You’ve got fresh strawberries bringing the sweetness, jalapeño adding just enough sass, lime keeping things zesty, and honey tying it all together like the friend who somehow gets along with everyone.

It’s bright. It’s bold. It’s a little unexpected (in the best way). And whether you’re scooping it up with cinnamon chips, piling it on grilled chicken, or pretending you made it just to “be fancy,” it delivers that perfect sweet-meets-savory bite every single time.

Bonus: it comes together in minutes, which means you can spend less time chopping and more time casually taking credit for how “gourmet” everything tastes.

I love to serve up this salsa with cinnamon chips (Stacy’s pita cinnamon chips) are my go-to. Or you can make homemade tortilla chips that are dusted in a cinnamon sugar mixture.

Whip up these air fryer churros for another tasty cinnamon and sugar treat. Or these strawberry cheesecake tacos are a sweet dessert made with strawberry pie filling.

What is strawberry salsa?

Strawberry salsa is a fruit salsa that has strawberries as the main ingredient. You get a sweet and spicy with savory components. This salsa can be used for dipping with cinnamon sugar chips, top a grilled chicken, fish, or even a salad topper.

This is a great alternative to a watermelon salsa or mango salsa. Give it a try as the ingredients are very balanced.

Reasons Why I Love This Fruit Salsa

• Perfect way to use up fresh strawberries for the season.
• Use as an appetizer or side, or as a flavor topper for protein.
• Easy prep and quick to assemble.
• Bursting with sweet, tangy, and savory flavors.
• You can control the spice level. Go mild or create a spicy salsa.

Ingredients Needed For Recipe

• Strawberries – Rinsed, and diced finely.
• Lime – Juice and zest from lime.
• Cilantro – Fresh cilantro, finely chopped.
• Jalapeno – Remove seed and membrane, finely diced.
• Honey – Honey or agave are great as the sweetener. (maple syrup makes it vegan!)
• Onion – Red, finely diced.
• Salt and Pepper – To taste.

Variations

• Dice up pineapple, fresh or canned. If canned make sure to drain.
• Fresh blueberries
• Sprinkle in chili powder for added elements of flavor. Aim around 1/4 teaspoon to 1/2 teaspoon.
• Green onions in exchange of red onion.
• Fresh mint can be used to enhance the flavor even more.
• Toss in fresh peaches or even apricots for a tasty stone fruit flavor.

How to Make

Here is how you make the strawberry salsa. The full recipe is in the printable recipe card with the measurements. This is featured at the bottom of the post.

1. In a small bowl add your honey, lime juice, and lime zest in a small bowl. Mix well to combine.

2. Next you will prep your fruit and vegetables. Finely dice and place on the bowl with the lime and honey mixture.
3. Toss well and season with salt and pepper to taste.

4. Serve the salsa right away, or let it sit for 30 minutes in a covered dish in the fridge.

Expert Tips For Success

• Finely dice all the ingredients. The size of the fruit will affect the flavor, so small pieces is key.
• If you want the salsa to have some spice leave a few seeds in the jalapeno.
• Make sure if your skin is sensitive to wear gloves when you work with the jalapenos.
• Allowing the salsa to sit 30 minutes helps to blend the flavors even more.

FAQs

More Tasty Appetizers

Want more easy appetizers, dips, etc.? If so let me share some of my favorite go-to recipes to try out.

• Cranberry Salsa
• Buffalo Chicken Dip
• Caprese Skewers
• Sloppy Joe Dip
• Pickle Roll Ups

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Strawberry Salsa

A fresh and flavorful strawberry salsa made with ripe strawberries, zesty lime, jalapeño, and a touch of honey for the perfect balance of sweet and heat. This easy, no-cook recipe comes together in minutes and works beautifully as a dip, taco topper, or vibrant addition to grilled chicken and fish.

Course Appetizer

Cuisine American

Keyword fruit salsa with strawberry, strawberry fruit salsa, strawberry salsa

Prep Time 10 minutes minutes

30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 4kcal

Author Kelsey

Equipment

• Sharp Knife
• Mandoline Chopper
• Citrus Juicer
• Citrus Zester

Ingredients

• 1 pint fresh strawberries hulled and diced
• 1 jalapeno deseeded and diced
• ½ cup diced red onion
• ½ cup cilantro chopped
• Juice and zest of one lime
• 2 tsp. Honey
• Pinch of sea salt
• Pinch of black pepper more or less to taste

Instructions

• In a bowl add your honey, lime juice and lime zest. Mix well and set to the side.
• Next you will wash and finely chop the strawberries, jalapeno, red onion, and cilantro. Add it to the bowl with the sauce.
• Toss well and season with salt and pepper as you would like.
• Next serve right away, or refrigerate for at least 30 minutes. Serve with cinnamon pita chips, top fish or even chicken,

Notes

Jalapeno – Remove the seeds and white membrane to create a mild salsa. Or leave some seeds if you want some heat to the salsa. Use gloves when working with jalapenos as the oil can be harsh on sensitive skin. 

Refrigerate – Allowing the salsa to refrigerate for 30 minutes is going to blend the flavors even more. Now you do not have to refrigerate for 30 minutes. You can serve it up right away. 

Onion – If you don’t want red onion you can finely chop green onions for a twist in flavor. 

 

Nutrition

Serving: 1g | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.04g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.003g | Sodium: 1mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.03mg

The post Easy Strawberry Salsa with Jalapenos appeared first on Bake Me Some Sugar.

If you are looking for something fresh, full of vegetables, and light on the dressing, this vegetarian bean salad is a fantastic option. An easy cold bean salad. Plus, this salad is a great protein-packed vegetarian dish that is light and bright.

I enjoy whipping this up and then using it for my lunches for work for myself and my son. He absolutely loves this salad. We pair with some pita chips or flatbread. The pita chips add a nice crunch factor!

This Bean Salad Recipe Is..

• Healthy, hearty, and wholesome. A flavorful salad you will enjoy.
• Loaded with vegetables, beans, and a satisfying dressing.
• Nutrient-rich, protein-packed, and vegetarian.
• Great side dish, or light lunch option.

What Beans Are In This Summer Bean Salad

Black beans, kidney beans, and garbanzo beans are what are used in this summer bean salad.

Now, if you want to change the beans to fit what you have on hand or prefer, go ahead. These are just the beans I enjoy pairing together.

Other Beans to Consider

• Edamame
• Pale Navy Beans
• Pinto Beans
• Black Eyed Peas
• Etc

Bean Salad Dressing

You will find that making a bean salad dressing is a great way to really amplify the flavor. Now, you can skip the homemade dressing if you want.

We just love it with a homemade dressing. It helps to bring out the bold and rich flavors of the beans, veggies, and more.

How To Make Rainbow Bean Salad

• Step 1: Start by making your homemade dressing. I used a mason jar to pour in my olive oil, mustard, red wine vinegar, sugar, and seasonings.
• Step 2: Prep all your vegetables and pour your beans into a bowl.
• Step 3: Pour your dressing over the vegetables and beans, stir, and then place in the fridge. Make sure to place in an airtight container.
• Step 4: I recommend storing in the fridge for at least 4 hours, or best overnight, to allow the flavors to marinade.

This is a fantastic side dish to take to potlucks. A cold salad that is great for parties, summer cookouts, gatherings, and more. This is a sweet and sour dressing

Here are more great side dish recipes to try out.

• Spicy Black Eyed Peas
• Bacon-Wrapped Jalapenos
• Fresh Vegetable Salad
• Pesto Zoodle Salad

FAQs

What Else Can I Use?

• If you want to add some cheese to the salad, you could toss in crumbled feta for a creamy twist, or even grated Parmesan.
• Any white bean will work for this recipe. You can just drain and rinse Cannelini or even Northern beans, or consider doing a mix.
• Fennel is a nice addition to the salad, brightening it.
• You can make your beans from scratch if you would like. Just soak, boil, and cook your dried beans according to the package instructions.

What To Pair With Fresh Bean Salad

• Longhorn Steaks
• Salmon With Dill Sauce
• Long John Silver’s Chicken Planks
• Steak Kabobs

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Rainbow Bean Salad

My rainbow bean salad is white bean salad that is full of color. Beans are an excellent source of protein, and the crisp veggies are a perfect pairing. Great for meal prepping for lunches, serving as a side dish, or serving up at your next potluck.

Course Side Dishes

Cuisine American

Keyword bean salad, rainbow salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 280kcal

Author Kelsey

Ingredients

• 1 15.25 ounce can black beans drained and rinsed
• 1 15.5 ounce Can kidney beans drained and rinsed
• 1 15.5 ounce Can garbanzo beans (chickpeas), drained and rinsed
• 1 medium red bell pepper seeded and diced
• 1 medium yellow bell pepper seeded and diced
• ⅓ cup red onion diced
• 1 medium green bell pepper seeded and diced
• 1 3.8 ounces Can of sliced black olives drained
• 1 medium jalapeno pepper seeded and diced
• 1- pint grape tomatoes quartered
• ¼ cup finely chopped parsley

For the dressing:

• ½ cup olive oil
• ½ cup red wine vinegar
• 1 tablespoon sugar
• ½ teaspoon celery salt
• ½ teaspoon black pepper
• 1 teaspoon onion powder
• 2 teaspoons dijon mustard

Instructions

• To make this rainbow bean salad, you will want to prep all your veggies and open your cans and place them in a bowl.
• Then in a jar or bowl, you will want to work on adding all the ingredients for your dressing. Place lid on the jar and shake, or use a whisk to mix up the dressing.
• Pour over the veggies and beans, and toss the salad.
• Store your rainbow bean salad in the fridge for at least 4 hours or let it sit overnight.
• Then right before serving give your bean salad a toss, and enjoy.

Notes

Feel free to change up the veggies used or swap beans for what you have if you would like.

Store any leftovers in a fridge in a covered dish. The leftover salad will last for up to 5 days.

Nutrition

Serving: 1g | Calories: 280kcal | Carbohydrates: 29g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 348mg | Fiber: 8g | Sugar: 6g

The post The Best Colorful Rainbow Bean Salad Recipe appeared first on Bake Me Some Sugar.

Learn how to make cream spinach with cream cheese, spinach leaves, onions, garlic and more all join forces to make this the best spinach recipe you will ever have. 

Whether you serve this vegetable side dish up for dinner, or your holiday feast, everyone will want the recipe. This spinach side dish is a must-make.

Why You’ll Love This Side Dish

Beyond its simplicity, this version gives you a beautifully creamy texture without over-the-top richness. It shines whether you’re serving it next to a steak, turkey, or simply with roasted vegetables.

• Fresh spinach leaves bring out such a flavorful component that can’t be beat. 
• Flavors blend perfectly. 
• So easy to make. 
• Affordable. 
• Quick to prep and cook. 
• You can easily make as much or as little as you want with this creamy spinach. 

Key Ingredients at a Glance

Each component is chosen to build flavour and ease: the onion and garlic lend depth, while the cream cheese-milk combo keeps the sauce smooth and stable.

Spinach | Wash and prep your fresh leaves to toss into this side dish. 

Onions, garlic, butter | Butter is a must and then onion and garlic add incredible depth to the side. 

Dairy | Parmesan cheese, whole milk, cream cheese all help add tons of flavor to the side dish. 

Step-by-Step Instructions

Note: The spinach will appear large to start but quickly wilts down — using a sufficiently large skillet will make the job easier.

Step 1: Start by rinsing your spinach leaves and setting them aside. Then, in a pan, add your butter to a skillet and heat it over medium.

Step 2: Once the butter is melted, toss in your onions and cook 2-4 minutes or until they are translucent and fragrant.

Step 3: Add the garlic and cook for another minute or so. As that is heating, take your milk and warm it up in the microwave for 25 seconds. Then stir in the cornstarch.

Step 4: Pour the milk mixture into the skillet and add in the cheese, salt, and pepper. Whisk until combined, and then stir in the spinach leaves and coat them.

When to Make & How to Serve

Though best fresh, you can pull this together while your main dish roasts, then dish it out as soon as the last minute. For quick weeknight service, have your ingredients prepped ahead.

Creamed spinach is a recipe that is best made fresh and served hot. I don’t recommend making it in advance to reheat for serving this easy creamed spinach at a Thanksgiving or Christmas feast.

The texture of the Parmesan creamed spinach will soften quite a bit. This holiday side dish is best served fresh.

Now, it is also great for serving all year round, but it is a classic holiday side dish that many homes whip up!

Chef’s Tips & Flavor Variations

• Want a lighter version? Swap half the cream cheese for Greek yogurt (add it off-heat so it doesn’t split).
• Season with salt and pepper to taste
• Use a large skillet over medium heat. The spinach leaves will be a lot at first, but remember, they break down quite a bit.
• You can use frozen spinach if you thaw, drain, and squeeze excess liquid.
• Top with fresh herbs to add more flavor layers, if desired.
• Add in a little cayenne for a kick of flavor if you want some heat.
• This is paired nicely with butternut squash.
• You can use half-and-half to replace whole milk if you prefer.
• Parmigiano-Reggiano can be swapped for parmesan cheese in the recipe.

Recipe FAQS

Can I make this dairy-free or lighter without losing creaminess?

Yes — you can use a non-dairy milk (such as oat or almond) with a tablespoon of arrowroot or cornstarch stirred in to thicken, and substitute part of the cream cheese with a dairy-free version or silken tofu blended smooth. The texture will differ slightly but still deliver a satisfying side dish.

How can I prepare this ahead of time for a holiday or crowd-pleaser dinner?

You can fully cook the dish and keep it warm in a low-temp oven (around 200°F/90°C) for up to 30 minutes before serving. For longer hold times, cool it, store it in a covered dish in the fridge, then gently reheat on the stove over low heat with a splash of milk to restore creaminess.

Even More Recipes to Try

• Homemade Creamed Corn Recipe
• Spinach Artichoke Dip Instant Pot
• Easy Cheesy Stuffed Shells With Spinach
• Instant Pot Scalloped Potatoes and Ham
• Brussels Sprouts Gratin
• Twice Baked Sweet Potato Casserole

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Creamed Spinach

Creamed spinach is such a simple but delicious side dish. Basic pantry essentials and a handful of minutes are all it requires to make this homemade fresh creamed spinach. 

Course Side Dishes

Cuisine American

Keyword  best creamed spinach recipe,  best spinach recipe,  cooking spinach,  cream spinach recipe,  creamed spinach with cream cheese,  does spinach have protein,  easy creamed spinach,  homemade creamed spinach,  how much iron in spinach,  how to cook spinach,  is spinach a vegetable,  is spinach good for you,  parmesan creamed spinach,  spinach dishes,  spinach recipes,  spinach side dish,  what is creamed spinach, best creamed spinach, christmas side dish, cream spinach, creamed spinach, creamed spinach recipe, creamy spinach, creamy spinach recipe, easy spinach recipe, holiday side dish, how to make creamed spinach, spinach recipe, thanksgiving side dish, vegetable side dish

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6 servings

Calories 168kcal

Author Kelsey

Equipment

• Vegetable Chopper
• Garlic Press
• Measuring Spoons
• Deep 12 Inch Skillet

Ingredients

• 1-12 oz package spinach approximately 4 cups
• 1 Tablespoon butter unsalted
• 1/2 small onion diced yellow or white
• 2 cloves garlic smashed and sliced
• 3/4 cup whole milk or half and half
• 1-2 Tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 oz cream cheese softened
• 3 Tablespoons Parmesan cheese
• 1/2 teaspoon cayenne optional

Instructions

• Start by rinsing off your spinach leaves and letting them dry in a bowl.
• Now in a pan add your butter and heat on medium heat and allow it to melt. Once melted add in your diced onions and cook 2-4 minutes.
• Allow the onions to become translucent and fragrant. Then add in your garlic and cook for another minute.
• While the garlic is cooking add your milk in a microwave-safe bowl and heat for 25 seconds. Stir in the cornstarch and whisk well. Lower heat to low-medium.
• Pour the milk mixture into the pan, and add in your salt, pepper, cream cheese, and parmesan cheese. Add cayenne as well if you want it. Stir until it reaches the desired thickness you want. Continuously stir or it will burn.
• Toss in your spinach and stir until well mixed. Cook down a little to your desired texture. Then serve this creamed spinach warm.

Notes

You can use frozen spinach, just thaw first and then squeeze off extra liquid.

You can replace the milk with half and a half if you prefer.

Top with added parmesan cheese, a sprinkle of cayenne, or even nutmeg.

Serve fresh and then store any leftovers in the fridge for 3-5 days. Use your best judgment in terms of quality.

Feel free to swap to a shallot if you prefer.

Go ahead and double the recipe if you want, this recipe is versatile. Just use a larger pan as the spinach will break down.

This is a great weeknight side dish, Christmas side dish, or even for Thanksgiving. I don’t recommend making this in advance, it is best when served fresh.

You can leave out the cream cheese if you want, and replace it with mozzarella cheese.

Nutrition

Serving: 1g | Calories: 168kcal | Carbohydrates: 12g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 732mg | Fiber: 2g | Sugar: 4g

The post Creamed Spinach – A Quick Side Dish for Any Meal appeared first on Bake Me Some Sugar.

Sweet corn is always a hit, but especially popular for holiday meals like Thanksgiving and Christmas. However, you can enjoy this dish all year round, as it is a great option even for busy weeknights. Elevate your corn with this quick skillet version!

My son loves this creamy corn recipe. While I love the classic crockpot cream corn, this skillet version is always my go-to for those quick throw-together sides. We love to pair this with our Blackstone steak, chicken strips, or even our popular BBQ chicken legs.

If you have a picky eater, try out this corn. It is a hit every single time I make it. My son loves to spend time in the kitchen, so he often helps me when I make dinner, which I love. It’s a special bonding time.

This Skillet Corn Recipe Is..

• Made with frozen corn
• Creamy sauce
• Sweet and savory
• Easy side dish
• 6 ingredients needed
• Family friendly

Ingredients You Will Need

• Corn – Frozen sweet corn.
• Butter – Real unsalted butter.
• Cream Cheese – Full-fat or low-fat works.
• Salt & Pepper – To taste.
• Sugar – Granulated sugar for sweetness.

Variations and Substitutes

There are several ways to vary the basic cream corn skillet recipe:

• Spicy Version: Add a pinch of red pepper flakes or a diced jalapeno pepper to the skillet to give the dish a little heat.
• Herby Version: Stir in some chopped fresh herbs such as basil, parsley, or cilantro for a burst of fresh flavor.
• Cheesy Version: Sprinkle some grated Parmesan cheese or cheddar cheese over the top of the corn before serving for a cheesy twist.
• Bacon Version: Cook some diced bacon in the skillet until crispy, then remove and set aside. Use the bacon grease to cook the corn, and then sprinkle the crispy bacon over the top before serving.
• Mexican Version: Stir in some diced red bell pepper and fresh lime juice to give the dish a Mexican-inspired twist.
• Creamy Version: Use heavy cream instead of milk or cream cheese to make a richer, creamier version of the dish.
• Garlic Version: Add some minced garlic to the skillet with the butter and cook until fragrant before adding the corn.

Try one or a combination of these variations to find your favorite twist on the classic cream corn skillet dish!

How to Make

Complete steps on how to make creamy skillet corn is in the printable recipe card, this is a visual walk through on it is made.

1. In a large skillet, heat on medium heat. Add your frozen corn and cover with a lid.
2. Add in the butter and sugar once the corn is warm. Stir the corn mixture until the butter is melted.
3. Next, add in the cream cheese, salt, and pepper. Stir, then replace the lid on the skillet. You will mix occasionally until the cream cheese is completely incorporated.
4. Once the cream cheese is melted, taste it and then season with salt and pepper, if needed.

Tips for Success

• For a fresher flavor, use fresh corn on the cob.
• Cut the corn off the cob with a sharp knife, being careful not to include the tough kernels or the cob itself.
• Before adding the cream cheese to the skillet, soften it to make it easier to blend in with the other ingredients.
• Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the corn from sticking and burning.
• Cook the corn over medium heat to prevent the cream cheese from breaking down and becoming grainy.
• Add the cream cheese at the end of cooking, after the corn has had a chance to cook and brown a bit, to prevent the cream cheese from melting too much and becoming too runny.
• Season the cream cheese corn with salt, pepper, and other seasonings to taste, and adjust the consistency with a bit of milk or cream if necessary.
• Garnish with chopped fresh herbs, such as parsley or chives, for added flavor and visual appeal.

Storing Leftovers

1. Transfer the corn to an airtight container or a resealable plastic bag.
2. Label the container or bag with the date so you know when it was made.
3. Store the leftover corn in the refrigerator for up to 3 or 4 days.
4. Reheat the corn in the microwave or on the stovetop until heated through before serving.

Note that leftover cream cheese corn may thicken and become a little dry in the refrigerator, but you can revive it by stirring in a bit of milk or cream when reheating.

Freezing: While it is possible to freeze cream cheese corn, the texture and consistency may change when it is thawed and reheated.

The cream cheese may become grainy or separate from the corn, and the corn may become mushy or lose its crispness. As a result, it is generally not recommended to freeze cream cheese corn if you want to preserve its original texture and flavor.

FAQs

Related Recipes

Want a corn spin with Mexican flair? Try the Mexican Elote (Street Corn) recipe — it’s loaded with crema, cotija, and lime.

If you enjoy quick weeknight sides, try the Easy Corn Salad for a cool and fresh corn side that can be mixed up in minutes.

More Side Dishes

• Korean Cucumber Salad
• Roasted Zucchini and Squash
• Easy Baked Beans
• Crockpot Au Gratin Potatoes

Printable Recipe Card

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Skillet Corn Recipe

Skillet corn is a delicious frozen corn paired with cream cheese, butter and more. A simple side dish bursting with sweet and savory flavors.

Course Side Dishes

Cuisine American

Keyword corn with cream cheese, skillet corn

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 41kcal

Author Kelsey

Equipment

• Skillet

Ingredients

• 24 ounces frozen sweet corn
• ¼ cup 4 tablespoons or ½ a stick butter
• 2 tablespoons granulated sugar
• 4 ounces cream cheese cut into cubes
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

• In a large skillet you will heat over medium heat. Then add in the frozen corn and place the lid on the skillet.
• Let the corn cook for 5-7 minutes or until the corn is nice and hot.
• Add in the butter and sugar, and stir until the butter is melted.
• Next add in the cream cheese, salt and pepper. Stir and place the lid back on and allow the cream cheese to melt fully.
• Once the cream cheese is mixed through and the corn is warmed all the way through, serve and enjoy.

Notes

For extra creamy corn, add 2 tablespoons heavy cream along with the butter.

Honey can be used instead of sugar, or use an artificial sweetener for a sugar free cream corn recipe. 

Garnish with parsley, cilantro, or other fresh herbs. 

The corn can be stored in the refrigerator for up to three days. I do not recommend freezing.

Store leftover creamy corn in the fridge for 3-4 days. Then once you reheat you can add a little extra milk if the corn is too thick. 

Nutrition

Serving: 1g | Calories: 41kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 127mg | Potassium: 14mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 127IU | Calcium: 10mg | Iron: 0.02mg

The post Skillet Corn with Cream Cheese — Easy & Creamy Side appeared first on Bake Me Some Sugar.

This salsa is also very versatile! Use it as a topping on various dishes such as tacos, fish, chicken, and more. It’s also great as a dip with a side of tortillas and only takes 15 minutes of prep time. 

If you love easy and delicious salsa recipes to elevate regular meals, consider trying my cucumber salsa, mango salsa, or even garden salsa.

Why You’ll Love Pineapple Jalapeno Salsa

• Versatile use – topping or dip
• Healthy and fresh ingredients
• Sweet and spicy flavors
• It takes only 15 minutes to prep
• Great for entertaining

Ingredients

• Pineapple
• Jalapenos
• Red bell pepper
• Tomato
• Red onion
• Cilantro
• Lime juice
• Salt and pepper

How to Make Pineapple Jalapeno Salsa

1. Mix all of the ingredients in a large bowl.
2. Chill for at least 30 minutes in the refrigerator.

Tips For Success

Dice uniform pieces. When dicing the pineapple, red onion, bell pepper, jalapenos, and tomato, take care to dice them evenly. It will create a better-looking salsa that will also be easier to eat. 

Consider a food processor. The juice from fresh jalapenos can burn your skin, mouth, and eyes. Wear gloves when handling fresh jalapenos or chop them in a food processor. 

Adjust the heat. You can easily adjust the heat level of this salsa by increasing or decreasing the amount of jalapenos used in the recipe. Younger jalapenos have a milder taste, while older jalapenos have more kick. You can also include the seeds of the jalapenos for extra heat! 

Make it in advance. This pineapple jalapeno salsa is perfect for making up to 5 days in advance, stored in an airtight container in the refrigerator. 

Get creative with your presentation. Serve your salsa in pineapple skin as a fun alternative to regular bowls. Slice the skin lengthwise, then use a paring knife to remove about ¼ inch from the edges without cutting through the skin. You can also cut additional squares in the center for easier removal. Once the flesh is scooped out, fill the pineapple bowls with your homemade salsa for a unique presentation.

Fresh is always best! If you can’t source fresh pineapples, use canned pineapple in a pinch. Two 20 oz cans (tidbits or chunks) will work, but must be drained.

FAQs

Try My Other Recipes

Craving More Recipes

• Smoked Queso Dip
• Guacamole
• Deviled Egg Dip
• Pico De Gallo

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Pineapple Jalapeno Salsa

Pineapple Jalapeno Salsa is sweet and spicy, combining the tropical flavors of pineapple with the heat of jalapenos.

Prep Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5 cups

Author Kelsey

Equipment

• measuring cups and spoons
• Mixing Bowls

Ingredients

• 3 1/2 cups pineapple diced
• 1-3 large jalapenos seeded and diced
• 1 medium tomato diced
• 1/2 red onion diced
• 1 red bell pepper diced
• cilantro to taste
• 1 lime juiced
• salt to taste
• pepper to taste

Instructions

• Mix all of the ingredients together in a large bowl.
• Chill for a minimum of 30 minutes in the fridge.
• Serve and Enjoy!

The post Pineapple Jalapeno Salsa appeared first on Bake Me Some Sugar.

A summer side dish that you can enjoy! No more boring sides – hello, delicious cold side dish to pair with your smash burgers, chicken sandwich, or even pork chops.

I created this broccoli salad with bacon, cheese, and cranberries. But you can make this into a broccoli raisin salad with just a switch of ingredients.

Why You’ll Love Amish Broccoli Salad

Quick – This cold broccoli side dish takes minutes to prep. Whip it up and pair with your favorite main dish, or use it to meal prep for lunches.

Homemade Dressing – No store-bought dressing is used. I create a simple mayo-based sauce that really helps to elevate the sweet and tangy flavors of the dish.

Bacon – Who doesn’t love bacon? Here you have the nice salty component that helps to bring the side dish recipe to a completeness in terms of flavor.

All-Year Round Recipe – Whip this cold broccoli salad up all year round. Take it to your next family reunion, Easter gathering, or summer cookout. I am telling you, it is easy, and tasty!

Ingredients

• Broccoli Florets
• Colby Jack Cheese
• Bacon
• Dried Cranberries
• Red Onions
• Sunflower Seeds
• Mayonnaise
• Sour Cream
• White Wine Vinegar
• Salt and Pepper
• Granulated Sugar

How to Make

Here is a quick walkthrough on how to make broccoli salad. The full directions are in the printable recipe card below.

Step 1: Prep your broccoli and toss in a bowl. You want to cut into bite-size pieces.

Step 2: Add in the cheese, cranberries, diced bacon, sunflower seeds and the onion. Set it aside.

Step 3: In a bowl you are going to create the broccoli salad dressing. Whisk the mayonnaise, white vinegar, sour cream, sugar, and salt and pepper to taste. Mix well.

Step 4: Pour the creamy dressing over the salad, and mix well. Refrigerate for 1-2 hours to allow the flavors to blend. Then stir and serve.

Expert Tip: If your a mom in a hurry, buy the pre-cut and ready broccoli in the bag and diced onion at the grocery store! Then dump it right in the bowl and get to work on the rest of the ingredients.

Storage

You will want to store this Amish broccoli salad with bacon and cheese in an airtight container in the fridge. It will store for up to 4 days. Anything after that you will find the texture can begin to change, and the onion flavor will become strong.

Serve this up as a side dish for dinner, or save leftovers to meal prep with. I have used it for packing in my kids and husband’s lunch. A fun twist to a classic side.

Variations to Amish Salad

• Swap the dried cranberries with raisins.
• Add a splash of fresh lemon juice; this adds a lot of flavor to the salad.
• If you want a vegetarian broccoli salad, leave out the bacon
• Add in some diced cauliflower for added flavor.
• You want to make sure to let your salad sit for a few hours before serving. This will help all the flavors blend together.
• Feel free to make this salad up to a day in advance.
• Swap out the cheese with any variety. Sharp, pepper jack, etc.

Storage

You will want to store this Amish broccoli salad with bacon and cheese in an airtight container in the fridge. It will store for up to 4 days. Anything after that you will find the texture can begin to change, and the onion flavor will become strong.

Serve this up as a side dish for dinner, or save leftovers to meal prep with. I have used it for packing in my kids and husband’s lunch. A fun twist to a classic side.

FAQs

More Side Dishes

• Zucchini Tomato Casserole
• Fried Cabbage with Bacon
• Baked Beans with Ground Beef
• Pineapple Casserole

Print

Amish Broccoli Salad

Crisp, crunchy, sweet, and savory all in one is what you get with this Amish broccoli salad. Learn how to make this traditional broccoli salad with some simple ingredients.

Course Side Dish

Cuisine American

Keyword amish broccoli salad, traditional broccoli salad

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Author Kelsey

Equipment

• Kitchen Knives
• measuring cups and spoons

Ingredients

Amish Broccoli Salad

• 6 cups broccoli florets fresh
• 1/2 cup red onion diced
• 1 cup cheese Colby jack or cheddar
• 1/3 cup cranberries dried
• 1/3 cup bacon cooked and crumbled
• 1/2 cup sunflower seeds

Broccoli Salad Dressing

• 3/4 cup mayonnaise
• 2 tablespoons sugar
• 1/4 cup sour cream
• 1 tablespoon white wine vinegar
• salt to taste
• pepper to taste

Instructions

• In a bowl you are going to chop and toss in your diced broccoli, chopped onion, dried cranberries, bacon and sunflower seeds. Add in the shredded cheese. Set aside.
• In a new bowl you will add the mayonnaise, sugar, sour cream, vinegar, and salt and pepper to taste.
• Mix well until the sauce is creamy and pour over the broccoli mixture. Toss well until incorporated.
• Place the broccoli salad in the refrigerator in a covered dish, for at least 1-2 hours. Then remove, stir and serve!

Notes

Broccoli – You can prep your own broccoli or buy pre-cut broccoli in a bag to use for quick prep.
Cranberries – Swap the dried cranberries with raisins if you would like.
Lighten Up – For a lighter version swap the mayonnaise with a plain Greek yogurt.
Vinegar – If you don’t have white wine vinegar you can use regular distilled vinegar in replace.

The post Amish Broccoli Salad appeared first on Bake Me Some Sugar.

Love zucchini? Here are a few more ideas to try. Zucchini chocolate cake, puff pastry zucchini tart, or try these zucchini air fryer chips. 

Tomato zucchini casserole is so easy to make. I love the flavors of zucchini, onion, and tomatoes. Also, check out my zucchini cornbread recipe.

Why This Recipe Is A Crave-Worthy Dish

Summer Produce – If you have a garden, you might have tomatoes and zucchini coming out of your ears. This is a new way to serve up your favorite summer produce!

Zucchini and Tomato Recipe – The two ingredients go so well together. So if you are a tomato and zucchini fan this dynamic duo takes center stage in this tomato pie recipe.

Quick to Whip Up – Slicing, assembling, and baking is all it takes to make this summer side dish recipe! This is an easy zucchini casserole. Use a vegetable slicer for quick prep.

The Italian bread crumbs on top bake up to a golden brown color and offer a nice crunch.

Ingredients

Here are the ingredients for this squash tomato casserole! Full measurements and directions are in the printable recipe card at the bottom of the post.

• Zucchini – Wash and slice your zucchini nice and thin. Aim for even slices so it cooks up really nice in the casserole pie.
• Tomatoes – Fresh and ripe tomatoes are key. They will help to bring out incredible flavor in the dish.
• Onions – Not a fan of onions, leave them out. This is optional but it does add a lot of flavor. Thin slices so it doesn’t overpower the dish is key.
• Cheese – Mozzarella and parmesan are the two cheeses I used for this dish.
• Breadcrumbs and Butter – Mixing the butter and breadcrumbs together gives the crumbs a golden color and richens the flavor.
• Spices – Salt, pepper, and parsley are what I used to help add a bit more flavor to the dish.

How to Make

You can easily swap the zucchini with yellow squash for a change up in the flavor and color to this casserole. The yellow squash is going to sweeten up the casserole a bit.

Making this vegetable casserole is so easy! The complete directions and ingredients are in printable recipe card below. 

Step 1: Preheat the oven and grease your deep-dish pie pan or an 8×8 baking dish. 

Step 2: Wash, slice, and prep the vegetables. Slice the tomatoes around 1/4 inch thick, and then thinly slice the zucchini and onions as desired. I used the mandoline slicer for even slicing.

Step 3: In a bowl, mix your mozzarella, parmesan cheese, parsley, salt, pepper, and mix well.

Step 4: Now you will start layering. Spray pan with cooking spray. Do a thin layer of zucchini covering the whole bottom of the pan.

Step 5: Now top with some of the cheese mixture.

Step 6: Next, you will do a layer of tomatoes and onions, cheese, and top with a cheese layer.

Repeat the layers of zucchini, cheese, tomato, onion, and cheese.

Step 7: Next, mix the butter with the breadcrumbs and evenly spread it all over the top of your zucchini tomato bake.

Step 8: Finally, cover the casserole and cook for 20 minutes at 350 degrees. Then, uncover the casserole and bake for an additional 20-25 minutes.

Remove from oven and let it sit for 5-10 minutes. This will help it thicken up a bit on the cheese layers.

Spoon up and devour this easy zucchini bake that is loaded with fresh onions and beefsteak tomatoes!

This is the perfect summer side dish to use up all your homegrown produce! A popular zucchini recipe that is so versatile!

Tip: Allow the casserole to sit for about 5 minutes to help the layers set, and offer a cleaner cut when you dish it up.

Serve & Store

Tomato Zucchini Onion Casserole needs to be stored in the refrigerator. Just place in an airtight container and store for 2-3 days.

As the veggies sit they will release more liquid. To reheat you can do microwave or opt to cover with aluminum foil and heat in the oven.

The texture will be slightly soggy but the flavor will still be really good. My husband eats this cold the next day and loves it.

Does This Freeze – Unfortunately you will not have success freezing this zucchini tomato casserole bake with bread crumb topping. You will find the veggies release so much liquid and make it extra soggy as it thaws.

I recommend only making what you plan to eat.

Variations For Baked Zucchini Tomato Casserole

• Dice up fresh tomatoes like cherry tomatoes or other style and top instead of large slices.
• Add in Yellow Squash as well for a layer
• Toss in fresh basil in with the cheese mixture
• Swap out mozzarella for other shredded cheese like pepper jack for more flavor
• Skip Italian seasoned breadcrumbs and reach for plain or panko style
• Slice some Kielbasa sausage thin and layer in to make it a meat mixture

FAQs

What To Serve With This Zucchini Casserole Bake

• Grilled Peach Chicken
• Chicken Planks
• Longhorn Steakhouse Steaks
• Smash Burger
• Broiled Salmon
• Beer Can Chicken

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Zucchini Tomato Casserole

Zucchini Tomato Casserole is a cheesy layered vegetable casserole bake. Sliced zucchini, onions, and tomatoes pairs with two kinds of cheese and buttered bread crumb topping. Try this tomato zucchini bake today! Crispy, perfect, summer side dish using all your garden vegetables.

Course Side Dishes

Cuisine American

Keyword easy zucchini casserole, squash tomato casserole, summer side dish, tomato casserole, tomato zucchini casserole, zucchini, zucchini and tomato bake, zucchini and tomato recipes, zucchini bake, zucchini casserole recipes, zucchini recipe, zucchini tomato bake, zucchini tomato casserole

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10 servings

Calories 177kcal

Author Kelsey

Ingredients

• 2 medium-sized zucchinis sliced thin
• 3-4 to matoes sliced
• 1 small sweet onion thinly sliced
• 2 cups mozzarella cheese
• 3/4 cup parmesan cheese freshly grated
• 1/2 teaspoon parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup breadcrumbs Italian seasoned
• 3 tablespoons butter unsalted and melted

Instructions

• Preheat your oven to 350 degrees, and spray down a deep-dish 9-inch pie pan or an 8×8 pan. Set aside.
• In a bowl add your mozzarella, parmesan, salt, and pepper along with parsley. Mix well and set aside.
• Wash and prep your vegetables. I used a mandoline to thinly slice zucchini and the onion. Then used a knife to slice the tomatoes into slices.
• Now you will want to layout a thin even layer of zucchini slices on the bottom of pan.
• Sprinkle a layer of the cheese on top of the zucchini layer of this zucchini bake.
• Now add a layer of the tomatoes and top with a few onion slices.
• Add on another layer of cheese, and then go and repeat the layers all over again. Zucchini, cheese, tomatoes and onions, and cheese.
• Now in a bowl add your breadcrumbs along with the 3 tablespoons melted butter. Stir well until crumbly.
• Sprinkle the buttered breadcrumbs on top of the casserole.
• Cover with aluminum foil and bake 20 minutes.
• After 20 minutes remove the foil and bake an additional 15-20 minutes or until the breadcrumbs are golden brown.
• Remove zucchini tomato casserole from the oven, and allow to cool 10 minutes.
• Then spoon up your amazing zucchini bake for a fantastic side dish or even vegetarian main dish!

Video

Notes

Yellow Squash – You can add in yellow squash or even meat to make this zucchini casserole bake even heartier.

Double Recipe – If you want to double recipe use a 9×13 baking pan to double your tomato casserole recipe.

Storage – This tomato zucchini pie stores well in the fridge for 2-3 days. Reheat in the microwave and enjoy. Due to the produce you can’t freeze this recipe.

Variations – Feel free to add in more veggies or take out a veggie if you don’t like it. Same with spices this recipe is very versatile.

Nutrition

Serving: 1g | Calories: 177kcal | Carbohydrates: 11g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 534mg | Fiber: 2g | Sugar: 4g

The post Zucchini Tomato Casserole (Easy Summer Side Dish) appeared first on Bake Me Some Sugar.

Frozen fries are great to keep on hand for those days when you want a simple side. We love cooking fries on the Blackstone when we are making smash burgers. This Blackstone potato recipe is so simple!

Crispy, crunchy, well seasoned fries that take no time to make. My husband and son gobbled them right up. I have a 28” Blackstone, but any size flat top griddle works.

This Frozen Fries on Blackstone Recipe Is..

• So easy to make 
• 2 ingredients needed 
• Quick cook time 
• Great beginner recipe 

What You Need to Cook Frozen Fries on a Blackstone

Here is all you need to do to make these French fries on the grill!

Frozen French Fries – Whether you prefer curly fries or shoestring fries you can pick any variety of frozen fries you want. 

Oil – You will use any oil you prefer when cooking on Blackstone. 

Seasoning – Adding seasoning is optional. I sprinkled on season salt to add more flavor. You can serve plain or just lightly salt if you prefer. 

Fun Add-Ins & Flavor Upgrades

Types of Fries – Any fries works for this recipe. You could even venture out and do tater tots with the same cooking process. 

Toppings – Consider adding on some shredded cheese once your fries are done. Or drizzle with some garlic and Parmesan. You can dress up your fries any way you want 

How to Make

Full steps on how to cook French fries on Blackstone are featured below. This is a quick walk through with images. 

Step One: Heat your Blackstone grill to medium heat and allow to preheat. I normally let it preheat for 10 minutes. 

Step Two: Liberally add oil to your griddle grill and spread it out, 

Step Three: Carefully a little at a time drop some fries in the grill. It will splatter grease so be prepared. 

Step Four: Next you will let cook for a few minutes and then flip once fries start to turn golden. Season with choice of seasoning. 

Step Five: Cook until all the fries are cooked on all sides and golden in color. 

Once done dish up and serve with any of your favorite condiments or dipping sauces. 

Storing 

I recommend making only what you plan to eat fresh and warm off the griddle. The texture and flavor will change significantly once it is frozen. 

If you happen to have leftover fries, you can store them in an airtight container in the fridge for 1-2 days. Then reheat on a Blackstone, in the microwave, or the oven. 

What to Serve with Frozen Fries

Not sure what to serve with these crispy French fries? I love serving them alongside my Chick-fil-A chicken sandwich, and cooking burgers in the oven for juicy burgers every single time! Or try out my grinder sandwich, it is a fully loaded sandwich!

For other sides, coleslaw is always a great pairing or even baked beans. You have endless possibilities for this Blackstone griddle side dish recipe.

FAQs

Common questions when making these frozen fries on the Blackstone griddle are featured below.

More Blackstone Recipes

• 25 Blackstone Recipes
• Brats
• Marinated Pork Chops 
• Blt Sandwiches 
• Chicken Sandwiches

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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French Fries on Blackstone

Learn how easy it is to make crispy seasoned French Fries on Blackstone! Grab your favorite frozen French fries and some oil and lets get to cooking. A simple step by step recipe to create golden and crispy fries at home on your Blackstone griddle.

Course Side Dishes

Cuisine American

Keyword blackstone french fries, frozen fries blackstone

Prep Time 2 minutes minutes

Cook Time 8 minutes minutes

10 minutes minutes

Servings 6 servings

Calories 63kcal

Author Kelsey

Equipment

• 1 Blackstone Griddle Grill
• 1 Spatula or Tongs

Ingredients

• 1/2 bag Frozen French Fries
• 3 tablespoons Oil
• 1/2 teaspoon Seasoning

Instructions

• Preheat your Blackstone Grill to medium heat for about 10-15 minutes. You want to make sure your grill is nice and hot.
• Then you will add down 2-3 tablespoons of oil. You want a good amount as it is going to give your fries that crispy texture.
• Slowly add a little bit of fries at a time. Do handfuls, don't dump them all or it will potentially warp your Blackstone. Season with season salt, or any other seasoning of choice.
• Cook undisturbed for 2-3 minutes, and then check to see if they are turning golden brown. If so you will flip them over and cook the other sides.
• Cook until the French fries are golden brown and crispy. Once they are done remove from the griddle and place in basket and serve.

Video

Notes

French Fries – Any brand of fries work. I used a straight cut fry for this recipe. If you use a larger or thicker fry adjust the cook time as needed. Depending on the thickness of the fries the cook time varies. 

Heating Griddle – You want to cook on medium heat, if it is too hot it will burn, and you run a higher risk of warping your griddle from the frozen fries. 

Seasoning – You can leave your French fries plain or season them. If you do just salt then season right after you pull off the griddle. 

Nutrition

Serving: 1g | Calories: 63kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post How To Cook Frozen Fries On Blackstone appeared first on Bake Me Some Sugar.

Are you wondering what to serve with this moist cornbread? Try chili, dirty rice, or even gumbo. Also, try my zucchini casserole for another tasty side dish. Try this lemon zucchini loaf for another delicious zucchini recipe. This is the perfect time of year when you have a lot of zucchini from the garden. But this is a great recipe to make all year round, and it isn’t meant just for the late summer cooking. 

If you have an abundance of zucchini in your hands use some up by making this insanely easy zucchini cornbread recipe.

Why Make This Zucchini Cornbread…

• Made with boxed cornbread for ease and an easy, comforting dish that takes minimal effort to make. 
• Simple Ingredients are all you need for your new favorite cornbread recipe.
• Big Flavor, and you get excess moisture from the zucchini. So no more dry cornbread. 
• Tasty side dish to pair with all your favorite dinners you have planned out. 
• It’s a great potluck dish for the end of summer or early fall when you are craving comfort food and a symphony of flavors. 

Ingredients Needed 

• Cornbread Mix
• Large Zucchini 
• Shredded Cheese 
• Onion
• Large Eggs 
• Parsley 
• Season Salt 
• Pepper 
• Salt 

How to Make

Step 1: Start by using a grater and shred your zucchini. I left the skin on my zucchini as it is thin and won’t affect the texture of the bread.

Now sprinkle some salt on the zucchini and place it in a strainer. Let it sit 30 minutes to release any excess liquid in the fresh zucchini.

Step 2: Now with a paper towel squeeze the grated zucchini to release anymore of the juice. Then place the zucchini in a bowl.

Add in your beaten eggs, shredded cheese (reserve 1/2 cup for topping), diced onion, season salt, pepper and parsley. Mixing up wet ingredients with onions and spices.

Step 3: Stir the mixture in the medium bowl until mixed well. Then pour in the cornbread mixture and mix the dry ingredient with the wet zucchini mixture.

Step 4: Pour the cornbread mixture into an 8 x 8 greased baking pan. Bake as directed and cook until you stick a toothpick in the center and it comes out clean.

Remove from oven and allow corn bread to cool for a little bit. Then slice and serve your golden brown topped baked zucchini cornbread with your favorite recipes.

This zucchini cornbread casserole is ultra-moist and fluffy. The zucchini adds so much flavor of moisture into the boxed Jiffy cornbread mix.

A fun and creative way to make cornbread if you don’t want to make just a classic cornbread. Try my jalapeno cornbread muffins, or my beer cheese bread.

How to Store Leftover Cornbread Zucchini Recipe

You will want to store any leftovers in the refrigerator. I find it allows the cornbread to last longer. Just place in a proper container and store for 3-5 days. Use your best judgement in terms of quality of cornbread.

Are You Looking For More Zucchini Recipes

• Baked Zucchini Tomato Casserole
• Instant Pot Chocolate Zucchini Cake
• Easy Zucchini Tart with Tomatoes
• Zucchini Pie
• Easy Zucchini Quiche

I love zucchini casseroles, air fryer recipes, and of course baked or fried. I hope you enjoy these recipes as well!

FAQs

Do I have to add onion to cornbread recipe?

Not a fan of onion? Feel free to leave the onion out of this cornbread recipe. I love the savory flavor it brings to the cornbread, but by all means it can be left out.

Why add zucchini to cornbread?

Adding the zucchini is going to add moisture and help create a moist cornbread. Plus it will add in flavor, and is a great way to sneak more vegetables into your diet or child’s diet.

Do I need to peel the zucchini before grating?

You do not have to peel the zucchini first. Just rinse well, and then shred with the skin on. It is a very thin skin you won’t even notice it. Plus the skin is full of nutrients.

Variations To Jiffy Zucchini Cornbread

• Make homemade cornbread instead of box.
• You can use a different brand besides Jiffy (it is just what we prefer for boxed). You can also use sweet cornbread if you want your bread to be sweet. 
• Drizzle the top with a honey or hot honey before serving to create a perfect balance of sweet and savory. 
• Swap out cheddar cheese for pepper jack, mozzarella, etc 
• Add in some pre-cooked sausage for a meaty cornbread 
• Mix in some diced jalapeno pepper to make a bit of a spicy kick. 
• Use muffin cups and make zucchini cornbread muffins instead of casserole-style. Just bake the muffins for a shorter time. 

You will find so many simple and easy swaps that can totally transform your cornbread recipe into something totally new!

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Zucchini Cornbread

Zucchini Cornbread is an easy and delicious side dish to serve up. Zucchini cornbread is loaded with grated zucchini, onions, cheddar cheese, and of course cornbread mix.

Course Side Dishes

Cuisine American

Keyword cheesy zucchini cornbread, easy grated zucchini recipe, how to make zucchini cornbread, summer zucchini recipe, zucchini cheese cornbread, zucchini cornbread, zucchini recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Additional Time 30 minutes minutes

Total Time 1 hour hour

Servings 8 x8 pan

Calories 188kcal

Author Kelsey

Ingredients

• 1 cornbread mix 8.5 oz
• 2 cups zucchini grated
• 1/2 cup onion diced
• 2 cups cheddar cheese divided
• 2 large eggs beaten
• 1/4 teaspoon parsley flakes
• 1/2 teaspoon season salt
• 1/4 teaspoon pepper
• 1 teaspoon salt for zucchini

Instructions

• Start by washing and grating your zucchini. Then pour in the 1 teaspoon salt over the grated zucchini and place in a strainer and let sit 20-30 minutes. This will release juice from the zucchini.
• Once time is up use a paper towel or cheesecloth to squeeze out any excess liquid in the zucchini. Preheat your oven to 350 degrees.
• Place grated zucchini in a bowl. Add in your onions, pepper, season salt, parsley, 1 1/2 cups cheddar cheese, and beaten eggs.
• Mix the zucchini cornbread dough around until it is incorporated. Add in the dry cornbread mixture to wet ingredients until just combined.
• Pour your cheesy zucchini cornbread into a greased 8×8 pan and then top with the remaining 1/2 cup cheddar cheese.
• Bake in the oven for 15-20 minutes or until the cornbread is fully cooked.
• Once zucchini cornbread has cooled a bit, slice and serve with your favorite recipes.

Video

Nutrition

Serving: 1g | Calories: 188kcal | Carbohydrates: 17g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 575mg | Fiber: 2g | Sugar: 5g

The post Cheddar Zucchini Cornbread Recipe (with video) appeared first on Bake Me Some Sugar.

If you are looking for a baby potato recipe, give this griddle potatoes recipe a try. Simple ingredients you probably already have on hand. Pair with my easy Smash Burgers on Blackstone. Make sure to try my loaded hashbrowns as well-made on the Blackstone.

Potatoes on the Blackstone work great. The griddle is screaming hot, so you get that perfect sear and crispy potato skin texture. Then, you can season your potatoes on the griddle with your favorite spices. This recipe also works with leftover potatoes for that crispy smashed potato skins and a creamy interior! Head over and try this flat-top griddle. 

Why This Smashed Baby Potatoes Recipe Is A Must Make

Simple Ingredients – Raid your pantry and you probably have all the items on hand. This recipe uses simple ingredients but you find it offers big flavor.

Season To Your Liking – I used salt, pepper and oil to season my smashed new potatoes. If you want reach for fresh or dried herbs, creole seasoning, Mrs. Dash, etc. Feel free to flavor the potatoes as you wish.

Affordable – A budget friendly side dish that is quick to throw together and very affordable. Kids and adults will enjoy this side dish recipe.

Ingredients You Will Need

Potatoes—You can use petite potatoes for this recipe or cut Yukon gold potatoes, petite red potatoes, etc. I find the little potatoes offer the perfect fluffy interior you will crave. 

Oil – You can use a cooking oil of choice for this recipe. 

Water—You will need water to help soften the potatoes as they steam. Once the potatoes are softened, you will work on their crispy edges. 

Salt and Pepper—For this easy side dish, I used just salt and pepper to flavor it, but any type of seasoning you would like works. I did use plenty of kosher salt to help enhance the natural flavors of the potatoes.

Supplies Needed

• Blackstone Griddle – or other Grill (Can bake in oven)
• Cast Iron Press – Or cup to smash the potatoes
• Stock pot – To boil the potatoes
• Spatula – I love this larger spatula it works great for flipping the potatoes.

How to Make

Full directions on how to make Blackstone smashed potatoes are in the printable recipe card below. This is a quick walk through.

Step 1: First thing you will do is wash your potatoes and then pour them in a large pot.

Step 2: Next, add in enough water to cover the potatoes by an inch or two. Then add a splash of oil and a little salt.

Step 3: Bring your potatoes to a boil, and let them cook for around 15-20 minutes or until the potatoes are fork tender. When done drain and let cool a bit.

Step 4: Heat up your Blackstone Griddle on high heat, and let it get hot. Add a splash of oil to the griddle, and then place your potatoes on the grill.

Step 5: Use a spatula, cup, or a cast iron press and press down the potatoes to smash them.

Step 6: Drizzle with more oil, and add on your seasonings. I did salt and pepper to season our potatoes. Let cook for around 4-5 minutes.

Step 7: Flip the potatoes over and grill the other side. Repeat with a little more oil, and seasoning to the potatoes.

Storage Of Leftovers

If you happen to have leftovers you can store in an airtight container in the fridge for up to 3 days. To reheat warm in the microwave or opt to heat up in a skillet on the stove.

You will find the texture of the potatoes alters a bit once it is cooled and refrigerated. Pan cooking helps to crisp back up the potatoes a bit.

Variations To Recipe

Here are a few ways to change up the smashed potatoes on the Blackstone Griddle! Have fun and create a dish you enjoy.

• Sprinkle on fresh herbs – parsley, Italian seasoning, rosemary, etc. 
• Spices – Sprinkle with a season salt, Cajun, garlic, etc. 
• Add a few dollops of butter as you cook on the griddle, and then toss in some minced garlic. 
• Use any style of small potato. Or cut up russets into quarters. 
• You can easily make garlic butter and add it to the potatoes to bring out their natural flavors. You can use fresh or jarred garlic. 
• Mix in some crispy bacon for a crunchy and salty pairing. You could even thin-slice onions to mix in. Yellow or white onion works best. 

Also, try out my twice baked potatoes with jalapenos and bacon for another spud loving side dish.

Helpful Tips

• Make sure your potatoes are fork-tender before removing them from the boiling water. 
• Smashing the potatoes is easy to do; don’t press too hard, or it can break up your potatoes. 
• Make sure to have the griddle hot and drizzled with oil before you place it on your potatoes. 
• Use a cup or spatula to smash the potatoes if you don’t have a cast iron press. A burger press or even a potato masher works great for getting the smash potatoes. 
• Flip over once they are a golden brown color. Then cook the other side until done. 
• Serve alone as a side, or pair with your favorite dipping sauce. 

FAQs

Common questions about the Blackstone side dish recipe:

Related Blackstone Griddle Recipes

• Blackstone Brats and Peppers
• Street Tacos on Blackstone
• Blackstone Zucchini
• Chicken Phillies Blackstone

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Blackstone Smashed Potatoes Recipe

Blackstone Smashed Potatoes is a delicious and easy crispy potato recipe. Serve up this easy Blackstone side dish for any day of the week. This smashed potato recipe is a huge hit!

Course Side Dishes

Cuisine American

Keyword baby potatoes recipe, blackstone potatoes, blackstone side dish recipe, blackstone side dishes, blackstone smashed potatoes, crispy potatoes, griddle potatoes, grilled smashed potatoes, potatoes on blackstone, potatoes on blackstone griddle, potatoes on griddle, smashed baby potatoes, smashed new potatoes, smashed potatoes on blackstone griddle

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1 pound

Calories 181kcal

Author Kelsey

Equipment

• Cuisinart Cast Iron Griddle Press
• Blackstone Adventure Ready 2-Burner 28″ Outdoor Griddle
• Flat Top Griddle Accessories Set for Blackstone 

Ingredients

• 1 pound small potatoes new potatoes
• Water to cover the potatoes when boiling
• Coarse Sea Salt to taste
• Cracked Pepper to taste
• 2-4 tablespoons oil

Instructions

• Add your potatoes in a pot and then pour water and salt into a pot and then add a little oil to help prevent the potatoes from overflowing the pot.
• Boil your potatoes for 15-20 minutes or until the potatoes are fork tender. Once tender drain and allow the potatoes to cool slightly.
• Heat your Blackstone griddle on high, and squirt with a little bit of oil.
• Place your cooked potatoes on the griddle, and then use a cast iron press and press down on the potatoes, smashing it.
• Drizzle with oil, and season with salt and pepper. Or you can add other spices on if you want.
• Cook for 3-5 minutes, and then flip the potatoes over once golden brown. Repeat with the oil and seasoning on the other side of the potatoes.
• Once the potatoes are fully cooked, remove and serve up these smashed potatoes with your favorite main dish.

Video

Notes

Seasonings – You are more than welcome to season up your potatoes with any spices and herbs you would like.

Preheat the Griddle – Make sure to get your griddle nice and hot before you place your potatoes on it. This will help lock in a nice sear on the outside skin of the potatoes.

Russet Potatoes – Don’t want to use baby potatoes? You can cube up and quarter your Russet potatoes and use instead of small potatoes.

Cook Time – Depending on the size of your potatoes the cook time will vary. So use your judgement on when to pull off the grill.

Nutrition

Serving: 1g | Calories: 181kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 109mg | Fiber: 2g | Sugar: 1g

The post Easy Blackstone Smashed Potatoes Recipe appeared first on Bake Me Some Sugar.

This is a great dish for a healthy snack or dinner. It uses simple, fresh, and full-flavored ingredients. Also, check out my cucumber onion salad, or this Korean cucumber salad. Both are great ways to use up fresh cucumbers.

Side Dish For Any Occasion

We love to make this homemade salsa recipe because we can’t get enough cucumbers and tomatoes. They are so fresh and the perfect light food to go with our barbecue dinners. 

You’ll be able to wow your friends and family when they take their first bite of this incredible salsa. It’s tangy but sweet from the tomatoes. 

This recipe is also versatile in terms of the ingredients you use. Add some hot peppers or a jalapeno pepper for extra flavor, spice, and other veggies. This is a great way to create fresh salsa with your favorite ingredients. 

Ingredients

The ingredients in this cucumber salsa are so easy. You only need 7 and probably have them already. Let’s take a look:

• Large Cucumbers
• Apple Cider Vinegar
• Fresh Grape or Cherry Tomatoes
• Rotel Tomatoes With Green Chiles
• Dry Ranch Dressing Packet
• Minced Garlic
• Cilantro
• Salt & Pepper

Directions

You can quickly put this homemade salsa by dicing and chopping a few ingredients. Then letting it sit to soak up the flavors. It’s one of the best homemade salsa recipes I have ever made or even tried for that matter. Let’s get started:

First Step: Chop up cucumbers. It’s optional to remove seeds or leave them alone. We leave them in the salsa.

Second Step: Chop tomatoes. Add tomatoes and cucumbers in a bowl. Sprinkle in the apple cider vinegar, minced garlic, chopped cilantro, ranch dressing, and Rotel tomatoes. Add salt and pepper to taste. Use a wooden spoon to stir.

Third Step: Place the salsa in the fridge for 1-2 hours to let the juices marry together all the way. Serve cold and enjoy!

Storage

Keep the homemade salsa recipe in a tightly covered container for up to five days. It may last longer than that, but you will need to check it over to make sure it doesn’t smell funny or have any mold. If it’s questionable throw it out.

Variations

You can make many variations on this cucumber salsa recipe. Here are some ideas we have tried and loved over the years. 

• Red Onion – Chop up some red onions and sprinkle them into the salsa. I like to dice them up pretty small, but they add a gorgeous color. 
• Bell Peppers—Any yellow, red, or green pepper would be fantastic. Slice or dice them and add them to the salsa. It will give you some crunch in every bite. 
• Lemon Juice—Add the juice from half a lemon to give it even more tanginess. It’s so good! 
• Fresh Lime Juice – Juice lime and drizzle it on top, then stir the homemade salsa. 
• Black Bean – You can mix in black beans that are drained and rinsed for added protein. 
• Fresh Herbs—For a great pop of color in this easy cucumber salsa, use fresh parsley or cilantro. It adds some flavor, but you can leave it out. 
• Hot Sauce – Add a splash of hot sauce for a spicy twist. 

FAQs

More Tasty Recipes

I’m pretty sure you’ll enjoy these cucumber salsa recipes, too, if you love this one. Take a look at some of these ideas for inspiration.

• Garden Salsa
• Watermelon Salsa
• Fruit Salsa
• Mango Salsa

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Fresh Cucumber Salsa

This Cucumber Salsa Recipe is easy to make, has lots of fresh veggies, and is easily customizable. This is a great fish taco topper, serve with salty chips, or snack on like a side dish.

Course Appetizer

Cuisine American

Keyword cucumber salsa, fresh cucumber salsa

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Author Kelsey

Equipment

• Mandoline

Ingredients

• 4 Large Cucumbers
• 1 Tablespoon Apple Cider Vinegar
• 1 Cup Fresh Grape or Cherry Tomatoes
• 1 Can Rotel Tomatoes With Green Chiles
• 1 Package Dry Ranch Dressing Packet
• 2-3 Cloves Minced Garlic
• Cilantro to taste
• Salt & Pepper to taste

Instructions

• Chop up cucumbers. It’s optional to remove seeds or leave them alone. We leave them in the salsa.
• Chop tomatoes. Add tomatoes and cucumbers in a bowl. Sprinkle in the apple cider vinegar, minced garlic, chopped cilantro, ranch dressing, and Rotel tomatoes. Add salt and pepper to taste. Use a wooden spoon to stir.
• Place the salsa in the fridge for 1-2 hours to let the juices marry together all the way. Serve cold and enjoy!

The post Zesty Fresh Cucumber Salsa Recipe appeared first on Bake Me Some Sugar.

Cornmeal-based bites are a magical treat. I loved eating them at Long John Silvers paired with their crispy chicken and coleslaw! It is easy to make these hush puppy balls for bite-size comfort food. They go great with a fish fry and are freezer-friendly if you want to stock up the freezer for a tasty snack later on. 

What are hush puppies?

Hush puppies were first made by Southern cooks who would fry leftover bits of cornmeal batter to feed to their dogs to keep them quiet during hunting trips or other occasions when they needed to remain silent. The cooks eventually began to eat the fried bits and found them to be a delicious and satisfying snack or side dish. Over time, the dish became known as “hush puppies” in honor of its original use as a dog silencer.

These Air Fryer Hush Puppies Are…

• Quick and Easy
• Made from Scratch
• Easy Snack or Appetizer
• Crispy and Crunchy Outside Tender Centers

Ingredients Needed

Here is all you need for these hush puppies.

• Cornmeal – Yellow cornmeal.
• Flour – All-purpose flour.
• Baking Powder
• Seasonings – Garlic salt, Cayenne pepper, garlic powder, minced onion
• Corn – Cream-style corn in a can.
• Milk
• Egg – large.
• Oil

How to Make

Full steps to make these air fried hush puppies are in the printable recipe card. This is a quick walk-through.

1. Add the dry ingredients and seasonings to a mixing bowl. Mix well. 
2. In a separate bowl, add egg and milk. Whisk well to combine. 
3. Stir in the onion and creamed corn to the wet ingredients. This will be a thick batter. 

4. Mix with dry ingredients. 
5. Line the baking sheet with a parchment paper liner. Use a cookie scoop to form balls and freeze them for 30 minutes.  
6. Remove hush puppies from the freezer and place them in the air fryer. Spray with oil. 
7. Air fry as directed, and serve these golden brown hush puppies. 

Variations to Recipe

• Add cheese: Try adding shredded cheddar or Parmesan cheese to the hush puppy batter for a savory twist.
• Spices: Add some spices like cumin, chili powder, or smoked paprika to the batter to give them a kick of flavor.
• Herbs: To give the batter a fresh and fragrant flavor, add chopped fresh herbs like parsley, cilantro, or thyme.
• Onion: Add finely chopped green onion or scallions to the batter for a savory and slightly sweet flavor.
• Jalapeno Peppers: Add diced or hot peppers to the batter for a spicy kick.
• Corn: Add fresh or canned corn kernels to the batter for a sweet and crunchy texture.
• Bacon: Add crumbled bacon or bacon bits to the batter for a smoky and savory flavor.
• Sweet: Add some sugar or honey to the batter for a sweet twist.
• Gluten-Free: Use a gluten-free flour blend to replace all-purpose flour. You will still get those cozy hush puppies. 

Expert Tips For Success

Preheat the air fryer: Preheat the air fryer for 3-5 minutes before adding the hush puppies. This will help them cook evenly and crisp up nicely.

Evenly Sized: You want to make sure you make evenly sized balls. Use a cookie scoop or other measuring tool to ensure all the cornmeals are the same size. 

Use cooking spray: To prevent the hush puppies from sticking, coat the air fryer basket with cooking spray before adding them.

Don’t overcrowd: Leave some space between the balls in the air fryer basket so that they cook evenly and get crispy on all sides. Make sure they are in a single layer. 

Flip halfway through: Flip the hush puppies halfway through the cooking time to ensure they cook evenly on both sides.

Check frequently: Watch the hush puppies while they’re cooking in the air fryer to prevent them from burning.

Enjoy hot: Serve the hush puppies hot and crispy, ideally with some dipping sauce like honey mustard or ranch dressing.

Storing Leftovers

Refrigerate—If you have leftover hush puppies, place them in an airtight container. You can also place them in a sealed bag.

Freezer—You can freeze any hush puppies. Just allow them to cool and then place them in a freezer container. Then, when you want to eat, thaw in the fridge overnight and then reheat in the microwave, air fryer, or oven. You can also reheat straight from being frozen if you want.

FAQs

More Air Fried Recipes

Craving more air fryer recipes? Here are a few more that I recommend trying out if you get a craving.

• Potato Wedges
• Chocolate Chip Cookies
• Apple Slices
• Chicken Strips
• Fried Green Tomatoes

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

Printable Recipe Card

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Air Fryer Hush Puppies

Air fryer hush puppies are a delicious and easy-to-make snack or side dish. Learn how to make perfectly crispy and flavorful hush puppies in your air fryer. Serve them hot with your favorite dipping sauce for a Southern-inspired treat that everyone will love.

Course Appetizer

Cuisine American

Keyword air fryer hush puppies, hush puppies

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 1kcal

Author Kelsey

Equipment

• Air Fryer
• Cookie Scoop
• Cooking Oil Sprayer

Ingredients

• 1 cup of yellow corn meal
• 1 cup of flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon of garlic salt
• 1/4 teaspoon of Cayenne pepper
• 1/4 teaspoon of garlic powder
• 2 Tablespoons of minced onion
• 1 can of cream style corn
• 1/4 cup of milk
• 1 large egg
• Spray oil

Instructions

• To make the hush puppies, start by mixing the cornmeal, flour, baking powder, garlic salt, and cayenne pepper in a medium bowl until well blended. In a separate bowl, whisk together the egg and milk, then stir in the minced onion and cream-style corn. Pour the wet ingredients into the dry ingredients and mix together.
• Line a cookie sheet with parchment paper and place about a cup of cornmeal in a shallow bowl. Roll the hush puppies into small balls, then roll them in the cornmeal and place them on the parchment-lined cookie sheet.
• Place the hush puppies in the freezer for 30 minutes.
• Remove the hush puppies from the freezer and place them in the air fryer basket. Spray the hush puppies with oil spray and set the temperature to 400 degrees Fahrenheit, and the time to 10 minutes.
• Check the hush puppies halfway through cooking, turn them over, and spray them again with oil spray. Finish cooking the hush puppies until golden brown on the outside and cooked through in the middle. If necessary, add 3 minutes and cook again until they are completely done in the center.
• Once the hush puppies are done, sprinkle them with finely minced parsley and serve with ketchup. Enjoy!

Notes

Flour – All purpose flour is what I used. Make sure to scoop into measuring cup and level off. 

Cornmeal – I used yellow cornmeal for this recipe. 

Add in Items – Consider dicing up a jalapeno pepper, shredded cheese, etc. 

Done – The hush puppies are done when the hush puppies are golden on the outside and done in the center, and not dough-y. 

Golden Crispy Texture – Use cooking spray to spray on the balls to help create a crispy outside. 

Nutrition

Serving: 1g | Calories: 1kcal | Carbohydrates: 0.5g | Protein: 0.002g | Fat: 0.003g | Polyunsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 101mg | Fiber: 0.02g | Calcium: 43mg | Iron: 0.1mg

The post Homemade Crispy Air Fryer Hush Puppies appeared first on Bake Me Some Sugar.

This dish features bright colors and bold flavors. No special equipment is needed for this recipe, making it a no-brainer. For more must-make recipes, check out my garden salsa, watermelon salsa, and mango salsa!!! Don’t sleep on these. 

What is Pico De Gallo? 

Pico de Gallo is also called a salsa cruda or salsa fresca. Chopped veggies tossed with lime, salt, and pepper for a vibrant flavor. You can top tacos and burritos, eat them as a dip, or even top grilled meats. 

Bright flavors, crunchy, savory, and you can control the heat factor of the pico de Gallo. 

Reasons You’ll Love This Recipe…

• Healthy ingredients that are used and packed with nutrients. 
• A low-calorie snack option. 
• Authentic pico de Gallo that is perfect for a weeknight or to celebrate Cinco de Mayo! Pair with your favorite Mexican food or use it as a type of salsa for dipping tortilla chips in. 
• You can customize the spice factor and flavor by altering ingredients. 
• This recipe comes together in literally minutes. It is such a quick one to throw together. 

Ingredients Needed 

Tomatoes: Choose ripe and fresh tomatoes. You can use any variety, but Roma tomatoes are often used because they have fewer seeds. 

Onion: Yellow, red, or white onions can be used. I opted to use yellow. You want raw onions for that bite factor. 

Jalapeno Pepper: If you are not huge on spice, remove the pepper’s white membrane and seeds. If you prefer heat, leave some seeds for added spice. 

Cilantro: Reach for fresh cilantro that you chop up fine. This is optional, but it adds more flavor to the salsa fresca. 

Lime Juice: Fresh lime juice helps balance all the ingredients and bring them together for a delicious mix. 

Salt and Pepper: Flavor to taste; the salt will help enhance all the vegetable’s natural flavors.

How to Make 

The complete steps for making pico de gallo are on the printable recipe card at the bottom of the post. This is a quick walk-through. 

The first step is to wash and pat dry the vegetables. Then, you dice the fresh tomatoes, yellow onion, and jalapeno pepper. 

Add all the fresh ingredients to a large bowl. 

Squeeze the lime and pour the fresh lime juice all over the vegetables. Toss with a wooden spoon to combine the ingredients. 

Season with salt and pepper to taste. Then serve with chips, a Mexican dish, etc. 

Variations

Onions: Any chopped onions work for this easy recipe. Red onion adds more heat, as does white onion. Yellow onions are sweet onions, so it won’t be as spicy if you opt for that route. Choose the best flavor for your preference. 

 Pepper: You can use a bell pepper if you want a very tame flavor. Or opt for a serrano pepper for a nice kick of heat. You will finely chop the pepper. Or even go for chili peppers for a kick of heat. 

Black Beans: Rinse and drain a can of black beans to enhance the flavors tremendously. 

Garlic: Mix fresh garlic in the fresh pico de Gallo. 

What to Serve With Pico De Gallo?

You can easily use it as a delicious chunky salsa with crunchy chips. Or you can take it a step further and top your morning avocado toast, breakfast burritos, tacos, burrito bowls, enchiladas, or any other favorite Mexican recipes. Fish tacos would be another great one for fresh flavor in each bite. 

This chunky pico de gallo is a great appetizer for a game day event or a topper for dinner at home. 

Tips For Making

• The size of the vegetables that you chop will alter the flavor. For example, leaving the vegetables a bit larger makes a delicious salsa for dipping. Where chopping finer offers the best results for topping your Mexican cuisine recipes. 
• Allowing the mixture to sit in the fridge for a few hours overnight before serving offers more flavor. It allows the flavors to meld together. The next day provides excellent flavor, allowing simple ingredients to blend. 
• After you clean the jalapenos, you can soak them in cold water with ice to help tame the spice even more. 
• Stir the mixture before serving it to ensure all the flavors are mixed well.

Storing Leftovers

This recipe is great for storing in the fridge in a sealed, airtight container for 2-3 days. Use a little bit on meals and keep the rest in the refrigerator until you are ready to eat. Serve chilled. Due to the ingredients, this is not a freezer-friendly recipe. 

FAQs

More Recipes To Try

• Guacamole
• Rainbow Bean Salad
• Korean Cucumber Salad

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How to Make Pico De Gallo

Learn how to make pico de gallo. An easy and simple fresh vegetable blend that is perfect for dipping chips in or topping your favorite Mexican dishes.

Course Appetizers and Snacks

Cuisine Mexican

Keyword pico de gallo, pico de gallo recipe, salsa fresca

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Calories 6kcal

Author Kelsey

Equipment

• Sharp Knife
• Cutting Board
• bowl
• Citrus Juicer

Ingredients

• 4 Medium Tomatoes
• 1 Medium Yellow Onion
• 1 Jalapeno
• 1 Cup Finely Chopped Cilantro
• 2 Tbsp Lime Juice
• Salt and Pepper to taste

Instructions

• Wash, dry, and prep tomatoes, onion, and jalapenos. Dice all to about roughly the same size pieces.
• Combine all ingredients into a mixing bowl and add the lime juice.
• Fold and mix the ingredients until they are thoroughly incorporated.
• Season to taste.
• Serve with chips, over tacos, etc. or store in an airtight container in the fridge, up to 3 days.

Nutrition

Serving: 1g | Calories: 6kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 13mg | Calcium: 3mg | Iron: 0.04mg

The post How to Make Pico De Gallo appeared first on Bake Me Some Sugar.

You can serve this up as a St. Patrick’s day treat, or just a meal anytime through the year. It is a great recipe for sauteed cabbage, that we eat all year round. Just grab a large skillet and get to cooking.  It is even considered a keto fried cabbage recipe if you are looking for new ways to cook cabbage. Try out my cabbage steaks for another simple side. 

Serve this cabbage recipe up as a side dish, or allow it to take front and center. Pair with a side of bread, cornbread, bed of white rice, etc. I have a feeling you will enjoy the rich flavor pairing of this delicious recipe. Call it Irish cabbage or just cabbage and bacon. Whatever you name it, this dish will disappear fast. A low-carb meal that we can’t get enough of in our home. 

Why Make This Fried Cabbage Recipe 

• Simple ingredients are used for a simple dish that has crispy bacon and tender cabbage. 
• Affordable to make, so if you need a budget-friendly recipe, this dish has you covered. 
• A five star rating is what we give this twice-cooked cabbage.
• Low-carb diet approved if you are following a low calorie diet. 
• Keto diet-friendly as well if you are on a ketogenic diet. 
• Bacon and onions bring out the extra flavor which enhances the dish and offers a smoky flavor from the bacon. 
• Pan-fried cabbage is so easy. 
• Change up spices for more flavor with different spices and herbs if you want. 
• Great as a side dish or dinner that is a savory cabbage and onions recipe. 

You might also enjoy my corned beef and cabbage that is made in the Ninja Foodi.

 Ingredients

Full directions and measurements for this cabbage and bacon recipe is below in the printable recipe card.

• Bacon – You can use any type of bacon for this recipe. I love a smoke flavored bacon for added flavor. Cooked bacon that is crispy is my favorite way for this. Crisp bacon adds much texture to the dish. 
• Onion – A yellow onion or white onion is what I recommend. It is going to help add flavor without overpowering. You can do a medium or large onion depending on how much you enjoy the flavor of onion. 
• Cabbage – I used green cabbage but you can use white cabbage as well. Just place sliced cabbage in the pan and it will wilt down as it cooks. It soaks up the bacon grease and really enhances the flavors tremendously. 
• Garlic – Jarred garlic or freshly minced garlic works for added just a splash more of flavor. 
• Salt, Black Pepper, Onion Powder – Season with your heart with these basic spices. 
• Add red pepper flakes for heat or hot sauce. – If you love a little spice you can add in some spice with one or more of these ingredients. Make this easy meal custom to your tastebuds. 

  How to Make

Full directions on how to make this fried cabbage with bacon are in the printable recipe card at the bottom of the post. This is a visual walk through to help readers see how to make it.

Step One: First, you want to start by slicing up your bacon into small strips and pan-fry them in the cast iron skillet until the bacon pieces are fully cooked.

Step Two: Remove bacon from pan. Place on a paper-towel-lined plate to soak up excess great.

Step Three: Turn down the heat a little bit and then add the onions. Saute for 1-2 minutes or until they are translucent and softer in texture.  I like to use a wooden spoon and scrape off any stuck bits on the bottom of the pan. Those stuck bis add tons of flavor to this easy dinner. 

Step Four: Toss in the diced green cabbage, and let it cook. As the cabbage cooks, it will shrink in size and go from crisp to texture. Season with salt and pepper.

Step Five: When the cabbage is done to your liking simply toss the bacon back into the dish.

Step Six: Stir and serve as is, or even drizzle on some fresh lemon juice.

Meal Prep and Storage

This bacon and cabbage is best when served fresh. It will become soggier in texture once you place in the fridge to store for later. The cabbage will still taste good but the texture will be different. 

It will be stored for 1-2 days in the fridge. You need to store the fried cabbage and onion mixture in an airtight container. 

Tips and Variations

• Swap out the bacon with sausage, Kielbasa, ham, prosciutto, etc. 
• Feel free to add in some fried potatoes or diced sweet potatoes that you can pan-sear when you are cooking the onions to add more flavor to the savory cabbage dish. 
• Change up the seasonings used. Cajun seasoning, lemon pepper, etc could be great mix-in flavors. 
• Don’t overcook the cabbage or it will become very soft, and have a mushy texture. 
• Toss in diced green apples for a kick of sweetness. 
• Cut the cabbage into all similar-sized pieces so you get a uniform cook. Otherwise, some cabbage will be more done and others still need to be cooked a bit longer. 

Recipe FAQs

Craving More Recipe Ideas

• Ninja Foodi Corned Beef
• Beef Pot Pie
• Hasselback Chicken
• Baked Everything chicken
• Reuben Roll Ups
• Hawaiian Chicken
• Turkey Sliders
• Cauliflower Leek Soup

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Fried Cabbage with Bacon

Fried Cabbage with Bacon is a one-pan fried cabbage that is so simple to make. Serve up this cabbage with bacon as a side dish or main dish this week. St. Patrick's Day approved, but also a dish we make all year round. Low carb and family approved.

Course Side Dishes

Cuisine Irish

Keyword  side dish, bacon cabbage, bacon fried cabbage, pan seared cabbage

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 407kcal

Author Kelsey

Equipment

• Vegetable Chopper
• MJIYA Silicone Kitchen Tongs (7 inch), High Heat Resistant to 480°F 
• Cast Iron Skillet
• Wooden Spoon

Ingredients

• 1 pound bacon diced ( I used thick-cut)
• 1 head of cabbage cored.
• 1 small onion diced
• 1 clove garlic minced (optional)
• Salt and Pepper

Instructions

• In a skillet on the stove, you want to dice your bacon into small pieces. Cook it on medium heat in a skillet. Cook until the bacon is fully cooked. Then remove bacon and place on a paper towel-lined plate.
• Leave the bacon grease in the pan. Toss in your diced onion and garlic and cook for 1 minute. Then toss in your chopped cabbage. Season with salt and pepper to taste.
• Cook the cabbage for 5-7 minutes or until it reaches your desired texture.
• When the cabbage is done, toss the bacon back in and stir. Then serve up the fried cabbage as a side dish or pair with butter as a main dish.

Notes

Meat – You can swap bacon with ham, Kielbasa, etc. Or make it meatless if you want.

Bacon Grease – If you want to remove the bacon grease you can add swap with a tablespoon of oil. It can make the fried cabbage a bit healthier.

Storage – Store leftover fried cabbage in the refrigerator in a container.

You can freeze leftover cabbage and bacon. Store in the freezer for up to three months. Thaw in the fridge the night before. The cabbage will be softer in texture.

Nutrition

Serving: 1g | Calories: 407kcal | Carbohydrates: 14g | Protein: 28g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Cholesterol: 75mg | Sodium: 1340mg | Fiber: 4g | Sugar: 6g

The post Easy Fried Cabbage with Bacon Recipe appeared first on Bake Me Some Sugar.

This smoked queso dip recipe is so easy to make, it takes about 5-10 minutes to prep. Toss the queso ingredients into a pan, toss on the grill, and let it handle the rest. An easy smoked queso dip with meat!

Try my latest Blackstone Brats recipe as well for a tasty grill recipe. A new version of your favorite cheese dip you can make on a Traeger pellet grill, Big Green Egg, or any other smoker or smoke box style grill.

A fun party food, game day appetizer, and more. I love how easy this party dip recipe comes together. It is loaded with cheesy goodness. This is a great appetizer for your next party or even coming up. This is the perfect dip for any occasion. There are different ways to serve it up that is a low-maintenance recipe.

Why You Will Love This Smoked Queso Dip…

• Easy ingredients you might already have on hand.
• Cheesy goodness is a dippable recipe that is bursting with rich flavors.
• Quick to assemble and get on the smoker.
• Smoking the cheese dip is going to enhance all the flavors and create layers of flavor.
• Great for cooking on Traeger, Green Mountain, Gas grill, etc.
• Party-friendly for a game day entertaining or summer cookout.
• Tailgate or Campfire Queso Recipe that is great for serving a crowd.

Queso Ingredients

Here are the Traeger queso ingredients I used. But, know you can change up the ingredients of this loaded queso dip a bit.

• Velveeta – This is going to help add a ton of cheesy texture to the dish. Plus Velveeta is rich, so it adds a lot of flavor. 
• Pepper Jack Cheese – This adds a kick of flavor to your dip. If you are not a fan of spice, swap with a Monterey Jack instead. 
• Ground Beef Breakfast Sausage or Chorizo – The meat is your choice. I used ground beef for this recipe. 
• Rotel – Canned tomatoes with green chiles are what Rotel tomatoes are. If you can’t find it just do 1 can of diced tomatoes and 1 can of green chili’s leave the juice. 
• Pickled Jalapenos – Spice and tang are what come from canned peppers. Now, if you really want it to be spicy add fresh and leave the seeds. 
• Minced Garlic – Jarred or fresh minced garlic works. It adds a nice flavor to the dip. 
• Diced Onion – White or yellow onion is recommended for this. 

How to Make

Full directions on how to make smoked queso are in the recipe card at the bottom of the post. This is a quick walk-through on how it is made.

1. Add all your ingredients to your pan. I used an aluminum throw-away 9×13 pan. You can use whatever you would like.
2. Preheat the grill (I used my Green Mountain Grill) to 200-250 degrees, then place your queso dip mixture on and let it cook for 2 hours, stirring here and there.
3. Once done, serve with your favorite dippers.

Stir the easy-smoked queso dip to ensure the smokey flavor is incorporated through the whole dip. This is a perfect dip for a backyard party or game-day dip. We used tortilla chips and pork rinds to transform this into the ultimate party dip for kids and adults to enjoy. 

Expert Tips and Variations

Meat – You can use Chorizo, sausage, beef, or any meat you want. Or if you want a meatless cheese dip, go right ahead.

Cheese – I used Velveeta and Pepperjack. I recommend the Velveeta cheese but the other you can use a Monterey Jack cheese, sharp, etc. Just buy a block of cheese and dice it up.

Jalapeno – I used jarred pickled jalapenos. You can skip this but I find it adds tons of flavor. If you want more heat use fresh jalapeno to toss in.

Stir The Dip – Make sure to stir the dip, otherwise, you will find it cooks unevenly. Smoking the dip low and slow helps allow some of that smoky flavor to get into the dip.

Variations To Recipe and Tips

Here are different variations to this pellet smoker queso recipe. The smoke flavor really ramps up the addiction to this dip.

• Change up the type of wood chips used, hickory wood, apple, etc. these will alter the flavor a bit.
• Change up the type of cheese used. I did a mix but you are welcome to play around with the types of cheese used. Colby jack, sharp cheddar, etc.
• Chorizo sausage or pork sausage is a great change in the protein used. Or leave out ground meats if you want a meatless dip.
• Slice up cheese and skip the pre-shredded cheese. It will make the dip extra greasy to use any kind of cheese that are pre-shredded.
• Cook in a cast iron skillet instead of a disposable aluminum pan.
• Add the seeds of a jalapeno to make this hot cheese dip spicy. It will add great flavor.
• Stir in some pico de gallo to add more of a fresh flavor to the dip.
• Swap meat with cooked-up chicken and add a packet of taco seasoning for a chicken taco dip.

What To Dip Rotel Cheese Dip In

Not sure what to serve with this smoked cheese dip? Here are a few ideas for this queso dip on the grill!

• Pork Rinds
• Tortilla Chips
• Fresh Veggies – I love snap peas and carrot sticks
• Bread
• Etc

Storing

You can store your cheese dip for up to three days in the refrigerator. Just reheat in the microwave.

Or if you do a skillet on the stove or in the oven, add a little milk. This will help thin up the sauce.

Due to the dairy used, this queso dip does not freeze well.

Recipe FAQs

Want More Dip Recipes

• Buffalo Chicken Dip
• Crab Dip
• Dill Pickle Dip
• Spinach Artichoke Dip
• 7 Layer Dip
• Cream Cheese Bacon Dip

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Smoked Queso

Smoked Queso is a Smoked Queso dip made on the grill. Two types of cheese, Rotel, onion, garlic, and more all in one cheesy grill. This is also a great campfire dip, tailgating recipe, and party dip.

Course Appetizers and Snacks

Cuisine Mexican

Keyword  campfire queso,  caso cheese,  grilled cheese dip,  queso dip on the grill,  queso fresco dip,  queso ingredients,  queso on the grill,  smoked cheese dip,  smoked queso,  smoked queso recipe,  traeger queso,  velveeta queso recipe,  whats queso, best queso recipe, cheese dip, con queso, con queso on grill, grilled con queso, how to make cheese dip, loaded queso dip, Mexican cheese dip, Mexican dip, party dip, queso fresco, smoked queso dip, spicy cheese dip

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 9 x13 pan

Calories 90kcal

Author Kelsey

Ingredients

Supplies

• Grill
• Aluminum Pan
• Meat Chopper

Smoked Queso Ingredients

• 1 block of Velveeta 32 ounces
• 1 block of Pepper Jack Cheese 16 ounces
• 1 can Rotel 20 ounce
• 3/4 cup pickled jalapenos in a jar
• 1/2 onion diced
• 1/2 tablespoon minced garlic
• 1 pound ground beef cooked and chopped

Instructions

• Add in all the ingredients into your aluminum foil 9×13 pan. Velveeta, Pepper jack cheese, diced onion, garlic, can of Rotel with liquid, pickled jalapenos, and cooked ground beef.
• Turn the grill on to 200-250 degrees. There is wiggle room in the temperature. Place the cheese dip on the grill uncovered.
• Cook for 2 hours and stir every 15-20 minutes.
• Once the smoked queso is done, serve with your favorite dippers. Pork rids, corn chips, tortilla chips, veggies, etc.

Video

Notes

Rotel is canned tomatoes with green chilis. You can also opt for a can of diced tomatoes and a small can of green chilis to replace.

You are welcome to use ground sausage, chorizo, etc to replace of ground beef.

The jalapenos add heat, if you want it to be milder, leave them out.

You can swap pepper jack cheese with sharp cheese or Monterey jack cheese as well.

If you don’t have a grill, bake in the oven at 220 degrees, stirring until the mixture is fully cooked. Cook your onions and garlic with the ground beef on the stove.

Store the leftover dip in the fridge for up to 3 days.

If the dip is too thick, add a splash of milk to thin up the con queso dip.

Nutrition

Serving: 1g | Calories: 90kcal | Carbohydrates: 1g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 212mg

The post The Best Smoked Queso Dip appeared first on Bake Me Some Sugar.

Whether you serve it as a main course or a side dish it is a crowd-pleaser. We love to make this casserole dish for family gatherings or even take to your next cookout. This is our favorite way to eat beans with a tangy barbecue sauce base, crispy bacon, and a hint of sweetness.

These beans are also a great side next to breaded pork chops! Don’t sleep on this great recipe, you will thank me later. 

My dad was the man who always made baked beans at family events. Baked beans with hamburger or ham were his go-to beans. They were a show stopper.

I always wanted to make a baked bean that stood out and had people rave like him. I loaded this up with red bell pepper, green bell pepper, yellow onion, lean ground beef, and the perfect sauce that is loaded with savory flavor. 

Well, this baked beans with bacon and ground beef are it. This baked bean casserole is rather easy to whip up, and boy is it flavorful! A classic side dish that will become a family favorite all year round. Or of course, a main meal, whichever you decide. 

Why Make This Baked Beans With Ground Beef…

• Best baked beans recipe I have made to date. Sweet, and savory, and the beef mixture really makes it filling. 
• Great flavor and a dish that young and old will enjoy. 
• Serve as an easy side dish recipe or main dish for a family dinner or take to your next potluck. 
• Simple ingredients you might already have on hand in your kitchen. 
• A recipe that starts with a can of beans and gets transformed into the perfect combination of savory and sweet. 
• This sweet baked beans recipe will fill your home with an incredible aroma that will leave you drooling and waiting for dinner to be ready. 

Ingredients Needed

Here is all you need for this baked bean casserole with ground beef! The full measurements are below in the printable recipe card at the bottom of the post.

• Pork and Beans
• Ground Beef
• Bacon
• Ketchup
• Worcestershire Sauce
• Brown Sugar
• BBQ Sauce
• Spicy Mustard
• Bell Pepper
• Onion

How To Make

1. In a skillet on the stove, you will add your ground beef and peppers and onions. Cook until the beef is no longer pink. Drain off the excess oil.
2. Then you will add in all the ingredients but the bacon, and stir until well combined.

3. Next, you will pour the beans into the greased pan. Then top with the diced bacon.
4. Bake for 1 1/2-2 hours or until the bacon is fully cooked on top.
5. Serve and enjoy this delicious bbq baked beans with ground beef and bacon.

Storage

Your beans need to be stored in an airtight container in the fridge for 3-4 days. Or you will want to freeze any beans you don’t eat right away.

The beans can freeze for 3 months when stored in a proper freezer container. Then just thaw in the fridge the night before, and reheat in the microwave.

Expert Tips And Variations

• Leave out the bacon or the ground beef if you don’t want the baked beans to be as hearty. 
• You can use sugar-free ingredients to help lessen the sugar content. 
• Use classic yellow mustard in replace of spicy mustard. 
• Add salt and pepper to taste at the end. 
• If you don’t want to use brown sugar swap it with maple syrup for a sweet twist. 
• Dark brown sugar can be used in replace to light brown sugar. 
• Low-sodium soy sauce can be used to limit your sodium. 
• You can swap the pork and beans with your favorite beans: butter beans, pinto beans, etc. 
• If you are using dry beans soak first as directed so you end up with tender beans. 
• Make sure to use a large skillet as this recipe makes quite a bit. 

Recipe FAQs

Is This Baked Bean Recipe Sweet 

It offers a slightly sweet flavor due to the brown sugar and sweet peppers in the recipe. The brown sugar adds a nice touch, but I use a lesser amount than other recipes I have seen, cause I don’t love a sweet baked bean. If you want it sweeter add 1/2 cup of brown sugar total to the recipe. 

My Slow Cooker Cowboy Beans are a sweeter bean recipe, that you might enjoy if you like a sweeter bean mixture. 

Can I 1/2 This Baked Beans Recipe

Yes! If you are not going to serve a handful of people, therefore you can 1/2 all the ingredients. Or if you plan to serve a ton, double the recipe and cook in multiple pans. Such a version and easy bean recipe. 

What To Serve With Baked Beans with Bacon 

• Dinner Rolls | My cloverleaf rolls are incredible for soaking up all the sauce from these beans! Such comfort food for sure. 
• Chopped Salad | Lighten up your meal with this chopped salad. It will pair nicely with the beans! 
• Jalapeno Cheddar Cornbread | Cornbread is another fantastic side to consider. Whip up your favorite recipe and pair next to your dish. This is a cheesy jalapeno cornbread recipe! 

Searching for more easy dinner ideas

• Beer Can Cornish Hens
• Baked Western Omelette
• Slow Cooker Pepper Steak
• Korean Noodles
• Blackstone Grill Burgers

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Baked Beans With Ground Beef Recipe That Will Win Anyone Over

Baked beans with ground beef is a great main dish or side dish to serve up. Savory, slightly sweet, and loaded with ground beef and bacon. Learn how to make thick and delicious baked beans with bacon in the oven.

Course Side Dishes

Cuisine American

Keyword   baked beans with ground beef,  baked beans,  baked beans in oven,  baked beans with bacon,  baked beans with ground beef and bacon,  bbq baked beans,  bbq baked beans with ground beef,  best baked beans,  easy baked beans,  easy side dish recipe,  how long to cook baked beans in oven,  how to make baked beans with ground beef,  how to thicken baked beans,  side dish,  what beans are baked beans,  what goes good with baked beans, are baked beans a vegetable, baked bean casserole, beans and bacon

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12 servings

Calories 292kcal

Author Kelsey

Equipment

• OXO Good Grips Ground Meat Chopper
• Chef Knife
• 9×13 Casserole Dish 

Ingredients

• 4 cans of pork and beans 15 oz cans
• 1 lb ground beef
• 6 pieces of bacon
• 1/3 cup brown sugar
• 1 cup ketchup
• 1/2 cup bbq sauce
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire
• 1 tablespoons spicy brown mustard
• 1 Onion diced
• 6-7 mini sweet peppers or 1 bell pepper

Instructions

• Preheat oven to 350 degrees. Dice up the pepper and onions and then mix it in with the ground beef and cook over medium heat until the beef is done. Drain off any excess grease.
• Once the beef is done add all the ingredients BUT the bacon in and stir really well.
• Pour the baked bean mixture into a greased 9×13 baking dish or another large pan. Then top the casserole with chopped raw bacon.
• Bake for 1 1/2 hours to 2 hours. You want to ensure the bacon is fully cooked.
• Then allow to cool a few minutes and dish up this thick and delicious baked beans with ground beef recipe.

Video

Notes

You can leave off the bacon if you would like. The same goes for the ground beef.

The sauce creates like a homemade bbq sauce, so you get a slight sweetness with a lot of savory.

I have used mini sweet peppers in replace of bell peppers and it was really delicious as well.

If you have leftovers store the beans in the fridge for 3-4 days. Or you can freeze any leftover beans in the freezer for 2-3 months.

For this recipe it makes a larger pan, you can half the recipe if you don’t want to make as much.

Nutrition

Serving: 1cup | Calories: 292kcal | Carbohydrates: 35g | Protein: 17g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 886mg | Fiber: 5g | Sugar: 14g

Have you ever made baked beans with ground beef before? 

The post Easy Baked Beans With Ground Beef appeared first on Bake Me Some Sugar.

This delicious recipe is a crowd-pleaser. Serve it up on a hot summer day or take it to your next potluck or holiday gathering. All year round this easy grape salad recipe is a hit. 

This amazing creamy grape salad is one recipe that you can serve at casual gatherings as it is a popular dish that has been around for so many years. The tangy cream cheese with the sweet brown sugar crunch on top, just melts in your mouth. 

Make sure to try out my slow cooker hot fruit salad or my popular fruit salad with Cool Whip. Both are easy to make but so different in flavors!

What Is Grape Salad

Grape salad is a dessert that is made with a multi-color of whole grapes, and a creamy base. This is an easy fruit salad that is versatile in ingredients that are used. 

This cream cheese dressing is very versatile so you will see that there is a lot of topping ideas to transform this salad. 

Reasons Why This Is The Best Grape Salad

• Creamy texture with a slight crunch from the juicy grapes in each bite. 
• You have the natural sweetness from the grapes, tangy and sweet dressing that works perfectly together. 
• Great for parties or serving a crowd. This is a very popular potluck recipe for family reunions, family gatherings, etc. 
• Budget-friendly ingredients and minimal ingredients are needed. 
• This an easy salad recipe you can throw together in no time. This is a great last minute recipe you can whip up. 
• A vintage recipe that has been around for so long, and is still a favorite recipe. 

Ingredients 

Grapes – Tart green grapes and red grapes work great to create the perfect balance of sweet and tangy. 

Sour Cream – Sour cream is used for a nice tangy cheesecake-like flavor. 

Cream Cheese – Make sure it is room temperature so it whips up nice and creamy. 

Sugar – A bit of sugar is going to sweeten up the mixture of cream cheese. 

Vanilla Extract – A splash of vanilla will bring all the flavors together. 

Brown Sugar – Top the red and green grape salad with the brown sugar for a sweet crunch. 

Nuts – Walnuts are what I used but you could use crunchy pecans. 

How to Make

1. In a large bowl add your cream cheese, sour cream, granulated sugar, and vanilla. 
2. Mix on medium speed with a hand mixer to create a creamy texture. 
3. Then you will stir in the grapes, folding them in the dressing. 
4. In a small bowl add the chopped nuts and brown sugar. Mix to combine. 
5. Dish up the grape salad and then add the brown sugar to the top of the salad in each individual serving. 

Variations to Recipe

• You can do just sweet red grapes or strictly green grapes. Or add in some diced apples, pineapple chunks, fresh strawberries, raspberries, etc. 
• Toss in a little bit of coconut flakes or dried fruit. Dried cranberries, blueberries, or even raisins will take it to the next level of flavor. 
• Consider mixing in some chia seeds or even flax seeds for a healthy addition to the salad. It affects the texture just a bit but the flavor will be similar. 
• Chocolate chips, crushed Heath bars, crushed Butterfinger candy bars, or other chocolate-based is the perfect addition to make it more decadent. 
• You could also add some feta cheese, bacon crumbles, or even caramelized onions for a savory twist to the salad. This makes it more of a side dish option. 
• Reach for low-fat yogurt, Greek yogurt, or vanilla yogurt instead of sour cream. It will give a similar flavor but with a bit of a twist. The Greek yogurt adds protein to the creamy fruit salad. 

Storing 

Refrigerate in an airtight container until you are ready to serve up this dessert. I like to keep the brown sugar and nuts stored separately and just sprinkle some on right before you eat.

If you prefer you can mix it in the salad. But the nuts will soften over time. You can store this salad for 3-4 days in the fridge. Just toss before serving it up. 

FAQs

More Fruit Recipes

• Peach Scones
• Strawberry Fruit Pizza
• Mini Fruit Tarts

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Grape Salad

Grape Salad is a unique fruit salad that is creamy, tangy, and bursting with juicy grapes in every bite. This is a red and green grape salad with cream cheese, sour cream, and more. A must make dessert or side dish to serve up.

Course Desserts

Cuisine American

Keyword grape salad, grape salad with cream cheese, grape salad with sour cream

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 374kcal

Author Kelsey

Equipment

• Hand Mixer
• mixing bowl
• Rubber Spatula
• Measuring Cups 

Ingredients

• 2 pounds red seedless grapes
• 2 pounds green seedless grapes
• 8 ounces sour cream
• 8 ounces cream cheese room temp
• ½ cups sugar
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 1 cup walnuts chopped

Instructions

• In a small bowl add the brown sugar and walnuts. Mix well and set aside.
• In a large bowl you will add the sour cream, cream cheese, granulated sugar and vanilla extract.
• Use a hand mixer and blend on medium speed until nice and creamy.
• Wash grapes and remove from stems and then drain off excess water. Then fold in the grapes with a rubber spatula to the cream cheese mixture.
• Refrigerate until you are ready to serve. Or serve right away.
• Dish up the salad, and then top with a little of the brown sugar mixture to each bowl. Serve and enjoy.

Video

Notes

Storing- Store for 3-4 days in the fridge in a sealed container. Then right before serving add brown sugar and nuts. 

Fruit – You can add in other fruit if you want. Diced apples, pineapple chunks, strawberries, etc. 

Dried Fruit or Nuts – Mix in coconut flakes, dried cranberries, or different nuts to change up the flavor. 

Chia Seeds and Flax Seeds – Both can be added for added nutrients. Do 1-2 tablespoons each. 

Greek Yogurt – Reach for plain Greek yogurt to replace the sour cream in the recipe if you want. 

 

Nutrition

Serving: 1g | Calories: 374kcal | Carbohydrates: 57g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 74mg | Potassium: 405mg | Fiber: 2g | Sugar: 51g | Vitamin A: 473IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg

The post Grape Salad appeared first on Bake Me Some Sugar.

Whether it is a simple dinner side or a potluck, these slow-cooker cheesy hashbrowns will be a hit. Best of all you use bagged frozen hash browns so the prep work is minimal for this cheesy potato dish. Give this cheesy potato casserole a try, and enjoy the rich cheesy flavors. This is a similar recipe to the Cracker Barrel hashbrown casserole.

If you are a spud lover I have a few more easy potato recipes you might enjoy. Make sure to try out these cheesy twice-baked potatoes, gouda mashed potatoes, or even my Instant Pot scalloped potatoes and ham.

Ingredients Needed

Here is what you will need for these crock-pot cheesy hashbrowns!

• Frozen Hashbrowns – Now I use the shredded but you could also use the cubed frozen hashbrowns. You will find fresh potatoes will turn brown really easily and can become too mushy when slow-cooked. 
• Cheddar Cheese Soup – This is a condensed soup, that adds even more cheesy flavor to this side dish. 
• Sour Cream – The sour cream adds a nice tangy component to the casserole. 
• Shredded Cheddar Cheese – You can use sharp, a blend of cheese varieties, pepper jack, Colby jack, etc. 
• Salt, Pepper, Garlic Powder – The only seasonings I used to help flavor the dish a bit. Adding a little seasoning is the best way to add a pop of flavor to the cheesy dish. 

How to Make

Full directions for this crockpot cheesy potatoes are in the printable recipe card. This amazing dish is so easy, just scroll to the bottom of the post to print the full printable recipe card.

1. Add the hash browns into the crockpot, spreading into an even layer.
2. Next add all the other ingredients into a medium size bowl. You will find it is a creamy sauce that is well mixed. 

3. Pour the mixture over the hashbrowns and mix to combine the cheesy hashbrown casserole. Mix well to incorporate the cheese sauce with the hashbrowns in the casserole. 
4. Place the lid on and cook as directed. Once done top with more black pepper and salt and extra cheese if you want.Then dish up the shredded hash browns and top with some green onions and devour. 

Variations And Substitutes

• Add 1/3 cup diced yellow onion.
• Swap sour cream with plain Greek yogurt.
• Mozzarella cheese, Monterey jack, Colby jack, or any shredded cheese.
• Use cream of mushroom soup or cream of chicken soup in replace of cheese soup.
• Add in some dice ham to make this more of a perfect breakfast casserole.
• Cook up some ground beef and mix it into the casserole to make it a main dish. 
• Mix in a can of green chilies.
• Add 1/4 cup milk to make this a creamy cheese sauce that is thinner. You can also use heavy cream.
• Add an extra half cup of cheese on top and let it melt on top of the casserole dish.
• Add 1/4 cup melted butter for a richer dish.
• Stir in 3 tablespoons of cream cheese during the last 30 minutes of cooking the crockpot hash brown casserole.
• Dice up half a red bell pepper and mix in with the potatoes.
• Add 1/2 teaspoon onion powder.
• Toast some potato chips or even breadcrumbs with a little butter in the oven and sprinkle over the top of the casserole for a crunchy topping to the cheesy hashbrown casserole recipe. 

Storing Leftovers

Refrigerate – You will refrigerate any leftovers you don’t eat right away. Place in an airtight container and store for 3-5 days in the fridge. 

Reheating – You are welcome to place it on a microwave-safe plate and heat it until the casserole is fully warmed. Just place in a covered dish or use foil and then bake at 350 degrees until warmed through. 

Freezing – You can also freeze any of the potatoes. Store leftovers in a freezer-friendly container for 2-3 months. Then when you are ready, thaw in the fridge overnight. Then warm up in the microwave or in the oven. 

What to Serve With Hashbrown Casserole

Not sure what to pair with this cheesy potato dish? Consider pairing with this marinated chicken, meatloaf, pork chops, or even a whole pineapple ham for a holiday feast. The options are endless.

FAQs

More Crockpot Recipes

• Slow Cooker Apple Butter
• Crockpot Pot Roast
• Slow Cooker Hot Dog Chili
• Crockpot Lemon Chicken

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Crockpot Hashbrown Casserole

Serve up this crockpot hashbrown casserole for a side dish this week. Frozen hashbrown, condensed cheese soup, sour cream and more all cooked to cheesy perfection. A crockpot holiday side dish or weeknight side dish. A cheesy potato casserole that is a total comfort food.

Course Side Dishes

Cuisine American

Keyword cheesy hashbrown casserole, crockpot hashbrown casserole, hashbown casserole

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8 servings

Calories 58kcal

Author Kelsey

Equipment

• Crockpot 
• Spatula or Wooden Spoon
• Measuring Cup

Ingredients

• 32 ounces frozen shredded hashbrowns
• 1 cup sour cream
• 1 10 ounce can of cheddar cheese soup
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Pour your hashbrowns into the bottom of the slow cooker.
• In a bowl add the sour cream, soup, shredded cheese and spices. Mix well.
• Stir in the mixture to the hashbrowns. Then cover and cook on high for 1 hour.
• Remove lid and stir well at the 1 hour mark. Then cover again and cook another 2-3 hours.
• Once done serve and enjoy.

Notes

Hashbrowns – You can use frozen hashbrowns, or cubed hashbrowns. They can be frozen still, you don’t have to thaw first. 

Soup – I used cheddar cheese soup but you can swap with a crema of mushroom or celery soup if you want. 

Cheese – Any variety of cheese you enjoy works. Cheddar or sharp cheddar works best. 

Nutrition

Serving: 1g | Calories: 58kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 82mg | Potassium: 41mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 0.05mg

The post Crockpot Hashbrown Casserole Recipe appeared first on Bake Me Some Sugar.

Spicy mango salsa to dress up fish, chicken, or eat with chips for a tasty pairing. No matter how you serve up this easy mango salsa, it is sure to please. This homemade salsa is a spicy salsa, but you can tame the spice with a little adjustments. Don’t wait, tickle your taste buds with this easy recipe. Don’t forget to grab the salty tortilla chips.

Give this easy mango salsa recipe a try. It uses fresh mangoes for that sweet salsa with a pack of flavors. The perfect combination of sweet and savory, and perfect to pair with your favorite tortilla chips or use as a chicken breasts topper or even taco topper for blackened fish tacos.

When mango season is here, this side dish is always in our fridge. 

Colorful and delicious is what to expect with this mango salad mix. Kids and adults will enjoy this as an appetizer or a perfect snack. Dress up your salsa game, and even pair it with a mango margarita for a tropical theme.

You can control the heat factor, by leaving or taking seeds out of the jalapeno.

Why You Will Love This Mango Salsa Recipe…

• Easy to Make
• Ready in Minutes
• Colorful salsa
• Use in a variety of dishes or as an appetizer
• Simple Ingredients
• Colorful
• The Best mango salsa recipe I have made

How to Pick Ripe Mangos 

Need some pointers before you head to the grocery store? Here are some tips for picking ripe juicy mangos that will give this salsa the best flavor. Head to the produce section and find the perfect mango every single time. There are a variety of mango variations, but these are general steps to look for the best produce. 

Color – Make sure your mangos are vibrant in color. Now depending on the variety the color can vary a bit. But you want a nice deep color for your mangos. 

Smell – Grab your fresh mangos and sniff them near the stem end. Ripe mangos will offer a sweet aroma where you can smell the fruit. If it smells sour or foul, that means it is possibly spoiled. 

Firmness – Make sure to lightly squeeze the mango in your hands. You want it to have a slight give when you squeeze but still a bit firm. If it is really mushy or soft, that means it is overripe or spoiled. 

Blemishes – One thing to look for is wrinkling of the skin or bruises or blemishes. This is a sign that the fruit within could be spoiling. Smooth skin on your fruit is a must. 

Ingredients Needed

• Mangos
• Cilantro
• Lime Juice
• Red Onions
• Jalapeno
• Salt (optional)

Consider pairing it with homemade tortilla chips!

How to Make

Full directions on how to make mango salsa are in the printable recipe card at the bottom of the post. This is a quick walk-through with images.

1. The first thing you are going to do is slice your mango, dice up your red onion, and chop cilantro, and jalapeno peppers.

2. Place all prepped ingredients in a bowl and pour in the lime juice. Toss and then taste, and season with salt if you feel it needs a little extra flavor.

Expert Tips and Variations

• Red onion is best for this recipe, it pairs well with the other ingredients. You can use yellow onion or white onion in replacing
• Add in some red bell pepper that is finally diced or even jalapeno pepper. Just leave out the seeds of jalapeno if you don’t want it too spicy. 
• Drizzle with a little fresh lemon juice to enhance the fresh salsa flavor. 
• Green onions are a nice topper as well as fresh cilantro that is finely chopped. If you don’t like cilantro swap with fresh parsley. 
• A sprinkle of a little salt will really enhance the flavors. 
• Cut up some cherry tomatoes for a pop of acidic flavor to the salsa. 
• Make sure to reach for ripe mangoes, otherwise, the fresh mango salsa recipe will lack.
• Dice up the mango into bite-size pieces.
• Eat with chips, and use the mango salsa for fish tacos, chicken, burrito bowls, etc.
• This is a sweet mango recipe to try out if you are looking for something new.
• Squeeze on some fresh lime juice for a kick of citrus.
• Mix in some diced fresh pineapple for even more fruity salsa.
• If you don’t want to use jalapeño pepper you can swap with a green or red pepper. This will give you a mild salsa not spicy.

Storage

This homemade mango salsa stores well in the refrigerator for a few days. Make sure to store in an airtight container. Don’t leave the salsa at room temperature for more than two hours, or it can spoil.

You will find that the ingredients in this salsa will break down as it sits in the fridge. So plan to use up the salsa de mango within a few days of being made.

Recipe FAQs

Want More Fruit Recipes

• Watermelon Salsa
• Pineapple Pie
• Peach Scones
• Fried Apples
• Blueberry Compote
• Melon Berry Popsicles

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Mango Salsa Recipe

Mango salsa is a delicious fresh mango recipe. 5 ingredients is all it takes to make this mango salsa recipe. Serve with salty tortilla chips, top fish, chicken, tacos, and more. A sweet and savory mango salsa that is a game changer

Course Appetizers and Snacks

Cuisine American

Keyword  easy mango salsa,  fresh mango recipes, mango salsa

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 55kcal

Author Kelsey

Equipment

• Mandoline Vegetable Chopper
• Sharp Knife
• Large Mixing Bowl

Ingredients

• 3-4 medium Mangoes cubed
• 1/2 small red onion diced
• 1 medium Jalapeno sliced, and minced
• 2 small lime squeezed for juice
• 4-5 cilantro sticks minced
• Salt to taste optional

Instructions

• Start by prepping all your vegetables and the fruit. If you want a spicy salsa, leave the seeds in the jalapenos. Otherwise, cut pepper lengthwise and scrape out all the seeds and white vein. Rinse in water, then mince.
• Add all the ingredients into a bowl, toss and then season with salt to taste if you would like.
• Serve this mango salsa with tortilla chips, chicken, fish, or other Mexican dishes.

Notes

You can use a Serrano pepper in replace of the Jalapeno if you want.

Or for a very mild option use a green bell pepper.

You can use frozen mango in replace, but it will alter the texture of the salsa.

This salsa will store in the fridge for a few days. Just toss and then serve like fresh.

Nutrition

Serving: 1g | Calories: 55kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 162mg | Fiber: 2g | Sugar: 11g | Vitamin A: 867IU | Vitamin C: 36mg | Calcium: 16mg | Iron: 1mg

The post 5 Ingredient Mango Salsa Recipe appeared first on Bake Me Some Sugar.

I share how to cook these sliced potatoes in the oven or you can cook in the air fryer, while both offer that crispy outside and fluffy tender center.

Consider these smashed potatoes for a crispy potato recipe. Or even these twice-baked potatoes, smoked gouda mashed potatoes, or even dive into these scalloped potatoes with ham.

Ingredients You Need

Potatoes – I find that potatoes that offer a thinner skin like these golden potatoes or baby potatoes are best. They are the perfect size and offer a nice crunchy outside texture.

Oil – Avocado or olive oil are great options for drizzling on these air fryer potatoes.

Seasoning – I used a bit of salt and that was it. But you are welcome to use other seasonings if you would like. From season salt, creole seasoning, etc.

How to Make

Full steps on how to make accordion potatoes are featured at the very bottom of the post. Scroll to the bottom, this is a quick visual walk-through.

1. Peel the potatoes and run them under cold water to wash off excess starch. Or if you prefer you can leave the skins on if you want a chewier texture.
2. You will create thin slices all along the potato, but make sure you do not slice the potatoes all the way through, as you want the potatoes to stay held together.
3. Cover the potatoes with oil and season liberally with salt or other spices of choice.

4. Put the potatoes in a preheated air fryer or bake them in the oven as directed until they are golden brown. You will flip the potatoes halfway through the baking. Both directions for cooking methods are in the printable recipe card.

5. Once the potatoes are done serve hot and fresh.

Tips For Success

• You can place a chopstick or kebab stick on each side of the potato. So when you go to slice you ensure you don’t cut all the way through the potato.
• Use a yellow potato or baby potato. You will find that Russets or Yukon Golds have too much starch, and will not air fry properly.
• Aim for even slices on the potatoes. That will ensure the proper texture.
• Rinsing off the potatoes after slicing ensures they remove any excess starch.

Variations To Recipe

Those are a few ways to change up the recipe to fit your taste buds. Feel free to try different methods as you wish.

• Season with pepper, herbs, or any of your favorite spices or spice blends. I used plain salt but you can pick and choose what you want.
• Brush with melted butter once the potatoes are done for added flavor.
• Top with some grated cheese, crumbled bacon, green onions, and more.
• Sprinkle with parmesan cheese on top of the cooked potatoes.
• Dip your potatoes in a homemade ranch or sauce of your choice.

Storing Leftovers

Refrigerate – Refrigerate any of the leftover potatoes in a sealed container in the fridge for 2-4 days. Then you can eat cold or warm them up in the microwave, air fryer, or oven.

Freezing – You can also freeze any of the potatoes you don’t plan to eat right away. Freeze for 2-3 months in a sealed freezer container. Then reheat from frozen or thaw in the fridge overnight then reheat.

FAQs

What to serve with

Here are more ideas on what to pair with your accordion-style potatoes.

• Bacon Wrapped Stuffed Chicken
• Smash Burger Recipe
• BBQ Spare Ribs
• Stuffed Pork Tenderloin

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Accordion Potatoes

Accordion Potatoes are a small potato that is thinly sliced almost all the way through. Air fry these potatoes or bake in the oven. I share both directions for this accordion style potato recipe. A great side dish or even appetizer for your family.

Course Side Dishes

Cuisine American

Keyword accordion potatoes, air fryer potatoes, oven baked accordion potatoes

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 46kcal

Author Kelsey

Equipment

• Air Fryer optional
• Baking Sheet optional
• Sharp Knife

Ingredients

• 2 pounds Golden Small Potatoes
• 1 1/2 tablespoons oil
• salt to taste

Instructions

• Peel your potatoes if you would like. Then rinse in cold water to remove excess starch.
• Slice the potatoes almost all the way through, leaving the bottom part of the potato un-cut so it keeps the potato together. Do 1/8 inch apart.
• Cover the potatoes with oil and then season with salt.
• Place them in a preheated air fryer at 350 degrees for 15 minutes. Flip at the 15 minute mark, and then cook another 15-20 minutes to get nice and crispy.

  Or you will place potatoes on a sheet pan that is greased. Then bake at 400 degrees in a preheated oven. After 20 minutes flip the potatoes over and cook another 15-20 minute or until the potatoes are fully cooked and crispy.

Notes

Cook Time – Just know that the size of the potatoes will of course alter the cook time of the potatoes. So smaller potatoes will cook faster than larger potatoes. 

Cooking Method – Use either method for cooking the potatoes. The goal is crispy outside and fluffy center. 

Seasoning – You can flavor your potatoes any way you want. Different herbs or spices. Top with shredded cheese, bacon, etc. Or opt for plain. 

Nutrition

Serving: 1g | Calories: 46kcal | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g

The post Accordion Potatoes Air Fryer or Oven Method appeared first on Bake Me Some Sugar.