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.

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.

I can’t wait for you to try this Pineapple Poke Cake, it’s my new favorite dessert recipe for the warm weather months. After serving it to my family a couple of weeks ago, it’s truly become a winner in our house, my family won’t stop talking about it!

Both the frosting and cake are rich in flavor, but let me tell you a little secret, they’re so easy to make thanks to box cake mix and a hand mixer. The frosting has a base of cream cheese, but also has whipped cream mixed in for a decadent bite. If you love a cake to feed a crowd, my Peanut Butter Sheet Cake and White Texas Sheet Cake are two you don’t want to miss!

Why You’ll love this recipe

• Impressive, yet easy to make. If you can make boxed brownies, then you can make this Pineapple Poke Cake! It’s that simple.
• Affordable, pantry staples. Nothing about this recipe is fancy or hard to find. Plus it serves a crowd and is affordable too.
• Perfect to bring to a party. You can always offer to bring dessert, just be sure the host has room in a fridge to keep it cold.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake

• Crushed pineapple: This is the kind in the can, it adds texture and that sweet, fruity tropical flavor.
• White cake mix: Box mix that is used as the base of the cake.
• Unsalted butter: You want to melt and cool your butter, it adds richness and moisture.
• Large eggs: Binds the cake batter, let them come to room temperature before mixing. You can also add the eggs to a bowl of hot water for 10 minutes to speed up the process.
• Milk: Adds additional creaminess.
• Pineapple preserves: Gives bright, tropical flavor.

Frosting

• Cream cheese: The base of the creamiest frosting.
• Vanilla extract or paste: Adds a hint of molasses and caramel flavor.
• Powdered sugar: Sweetens the frosting and gives it structure.
• Heavy whipping cream: Helps with the texture of the frosting to make it light and airy.
• Garnish Options: We love to garnish with pineapple slices, fresh mint, toasted coconut, and vanilla ice cream.

Tools You’ll Need

• Mixing Bowls
• Hand Mixer 
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish
• Cutting Board
• Chef’s Knife

how to make pineapple poke cake

Cake:

1. Preheat oven to 350°F. Grease a 13×9-inch baking pan with non-stick spray or butter and set it aside.
2. Drain the syrup from the can of crushed pineapple in a bowl and set aside. Place the crushed pineapple on a cutting board, and blot the moisture with a paper towel.
3. In a large bowl, blend with a hand mixer or whisk together the cake mix, butter, eggs, and milk.

4. Fold the crushed pineapple into the batter.

5. Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs.
6. Once the cake cools, poke holes with a fork over the entire surface.
7. In a bowl, stir jam until thinned and smooth. If needed, add 1-2 tablespoons of warm water to loosen to a pourable texture. Add the pineapple jam over the entire cake and spread evenly.

Frosting:

1. In a stand mixer or bowl with a hand mixer, whip cream cheese until smooth.
2. Add vanilla extract and powdered sugar and whip again until incorporated well and smooth.
3. Gradually beat in the heavy whipping cream. After about 30 seconds to 1 minute, when it begins to thicken, beat on high speed until stiff peaks form.

4. Spread the frosting on the completely cooled cake. Garnish as desired.

expert tips

• Make sure your ingredients are at the correct temperature for even mixing. You’ll want your butter to be melted and cooled, eggs room temperature, and cream cheese softened.
• Swap the white cake mix for yellow. I’ve also made this cake with yellow cake mix and it’s equally as delicious.
• 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.
• Allow the cake to cool before poking holes in it. This will help it to keep it’s shape before you soak it with pineapple syrup.
• Gradually beat the heavy whipping cream into the frosting and make sure it’s cold in temperature. This will help it to create that whipped cream consistency to make the frosting light as air.
• Blot the crushed pineapple dry after draining it. This ensures your cake batter won’t be too wet when you stir it in.

storage

Store any leftovers in an airtight container in the fridge for up to 2 days. I don’t recommend freezing this cake since it will change texture once it thaws.

If you want to make the cake in advance, that’s easy to do! I usually like to frost it right before serving, but you can also frost it in advance and hold it in the fridge until ready to serve.

Frequently Asked Questions

More Delicious cake recipes

• Granny Cake
• Chocolate Gooey Butter Cake
• Red Velvet Bundt Cake
• Chocolate Cake with Peanut Butter Frosting

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Pineapple Poke Cake

This Pineapple Poke Cake is a sweet bite of tropical flavor and perfect as the summertime dessert for any barbecue, picnic, or potluck. It's super moist thanks to pineapple preserves, and is easy to assemble using a box cake mix.

Course Dessert

Cuisine American

Keyword cake, holiday, holidays

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

45 minutes minutes

Total Time 2 hours hours

Servings 20 servings

Ingredients

Cake

• 20 ounce can crushed pineapple
• 15.25 ounce white cake mix
• 1/2 cup unsalted butter melted and cooled
• 4 large eggs room temperature
• 1 cup milk
• 18 ounce jar pineapple preserves

Frosting

• 8 ounces cream cheese
• 1 teaspoon vanilla extract or paste
• 1 1/4 cups powdered sugar
• 2 1/4 cups heavy whipping cream
• Garnish Options: pineapple slices, fresh mint, toasted coconut, vanilla ice cream

Instructions

Cake

• Preheat oven to 350°F. Grease a 13×9-inch baking pan with non-stick spray or butter and set it aside.
• Drain the syrup from the can of crushed pineapple in a bowl and set aside. Place the crushed pineapple on a cutting board, and blot the moisture with a paper towel.
• In a large bowl, blend with a hand mixer or whisk together the cake mix, butter, eggs, and milk.
• Fold the crushed pineapple into the batter.
• Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs.
• Once the cake cools, poke holes with a fork over the entire surface.
• In a bowl, stir jam until thinned and smooth. If needed, add 1-2 tablespoons of warm water to loosen to a pourable texture. Add the pineapple jam over the entire cake and spread evenly.

Frosting

• In a stand mixer or bowl with a hand mixer, whip cream cheese until smooth.
• Add vanilla extract and powdered sugar and whip again until incorporated well and smooth.
• Gradually beat in the heavy whipping cream. After about 30 seconds to 1 minute, when it begins to thicken, beat on high speed until stiff peaks form.
• Spread the frosting on the completely cooled cake. Garnish as desired.

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 2 days. I don’t recommend freezing this cake since it will change texture once it thaws.

If you want to make the cake in advance, that’s easy to do! I usually like to frost it right before serving, but you can also frost it in advance and hold it in the fridge until ready to serve.

Tips: 

• Make sure your ingredients are at the correct temperature for even mixing. You’ll want your butter to be melted and cooled, eggs room temperature, and cream cheese softened.
• Swap the white cake mix for yellow. I’ve also made this cake with yellow cake mix and it’s equally as delicious.
• Allow the cake to cool before poking holes in it. This will help it to keep it’s shape before you soak it with pineapple syrup.
• Gradually beat the heavy whipping cream into the frosting and make sure it’s cold in temperature. This will help it to create that whipped cream consistency to make the frosting light as air.
• Blot the crushed pineapple dry after draining it. This ensures your cake batter won’t be too wet when you stir it in.

Nutrition

Trans Fat: -40g

The post Pineapple Poke Cake appeared first on Dinner in 321.

If there’s anything that says summer, it’s a Chili Dog. My family makes them every July 4th and for good reason, they’re so delicious. I made this Chili Dog Casserole to bring to a picnic a few months back and it was the talk of the party. Simple to make with all those same nostalgic flavors!

This casserole feels like home. Borden® Cheese Melts are the Ulti-Melt Cheese slices! Made with real cream in every slice for a perfect melt every time. With just about 10 ingredients, I promise anyone can make this at home. The prep time is minimal, about 15 minutes, and it can easily be made in advance too. If you love a good casserole recipe, my Chicken and Biscuit Casserole or Hot Chicken Salad are two other fan favorites.

why you’ll love this recipe

• Easier to serve than regular chili dogs. Forget a hot dog station where everyone builds their own, this casserole has the same flavors with minimal mess.
• Perfect for bringing to a potluck. This casserole transports so easily and will be the hit of any summertime event.
• Customize with other toppings. If you like your chili dog with onions, scallions, more cheese, even jalapenos or bacon for topping, you can easily add that on top too!

ingredients

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

For the Hot Dog:

• Jumbo hot dogs: The main protein of the casserole. Make sure their jumbo in size for the best bite.
• Borden American Cheese Melts or Borden Extra Sharp Cheddar Melts slices: The cheese that makes it ooey gooey good!
• Crescent rolls: These serve as a “bun” so to speak. They are buttery and so delicious.
• Salted butter: Adds more richness.

For the Chili:

• Ground beef, chicken, or turkey: Choose your favorite here, beef is classic.
• Yellow onion: A key aromatic to the base of the chili.
• Garlic clove: Adds delicious garlicky goodness.
• Tomato sauce: Nice tomato flavor and texture.
• Chili sauce: Gives a little kick and warmth to the chili.
• Chili powder: They key spice to any rich chili.
• Brown sugar: A touch of sweetness rounds out all of the flavors.

how to make chili dog casserole

1. Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or non-stick cooking spray.
2. If using homemade chili, make first. In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft.

3. Stir in tomato sauce, chili sauce, chili powder, and brown sugar. Let the chili simmer for about 10 minutes.

4. Taste and adjust with salt, black pepper, and/or more brown sugar.
5. Unroll the package of crescent rolls on a cutting board, and press the seams together.

6. Lay Borden American Cheese Singles in an even layer, covering the crescent rolls. Score the crescent rolls with a knife between each slice of cheese.

7. Take a hot dog and wrap it with one square of the crescent roll and cheese.

8. Place the wrapped hot dogs in the prepared dish in one row in the center. Cover with aluminum foil. Bake 20 minutes.
9. Remove the pan from the oven and discard the foil. Brush the tops with melted butter. Pour the homemade chili around the wrapped hot dogs.

10. Return the casserole to the oven uncovered and bake for an additional 20-25 minutes, until everything is heated through and the crescent rolls are golden brown on top.
11. Add your desired toppings and serve.

expert tips

• Layer the baking dish according to the recipe. You want to par-bake the hot dogs with crescent rolls first before adding chili and cheese. This ensures the crescent rolls fully bake through in the oven.
• Use a low fat ground beef and drain off any excess fat after browning. This will prevent a greasy chili and ultimately a grease casserole.
• Buy jumbo-sized hot dogs. These are the best size to make sure you get a delicious bite every time.
• If you want a shortcut, you can use store-bought canned chili here, but I highly recommend making it from scratch if you have the extra time – it only takes 15 minutes! See my recipe below!
• Test if the casserole has finished baking by inserting a paring knife into the center of the casserole to see if the crescent rolls are cooked through.

Hot Dog Sauce

Brown 1 pound ground beef in a pan, stirring until it crumbles. Drain excess grease. Add 1/2 cup chopped onion, 1 minced garlic clove, a 12 ounce jar chili sauce, a 15 ounce can tomato sauce, 1/2 cup water, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1-2 tablespoons brown sugar. Bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Serve as desired.

storage

Store any leftover chili hot dog casserole in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

While you can freeze leftovers also, I can’t guarantee the texture will be the same once it thaws. It’s best to enjoy fresh out of the oven!

This is a great casserole to prep in advance. Make the chili and assemble the hot dogs, storing the casserole dish in the fridge. When it’s time to enjoy, follow the layering and baking instructions.

Frequently Asked Questions

More Easy Casserole Recipes

• Chicken Fajita Casserole
• Chicken Cornbread Casserole
• Hamburger Potato Casserole
• Queso Mac and Cheese

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

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Chili Dog Casserole

This Chili Dog Casserole has all the flavors of the classic American chili cheese dog but in an easy to serve baked form! It's so simple to make using crescent rolls and a quick, but flavorful homemade beef chili. Topped with gooey cheese, it will be the hit of any summer barbecue or potluck.

Course Main Course

Cuisine American

Keyword casserole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Ingredients

For the Hot Dog

• 8 jumbo hot dogs
• 8 slices Borden American Cheese Melts or Borden Extra Sharp Cheddar Melts slices
• 8 ounce can crescent rolls
• 2 tablespoons salted butter melted

For the Chili

• 1 pound ground beef, chicken, or turkey
• 1/2 cup finely diced yellow onion
• 1 minced garlic clove
• 20 ounce can tomato sauce
• 12 ounces chili sauce
• 1-2 teaspoons chili powder
• 2 tablespoons brown sugar

Topping Options: shredded cheddar cheese, diced onion, pickle relish, mustard, and/or ketchup

Instructions

• Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or non-stick cooking spray.
• If using homemade chili, make first. In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft.
• Stir in tomato sauce, chili sauce, chili powder, and brown sugar. Let the chili simmer for about 10 minutes.
• Taste and adjust with salt, black pepper, and/or more brown sugar.
• Unroll the package of crescent rolls on a cutting board, and press the seams together.
• Lay Borden American Cheese Singles in an even layer, covering the crescent rolls. Score the crescent rolls with a knife between each slice of cheese.
• Take a hot dog and wrap it with one square of the crescent roll and cheese.
• Place the wrapped hot dogs in the prepared dish in one row in the center. Cover with aluminum foil. Bake 20 minutes.
• Remove the pan from the oven and discard the foil. Brush the tops with melted butter. Pour the homemade chili around the wrapped hot dogs.
• Return the casserole to the oven uncovered and bake for an additional 20-25 minutes, until everything is heated through and the crescent rolls are golden brown on top.
• Add your desired toppings and serve.

Notes

Storage: 

Store any leftover chili hot dog casserole in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

While you can freeze leftovers also, I can’t guarantee the texture will be the same once it thaws. It’s best to enjoy fresh out of the oven!

This is a great casserole to prep in advance. Make the chili and assemble the hot dogs, storing the casserole dish in the fridge. When it’s time to enjoy, follow the layering and baking instructions.

Tips: 

• Layer the baking dish according to the recipe. You want to par-bake the hot dogs with crescent rolls first before adding chili and cheese. This ensures the crescent rolls fully bake through in the oven.
• Use a low fat ground beef and drain off any excess fat after browning. This will prevent a greasy chili and ultimately a grease casserole.
• Buy jumbo-sized hot dogs. These are the best size to make sure you get a delicious bite every time.
• If you want a shortcut, you can use store-bought canned chili here, but I highly recommend making it from scratch if you have the extra time – it only takes 15 minutes!
• Test if the casserole has finished baking by inserting a paring knife into the center of the casserole to see if the crescent rolls are cooked through.

The post Chili Dog Casserole appeared first on Dinner in 321.

Peach Cobbler is in my blood. As a born and raised Southerner, it wasn’t a celebration without this sweet dessert on the table. There are so many ways to make it, but this Lazy Man’s Peach Cobbler may be one of the easiest methods.

It takes 10 minutes to assemble and uses just a mixing bowl and a baking dish to make a comforting dessert that’s perfect served with ice cream or whipped cream. If you love a cobbler, be sure to also try my Strawberry Peach Cobbler or Mixed Berry Cobbler.

why you’ll love this recipe

• 5 ingredient peach cobbler. Trust me when I say this peach cobbler tastes fully made from scratch and it uses minimal ingredients.
• Great for beginner bakers. If you are learning how to bake or it’s not your strong suit, try this easy peach cobbler! It’s almost impossible to mess up.
• Easy to serve a crowd. If you need a simple dessert, this is it! With 10 minutes of prep time, you can bake it while you enjoy your meal.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Self-rising flour – Flour that already has leavening in it. You can easily make it yourself by combining 1 ½ teaspoons baking powder and ¼ teaspoon of salt with 1 cup of all purpose flour.
• Granulated sugar – Adds a hint of sweetness.
• Salted butter – The fat that gives moisture and rich flavor to the cobbler.
• Heavy whipping cream or milk – Adds creaminess and extra richness to every bite
• Jars or cans of peaches in regular or light syrup juice reserved – Use jarred or canned peaches for ease here! Be sure to reserve the syrup for extra peachy flavor.

Tools You’ll Need

• Mixing Bowls
• Rubber Spatula
• Whisk
• Measuring Cups and Spoons
• 13”x9” Baking Dish

how to make lazy man’s peach cobbler

1. Preheat oven to 350ºF. Melt butter in a 13×9-inch baking dish.
2. Reserving the juice, transfer the peaches to a cutting board. Slice into 1/2-inch slices or in bite-sized pieces.

3. In a medium bowl whisk together self-rising flour and sugar.

4. Once combined, blend in heavy whipping cream. Pour the batter into the melted butter. Slightly spread, but don’t mix.

5. Evenly disperse the peach slices or pieces on top of the batter. Drizzle 1/2 cup of the reserved juice over the top.

6. Bake 60-70 minutes or until the top is golden brown. Serve with ice cream and/or fresh whipped cream.

expert tips

• Always reserve the juice from the canned peaches. You will want to drizzle this over the cobbler batter before baking for extra fruity sweetness.
• Swap the heavy cream for whole milk if desired. This is an easy swap that still gives creaminess just with less fat.
• Add more seasonings like nutmeg and cinnamon. A drizzle of salted caramel is great as well!
• Allow the Lazy Man’s Peach Cobbler to rest for 15 minutes before serving. It will be piping hot! So it’s best to let the filling set and cool a bit before serving with ice cream.
• Always add the peach slices on top of the batter. This may seem strange, but it’s a key technique in making sure your peach cobbler comes out correctly.

storage

Store any leftover Lazy Man’s Peach Cobbler in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a few minutes until warmed through.

While you can freeze this baked peach cobbler, we don’t advise to do it since it can often change texture once it thaws.

If you want to bake it in advance of a party, that works great! You can reheat it in the oven again prior to serving.

Frequently Asked Questions

More easy southern dessert recipes

• Chessman Cookie Banana Pudding
• Coconut Pound Cake
• Peanut Butter Sheet Cake
• White Texas Sheet Cake

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Lazy Man’s Peach Cobbler

This Lazy Man’s Peach Cobbler is the easiest Southern dessert recipe with just 5 ingredients. Affordable, thanks to pantry staples, it’s a recipe you’ll make on repeat all year long.

Course Dessert

Cuisine American

Keyword holiday, holidays, summer

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Ingredients

• 1 cup self-rising flour
• 1 cup granulated sugar
• 1/2 cup salted butter
• 1 1/4 cups heavy whipping cream or milk
• 2 20- ounce jars or cans of peaches in regular or light syrup juice reserved.

Instructions

• Preheat oven to 350ºF. Melt butter in a 13×9-inch baking dish.
• Reserving the juice, transfer the peaches to a cutting board. Slice into 1/2-inch slices or in bite-sized pieces.
• In a medium bowl whisk together self-rising flour and sugar.
• Once combined, blend in heavy whipping cream. Pour the batter into the melted butter. Slightly spread, but don't mix.
• Evenly disperse the peach slices or pieces on top of the batter. Drizzle 1/2 cup of the reserved juice over the top.
• Bake 60-70 minutes or until the top is golden brown. Serve with ice cream and/or fresh whipped cream.

Notes

Storage: 

Store any leftover Lazy Man’s Peach Cobbler in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a few minutes until warmed through.

While you can freeze this baked peach cobbler, we don’t advise to do it since it can often change texture once it thaws.

If you want to bake it in advance of a party, that works great! You can reheat it in the oven again prior to serving.

Tips

• Always reserve the juice from the canned peaches. You will want to drizzle this over the cobbler batter before baking for extra fruity sweetness.
• Swap the heavy cream for whole milk if desired. This is an easy swap that still gives creaminess just with less fat.
• Add more seasonings like nutmeg and cinnamon. A drizzle of salted caramel is great as well!
• Allow the Lazy Man’s Peach Cobbler to rest for 15 minutes before serving. It will be piping hot! So it’s best to let the filling set and cool a bit before serving with ice cream.
• Always add the peach slices on top of the batter. This may seem strange, but it’s a key technique in making sure your peach cobbler comes out correctly.

The post Lazy Man’s Peach Cobbler appeared first on Dinner in 321.

If there’s a new macaroni and cheese recipe that is a winner with my family, it is definitely this Queso Mac and Cheese. Living in Texas for many years, queso was a requirement at any party and something we often ordered as an appetizer at a restaurant.

I thought it would be genius to combine it with elbow macaroni and the result is insanely delicious. I also add cheddar and pepper Jack cheese for even more ooey, gooey goodness. Serve it alongside my Pulled Pork or Barbecue Ribs for a hearty menu any night of the week.

Why You’ll love this Recipe

• A mac and cheese for queso-lovers. If you like queso, this is the perfect recipe for you. It’s a mashup of queso dip and mac and cheese!
• Homemade but so easy to make. Making the cheese sauce from scratch makes all the difference in both flavor and texture. It only takes 10 minutes!
• Easy to customize with other cheese and quesos. Use your favorite shredded cheese or jarred queso here.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Elbow macaroni – The noodles for making the best mac and cheese sauce.
• Salted butter – The base to the cheese sauce to make a rich roux for thickening.
• All-purpose flour – Thickens the sauce by making a roux with the butter.
• Heavy whipping cream – One of the ingredients used to make the sauce extra creamy.
• Evaporated milk – Adds more rich milk flavor and creaminess.
• Milk – I also add regular milk for the best texture.
• Cayenne pepper – A little pinch for added heat!
• Queso Blanco Cheese Dip – Key to making the cheese sauce have that classic queso flavor.
• Shredded white cheddar cheese – White cheddar adds both sharpness and depth of flavor.
• Shredded pepper jack cheese – Gives cheesy creaminess and a pop of heat.

Tools You’ll Need

• Large Skillet
• Cheese Grater
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula/Stirring Spoon
• 13”x9” Baking Pan

How to Make Queso Mac and Cheese

1. Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or non-stick cooking spray. Set aside.
2. In a medium pot, cook elbow macaroni according to package directions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add flour and whisk until smooth, about 1-2 minutes.

4. Whisk in cream, evaporated milk, milk, and seasonings. 

5. Once bubbles appear at the edge of the pan, add the queso blanco cheese dip, 1 ½ cups of white cheddar cheese, and 1 ½ cups of the pepper jack cheese. Fold and mix until smooth. 

6. Add the cooked macaroni to the cheese sauce, and toss to coat. Transfer to the prepared baking dish and cover with foil.

7. Bake 20 minutes, remove foil and top with the remaining shredded cheeses. Return to oven and bake for another 5-10 minutes, or until it’s starting to brown and is bubbling at the edges. Garnish as desired and serve immediately.

Expert Tips

• Don’t overcook the noodles. You want to boil them until they are just al dente. Anything more and they will be mushy.
• Grate the cheeses from a block. Avoid using pre-shredded or your sauce could be grainy due to the anti-caking powder on shredded cheese.
• Try other cheeses. You can easily swap the cheddar and pepper Jack for your favorites!
• Swap the heavy cream for half and half as a lighter option. If you want a little less fat, this is an easy swap!
• Adjust the sauce texture. Prepared queso cheese dips can have different viscosities based on the amount of fat, cheeses they use, and liquid amount. Once the pasta is added, if the mixture appears too thick, add additional milk or half-and-half as needed.
• Try another noodle. I personally love the classic elbow macaroni shape, but if you want to use type of noodle you can!
• Add a protein to make it a full meal. Try adding shredded rotisserie chicken, pulled pork, or pulled beef and it suddenly becomes a main.

Storage

Store any leftover Queso Mac and Cheese in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk, if needed, until warmed through.

You can also freeze leftovers if desired, just place them in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.

What to Serve with Queso Mac and Cheese

The options are endless! Here are some more that I love, and my family does too!

• Country Style Ribs
• Kentucky Fried Chicken
• Chicken Fried Steak
• Coleslaw

Frequently Asked Questions

More recipes Using Queso

• Chile con Queso
• Crockpot White Queso
• Southwest Queso Chicken and Rice
• Queso Chicken and Rice

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Queso Mac and Cheese

This Queso Mac and Cheese is the ultimate mash up recipe of queso cheese dip and macaroni and cheese. It’s a side dish that’s perfect to pair with so many mains and will be a hit with your family and friends!

Course Side Dish

Cuisine American

Keyword cheese, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 servings

Calories 376kcal

Ingredients

• 1 pound elbow macaroni
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 12 ounce can evaporated milk
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon white or black pepper
• 1/4 teaspoon cayenne pepper
• 12 ounces Queso Blanco Cheese Dip
• 2 cups shredded white cheddar cheese divided
• 2 cups shredded pepper jack cheese divided

Instructions

• Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or non-stick cooking spray. Set aside.
• In a medium pot, cook elbow macaroni according to package directions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Add flour and whisk until smooth, about 1-2 minutes.
• Whisk in cream, evaporated milk, milk, and seasonings. 
• Once bubbles appear at the edge of the pan, add the queso blanco cheese dip, 1 ½ cups of white cheddar cheese, and 1 ½ cups of the pepper jack cheese. Fold and mix until smooth.  
• Add the cooked macaroni to the cheese sauce, and toss to coat. Transfer to the prepared baking dish and cover with foil.
• Bake 20 minutes, remove foil and top with the remaining shredded cheeses. Return to oven and bake for another 5-10 minutes, or until it’s starting to brown and is bubbling at the edges. Garnish as desired and serve immediately.

Notes

Storage: 

Store any leftover Queso Mac and Cheese in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk, if needed, until warmed through.

You can also freeze leftovers if desired, just place them in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.

Tips: 

• Don’t overcook the noodles. You want to boil them until they are just al dente. Anything more and they will be mushy.
• Grate the cheeses from a block. Avoid using pre-shredded or your sauce could be grainy due to the anti-caking powder on shredded cheese.
• Try other cheeses. You can easily swap the cheddar and pepper jack for your favorites!
• Swap the heavy cream for half and half as a lighter option. If you want a little less fat, this is an easy swap!
• Adjust the sauce texture. Prepared queso cheese dips can have different viscosities based on the amount of fat, cheeses they use, and liquid amount. Once the pasta is added, if the mixture appears too thick, add additional milk or half-and-half as needed.
• Try another noodle. I personally love the classic elbow macaroni shape, but if you want to use type of noodle you can!
• Add a protein to make it a full meal. Try adding shredded rotisserie chicken, pulled pork, or pulled beef and it suddenly becomes a main.

Nutrition

Calories: 376kcal | Carbohydrates: 26g | Protein: 18g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 400mg | Potassium: 189mg | Fiber: 1g | Sugar: 4g | Vitamin A: 653IU | Vitamin C: 0.1mg | Calcium: 442mg | Iron: 1mg

The post Queso Mac and Cheese appeared first on Dinner in 321.

A Few Days at Fresh Air Retreat

If you haven’t heard of the Fresh Air Retreat, it’s a gathering for food bloggers put together by Liz of The Lemon Bowl and Lauren of The Curious Plate — and what these two pull off is genuinely something special. I’ve been to my share of retreats over the years, but nothing quite compares to this one. The thoughtfulness shows up everywhere you look: linens that match the dishes, dishes that match the flowers, flowers that somehow match the whole mood of the weekend.

I’d be doing a disservice if I didn’t also mention the people working behind the curtain. Payton is the quiet force keeping it all stitched together. Amanda Kamppinen is the eye behind so many of the gorgeous photos in this post. And Chef Trimell — well, he spoiled us rotten for three full days, to the point that returning to my own kitchen felt a little tragic.

The Attendees and Sponsors

This year’s lineup of food bloggers was such a fun mix of talent and personalities. Joining the retreat were Jenn of Foodess, Jess of Choosing Chia, Britni of Eating Bird Food, Christine of Jar of Lemons, Ashley of the Recipe Rebel, Mackenzie of Grilled Cheese Social, and Erica of It’s a Flavorful Life.

So much of the magic of this retreat came from the brands who showed up to learn alongside us: Zwilling, Butterball, Sunset, Amylu, and Mediavine. We got to meet the people behind the products, cook with their ingredients, and hear the stories that make each of them stand out. Inspired by what I tasted and learned that week, I came home and got straight to work on this recipe: Turkey Sausage Bowls made with Butterball Hardwood Smoked Turkey Sausage, SUNSET® BOMBS® tomatoes, and SUNSET® Wild Wonders® mini peppers.

Why Butterball

Butterball has been a trusted brand in my kitchen for years, so getting to learn more in person was such a treat. The Butterball Hardwood Smoked Turkey Sausage is a true do-it-all ingredient! It’s robust, smokey-flavored, fully cooked, and packed with 7 grams of protein per serving, making it an easy way to add lean protein to everyday meals. It browns up beautifully in this recipe and is proof that turkey doesn’t have to be saved for the holidays. It can be an easy, everyday choice.

Why SUNSET®

Spring is SUNSET®’s biggest supply moment, and tasting their BOMBS® tomatoes at peak season made it clear why. They truly make every bite, and every moment, hit different. Whether it’s the texture, the color, the flavor, or the way they look on a beautifully set table, SUNSET® BOMBS® are the detail that elevates the ordinary. In this recipe, the BOMBS® blister and burst in the skillet, while the SUNSET® Wild Wonders® mini peppers bring color, crunch, and a gentle sweetness taking this bowl from a simple weeknight dinner to something that feels truly special.

Why You’ll Love This Recipe

• One-skillet meal — everything comes together in a single pan, which means less cleanup and more time at the table.
• Loaded with lean protein — Butterball Hardwood Smoked Turkey Sausage delivers 7 grams of protein per serving, making this bowl as filling as it is flavorful.
• Packed with fresh, colorful veggies — SUNSET® BOMBS® tomatoes and Wild Wonders® mini peppers bring brightness, sweetness, and that beautiful pop of color.
• Endlessly customizable — serve it on its own, spoon it over rice or pasta, or pair it with greens for a lighter take.

Ingredients

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

• Olive oil — adds richness and helps everything brown evenly.
• Butterball Hardwood Smoked Turkey Sausage — the star protein of the bowl
• SUNSET® Wild Wonders® mini peppers — they add brightness and a gentle natural sweetness to every bite.
• Onion — sliced thin for a savory, aromatic base.
• Mushrooms (optional) — bring an earthy, meaty depth that pairs beautifully with the smoked sausage.
• SUNSET® BOMBS® tomatoes — juicy, flavorful tomatoes that blister and burst in the pan for that signature pop.
• Cajun seasoning — adds a warm, smoky kick that ties everything together.
• Rice, pasta, quinoa, or cauliflower rice (optional) — for serving; perfect for soaking up all those skillet juices.

How to Make Turkey Sausage Bowls

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced Butterball Hardwood Smoked Turkey Sausage and cook until lightly browned on both sides. Transfer to a bowl and set aside.

3. Stir in the sliced SUNSET® Wild Wonders® mini peppers, onion, and mushrooms (if using). Add a splash of water to the skillet and cook until the vegetables are tender.
4. Sprinkle with Cajun seasoning to taste and stir well to coat everything evenly.

5. Add the SUNSET® BOMBS® tomatoes to the skillet and sauté for a couple of minutes, just until the tomatoes begin to soften and blister slightly.

6. Return the cooked sausage to the pan and sauté for another 30 to 60 seconds, until everything is warmed through.

7. Serve as is, or spoon over cooked rice, pasta, quinoa, or cauliflower rice.

Expert Tips

• Slice your sausage into even rounds so they brown uniformly in the skillet.
• Don’t overcrowd the pan — give the sausage and vegetables space to sear instead of steam.
• Add the BOMBS® tomatoes at the end so they blister but don’t break down completely. You want them juicy, not saucy.
• Taste as you go when adding the Cajun seasoning, since spice levels vary by brand.
• Use a cast iron or stainless steel skillet for the best browning on the sausage.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm in a skillet over medium heat with a small splash of water or olive oil until heated through, or microwave individual portions in 30-second intervals, stirring between each. I don’t recommend freezing this dish — the tomatoes and peppers tend to lose their texture once thawed.

Frequently Asked Questions

This post was created in partnership with Butterball and Sunset®. All thoughts and opinions are 100% my own.

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Turkey Sausage Bowls

These Turkey Sausage Bowls are an easy, one-skillet weeknight dinner. Loaded with flavor and color, it'll be a family favorite!

Course Main Course

Cuisine American

Keyword turkey, vegetables

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 244kcal

Ingredients

• 2-3 tablespoons olive oil
• 13 ounces Butterball Hardwood Smoked Turkey Sausage sliced into rounds
• 8 Sunset® Wild Wonders® mini peppers
• 1/2 large onion sliced
• 4 ounces sliced mushrooms optional
• 1 1/2 cups Sunset® Bombs® tomatoes
• 1-2 teaspoons cajun seasoning
• 3 cups rice, pasta, quinoa, or cauliflower rice optional for serving

Instructions

• Heat olive oil in a large skillet over medium-high heat.
• Add the sliced turkey smoked sausage and cook until lightly browned on both sides. Transfer to a bowl and set aside.
• Stir in the sliced Sunset® Wild Wonder Mini Peppers, onion, and mushrooms (if using). Add 1/4 cup water to the skillet. Cook until the vegetables are tender.
• Sprinkle with Cajun seasoning to taste and stir well to coat everything evenly.
• Add Sunset® Bombs® to the skillet and sauté for 2 minutes, just until the tomatoes begin to soften and blister slightly.
• Return the cooked sausage to the pain and sauté for 30-60 seconds.
• Serve as is or over cooked rice or pasta.

Notes

Expert Tips

• Slice your sausage into even rounds so they brown uniformly in the skillet.
• Don’t overcrowd the pan — give the sausage and vegetables space to sear instead of steam.
• Add the BOMBS® tomatoes at the end so they blister but don’t break down completely. You want them juicy, not saucy.
• Taste as you go when adding the Cajun seasoning, since spice levels vary by brand.
• Use a cast iron or stainless steel skillet for the best browning on the sausage.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm in a skillet over medium heat with a small splash of water or olive oil until heated through, or microwave individual portions in 30-second intervals, stirring between each. I don’t recommend freezing this dish — the tomatoes and peppers tend to lose their texture once thawed.

Nutrition

Calories: 244kcal | Carbohydrates: 9g | Protein: 20g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 554mg | Potassium: 621mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2535IU | Vitamin C: 83mg | Calcium: 33mg | Iron: 2mg

The post Turkey Sausage Bowls appeared first on Dinner in 321.

If you love easy appetizers that feel a little nostalgic and a whole lot delicious, these pimento cheese pinwheels are for you. They’re loaded with creamy pimento cheese, crispy bacon, fresh green onions, and a touch of honey all rolled up in soft tortillas for the perfect bite-sized snack.

Using Palmetto Cheese Homestyle Pimento Cheese makes this recipe incredibly easy while still delivering bold, homemade flavor. Whether you use the Original or Jalapeño variety, the rich cheddar cheese and smooth cream cheese flavor creates a creamy filling that pairs perfectly with the smoky bacon and fresh green onions.

These pinwheels are ideal for game days, holiday gatherings, baby showers, lunch platters, or anytime you need a quick make-ahead appetizer that everyone will love.

Why You’ll Love These Pimento Cheese Pinwheels

• Creamy, bold Southern flavor with Palmetto Cheese Homestyle Pimento Cheese
• Quick and easy to make with minimal prep
• Perfect balance of savory and sweet from bacon and honey
• Great make-ahead appetizer for parties and gatherings

Ingredients

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

• Palmetto Cheese Homestyle Pimento Cheese (Original or Jalapeño) – The creamy, cheesy base packed with Southern flavor
• Large flour tortillas, thin wraps, or Lavash bread – Soft and flexible for easy rolling and slicing
• Cooked and crumbled bacon – Adds smoky, crispy texture
• Green onions – Bring freshness and mild onion flavor
• Honey – Adds a subtle sweetness that balances the savory filling

How to Make Pimento Cheese Pinwheels

1. In a bowl, combine Palmetto Cheese Homestyle Pimento Cheese, cooked bacon, green onions, and honey until well mixed.

2. Spread a thin, even layer of the filling over each tortilla or wrap, leaving about a 1/2-inch border along one long side.

3. Roll each tortilla tightly into a log, ending with the clean edge to help seal it closed.

4. Wrap each roll tightly in plastic wrap.
5. Refrigerate for at least 30 minutes to help the pinwheels firm up for slicing.
6. Slice into pinwheels and serve chilled or at room temperature.

Expert Tips

• Use thin wraps or soft tortillas for easier rolling and cleaner slices
• Don’t overfill the tortillas or the filling may squeeze out
• Leave a clean border on one side to help seal the roll tightly
• Chill before slicing for neat, bakery-style pinwheels
• Use a serrated knife for the cleanest cuts

Storage Instructions

Store pinwheels in an airtight container in the refrigerator for up to 3 days. For the best texture, keep chilled until ready to serve. If making ahead, wait to slice until closer to serving time for the freshest appearance. It’s not recommended for freezing as it will compromise the texture.

Frequently Asked Questions

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

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Pimento Cheese Pinwheels

These Pimento Cheese Pinwheels are creamy, savory, slightly sweet, and packed with classic Southern flavor in every bite. They come together in minutes and make the perfect appetizer, party snack, or easy lunch.

Course Appetizer

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 40 minutes minutes

Servings 24 servings

Calories 62kcal

Ingredients

• 11 ounce container Palmetto Cheese Homestyle Pimento Cheese original or jalapeno
• 2 large flour tortillas, thin wraps, or Lavash bread
• 1/4 cup cooked and crumbled bacon
• 1/4 cup sliced green onions
• 1 1/2 tablespoons honey

Instructions

• In a bowl, combine Palmetto Cheese Homestyle Pimento Cheese, bacon, green onions, and honey. Mix until well combined.
• Spread a thin, even layer of the mixture over each tortilla or thin wrap, leaving about a 1/2-inch border along one of the long sides to prevent the filling from spilling out when rolled.
• Roll each tortilla up tightly into a log, ending with the clean edge.
• Wrap each roll in plastic wrap and refrigerate for 30 minutes.
• Slice into pinwheels and serve.

Video

Notes

Tips

• Use thin wraps or soft tortillas for easier rolling and cleaner slices
• Don’t overfill the tortillas or the filling may squeeze out
• Leave a clean border on one side to help seal the roll tightly
• Chill before slicing for neat, bakery-style pinwheels
• Use a serrated knife for the cleanest cuts

Storage

Store pinwheels in an airtight container in the refrigerator for up to 3 days. For the best texture, keep chilled until ready to serve. If making ahead, wait to slice until closer to serving time for the freshest appear

Nutrition

Calories: 62kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 9mg | Sodium: 170mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 0.1mg

The post Pimento Cheese Pinwheels appeared first on Dinner in 321.

Do you ever wonder why the rich sauces always taste better at the ice cream store? Well I wanted to figure out my own sauce to make at home that was easy and had the same taste (or maybe better!) and this Brown Sugar Caramel Sauce was born.

Plugrà Premium European-Style Butter takes this desserts to the next level. It has 82% butterfat content (versus 80% that most American butters have), which makes baked goods richer, flakier, and a texture that’s impossible to resist. Plugra makes this sauce extra smooth and rich! It’s the little upgrade that makes a big difference!

With just a saucepan on the stovetop and about 10 minutes, you’ll have a decadent dessert sauce ready to serve. Try it over Chocolate Gooey Butter Cake or your favorite flavor of ice cream.

Why you’ll love this recipe

• 4 ingredient sauce. I bet you probably already have the ingredients in your pantry. It’s so easy, I know you’ll be impressed when you give it a try.
• Easy to serve on so many desserts. Try it on ice cream, pound cake, brownies, or even a trifle.
• Better than store-bought. This is an ice cream store caramel-like sauce, it’s insanely delicious, you may want to eat it with a spoon!

Ingredients

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

• Dark brown sugar: The base to any caramel sauce, it adds richness in every bite.
• Plugra European-Style Salted Butter: The butter with the best flavor and creaminess for this sauce recipe. I prefer salted, but if you use unsalted just be sure to add an extra pinch of salt.
• Heavy cream: Adds creaminess to the brown sugar sauce.
• Vanilla extract or paste: Gives both caramel and floral notes.
• Pinch of salt: Helps to enhance all of the flavors.

How to Make brown sugar sauce

1. In a medium saucepan over medium heat, melt the butter.
2. Add dark brown sugar and heavy cream. Whisk until combined well.

3. Whisk gently until the mixture becomes smooth. Once the mixture begins to bubble, cook, stirring frequently, for 7 minutes or until slightly thickened. If the sauce isn’t as thick as you’d like, continue cooking for a few more minutes until it reaches your desired consistency. It’ll also thick more as it cools.

4. Remove from the heat and stir in vanilla extra and salt.
5. Serve as desired as a topping or sauce either hot or cold. If refrigerating, let it come to room temperature first.

Expert tips

• You are looking for the sugar to dissolve and the sauce to thicken before stirring in both the vanilla. That is key to making sure your sauce is the perfect consistency.
• Add the vanilla at the end of cooking, or it will cook out of the sauce and leave none of it’s delicious flavor!
• Always know it will continue to thicken as it cools. So if it looks a touch thin on the stovetop, it’s probably the perfect consistency!
• You can serve this sauce hot or cold. Just be sure to let it come to room temperature after storing in the fridge to bring it back to that luscious consistency.

what to serve with brown sugar Caramel sauce

There are so many options! Here are some my family loves:

• Ice cream
• White Chocolate Cake
• Chocolate Loaf Cake
• Pound Cake
• Sad Cake
• Amish Baked Oatmeal
• In your favorite coffee

storage

Store the brown sugar butter sauce in an airtight container in the fridge for up to 3 days. Bring to room temperature before spooning overtop of ice cream or a sweet treat.

You can easily heat the sauce too in 15-second intervals in the microwave or gently on the stovetop over low heat.

I don’t recommend freezing this brown sugar sauce since the texture can often change once it thaws.

Frequently Asked Questions

More Easy Dessert Recipes

• Cherry Berry on a Cloud
• White Chocolate Raspberry Blondies
• Butter Roll
• Whipping Cream Pound Cake

This post was created in partnership with Plugrà. All thoughts and opinions are 100% my own.

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Brown Sugar Butter Sauce

This 4-ingredient Brown Sugar Sauce is the most delicious dessert condiment for ice cream, cakes, brownies, and more! It's so much richer in flavor than a store-bought sauce and also stores well in the refrigerator. In just minutes, you'll have a sweet almost caramel-like topping to enjoy right at home.

Course Dessert

Cuisine American

Keyword breakfast, cake, holiday, holidays

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 32 servings

Calories 90kcal

Ingredients

• 1 1/2 cups dark brown sugar
• 1/2 cup Plugra European-Style Salted Butter
• 1 cup heavy cream
• 1 tablespoon vanilla extract or paste
• Pinch of salt

Instructions

• In a medium saucepan over medium heat, melt the butter.
• Add dark brown sugar and heavy cream. Whisk until combined well.
• Whisk gently until the mixture becomes smooth. Once the mixture begins to bubble, cook, stirring frequently, for 7 minutes or until slightly thickened. If the sauce isn’t as thick as you’d like, continue cooking for a few more minutes until it reaches your desired consistency. It'll also thick more as it cools.
• Remove from the heat and stir in vanilla extra and salt.
• Serve as desired as a topping or sauce either hot or cold. If refrigerating, let it come to room temperature first.

Video

Notes

Storage: 

Store the brown sugar butter sauce in an airtight container in the fridge for up to 3 days. Bring to room temperature before spooning overtop of ice cream or a sweet treat.

You can easily heat the sauce too in 15-second intervals in the microwave or gently on the stovetop over low heat.

I don’t recommend freezing this brown sugar sauce since the texture can often change once it thaws.

Tips: 

• You are looking for the sugar to dissolve and the sauce to thicken before stirring in both the vanilla. That is key to making sure your sauce is the perfect consistency.
• Add the vanilla at the end of cooking, or it will cook out of the sauce and leave none of it’s delicious flavor!
• Always know it will continue to thicken as it cools. So if it looks a touch thin on the stovetop, it’s probably the perfect consistency!
• You can serve this sauce hot or cold. Just be sure to let it come to room temperature after storing in the fridge to bring it back to that luscious consistency.

Nutrition

Calories: 90kcal | Carbohydrates: 10g | Protein: 0.3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 5mg | Potassium: 22mg | Sugar: 10g | Vitamin A: 198IU | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 0.1mg

The post Brown Sugar Butter Sauce appeared first on Dinner in 321.

This Rosemary Garlic Chicken is a simple yet elevated dish that proves how powerful a good marinade can be—especially when made with Lifeway Kefir. It’s juicy, flavorful, and sure to become a go-to recipe in your kitchen.

This recipe delivers big, comforting flavors with minimal effort. The combination of fresh rosemary, garlic, and smoky paprika creates a rich, savory profile, while the kefir works behind the scenes to tenderize the chicken and lock in moisture. The result? Chicken that’s incredibly juicy, flavorful, and versatile enough for any meal.

Why You’ll Love This Recipe

• Ultra-juicy chicken every time thanks to the kefir-based marinade
• Bold, savory flavor from garlic, rosemary, and smoked paprika
• Flexible cooking methods—bake, grill, or pan-sear
• Simple ingredients, elevated results perfect for weeknights or entertaining

Ingredients

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

Marinade & Chicken

• Lifeway Plain Low-Fat Kefir – Tenderizes the chicken while adding a light tang and creamy consistency
• Olive oil – Adds richness and helps the marinade coat the chicken evenly
• Fresh lemon juice – Brightens the flavor and enhances tenderness
• Garlic – Brings bold, savory depth to the marinade and finishing oil
• Fresh rosemary sprigs – Infuses the chicken with earthy, aromatic flavor
• Salt – Enhances all the flavors in the dish
• Black pepper – Adds subtle heat and balance
• Smoked paprika – Provides a warm, smoky undertone
• Chicken (breasts or thighs) – The main protein, perfect for absorbing all the flavor

How to Make Rosemary Garlic Chicken

1. In a bowl, whisk together kefir, a portion of the olive oil, lemon juice, most of the garlic, salt, pepper, and smoked paprika.

2. Add the chicken and coat it thoroughly in the marinade.
3. Nestle rosemary sprigs around the chicken, cover, and refrigerate for a couple of hours or overnight for deeper flavor.

4. Remove the chicken from the marinade and let any excess drip off. Season lightly with additional salt and pepper if desired.
5. Cook the chicken by baking, grilling, or pan-searing until fully cooked and golden on the outside.

6. In a small skillet, heat the remaining olive oil. Add finely minced rosemary and the remaining garlic, then turn off the heat and let it gently infuse as it cools.

7. Let the chicken rest, then drizzle with the rosemary garlic oil before serving.

Storage Instructions

• Refrigerator: Store cooked chicken in an airtight container for up to 3–4 days
• Freezer: Freeze for up to 2 months; thaw overnight in the refrigerator before reheating
• Reheating: Warm gently in the oven, stovetop, or microwave to avoid drying out

Expert Tips

• Marinate longer for best results—overnight gives the most flavor and tenderness
• Don’t skip resting the chicken to keep it juicy
• Use fresh rosemary for the most vibrant flavor
• Cook to proper temperature (165°F internal) for perfectly done chicken
• Finish with the infused oil—it adds an extra layer of flavor that takes this dish over the top

Frequently Asked Questions

This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

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Rosemary Garlic Chicken

If you’re looking for a juicy, flavor-packed chicken recipe that’s anything but boring, this Rosemary Garlic Chicken is a must-make. It’s marinated in a creamy, tangy marinade then cooked to golden perfection.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings

Ingredients

• 1 cup Lifeway Plain Kefir
• 1/4 cup olive oil divided
• 2 tablespoons fresh lemon juice
• 5 minced garlic cloves divided
• 7 rosemary sprigs divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2-2 1/2 pounds boneless skinless chicken breasts or thighs

Instructions

• In a bowl, whisk together Lifeway Plain Kefir, 2 tablespoons of the olive oil, lemon juice, 4 minced garlic cloves, salt, pepper, and paprika.
• Add the chicken and coat it well in the marinade. Place 5 of the rosemary sprigs around the chicken in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
• Remove the chicken from the marinade and let excess drip off. Sprinkle with additional salt and black pepper if desired.
• Cook the chicken by baking, grilling, or pan-searing until fully cooked and golden on the outside.
• Heat the remaining olive oil in a small skillet over medium heat. Finely mince the leaves from the remaining sprig of rosemary. Turn off the heat, and sauté the rosemary and garlic for 1 minute as the oil is cooling.
• Let the chicken rest for a few minutes before serving. Drizzle the cooked chicken with the seasoned olive oil.

Notes

Storage Instructions

• Refrigerator: Store cooked chicken in an airtight container for up to 3–4 days
• Freezer: Freeze for up to 2 months; thaw overnight in the refrigerator before reheating
• Reheating: Warm gently in the oven, stovetop, or microwave to avoid drying out

Tips

• Marinate longer for best results—overnight gives the most flavor and tenderness
• Don’t skip resting the chicken to keep it juicy
• Use fresh rosemary for the most vibrant flavor
• Cook to proper temperature (165°F internal) for perfectly done chicken
• Finish with the infused oil—it adds an extra layer of flavor that takes this dish over the top

The post Rosemary Garlic Chicken appeared first on Dinner in 321.

This recipe is all about balance—crunchy greens, fresh herbs, and a silky dressing that ties it all together. The secret ingredient? Lifeway Kefir. It brings a tangy, creamy richness while keeping the dressing light and packed with probiotics. It blends beautifully with herbs, garlic, and lemon for that classic green goddess flavor with a modern, nourishing twist.

Lifeway low-fat plain kefir adds both flavor and function. It’s a simple way to elevate your everyday meals while incorporating gut-friendly ingredients you can feel good about. This salad islight, flavorful, and perfect for everything from weekday lunches to easy entertaining.

Why You’ll Love This Recipe

• Creamy without heaviness thanks to Lifeway Low-Fat Plain Kefir
• Packed with fresh herbs for bright, vibrant flavor
• Customizable with your favorite proteins and toppings
• Perfect for meal prep or quick meals with minimal effort

Ingredients

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

Dressing

• Plain Lifeway Kefir – Adds a creamy texture and tangy flavor while keeping the dressing light and probiotic-rich
• Olive oil – Brings richness and helps emulsify the dressing
• Fresh lemon juice – Brightens the flavor with fresh acidity
• Garlic cloves – Adds bold, savory depth
• Fresh herbs – The heart of green goddess flavor, fresh and aromatic
• Salt – Enhances all the flavors
• Black pepper – Adds subtle warmth
• Avocado – Creates an ultra-creamy texture without needing heavy ingredients

Salad

• Green cabbage – Adds crunch and structure
• Romaine lettuce – Light, crisp, and refreshing
• Cucumbers – Cool and hydrating with a fresh bite
• Green onions – Mild onion flavor for balance
• Fresh herb – Reinforces the herb-forward flavor

Optional Add-Ins

• Protein (chicken, salmon, shrimp, or steak) – Turns this into a complete meal
• Cheese or crunchy toppings – Adds texture and extra flavor

How to Make Green Goddess Salad

1. Finely chop the cabbage, romaine, cucumbers, and green onions, then add them to a large bowl.

2. Add fresh herbs to the salad mixture.
3. In a blender or food processor, combine kefir, olive oil, lemon juice, garlic, herbs, salt, pepper, and avocado.

4. Blend until the dressing is smooth and creamy.
5. Pour the dressing over the salad and toss until everything is evenly coated.

6. Serve immediately or chill briefly before serving.
7. Add your favorite protein and toppings if desired.

Storage Instructions

• Dressing: Store in an airtight container in the refrigerator for up to 3 days. Stir before using.
• Salad (undressed): Keep chopped veggies in an airtight container for up to 2–3 days.
• Dressed salad: Best enjoyed fresh, but can be stored for up to 24 hours (the greens will soften over time).

Expert Tips

• Chop everything finely for that signature green goddess texture and better flavor distribution
• Blend the dressing until completely smooth for the creamiest consistency
• Taste and adjust—add extra lemon for brightness or salt to enhance flavor
• Add protein for a full meal—grilled chicken or salmon pairs especially well
• Chill before serving if you want an extra refreshing bite

Frequently Asked Questions

This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

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Green Goddess Salad

If you’re looking for a fresh, vibrant salad that actually satisfies, this Green Goddess Salad is it. It’s crisp, herb-packed, and tossed in the creamiest homemade dressing.

Course Main Course, Salad

Cuisine American

Keyword vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Ingredients

Dressing

• 3/4 cup plain Lifeway Kefir
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves
• 1/2 cup fresh herbs parsley, basil, and/or chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 small avocado

Salad

• 2 cups finely chopped green cabbage
• 2 cups finely chopped romaine lettuce
• 1 cup diced cucumbers
• 1/3 cup sliced green onions
• 1/4 cup chopped fresh herbs parsley and/or basil
• Optional protein addition: cooked grilled chicken, salmon, shrimp, or steak
• Optional toppings: cheese of choice, crushed parmesan crisps, crispy chickpeas

Instructions

• Finely chop the cabbage, romaine, cucumbers, and green onions. Add them to a large bowl.
• In a blender or food processor, combine Lifeway Low-fat Plain Kefir, olive oil, lemon juice, garlic, fresh herbs, salt, and pepper. Blend until smooth and creamy.
• Pour the dressing over the salad and toss until everything is evenly coated.
• Serve immediately or chill briefly before serving for extra freshness. Add additional toppings and/or protein as desired.

Notes

Instructions

• Dressing: Store in an airtight container in the refrigerator for up to 3 days. Stir before using.
• Salad (undressed): Keep chopped veggies in an airtight container for up to 2–3 days.
• Dressed salad: Best enjoyed fresh, but can be stored for up to 24 hours (the greens will soften over time).

Tips

• Chop everything finely for that signature green goddess texture and better flavor distribution
• Blend the dressing until completely smooth for the creamiest consistency
• Taste and adjust—add extra lemon for brightness or salt to enhance flavor
• Add protein for a full meal—grilled chicken or salmon pairs especially well
• Chill before serving if you want an extra refreshing bite

The post Green Goddess Salad appeared first on Dinner in 321.