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Friday Gratitude- March Madness & Dinner Al Fresco 3.23.18

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My gratitude post this week is quick and to the point. I spent a lot of time this past week working on recipes, photography and some of the technical side of my website. It has been wonderful and I was able to crank out 5 RECIPE POSTS! That is a record for me, for sure. I loved every minute. It just didn’t leave a lot of minutes to write all the juicy details for this post.

Here are a few moments from this week that made my heart sing:

March Madness

KU vs. Seton Hall

  • KU 83
  • Seton Hall 79

Rock Chalk!โ™ฅโ™ฅUniversity of Kansas Jayhawk [Read more…]

Grandma’s Carrot Cake with Cream Cheese Buttercream

by 86 Comments

Grandma’s Old Fashioned Carrot Cake is a deliciously classic recipe full of carrots, cinnamon, pecans, and raisins. It is sweetened with a little crushed pineapple, which also keeps the cake moist and tender.

Grandma's Carrot Cake with Cream Cheese Buttercream in a 9x13 pan

The Cream Cheese Buttercream is my favorite. With only FOUR INGREDIENTS it is easy to whip up and is super delicious. It has the perfect balance of sweetness from the powdered sugar and tartness from the cream cheese. However, the sweetness is balanced and the tartness is calmed by adding a stick of butter.

Perfect Harmony!

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Grandma’s Recipes

There are few things more precious in this world than recipes that are handed down from Mothers and Grandmothers. It is so much more than a recipe. It holds the ties to memories of family gatherings and holidays, of conversations and laughter from the kitchen to the table. Not to mention the flavors and smells that can flood your mind with sweet memories of your family and childhood. They are a treasure to behold!

a piece of carrot cake with frosting on a small plate

Aren’t Grandma recipes the best?? They are uncomplicated and simply delicious. I love that they only include ingredients that are easy to find… because no one was using jackfruit or sorghum flour back in 1945.

You can always trust that Grandma recipes are tried and true!

Old Fashioned Carrot Cake Ingredients

Carrots – fresh grate your carrots for the best texture in the carrot cake. This hand crank grater is a life saver (for grating all sorts of things)! If you don’t have one, just use the fine grater side of your hand grater.

Vegetable Oil – just like an old fashioned recipe that it is, this one calls for vegetable oil, not butter. It makes a wonderfully moist cake!

Sugar – just white sugar.

Carrot cake ingredients laid out on a table, with text overlay labeling the ingredients

Baking Soda, Baking Powder and Kosher Salt – make sure your baking powder and baking soda are not expired before starting this recipe. I have been victim to this in the past!

Cinnamon and All Spice – these two are the perfect spices to enhance the cake but not take over the flavors.

Eggs – 4 large eggs hold this recipe together.

Crushed Pineapple – buy the crushed pineapple in juice, but make sure you drain the excess liquid. It adds the most amazing flavor, and helps keep the carrot cake moist and tender.

Raisins – when the raisins cook in this cake they become little plump bursts of sugar and flavor. I promise you will love it. I have also had people comment that they subbed in dried cranberries, which works great too.

Chopped Pecans – I have made this with and without the nuts. It works either way… I personally like it with the chopped pecans.

How to Make Old Fashioned Carrot Cake

Shredding Carrots with a hand crank shredder

Step 1

Shred the carrots with a fine grater. I used my hand crank shredder and it worked great!!! Drain some of the excess liquid. Set aside.

Sifted dry ingredients on a piece of parchment

Step 2

Sift together the flour, baking soda, baking powder, salt, cinnamon and all spice together. I like to sift on a piece of parchment so you can pick it up like a funnel to slowly pour into the mixer.

blending carrot cake batter with a hand mixer

Step 3

Cream together the oil, eggs, and sugar together for about 2 minutes. Slowly add in the flour mixture.

stirring in carrots, pineapple, raisins, and pecans into batter

Step 4

By hand stir in the shredded carrots, crushed pineapple (drained), raisins, and pecans. Also, optional coconut.

pouring carrot cake batter in a 9x13 baking pan

Step 5

Pour into prepared baking pan(s).

Baked Carrot Cake without frosting

Step 6

Bake until set in the center (45-50 minutes for 9×13 pan, 30-35 minutes for 8 inch round).

icing a carrot cake with cream cheese buttercream

Step 6

Mix the cream cheese icing, and spread on the completely cooled cake. An offset spatula can make this task easy!

3 Tips for Frosting

  • If you choose to make this cake in a 9×13 pan, one recipe of the Cream Cheese Buttercream will be plenty. However, if you choose to make the cake in (3) 8 inch round pans I would recommend doubling the buttercream recipe. I find when I frost a layer cake it always takes a TON of frosting to get the job done.
  • Whether you make your cake one layer or three, I would definitely recommend frosting with โ…“ to ยฝ of the frosting first, in a “crumb layer”. That is professional baker speak for messy layer (BTW I am not a “professional baker”, just so we are all on the same page). That way if some crumbs roll up into that first layer of frosting you are not left with a hot mess. You can then go back with the remaining frosting and cover up the crumb layer. This is the pretty layer.
  • Dear ol’ Martha Stewart taught me this next tip. If you are frosting a layer cake put a few pieces of parchment or wax paper under the edges of the bottom layer, covering out to the edges of the cake plate. That way when you are done frosting you can pull the paper from under the edges and you are left with a clean and beautiful cake plate.

Old Fashioned Cake & Bar Recipes

Grandma's Carrot Cake with Cream Cheese Buttercream in a 9x13 pan

Grandma’s Old Fashioned Carrot Cake (with pineapple)

An Old Fashioned Carrot Cake recipe that is tried and true from my Grandma’s recipe box. It is super moist carrot cake made from scratch. A little pineapple is added to keep the cake moist and sweet. The icing is a perfectly flavored 4 ingredient Cream Cheese Buttercream. This is the Carrot Cake recipe you will add to your recipe box!
4.98 from 42 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 servings
Author: Susie Weinrich

Ingredients

Cake

  • 2 cups all purpose flour
  • 2 teaspoon baking powder
  • 1ยฝ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoon cinnamon
  • โ…› teaspoon allspice
  • 2 cups sugar
  • 1ยฝ cups vegetable oil
  • 4 large eggs
  • 2 cups finely grated carrots - about 5-6 carrots, drain excess liquid
  • 8 ounce can crushed pineapple - drained
  • ยฝ cup nuts - chopped (I use pecans)
  • ยฝ cup raisins
  • ***Optional: 1 cup coconut
  • non-stick spray

Cream Cheese Buttercream- if making the cake in (3) 8 inch rounds, double the frosting recipe

Instructions
 

Carrot Cake

  • Preheat the oven to 350โ„‰ and prepare your pans with baking spray. You can make this in a 9×13 pan OR (3) 8 inch round pans.
  • In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
    2 cups all purpose flour, 2 teaspoon baking powder, 1ยฝ teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoon cinnamon, โ…› teaspoon allspice
  • Using a hand mixer or a stand mixer with the paddle attachment, cream together the sugar, oil, and eggs for about 2 minutes.
    2 cups sugar, 1ยฝ cups vegetable oil, 4 large eggs
  • Add the flour mixture into the egg mixture, a little at a time, until it is well combined.
  • By hand, stir in the carrots, drained pineapple, raisins, nuts, and coconut (if using) until it is evenly distributed.
    2 cups finely grated carrots, 8 ounce can crushed pineapple, ยฝ cup nuts, ยฝ cup raisins, ***Optional: 1 cup coconut
    stirring in carrots, pineapple, raisins, and pecans into batter
  • Pour the batter into your prepared baking pan(s):
    (3) – 8 inch rounds bake for 30-35 minutes, until the cake is cooked thru.
    9×13 glass pan bake for about 45 minutes, until the cake is cooked thru. If the top starts to darken lightly cover with foil for the last 5 minutes.
    9×13 dark metal pan bake for about 40 minutes, until the cake is cooked thru. If the top starts to darken lightly cover with foil for the last 5 minutes.
    pouring carrot cake batter in a 9x13 baking pan
  • If you use 8 inch round pans, once they come out of the oven wait 10 minutes before trying to remove the cake from the pan.
  • Cool the baked cakes completely.
    Baked Carrot Cake without frosting
  • Frost the cooled cakes with the Cream Cheese Buttercream. An offset spatula is a great tool for frosting cakes!
    a piece of carrot cake with frosting on a small plate

Cream Cheese Buttercream

  • FROSTING NOTE:
    If using (3) 8 inch round cakes, double the frosting recipe!
    If using a 9×13 pan you can follow the frosting recipe as written. BUT if you like a little extra frosting, make 1.5 recipes for the 9×13 pan.
  • Using a stand mixer with a paddle attachment or a hand mixer, blend together the butter, cream cheese, powdered sugar, and vanilla until it is completely blended and smooth.
    ยฝ cup butter, 8 ounce cream cheese, 3ยฝ cups powdered sugar, 1 teaspoon vanilla
    cream cheese buttercream in a bowl with a paddle attachment for a stand mixer

Recipe Tips and Notes:

If you make the cake in the (3) 8 inch pans, plan on DOUBLING the Cream Cheese Buttercream recipe to make sure you have enough to cover all layers.
Did you make this recipe?Connect with me and let me know by commenting below!
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Raspberry Jello Fluff Salad

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This recipe for Raspberry Jello Salad is super easy to make and only requires FOUR INGREDIENTS. It is light and fluffy with yummy flavors of raspberry, pineapple and cream. It makes a great sweet side dish, especially for BBQ’s, summer dinners and on Holidays like Easter and Christmas.

Raspberry Jello Salad in a glass topped with raspberries

Ingredients

Just 4 simple ingredients to make this Raspberry Jello Salad:

  • crushed pineappleย 
  • raspberry Jello
  • cottage cheese
  • cool whip
a close up of raspberry jello fluff

Cottage Cheese: Some of you may feel concerned about the cottage cheese portion of this recipe. Trust me, it is NOT like you are eating spoonfuls of tart curds. The cottage cheese actually takes on the sweet flavor of the crushed pineapple and raspberry jello.

My husband would rather run a marathon than eat cottage cheese, and he is not a runner. I’m NOT kidding. But, he LOVES this Raspberry Jello Salad recipe. So just trust!

Step By Step Instructions

Not only does this recipe have super simple ingredients, it has super simple instructions. Just make sure you leave yourself time for it to set up in the fridge. This is a great side dish you can make a day or two ahead!

  1. Boil the crushed pineapple with juices.
  2. Pour the jello into the pineapple and stir to combine, remove from heat.
  3. Let cool for about 20 mins.
  4. Fold in the cottage cheese and cool whip.
  5. Set in fridge for at least 6 hours.

Helpful Tip

When you are done mixing the pineapple mixture with the cottage cheese and cool whip I recommend pouring the salad into the dish you will serve it in. That way it can set up in that bowl and it can go directly to the table.

Large white bowl of raspberry jello salad with raspberries on top

More Jell-O and Pudding Recipes

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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 Recipeโ†’

raspberry jello fluff salad in a stemmed glass with a raspberry garnish

Raspberry Jello Salad Recipe + Video

Raspberry Jello Salad is a delicious classic Jello salad recipe. It is easy to make and only requires 4 ingredients! This is a great Jello side dish for large savory dinners. It is a staple on our table for 4th of July, Easter, and Christmas.
5 from 6 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
refrigeration time: 6 hours
Total Time: 20 minutes
Servings: 8 people
Calories: 156kcal
Author: Susie Weinrich

Ingredients

  • 20 ounce can crushed pineapple - do not drain
  • 3 ounce box raspberry Jello
  • 12 ounce cottage cheese
  • 8 ounce cool whip
  • **Optional- fresh raspberries for garnish.

Instructions
 

  • In a saucepan, over medium high heat, bring the (undrained) crushed pineapple to a boil.
  • Add the raspberry jello powder to the pineapple and stir to combine. Remove from the heat and let cool (about 20 minutes).
  • Once the pineapple mixture is cooled, mix in the cottage cheese. Then fold in the cool whip.
  • Pro Tip- Put the jello salad into the bowl you plan to serve it in.
  • Cover the bowl with plastic wrap and refrigerate for at least 6 hours – up to 24 hours, until the salad is firm.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 156kcal | Carbohydrates: 29g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 6mg | Sodium: 243mg | Potassium: 156mg | Fiber: 1g | Sugar: 25g | Vitamin A: 102IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 0.3mg

Ultimate Cheesy Potato Casserole

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Cheesy Potato Casserole is a super easy side dish recipe that sits on all my family holiday tables- Christmas Dinner, Easter, 4th of July, etc…. It is truly a reliable side dish that is creamy and cheesy, who doesn’t love that?! But how could you not love it- it is full of cheese, butter, sour cream, shredded potatoes and then topped with crushed up potato chips.

a 9x13 pan full of cheesy potato casserole

You may have heard of this cheesy potato recipe by another name: cheesy potato bake, funeral potatoes, cheesy potatoes casserole, party potatoes or hash brown casserole.

Some other excellent potato side dishes to check out are Yukon Gold Mashed Potatoes and Instant Pot Mashed Potatoes!

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Easy Side Dish

When you have a lot of labor intensive dishes on a menu, especially during holidays, you need a simple and foolproof side dish you can throw together.

The only skills required to make this dish are stirring and a little chopping. It is easy enough for every level of home cook!

Ingredients

This is a recipe that is full of pretty simple ingredients. The list may look long, but there really isn’t any prep, besides stirring, involved:

ingredients on a table for funeral potato casserole

Hash Brown Potatoes: I have used both frozen hash browns that are thawed and the refrigerated hash brown potatoes (usually labeled Simply Potatoes) and they both work!

Cream of Chicken Soup: the recipe calls for cream of chicken, but I know cream of celery or cream of mushroom soup both work!

Potato Chips: these are used for your topping. However you can omit them completely or sub in cornflakes cereal mixed with a little melted butter.

Shredded Cheese: Use whatever cheese you have on hand. Mild cheddar, sharp cheddar, or Colby jack will all work just fine!

How to Make Cheesy Potato Casserole

Start by preheating the oven to 350 degrees F. Then grab a deep 9×13 baking dish.

In a very large bowl mix together the hash browns, melted butter, chopped green onions, shredded cheddar cheese, sour cream, cream of chicken soup, and seasonings. Stir until everything is combined.

cheesy potato casserole ingredients in a bowl ready to be mixed
cheesy hash brown casserole mixed in a bowl before baking

Pour it into the casserole pan. Then crush the potato chips and sprinkle over top.

Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake another 20 minutes until the top is turning golden brown and the top of the potatoes are bubbly.

a 9x13 pan filled with cheesy potatoes
potato chips crunched on top of cheesy potatoes

Let cool for about 5-10 minutes before serving.

Variations

Here are a few ideas to change up the recipe to suit your taste buds:

  • Use cubed potatoes instead of shredded
  • Try using southern style hash browns, the one with onions and peppers, for a different twist.
  • Cut the calories by using plain Greek yogurt instead of sour cream.
  • Use whatever cheese you have on hand. Mild cheddar, sharp cheddar, Colby jack will all work just fine!
  • Add a packet ranch dressing mix for a new flavor profile.
  • Stir some crispy bacon.
  • Add a 4 oz can of diced green chilies.

Topping Options

This recipe for cheesy potato casserole is topped with crunched up plain potato chips.

  • You can also try sour cream and onion chips, cheddar potato chips, cheddar and sour cream… would all make yummy options.
  • French fried onions (like the ones on top of green bean casserole)
  • corn flakes mixed with some melted butter (make sure you don’t buy frosted flakes!)
cheesy potatoes being served out of a casserole dish

Make Ahead

This easy cheesy potato casserole can 100% be made ahead for easier dinner prep, especially when you have larger family gatherings, like a holiday dinner.

Simply prepare them completely and pour into your 9×13 pan, however leave the crunchy topping off until it is time to cook.

Keep in the fridge for up to 2 days.

If you are baking straight from the fridge you may need to add 5-10 minutes to the cooking time.

Cheesy Potato Casserole momsdinner.net

Serving at Dinner

This cheesy potato casserole recipe is a perfect side dish for just about any protein; Grilled burgers, Steaks, Ham, Pot Roast, BBQ Meatballs, Pork Tenderloin or Meatloaf.

All you have to do is add a veggie, like this Oven Roasted Asparagus , Green Beans, or Broccoli Bacon Salad and you are all set for dinner.

Serving at Brunch

Remember these Cheesy Potatoes are not just for dinner, they make a great side dish at brunch too.

They pair perfectly with Sausage Egg Cups, or Ham & Egg Casserole. Put together a fresh fruit bowl, a green salad and some store bought pastries and you have a wonderful brunch spread that is easy to prepare!.

More Amazing Potato Side Dishes

All Side Dish Recipes
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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 Recipeโ†’
cheesy potatoes being served out of a casserole dish

Cheesy Potato Casserole recipe + Video

A family recipe for Cheesy Potato Casserole. This is a hash brown potato casserole full of cheese, green onions, and lots of seasonings. It is a super easy potato casserole to make. Perfect for when you have a large menu and you need some easy side item recipes. 
This Cheesy Potato Casserole is a staple side dish on our holiday tables!
4.75 from 8 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10 people
Calories: 359kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 30 ounce bag, shredded hash brown - thawed (can also use the refrigerated shredded potatoes, Simply Potatoes is one brand)
  • 2 cups shredded cheddar cheese
  • 8 ounces sour cream
  • 2 (10.5 oz) cans cream of chicken soup
  • ยฝ cup green onions - chopped
  • ยฝ cup melted butter
  • 1 teaspoon Lawry’s seasoning salt
  • ยฝ teaspoon onion powder
  • ยพ teaspoon garlic powder
  • ยผ teaspoon black pepper
  • 1ยฝ cups plain potato chips - crushed

Instructions
 

  • Preheat the oven to 350.
  • In a large bowl mix together all the ingredients (EXCEPT FOR THE POTATO CHIPS), until the ingredients are well combined.
    30 ounce bag, shredded hash brown, 2 cups shredded cheddar cheese, 8 ounces sour cream, 2 (10.5 oz) cans cream of chicken soup, ยฝ cup green onions, ยฝ cup melted butter, 1 teaspoon Lawry’s seasoning salt, ยฝ teaspoon onion powder, ยพ teaspoon garlic powder, ยผ teaspoon black pepper
    cheesy hash brown casserole mixed in a bowl before baking
  • Pour into a 9×13 baking pan.
  • Top with the crushed potato chips and cover with foil.
    1ยฝ cups plain potato chips
  • Bake for 30 minutes, remove the foil and bake for an additional 20 minutes, until the chips are lightly browned.
  • Let the casserole rest for a few minutes before serving.

Make Ahead

  • This can be made 2-3 days ahead!
  • Prepare completely except for the potato chips. Cover and refrigerate for 2-3 days.
  • When it is time to bake, top with crunched potato chips and follow baking instructions above.
  • You may need to add 5-10 minutes to the cook time if baking straight from the fridge.

Recipe Tips and Notes:

Topping Variations:
  • You can also try sour cream and onion chips, cheddar potato chips, cheddar and sour cream… would all make yummy options.
  • French fried onions (like the ones on top of green bean casserole)
  • corn flakes mixed with some melted butter (make sure you don’t buy frosted flakes!)
Fun Flavor Variations!
  • Use cubed potatoes instead of shredded
  • Try using southern style hash browns, the one with onions and peppers, for a different twist.
  • Cut the calories by using plain Greek yogurt instead of sour cream.
  • Use whatever cheese you have on hand. Mild cheddar, sharp cheddar, Colby jack will all work just fine!
  • Add a packet ranch dressing mix for a new flavor profile.
  • Stir some crispy bacon.
  • Add a 4 oz can of diced green chilies.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 359kcal | Carbohydrates: 24g | Protein: 9g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 549mg | Potassium: 462mg | Fiber: 2g | Sugar: 1g | Vitamin A: 702IU | Vitamin C: 11mg | Calcium: 201mg | Iron: 1mg

Friday Gratitude- Spring Break 3.16.18

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This was our week on spring break from school. I wasn’t quite sure how the week was going to play out. I didn’t know if the kids would rack up 450 hours on their electronics or if we would have friends, that were also staying home for spring break, to play with. It actually ended up that some of our best friends were staying in town and we had activities planned for every day!

We had a great time bowling, swimming, going to the movies, and exploring KC, but I think I am ready to have a few hours to myself.Spring Flower [Read more…]

Friday Gratitude- Inspiration & Spring 3.9.18

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This week my Friday Gratitude includes 2 people that have inspired change in my life (at least for this week). I am very grateful that I was in the right place at the right time to hear and read their inspiration.

I don’t know if it is the little changes that I have made or nature’s hints that spring is right around the corner, but I am feeling lighter and brighter lately. Maybe it is because winter is ending? Maybe it is my Friday Gratitude posts? Whatever it is, I’ll take it!

Here are 5 things that had me feeling all sorts of grateful this week:

Signs of Spring

Although it is snowing today, I keep seeing signs of spring that make me oh so happy! This week we even have had a few warm days that had me setting my toes free in flip flops.

Crocus in bloom, a sign of spring [Read more…]

2 Min. Honey Mustard Dipping Sauce

by 3 Comments

This Homemade Honey Mustard Dipping Sauce recipe is super easy to make with 3 simple ingredients from your fridge/pantry: Mayo, Dijon mustard, and Honey, then add a couple spices from the spice cabinet. It comes together in about 2 minutes and is MADE for those crispy chicken nuggets and fries (or tater tots) that your whole family loves!

a crispy chicken nugget being dipped in honey mustard sauce

The flavor of this Honey Mustard Dip is in total balance- sweet, tangy, savory with a perfect saltiness.

If you love this dip, you may also love this Cajun Aioli or Sambal Aioli!

Simple Ingredients

It only takes a few super simple ingredients to make Homemade Honey Mustard Dipping Sauce. Pictured are the ingredients you need to grab for the recipe:

ingredients for making honey mustard dipping sauce
Ingredients Clockwise: honey, garlic powder, smoked paprika, mayonnaise, Dijon mustard, kosher salt.

Mustard: This is not the time for yellow mustard, save that for these Sloppy Joes… You want to make sure you use a Dijon Mustard! Any brand will do!

Honey: can vary greatly in sweetness. If you feel like you have a VERY sweet honey try adding just 1 ยฝ tablespoon then taste before adding more.

Mayonnaise: make sure you use mayonnaise: Hellman’s, Aldi Brand or Dukes are all great options! Do not use Miracle Whip, it is not the same!

Step by Step

It doesn’t take much to make a Homemade Honey Mustard Dip recipe. Just add all the ingredients to a bowl or large glass measuring cup.

  • Mayo
  • Dijon Mustard
  • Honey
  • Garlic Powder, Smoked Paprika, and Kosher Salt
a glass measuring cup with the honey mustard ingredients ready to be whisked

Whisk everything together until it is completely combined. This will make about ยพ cup of dipping sauce.

Use right away or pop in the fridge!

Storing

Keep your homemade dipping sauce in an airtight container, a mason jar with a lid works great! It will be good in the fridge for about 3 weeks.

Pro Tip: Make sure to note on the container when you made the batch!

Flavor Troubleshooting

Before you serve your Honey Mustard Dip give it a little taste and see if you want to make any adjustments. Here are some tips:

  • Too Sweet: add a little squirt of Dijon mustard and a pinch of kosher salt.
  • Too Tangy: add a smidge of honey at a time, tasting as you go.
  • Too Salty: scoop in a little more mayo, maybe a Tablespoon at a time.

Ways to Use Your Honey Mustard Dip

I dip, you dip, we dip…I had to add that!

The Obvious use for this Honey Mustard recipe is dunking all the crispy chicken nuggets and fries! But it is so delicious you may want to try it on a few other things.

a spoon pouring honey mustard into a measuring cup

Here are some ideas to get you started:

  • Chicken Nuggets or Tenders
  • Fries, Tater Tots, Kettle Chips
  • Spread on a grilled chicken sandwich.
  • Dip for soft pretzels and pretzel bites.
  • Smear on a ham and cheese sandwich and grill or panini press it.

More Homemade Sauce Recipes

We a love a good saucy-sauce here at Mom’s Dinner. Try one of these dips and sauces next time you are in a dip situation.

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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 Recipeโ†’
a chicken nugget dipping into homemade honey mustard dip

2 Minute Honey Mustard Dipping Sauce Recipe

A Homemade Honey Mustard Dipping Sauce recipe with 3 simple ingredients from your fridge/pantry: Mayo, Dijon mustard, and Honey, then add a couple spices from the spice cabinet. It comes together in 2 minutes and is MADE for those crispy chicken nuggets and fries (or tater tots) that your whole family loves!
5 from 4 votes
Print Pin Rate
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 0.75 cup
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Add all the ingredients to a bowl or glass measuring cup.
    ยฝ cup Mayonnaise, 2 tablespoon Dijon mustard, 2 tablespoon honey, ยผ teaspoon garlic powder, ยผ teaspoon smoked paprika, kosher salt to taste
  • Whisk everything together until it is smooth and well combined.
  • Taste for seasonings… see notes for flavor troubleshooting.
  • Use immediately or store in the fridge in an airtight container. Will be good for 3 weeks in the fridge.
  • Great for chicken nuggets, fries, tater tots, grilled chicken sandwiches or ham and cheese sandwiches!

Recipe Tips and Notes:

Flavor Troubleshooting:
  • Too Sweet: add a little squirt of Dijon mustard and a pinch of kosher salt.
  • Too Tangy: add a smidge of honey at a time, tasting as you go.
  • Too Salty: scoop in a little more mayo, maybe a Tablespoon at a time.
Did you make this recipe?Connect with me and let me know by commenting below!
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Friday Gratitude- A Trip to Colorado 3.2.18

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Let me start this post by saying that I LOVE MY KIDS, more than anything. I love spending time with them, snuggling, playing, being silly… all of it. But, being a stay at home mom is a 24/7 job, there’s no going home at 5, long lunch breaks, personal days or sick days. It is just one long work day after another! Even though I love it, it is really good for my soul and sanity to get a break from the kids every once in a while.

This past weekend I got the best kind of break! An adult weekend, skiing in Colorado, with a wonderful group of friends. There was enough laughter to fill a lifetime and it filled my gratitude bucket to the top.

Group of Friends at Beaver Creek [Read more…]

Friday Gratitude- A New Experience & Antibiotics 2.23.18

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After a week of 78 ice storms, 4 days of no school, and a round of strep that could be described as the image you DON’T want to see when you google “strep”, I am grateful that we all survived!

The week may have been crazy, but there were some really sweet and wonderful moments mixed in! Here are my moments of gratitude for the week:

Saturday Morning

A normal morning for me looks like this…

As I wake up to the sound of my alarm I can feel that half of my body is teetering on the edge of the bed because the other half is being warmed by the little person that has scooted too close. As I try to open my eyes I am off to wake up Maddie and start our day. For the next hour it is a whirlwind of making breakfast, cleaning up breakfast, attempting to wake Kyle without inducing tears, making beds, picking out clothes, re-picking out clothes, styling hair without inducing tears, yelling “we have to leave in two minutes” – for 10 minutes, and then searching to find everyones shoes. Sound familiar? I’m guessing a lot of Moms go thru this same routine every morning.

Even on Saturdays I usually wake up with anxiety-producing thoughts of everything that needs to get done running thru my head.

Not this past Saturday! I had the most peaceful morning. I got to wake up 100% naturally. No alarm, no children in my bed, no sun glaring in my window.

It was a bit of a rainy morning making the light in my room a cozy haze of dull gray. I drifted in and out of sleep for about 30 minutes. My bed was the perfect temperature, not too warm, not too cold. As I finally woke I snuggled under our new blanket that still has that new soft feel and let my body sink into the softness of my mattress. I enjoyed every minute of laying there in peace. I actually had a smile come across my face.

I was so grateful for a chance to wake up in pure peace and bliss on Saturday morning.

Birthday Party & A New Experience

About two weeks ago my daughter, Maddie, turned 10. Usually for her birthday we will have a family dinner with all the aunts and uncles and cousins and then a small family celebration with just mom, dad and brother. This year we decided that she could finally have a (small) friend birthday party.

Where we live it is pretty common for people to have big birthday parties at places like painting studios, waterparks, gymnastic gyms, or pottery cafes. Growing up in small town Iowa I was used to birthdays being  cake at a friends house and a few games in the back yard. Things have definitely changed.

Maddie Birthday Party [Read more…]

Creamy Cauliflower Potato Soup

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Cauliflower Potato Soup is made with russet potatoes and fresh cauliflower florets simmered in a chicken broth with onions and garlic. It is pureed smooth and then mixed with plain Greek yogurt and heavy cream. It is spiced with dried basil, black pepper and Lawry’s season salt. It is a creamy and hearty soup that you will love!

a large pot of cauliflower potato soup with bread and green onions to the side

 If you love a creamy soup then definitely also check out my Potato Leek Soup, Instant Pot Creamy Potato Soup and Ham and Potato Chowder.

Ingredients

The flavor of this Cauliflower and Potato Chowder has a simple deliciousness that is uncomplicated and straight forward. The potatoes add the starchiness that you want from a chowder. Cauliflower adds it’s own unique flavor, that is not overwhelming. The Tabasco leaves the perfect subtle warmth on your tongue, not too spicy! Chopped green onions add a fresh note to the soup. And finally the yogurt and cream bring a tartness and buttery silkiness to the flavor.

Onions and Garlic: A yellow onion and plump garlic cloves add a ton of flavor to the base of this soup.

Cauliflower: About ยฝ head of cauliflower is all you need for this Cauliflower Potato Soup. Cut the florets into small bite size pieces that will soften in the soup.

Potatoes: Russet potatoes peeled and cut into ยฝ-1 inch pieces.

Chicken Base: You will find chicken base in the soup aisle of the grocery store near the other bouillon. It will be in a jar, we like the Better Than Bouillon brand.

Chicken base, Better Than Bouillon brand

Potato Flakes: Stick with me!!! Potato Flakes definitely have a time and place in the kitchen, like for Potato Soup! Just need about 4 tablespoon of potato flakes, so you can just buy a small packet of instant potato flakes.

Greek Yogurt: A plain 2% Greek yogurt is perfect for this soup. You can also use sour cream in it’s place.

Heavy Cream: Perfectly thickens this Cauliflower and Potato Soup and makes it silky and delicious!

Step by Step

  1. Chop Veggies.

    2. Start by chopping the cauliflower, potatoes, onion and garlic. That way the soup can come together really quickly!

  2. Onions and Garlic

    3. Add oil to a large pot, once hot add the onions and garlic and sautรฉ for about 5 minutes.

  3. Cauliflower and Potatoes

    4. Add the cut cauliflower and potato. Then add the season salt, basil, pepper. Stir to combine.

    cauliflower, potatoes, and spices in a pot
  4. Boil the Soup

    5. Measure in the chicken base and water. Scrape up any bits stuck to the bottom of the pot.

    Bring the pot to a boil and then turn the heat down and simmer for 15-20 minutes.

    making cauliflower potato soup in a large pot
  5. Puree

    6. Remove from the heat and puree the soup with a blender or hand held immersion blender. Or for a semi-chunky soup, puree half the soup and smash some of the veggies into smaller bites.

    pureeing cauliflower potato soup with an immersion blender
  6. Add Yogurt and Cream

    7. Finally spice all this up with a few shots of Tabasco. Then finish the soup by stirring or whisking in a little Greek yogurt and a touch of cream.

    Serve bowls topped with chopped green onions.

    Or you can garnish your soup “loaded” style: bacon, cheese, parsley, and a little extra sour cream or Greek yogurt.

Storing and Reheating

Store leftover Cauliflower Potato Soup in the fridge in an airtight container for up to 4 days.

When you are reheating you may need to add some broth or milk to reconstitute the soup, it will thicken as it cools!

Cauliflower Potato Soup for Dinner

I say this all the time, but when we have soup for dinner I keep it pretty casual.

Think raw veggie plate with dip or a side salad. Sometimes dinner is just soup and warm crusty bread, it really depends how crazy the day has been.

This would also be great with grilled ham and cheese sandwiches, a grilled club sandwich, or blt’s.

More Potato Soup Recipes

a large pot of cauliflower potato soup that is pureed

Creamy Cauliflower Potato Soup

Cauliflower Potato Soup is made with russet potatoes and fresh cauliflower florets simmered in a chicken broth with onions and garlic. It is pureed smooth and then mixed with plain Greek yogurt and heavy cream.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 209kcal
Author: Susie Weinrich

Ingredients

  • 1 tablespoon oil
  • 1 medium sized yellow onion - chopped
  • 3 plump garlic cloves - minced
  • 2ยฝ cups cauliflower - about ยฝ head of cauliflower, chopped into smaller florets and pieces
  • 2 cups russet potatoes - peeled and cut into ยฝ to 1 inch dice
  • 1 teaspoon dried basil
  • 1 teaspoon Lawry’s seasoning salt
  • ยฝ teaspoon black pepper
  • 1 ยฝ tablespoon chicken base
  • 6 cups water
  • 4 tablespoon dried potato flakes
  • 5-6 dashes of Tabasco
  • ยฝ cup plain Greek yogurt
  • ยฝ cup heavy cream
  • 3 green onions - white and light green parts, chopped

Instructions
 

  • In a large pot over medium low heat saute the onions and garlic in the oil, stirring often, for 5 minutes.
    1 medium sized yellow onion, 1 tablespoon oil, 3 plump garlic cloves
  • Add in the potatoes and cauliflower.
    2ยฝ cups cauliflower, 2 cups russet potatoes
  • Measure in the season salt, basil, and pepper and sautรฉ for an additional minute.
    1 teaspoon dried basil, 1 teaspoon Lawry’s seasoning salt, ยฝ teaspoon black pepper
    cauliflower, potatoes, and spices in a pot
  • Increase the heat to medium – medium high heat and add the chicken base and water. Scrape up any bits stuck to the bottom of the pot.
    Simmer for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
    1 ยฝ tablespoon chicken base, 6 cups water
  • Turn the heat to low.
  • Choose your soup texture by smashing or pureeing the potatoes and cauliflower:
    Creamy: Transfer to a blender or puree with an immersion blender.
    Semi Chunky: Using the back of a wooden spoon chop up ยฝ-3/4 of the potatoes and cauliflower. I find smashing them between the spoon and the side of the pot works best.
    Or transfer half of the soup to a blender and puree half, add back to the soup and then slightly smash the remaining veggies.
    pureeing cauliflower potato soup with an immersion blender
  • Sprinkle in the potato flakes and stir to incorporate them into the soup.
    4 tablespoon dried potato flakes
  • Add the tabasco, Greek yogurt and cream. Stir or whisk until the yogurt is completely dissolved into the soup.
    5-6 dashes of Tabasco, ยฝ cup plain Greek yogurt, ยฝ cup heavy cream
  • Garnish with chopped green onions.
    Or serve it loaded style with bacon bits, cheese, green onions and a dollop of Greek yogurt of sour cream.
    3 green onions

Storing and Reheating

  • This soup stores very well in the fridge for 4-5 days. It can definitely be made ahead and reheated on the stove or in the microwave.
  • It will thicken as it cools, you may need to add some broth or milk to reconstitute when reheating.

Recipe Tips and Notes:

This soup stores very well in the fridge for 4-5 days. It can definitely be made ahead and reheated on the stove or in the microwave.
It will thicken as it cools, you may need to add some broth or milk to reconstitute when reheating.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 209kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 929mg | Potassium: 601mg | Fiber: 3g | Sugar: 4g | Vitamin A: 305IU | Vitamin C: 41mg | Calcium: 74mg | Iron: 1mg

Friday Gratitude – My Valentine & My Jam 2.16.18

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Wow what a week! This is always one of the busiest weeks of the year for me. We have a birthday, Valentines Day, crafts abound, parties, multiple parties, family dinners and volunteering at school. Not to mention all the regular old life stuff!! Even though it was busy I had a lot to be grateful for. Especially all the LOVE during this week โ™ฅ

Here are 5 4 of my happiest moments: (Oh man…I didn’t get around to writing the 5th. It was a BUSY week to say the least!)

My Tribe

In college it was so easy to make friends. It was like you had an automatic tribe. I had an amazing group of friends. We lived together, played together, and stood beside each other no matter what! Most of those ladies are still in my life today and I am so thankful for them. As time has past we have all ended up in different parts of the country. Now our time together is over text, phone, social media and the occasional visit. Which I always cherish!

Golden Girls [Read more…]

Friday Gratitude- Love Letters & Snow 2.9.18

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I’m struggling a little bit to write my intro this week, it’s been a long day of parenting. So instead of sweating it out I’m going to keep it short and sweet.

It was a great week- I got to spend time with my friends and I posted some really good recipes! Here are 5 more things that made me grateful this week:

Love Letters

The other day I stopped at our mailbox to get the mail for the day (read week). When I hopped back in the car Kyle said “do I have any cards in the mail?”. Of course he didn’t. Writing letters and sending cards is definitely a lost art. Not to mention when this happened it was the end of January when NOTHING is happening and there was no reason for him to receive any mail. I said “Well, no buddy, the best way to receive mail is to send mail.”. So we decided he would send a card to his little friend in Arizona, we’ll call her P.

Kyle Sledding [Read more…]