Being from the South, Elvis Presley Cake was a delicious pineapple poke cake we would always see at potlucks and gatherings. It’s perfect for feeding a large group since it’s made in a baking dish and takes minutes to assemble.

While there is no confirmed truth that Elvis requested this cake during his life (he was a lover of pound cake), it’s become associated with his name because of his deep love for pineapple. You may have also heard it called Jailhouse Rock Cake too. If you love a poke cake recipe, my Mocha Tres Leches Cake and Zinger Cake are two other reader favorites.

Why You’ll Love this recipe

• If you can make a box cake mix, you can make Elvis Presley Cake. It’s super simple and so delicious. Just a yellow cake base, with a pineapple topping and a 5 ingredient cream cheese frosting on top.
• Make this in advance and keep in the fridge. Assemble the layers and allow the pineapple mixture to infuse the cake with flavor before serving.
• Retro cake recipe that everyone will love. Kids and adults are always impressed by this cake and love to learn the story behind it too!

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Yellow cake mix: Use your favorite box mix.
• Eggs: Adds structure, richness, and helps the cake to rise.
• Neutral Oil: Helps the cake stay moist with a tender crumb.
• Crushed pineapple with juice: Adds that fruity and tropical flavor.
• Granulated sugar: Sweetens the pineapple topping just right.
• Cream cheese: Make sure it’s softened before making the frosting.
• Salted butter: Beat with the cream cheese to make the frosting.
• Powdered sugar: Sweetens the frosting and helps it to hold it’s shape.
• Vanilla extract: Adds both floral and caramel notes.
• Chopped pecans: Toast and cool them before chopping to enhance their flavor.

Tools You’ll Need

• Mixing Bowls
• Spatula
• 13″x9″ Baking Dish
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Small Saucepan

how to make Elvis Presley Cake

1. Preheat oven to 350°F. In a large bowl, combine the yellow cake mix, eggs, oil, and water. Mix just until combined and pour in a greased 13×9-inch baking pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

2. While the cake bakes, combine the crushed pineapple with juice and granulated sugar in a medium saucepan over medium heat. Stir frequently and bring to a boil, then cook for 3–4 minutes until the sugar is dissolved and the mixture thickens slightly. Remove from heat.

3. As soon as the cake comes out of the oven, use a fork or skewer to poke holes all over the surface. Immediately pour the hot pineapple mixture evenly over the warm cake, spreading gently so it soaks into the holes. Allow the cake to cool completely.

4. Beat the cream cheese and butter together with a hand or stand mixer on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add the powdered sugar, mixing until combined. Add the vanilla extract and beat on medium-high until smooth and spreadable.

5. Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the toasted pecans generously over the top. Refrigerate for at least 1 hour before serving for the best texture.

Expert Tips

• Poke the holes into the cake while it’s still warm. For any poke cake this is key so you can make the holes without causing the cake to crack. Pour the filling over so it can seep into the base cake and marinate in flavor.
• Allow the cake to cool completely before frosting. After adding the pineapple mixture, cool the cake. Then spread the cream cheese frosting right over the top.
• Don’t skip toasting the pecans. This enhances their nutty flavor and makes every bite even more rich.
• If your frosting is too thin, add more powdered sugar. If it’s too thick, then add a teaspoon of more milk.
• Refrigerate for an hour before serving. This will help the layers to set for clean and even slices.
• Make a homemade cake mix. Mix together 2 3/4 cup all-purpose flour, 1 3/4 cups fine sugar, 1 tablespoon baking powder, and 3/4 tsp salt.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this cake since it will change the texture once thawed.

It is the perfect dish to make in advance. Just assemble the cake and keep it chilling the refrigerator until it’s time to serve.

Frequently Asked Questions

More Delicious Dessert Recipes

• Coconut Pound Cake
• Granny Cake
• Peanut Butter Sheet Cake
• White Texas Sheet Cake

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Elvis Presley Cake

This Elvis Presley Cake is a classic pineapple sheet cake or poke cake that is a vintage recipe full of delicious flavor. Easy to make with less than 10 ingredients, it's a dessert that's delicious all year round.

Course Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

2 hours hours

Total Time 3 hours hours

Servings 15 servings

Calories 422kcal

Ingredients

• 15.25 ounce box yellow cake mix
• 4 large eggs
• 1 cup water
• 1/2 cup neutral oil canola, vegetable, or avocado
• 20 ounce can crushed pineapple with juice
• 1 cup granulated sugar
• 8 ounce package cream cheese softened
• ½ cup salted butter softened
• 3 1/2-4 cups powdered sugar sifted
• 1 1/2 teaspoons vanilla extract
• 1/2 cup chopped pecans toasted

Instructions

• Preheat oven to 350°F. In a large bowl, combine the yellow cake mix, eggs, oil, and water. Mix just until combined and pour in a greased 13×9-inch baking pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• While the cake bakes, combine the crushed pineapple with juice and granulated sugar in a medium saucepan over medium heat. Stir frequently and bring to a boil, then cook for 3–4 minutes until the sugar is dissolved and the mixture thickens slightly. Remove from heat.
• As soon as the cake comes out of the oven, use a fork or skewer to poke holes all over the surface. Immediately pour the hot pineapple mixture evenly over the warm cake, spreading gently so it soaks into the holes. Allow the cake to cool completely.
• Beat the cream cheese and butter together with a hand or stand mixer on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add the powdered sugar, mixing until combined. Add the vanilla extract and beat on medium-high until smooth and spreadable.
• Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the toasted pecans generously over the top. Refrigerate for at least 1 hour before serving for the best texture.

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this cake since it will change the texture once thawed.

It is the perfect dish to make in advance. Just assemble the cake and keep it chilling the refrigerator until it’s time to serve.

Tips: 

• Poke the holes into the cake while it’s still warm. For any poke cake this is key so you can make the holes without causing the cake to crack. Pour the filling over so it can seep into the base cake and marinate in flavor.
• Allow the cake to cool completely before frosting. After adding the pineapple mixture, cool the cake. Then spread the cream cheese frosting right over the top before serving.
• Don’t skip toasting the pecans. This enhances their nutty flavor and makes every bite even more rich.
• If your frosting is too thick, add more powdered sugar. If it’s too thin, then add a teaspoon of more milk.
• Refrigerate for an hour before serving. This will help the layers to set for clean and even slices.
• Make a homemade cake mix. Mix together 2 3/4 cup all-purpose flour, 1 3/4 cups fine sugar, 1 tablespoon baking powder, and 3/4 tsp salt.

Nutrition

Calories: 422kcal | Carbohydrates: 72g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 307mg | Potassium: 99mg | Fiber: 1g | Sugar: 59g | Vitamin A: 413IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 1mg

The post Elvis Presley Cake appeared first on Dinner in 321.

This Slow Cooker Cheeseburger Dip starts with seasoned ground beef and onion cooked right on the stovetop, then everything gets transferred to the slow cooker where it melts together into the most irresistible cheesy, beefy dip you’ve ever had. It only takes 15 minutes to prep before the crockpot takes over, making it ideal for busy days.

The secret ingredient that sets it apart from every other cheeseburger dip out there is Palmetto Cheese Homestyle Pimento Cheese. It melts in beautifully and adds a rich, Southern-style depth of flavor that cream cheese and cheddar alone just can’t replicate. And I love that it’s so easy to serve out of the crock pot for guests when I’m entertaining.

From personal experience, I can say that it’s the dip that disappears first at every single gathering. Once you taste it, you’ll completely understand why. If you love a dip recipe, my Million Dollar Dip and Boat Dip are two others to try.

Why You’ll Like This Recipe

• Slow cooker convenience — once the beef is browned, the slow cooker does all the work, keeping the dip warm and ready to serve for hours.
• Big cheeseburger flavor — every component of a great cheeseburger is in this dip, from the Worcestershire-seasoned beef to the pickle juice tang and the ketchup finish.
• Palmetto Cheese Homestyle Pimento Cheese is the game changer — it melts into the dip and adds a creamy, savory richness that takes this from good to absolutely unforgettable.
• Perfect for a crowd — this slow cooker cheeseburger dip is ideal for game days, holiday parties, potlucks, or any gathering where you need to feed a lot of people with minimal effort.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Ground beef: The hearty, savory base of the dip.
• Yellow onion: Adds a subtle sweetness and savory depth.
• Garlic powder: A quick, easy way to add savory garlic flavor.
• Yellow mustard: A classic cheeseburger condiment that adds a subtle tang.
• Worcestershire sauce: Adds a deep, umami-rich savoriness.
• Cream cheese: Room temperature cream cheese melts smoothly into the dip and gives it a thick, creamy base.
• Evaporated milk: Helps loosen the dip to the perfect scoopable consistency.
• Palmetto Cheese Homestyle Pimento Cheese: The star ingredient — this Southern-style pimento cheese melts into the dip and adds a one-of-a-kind creamy, savory, slightly tangy flavor that sets this recipe completely apart.
• Diced tomatoes with green chiles: Adds a little heat, acidity, and texture.
• Sharp cheddar cheese: Shredded and melted in for extra cheesy pull and bold cheddar flavor.
• Ketchup: Adds a touch of sweetness and that signature cheeseburger flavor.
• Dill pickle juice: The tangy secret weapon.
• Diced pickles and red onion or scallions: Fresh garnishes that add crunch, color, and a pop of brightness right before serving.
• Dippers: Tortilla chips, corn chip scoops, and toasted burger buns all work perfectly for scooping up every last bit.

How to Make Slow Cooker cheeseburger Dip

1. In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain any excess fat.

2. Stir in the garlic powder, mustard, and Worcestershire sauce. Season well with salt and black pepper.
3. Transfer the beef mixture to a 4-quart slow cooker.
4. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, drained diced tomatoes with green chiles, shredded cheddar, ketchup, and pickle juice. Stir to combine.

5. Cover and cook on low for 2 to 3 hours or on high for 1 to 1½ hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
6. Stir well before serving. Garnish with diced pickles and red onion or scallions.
7. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Expert Tips & Substitutions

• Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
• Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
• Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
• Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
• Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
• Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

More Recipes Like This

• Pizza Dip Recipe
• Slow Cooker Taco Dip
• Cheese and Sausage Dip
• Slow Cooker Buffalo Chicken Dip

This post was created in partnership with Palmetto Cheese Homestyle Pimento Cheese. All thoughts and opinions are 100% my own.

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Slow Cooker Cheeseburger Dip

If you're looking for the ultimate party dip, your search is officially over. This Slow Cooker Cheeseburger Dip has everything you love about a classic cheeseburger bubbling together in one easy, crowd-feeding slow cooker situation.

Course Appetizer

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours

Servings 24 servings

Ingredients

• 1 pound ground beef
• 1 cup finely diced yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon yellow mustard
• 1 teaspoon Worcestershire sauce
• salt and black pepper to taste
• 8 ounces cream cheese room temperature
• 5 ounces evaporated milk
• 10 ounce container Palmetto Cheese Homestyle Pimento Cheese
• 10 ounce can diced tomatoes and green chiles drained
• 2 cups sharp cheddar cheese
• 1/4 cup ketchup
• 2 tablespoons dill pickle juice
• finely diced pickles for garnish
• finely diced red onion or sliced scallions for garnish
• Dippers: tortilla chips, corn chip scoops, and toasted burger buns

Instructions

• In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, for 7 to 8 minutes, until the beef is browned and no longer pink and the onion is softened. Drain any excess fat.
• Stir in garlic powder, mustard, and Worcestershire sauce and season with salt and freshly ground black pepper.
• Transfer the beef mixture to a 4-quart slow cooker. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, diced tomatoes with green chiles, cheddar cheese, ketchup, and pickle juice and stir to combine.
• Cover and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
• Stir well before serving. Garnish with diced pickles and red onion or scallions. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Notes

Expert Tips & Substitutions

• Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
• Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
• Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
• Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
• Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
• Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

The post Slow Cooker Cheeseburger Dip appeared first on Dinner in 321.

If you know me, you know I love my biscuits, and am pretty famous for them too. I have all sorts of viral biscuit recipes on my site, but these Lard Biscuits are by far the easiest. Rather than butter in the dough, it’s vegetable shortening, which still gives them the most tender bite and melt-in-your-mouth texture.

With just a single bowl, these are quick to whip up any morning of the week and everyone’s favorite when entertaining too. Serve them with Sausage Quiche or Overnight Breakfast Casserole for a delicious spread.

why you’ll love this recipe

• Pantry staple ingredients. I always have these 4 ingredients in my kitchen so I can make biscuits at a moment’s notice!
• Versatile for any meal. Biscuits always have a spot at our table on any menu.
• Impress your family and friends. Homemade biscuits are always so much more delicious than store-bought. These will definitely be a recipe on repeat.

ingredients

Scroll down for recipe amounts and instructions in the recipe card. 

• Self-rising flour: Already has the leavener in it. If you need to make your own, combine 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon of salt.
• Lard or vegetable shortening: Pop this into the freezer for 10 minutes before adding to the biscuit mix.
• Chilled buttermilk: Shake the buttermilk well before using.
• Salted butter: Melted butter to brush on top for extra rich flavor.

Tools You’ll Need 

• 9″x9″ Baking Dish or 9″ Cast Iron Skillet
• Mixing Bowl
• Liquid Measuring Cup
• Biscuit Cutter
• Rolling Pin

how to make lard biscuits

1. Preheat oven to 475ºF. 
2. Using a pastry cutter or 2 forks, cut lard or shortening in the flour until the fat is dispersed evenly, about the size of peas.

3. Make a well in the center of mixture, add buttermilk and stir 8-10 times, the dough will be slightly loose. Add 2-4 tablespoons buttermilk if the dough seems too dry. Turn the dough onto a lightly floured surface and form into a ball.

4. Sprinkle flour on top of the dough. Create layers by either the “Pat and Fold” or “Pat and Stack” method. Pat and Stack: press the dough to ½-inch thickness, score the dough into 4 equal sections, and stack the 4 together. Once it’s stacked high, press the dough down to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 

5. Place dough rounds on a parchment paper-lined pan or a pre-heated buttered cast iron skillet. Bake at 475ºF for 11-14 minutes or until lightly browned.

6. Brush with melted butter and serve.

expert tips

• Be sure your buttermilk is very cold. This helps the biscuit dough bind together and become the right consistency to get those perfectly flaky layers.
• Don’t over-mix the biscuit dough. If you do, you’ll end up with tough biscuits.
• To make the signature biscuit layers, make sure you “pat and stack”. You’ll want to do this a few times to create those stackable layers everyone loves in a biscuit.
• If you want a crispy bottom, bake the biscuits in a preheated cast iron skillet.
• If your biscuit dough becomes too warm when you are stacking and cutting, place it back into the fridge for 10 minutes before baking.

What Is Self-Rising Flour? 

Self-rising flour is a type of flour that is commonly used in baking, particularly in recipes for biscuits, pancakes, and certain types of quick breads. It is called “self-rising” because it contains leavening agents, typically baking powder and sometimes salt, which are already mixed into the flour. These leavening agents help the baked goods rise and become fluffy without the need for additional yeast or baking soda.

If a recipe (like this one) calls for self-rising flour, and you don’t have any on hand, you can make your own by combining all-purpose flour with baking powder and salt. The ratio is for every 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.

storage

Store any leftover lard biscuits in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months and thaw on the counter overnight.

You can easily make the biscuit dough in advance as well and cut the biscuits out. Keep them covered in the fridge before baking. If you want to freeze raw biscuit dough, that’s a great idea too. Just bake from frozen and keep an eye on the biscuits, they will need a few more minutes in the oven.

Frequently Asked Questions

More Delicious Biscuit Recipes

• Bacon Cheddar Biscuits
• Bojangles Blueberry Biscuits (copycat)
• Whipping Cream Biscuits
• Cinnamon Sugar Biscuits

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Lard Biscuits (4 ingredients)

These Lard Biscuits are the easiest 4 ingredient biscuit recipe that comes together in 20 minutes before baking. If you've never made biscuits before, give this recipe a try, it's super simple and makes the tastiest and flakiest biscuits for breakfast, lunch, or dinner.

Course bread, Breakfast

Cuisine American

Keyword breakfast, brunch

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 335kcal

Ingredients

Biscuits

• 2 1/2 cups self-rising flour
• 3/4 cup lard or vegetable shortening
• 1 cup chilled buttermilk well-shaken
• 1-2 tablespoons salted butter melted

Instructions

• Preheat oven to 475ºF. 
• Using a pastry cutter or 2 forks, cut lard or shortening in the flour until the fat is dispersed evenly, about the size of peas.
• Make a well in the center of mixture, add buttermilk and stir 8-10 times, the dough will be slightly loose. Add 2-4 tablespoons buttermilk if the dough seems too dry. Turn the dough onto a lightly floured surface and form into a ball.
• Sprinkle flour on top of the dough. Create layers by either the “Pat and Fold” or “Pat and Stack” method.

  Pat and Stack: press the dough to ½-inch thickness, score the dough into 4 equal sections, and stack the 4 together. Once it’s stacked high, press the dough down to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 

  Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 
• Place dough rounds on a parchment paper-lined pan or a pre-heated buttered cast iron skillet. Bake at 475ºF for 11-14 minutes or until lightly browned.
• Brush with melted butter and serve.

Notes

Expert Tips

• Be sure your buttermilk is very cold. This helps the biscuit dough bind together and become the right consistency to get those perfectly flaky layers.
• Don’t over-mix the biscuit dough. If you do, you’ll end up with tough biscuits.
• To make the signature biscuit layers, make sure you “pat and stack”. You’ll want to do this a few times to create those stackable layers everyone loves in a biscuit.
• If you want a crispy bottom, bake the biscuits in a preheated cast iron skillet.
• If your biscuit dough becomes too warm when you are stacking and cutting, place it back into the fridge for 10 minutes before baking.

Storage

Store any leftover lard biscuits in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months and thaw on the counter overnight.

You can easily make the biscuit dough in advance as well and cut the biscuits out. Keep them covered in the fridge before baking. If you want to freeze raw biscuit dough, that’s a great idea too. Just bake from frozen and keep an eye on the biscuits, they will need a few more minutes in the oven.

Nutrition

Calories: 335kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 3g | Cholesterol: 5mg | Sodium: 57mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 0.4mg

The post Lard Biscuits appeared first on Dinner in 321.

Whether you grew up with Frog Eye Salad or not, you’re in for a treat! This was one of those deliciously sweet and creamy nostalgic salad recipes I’d always see at one of my church potlucks. It’s similar to rice pudding, using a pasta base, that’s combined with a homemade creamy custard.

That mixture is chilled and mixed with tropical pineapple, coconut, and cherries for the most delicious bite. The best part is it uses pantry staple ingredients and is not difficult to make, even my niece loves to help me make this! If you love retro salads, my Orange Jello Salad and Frozen Fruit Salad are two others to try.

Why you’ll love this recipe

• Fun, retro salad recipe for any potluck gathering. This will feed a crowd as a side dish or dessert and has flavors all ages love.
• Easy to make in advance. It’s simple to do and prep when entertaining since everything can be made and assembled ahead of time.
• Perfect to customize with other ingredients. This is the classic recipe, but you can make it your own with other ingredients and mix-ins.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

Pasta and Dressing:

• Acini di pepe pasta: The pasta base to this sweet salad that almost makes it like a rice pudding.
• Granulated sugar: Sweetens the base of the frog eye salad.
• All-purpose flour: Helps thicken the salad custard to the correct consistency.
• Pineapple juice reserved from cans below: Adds more nice tropical sweet flavor.
• Large eggs: Helps to make the pudding-like sauce for the frog eye salad.
• Salted butter: The fat that adds richness to round out the custard base. Use unsalted if you prefer.
• Lemon juice: Adds a touch of acid to brighten the flavors.
• Vanilla extract: Always use pure extract here to make sure the caramel and floral flavors shine through.

Mix-Ins:

• Crushed pineapple: Drain the pineapple but reserve the juice.
• Canned pineapple tidbits: A second type of pineapple for different texture. Make sure you reserve the juice after draining here as well.
• Canned mandarin oranges: Adds nice citrus flavor that is also sweet.
• Miniature marshmallows: Regular or fruity flavor, these give it little bit of chewy texture and pop of sweetness.
• Sweetened shredded coconut: Adds more texture and tropical flavor.
• Maraschino cherries: Drain them well so they don’t bleed. Adds that rich cherry taste and a pop of color.
• Frozen whipped topping or homemade whipped cream: For the light and airy texture. Store-bought or homemade both work great.

Tools You’ll Need

• Mixing Bowls
• Colander
• Spatula
• Liquid Measuring Cups
• Whisk
• Small Saucepan

how to make frog eye salad

1. Cook the acini di pepe pasta according to package directions until just al dente. Drain well, rinse with cold water, and set aside to cool completely.

2. In a medium saucepan, whisk together sugar, flour, and salt. Add the beaten eggs and pineapple juice and whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 8–10 minutes.

3. Remove from heat and stir in the butter, lemon juice, and vanilla. Allow the custard to cool completely to room temperature before proceeding.

4. In a large mixing bowl, combine the cooled pasta, cooled custard dressing, drained crushed pineapple, pineapple tidbits, mandarin oranges, marshmallows, coconut, and maraschino cherries. Stir until combined.

5. Gently fold in the whipped topping until everything is light and evenly combined. Do not overmix.
6. Cover and refrigerate for at least 2 more hours before serving to let the flavors meld. Garnish with extra maraschino cherries and marshmallows on top if desired. Serve cold.

expert tips

• Drain and rinse the pasta well to stop the cooking. Similarly to pasta salad, you don’t want to overcook the pasta or it will be mushy. By running it under cold water this will stop the cooking to keep the texture and thicken the salad correctly.
• Make sure the pudding mixture thickens correctly. This is the base that forms the texture of the salad, so if you don’t cook it enough on the stovetop to start, it will be too thin after stirring all the ingredients together.
• Cool the custard before stirring it with the pasta. Make sure you cool the custard before tossing it with any other ingredients or it will continue to cook or melt and not allow the salad to set.
• Don’t over-mix the salad after adding the whipped topping. You don’t want to deflate it, so it’s best to gently fold to keep every bite light and airy.

Swaps and Variations

There are lots of versions of Frog Eye Salad depending on where it’s made. Here are some alternatives to consider when you make it your own:

• No Coconut: Not a fan of coconut? Simply leave it out. The salad is just as delicious without it.
• Add Fruit: Fresh or canned fruit works beautifully here. Diced peaches, fruit cocktail, or sliced strawberries are all great additions.
• Swap the Pasta: Can’t find acini di pepe? Orzo or ditalini pasta are the closest substitutes and work just as well in this recipe.
• Add Nuts: Fold in 1/2 cup of chopped pecans or walnuts for a little crunch and texture.
• Tropical Twist: Add diced mango, toasted macadamia nuts, and a splash of coconut cream to the dressing for a more tropical flavor profile.
• Cherry Swap: Not a maraschino cherry fan? Substitute with fresh halved grapes or dried cranberries for a different pop of color and flavor.
• Cool Whip Substitute: Fresh whipped cream can be used instead of Cool Whip. In a large bowl on high speed, blend together 3 cups heaving whipping cream or heavy cream, 1/2 cup powered sugar, and 1 teaspoon vanilla extract until stiff peaks form, about 1-2 minutes. Do not add to the dessert until ready to serve within 2-4 hours.
• Make It Lighter: Substitute the frozen whipped topping with light whipped topping and use light canned fruit in juice instead of syrup for a lighter version.

storage

Store any leftover Frog Eye Salad in an airtight container in the fridge for up to 2 days. I don’t recommend freezing the salad as it will change the texture and become watery once it thaws.

It’s the perfect dish to make in advance since it needs many hours to chill in the fridge for the best flavor. I like to make it a full day in advance to make sure I have enough time for the custard to set.

Frequently asked Questions

more quick salad recipes

• Pineapple Fluff
• Cookie Salad
• Pistachio Ambrosia Salad
• Cranberry Fluff Salad

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Frog Eye Salad

This Frog Eye Salad is a retro salad recipe from the 1960s that's still popular in potluck culture today. I love that I can make it ahead of time, even the day before, for a sweet, light and creamy tropical flavor, almost like rice pudding!

Course Dessert, Salad

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

2 hours hours

Total Time 3 hours hours

Servings 20 servings

Calories 269kcal

Ingredients

Pasta and Dressing

• 1 1/2 cups acini di pepe pasta dry
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 3/4 cups pineapple juice reserved from cans below
• 2 large eggs beaten
• 1 tablespoon salted butter
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Mix-Ins

• 20 ounce can crushed pineapple drained (reserve juice)
• 20 ounce can pineapple tidbits drained (reserve juice
• 11 ounce can mandarin oranges drained
• 2 cups miniature marshmallows
• 2 cups sweetened shredded coconut
• 1/2 cup maraschino cherries drained and halved
• 16 ounce container frozen whipped topping thawed (or homemade whipped cream see note)

Instructions

• Cook the acini di pepe pasta according to package directions until just al dente. Drain well, rinse with cold water, and set aside to cool completely.
• In a medium saucepan, whisk together sugar, flour, and salt. Add the beaten eggs and pineapple juice and whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 8–10 minutes.
• Remove from heat and stir in the butter, lemon juice, and vanilla. Allow the custard to cool completely to room temperature before proceeding.
• In a large mixing bowl, combine the cooled pasta, cooled custard dressing, drained crushed pineapple, pineapple tidbits, mandarin oranges, marshmallows, coconut, and maraschino cherries. Stir until combined.
• Gently fold in the whipped topping until everything is light and evenly combined. Do not overmix.
• Cover and refrigerate for at least 2 more hours before serving to let the flavors meld. Garnish with extra maraschino cherries and marshmallows on top if desired. Serve cold.

Notes

Expert Tips

• Drain and rinse the pasta well to stop the cooking. Similarly to pasta salad, you don’t want to overcook the pasta or it will be mushy. By running it under cold water this will stop the cooking to keep the texture and thicken the salad correctly.
• Make sure the pudding mixture thickens correctly. This is the base that forms the texture of the salad, so if you don’t cook it enough on the stovetop to start, it will be too thin after stirring all the ingredients together.
• Cool the custard before stirring it with the pasta. Make sure you cool the custard before tossing it with any other ingredients or it will continue to cook or melt and not allow the salad to set.
• Don’t over-mix the salad after adding the whipped topping. You don’t want to deflate it, so it’s best to gently fold to keep every bite light and airy.

Storage: 

Store any leftover Frog Eye Salad in an airtight container in the fridge for up to 2 days. I don’t recommend freezing the salad as it will change the texture and become watery once it thaws.

It’s the perfect dish to make in advance since it needs many hours to chill in the fridge for the best flavor. I like to make it a full day in advance to make sure I have enough time for the custard to set.

Nutrition

Calories: 269kcal | Carbohydrates: 49g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 116mg | Potassium: 178mg | Fiber: 2g | Sugar: 35g | Vitamin A: 300IU | Vitamin C: 24mg | Calcium: 37mg | Iron: 1mg

The post Frog Eye Salad appeared first on Dinner in 321.

Barbecue chicken is a classic in our house any night of the week. I thought I would put a fun spin on it and make it into an easy casserole and the results were so delicious. The best part about this Barbecue Chicken Casserole is that it is mess-free since you don’t even need to boil the noodles.

Stir everything together in the baking dish in about 10 minutes, then bake it off until it’s perfectly cooked through. It’s the easiest meal to feed a crowd and also a great one to take to a potluck. If you love a good casserole, you may not know, but I’m pretty famous for them. Try my Tater Tot Taco Casserole or my Meatball Sub Casserole for two other hearty meals.

Why you’ll love this recipe

• No-mess dinner recipe. Clean up is about 5 minutes! Just wash the baking dish.
• Leftovers are even better the next day. It’s no joke, the flavors get better with time.
• A casserole that needs no sides! This bbq chicken casserole has it all, carbs, protein, and veggies, so you can feel great about serving it to friends and family.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Philadelphia Whipped cream cheese: Buy the full fat here. I love the whipped since it’s already soft in texture and easy to stir in.
• Pasta rotini, penne, cellentani, or fusilli: Pasta noodles of choice. I love a shorter noodle that has ridges or spirals to adhere nicely to the sauce.
• Shredded medium or sharp cheddar cheese: Grate the cheese from the block for the best melt and gooey quality.
• Olive oil: Cooking fat for the casserole.
• Chicken broth regular or low sodium: Adds richness to the broth and sauce.
• Barbecue seasoning: Smoky and bold in flavor.
• Garlic powder: A nice pinch infuses every bite with garlicky goodness.
• Chopped cooked chicken: The protein for the barbecue chicken casserole. You can use leftover chicken, rotisserie chicken, or cook it fresh.
• Heavy cream: Key to that rich and creamy sauce.
• Barbecue sauce: Use your favorite brand to add that delicious smoky and sweet flavor.
• Garnish options: I love to garnish with sliced green onions, ranch dressing, crispy fried onions, cooked and crumbled bacon

Tools You’ll Need

• 13″x9″ Baking Dish
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula

how to make barbecue chicken casserole

1. Preheat oven to 425°F.
2. In a 13×9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta and 1 cup of the shredded cheddar cheese around the cream cheese.
3. Sprinkle on barbecue seasoning, seasoning salt, and garlic powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.
4. Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.

5. Carefully remove the foil. Add the cooked chicken, 1 cup of the shredded cheddar cheese, heavy cream, and 1/2 cup of the barbecue sauce. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.

6. Remove the foil. Add the remaining 1 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Drizzle the remaining barbecue sauce on top and garnish as desired.

expert tips

• No need to boil the pasta! The noodles cook until al dente while the casserole bakes in the oven and helps to thicken the sauce.
• Cover with foil for most of the baking. It’s a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
• Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
• Add other vegetables to the barbecue chicken casserole. Feel free to stir in peas, broccoli, cauliflower florets, or bell peppers for some added veggie goodness.
• Swap the protein. You can easily use pulled turkey or pulled pork if you want.

storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

more easy casserole recipes

• Chili Dog Casserole
• Chicken and Biscuit Casserole
• Chicken Cornbread Casserole
• Jalapeno Popper Chicken Casserole

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Barbecue Chicken Casserole

This Barbecue Chicken Casserole is all sweet and smoky bbq flavors in an easy to make one-dish casserole. No need to boil the noodles here, they cook as they bake! Prep this comforting dinner in 10 minutes before baking and it will disappear in no time.

Course Main Course, Side Dish

Cuisine American

Keyword pasta

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 558kcal

Ingredients

• 7.5 ounce package Philadelphia Whipped cream cheese
• 12 ounces pasta rotini, penne, cellentani, or fusilli
• 3 cups shredded medium or sharp cheddar cheese divided
• 3 tablespoons olive oil
• 4 cups chicken broth regular or low sodium
• 2 teaspoons barbecue seasoning
• 1-2 teaspoons seasoning salt or salt and black pepper, amount as desired
• 1 teaspoon garlic powder
• 3 cups chopped cooked chicken
• 1 cup heavy cream
• 1 cup barbecue sauce divided
• Garnish options: sliced green onions, ranch dressing, crispy fried onions, cooked and crumbled bacon

Instructions

• Preheat oven to 425°F.
• In a 13×9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta and 1 cup of the shredded cheddar cheese around the cream cheese.
• Sprinkle on barbecue seasoning, seasoning salt, and garlic powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.
• Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.
• Carefully remove the foil. Add the cooked chicken, 1 cup of the shredded cheddar cheese, heavy cream, and 1/2 cup of the barbecue sauce. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.
• Remove the foil. Add the remaining 1 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Drizzle the remaining barbecue sauce on top and garnish as desired.

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.

Tips: 

• No need to boil the pasta! The noodles cook until al dente while the casserole bakes in the oven and helps to thicken the sauce.
• Cover with foil for most of the baking. It’s a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
• Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
• Add other vegetables vegetables to the barbecue chicken casserole. Feel free to stir in peas, cauliflower florets, broccoli or bell peppers for some added veggie goodness.
• Swap the protein. You can easily pulled turkey or pork butt if you want.

Nutrition

Calories: 558kcal | Carbohydrates: 36g | Protein: 24g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1577mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 0.2mg | Calcium: 343mg | Iron: 1mg

The post Barbecue Chicken Casserole appeared first on Dinner in 321.

Whenever we have a large picnic or church potluck, I almost always look for a trifle recipe to make. They’re so simple to put together and require no baking. This Banana Pudding Trifle is one of my favorites since it’s inspired by my viral banana pudding recipe.

I assemble all the layers up in the morning and then let the trifle chill in the fridge until it’s time to bring to the party to serve. You would not believe how many compliments and requests for the recipe I get from my friends! The best part is they’re shocked to know it’s made with very affordable ingredients. If you love a trifle, my Berry Trifle and Chocolate Toffee Trifle are two others to try.

why you’ll love this recipe

• Best make ahead dessert for a crowd. There’s nothing more impressive than when a trifle comes to the table. This banana pudding version has everyone’s favorite flavors layered for the perfect bite.
• Easy to make with pantry staples. We always have leftover bananas in our house so this is a great way to repurpose them into a dessert quickly and easily with just a handful of other ingredients.
• A great no-bake treat. Forget turning on the oven or stove, it’s the perfect summertime dessert for beginner bakers to master.

ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

Pudding Base

• Instant French vanilla pudding mix: Get the boxed kind, it’s easy and works great!
• Evaporated milk: Pop this into the fridge right when you get home. It needs to be cold to bloom the pudding mix.
• Sweetened condensed milk: Adds sweetness to the pudding mixture and gives it a beautiful creamy texture.

Cream Cheese Whip Layer

• Cream cheese: Soften this in advance for even mixing.
• Vanilla extract or paste: Adds both caramel and floral notes.
• Powdered sugar: Sweetens the mixture perfectly.
• Heavy whipping cream: Make sure this is also very cold to be able to whip into peaks for a light and airy texture.

Fresh Whipped Cream

• Heavy whipping cream: Base to any homemade whipped cream.
• Powdered sugar: Sweetens the cream and helps it to hold its shape.
• Vanilla extract: Always use pure extract, never imitation for the best flavor.

Layers

• Salted Caramel Chessmen Butter cookies (2 packages): Adds that rich, buttery shortbread flavor and pretty presentation. You can also use regular Chessmen cookies or vanilla wafers if you please.
• Ripe bananas: Make sure your bananas are very ripe for the best flavor. You’ll need 4 to 5 large.
• Salted caramel topping: Buy your favorite store-bought sauce.
• Garnish options: I love to garnish with fresh mint, dehydrated banana slices, fresh banana slices, or fresh whipped cream.

Tools You’ll Need

• Spatula
• Mixing Bowls
• Hand Mixer 
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Trifle Dish

how to make banana puffing trifle

1. In a medium bowl, with a hand mixer mix together the pudding mix, chilled evaporated milk, and sweetened condensed milk until smooth.

2. In another bowl with a hand mixer, beat cream cheese until smooth.
3. Add powdered sugar and vanilla extract. Beat again until smooth.
4. With the mixer running on medium speed, slowly pour in heavy whipping cream. Once the mixture begins to thicken, whip on high speed until stiff peaks form.

5. Gently fold the whipped cream cheese mixture into the pudding mixture until combined.

6. For the fresh whipped cream, combine heavy whipping cream powered sugar, and vanilla extract in a tall bowl. Whip with a hand mixer until stiff peaks form, about 2-3 minutes.
7. Create 2-3 sets of layers in a trifle dish with the pudding cream cheese mixture, fresh whipped cream, banana slices, salted caramel and Salted Caramel Chessmen cookies. End with fresh whipped cream on the top as well as crushed or whole cookies, salted caramel, and fresh mint (if desired).

8. Refrigerate at least 4 hours before serving.

expert tips

• Make sure your ingredients are chilled for the pudding and whipped cream. Heavy cream and the evaporated milk need to be very cold to whip to the correct consistency.
• Always allow your banana pudding trifle to set in the fridge for at least 4 hours. The flavors need to melt and the cookies needs to soften, just like with classic banana pudding. It’s worth the wait for the best bite!
• Do you prefer homemade pudding? I’ve got you! Simply make the cooked pudding mixture from my Baked Banana Pudding and let it cool before folding in the whipped cream cheese mixture.
• To layer your pudding and whipped cream layers nicely, you can pop the mixtures into piping bags and snip the corner (a ziptop bag works well too). This way you can pipe the layers into the dish rather than spread, for a bakery-worthy look!
• Try another cookie. You can swap the Salted Caramel Chessman for regular Chessmen, Lorna Doone, vanilla wafers, graham crackers, or even chocolate or cinnamon cookies for a twist on the flavors.
• If you like a stronger banana flavor, use banana instant pudding mix. It’s equally as delicious.

storage

Store any leftover banana pudding trifle in the fridge for up to 3 days covered. I don’t recommend freezing the leftovers since they will change texture once they thaw.

It’s the best dessert to make ahead of time for a party. Since it needs to sit in the fridge for a few hours before serving, it makes dessert stress-free.

Frequently Asked Questions

more Southern Dessert Recipes

• Chocolate Mayonnaise Cake
• Lazy Man’s Peach Cobbler
• Coconut Pound Cake
• Cushaw Pie

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Banana Pudding Trifle

This Banana Pudding Trifle is a twist on the classic Southern dessert with the same flavors but layered in an impressive trifle dish! It's the best no-bake dessert for any spring or summer party for impressing friends and family, plus it only takes 15 minutes to prep!

Course Dessert

Cuisine American

Keyword easter, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 16 servings

Calories 467kcal

Ingredients

Pudding Base

• 3.4 ounce box instant French vanilla pudding mix or regular vanilla or banana
• 12 ounce can evaporated milk chilled
• 1/2 cup can sweetened condensed milk

Cream Cheese Whip Layer

• 6 ounces package cream cheese softened
• 1 teaspoon vanilla extract or paste
• 1/4 cup powdered sugar
• 1 cup heavy whipping cream

Fresh Whipped Cream

• 2 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 2 teaspoons vanilla extract

Layers

• 14.5 ounces Salted Caramel Chessmen Butter cookies (2 packages) see note for other cookie options
• 4-5 large ripe bananas or 8-10 small
• 1/3-1/2 cup salted caramel topping
• Garnish options: fresh mint, dehydrated banana slices, fresh banana slices, fresh whipped cream

Instructions

• In a medium bowl, with a hand mixer mix together the pudding mix, chilled evaporated milk, and sweetened condensed milk until smooth. Set aside.
• In another bowl with a hand mixer, beat cream cheese until smooth.
• Add powdered sugar and vanilla extract. Beat again until smooth.
• With the mixer running on medium speed, slowly pour in heavy whipping cream. Once the mixture begins to thicken, whip on high speed until stiff peaks form.
• Gently fold the whipped cream cheese mixture into the pudding mixture until combined.
• For the fresh whipped cream, combine heavy whipping cream powered sugar, and vanilla extract in a tall bowl. Whip with a hand mixer until stiff peaks form, about 2-3 minutes.
• Create 2-3 sets of layers in a trifle dish with the pudding cream cheese mixture, fresh whipped cream, banana slices, salted caramel and Salted Caramel Chessmen cookies. End with some of the fresh whipped cream on the top as well as crushed or whole cookies, salted caramel, and fresh mint (if desired).
• Refrigerate at least 4 hours before serving.

Notes

Storage: 

Store any leftover banana pudding with chessman cookies in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the dessert as it will change the texture once thawed.

Tips

• Make sure your evaporated milk is cold. This helps with whipping the pudding mix to the correct consistency for that delicious texture.
• When folding the pudding and cream cheese whipped cream together, don’t stir quickly. Slow folding is best and don’t over-mix or you will deflate the whipped cream!
• Give the chessman banana pudding the right amount of time to set. At least 4 hours is key to allow the cookies to soften and become tender in each bite.
• Add other fruit if desired. I’ve also added berries like sliced strawberries, blackberries, or blueberries to this banana pudding for a fun twist on the flavors.
• Opt for a different cookie. You can also make this with vanilla wafers, shortbread cookies, sugar cookies, graham crackers, or Biscoff cookies.

Nutrition

Calories: 467kcal | Carbohydrates: 45g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 73mg | Sodium: 259mg | Potassium: 267mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1022IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 1mg

The post Banana Pudding Trifle appeared first on Dinner in 321.

Chicken salad is probably my favorite lunch, I happen to be famous for my classic Southern recipe for it too (we served it in our family restaurant many years ago!). I wanted to create a new summer chicken salad recipe and this Mexican Chicken Salad was born.

I like to use the flavors of esquites (Mexican street corn) in this salad with charred corn, Tajin, lime, cilantro, and cotija cheese all dressed in the creamiest sauce. It received raved reviews from my family, I can’t wait for you to try it too! I’ll be serving it up for parties all season long. If you love chicken salad, my Dill Pickle Chicken Salad is another recipe you don’t want to miss.

Why You’ll Love this Recipe

• Fun twist on classic chicken salad. Think of a Mexican Street Corn Salad combined with classic chicken salad. That’s exactly what this chicken salad recipe is!
• Great for lunch, dinner, or as a snack. Serve it with crackers, in a tortilla, chips, veggies, as a sandwich, or on top of a salad. It’s super versatile!
• Make it your own! I give my favorite version below, but customize with other spices, herbs, and spice levels depending on your preference.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Fresh corn kernels – Use fresh or frozen and thawed, adds nice veggie sweetness.
• Mayonnaise – The creamy base to the chicken salad.
• Sour cream – Adds a hint of tang to the dressing.
• Red bell pepper – Gives brightness and additional sweet vegetable flavor.
• Red onion – Adds a nice tang. If you don’t like raw onion, then soak it in ice water for 10 minutes then pat very dry.
• Lime – Always squeeze the juice fresh, it brightens all the flavors in this salad.
• Cilantro – The fresh herb that adds bold flavor.
• Tajin – A classic Mexican seasoning to give add spice and chili flavor. You can also use chili powder if you can’t find this.
• Smoked paprika – Gives warmth and extra smoky flavor.
• Garlic salt – Seasons the chicken salad and infuses it with garlic flavor.
• Cooked chicken – Use leftover chicken or rotisserie chicken to cut down on prep time. You can also cook the chicken fresh if desired.
• Pepitas – Adds texture and crunch to the salad. Toast them for even richer flavor.
• Cotija cheese – A mild cheese that adds a little richness.
• Pickled jalapeños – I prefer sweet, but you can use savory or sweet pickled jalapenos for a kick of heat or neither if you want to omit the heat.

Tools You’ll Need

• Large Mixing Bowl
• Measuring Cups and Spoons
• Hand Mixer 
• Chef’s Knife
• Cutting Board
• Spatula
• Medium Skillet

How to Make Mexican Chicken Salad

1. Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.

2. To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.

3. Add the cooked chicken. Mix with a hand mixer until well combined.

4. Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.

5. Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.

Expert Tips

• When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you’re in a pinch.
• Use rotisserie or leftover chicken for ease. It’s my favorite way to use up leftovers from dinner the night before in a whole new way!
• Alway toast the pepitas for a richer flavor. If they’re not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
• Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
• For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles. 
• Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Storage

Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the chicken salad since it can changes in texture once it thaws.

It’s the ideal recipe for meal prepping or making in advance since the flavors only get better with time.

As the chicken sits and absorbs the dressing in the fridge, it can sometimes dry out slightly, so you can always fold in an extra spoonful or two of mayonnaise just before serving if needed.

Frequently Asked Questions

More Easy Chicken Salad Recipes

• Chicken Salad Croissant
• Spicy Chicken Salad
• Classic Chicken Salad
• Southern Chicken Salad

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Mexican Chicken Salad

This Mexican Chicken Salad is so simple to make in under 30 minutes and will become a new summer staple you'll want to have in your fridge for an easy lunch or snack. It's a mash-up of elotes and chicken salad, and let me tell you, my family ate this up in minutes!

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 8 Cups

Calories 294kcal

Ingredients

• 1 cup fresh corn kernels
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup finely diced red bell pepper
• 2 tablespoons finely diced red onion
• 1 large lime
• 1/4 cup cilantro more for garnish
• 1 teaspoon tajin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic salt
• 1 1/2 pounds cooked chicken
• 1/2 cup toasted pepitas plus extra for topping
• 1/2 cup cotija cheese plus extra for topping
• 1/2-1 cup finely chopped sweet or savory pickled or candied jalapeños personal preference for amount of heat and savory versus sweet

Instructions

• Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.
• To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.
• Add the cooked chicken. Mix with a hand mixer until well combined.
• Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.
• Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.

Video

Notes

Storage: 

Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the chicken salad since it can changes in texture once it thaws.

It’s the ideal recipe for meal prepping or making in advance since the flavors only get better with time.

Tips: 

• When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you’re in a pinch.
• Use rotisserie or leftover chicken for ease. It’s my favorite way to use up leftovers from dinner the night before in a whole new way!
• Alway toast the pepitas for a richer flavor. If they’re not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
• Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
• For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles. 
• Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Nutrition

Serving: 1Cup | Calories: 294kcal | Carbohydrates: 10g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 410mg | Potassium: 293mg | Fiber: 1g | Sugar: 6g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

The post Mexican Chicken Salad appeared first on Dinner in 321.

This salad is all about crunch, color, and big tropical flavor. Raw ramen noodles, crisp coleslaw, juicy mango, snap peas, and a sweet-savory sesame dressing come together in the best way — and the whole thing is ready in under 20 minutes.

Don’t let the mango fool you into thinking this is just a pretty salad. It’s seriously nutritious. One cup packs over 50% of your daily vitamin C, plus vitamin A, folate, fiber, potassium, and antioxidants like beta-carotene and quercetin, all with zero fat or cholesterol. It’s one of those ingredients that makes a dish taste amazing and actually be good for you at the same time.

When picking your mango, skip the color check and go by feel. It should give slightly when pressed, like a ripe peach or avocado. For everything you need to know about selecting, ripening, and cutting mangos, the National Mango Board is the best resource out there.

Why You’ll Love this recipe

• No cooking required. The ramen noodles stay raw and crunchy. No boiling, no stove, no fuss. Just toss, dress, and serve.
• It’s make-ahead friendly. The salad base and dressing can be prepped separately in advance, making it perfect for meal prep or entertaining.
• It’s packed with nutrition. Between the mango, snap peas, carrots, and pistachios, this salad delivers fiber, vitamins, healthy fats, and antioxidants in every bite.
• It’s a guaranteed crowd-pleaser. The sweet-savory-crunchy salad is a hit at every potluck, backyard BBQ, or just making it for yourself on a Tuesday.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Salad

• Instant ramen noodles — Used raw and uncooked for maximum crunch. Set aside one of the flavor packets for the dressing.
• Shredded coleslaw mix — Adds bulk, crunch, and color without any extra prep.
• Fresh mango — The tropical heart of this salad. Ripe, sweet mango brings juicy flavor, beautiful color, and a powerful nutritional boost.
• Sugar snap peas — Adds a fresh, crisp bite and a pop of bright green.
• Carrots — Extra crunch and a hint of natural sweetness.
• Scallions — Thinly sliced for a mild, fresh onion flavor that doesn’t overpower.
• Shelled pistachios — Chopped pistachios add a rich, buttery crunch and a beautiful green color. They also bring healthy fats and protein to round out the salad.

Dressing

• Rice vinegar — The base of the dressing.
• Neutral oil — Avocado, canola, or vegetable oil all work well. This keeps the dressing light and lets the other flavors shine.
• Toasted sesame oil — Adds a deep, nutty, savory note.
• Honey — Balances the acidity of the vinegar and adds a natural sweetness.
• Soy sauce — Brings umami depth and a touch of saltiness.
• Ramen noodle flavor packet — Don’t toss it! One reserved flavor packet seasons the dressing with a savory, slightly salty punch.

How to make tropical Ramen Noodle Salad

1. Chop and dice the salad base ingredients. In a large mixing or serving bowl, combine the coleslaw mix, diced mango, sugar snap peas, carrots, and scallions.

2. Make the dressing. In a small bowl or mason jar, combine the rice vinegar, neutral oil, toasted sesame oil, honey, soy sauce, and one of the reserved ramen flavor packets. Whisk or shake vigorously until the honey is fully incorporated and the dressing is emulsified. Set aside.

3. If serving immediately, add the raw ramen noodles and chopped pistachios to the bowl. Pour the dressing over the top and toss everything together until every ingredient is evenly coated. Serve right away for maximum crunch.

Tips and Substitutions

• Pick the right mango. A fully ripe mango is key. It should give slightly when pressed and smell fragrant near the stem. An underripe mango will be too tart; an overripe mango will be too soft and mushy.
• Swap the pistachios. Chopped cashews, sliced almonds, or sunflower seeds are all great substitutes.
• Add protein. Grilled shrimp, shredded rotisserie chicken, or crispy tofu all make excellent additions if you want to turn this into a full meal.
• Adjust the sweetness. If your mango is especially sweet, reduce the honey in the dressing slightly. Taste and adjust to your preference.
• Use a different oil. If you don’t have a neutral oil on hand, light olive oil works as a substitute — just note it will add a slightly more pronounced flavor.
• Don’t dress the salad until you’re ready to eat. The ramen noodles will soften once they hit the dressing, so if you want that signature crunch, add the noodles and dressing right before serving.

Storage

If you plan to make this salad ahead of time, store the components separately for the best results.

Once the salad is fully dressed and assembled, it’s best eaten the same day. The noodles will continue to soften overnight, but some people actually enjoy the texture the next day. It’s a softer, more pasta-salad-like consistency.

Frequently Asked Questions

This post is sponsored by the National Mango Board. All opinions are my own.

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Tropical Ramen Noodle Salad

If you're craving something fresh, crunchy, and a little tropical, this Tropical Ramen Noodle Salad is it. It comes together in under 20 minutes and disappears just as fast.

Course Salad, Side Dish

Cuisine American

Keyword fruit, vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 214kcal

Ingredients

Salad

• 6 ounces instant ramen noodles
• 14 ounce bag shredded coleslaw mix cabbage and carrots
• 1 large ripe mango diced
• 1 cup chopped sugar snap peas
• 1/2 cup chopped carrots
• 1/2 cup thinly sliced scallions
• 1/2 cup chopped shelled pistachios

Dressing

• 1/3 cup rice vinegar
• 1/3 cup neutral oil avocado, canola, or vegetable oil
• 2 tablespoons toasted sesame oil
• 1/4 cup honey
• 1 tablespoon soy sauce
• 1 of the reserved ramen noodle flavor packets

Instructions

• In a small bowl or a mason jar, combine the rice vinegar, neutral oil, toasted sesame oil, honey, soy sauce, and 1 of the reserved ramen noodle flavor packets. Whisk or shake vigorously until the honey is fully incorporated and the dressing is emulsified.
• In a large mixing or serving bowl, combine the coleslaw mix, mango, sugar snap peas, carrots, and scallions. Toss gently until combined.
• If serving immediately, add the noodles and pistachios to the bowl. Pour the dressing over the top and toss everything together until evenly coated.

Video

Notes

Tips

• Pick the right mango. A fully ripe mango is key. It should give slightly when pressed and smell fragrant near the stem. An underripe mango will be too tart; an overripe mango will be too soft and mushy.
• Swap the pistachios. Chopped cashews, sliced almonds, or sunflower seeds are all great substitutes.
• Add protein. Grilled shrimp, shredded rotisserie chicken, or crispy tofu all make excellent additions if you want to turn this into a full meal.
• Adjust the sweetness. If your mango is especially sweet, reduce the honey in the dressing slightly. Taste and adjust to your preference.
• Use a different oil. If you don’t have a neutral oil on hand, light olive oil works as a substitute — just note it will add a slightly more pronounced flavor.
• Don’t dress the salad until you’re ready to eat. The ramen noodles will soften once they hit the dressing, so if you want that signature crunch, add the noodles and dressing right before serving.

Storage

If you plan to make this salad ahead of time, store the components separately for the best results.

Once the salad is fully dressed and assembled, it’s best eaten the same day. The noodles will continue to soften overnight, but some people actually enjoy the texture the next day. It’s a softer, more pasta-salad-like consistency.

Nutrition

Calories: 214kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 384mg | Potassium: 215mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1263IU | Vitamin C: 25mg | Calcium: 34mg | Iron: 1mg

The post Tropical Ramen Noodle Salad appeared first on Dinner in 321.

My oh my, where do I even begin with Tennessee Onions! These have long been a favorite side dish in my family for generations. Growing up in Kentucky, these onions were something we loved pairing with burgers and steak or a holiday ham. They’re that versatile and only use about 10 ingredients.

This classic comfort food casserole can feed a crowd, and it’s a favorite among both kids and adults. I’ve had so many people ask me for my recipe, so now I’m sharing it with you all! The key is making sure to buy sweet Vidalia onions for the best flavor and caramelization. If you love a casserole, be sure to also try my Pineapple Casserole and Hashbrown Casserole.

Why You’ll Love this Recipe

• Affordable side dish for a crowd. Onions, cheese, and spices is all you need! Serve it with steak, chicken, or any potluck feast.
• Simple to prepare with 10 minutes of prep. This is a no-fuss recipe that’s ridiculously delicious. Even beginner cooks can make it with ease.
• Customize with your favorite cheeses and spices if you please. Add more or less cheddar, mozzarella, etc. and use other spices. It’s easy to make this your own.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Sweet onions: About 3 pounds is perfect. Make sure you slice them thick.
• Smoked paprika: Adds nice smokiness to each bite.
• Dried parsley: A little bit of herby flavor for warmth.
• Garlic powder: Adds a punch of garlicky goodness.
• Ground mustard: I love to add it for a hint of tang that pairs nicely with the roasted onions.
• Cayenne pepper: For some heat! Omit if you don’t care for spicy.
• Shredded cheddar cheese: Gives that gooey, sharp and cheesy flavor.
• Shredded mozzarella or gouda cheese: More of a mild cheese, but adds even more meltiness.
• Shredded parmesan cheese: Adds saltiness that compliments the sweet onions so well.
• Unsalted butter: Responsible for that richness and helps the onions to caramelize.
• Garnish option: Chopped fresh parsley is always a nice pop of green at the end.

Tools You’ll Need

• 13″x9″ Baking Dish
• Measuring Cups and Spoons
• Spatula
• Cheese Grater
• Chef’s Knife
• Cutting Board
• Mandolin Slicer
• Mixing Bowl

How to Make Tennessee Onions

1. Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or nonstick spray.
2. Slice the onions in thick slices using a mandolin or knife.

3. Place the sliced onions in a large bowl. Season with paprika, parsley, garlic powder, salt, black pepper, ground mustard, and cayenne pepper. Toss to coat well.

4. Arrange half of the seasoned onion slices evenly in the prepared dish.
5. Sprinkle with half of the cheddar and mozzarella or gouda cheese.
6. Distribute the remaining onion slices on top, followed by the remaining cheeses and parmesan cheese.

7. Place the thinly sliced butter slices evenly over the top.

8. Cover with aluminum foil and bake for 45 minutes. Uncover and bake an additional 30-40 minutes, or until the onions are tender and the cheese is melted, bubbly, and lightly browned.
9. Rest 5 minutes before serving. Garnish with parsley, if desired.

Expert Tips

• Cut the onions into the same size rings. This is key to even cooking in the oven for a tender bite.
• Alternate the onions and the cheeses. It’s a key step to making sure the cheese melts evenly throughout the casserole.
• Grate the cheeses yourself. Avoid pre-shredded here, they don’t melt as nicely.
• If you don’t care for gouda, you can use all Mozzarella or even substitute colby jack or Monterey jack.
• Be sure to cover with foil first then uncover for the second half of baking. Covering helps the onions to steam and cook. Uncovering helps the liquid to reduce allowing the onions to brown and caramelize nicely.

What to serve with Tennessee Onions

The options are endless, here are some classic mains my family loves them with!

• Stovetop Stuffing Meatloaf
• Oven Pot Roast
• Crockpot Brown Sugar Pineapple Ham
• Shake and Bake Pork Chops
• Slow Cooker Beef Brisket

Storage

Store any leftover Tennessee Onions in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

I don’t recommend freezing the onions as they will change texture once they thaw.

If you want to prep them ahead, great! You can slice the onions, shred the cheese, and mix the spices, then just assemble the baking dish and bake before serving.

Frequently Asked Questions

More Easy Side Dish Recipes

• Broccoli Cheddar Casserole
• Brown Sugar Baked Carrots
• Crockpot Scalloped Potatoes
• Grape Salad Recipe

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Tennessee Onions

These Tennessee Onions are a classic side dish casserole in the South featuring sweet vidalia onions baked with gooey cheese. It's a rich and savory dish that's perfect for pairing with any main course. We've served them at backyard barbecues, holidays, and church potlucks. They're so addicting, they'll be gone in no time!

Course Side Dish

Cuisine American

Keyword casserole, vegetables

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

Calories 111kcal

Ingredients

• 3-4 large sweet onions (about 3 pounds) peeled and sliced into thick rings
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground mustard
• 1/4 teaspoon cayenne pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella or gouda cheese divided
• 1/2 cup shredded parmesan cheese divided
• 4 tablespoons unsalted butter sliced thin
• Garnish option: chopped fresh parsley

Instructions

• Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or nonstick spray.
• Place the sliced onions in a large bowl. Season with paprika, parsley, garlic powder, salt, black pepper, ground mustard, and cayenne pepper. Toss to coat well.
• Arrange half of the seasoned onion slices evenly in the prepared dish.
• Sprinkle with half of the cheddar and mozzarella or gouda cheese.
• Distribute the remaining onion slices on top, followed by the remaining cheeses and parmesan cheese.
• Place the thinly sliced butter slices evenly over the top.
• Cover with aluminum foil and bake for 45 minutes. Uncover and bake an additional 30-40 minutes, or until the onions are tender and the cheese is melted, bubbly, and lightly browned.
• Rest 5 minutes before serving. Garnish with parsley, if desired.

Video

Notes

Storage: 
Store any leftover Tennessee Onions in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

I don’t recommend freezing the onions as they will change texture once they thaw.

If you want to prep them ahead, great! You can slice the onions, shred the cheese, and mix the spices, then just assemble the baking dish and bake before serving.

Tips: 

• Cut the onions into the same size rings. This is key to even cooking in the oven for a tender bite.
• Alternate the onions and the cheeses. It’s a key step to making sure the cheese melts evenly throughout the casserole.
• Grate the cheeses yourself. Avoid pre-shredded here, they don’t melt as nicely.
• If you don’t care for gouda, you can use all Mozzarella or even substitute colby jack or Monterey jack.
• Be sure to cover with foil first then uncover for the second half of baking. Covering helps the onions to steam and cook. Uncovering helps the liquid to reduce allowing the onions to brown and caramelize nicely.

Nutrition

Calories: 111kcal | Carbohydrates: 4g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 282mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 0.3mg

The post Tennessee Onions appeared first on Dinner in 321.

If you need an easy salad recipe that’s always delicious, this Creamy Cucumber Salad is a classic salad my family has been making for years and year. With crunchy refreshing cucumber in a creamy mayo and sour cream dressing, every bite pairs perfectly with Steak or Ribs.

With just two bowls, it takes minutes to assemble – my daughter even loves to make this recipe for a family barbecue on her own! I can’t wait for you to try this cucumber salad, it’s sure to be a hit!

why you’ll love this recipe

• 7-ingredient salad recipe. No need to gather a bunch of ingredients from the store, you just need a couple for this salad.
• Perfect summer side dish. Pair it with grilled meats and other side dishes for an easy warm weather meal.
• Simple dish to make in advance. I recommend letting this salad sit in the fridge for 30 minutes prior to serving, but you can make it hours before a meal to keep cooking stress-free.

ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

• Cucumbers: Use any variety you find at the store.
• Small red onion: Adds a hint of tang and bright color.
• Sour cream: One part of the creaminess that balances the mayo nicely.
• Mayonnaise: The second creamy ingredient for the dressing.
• Apple cider vinegar: The vinegar that brightens all of the flavors.
• Granulated sugar: A little pinch balances the tanginess of the dressing.
• Fresh dill: Bright, fresh and herby flavor.

Tools You’ll Need

• Mixing Bowl
• Spatula
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife
• Mandolin Slicer

how to make creamy cucumber salad

1. Wash and thinly slice the cucumbers and red onion. If preparing ahead of time, sprinkle with a little salt, let them sit in a colander for about 30 minutes, then pat dry with paper towels.

2. In a large bowl, combine sour cream, mayonnaise, vinegar, sugar, dill, salt, and pepper. Whisk until smooth and well blended.
3. Add the sliced cucumbers and onion to the dressing. Gently toss until everything is well coated.

4. Cover the salad and refrigerate for at least 30 minutes before serving.
5. Give the salad a gentle stir before serving. Adjust seasoning if necessary. Garnish with additional dill if desired.

expert tips

• Don’t skip the salting of the cucumbers if making ahead of time. This helps to draw out excess liquid from the cucumber to prevent the salad from being too watery.
• Swap the mayo or sour cream for Greek yogurt for a lighter salad. It’s just as delicious and a bit healthier!
• Allow the salad to sit in the fridge for 30 minutes before serving. A step to help the flavors marinate for an even more delicious salad.
• If you don’t enjoy cucumber seeds, buy seedless cucumbers or cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber into half moons.

What to serve with creamy cucumber salad

There are so many great options to build a menu for a weeknight or weekend entertaining with this salad. Here are some favorites:

• Coleslaw
• Hawaiian Pasta Salad
• Country Style Ribs
• Slow Cooker Beef Brisket
• 4 Ingredient Barbecue Cups
• Baked Beans and Ground Beef

storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Allow the salad to sit out to take the chill off for a few minutes. Give it a fresh stir to make sure all the flavors are distributed.

We don’t recommend freezing the salad, as it will change the texture once it thaws. If you do want to make the salad ahead of time, that’s great! Just keep it chilled until you are ready to serve.

Frequently Asked Questions

more delicious salad recipes

• Pea Salad
• Green Goddess Salad
• Corn Chip Salad
• Loaded House Salad

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Creamy Cucumber Salad

This Creamy Cucumber Salad is a classic summer side dish recipe perfect for pairing with grilled proteins. With 15 minutes of prep time, it's an effortless and refreshing bite your guests will love.

Course Appetizer, Salad, Side Dish

Cuisine American

Keyword holiday, holidays, summer, vegetables

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 77kcal

Ingredients

• 2 pounds cucumbers any variety
• 1/2 small red onion
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon fresh dill plus more for garnish
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Wash and thinly slice the cucumbers. If preparing ahead of time, sprinkle with a little salt, let them sit in a colander for about 30 minutes, then pat dry with paper towels.
• In a large bowl, combine sour cream, mayonnaise, vinegar, sugar, dill, salt, and pepper. Whisk until smooth and well blended.
• Add the sliced cucumbers and onion to the dressing. Gently toss until everything is well coated.
• Cover the salad and refrigerate for at least 30 minutes before serving.
• Give the salad a gentle stir before serving. Adjust seasoning if necessary. Garnish with additional dill if desired.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 2 days. Allow the salad to sit out to take the chill off for a few minutes. Give it a fresh stir to make sure all the flavors are distributed.

We don’t recommend freezing the salad, as it will change the texture once it thaws. If you do want to make the salad ahead of time, that’s great! Just keep it chilled until you are ready to serve.

Tips:

• Don’t skip the salting of the cucumbers. This helps to draw out excess liquid from the cucumber to prevent the salad from being too watery.
• Swap the mayo or sour cream for Greek yogurt for a lighter salad. It’s just as delicious and a bit healthier!
• Allow the salad to sit in the fridge for 30 minutes before serving. A step to help the flavors marinate for an even more delicious salad.
• If you don’t enjoy cucumber seeds, buy seedless cucumbers or cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber into half moons.

Nutrition

Calories: 77kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 230mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 0.3mg

The post Creamy Cucumber Salad appeared first on Dinner in 321.