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

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

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

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

Options:

It’s always great to have options.

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

1 recipe 6 muffins, doubled for 12 muffins.

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

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

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

And this is a great Muffin Pan!

Baking Southern Cornbread

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

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

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

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

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

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

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

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

Serve cornbread muffins with

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

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

And more corn recipes to try:

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

You’ll find my favorite items here.

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The Best Southern Cornbread Muffins with Jiffy Mix

Simple, moist, delicious cornbread muffin recipe

Course Side Dish

Cuisine American

Keyword corn, cornbread

Prep Time 5 minutes minutes

15 minutes minutes

Total Time 20 minutes minutes

Servings 6 muffins

Author Diane Schmidt – createdbydiane.com

Ingredients

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

Option to use sour cream

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

Instructions

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

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

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

Sharing is caring! And I know right away I’ve made a friend when they share as freely as I do. I’m grateful to find newly inspired recipes, you just never know where they’ll pop up. I’ve had prepared polenta and polenta at restaurants, but never made it myself, until recently…

And with the help of a friend. You know who you are… Frank and I think about our visit to your home and the delicious meal with polenta often.

I now make polenta all the time. I’m totally hooked on it. I knew it was time to share all the details with you.

Do you have a favorite way to make or serve polenta or eat it?

Options to add to meals so they aren’t the same old items. Although, don’t get me wrong, I love my old favorites! It was suggested I reduce items that cause inflammation, and I started eating more polenta. I’ve made this polenta many times and am sharing it with you to have in your arsenal to whip up in minutes, and it’s so delicious. Has a great texture, is buttery, cheesy, and delicious.

I use this polenta and it always tastes delicious. Comes out perfectly every time.

What else can I add to polenta?

There are lots of items you can add. My number one is butter. Oh, how I love butter!

If you’d like it on the sweet side, add some cinnamon and sugar, maple syrup, brown sugar, berries, or jam. Think of it as a version of a corn muffin, all warm and yummy.

For savory options, add some diced jalapenos, caramelized onions, garlic, lemon, some PB and J, some roasted or grilled peppers and tomatoes, or try some Old Bay and shrimp, and you’ll have a southern, slightly Creole flavor. Add black beans, roasted jalapenos, and corn for a great side dish to fish, tacos, and be sure to make and serve polenta with grilled steak and chimichurri sauce.

Another option is to use grits, while polenta and grits are not the same, they are similar.

Why serve polenta?

It’s a great alternative to floury carbs, perfect for gluten-free eaters, and it’s so quick to make. Polenta and grits can help with anti-inflammatory properties. If you are looking for more items that may help reduce sugar spikes, help keep you fuller longer, be sure to look at my post on Resistant Starch!

Grits have more texture than polenta. /you can use the same method and portions to cook 5 minute quaker grits.

Ok, let’s talk CHEESE

My favorite cheese to use is Romano Cheese, finely grated.

There are many other great cheese options, jalapeno and cheddar, another great flavor combination.

Use your favorite cheese. Is it Swiss, Monterey Jack, Parmesan, whichever cheese is your favorite, give it a try!

Serve polenta with shrimp just like you would grits… quick and easy comfort food!

This is the perfect side dish to so many meals, from beef to chicken and pork, great served with eggs or grilled vegetables!

If you’re looking for more cheesy favorites, try:

• Mac and Cheese
• Ham and Cheese Soup
• Mozzarella Grilled Cheese (Caprese)
• Cheesesteak Mac and Cheese
• Beer and Cheese Dip (Always a party favorite)
• Pizza Dip Another fun appetizer, and perfect when you want pizza but want it simple… snacky, the perfect no-fuss item!

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Polenta with Cheese (or grits)

Perfectly cooked polenta with butter and cheese gives this side dish a nice kick, comfy, creamy, and delicious. Add jalapeno and cheddar to make it a great side dish to Mexican food.

Course Side Dish

Cuisine American, Italian

Keyword cheese, corn, side dish

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3 cups water or chicken broth
• 1 cup polenta I use Bob's Red Mill Polenta
• 1 teaspoon chicken bouillon I use Knorr chicken flavor
• 1 cup finely grated Romano Cheese 2.5 oz
• 3 tablespooons butter

Instructions

• In a 2-quart pot, bring water to a boil.
• Stir in the polenta and keep mixing so it doesn't clump.
• Add chicken bouillon, bring back to a small boil while stirring.
• Turn the temperature to low and cook for 5 minutes.
• Stir in cheese and any additional items. Place the lid on top and turn the burner off. Set a timer for 2 minutes.
• Remove the lid and stir. It's ready to serve.

Notes

There are lots of items you can add. My number one is butter. Oh, how I love butter! If you’d like it on the sweet side, add some cinnamon and sugar, maple syrup, brown sugar, berries, or jam. Think of it as a version of a corn muffin, all warm and yummy.

For some savory options, add some diced jalapenos, caramelized onions, garlic, lemon, some PB and J, some roasted or grilled peppers and tomatoes, or try some Old Bay and shrimp, and you’ll have a southern, slightly Creole flavor. Add black beans, roasted jalapenos, and corn for a great side dish to fish, tacos, and grilled beef ro chicken.

The post Polenta with cheese (or grits) first appeared on Created by Diane.

Let’s face it, from scratch is always the best, so choose fresh Russet or Yukon gold potatoes for the creamiest results.

I’ll take you step by step, but the biggest fails come from not using enough salt and from adding cold butter and cold milk or cream, which keeps the potatoes from becoming silky smooth.

Now you might wonder why anyone would use instant potatoes, and the truth is there are plenty of reasons…

Most people actually use frozen or instant mashed potatoes, and they are the highest selling potato products.

It makes sense when you consider cost, convenience, and time, and for many people it is simply easier than lugging home a heavy five pound bag.

If you have shoulder issues or you are older and want something light and easy, instant potatoes make a lot of sense.

I often make 5 lbs of fresh mashed potatoes for Thanksgiving dinner, and then I make instant potatoes for the leftovers I’m going to freeze or refrigerate. We love mashed potatoes, but making 10 lbs is time consuming, especially with everything else going on. I make them, scoop them with a 4 tablespoon scoop, and place them in a tray and refrigerate them. They are easy to take out of the fridge or freeze (if you need the fridge space) and place one “ball” of mashed potatoes into each leftover you’ll make.

• Wash all the dirt off the potatoes, and peel them. Placing them in cold water until they are all peeled.
• Cut potatoes into even chunks, so they cook at the same time.
• Place them in a pot and cover the potatoes with cold water, and add salt.
• Bring to a simmer and cook until very tender.
• Testing them with a knife, they will slide right off the knife with no resistance.
• Drain well so there is no extra water.

Add warmed butter, then add warm milk or cream. (Cold milk/butter will make mashed potatoes gummy)

Season with salt and pepper.

Use a potato masher, ricer, electric hand mixer, or stand mixer and mix until the desired smoothness.

Mix until smooth or leave a little texture depending on your preference.

Why mash by hand? Maybe you’re camping with no appliances, maybe your mixer broke, or you can’t find it… It’s all happened to me

I do love riced potatoes… they’re so light and creamy!

Want them with more texture, don’t over mash or whip, mash by hand.

Want them extra creamy and smooth, whip with more warmed heavy cream.

Looking for something a little extra… make these Sour Cream and Onion Mashed Potatoes!

Tips on what to use for the best mashed potatoes:

• Use starchy potatoes like Russet or Yukon Gold for the fluffiest texture.
• Warm your milk or cream before adding so the potatoes stay hot and absorb it better.
• Mash by hand for a lighter result, or use a ricer for ultra smooth potatoes.
• Add butter before liquid for richer, creamier flavor.
• Do not overmix or the potatoes can become gummy.
• Taste and adjust seasoning before serving.

Did you know you can save stove space and make mashed potatoes in the slow cooker, a great option if you don’t love to cook, need it easier, want less stress without having to stand over the stove.

Don’t miss my post on GRAVY… OMG, this is such a time saver on the day of serving a big meal!

Are you more of an Instant Pot Fan? Use the Instant Pot to make Mashed Potatoes.

Tips on Keeping Mashed Potatoes Hot

• Hold them in a slow cooker on the warm setting.
• Place them in an oven proof dish, cover tight with foil, and place in the oven on low 200-250°.
• Heat them in a double boiler method on the stove.
• Microwaving them is another option.

Overworking the potatoes by over-mashing, over mixing, or adding cold milk/cream will result in gummy, stiff mashed potatoes.

I get these at a restaurant supply store near me, this 3+lb contaner is $12.

These are available in the grocery stores… and the packages come in many sizes.

I always go for this particular one, no flavors (add your own, that is when they’ll get that processed taste I don’t prefer).

I do NOT like the traditional brown box of instant mashed potatoes… they taste like cardboard!

When making the Buttery Homestyle Potatoes, I still add butter, salt, and pepper!

Making mashed potatoes ahead of time, placing them in teh fridge or freezer is great for having mashed potatoes at teh ready any time you’d like. It’s a great snack, add some gravy, cheese, or load them up like a loaded potato for more fun, adding cheese, bacon, green onions, and sour cream!

Scooped out like this, you can take out 1 portion or many, giving you quick options for eating in minutes. Perfect for meal prep too!

Need some more Thanksgiving Items:

• Pumpkin Garlic Mashed Potatoes
• Sweet Potato Casserole
• Cranberry sauce recipe
• My absolute favorite Stuffing

And let’s not forget the best way to roast a turkey, low and slow!

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How to Make the Best Mashed Potatoes with Tips Reheating and Freezing

Creamy mashed potatoes that taste so amazing they could be celebrated as their own holiday.

Course Side Dish

Cuisine American

Keyword potato

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 4 hours hours 35 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 5 lb Russett or Yukon Gold Potatoes
• 2 teaspoons salt I prefer the taste of coarse kosher salt
• 1 cup heavy cream or milk add more if needed
• 8 tablespoons butter
• 1 teaspoon coarse kosher salt
• 1/4 teaspoon black pepper

Instructions

• Wash all the dirt off the potatoes, and peel them. Placing them in cold water until they are all peeled.
• Cut potatoes into even chunks, so they cook at the same time.
• Place them in a pot and cover the potatoes with cold water, and add salt.
• Bring to a simmer and cook until very tender.
• Testing them with a knife, they will slide right off the knife with no resistance.
• Drain well so there is no extra water.
• Add warmed butter, then add warm milk or cream. (Cold milk/butter will make mashed potatoes gummy)
• Season with salt and pepper.
• Keep warm until served.

The post How to Make the Best Mashed Potatoes with Tips Reheating and Freezing first appeared on Created by Diane.

These muffins are the perfect blend of sweet pumpkin flavor and hearty cornbread texture — a cozy side for chili, soups, or holiday dinners.

Quick to make with a Jiffy mix shortcut, they taste homemade and festive in every bite!

Soft, moist, and full of fall flavor, these Pumpkin Cornbread Muffins are made with a simple box of Jiffy mix and a swirl of pumpkin puree.

Perfect with chili, soup, or as a holiday, for breakfast, or a side dish!

There’s something about cornbread and pumpkin that just feels like fall — warm, cozy, and comforting.

These Pumpkin Cornbread Muffins start with a box of Jiffy Corn Muffin Mix and a scoop of pumpkin puree, making them the easiest (and tastiest) way to bring seasonal flavor to your table.

These bake up a mile high! And the tops have a nice cinnamon sugar crunch without them being overly sweet. They are the perfect item to serve with Chili or my favorite Pumpkin Jalapeno Chili, after all, it’s pumpkin season.

And if you have more pumpkin puree, be sure to make these pumpkin scones too.

Now onto the cinnamon butter, it’s perfect on these muffins, it adds delicious flavor to these pumpkin cornbread muffins.

These muffins, plus the cinnamon butter, are just like a warm, cozy hug!

I keep a jar of Cinnamon-Sugar in my kitchen cabinet.

Oh, I’ll have to share all the fun uses… for this, just sprinkle it onto soft butter and mix until smooth.

Why You’ll Love This Recipe

• Quick & Easy: Starts with a Jiffy mix, ready in under 30 minutes.
• Perfect Texture: Moist, fluffy, and lightly sweet.
• Versatile: Great with soups, stews, chili, or as a Thanksgiving side.
• Freezer-Friendly: Cool completely and freeze for up to 2 months — they reheat beautifully!

These Pumpkin Cornbread Muffins are one of those recipes that make your kitchen smell amazing — cozy spices, warm pumpkin, and a hint of sweet cornbread.

They’re perfect for everything from tailgating to Thanksgiving dinner.

This gives you another great reason to have pumpkin puree in your pantry year-round.

These taste fantastic and you’ll want to enjoy them long after the Fall season ends.

Serve them with chili, roasted turkey, or a pat of cinnamon butter… and watch them disappear fast!

Looking for great muffin pans, give these a try. I have 3 of them.

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Pumpkin Cornbread Muffins

full of cozy fall flavor, great with chili, soup, or a pat of butter, a drizzle of honey, or cinnamon butter!

Course Bread

Cuisine American

Keyword cornbread, pumpkin

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 8.5 oz box Jiffy cornbread mix
• 2 large eggs You'll start with 2 eggs, mix one egg in a small bowl, then remove 1 1/2 tablespoons to use in recipe (discard the remaining egg)
• 1 tablespoon melted butter
• 1 cup pumpkin puree
• 1/4 teaspoon cinnamon
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons coarse turbinado sugar
• 1 teaspoon cinnamon sugar mixture 4 parts sugar, 1 part cinnamon

Instructions

• Preheat oven to 450°
• In a medium bowl, combine the cornbread mix, egg, butter, pumpkin puree, cinnamon, brown sugar, and vanilla extract.
• Mix until all ingredients are combined with a wooden spoon or spatula.
• Let the batter rest 10 minutes. This will allow the cornmeal in the recipe to rehydrate, creating a moist muffin and allowing it to rise up high when baking.
• Prepare 6 portions of a 12-compartment muffin pan (every other)
• Fill each of the 6-compartments. Each portion will get about 1/4 cup. This will result in a high-domed muffin.
• Sprinkle each portion with cinnamon sugar mixture, then add some coarse turbinado sugar.
• Bake at 450° for 15 minutes, a toothpick should come out clean.

Notes

This recipe easily doubles. But do not use 1 muffin pan and fill all compartments, to ensure the muffins rise high, skip every other. Use two 12-muffin pans to bake 12 muffins.

The post Pumpkin Cornbread Muffins with Jiffy Mix – Quick & Delicious first appeared on Created by Diane.

Rice is endlessly customizable, and in this recipe, you can make it as citrusy as you would like it.

Other flavors to add in are garlic, onion,

Note on lime zest: I don’t prefer lime zest in the rice, it tends to stick to people’s teeth and has a stronger taste than expected. I prefer to use more lime juice for more flavor. But go right ahead and use some lime zest if desired.

A mix of lemon and lime juice is a great combination for a fresh citrusy flavor. Don’t forget to add some salt. I prefer coarse kosher salt; table salt has such a metallic taste, and since the grains are so small, it can easily be over-salted.

And onto the cilantro, now this is one item I just LOVE, be sure to chop it fine so it blends in the rice easily. If you want to see more cilantro, serve it garnished with long cilantro sprigs.

How much cilantro is really up to you. I typically start with a small bunch and then chop it. When I measured it, the cilantro was less than 1/2 cup chopped. If you measure before chopping, it can be pressed into one cup loosely. I find it’s the right amount when you can see the green cilantro throughout the rice. Use as much as you’d like!

If you’d like to spice up this rice, saute a finely diced jalapeno in the oil before cooking the rice, or add a pinch of crushed red pepper flakes when you mix the lime and cilantro into the hot rice.

I’ve made rice using all sorts of varieties of rice and many cooking methods over the years. And while all provide cooked rice, I have my preference. I prefer jasmine rice. I sauté the rice in oil until the rice is slightly opaque and hot, then add the water and salt, and bring the water to a boil. Then, cover the pot and cook on low. Then fluff the rice, place the lid back on for another 5 minutes.

When you saute the rice, add in the onion and jalapeno if using it.

Then add in the remaining items, lime juice, lemon juice, and cilantro.

Additional options to add in at the end, like crushed red pepper, make it spicy with some diced jalapeno, add a little butter, and you’re rice is ready to serve.

This side dish is a perfect accompaniment to any Mexican recipe!

• Mexican Rice Recipe
• Taco Salad
• Mexican Corn Macaroni Salad
• Taco Marinated Chicken
• Pan Roasted Corn
• Chili Verde
• Elote Mexican Corn on the Cob
• Grilled Steak with Chimichurri Sauce
• Chili Lime Chicken Pea Tacos

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Cilantro Lime Rice

Cilantro lime rice is a game changer, fresh, zesty, and super versatile. With a few tips, you'll enjoy restaurant style rice in minutes.

Course Side Dish

Cuisine American, Mexican

Keyword cilantro, lime, rice, side dish

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 cups jasmine rice (The jasmine rice I use portions are 1 cup rice to 1 1/2 cups water) Use the portions on the package of rice you use.
• 2 teaspoons oil, I use avocado oil
• 3 cups water
• 1 teaspoon coarse kosher salt
• 1 cup fresh cilantro, loosely packed , about 1/2 cup chopped
• 2-4 whole limes, juiced , about 2-4 tablespoons lime juice
• 1/2 fresh lemon, juiced ,1-2 tablespoons

optional

• 1 teasppon garlic paste or finely minced garlic
• 1/4 cup finely diced white onion
• 1/4 teaspoon crushed red pepper flakes
• 1 fresh jalapeno, diced fine
• 1 tablespoon butter

Instructions

• In a 2-quart pot, heat the oil, then add rice and stir and cook the rice until it's hot and half the rice is opaque. Stir in the diced onion and/or jalapeno if using it.
• Add the water and salt, stir well. Then bring the water to a boil. Turn the temperature to low.
• Time the rice according to package instructions. Jasmine rice cooks for 15 minutes.
• Remove the lid, fluff the rice, place the lid back on, and set the timer for 5 minutes.
• Add in the chopped cilantro, garlic if using it, lime juice, and lemon juice (and any other additional items like crushed red pepper or jalapeno). Add butter if desired.
• Top with additional cilantro and serve.

The post Cilantro Lime Rice first appeared on Created by Diane.

Why add veggies to your mac and cheese?
Because it’s a sneaky, smart upgrade! Veggies add fiber to help you feel full longer and eat less overall—plus, they blend right in. Even the pickiest eaters won’t notice how many hidden vegetables are packed into this creamy, cheesy comfort dish.

There are also jalapenos and onions, and it’s not overly spicy. The jalapenos and onions get sauteed until softened, then added. They really add great flavor to this fun mac and cheese version.

One key ingredient in this recipe is the zucchini. I grate the zucchini, then squeeze out the excess moisture. Use as much or as little zucchini as you’d like.

For every 1 pound of pasta use…

• 1 medium zucchini, grated
• 2 jalapenos, diced
• 1/3 medium onion, diced

This recipe can be easily multiplied. I often make a double batch when meal prepping or serving a crowd.

I use these vegetables for a double batch.

Since the jalapenos are green, the shredded zucchini blends right in, my non-veggie eater, who can detect them in anything, says they like the onions and jalapenos in this.

Yes, while onions and jalapenos are vegetables, I could not get them to eat a slice of zucchini, no matter how I prepared it.

So creamy and cheesy, a great combination is undeniably delicious.

I typically use cheddar cheese. Other great options to add in are Monterey Jack, Gruyere, or Gouda.

This can be baked with buttered bread crumbs on top for added texture, if desired. If you want it spicy, add some raw diced jalapenos to the breadcrumbs, and you’re bound to taste some heat!

If you have trouble making mac and cheese creamy and delicious take a look at my video for tips on making the sauce silky smooth.

More tips on making mac and cheese can be found here.

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Zucchini Mac and Cheese

creamy cheesy mac and cheese loaded with shredded zuccchini, jalapenos, and onions, it's full of flavor and teh zucchini is hidden for fussy eaters

Course Main Dish, Side Dish

Cuisine American

Keyword cheese, jalapeno, pasta,, vegetarian, zucchini

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb large elbow pasta
• 3 jalapenos, diced add more if desired
• 1 medium onion, diced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 2 cups cheddar cheese, grated
• 2 medium zucchini, grated place in paper towels and sweeze excess liquid out
• 2 teaspoons chicken bouillon, Knorr
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper

Instructions

• In a large pot cook pasta according to package directions and drain in a colander.
• In that pot saute the jalapeno and onion in butter for 1-2 minutes longer if you like it less spicy.
• Add the flour and stir well.
• Slowly stir in the milk and keep stirring, the sauce will thicken.
• Add the cheese and whisk to combine until the cheese sauce is smooth.
• Add in the zucchini, stir to combine, and cook for 1-2 minutes on a simmer (small bubbles).
• Add the chicken bouillon, salt and pepper (to taste)
• Add in the cooked noodles and stir well.
• This recipe can be easily multiplied, making it a great recipe for meal prep, it freezes well too.

The post Zucchini Mac and Cheese first appeared on Created by Diane.

Pasta salads are the ultimate in every way…

Simple to make, and provide the ultimate item for a party, lunch, and meal prep.

It’s so great to have an arsenal of pasta salad recipes,

recipes so delicious you’ll make them again and again!

from the most classic pasta salad… Macaroni Salad to new fun flavors you’re dying to try,

• Caprese Pasta Salad fun Italian pasta salad recipes
• Broccoli Pasta Salad Get in your veggies in this yummy pasta salad
• Green Goddess Pasta Salad best past salad recipe ever!
• Roasted Cauliflower Pasta Salad a tasty recipe with the nutty roasted flavor
• Mexican Corn Pasta Salad like Mexican street corn made into a meal
• Creamy Lemon Pasta Salad always a favorite!

If you like things that sound like salad but aren’t full of leafy greens give some of these a try:

• Chicken Salad
• Potato Salad
• Seafood Salad
• Egg Salad
• Shrimp Salad or try this dressing for Shirmp Salad
• Avocado Caprese 

and if you want a fun salad option make these salad dippers!

If you want a fun leafy green salad with a twist make this Taco Salad

I am a huge pasta salad fan!

Some really great flavor options come from the sauce… pesto, balsamic, lemon, Greek, green goddess, and Thai peanut sauce

and for the Pepperoni Pizza Pasta Salad for the pepperoni lovers… this recipe has a delicious tomato dressing it’s a true winner!

unconventional Pasta Aalad, with Tuna and Zucchini.

And if you want a lower carb options use 1/2 roasted cauliflower, quinoa, or diced zucchini in place of some or all of the pasta.

Buy or make Pesto… and give this fun pesto tomato pasta salad a go, and you like it spicy try this Jalapeno Pesto Recipe.

Oh the PASTABILITITES:

• BBQ chicken macaroni salad
• Caesar pasta salad (coming soon)
• Mexican Taco Pasta Salad (coming soon)
• BLT Pasta Salad perfect for when a bacon craving comes!
• Pepperoni Pizza Pasta Salad- super fun, kids love it, the tomato salad dressing tastes amazing.
• Zucchini Balsamic Pasta Salad
• Buttermilk BLT pasta salad 
• Shrimp macaroni Salad
• Buttermilk pesto

Have you found one you want to make next…

• Feta Basil Balsamic Pasta Salad
• Pesto Zucchini Pasta Salad
• Roasted Cauliflower, quinoa Pasta Salad
• Pesto Sund Dried Tomato Pasta Salad
• Greek Pasta Salad
• Lemon Feta Pasta Salad

Pasta salads have beem around for decades, one we’ve all see again and again at most bbq’s and served on the side of sandwiches and such is 

macaroni salad…  I have that, and so many more! Shrimp Macaroni Salad

Choose the pasta shape that suits your liking, smooth noodles are great for mayo based dressings, pasta with grooves and pinches parts are great for oil/vinegar based dressings 

Pesto is amazing for cold pasta salad make it or buy it in the refrigerated section.

There are so many options for pasta shapes when making pasta salad, a classic pasta salad is macaroni salad using large elbows, they cook up nicely and well and are soft and thin. Other elbow shapes can be thick and small and will result in a little chewier pasta salad.

Cook pasta according to package directions, drain and rinse the pasta in cold water. Soak the pasta in cold water to speed up the chilling process. Drain well and blot pasta with paper towels if needed to dry noodles so “sauce” does not slide off the noodles.

Toss the pasta with the sauce or salad dressing.

Add additional items or chill pasta while you finish peppering the remaining ingredients.

Large elbow noodles are smooth and make for great pasta salads, making the pasta ahead of time allows you to get recipes ready easier, and dinner on the table faster, and cooked macaroni is always great to have extra of so you can make Macaroni and Cheese!

If you chill it overnight the pasta can/will absorb extra sauce, especially if it’s not oil based salad dressing, so having a small portion reserved is ideal, so you can add it and retoss the pasta.

Since the pasta is the item that absorbs most of the dressing you can choose to layer or toss the items into the pasta and any sauce before serving. Add salt and pepper to taste.

If you’re making a pasta salad that uses Mayo, try making homemade mayo for a delicious sauce without the added sugar and preservatives.

What to eat with Classic Macaroni Salad?

This is the perfect pasta salad great for cookouts, and BBQs,  and to serve alongside hamburgers, hot dogs, chicken beef, pork… the possibilities are endless.

Thai Peanut Noodles – this recipe is delicious, add some chopped cooked chicken for added protein!

Looking for a pasta alternative for a hearty cold vegetable salad… give this Sweet Potato Thai Peanut Salad a try.

• Pepperoni Pizza Macaroni Salad – a pizza lover’s dream pasta salad
• Pesto Pasta Salad – a party favorite
• BLT Macaroni Salad – brighten up any day with this one
• Mexican Corn Macaroni Salad – SO fantastic you’ll be sure to make it often
• Feta Basil Balsamic Pasta Salad – one of my all-time favorites
• Lemon Dill Tuna Pasta Salad – a veggie-filled pasta salad
• Thai Peanut Noodles – my road trip favorite
• Lemon Pasta Salad with Asparagus – lemony and yummy
• BBQ Chicken Macaroni Salad – my kids love this one, and it’s just about the most perfect dish for a BBQ

In the mood for more pasta… check out these pasta sauce recipes

And when you want to keep it super simple toss some rinsed pasta with olive oil, salt, and pepper (add crushed red pepper flakes for a little spice) mix well, and add sliced grape tomatoes, fresh basil, and Romano or Parmesan cheese. 

How long does pasta salad stay in the fridge?

Pasta Salad is good for 3-5 days in the fridge.

What to eat with pasta salad?

A fork nice crusty toasted bread is always a great option. Fun additions to pasta salads can be the toppings, cheese, seeds, croutons, herbs and spices. Add cooked chopped chicken to add some protein.

The post Pasta Salad Recipes first appeared on Created by Diane.

There are endless opportunities to serve Mexican potato salad, it’s perfect for a simple “Taco Tuesday” meal such as Tortilla Empanadas, which can all be prepped a day ahead!

Other times this can be served is when having Grilled Steak with Chimichurri Sauce, Chicken Enchiladas with Green Sauce, or even Shrimp Tacos.

Potato salad starts with the all-mighty spud. For this recipe, I chose Yukon gold potatoes. You can use any variety of potatoes, but I’m partial to the gold potatoes.

They are more tender and less starchy than other varieties. The skin on Yukon gold potatoes is so thin, give them a good scrub and you won’t have to peel them.

A great time-saving bonus of using gold potatoes. I boil whole potatoes in a 5 qt pot of water, then once they are done cooking and easily pierced with a knife about 15-20 minutes.

The potatoes are then drained and rinsed in cold water. Then either cut the potatoes warm or chill the potatoes and then cut them.

Often, I’ll boil the potatoes the day before I’m planning on serving them so the potatoes are firm and cold. And once the remaining ingredients are added the flavors really meld together once refrigerated.

The next component is Classic Potato Salad is mayo, use what you prefer.

I grew up on Hellman’s so I either use that or I make this mayonnaise recipe it only takes a minute to make and it tastes so fantastic!

A key component in potato salad you’ll often find is pickles or dill relish…

you can add some great pickled flavor to this potato salad by adding

• pickled jalapenos
• pickled onions
• pickled shredded carrots

any of those will give you that tasty tangy flavor perfect for this potato salad. If you’re not a fan of pickled vegetables, leave it out.

This Mexican potato salad can easily be adapted to Mexican street corn potato salad, budding charred corn like I did to give it a nice flavor and added texture.

Add more corn if you want to give more corn flavor, and add 1/2 cup crumbled cotija cheese for that delicious street corn flavor.

Do not miss on the browning of the corn, it gives it a really nice nutty flavor, steamed corn flavor just does not compare.

There are so many great options to give this potato salad recipe some fun flavor, you an add 1/2-1 teaspoon cumin if you love that flavor.

I’ve added chili powder and paprika. I used both regular paprika and smoked paprika. Diced chipotle peppers are a great smokey option to add if you like that smokey warm flavor.

Another great side dish along these same lines is my Mexican Street Corn Macaroni Salad.

Other items to enjoy on your Mexican inspired eating are:

• Restaurant Style Salsa Recipe
• Guacamole
• Salsa Verde

or how about something for after dinner

• Frozen Strawberry Margarita Pie
• Margarita Scones
• Horchata Cookies
• Mexican-Italian Wedding Cookies
• Mexican Hot Chocolate Cupcakes
• Avocado Cheesecake with Pistachio Crust

Print

Mexican Potato Salad

Course Main Dish

Cuisine American, Mexican

Keyword corn, jalapeno, mayo, potato, potato salad, side dish, Taco

Prep Time 10 minutes minutes

Total Time 25 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 lbs yukon gold potatoes
• 1/2-3/4 cups mayo, store bough or homemade homemade recipe link in post
• 1/4 cup dice red onion regular or pickled onions for a tangy flavor
• 1 whole jalapeno, diced or pickled jalapenos diced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika (regular)
• 1/2 teaspoon smoked paprika
• 1 ear corn on the cob, browned/charred over on the grill or stove top flame, orin a skillet. or 1/2- 1 cup frozen corn
• 2 tablespoons fresh lime juice
• 1/4 cup diced cilantro about 15-20 stems
• salt and pepper to taste

Instructions

• Scrub potatoes, then place whole potatoes in a pot of water. Cover potatoes by 1 inch of water, bring to a boil.
• Cook the potatoes until a knife comes out easily usually taking 15-20 minutes. You want the potatoes to be tender because consuming cold "hard" potatoes isn't the desired texture.
• Drain the potatoes when the desired doneness is reached.
• Fill the pot of potatoes with cold water and let the potatoes sit in the cold water for 5 minutes. Add ice if you need to chill them faster.
• Cut potatoes into 1 inch chunks, or place potatoes in the fridge if you want to wait until they are cold.
• In a medium bowl add diced potatoes, mayo, onion, jalapeno, chili powder, paprika, smoked paprika, cilantro, corn, lime juice, along with salt and pepper.
• Stir well to combine all the ingredients.
• Chill the potato salad, this will enhance the flavor of the potato salad.
• Keep potato salad chilled until ready to serve.
• If you want to reserve a tablespoon of some items to top the potato salad for after it's all mixed for a pretty presentation.

The post Easy Mexican Potato Salad with Corn and Lime first appeared on Created by Diane.

I love Mediterranean food. 

And this Greek Potato Salad is making its way to the top of my list.

It must be all the fresh flavors, I find them totally irresistible. 

And the winning combo of lemon and oregano.

This Mediterranean potato salad is so delicious, it’s bound to become your new favorite.

Continue reading: Greek No Mayo Potato Salad

The post Greek No Mayo Potato Salad first appeared on Created by Diane.

The aroma of cinnamon and sugar on the stovetop brings back lots of memories, reminding me of all things apple and cinnamon from apple sauce on toast with cinnamon, to Apple Pie. It also reminds me of colder days indoors when the house was quiet and everyone seemed to give over to the peace and calm it brought.

And today I cook warm cinnamon apples to help conjure up those nostalgic feelings, but also to serve with a whole host of dishes as a side, or even as a topping.

Continue reading: How to Make Cinnamon Apples

The post How to Make Cinnamon Apples first appeared on Created by Diane.