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.

Just one more reason to buy bananas!

This cake may look fancy, but would you guess it is baked in a 13×9 pan, then cut, filled, and frosted!

I just love simple with a wow factor.

More banana recipes:

• Banana Maple Oatmeal Cookies
• Banana Bread
• Banana Crumb Muffins
• Banana Split Cake
• Banana Bread Pudding with Caramel Sauce
• Banana Bread Cake
• Glazed Peanut Butter Banana Bread
• Maple Banana Walnut Cake

I’ve made this cake in a 9×13 pan, sliced it in half, and then stacked the two halves to make a 2 layer rectangle cake. If you don’t plan on filling the cake, it can be served with adding frosting on top, keeping it simple.

I love pastry cream and filled cakes, so I often like the added step to have a filled cake when I’m finished.

If you’re looking for a nice round layer cake I made this 3 layer round cake using 8″ round cake pans.

Why use baking strips?

Because, it ensures the cake will bake evenly, nice and flat. With no need to trim cakes, no dome, cakes won’t overbake since the edges won’t overbake quickly and the center won’t rise above them, so the cakes are nice and flat and will look great, taste great and easier to frost when stacking cakes. Baking strips can be found here.

I decorated each cake easily with frosting and banana chips or fresh flowers, camomile style daisy flowers always look nice.

I like easy and simple when it comes to decorating cakes, but feel free to go all out if that is more you.

Check out these other easily decorated cakes

• Tropical pineapple and coconut cake
• Chocolate frosted vanilla cake with berries
• and this Chocolate cake with berries

I often leave the sides of cakes naked… but this one I slathered it on. I smoothed it out and then added simple toppings.

Fun and simple cake decorating ideas:

• Dollops and swirls and you’re all set with this pretty cake
• fresh flowers cake
• Semi-naked cake
• fruit on cake
• add sprinkles
• Add sliced fresh bananas if serving the cake immediately after adding

I filled the rectangle cake with pastry cream, which is so creamy and delicious. But if you don’t want that extra step you can place frosting in between the layers of cake like I did in the round cake below.

Do you ahve a favorite cake shape, round or square… I typically like round cakes for layer cakes, but have make a few 13×9 cakes and turned them into layer cakes and even an ice cream cake and it might just e a favorite after all.

It sure makes slicing even pieces easier!

But it is easy to take a round cake and slice it across and then slice it into pieces, then they are all similar.

It’s best to hold a small cutting board up to the cake and slice it, so the large slice will hold together until you place the cutting board down and then slice it into pieces.

*Ripe bananas work best in this cake recipe. Do not try the tip about putting them in an oven in the banana peel, allowing them to turn brown… they will not offer the same delicious flavor, I’ve tried it. The aroma of the bananas was nice, but once baked they did not offer a banana flavor.

Swiss meringue buttercream frosting

I used this Swiss Meringue Buttercream Frosting.

Another option is to give the frosting banana flavor by adding 1 teaspoon Banana Extract but if you don’t like the flavor of banana candy… don’t add it. You could add 1/2 teaspoon almond extract.

Below you’ll find the RECIPE CARD for the cake recipe and the pastry cream filling recipe…

A quick alternative for a shortcut banana pastry cream (1- 3.4 oz box instant banana pudding mix, 16 oz heavy cream, and a tablespoon or two of milk add additional milk if you’d like it thinner).

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Banana Layer Cake

This deliciously tender banana layer cake, makes a 2 layer rectangle cake out of a 9×13 cake or a 3-8" round layer cake.

Course Dessert

Cuisine American

Keyword cake, frosting

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 12 tablespoons unsalted butter, room temperature
• 2 cups granulated sugar
• 3 large eggs, room temperature
• 2 2/3 cups all purpose flour
• 6 tablespoons cornstarch
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk (or 1 1/2 cups whole milk with 3 tablespoons vinegar)
• 1 tablespoon vanilla extract
• 1 1/2 cups ripe, mashed banana, 3 medium bananas- equal to 1 cup

Banana Pastry Cream

• 4 large egg yolks
• 3/4 cup granulated sugar
• pinch salt
• 4 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 1 teaspoon banana extract
• 2 cups whole milk
• 4 tablespoons unsalted butter

Instructions

• Preheat oven to 350°.
• Prepare 1-13×9 rectangle pan or 3-8" round cake pans. I use a pan release (or grease and flour).
• In the bowl of a mixer, beat butter until smooth.
• Add in the sugar and mix on medium speed until light and fluffy.
• Add one egg at a time, continue mixing on low to medium until each egg is combined.
• Place the buttermilk, vanilla and mash the bananas with a fork until soft, microwave 10 seconds if needed to soften them so they blend smoothly.
• In a medium bowl whisk the flour, baking pwoder, baking soda and salt until blended.
• You'll now alternate the flour and buttermilk mixtures. Start with flour, add buttermilk, flour, and buttermilk, finish with the flour mixture. Mixing on a low speed.
• Pour the batter into the cake pan(s).
• Bake the round pans for 25-30 minues and the 13×9 pan to 45 minutes test with a toothpick, once if comes out clean remoce from the oven.
• Allow the cakes to cool for 10 minutes then turn out to a cooling rack to completely cool. Wrap in plastic wrap and freeze/refrigerate until firm.
• Prepare the pastry cream filling:
• In a medium saucepan mix the sugar cornstarch, and salt. Add in milk and mix well. heat over medium heat, stirring as it heats to dissolve the sugar, and continue stirring. Bringing it to a simmer (small bubbles.
• Remove the pan from the stove, then slowly spoon some milk mixture into a bowl with whisked egg yolks, until blended while stirring well. Then add the egg mixture to the milk mixture whisking until it simmers and thickens, continue cooking for 3 minutes. Add the butter, vanilla, and banana extract and mix well.
• Pour into dish and cover with plastic wrap touching the pastry cream so it stays smooth (and does not form a thick film/skin) refrigerate until it's completely COLD. The thinner the dish for the pastry cream the faster it'll cool.
• Prepare the frosting recipe. Swiss meringue buttercream frosting linked in post.
• Cold cake, layers well. Be sure the pastry cream is cold. You don't want it to be warm, the filling will slide.
• Assemble the cake:
• Place 1 cake layer, pipe frosting around the edge then fill with pastry cream in the middle. If making a 3 -layer round, repeat.
• Use an offset spatula and spread frosting on the sides, then top of the cake. Smooth and even our frosting. Create dollops of frosting to decorate the top of the cake, and add dried banana chips or flowers as desired.
• Refrigerate the cake so everything sets well and firm.
• Remove from the fridge at least 1 hour before serving.

The post Banana Layer Cake first appeared on Created by Diane.

The French call it Mendiant, which means scraps of chocolate with dried fruit and nuts, and it’s typically served around Christmas.

I am a huge dark chocolate fan and love Ghirardellis’s 60% cacao bittersweet chocolate, but use your favorite chocolate.

Other items to add are nuts and seeds, add some large Maldone sea salt flakes, which will give it a great contrast in flavor. I made a few varieties and the two I really liked are in this post.

Add fresh herbs like rosemary or other flavors. I’ve had spicy chocolate so add in some dried peppers, or add some pepper flavored spices, test 1 to be sure you like the flavor before adding spice to the whole batch,

Choose your favorite dried fruit, any combination will work well. The bright colors make it look like shiny jewels, they are tender to bite into and the chocolate will snap just a bit to give these a great texture.

Prep all the dried fruit by slicing it into bite-sized pieces so you will be able to fit the items you want on the size “disks” you’ll be making.

If you’re cutting sticky fruits like pineapple and mango, dust the fruit or your knife with powdered sugar so they will separate easily once cut.

Some favorite items to use:

• Banana chips
• dried pineapple
• dried mango
• dried pineapple
• dried apricots
• dried cranberries
• dried or dehydrated apples
• pepitas (roasted pumpkin seeds)
• add nuts like slivered almonds, cashews, walnuts, pecans, or peanuts.

There are lots of dehydrated fruits available like strawberries, raspberries which have pretty bright colors.

I have used dried blueberries as well with good results.

You can make chocolate bark by pouring the chocolate onto a rolled edge sheet pan, placing the fruit on top, and then allowing it to cool completely at room temperature. Then cut the chocolate into squares or triangles.

WHEN MELTED CHOCOLATE:

Tempering the chocolate is bringing it to the proper temperature so the chocolate will dry firm and not melt in your hand easily or dry and be soft and bendable.

It should be well melted, hot, and easy to stir and drizzle off a spoon easily.

Popular ways to heat chocolate and in a double boiler, in the microwave, or in a food processor I have used all three methods with great success.

Using a Microwave – At 20-30 second intervals mixing in between to ensure the chocolate melts evenly

Using a Double Boiler – with a stainless or glass bowl over a pot of simmering water (that does not touch the pot) melt the chocolate while stirring it in the bowl as the hot water heats from the chocolate from underneath the bowl. In a food process the heat that is created while mixing the chocolate will melt it, and the food processor will run for many minutes. I most often use the microwave when doing a small batch, I use a double boiled when I’m making more and find it easiest to heat a little more if needed since the water stays hot while I work.

Check out my post on Chocolate Covered Fruit HERE.

For added deliciousness: you can make a batch of toffee and pour the toffee onto the bottom of a rolled edge baking sheet, then add chocolate, then fruit for a delicious fruit topped toffee with chocolate.

Making toffee is just one more additional step by boiling butter and sugar… YUM! Check out my post on TOFFEE here.

These rosemary and cranberry disks are a simplified version of the toffee I made last year that I find irresistible…

My favorite toffee recipe is this Rosemary Cranberry Toffee, it’s salted, and sweet, and the fresh rosemary tastes fantastic with the dark chocolate and buttery toffee.

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Chocolate and Dried Fruit

quick easy candy making with chocolate and dried fruit

Course Desssert

Cuisine American, French

Keyword candy, chocolate, christmas cookies, fruit

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup chocolate I prefer 60% cacao bittersweet chocolate (use your favorite chocolate)
• 1/2 cup dried fruit (any variety) sliced into bite sized pieces, use banana chips, dried pineapple, dried apricots, dried mango, dried apples, dried cranberries, or dehydrated fruit.

Instructions

• Use a baking sheet to place the melted chocolate so they dry and harden with a smooth bottom and you can easily move the candy.
• Prep all the dried fruit so it's ready to put into place as soon as you're chocolate is melted.
• Heat the chocolate in the microwave at 30 second increments until fully melted, stirring at each interval. Add a teaspoon of coconut oil to thin it if needed. Alternatively, you can use a double boiler, don't allow the boiling water to touch the bottom of the pot or it may scorch the chocolate and overheat it. Dark chocolate should be melted to about 115° milk or white chocolate to about 105° check post for more into.
• Drop dollops of melted chocolate onto the baking sheet.
• Top each dollop with dried fruit.
• Allow chocolate to cool at room temperarues.
• There are many options given in the post, how to turn this into bark, trays of toffee as well and other dried fruit options.

The post Chocolate and Dried Fruit first appeared on Created by Diane.

I love cheese and goat cheese is one of my favorites!

Add that to crusty bread and it’s a winner every time.

You won’t believe how easy it is to make goat cheese melt in your mouth…

Warm it up! Yep, that’s the big trick. Microwave it on defrost for 15 seconds, stir, and repeat if needed. Do not heat it on high, use the defrost setting, or leave it on the counter for 30 minutes so it’s no longer cold, then stir it, or place it in a bowl and put a bowl of warm water under the bowl with the goat cheese and allow it to “warm” up.

Using long thin baguette of crusty bread is my favorite. I slice it on a diagonal, then lightly brush both sides with oil and heat it on a pan on the stove, place them on the grill or griddle (like a Blackstone) or a slotted rack or pizza screen in the oven, you can broil for 1-2 minutes on high. Toast both sides until golden.

What to do if you’re goat cheese is not as creamy and spreadable, add a few drops of oil, a tablespoon or two of sour cream, cream cheese and mix it until it’s smooth.

Sweet options:

• honey
• jam (blackberry or fig jam or jalapeno pepper jelly)
• balsamic glaze
• cranberry sauce
• candied walnuts with rosemary
• chocolate dipped salted figs

Savory options:

• fresh lemon juice (with coarse salt, yum!)
• diced tomatoes with balsamic
• green olives
• pickles

Now if all this sounds good to you, be sure to check out my FAVORITE SANDWICH!

Fruit options:

• blackberries
• blueberries
• raspberries
• grapes
• strawberries
• peaches
• apples
• figs

Goat Cheese Crostini makes it to the top of the list of items to make for impromptu company, easy snacking for hanging out at the pool, watching a movie, game night, or just sitting around the kitchen chatting!

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Goat Cheese Crostini

silky smooth goat cheese topped on toated baguette with honey, jam, fruit, the flavor options are endless. This quick snack is always a winner.

Course Appetizer

Cuisine American

Keyword bread, cheese, fruit

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Servings 4 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 2' baguette crusty bread
• 4 oz goat cheese
• 1/4 cup honey and or jam can use both
• assortment fresh fruit figs, blueberries, blackberries, strawberries, apples

Instructions

• Warm it up! Yep, that's the big trick. Microwave it on defrost for 15 seconds, stir, and repeat if needed. Do not heat it on high, use the defrost setting, or leave it on the counter for 30 minutes so it's no longer cold, then stir it, or place it in a bowl and put a bowl of warm water under the bowl with the goat cheese and allow it to "warm" up.
• A long thin baguette of crusty bread is my favorite. I slice it on a diagonal, then lightly brush both sides with oil and heat it on a pan on the stove, place them on the grill or griddle (like a Blackstone) or a slotted rack or pizza screen in the oven, you can broil for 1-2 minutes on high. Toast both sides until golden.

Notes

sweet options:

• honey
• jam (blackberry or fig jam or jalapeno pepper jelly)
• balsamic glaze
• cranberry sauce
• candied walnuts with rosemary
• Chocolate-dipped salted figs

Savory options:

• fresh lemon juice (with coarse salt, yum!)
• diced tomatoes with balsamic
• green olives
• pickles

Fruit options:

• blackberries
• blueberries
• raspberries
• grapes
• strawberries
• peaches
• apples
• figs

If the goat cheese is not as creamy and spreadable, add a few drops of oil, a tablespoon or two of sour cream, cream cheese and mix it until it’s smooth.

The post Easy Steps to a Delicious Goat Cheese Crostini first appeared on Created by Diane.

Don’t pass by the berry section at the store, grab some fresh berries to fill and top this cake with. I went with raspberries for the filling and topped the cake with blueberries and raspberries and plenty of chocolate, chocolate curls, and a fun chocolate drizzle that also helps hold the berries in place. 

No need to worry about making the frosting perfect on this pretty rustic cake, just slather on the silky chocolate frosting then top it with chocolate curls and add berries. 

I love cakes that are uncomplicated and easy to decorate. 

Continue reading: Chocolate Frosted Cake Raspberry Filling

The post Chocolate Frosted Cake Raspberry Filling first appeared on Created by Diane.

I have some fun lined up for you!

With everything from soup to salads, desserts and so much more.

Lots of fun including Patriotic Recipes, Camping, maybe you’re looking for some Advice and Comfort… I have that too.

And well no matter how hot summer gets everyone like chocolate, right?!? This simple chocolate mousse is always a winner, and so is this chocolate chip cookie dough recipe!

• Red White and Blue Cake
• Beet Dyed Deviled Eggs
• Grilled Steak with Chimichurri Sauce
• Feta Basil Balsamic Pasta Salad
• Cherry margaritas
• Roasted Beet Hummus

Summer Appetizers and Snacks

• Roast Beef Stackers- simple and filling with great flavors
• Caprese with Balsamic Aioli- this is so fun and great to bring to a party
• Salad Dippers- easy and the perfect party and summer salad served individually
• Proscuitto and Cantaloupe a fun snack to make year-round

Find more of my Summer No Cook Snacks here

There are so many reasons to buy fresh fruit and I have lots of yummy recipes to put them in:

• Lemon Recipes
• Cherry Recipes
• Strawberry Recipes
• Blueberry Recipes

There are many great sides for summer to make:

• Pasta Salads
• Macaroni Salads
• Potato Salads

Side Dishes you’ll make again and again!

Fun salads and easy no bake desserts 

• Salads- a great option for not cooking or minimal cooking usually the protein.
• avocado caprese salad adding avocado is fabulous
• grilled chicken caprese salad so filling and yummy
• No Bake Cheesecake simple and delicious tasting you won’t miss turning on the oven
• Apple Pie Dip– fun to dip apples into or chips so FUN!
• No Churn Ice Cream (no ice cream maker needed)
• Fun Apple Pie Tacos– so yummy!

Camping… tent, RV, whatever you choose, here are some tips and recipes:

• Camping Recipes– OMG so many yummy recipes
• Shrimp Tacos- so easy to make and delicious
• Carne Asada- tender seasoned beef for all your taco and nacho needs!
• Pollo Asada-Tender Chicken made easy
• Simple Mexican Rice the perfect side dish for the above dishes
• Pico de Gallo- so fresh tasting, it’s great with chips, on tacos, the possibilities are endless
• Restaurant Salsa an all-time favorite

Summer Soups, full of flavor and veggies

• Corn Soup any type of corn will work in this recipe, fresh corn, frozen corn and this is the soup you’ll want to 
• Italian White Bean Soup A simple soup with amazing flavor, this is sure to become a new favorite
• Shrimp Chowder OMG so easy and incredibly delicious!
• Cream of Zucchini Soup Cheesy and creamy and oh so yummy!
• Lemon Chicken Orzo Soup This Greek-inspired soup is always a winner!
• And so many more summer soup recipes here.

Don’t miss:

• BLT recipes
• Italian Hot Dog

FYI if you have pancake mix on hand,…

you can make biscuits, scones, and more, and don’t miss my funnel cake with pancake mix.

Here is my homemade funnel cake recipe, if you don’t have pancake mix!

If you run out of everyday items… this post will help you make them in minutes

How To:

make items like ketchup (even oven french fries), sauces, and drinks… don’t miss my lemonade.

And one last thing…

Make your Take Out Favorites at home, everyone will come running to the table with these recipes!

The post Summer Recipes first appeared on Created by Diane.

This one looks like a firecracker, all ready to enjoy while we raise our red white, and blue flags to celebrate our patriotism and feel all the love of the USA!

This delicious and easy chocolate chocolate chip cake starts with a cake mix, you can use this recipe if you want a great homemade chocolate cake.

Frosting choices are plenty

• Sour Cream Frosting (I used this one but any will be yummy on this cake)
• Stabilized Whipped Cream
• American Buttercream
• Cream Cheese Frosting

Remember with fresh fruit, the better the fruit the better the flavor.

You’ll need about 10-12 strawberries and 30 blueberries.

If you’re looking for… more strawberry flavor, slice the cake or make 2 13×9 cakes and add strawberry jam. filling homemade or prepared or this strawberry curd would be yummy as well.

Raspberries can be substituted for strawberries. You could use m&m’s instead of fruit.

THis is a chocolate cake celebration but you can use vanilla cake if that’s more to your liking, here is my 1 hour Strawberry Shortcake Recipe it’s a wonderful vanilla cake.

A chocolate strawberry cake is a wonderful addition to your grilling and BBQ dessert table. Easy and fun desserts are the best in the summer. This chocolate cake with strawberries and blueberries will satisfy a crowd, double the recipe if you want a thick 2-layer cake. Use a brownie mix for a richer fudgier “cake”. It’s fun to have options!

Continue reading: Chocolate Cake with Strawberries and Blueberries

The post Chocolate Cake with Strawberries and Blueberries first appeared on Created by Diane.

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

The heat is moving in slowly all over, and for me, nothing tastes better than fresh lemonade.

It’s not only perfect on a hot summer’s day, and it brings back memories of me as a child.

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

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

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

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

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

Any lemons will work for fresh lemonade.

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

My favorite lemon is a Meyer Lemon, and lucky for me, my mom has a Meyer lemon tree, which means I get spoiled with 5 gallon buckets of lemons!

My mom has a Meyer lemon tree that produces an abundance of lemons and has for over 25 years. I feel blessed to get them.

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

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

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

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

They are my absolute favorite go-to, but you can use whatever lemons you have handy!

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

• Lavender
• Blueberry
• Cherries
• Strawberries
• lime
• Mint
• Sparkling water makes it bubbly!

I often make fruit syrups and add them to the lemonade (you can reduce the sugar in the lemonade recipe if using syrup to flavor the lemonade)

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

You can even perk up lemonade mix by using fresh lemon juice. Nothing beats the taste of fresh lemons, but if you don’t have lemons, you can add the juice of a lime for a fresh flavor.

The same additions as above would make a great flavor combination for store-bought lemonade mix. You can add in some fresh strawberries or blueberries and puree them for a fun fruity flavor. Add some seltzer to make it fizzy.

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

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

I’ve used lots of juicers, from hand-held presses and reamers, to stand juicers you press by hand, to electric juicers (which are great if you juice lemons or oranges all the time, grow your own citru,s etc. 

If you’re only juicing a few lemons, any tool will likely be fine.

But when trying to get a lot of juice, your forearms and hands will get tired if using something that isn’t efficient. So, for larger jobs, I prefer the handheld press.

It seems to fit all lemon sizes well, and it renders the most juice, even more than the standing press.

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

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

• Yellow Lemon Press is my all-time favorite, and thinking of getting a stainless steel press now that I’ve done all my comparing to see which was quickest, easiest, rendered the most juice on the first attempt, and easiest to clean.
• Stainless steel juice press. I’m sure these presses range in quality, but if you have larger lemons, they don’t fit so well and don’t remove all the juice, it does work nicely on smaller lemons.
• Wood reamer works well if you have just 1 lemon
• Electric juicer is great if you have lots of lemons or oranges to juice, but for 10 or so, I find the hand help juicers just fine.

 How many lemons to make a gallon of lemonade?

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

So now let’s look at the recipe!

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

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

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

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

All lemons will give different amounts of juice, if the lemons are larger or smaller, if they are juicier or dryer. The amount of lemons is an estimate.

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

1/2 Gallon lemonade:

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

And don’t forget, you can add in fresh fruit, booze, whatever floats your boat, really!

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

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

And, I have lots more lemon recipes here!

Can I use limes in place of lemons?

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

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

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

What’s the best way to pick ripe lemons?

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

How to make lemonade with a mix better? 

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

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

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

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

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

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

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

Can I make this lemonade sparkling or bubbly?

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

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

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

Everyone seems to love lemonade, especially homemade!

Print

How to make Homemade Lemonade

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

Course Beverages

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 -16 servings

Author Diane Schmidt - createdbydiane.com

Ingredients

Gallon Lemonade (128 oz) 16 cups

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

1/2 Gallon Lemonade(64 oz) 8 cups

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

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

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

Lemonade by the glass (16 oz) 2 cups

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

Instructions

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

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

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

The post How to make Homemade Lemonade first appeared on Created by Diane.

Whether you are a huge grapefruit fan or not, this drink is sure to please. Someone gifted me some fresh grapefruits freshly picked off the tree and I knew exactly what I was going to make with some of them… Palomas! There is nothing better than great-tasting citrus fruit and living in Southern California citrus trees grow and produce well here, it’s been years since I had a really fresh grapefruit, but if you don’t have a tree, store-bought will work as well.

Paloma’s are made with tequila, but you can make it a mocktail and skip the tequila if you prefer.

Continue reading: How to Make a Paloma Cocktail

The post How to Make a Paloma Cocktail first appeared on Created by Diane.

Chocolate and fruit is some sort of magical combination…

sweet and tasty,

juicy and delicious

and you’ll be happy to know it’s simple to make.

The better the fruit the better the results, which means great tasting fruit will taste best…

Continue reading: Chocolate Covered Fruit

The post Chocolate Covered Fruit first appeared on Created by Diane.