This recipe for berry chantilly cake is a light and tender yellow cake with plenty of fresh berries and a fluffy melt-in-your-mouth frosting. The perfect cake for a celebration!

Chantilly cake is a popular dessert sold at Whole Foods – now you can skip the bakery and make this delicious treat at home for a fraction of the cost.

This recipe for berry chantilly cake is a light and tender yellow cake with plenty of fresh berries and a fluffy melt-in-your-mouth frosting. The perfect cake for a celebration!

Easter is almost upon us and I can’t think of a better way to usher in the holiday than this berry chantilly cake. Each year I host Easter at my house and my girls are already so excited! Of course their favorite part is hunting for Easter eggs but I enjoy spending time with the family and of course creating a fabulous holiday.

I always make a ham with a variety of side dishes and a showstopping dessert. One of my favorite Easter desserts is this chantilly cake which is a copy cat of a Whole Foods recipe. This cake has four layers of yellow cake, plenty of fresh berries and the fluffiest frosting I’ve ever had that literally melts in your mouth.


The first step in the process for this recipe is to make the cake layers. This is a fairly standard yellow cake recipe that produces a light and fluffy cake with plenty of flavor.

After you’ve baked your cake layers, you’ll need to slice them in half. I use a cake slicing tool for this, but you can also just use a long serrated knife. The cake layers get brushed with an easy berry syrup made from raspberry jam and then are finished off with frosting and lots of fresh berries.

This recipe for berry chantilly cake is a light and yellow cake with plenty of fresh berries and a unique fluffy whipped cream frosting. The perfect cake for a celebration!

I am not exaggerating when I say that this is some of the best frosting that I’ve ever tasted. The frosting is made with cream cheese, mascarpone cheese and whipped cream and is delightfully fluffy. Top this chantilly cake with an assortment of fresh berries and you’ve got an Easter dessert that everyone will love!

This recipe for berry chantilly cake is a light and tender cake with plenty of fresh berries and a unique fluffy whipped cream frosting. The perfect cake for a celebration!

So tell me, what’s on your Easter menu this year? I’m still working on finalizing my menu but one thing’s for sure, I’m excited to make this berry chantilly cake again to share with my family and friends.

Berry Chantilly Cake

This recipe for berry chantilly cake is a light and yellow cake with plenty of fresh berries and a unique fluffy whipped cream frosting. The perfect cake for a celebration!
 Keywordberry chantilly cake, chantilly cake
 Prep Time45 minutes
 Cook Time30 minutes
 Total Time1 hour 15 minutes


For the cake layers:

  • cooking spray
  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 1 teaspoon kosher salt
  • 3 teaspoons baking powder
  • 3 cups Bob’s Red Mill Organic Unbleached All Purpose White Flour
  • 2 cups buttermilk
  • 1 1/2 teaspoons vanilla extract

For the berry syrup:

  • 1/4 cup raspberry jam
  • 2 tablespoons water

For the frosting:

  • 1 cup heavy cream
  • 8 ounces mascarpone cheese at room temperature
  • 8 ounces cream cheese at room temperature
  • 2 1/2 cups powdered sugar sifted
  • teaspoon vanilla extract
  • 1/4 cup butter at room temperature
  • 2 cups mixed berries plus more for garnish
  • Optional garnish: Mint sprigs


    • Preheat oven to 350º F. Coat 2 9-inch cake pans with cooking spray and line the bottom of the pans with parchment paper cut into rounds.
    • Place the butter and sugar in the bowl of a mixer fitted with a paddle attachment and beat for about 2-3 minutes or until light and fluffy.
    • Add eggs, one at a time, beating after each addition.
    • Add egg yolks, one at a time. Stir in the vanilla.
    • Stir together salt, baking powder, and flour in a large bowl. Pour half of the flour mixture into the butter mixture and beat until just combined. Add half of buttermilk, then add the remainder of the flour mixture followed by the remainder of the buttermilk. Do not over mix.
    • Divide the cake batter evenly between the pans.
    • Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
    • Remove from the oven, place the pans on a wire rack and allow the cakes to cool for 10 minutes. Then, turn the cakes out on the cooling rack to cool completely.
    • For the berry syrup:
    • Combine the raspberry jam and water; heat in the microwave for 20 second increments or until melted. Press through a sieve to remove seeds.
    • For the frosting:
    • With a mixer fitted with the whisk attachment, beat heavy cream and vanilla extract until stiff peaks form. Transfer the whipped cream to a bowl.
    • Put the mascarpone cheese, cream cheese, butter and confectioners’ sugar in the mixing bowl and beat until very smooth.
    • Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
    • To assemble the cake:
    • Split each layer in half so that you have 4 layers. Place the first layer on your serving plate.
    • Brush the berry syrup over the cake layer then add a layer of frosting (approximately 1/2 cup).
    • Arrange 2/3 cup of berries over the frosting layer; if you’re using larger berries such as strawberries, cut them in half first.
    • Place the second cake layer on top. Brush the second layer with syrup and repeat the process from the first layer of adding the frosting and berries.
    • Add the third layer of cake, brush with syrup, spread with frosting and arrange the remaining berries on top.
    • Place the final layer of cake on top. Use the remaining frosting to cover the cake, smoothing the frosting with an offset spatula.
    • Arrange additional berries and mint sprigs on top. Cake can be refrigerated for one day. Bring to room temperature before serving.


Calories: 619kcal | Carbohydrates: 94g | Protein: 10g | Fat: 35g | Saturated Fat: 27g | Cholesterol: 209mg | Sodium: 377mg | Potassium: 276mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1600IU | Vitamin C: 1.4mg | Calcium: 173mg | Iron: 2mg


This honey garlic salmon is salmon fillets seared to perfection and coated in a sweet and savory honey garlic sauce. The perfect easy and healthy dinner for a busy weeknight!

Tender salmon is smothered in a 5 minute sauce made from garlic, honey and soy sauce for a unique yet delicious meal that the whole family will love.

A pan of honey garlic salmon topped with a savory sauce and garnished with parsley and lemon.

First came honey garlic chicken, which has been pinned over 900,000 times! Then came honey garlic shrimp which is just as fabulous as the chicken version. And now I’m bringing you a new version of this favorite with honey garlic salmon. The 4 ingredient sauce just makes this dish special, and is such a great way to dress up plain salmon.


This recipe starts with salmon fillets. I like to use fresh salmon, but if you don’t have access to fresh salmon, you can use frozen fillets that have been thawed and patted dry. The fish is seasoned with salt and pepper and cooked in a hot pan until golden brown.

Seared salmon fillets in a frying pan.

After the salmon is cooked through, it comes out of the pan and goes onto a plate while you make the sauce. The sauce is a simple combination of soy sauce, honey, garlic and corn starch. After the sauce has thickened, you simply add the salmon back to the pan, spoon the sauce over the top, then enjoy!

Salmon fillets drizzled with a sweet and savory honey garlic sauce.

I typically serve this honey garlic salmon over steamed rice because of all the Asian flavors going on. You could also use brown rice, or even quinoa would be nice! Add a green veggie and you’ve got a complete meal that’s fresh, healthy and totally satisfying.

Honey garlic salmon served over rice with a side of broccoli.

If you’re looking for a little bit different take on salmon, you’re going to love this recipe!

Honey Garlic Salmon

This honey garlic salmon is salmon fillets seared to perfection and coated in a sweet and savory honey garlic sauce. The perfect easy and healthy dinner for a busy weeknight!
 CourseMain Course
 Keywordhoney garlic salmon, salmon
 Prep Time10 minutes
 Cook Time20 minutes
 Total Time30 minutes


  • 1 1/4 pounds salmon fillets
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 4 cloves garlic minced
  • 1/4 cup water
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons honey
  • 2 teaspoons cornstarch
  • 1 tablespoon chopped parsley
  • lemon wedges for serving


    • Heat the olive oil in a large pan over medium high heat. Season the salmon with salt and pepper to taste.
    • Place the salmon skin side up in the pan. Cook for 4-5 minutes per side or until cooked through.
    • Remove the salmon from the pan and place on a plate. Cover with foil to keep warm.
    • Add the garlic to the pan and cook for 30 seconds.
    • Add the water, soy sauce and honey to the pan; bring to a simmer.
    • In a small bowl, whisk together the cornstarch with 1 tablespoon cold water.
    • Slowly pour the cornstarch mixture into the pan and whisk to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
    • Return the salmon to the pan and spoon the sauce over the top. Sprinkle with parsley and serve with lemon wedges if desired.


Calories: 283kcal | Carbohydrates: 16g | Protein: 29g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 395mg | Potassium: 735mg | Sugar: 13g | Vitamin A: 55IU | Vitamin C: 0.9mg | Calcium: 25mg | Iron: 1.6mg


This earthquake cake is a chocolate cake loaded with coconut, pecans, cream cheese and chocolate chips. A super gooey and delicious cake that ALWAYS gets rave reviews!

Looking for something a little different to serve at your next gathering? This chocolate earthquake cake is filled to the brim with goodies and starts with a cake mix which means it’s super easy to make.

Let me first start by saying that this earthquake cake is not the prettiest cake out there – but what it lacks in looks it makes up for in flavor! This is one fabulous cake loaded with pretty much everything you can imagine – chocolate, pecans, coconut AND cream cheese. It also happens to be super easy to make!


This earthquake cake starts with a layer of shredded coconut and chopped pecans. Not a pecan fan? Try almonds or walnuts, or you can omit the nuts altogether if you’re baking for people with allergies.

The first layer of earthquake cake is shredded coconut and pecans.

The next step is a layer of chocolate cake. I use a box of chocolate fudge cake mix and prepare it according to the package directions.

Chocolate cake batter in a baking dish.

The final step is dollops of sweetened cream cheese and chocolate chips. They call this cake an earthquake cake because it looks like there’s been an earthquake when you pull it out of the oven!

Chocolate cake batter topped with dollops of sweetened cream cheese and chocolate chips.

Your cake will have lots of cracks and tunnels and pockets full of delicious flavor. If the look of the craters bothers you, you can always sprinkle some more chocolate chips into the gaps after it comes out of the oven, they’ll melt from the heat of the warm cake and be totally delicious.

Earthquake cake loaded with chocolate, pecans, coconut and cream cheese.

This earthquake cake feeds a crowd, which means it’s perfect for potlucks, birthday parties and other special occasions. No one will ever guess that this cake starts with a box of mix, they’ll think you made the whole thing from scratch!

A slice of earthquake cake.

If you love chocolate, this earthquake cake is an absolute must try. My family requests it constantly, and I’m always happy to oblige!

Earthquake Cake

This earthquake cake is a chocolate cake loaded with coconut, pecans, cream cheese and chocolate chips. A super gooey and delicious cake that ALWAYS gets rave reviews!
 Keywordchocolate cake, earthquake cake
 Prep Time10 minutes
 Cook Time40 minutes
 Total Time50 minutes


  • cooking spray
  • 1/2 cup chopped pecans
  • 1 1/2 cups sweetened flaked coconut
  • 1 box chocolate fudge cake mix
  • eggs, oil and water according to cake mix package
  • 1/2 cup butter melted
  • 8 ounces cream cheese softened
  • 2 1/2 cups powdered sugar
  • 1 cup semisweet chocolate chips


    • Preheat the oven to 350 degrees F. Coat a 9″x13″ pan with cooking spray.
    • Place the pecans and coconut in an even layer in the bottom of the pan.
    • Prepare the cake mix according to package directions and pour the cake batter over the coconut and pecans.
    • Place the cream cheese in a medium bowl and beat with a mixer until smooth. Add the butter and beat until combined.
    • Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until smooth.
    • Place dollops of the cream cheese mixture on top of the cake batter. Sprinkle the chocolate chips over the cake.
    • Bake the cake for 40 minutes or until the cake has set.
    • Cool, cut into squares and serve.


  1. Recipe adapted from
  2. Make sure your 9″x13″ pan is at least 2 inches deep, preferably deeper. If your pan isn’t as deep, try a larger pan or put your pan on a baking sheet before you place it in the oven in case of any overflow of batter.


Calories: 550kcal | Carbohydrates: 65g | Protein: 4g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 42mg | Sodium: 457mg | Potassium: 286mg | Fiber: 3g | Sugar: 48g | Vitamin A: 500IU | Calcium: 88mg | Iron: 2.9mg


These no bake birds nest cookies are made with chocolate, butterscotch and chow mein noodles, then finished off with candy eggs. The perfect easy Easter dessert!

This is pretty much the easiest Easter treat ever; all you need is 4 ingredients and 5 minutes to make adorable and delicious cookies that everyone will go crazy over!

Sometimes you just need a treat that’s EASY. When I’m entertaining, I often find that simpler is better; it allows me for more time to enjoy my guests and takes the stress out of hosting a gathering. For Easter, I love to make these adorable birds nest cookies. These cookies are adorable to look at, no bake, and only have 4 ingredients. How can you go wrong with that?


To make birds nest cookies, you’ll need milk chocolate chips, butterscotch chips, chow mein noodles and candy eggs. That’s it! The first step is to melt your chocolate and butterscotch chips together. I feel that the combination of milk chocolate and butterscotch makes for a creamy and flavorful cookie base, but you can also use semi sweet chocolate chips if you prefer.

Milk chocolate chips and butterscotch chips form the base of birds nest cookies.

I use a microwave to melt my chocolate by heating the chips in 30 second increments until they’re melted.

Melted chocolate in a bowl for birds nest cookies.

The next step is to stir in your chow mein noodles. You can find bags of chow mein noodles in the Asian area of your local grocery store. The sweet and salty flavor combination works so well here!

Chow mein noodles in a bowl of melted chocolate.

After the noodles are coated in the chocolate, it’s time to form your nests. I use a spoon to shape my nests, and I add a trio of chocolate eggs on top before the cookie hardens. I typically use Cadbury Mini Eggs because I love the flavor, but you can use another brand of candy eggs or even jelly beans!

A plate of birds nest cookies makes a festive Easter dessert.

Birds nest cookies are a totally festive way to celebrate Easter, and let me tell you, they taste as good as they look!! They’re perfect for class parties, family gatherings, or any time you need a fun treat that’s not too time consuming.

Birds Nest Cookies

These no bake birds nest cookies are made with chocolate, butterscotch and chow mein noodles, then finished off with candy eggs. The perfect easy Easter dessert!
 Keywordbirds nest cookies, no bake cookies, noodle cookies
 Prep Time5 minutes
 Cook Time1 minute
 Total Time6 minutes


  • 12 ounces milk chocolate chips I recommend using Guittard or Ghirardelli chocolate chips, do not use Nestle.
  • 12 ounces butterscotch chips
  • 12 ounces chow mein noodles
  • 36 candy eggs


    • Place the milk chocolate chips and butterscotch chips in a large bowl. Microwave in 30 second increments until melted. Stir until smooth.
    • Add the chow mein noodles to the bowl and toss until coated in the chocolate mixture.
    • Spoon 2 tablespoons of the cookie mixture onto a piece of parchment and shape into a nest; top with 3 candy eggs. Repeat the process with the remaining cookie mixture and eggs.
    • Let nests set until firm, then serve.


These cookies can be stored in an airtight container at room temperature for up to 5 days.


Calories: 354kcal | Carbohydrates: 64g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 307mg | Fiber: 2g | Sugar: 41g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1.3mg


This recipe for Irish Nachos is potato chips layered with plenty of cheese and toppings. Potato nachos are a simple yet unique snack that’s perfect for parties!

I think are one of the greatest food inventions. Crispy chips are pretty great on their own, but when you load them up with toppings and put them in the oven they become something magical – the ultimate appetizer!

As much as I love the traditional chips-beans-cheese-salsa flavor combination, I think these Irish nachos are even better. This nachos hack uses potato chips instead of tortilla chips, and I continued the potato theme by topping these nachos with baked potato fixings. Best of all, you can assemble these nachos in minutes!


This recipe starts with a bag of kettle cooked potato chips. I use the kettle style chips because they’re sturdier and tend to hold up better underneath all those delicious toppings.

Kettle chips form the base of Irish Nachos.

The chips get placed on a pan and topped with a generous amount of cheese. I used cheddar cheese here, but you could do a combination of cheese if you prefer – mozzarella or pepper jack would be a great addition.

Kettle chips topped with shredded cheese and bacon.

Next up is the bacon – you can cook your own or buy pre-cooked bacon, whichever you prefer! The bacon goes on top of the cheese and the whole pan goes into the oven until the cheese is melted.

Potato chips topped with melted cheese and bacon.

The final step is to add a good sized dollop of sour cream and a sprinkling of fresh tomatoes and chives. Serve these Irish nachos immediately with plenty of napkins!

Irish nachos are potato chips with melted cheese and an assortment of toppings.

I served these nachos at a party, and people absolutely loved them – they taste like a loaded baked potato, except you can eat them with your hands instead of a knife and fork. Irish nachos are sometimes made with roasted potato slices or wedges, but I chose to use the potato chips because it’s less work AND you just can’t get the same crunch from roasted potatoes.

These Irish nachos are great for St. Patrick’s Day, perfect for game day, or just for when you want a hearty and filling snack. It’s a unique offering that will have your guests begging for the recipe!

Irish Nachos

This recipe for Irish Nachos is potato chips layered with plenty of cheese and toppings. Potato nachos are a simple yet unique snack that’s perfect for parties!
 Keywordirish nachos, potato chip nachos, potato nachos
 Prep Time5 minutes
 Cook Time5 minutes
 Total Time10 minutes


  • 4 cups kettle style potato chips
  • 2 cups shredded cheddar cheese
  • 1/2 cup cooked crumbled bacon
  • 1/4 cup finely chopped chives
  • 1/3 cup sour cream
  • 1/4 cup diced tomato


    • Preheat the oven to 350 degrees
    • Place the chips on a sheet pan or in a pie plate.
    • Sprinkle the cheese evenly over the chips, then add the bacon on top of the cheese.
    • Bake for approximately 5 minutes or until cheese is melted,
    • Top with sour cream, tomato and chives and serve immediately.


Calories: 475kcal | Carbohydrates: 27g | Protein: 15g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 586mg | Fiber: 2g | Sugar: 2g


These homemade peanut butter eggs are a copycat recipe that taste even better than the Reese’s eggs you buy at the store!

Delight the peanut butter cup lovers in your life with these decadent and delicious peanut butter Easter eggs. They’re so easy to make that you’ll never go back to store bought.

In my opinion, Easter candy is the BEST candy of the year. You’ve got creme eggs, all those fun types of jelly beans, peeps, and of course Reese’s eggs. I love Reese’s eggs and decided it was time to try making them at home. I have to say, my homemade peanut butter eggs are even better than Reese’s eggs! They’re not difficult to make and are perfect packaged up for gift giving, class parties and Easter baskets of course.


To make peanut butter cup eggs, you’ll need peanut butter, powdered sugar and butter. These ingredients get mixed together with a little water to form a dough.

Peanut butter egg ingredients including butter, peanut butter and powdered sugar.

You want a dough that’s not too crumbly, yet not too sticky. Feel free to add a little more liquid or powdered sugar to get to the right consistency. The dough gets pressed into a square pan, then is chilled. From there you’re going to want to cut out your eggs! I found an egg shaped cookie cutter on Amazon, but many stores sell them this time of the year.

You can make your eggs as large or as small as you like. I typically use a larger cookie cutter, about 3 inches, but these would be awesome made as mini eggs too!!

The peanut butter centers for peanut butter cup eggs.

After you’ve cut out your peanut butter eggs, they need to go into the freezer to firm up before they are coated in chocolate. You can use semisweet chocolate, milk chocolate or white chocolate here, whichever you like best!

The chocolate is melted with a little bit of shortening – I always get questions about why shortening is included. The shortening helps to thin the chocolate out so that you don’t end up with a super thick shell on the outside.

I finish off my eggs with an additional drizzle of chocolate, it looks so pretty that way!

Peanut butter eggs coated in chocolate are the perfect Easter treat.

These Reese’s peanut butter cup eggs can be made up to 5 days before you plan to serve them. You can store them covered at room temperature, or if it’s a warm day, put them in the fridge.

A stack of peanut butter eggs in Easter grass.

This year surprise your family and friends with these peanut butter eggs, you’re sure to get rave reviews!

Peanut Butter Eggs

These homemade peanut butter eggs are a copycat recipe that taste even better than the Reese’s eggs you buy at the store!
 Keywordchocolate peanut butter eggs, peanut butter eggs
 Prep Time10 minutes
 Cook Time2 minutes
 Chill Time1 hour
 Total Time12 minutes


  • 3 cups powdered sugar
  • 1 1/2 cups creamy peanut butter
  • 1/4 cup butter melted
  • 3 cups chocolate chips semi sweet, milk chocolate or white chocolate
  • 1 tablespoon shortening
  • cooking spray


    • Place the powdered sugar, peanut butter, butter and 2 tablespoons of water in the bowl of a mixer.
    • Beat on low speed until a dough forms. If the dough is too crumbly to hold together, add more water, 1 teaspoon at a time, until desired consistency is reached.
    • Line an 8″ or 9″ square pan with foil. Coat the foil with cooking spray.
    • Press the peanut butter mixture into an even layer in the pan, then chill for 30 minutes.
    • Remove the peanut butter mixture from the pan by using the edges of the foil as handles and cut out egg shapes with a cookie cutter.
    • Place the eggs on a parchment lined sheet pan and freeze for 30 minutes.
    • Add the chocolate chips and shortening to a microwave safe bowl. Microwave in 30 second increments until chocolate is melted. Stir until smooth.
    • Remove the eggs from the freezer and dip them in the chocolate. Tap against the side of the bowl to remove excess chocolate.
    • Place the dipped eggs back onto the parchment lined sheet. Repeat until all eggs are coated. Drizzle and remaining chocolate over the top of the eggs using a small spoon or piping bag.
    • Let sit until chocolate is firm, then serve. Eggs may be stored in an airtight container for up to 5 days.


  1. You can use any size cookie cutter you like. The eggs shown in the photos are made with a 3 inch cutter but smaller mini eggs would also be fun!! Recipe yield depends on the size of your cookie cutter.
  2. You can use candy melts in place of the chocolate chips if you prefer; simply omit the shortening.
  3. Recipe adapted from


Calories: 575kcal | Carbohydrates: 67g | Protein: 10g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 16mg | Sodium: 213mg | Potassium: 209mg | Fiber: 3g | Sugar: 60g | Vitamin A: 220IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 1.2mg


hese strawberry waffles are light and crispy homemade waffles smothered in a fresh strawberry sauce then topped with whipped cream. An easy yet decadent breakfast or brunch option!

Skip your local diner and make these strawberry waffles at home for a leisurely weekend treat that will please both the kids and adults in your life.

I think I can count on one hand the number of times I’ve taken my kids out to breakfast. We tend to not venture out to a restaurant for breakfast because who wants to get up early on a weekend? In my town, a lot of the breakfast spots also have long lines on the weekends. We typically skip the local waffle house and instead make these amazing strawberry waffles at home.


This recipe starts with a basic homemade waffle batter that’s lightly flavored with vanilla. This is my go-to waffle recipe that I’ve been making for years and it never lets me down. You can even freeze any leftover waffles for up to 2 months!

Homemade waffles

While the waffles are cooking away in the waffle iron, I whip up a simple strawberry sauce. I really recommend using fresh strawberries here as they’re much sweeter than frozen strawberries and they don’t release as much liquid when they cook, which leaves you with a thicker sauce.

If you absolutely have to use to use frozen strawberries, you may need to add more sugar to the sauce and double the amount of cornstarch. You can either quarter or halve your berries depending  on how large they are.

A pan of fresh strawberry sauce.

The final step is to pour all of those beautiful berries over the waffles and serve! Whipped cream is a must here to make you really feel like you’re at a restaurant.

Strawberry waffles topped with homemade sauce.

Not a strawberry fan or can’t find any fresh ones? You can also top these waffles with for a fun treat.

Strawberry Waffles

These strawberry waffles are light and crispy homemade waffles smothered in a fresh strawberry sauce then topped with whipped cream. An easy yet decadent breakfast or brunch option!
 Keywordbelgian waffles, strawberry waffles, waffles
 Prep Time10 minutes
 Cook Time20 minutes
 Total Time30 minutes


For the waffles:

  • 2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups milk
  • 1/4 cup butter melted
  • cooking spray

For the strawberry sauce:

  • 1 lb fresh strawberries hulled, then halved or quartered
  • 1/3 cup sugar
  • 1 teaspoon cornstarch

For serving:

  • Whipped cream
  • Mint sprigs for garnish optional


    • Preheat a waffle iron according to manufacturer’s instructions.
    • Place the flour, sugar, baking powder, baking soda, and salt in a large bowl; stir to combine.
    • Add the eggs, vanilla and milk to the dry ingredients and stir to combine. Slowly add the butter, stirring constantly.
    • Coat the waffle iron plates with cooking spray and cook the waffles according to manufacturer’s directions.
    • While the waffles are cooking, make the sauce.
    • Place the strawberries, sugar and cornstarch in a pan over medium heat. Cook, stirring occasionally, until berries are soft and sugar has dissolved, about 10 minutes.
    • Spoon the strawberry sauce over the waffles. Top with whipped cream and serve, garnished with mint sprigs if desired.


Calories: 282kcal | Carbohydrates: 43g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 304mg | Potassium: 316mg | Fiber: 1g | Sugar: 17g | Vitamin A: 340IU | Vitamin C: 33.3mg | Calcium: 134mg | Iron: 2mg


This lime sherbet punch is a cool and refreshing drink that’s full of citrus flavor. Sherbet punch is the perfect drink for parties, especially on a warm day!

Growing up I had sherbet punch at all of my birthday parties, it’s a classic treat that never goes out of style! My version has been updated a bit with a hit of citrus flavor and the addition of some fun garnishes that really makes this punch special.

It’s always a great idea to serve a fun drink at a party, and while cocktails are a hit with adults, it’s always a good idea to serve a non-alcoholic option as well. This lime sherbet punch only contains a handful of ingredients, is ready in 5 minutes and looks SO impressive!


This recipe starts with a can of limeade concentrate and a carton of lime sherbet. I use the limeade concentrate that’s located in the freezer section. I like to mix a little sherbet into the concentrate so that the creamy sherbet is all throughout the punch and not just floating on top.

Lime sherbet and limeade are mixed together to form the base of sherbet punch.

The next step is to add your lemon lime soda to the mix.

Lime sherbet mixed with lemon lime soda in a punch bowl.

From there, simply add scoops of lime sherbet to the punch as well as some fun garnishes, like lemon slices, lime slices, maraschino cherries and fresh mint sprigs. I find to get the prettiest punch, it’s best to scoop out your sherbet into the wells of a muffin tin, then freeze the scoops solid before floating them on top of the punch.

A close up of a bowl of lime sherbet punch garnished with citrus and mint.

The final result is an ultra refreshing drink that’s perfect for kids and adults alike, and it looks as good as it tastes! I like to put out a selection of colored paper straws next to my punch cups for a fun presentation.

Cups of lime sherbet punch.

Lime sherbet punch is a must-have for all of your gatherings, and it’s especially appreciated on a warm day. Not a fan of lime sherbet? Try rainbow sherbet or pineapple sherbet for a different take on this delicious drink!

Lime Sherbet Punch

This lime sherbet punch is a cool and refreshing drink that’s full of citrus flavor. Sherbet punch is the perfect drink for parties, especially on a warm day!
 Keywordlime punch, lime sherbert punch, sherbert punch
 Prep Time5 minutes
 Cook Time1 minute
 Total Time6 minutes


  • 1 carton lime sherbet
  • 1 can frozen limeade concentrate
  • 2 liters lemon lime soda
  • 2 limes sliced
  • 1 lemon sliced
  • 1/2 cup maraschino cherries drained
  • 1/4 cup mint sprigs


    • Line a muffin tin with plastic wrap. Place a small scoop of sherbet into 8 of the muffin cups, then freeze until firm. Reserve the remaining sherbet.
    • Place the limeade concentrate into a large punch bowl and add the remaining sherbet. Whisk to combine.
    • Pour the lemon lime soda into the punch bowl and gently stir.
    • Float the scoops of sherbet on top of the punch, and arrange the lemons, limes, cherries and mint around the scoops of sherbet. Serve immediately.


Calories: 134kcal | Carbohydrates: 19g | Sodium: 17mg | Potassium: 23mg | Sugar: 19g | Vitamin A: 5IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 0.2mg


These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!

Chinese egg rolls are a great snack or starter for any Asian style meal. These egg rolls can be assembled up to a day in advance and fried just before you plan to serve them.

Raise your hand if you love egg rolls! I sure do, but my kids are not wild about Chinese food, so we rarely go to Chinese restaurants. With these homemade egg rolls, now I can skip the restaurant and enjoy my favorite appetizer at home.


The filling for these egg rolls is ground pork, shredded cabbage, carrots and some seasonings like garlic, ginger and sesame oil. If you’re not a pork fan, you can substitute ground chicken. I use a pre-shredded coleslaw mix to make life easier and cut down on prep time.

Egg roll filling made with pork, carrots, cabbage and spices.

After your filling is ready, it’s time to stuff your egg roll wrappers! Egg roll wrappers are most commonly found in the refrigerated section of the produce area at most grocery stores. My egg roll wrappers had a handy chart on the back to show me exactly how to fold my egg rolls.

The egg rolls are held together by a little beaten egg, and then they’re ready to hit the hot oil.

An egg roll wrapper with ground pork and vegetables.

If you don’t want to fry your egg rolls right away, you can arrange them on a sheet pan lined with parchment paper, cover them tightly with plastic, and store them in the fridge for up to one day.

I use a thermometer to make sure my oil is at about 350 degrees for frying. The egg rolls fry up in just a few minutes, and then are ready to enjoy!

A pile of fried homemade egg rolls with dipping sauce.

I serve my homemade egg rolls with a side of sweet chili sauce or sweet and sour sauce. It’s the perfect complement to the savory filling.

In my opinion, these pork egg rolls are just as good as what you’d get in a restaurant, and they’re surprisingly easy to make at home. They’re great for parties, as a game day snack, or just for those times when you have a Chinese food hankering.

Homemade Egg Rolls

These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!
 Keywordegg rolls, homemade egg rolls, pork egg rolls
 Prep Time25 minutes
 Cook Time5 minutes
 Total Time30 minutes


  • 2 teaspoons vegetable oil
  • 3/4 pound ground pork
  • salt and pepper to taste
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 3 cups coleslaw mix
  • 1/4 cup sliced green onions
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 12 egg roll wrappers
  • 1 egg beaten
  • oil for frying


    • Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.
    • Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
    • Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.
    • Stir in the soy sauce and sesame oil, then remove from heat.
    • Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
    • Pour 2-3 inches of oil into a deep pot.
    • Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
    • Drain on paper towels, then serve with dipping sauce of your choice.


  1. Recipe adapted from
  2. Not a fan of pork? Use ground chicken instead.
  3. If you prefer to bake your egg rolls, you can coat them with cooking spray and bake at 425 degrees F for 15-20 minutes or until browned and crispy.


Calories: 146kcal | Carbohydrates: 8g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 177mg | Potassium: 124mg | Vitamin A: 15IU | Vitamin C: 6.6mg | Calcium: 17mg | Iron: 0.8mg


These bacon wrapped asparagus bundles are an easy yet elegant side dish that’s sure to garner rave reviews! The asparagus stalks are wrapped in bacon, coated in a brown sugar glaze and roasted to perfection.

Asparagus is delicious on its own, but when you add bacon to the mix you’ve got a culinary combination that’s totally irresistible! These asparagus bundles are so good that sometimes I serve them as a main course instead of a side dish.

Asparagus is all over the stores right now and we can’t get enough of it! Two of my three kids will happily eat it, which means it’s on the dinner table at least once a week. This bacon wrapped asparagus is our absolute favorite, who can resist the added allure of bacon? Not me!


This recipe starts with fresh asparagus stalks. I find that the thicker asparagus stalks work best here because if you use the thin ones, they may get mushy by the time the bacon cooks through. I bundle up 4-5 pieces of asparagus, wrap them in bacon, then add some seasoned butter and into the oven they go!

Raw asparagus wrapped in bacon on a sheet pan.

This recipe works best with regular cut bacon; thick cut bacon takes a lot longer to cook and you run the risk of your asparagus overcooking. Another option is to par-cook the bacon, then wrap the asparagus.

The final result is the best combination of savory asparagus, salty bacon and a touch of sweetness.


Bacon wrapped asparagus cooks at 400 degrees F, which is the perfect temperature to ensure that the bacon gets crispy and the asparagus roasts rather than steams.


Its important to watch your cook time so that your asparagus doesn’t get overly soft. I find it takes about 15-20 minutes to get that perfection combination of crisp bacon and tender asparagus.

Roasted bacon wrapped asparagus on a sheet pan.

If you’re an asparagus fan, you MUST try this recipe. I love it so much that I can make a whole meal out of it! This is a great side dish for a special occasion because the bundles look so elegant even though they’re quite simple to make.

A plate of bacon wrapped asparagus bundles garnished with parsley.

This recipe is written to serve 4 people which is an average sized bunch of asparagus, but you can double or even triple the recipe if you’re feeding a crowd!

Bacon Wrapped Asparagus

These bacon wrapped asparagus bundles are an easy yet elegant side dish that’s sure to garner rave reviews! The asparagus stalks are wrapped in bacon, coated in a brown sugar glaze and roasted to perfection.
 Keywordasparagus, bacon wrapped asparagus
 Prep Time5 minutes
 Cook Time15 minutes
 Total Time20 minutes


  • 1 lb thick asparagus stalks trimmed
  • 4 slices bacon do not use thick cut
  • 2 tablespoons butter melted
  • 1/4 teaspoon garlic powder
  • 1 teaspoon brown sugar
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped parsley optional


    • Preheat the oven to 400 degrees F.
    • Divide the asparagus stalks into 4 bundles. Tightly wrap one slice of bacon around each bundle.
    • In a small bowl mix together the butter, garlic powder, brown sugar and pepper.
    • Arrange the asparagus bundles on a baking sheet and drizzle the butter mixture over the top.
    • Bake for 15-20 minutes or until bacon is crispy. Serve, sprinkled with parsley if desired.


Calories: 169kcal | Carbohydrates: 5g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 198mg | Potassium: 272mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1030IU | Vitamin C: 6.4mg | Calcium: 27mg | Iron: 2.5mg