as well.

More weekly favorites:

• Chicken Lo Mein
• Asian Beef Noodles
• Salisbury Steak
• Pasta and Meat Sauce
• Taco Bowls
• Scrambled Egg Fried Rice

What do I bring to a party? If I’m bringing a snack, appetizer, ora  similar item, often I’ll make one of these:

• Caprese with Balsamic Aioli
• Cottage Cheese Taco Dip
• Goat Cheese Crostini
• Chips and SalsaThe perfect last-minute item to bring…
• Bread and Butter Board- perfect for any budget!

Whenever my family needs something to bring to a potluck, cookout, or party… I make this mac and cheese, because this is the number one item they request. I typically double the recipe!

These 4 are often on repeat!

• Caesar Salad with Chicken
• Chicken Chili
• Chicken Lo Mein
• Chicken Fried Rice

The cake I make most often for a party?

1 hour Strawberry Shortcake, why? Even though I mentioned how much I love chocolate… when I’m having a party I go for this Chocolate Cake, but his shortcut chocolate cake if I’m in a hurry.

more favorite soup recipes

• Black Bean Soup
• Zuppa Toscano
• Corn Chowder
• Clam Chowder

A few years ago, we remodeled our kitchen (you can see more photos here). It was a ton of work, but I am so glad we did it. I love being in the kitchen, cooking, baking, creating new recipes…

Now, while I wish my kitchen would look all pretty, cleaned up, and everything in its place…

You can see me in the kitchen here.

Most of the time, my kitchen is a mess, as you can see by the photo above with all the dishes! Things can go haywire easily with everything all over the place, cabinets and drawers open, and tons of dirty dishes in the sink. But my fridge and freezer are always full of food, and I couldn’t be happier.

I do clean up the kitchen every night. I don’t like leaving a mess for the next day.

The post The Best of Created by Diane: My Most-Loved Recipes first appeared on Created by Diane.

With all the great flavor of lasagna, enjoy a nice bowl of lasagna soup, the comfort will overflow.

This simple lasagna soup comes together quicker and easier than lasagna, with no fussing at all. You can make it as saucy as you’d like, or make it thick. Like a one-pot lasagna recipe, perfect for freezing for make ahead meal prep. This recipe reheats well.

Turn this soup into more of a full meal with an addition of sauteed broccolini, spinach, or mushrooms. A great salad and garlic bread is always a great idea.

Can a soup recipe change dinner forever, it sure can if it’s as simple as this lasagna soup! It’s sure to simplify dinner. A one pot meal that’ll make everyone happy. With all the wonderful flavors of lasagna in soup. With ground beef, onions, garlic, and all the yumminess of lasagna with pasta, tomato sauce, and cheese. This recipe is sure to win you over. It’s ready in 30 minutes.

Quick and Easy One Pot Meal

This is a meal in itself.  But feel free to add a great side item like a good Caesar salad,  garlic bread, roasted broccoli, or stir in fresh chopped spinach just before serving.

If you want to replace the meat, I’d suggest rinsing and draining 1-2 cans of white beans and add them in.

Why will you love this lasagna soup recipe…

This soup tastes just like lasagna, you’ll be adding lasagna noodles or a similar style noodle the wavy edges give it great texture but you can choose rotini if you want a nice shaped noodle with don’t prefer longer noodles in soup.

It’s a one-pot meal, making it simple and ready quickly. Just one pot is needed, no need to boil and drain noodles separately.

Customizable, I give you lots of options on meat, vegetables, spice, and oh don’t forget the cheese… it’s the best part!

Regular lasagna noodles can be used and broken into smaller pieces or use a mafaldine variety of noodle. Thinner dimension with those cute wavy edges when I find Anna Mafaldine noodles I grab them, they are perfect. Use them long or break them in half or use the shorter varieties.

I used ground beef. Use the ground protein of your choice, or use sausage. creamy lasagna soup- add cream. leftover lasagna soup- so yummy, thick, and delicious tender noodles, if you want it saucy add water/chicken broth to reheat. make low-carb lasagna soup by replacing the noodles with cauliflower florets. which is good for gluten-free soup, or use a gluten-free pasta.

Begin by sauteing the onion and garlic with the ground beef. I use a meat chopper to easily break up the ground beef so it’ll cook quickly and evenly,

Next, you’ll add in the tomatoes, I use a mix of crushed tomatoes and tomato paste (use your favorite tomatoes or tomato sauce).

Then add in the chicken broth.

Now you’ll give it a stir and cook until the “sauce” is heated through.

Turn this soup into a meal with an addition of sauteed broccolini, spinach, mushrooms, or your favorite veggie…

Then you’ll add in the pasta. Add 1/2 pound pasta for a saucy soup, if you prefer soups thicker like stew, add a full pound of pasta.

Stir and cook until the pasta is tender.

Feel free to adjust the amount of liquid in this recipe to be a “soupy” as you’d like it, as the pasta cooks it’ll absorb some liquid, add more if it becomes less “soupy”. The same goes for reheating leftovers, add some chicken stock or water to reheat it to a soup consistency, or enjoy it thick!

Next, add in the mozzarella cheese.

And then ladle the soup into bowls and top it with ricotta cheese.

A Bowl of Excitement!

Oh, one whiff… is all it will take to crave this recipe again and again.

Top with some Parmesan Cheese or Romano Cheese- which happens to be my favorite

We all know a non soup lover (how insane!) but no worries, before adding the remaining broth portion them out a serving. Or make this thick with half the chicken broth called for in the recipe for a quick easy one-pot lasagna recipe!

It’s no secret Lasagna is always a favorite, but if time and energy are an issue, give this quick and easy method a try. Great for meal prep!

Print

Lasagna Soup

A simple way to get all the flavor of lasagna in a quick and easy soup. Hot, cheesy and delicious!

Course Main Dish, Soup

Cuisine American, Italian

Keyword ground beef, pasta,, soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb ground beef
• 1/2 onion, diced (1/2 cup)
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper
• 28 oz crushed tomatoes or marinara style tomato sauce
• 2 tablespoons tomato paste
• 6-8 cups chicken broth or or water and chicken bouillon
• 1/2-1 lb lasagna style noodles If you want the soup "saucy" use 1/2 lb noodles, if you want it thick use 1 lb noodles. I use Anna Mataldine Noodles, you can use refular lasagna noodles broken into pieces.
• 1 cup mozzarella cheese, grated
• 1 cup ricotta cheese
• 1/2 cup Romano or Parmesan Cheese

Instructions

• In a large 5 -6 quart pot or dutch oven heat 2 tablespoons oil, onion, garlic and beef, stir and separate meat to cook evenly.
• Once the meat is all browned add the crushed tomatoes, tomato paste, and 3 cups chicken broth. Bring to a simmer.
• Add the pasta and simmer until the noodles are tender, stir to cook them evenly.
• Add additional chicken broth to allow enough broth to desired consistency. Allow the soup to come back to a simmer.
• Add the mozzarella cheese, stir well to combine.
• Ladle into bowls, top with ricotta and Romano Cheese, and serve.
• Leftovers reheat well, add more water or chicken broth when reheating to ensure you have enough broth as the noodles absorb some. You can freeze leftovers as well.

The post Lasagna Soup first appeared on Created by Diane.

Why bean and cheese burritos?

Simply put they’re easy, delicious, and customizable!

Yummy for breakfast, lunch, snack time, and make. a meal out of them, or enjoy when raiding the fridge at midnight.

They can be heated in the microwave, or toasted in a skillet for that nice golden crispness.

Want to turn them into breakfast burritos and add some scrambled eggs. And hot sauce… don’t be afraid, a few drops will give it plenty of flavor without burning your tongue. Cholula is my fav… salsa is another great option Restaurant Style Salsa or Salsa Verde. 

Make it a meal with Pan Grilled Corn and Mexican Rice.

If you like burritos be sure to check out my Taco Cones.

I typically make burritos with 8″ flour tortillas. I’m able to make 10 burritos in minutes.

I roll each burrito in a piece of wax paper and place them all into a gallon plastic bag and place them in the fridge. They freeze, and reheat well too, so make plenty.

Continue reading: Bean and Cheese Burritos

The post Bean and Cheese Burritos first appeared on Created by Diane.

I can always go for some delicious Mexican food, tacos, rice and beans, chips and salsa, margaritas, and more.

Here are some of my favorite recipes, whether I’m cooking for my family and to have plenty of leftovers or a gathering to serve many.

It’s become my go-to for entertaining without much fuss.

To keep things simple, I serve taco bowls when we have company, and everyone can pile on the topping they prefer.

It also makes a great presentation when you line up all the items on an oval plate. They sell oval disposable plates, which are perfect for this, and have room for chips and salsa as well.

I often have impromptu dinners, and this is one of my go-to meals to serve.

I have said it time and again, I love it when we go somewhere and there is a “taco guy,” it’s perfect to replicate for Mexican-themed party food.

My recipes are easy, and the big bonus, you won’t have to spend all day in the kitchen!

Spending the time to meal prep this way allows you to have plenty of servings.

Eat some and put some in the fridge, and some in the freezer to have delicious meals ready in minutes! Mix up the proteins for more variety.

With a printable shopping list so you can easily gather the items you’ll need for serving a crowd.

The protein options are plentiful, and you can choose to serve tacos or make taco bowls.

I cook big meals almost every week just for my family. I pack the meals up, and everyone eats them all week.

I typically make one or two large portion meals on one day and then a couple of days later do it again.

So there is variety and plenty of meals ready all week long, for lunch or dinner. I’ve been doing this for years. It seems we aren’t all at the dinner table at once.

Don’t miss this cilantro lime sauce, it’s addictive! And not only perfect for tacos, but pasta, rice, and seafood.

This meal prep works well. This meal is not only great for meal prepping, but it’s great to know the portions to make and have the recipes to make a delicious meal almost effortlessly.

You can invite some friends, neighbors, or family over for everyone to sit around the table and enjoy the time together. 

We do this multiple times a year, just make a meal and invite friends over and spend some great times together, often it’s impromptu.

A couple of hours before dinner time, we’ll see who is around… It’s fun, I love casual get-togethers, they’re less stressful than planning a dinner party in advance.

We sit around and enjoy some chips and salsa with margaritas and beer.

I’m all about the food…. delicious food, it’s what brings us together, we chat and share what’s going on, and live our best lives!

Sharing food brings people together. We’re meant to spend time with others, and there is no better way to spend time than while enjoying delicious food.

Here is my list of items we enjoy:

• Mexican rice
• refried beans, or black beans
• roasted corn
• shredded pork, taco chicken, shredded beef, taco garbanzo beans, and shrimp
• short-cut tortilla empanadas or these fun tortilla cones
• guacamole
• restaurant salsa, salsa verde, pico de gallo
• chips, and oh, here is a cheese dip you may like

This is my idea of the perfect Mexican party food! Add in your favorites to make it your own.

If you’re meal prepping, these containers work well.

Every time we have a party, I wish I had one of these.

And if you’re serving tacos, these look great.

When I’m prepping lots of foods, I often rely on these for ease.

Here is a link to my taco seasoning mix. Use that or store-bought dry taco seasoning mix. Great for my taco marinated chicken.

All you need next is to gather some drinks, and you’re all set. Grab some beer and margaritas to make it a real party!

A cold side dish of black bean salsa is just perfect when you want to make it ahead of time and have it ready when you want to serve it. Great for lunches, leftovers, meal prep, and a great item to bring to the beach.

Let’s talk proteins:

• chicken thighs (boneless skinless) 
• pork (butt shoulder )
•  beef (chuck roast, London broil, tri-tip) 
  *For parties and leftovers, add back some cooking juice so it’s not dry if using lean meat. 

Would I use chicken breast? Simply put, NO, unless it’s my marinated taco chicken or similar, they are too dry, and they have less flavor than thighs, but my marinated will save you on both counts.

When cooking for a crowd, I do not go with an “ultra lean” meat, the chance that the meat will dry out is too great, and that would just ruin the meal.

Often, I serve shredded pork and tender cooked pork, then crisped to perfection. I serve it as tacos, or simply layer the items in a bowl for ease. I use the same recipe for beef as well. 

To cook the proteins, I typically use an Instant Pot, but you could grill, bake, or slow-cook the meat to your liking. 

And there is always Chili Verde, make it with pork or try it with chicken.

If you want to keep it really simple, just make the main item (chicken, beef, pork) and serve it with some chips and Corn Black Bean, and Jalapeno Salsa

If you want to serve hot beans, you can make these Instant Pot Pinto Beans or use a few cans of black beans and add a tablespoon of taco seasoning for each can, heat, and serve. Canned refried beans work in a pinch or to keep things simple.

Let’s talk rice! My Simple Mexican Rice is not only easy, it’s tender and delicious. I make it with long-grain rice or jasmine rice.

Carne Asada Dry Rub… oh this is so yummy!

And don’t worry, I didn’t forget dessert… 

• Faux-Fried Ice Cream
• Mexican Chocolate Cupcakes
• Margarita Cupcakes
• Frozen Strawberry Margarita Pie with Pretzel Crust
• cinnamon sugar “churro” cupcakes with caramel (coming soon)
• 13×9 Brownie 

These recipes are great for Mexican food ideas for parties

Be sure to check out the jalapeno bacon mac and cheese, it’s so yummy, make it plain or add in the jalapenos and bacon, and top it with cilantro, it’s a real crowd pleaser.

And just take a look at that pretty cherry margarita, oh, it’s so fun.

Lots of flavor options when making margaritas. Check out my recipe for fresh syrups here. And oh, don’t forget about this Paloma Recipe, it’s so delicious.

You’ll find ideas for serving food at a party, meal planning, and feeding a crowd or large family. and want plenty of food.

This is my PRINTABLE go-to shopping list, and how I entertain with little fuss.

Here are more meals I make for many servings, parties, to bring meals to a friend, and other “gathering” dinners including:

• Baked Ziti

• Chicken Parmesan Meatball Baked Ziti

• Goulash

• Enchiladas with Green Sauce

This white 13×9 dish would be perfect for these dishes.

And don’t forget you could always make everyone’s

• favorite “take-out” recipes 

Other great ideas for dinner with friends… serving a nice soup, chili, or….

• Meatball Tortellini Soup
• chicken tortilla soup
• Chili
• Green chicken chili
• Or serve a carving ham with cheesy potato casserole
• MORE meals to feed a crowd

And more of my Mexican-inspired recipes can be found here.

The post The Ultimate Guide to Mexican Food for a Crowd first appeared on Created by Diane.

Benefits of a dry rub:

The meat will brown and crisp and quickly as there is no liquid to cook off first.

It’s not traditional, but it just may win you over!

You can leave the meat in large pieces if it’s thin; if it’s thicker, it’ll be best to cut it small so it’ll cook quickly and evenly. If you are cooking it in a cast-iron skillet, small pieces work well. On the grill, large pieces are easier to handle.

• Cooking on a grill, slice the meat so it’s thin but into larger pieces.
• Cooking in a skillet, you can cut the pieces small; they’ll cook quickly, and heat the skillet really well, so the meat will brown nicely. Don’t overcrowd the pan; it’s better to cook in two or more small batches than to have the pan overcrowded. *The meat will steam, and will not have the nice browning that adds great flavor. A cast-iron skillet works well for this.

Small pieces work well when fitting them into a taco.

the best cut of meat for carne asada

• skirt steak
• flank steak
• flap meat
• tri-tip 

Lean tender meat, thin so it’ll cook quickly and easily.

If you feel the meat is thicker than you’d like, there are a couple of options.

First, pound it; this will make the meat thinner and more tender. You can filet it by cutting it thinner so large pieces cook quickly and evenly.

When we’re camping, I often make roasted corn and serve it all with some beans, refried beans, or black beans with some taco seasoning added.

I usually bring some tortillas for tacos, to use for scrambled egg burritos for breakfast, and to heat up and add some butter, cinnamon, and sugar for a fun treat.

If it’s not really hot, I also like to bring mini chocolate chips and heat the tortilla, add a little butter, place the chocolate chips on the tortilla, and fold them over and allow the chocolate to melt, just another yummy sweet treat that takes minutes to make.

Be sure to check out my Grilled Apple Tacos for more fun!

I like carne asada tacos just like they serve at taco shops with white onion, cilantro, and cotija cheese.

The options are endless, pile on the toppings you’d like, avocado/guacamole, hot sauce, add in some diced tomatoes, corn, beans…

Make sure your tortilla is big enough to hold your toppings, or go big and wrap it up like a burrito!

Great side dishes to serve:

• Simple Mexican Rice, 
• Mexican Corn Macaroni Salad
• Corn and Black Bean Salsa
• Cornbread Tamale Bites
• Elote (Mexican Corn)
• Vegetarian taco option try this (A fun vegetarian option)
• Salsa (red), Salsa Verde (green) don’t forget the chips!
• pickled jalapenos…great to add to tacos, nachos, scrambled burritos, and more!

If you’re looking for a super quick marinade with minimal ingredients, use some fresh garlic and Worcestershire sauce to marinate the meat; it’ll be absorbed by the meat quickly, so no need to let it sit, but you certainly can. Add some sliced onions and grill, or cook in a hot cast-iron skillet so it browns nicely. It’s great to have options, quick, easy recipes are essential!

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Carne Asada Dry Rub

A simple and delicious marinade to make perfect Mexican Style Carne Asada at home, for dinner, parties, nachos,

Course Beef, Main Dish

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 -10 servings

Author Diane Schmidt - createdbydiane.com

Ingredients

• 2 lbs beef skirt steak, flank steak, flap meat or tri-tip
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon cayenne powder
• 1 teaspoon chili powder
• 1/2-1 teaspoon black pepper
• 1/2-1 teaspoon salt
• If you want the marinade wet add the juice of 2 limes
• If you prefer a simplified flavor for meat leave out the chili powder
• Another simple marinade is using 2-3 tablespoons Worcestershire and 2 teaspoons fresh minced garlic

Instructions

• This dry rub can be put on the meat before cooking or you can allow it to marinate for 30 minutes to a few hours or overnight.
• Mix all the seasonings and apply it to the meat and rub it so that completely coats the meat.
• You can leave the meat in large thin pieces, or cut it into strips, or dice it into 1-inch pieces. Large pieces work well on the grill, while smaller pieces work well in a cast iron skillet.
• Don't overcrowd the pan if you're cooking it in a skillet, cook the meat in two batches so that it has time to get browned on the edges.
• Cook beef to an internal temperature of 130° then allow it to rest a few minutes if you need to slice it.

I often make plenty of food and meal prep containers for the week, it saves a ton of time and is less expensive than being hungry and eating out, planning ahead works well with this meal.

Mix some black beans (or pinto beans) with corn, or rice and pile on the yumminess!

Top the “taco bowls” with onion, cilantro, or pour on some cilantro lime sauc,e my personal favorite.

The post Carne Asada Dry Rub first appeared on Created by Diane.

I’m sharing with you my go-to meal. It’s full of flavor, easy to make and EVERYONE loves it, so that’s 3 reasons to make this pronto!

This is a go-to recipe for sure!

No matter what time of year it is, no matter what time of day it is, what day of the week it is, or who’s at the dinner table, this meal is a crowd-pleaser.

And if you’re looking to expand this meal, it’s great served with a side salad, garlic bread, sauteed broccoli with garlic.

What shape pasta is best? I love penne and bow ties, as they are easy to eat and serve too many, but wide noodles like fettuccine and pappardelle are really fun. If you want to stretch the meal or serve it to kids, macaroni noodles are great. And don’t forget about mini shells, they are a nice option as well.

Another great recipe to make is my baked ziti. it’s my go-to dish to make and give when making dinner for others, it transports well and can be easily reheated when needed.

This pasta with meat sauce recipe is a timeless crowd-pleaser that combines tender pasta with a rich, flavorful ground beef tomato sauce. Simmered slowly with aromatic garlic, sweet onions, and a splash of wine, this dish delivers hearty comfort food that’s perfect for family dinners or meal prep. The hint of crushed red pepper adds just the right touch of warmth without overpowering the classic flavors. Ready in under an hour, this recipe is simple, satisfying, and sure to become a staple in your recipe rotation.

Impromptu company?

Serve this!

The three items I try to have on hand are:

• pasta
• sauce
• ground beef (but since it doesn’t have a long fridge life, I often buy it, cook it, and freeze it so I can pull it out at a moment’s notice and have a freshly cooked meal that tastes like you spend more than 15 minutes making it!

Everyone coming over for the pre-game, game day, weeknight celebrating… you name it, this is the recipe to make,

and I’ll give you plenty of options to make everyone happy.

Not a meat-eater, dice up mushrooms or add in some white beans.

add peppers and onions, too.

Use ground pork and beef for a great flavor combo,

add ground turkey or chicken for a lighter tasting meal,

add in diced or grated zucchini to kick up the veggies in this dish.

First, let’s talk sauce. You can either make a sauce using my Tomato Sauce Recipe or buy a jar of sauce, but be sure to buy a great tasting sauce I suggest La Victoria White Linen or Barilla Marinara Sauce.

The Ratio I use is 1 pound pasta, 1 pound meat, 24 oz sauce.

Now to kick up the flavor and be sure this is the best tasting pasta and meat sauce, you can add in some fresh sliced or minced garlic, diced onion, about 1/4 cup white wine, and a good pinch of crushed red pepper for some spice. Those are my go-to add-ins.

You can certainly change up the flavor profile a bit with a tablespoon of soy sauce or a teaspoon of sesame oil for a more Asian-inspired flavor. 

I don’t always use the leanest beef, it gives the dish a dryer result and lacks a little flavor. But if you’re looking for some extra beefy flavor, add in some beef bouillon, that’ll sure kick up the flavor.

Add in sausage if you prefer, you can cook links or use ground sausage. 

Another great option is to make meatballs.

If you prefer chicken, use ground chicken or cut cooked chicken and add in a bit of chicken bouillon.

Want it to be creamy, add in a 1/2-1 cup heavy cream.

Want a different sauce…

• Give this a try… 3 cups chicken or beef broth or milk or a combo of both, with some chicken or beef bouillon 2 teaspoons or more, cornstarch 1-2 tablespoons, garlic 2 cloves, and onion 1/2 cup diced.
• I have lots of great sauce options here and lots of those sauces will work for pasta. I have a bunch of delicious pasta recipes here.

add cheese if desired, Parmesan or Romano cheese, I’m a huge Romano cheese fan, if you’re looking for a cheesy dish… add in some mozzarella cheese.

Serve with a side salad, or a nice green vegetable like broccoli, spinach, or just add a side of garlic bread. All great options!

Be sure to check below the recipe card for how I send my family off to work with meals every day, they all say it’s far better than eating out. 

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Pasta with Meat Sauce

A go-to meal that everyone loves, pasta with meat sauce is sure to satisfy your hungriest eaters.

Course Main Dish

Cuisine Italian

Keyword beef, pasta,

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Author Diane Schmidt - createdbydiane.com

Cost $8

Ingredients

• 1 lb pasta
• 1 lb ground beef
• 1/4 cup onion diced
• 2 cloves minced garlic
• 24 oz tomato sauce
• pinch crushed red pepper flakes
• 1/4 cup wine

Instructions

• Cook pasta until al dente' use package instructions for specific shapes as all shapes of pasta cook at different times.
• While the pasta is cooking...
• Saute the beef in a skillet add in the onion and garlic, and allow the beef to saute until fully cooked 135°.
• Add in the tomato sauce of your choosing (homemade or jarred) and then add a pinch of crushed red pepper or white wine according to your taste. Or add any other additions now, like cream, bouillon, or fresh herbs.
• Toss the sauce with the pasta and serve.
• This recipe can be easily multiplied for more servings.

Meal Prep: If you want to be able to have meals ready to go, for lunch or dinner, or just open your fridge and want to have delicious tasting meals ready to heat and eat, this is one that always satisfies. I purchase 20 oz containers, online or at Sam’s Club and pack the meals up every time I cook, that way all the food gets eaten. I place a sticky note on the shelf so they know what’s in each container. I often have 3varieties of meals, so there are lots of choices, and as I make meals, I prepare extra so I there are meals ready to go, I don’t have to cook every single day and it’s great when the day doesn’t go as planned and you can still have a homemade meal when you get home!

Other meal prep ideas:
Sweet and Sour Meatballs

The post Pasta with Meat Sauce first appeared on Created by Diane.

If you like lemonade and want it to be as delicious as you’d get on the boardwalk or fair, you’re going to love this.

The heat is moving in slowly all over, and for me, nothing tastes better than fresh lemonade. It’s not only perfect on a hot summer’s day, and it brings back memories of me as a child.

What kid hasn’t slurped down a tall glass of this classic drink after running around outdoors?

I’m going to show you how to make fresh lemonade to keep your thirst quenched all summer long!

How many lemons do you need for homemade lemonade?

• 1 glass: 1 to 2 lemons
• 1 quart: 2 to 4 lemons
• 1/2 gallon: 4 to 6 lemons
• 1 gallon: 8 to 12 lemons

The exact number depends on the size and juiciness of your lemons.

So, let’s talk lemons! There are actually quite a few varieties of lemons out there – 30 to be precise!

However, there are usually only a few to choose from in the grocery store or your local farmers’ market.

The two most common types seen are Lisbon and Eureka (these are typically labeled “lemons” with no other variety added).

Any lemons will work for fresh lemonade.

You can adjust for sweetness according to taste, some lemons are tangier than others, and the riper the lemon, the more juice.

My favorite lemons are Meyer lemons. My mom has had a productive Meyer lemon tree for over 25 years, so every season I come home with buckets of fresh lemons to bake with and make homemade lemonade.

Don’t worry, you don’t need a 5 gallon bucket of lemons to make lemonade, so how many lemons to make lemonade? I break it all down for you from the glass to the gallon.

A week ago, I stopped by for a visit with my parents and brought home a 5-gallon pail full of lemons.

Oh, I knew just what I was going to make with some of them… first was some lemon scones, and then I got ready to make some lemonade to share with you, my tips for great lemonade, and of course, I shared some lemons with friends too.

Meyer lemons are popular lemon trees to have here in Southern California. Meyer lemons are juicier and sweeter in taste as they are a hybrid of a lemon and a mandarin orange.

They are my absolute favorite go-to, but you can use whatever lemons you have handy! If your lemons are especially small, plan on using one or two extra.

Why you’ll love this lemonade recipe

• Perfect sweet and tart balance
• Made with ripe lemons
• Easy to make ahead, great for parties
• Easy to adjust sweeter or tarter

And the best thing about this quick lemonade recipe is how you can adapt it to fit your taste buds! Add in any of these fruits to mix up the fresh flavors a bit.

• Blueberry
• Cherry
• Lavender
• Mint
• Peach
• Raspberry
• Strawberry
• Sparkling water makes it bubbly!

Homemade fruit syrups mix into lemonade more evenly than whole fruit and create a smooth café style drink.

• Lavender Lemonade
• Blueberry Lemonade
• Peach Lemonade

You can even perk up lemonade mix by using fresh squeezed lemon juice. Nothing beats the taste of real zesty lemons, but if you don’t have lemons, you can add the juice of a lime for a fresh flavor. And to lemonade mix, adding in some fresh fruit syrup really tends to perk it up!

• Strawberry Syrup
• Lavender Syrup
• Cherry Syrup
• Blueberry Syrup

Want it boozy? Add in tequila, Vodka, or Bourbon for an extra kick. You could even float some sliced jalapeños on top for some spice – there are so many options.

What to use to juice your lemons.

Everyone has their opinion on this. Ideally, you want to get the most bang for your buck – meaning you want the tool that will squeeze every last drop out of your lemon with minimal effort.

But when trying to get a lot of juice, your forearms and hands will get tired if using something that isn’t efficient. So, for larger jobs, I prefer this handheld press <<< that is my favorite! It seems to fit all lemon sizes well, and it renders the most juice, even more than the standing press.

A quick tip: If your lemons are really firm and you’re struggling to get the juice out, try microwaving them for 30 seconds. This will make them juicier!

I prefer the handheld press, it seems the lemon sizes fit well, and it lends the most juice. I love the standing press, but found the handheld got more juice out of each lemon on the first attempt. 

• I used to always use that yellow press (it broke), but now have a stainless steel press which is quickest, easiest, rendered the most juice on the first attempt, and easiest to clean.
• Stainless steel juice press. I’m sure these presses range in quality, but if you have larger lemons, they don’t fit so well and don’t remove all the juice, it does work nicely on smaller lemons.
• Wood reamer works well if you have just 1 lemon
• Electric juicer is great if you have lots of lemons or oranges to juice, but for 10 or so, I find the hand-held juicers just fine.

How many lemons to make a gallon of lemonade?

You’ll need 8-12 lemons to make a gallon of lemonade. The reason there’s such a variance in lemons depends on the size and ripeness of your lemon. And if you end up being short on lemons, you can use lemon zest – the skins of lemons have great flavor. Just don’t go overboard, it could become bitter.

So now let’s look at the recipe!

In the printable recipe card, you’ll see instructions and amounts for making lemonade by the gallon, half-gallon, 2 quarts, and by the glass. 

To mix the lemonade well, it’s important the sugar is dissolved.

Pour the sugar into a container/pitcher or glass, then add a small portion of warm water and stir to dissolve the sugar.

Next, add the lemon juice and remaining water. Stir well, then pour over ice.

Why homemade lemonade tastes better?

Fresh lemons contain natural citrus oils and bright flavor that bottled juice and powdered mixes simply can’t match. Making lemonade from scratch also lets you adjust the sweetness and tartness exactly the way you like it.

How to choose the best lemons

• heavy for size
• smooth skin
• slightly soft
• bright yellow

How Much Lemon Juice Is Needed for Homemade Lemonade?

All lemons will give different amounts of juice, depending on whether the lemons are larger or smaller, or juicier or drier. The amount of lemons is an estimate.

How much juice is in one lemon?

• Small lemon = 2 tablespoons
• Medium = 3 tablespoons
• Large = 4 tablespoons
• One cup lemon juice = approximately 4 to 6 medium lemons.

1 cup lemon juice: juice from 4-6 lemons (large Meyer lemons-home grown), 8 smaller Sunkist lemons from the store, about 6-7 Eureka lemons.

1/2 Gallon lemonade:

• 1 cup lemon juice, juice from 4-6 lemons (Meyer lemons, 8 sunkist/eureka lemons)
• 3/4 cup granulated sugar
• 1/2 cup warm water, to ensure the sugar dissolves well
• Then add the remaining water, stir well, and serve over ice.
• 16 oz Glass of lemonade: 
• 1/4 cup lemon juice
• 2 tablespoons of sugar
• ¼ cup of warm water to dissolve the sugar 
• Add 14 oz of cold water and stir.
• Serve over ice.

For best taste, be sure the water you are using is filtered water.

How can you make serving this lemonade prettier, like a mocktail or cocktail?

And don’t forget, you can add in fresh fruit, make it boozy by adding vodka, or whatever floats your boat, really!

I hope you enjoy this recipe, and if you love lemon, take a look at these other lemon recipes!

• Lemon Garlic Chicken – One of my favorite flavor combinations, and is super simple to make!
• Triple Lemon Cake – A great addition to any summer event, or just for a special family treat.
• Lemon Dill Potato Salad – Delicious and simple, a go-to for warm summer evenings.

And, I have lots more lemon recipes here!

Can I use limes in place of lemons?

Absolutely! Lime-aid is delicious and you can do an even exchange using my recipe. It’s also great for many of the add-ins mentioned above.

Is there a good way to substitute the real sugar for a sugar replacement?

I’ve made lemonade with monk fruit sweetener and with swerve sweetener with good results, start by adding half the recommended sugar, then add more to taste. Sugar replacements tend to taste sweeter.

What’s the best way to pick ripe lemons?

Ripe lemons should have glossy skin, be firm and bright yellow with no green showing. Ideally, you want a lemon you can press, and it’ll give a bit. Really firm lemons won’t render a lot of juice.

How to make lemonade with a mix better? 

If you don’t have an abundance of lemons and want to make lemonade, you can start with a mix and add in a couple of lemons, or make another flavor to elevate the lemonade mix to taste fresher. Like adding a cup to two of fresh strawberries, raspberries, or blueberries, pureed to give it a nice fresh fruit flavor. If you like lemon-lime, go ahead and add in a couple of fresh limes juiced to give a nice zing.

Another way to add a fun flavor is to add fresh muddled mint or basil leaves to lemonade, a nice alternative if you have them growing in your garden and don’t have fruit available.

How to keep lemonade from tasting bitter

• Don’t squeeze too aggressively.
• Avoid too much white pith.
• Use real lemons.
• Dissolve the sugar completely.

Can I make this into a frosted or creamy frozen lemonade drink like Chick-fil-A? 

Add in some vanilla ice cream and ice and whip it in a blender, or use some milk and sweetened condensed milk.

Another option use frozen lemonade with either of those options to create a cold, frosty, and creamy lemonade.

Can I make lemonade without using all the calories in regular granulated sugar?

Yes, as I mentioned, you can use monk fruit sweetener or Swerve, both are zero calories. Start with less than the recommended sugar and add more to taste.

Can I make this lemonade sparkling or bubbly?

If you want to make lemonade fancy, go right ahead and add seltzer, club soda, Topo Chico, La Croix, or another fizzy water to give it that great bubbly sensation.

Next time you see some to-go cups at the store, pick some up, or grab some on Amazon here. They are great to have around.

I use them to send my kids off to work with a frosty lemonade on hot summer days. When repairmen come by to fix things, or we have someone doing a project or work for us, I know just what I’ll save them.

Lemonade FAQ

• Can I freeze lemonade? Yes, lemonade freezes well.
• Can I use bottled lemon juice? I don’t think it’s a good idea, it won’t taste like fresh squeezed lemonade.
• Can I make it with honey? Yes, replace the sugar with honey.
• Can I make it with monk fruit? Yes, monk fruit is a great sugar alternative that won’t spike blood sugar.
• How long does homemade lemonade last? One week in the fridge.
• Can I make it the night before? Yes, which is a must if you’re serving it for a party or gathering. Planning ahead is key!
• Can I make a gallon? Absolutely, use 8-12 lemons.
• Why is my lemonade cloudy? Most likely from too much pulp, don’t apply so much pressure so no extra pulp gets released.
• How to ensure my lemonade tastes great? Use filtered water, with a simple recipe like this, it’s imperative you use great-tasting water, lemons, and sugar (or a sweetener you typically use).

And if you’d like it “sparkling,” just use sparkling water to make it fizzy!

Once you make homemade lemonade from fresh lemons, it’s hard to go back to the powdered mixes. Whether you’re making a single glass for yourself or a gallon for a summer barbecue, these tips will help you make sweet, tangy lemonade everyone will ask for again.

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How to make Homemade Lemonade

refreshing lemonade you’ll make by the gallon all summer long, with instructions to make half gallon and by the glass to enjoy any time of year you like. Just like carnival and boardwalk lemonade.

Course Beverages

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 -16 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

Gallon Lemonade (128 oz) 16 cups

• 2 cups lemon juice 8-12 lemons
• 1 1/2 cups sugar
• 14 cups water

1/2 Gallon Lemonade(64 oz) 8 cups

• 1 cup lemon juice 4-6 lemons
• ¾ cup sugar
• 6 cups water

1 quart Lemonade (32 oz) 4 cups (double for 2 quarts)

• 1/2 cup lemon juice 2-4 lemons
• 2/3 cup sugar
• 3 cups water

Lemonade by the glass (16 oz) 2 cups

• 1/4 cup lemon juice 1-2
• 2 tablespoons sugar
• 14 oz water

Instructions

• The number of lemons will ultimately depend on size, variety, and ripeness.
• I use granulated sugar to make lemonade, but if you’re looking for a sugar alternative I’ve used monk fruit sweetener and swerve with good results. Start with half the recommended sugar then add more to taste, those sweeteners tend to taste sweeter than sugar, so you will not need as much.
• The best way to make the lemonade is to add the sugar and a small portion of warm water to the container and mix until the sugar is dissolved.
• Add the lemon juice and remaining water and stir well.
• Serve over ice.

ADD another fruit flavor syrup to your lemonade to kick it into high gear! Strawberry, Raspberry, Blueberry… all great options. Check out the links below:

Turn ordinary lemonade into a flavor you’ll find irresistible by adding some fruit syrup. It’ll really expand your lemonade and you’ll be looking for more opportunities to serve lemonade.

• Apple Cinnamon Syrup
• Blackberry Syrup
• Blueberry Syrup
• Cherry Syrup
• Chocolate Syrup
• Coffee Syrup
• Grapefruit Syrup
• Hibiscus Syrup
• Lavender Syrup 
• Lemon Syrup
• Maple Syrup
• Peach Syrup
• Pineapple Syrup
• Pumpkin Spice Syrup
• Raspberry Syrup
• Strawberry Syrup

The post The Best Fresh Lemonade Recipe (Only 3 Simple Ingredients) first appeared on Created by Diane.

 I not only have all these items and use them daily, but I also buy them as gifts, which are always well received and for good reason!

I have a few other lists of items, so be sure to check out my favorites here and my other gift guides here.

Pot Holders I have had SO many potholders in the past and THESE are my favorite, they wash up nicely and are thick and I don’t get burned using them, which happens with lots of other potholders.

Cast Iron Skilletit’s like having a grill without all the fuss of grilling… no going out in the rain, no propane to worry about, easy cleanup, it browns chicken, and beef and cooks fish nicely- sears well, gives shrimp extra flavor and the liquid burns off so easily as the pan stays hot that it cooks evenly, it’s a must-have and I buy this for wedding gifts and even have a fun printable to give with the gift. Get the perfect lid for your cast iron here.

Glass Jars I put everything in glass jars, from pens on my desk to leftover soup, and I even use them as my everyday drinking glasses, I love them that much!
and use these great sip lids and find these leakproof lids for storing leftovers invaluable.

I have these pumps on my wish list… they look so great, I imagine soap and hand lotion in them.

Lemon Press I love lemons and limes and find that this lemon press isn’t only cute, it’s a must-have to get that lemon in the super-fast, makes lemonade making fun for everyone, and don’t forget about the ever-lovin’ margaritas!

Dutch Oven Le Creuset pot 5.5 – oh, and the color options are endless. These are the BEST pots to have, food cooks evenly, and these enamel-coated cast iron pots hold heat, so it’s great for serving out of. Brown meat, cook soup, boil potatoes, you name it, this is the pot to have. Remember it’s cast iron inside, so it’s heavy, but cleans up easily, since it’s coated, it’s recommended to use medium heat. And the cook foods beautifully in the oven, think roasts, stew, casseroles.

If you get something browned that won’t come out, use barkeepers friend, it’s gentle and will scrub away any stains. I have many sizes I use them all. The 9 qt is great when cooking for a crowd or boiling 2 lbs of pasta. I have a Wolf cooktop that is super hot, and these pots are the best. They are thinner metal pots that burn most items on a professional cooktop.

Stainless Bowls, no worrying about them breaking, they chill fast and can help you get something cold quicker in the fridge or freezer, or with warm water to get eggs to room temp easily.

Immersion Blender great for smoothies, sauces, mayo, salsa, and hummus. I’ve had many of them. I stopped buying the really inexpensive types as they break too easily on me. But buy what you can afford and remember if you use appliances all the time it’s best to buy as good as you can, replacing items in the kitchen again and again is so frustrating.

Tongs I find it really hard to cook without tongs. I use them for everything from cooking chicken to flipping vegetables, turning large cuts of meat in the oven, holding the turkey still to slice it nicely, it works better than a carving fork.

Shopping Bags After all the flimsy bags, I found these, and they are so great, I have 12 of them, we use them for everything! We stock the RV using them, place items in the car to bring on the go, and of course, use them for groceries, hauling items home from Big box stores, and so much more. They make a great gift, and anyone whom I’ve given them to thanks me all the time for them, as they say they use them every day as well.

Thermometer, this is for the serious cook!
And don’t miss this thermometer, it’s smaller, it’s perfect for everyone who cooks, and the price point is much lower, making it a great housewarming gift, a kid who moves out, or a stocking stuffer!

Any cook should have a good thermometer, knowing the temperature makes sure you don’t overcook your steak, and ensures the temperature of items is done, no guessing!

And I have a few of these great sip lids for glass jars, which not only make them cute it’s great when we have company, and everyone can tell whose glass is who’s!

If you’re looking for more FUN posts…

I have one on Simplifying Christmas,

I bake a lot of cookies around the holidays, and these are my absolute favorite, and I won’t lie, they are super-cute!

• COOKIES ALL WITH ONE DOUGH
• Red Velvet Snowflake Cookies
• Cinnamon Star Cookies  
• Shortbread Cookie Balls
• Glazed Almond Cookies: TIPS on how to BAKE PERFECT COOKIES

Find all my cookie recipes here, but around Christmas…

• I am also always making peanut brittle,
• these delicious walnuts,
• toffee, OMG this is the best!
• And my famous fudge!

My favorite syrup recipes to make for gift-giving as well.

Homemade bread and flavored butter is also a wonderful gift.

Tips on how to travel with food so it arrives safely.

and now that the weather is cooling off,

don’t forget to make some SOUP!

If after the holidays you’re looking to not only clean up the items but clean out your house, be sure to check out my post on how I EASILY DECLUTTER my home with 3 simple rules.

Check out my favorites here, and my other gift guides here.

The post The Most Useful Kitchen Items I Own (And Love!) first appeared on Created by Diane.