These easy Banana Pudding Cups are creamy, fluffy, and perfect for summer gatherings.

Made with heavy cream, milk, instant banana pudding mix, bananas, and mini Nilla Wafers, they’re a simple no-bake dessert everyone loves.

The pudding mixture is whipped with heavy cream until thick and mousse-like, creating a rich and airy texture that’s lighter than traditional pudding.

Topped with homemade whipped cream, fresh banana slices, and cookies, these individual dessert cups are perfect for parties, cookouts, camping trips, beach days, family gatherings, and potlucks.

Best of all, they can be made ahead, making entertaining easy.

Why You’ll Love These Creamy Banana Pudding Mousse Cups

• No baking required
• Easy to make ahead
• Perfect individual servings
• Light, fluffy mousse-like texture
• Great for parties and picnics
• Easy to customize

Ingredients

• Heavy cream
• Milk
• Instant banana pudding mix
• Fresh bananas
• Mini Nilla Wafers

For the whipped cream topping:

• Heavy cream
• optional powdered sugar
• Optional vanilla extract

How to Make Banana Pudding Cups

In a large mixing bowl, combine the heavy cream, milk, and instant banana pudding mix.

Using an electric mixer, beat the mixture until it thickens. The heavy cream whips as you mix, creating a rich banana mousse that’s thicker and fluffier than regular pudding.

In a separate bowl, whip additional heavy cream until medium-firm peaks form for the topping. Add powdered sugar and vanilla if desired. I use them.

Layer cookies, the banana pudding/mousse into dessert cups. Add mini Nilla Wafers and banana slices, then top with whipped cream and an additional cookie.

Refrigerate until ready to serve.

Tips for the Best Banana Pudding Cups

• Use very cold heavy cream for the fluffiest texture.
• Assemble the cups several hours ahead for easy serving.
• Add the final cookie garnish shortly before serving if you want it crisp.
• Mini Nilla Wafers fit perfectly into individual dessert cups.
• For extra banana flavor, add additional banana slices between layers.

Make Ahead Instructions

These cups are excellent for making ahead. Prepare them the day before your party and keep them refrigerated until serving.

The cookies will soften slightly as they sit, giving them that classic banana pudding texture many people love.

No Fresh Bananas?

No problem.

The banana pudding mix adds plenty of banana flavor on its own. If you don’t have fresh bananas available, simply leave them out and enjoy the creamy banana mousse with cookies and whipped cream. Additionally, you can add banana extract to the whipped cream for more banana flavor.

Gluten Free Option

To make these gluten free, simply skip the cookies. Add some gluten free vanilla cookies.

Layer the banana mousse with fresh banana slices without cookies. Add more bananas in the layers if desired.

For a little crunch, top with banana chips just before serving.

Chocolate chips are another great item to add to these. Mini chips are great for mini desserts!

Easy Make Ahead Banana Pudding Cups

Perfect For…

• Summer parties
• Cookouts and BBQs
• Beach days
• Camping trips
• Birthday parties
• Potlucks
• Family gatherings
• Holiday dessert tables

These Banana Pudding Cups are the kind of easy dessert everyone reaches for first. Creamy banana mousse, fluffy whipped cream, fresh bananas, and cookies make every bite irresistible.

I use these cups, they are perfect for quick, easy desserts like this. Put them in the fridge, use a basket or bin for the fridge, or in the cooler when taking them to-go!

More Banana Recipes:

• Banana Pudding Cake
• Banana Bread
• Banana Buttermilk Scones
• Glazed Peanut Butter Banana Bread
  

Just like with Southern banana pudding, the cookies absorb some moisture as the pudding sets up and become soft like cake, making it easy to scoop and giving texture to the dessert.

We have spent quite a few weeks this year in the South, and they love their banana pudding, so I thought I’d come up with some other options!

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Let’s Make Quick Easy Banana Mousse in Cups

Thickly whipped up banana pudding tastes like a mousse. Perfect individual cups are great for single-serve dessert, portion control, no-bake, great party, camping, and perfect for beach days.

Course Dessert

Cuisine American

Keyword banana, dessert, pudding

Prep Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 5 oz pkg package instant banana pudding mix, or vanilla pudding mix
• 2 cups heavy whipping cream (additional for topping) divided 1 cup for pudding, 1 cup for topping
• 1 cup milk I use whole milk
• 1 11 oz. box, mini Nilla wafers cookies
• 2 bananas, additional bananas can be added

Whipped cream topping

• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon powdered sugar

Instructions

• In a medium bowl, with an electric mixer, beat heavy cream, milk, and banana pudding mix, starting on low, increasing to high until everything is whipped up smooth and fluffy. About 2-3 minutes.
• Place each serving in a 5 oz cup. Add 3 cookies to the bottom of the cups, add 2-3 tablespoons of pudding, then repeat. (add additional bananas in each layer if desired)
• Add a few slices of fresh sliced bananas pieces.
• For whipped cream: In another medium bowl (or wash and rinse the bowl with cold water so the cream whips easily), add 1 cup heavy cream, and add the vanilla, and powdered sugar. Whip on high until medium peaks form.
• Top each dessert with whipped cream, top with 1 more cookie.
• Place in fridge for 30 minutes to overnight. If preparing the day ahead, place lids on top and refrigerate.

The post Easy Banana Mousse in Cups 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 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.

For spring this veggie cream cheese is getting a fun twist by piping it into mini sweet peppers to look like little “carrots.” It is simple, festive, and instantly makes your appetizer table feel special without any extra stress.

This 5 Minute Veggie Cream Cheese Dip is creamy and delicious, and it’s perfect on bagels and crackers. It can be piped onto celery. But that’s not all, you’ll want to dip cucumbers and carrots into it, and don’t leave out the broccoli and zucchini.

It’s undeniable that this makes the most adorable appetizer for Easter meals, it’s piped on mini peppers to look like carrots, and they are bound to be devoured as quickly as a bunny hops!

• Use mini orange sweet peppers, slice them in half, and fill them with the veggie cream cheese mixture.
• Pipe or spoon it in so it slightly mounds on top.
• Finish with a sprinkle of shredded carrot and a sprig of parsley or cilantro to mimic carrot tops.

Add a kick to this cream cheese spread:

• Add in some diced green olives or just use pimento
• Add a few dashes of your favorite hot sauce to give it a little spice

Make this into a DIP:

Looking to dip chips into this, you’ll want to swap out the cream cheese and just use sour cream, or a combination of sour cream and plain Greek yogurt, or add in a little mayo if you need it to be smoother and prefer that flavor… so it’s not so thick and that the chips don’t break.

Cream cheese tends to be thick, so swapping it out for sour cream will make it dippable! Same great flavor.

How to make this into the best Easter treat!

Use mini orange sweet peppers, slice them in half, and fill them with the veggie cream cheese mixture. Pipe or spoon it in so it slightly mounds on top. Finish with a sprinkle of shredded carrot and a sprig of parsley or cilantro to mimic carrot tops.

These savory mini peppers are stuffed with herbed cream cheese. They look like carrots and make that garden theme come to life. They are the perfect snack and appetizer for parties, Easter, and baby showers. Add some to a charcuterie board to feature some spring and summer flair!

Looking for more Easter fun… you’ll find my ;ost on coloring eggs here, along with the best carrot cake here, and don’t miss these carrot cake scones.

I found some cute Easter carrot itmes on Amazon, carrot candles, gather these for a vase full of fun, and keep the carrot theme going with this garland.

Happy Spring!

We’re currently camping, RV (not in a tent ) I have a whole slew of fun camping recipes for you if you’re interested.

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Creamy Vegetable Cream Cheese Dip Everyone Will Love

This flavorful spread works well on veggies, bagels and crackers as well as it does as a party dip.

Course Appetizer

Cuisine American

Keyword dip, vegetable

Prep Time 5 minutes minutes

Servings 12 pieces

Author Diane Schmidt – createdbydiane.com

Ingredients

• 4 oz cream cheese
• 2 tablespoons sour cream Use all sour cream if you want to dip chips into the mixture and leave out the cream cheese.
• 1 medium carrot, grated fine (separated into 1/3 cup measurements reserve remaining to tops for decoration)
• 1 green onion, finely diced
• 1/2 teaspoon dill (fresh or dried)
• 1/2 teaspoon parsley (fresh or dried)
• 1/2 teaspoon coarse kosher salt
• 6 small orange peppers (small sweet peppers with pointed ends) Any color pepper will look cute!
• 12 sprigs cilantro, parsley, dill, or basil leaves for stems for decorating the pipe carrots

Optional

• 1 tablespoon fresh lemon juice OPTIONAL (use if you find cream cheese too sweet and want a tangy kick)
• 6-10 drops hot sauce
• 1/8 teaspoon black pepper

Instructions

• This vegetable spread takes only 5 minutes to whip up. Gather all the ingredients. Room-temperature cream cheese mixes well, cold cream cheese is hard to blend and will be lumpy. Microwave it at 30% power for 20 seconds if needed.
• Place the cream cheese along with the sour cream and 1/3 cup of carrots in a 4-cup measuring cup or high-sided bowl, and use a mixer to whip it smooth. Mixing by hand is another option. Blend until smooth.
• Add in the green onion, dill, parsley, and salt, and give it anohter mix until all the ingredients are combined.
• Slice the peppers in half lengthwise, then cut off the green tops, and remove the seeds.
• Place the cream cheese mixture intoa piping bag or plastic bag and cut a small piece off the corner to pipe it into the pepper halves.
• Use a paper towel and place the remaining carrot, and fold it over to press out the excess liquid, so you can sprinkle it over the top of the cream cheese mixture on the peppers.
• Add the sprigs of herbs to the ends.
• Refrigerate until serving. These can be made the day ahead of time and kept in the fridge.

The post Vegetable Cream Cheese Dip Everyone Will Love first appeared on Created by Diane.

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.

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.

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.

What makes this cake even more fun is the festive decoration: little piped pumpkins made of frosting around the top. They’re cute, whimsical, and bring that perfect fall touch to your dessert table. Whether you’re hosting Thanksgiving, a fall birthday, or just celebrating pumpkin season, this cake is a showstopper.

The rich, smooth chocolate frosting pairs beautifully with the warm pumpkin flavor, creating a delicious balance of cozy spice and creamy decadence. It’s the kind of cake that makes people stop mid-bite and say, “Wow, this is amazing!”

If you’re looking for a dessert that’s as beautiful as it is delicious, this pumpkin cake with chocolate frosting is it. The moist pumpkin layers, silky chocolate frosting, and adorable frosting pumpkins on top will make this your new favorite fall tradition.

A Slice of Fall Happiness

When you cut into this pumpkin layer cake, you’ll see just how soft and tender the crumb is. Each bite is filled with warm fall spices, creamy chocolate frosting, and that perfect balance of cozy pumpkin flavor and rich chocolate.

Pumpkin cake is always a fall favorite, but this one goes above and beyond. The thick layers of silky chocolate frosting not only coat the outside but fill the center, giving you chocolate in every single bite. And when you add the cute piped pumpkins on top, it instantly becomes the star of any autumn gathering.

• Pumpkin Sheet Cake– A simple, crowd-pleasing favorite! This pumpkin sheet cake is soft, spiced just right, and perfect for serving a group. It’s the kind of easy dessert that works for everything from weeknight treats to holiday gatherings.
• Pumpkin Layer Cake Chocolate Frosting- (You’re here now!) This show-stopping layer cake combines tender pumpkin cake with rich, silky chocolate frosting. It’s a little unexpected, completely delicious, and sure to impress at any fall celebration.
• Pumpkin Cake Cream Cheese Frosting– A classic pairing you can’t go wrong with! Fluffy pumpkin cake meets tangy cream cheese frosting for the ultimate fall dessert. Cozy, comforting, and always a hit at the table.
• Pumpkin Bread– Moist, flavorful, and full of autumn spices, this pumpkin bread is a staple recipe you’ll want to bake on repeat. Enjoy it for breakfast, a snack, or even lightly toasted with butter for a cozy treat.
• Pumpkin Scone– Tender and flaky with just the right amount of sweetness, these pumpkin scones are perfect with a cup of coffee or tea. Add a drizzle of glaze, and they taste straight out of a bakery.
• Pumpkin 6″-3 layer Cake– A smaller but stunning option! This 6-inch pumpkin cake stacks three moist, spiced layers with plenty of frosting in between. It’s perfect when you want a beautiful centerpiece cake without making a giant dessert.

Whether you serve this cake after Thanksgiving dinner, bring it to a fall potluck, or enjoy a slice with a cup of coffee on a chilly afternoon, it’s guaranteed to make everyone smile.

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Pumpkin Layer Cake Chocolate Frosting

If fall had a flavor, it would absolutyly be pumpkin… and this pumpkin cake wrapped in silky chocolate frosting is the perfect cake to make for all your fall celebrations!

Course Dessert

Cuisine American

Keyword cake, chocolate, halloween, pumpkin, thanksgiving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 cups granulated sugar
• 4 large eggs
• 2 3/4 cups all purpose flour
• 1 cup whole milk
• 1 cup canned pumpkin puree
• 1/2 cup butter, melted
• 1/4 cup oil, I use avocado oil, vegetable oil is another option
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice

Instructions

• Preheat the oven to 350°
• Prepare 2- 8" round pans with pan release or baking spray and lightly flour if desired.
• In a large bowl of a mixer, or mix by hand. Place the Sugar and eggs into the bowl and mix well to combine.
• Add in the flour, milk, pumpkin, butter, oil, baking powder, vanilla, and pumpkin pie spice until smooth, mix until the batter is well blended and all ingredients are incorporated.
• Pour the cake batter evenly into each cake pan and spread it smoothly.
• Place both cake pans on the middle rack in the center of the oven.
• Bake at 350° for about 30 minutes, test about 15 minutes to be sure it's not done, test with a toothpick, when it comes out clean. Place cake pans on a wire rack and cool for 10 minutes.
• Remove the cakes from the pans by turning the cakes onto the wire rack. Cool completely.

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Chocolate Cream Cheese Frosting

Silky smooth, delicious cream cheese chocolate frosting

Course Dessert

Cuisine American

Keyword chocolate, frosting

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3/4 cup butter
• 6 oz cream cheese room temperature (cold cream cheese will make frosting lumpy)
• 5-6 cups powdered sugar add more if you need the frosting thicker
• 1/2-3/4 cup unsweetened cocoa
• 3 tablespoons heavy cream add more if needed
• 1 teaspoon vanilla extract

Instructions

• For this cake, I prepared the frosting without adding the cocoa and removed a heaping cup of frosting to tint to use for the pumpkins (white and orange, and a small portion green)
• In the bowl of a mixer, blend the butter and cream cheese. Add in the powdered sugar and heavy cream, mix until smooth, and add a tablespoon or two of heavy cream and mix until creamy.
• Remove the portion for pumpkin decorations. Place some white frosting in a bowl, a portion for the orange, and add a small amount of cocoa or a tiny drop of brown with orange food coloring to make a nice warm orange color. Make a very small portion dark army green for the vine. Place the colored frosting into piping bags fitted with piping tips (#32 for the orange pumpkins, #4B for the larger white pumpkins, and #3 for the green vines).
• To the remaining frosting, you'll add the cocoa, then add the vanilla and additional heavy cream, and mix well until the frosting is smooth, creamy, and spreadable. Remove a tiny amount of the vines on the pumpkins.
• You'll then spread some chocolate frosting in between the cake layers. Spread more frosting on the sides and top of the cake. Make swirls with the back of a spoon in a swooping motion.

  Then pipe the "pumpkins" onto the top of the cake, add vines, and use a tiny amount of chocolate frosting for the vines.
• Refrigerate the cake to set the frosting.
• Remove cake from the fridge at least an hour before serving.

The post Pumpkin Layer Cake Chocolate Frosting first appeared on Created by Diane.

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

These recipes never fail to make family and friends happy!

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

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

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

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

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

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

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

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

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

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

Now onto round 2…

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

and here is round 3:

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

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

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

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

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

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

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

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

Always a favorite this Whiped Coffee

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

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

More about this wonderful business of mine…

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

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

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

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

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

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

More weekly favorites:

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

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

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

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

These 4 are often on repeat!

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

The cake I make most often for a party?

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

more favorite soup recipes

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

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

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

You can see me in the kitchen here.

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

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

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

Fresh fruits, vegetables, and herbs bring vibrant flavor that elevates every recipe!

Let’s have fun with the best herbs, fruits, and vegetables… you’ll be making tasty recipes year-round. Whether you’re picking fresh from your backyard garden or grabbing seasonal vegetables at your local farmer’s market or grocery section, there’s nothing quite like cooking with fresh ingredients.

Fresh herbs, berries, and garden vegetables not only boost flavor, they also elevate your meals with vibrant color, essential nutrients, and that just-picked taste.

Fresh produce is packed with flavor and nutrients. Herbs like basil, cilantro, and parsley can turn an everyday dish into something extraordinary. Vegetables like zucchini, tomatoes, peppers, and leafy greens are staples in recipes ranging from salads to stir-fries.

Homegrown or freshly purchased ingredients are typically better tasting and more aromatic

From Basil to jalapenos, aloe, to swiss chard, pasley, oregano, broccoli, and snow peas, these are all items I’ve grown in my garden. While some plants do well, some don’t produce as much as I’d like over time, and some produce year after year with great success. I’m curious what grows well for you (and where that is). I grew up in NJ with a huge garden, lettuce, peppers, tomatoes, zucchini, melons, and corn. We had fresh produce all summer long.

I myself do not have the greenest thumb, but I do grow herbs, and I can grow jalapenos! And every year or so, I try my hand at something new!

I love cooking with fresh herbs. Oregano, parsley, basil, lemon thyme, Thai basil, and rosemary grow well for me year after year; some plants survive our mild winters.

I love jalapenos, they are just the right kind of spice for me. Not too hot that I can’t eat them. I have a handful of jalapeno plants, one is over 6 years old and still produces jalapenos all year long…

Which is why you can find lots of jalapeno recipes here,

learn how to pickled jalapenos, make jalapeno pepper jelly, and add them to my favorite cilantro lime sauce!

And my most requested recipe, I made two double batches in the last week for parties this Jalapeno Bacon Mac and Cheese is always devoured.

Picked, Purchased, or Shared… Delicious Recipes Start Here:

No matter if you are into gardening or prefer to get your produce at the grocery store, I have some fun recipes to try. Maybe you’ll stop by a roadside stand, or farmers market, or have a friend who has a garden.

I look forward to fresh-grown produce, any chance I can get it. In the summer, my all-time seasonal favorites are zucchini, tomatoes, corn, jalapenos… I’ve grown lettuce, broccoli, and snow peas, but I rarely grow them all consistently.

Let’s get on with the summer specialties!

Zucchini– you’ll find tons of great uses for zucchini here. I just love this zucchini italiano recipe my mom always made it, and it’s still a favorite! And if you love soup, even in the summer you’ve gotta make this creamy zucchini soup!

Tomatoes– there really is nothing like a home-grown tomato, and here you’ll find plenty of tomato recipes. These recipes include using canned and fresh tomatoes, fresh tomatoes can easily be substituted for canned in most recipes.

Corn– I love when corn on the cob is nice and sweet, loaded with flavor. But if you don’t have any or it’s out of season, most recipes can use frozen white corn- it tastes very similar! I prefer it over the frozen yellow corn, but sometimes stores don’t carry white corn, so you can use what you can find in these corn recipes.

Avocados-Now I love guacamole, but wow you can do so much with avocados, from my favorite sandwich, to snacking on these avocado cream cheese wontons, and this super easy avocado caprese, full of fresh veggies is this California Roll BOWL, the perfect easy item to make anytime and give this pineapple guac a try- it’s paired up with coconut chicken!

If you are looking for fun summer FRUIT recipes, give these a try.

Strawberries– OMG, the possibilities are endless, and there are decent strawberries year-round, but when they’re in season, they really win the prize. From this 1 hour strawberry shortcake to overnight oats, nothing beats pretty pink strawberry frosting, and I have lots of varieties! And a real show stopper is this Frozen Strawberry Margarita Pie with Pretzel Crust.

Raspberry Recipes– oh, and don’t miss this great vanilla cake, raspberry filling chocolate frosting, it’s yummy!

Blueberries– I think blueberries are my favorite fruit: I love blueberry muffins, and blueberry scones are amazing, don’t let pie seem complicated… make a blueberry galette is always on repeat in my kitchen, my go to syrup to make is blueberry syrup, and it’s perfect in Blueberry Margaritas– which I know to make often! If you need a good cookie for breakfast, these grab-and-go blueberry oatmeal breakfast cookies are a must.

Blackberries– aren’t they just gorgeous, always plump and such a deep color, they go great in drinks and appetizers, take a look…

Lemons– this lemon pasta salad is sure to win you over! As well as my all-time favorite Lemon Wine Sauce, it’s like liquid gold! And if you have an abundance of lemons, juice them and freeze the juice to use later. You can freeze whole lemons and grate them rind and all when you want to add a nice lemon juice and zest to recipes!

Limes– key lime pie, and my all time favorite sauce is Cilantro Lime Sauce. These coconut lime scones are so flavorful, and limes are a must in these Margarita Cupcakes!

Cherry Recipes– cherry muffins, and they are great with cherry lime curd! And give this Cherry Italian Cream Soda a try!

Fresh Herbs:

Cilantro– if there is one recipe you make from this whole list, make this Cilantro Lime Sauce! It’s my favorite on tacos and so much more.

Basil– Fresh basil is always a winner, and a great summer favorite is this feta basil balsamic pasta salad. Try these mini basil bundt cakes, how about some marinated caprese– it’s a must to have in the fridge to snack on. And if snacking is as much fun for you as it is for me, enjoy some caprese crostini.

Rosemary– a fun twist on a summer classic, this Garlic Rosemary Potato Salad is so fun! I typically like my chocolate chip cookies just by themselves, but WOW, these Rosemary Chocolate Chip Cookies take them over the top to fantastic. These pork chops are sure to win you over. And before we know it, it’ll be the holidays, and you have to make this Cranberry Rosemary Toffee!

Parsley– Nothing is better than homemade buttermilk ranch, and this green goddess dressing tastes amazing. Quinoa Tabbouleh is full of fresh flavors!

dill– Dill adds a fresh, bright flavor, Lemon Dill Potato Salad, and how about some quick pickles, a must if you have an abundance of cucumbers! And this pickle chicken is wildly tasty!

oregano– brings on the Greek and Italian vibes, so try this Greek Pasta Salad and Italian Chopped Sub Salad.

lavender– Lavender Syrup, and the perfect summer drink is Lavender Lemonade, and this wonderful and oh so pretty… Chocolate Lavender Cake.

mint- healthy mint chocolate chip smoothie, and I love fresh mint in this Roasted Cauliflower Pasta Salad and this yogurt dip is a must, especially for Greek beef kabob style meals.

Why I Ignore Plant Spacing Rules — And My Garden Still Thrives!

I rarely plant items with the spacing they suggest, it may work well if you live someone else or aren’t planing in containers. I think plants like friends! And it seems to work well for me!

The post Recipes: Fresh from the Garden or Grocery Store first appeared on Created by Diane.