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dieTTaste
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This Easy Cream Cheese Glaze is a silky, pourable topping that instantly upgrades pancakes, waffles, and French toast without any fuss. Made with just four simple ingredients, it drizzles smoothly—never heavy like frosting. It’s naturally egg-free, allergy-friendly, and ready in minutes, which makes it perfect for busy mornings or casual brunches. Simple, reliable, and quietly impressive.
Oriana’s Thoughts On The Recipe
This Easy Cream Cheese Glaze is my daughter’s latest obsession. It all started when I made it for cinnamon roll pancakes, and from that moment on, she was hooked. Since then, I’ve been making this glaze almost every week. I stash it in the fridge and pull it out during the week for quick breakfasts or an after-school treat. It’s one of those little recipes that quietly saves the day, especially when breakfast feels a little too plain.
It’s pourable, silky, and drizzles beautifully—not heavy like frosting—so it instantly makes waffles, pancakes, or French toast feel special.
What I love most is how realistic it is for real life. Four simple ingredients, one bowl, and a few minutes is all it takes. This is the kind of extra that feels fun but never fussy, even on a busy school morning.
Why You’ll Want to Try My Recipe
Scroll down to the recipe card for all the details, including measurements and instructions.
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Store the glaze in an airtight container in the refrigerator for up to 7 days. When ready to use, let it sit at room temperature for a few minutes or warm gently in the microwave for 5 – 10 seconds and whisk until smooth.
Freezing is not recommended, as the texture can separate when thawed.
This easy cream cheese glaze is smooth, pourable, and lightly sweet with a rich, creamy finish. Made in one bowl with just four ingredients, it’s the perfect egg-free topping for waffles, pancakes, cinnamon rolls, and more. A simple, stress-free way to make everyday breakfasts feel special.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
In a microwave-safe bowl, combine the butter and cream cheese. Microwave for 30 seconds, then stir well. Continue heating in 15-second increments, stirring after each one, until completely melted and smooth.
Transfer the glaze to a jar or airtight container, cover with a lid, and store in the refrigerator until ready to use. The glaze will thicken after chilling. In that case, let it sit at room temperature for a few minutes or warm it gently in the microwave for 5 – 10 seconds, and whisk until smooth.
Recipe Tips For Success
➤ Troubleshooting Tips:
➤ Extra Tips:
➤ Variations & Additions:
Serving: 1 = 2 tablespoonsCalories: 120kcalCarbohydrates: 12gProtein: 0.5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 23mgPotassium: 12mgSugar: 11gVitamin A: 272IUCalcium: 9mgIron: 0.02mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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This No Dripping Flavorful Gravy is my go-to when I want rich, homemade flavor without the fuss of pan drippings. It’s smooth, savory, and made with simple pantry ingredients you probably already have on hand. I’ve perfected a foolproof method that always turns out delicious and lump-free. Whether you’re serving it over mashed potatoes, veggies, or your favorite protein, this gravy adds that cozy, comforting touch every meal deserves.
Oriana’s Thoughts On The Recipe
I can’t tell you how many times I’ve wanted to serve gravy but didn’t have pan drippings on hand — so I created this easy No Dripping Flavorful Gravy version that comes together beautifully with pantry staples. It’s smooth, full of flavor, and never fails to impress. What I love most about this gravy is how versatile it is. Now, this is the gravy that saves the day every time. Simple ingredients, no stress, and that same rich, homemade taste that makes every bite feel special. It’s now a staple on our table, from weeknight dinners to holiday spreads.
Why You’ll Want to Try My Recipe
Scroll down to the recipe card for all the details, including measurements and instructions.
This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
This gravy pairs beautifully with mashed potatoes, roasted vegetables, or any kind of meat — turkey, chicken, pork, beef, or lamb. It’s also delicious poured over biscuits or served alongside meatloaf for a comforting, homey meal.
Refrigerate: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much.
Freeze: Let the gravy cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat slowly, whisking to bring it back to its silky texture.
Rich, savory gravy made without drippings! This smooth, lump-free recipe uses simple pantry ingredients for foolproof flavor every time.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Place the water and stock cubes in a microwave-safe measuring cup. Microwave for about 2 minutes, until the water is nearly boiling and the cubes are mostly dissolved. Carefully remove from the microwave. Add the soy sauce and Worcestershire sauce, stir to combine, and set aside.
In a medium saucepan, melt the butter over medium heat.
Add the flour, onion powder, garlic powder, paprika, and black pepper. Whisk or stir constantly for 1–2 minutes to cook the flour.
Slowly pour in half of the hot liquid while whisking. Once the mixture thickens, gradually add the remaining liquid, whisking continuously until smooth.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
➤ Extra Tips:
➤ Variations & Additions
Serving: 1cupCalories: 285kcalCarbohydrates: 16gProtein: 4gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 1589mgPotassium: 158mgFiber: 1gSugar: 2gVitamin A: 831IUVitamin C: 1mgCalcium: 38mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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I have to admit, ganache and I didn’t always get along! For something with just two ingredients, mine turned out too thin, too thick, grainy, or completely broken more times than I can count. But as an allergy mom, I couldn’t just run to the bakery for a backup, so I set out to create a foolproof version that anyone can master. After plenty of testing, I finally cracked the code—and now this smooth, glossy, versatile ganache is one of my favorite secret weapons for making desserts feel extra special without extra stress.
Oriana’s Thoughts On The Recipe
I’ll be honest—ganache used to intimidate me. It looks so simple, just chocolate and cream, but I can’t tell you how many times mine turned out too thin, grainy, or completely broken. I remember thinking, “Why does something with only two ingredients feel so tricky?” As an allergy mom, I didn’t have the luxury of running out to the bakery for a backup, so I knew I had to figure out a reliable, stress-free method that worked every single time.
After lots of testing (and more than a few messy bowls of chocolate!), I finally cracked the code. This ganache is smooth, glossy, and versatile—and the best part is, it’s easy enough for any home baker. I’ve included all my tips for getting the right consistency, how to fix it if it goes wrong, and allergy-friendly swaps so everyone at the table can enjoy it. Now, ganache is one of my go-to “secret weapons” for making desserts feel extra special without extra stress.
Why You’ll Want to Try My Recipe
Scroll down to the recipe card for all the details, including measurements and instructions
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Ganache doesn’t have to be made with dairy! Here are some of my favorite allergy-friendly swaps that work beautifully:
👉 Pro Tip: Whichever dairy-free cream you choose, heat it gently (just to a simmer) before mixing with the chocolate. Always measure by weight for best results.
Not every dairy-free milk or cream works well for ganache. Skip these options, since they’re too thin and won’t create the right texture:
👉 Pro Tip: Stick to full-fat creams (dairy or dairy-free) for the best results. The fat content is what makes ganache smooth, glossy, and stable.
| Use | Chocolate : Cream Ratio | Texture | Best For |
|---|---|---|---|
| Glaze (Dark/Milk) | 1 : 2 | Thin, shiny, pourable | Drizzling over cakes, cupcakes, donuts, fruit |
| Classic Ganache (Dark/Milk) | 1 : 1 | Silky, smooth, spreadable | Cake filling, cupcake centers, spooning over ice cream |
| Thick Ganache (Dark/Milk) | 2 : 1 | Firm, fudgy, holds shape | Truffles, whipped frosting, sandwich cookies |
| Classic Ganache (White) | 3 : 1 | Smooth, creamy, sets softer than dark chocolate | Cake filling, whipped frosting, fruit dips |
| Thick Ganache (White) | 4 : 1 | Firm, rich, holds shape | Truffles, layered desserts |
Ganache is simple, but it can still be a little fussy. Here’s what might have gone wrong—and how to save it:
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Pour your cream into a small saucepan and heat it over medium until it’s just starting to simmer—look for little bubbles around the edges. Don’t let it boil like crazy; that’s too hot.
Pour the hot cream right over the chocolate, making sure every bit is covered. Then walk away for 2–3 minutes and let the heat do the work of softening the chocolate.
Using a spoon or a small rubber spatula, stir slowly from the center outward until the chocolate is fully melted and the mixture is smooth and glossy.
For Glaze or Drip: If you’re using it to glaze or drip over a cake, let the ganache cool for about 10–15 minutes. The cooler it is, the thicker it will be, so you can decide how dramatic you want that drip to look.
For Whipped Frosting: If you want a fluffy frosting, chill the ganache for about 4 hours until it’s thick but not rock-hard. Then whip it with a mixer for about 4 minutes until it’s lighter in color and texture. Perfect for spreading over cupcakes or cakes.
Store the ganache, well covered, at room temperature for up to 1 day or in the refrigerator for up to 2 weeks. Ganache can also be frozen for up to 3 months. Thaw in the refrigerator, then let it stand at room temperature to thin out again. Always store your ganache with a piece of plastic wrap pressed against the surface to prevent any film or crust from forming.
Freezer: Ganache can also be frozen for up to 3 months. Thaw in the refrigerator, then let it stand at room temperature to thin out again gently. If necessary, rewarm if needed.
Ganache and I didn’t always get along—too thin, too thick, grainy, you name it. But as an allergy mom, I had to make it work. After plenty of testing, I cracked the code, and now this smooth, glossy ganache is my go-to secret weapon for making desserts feel extra special without the stress.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
If using as a glaze or drip, allow to cool for 10 to 15 minutes before pouring. The ganache’s temperature matters: the temperature at which you use it will determine how thick or thin your chocolate coating or drip will be.
If using as a frosting, allow to chill for 4 hours, or until almost solidified. Then beat the cooled, thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed. You can use the whipped ganache to frost cupcakes or cakes.
Dairy-Free Cream Options:
Ganache doesn’t have to be made with dairy! Here are some of my favorite allergy-friendly swaps that work beautifully:
👉 Pro Tip: Whichever dairy-free cream you choose, heat it gently (just to a simmer) before mixing with the chocolate. Always measure by weight for best results.
What Not to Use for Ganache:
Not every dairy-free milk or cream works well for ganache. Skip these options, since they’re too thin and won’t create the right texture:
👉 Pro Tip: Stick to full-fat creams (dairy or dairy-free) for the best results. The fat content is what makes ganache smooth, glossy, and stable.
How to Fix Common Ganache Problems:
Ganache is simple, but it can still be a little fussy. Here’s what might have gone wrong—and how to save it:
Extra Recipe Tips For Success:
Calories: 1440kcalCarbohydrates: 74gProtein: 16gFat: 121gSaturated Fat: 73gPolyunsaturated Fat: 4gMonounsaturated Fat: 34gTrans Fat: 0.05gCholesterol: 183mgSodium: 73mgPotassium: 1231mgFiber: 16gSugar: 41gVitamin A: 2378IUVitamin C: 1mgCalcium: 214mgIron: 18mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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Skip the can and serve this classic Homemade Cranberry Sauce at your holiday feast! Cranberries, dark brown sugar and orange juice simmer together until perfection! Cranberry sauce in under 20 minutes and it’s the absolute BEST!
Not cranberry jelly, this is the real deal, better-than-the-can… cranberry sauce. I was actually considering making that the title of this recipe. But changed my mind and kept it simple.
Soooo I think it’s pretty safe to assume cranberry sauce will be gracing a lot of tables this Thanksgiving… sooooo why not make it from scratch? Did you know it only takes 6 ingredients and is probably the easiest of all the recipes that you’ll be whipping up that day, so jump on it!
First pick through the cranberries. There’s a good chance you’ll find a few cranberries that still have the stem attached or ones that are mushy. Discarding the mushy cranberries and any stems you come across, add the cranberries into a colander and rinse under cool water.
In a sauce pan over medium heat add in 1/2 cup both dark brown sugar and granulated sugar, 3/4 cup of orange juice, 1/4 cup of water with a pinch of kosher salt.
Stir until combined.
Heat over medium-low, stirring occasionally until the sugar has dissolved.
Then add in all the cranberries.
Place the lid on, leaving it askew.
Simmer the cranberries for 12 to 15 minutes.
For a slightly chunky version, mash the cranberries with the back of your spatula or spoon. And for a smoother consistency, puree in your food processor.
I like a chunkier cranberry sauce, but that’s just me.
Once the cranberries are soft, transfer them to a bowl to cool.
Serve at room temperature or slightly warm.
Once completely cooled, transfer it to a container with a tight fitting lid and pop it in the fridge. It should keep for a few weeks up to 2 weeks.
Yes! Once cooled, transfer to a freezr-safe container and store in the freezer for up to 3 months. Any longer than that could affect the taste.
Enjoy! And if you give this Homemade Cranberry Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 20 servings
Skip the can and serve this classic Homemade Cranberry Sauce at your holiday feast! Cranberries, dark brown sugar and orange juice simmer together until perfection! Cranberry sauce in under 20 minutes and it’s the absolute BEST! Recipe yields 2½ cups or 20 (2 tablespoon) servings.
Pick through the cranberries and discard any stems and then give them a quick rinse.
In a saucepan over medium heat combine the sugars, orange juice, water and salt. Stir until the sugars dissolve.
Add in the cranberries and cover with the lid askew, and simmer for 12 to 15 minutes or until the cranberries have burst and softened. For a chunky sauce, use the back of the spoon to smash the cranberries.
Transfer to a large bowl to cool, then chill until serving.
Store in a container with a tight-fitting lid for up to a month (maybe longer).
For a smoother consistency, puree it in a food processor or blender.
Serving: 2tablespoons, Calories: 52kcal, Carbohydrates: 13g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 2mg, Potassium: 40mg, Fiber: 1g, Sugar: 12g, Vitamin A: 29IU, Vitamin C: 7mg, Calcium: 7mg, Iron: 1mg
This recipe was originally posted on November 17, 2012 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.
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Laurie McNamara
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Houston seems to be having a renaissance when it comes to Italian restaurants; with a growing number of classic red sauce joints, fancy Italian steakhouses and friendly trattorias with scratchmade pastas and pies entering the dining scene over the last few years. With so many new faces in town, it sometimes feels right to revisit something tried and true; especially when that old favorite refreshes its menu to put out fresh-from-the-garden bangers year-round. Celebrating a decade earlier this year, Coltivare is a masterclass in seasonal dining (its name is Italian for “to farm,” “to cultivate,” or “to grow”), with a few menu staples —garlicky drunken mussels, spaghetti with black pepper and parmesan, wood-grilled chicken with pickled grapes — along with rotating specials from gnocchi with sunflower and mint to blistering pizzas topped with roasted duck, charred spring onion and fennel.
3320 White Oak
713-637-4095
agricolehospitality.com/coltivare
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Houston Press
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In this copycat In-N-Out Spread Recipe, common fridge and pantry ingredients are combined for a flavorful zippy spread for burgers and sandwiches or as a dip or topping for fries. This recipe yields approximately 3/4 cup or 6 (2-tablespoon) servings.
When we’re ever out west, we always make a point to stop at In-N-Out. I always get the double double and the fries animal style. Both come with the most delicious spread and I’m obsessed it! Last year, Pat and I introduced my sister and her husband to In-N-Out on our way driving from California to Las Vegas. In that one week trip, we had it twice. Zero regrets.
Come back on Wednesday when I share my favorite way to use this spread!
In a medium bowl, measure and add 1/2 cup mayonnaise (I use light mayo), 3 tablespoons ketchup, 2-1/2 tablespoons sweet relish, and 1 teaspoon each yellow mustard and white vinegar. Lastly, season with a small pinch of kosher salt and some freshly ground black pepper, to taste.
Stir well until thoroughly combined.
Keep refrigerated until ready to serve.
Enjoy! And if you give this In-N-Out Spread Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
In this copycat In-N-Out Spread Recipe, common fridge and pantry ingredients are combined for a flavorful zippy spread for burgers and sandwiches or as a dip or topping for fries. This recipe yields approximately 3/4 cup or 6 (2-tablespoon) servings.
In a medium bowl, measure and add mayonnaise, ketchup, sweet relish, yellow mustard, white vinegar and a small pinch of kosher salt and some freshly ground black pepper, to taste.
Stir well to combine. Cover and refrigerate until ready to use.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 2tablespoons, Calories: 58kcal, Carbohydrates: 4g, Protein: 0.1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 3mg, Sodium: 279mg, Potassium: 9mg, Fiber: 0.1g, Sugar: 3g, Vitamin A: 90IU, Vitamin C: 0.1mg, Calcium: 2mg, Iron: 0.1mg
This post may contain affiliate links.
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Laurie McNamara
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This Vegan Tartar Sauce is super easy and incredibly tasty! Imagine having a creamy, tangy sauce that you can whip up in minutes with ingredients you probably already have at home. Plus, it’s completely egg-free and dairy-free, so it’s perfect for anyone avoiding dairy or eggs due to a food allergy or intolerance. Whether you’re dipping, spreading, or drizzling, this sauce will take your meals to the next level. And the best part? It keeps well in the fridge for up to two weeks, so you’ll always have a delicious condiment ready to go!
This Homemade Vegan Tartar Sauce is one of my favorite sauces of all time! It’s a simple, no-fuss recipe that uses ingredients you probably already have in your kitchen. Plus, it’s so satisfying to whip up a sauce that’s both delicious and totally plant-based.
I’m a big fan of sauces that can elevate any dish, and this one does exactly that. It’s creamy, tangy, and just the right amount of zesty. Whether you’re serving it with your favorite vegan seafood, spreading it on a sandwich, or using it as a dip, it’s sure to impress.
Another thing I love about this recipe is how well it keeps. You can make a batch and store it in the fridge for up to two weeks. It’s perfect for meal prep or just having something tasty on hand to add a little something extra to your meals. Give it a try—I’m sure you’ll love it as much as I do!
A Breeze to Make with Kitchen Staples: One of the best things about this recipe is that it’s incredibly easy to make with ingredients you probably already have in your pantry and fridge.
Creamy, Dreamy, and Full of Flavor: This sauce is the perfect balance of creamy and tangy, with just the right kick of flavor from the mustard and optional Tabasco sauce. It’s everything you want in a tartar sauce—smooth, rich, and bursting with taste.
Perfect Partner for Any Main Dish: Whether you’re enjoying eggless crispy fish sticks, a hearty veggie burger, or roasted vegetables, this tartar sauce is the perfect companion. Its tangy, savory flavor enhances whatever you’re pairing it with, taking your meal to the next level.
Egg-Free and Dairy-Free Delight: If you’re looking for a plant-based alternative to traditional tartar sauce, this recipe is a winner. It’s totally egg-free and dairy-free, making it suitable for vegans and those with food allergies. You won’t miss a thing, I promise!
Lasts Up to Two Weeks in the Fridge: One of the perks of making your own sauce is knowing exactly what goes into it, and how long it will last. This homemade tartar sauce keeps beautifully in the fridge for up to two weeks, so you can enjoy it whenever you need a flavor boost.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
In a medium-sized bowl, add the vegan mayo, sweet pickle relish, onion, lemon juice, Worcestershire sauce, mustard, dill, salt, pepper, capers (if using), and hot sauce (if using). Stir it all together to combine.
Serve immediately or chill.
Tip: I recommend letting the sauce chill in the fridge for at least 30 minutes, as this helps the flavors meld together beautifully.
This Vegan Tartar Sauce is perfect with all kinds of dishes! Serve it alongside eggless fish sticks, spread it on sandwiches, or use it as a dip for crispy fries or roasted veggies. It’s also great as a salad dressing when thinned with a bit of water or additional lemon juice.
Absolutely! Fresh dill can add a wonderful burst of flavor. Just double the amount since fresh herbs are less concentrated than dried.
If you prefer something lighter, you can substitute vegan mayo with vegan yogurt. This will create a slightly different flavor but still delicious!
Yes! Feel free to add extra Tabasco, a pinch of cayenne pepper, or even some finely chopped jalapeños to give the sauce a spicy kick.
If you notice any off smells, changes in color, or if it tastes strange, it’s best to discard the sauce. Always store it in an airtight container in the fridge to keep it fresh.
This Vegan Tartar Sauce is super easy and incredibly tasty! Imagine having a creamy, tangy sauce that you can whip up in minutes with ingredients you probably already have at home. Plus, it’s completely egg-free and dairy-free.
In a medium sized bowl add the vegan mayo, sweet picklerelish, onion, lemon juice, Worcestershire sauce, mustard, dill, salt, pepper, capers(if using), and hot sauce (if using). Stir it all together to combine.
Calories: 1494kcalCarbohydrates: 24gProtein: 1gFat: 146gSaturated Fat: 16gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 2122mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 255IUVitamin C: 7mgCalcium: 27mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
![Asian Sticky Slow Cooker Ribs [+ Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/slow-cooker-asian-sticky-ribs-2-scaled.jpg)
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Looking for a delicious and easy rib recipe? Look no further than these Asian sticky slow cooker ribs, complete with a helpful video tutorial. Perfect for a family dinner or entertaining guests.
These Asian-style slow cooker ribs fall off the bone as you eat them. They’re seasoned with a homemade dry rub and a sticky glaze that’s impossible to beat! Make a batch of simple white rice and fresh Asian cucumber salad, and you have a flavor-packed dinner.
We’ve had a slow cooker for a few years now, and yet I really don’t ever use it for slow cooker baby back ribs. I use it for everything else though, like breakfast, meats, soups, vegetables, casseroles, dips, and even dessert, but I haven’t really played around with ribs too much. They always seem a little intimidating as I’ve eaten many a dry rib in my day, and no one wants to be chewing on meat for an hour.
Cade does his fall off the bone ribs, but that recipe is made in the oven and it’s a little more of a process. Not too much, they are still awesome, but I wanted some good and sticky pork ribs that I didn’t have to think about. I feel like this sticky Asian ribs recipe is one of those recipes I want to shout from the rooftops, it’s honestly that good. The sauce is just killer. I’m so excited to be working with McCormick to share this recipe!
This recipe appears in our first cookbook, Our Sweet Basil Cookbook, and has been a reader favorite for years. If you’d like to have this recipe in cookbook form, you can grab it on Amazon. That cookbook is loaded with so many of our family favorites! You’ll love it!
One of the things that I get asked a lot is what ingredients do you buy, which brand is your favorite, and what ingredients do you stick with the most?
Well butter, cheese, and eggs for sure as those basics can totally change a recipe, but spices are another big one. Stop buying the cheapest ingredients at the store. If you want cheap long grain rice, go for it. I’m sure you’ll survive, but spices? You need good quality and a brand that is in it for their love of food. No really, they aren’t paying me to say that part, that’s all me.
You guys, one simple change can make your food taste better. Who wouldn’t want that? We also try mixing up the kinds of spices we use in our recipe. For example, this pork rib rub recipe uses smoked paprika instead of regular. It adds a new depth of flavor that totally transforms the dish.
The ingredients list for this CrockPot ribs recipe is fairly simple, but there are quite a few herbs and spices on the list.
The measurements for each ingredient can be found in the recipe card below.
These slow cooker baby back ribs require some prep work, but once the ribs are in the CrockPot you can walk away! Here are the basic steps to making slow cooker pork ribs:
The instructions can also be found in the recipe card at the end of the post.
Never removed the membrane from ribs before? Don’t worry, it’s easy! Here’s how you should remove the silver skin from pork ribs before putting them into the slow cooker:
The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.
Absolutely! If you want to make these slow cooker ribs in an Instant Pot, follow the instructions for our Smoky BBQ Ribs but use the dry rub recipe listed in this post instead.
Yes, grilling ribs is an excellent option! We have a recipe for cooking ribs on the grill. Using the dry rub and the sticky sauce recipe in this recipe, following the instruction for the grilled recipe for all the cooking instructions.
You likely can, but boneless ribs won’t need to be cooked as long as bone-in. Also, boneless ribs tend to be less juicy and tender than bone-in.
Yes, but we really love how this homemade rib rub pairs with the Asian sticky slow cooker ribs. Homemade is always better than store-bought!
We prefer cooking our slow cooker ribs low and slow for 8 hours, but technically you can cook them on high for less time. We’ve found that patience is a virtue when cooking ribs though — nobody wants to eat tough meat!
Note that you’ll have leftover sweet sticky sauce after broiling the ribs. Our family likes slathering the ribs with more sauce as we eat them, which is why the sticky sauce recipe makes extra.
Slow cooker pork ribs reheat well the next day and can easily be pulled off the bone and made into sandwiches, thrown atop salads, and more.
I know ribs can be a little intimidating but making them in the slow cooker makes them easier than ever! These slow cooker ribs with Asian sticky sauce are so tender and bold in flavor! You’ll be lickin’ your fingers clean!
These Asian Sticky Slow Cooker Ribs fall off the bone as you eat them. They’re seasoned with a homemade dry rub and a sticky glaze that’s impossible to beat!
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In a dish, whisk together the ginger, pepper, and onion powder.
2 teaspoons Ground Ginger, 2 teaspoons Ground Pepper, 1 teaspoon Onion Powder
Add the garlic and mix again.
6 Cloves Garlic
Add the sweet chili sauce, soy sauce, balsamic vinegar, brown sugar and honey. Whisk to combine.
1 Tablespoon Sweet Chili Sauce, 2/3 Cup Soy Sauce, 2/3 Cup Balsamic Vinegar, 2/3 Cup Brown Sugar, 2/3 Cup Honey
Pour half the sticky sauce mixture into a separate bowl. Set aside. (This will be the portion of sauce that gets poured over the ribs when they’re in the slow cooker).
Add the remaining half of the sticky sauce mixture to a saucepan. Heat the saucepan to medium heat and bring the sauce to a boil.
Once the sauce starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid. While whisking the sauce continuously, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil.
1 Tablespoon Cornstarch, 1 Tablespoon Water
Turn to medium-low and allow it to simmer until it begins to reduce and thicken. This can take up to 10 minutes, or as little as 1-2 minutes. Remove from the heat and set aside.
Place the dry rub ingredients into a small dish and mix together.
1/2 Cup Light Brown Sugar, 1 Tablespoon Smoked Paprika, 2 teaspoons Chili Powder, 1 Tablespoon Garlic Powder, 1/2 teaspoon Pepper, 2 Tablespoons Kosher Salt
Make sure the membrane has been removed from the underside of the ribs, then massage the dry rub onto both sides.
2 Racks Pork Baby Back Ribs
Curl the ribs into the slow cooker, going around the sides.
Pour the uncooked half of the sticky sauce mixture over the ribs.
Place the lid on the slow cooker and cook at low for 6-8 hours or until the meat is tender (we always do 8 hours).
Remove the ribs from the slow cooker and place them on a tin foil-lined broil pan, meaty side up.
Brush on some of the sauce from the saucepan and leave the rest for serving.
Place the meat under the broiler in the oven for a few minutes, or until they look sticky and broiled.
Allow to rest, tented with foil, for 3-5 minutes and serve.
Left overs may be kept in the refrigerator for 3-4 days.
Calories: 771kcal
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Sweet Basil
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This Easy Chocolate Hot Fudge Sauce is smooth, silky, and oh-so-fudgy! It’s also incredibly easy and quick. In just 5 minutes, you can whip up a delicious, homemade hot fudge sauce with ingredients you probably already have in your kitchen. There are no fancy ingredients or complicated steps—just simple, straightforward cooking. Plus, it’s homemade, so you know exactly what’s in it—no corn syrup or artificial stuff, just pure, delicious chocolate goodness.
If you’re anything like me, you absolutely adore a good homemade treat. This easy chocolate hot fudge sauce is a family favorite in my house, and once you try it, I’m sure it’ll become a staple in yours, too. It’s so simple to whip up, with just a handful of ingredients you probably already have in your pantry. And the best part? No corn syrup here! It’s pure, old-fashioned, chocolaty goodness.
I love how quickly this recipe comes together—just 5 minutes on the stove, and you’ve got a jar of liquid gold. The sauce is smooth, silky, and oh-so-fudgy. Perfect for drizzling over anything and everything. Ice cream sundaes, pancakes, waffles, you name it. The possibilities are endless, and I promise, once you’ve tasted this homemade version, you’ll never go back to the store-bought stuff again. So go ahead, treat yourself and your loved ones to something special!
Quick and Easy: In just 5 minutes on the stove, you’ll have a rich, decadent hot fudge sauce ready to go.
Just a Few Ingredients: You’ll love how this recipe only requires basic pantry staples.
No Corn Syrup: This hot fudge sauce is made without any corn syrup. That means you get to enjoy a purer, more authentic chocolate flavor without any unnecessary additives.
Silky and Fudgy: The texture of this sauce is divine. It’s smooth, silky, and deeply fudgy. Perfect for adding that extra touch of indulgence to your favorite desserts.
Super Versatile: This sauce is incredibly versatile. Use it over ice cream, pancakes, waffles, blondies, cheesecake, pretzels, fruit, churros—whatever your heart desires. The possibilities are endless!
While this hot fudge sauce is amazing, there are a few potential drawbacks to consider.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
In a medium saucepan over medium heat, whisk the cocoa powder, sugar, salt, water, heavy cream, and espresso powder (if using) together until well combined. Whisking occasionally, allow the mixture to come to a soft boil. Boil for 3 minutes. Use an instant-read thermometer to check the temperature; the hot fudge is done when it reaches 220° F (104° C). If you don’t have a thermometer, 3 minutes is usually the time.
Turn the heat off and stir in the butter and vanilla extract until combined.
Let the Chocolate Hot Fudge Sauce cool to room temperature. Hot fudge will thicken as it cools and in the refrigerator, but it won’t harden. Transfer to a container with a lid and store or use as desired.
This sauce is incredibly versatile. Use it over ice cream, pancakes, waffles, blondies, cheesecake, pretzels, fruit, churros—whatever your heart desires. The possibilities are endless! Drizzle this hot fudge sauce over vanilla ice cream, top with whipped cream, and sprinkle with chopped nuts for the ultimate sundae. Or, use it as a dip for fresh strawberries and banana slices for a delightful fruit fondue.
Store the hot fudge sauce in an airtight container in the refrigerator for up to one week.
Absolutely! This sauce stores well in the fridge for up to a week or in the freezer for up to three months.
Yes, this sauce is perfect for drizzling over-baked goods like cheesecake, brownies and cakes.
Cook it a bit longer to reduce and thicken the sauce. If it gets too thick, you can always thin it out with a bit more cream.
This Easy Chocolate Hot Fudge Sauce is smooth, silky, and oh-so-fudgy! It’s also incredibly easy and quick. In just 5 minutes, you can whip up a delicious, homemade hot fudge sauce with ingredients you probably already have in your kitchen. There are no fancy ingredients or complicated steps—just simple, straightforward cooking. Plus, it’s homemade, so you know exactly what’s in it—no corn syrup or artificial stuff, just pure, delicious chocolate goodness.
In a medium saucepan over medium heat, whisk the cocoa powder, sugar, salt, water, heavy cream, and espresso powder (if using) together until well combined. Whisking occasionally, allow the mixture to come to a soft boil. Boil for 3 minutes. Use an instant-read thermometer to check the temperature; the hot fudge is done when it reaches 220° F (104° C). If you don't have a thermometer, 3 minutes is usually the time.
Turn the heat off and stir in the butter and vanilla extract; mix until combined.
Let the Chocolate Hot Fudge Sauce cool to room temperature. Hot fudge will thicken as it cools and in the refrigerator, but it won't harden. Transfer to a container with a lid and store or use as desired.
Calories: 186kcalCarbohydrates: 33gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 174mgPotassium: 110mgFiber: 2gSugar: 29gVitamin A: 228IUVitamin C: 0.1mgCalcium: 16mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This panko chicken with lemon cream sauce is one of our favorite recipes to make when guests come to dinner. It’s super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a few ingredients.
I love that golden brown breaded chicken with hints of parmesan cheese and lemon zest. The outside of the panko chicken is perfectly crunchy (the kids think it’s chicken nuggets!), while the inside is juicy, moist chicken.
The sauce is to die for, with its hint of butter and garlic, and that final note of lemon at the very end is what really makes it special.
The creamy lemon sauce tastes amazing over the panko chicken cutlets and it’s even better if you add some mashed potatoes to your plate as well. Trust me. It’s incredibly delicious and tastes very similar to the Chicken Costoletta served at The Cheesecake Factory.
This easy breaded chicken recipe comes together quickly and doesn’t use any special ingredients. Here’s what we used to make the panko chicken and the lemon cream sauce:
The measurements for each ingredient can be found in the recipe card at the end of the post. This is just meant to be an overview of the ingredients you’ll need.
Panko is a special type of Japanese breadcrumb that’s made from loaves of crustless white bread. Panko is typically much lighter and flakier than regular breadcrumbs, which results in homemade breaded chicken that doesn’t taste as heavy but still has that crispy texture you crave.
First thing’s first, you want to get your chicken breaded. It’s really quite simple, but it makes the perfectly crunchy chicken. Flour, egg and panko bread crumbs mixed with lemon zest and parmesan cheese are all you need.
First dredge your chicken in the flour. We add salt and pepper to this step so that the chicken is well seasoned. Cover each side and lightly shake off the excess.
Next up is the egg. You need to create a “glue” in order to get the panko bread crumb mixture to stick on the chicken. Since you already dipped in the flour you just need something to moisten and create the glue. Egg is perfect.
Last is the panko. Gosh, I love panko. It’s seriously the best bread crumb around. For real. Plus this one has all of the cheese and lemon zest in it to add a burst of flavor to the panko mixture.
Now just fry up the chicken in a skillet. This post on how to perfectly cook a chicken is all you need. It’s an awesome and easy method that will have your chicken perfectly white through the whole middle without ever cutting into the chicken. Juicy flavorful chicken in crunchy golden panko bread crumbs that you dip in that creamy lemon sauce is the perfect bite!
Yes, this chicken recipe works great baked in the oven. Line a baking sheet with foil and spray with cooking spray. Preheat the oven to 425 degrees F. Place the breaded chicken on the sheet and bake for 8-12 minutes or until the internal temperature is 165 degrees F. Crispy baked panko chicken is now ready for that delicious cream sauce!
The lemon sauce is actually quite easy as well. All you have to do is cook the butter and garlic, add the flour, which will act as a thickener.
The most important step at this point is to now cook that flour flavor out for about 30 seconds by continuing to whisk it in the pan. Flour is the best thickener for a cream sauce as it will blend will and works the best.
Quickly add the white wine, we use cooking white wine since we don’t drink alcohol, and although a white grape juice is a normal substitute for white wine, in this cream sauce it ends up a little too sweet and flowery for my taste. If you don’t want to use cooking wine, I’d go with chicken stock as a substitute for this sauce.
Next, add the cream and cook until thick. Bringing the sauce back to a boil and then allowing it to stay at a gentle boil, around medium, maybe medium high heat for a few minutes will thicken it. Now just season to taste and don’t be afraid to add a little more salt as a flavorless sauce is merely under-seasoned. Lastly, add the zest, juice and seasoning. Serve with lemon wedges!
You technically don’t have to pound the chicken flat before cooking it, but it actually makes the cooking process easier in the long-run. Pounding the chicken breasts to an even thickness ensures that they cook at the same rate throughout.
A lemon cream sauce is different than just making a regular cream sauce. Have you ever noticed that your sauce can separate or clump up? Acid will break up your sauce so it’s absolutely essential that you add that the very last (white wine does actually count, but it’s not as bad as lemon juice).
Also note that there are really no substitutions that can be made when prepping the cream sauce. Heavy cream is essential, as is real butter. Without them, your cream sauce may not thicken up properly.
Panko chicken pairs well with any number of sides! The panko crusted chicken and lemon cream sauce are both nice and bright in flavor, which is why we enjoy pairing it with a heavier tasting side like creamy mashed potatoes.
Here are a few of our favorite sides we serve with this easy breaded chicken:
I don’t recommend prepping the panko chicken ahead of time since it’s best fresh from the skillet. However, you technically can make the lemon cream sauce in advance but you may want to consider a couple of things.
A cream sauce thickens as it cools, so you can add a couple extra tablespoons of liquid to reduce how much thickening occurs. You should always cool your sauce, which can be done by placing it in a clean, cool bowl or also putting that bowl over an ice bath as you don’t want a cream sauce to sit out for very long.
Finally, press plastic wrap directly onto the cream sauce in the bowl and use a sharp knife to puncture a hole or two. Store it in the fridge until you’re ready to use it. We also like to just use a ziploc bag and press the air out.
Note that the lemon cream sauce sadly doesn’t keep very well, so by the third day it’s time to let it go. We like to use it in a new way for leftovers like a casserole the next night.
Cream sauce can be frozen though it tends to curdle a bit upon reheating. That’s why we are obsessed with our Food Saver as it allows the air to be sucked out and we can usually get a few weeks out of a cream sauce in the freezer.
To reheat the lemon sauce for the chicken, heat water in the base of a double boiler, then place the sauce in the top of the double boiler in a glass bowl. It’s very important to heat slowly, stirring occasionally to help counteract the tendency to curdle. If your lemon cream sauce is a little too thick, merely add a little milk or cream back in.
This easy and delicious Panko Chicken with Lemon Cream Sauce recipe is perfect for a quick weeknight dinner. Crispy chicken is topped with a creamy lemon sauce for a dish that will have your taste buds dancing.
This panko chicken with lemon cream sauce is one of our favorite recipes to make for when guests come to dinner. It’s super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a couple of ingredients.
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Place the egg in a dish.
1 Egg
In another dish place the flour, salt and pepper.
1/3 Cup All-Purpose Flour, 1/2 teaspoon Kosher Salt, 1/4 teaspoon Fresh Black Pepper
In one last dish place the panko, lemon zest and parmesan cheese.
1 ½ Cups Panko Breadcrumbs, 1/2 Lemon Zest, 1/2 Cup Parmesan Cheese
Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick.
2 Large Chicken Breasts
Remove the breasts and slice them diagonally creating 4 chicken breasts instead of 2.
Heat a skillet over medium-low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
Olive Oil
Dredge the chicken in the flour mixture, then egg and lastly the panko.
Add two breasts at a time to the skillet and cook 3-4 minutes per side or until golden and cooked through, adding more oil and butter to the pan as needed.
Unsalted Butter, Olive Oil
Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.
1 Tablespoon Better than Bouillion, 1 Tablespoon Unsalted Butter
As the two begin to melt add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 min.
1 Clove Garlic
Add the flour and whisk vigorously. Everything will come together in a clump. Continue to whisk for an additional 30 seconds to 1 minute to cook out the flour-y taste.
1 Tablespoon All-Purpose Flour
Quickly add the white wine and then the heavy cream.
2 Tablespoon White Wine, 1 ½ Cups Heavy Cream
Season with salt and pepper.
1 Pinch Kosher Salt, 1 Pinch Fresh Black Pepper
Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.
Add the lemon zest, and lemon juice. Continue to whisk until everything is well incorporated.
1 Lemon
Remove from heat and serve over the chicken alongside sides such as asparagus, roasted mashed potatoes, fingerlings etc.
Leftovers can be stored in the refrigerator for 3-4 days.
Calories: 771kcal
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Sweet Basil
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This Blueberry Shortcake is made with a shortcake-style biscuit and a delicious blueberry sauce topped with whipped cream. It’s a delicious summer treat!
If you love blueberries, you will want to give this Blueberry Loaf Cake a try! It’s easy to make and wonderful for any gathering with coffee.
This blueberry shortcake is an easy dessert and so good. The sweetness of the blueberries with the shortcake is absolutely delicious. it’s so good topped with whipped topping or ice cream! This dessert comes together quickly and the shortcake will keep so you can make it up in advance.
You can try this with other fruits, such as blackberries or raspberries. The sauce will be delicious made with those too.
This dessert is easy to make and the shortcake is a great recipe that you can use with other recipes.
Step 1
Whisk together flour, sugar, baking powder and salt. Cut in butter and add egg and milk. Make into a dough that you can pat or roll out on a dough board. Can add more flour if needed.
Step 2
Cut out with a biscuit cutter and bake on a sprayed baking sheet in preheated 400 degree oven for 25 to 30 minutes or until the tops are brown and done in the middle. Makes approximately 10 to 12 shortcakes depending on size. (Sometimes, I use a tin can to cut out and make them bigger.)
Step 3
Whisk together sugar, cornstarch, and water in a pot on top of the stove. Bring to a boil and add the 2 cups of blueberries. Cook about 5 minutes and remove from stove. Add lemon juice and butter.
Step 4
To serve: Split one of the shortcakes, add a few uncooked, fresh blueberries in the middle. Place the top back on the shortcake and drizzle blueberry sauce over the entire cake. Add whipped cream or ice cream on top.
This sauce is great on many things! Wonderful on pancakes, waffles and ice cream. If you have some leftover you can definitely use it for other things.
We store the shortcake in an airtight container and the blueberry sauce in the refrigerator. You can heat up each in the microwave. This makes about 10-12 shortcakes.
Blueberry Shortcake is a wonderful summer dessert. This recipe is made with a biscuit style shortcake and a delicious blueberry sauce, topped with whipped cream. Your friends and family will love this delicious dessert.
Whisk together flour, sugar, baking powder and salt. Cut in butter and add egg and milk. Make into a dough that you can pat or roll out on a dough board. Can add more flour if needed.
Cut out with a biscuit cutter and bake on a sprayed baking sheet in preheated 400 degree oven for 25 to 30 minutes or until the tops are brown and done in the middle. Makes approximately 10 to 12 shortcakes depending on size. (Sometimes, I use a tin can to cut out and make them bigger.)
Whisk together sugar, cornstarch, and water in a pot on top of the stove. Bring to a boil and add the 2 cups of blueberries. Cook about 5 minutes and remove from stove. Add lemon juice and butter.
To serve: Split one of the shortcakes, add a few uncooked, fresh blueberries in the middle. Place the top back on the shortcake and drizzle blueberry sauce over the entire cake. Add whipped cream or ice cream on top.
This sauce is great for ice cream or any kind of cake.
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Anne Walkup
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In this Ramp Pesto Recipe, wild leeks (ramps), garlic, toasted pine nuts and parmesan cheese blended with olive oil and lemon juice for a creamy delicious condiment. Recipe yields about 2 cups or 16 (2 tablespoon) servings.
Over Mother’s Day weekend, Pat and I took Finn with us to the family’s cabin for our annual morel hunt. All in all we found 10 good size morels and pat dug up a few bunches of ramps. On our last night Pat grilled up steaks while I sautéed ramps and morels in butter to serve over top. I took home a small bunch just to make pesto.
If you love garlic and green onions, you’re gonna love the flavors in this pesto.
Ramps are essentially wild leeks. They are part of the allium family (allium tricoccum) – related to green onions, shallots and the leeks you see in the grocery store. They are native to North America and are found and foraged in the woods under the shady canopy of trees in the spring.
The entire plant is edible from the bulb to the leaves (excluding the roots😉). Although pungent, they are extremely versatile and taste like the combination of garlic and onion. There are lots of ways to enjoy ramps; raw, roasted, grilled, sautéed, grilled and you can also pickle the stem and bulb too.
However today we are making pesto. Obviously.
In the bowl of your food processor, fitted with the blade attachment, add the roughly chopped ramp leaves, chopped ramp stems and bulbs, 1/4 cup toasted pine nuts, 1/4 cup freshly grated parmesan or pecorino Romano cheese and a pinch of of salt.
Since ramps (wild leeks) do have a garlicky onion flavor, you can totally omit the garlic if you wish. However, if you love garlic like I love garlic, add 1 smashed and peeled clove to the food processor as well.
Squeeze in the juice of 1/2 a large lemon.
Lastly, pour in 1/2 to 3/4 cup of olive oil. This will depend on the consistency you prefer. Add less for a thicker spreadable pesto, or add more for a thinner consistency. Totally up to you.
Secure the lid and pulse a few times. Stop, remove the lid and scrape the sides of your food processor.
Secure the lid once more and process until desired consistency.
That’s it my friends! If you’re lucky enough to find and forage ramps this year, make pesto!
Store the pesto in a jar or container with a tight fitting lid. If store properly, homemade pesto can last up to 5 to 6 days.
Fill an ice cube tray with 2 to 4 tablespoons of pesto, I like to drizzle a little olive oil over top before covering with a lid. Freeze up to 6 months or longer. This way you’ll have homemade ramp pesto at your fingertips to thaw and add to sauces or dressings.
Enjoy! And if you give this Ramp Pesto Recipe recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 servings
In this Ramp Pesto Recipe, wild leeks (ramps), garlic, toasted pine nuts and parmesan cheese blended with olive oil and lemon juice for a creamy delicious condiment. Recipe yields about 2 cups or 16 (2 tablespoon) servings
To toast the pine nuts: add 1/4 cup to a dry skillet. Heat over medium to medium-low, tossing/stirring the pine nuts every so often until fragrant and golden brown.
In the bowl of your food processor, fitted with the blade attachment, add the roughly chopped ramp leaves, stems and bulbs, pine nuts, parmesan or pecorino Romano cheese and a pinch of of salt. Squeeze in the lemon juice and pour in olive oil.
Secure the lid and pulse a few times. Stop, remove the lid and scrape the sides of your food processor. Secure the lid once more and process until desired consistency.
See blog post for ways to use and store ramp pesto.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 2tablespoons, Calories: 94kcal, Carbohydrates: 4g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 1mg, Sodium: 25mg, Potassium: 16mg, Fiber: 1g, Sugar: 1g, Vitamin A: 395IU, Vitamin C: 3mg, Calcium: 33mg, Iron: 1mg
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Laurie McNamara
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This Cilantro Ranch Dressing is easy, fresh and delicious! Homemade ranch seasoning is blended with traditional ranch dressing ingredients like buttermilk, mayo and sour cream, fresh cilantro, garlic and jalapeño for a bright and flavorful dressing or dip! Yields about 1¾ cups or 14 (2-tablespoon) servings.
I ❤️ ranch dressing.
Ranch dressing is creamy, tangy and herb-y and it can easily be customized a million different ways. Have you ever combined ranch and bbq sauce? Amazing! Swapped mayo for avocado and made avocado ranch? Delicious. I love ranch as much as I love cilantro. So with that said, after a recent trip to Panama City with friends and many visits to Diego’s (a Mexican inspired restaurant), I fell in love with cilantro ranch dressing.
And their steak burrito bowl.
Once we were back home, cilantro ranch was the first thing I made. And with Cinco de Mayo around the corner, you’ll want this for drizzling over burrito bowls, tacos, nachos – you name it.
In a blender, measure and add 1/2 cup buttermilk, 2/3 cup mayonnaise (I use light mayo), 1/3 cup each sour cream and plain nonfat greek yogurt (or you could just do 2/3 cup sour cream), 1 small jalapeño (seeds and ribs removed), 1 clove peeled garlic, 1 bunch cilantro (wash well and pat or spin dry) and 3 tablespoons ranch dressing mix.
Secure the lid and blend until smooth. Give it a quick taste test and season with salt if desired. I found that it didn’t need any adjustments.
Transfer to a container that has a tight fitting lid and refrigerate until ready to serve. It may thicken up moreas it chills.
No and Yes. Truthfully, I feel like it’s pretty darn delicious right after being made, however a little extra time in the fridge will help the flavors to develop more.
Store in a container that has a tight fitting lid, like a glass jar. Keep stored in the refrigerator when not using.
If stored properly, this dressing will last 7 to 10 days.
Enjoy! And if you give this Cilantro Ranch Dressing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 14 servings
This Cilantro Ranch Dressing is easy, fresh and delicious! Homemade ranch seasoning is blended with traditional ranch dressing ingredients like buttermilk, mayo and sour cream, fresh cilantro, garlic and jalapeño. Yields about 1¾ cups or 14 (2-tablespoon) servings.
In a blender, measure and add buttermilk, mayonnaise (I use light mayo), 1/3 cups each sour cream and plain nonfat greek yogurt, 1 small jalapeño, garlic, cilantro and the ranch dressing mix.
Secure the lid and blend until smooth. Give it a quick taste test and season with salt if desired. I found that it didn’t need any adjustments.
Transfer to a container that has a tight fitting lid and refrigerate until ready to serve. It may thicken up moreas it chills.
Store in a jar or container with a tight-fitting lid and refrigerate for 7 to 10 days.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 2tablespoons, Calories: 54kcal, Carbohydrates: 4g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 6mg, Sodium: 342mg, Potassium: 35mg, Fiber: 0.05g, Sugar: 1g, Vitamin A: 105IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 0.04mg
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Laurie McNamara
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Woodford Pudding is a very old-fashioned dessert that dates back to the late 1800’s. It has a light texture and is a wonderful addition to any holiday gathering.
If you love old-fashioned recipes like this one, you must try this vintage Water Pie. It’s a depression-era pie, and it’s really good.
Woodford Pudding is a wonderful dish to serve during the holidays, a derby dinner or anytime you have guests and family. This recipe for Woodford Pudding dates back to 1875. The spongy, spiced pudding is named after Woodford County in Kentucky. John Egerton speaks about Woodford Pudding in his book, “Southern Food”. This pudding is so good, and you won’t be able to leave it alone.
I have swapped out raspberry jam in place of the blackberry and it was just as good. People often ask if you have to use buttermilk and I believe you do. Buttermilk adds a level of fat to the recipe and without it, it will not be the correct consistency.
This is a super simple recipe to make, which is one of the reasons we love it! Plus the combination of spices makes this pudding wonderful.
Step 1
Cream butter and sugar. Add eggs and blackberry jam. Mix well. Add flour, cinnamon, and allspice and continue mixing.
Step 2
Pour in buttermilk with soda added to the milk. Mix well and pour into a sprayed 9 x 13 baking dish or a sprayed 10 inch bundt pan. Bake in preheated 325 degree oven for 45 to 50 minutes.
Step 3 – Making the Sauce
Combine sugar and flour in saucepan. Add boiling water and salt. Mix well with spoon or whisk. Bring to a boil on stove. Cook to desired thickness, about five or six minutes. If too thick add more boiling water. Remove from heat, add butter, milk and vanilla and stir. Serve pudding warm with sauce on top.
You can make this in a 9 x 13 or in a bundt pan. I have found the temperature to be the same, and I cook it for the same amount of time, checking the center after about 40 minutes. This is a pudding, so it doesn’t rise like a cake.
We store this in a cool place. We like it hot or cold but the sauce on it warmed up is amazing. This makes about 8 servings.
Woodford Pudding is a wonderful dish to serve during the holidays, a derby dinner or anytime you have guests and family. This recipe for Woodford Pudding dates back to 1875 and is definitely and old fashioned recipe.
Cream butter and sugar. Add eggs and blackberry jam. Mix well. Add flour, cinnamon, and allspice and continue mixing. Pour in buttermilk and add soda. Mix well and pour into a sprayed 9 x 13 baking dish or a 10 inch bundt pan. Bake in preheated 325 degree oven for 45 to 50 minutes.
Combine sugar and flour in saucepan. Add boiling water and salt. Mix well with spoon or whisk. Bring to a boil on stove. Cook to desired thickness, about five or six minutes. If too thick add more boiling water. Remove from heat, add butter, milk and vanilla and stir. Serve pudding warm with sauce on top.
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Judy Yeager
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dieTTaste
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We have been long overdue for an update to this hearty meat lasagna recipe! I have been working on making it the BEST classic lasagna recipe ever, and this is finally it!
We layer this lasagna with our authentic bolognese meat sauce, a creamy bechamel sauce and 2 types of cheese all tucked between layers of lasagna noodles. You’re absolutely going to love this easy lasagna recipe!
It was 2009 when I first posted this recipe…2009…15 years! SO much has changed since then…we’ve expanded our family. We’ve moved (three times). We’ve progressed from toddlers and tantrums to teenagers and still tantrums 🤪. It seems natural that this lasagna recipe should change a little too. It’s now better and bolder and everything a homemade lasagna should be.
I’m going to divide up the ingredients list between the three different parts of this recipe – the meat sauce, the bechamel sauce and the items needed to assemble the lasagna. Here is what you will need:
Don’t be alarmed! You did not read ricotta cheese in that ingredients list. We actually found that we preferred the lasagna without it! Keep scrolling to the end of the post for the measurements for each ingredient.
These instructions in full detail can be found in the recipe card at the end of this post. You can also print or save the recipe there.
Yes, you can definitely use regular lasagna noodles if you have the time. The no boil noodles are so easy to use, however they will absorb a bit more of the sauce so make sure you add a little more if you’re using those noodles.
To make regular lasagna pasta, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water to they don’t stick together and keep cooking. Then they are ready to start assembling.
I consider it a crime to eat lasagna without a really good garlic bread, but if that doesn’t do it for you, I would go with one of the following…
The entire lasagna can be assembled 1 day in advance. Just keep it in the refrigerator until baking. You will probably need to add a few minutes to the baking time since you’ll be baking it from cold.
If you want to spread out the prep, the bolognese can be made up to 4 days in advance or made and frozen. The bechamel can be made up to 3 days in advance or frozen.
Lasagna leftovers will keep for 3-5 days in the refrigerator. To store left over lasagna, cover tightly with foil or place in an airtight container.
Lasagna also freezes quite well. Let it cool completely then wrap it in plastic wrap followed by aluminum foil. It can be frozen as a whole lasagna or cut into individual pieces. It will keep in the freezer for up to 3 months.
Lasagna is best reheated in the oven. Remove the plastic wrap and cover the top with foil and reheat in the oven at 350 degrees for 20-30 minutes or until heated through. Single servings can be reheated in the microwave.
You can prepare and freeze lasagna to be used at a later time.
Assemble the lasagna in a freezer safe container and freeze for up to 3 months.
It might have been 15 years in the making, but we have nailed the perfect hearty meat lasagna recipe! The meat sauce is bold in flavor and the cheeses are perfection, but it’s that bechamel sauce is totally does it for me. You are going to love this comforting lasagna recipe!
We have been long overdue for an update to this hearty meat lasagna recipe! I have been working on making it the BEST classic lasagna recipe ever, and this is finally it!
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Melt the butter in a saucepan over medium heat.
4 Tablespoons Butter
Sprinkle the flour in while whisking and cook, stirring constantly, until the flour paste cooks and bubbles a bit to cook out the flour taste.
4 Tablespoons Flour
Slowly add in the milk while whisking continuously. Bring this mixture to a boil and then turn to a steady simmer on medium low to allow the sauce to thicken. Add in the salt, pepper and nutmeg. Reduce to low heat, and cook, stirring, 2–3 minutes more. Remove from the heat and set aside.
2 1/2 Cups Whole Milk, 1 Teaspoon Kosher Salt, 1/4 Teaspoon Pepper, 1/4 Teaspoon Nutmeg
Heat oven to 375 degrees F.
Pulse the parmesan in a blender or food processor until you have 1 1/2 cups. Set aside 1/4 cup for the topping.
1 1/2 Cups Fresh Parmesan
Cover the bottom of a 9×13 with 1 cup of the meat sauce (avoiding large chunks of meat).
Place 3 noodles on the bottom of the dish, two vertical and one horizontal at the end usually works best.
1 Box Oven Ready Lasagna Noodles
Spoon 1 1/4 cups of the meat sauce evenly over the noodles followed by 1/4 of the bechamel sauce. Use an angled cake knife or spoon to spread the two sauces evenly over the pasta.
Top with a heaping 1/3 cup fresh parmesan and repeat the layers 4 times.
On the top layer, add the sauce, bechamel, smooth everything out and add the mozzarella.
2 1/2 Cups Mozzarella Cheese
Spray foil with nonstick spray and place over lasagna.
Bake 25 min then remove the foil and continue to bake until the cheese is bubbly and spotty brown, about 25 min.
Sprinkle with leftover parmesan cheese, allow to rest 10-15 min and serve!
Calories: 744kcal
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Sweet Basil
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Making homemade teriyaki sauce is easy! All you need is just a few simple ingredients and about 10 minutes! I’ve even included instructions for 4 delicious variations. One recipe yields about 1 cup.
For years I’ve been making homemade stir-fries and stir-fry sauces. If you keep a well stocked fridge and pantry, you’ve most likely have everything already – I even keep fresh ginger in the freezer. Years ago it started with a simple ginger garlic teriyaki sauce and I’ve since played around with that base recipe, adding different ingredients to create different versions and adding additional flavor.
In a glass bowl, measure and add 2 tablespoons dark brown sugar, 1 tablespoon cornstarch, 1 tablespoon honey, 2 cloves garlic (minced), 1-1/2 tablespoons finely chopped fresh ginger and 1/4 teaspoon ground white pepper.
Next pour in 1/2 cup low-sodium soy sauce (or use low-sodium tamari if gluten free) and 1/4 cup mirin, sake or shaoxing wine.
Use a whisk or small rubber spatula to stir until all the ingredients are thoroughly combined and the sugar dissolved.
That’s it!
Citrus: Add the zest of 1 orange or about 1 tablespoon to the base recipe.
Green Onion: Add 4 sliced green onions (both light and dark green parts) to the base recipe.
Sesame: Add 2 teaspoons toasted sesame oil plus 2 tablespoons toasted sesame seeds to the base recipe.
Spicy: Add 1 teaspoon to 1 tablespoon sriracha or sambal oelek or more! (depending on your spice level) to the base recipe.
Once you’ve stir-fried your meat and/or veggies, pour in sauce and bring to a bubble until thickened.
Note: If using any of these teriyaki sauce recipe to baste grilled meat or veggies, I recommend pouring the sauce it into a sauce pan and bring to simmer to thicken first.
Store in a container with a tight-fitting lid and keep stored in the refrigerator.
Because of the fresh ingredients (garlic and ginger) this sauce will last 3 to 4 days. Be sure to shake or stir well before using.
Yes! You can store in freezer safe re-sealable bags, lay them flat and freeze OR pour into plastic containers and freeze for up to 3 months. Thaw in fridge overnight.
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1 cup
Making homemade teriyaki sauce is easy! Just a few simple ingredients and about 10 minutes is all you need! See notes for variations.
Citrus: Add the zest of 1 orange or about 1 tablespoon.
Green Onion: Add 4 sliced green onions (both light and dark green parts).
Sesame: Add 2 teaspoons toasted sesame oil plus 2 tablespoons toasted sesame seeds.
Spicy: Add 1 teaspoon to 1 tablespoon sriracha or sambal oelek.
Note: If using this sauce to baste grilled meats, I recommend pouring it into a sauce pan and bring to simmer to thicken first.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1recipe, Calories: 379kcal, Carbohydrates: 87g, Protein: 12g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 5052mg, Potassium: 560mg, Fiber: 2g, Sugar: 55g, Vitamin A: 1IU, Vitamin C: 3mg, Calcium: 74mg, Iron: 2mg
This post may contain affiliate links.
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Laurie McNamara
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Super Bowl Sunday is typically marketed as a high-energy event with fans downing beer and snacks while watching a gladiator-style competition. Certainly, that’s what fans are gearing up for a Sunday, February 11 when the Kansas City Chiefs will clash with the San Francisco 49ers in Super Bowl LVIII.
But nearly four years after Illinois legalized recreational cannabis, the big game might take on a more mellow tone thanks to a limited-edition THC-infused Buffalo wing sauce.
The sauce, a collaboration between Wicker Park sports bar the Fifty/50 and Cresco Labs, infuses that familiar mild orange wing sauce with 100 mg of THC via odorless and flavorless distillate cannabis oil. The 10-ounce containers will hit shelves on Friday, February 2 at Sunnyside dispensaries in River North and Wrigleyville, as well as suburban Buffalo Grove and Schaumburg. The sauce will also be available at Okay Cannabis, the dispensary chain that shares some of the same investors as Fifty/50.
Cresco, which also works with star baker Mindy Segal on her line of edibles, is selling the sauce under its Good News, a cannabis brand.
One of Chicago’s top spots for fried and smoked chicken wings, the Fifty/50 is especially well-loved for its honey-tinged OG Buffalo sauce (co-owner Scott Weiner has told reporters, “wings are my happy place,”). The company, also behind West Town Bakery, is already acquainted with the wide world of weed as last year it unveiled THC-infused cake and brownie mixes.
The oil doesn’t impact the consistency of the sauce, says Cresco spokesperson Jason Erkes, adding that it features a hybrid strain that won’t leave fans to spend game day melting into the couch. The team estimates that the 10-ounce container has enough sauce to dip about 24 wings, delivering a microdose of 3 to 5 mg smothered on each wing.
While the infused wing sauce will only be available for a limited time (the collaborators expect it to sell out quickly), there’s plenty of room for hazy hijinks down the road, says Erkes. “As the cannabis industry matures, this is the natural evolution of where cannabis products could go,” he says. “[At Cresco], our whole mission is to normalize and professionalize the industry.”
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Naomi Waxman
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