If you’ve ever wondered about ways to use canning jars, you’re about to see just how versatile these simple glass staples can be.

From prepping meals ahead of time to serving drinks, storing leftovers, or even creating eye-catching displays, canning jars have become a go-to item in modern kitchens. They’re practical, affordable, and surprisingly stylish, making them perfect for anyone who loves both function and a little creativity in their space.

I’m sure at one time or another you’ve had a canning jar. Pasta sauce is a great example of a canned item that is readily purchased. Whether you can save glass jars to put items in, or see jars and wonder why someone would want to use them in such a way, is the discussion today.

Party to Pantry: Creative Ways to Use Canning Jars

One of my favorite sizes of canning jar is the 16oz wide mouth, it’s the jar I grab for almost everything, but trust me, I have all sizes. Often I’ll need larger jars, but I do find the 16 oz jar to be useful.

While I don’t really prefer the regular, more narrow-opening size lids, items other than drinks don’t come out of the jar easily. And if you like freezing items, it’s not recommended to freeze in regular-mouth jars. I do have some, but I really love the wide mouth jars so much more.

Whipped Iced Coffee in 24 oz tall canning jars, these are perfect for iced coffee and mixing items such as sauces with an immersion blender.

Glass jars store items so well, from flour to sugar, and so much more. Check out my post on How to Make Brown Sugar.

Keep entertaining simple with glass jars, place all your dips, condiments, and other items like pickles and olives in glass jars… grab some spoons and you’re all set iwth a simple and pretty collection so guests can easily see and get to the items.

And for parties, these small glass jars for walkable salads! Salad Dippers.

How to toast coconut… it’ll stay fresh in a jar for months! Perfect on ice cream and topping baked goods. Be sure to give this cake a try, it’s a fun toasted coconut cake.

Looking for a quick entertaining dessert, give this fun grilled cake a try… no baking needed, just purchase, grill, and add a simple sauce. Grilled Cake.

I love these 8-oz jars

They are the perfect size for so many items. I love using them for butter on the counter. They are great for desserts like chocolate mousse.

While I’ve used many butter dishes, but I always return to using an 8oz jar, and I love these Leak Proof lids, I can keep the butter on the counter with no issues and if you have to put it in the fridge, don’t worry, put it in the microwave on defrost setting for 20-30 seconds or so to soften it without melting it.

Rich and delicious 4-ingredient chocolate mousse recipe; it’s light and fluffy and smooth all at the same time. It just melts in your mouth!

Blueberry Margaritas– the color is gorgeous, and these are so tasty. Be sure to check out my Blueberry Basil Lemonade Recipe, too.

Be sure to watch this fun video of me making the blueberry margaritas and more!

Fill jars with water instead of buying bottled water for emergencies (if you are a traditional “canner”… you may have an abundance of jars. I have many, all sizes too. I’m just obsessed with canning jars and have been for years!

Do you have a favorite way to use canning jars, let me know in the comments. I love finding new ways to use them.

Match any decor with this quick, easy tissue holder. Use any color or style with this fun tip. Cut a piece of fabric or paper, and have it be the size of the jar lid, or make it larger, and in a square to have over the edge of the glass, as I did, and use pinking shears for a cute edge.

I love custard. It’s been a favorite since I was a kid.

While I’m sharing favorites, this is a wonderful cake with vanilla pastry cream.

• Old Fashioned Egg Cream- Chocolate Soda Classic fizzy chocolate drink
• Instant Pot Pinto Beans Tender flavorful homemade beans
• Marinated Caprese Fresh marinated tomato salad
• Apple Sangria Fruity refreshing wine cocktail
• Key Lime Pie in Jars Tangy creamy mini desserts
• Jar Pasta Salads Easy portable pasta meals

Be sure to check out my post on driving with food. Lots of good tips and items I use, so everything arrives as it should. I’ve made many mistakes over the years and cringe when I arrive and something isn’t the same as when I put it in the car.

• Paloma Cocktail Bright citrus tequila cocktail
• Raspberry Syrup for drinks and more… Sweet fruity drink topping
• Chicken Noodle Soup Cozy comforting classic soup
• Gravy Recipe Smooth savory homemade gravy
• Wet Walnuts Zesty creamy herb sauce
• Cilantro Lime Sauce Creamy tangy salad dressing

• Quick, Easy Creamy Caesar Dressing Recipe Creamy tangy salad dressing
• Meal Prep Jar Salads Fresh make-ahead lunches
• Homemade Mayonnaise Creamy fresh sandwich spread
• Restaurant Salsa Fresh bold tomato salsa
• To-Go Snacks- cottage cheese, cucumber, tomatoes S+P
• Coloring Eggs Fun festive egg decorating

• Lemonade Recipe Bright refreshing citrus drink
• Pickled Jalapenos Spicy tangy pepper slices
• Lemon Wine Brown Butter Sauce Rich buttery citrus sauce
• Lemon Saffron Salad Dressing Bright aromatic salad dressing
• Easy Instant Chocolate Mousse from scratch Quick rich chocolate dessert
• Green Olive Dip Savory briny appetizer dip

• Overnight Oats with Berries Easy wholesome breakfast jar
• Green Chicken Chili Hearty creamy chicken chili
• Thai Peanut Sauce Creamy sweet savory sauce
• Rosemary Candied Walnuts Sweet herby crunchy nuts
• Fig Jam Sweet, rich fruit spread
• Sangria Fruity chilled wine punch

More recipe favorites in jars:

• Blueberry Basil Lemonade Fresh, fruity herbal lemonade
• Jalapeno Pepper Jelly Sweet spicy pepper spread
• Pumpkin No Bake Cheesecake Creamy spiced pumpkin dessert
• Quick Pickled Vegetables  Crisp, tangy veggie mix
• Pickled Turnips Bright, crunchy pickled bites
• Banana Bread Pudding Warm comforting baked dessert

I use glass jars for drinks, salads, salad dressing, spices, overnight oats, yogurt/granola, stack cake/frosting making parfaits, storing herbs with water on the bottom in the fridge, storing dry foods, flour, sugar, rice, oats, and such.

I store meal prep items, especially around Thanksgiving, so I can see everything. One of my favorite sauces is my Cilantro lime sauce, I often triple the recipe. And if you like it slightly spicier add in a jalapeno or two.

Glass canning jars are great for marinated mushrooms and my quick pickles.

Actually… I store cilantro in the fridge in a 2-cup wide-mouth glass jar by adding an inch of water to a jar and place cut cilantro into the jar. I then cover it with a plastic bag to keep it moist and fresh in the fridge, it’ll keep for weeks. Just change the water each week.

Green onions and herbs fit nicely in these jars. And if you cut off the green onions, they will grow back if you leave them out on the counter. (not at a rapid pace, but they do grow back)

More kitchen Items I LOVE

And if you want tips on Driving with Food, check this out.

Homemade Hot Fudge Sauce– Rich, chocolaty, and delicious, and lots of recipe uses for it…

• Hot Fudge Cake: A fun option you must see.
• Hot Fudge Sundae Cupcakes: Moist chocolate cupcakes topped with creamy frosting, hot fudge, and all the classic sundae toppings in an easy handheld treat.
• Dark Chocolate Fudge Cake: A rich dark chocolate cake with deep cocoa flavor that’s perfect for chocolate lovers.
• Hot Fudge Sundae Cookies: Soft, chewy chocolate cookies loaded with hot fudge flavor and finished with classic ice cream sundae-inspired toppings. And they look like ice cream cones… super cute!
• Brownie Ice Cream Cake: Layers of fudgy brownies and creamy ice cream come together for an irresistible frozen dessert that’s perfect for any celebration.
• S’more Sundae: A fun twist on the campfire favorite with toasted marshmallows, chocolate, graham crackers, and ice cream layered into an easy, decadent sundae.

Don’t miss making some of the cutest pies ever… out of jar lids.

Desserts in jars are super cute and they make all sorts of really unique lids for jars now, cute flower-looking tops you can put a straw in, like with this peach lemonade.

Drinks are not only fun but portable, bring your own or make a bunch and have them ready when going to a party or neighbors, as the lids are easily interchangeable- from Leak Proof lids, then swap lids so you can use a straw. Color-coded lids are helpful to keep track of whose drink it is- writing names on top can help too.

This Lavender Lemonade is perfect for any occasion or invite.

If you’re making juice or cocktails, this juicer topper is convenient, especially if you need it on the go.

Jar Salads are great for meal prep and to bring anywhere!

I love these wood lids. I haven’t tried them yet, have you? I’d love to hear how well they work.

Put Your Canning Jars to Good Use

As you can see, I just love jars… and canning jars are so durable. They really stand the test of time and are perfect for projects too. I keep a 4 oz jar in the kitchen cabinet of the paint for our cabinets, and if I see a chip or a spot that needs touching up, I just grab a tiny brush and fix it. I wish I had done this for each paint color we’ve used in our house.

How Durable are Canning Jars:

Canning jars are strong and do not break easily, even when dropped. The thick glass is meant to withstand pressure and temperatures, both hot and cold. But don’t pour hot liquid into a “cold” jar from the fridge or freezer, as the shock will break the jar immediately… trust me on this!

Freezing in canning jars should have 1-2 inches below the top for straight jars. Try to avoid freezing with jars that “taper in,” but leave at least 1-2 inches below the “shoulder” if you are using jars that taper in. And it’s not recommended that you freeze in quart jars. (But I have without problems).

Don’t put ice and a cold drink into a jar and then set it down on 100°+ hot patio cement either… the bottom can split, and when you pick up the top part of the glass, the bottom will look like a coaster! Again, trust me on this. I make all the mistakes so you don’t have to .

Other than those mishaps I mentioned, Glass canning jars are really great for so many items.

And if you love canning jars, here are a couple of fun items Everyting tases better in a canning jar t-shirt and this fun dish towel!

The post Creative Ways to Use Canning Jars in the Kitchen 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.

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.

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

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

The Magic of Meringue

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

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

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

Think little clouds with a sunny lemon twist.

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

Why You’ll Love These Lemon Meringue Cookies

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

Ingredients You’ll Need

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

Tips for Perfect Lemon Meringue Cookies

1. Start with a Clean Bowl

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

2. Use Room Temperature Egg Whites

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

3. Add Sugar Gradually

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

4. Bake Low and Slow

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

5. Avoid Humidity

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

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

Flavor Variations

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

How to Store Lemon Meringue Cookies

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

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

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

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

Great Lemon Recipe:

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

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

You’ll find my favorite items here.

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How to Make Lemon Meringue Cookies

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

Course Dessert

Cuisine American, English, Italian, French

Keyword christmas cookies, cookies, lemon

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

rest in oven 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 75 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

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

Instructions

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

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

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.

Print

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.

Tri-tip has a loyal following because it’s flavorful, versatile, and easy to cook. It’s a triangular cut of beef from the bottom sirloin, which means it’s lean yet still tender and juicy when cooked properly. The marbling adds just the right amount of richness, making every bite mouthwatering.

Another reason people love tri-tip? It’s the ultimate “crowd pleaser.” Whether you’re firing up the grill for a backyard BBQ, cooking it in a cast iron skillet, or roasting it in the oven, tri-tip delivers big flavor without a lot of fuss. Plus, since it’s usually a larger cut, you’ll have plenty to slice up for dinner and still have leftovers for sandwiches, tacos, or meal prep.

How to Grill Tri Tip – Tender, Juicy, and Easy Dinner Recipe

Tri-tip is huge in California—seriously, you’ll spot them everywhere in the meat section. The butcher’s case is often loaded with them, and if you keep an eye out, you’ll notice they go on sale pretty often. Normally, tri-tip runs about $8.99 per pound, but when it’s marked down to around $3.99 per pound, it’s a total steal! That makes this cut one of the best budget-friendly options for grilling, meal prepping, or serving up a crowd-pleasing dinner.

Everyone always looks forward to seeing some meals prepped for lunch and dinner for the week in the fridge. Sometimes I make 2 tri-tips, we eat one for dinner, and then have plenty for meal prepping!

I use tri-tip often… here are some great recipes using Tri-Tip

• French Onion Soup
• Cheesesteak Mac and Cheese
• Carne Asada- dry rub recipe
• Beef Tips with Gravy
• Beef Crostini
• Tri Tip in the Oven
• Beef and Snow Peas
• Beef Pot Pie
• Mongolian Beef
• Greek Beef Non-Kabobs

Grilling tri-tip is quite easy.

Tri-tip looks a bit like a boomerang shape, and the grain of the meat goes in two directions.

I have cooked tri-tips whole, and have sliced them in the center.

I prefer to slice them in half, separating the two grains of the beef, which makes it easier to slice, easier to handle, and steadier while slicing.

Slice against the grain.

Best Grilled Tri Tip Recipe – Juicy Sliced Steak for Dinner

Beef Marinade Ingredients

• Tri tip (3-4 lbs)
• brown sugar
• Worcerstershire
• onion
• garlic
• lime juice (fresh squeezed)

Heat the Grill and get it good and hot, as soon as you open the lid- lots of heat escapes (just like an oven), you want to create a nice char on the exterior of the meat, to lock in the juices.

Then, as you’re cooking it, add the sliced onions and zucchini (or vegetable of choice), and you can turn it down to a medium-high to medium temperature.

I like my tri-tip medium rare. I remove it from the grill when it’s 135°. Then I place a piece of foil over the top as it rests for 10 minutes. Slice and serve.

A great side dish option is the cheesy polenta (or gritz) give it a try… I’ve served it to guestes recently who loved it! Big bonus: it only takes about 5 minutes to make.

More great flavor options…

• Santa Maria style – garlic, black pepper, salt, and paprika.
• Smoky BBQ rub – chili powder, brown sugar, smoked paprika, and cumin.
• Herb blend – rosemary, thyme, garlic, and olive oil for a fresh, savory flavor.

You can keep it simple with just salt, pepper, and garlic powder.

*Tri-tip isn’t widely available across the U.S. because its popularity originated in California, and high demand consumes the limited supply, which is only one to two cuts per cow. Many butchers outside California sell the meat for ground beef or other cuts instead, creating a lack of local demand to justify selling the unique tri-tip roast.

 However, the cut is gaining national recognition, and can often be found at larger retailers like Costco or through specialized online butchers. A similar steak is called a Coulotte steak. A nice option is sirloin steak, flap meat, or flank steak. I do really like flat-iron steak as well.

Print

Savory Brown Sugar & Lime Steak Marinade

Grilled tri-tip with a sweet and balanced marinade that will have you craving more! Marinate for 30 minutes to overnight.

Course Main Dish

Cuisine American

Keyword beef, grilled

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3-4 lbs tri tip beef or top sirloin, sirloin tip, flap meat, or flank steak
• 1/3 cup brown sugar
• 1-2 tablespoons Worcestershire sauce
• 1 lime, juiced
• 1 large white onion, sliced thick
• 1 tablespon minced garlic
• 1-2 teaspoons coarse Kosher salt Sea salt is another option; they have far better flavor than table salt, if using table salt, use 1/2-1 teaspoon

Instructions

• Slice the tri tip in the center to have two pieces, each has a different grain, so it will cook quicker, and slice more easily.
• Slice the onion into thick slices (so they stay together when grilled.
• In a gallon plastic bag, place the beef with onion, brown sugar, Worcestershire, lime juice, garlic, and salt. Marinate for 30 minutes to overnight. I've done it both ways. I prefer it overnight, but in a hurry, it's still nice and tasty.
• Heat the grill until over 400 degrees° then place the meat on the grill and sear it on both sides, grill for a few more minutes. Add the sliced onion and zucchini or desired vegetable.
• Turn the heat down to medium-high to medium heat. Cook until the meat is 135°F. Remove and allow the meat to rest with a piece of foil on top for 10 minutes, then slice and serve. It's delicious with mashed potatoes

The post Ultimate Beef Marinade Recipe – Perfect for Tri Tip, Flank, Sirloin & More first appeared on Created by Diane.

I’ll show you how to make a smooth, delicious cannoli dip and turn it into a gorgeous dessert board with plenty of dippers—cookies, cones, fruit, and more. It’s simple, fun, and guaranteed to disappear fast!

If you love the sweet, creamy flavor of cannoli but don’t want to fuss with frying shells, this Cannoli Dip is your new go-to dessert!

Made with smooth ricotta, powdered sugar, and vanilla, this easy no-bake dip is light, sweet, and totally irresistible.

Serve it on a fun dessert charcuterie board with your favorite dippers like ice cream cones, graham crackers, cinnamon sugar tortillas, and fresh strawberries.

No-Bake Cannoli Dip Dessert Board

Perfect for parties, holidays, or a simple treat night at home!

How to Make Cannoli Dip (printable recipe is below)

Ingredients:

• 16 oz cup ricotta cheese (pressed through a fine mesh strainer)
• 8 oz cream cheese, room temperature
• 1- 1/4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon dry milk (optional) is best for using if not serving the day prepared, so it remains thick.
• Options: mini chocolate chips, chopped pistachios

Instructions:

1. Strain the ricotta cheese using a cheese cloth can be used, or a nylon cheesecloth
2. Then press the ricotta through a fine mesh strainer for a smooth texture and release excess moisture.
3. Mix with room temperature cream cheese, powdered sugar, and vanilla until creamy. By hand or with a mixer.
4. Spoon into a serving bowl(s) and refrigerate until ready to serve.
5. Mix in the chocolate chips or chopped pistachios or sprinkle them on top.

Dipping Ideas for Cannoli Dip

This dip goes with just about anything! Try:

• Ice cream cones – break into pieces or serve mini cones for scooping.
• Graham crackers – honey or cinnamon work great.
• Cinnamon sugar tortillas – cut into triangles and bake until crisp.
• Fresh fruit – strawberries, apple slices, or banana chunks.
• Vanilla wafers or ladyfingers – classic Italian dessert pairings.

Cannoli Dip Tips

This Italian Dessert Dip is a huge hit!!!

• Smooth texture: Straining the ricotta with cheese cloth, or paper towel, is key to that velvety texture.
• Removing as much moisture as possible, so it doesn’t weep later.
• Make ahead: Mix the dip up to 2 days in advance and refrigerate.
• Adding dry milk helps the mixture stay thick and look great, so a pool of liquid doesn’t sit on top.
• Flavor twists: Add mini chocolate chips, orange zest, lemon zest, or almond extract for a flavor boost.
• Presentation: Arrange your dip and dippers on a board for a dessert charcuterie that looks amazing and serves easily.

Q&A

Q: Can I use mascarpone or cream cheese instead of ricotta?
A: Yes! Mascarpone will give a richer, creamier flavor. Cream cheese makes it more like a cheesecake dip.

Q: How do I make it thicker?
A: Add a little more powdered sugar or mix in mascarpone cheese, add the dry milk and allow it to rehydrate and absorb the excess moisture in the ricotta cheese.

Q: Can I make this dip ahead of time?
A: Absolutely. Store covered in the fridge for up to 3 days. Stir before serving.

Q: What can I serve Cannoli Dip with for a party?
A: Arrange it as part of a dessert charcuterie board with a mix of crunchy, sweet, and fresh dippers, it looks stunning, and everyone gets to customize their own bite.

Why You’ll Love This Recipe

• No baking required
• Ready in minutes
• Crowd-pleasing and portable
• Fun to serve and totally customizable

SEO keywords: Cannoli Dip, Easy No Bake Dessert, Cannoli Dip Recipe, Dessert Charcuterie Board, Cannoli Dip with Ricotta, Italian Dessert Dip, Sweet Dip for Parties

This makes a fun to-go treat! Pack it up in a small container, keeping the dip and cones, crackers, separate so they stay dry.

More fun recipes to try, these are all chocolate!

• Chocolate Funnel Cake
• Instant Chocolate Mousse
• Homemade Chocolate Syrup
• Chocolate Cannoli Cones
• Chocolate Oatmeal
• Chocolate Gravy
• Chocolate Whipped Cream Frosting
• Chocolate Espresso Pudding Pie
• Chocolate Bread Pudding
• Old Fashioned Egg Cream Chocolate Soda
• Chocolate Spaghetti

Print

How to Make a Cannoli Dip and Dessert Charcuterie Board

This amazing and simple no-bake cannoli dip is the perfect dessert!

Course Dessert

Cuisine American, Italian

Keyword cheese, dip, sweet

Prep Time 30 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 16 oz ricotta cheese
• 8 oz cream cheese, room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cups powdered sugar
• 1 cup mini chocolate chips
• 1/2-1 cup chopped pistachios (optional)
• 1 tablespoon dry milk (optional) This will help the dip stay thick without water releasing as it sits, great if you don't eat it the day you make it.

Instructions

• Strain the ricotta cheese using cheesecloth (cotton or nylon, I linked options in the post), allow it to rest 15 minutes, then squeeze out the excess liquid (about a 1/4 cup may come out)
• Then press the ricotta through a super fine mesh strainer. It should be really smooth.
• Mix the ricotta cheese with room temperature cream cheese, powdered sugar (and dry milk if using) and vanilla, mix by hand or with a mixer.
• Place the cannoli dip in a serving dish or dishes. The chocolate chips and pistachios can be mixed in or just put them on top.
• Place the mixture in the fridge or serve immediately.
• Serve with cannoli chips, graham crackers, pieces of ice cream cones, cinnamon sugar tortillas/chips, and strawberries

The post How to Make a Cannoli Dip and Dessert Charcuterie Board 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.

Cinnamon Sugar, it sounds so simple… and it is!

But let me give you some really delicious reasons why you need it.

I keep a jar tucked in my kitchen cabinet.

It’s so convenient. I do tie a red ribbon on it so no one confuses it with a similar jar (that has happened in the past, which is why the ribbon has been on it for many years).

Keep a jar on hand, and you can sprinkle it on everything from toast to cookies, coffee, or even popcorn.

Whether you’re adding a cozy touch to breakfast or giving desserts a little sparkle, cinnamon sugar is a must-have flavor booster you’ll reach for again and again.

Grab a jar, an empty salt shaker, spice jar, or something similar in size.

Next, you’ll need granulated sugar and ground cinnamon. Choose the best-tasting cinnamon. I like the cinnamon from Costco, it smells amazing and has a nice, strong flavor. If you’re cinnamon is less fragrant, add more.

Mix it together, then place it in a jar. Use a funnel or a piece of waxed paper to make a funnel so there is less mess.

Make a small amount or a large portion of cinnamon sugar. Adjust the cinnamon if you’d like more (I like the cinnamon from Costco, it has a nice, strong flavor).

More uses for cinnamon sugar:

It can be as simple as a slice of toast with butter, topped with cinnamon sugar.

Or how about a tortilla…

Cinnamon Sugar Chips:

If you’re looking for a fun twist on chips, take some flour tortillas, cut them into triangles, then spray them with oil, lay them out in a single layer on a parchment lined baking sheet.

Then shake on the cinnamon and sugar on both sides of the tortillas. Then place them in a 400° oven and bake them until crisp. You can turn them over with tongs to be sure each side is crisp.

Cinnamon Chips are great with ice cream, whipped cream, fruit, diced fruit salsa, a fun option to dip into yogurt, or just eat them as a quick snack!

Some fun items to put cinnamon sugar on are:

• yogurt
• oatmeal
• Pancakes
• French Toast
• Saltines and Milk (you have to read this post to find out all about this interesting combination.
• sprinkle over ice cream
• on an apple pie crust before baking
• toast with butter
• give your popcorn a sweet kick
• bagel with cream cheese

And these Cinnamon Apples are amazing!

More great recipes using this cinnamon sugar combination:

• Churro Cupcakes
• Cinnamon Sugar Pumpkin Donut Holes
• Apple Cinnamon No-Bake Cheesecake
• Cinnamon Sugar Cut-Out Cookies
• Grilled Cinnamon Apple à la Mode Tacos
• Apple Cinnamon Oatmeal Smoothie
• Pumpkin Bread, with a crunchy cinnamon sugar top
• Apple Pie Cookies
• Pumpkin Cornbread Muffins

Add a tablespoon of this cinnamon sugar to 6-8 tablespoons of softened butter, make a great butter to slather on all sorts of baked goods!

Print

Cinnamon Sugar

Cinnamon sugar is a winning combination for so many uses.

Course Dessert

Cuisine American

Keyword cinnamon

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon Add more or less, according to taste.

Instructions

• You can easily multiply the cinnamon sugar for how much you'd like. Select a jar for the amount you'll be making, having a shaker top is extremely helpful.
• In a bowl mix the cinnamon and sugar until blended.
• Use a funnel or fold a piece of waxed paper to pour the mixture into the jar.

The post The Best Cinnamon Sugar Mix – Simple Recipe to Keep on Hand first appeared on Created by Diane.