Fresh apple slices are layered over melted chocolate, drizzled with caramel, and finished with crunchy cashews for a sweet treat that comes together in minutes.

The combination of crisp apples, smooth chocolate, buttery caramel, and crunchy nuts tastes just like a turtle candy, but with a fresh fruit twist. It’s perfect for parties, movie nights, after-school snacks, or when you’re craving something sweet without making a full dessert.

Why You’ll Love This Recipe

• No baking required
• Ready in minutes
• Easy to customize
• Great for sharing
• Fun dessert for kids and adults
• Endless flavor combinations
• Perfect camping recipe

Ingredients

• Chocolate chips or melting chocolate
• Apples, sliced
• Caramel sauce
• Cashews, chopped
• (coarse salt, optional)

How to Make Chocolate Apple Turtle Bark

1. Line a baking sheet, tray, or cutting board with parchment paper.
2. Melt the chocolate until smooth.
3. Spread the melted chocolate into an even layer on the parchment paper.
4. Arrange apple slices over the chocolate.
5. Drizzle caramel sauce over the apples.
6. Sprinkle chopped cashews on top.
7. Chill until the chocolate is firm.
8. Slice or break into pieces and serve.

Tips

• If the apple slices are overly wet, pat them before placing them on the chocolate so excess moisture doesn’t affect the chocolate.
• For bite-sized servings, dice the apples instead of slicing them.
• Store chilled and enjoy within a day or two for the freshest texture.

More Great Flavor Combinations

One of the best things about this recipe is how easy it is to change up the flavors.

• Peanut Butter Cup Apple Bark-Drizzle melted peanut butter or peanut butter sauce over the chocolate before adding the apples.
• Rocky Road Apple Bark-Add mini marshmallows and nuts for a fun rocky road version
• Sweet and Salty Pretzel Bark-Sprinkle crushed pretzel pieces over the top for extra crunch and a salty contrast.
• Birthday Party Bark-Add colorful sprinkles and mini chocolate chips, lighten up the color with a drizzle of white chocolate.
• Coconut Cranberry Bark-Top with shredded coconut and dried cranberries for a chewy, sweet-tart combination.
• Cookie Crunch Bark-Crush your favorite cookies and sprinkle them over the caramel.
• S’mores-Add mini marshmallows, graham cracker pieces, and a little extra chocolate.
• Caramel Apple Pie Bark-Sprinkle with cinnamon and crushed graham crackers or vanilla wafer cookies.
• White Chocolate Berry Bark-Use white chocolate and top with freeze-dried strawberries or raspberries.
• Trail Mix Bark-Add peanuts, almonds, raisins, sunflower seeds, and a few mini chocolate chips.
• Toffee Crunch Bark-Sprinkle crushed toffee bits over the caramel for extra buttery crunch.

Frequently Asked Questions

What apples work best?

Honeycrisp, Fuji, Gala, Pink Lady, and Cosmic Crisp apples all work wonderfully because they stay crisp and sweet.

Can I use different nuts?

Absolutely. Pecans, peanuts, almonds, walnuts, and pistachios are all delicious.

Can I use milk, dark, or white chocolate?

Yes. Any chocolate you enjoy will work, and you can even swirl two types together.

This Chocolate Apple Turtle Bark is proof that simple ingredients can create something special. The crisp apples, rich chocolate, caramel drizzle, and crunchy cashews make every bite taste delicious. Once you try it, you’ll find yourself creating new combinations every time you make it.

More Chocolate Candy Style Recipes

• Rosemary and Cranberry Toffee
• Chocolate and Dried Fruit
• Chocolate Covered Fruit
• Coconut Bonbons
• Whisky Fudge

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Easy Dessert with Chocolate and Apples

Quick, easy chocolate, caramel apple bark, homemade candy the simple way.

Course Dessert

Cuisine American

Keyword candy, chocolate

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

chill time 30 minutes minutes

Total Time 42 minutes minutes

Servings 4 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup Chocolate Chips, I use Ghirardelli 60% Cacao
• 1 medium apple, sliced (I use honeycrisp)
• 1/3 cup caramel sauce
• 1/3 cup cashews, chopped
• pinch coarse kosher salt (or fleur de sel)

Instructions

• Line a baking sheet with parchment paper.
• Have all items ready, and make sure the apple is sliced, and the nuts are chopped.
• In a microwave-safe bowl, heat the chocolate for 30-second intervals, stirring every 30 seconds to heat the chocolate evenly.
• Spread the melted chocolate evenly over the parchment lined baking sheet with an offset spatula or similar,
• Place sliced apple in rows, dice smaller if desired.
• Drizzle caramel sauce over top of the apples.
• Add nuts and sprinkle salt on top.

The post Easy Dessert with Chocolate and Apples first appeared on Created by Diane.

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

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

Why You’ll Love This Blueberry Salad Dressing

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

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

The Secret To The Best Blueberry Salad Dressing

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

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

Fresh, flavorful blueberries truly make all the difference here.

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

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

What Does Blueberry Salad Dressing Taste Like?

This dressing is:

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

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

Tips For Making Blueberry Salad Dressing

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

A Simple Homemade Dressing You’ll Make Again And Again

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

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

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

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

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

More Fun Blueberry Recipes

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

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How to Make Blueberry Salad Dressing

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

Course Salad, sauce

Cuisine American

Keyword blueberry, sauce

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

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

Instructions

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

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

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

I think ricotta cheese is completely underrated!

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

Check out my other recipes using Ricotta Cheese:

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

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

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

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

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

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

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

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

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

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

Now for some toppings:

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

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

More fun sandwiches/toast options

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

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

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

You’ll find more of my favorite items here.

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

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

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine American, Italian

Keyword breakfast, cheese

Author Diane Schmidt – createdbydiane.com

Ingredients

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

Instructions

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

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

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

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

The Magic of Meringue

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

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

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

Think little clouds with a sunny lemon twist.

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

Why You’ll Love These Lemon Meringue Cookies

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

Ingredients You’ll Need

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

Tips for Perfect Lemon Meringue Cookies

1. Start with a Clean Bowl

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

2. Use Room Temperature Egg Whites

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

3. Add Sugar Gradually

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

4. Bake Low and Slow

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

5. Avoid Humidity

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

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

Flavor Variations

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

How to Store Lemon Meringue Cookies

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

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

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

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

Great Lemon Recipe:

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

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

You’ll find my favorite items here.

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How to Make Lemon Meringue Cookies

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

Course Dessert

Cuisine American, English, Italian, French

Keyword christmas cookies, cookies, lemon

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

rest in oven 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 75 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

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

Instructions

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

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

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

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

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

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

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

The best part?

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

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

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

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

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

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

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

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

and more fun with eggrolls…

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

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

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

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

• Caesar Pasta Salad

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

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

Great items to serve with fried flour tortillas:

• Goat Cheese Guacamole
• Crab Rangoon Dip

More items to make with tortillas:

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

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

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

Give this chocolate funnel cake a try!

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

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

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

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

Crispy Baked French Fries

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

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

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

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

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

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How to Make Homemade Croutons, Wontons, and Tortilla Chips

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

Course Appetizer

Cuisine American

Keyword appetizer, bread, snack

Author Diane Schmidt – createdbydiane.com

Notes

Choose what you’ll be making.

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

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

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

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

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

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

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

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

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

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

These Christmas Cowboy Cookies are an easy holiday cookie recipe made with oats, cranberries, coconut, pecans, and chocolate chips, then finished with a festive white chocolate drizzle.

These cookies look absolutely beautiful on a holiday cookie platter. They smell like Christmas while baking, taste incredible, and everyone will reach for them again and again. They are perfect for cookie exchanges, holiday parties, or gifting to friends and neighbors. Because this is the time of year to make extra and share!

OMG, this recipe is not only the perfect Christmas cookie, but one you will find yourself making all year long.

What goes into these cookies…

With easy swaps like dried cranberries or raisins, and coconut swapped for puffed rice cereal, you can customize them to what you love or what you have on hand. Every batch is full of flavor, chewiness, and that irresistible sweet and slightly savory combo.

To really deck these out for the holidays, drizzle them with melted white chocolate and top with extra dried cranberries, fresh rosemary, and even a tiny pinch of coarse salt. That sweet and salty vibe takes them over the top.

One of the best parts about cowboy cookies is that they are hearty and full of flavor. Add in your favorite, and leave out something if you prefer.

What makes these really Christmasy is the cranberries and rosemary, it’s one of my favorite flavor combinations.

Find more of my fun cranberry and/or rosemary treats:

• Rosemary Cranberry Toffee
• Lemon Rosemary Shortbread Cookies
• Rosemary Candied Walnuts
• Chocolate and dried fruit (Mendiant)
• White Chocolate Covered Pretzels with Pistachios and Dried Cranberries
• Fig Jam Dip
• Cranberry Pistachio Cookies
• Cranberry Sauce Scones

There is something insanely addictive about these cookies. One whiff and you instantly get that warm, cozy feeling.

The combination of brown sugar and cinnamon is always a winner, and the add ins make every bite exciting. Pecans, coconut, dried cranberries, and oats all come together for total deliciousness.

Don’t overcrowd the baking sheets, these cookies are big and they need room to spread out and bake evenly.

Crowding the baking pans with too much cookie dough prevents each cookie from having space to bake well.

One an 11×18 baking sheet I fit 6 cookies.

Let’s talk toppings, if you press in some of the add-ins you’ll see them on top of the baked cookies.

I like adding extra dried cranberries, pecans, and rosemary, so you see all the yumminess of what’s inside at a quick glance!

Finishing touches are what everyone notices about these…

the white chocolate drizzle,

the fresh rosemary

It gives these cookies that festive Christmas look, simply and easily,

while the red cranberries tie it all together beautifully.

Drop cookies recipes like these are great to have handy when you need something quick, impressive, and crowd-pleasing on a moment’s notice.

Christmas Drop Cookies:

Drop cookies are great cookies to have in your back pocket to make on a moments notice!

Everyone needs some easy Christmas cookies, add some fun, colorful sugar or sprinkles, or plate them up on a festive plate or package.

• Glaze chocolate Gingerbread Drop Cookies
• Glazed Almond Cookies
• Butter Pecan Cookies
• Oatmeal Maple Bacon Cookies
• Rosemary Chocolate Chip Cookies
• Peppermint Brownie Cookies
• Snickerdoodle Cookie
• Peanut Butter Chocolate Chip Cookies

Why are these called Cowboy Cookies?

Cowboy cookies are known for being hearty, bakery-style cookies packed with oats, coconut, chocolate chips, and nuts. This Christmas version adds dried cranberries, cinnamon, and a white chocolate drizzle for a festive holiday twist.

These Christmas Cowboy Cookies store beautifully in an airtight container for several days, making them a great make-ahead cookie for holiday parties. They also freeze well, which makes them perfect for holiday baking prep.

Put these holiday show stoppers at the top of you must bake list!

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Christmas Cowboy Cookies

Sweet and savory in every bite these cranberry chocolate chip cookies iwht oatmeal and nuts with a bit of rosemary a hint of salt is undeniably fantastic

Course Cookies, Dessert

Cuisine American

Keyword chocolate, christmas cookies, cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 27 minutes minutes

Servings 24 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 1/2 cups butter
• 1 1/2 cups granulated sugar
• 1 1/4 cups light brown sugar
• 1/2 teaspoon salt
• 2 large whole eggs
• 1 egg yolk, from 1 large egg
• 2 1/2 cups all purpose flour
• 1 tablespoon baking soda
• 1 tablespoon cornstarch
• 2 teaspoons cinnamon
• 3 cups old fashioned oats
• 2 cups chocolate chips (12 oz)
• 1 1/2 cups dried cranberries
• 1 cup sweetened coconut
• 1/2 cup pecans

optional items to add in, or on top of the cookies

• 1/2-1 cup white chocolate (for drizzle) Melt in microwave at 30-second intervals, stir well at each interval.
• 4-6 sprigs fresh rosemary, chopped Add in the cookie dough, or sprinkle on top of the cookies after they bake.
• 1/2-1 cup dried cranberries to place over the white chocolate drizzle
• pinch coarse salt

Instructions

• Preheat oven to 350°
• Line baking sheets with parchment paper.
• In the bowl of a mixer, beat the butter until smooth.
• Add in the granulated and brown sugar and salt, mix on medium to combine fully.
• Add in the whole egg and yolk, and blend the eggs into the mixture.
• Next, add in the flour, baking soda, cornstarch, cinnamon, oats, and mix to combine.
• Add in the chocolate chips, coconut, dried cranberries, pecans, and rosemary if adding it, then mix on a low speed to combine well.
• Drop by 3 tablespoons sized scoops onto the parchment paper.
• If you want items in the cookies on top of each cookie, save some or add additional ingredients to the tops before baking.
• Bake cookies for 15-18 minutes. The bottoms should be golden and firm, the tops will set up nicely as they cool.
• At this point, you can sprinkle the cookies with fresh rosemary or coarse salt. Allow the cookies to cool completely if you're adding some melted white chocolate drizzle. Drizzle them, then add some additional cranberries, rosemary, or salt.
• Allow the white chocolate to set up well for at least an hour, then you can stack or wrap the cookies.

The post How to Make the Best Cowboy Cookies for Christmas first appeared on Created by Diane.

If you love that classic sweet and salty combo, you’re in for a sweet reward!

These Butter Toffee Pretzels are crisp, buttery, and coated with a golden caramelized layer that clings to the pretzels.

They’re incredibly easy to make and taste like something you’d find in a gourmet shop, but you can whip them up in your kitchen in under 30 minutes!

Why you’ll love this

• Sweet & Salty Perfection: Buttery toffee hugs every crunchy pretzel for that irresistible flavor contrast.
• Quick to Make: Just a few ingredients and one baking sheet.
• Perfect for Gifting: Pack them in jars or bags for homemade holiday gifts everyone will love.
• Highly Snackable: Warning, once you start, you might not stop!

These Butter Toffee Pretzels are the perfect mix of salty crunch and buttery sweetness. Each bite is coated in golden toffee goodness that makes them absolutely irresistible.

Whether you’re gifting them for the holidays or snacking straight from the pan, this quick and easy treat will disappear fast!

Simple Ingredients

• Mini pretzels
• Butter
• Sugar
• Vanilla extract
• A pinch of salt

A few steps and you’ll be snacking in no time!

I spread them out to cool on rolled edge baking sheets.

The toffee pretzels can be dipped or drizzled with melted chocolate. Sprinkle on some coarse salt, sprinkles, or chopped nuts.

Wanted a slightly softer toffee without the snap of a crunch, use brown sugar instead of granulated sugar, and reduce the temperature of the toffee by 5 degrees.

Butter toffee pretzels are already irresistible with that sweet crackly coating, but I have a little problem… I’m completely chocolate obsessed. I can’t help myself. So yes, I dipped them in chocolate too. And honestly, it might be the best thing ever.

The sweet toffee, the salty crunch, the glossy chocolate shell, it all comes together in one blissful bite. If you thought butter toffee pretzels were gonna be good, wait until you try them dressed in chocolate. They disappear fast, and I’m not even sorry!

Butter Toffee Pretzels are the kind of treat everyone asks for the recipe after trying. They’re crunchy, buttery, and caramelized to perfection—an easy, crowd-pleasing recipe you’ll make again and again, especially during the holidays.

Why These Are a Holiday Favorite

Honestly, these Butter Toffee Pretzels are one of those treats that feel instantly festive. They make perfect homemade gifts for neighbors, teachers, or friends, and look great in jars tied with ribbon.

The buttery toffee aroma while they bake fills your kitchen with cozy holiday vibes like caramel popcorn, but better and then some!

In fact, if you love pretzels, you might love this shirt.

More Pretzel Favorites

• Peanut Butter Stuffed Pretzels
• White Chocolate Dipped Pretzels with Pistachios and Cranberries
• This Frozen Strawberry Margarita has a yummy Pretzel Crust!
• Salty Sweet Pretzel Toffee

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Butter Toffee Pretzels

Butter Toffee Pretzels – Sweet, Crunchy, and Totally Addictive!

Course Candy, Dessert

Cuisine American

Keyword candy, chocolate

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb pretzels
• 1 cup butter, 2 sticks
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• pinch coarse kosher salt
• 1 cup chocolate, melted- if desired to dip pretzels or drizzle chocolate over pretzels

Instructions

• In a heavy bottom pot, add butter and sugar and heat over medium high heat, stirring occasionally.
• The temperature on a thermometer should be 285. If you want it chewier, you can reduce the temp by 5-10 degrees. Also, you can use brown sugar for a softer toffee.
• In a large bowl or on a baking sheet. Pour the hot toffee over the pretzels, stir to coat the pretzels. Then separate with two forks so the toffee firms up without it being in a large lump.
• Allow the toffee to cool completely. Break up any large pieces that have stuck together.
• If you'd like to add melted chocolate, now is the time. Add on any nuts, sprinkles, or salt. Once the chocolate is firm.
• Then place in an airtight container or bags.

The post How to Make Butter Toffee Pretzels 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

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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.

These Banana and Buttermilk Scones are just one more reason to buy more bananas! Think banana bread in scone form!

Made with ripe bananas and tangy buttermilk, they bake up soft inside with a golden crust.

This banana scones recipe is great for breakfast, brunch, or an afternoon treat, (or midnight snack) they’re delicious on their own or served with butter, honey, or jam. Add some whipped cream or a scoop of vanilla ice cream if you’re looking to “dessert” it up!

Why You’ll Love These Banana Buttermilk Scones

• Soft, bakery-style texture
• Banana flavor shines through
• Quick to make with simple ingredients
• Freezer-friendly for an easy grab-and-go breakfast

How to make banana scones, buttermilk scones:

Use ripe yellow bananas for the best texture and flavor. Brown soft bananas will likely give a mushier scone interior.

The Best Banana Buttermilk Scones You’ll Ever Bake. Bananas are a staple item and great to have on hand.

Grating cold butter for scones gives a great lift to the scones, the butter blends in nicely while creating pockets of air when the scones are baked!

For a light, fluffy texture, use ripe bananas but not “brown/black overripe bananas, the super soft, mushy texture will result in mushy scones, the same thing happens with banana bread.

Enjoy this delicious banana layer cake, it’s wonderful!

Banana Maple Oatmeal Cookies are really calling your name. These are a must-make!

And one more amazing banana recipe, these Banana Crumb Muffins, oh these are the real deal

If you love baked goods with that cozy banana bread flavor, you’re going to fall in love with these Banana Buttermilk Scones. They’re tender, lightly sweet, and have a wonderful texture thanks to the buttermilk.

Tips for Perfect Banana Scones

• Use cold butter- this helps create flaky layers.
• Grate the cold butter
• Don’t overmix- stir just until the dough comes together.
• Slice bananas so the center of the scone isn’t mushy.
• Brush with buttermilk before baking- it gives them a golden, crisp top.
• Add-ins welcome! Try mini chocolate chips, chopped nuts, or a touch of cinnamon.
• Fruit scones tend to get sticky if you overmix or if they get warm, add flour as needed.

Give some of these Banana Recipes a try, everything from cakes to cookies, pies, and banana bread too!

If you’ve got a couple ripe bananas waiting to be used, skip the banana bread this time and bake up a batch of these delightful scones. Soft, buttery, and full of banana flavor — they’re sure to become a favorite!

If you’re looking for more recipes to use buttermilk with, give some of these a try!

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Banana Buttermilk Scones

Banana and Buttermilk Scones are soft, golden, and flavorful—like banana bread in scone form. Perfect for breakfast, brunch, or anytime

Course Breakfast, Dessert

Cuisine American

Keyword banana, scone

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 28 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3 cups all purpose flour or bread flour
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup cold butter, grated
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 ripe bananas, chopped (not mashed) I used yellow bananas; brown bananas will give a mushier more wet scone.
• 1/4 teaspoon cinnamon, if desired

Instructions

• Preheat the oven to 400°
• In the bowl of a mixer, place the flour and brown sugar, mix to combine.
• Add in the baking powder, baking soda, and salt, and mix again to combine those ingredients.
• Add the cold grated butter and mix to combine on low to medium speed.
• Place the eggs, buttermilk, vanilla, and cinnamon if using it.
• Add in the sliced banana, and mix on low, just until the banana incorperates.
• When the dough begins to pull away from the sides of the bowl, stop mixing.
• Turn the dough out onto your work surface, floured or on plastic wrap, and roll out 1 inch thick with a rolling pin. Cut into desired shape and size. 6-8 large scones, or many smaller scones.
• I make the dough into a ball, then roll it into a dish shape and cut it with a sharp knife (not wiggling it- so the scones don't twist), then gently lift them with a spatula.
• Place the scones on a parchment lined baking sheet, brush the tops of the scones with buttermilk.
• Bake at 400° for 15 minutes.
• Remove from oven and allow scones to cool for 5 minutes, serve warm or cooled. Slice and add butter, jam, or honey.

The post The Best Banana Buttermilk Scones You’ll Ever Bake first appeared on Created by Diane.

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

Let’s turn back time…

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

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

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

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

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

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

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

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

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

It could be as simple

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Some of my favorite recipes inspired by my mom are:

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

And my favorite desserts my mom made

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

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

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

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

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

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

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Saltines milk and sugar

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

Prep Time 1 minute minute

Cook Time 1 minute minute

Total Time 2 minutes minutes

Servings 1 serving

Author Diane Schmidt – createdbydiane.com

Ingredients

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

Optional- add dried fruit, maple syrup

Instructions

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

  Enjoy!

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