Homemade Strawberry Freezer Jam

Homemade Strawberry Freezer Jam is a sweet and chunky jam that you can make quickly and enjoy for up to a year!  Once you see how easy it is to make this strawberry jam, you will never buy it from a store again!

Use your Strawberry jam to top your homemade Keto Ice Cream or Stuffed French Toast.  The fresh strawberry flavor will really liven up anything you slather it on!

Strawberry freezer jam in a glass jar.

Homemade Strawberry Freezer Jam

I love strawberries! The hubs knows me well, and brought home a box of real North Carolina Strawberries. So, what do I do? Make strawberry jam of course! It was easy.  We got the recipe off a Pectin box and in less than 30 minutes we had sweet, delicious strawberry jam!

This is the best jam and this recipe made enough for me to fill five 8 ounce containers.  In just a few minutes I made plenty of jam to last my family an entire year!  The fresh ripe fruit keep their great color and bring summer to life in your kitchen no matter what season you are in.  This is a must try recipe that your family will love!

What you need to Make Strawberry Jam:

Only 5 simple ingredients to make the most amazing strawberry jam ever.  The sugar brings out the natural flavor of the fresh strawberries and the pectin will bind with the sugar to make a gel.  The diced strawberries and sweet gel are indescribably good together and you will be loading this jam on everything you make!

  • Ripe strawberries: Wash, remove stems, then crush.
  • Sugar: Adds sweetness and pulls out juice from strawberries.
  • Fruit pectin: I use Sure Jell; I don’t even think I’ve seen a different brand.
  • Water: To thin out the jam a bit.
  • Freezer-safe containers: 8 oz containers are the perfect size.

How to Make Homemade Jam:

Jam is something we all have in our freezers or refrigerator at all times.  So why not learn how to make it from scratch? Here are the simple steps to making the best jam you have ever tasted!

  1. Prepare containers: Wash and dry the freezer-safe containers then set aside.
  2. Mash Strawberries: With a potato masher or in a food processor, mash the berries, leaving some chunks then measure out 2 c. of the berries into a large bowl.
  3. Add sugar: Stir in exactly 4 c. sugar and allow to stand for 10 minutes.
  4. Boil Pectin then combine with strawberries: While the berries and sugar are co-mingling, whisk the pectin into 3/4 c. water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.
  5. Store finished jam: Ladle the jam into the prepared containers, leaving about 1/2″ at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5 8-oz. containers.

The process of blending strawberry freezer jam.

Tips for the BEST Homemade Strawberry Jam:

It is so easy to make this family favorite jam.  You will reap the benefits of the prep time for months and months!  Here are few extra tips and variations to use when making this sticky-sweet jam!

  • Pro tip: Don’t over mash strawberries because you want to keep the jam nice and chunky.
  • How to use homemade jam: Spread on toast, ice cream, milkshakes, as a fresh filling in thumbprint cookies, or in a crumb cake.
  • Variations: Swap out strawberries for blueberries, raspberries or peaches for other great jam flavors.
  • Shortcut: Use frozen fruit as a substitute for fresh fruit in this recipe. Just thaw to room temperature then follow recipe directions.
  • Storage: This jam will last in the freezer for up to a year. Once thawed it will last no more than one month in the refrigerator.  That is, if you don’t devour it all before then!

Upclose photo of the strawberry jam in a glass jar.

More Strawberry Jam Recipes:

Print

Strawberry Freezer Jam

Homemade Strawberry Freezer Jam is a sweet and chunky jam that you can make quickly and enjoy for up to a year!  Once you see how easy it is to make this strawberry jam, you will never buy it from a store again!
Course Appetizer, jam, Jelly
Cuisine American
Keyword freezer jam, homemade strawberry jam, strawberry freezer jam
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 8 ounce jars
Calories 680kcal
Author Alyssa Rivers

Ingredients

  • 1 quart 2 cups crushed ripe strawberries, washed and stemmed
  • 4 cup sugar
  • 1 package fruit pectin I use Sure Jell; I don’t even think I’ve seen a different brand
  • 3/4 cup water
  • 8- ounce freezer-safe containers

Instructions

  • Wash and dry the freezer-safe containers and set aside.
  • With a potato masher or in a food processor, mash the berries, leaving some chunks. Measure out 2 cup of berries into a large bowl. Stir in exactly 4 cup sugar and allow to stand for 10 minutes.
  • While the berries and sugar are co-mingling, whisk the pectin into 3/4 cup water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.
  • Ladle the jam into the prepared containers, leaving about 1/2″ at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5, 8-oz. containers.

Video

Notes

Updated on August 8, 2020
Originally Posted on May 26, 2012

Nutrition

Calories: 680kcal | Carbohydrates: 175g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 290mg | Fiber: 4g | Sugar: 169g | Vitamin A: 23IU | Vitamin C: 111mg | Calcium: 30mg | Iron: 1mg

Hibachi Chicken

close-up of hibachi chicken on a plate

Hibachi Chicken is a Japanese favorite with tender chicken breast coated in soy sauce and butter. It’s amazing served with rice and yum yum sauce!

You may also like Awesome Chicken KatsuSticky Asian Glazed Chicken, or these Asian Turkey Lettuce Wraps.

close-up of hibachi chicken on a plate

Hibachi Chicken

Natasha here from Salt & Lavender! I have a weakness for sauces, and the combination of the soy sauce & butter sauce on the chicken and the yum yum sauce it’s served with is heavenly. This easy Japanese chicken recipe comes together quickly, and it’s something a little different that you can try for dinner without having to put in too much time/effort!

The key to this recipe is to not overcook the chicken. I highly recommend getting an instant read meat thermometer to ensure the chicken is just done (165F is the safe internal temperature). If the chicken breasts you buy are particularly large, you may want to cook the chicken in two batches so the pan isn’t over-crowded. The chicken should brown (it needs a little space) vs. steam (when it’s all clustered together).

hibachi chicken in a cast iron skillet

What is Hibachi Chicken?

“Hibachi” refers to the cooking method – it’s a type of grill that’s found in Japanese restaurants (a metal cooking plate where food is cooked over a very high heat). It’s similar to teppanyaki. For the at-home version of this recipe, we simply use a hot skillet. Hibachi chicken is quickly seared and then finished in the butter and soy sauce.

What is Yum Yum Sauce?

Yum yum sauce is found at Japanese steakhouses and commonly served with Hibachi Chicken. It’s quick and easy to make at home with simple ingredients. You can use Japanese mayo or regular mayo if that’s what you’ve got on hand.

yum yum sauce in a black and white bowl

Ingredients for Hibachi Chicken:

  • Chicken breasts: cut them up small so they cook quickly. You can use chicken thighs if you prefer, just be sure they’re cooked to 165F.
  • Sesame oil: for searing the chicken, adding flavor, and ensuring the butter doesn’t burn. Be sure to not use toasted sesame oil. You can swap with olive oil if needed.
  • Butter: one of the main flavor components of the sauce.
  • Garlic: for extra flavor.
  • Soy sauce: rich savory flavor (use low sodium or else the sauce may be too salty).
  • Lemon juice: adds adds a bit of brightness/acidity to finish the chicken with.

How to Make Hibachi Chicken Recipe:

  1. Make the Yum Yum Sauce: Add the sauce ingredients to a bowl and stir until combined. Set aside until needed. You can make the sauce up to a few days ahead if needed (store in the fridge).

  2. Prep the Chicken: Cut up the chicken and season it with salt & pepper.

  3. Sear the Chicken: Add the oil and 1 tablespoon of butter to a large skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5 minutes, turning once halfway (I use cooking tongs to make this easy), or until it’s just cooked through. Don’t overcook, and avoid crowding the pan (you want the chicken to get a little brown on the outside).

  4. Finish the Chicken: Add in the rest of the butter, the garlic, and the soy sauce. Let it bubble for about a minute.

  5. Garnish and Serve: Squeeze some lemon juice over top (up to 1/2 a lemon is good). Serve with rice, yum yum sauce, and optional chopped scallions. You could also serve it with a side salad like this Asian Kale Ginger Peanut Salad.

Hibachi chicken on two white plates, served with rice, yum yum sauce, and scallions

More Asian-Inspired Recipes You’ll Love:

close-up of hibachi chicken on a plate
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Hibachi Chicken

Hibachi Chicken is a Japanese favorite with tender chicken breast coated in soy sauce and butter. It's amazing served with rice and yum yum sauce!
Course Main Course
Cuisine Japanese
Keyword hibachi chicken, Hibachi Chicken Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 612kcal
Author Natasha Bull

Ingredients

  • 3 chicken breasts (cut into 1" pieces)
  • 2 tablespoons sesame oil or olive oil
  • 2 tablespoons butter (divided)
  • 2 cloves garlic (minced)
  • 3 tablespoons low-sodium soy sauce
  • Lemon juice (to taste)
  • Cooked rice (for serving)
  • Chopped scallions (optional, for garnish)

Yum Yum Sauce:

  • 3/4 cup mayo (use Japanese mayo if possible)
  • 1 heaping tablespoon ketchup
  • 1 teaspoon granulated sugar
  • 1 teaspoon smoked or regular paprika
  • 2 teaspoons rice vinegar
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt & pepper (to taste)

Instructions

  • Add the yum yum sauce ingredients to a bowl and stir until well combined. Set aside.
  • Cut up the chicken and season it with salt & pepper.
  • Add the oil and 1 tablespoon of butter to a large skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5 minutes, turning once halfway (I use cooking tongs to make this easy), or until it's just cooked through. Don't overcook, and avoid crowding the pan (you want the chicken to get a little brown on the outside).
  • Add in the rest of the butter, the garlic, and the soy sauce. Let it bubble for about a minute.
  • Squeeze some lemon juice over top (up to 1/2 a lemon is good). Serve with rice, yum yum sauce, and optional chopped scallions.

Notes

  • Feel free to taste the yum yum sauce and adjust ingredient quantities to your liking. If you want to add some heat, add in a dash of hot sauce.
  • If you want to drizzle the yum yum sauce over the dish like I did, you may need to thin it out with a little water. You could serve it in a little bowl for dipping if you prefer.
  • Make your usual amount of rice for 4 people (I suggest making 1 cup uncooked rice, up to 1.5 cups uncooked rice for hungry people).

Nutrition

Calories: 612kcal | Carbohydrates: 5g | Protein: 37g | Fat: 49g | Saturated Fat: 10g | Cholesterol: 141mg | Sodium: 948mg | Potassium: 681mg | Fiber: 1g | Sugar: 3g | Vitamin A: 519IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

 

Mac and Cheese Cups

Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze.  These are a huge hit and everyone will rave about them!
Try Baked Macaroni and Cheese for a pan-sized version of this crowd pleasing meal.  It bakes up just as quick and easy as the cups, delivers the same amazing flavors, and is great indulgent and comforting meal.
Mac and cheese cups stacked on a plate.

Mac and Cheese Cups

Mac and Cheese Cups are great for entertaining friends and family or for a fun lunch at home.  They are the ultimate comfort food and are packed with all the great flavors that make mac and cheese a family favorite.  The soft pasta on the inside is coated in creamy cheese, while the outside has the perfect crispy topping.  These are so addictive and even picky eaters will love them!  It’s like getting the corner piece every time!

Mac and Cheese cups are not only quick and easy to serve fresh, but they are also very simple to make ahead and transport to an event.  These are stress free and simple for guests to pick up and enjoy!  They are always a huge hit and are the first tray to be empty from any gathering because they are so kid friendly and popular.  Everyone will go crazy over these delicious mac and cheese cups!

Ingredients in Macaroni and Cheese Cups:

Pantry staple ingredients come together easily to make this effortless side dish.  The mixture of cheddar and mozzarella cheese melts together perfectly and fills each bite with irresistible flavor and texture.  Just one will not be enough!

  • Elbow macaroni: Uncooked elbow macaroni is perfect for these cups.
  • Butter: Use either salted or unsalted. Just adjust the additional salt accordingly.
  • Egg: Beaten egg holds each cup together.
  • Shredded sharp Cheddar cheese: Half goes into the pasta mixture and half is sprinkled on top of each cup.
  • Shredded mozzarella cheese: Soft, moist cheese that is creamy with milky flavor.
  • Milk: Makes the cheese sauce creamy.
  • Seasoned dry bread crumbs: Adds crunch as it bakes with the oil.
  • Olive oil: Moistens the bread crumbs and gives the topping a light, crispy texture.
  • Salt: To taste!

How to Make Baked Macaroni Cups:

This Mac and Cheese Cups recipe is just as easy as the homemade baked mac and cheese we have all made for years.  Simply add the pasta mixture to a greased muffin tin, sprinkle with cheese and the most amazing bread crumb topping, then let it bake to perfection.

  1. Prep: Preheat the oven to 350 degrees. Then, grease a muffin tin with nonstick cooking spray.  Next, bring a large pot of water to a boil.
  2. Cook Pasta: Now, add the macaroni to the boiling water, and cook for 8 minutes until al dente. Drain and return to the pan.
  3. Mix together past and sauce: Stir in the butter and egg until the pasta is evenly coated. Before mixing, reserve 1/2 cup sharp cheddar cheese.  Then stir the remaining cheddar cheese, mozzarella cheese and milk into the pasta. Carefully spoon even amounts into the muffin tin. Sprinkle the reserved cheese on top.
  4. Prepare topping: In a small bowl combine the bread crumbs, olive oil, and salt, then sprinkle the mixture on top.
  5. Bake: Place in preheated oven for 30 minutes or until it is golden brown. Lastly, remove from oven and let cool for 5 minutes.
Steps to make mac and cheese cups.

Variations of Muffin Cups:

The best part about these mac and cheese cups is how versatile they are.  They are easy to adapt which creates unique treats that are custom to your family!

  • Mix ins: Add healthy veggies like broccoli or even some proteins like chicken, crumbled bacon, or ham to make these a tiny version of a complete meal.
  • Mini Muffins: Use a mini muffin pan to make bite size gems that are both savory and impressive.  Serve them as an appetizer or snack.
  • Easy removal:  Use cupcake liners for an even easier removal option.  For best results, let them cool for about 10 minutes before removing them from the muffin tin.
Finished mac and cheese cups in a muffin tray.

Storing Cheese Cups:

Macaroni and cheese cups are great to make ahead because they are so quick easy to reheat for a quick side or a warm lunch.  If you plan to use them within a week, wrap tightly and refrigerate for up to 5 days.  Or freeze to use again within 2 months.  When you are ready to use them, simply microwave and use immediately, or thaw in the refrigerator and use within 3 days.

Close up on a mac and cheese muffin.

More Macaroni and Cheese Recipes:

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Mac and Cheese Cups

Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze.  These are a huge hit and everyone will rave about them!
Servings 15 Mac and Cheese Cups
Calories 105kcal
Author Alyssa Rivers

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 tablespoon butter
  • 1 egg beaten
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup milk
  • 1/2 cup seasoned dry bread crumbs
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees. Grease a muffin tin with nonstick cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook for 8 minutes until al dente. Drain and return to the pan. Stir in the butter and egg until the pasta is evenly coated.
  • Reserve 1/2 cup sharp cheddar cheese and stir the cheddar cheese, mozzarella cheese and milk into the pasta. Spoon evenly into the muffin tin. Sprinkle the reserved cheese on top.
  • In a small bowl combine the bread crumbs, olive oil, and salt. Sprinkle on the top.
  • Bake for 30 minutes in the preheated oven or until it is golden brown. Remove from oven and let cool for 5 minutes.

Notes

Updated on August 6, 2020
Originally Posted on August 11, 2012

Nutrition

Calories: 105kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 236mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 254IU | Calcium: 158mg | Iron: 1mg

 

Easy Egg Muffins

Egg Muffins are one of the most versatile breakfast recipes. You can never go wrong, and you can create a number of variations. Super easy and a big batch can be ready in 30 minutes!

If you love make ahead breakfast recipes, try our freezer friendly potato veggie frittata, chocolate chip zucchini muffins, easy granola bars and breakfast burritos.

Closeup of baked egg muffins

Easy Baked Egg Muffins

Whether you have a big family to feed or its just the two of you, these egg muffins can forever come to your rescue. They are a great make-ahead breakfast that can be prepped quickly. You can make these ahead with lots of different variations, so a repeat breakfast during the week doesn’t feel boring or freeze them for later! They are so fun to eat because you can just grab and go. And nutritious, healthy and super tasty. It doesn’t get better than this!

These muffins are absolutely delicious! And they can really feed a hungry crowd! Plus everyone can pick their favourite toppings and make their own favourite egg muffins. Which for me is a win-win!

Toppings:

Start with prepping all your ingredients. This is probably the most time consuming part of the recipe, but if you buy pre-cut veggies at the supermarket, this becomes easy peasy. Or better still, get the family together to help you. These are just some ideas. Feel free to go wild and pick what you like!

Here are a bunch of add-ins to choose from:

  • Tomatoes
  • Mushrooms
  • Jalapenos
  • Bell Peppers
  • Spinach
  • Bacon
  • Ham
  • Zucchini
  • Basil
  • Cheeses Like Cheddar, Feta Or Goats Cheese

Make the egg mixture next. I like to whisk together eggs, cream, finely chopped onions, salt and pepper. This forms the base and goes with anything you decide to add in your egg muffins.

Egg mixture for egg muffins

Assemble:

  1. Assembling these is really easy. Take a 6 hole or 12 hole muffin tray and spray it generously with oil or butter, add your toppings and fill it up with the egg mixture.
  2. Bake for 20-25 minutes and this is ready!
  3. You can choose to line the tray with paper liners, but if you spray the tin generously, the muffins just come out easily.
  4. In the pictures, you’ll see that I’ve used mushrooms, spinach and cherry tomatoes and bell peppers for three different combinations. And feta of course!

Egg muffin mixture ready to be baked

Storing Eggs Muffins:

  • Storage: Store these in an airtight container in the fridge for up to 4 days, or wrap them individually and freeze in a ziplock bag for up to 3 months
  • Reheat: To reheat, microwave for 30 secs to a minute till the center is warmed through.

Baked egg muffins in the muffin tray

More Favorite Breakfast Recipes:

Closeup of baked egg muffins
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Easy Egg Muffins

Egg Muffins are one of the most versatile breakfast recipes. You can never go wrong, and you can create a number of variations. Super easy and a big batch can be ready in 30 minutes!
Course Breakfast
Cuisine American
Keyword easy egg muffins, egg muffins, egg muffins recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 251kcal
Author Richa Gupta

Ingredients

  • 12 Eggs
  • 4 tablespoons Cream
  • 1 Onion finely chopped
  • 1 1/4 teaspoon Salt
  • 1 teaspoon ground Black Pepper
  • 1/2 cup sliced Mushrooms
  • 1/2 cup Bell Pepper diced
  • 1/2 cup Cherry Tomatoes
  • 1/2 cup Spinach chopped
  • 1/2 cup crumbled Feta
  • 2 tablespoons Oil for brushing or spraying

Instructions

  • Preheat oven to 350 degrees
  • Whisk together eggs, cream, onions, salt and pepper in a pourable jar
  • Generously spray or brush a 12 hole standard sized muffin tin with oil or butter
  • Divide the toppings between the muffin holes. You can choose to divide them whichever way you like. Divide the egg mixture equally in the muffin tin
  • Bake for 20-25 minutes till a toothpick inserted in the center comes clean. Serve immediately or freeze!

Notes

  • Storage: Store these in an airtight container in the fridge for up to 4 days, or wrap them individually and freeze in a ziplock bag for up to 3 months
  • Reheat: To reheat, microwave for 30 secs to a minute till the center is warmed through

Nutrition

Calories: 251kcal | Carbohydrates: 5g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 352mg | Sodium: 758mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1359IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 2mg

 

Easy to Make Tostadas

These crispy Tostadas are easy to make and layered with flavorful toppings that make this main dish one of the best! Create a delicious dinner right at home within minutes!

Tostadas are similar to tacos, just using a tortilla that is flat rather than movable. Try this best EVER ground beef tacos, easy homemade Navajo tacos or Baja fish tacos for more taco inspired recipes.

Tostadas with layers of optional toppings.

Easy to Make Tostadas

Quick and easy tostadas are so fun to make and come together perfectly. They have a vibrant color to them with all the fresh vegetables and some sliced fruits. Top them with shredded cheese and refried beans and you have a complete meal. Your family is going to go crazy over!

Pile high your favorite toppings on this homemade fried tostada. They are simple to make and will feed a crowd. The tostada is fried up nicely, giving it a crisp texture to hold all choices of optional toppings. Switch up your tortillas or add a little more topping creating a new and fun tostada each time you get more. The options are endless and the tostadas will keep coming!

What is a Tostadas?

A tostada is a classic Mexican recipe that is one of the favorites! Tostadas name comes from a Spanish word meaning toasted or looking toasted. Usually a tostada is known for being flat and a round tortilla that is deep fried or toasted in oil.

In some places tostadas can be an appetizer or a main dish. The tortilla is cut into small triangles to make chips to dip into extra sides like salsa or guacamole. There are a few different versions of tostadas that are known around the world.

Optional toppings for tostadas in clear, glass bowls.

Tostada Ingredients:

Simple ingredients that blend perfectly together creating the perfect combination. This tostada cooks up quickly and has amazing flavors that all come together. Layer your tostadas just the way you like it!

  • Vegetable Oil: Used for frying the tortillas in a pan.
  • Corn Tortillas: Perfect for frying and using
  • Ground Beef and Taco Seasoning: Cooked up together creating a delicious Mexican flavor.
  • Refried Beans: A Great layer to start off on the tortilla.
  • Cheddar Cheese: Shredded cheese to sprinkle over top and melt a little from the heat of the ingredients.

Optional Toppings:

  • Shredded Lettuce: Fresh and light tasting.
  • Tomato: Gives a sweet taste.
  • Sliced Olives: Love the taste an olive adds to the recipe.
  • Cilantro: A hint of savory and spice.
  • Guacamole: Blend together an avocado making this rich and creamy topping for your tostada
  • Avocado: Creamy slices of avocado right on top equals perfection!

How to Make the Best Tostadas:

These tostadas make the best dinner for everyone in the family. Each person can create and layer their own toppings and make the best tostadas. This is an easy to make, quick dinner for a busy weekday.

  1. Fry Tortillas: In a medium sized skillet add vegetable oil filling up to about 1/2 inch on the sides.  Heat the oil to medium high heat.  Poke holes with a fork in the tortilla and add it to the hot oil.  Fry on each side until golden brown 1-2 minutes.  Remove and set aside.
  2. Cook Beef: In a medium sized skillet over medium high heat cook and crumble the ground beef.  Drain the grease.  Add in the taco seasoning.
  3. To assemble: Heat the refried beans over the stove or in the microwave until warm.  Spread a thin layer on the tortilla followed by the ground beef and cheese.  Top with desired toppings.

The process of frying tortillas to make tostadas.

Tips for the Perfect Tostada:

  • Frying: It is best to use a cooking thermometer to check the oil. The oil will need to be around 350 to 375 degrees Fahrenheit. Once they are fried on both sides add the fried tortillas to a plate that is prepared with paper towels on it. The paper towels will help soak up any extra grease that is left on the tortillas.
  • Baking: Preheat oven to 400 degrees. Lay the tortillas on a baking sheet. Brush the tops with olive oil. Bake for 8-10 minutes until crispy and flip half way through.
  • Preparing the Tortilla: Poking holes in the tortilla will help the tortilla stay round and not curl too much while being fried.
  • Tortillas: Corn tortillas are best and the perfect size. I like the smaller round size. When choose a tortilla, choose one that is not already cooked and can be fried. Smaller the size the better and easier to flip over in the pan.
  • Assembling: Once cooled, start layering your tostada. It works best to have the heavier more dense ingredients on bottom like refried beans, meat, then the cheese will melt over top the meat, then continue on to the next optional toppings of choice.

More Filling Ideas:

Fill your tostada up with all the delicious meats, cheeses, vegetables and fruits. This classic Mexican Dinner is always a HUGE hit for a family! Everything comes together quickly and easily making everyone their favorite personal tostada.

Three tostadas layered with optional toppings.

More Mexican Inspired Recipes:

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Easy to Make Tostadas

These Tostadas are easy to make and layered with flavorful toppings that make this main dish one of the best! Create a delicious dinner right at home within minutes!
Course Dinner, Main Course
Cuisine Mexican
Keyword easy to make tostadas, tostadas
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Tostadas
Calories 147kcal
Author Alyssa Rivers

Ingredients

  • vegetable oil
  • 4 12 inch corn tortillas*
  • 1 pound lean ground beef
  • 1 Tablespoon Taco Seasoning
  • 1 15 ounce can refried beans
  • 2 cups cheddar cheese shredded

Optional Toppings:

  • Shredded lettuce
  • Tomato diced
  • sliced olives
  • cilantro chopped
  • avocado sliced
  • sour cream

Instructions

  • In a medium sized skillet add vegetable oil filling up to about 1/2 inch on the sides. Heat the oil to medium high heat. Poke holes with a fork in the tortilla and add it to the hot oil. Fry on each side until golden brown 1-2 minutes. Remove and set aside.
  • In a medium sized skillet over medium high heat cook and crumble the ground beef. Drain the grease. Add in the taco seasoning.

Layering Tostadas:

  • To assemble: Heat the refried beans over the stove or in the microwave until warm. Spread a thin layer on the tortilla followed by the ground beef and cheese. Top with desired toppings.

Notes

* To BAKE: Preheat oven to 400 degrees. Lay the tortillas on a baking sheet. Brush the tops with olive oil. Bake for 8-10 minutes until crispy and flip half way through.

Nutrition

Calories: 147kcal | Carbohydrates: 4g | Protein: 13g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 163mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg

The Best Tomato Pie

Alabama Tomato Pie slice on white plate with pie dish behind it.

Filled with creamy mayonnaise and cheddar cheese mixture layered in between thick sliced of summer tomatoes makes this The Best Tomato Pie. There’s no better way to close out summer than making this delicious southern recipe.

Tomato season is underway and creating a dinner that is fresh with tomatoes is at the top of the list. Try this sausage tomato gnocchi, creamy tomato basil chicken or creamy tomato Italian parmesan chicken for more tomato recipes.

Alabama Tomato Pie slice on white plate with pie dish behind it.

The Best Tomato Pie

Growing up in Alabama, Tomato Pie was a summer staple and one we enjoyed often. It’s Aimee here from the site Aimee Mars and southern recipes are my specialty. The basic ingredients in this simple and delicious recipe are mainly the same for all, but there are several different ways to prepare it. One this is for certain though, every end of summer should include this delicious recipe.

Ingredients in Tomato Pie

This savory pie is made of just a few basic ingredients, most of which you probably have on hand. The key is choosing super firm tomatoes, whether they come from your own garden, farmers market, or your local grocery store. Use your fingertips to gently squeeze the tomatoes to test their firmness.

  • 9-inch pie shell: you can use a store-bought pie shell if you’re looking to make this recipe quickly or you can make a delicious one of your own like this buttermilk pie crust.
  • 6 Tomatoes, large and very ripe: the firmer the tomatoes the better. If the tomatoes are too soft they’ll have way too much moisture, which will make your pie soggy.
  • Salt: this is just a basic salt for coating the tomatoes before adding them to the recipe, it helps to drain any additional water.
  • Fresh Basil: basil and tomato were meant to go together and putting this fresh ingredient in tomato pie are no different. I highly recommend using fresh basil if you can find it.
  • Freshly Shredded Cheddar Cheese: you can use already shredded cheddar cheese for this recipe, but shredded your own makes it slightly softer and so it melts perfectly together into the pie.
  • Mayonnaise: this key ingredient slightly holds this pie together and adds some delicious flavor.
  • Seasoning: salt, pepper, and garlic powder and the main spices for this recipe, however, you can easily add in some more such as paprika and chili powder if you like a spicier version.

Tomato pie in a white pie dish with fresh basil on top

How to Make Tomato Pie

  1. Prepare the Tomatoes: slice the tomatoes about 1/4-inch in thickness and lay them flat in a single layer on a paper towel-lined baking sheet. Cover the tomatoes in salt and then a top layer of paper towels and let sit for 10 minutes.
  2. Mix the Base: In a large bowl combine the shredded cheese, mayonnaise, fresh basil, and seasoning until fully combined.
  3. Arrange: place your desired pie shell into a pie dish and begin to arrange the pie by layering a single layer of tomatoes on the bottom. Then spread half of the cheese mixture on top of the tomatoes. Place another layer of tomatoes, overlapping some, on top, and repeat with the remaining cheese mixture. Finish layering the pie with some tomatoes on top. Firmly press the tomatoes in so the mixture comes together. Sprinkle some additional basil on top if desired.
  4. Bake: Place the pie in a pre-heated oven at 350º F and bake for 35 to 45 minutes, until the cheese becomes bubbly.

Which Tomatoes are Best for Tomato Pie?

The standard beefsteak or plum tomatoes work best for tomato pie because they’re not as juicy as tomatoes such as heirloom. Make sure to choose tomatoes that are firm to touch and not soft. If you really want to use heirloom tomatoes then you absolutely can, just also make sure they’re super firm. If you choose tomatoes that are too soft it will be hard to remove the water content and your pie will turn out soggy.

Can I use a Store-Bought Pie Crust?

Yes! If you’re short on time or just don’t want to hassle with making a crust then a store-bought crust will work just as well. There is one trick I always like to use though, and that’s to double up the crust. Purchase a dough that comes with two shells and layer one right on top of the other in your pie dish. This makes for an extra thick crust.

Slice of tomato pie on a white dish

What to Serve with Tomato Pie:

This pie is surprisingly filling, and since it’s a summer recipe it pairs perfectly with the most traditional side dishes. Some of my favorites are listed below.

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The Best Tomato Pie

Filled with creamy mayonnaise and cheddar cheese mixture layered in between thick sliced of summer tomatoes makes this The Best Tomato Pie. There's no better way to close out summer than making this delicious southern recipe.
Course Dinner
Cuisine American, Southern
Keyword tomato pie
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 Servings
Calories 279kcal
Author Aimee Mars

Ingredients

  • 1 9-inch Pie Shell
  • 6 large Tomatoes very ripe
  • 1 tablespoon Salt
  • 8 ounces Shredded Cheddar Cheese
  • 1/2 cup Mayonnaise
  • 1/4 cup Fresh Basil chopped
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground Black Pepper

Instructions

  • Preheat the oven to 350ºF and if making prepare the pie dough.

Prepare the Tomatoes:

  • Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.

Make the Filling:

  • In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.

Arrange the Pie:

  • Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
  • Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.

Bake:

  • Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.

Nutrition

Serving: 1slice | Calories: 279kcal | Carbohydrates: 14g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 1055mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1176IU | Vitamin C: 15mg | Calcium: 179mg | Iron: 1mg

Tomato Jam

This Easy Tomato Jam is the perfect condiment to slather on toast, sandwiches, and everything in between. All you have to do is throw everything in a pot, let it simmer, and you’re done.

It’s tomato season! For more awesome ways to use fresh tomato, check out this Chilled Cucumber Tomato Salad, this One Pot Fresh Tomato Pasta, and this Caprese Sandwich with Basil.

Overhead shot of tomato jam in a jar.

Homemade Tomato Jam

If there’s anything you do with all those leftover tomatoes this summer, make this tomato jam! It’s the perfect combination of sweet and savory, and goes with pretty much anything. We love to slather it on toast with a runny fried egg, snuggle it into plain turkey sandwiches, and serve it alongside grilled chicken.

Bonus? It’s a virtually fool-proof, hand-free recipe. All you have to do is throw everything in a pot and let it do its thing until the tomatoes break down and are perfectly jammy and sweet.

Overhead photo of the ingredients in the tomato jam.

Ingredients in Tomato Jam:

  • Tomatoes. If you have a ton of leftover heirloom tomatoes you need to get rid of, of course you can use those, but tomato jam is best purposed for those less sweet Roma tomatoes.
  • Vinegar. Ever jam needs a little bit of acid, and while you could use pretty much any vinegar you have on hand, we went with apple cider vinegar. It has the perfect amount of sweet and acidic flavor, plus it’s super affordable.
  • Lemon. To me, lemon and tomato go hand in hand, so we add just a little bit in addition to the apple cider vinegar.
  • Onion and garlic. You won’t always find onion and garlic in a tomato jam recipe, but I really like the extra flavor and texture they both add to the tomato jam.
  • Spices. For a smoky, warm flavor, we add both ground cinnamon and ground cumin. Just enough to add a little bit of flavor, but not enough for it to be singled out.
  • Sugar. Another really important ingredient in our tomato jam. Sugar of course, adds sweetness to the tomato jam, but it’s also necessary to balance out all the acid in the tomatoes, vinegar, and lemon juice.

Let’s Make Some Jam!

Guys. This is SO easy. Here’s how it goes down.

  • Chop the tomatoes. You’ll want to take out the core of each tomato, but leave the seeds and skin.
  • Add tomatoes, vinegar, lemon juice, sugar, spices, salt, onion, and garlic to a large pot. Stir.
  • Bring the mixture to a boil, and reduce to a simmer.
  • Cook until jammy and sweet and savory and delicious!

Tomato Jam being stirred with a wooden spoon in a pot.

Substitutions, Tips and Tricks for Recipe Success:

  • While our recipe does call for Roma tomatoes, if you have leftover tomatoes, then by all means, use what you have!
  • If you only have apple cider vinegar or lemon juice, you can use one or the other.
  • Apple cider vinegar can be swapped out for white wine vinegar or sherry vinegar.
  • Stir frequently to prevent the tomatoes from burning or sticking.
  • Season properly! In addition to the teaspoon of salt the recipe calls for, you will also have to adjust to your taste. I like things on the saltier side, so I always end up adding a half teaspoon or so more.Tomato jam in a clean can jar with a wooden spoon on the side with tomato jam on it.

Uses for Tomato Jam:

  • Spread whole-grain toast with whipped ricotta cheese and tomato jam
  • Spoon tomato jam on top of brie and bake in a 375-degree oven until brie is melted, about 15 minutes.
  • Spoon tomato jam on top of burrata cheese and serve with toasted crostini.
  • Slather tomato jam on whole-wheat bread with Boursin cheese and thick-cut roasted turkey.
  • Serve alongside scrambled eggs and toast.

Making Tomato Jam with Pectin:

If you want a more jell-like texture, you can add a tablespoon of pectin to the mixture. Boil for 1-2 minutes and then let cool.

Tomato jam in a clear jar with a wooden spoon and three slices of bread surrounding the jar.

What to Serve with Jam:

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Tomato Jam

This Easy Tomato Jam is the perfect comdiment to slather on toast, sandwiches, and everything in between. All you have to do is throw everything in a pot, let it simmer, and you're done.
Course Sauce
Cuisine American
Keyword jam, savory jam, tomato jam
Prep Time 10 minutes
Cook Time 2 hours
0 minutes
Total Time 2 hours 10 minutes
Servings 1 cup jam
Calories 459kcal
Author Nicole Leggio
Cost $10

Equipment

  • Large pot

Ingredients

  • 2 lbs roma tomatoes, cored and chopped
  • 1/2 cup packed brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1/2 medium onion, chopped
  • 1 large garlic clove, minced
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1 tsp kosher salt

Instructions

  • Add all ingredients to a large stock pot. Heat over medium-high. Cook until the tomatoes start to break down, after about 10 minutes. Stir occassionally.
  • Once the tomatoes come to a boil, reduce to a low simmer and cook for another one and half to two hours, stirring occassionally, until no liquid remains and the texture is jam-like.
  • Season to taste with salt and pepper. Cool completely and store in an airtight container.

Nutrition

Serving: 1cup | Calories: 459kcal | Carbohydrates: 117g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2362mg | Potassium: 227mg | Fiber: 2g | Sugar: 110g | Vitamin C: 11mg | Calcium: 117mg | Iron: 1mg

No Bake Cheesecake

No Bake Cheesecake is so creamy, luxurious, and surprisingly easy to make from scratch at home.  Top it with whipped cream and fresh fruit and it will be a huge hit that everyone will obsess over!

Simple variations of this no bake cheesecake can make a big impact when entertaining.  Try 2 Ingredient Cheesecake Dip or Cheesecake Stuffed Strawberries for quick and easy twists on no-bake cheesecake that can be served as delicious starters.

Finished no bake cheese cake topped with whipped cream strawberry syrup and strawberries.

Easy No Bake Cheesecake

No Bake cheesecake is the best no bake cheesecake you will make!  The rich flavors are easy to achieve and effortless to create.  It is an amazing dessert that your family will request over and over.  The good news is you can make simple swaps to the crust and switch up toppings for an entirely different feel so you will never get tired of it!

Every bite of the filling is bursting with tangy cream cheese, smooth vanilla, and bright lemon flavors that are irresistible together!  The crunch of the crumbly graham cracker crust is a perfect contrast to the soft and sweet filling.  Your family and friends will go crazy over how incredibly delicious it is!  Make more than one at a time, because this no bake cheesecake gets devoured quickly!

No Bake Cheesecake Ingredients:

A short list of no-fuss ingredients come together to make the most decadent cheesecake.  For the best results, make sure all the ingredients are at room temperature before you begin the recipe.   This will prevent the cheesecake from cracking, and give you a perfectly smooth and creamy filling.

  • Graham crackers: Crush in food processor or with a rolling pin over a bag of crackers.
  • Brown sugar: Mix together with butter and graham crackers to make a sweet and buttery crust.
  • Butter: Binding agent to hold together the crust.
  • Cream cheese: Mild and tangy flavor and smooth texture for the filling.
  • Lemon juice: A hint of vibrant citrus flavor.
  • Vanilla: Brings out all the flavors in the filling.
  • Sugar: Adds sweetness!
  • Heavy whipping cream: Makes the filling even more smooth and sweet.
  • Optional Topping: Strawberry sauce

How to Make Cheesecake:

No-bake cheesecake is a luxurious dessert that is no longer only reserved for a restaurant on date night.  Now, you can make this any day of the week because it is so easy to put together from scratch at home!

  1. Mix crust: In a medium sized bowl add the crushed graham cracker, brown sugar, and butter and mix until incorporated.
  2. Form crust: In a springform pan add the graham crackers and press firmly into the bottom and sides. Place in the refrigerator.
  3. Combine filling: In a large bowl combine the cream cheese, lemon juice, vanilla and sugar. Beat until smooth and creamy.  Add in the heavy whipping cream and continue to beat until stiff peaks form.
  4. Layer filling over crust: Spread filling evenly along the crust.
  5. Chill and Serve: Place in refrigerator to chill for 3 hours or overnight and serve with strawberry topping if desired.

Steps to make no bake cheesecake.

Variations for Homemade Cheesecake:

No Bake cheesecake is less dense and heavy than baked cheesecakes.  It is incredibly delicious, light and tasty!  Here are my ideas for how to create a variety of inspired twists on this one amazing recipe!

  • Design: Prepare the cheesecake in a parchment paper lined 8×8 dish.  Then, after chilling in the refrigerator lift the cheesecake out with the parchment paper and cut the cheesecake into small squares for bite sized treats.  Even dip them in chocolate for a smooth outer shell and professional looking presentation.  Or prepare them in small cups or a mini muffin pan for smaller servings you don’t have to slice.
  • Toppings: Add whipped cream and fresh fruit for extra sweetness and color. Strawberries are a favorite, but raspberries, blueberries, or any fruit that’s in season make great toppings.  Also try sauces like lemon curd, freezer jam, homemade salted caramel sauce, or chocolate syrup.
  • Filling: Add a bit of sour cream for even more tangy flavor and creaminess. Or for a small crunch try adding in some crushed oreos, sprinkles (a hit with kids) or chocolate shavings.
  • Crust: To change up the flavor try using chocolate or cinnamon sugar graham crackers or crushed oreos in the crust.

Close up on finished no bake cheesecake decorated with whipped cream and strawberries.

Can you Freeze Strawberry Cheesecake?

Yes!  Before decorating, wrap your no bake cheesecake in heavy duty aluminum foil, plastic wrap, or place in a shallow airtight container.  Then store it in the freezer for up to 3 months.  Thaw it in the refrigerator and add toppings before serving.  It will remain good for up to 3 days in the refrigerator.

Close up on a no bake cheesecake with one slice missing.

More Decadent Cheesecake Recipes:

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No Bake Cheesecake

No Bake Cheesecake is so creamy, luxurious, and surprisingly easy to make from scratch at home.  Top it with whipped cream and fresh fruit and it will be a huge hit that everyone will obsess over!
Course Dessert
Cuisine American
Keyword cheesecake, no bake cheesecake, strawberry cheesecake
Servings 12 Slices
Calories 251kcal
Author Alyssa Rivers

Ingredients

  • 2 cups graham cracker crushed
  • 1/4 cup brown sugar
  • 1/2 cup butter melted
  • 2 8 ounce cream cheese softened
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1 cup heavy whipping cream

Optional Topping:

Instructions

  • In a medium sized bowl add the crushed graham cracker, brown sugar, and butter and mix until incorporated. In a 9 inch springform pan add the graham crackers and press firmly into the bottom and sides. Place in the refrigerator.
  • In a large bowl combine the cream cheese, lemon juice, vanilla and sugar. Beat until smooth and creamy. Add in the heavy whipping cream and continue to beat until stiff peaks form.
  • Spread filling evenly along the crust. Chill for 3 hours or overnight and serve with strawberry topping if desired.

Nutrition

Calories: 251kcal | Carbohydrates: 25g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 176mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

No Bake Oreo Balls

No Bake Oreo Balls are rich and smooth truffles that are moist and flavor packed and coated with a smooth chocolate shell.  They are quick and easy to prepare and are a treat everyone will go crazy over!

Try Cookies and Cream Cheesecake Bars or Oreo Cheesecake Brownies for more of the dense chocolate and cream cheese texture.  They make the perfect Oreo treats!

Oreo truffles stacked on a white plate.

Easy No Bake Oreo Balls

No bake Oreo balls are perfect treats to beat the summer heat.  They are quick and easy to make and don’t require you to heat up your kitchen.  The hardest part will be waiting for these delicious oreo balls to freeze.  Dip them and drizzle them in luxurious white and semi-sweet chocolate for layers of rich flavor that is so good!

Oreo desserts are always a huge hit because of their sweet and balanced flavor.  This treat is no exception.  They will be crowd-pleasing and impressive.  They look gorgeous and taste incredible.  Stack them up for a beautiful display, but beware they will disappear quickly.  Make more than you think you need because they are hard to resist!

Oreo Balls Ingredients:

This super short list of ingredients comes together to make the BEST oreo dessert!  The bite-size truffles are bursting with sweet oreo flavor and coated with a smooth layer of rich chocolate and a sprinkle of oreo crumbs.

  • Oreo cookies: The start of any amazing dessert!
  • Cream cheese: Soften to room temperature then mix together with crushed oreos.
  • White chocolate chips: Melt the chocolate chips to drizzle over the oreo balls for a soft and sweet coating.
  • Semi-sweet chocolate chips: Great for balancing all the sweetness in these oreos!
  • Crushed Oreos: Sprinkle on top of the truffles for a perfect crunchy topping.

How to Make No Bake Oreo Balls:

No bake oreos are quick and easy to assemble and don’t even require you to pre-heat your oven.  The presentation of these oreo truffles is so pretty and impressive.  They look professional, but once you make them, you will see how easy it is to create these beautiful and delicious oreo truffles from scratch at home!

  1. Prep: Line a cookie sheet with parchment paper. Then, in a food processor add the oreos and pulse until fine crumbs.
  2. Mix together cream cheese and oreo crumbs: Add in the cream cheese and continue to mix until fully combined.
  3. Form truffles: Using a small cookie scoop, scoop out 1 inch balls and place on parchment paper. Then roll each ball in your hands to make them perfectly round.
  4. Chill: Freeze oreo balls for about 20 minutes.
  5. Chocolate coating: In a medium size bowl melt the chocolate chips 30 seconds at a time until smooth and melted.  When it is melted, dip each ball into the chocolate and place on the parchment to let set.
  6. Serve and enjoy: Top with crushed oreos if desired.

Steps to make oreo truffles.

Tips for Creating the Perfect Oreo Truffles:

Get creative with these Oreo balls.  Make them each unique with different toppings and chocolate drizzles.  There is no wrong way to make them, so have fun!

  • Coating Truffles: Use a toothpick to dip the oreo balls in the melted chocolate. It’s the best way to get a perfect smooth coat.
  • Toppings: Crushed oreo sprinkled on top of these truffles gives a great crunch.  Also try nuts, sprinkles, or coconut to add different flavors and textures.
  • Chocolate: Candy melts or cooking bars are also great to use for the chocolate coating if that is what you have on hand.  Add vegetable oil to thin out chocolate that is thicker than you prefer.

How to Store Homemade Oreo Balls:

To store your oreo balls, place them in an airtight container and use wax paper to separate layers.  Then, you can freeze these truffles for up to two months.  You will be so happy when you remember you have them to pull out for last minute entertaining or for a luxurious weeknight treat.  If you plan to eat them within a couple of weeks, they can be stored in the refrigerator.

Areal view of finished oreo truffles.

More Oreo Dessert Recipes:

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No Bake Oreo Balls

No Bake Oreo Balls are rich and smooth truffles that are moist and flavor packed and coated with a smooth chocolate shell.  They are quick and easy to prepare and are a treat everyone will go crazy over!
Course Dessert, Snack
Cuisine American
Keyword no bake oreo balls, oreo balls
Prep Time 15 minutes
Total Time 15 minutes
Servings 24 Oreo Balls
Calories 168kcal
Author Alyssa Rivers

Ingredients

  • 1 14 ounce package Oreo cookies
  • 1 8 ounce package cream cheese
  • 2 cups white chocolate chips
  • 2 cups semi sweet chocolate chips
  • crushed Oreos for topping

Instructions

  • Line a cookie sheet with parchment paper. In a food processor add the oreos and pulse until fine crumbs. Add in the cream cheese and continue to mix until fully combined.
  • Using a small cookie scoop, scoop out 1 inch balls and place on parchment paper. Roll each ball in your hands and freeze for about 20 minutes.
  • In a medium size bowl melt the chocolate chips 30 seconds at a time until smooth and melted. Dip each ball into the chocolate and place on the parchment to let set. Top with crushed oreos is desired.

Nutrition

Calories: 168kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 128mg | Fiber: 1g | Sugar: 14g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

 

Refrigerator Pickles

Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful.  Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!

For a creative way to use your refrigerator pickles and their juice, try using them to make Copycat Chic-fil-a Nuggets or a Chic-fil-a Chicken Sandwich.  Add a pickle on the sandwich too for the perfect crunch!

Refrigerator pickles in a jar

Refrigerator Canned Pickles

Vibrant and crisp pickles make such a refreshing snack or addition to any sandwich.  Store bought jars can lack the pungent flavor and crunchy bite that makes a pickle so delicious.  That’s why pickling cucumbers at home is so amazing.  You are guaranteed they will be light and fresh and you can create the exact taste you want in your pickle by making variations in your brine.

These refrigerator pickles are loaded with the bright and fresh taste of vinegar and a hint of sweetness from the sugar and garlic.  It is so easy to become obsessed with these incredible pickles.  They will be a huge hit at any barbecue or picnic and everyone will be so impressed they are homemade!

Pickle Jar Ingredients:

Refrigerator pickles are naturally low carb, low calories, and fat free.  They are a great healthy snack.  The ingredients in the brine are pantry staples that give the pickles their signature flavor.

  • Pickling Cucumbers: These are different than the smooth cucumbers you may be picturing. Instead, look for short, bumpy skinned cucumbers.
  • Fresh Dill: Adds the dill flavor you expect in a pickle.
  • Water: The base of the brine that the cucumbers soak in.
  • Vinegar: Helps break down the cucumber and soak in the flavors.
  • Pickling Spices: Add even more great taste to these pickles.
  • Sugar: Balances the other salty flavors.
  • Salt: If you are on a low sodium diet, reduce the amount of salt you add in.
  • Garlic: Place a garlic clove on top of the brine for a rich smooth flavor.

Let’s Make Pickles!

Pickles are surprisingly easy to make at home.  Simply cut cucumber and allow it to soak in the vinegar and pickling spice mixture.  This is a no fail recipe that requires little effort and time, but delivers huge flavor that your whole family will enjoy!

  1. Cut cucumbers: Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
  2. Fill jars: Place the dill into the jars.
  3. Mix brine: In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers.  Place a garlic clove on top and seal.
  4. Refrigerate: Let the pickles soak for at least 24 hours.

The process of canning pickles.

Tips and Variations for Homemade Pickles:

To make canned pickles even better, tweak the brine to suit your taste preferences.  You can load the pickles up with your favorite spices and have total control over the ingredients.  Every bite will be bursting with personalized flavor!

  • Serve with: Zesty pickles are great stacked up on burgers and sandwiches like this Big Mac burger or an ultimate Cuban sandwich. They also make a great snack alongside Chicken Caesar Salad wraps on a picnic.
  • Spicy Pickles: If you love spicy pickles add a bit of red pepper flakes to your liquid.
  • Boil the brine: For even more amazing flavor, try boiling your brine. Just make sure to let it cool completely before adding in your pickles or they will become soft.  If you decide to boil your brine, do not use pans with metal in them like copper or cast iron, or you will get a metallic taste.  Instead, stick to stainless steel or ceramic.
  • Presentation: Slice the cucumbers differently depending on their use. For example, cut them into spears for snacking.  However, when making them to use in sandwiches you will want to slice them into round slices or long thin slices.

How Long Do Canned Pickles Last?

Your homemade pickles will be fresh in your refrigerator for up to 2 months.  However, once you try them you will see they will not last that long!  They do become more soggy the longer they sit, so for the best crunch use soon after making them.

Jar of refrigerator pickles.

More Homemade Condiment Recipes:

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Refrigerator Pickles

Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful.  Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword canned pickles, pickles, refrigerator pickles
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 Jars of Pickles
Calories 157kcal
Author Alyssa Rivers

Ingredients

  • 6 Pickling Cucumbers
  • 2 Tablespoons fresh dill
  • 1 cup water
  • 2/3 cup vinegar
  • 1 Tablespoon pickling spices
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 garlic clove

Instructions

  • Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
  • Place the dill into the jars.
  • In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers. Place a garlic clove on top and seal. Refrigerate for at least 24 hours.

Nutrition

Calories: 157kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 1191mg | Potassium: 1255mg | Fiber: 7g | Sugar: 18g | Vitamin A: 679IU | Vitamin C: 30mg | Calcium: 151mg | Iron: 2mg