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Grandma’s Frozen Fruit Cups

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I grew up eating these Slushy Fruit Cups!!! Parent’s hosting card club -we had frozen fruit cups. Need a summer treat – we had frozen fruit cups. Church dinner -we had frozen fruit cups. They are a totally nostalgic frozen treat that might even be specific to the Midwest. I recently found the recipe in an old family recipe book and made them immediately. They are perfect; frosty, slushy and sweet.

A spoon holding a bite of frozen fruit cup, nice and slushy.

Now if you haven’t been lucky enough to have a Frozen Fruit Cup in your life, let me tell you about them. They are basically a fruit slushy with a mix of sugar, lemonade and OJ. You mix in bananas, frozen strawberries, maraschino cherries, mandarin oranges, and crushed pineapple. Portion them into little plastic cups and pop in the freezer. Your frozen treat will be ready in a couple hours!

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Cups To Use

Of course you can use any small cup that is freezer friendly. BUT if you want to keep it super classic, these 9 oz plastic cups are the way to go. I call them “disposable cocktail cups”. You should be able to find them in any grocery store or a Walmart or Target.

9 oz Clear Plastic Solo Cups

Ingredient Details

Frozen Lemonade & OJ Concentrate – this is the base for the frosty/slushy treat. You melt them down with some water and a little added sugar.

Ingredients on a table for making frozen fruit cups

Frozen Strawberries in Sugar – this is an ingredient I wasn’t sure you could still get at the grocery store. But I had no trouble finding it. I think it used to come in a frozen box! But now it is in a tub and will either be called strawberries with sugar or strawberries in syrup. Don’t buy the whole frozen strawberries, it isn’t the same thing.

Maraschino Cherries – an 8 oz jar of maraschino cherries makes this such a treat. When you are at the store look for one that says “without stems”, it will make chopping the cherries a little easier.

Mom’s Tip

You can chop the cherries and add to the fruit and juice mixture. Be aware that they will sink to the bottom, so stir them up when portioning out into individual cups.

ANOTHER OPTION – leave the cherries whole and drop two or three in each individual fruit cup instead. That way everyone gets equal amounts of cherries 🍒.

Crushed Pineapple in Juice – a can of crushed pineapple in juice also adds to the slushy texture of this dessert. Make sure you don’t drain this one!

Bananas – grab 3 bananas and slice them up. They add a really nice texture and flavor to the Frozen Fruit Cups.

How To Make Frozen Fruit Cups

Oj and lemonade frozen concentrate melting in a pot with frozen strawberries

Step 1

In a saucepan over low heat melt together the OJ concentrate, lemonade concentrate, water, sugar and frozen strawberries.

bananas, mandarin oranges, cherries and crushed pineapple in a liquid mixture on the stove top

Step 2

Add in the fruit.

slushy fruit cups ready for the freezer

Step 3

Portion into individual cups. Pop in the freezer for a couple hours.

A spoon holding a bite of frozen fruit cup, nice and slushy.

Step 4

Remove from the freezer about 30 minutes before serving and they are a perfectly slushy sweet treat!

More Retro Desserts

Frozen fruit cups with with a spoon

Grandma’s Frozen Fruit Cup Recipe

An old fashioned treat or dessert made with frozen juice concentrate, frozen strawberries, pineapple, maraschino cherries and bananas. They freeze up into a sweet slushy concoction with fruit.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Freezing: 4 hours
Servings: 16 cups
Calories: 217kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 6 oz can frozen lemonade concentrate
  • 6 oz can frozen orange juice concentrate
  • 15.5 oz container frozen strawberries in syrup/sugar
  • 2 ½ cups water
  • ¾ cup sugar
  • 20 oz can crushed pineapple in juice - do not drain
  • 15 oz mandarin oranges in juice - drained
  • 8 oz maraschino cherries - chopped in half
  • 3 bananas - sliced

Instructions
 

  • Over low heat combine the water, sugar, strawberries, lemonade and orange juice. Stir until all the concentrate and sugar is dissolved. Do not boil.
    6 oz can frozen lemonade concentrate, 6 oz can frozen orange juice concentrate, 15.5 oz container frozen strawberries in syrup/sugar, 2 ½ cups water, ¾ cup sugar
    Oj and lemonade frozen concentrate melting in a pot with frozen strawberries
  • Off the heat stir in the crushed pineapple, mandarin oranges, cherries, and sliced bananas.
    20 oz can crushed pineapple in juice, 15 oz mandarin oranges in juice, 8 oz maraschino cherries, 3 bananas
    bananas, mandarin oranges, cherries and crushed pineapple in a liquid mixture on the stove top
  • Once it is slightly cooled, portion into 9 oz serving cups (little plastic cocktail cups are traditional), about ¾ full.
    Tips: Make sure each cup gets plenty of fruit and not just juice. Also the cherries will sink to the bottom of the pot, so make sure to stir those up into the mixture before portioning.
    Makes about 15-18 cups.
    slushy fruit cups ready for the freezer
  • Pop into the freezer for 4 hours up to 24 hours.
  • Remove from the freezer about 30 minutes before serving.
    A spoon holding a bite of frozen fruit cup, nice and slushy.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1cup | Calories: 217kcal | Carbohydrates: 56g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 12mg | Potassium: 251mg | Fiber: 2g | Sugar: 40g | Vitamin A: 432IU | Vitamin C: 35mg | Calcium: 25mg | Iron: 0.4mg

Steakhouse Ribeye Burgers

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“How dare you take a beautiful ribeye and grind it up for burgers”. Outrageous! I know… My response: It’s going to be one of the best burgers you have ever had in your life, you won’t regret it! And guess what, not every ribeye is big and beautiful, some don’t have enough marbling to be an over-the-top delicious steak and those ribeyes, my friend, are perfect for Steakhouse Ribeye Burgers!!

two hands holding a ribeye steak burger on a bun with all the fixings.

The last time I made Ribeye Burgers I found “thin cut” ribeyes at Costco. They weren’t super marbled, which would make them an underwhelming steak, and they were priced right! So if you spot these at your Costco, I say pick them up for this recipe!

A text exchange between me and my daughter…


Me: Do you want a steak burger for lunch?
Her: UMMM YES GIRL, u don’t even need to ask!!!

– Maddie W , Mom’s Dinner taste tester

I have to say, now that I have made these steak burgers and tested them a few times, it is hard to go back to a classic burger! Although my pocketbook will say differently. This is not the burger you will be making weekly. These Ribeye Burgers are a show-stopping, unexpected treat when you really need to shine at the grill!

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Steak Burger Ingredients

We keep the ingredients pretty simple in this Steak Burger. Just a panade with bread, egg, and milk, then Montreal Steak Seasoning and Worcestershire for flavor. We find that combo lightly elevates the flavor and lets the steak flavor shine bright!!

Ribeye – this is a great recipe to make when you find ribeye steaks on sale or you get ribeyes that don’t look super marbled, or you find the “thin cut” ribeyes at Costco… they are perfect for this Steakhouse burger.

GRINDING THE RIBEYE

There are a couple ways to grind the ribeye for burgers:

  1. Lightly freeze the steak pieces for about 20-30 minutes. Run them in the food processor until it resembles ground beef, being careful not to process into a paste.
  2. Ask the butcher to grind the steaks into “ground beef for burgers”
  3. Use a meat grinder attachment to a kitchen aid and grind the meat at home.

Montreal Steak Seasoning – this is a seasoning blend you can get at any grocery store. It is the perfect mix of salt, garlic, herbs, spices and black pepper. We use just enough to enhance the steak flavor of these burgers.

Ingredients for Steak Burgers on a table

Egg – helps to bind the burgers together, and is part of the liquid in the panade.

Bread – use a white or wheat bread, or a hearty bread like an Italian Loaf or Ciabatta. Avoid a seedy or nutty bread! If the bread has an extra crusty crust, remove that before mixing with the egg and milk. The bread is the “starch” portion of a panade.

Panade

A mix of a starch and a liquid to help keep a ground meat recipe juicy and tender.

Milk – the liquid portion of the panade, mixes with the bread perfectly.

Worcestershire – also part of the liquid of the panade, but also adds amazing flavor!

How To Make Ribeye Burgers

This is a quick overview of how to make Steakhouse Ribeye Burgers, for more detailed instruction and ingredient amounts pop down to the recipe card.

Ribeye steaks cut into chunks.

Step 1

Cut 2 lbs of Ribeye Steaks into 1 inch pieces. Place on a parchment lined baking sheet and pop in the freezer for 20-30 minutes. This helps the steak grind up instead of turning into a paste.

Ground ribeye in a food processor.

Step 2

Working in 2-3 batches, grind the steak pieces until they look like ground beef. It’s ok if there are some pea sized pieces left.

Panade in a glass mixing bowl.

Step 3

Mix a panade of bread cubes, egg, Worcestershire, Montreal Seasoning and milk. Mix until the bread breaks down.

Steak Burger Mixture- ground ribeye and a panade

Step 4

Add the ground ribeye steak to the panade and mix with clean hands.

A burger patty made with ground ribeye

Step 5

Form the burgers into 8 patties, make a little dent in the middle to prevent the burgers from shrinking too much on the grill.

Ribeye Burgers grilling on a charcoal grill

Step 6

Set the grill up for direct heat grilling, high heat.

Grill the burgers for about 4-5 minutes per side.

Also toast the buns on the grill!!

A Grilled Steak Burger on a bun with all the fixings

Step 6

Let the burgers rest for about 5 minutes, then build the best Ribeye Steak Burger you have ever had with all your favorite fixings.

Steakhouse Burger Menu

You are about to serve the best burgers you have had in your life! It’s a steak – burger mashup! So you need some side dishes to match that same energy. Here is what I like to pair with these Steakhouse Burgers:

Recipe tips

  1. Lightly freeze the steak pieces so they grind in the food processor, without turning into a paste.
  2. Use ribeye, and don’t cut the fat away, grind it into the mix!
  3. If you want to add cheese on top of your burger, choose something that goes with steak (ie. blue cheese, provolone, smoked gouda, etc…)
  4. Form your burger patties about ½-1 inch larger than the bun you will use, when the burger shrinks slightly on the grill, it will fit your bun perfectly.
  5. Toast 👏Your 👏 Buns 👏. Lightly oil the cut side of your buns and pop them on the grill for 30 seconds (watch so they don’t burn). This one little step will elevate your burgers so it is more of a restaurant style burger!

More Burger Recipes

When I say we got burgers here at Mom’s Dinner….WE GOT BURGERS!!! A grilled burger is one dinner that is loved by everyone in my house, so they are on the menu often. Here are a couple more burger recipes to try next time you fire up your grill.

A woman holding a grilled steak house burger on a bun with chips on a plate and a soda to the side

Steak Burger Recipe (with ribeye)

Trust me on this one, grind up two pounds of ribeye steaks and follow the recipe below. It will be the best steak burger you have ever had.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Chilling Beef & Grilling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8 ¼ steak burgers
Calories: 258kcal
Author: Susie Weinrich

Equipment

Ingredients

RIBEYE BURGERS

  • 2 lbs. ribeye steaks - ground
  • 1 piece white bread - or wheat bread – cut or torn into small ¼ inch pieces. Avoid a grainy or seedy bread
  • 3 tablespoon milk
  • 1 egg
  • 2 tsp. Worcestershire sauce
  • 1 tablespoon Montreal steak seasoning

SERVING

  • Buns
  • Fixings – lettuce, onion, tomato, pickles, bacon
  • Sauces – ketchup, steak sauce, mayo, mustard

Instructions
 

  • Cut the steaks into 1-1.5 inch cubes. Place them in a pan so they aren't piled on top of each other. If you are using the food processor grinding method – pop them in the freezer for about 20-30 minutes. This allows the steak to be ground up instead of turning into a paste.
    2 lbs. ribeye steaks
    Ribeye steaks cut into chunks.
  • Working in 3 batches, grind the steak chunks in the food processor by running the blade for a few second and then pulsing in short bursts. Process until the meat resembles ground beef (BUT NOT A PASTE, it's ok if there are some small pea sized chunks). Make sure the ground steak sticks together when you squeeze it. If not, pulse a few more times.
    Ground ribeye in a food processor.
  • In a large bowl, mix the bread, egg, Worcestershire, milk and steak seasoning together. Mash it with a fork so that the bread breaks down in to a paste in the bowl.
    1 piece white bread, 3 tablespoon milk, 1 egg, 2 tsp. Worcestershire sauce, 1 tablespoon Montreal steak seasoning
    Panade in a glass mixing bowl.
  • Add the ground steak and mix with clean hands. If you have disposable kitchen gloves now is a good time to use them, your hands may get greasy when mixing!
    Or just use some dish soap to wash your hands after mixing (the dish soap will break the grease down).
    Steak Burger Mixture- ground ribeye and a panade
  • Set the grill up for high heat, direct cooking.
  • Grill the burgers for about 4-5 minutes per side. Even if you cook these burgers to well done they are incredibly juicy and tender and chalk full of steak flavor!!!
    ADDING CHEESE: I don't really recommend traditional American or Cheddar cheese on these burgers. They definitely taste like steak so if you want cheese, choose something that would be great with steak – blue cheese, brie, smoked gouda, gorgonzola, provolone.
    Ribeye Burgers grilling on a charcoal grill
  • Coat the cut side of your buns with oil or butter and toast on the grill for about 30 second until golden and toasty. – this is one of the secrets that will make your burgers restaurant quality.
  • Pile the burgers high with all your favorite toppings – lettuce, tomato, onion, ketchup or steak sauce, mayo, mustard… all the things you love!
    two hands about to grab the steak burger

Recipe Tips and Notes:

  • Lightly freeze the steak pieces so they grind in the food processor, without turning into a paste.
  • Use ribeye, and don’t cut the fat away, grind it into the mix!
  • If you want to add cheese on top of your burger, choose something that goes with steak (ie. blue cheese, provolone, smoked gouda, etc…)
  • Form your burger patties about ½-1 inch larger than the bun you will use, when the burger shrinks slightly on the grill, it will fit your bun perfectly.
  • Toast 👏Your 👏 Buns 👏. Lightly oil the cut side of your buns and pop them on the grill for 30 seconds (watch so they don’t burn). This one little step will elevate your burgers so it is more of a restaurant style burger!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 258kcal | Carbohydrates: 2g | Protein: 24g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 90mg | Sodium: 103mg | Potassium: 339mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 2mg

Homemade Coleslaw Dressing

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“Once you go homemade, you’ll never go paid!” Truly, after you make this Homemade Coleslaw Dressing you will lose all taste for the store bought stuff. It is so easy to make and is a perfect balance of sweet, tangy, and creamy. The mix of mayo, sour cream, lemon, vinegar and sugar make this the the best coleslaw dressing you will every make.

Wooden spoon coated in homemade coleslaw dressing held over the bowl of the sauce.

…and don’t forget the celery salt! If coleslaw dressing doesn’t have celery salt, it isn’t for coleslaw! Period.

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Slaw Dressing Ingredients

There are a few ingredients in this recipe that you might not expect. They are sour cream and lemon juice, these are the ingredients that make this recipe stand out from all others! They are also the ingredients that will have people saying “can I get your recipe for this coleslaw dressing, it’s amazing!”.

Mayonnaise – This is a staple ingredient in any coleslaw dressing recipe. Use a high quality mayo, and don’t sub Miracle Whip! We like the brands Hellmann’s or Dukes. I have also found that the Aldi store brand is a GREAT dupe for Hellmann’s.

Ingredients shown are used to prepare homemade coleslaw dressing.

Sour Cream – Using just mayo in your coleslaw dressing can be, well…. too mayonnais-ey, if you know what I mean. Adding sour cream creates a super balanced smooth flavor. You are going to love it!

Vinegar – white vinegar is standard in most coleslaw dressing recipes. You could also sub in apple cider vinegar.

Lemon Juice – This is one of the ingredients that makes this recipe stand out. The fresh lemon juice gives your dressing a bright flavor.

Sugar – Just a little sugar helps sweeten the dressing up and balances the tanginess.

Celery Salt – Like I said before if your slaw dressing doesn’t have celery salt, it doesn’t belong on coleslaw! Celery Salt has a very distinct flavor that screams coleslaw!

Garlic Powder – flavor!

Watch The Recipe

How To Make Homemade ColeSlaw Dressing

Ingredients for coleslaw dressing in a mixing bowl.

Step 1

Gather all the ingredients and measure into a bowl.

Creamy coleslaw dressing combined in a mixing bowl.

Step 2

Whisk or stir everything together so it is smooth. Give it a taste for seasoning.

Coleslaw dressing being poured from a glass measuring cup into a bowl of coleslaw veggies.

Step 3

Pour over your cabbage, carrots and onions… or other coleslaw mixture.

Refrigerate before serving.

Recipe tips

  1. Use a high quality mayo for the best flavor.
  2. Whisk the ingredients together so they blend perfectly.
  3. Give the coleslaw dressing a little taste before you mix with cabbage. If you like it sweeter add another pinch of sugar, if you like it tangier add a dash of vinegar or lemon juice. If you want to punch up the flavor sprinkle in a little more garlic powder.
  4. For a flavor variation add some fresh chopped dill and/or chopped chives.
Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
Wooden spoon coated in homemade coleslaw dressing held over the bowl of the sauce.

Coleslaw Salad Dressing

This is a perfectly balanced coleslaw dressing. It is sweet, tangy, and creamy. The mix of mayo, sour cream, lemon, vinegar and sugar make this the the best coleslaw dressing you will every make. You'll never use store bought again.
No ratings yet
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Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1 cup
Calories: 1061kcal
Author: Susie Weinrich

Ingredients

Instructions
 

  • Measure all ingredients into a bowl.
    ½ cup mayonnaise, ¼ cup sour cream, 1 ½ Tbsp. white vinegar, 2 Tbsp. lemon juice, 3 Tbsp. sugar, ¾ tsp. celery salt, ¼ tsp. kosher salt, ¼ tsp. black pepper, ⅛ tsp. garlic powder
  • Whisk or stir together
    Creamy coleslaw dressing combined in a mixing bowl.
  • Taste for seasoning
  • Add to your favorite coleslaw mix.
    This is enough coleslaw dressing for about 5-7 cups of slaw mix.
    Wooden spoon stirring creamy coleslaw dressing into the crispy chopped veggies.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1cup | Calories: 1061kcal | Carbohydrates: 51g | Protein: 3g | Fat: 95g | Saturated Fat: 19g | Polyunsaturated Fat: 51g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 2641mg | Potassium: 147mg | Fiber: 0.4g | Sugar: 48g | Vitamin A: 440IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 0.5mg

Mom’s Beef Bolognese Sauce

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There’s something deeply comforting about a pot of rich, simmering Bolognese Sauce cooking on the stovetop. It says, welcome home, dinner’s almost ready, I hope your hungry, it’s going to be good. For months I’ve tested and taste-tested to land on this perfect recipe—my go-to Beef Bolognese that has deep flavor and just the right amount of richness. Spoon it over cooked spaghetti for a huge food hug!!

Authentic Bolognese sauce in a bowl over spaghetti with a fork twirling the pasta

Here at Mom’s Dinner, we’re all about helping you feel like a success in your kitchen without needing culinary school under your belt. This Beef Bolognese is a great example: it’s not complicated and the flavor payoff is big. It’s the sauce that makes everyone think you’ve been cooking all day—or that you have a secret Nonna that cooks for you.

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Why This One Is SO Good

We kept this Bolognese recipe super classic so it tastes like Nonna has been cooking in your kitchen all day. It starts with a soffritto, which is a mixture of finely diced carrots, celery and onion. Then of course we add in garlic and herbs. A little milk, chicken broth and white wine enhances the beef before adding tomato paste and crushed tomatoes. Let it all simmer together while the flavors develop.

The bonus of this recipe is that it can be made a day or two ahead... it just gets more flavorful in the fridge. Then reheat when it’s time for dinner. I like to make it on a weekend when I have a little extra time and then pop it out for an unexpected Tuesday night dinner treat!

It also freezes really well. I have a batch of it in my freezer right now. It will keep for up to 6 months in the freezer. Let it thaw in the fridge overnight and voila- dinner is ready already.

Traditional Bolognese Ingredients

Like I said, we kept this recipe super traditional, it starts with a soffritto, white wine, milk, and crushed tomatoes.

Ground Beef – Choose an 85/15 ground beef that will have enough fat to be flavorful and juicy, but not so much fat that your Bolognese is greasy.

Soffritto – This is a traditional starter for Bolognese Sauce. It is a mixture of finely diced carrots, celery and onion.

Garlic – The recipe calls for 4 garlic cloves, but if you want to add more, do it! My tip with garlic is to add it after the soffritto has softened, that will give you a little stronger garlic flavor.

Herbs – A combo of dried basil and oregano, onion powder, kosher salt and black pepper is all you need. If you like a little spice, pop in a pinch or two of red pepper flakes.

A table with ingredients for making Bolognese sauce

Sugar – A little sugar balances all the acidity of the tomato content. If you like your sauce a little tangier you can dial the sugar back a smidge and add it to taste.

Chicken Broth – Either broth or stock will work, it gives the sauce a little more liquid to simmer with and enhances the flavor.

Milk – Traditionally milk was used in Bolognese to tenderize the beef. It isn’t necessarily needed anymore, but we kept it in to stay true to tradition.

White Wine – This is also a traditional ingredient in Bolognese sauce. You could also opt for a red wine if you like, but white wine is classic. It imparts amazing flavor into the sauce. I like to use a chardonnay or pinot grigio.

Mom’s Tip (Wine)

If you use white wine a lot in cooking, but don’t drink it often, buy an aseptic container of chardonnay, like the brand Bota Box. Use a little out of the carton, seal it back up and pop it in the freezer. You can cook with that wine for up to 6 months!

Tomato Paste – This enhances the tomato flavor of the sauce.

Crushed Tomatoes – The main ingredient that makes this a tomato based sauce, so use a brand that is high quality. Some brands we like are San Merican, Muir Glen, Cento, Mutti, and Bianco DiNapoli.

San Merican Tomatoes in a can

How To Make Beef Bolognese

This is a quick overview of how to make Beef Bolognese Sauce, for more detailed instructions and ingredient amounts, pop down to the recipe card.

Celery and Carrots sauteing in olive oil

Step 1

Sauté the carrot and celery together in the olive oil for about 10 minutes.

Soffritto cooking in a dutch oven

Step 2

Add the onion and cook for 10 more mins.

Add the garlic and cook for 1 minute.

ground beef crumbled and cooked with onions, garlic, carrots and celery

Step 3

Add the ground beef and crumble/brown until it is cooked through. Drain any excess grease.

Measure in the wine and evaporated milk, let simmer for 5 minutes.

white wine, chicken broth, and milk added to beef and soffritto, making bolognese

Step 4

Measure in the wine, chicken broth and whole milk, let simmer for 10 minutes.

Add remaining ingredients and let the sauce simmer over low heat for 45 minutes. Stirring occasionally

tomato paste added to the bolognese sauce

Step 5

Whisk or stir in the tomato paste so it is fully incorporated into the sauce.

Bolognese Sauce simmering on the stove top

Step 6

Stir all the remaining ingredients into the sauce. Let simmer for 1 hour with the lid partially on, stirring occasionally.

a big bowl of spaghetti bolognese topped with parmesan cheese and parsley

Step 7

Taste for additional seasoning. Toss with cooked pasta. Sprinkle parmesan over top.

Storing & Freezing

Store any leftover Bolognese Sauce in the fridge, in an air tight container for up to 5 days.

The sauce also freezes really well! Let it cool completely and transfer it to a freezer safe container. Pop in the freezer and keep for up to 6 months. Defrost in the fridge overnight and then heat on the stove top to serve.

Serving Menu

This Beef Bolognese is perfect spooned or stirred into cooked pasta, serve it up with a huge Caesar Salad and some Garlic Bread on the side. If you want to go the extra mile you can add some green beans.

If you are serving this for a Sunday Family Dinner then add a Chocolate Sheet Cake and ice cream for dessert.

Recipe Tips

  1. Use a high quality canned tomato since it is one of the main flavors.
  2. Opt for an 85/15 ground beef that has enough fat to be flavorful, but not so much fat that your Bolognese turns out greasy.
  3. Taste the Beef Bolognese before serving; if your family likes it sweeter, add a little sugar. If you like it tangier, add a dash of vinegar.

More Pasta Sauce Recipes

a big bowl of spaghetti bolognese topped with parmesan cheese and parsley

Classic Bolognese Recipe

Traditional recipe for Beef Bolognese; starts w/ soffritto, add milk, white wine, herbs & crushed tomatoes. It makes amazing Spaghetti Bolognese.
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Servings: 10 people
Calories: 391kcal
Author: Susie Weinrich

Ingredients

Serving

  • 16 oz spaghetti - or favorite pasta

Instructions
 

  • In a heavy Dutch oven or large pot, heat 3 tablespoon olive oil over medium heat. Add the celery and carrots, sauté over medium heat for 10 minutes, stirring often.
    3 tablespoon olive oil, 1 cup carrots, 1 cup celery
    Celery and Carrots sauteing in olive oil
  • Add the onions and sauté another 10 minutes, add the garlic for the last 2 minutes of cook time.
    1 large yellow onion, 4 cloves garlic
    Soffritto cooking in a dutch oven
  • Add the ground beef, crumble and brown until cooked through. Drain some of the excess grease.
    1 lb. up to 1.5 lbs. ground beef
    ground beef crumbled and cooked with onions, garlic, carrots and celery
  • Add in the milk, chicken broth and wine and let it simmer for about 10 minutes over medium low heat.
    1 cup whole milk, ¾ cup dry white wine, 1 cup chicken broth or stock
    white wine, chicken broth, and milk added to beef and soffritto, making bolognese
  • Add in the tomato paste, whisk/stir to break up the tomato paste.
    28 oz crushed tomatoes, 6 oz tomato paste, 2 teaspoon dried oregano leaves, 2 teaspoon dried basil, 1 ½ teaspoon onion powder, 2 teaspoon kosher salt, ½ teaspoon pepper, 2 ½ tablespoon sugar
    tomato paste added to the bolognese sauce
  • Add the seasonings, kosher salt, pepper, and sugar.
    Turn the heat down to low, cover slightly and let lightly simmer for 1 hour, stirring occasionally.
    Bolognese Sauce simmering on the stove top
  • While the sauce is simmering, prepare the pasta according to the package instructions for al dente (approx. 12 minutes).
    16 oz spaghetti
  • Drain the pasta and add to the sauce.
    a big bowl of spaghetti bolognese topped with parmesan cheese and parsley
  • Serve immediately with grated Parmesan or Romano cheese and/or a large dollop of ricotta cheese.

Storing & Freezing

  • Keep leftover Spaghetti Bolognese in the fridge in an airtight container for up to 4 days.
  • To freeze the sauce let it cool completely. Then pop in a freezer safe container or baggie. Keep frozen for up to 6 months.
    To use thaw in the fridge overnight then reheat on the stove top over low heat and toss with cooked spaghetti.

Recipe Tips and Notes:

 
    • Use a high quality canned tomato since it is one of the main flavors.
    • Opt for an 85/15 ground beef that has enough fat to be flavorful, but not so much fat that your Bolognese turns out greasy.
    • Taste the Beef Bolognese before serving; if your family likes it sweeter, add a little sugar. If you like it tangier, add a dash of vinegar.
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Serving: 10serving | Calories: 391kcal | Carbohydrates: 45g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 782mg | Potassium: 539mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1408IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 3mg

BBQ Chicken Skewers

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If there is one thing I know, it is that chicken thighs make the very best chicken skewers! Leave the chicken breast for marinated grilled chicken. When it comes to BBQ Chicken Skewers, the dark meat is where it’s at! You can grill the dark chicken meat a little longer, giving it that deep char flavor, and bonus – it stays juicy! For this recipe we are also marinating the thigh meat in the very best BBQ marinade!

Basted with BBQ sauce, grilled chicken on metal skewers is ready to serve.

I learned this marinade tip from Cook’s Illustrated; start your BBQ chicken skewer marinating base with tomato paste! The tomato paste lends flavor, clings perfectly to the chicken for thorough marinating, and it slightly caramelizes/chars on the chicken while grilling!

The other GREAT thing about this recipe is that you get to finish the Barbecue Chicken Skewers with your favorite BBQ sauce, which customizes the flavor perfectly for your family and friends – (pssst.. if you don’t have a favorite you can always make your own with this Mom’s Homemade BBQ Sauce).

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Chicken Thigh Skewer Ingredients

Chicken Thighs -using chicken thighs makes all the difference in the world! The dark meat is way more flavorful and pairs nicely with the BBQ flavors. Unlike white meat, the dark meat can be grilled a little bit longer and still stay juicy and tender!

Tomato Paste – like I said earlier I learned this tip for Cook’s Illustrated. Tomato Paste is the perfect base for a grilled chicken marinade! It adds flavor, clings perfectly to the chicken and grills beautifully.

Mom’s Tip

If you are buying your tomato paste in a can you generally don’t use the whole can at once (ie. this BBQ chicken skewer recipe!). Take the rest of the tomato paste, scrape it into a freezer safe baggie and pop it in the freezer for up to 6 months. I like to lightly press the tomato paste into sections so they pop out in tablespoon portions.

Vegetable Oil – is the perfect oil to mix with the tomato paste. It has a high smoke point, doesn’t add any flavor to the mix, and thins out the tomato paste just enough so it can coat the chicken.

Worcestershire Sauce – whenever we do BBQ, we do Worcestershire!

Sugar – balances the flavors of the tangy BBQ, and it helps with the caramelization/char on the grill.

Seasonings – the perfect mix of herbs and spices to give the chicken a BBQ flavor are – chili powder, smoked paprika, garlic powder, onion powder, kosher salt and black pepper.

BBQ Sauce – use your family/friends favorite BBQ sauce to customize the flavors right before you serve.

a mason jar full of homemade bbq sauce

Mom’s BBQ Sauce

If you want to go the extra mile, whip up some homemade BBQ sauce with this recipe.

BBQ Sauce Recipe

My favorite Metal Skewers

We have all heard the tip… if you use wooden skewers soak them in water so they don’t burn up on the grill. I have done this and my wooden skewers STILL burn up on the grill!

That is why I invested in a set of stainless steel skewers that can be used again and again. Here are a few reasons I like the ones I chose:

OXO metal skewers
  1. They are heavy duty and don’t bend
  2. They are long enough to hold a lot of meat or veggies but they still fit on a grill.
  3. Made of stainless steel so they don’t rust.
  4. Dishwasher safe.
  5. The sharp tip helps to easily skewer meat or thick veggies.
  6. There is a nice round “handle” at the bottom of the skewers, which makes them a little easier to pick up and rotate on the grill.
  7. Reusable!

Watch The Recipe

How To Make BBQ Chicken Skewers

Chicken marinade being prepared in a mixing bowl.

Step 1

Mix the marinade in a bowl or Tupperware container that you can marinate the chicken in.

Chicken marinade coating the chicken thigh chunks in a glass container.

Step 2

Cut the chicken into 1-2 inch pieces and mix into the marinade, coating completely. Pop in the fridge for 1 hour up to 24 hours.

Marinated chicken thighs added to metal skewers.

Step 3

Skewer the chicken while the grill is heating up.

Grilled chicken thigh skewers on a hot charcoal grill.

Step 4

Grill the chicken thigh skewers until it reaches 175° F.

Baster adding bbq sauce to the chicken grilled chicken skewers.

Step 5

Remove from the grill and generously brush on your favorite BBQ Sauce.

4 Serving Menus For BBQ Chicken

I always say there is always one summer dinner that captures my heart. This year it was the #1 menu on this list. It is the one that I will look back on at the end of summer and reminisce about how delicious it was. Choose the menu below that will capture your heart, or choose the sides that look good to you on this post for 35+ BBQ Side Dishes.

  1. Corn on the cob, Lemon Dill Rice, Fresh Watermelon, Sweet Corn Muffins
  2. Coleslaw, German Potato Salad, Fresh Watermelon, Deviled Eggs
  3. Cucumbers & Onion, Jiffy Corn Casserole, Raspberry Jell-O Fluff
  4. Cheesy Potato Casserole, Baked Beans, Broccoli Bacon Salad

Recipe Tips To Remember

  • USE CHICKEN THIGHS…and you will never go back to chicken breast. The dark meat is SO FLAVORFUL and can grill for longer, and doesn’t dry out.
  • Cut the chicken thighs before marinating, it creates more surface area for flavor.
  • Do not sub raw garlic for the garlic powder, raw garlic can tend to burn on the grill.
  • Grill the chicken thighs to doneness at 175°F
  • If the BBQ Chicken Skewers are getting too dark, pop them to indirect heat on the grill, close the lid and let them cook with the ambient heat of the grill (like an oven).
  • Finish the chicken skewers with your favorite BBQ sauce, use whatever flavor sauce your family loves.

More Recipes From The Grill

bbq marinated and grilled chicken skewers on a cutting board

Barbecue Chicken Skewer Recipe

Chicken thigh pieces are marinated in the very best BBQ Marinade, then skewered, and grilled to juicy perfection. Finally you finish with your favorite BBQ sauce basted over the skewers.
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Prep Time: 20 minutes
Cook Time: 18 minutes
Marinating Time: 1 day
Total Time: 1 day 38 minutes
Servings: 5 people
Calories: 356kcal
Author: Susie Weinrich

Ingredients

Instructions
 

  • In a bowl or a Tupperware container with a lid, mix together the marinade ingredients.
    ¼ cup tomato paste, 3 tablespoon vegetable oil, 1 tablespoon Worcestershire sauce, 1 teaspoon sugar, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, 1 teaspoon kosher salt, ¼ teaspoon black pepper
    Chicken marinade being prepared in a mixing bowl.
  • Add the chicken pieces and using clean hands or a spoon, stir everything until the chicken is coated.
    2 – 2.5 lbs. Boneless Skinless Chicken Thighs
    Chicken marinade coating the chicken thigh chunks in a glass container.
  • Refrigerate for at least 1 hour to 24 hours.
  • Skewer the chicken onto metal skewers (or wooden skewers that have been soaked well in water)
  • Heat the grill to high heat for direct and indirect grilling.
    Grilled chicken thigh skewers on a hot charcoal grill.
  • Cook the skewers over direct heat about 3 minutes per side, turning a quarter turn each time. Total cooking time will be near 15-18 minutes. Chicken thighs are a dark meat and therefore should be 175°F internal temp to be considered cooked and safe to eat.
  • If the skewers are getting dark over direct heat, move them to indirect heat and close the grill lid, let the ambient heat of the grill finish cooking the skewers.
  • Remove the BBQ Chicken Skewers from the grill, generously brush on your favorite BBQ Sauce.
    ½ cup Favorite BBQ Sauce
    Baster adding bbq sauce to the chicken grilled chicken skewers.
  • Time to eat!

Recipe Tips and Notes:

  1. USE CHICKEN THIGHS…and you will never go back to chicken breast. The dark meat is SO FLAVORFUL and can grill for longer, and doesn’t dry out.
  2. Cut the chicken thighs before marinating, it creates more surface area for flavor.
  3. Do not sub raw garlic for the garlic powder, raw garlic can tend to burn on the grill.
  4. Grill the chicken thighs to doneness at 175°F
  5. If the BBQ Chicken Skewers are getting too dark, pop them to indirect heat on the grill, close the lid and let them cook with the ambient heat of the grill (like an oven).
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 356kcal | Carbohydrates: 16g | Protein: 36g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 1076mg | Potassium: 687mg | Fiber: 1g | Sugar: 12g | Vitamin A: 528IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg

Mom’s Weeknight Pepper Steak

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If Pepper Steak is your go-to order at Chinese restaurants, this homemade version is going to blow your mind. It’s got that same saucy umami flavor and it comes together FAST—like, weeknight-fast. It’s everything you love about takeout, but made at home in under 30 minutes. This Pepper Steak is the kind of dinner that make you feel like a success at dinner: quick, flavorful, family-friendly, and completely satisfying.

Steak stir fry served over a bed of white rice with chopsticks resting on the edge.

Whip up this Pepper Steak Recipe and then serve it over rice or noodles for an all-in-one dinner, no side dishes required. We even take a bigger shortcut on this recipe and use frozen rice, makes this quick dinner, even faster.

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Ingredient Details

Beef/Steak – Flank steak is what the recipe calls for, and is traditionally used for Pepper Steak. You want to slice it thinly across the grain of the meat. There are a few other options you can use, pop down to the section below to read about alternate steak options.

Bell Peppers – To keep this dish colorful and flavorful, I recommend using 2 or even 3 colors of bell peppers. I like to buy the three pack of assorted peppers at the store. They usually contain a green, red and yellow or orange pepper. Perfect for this recipe.

Onion – For the most authentic flavor you will want to use a yellow onion. Also add some sliced green onion for garnish at the end, it also adds a nice onion flavor and texture.

Ingredients shown are used to prepare Steak stir fry.

Soy Sauce – If you are salt sensitive I recommend using a low sodium soy sauce. We love the Lee Kum Kee brand soy sauce, it has a more authentic flavor and is what we recommend in some of our other Asian style recipes (like Chicken Lo Mein) but if you cannot find that Kikkoman is widely available.

Beef Broth – Is one of the main components of the sauce for Pepper Steak, so choose a quality beef broth at the store. If you are salt sensitive you can opt for a low sodium beef broth.

Brown Sugar – This doesn’t necessarily make the Pepper Steak Sauce sweet, it balances the saltiness of the sauce and gives it great flavor.

Corn Starch – A thickening agent that is added to the sauce. It helps the sauce cling to the beef and peppers. You can sub arrowroot here if that is what you prefer.

Ginger – Fresh ginger lends the most amazing flavor to this dish. I like to keep the frozen Dorot Garden Ginger Cubes on hand in my freezer. Each cube is 1 teaspoon and is SO much easier than peeling and grating fresh ginger root. If you don’t have access to fresh ginger or frozen ginger you can sub ½ teaspoon ground ginger powder here.

Watch The Recipe

Alternate Steak Options

Flank stank is sometimes packaged as “beef for stir fry” and is already cut into slices.  Flank steak is sometimes labeled as London Broil, but not all London Broils are made of flank steak (clear as mud). 

Skirt steak can also be used, though it tends to be a bit tougher. For best results, try an overnight salt brine or marinate it in the sauce to help tenderize the meat and break down connective tissue.

Top Sirloin can also by used but make sure to cut it into thin slices and do not over cook it.

How To Make Pepper Steak Stir Fry

This is a quick overview of the steps to make Pepper Steak at home. For more detailed instructions and ingredient amounts, pop down to the recipe card.

Pepper steak sauce in a small mixing bowl.

Step 1

Whisk the sauce ingredients together.

Strips of steak frying in a skillet.

Step 2

In a large skillet over medium high heat, sear the beef strips for 2 minutes per batch. Remove from the pan.

Then sauté/soften the onions and peppers.

Skillet filled with a Chinese pepper steak dinner.

Step 3

Add everything back to the pan, give the sauce a stir and then pour over the steak and peppers. Simmer until thickened.

Chinese Pepper steak in a bowl over white rice

Step 4

Serve over rice.

Storing, Freezing, Reheating

You can store any leftover cooled Pepper Steak Store in an airtight container in the refrigerator for up to 4 days.

The nice thing is, you can freeze leftover Pepper Steak for up to 3 months. Just pop it in an airtight container with some of the sauce. To reheat thaw overnight in the refrigerator. Reheat in a skillet over medium heat with a splash of water or beef broth. Stir occasionally until warm, about 5-7 minutes.

Tips to remember

  1. Flank steak can be wonderfully tender when cooked just right—aim to avoid overcooking, as that has the biggest impact on texture. While a dark sear is nice, keeping the steak juicy and tender is the real key to success.
  2. Dry your steak pieces as much as possible before adding to the pan to get the quickest sear without overcooking.
  3. Choose a large skillet (12″) to cook your steak and peppers. If you crowd the pan they will steam instead of fry.
  4. DO NOT add extra salt, the soy sauce and beef broth combined are the perfect amount of saltiness.

More Asian Dinners

Steak stir fry served over a bed of white rice with chopsticks resting on the edge.

Pepper Steak Recipe

This Pepper Steak stir fry has that saucy umami flavor you love from your favorite Chinese spot, but it’s made right at home in under 30 minutes. It's a weeknight recipe win to be sure!
No ratings yet
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 5 people
Calories: 294kcal
Author: Susie Weinrich

Equipment

  • 12 inch skillet

Ingredients

Sauce Ingredients

REMAINING INGREDIENTS

  • 2 tablespoon vegetable oil - divided
  • 1½ lbs flank steak - sliced thinly against the grain
  • 1 red bell pepper - sliced
  • 1 green bell pepper - sliced
  • 1 medium yellow onion - sliced
  • ¼ teaspoon pepper - or to taste

Instructions
 

  • Pre-recipe note: do not add extra salt while cooking, the soy sauce and beef broth add just the PERFECT amount of salt. If you are salt sensitive use a low sodium soy sauce and/or low sodium beef broth.
  • Whisk together sauce ingredients until smooth. Set aside.
    ¾ cup beef broth, ½ cup soy sauce, 2 cloves garlic, 2 tablespoon cornstarch, 1 tablespoon brown sugar, 1 teaspoon ginger
    Pepper steak sauce in a small mixing bowl.
  • Pat steak pieces dry with a paper towel. Heat 1 tablespoon oil in a large 12" skillet over high heat.
    Strips of steak frying in a skillet.
  • Cook the steak in 2 batches so it sears and doesn't steam. Sear half the steak for about 1 minute per side. Remove to a plate and repeat with remaining steak. Remove steak from skillet and set aside.
    1½ lbs flank steak
  • Add the remaining 1 tablespoon oil to the skillet. Sauté the peppers and onion until just tender, about 4 to 5 minutes.
    1 red bell pepper, 1 green bell pepper, 1 medium yellow onion
  • Return the steak and any collected juices to the pan with the peppers, sprinkle in black pepper to taste.
  • Give the sauce a quick stir to reincorporate any settled corn starch, pour it into the pan, and stir to combine. Cook, stirring occasionally, until it thickens and coats the meat and vegetables, about 1 to 2 minutes.
    Skillet filled with a Chinese pepper steak dinner.
  • Serve hot over rice or noodles. Optionally finish with a sprinkling of chopped green onions or sesame seeds.
    We love to use frozen rice that microwaves for a few mintues to keep this a SUPER EASY weeknight dinner. It is also excellent over ramen noodles (discard the flavor packet).
    Chopsticks resting on the edge of a plate of white rice topped with pepper steak stir fry.

Storing

  • Store cooled Pepper Steak in an airtight container in the refrigerator for up to 4 days.

Freezing & Reheating

  • Freeze cooled pepper steak in an airtight container with some of the sauce for up to 3 months.
    Thaw overnight in the refrigerator. Reheat in a skillet over medium heat with a splash of water or beef broth. Stir occasionally until warm. (about 5-7 minutes)

Recipe Tips and Notes:

 
  • Flank steak can be wonderfully tender when cooked just right—aim to avoid overcooking, as that has the biggest impact on texture. While a dark sear is nice, keeping the steak juicy and tender is the real key to success, especially for new cooks.
  • Dry your steak pieces as much as possible before adding to the pan to get the quickest sear without overcooking.
  • Choose a large skillet (12″) to cook your steak and peppers. If you crowd the pan they will steam instead of fry.
  • Do not add extra salt while cooking, the soy sauce and beef broth add the perfect amount of saltiness to the Pepper Steak.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 294kcal | Carbohydrates: 12g | Protein: 33g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 82mg | Sodium: 1506mg | Potassium: 668mg | Fiber: 2g | Sugar: 5g | Vitamin A: 834IU | Vitamin C: 52mg | Calcium: 49mg | Iron: 3mg

Simple Homemade Pancake Mix

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“MOM, can we have pancakes for breakfast?”. How often do you hear that on the weekend? And they don’t want frozen pancakes, no no no, my kids want pancakes made from pancake batter! For this very reason I like to keep this Homemade Pancake Mix on hand so I can very easily whip up a batch of amazing fluffy pancakes by just adding water and butter to the dry mix… or better yet, the kids can add it to the mix and make their own pancakes.

A bowl of fresh blueberries in front of a glass jar of dry pancake mix ready to use to prepare homemade pancakes.

The very best part? The pancakes turn out super fluffy and flavorful. You can customize them with fresh blueberries, chocolate chips, bananas…. then top them off with whatever floats your boat; syrup, whipped cream, sprinkles, fresh fruit…. This dry pancake mix makes about 5 cups and about 3-4 perfect pancakes per cup of dry mix (15-20 pancakes total).

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Ingredient Details

You just need 6 ingredients from your baking cabinet to make a Homemade Pancake Mix. The only one you might not have on hand, unless you’ve made homemade hot cocoa (YUM), is the dry milk.

All Purpose Flour – Just regular old flour is all you need here. Mom’s Tip for measuring flour correctly, lightly whisk the flour in the bag or in the storage container, then measure and level. Flour will compact on itself, so fluffing it up first ensures you measure the right amount of flour!

Dry Milk – You can find dry/powdered milk in the baking aisle at the grocery store, it may be on the bottom shelf, so don’t give up – keep looking. Any dry milk will work here – whole, skim or even buttermilk. You can also find it on Amazon Fresh.

Ingredients measured out into small glass bowls to prepare homemade dry pancake mix.

Baking powder and Baking Soda – these are both leavening agents in your pancake that give you the fluffiest pancakes!

Kosher Salt – Just a little kosher salt will help enhance the sweetness of your pancakes.

Sugar – A little sugar will sweeten up the pancake mix.

How To Make A Simple Pancake Mix

Whisk in a glass mixing bowl with water added to the dry ingredients, ready to combine to make a great family breakfast.

Step 1

Gather up the ingredients you need to make the Dry Mix for Pancakes. Measure them into a large bowl and WHISK together. The whisk will ensure everything gets incorporated.

Wooden spoon dipping into a glass jar of dry pancake mix.

Step 2

Transfer the mix to an airtight container and store in a dry cool place.

Water being poured into a glass mixing bowl of dry ingredients to make homemade pancakes.

Step 3

When you are ready to make pancakes, measure out 1 cup of dry mix, then add ¾ cup water and 1 tablespoon melted butter (optionally add ½ teaspoon vanilla).

Stack of golden brown pancakes with a pat of butter melting on top with fresh blueberries garnished over the top and a bite of pancakes cut out.

Step 4

Cook the pancakes on a hot griddle with oil. Serve stacked high with your favorite toppings!

Storing The Dry Mix

Keep your prepared Pancake Mix in an airtight container in a dry cool place for up to 6 months. We love these pop lid OXO canisters from Amazon.

oxo cannister with pop lid

How to Freeze and Reheat Cooked Pancakes

Make the pancakes from your dry mix then cool completely. You have two options for freezing:

  1. Place the pancakes on a large baking sheet in one layer, something that will fit in the freezer. Keep in the freezer for 1 hour. Remove and place the frozen pancakes in a freezer safe baggie.
  2. Layer the cooled pancakes with pieces of parchment paper btwn each pancake, pop in a freezer safe baggie.

The pancakes will be good in the freezer for up to 6 months.

cooking a pancake in a skillet

To reheat, pop a few frozen pancakes on a plate (I like to cover them with a slightly damp paper towel) and microwave for about 30 to 45 seconds, they are good to go! BUT for an extra touch you can pop them in the toaster for a bit to give them a crispy edge.

Mom’s Tips for Really Good Pancakes

Whisk the dry ingredients together, ensuring everything gets incorporated.

After you mix the dry ingredients and water/butter, let the batter rest for about 5 minutes. It will thicken slightly and allow the leaveners to fully activate.

Use a light coating of vegetable oil to cook your pancakes, even in a non-stick pan. Also reapply a little between batches.

Want to go the extra mile – cook them in a butter/oil mixture! It is like frying the pancakes and adding even more flavor. Crispy edges and fluffy centers.

Dry pancake mix in a glass jar next to a plate of golden brown pancakes with a bite cut out from the syrup drenched breakfast.

Use a measuring cup or large cookie scoop to transfer the batter to the griddle, it makes for even sized pancakes.

Don’t flip too soon! Let the pancakes set & cook about ⅔ of the way on the first side, the top should show popping bubbles and edges should be slightly set. Then flip and finish the pancakes.

After the pancakes are cooked, place them on a wire wrack instead of stacking them. The stacked pancakes will stick together and possibly tear.

Breakfast Pancakes for Dinner

If you love breakfast for dinner, these pancakes should be on your table! Here are some menus to serve with the pancakes:

  1. Oven Cooked Bacon, Fruit Salad, Scrambled Eggs
  2. Sausage Egg Cups, Fruit Salad with Citrus Glaze
  3. Frittata, Herbed Potatoes, and Fruit

More Breakfast Recipes

Stack of golden brown pancakes with a pat of butter melting on top with fresh blueberries garnished over the top and a bite of pancakes cut out.

Easy Pancake Mix Recipe

A homemade recipe for a simple pancake mix. To make pancakes just add water and butter to the dry mix! It makes the most flavorful and super fluffy pancakes.
Makes about 5 cups of dry mix and about 3-4 pancakes per cup of dry mix (15-20 pancakes total)
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 5 cups
Calories: 535kcal
Author: Susie Weinrich

Ingredients

Pancake Dry Mix Ingredients

Ingredients Per Batch

  • 1 cup pancake mix
  • ¾ cup water
  • 1 tablespoon melted butter - or neutral oil
  • Optional: ½-1 teaspoon vanilla extract

Instructions
 

To Make the Dry Pancake Mix:

  • In a large bowl, whisk together the flour, powdered milk, baking powder, baking soda, salt, and sugar until well combined.
    4 cups all-purpose flour, 2 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, ¼ cup granulated sugar, ½ cup powdered milk
    Whisk in a glass mixing bowl with water added to the dry ingredients, ready to combine to make a great family breakfast.
  • Store in an airtight jar or container in a cool, dry place for up to 6 months.
    Glass measuring jar with a scoop of flour being measured out.

To Make Pancakes:

  • In a mixing bowl, combine 1 cup dry pancake mix and ¾ cup water. Stir until just combined.
  • Add melted butter or oil and optional vanilla, stir again. Let the batter rest for 2-5 minutes while you prep the skillet.
    Water being poured into a glass mixing bowl of dry ingredients to make homemade pancakes.
  • Heat a non-stick skillet or griddle over medium heat. Grease the pan lightly with oil or a butter/oil combo.
    Pour ¼ to ⅓ cup of batter per pancake.
    Golden brown pancake in a cast iron pan.
  • Cook for 2–3 minutes per side, until golden brown.
  • Serve.
    Stack of golden brown pancakes with a pat of butter melting on top with fresh blueberries garnished over the top and a bite of pancakes cut out.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1batch | Calories: 535kcal | Carbohydrates: 97g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 1393mg | Potassium: 331mg | Fiber: 3g | Sugar: 12g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 472mg | Iron: 6mg

Fall-Apart Oven Baked Pulled Pork

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Pulled pork is a Midwest staple—especially here in Kansas City, where BBQ joints have it down to an art. I needed this Oven Baked Pulled Pork to live up to those standards— after testing and testing again, we nailed it. The pork turns out fall-apart tender, juicy, and incredibly flavorful. Bonus: it’s easy to make and is mostly hands off (no babysitting a smoker!).

Fork pulling apart pieces of pork to shred it up.

Now you just have to decide how you are going to eat it; in a bun, in a taco, on a pizza, over nachos…. so many choices!

RELATED: Instant Pot Pulled Pork

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Secrets To Flavorful Juicy Pulled Pork

In the testing this Pulled Pork there are a few things we found that help keep your pork nice and juicy!

  • Cutting the pork butt into larger 4 inch pieces slashes the cooking time down, you aren’t waiting for the center of a 5 lb. pork shoulder to be cooked while the outside is drying out.
  • Cutting the pork into larger pieces also gives you more surface area to add flavor with a homemade dry rub (or use your favorite store bought pork rub).
  • You are actually BRAISING (not dry roasting) the pork butt pieces in liquid; chicken broth and Worcestershire sauce. That wet cooking method keeps everything nice and juicy.
  • Cooking the pork in a covered pot helps that moist hot air cook the pork instead of dry heat.
  • Reserve just a smidge of the cooking liquid (aka. liquid gold) to mix in with the pork at the end after shredding.
  • Add your favorite BBQ sauce at the end, after shredding.

What Pork To Buy

When you head to the store to buy pork for pulled pork you will see a few different options in the pork section – pork loin, pork tenderloin, pork roast, pork butt, pork shoulder, maybe even a picnic roast.

Ingredients shown are used to prepare pulled pork with a dry rub to turned into sandwiches, serve over rice or make tacos with.

You want to buy any of the options below, they are basically the same thing (only slight differences of where they are cut from)… but they are labeled with different names:

  • Pork Butt
  • Boston Butt
  • Boston Butt Roast
  • Bone In Pork Shoulder
  • Boneless Pork Shoulder
  • Picnic Roast

How To Make Pulled Pork In The Oven

This is a quick overview, with pictures, of how you will make your pulled pork in the oven. For more detailed instructions and ingredient amounts, pop down to the recipe card.

Pork butt cut into large chunks with the fat removed on a wooden cutting board.

Step 1

Cut the pork butt into smaller 4 inch pieces. Trim any large chunks of fat and discard.

Pork butt seasoned with a dry rub on all sides, resting on the cutting board.

Step 2

Mix a homemade dry rub and coat all the surfaces of the cut pork pieces.

Dry rub seasoned pork butt in a Dutch oven, resting in liquid.

Step 3

Place all the pork in a large Dutch Oven or heavy pot with a lid (oven safe). Pour the braising liquid around the pork.

Hand using a tongs to pull up tender seasoned pork pieces that are are easy to pull apart.

Step 4

Pop the lid on and bake at 300°F for about 4 hours.

Juicy, tender pieces of pulled pork shredded to small pieces resting in its juices on a cutting board, before serving.

Step 4

Remove the tender pork from the pot and shred with two forks, mix in some of the cooking liquid and your favorite BBQ sauce.

Now if you really feel like going the extra mile with this recipe, you can make your own homemade BBQ sauce!

a mason jar full of homemade bbq sauce

Mom’s Dinner Homemade BBQ Sauce

Absolutely delicious BBQ sauce that is the perfect balance of sweet, tangy and savory.

BBQ Sauce Recipe

Storing

Pulled Pork does REALLY WELL when you make it ahead. It can be kept in the fridge for up to 5 days, or you can freeze it for later!

Freeze/thaw

Cook and cool the pulled pork. Store in an airtight container or freezer bag for up to 3 months. Optionally, add a little of the juices from the pot to the container to keep things juicy.

Thaw overnight in the fridge.

Reheat

Preheat to 300°F (150°C). Place pork in a baking dish with a splash of broth, water, or BBQ sauce. Cover tightly with foil. Heat for 20–30 minutes, stirring halfway.

Sides for Pulled Pork Sandwiches

If you decide to use this pulled pork for sandwiches, here are some GREAT side dishes to use for your menu. Pick two or three, then add some fresh cut watermelon:

Tips To Remember

  1. Boston butt roast is the best and most flavorful option for pulled pork. If you’re not able to find it, use Picnic roast. It is leaner with more sinew which lends to a tougher meat. It may take a little longer to soften and won’t be as full-flavored as the Boston butt roast.
  2. This recipe isn’t ideal for checking doneness with a thermometer alone, since the pork will reach the “done” temperature of 195°F within the first 2 hours, but it won’t be tender enough to shred until it’s cooked longer. 
  3. I don’t recommend cutting pieces smaller in an attempt to shorten cooking time. Pork will dry out much quicker and it’s more difficult to find the balance between done and overdone.
  4. As you size this recipe up or down, keep the cuts 3-4” in size to follow the same cooking instructions. 

Pork Lovers Take Note

I grew up in Iowa which is the pork capital of the world (I just made that up, but it sounds right)! Here are some of the other pork recipes we love in the Mom’s Dinner kitchens, that I think you will love too.

Pulled pork sandwich coated in barbecue sauce served on a sesame bun topped with pickled onions.

Oven Roasted Pulled Pork Recipe

When seasoned pork is baked in the oven it turns out fall apart tender, juicy, and incredibly flavorful. Enjoy it in as a pulled pork sandwich or in a taco, on a pizza, over nachos…. so many choices!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 4 hours
Rest Time: 15 minutes
Total Time: 4 hours 30 minutes
Servings: 10
Calories: 218kcal
Author: Susie Weinrich

Equipment

  • Dutch Oven or a heavy pot with a lid

Ingredients

DRY RUB INGREDIENTS

PORK & BRAISING LIQUID INGREDIENTS

  • 3-5 lb boneless pork butt/shoulder - often called Boston butt roast, trimmed and cut into 3”-4” chunks
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce

FINISHING INGREDIENTS

  • ½ cup BBQ sauce - plus more for serving

OPTIONAL FOR SERVING

  • Buns, red onion, pickled jalapenos, coleslaw, dill pickle slices

Instructions
 

Prep

  • Preheat oven to 300°F.
  • Trim any large pieces of fat from the pork butt. Cut the pork into large 3-4 inch pieces. Set aside.
    3-5 lb boneless pork butt/shoulder
    Pork butt cut into large chunks with the fat removed on a wooden cutting board.
  • Mix dry rub ingredients in a small bowl.
    1 tablespoon brown sugar, 1 tablespoon smoked paprika, 2 teaspoon garlic powder, 2 teaspoon onion powder, 1 teaspoon ground cumin, 2 teaspoon kosher salt, ½ teaspoon black pepper
    Dry rub seasonings combined in a small glass bowl.

Oven Baking

  • Coat the pork pieces with the dry rub mixture on all sides.
    Pork butt seasoned with a dry rub on all sides, resting on the cutting board.
  • Place pork in a large Dutch oven or deep roasting pan with a lid. Pour the chicken broth and Worcestershire sauce around the pork pieces. Cover tightly with a lid or foil.
    1 cup chicken broth, 1 tablespoon Worcestershire sauce
    Dry rub seasoned pork butt in a Dutch oven, resting in liquid.
  • Bake for 3 ½ to 4 hours total, checking after about 1 ½ hours to flip and rotate pieces for even cooking.
  • Remove from the oven. Keep covered and let it rest for 15-20 minutes.
  • Remove pork from braising liquid and juices. Optionally, reserve for a gravy or to pour a little over leftovers before storing.
    Shred the pork, and stir in ½ cup BBQ sauce. Add more if desired.
    ½ cup BBQ sauce
    Hand using a tongs to pull up tender seasoned pork pieces that are are easy to pull apart.

Serving

  • Serve on buns, with toppings like BBQ sauce, coleslaw, picked red onions, pickled jalapenos, dill pickle slices, etc… It is also great in tacos, on pizza or over rice.
    Pulled pork sandwich coated in barbecue sauce served on a sesame bun topped with pickled onions.

Storing

  • Fridge
    The cooled pulled pork can be kept in the fridge for up to 5 days.
  • Freeze/thaw
    Store in an airtight container or freezer bag for up to 3 months. Optionally, add a little of the juices from the pot to the container to keep things juicy.
    Thaw overnight in the fridge.
  • Reheat
    Preheat to 300°F (150°C). Place pork in a baking dish with a splash of broth, water, or BBQ sauce. Cover tightly with foil. Heat for 20–30 minutes, stirring halfway.

Recipe Tips and Notes:

 
  • Boston butt roast is the best and most flavorful option for pulled pork. If you’re not able to find it, use Picnic roast. It is leaner with more sinew which lends to a tougher meat. It may take a little longer to soften and won’t be as full-flavored as the Boston butt roast.
  • This recipe isn’t ideal for checking doneness with a thermometer alone, since the pork will reach the “done” temperature of 195°F within the first 2 hours, but it won’t be tender enough to shred until it’s cooked longer. 
  • I don’t recommend cutting pieces smaller in an attempt to shorten cooking time. Pork will dry out much quicker and it’s more difficult to find the balance between done and overdone.
  • As you size this recipe up or down, keep the cuts 3-4” in size to follow the same cooking instructions. 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 218kcal | Carbohydrates: 9g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 812mg | Potassium: 546mg | Fiber: 1g | Sugar: 6g | Vitamin A: 382IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 2mg

Over-The-Top BBQ Bacon Burger

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When I say I’m making an over-the-top, crazy good burger, this BBQ Bacon Burger is what I am talking about!! The burger patty is seasoned with BBQ spices, then topped with crispy bacon slices, melty cheese, savory onion rings, pickles, tomato, lettuce and barbecue sauce. If you want to be the backyard BBQ hero, read on…

Dinner plate serving a barbecue bacon cheeseburger with onion rings and curly fries on the side.

We LOOOVE a good burger here at Mom’s Dinner, and knew we needed a Barbecue Bacon Burger in the mix – we live in Kansas City after all! We hope you love this one as much as we do. Serve it up with some Homemade Creamy Coleslaw, Baked Beans, watermelon and Potato Salad.

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What Makes A Good Burger?

We really believe we have our finger on the pulse of what makes a really good burger here at Mom’s Dinner. There are about 5 things we believe in:

  • Make a panade (starch and liquid) to mix into the burgers – this keeps your burgers juicy and tender.
  • Season the burger mixture and definitely add 1 raw garlic clove!
  • Form your burger about ½ inch larger on all sides than the bun you will be using. When it shrinks on the grill it will fit the bun perfectly, no all-bun bites.
  • Use an 80/20 ground beef (ground chuck if you can find it)- for most recipes I recommend an 85/5, BUT for burgers get that fatty beef! It will lose some of the fat on the grill, but leave enough fat to have a juicy burger!
  • TOAST YOUR BUNS. It takes about 2 minutes extra, but makes a huge difference and gives you restaurant quality burgers.
  • Bacon.
Close up of a barbecue bacon cheeseburger with onion rings, tomato, lettuce and pickles.

Ingredient Details

Ground Beef – Use an 80/20 ground beef for the most flavorful and juicy burger. Ground Chuck is a great option if it is available.

Seasonings – A combo of onion powder, chili powder, smoked paprika and kosher salt give the burger patty a nice BBQ flavor!

Panade – Bread/Milk/Worcestershire mix together to help keep your burgers nice and tender and juicy. Avoid seedy or nutty bread – a white or wheat is a great option. If you use a bread with an overly thick or dense crust, remove that and just use the soft middle.

Garlic – This is one of our secrets to a great burger, just 1 raw garlic clove will help your burgers STAND OUT!!

Bacon – Use whatever bacon your family loves – thick, thin, crispy, extra smoky, turkey bacon, microwave bacon… you do you. If you haven’t tried baking bacon in the oven, definitely try that method!

crispy bacon on a rimmed baking sheet

Onion Rings – To keep this simple I generally use frozen onion rings that are baked up crispy in the oven. You can bake them right along side the bacon. Or grab an order from your favorite local restaurant, keep them warm in the oven at 175°F.

Cheese – Use whatever cheese your family loves – Cheddar, American, Pepper Jack, Provolone… This might be controversial, but I love a good ol’ American Cheese slice. They melt up the creamiest IMO.

BBQ Sauce – Again, use whatever BBQ sauce you like. I do recommend using a thicker BBQ sauce that will stick to the burger and not soak the bun. Or you can make your own Homemade BBQ Sauce! If you like mayo on your burgers (like me) mix some mayonnaise in with the BBQ sauce!

Pickles, Lettuce, Tomato – Add the burger toppings you love! Lettuce, tomato and pickles are traditional. Dill or bread & butter pickles would be great. Also, don’t forget to season your tomato slices (kosher salt, pepper, onion powder, garlic powder.).

Buns – Choose a hearty bun that will stand up to the size of these BBQ Bacon Burgers. A potato bun or hearty white will be a great choice here. TOAST YOUR BUNS – It will help the bun stand up to the burger and all the toppings. It is also something that makes your burgers seem like restaurant quality.

Burger Temp Guide

Everyone likes their burgers at different temperatures! The very best way to check the internal temperature of your burgers is by using an instant read thermometer. “Instant Read” is important on the grill because you don’t want to hold your hand above the HOT grill for an extended amount of time.

  • Well Done: 160°F to 165°F – This will be cooked through to the center. It is the recommended temperature if you use store bought ground beef.
  • Medium Well: 150°F to 155°F – This burger will have a small amount of pink in the center.
  • Medium: 140°F to 145°F – Slight pink throughout the inside of the burger. 
  • Medium Rare: 130°F to 135°F – If proper precautions are taken, and you are making your own ground meat, you can cook and eat at this temperature. 
  • Rare: 120°F to 125°F – It is recommended that you never cook and eat a burger at this temperature for safety reasons.

Tips for Reducing BBQ Burger Shrinkage

Have you ever made the most gorgeous burger patties, just to have them shrink up into thick pucks on the grill? Burgers will shrink a little, no matter what, because that is how the cooking process works #science. But let me share a few tips to reduce the amount of shrinkage you get on the grill:

raw burger patties formed to grill
  • Form your burger patties thinner and wider than you want your final result to be.
  • When you form the burger patties, make a divot in the center with your thumb or a spoon.
  • Form the patties about ½ bigger than the bun you plan to serve them on.
  • If you have time you can chill the burger patties in the fridge for 20-30 minutes before grilling.

How To Make BBQ Bacon cheeseBurgers

This is a quick over view of how to make perfect BBQ Bacon Burgers on the grill. Pop down to the recipe card for more detailed instructions and ingredient amounts.

Raw ground beef in a mixing bowl.

Step 1

Mix the panade, add the seasonings and ground beef.

Raw ground beef patties on a plate ready to cook.

Step 2

Form the patties. Chill while the grill is heating up.

crispy bacon on a rimmed baking sheet

Step 3

Meanwhile cook the bacon and onion rings.

Burger on the grill.

Step 4

Grill the burgers to the desired temp, move to indirect heat to melt cheese over top. Toast the buns.

Close up of a barbecue bacon cheeseburger with onion rings, tomato, lettuce and pickles.

Step 4

Serve the burgers topped with bacon, onion rings, lettuce, tomato, pickle and BBQ sauce.

Homemade BBQ Sauce

If you are really feeling like going the extra mile you can make your own BBQ sauce! This recipe is pretty easy to put together:

a mason jar full of homemade bbq sauce

Mom’s Dinner Homemade BBQ Sauce

It starts with melted butter, onions and garlic. Then has ketchup, Worcestershire and brown sugar added as well as a savory blend of spices.

Get the recipe

Side Dishes For BBQ Bacon Burgers

Don’t forget to add fresh cut watermelon and cold drinks to the menu!

Dinner plate serving a barbecue bacon cheeseburger with onion rings and curly fries on the side.

Barbecue Bacon Burger Recipe

This is an over-the-top grilled burger! The burger patty mixture is seasoned with BBQ spices, then topped with crispy bacon slices, melty cheese, savory onion rings, pickles, tomato, lettuce and barbecue sauce.
No ratings yet
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 15 minutes
Bacon and Onion Rings: 20 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 834kcal
Author: Susie Weinrich

Equipment

  • Grill (gas or charcoal)

Ingredients

Barbecue Burger Mixture

Assembly

  • 6-12 slices bacon - pan fried, oven baked or microwaved, crispy
  • 12 onion rings - frozen
  • 6 American Cheese Slices - or Cheddar cheese slices
  • 6 hamburger buns - choose hearty buns
  • 6 lettuce leaves
  • 1 large tomato - sliced
  • 12 pickle slices
  • ½ cup barbecue sauce - favorite brand or homemade

Instructions
 

Prep

  • In a large mixing bowl, combine the torn bread, milk, Worcestershire, onion powder, chili powder, smoked paprika, kosher salt and garlic. Mash the bread into the liquid, then let it soak for a few minutes.
    1 piece white bread, 3 tablespoon milk, 2 teaspoon Worcestershire, 1 teaspoon onion powder, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, 1 garlic clove
  • Add the ground beef and lightly mix everything together.
    2 pounds 80/20 ground beef or ground chuck
    Raw ground beef in a mixing bowl.
  • Shape the mixture into 6 patties, about ½ inch larger than your serving bun With a clean finger or spoon, make a dent in the middle of each patty to reduce the amount of shrinkage.
    Chill the burger patties while you prep the grill.
    Raw ground beef patties on a plate ready to cook.
  • Meanwhile cook the bacon to your desired crispiness (skillet, oven or microwave). Pop the onion rings in the oven to bake per package instructions.
    6-12 slices bacon, 12 onion rings
    crispy bacon on a rimmed baking sheet

Grilling

  • Heat your grill to medium-high heat. Cook the burgers over direct heat for 5 to 6 minutes on each side (or to your preferred doneness).
    Move the burgers to indirect heat and top each patty with a slice of cheese. Close the grill and let the cheese melt. Remove from the grill.
    6 American Cheese Slices
    Burger on the grill.
  • Butter or oil the buns. On the now empty grill place the buns cut side down and toast until golden.
    6 hamburger buns

Assembly

  • Place the hamburgers in the buns and top with bacon, warm onion rings, BBQ sauce, lettuce, tomatoes, and pickles.
    Dinner plate serving a barbecue bacon cheeseburger with onion rings and curly fries on the side.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 834kcal | Carbohydrates: 58g | Protein: 41g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 144mg | Sodium: 1238mg | Potassium: 1087mg | Fiber: 6g | Sugar: 23g | Vitamin A: 2465IU | Vitamin C: 26mg | Calcium: 411mg | Iron: 6mg

Marshmallow Fluff Fruit Dip

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Have you ever been to a party where they had a beautiful fruit platter, but there was a fluffy, yummy, sweet dip in the center of the plate? Most likely that was a Marshmallow Fluff Fruit Dip. It’s a classic, maybe even retro, recipe for fruit dip. If you love Marshmallow Fluff (YES! ME!), then you are going to love this one!

Hand dunking a strawberry into a bowl of marshmallow fruit dip.

If you have attended a baby shower, wedding shower, or you grew up with parents hosting card club or game night… you have probably enjoyed this fruit dip. It is a great alternative to a Classic Fruit Salad.

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Ingredient Details

Three simple ingredient come together to make an amazing marshmallow fruit dip! Here are the 3 things you need:

Ingredients for marshmallow fluff fruit dip shown iwth dippers laying around it.

Marshmallow Fluff or Marshmallow Creme – I love this stuff! It’s like whipped marshmallows. You can find it in the baking aisle at the grocery store, near the other marshmallows.

Cream Cheese – You will just need 4 oz of cream cheese. Make sure you use full fat cream cheese. You will also want to soften if at room temp. If you forget to set it out, cut it into small cubes and leave it at room temp for 30 minutes to an hour and it will be nice and soft!

Almond Extract – Add almond extract to anything and I will LOVE it! It is a strong flavor so don’t go overboard, start with ½ teaspoon then taste for more. If you don’t love almond extract flavor you can sub 1 tsp. vanilla extract.

How To Make Fluff Fruit Dip

This is a quick overview of how to make Marshmallow Fluff Fruit Dip, for more detailed instructions and amounts, pop down to the recipe card.

Cream cheese buttercream with beaters resting in the mixture.

Step 1

With a hand mixer or stand mixer, beat all three ingredients together until they are smooth.

Fluff fruit dip in a bowl with a spoon resting in the mixture, with fruit, crackers and pretzels surrounding it.

Step 2

Spoon into a pretty serving bowl, surround with fruit and dippers.

A hand dipping a strawberry into marshmallow fruit dip

Step 3

When I dip, you dip, we dip!

The Dipping Bits (And Tips)

Now that you know how to make the fruit dip recipe… it’s time for the dippers. The recipe is called “fruit dip”, but it is good with so much more than just fruit!

  • Strawberries, Blackberries, Pineapple, Kiwi, Grapes, Melon – choose sturdy fruit that won’t fall apart in the dip. Cut into larger slices so they are easy to dip. MOM’S TIP Also set out some toothpicks or small forks so you don’t have to dip with your fingers.
  • Red and Green Apples – choose really crisp apples and cut into large wedges. Tart green apples would be a great combo with the sweet fruit dip. MOM’S TIP Soak the apples in a little water with lemon juice to prevent browning while they sit.
  • Graham Crackers – honey, cinnamon and chocolate flavors!
  • Pound Cake – cut large cubes of sturdy pound cake.
  • Nilla Wafers
  • Pretzels – large sturdy pretzel rods, pretzel slims or even pretzel twists are a great salty option for the sweet dip.

Some things to avoid are really tender fruit like raspberries and blueberries, they can be a little small to dip, and I have found that bananas can get a little slimy when they are cut into slices.

Tooty Fruity

A hand dipping a strawberry into marshmallow fruit dip

Marshmallow Fluff Fruit Dip with Cream Cheese

Just 3 ingredients come together to make an amazing fruit dip – marshmallow fluff, cream cheese, and almond extract. This is a great fruit dip for great for parties – serve as an appetizer or dessert!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 2 cups
Author: Susie Weinrich

Equipment

Ingredients

Marshmallow Fluff Fruit Dip

Dippers

  • Fruit – strawberries, blackberries, pineapple, kiwi, grapes, and melon
  • Apples – crisp red and tart green
  • Cookies & Crackers – honey/chocolate/cinnamon graham crackers, Nilla Wafers, pretzel rods/slims/twists, pound cake

Instructions
 

  • In a large bowl combine the marshmallow fluff, cream cheese and almond extract. Mix with a hand mixer or stand mixer until it is smooth.
    7 oz marshmallow fluff, 4 oz cream cheese, ½ teaspoon almond extract
    Cream cheese buttercream with beaters resting in the mixture.
  • Taste if you want extra almond extract. It is strong stuff so taste first!
  • Spoon into a pretty serving bowl and surround with dippers. Set out with a spoon and toothpicks to dip the fruit with.
    Fluff fruit dip in a bowl with a spoon resting in the mixture, with fruit, crackers and pretzels surrounding it.
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Simple Lo Mein With Veggies

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If there is one thing I’m going to order at Chinese take-out it is Lo Mein, probably with extra veggies! I really wanted to be able to make it at home and this Simple Lo Mein recipe hits all the right flavor notes. You can add any veggie combo you want or veggies you need to use up from your fridge. It’s the Homemade Lo Mein sauce that makes this recipe over-the-top!

Veggie Lo Mein prepared on the stovetop in a skillet.

The nice thing is that this Lo Mein comes together really FAST! You will have it done, prep to table, in under 30 minutes.

If you want a little extra protein in your Lo Mein you can pop over to this recipe that has all the tips and tricks for making Chicken Lo Mein.

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Lo Mein vs Chow Mein

I’m including this section because it was something I looked up when I was researching this recipe. I thought, if I want to know, someone else might want to know too!

The two can be very similar dishes, however Lo Mein means that the noodles are boiled or soft, while Chow Mein means the noodles are stir fried or a little crispier. The sauce can vary too. Lo Mein usually has a very savory prominent sauce, while Chow Mein can sometimes not include a sauce at all.

Ingredients

What Veggies To Use for Lo Mein – Use any combo of veggies you love or the ones you need to use up in your fridge! You will need about 3 cups of veggies in total. Here are some options: Napa cabbage, bok choy, green onion, carrots, red bell peppers, snow peas, mushrooms, bamboo shoots, bean sprouts, baby corns, broccoli.  

Lo Mein noodles – You can find these in the Asian Foods aisle at the grocery store, read more about these noodles and substitute options below.

Ingredients shown are used to prepare a Veggie Lo Mein at home.

Oil – Use a flavorless oil that you already have in your kitchen; olive oil, canola oil, vegetable oil, etc…

Garlic and Ginger – fresh garlic and fresh ginger are key ingredients in Lo Mein. I usually use a frozen ginger cube from Dorot Gardens, it’s a great product that you keep in the freezer, 1 cube = 1 teaspoon of fresh ginger!

LO MEIN SAUCE

Good Soy Sauce – A Kikkoman’s Soy Sauce that you find at American grocery stores will work great, but if you can find the brand Lee Kum Kee (in photo), they have a really high quality soy sauce with authentic flavor!

Oyster Sauce – Don’t worry it won’t make your Lo Mein taste like oysters. It adds a rich umami-savory flavor to the Lo Mein.

Ingredients shown are used to make an incredible sauce for homemade veggie lo mein.

Shaoxing Wine – This is a traditional Chinese Cooking Wine, meant just for cooking, not drinking. I will say I had to go to the Pan Asia Market to find this product. If you can’t find this wine or don’t want to order it, you can sub in a white wine or cooking sherry.

Sesame Oil – Adds an authentic Lo Mein flavor! Don’t skip this ingredient.

Sugar – Balances and enhances the flavors in the sauce.

Cornstarch – Helps to thicken the Lo Mein sauce.

Finding Lo Mein Noodles & Sub Options

Traditionally, Lo Mein is made with a Chinese egg noodle…. unfortunately, in my American grocery store, that doesn’t mean much. When you look at the different types of Chinese egg noodles (chow mein, lo mein, thin wonton, and wide wonton) the one typically used in Lo Mein closely resembles the size of spaghetti.

Some recipes say that you can use spaghetti to make Lo Mein, but I think you should try to find something a little more traditional. Go to the Asian foods aisle at your grocery store and look for a noodle packaged as Chinese style Lo Mein Noodles. Here are some other substitutes for a traditional Lo Mein noodle:

  • Packaged Ramen, flavor packet discarded (probably my first choice and most available)
  • Japanese Soba Noodles
  • Udon Noodles (will be thicker than a Lo Mein noodle)
  • Spaghetti (not my first choice)

The day that I photographed this recipe I actually went to the Pan-Asia Market here is the Kansas City area. They had a fresh/refrigerated Lo Mein noodle that I purchased. So if you have a Chinese or Asian market near you, I highly recommend visiting that store. They generally have all the produce you need too!

How To Make Lo Mein At Home

This Veggie Lo Mein comes together really fast, so I recommend that you do some of the prep before you start cooking. Wash and cut all the veggies, chop the garlic and ginger, boil water and cook the lo mein noodles, and whisk together the Lo Mein sauce.

Chopped veggies added to a skillet.

Step 1

Sauté the veggies in a skillet or wok with the oil, until crisp tender.

Veggies sauteed in a skillet.

Step 2

Pour in the Lo Mein Sauce and let it simmer for 30 seconds.

Noodles added to top of sauteed veggies in a skillet.

Step 3

Remove from the heat and add the cooked Lo Mein noodles and toss with the sauce and veggies.

Sauce coating Lo Mein noodles and veggies mixed in to a skillet dinner.

Step 4

Give it a taste for seasoning, then serve it for dinner!

More Asian Inspired Recipes

Top view of a prepared Veggie Lo Mein in a skillet with snow peas and bell peppers.

Simple Veggie Lo Mein Recipe

This Simple Lo Mein recipe hits all the right flavor notes. You can add any veggie combo you want or veggies you need to use up from your fridge. It's the Homemade Lo Mein sauce that makes this recipe over-the-top!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5
Calories: 301kcal
Author: Susie Weinrich

Ingredients

  • 12-14 oz lo mein noodles - could also use ramen noodles with seasoning packet discarded
  • 2 tablespoon olive - or canola oil – divided
  • 1 cup Napa cabbage - thinly sliced
  • ½ cup carrots - julienne – store bought shredded carrots work great!
  • ½ large bell pepper - sliced
  • 1 cup snow peas
  • 1 cup bean sprouts
  • 4 green onions - whites and greens separated and cut into ½in pieces
  • 4 cloves garlic - minced
  • 1 tablespoon fresh ginger - grated

LO MEIN SAUCE

Instructions
 

Prep

  • This recipe comes together really FAST- I recommend prepping all the parts before starting – chop/clean the veggies, chop the garlic and ginger, make the sauce, boil the noodles.
  • Prepare the lo mein noodles according to the package directions, rinse with cold water, and set aside.
    12-14 oz lo mein noodles
  • In a bowl or glass measuring cup, whisk together the water, soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, and sesame oil. Set aside.
    1 tablespoon water, ¼ cup good soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 2 teaspoon granulated sugar, 2 teaspoon cornstarch, 1 teaspoon sesame oil

Cooking – Assembly

  • Add 1 tablespoon oil to a large skillet/pan and stir in the carrots, peppers and bok choy, saute for 2 minutes. Add in the green onions, bean sprouts, snow peas and napa cabbage. Cook for 4 minutes until the cabbage wilts.
    (if using other veggie combos – add the heartier veggies first and let soften a little, then add the tender veggies and cook a few minute longer)
    1 cup Napa cabbage, ½ cup carrots, ½ large bell pepper, 1 cup snow peas, 1 cup bean sprouts
    Chopped veggies added to a skillet.
  • Add garlic and ginger to the pan, stirring and allowing them to cook for 30 seconds.
    4 cloves garlic, 1 tablespoon fresh ginger
  • Give the sauce a stir or whisk and pour into the pan. Toss with the veggies for 30 seconds
    Veggies sauteed in a skillet.
  • Remove from the heat, toss in the cooked noodles with the sauce.
  • Garnish with the green parts of the green onions, and enjoy.
    Sauce coating Lo Mein noodles and veggies mixed in to a skillet dinner.
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Serving: 1serving | Calories: 301kcal | Carbohydrates: 60g | Protein: 10g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 1019mg | Potassium: 289mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3074IU | Vitamin C: 47mg | Calcium: 57mg | Iron: 1mg

Roasted Tomato Basil Soup

by 5 Comments

I’ve tried a few recipes for Roasted Tomato Basil Soup over the years and they never quite hit the mark… I always end up tweaking the recipes just a smidge. So I thought I should just create one that I find totally balanced in flavor. Viola- here we are, the Perfect Tomato Basil Soup Recipe. It’s tomato forward with a heavy dose of fresh basil, it’s tart with sweetness to balance. You are going to love it!!

Ladle pulling up out of a Dutch oven with creamy roasted tomato basil soup.

If you are thinking to yourself… I’m not roasting tomatoes to make soup. Then you want to check out this Crazy Easy Tomato Basil Soup, or this Cold Gazpacho Soup you won’t even believe how easy they are.

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Ingredient Details

Vine ripened tomatoes – Buy the ones at the store that are literally still on the vine. They have amazing flavor! Or better yet, pop out to your garden and grab a few tomatoes. Plum or Roma tomatoes can also make a good choice.

Yellow onion and garlic – Make sure you very finely chop the onions, that way they puree down in the soup well. Add the garlic after the onions have softened, that way they don’t burn and you will have a more pronounced garlic flavor.

Kosher salt, onion powder, dried basil, oregano – This is the perfect seasoning combo for this soup! Adds flavor without masking the tomato and fresh basil.

Sugar – Don’t skip the sugar! It is needed to balance the acidic tartness from the tomatoes. It is just enough to make the flavor right. However, taste the soup at the end and make sure you don’t need more sugar. If you have tomatoes that aren’t quite ripe you may want more sugar.

Ingredients shown are used to prepare roasted tomato basil soup.

Chicken broth – If you want to make this soup vegetarian you can opt for a veggie broth.

Fresh basil – You will use 2 cups of fresh basil for the soup! It is just enough to infuse flavor through the whole soup. If you grow summer basil, this is a great recipe for the end of the summer when you have more than you know what to do with – and you have already had pesto 5000 times.

Heavy cream – Just ¾ cup of heavy cream blends all the flavors perfectly and give the soup a silkiness.

Crushed tomatoes – You have two options for this soup; crushed tomatoes or whole peeled tomatoes. I have tried the soup with both. I prefer the crushed tomatoes as I think they add a better texture and weight to the soup, but the whole peeled worked just fine!

Mom’s Tip

Since tomato is one of the main flavors in this soup, buy the best canned tomatoes you can afford at the store. This is not the time for best choice, always save or store brand – save those for chili.

Tips for Roasting Tomatoes

I have two tips for making sure your tomatoes are roasting and not steaming. You want to develop the sugars and get a little caramelization around the edges, that is FLAVOR DEVELOPMENT!

  1. Lightly de-seed the tomatoes by cutting them in half or quarters and lightly squeezing out the seed/liquid pockets. If you leave that excess liquid in the tomato it will evaporate and create steam, preventing the tomatoes from roasting.
  2. Don’t over crowd the sheet pan. You want the heat to be able to circulate around the tomatoes without creating too much steam. So if you need to divide the tomatoes into two pans, definitely do that!

Watch The Recipe

How To Make Roasted Tomato Basil Soup

Halved tomatoes on a baking sheet.

Step 1

Clean, cut and lightly de-seed the tomatoes. Place on a rimmed baking sheet with olive oil and kosher salt. Roast for 45 mins.

Seasonings added to the roasted tomato mixture.

Step 2

Soften finely diced onions. Add the garlic, seasonings and herbs, the roasted tomatoes and collected juices.

Wooden spoon resting in basil and tomato mixture.

Step 3

Add the chicken broth, crushed tomatoes and basil. Simmer for 20 minutes.

Creamy tomato mixture simmering on stove.

Step 4

Puree by your preferred method, to the texture you like.

Cream added to the tomato mixture.

Step 5

Add heavy cream, let warm through for 5 minutes.

Serving – Side Dishes

You already know what I’m going to say…GRILLED CHEESE SANDWICH! There isn’t a more classic combo than tomato soup and grilled cheese. Now if you can’t do the grilled cheese, another great option is crusty warm bread or garlic bread and a side salad.

Big crusty seasoned croutons also make a great addition to this soup. Here is how you whip up a batch:

Homemade Croutons for Serving

  • 3 cups thick cut bread – cubed (see notes)
  • ¼ cup olive oil
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt

Preheat the oven to 400°. Place the cubed bread on a rimmed baking sheet. Toss the bread with all the olive oil to coat. Sprinkle on all the herbs & seasonings. Roast for 5 minutes. Toss. Then roast another 5-8 minutes, until golden and crispy, but not burnt.

Storing

This Tomato Basil Soup will be good in an airtight container for up to 5 days. If you don’t add the cream you can store it even longer in the freezer, up to 6 months. Then when you thaw or warm, add the cream and heat through.

Recipe Tips To Remember

  1. Don’t overcrowd the baking sheet with tomatoes, they will steam instead of roast. Use two pans in needed.
  2. Lightly de-seed the tomatoes before roasting.
  3. Finely chop the onions so they will puree down in the soup.
  4. Taste before serving to see if you need to add more sugar. Tomatoes will have varying sweetness at different times of year.

FAQ’s

Do I need to peel my tomatoes for Tomato Basil Soup? That is a hard no for me. After the tomatoes roast the skin is soft and charred on the edges (flavor!). They puree down perfectly. BUT if you feel like you still don’t want the tomato skin/peel in your soup, the skin will easily pull off the tomatoes after roasting.

What tomatoes are best for Tomato Basil Soup? I like to buy vine ripened tomatoes at the store because I find they are usually the most flavorful, year round. But Roma/Plum tomatoes can be found year round as well and make a good option.

More Soup Recipes

Ladle pulling up out of a Dutch oven with creamy roasted tomato basil soup.

Roasted Tomato Basil Soup Recipe

Roast up some vine ripened tomatoes and puree them with sautéed onion, garlic, fresh basil, chicken stock and plenty of seasoning. This will be the best Tomato Basil Soup you will make!
5 from 3 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 239kcal
Author: Susie Weinrich

Ingredients

Instructions
 

Roasting Tomatoes

  • Preheat the oven to 400℉.
  • Place the cut and lightly deseeded tomatoes on a large rimmed baking sheet. Drizzle with 2 tablespoon olive oil and sprinkle on ½ teaspoon kosher salt. Toss with clean hands.
    3 lbs vine ripened tomatoes
    Halved tomatoes on a baking sheet.
  • Roast in the oven for 45 minutes.

Assembly – Making Tomato Basil Soup

  • Meanwhile in a large pot add 1 tablespoon olive oil. Once hot add the onions and sauté for 10-15 minutes, it's ok if they start to turn golden around the edges. Add the garlic and sauté 2 more mins.
    1 large yellow onion, 5-6 cloves garlic
  • Pour in the roasted tomatoes and all collected juices, sugar, seasonings, and 2 teaspoon kosher salt. Stir around the pot.
    ½ teaspoon onion powder, ½ teaspoon dried basil, 1 ½ tablespoon sugar, ½ teaspoon dried oregano
    Sauteed seasoned onion and tomato mixture.
  • Pour in the chicken broth, entire can of tomatoes and chopped basil, stir. Simmer for 20 minutes.
    3 cups chicken broth, 28 oz crushed tomatoes, 2 cups fresh basil
  • With an immersion blender, puree the soup to your desired consistency.
    Alternately transfer lightly cooled soup in batches to a blender to puree, be careful blending hot liquid in a closed blender.
    Wooden spoon resting in basil and tomato mixture.
  • Pour in the cream, stir and heat through for another 5 minutes on low.
    ¾ cup heavy cream
  • Taste for additional seasonings (salt, sugar, pepper). Depending how sweet the tomatoes are, I will sometimes add a little more sugar at this point.
    Cream added to the tomato mixture.
  • Time to eat. Goes great with grilled cheese sandwiches.

Storing / Freezing

  • Keep leftovers in the fridge in an airtight container for up to 5 days.
  • This can also be frozen, don't add the cream, let it cool and freeze for up to 6 months. When reheating add the cream and warm through.

Recipe Tips and Notes:

  • Don’t overcrowd the baking sheet with tomatoes, they will steam instead of roast.
  • Use two pans in needed.
  • Lightly de-seed the tomatoes before roasting.
  • Finely chop the onions so they will puree down in the soup.
  • Taste before serving to see if you need to add more sugar. Tomatoes will have varying sweetness at different times of year.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 239kcal | Carbohydrates: 17g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 36mg | Sodium: 1426mg | Potassium: 663mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2755IU | Vitamin C: 35mg | Calcium: 77mg | Iron: 1mg