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Slow Cooker Dr Pepper Lil Smokies

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Enjoy our simple set-it-and-forget-it, Slow Cooker Dr Pepper Lil Smokies Recipe. The Dr Pepper adds the perfect caramelization to the sausages, and the BBQ Sauce gives a nice smoky flavor with a hint of spice from chili powder.

A white bowl with lil smokies in the bowl sitting on a checkered red and tan linen with Dr Pepper in a glass behind the bowl.

For specifics on the recipe, use the table of contents to click on sections of the recipe.

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Why you'll love this recipe

  • Slow Cooker Lil Smokies are always a hit, quick, and easy to prepare.
  • Dr Pepper Lil Smokies uses just a few simple ingredients.
  • From beginner cook to advanced, anyone can make this little smokies recipe, and it will always be delicious.
  • These little smokies are perfect for game day, family gatherings, and BBQs. Anytime you want an easy, delicious appetizer.

I love slow cooker appetizers because they are easy to prepare with delicious results. Some of my favorites are Cranberry Cocktail Meatballs and Slow Cooker Jalapeno Popper Dip.

Ingredient List

Ingredients with text overlay to make crockpot lil smokies with bbq sauce and Dr Pepper.

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  •  ½ cup BBQ sauce: Use either homemade BBQ sauce or your favorite store-bought. If store-bought, my favorite is Sweet Baby Rays.
  • ¼ cup honey: Maple Syrup could also be used.
  • ¼ light brown sugar
  • 1 Tablespoon chili powder
  • 1 Tablespoon yellow mustard
  • 12-ounce can Dr. Pepper
  • 2 (28) ounce packages of Lil Smokie 

Tools needed to make Slow Cooker Lil Smokies

  • Slow Cooker
  • Measuring Spoons and Cups

How to make Lil Smokies in the Slow Cooker

This is an overview of the recipe. The full instructions are below in the recipe card.

A slow cooker vessel with lil smokies ready to be cooked with Dr Pepper and BBQ Sauce.
  1. Whisk ingredients together in the slow cooker. Add the Lil Smokies.
A slow cooker vessel with lil smokies made with BBQ Sauce and Dr Pepper.
  1. Cook on low temperature for 6 hours or high temperature for 4 hours.
Dr Pepper Lil Smokies with BBQ sauce made in the slow cooker.

Make-ahead, storage, and freezer tips

Storage - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Freezer - The smokies can be made ahead and frozen for up to 3 months in a freezer-safe container or bag. Defrost overnight in the refrigerator. They can be reheated in a slow cooker on low for about an hour, stovetop, or in the oven.

A white bowl with little smokies made with Dr Pepper and BBQ sauce in the bowl. A can of Dr Pepper is in the background.

Eileen's Tips for the best Lil Smokies

  • Every slow cooker is slightly different when it comes to heating. Check on the sausages around the 3-hour mark to see if they are heated through.
  • I garnish the little smokies with chopped fresh parsley for color; this is optional.

Variations

Here are some ways to change the flavor of this dish.

  • Dr Pepper: Use any soda, such as cola, root beer, or lemon-lime soda.
  • BBQ Sauce: Use either store-bought or homemade BBQ sauce.
  • Lil Smokies: Any cocktail sausage, cocktail hot dogs, or even keilbasi can be used for this recipe.

FAQs to make the best Lil Smokies

Are Lil Smokies already cooked?

Yes, the Lil Smokies have been precooked before packaging. This makes it easy to place them in a sauce in the slow cooker.

Can these Lil Smokies be baked in the oven?

Yes. If you don't have a crockpot, bake the Lil Smokies in an oven-safe pan with the sauce uncovered for about 20 minutes to warm the sauce.

Are Lil Smokies already cooked?

The beauty of these little sausages is that they are already cooked. You only need to heat them in the sauce for an easy recipe.

More appetizers to try

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

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Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

A white bowl with little smokies cooked in Dr Pepper and BBQ sauce on a checkered linen. A can of Dr Pepper in the background.

Slow Cooker Dr. Pepper Lil Smokies

These Slow Cooker Dr. Pepper Lil Smokies are a delicious appetizer that are always a hit. With just a few simple ingredients and the secret to the success of this recipe, Dr Pepper, you will be in for a treat! The Lil Smokies have a decadent glaze from Dr. Pepper soda, brown sugar, and mustard.
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Dr Pepper Lil Smokies, slow cooker lil smokies
Prep Time: 5 minutes
Cook Time: 4 hours
0 minutes
Total Time: 4 hours 5 minutes
Servings: 15 servings
Calories: 249kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Instructions

  • Whisk together 1 ½ cups BBQ sauce, ¼ cup honey, ¼ light brown sugar, 1 Tablespoon chili powder, 1 Tablespoon yellow mustard, and 12 ounce can Dr. Pepper in the vessel of a slow cooker.
  • Place 2 (28) ounce packages of Lil Smokie into the bottom of a slow cooker.
  • Pour the mixture over the smokies and stir to combine.
  • Cover and cook on low for 6 hours or high for 4 hours, stirring occasionally.
  • Serve!

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe. 
Note 1: The lil smokies can be cooked on low for 6 hours. We cooked these on high for 4 hours. 
Storage:  Store leftovers in an airtight covered container in the refrigerator for up to 3 days.
Variations:
Spice: Add ½ teaspoon red pepper flakes if you prefer a bit of spice. 
Flavors:  Use any of sodas, we prefer Dr. Pepper, which adds a great flavor. 
Mustard: Use any mustard you have on hand in the pantry. 
BBQ Sauce: A store-made or homemade BBQ Sauce can be used for this recipe. 
I'm not a registered dietitian, but I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
 

Nutrition

Serving: 4lil smokies | Calories: 249kcal | Carbohydrates: 20g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 36mg | Sodium: 898mg | Potassium: 179mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 223IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg

Corn Tomato Salad

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Celebrate summer flavors with our sweet, crunchy, and fresh Corn Tomato Salad. It is bursting with fresh flavors and takes minutes to prepare. Fresh corn and tomatoes are paired with a fresh lemon dressing for a refreshing side dish.

A fresh corn and tomato salad with basil with a lemon dressing in a bowl.

For specifics on the recipe, use the table of contents to click on sections of the recipe.

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Fresh salads are perfect side dishes for any main course. From a simple arugula salad to a hearty red lentil salad or a Mexican bean corn salad, they are easy to prepare and so tasty.

Why you'll love this recipe

  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups
  • knife
  • Cutting Board
  • Whisk

Ingredient List

Ingredients with text overlay to make corn tomato salad.

As an Amazon Associate, I earn from qualifying purchases.

  • fresh corn kernels
  • cherry tomatoes
  • red onion
  • fresh basil leaves
  •  olive oil
  • lemon juice
  • Kosher salt
  • cracked black pepper

Equipment

  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups
  • knife
  • Cutting Board
  • Whisk

How to Make a Corn Tomato Salad

This is an overview of the recipe. The full instructions are below in the recipe card.

A white bowl with ingredients for tomato, corn, red onion, and herbs.
  1. Combine the vegetables in a large mixing bowl.
A glass bowl with the ingredients to make a dressing for a corn tomato salad.
  1. Whisk ingredients to make the corn salad dressing.
A bowl with the ingredients to make a corn tomato salad.
  1. Pour the dressing over the tomato corn salad. Refrigerate
A tomato corn salad with basil on a wooden spoon.
  1. Garnish with fresh basil. Serve and enjoy.
A bowl of corn salad with tomatoes, and basil.

Eileen's Tips for Success

  • The number of ears of fresh corn needed will vary depending on the size of the corn. One ear of corn produces approximately ½ - ¾ cups of corn. I used 9 ears of corn to get 5 cups.
  • You can use canned corn (drained and rinsed) or frozen corn (blanched, drained, and cooled) instead of fresh corn.
  • Our tomato corn salad is vibrant and fresh. Use fresh basil for the best results.

Frequently Asked Questions

Can I use grilled corn on the cob for this salad?

Yes. Use either our grilled corn recipe or roasted corn recipe to prepare the corn for this salad recipe.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Corn: Use grilled corn, roasted corn, defrosted frozen corn, or canned corn, steamed or boiled for the corn salad.
  • Protein: Add grilled chicken, poached shrimp, or cooked diced bacon to make this a main salad meal.
  • Tomatoes: While I love to use my garden cherry tomatoes, any tomato can be sliced up, such as grape tomatoes or vine-ripened tomatoes can be used as well.
  • Cheese: Feel free to add cheese to the corn salad. My favorites are blue cheese, feta cheese, or cubed cheddar cheese.
  • Meal prep tip: Mix the salad and dressing separately, then combine right before serving to keep everything crisp.
  • Caprese Style Corn Salad: Add mini balls of mozzarella cheese, and use balsamic vinegar for lemon juice.
  • Mexican Street Corn Tomato Salad:  Substitute chopped fresh cilantro in place of the basil, lime juice instead of the lemon juice, mayonnaise instead of the olive oil, and add a teaspoon of chili powder (or more to your liking), and top it off with some cotija cheese and add chopped avocado.

Make-ahead, storage, and freezer tips

Storage - Store leftover corn salad with tomatoes in a covered airtight container in the refrigerator for up to 5 days.

A side view of tomato corn salad with fresh basil in a bowl.

Serving Suggestions

Serve with any of our grilling recipes.

Similar recipes

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

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Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

A corn tomato salad in a bowl on a wooden surface.

Summer Corn Tomato Salad

Our Summer Corn Tomato Salad is light, fresh, and quick to prepare with simple ingredients. The corn salad has a light fresh lemon dressing that pairs perfectly with the corn salad. The perfect side dish for spring and summer BBQ's.
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: corn tomato salad
Prep Time: 10 minutes
Cook Time: 0 minutes
refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 91kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Instructions

  • In a large mixing bowl, add 5 cups fresh corn, 10 ounces cherry tomatoes (halved), ½ cup chopped red onion, and ¼ cup sliced fresh basil. Gently toss together until combined.
  • In a separate small mixing bowl, whisk together 3 Tablespoons olive oil, 2 Tablespoons lemon juice, ¾ teaspoon Kosher salt, and ¼ teaspoon cracked black pepper until well combined.
  • Pour the oil mixture into the salad mixture and mix until the oil mixture is evenly distributed throughout the salad.
  • Taste the salad for seasoning; if necessary, adjust seasonings. Chill the salad for at least 30 minutes up to overnight to let flavors blend.
  • Serve chilled.

Notes

Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
Variations: 
Italian Caprese Tomato Corn Salad: Add chunks or mini balls of mozzarella cheese, and substitute balsamic vinegar for the lemon juice.
Mexican Street Corn Tomato Salad: Substitute chopped fresh cilantro in place of the basil, lime juice instead of the lemon juice, mayonnaise instead of the olive oil, and add 1 teaspoon chili powder (or more to your liking), and top it off with cotija cheese and add chopped avocado.
Storage: Store salad in an airtight container in the refrigerator for up to 5 days.
I'm not a registered dietitian, but I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
 

Nutrition

Serving: 1serving | Calories: 91kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Sodium: 157mg | Potassium: 229mg | Fiber: 2g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 1mg

Slow Cooker Chicken Birria Tacos

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Slow Cooker Chicken Birria Tacos are a delicious and easy meal that will quickly become a favorite in your household. These tacos are made with tender, flavorful shredded chicken, wrapped in warm corn tortillas, and topped with your favorite fresh toppings.

A tray with chicken birria tacos made in the slow cooker with a bowl of birria sauce on the side.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Try making Slow Cooker Birria Sliders, Chicken Tacos, Slow Cooker Chicken Enchilada Soup, or Buffalo Chicken Nachos for crowd-pleasing recipes. They’re just as flavorful and fun as these tacos.

Why you'll love this recipe

  • It’s incredibly easy to make, especially with the help of a slow cooker.
  • The rich and spicy broth packs the chicken with loads of flavor.
  • Perfect for meal prep! Make it ahead of time and enjoy throughout the week!

Ingredient List

Crockpot Chicken Birria tacos ingredients with text overlay.

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  • boneless skinless chicken thighs
  • small yellow onion
  • fresh garlic cloves
  • Chipotle peppers in adobo sauce
  • fire-roasted tomatoes
  • birria seasoning packet
  • street taco tortillas
  • shredded Mexican cheese
  • fresh cilantro, optional garnish
  • diced yellow onion, optional garnish

Equipment

  • Slow Cooker - 6 quart
  • knife
  • Cutting Board
  • meat claws
  • can opener

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Chicken thighs in a slow cooker and a measuring cup with the ingredients to make a birria taco sauce.
  1. Mix garlic, chipotle peppers, tomatoes, and birria seasoning until combined.
A slow cooker vessel with chicken thighs and a birria sauce.
  1. Add chicken and onions to the slow cooker. Pour the sauce evenly over the top.
Shredded chicken in a slow cooker to make chicken birria tacos.
  1. Cook on low for 6 hours or high for 4 hours. Shred the chicken.
A saute pan with a street taco topped with birria chicken.
  1. Use a hot skillet to sear the tacos.
A chicken birria taco dipped into the sauce.

Make-ahead, storage, and freezer tips

Storage - Leftover cooked chicken can also be stored in the fridge by placing it in an airtight container. It will stay fresh for up to 3 days in the refrigerator.

Slow cooker chicken birria tacos on a tray with a dipping sauce in the background.

Eileen's Tips for Success

  • Heating tortillas in a skillet gives them a deliciously crispy texture and enhances the overall flavor of your tacos, so don't skip this step.
  • Shredding the chicken when it's still warm makes the process much easier and ensures even pieces for every taco.
  • Use small ramekins to serve the leftover cooking liquid as a dipping sauce for your tacos.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Protein: Chicken thighs are the best choice for this dish because they are so tender. You can use chicken breasts if that's what you have on hand.
  • Various Proteins: Swap the chicken and use chuck roast or pork butt. The options are endless for this recipe.
  • Cheese: Use whatever type you have on hand. Examples are crumbled Cotija, crumbled Cotija, Oaxaca, or shredded Monterey Jack cheese.
Birria chicken tacos on a plate.

Frequently Asked Questions

What is birria?

Birria is a traditional Mexican dish, originally from the state of Jalisco. It’s a slow-cooked stew typically made with goat, beef, or lamb, infused with a wonderful blend of dried chiles, spices, and herbs.

What does birria taste like?

Birria is rich, savory, and bursting with layers of smoky, spicy, and slightly tangy flavors. It's finger-licking good! I know you love it as much as I do.

Serving Suggestions

Birria can be served as a meal by itself.

You can also pair it with your favorite sides, like this Instant Pot Queso and some tortilla chips, or even a side of this homemade guacamole!

Similar recipes

Slow-cooker Mexican-inspired dishes are always a favorite in our household. Not only are they easy to make, but they also pack a ton of flavor into every bite.

Enjoy all our Mexican-inspired recipes here.

Here are a few staple dishes from our meal rotation:

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK  INSTAGRAM PINTEREST TWITTER

Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Chicken birria tacos on a tray.

Slow Cooker Chicken Birria Tacos

These Slow Cooker Chicken Birria Tacos are so full of flavor and tender! The perfectly spiced chicken slow cooks all day before getting made into the most delicious little tacos full of toppings and melty cheese. These are a perfect alternative to pricey beef birria.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: chicken birria tacos, slow cooker birria tacos, slow cooker chicken birria tacos
Prep Time: 5 minutes
Cook Time: 6 hours
0 minutes
Total Time: 6 hours 5 minutes
Servings: 4 servings
Calories: 337kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Instructions

  • Place 2 pounds boneless, skinless chicken thighs, and 1 small yellow onion (sliced) into the slow cooker vessel.
  • In a small mixing bowl, make the sauce mixture by combining 3 cloves garlic (minced)7 ounce can chipotle peppers in adobo sauce, 14.5 ounces fire roasted tomatoes, and 1 ounce envelope, birria seasoning packet.
  • Pour the sauce mixture over the chicken in the slow cooker.
  • Cover and cook on low 6 hours or high 4 hours.
  • Remove the chicken from the slow cooker and shred.
  • To assemble the tacos heat a non-stick skillet over medium heat.
  • Dip a street taco tortillas into the cooking liquid and place it into the heated pan.
  • Add some shredded chicken, shredded Mexican cheese , chopped fresh cilantro, and diced yellow onion .
  • Fold the tortilla over and flip to cook on the other side.
  • Remove and repeat with the rest of the tacos.
  • Serve the birria tacos with the juices from the slow cooker.

Notes

Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
Storage - Leftover cooked chicken can also be stored in the fridge by placing it in an airtight container. It will stay fresh for up to 3 days in the refrigerator.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
 
 
 

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 15g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 362mg | Potassium: 590mg | Fiber: 6g | Sugar: 6g | Vitamin A: 469IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 4mg

Homemade Ketchup Recipe

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Our easy homemade ketchup recipe comes together quickly and uses simple ingredients. Our ketchup is tangy, slightly sweet, and kid-approved. Once you try this recipe, you will want to use our recipe and never buy store-bought ketchup again.

Homemade ketchup with french fries.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Make a batch of our tasty ketchup for burgers, Cracker Barrel meatloaf, slow cooker cowboy beans, or dipping chicken tenders. This version is thick, tangy, slightly sweet, and kid-approved

Why you'll love this recipe

  • Homemade ketchup is full of flavor that a store-made brand cannot provide.
  • Say goodbye to store-bought ketchup filled with preservatives and high-fructose corn syrup and make your ketchup recipe at home.

Ingredient List

Ingredients to make homemade ketchup with text overlay.

As an Amazon Associate, I earn from qualifying purchases.

  • Tomato Paste 
  • water
  • white Vinegar
  • corn syrup
  • light brown sugar
  • onion powder
  • garlic powder
  • Worcestershire sauce
  • salt

Equipment

  • Medium Saucepan
  • mixing spoons
  • Wooden Spoon

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

A pot with ingredients to make homemade ketchup.
  1. Add the water, corn syrup, white vinegar, and brown sugar to a medium saucepan over medium heat. Bring to a simmer.

A large pot with the ingredients to make homemade tomato ketchup.
  1. Add the tomato paste and stir until mixed.
A large pot with homemade tomato ketchup with a whisk in the pot.
  1. Mix in onion powder, garlic powder, Worcestershire sauce, and salt. Use immediately or store in an airtight container in the refrigerator.
A white square bowl with homemade ketchup and french fries being dipped into the ketchup.

Eileen's Tips for Success

  • There are just a few ingredients for this recipe. I suggest using the best tomato paste you can afford.
  • Two of my favorites are Muir Glen Tomato Paste or Sclafani Tomato Paste because I love the flavor they bring to various recipes.

Make-ahead, storage, and freezer tips

If using a squeeze bottle, be sure it is a BPA-free bottle.

Storage - Store our ketchup recipe in a covered, airtight container in the refrigerator for up to 2 weeks.

Freezer Instructions: The ketchup can be frozen for up to 3 months.

To freeze, place 1 to 2 Tablespoons of ketchup in each cube of an ice cube tray and place in the freezer until frozen.

Put each cube in a large freezer bag. To use, take out the cubes as needed, defrost, and use with your favorite recipes.

Frequently Asked Questions

Can I turn this homemade ketchup into a canning recipe?

Our homemade ketchup recipe has not been tested as a canning recipe. It can be frozen for up to 3 months in a freezer-safe container.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Spice: ½ teaspoon chipotle peppers in adobo is a good start to add a smoky spice flavor to the ketchup.
  • ½ teaspoon smoked paprika would add a smoky flavor without adding spice.
  • Sweetness: Agave, Honey, or Stevia can be used to add sweetness.
A white plate with french fries and a white bowl with homemade ketchup with tomato paste.

Serving Suggestions

Similar recipes

Check out all of our easy pantry staple recipes here.

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK  INSTAGRAM PINTEREST TWITTER

Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

An overhead view of homemade ketchup in a bowl with french fries on the side.

Homemade Ketchup

Learn how to make homemade ketchup for one of the easiest and most delicious pantry staples that is so affordable and quick to prepare. This robust and hearty ketchup is made with tomato paste and simple seasonings for the best homemade condiment.
Print Pin Rate
Course: Condiment
Cuisine: American
Keyword: homemade ketchup recipe
Prep Time: 2 minutes
Cook Time: 10 minutes
cooling time: 15 minutes
Total Time: 27 minutes
Servings: 32 Tablespoons
Calories: 16kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Instructions

  • Add ¼ cup water, ¼ cup corn syrup, ¼ cup white Vinegar, and 1 Tablespoon brown sugar to a medium saucepan over medium heat. Bring to a simmer.
  • Add 1 cup tomato pasteto the saucepan and stir until combined.
  • Mix in ¼ teaspoon onion powder, ⅛ teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and ½ teaspoon salt
  • Remove the pan from the heat and let it cool.
  • Use immediately or store in an airtight covered container in the refrigerator.

Notes

Be sure to check Variations, Expert Tips, and FAQs above for important tips and questions that can help make a delicious recipe.
Yields 16 oz of ketchup, 1 Tablespoon per serving. 
Storage - Store our ketchup recipe in a covered, airtight container in the refrigerator for up to 2 weeks.
If using a squeeze bottle, be sure it is a BPA-free bottle.
Freezer Instructions: The ketchup can be frozen for up to 3 months.
To freeze, place 1 to 2 Tablespoons of ketchup in each cube of an ice cube tray and place in the freezer until frozen. Then, put each cube in a large freezer
I'm not a registered dietitian, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 

Nutrition

Serving: 1Tablespoon | Calories: 16kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 105mg | Potassium: 85mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.3mg

Chicken Caesar Pasta Salad

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Chicken Caesar Pasta Salad is a delicious and easy-to-make dish that's perfect for any occasion. This tasty salad combines the classic flavors of Caesar dressing and chicken with the addition of pasta, making it a great light meal for warm days.

A wooden salad bowl with Chicken Caesar Pasta Salad.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Salads make the perfect summer lunch or even a great addition to your brunch menu. I am beginning a summer series of "the Best Salads", which I kicked off with our easy and flavorful Mexican Chicken Salad.

You can never go wrong with adding our Bacon Pea Salad as a side dish. Avocado Chickpea Tuna Salad or this Easy Tuna Pasta Salad are great salads to enjoy for lunch or a light dinner.

Why you'll love this recipe

  • Chicken Caesar Pasta Salad is quick and easy to prepare, perfect for busy days.
  • Versatile enough to serve as a main dish or a side salad.
  • Our pasta salad with chicken Caesar flavors is always a crowd-pleaser to impress family and friends at gatherings.

Ingredient List

Ingredients for chicken caesar pasta salad with text overlay.

As an Amazon Associate, I earn from qualifying purchases.

  • Water
  • Salt
  • Rotini pasta
  • Romaine lettuce
  • Caesar dressing
  • Grated parmesan cheese
  • Croutons
  • Cooked chicken

Equipment

  • Large pot
  • Measuring cups and spoons
  • Grater
  • Colander
  • Large salad bowl

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Rotini pasta being cooked to make chicken caesar pasta salad.
  1. Boil the pasta in a large pot of salted water until al dente.
Rotini pasta in a bowl ready to make chicken caesar pasta salad.
  1. Drain and rinse in cold water.
A glass mixing bowl with chopped romaine lettuce, parmesan cheese, croutons, caesar dressing with rotini pasta to make Chicken Caesar Pasta salad.
  1. Add all the salad ingredients to a large bowl.
The ingredients to make chicken caesar pasta salad in a bowl after being mixed together.
  1. Mix to combine, and then cover and chill in the fridge for 3-4 hours.
A plate of chicken caesar pasta salad and the wooden bowl of the rest of the salad behind the plate.

Eileen's Tips for Success

  • For the best flavor, I recommend using freshly grated Parmesan cheese instead of the pre-shredded stuff. It makes a big difference!
  • Be sure to rinse the pasta in cold water after cooking to stop the cooking process and keep it from sticking together.
  • If you are planning to make this salad ahead, don't add the lettuce until you are ready to serve it.
  • You can use any type of cooked chicken, and I like to use a leftover rotisserie chicken to save time.

Frequently Asked Questions

Should I rinse pasta for cold pasta salad?

Yes, rinsing pasta is an important step when making cold pasta salad! By rinsing the pasta in cold water after cooking, you stop the cooking process and wash away excess starch, which helps prevent the pasta from sticking together.

What is the secret to a good pasta salad?

The secret to a good pasta salad lies in balancing flavors and textures! Start with perfectly cooked al dente, and then build layers of flavor with fresh, crunchy vegetables, a savory protein, and a dressing that brings it all together.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Protein: Swap out the chicken for cooked shrimp, chickpeas, or crumbled feta for a vegetarian twist.
  • Vegetables: Add roasted bell peppers, sundried tomatoes, or shaved asparagus for something unexpected and delicious.
  • Pasta: Change up the pasta shapes. Rotini is my favorite, but bowtie, penne, and spaghetti will work well.
  • Dressing: Experiment with different dressings. Instead of the classic vinaigrette, try a creamy Caesar dressing, a tangy balsamic vinaigrette, or a spicy peanut sauce for an Asian twist.
  • Additions: Add toasted nuts or seeds like almonds, pine nuts, sunflower seeds, or pumpkin seeds for extra crunch.

Make-ahead, storage, and freezer tips

Storage - This salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Just make sure to give it a good toss before serving.

Creamy chicken caesar pasta salad with lettuce on a plate with a fork in the pasta salad.

Serving Suggestions

This salad makes a delicious meal all on its own. You can also pair it with some homemade garlic bread made with this Instant Pot French Bread.

Don't forget dessert! Our Lemon Yogurt Cake makes a great dessert to serve with this pasta salad.

Similar recipes

Are you looking for me salad recipes to make for your family? Here are a few of my favorites:

Corn Tomato Salad

Mexican Street Corn Chicken Salad

Avocado Chickpea Tuna Salad

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK  INSTAGRAM PINTEREST TWITTER

Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

A wooden salad bowl with creamy chicken caesar salad pasta recipe.

Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is tossed with crispy romaine lettuce and juicy chicken in a creamy Caesar dressing. Sprinkle with grated Parmesan cheese and top with crunchy croutons, it’s a satisfying, all-in-one dish. Perfect for any time of day.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: chicken caesar pasta salad
Prep Time: 10 minutes
Cook Time: 10 minutes
30 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 892kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Prepare the pasta

  • 4 quarts water (for pasta)
  • 1 teaspoon salt (for the pasta water)
  • 8 ounces rotini pasta

Prepare the chicken Caesar pasta salad

  • 2 cups chopped romaine lettuce
  • 1½ cups Caesar dressing
  • ½ cup grated Parmesan cheese
  • 1 cup croutons
  • 2 cups cooked chicken Note 1

Instructions

  • In a large pasta pot, bring 4 quarts water and 1 teaspoon salt to a boil. Add 8 ounces rotini pasta and cook according to package directions until al dente. Drain the water and rinse under cold water to cool. Note 1
  • In a large mixing bowl, add the cooled pasta, 2 cups chopped romaine lettuce, 1½ cups Caesar dressing, ½ cup grated Parmesan cheese, and 1 cup croutons.
  • Top with 2 cups cooked chicken. Serve immediately or chill in the refrigerator for 3-4 hours and serve for a cold pasta salad.

Notes

Be sure to check Variations, Expert Tips, and FAQs above for important tips and questions that can help make a delicious recipe.
Additions: Try sliced cherry tomatoes or cooked bacon for extra flavor.
- Rotisserie chicken works perfectly for this recipe—it's flavorful, tender, and a huge time-saver!
Note 1: Be sure to drain all the water off the pasta so the dressing does not get watery. 
Note 2: For the cooked chicken, you can use rotisserie chicken or Instant Pot Shredded Chicken. 
I'm not a registered dietitian, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
 
 

Nutrition

Serving: 1serving | Calories: 892kcal | Carbohydrates: 53g | Protein: 32g | Fat: 60g | Saturated Fat: 11g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 15g | Cholesterol: 98mg | Sodium: 2024mg | Potassium: 403mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2214IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 3mg

Mexican Chicken Salad Recipe

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This Mexican Chicken Salad is a delicious and colorful twist on traditional chicken salad. It's packed with bold flavors from the charred vegetables and tangy citrus dressing. Your family is going to love it.

Mexican street corn chicken salad in a roll topped with sliced jalapenos.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Salads make the perfect warm-weather meals. I am beginning a series of salads to be delivered throughout the summer. Today's Mexican Chicken Salad is the first of many.

Salads are perfect for year-round enjoyment. You should try Avocado Chickpea Tuna Salad, Tuna Pasta Salad, or Hawaiian Macaroni Salad recipe. All are perfect for summer days.

Why you'll love this recipe

  • Mexican Street Corn Salad with chicken is incredibly easy to make with just a few ingredients.
  • This chicken salad with Mexican flavors is packed with fresh flavors and wholesome goodness.
  • Mexican Chicken Salad is perfect for meal prepping or a quick, satisfying lunch.

Ingredient List

Mexican street corn chicken salad ingredient list.

As an Amazon Associate, I earn from qualifying purchases.

  • Canola oil
  • Red onion
  • Red bell pepper
  • Frozen corn
  • Salt
  • Black pepper
  • Mayonnaise
  • Sour cream
  • Lime
  • Ground cumin
  • Chili powder
  • Paprika
  • Cooked shredded chicken
  • Jalapeno
  • Chopped fresh cilantro
  • Scallions
  • Queso fresco cheese

Equipment

  • Saute pan
  • Stainless steel mixing bowl
  • Measuring spoons and cups
  • Wooden spoon

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Mexican street corn vegetables charred in a saute pan for chicken salad.
  1. Saute onion and bell peppers in oil. Then add the frozen corn and season with salt and black pepper. Cook until the vegetables have charred.
A large glass cowl with mayonnaise, lime zest and seasoning to make chicken corn salad.
  1. Combine the dressing ingredients and then mix until well combined.
A glass bowl with chicken, corn, herbs, and green onion to make Mexican street corn chicken salad.
  1. Add the vegetables, cooked chicken, jalapeno, cilantro, and scallions to the bowl with the dressing.
A Mexican street corn chicken salad in a bowl.
  1. Mix until combined. Top with crumbled queso fresco cheese before serving.
Mexican street corn chicken salad in a sliced long roll with sliced jalapeno and queso fresco.

Eileen's Tips for Success

  • For extra flavor, roast the corn in the oven before using it in this salad.
  • If you're not a fan of cilantro, parsley is a great substitute without losing the fresh, herby touch.
  • This recipe is great for using rotisserie chicken. If you don't have rotisserie chicken, you can use any cooked chicken you have on hand.

Frequently Asked Questions

What is Mexican street corn?

Mexican street corn, also known as "elote," is a popular street food in Mexico. It typically consists of grilled corn on the cob slathered with a creamy mixture of mayonnaise, sour cream, or crema, and then finished with a sprinkle of chili powder, lime juice, and crumbled cheese like cotija or queso fresco.

Can I make this salad ahead of time?

Absolutely! This salad is perfect for making ahead of time. Prepare all the components, mix them together, and store the salad in an airtight container in the refrigerator.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Spice: Add a dash of hot sauce or cayenne pepper to the salad for extra heat.
  • Seasoning: Sprinkle in a bit of smoked paprika or cumin for a deeper, smoky flavor profile.
  • Protein: Mix in a dollop of avocado or Greek yogurt to make the dish even creamier.

Make-ahead, storage, and freezer tips

Storage - This salad can be kept in an airtight container in the refrigerator for up to 1-2 days. However, it's best enjoyed fresh.

Hoagie Buns filled with Street Corn Mexican Chicken salad topped with jalapenos and lime wedges.

Serving Suggestions

Serve this delicious Mexican Street Corn Chicken Salad on hoagie rolls, croissants, Instant Pot French Bread, or Greek Yogurt Flatbread.

You can also serve it with tortilla chips and crackers for a little crunch.

Similar recipes

Want more salad recipes for the warm weather? Don't miss these tasty salad recipes:

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK  INSTAGRAM PINTEREST TWITTER

Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Mexican chicken salad in rolls topped with jalapeno and sliced limes.

Mexican Chicken Salad

This Mexican Chicken Salad is packed with flavor. The chicken is in a creamy, spicy dressing with charred vegetables and a hint of lime. A delicious chicken salad to serve on its own or in a wrap, rolls, hoagies, pita bread, or crackers.
Print Pin Rate
Course: lunch
Cuisine: Tex-Mex
Keyword: Mexican chicken salad, Mexican street corn chicken salad
Prep Time: 5 minutes
Cook Time: 10 minutes
refrigerate: 30 minutes
Total Time: 45 minutes
Servings: 8 sandwiches
Calories: 321kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

  • 2 Tablespoons Canola OIl
  • 1 medium red onion (diced) (diced)
  • 1 medium red bell pepper (diced)
  • 3 cups frozen corn
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 lime (juiced and zested)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 4 cups cooked shredded chicken
  • 1 large jalapeno (diced)
  • ⅓ cup chopped fresh cilantro
  • ⅓ cup chopped scallions
  • 1 cup crumbled queso fresco cheese

Instructions

  • In a large saute pan, heat 2 Tablespoons Canola OIl, add 1 medium red onion (diced)1 medium red bell pepper (diced) for about 2 minutes to soften vegetables. Add 3 cups frozen corn to the saute pan. Season the vegetables with ½ teaspoon salt and ½ teaspoon black pepper. Stir and cook on high heat, letting the vegetables char slightly. Set aside.
  • Make the dressing in a large mixing bowl, add ½ cup mayonnaise, ½ cup sour cream, 1 lime (juiced and zested) 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 teaspoon paprika, stir until combined.
  • To the dressing, add 4 cups cooked shredded chicken and all the charred veggies from the pan, 1 large jalapeno (diced)⅓ cup chopped fresh cilantro, and ⅓ cup chopped scallions , stir to combine ingredients.
  • Top with 1 cup crumbled queso fresco cheese.
  • Refrigerate for at least 30 minutes. Serve on your favorite bread, wraps, pita, or crackers.

Notes

Be sure to check Eileen's Tips and FAQs above for important tips and questions that help make a delicious recipe.
● Store in an airtight container in the refrigerator for 2-3 days.
● Don’t like cilantro? You can skip it or substitute with parsley.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
 
 
 

Nutrition

Serving: 1sandwich | Calories: 321kcal | Carbohydrates: 20g | Protein: 23g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 449mg | Potassium: 477mg | Fiber: 3g | Sugar: 2g | Vitamin A: 944IU | Vitamin C: 28mg | Calcium: 128mg | Iron: 2mg

Classic Chocolate Cake Recipe

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  • This Classic Chocolate Cake recipe is delicious, moist, and perfect for any chocolate lover! Made with simple ingredients and a chocolate frosting, this cake is always a hit

Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.

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Why you'll love this recipe

  • This classic chocolate cake has layers of rich and moist chocolate flavors for a wonderful homemade cake.
  • Our simple chocolate cake recipe is topped with a sweet and creamy chocolate frosting.
  • This layered chocolate cake is perfect for holidays and birthdays.

Ingredient List

Ingredients to make a chocolate cake with text overlay.

As an Amazon Associate, I earn from qualifying purchases.

Cake Ingredients

  • unsalted butter, room temperature
  • water
  • large eggs
  • sour cream
  • pure vanilla extract
  • all-purpose flour
  • granulated white sugar
  • light brown sugar
  • unsweetened cocoa powder
  • baking soda
  • baking powder
  • salt

Frosting Ingredients

  • unsalted butter, room temperature
  • unsweetened chocolate
  • confectioners sugar
  • pure vanilla extract
  • whole milk

Equipment

  • 9-inch round cake pan
  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups
  • 7" small saucepan
  • Whisk
  • Hand Mixer
  • Cooling Racks

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

  1. Preheat oven to 350°F/177°C. Grease two 9-inch round cake pans. Set aside.
  2. Melt butter and water.
A bowl of eggs and sour cream to make a chocolate cake.
  1. Whisk eggs, sour cream, and vanilla extract until well combined.
Dry ingredients to make a delicious chocolate cake.
  1. Whisk together all-purpose flour, sugar, light brown sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
Mixing butter mixture to dry mixture for a chocolate cake batter.
  1. Slowly add the butter mixture to the dry mix until just combined.  Add in sour cream.
Chocolate Cake in two cake pans after being baked.
  1. Divide batter between the 2 prepared cake pans. Bake in the preheated oven for 30-35 minutes.

How to Make Chocolate Frosting

A whisk with the begining of a chocolate frosting for a chocolate cake.
  1. Microwave butter and unsweetened chocolate. Set aside.
A glass measuring cup with ingredients to make chocolate frosting for chocolate cake.
  1. Combine confectioners' sugar, vanilla extract, and the chocolate mixture.
A glass measuring cup with chocolate frosting to go on a chocolate cake.
  1. Add half of the milk and continue mixing, adding more milk if needed to reach frosting consistency. 
Homemade chocolate cake with chocolate frosting on a cake plate.
  1. Frost the cooled cake. Slice and enjoy.

Make-ahead, storage, and freezer tips

Storage - This cake can be stored at room temperature in a cake saver for up to three days.

Freezer Instructions: The chocolate cake can be made ahead and frozen for up to 3 months. Wrap well in plastic or place in freezer-safe bags for up to 3 months.

Defrost in the refrigerator overnight. Then frost the cake.

Chocolate cake slice with the cake on a cake stand behind it.

Eileen's Tips for Success

  • For the best results, take care to measure the ingredients correctly.
  • Use high-quality ingredients for the best flavor.
  • Room temperature ingredients will help to give the best results.

Frequently Asked Questions

Is chocolate cake better with oil or butter?

I like to use butter because it gives the cake a rich flavor.

What is the best way to measure flour?

I recommend measuring flour by weight for the most accurate results. No kitchen scale, use the spoon and level method.
Use a spoon to lightly scoop the flour into a measuring cup. Do not pack the flour into the measuring cup.

Chocolate cake slice with the cake behind on a cake platter.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Chocolate Frosting: Use different types of chocolate for the frosting. I like to use milk chocolate or dark chocolate.
  • Additional Flavor: If you want a more intense chocolate flavor, use espresso powder in the cake batter.
  • Extracts: For a festive twist, add peppermint extract to the frosting.
  • Water: Substitute coffee for the water for a rich flavor.
Homemade chocolate cake with chocolate frosting sliced and on a cutting board.

Serving Suggestions

Similar recipes

📖 Recipe

Chocolate cake slice with the cake on a cake stand behind it.

Classic Chocolate Cake Recipe

Enjoy an easy Chocolate Layer Cake recipe for moist and decadently delicious chocolate cake with an easy homemade chocolate frosting. Great for any occasion.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: best chocolate cake, classic chocolate cake
Prep Time: 20 minutes
Cook Time: 35 minutes
cooling time: 40 minutes
Total Time: 1 hour 35 minutes
Servings: 12 servings
Calories: 860kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Cake Ingredients

Frosting Ingredients

Instructions

How to make the cake

  • Preheat oven to 350°F/177°C. Grease two 9-inch round cake pans with either extra unsalted butter or baking spray . Set aside.
  • In a small pan over medium heat melt ¾ cup unsalted butter with 1 cup water, set aside.
  • In a small mixing bowl, make the sour cream mixture by whisk together 3 large eggs, ⅓ cup sour cream , and 1 teaspoon pure vanilla extract until well combined.
  • In a large mixing bowl whisk together 2 cups all-purpose flour , 1½ cups granulated sugar, ½ cup light brown sugar, ¾ cup unsweetened cocoa powder, 1½ teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
  • Using an electric hand mixer with beaters attached on low speed, slowly add the butter mixture to the dry mix until just combined, do not over mix.  
  • Once just combined add in the sour cream mixture.
  • Equally divide the batter between the 2 prepared cake pans and bake in the preheated oven for 30-35 minutes. A toothpick can be inserted in the center of the cakes and come out clean when cakes are done baking.
  • Cool cakes in the pans for about 15-20 minutes.
  • Run a knife along the edge and invert them out onto cooling racks. Let cool completely before frosting.

How to make the frosting

  • While cakes are cooling, make the frosting. To make the chocolate mixture, in a medium microwave safe bowl melt 1 cup unsalted butter and 6 ounces unsweetened chocolate. Set aside.
  • In a large mixing bowl add 4 cups confectioners sugar1 teaspoon pure vanilla extract, and the chocolate mixture. Whip with an electric hand mixer with beaters attached until well combined.
  • Add in half of the ¾ cup whole milk (6 Tablesoons) milk and continue mixing, adding more milk if needed to reach frosting consistency. 
  • Frost the cooled cake. Slice and enjoy.

Notes

Be sure to check Eileen's Tips and FAQs above for important tips and questions that help make a delicious recipe.
 
 
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
 

Nutrition

Serving: 1slice | Calories: 860kcal | Carbohydrates: 134g | Protein: 8g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 374mg | Potassium: 332mg | Fiber: 5g | Sugar: 109g | Vitamin A: 940IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 5mg

Hibachi Noodles and Steak

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This Hibachi Noodles and Steak Recipe is perfect for those who want a Japanese-style dinner at home, packed with flavor. It's a great dish to make for weeknight dinners or when you're craving some Asian-inspired cuisine.

A large black bowl with cooked hibachi noodles and steak with sesame seeds and chopped green onions.

Are you a fan of Asian noodle recipes? If so, you don't want to miss this Teriyaki Pork Noodles and this Dan Dan Noodles. They are both family favorites.

For specifics on the recipe, use the table of contents to click on sections of the recipe.

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Why you'll love this recipe

  • It's quick and easy to make, and the whole family will love it.
  • You only need simple ingredients that are easy to find at your local grocery store.
  • A comforting dish that feels like takeout but is homemade and healthier.

Ingredient List

Ingredients with text overlay for noodles and steak.

As an Amazon Associate, I earn from qualifying purchases.

  • sirloin steak
  • soy sauce
  • sesame oil
  • minced garlic
  • ground black pepper
  • cooked spaghetti
  • unsalted butter
  • vegetable oil
  • oyster sauce
  • granulated sugar
  • minced ginger
  • green onions
  • sesame seeds

Equipment

  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups
  • Saute Pan, 5 quart
  • knife
  • Cutting Board

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Marinate and Cook Hibachi Steak

Marinated steak to make hibatchi steak and noodles.
  1. Prepare the marinade and toss the steak pieces into the marinade.
A saute pan with steak sauteed to make hibatchi steak.
  1. Heat the vegetable oil in a skillet and then sear the steak for 2-3 minutes or until brown on all sides.

How to Prep the Noodles

A large saute pan with cooked noodles to make hibachi noodles and steak.
  1. In the same pan, add butter, garlic, noodles, soy sauce, oyster sauce, sugar, and ginger. Stir fry for 2 minutes.
steak and noodles for Hibatchi steak.
  1. Add the steak to the noodles and garnish with sesame seeds and green onions before serving.
Hibachi Noodles and steak with sesame seeds in a saute pan.

Eileen's Tips for Success

  • For the best flavor, allow the steak to marinate for at least 30 minutes, but overnight in the refrigerator is even better!
  • Use freshly grated ginger and garlic for the best flavor.
  • Don't overcook the steak—aim for a nice sear while keeping the inside tender and juicy.

Frequently Asked Questions

What kind of noodles are used in hibachi?

Most hibachi restaurants use either yakisoba or lo mein noodles. For this recipe, I use spaghetti noodles because they are easily accessible anywhere.

How do you keep hibachi noodles from sticking?

The best way to prevent the noodles from sticking together is to rinse them in cold water once you are finished cooking them.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Turn this into a vegetarian meal by swapping out the steak for sauteed tofu instead.
  • Toss in some colorful veggies like bell peppers, broccoli, or snap peas for extra crunch and nutrients.
  • If you love heat, add a pinch of chili flakes, sriracha, or even some freshly sliced jalapeños.

Make-ahead, storage, and freezer tips

Storage - This dish can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until heated through.

Freezer Tips - I don't recommend freezing the pasta. The beef can be made in bulk and frozen for future recipes.

A saute pan with noodles Asian noodles and steak with hibachi seasonings.

Serving Suggestions

Serve these simple noodles with your Asian favorites. We like to pair them with this Oven Baked Fried Rice, these Asian Style Instant Pot Spare Ribs, and Asian Coleslaw recipe. All of these recipes make a great meal for your family.

Similar recipes

Are you looking for more takeout recipes to make at home? These meals are great to add to your meal plan to help you save a little money on your food budget.

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK  INSTAGRAM PINTEREST TWITTER

Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

A black plate with thinly sliced cooked steak and noodles for a hibachi steak and noodles recipe topped with sesame seeds and chop sticks picking up the noodles.

Hibachi Steak and Noodles

A delicious Japanese steakhouse-inspired Hibachi Steak and noodles dish featuring tender steak, stir-fried noodles, and a flavorful soy-based sauce. This one-pan meal is quick, satisfying, and perfect for a homemade hibachi night.
Print Pin Rate
Course: Main Course
Cuisine: Japanese Inspired
Keyword: hibachi steak and noodles, hibatchi steak, hibatchi steak recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 407kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Hibachi Steak Marinade

Noodles and Sauce

Instructions

Marinate the Hibachi Steak

  • Make the marinade in a large mixing bowl, whisk together 1 Tablespoon soy sauce, 1 teaspoon sesame oil, ½ teaspoon minced garlic, and ½ teaspoon ground black pepper.
  • Add 1 pound thinly sliced sirloin steak to the marinade, toss to coat, and let marinate while preparing the 8 ounces spaghetti.

Cooking the Steak

  • Heat 1 Tablespoon vegetable oil in a large pan over medium-high heat.
  • Add the marinated steak and sear for 2-3 minutes per side, until browned and cooked to your preference.
  • Remove the steak from the pan and set aside.

Stir-Fry the Noodles

  • In the same pan, melt 2 Tablespoons unsalted butteradd 2 cloves minced garlic, and cook for 30 seconds until the garlic blooms.
  • Add cooked spaghetti noodles, 2 Tablespoons soy sauce, 1 Tablespoon oyster sauce, 1 teaspoon granulated sugarand ½ teaspoon minced ginger. Stir-fry for 2 minutes until cooked through.

Combine and Serve

  • Return the cooked steak to the pan and toss everything together.
  • Garnish with 2 chopped green onions and 1 teaspoon sesame seeds. Ready to serve.

Notes

Be sure to check Variations, Expert Tips, and FAQs above for important tips and questions that can help make a delicious recipe.
Note 1: Boneless Ribeye Steak works well too. 
Storage: Store leftovers in the refrigerator in an airtight, covered container for up to 3 days. 
Reheat in a pan over medium heat, adding a splash of water to loosen the sauce.
I'm not a registered dietitian, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 

Nutrition

Serving: 1serving | Calories: 407kcal | Carbohydrates: 21g | Protein: 28g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 939mg | Potassium: 392mg | Fiber: 1g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg

Slow Cooker Birria Sliders

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These Slow Cooker Birria Beef Sliders are perfect for any occasion, whether a casual family dinner or a fun party with friends. The juicy and flavorful beef, paired with tangy red onions, gooey cheese, and soft slider buns, makes for a delicious and easy meal the whole family will enjoy.

A stack of Beef Birria Sliders on a plate with lemons and jalapenos.

For specifics on the recipe, use the table of contents to click on sections of the recipe.

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Are you looking for easy slow cooker sandwich recipes to add a little variety to your meal plan? Check out this Slow Cooker Italian Beef, Slow Cooker Cuban Pork Sandwich, or this Slow Cooker French Dip Sandwich recipe.

Why you'll love this recipe

  • It's easy to make with minimal prep time, perfect for busy weeknights.
  • The slow cooker does all the work, leaving you more time to relax or handle other tasks.
  • Great for feeding a crowd – it's a go-to for parties, potlucks, or game day!

Ingredient List

Slow cooker birria slider ingredients.

As an Amazon Associate, I earn from qualifying purchases.

  • stew beef
  • yellow onion
  • fresh garlic
  • birria seasoning packet
  • beef stock
  • Hawaiian rolls
  • Colby Jack cheese
  • unsalted butter
  • garlic salt
  • parsley or cilantro
  • red onion, lime, and jalapeno for topping

Equipment

  • slow cooker
  • baking dish
  • sharp knife
  • small bowl
  • pastry brush

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

A slow cooker with ingredients to make birra sliders.
  1. Add the stew beef, garlic, onion, seasoning packet, and beef to a slow cooker.
Slow cooker with cooked beef stew meat shredded to make birria sliders.
  1. Cook on low for 4-6 hours or until the beef is tender.
A large pyrex with slider buns topped with birria meat and red onions.
  1. Slice the rolls in half, place them in a baking sheet and then layer the beef, cheese, and desired toppings. Add the tops to the rolls.
Slow cooked birria meat made into slider sandwiches.
  1. Brush the garlic butter topping on top and bake the rolls for 12-15 minutes. Serve with the cooking liquid for an au jus dipping sauce.
Slow cooked birria beef sliders being dipped into a sauce.

Eileen's Tips for Success

  • Don’t skip the garlic butter topping! It adds a delicious, savory touch and helps the rolls bake to golden perfection.
  • If you like a crispier roll, try broiling them for the last minute or two, but keep a close eye to avoid burning.

Frequently Asked Questions

What is birria meat made of?

Birria is traditionally made with goat or lamb. However, in the United States, it is typically made with beef.

How do you pronounce birria?

Birria is pronounced “bee-ree-ah,” with a rolling “r” sound in the middle.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Protein: While beef is the most common choice, you can try making birria with chicken, pork, or lamb.
  • Spice: Add chipotle peppers or a dash of hot sauce for an extra kick of spice.
  • Garnishes: Traditional birria is often served with cilantro, onions, and lime, but you could also try avocado slices, pickled onions, or a dollop of sour cream.

Make-ahead, storage, and freezer tips

Storage - Birria can be stored in an airtight container in the fridge for 3-4 days.

Freezing tips - Birria also freezes well, so you can make a big batch and save some for later. Let it cool completely before transferring to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months.

Beef Birria Sliders made in the slow cooker in Hawaiian slider rolls.

Serving Suggestions

These birria sliders go well with your favorite side dishes. I like to pair them with a potato side dish such as

Bacon Wrapped Potatoes

Garlic Roasted Potatoes

Baked Spicy Fries

Arugula Salad

Check out all our side dishes here.

No matter what you serve with them, your family is going to love them.

Similar recipes

Looking for more slow cooker recipes? Here are a few of my favorites for an easy weeknight meal:

See all beef recipes here.

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

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Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Birria sliders made in the slow cooker.

Slow Cooker Birria Sliders

These Slow Cooker Birria Sliders are so flavorful and easy!! Perfectly seasoned, tender shredded beef, melty cheese and toppings get piled on soft hawaiian rolls and dipped into that delicious broth! These are always a favorite!
Print Pin Rate
Course: Main Dish
Cuisine: Mexican
Keyword: slow cooker birria sliders
Prep Time: 5 minutes
Cook Time: 4 hours
0 minutes
Total Time: 4 hours 5 minutes
Servings: 4 servings
Calories: 577kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

  • 2 pounds stew beef
  • 1 small onion, chopped
  • 3 cloves minced garlic
  • 1 ounce envelope, birria seasoning packet
  • 1 cup beef stock
  • 12 count Hawaiian rolls
  • 6 slices Colby Jack cheese
  • 1 Tablespoon chopped parsley or cilantro
  • 1 medium sliced red onion optional garnish
  • 1 large jalapeno, sliced remove seeds if you do not want a lot of spice
  • 2 Tablespoons unsalted butter
  • ½ teaspoon garlic salt
  • 3 Tablespoons chopped parsley or cilantro optional garnish
  • 1 medium lime, sliced optional garnish

Instructions

  • To the slow cooker, 2 pounds stew beef, 1 small onion, chopped, 3 cloves minced garlic , 1 ounce envelope, birria seasoning packet, and 1 cup beef stock.
  • Slow cook on low for 4 to 6 hours until the stew beef is fork tender. Shred the beef with forks or beef claws.
  • Preheat the oven to 350°F/180°C.
  • Slice the 12 count Hawaiian rolls in half and place them in a 9x13 inch baking dish.
  • Add the 6 slices Colby Jack cheese on top of the bottom half of the rolls.
  • Top the cheese with the shredded beef and any toppings such as 1 Tablespoon chopped parsley or cilantro, 1 medium sliced red onion, or 1 large jalapeno, sliced.
  • Place the top half of the rolls on.
  • In a small microwave safe bowl in 30 second intervals melt 2 Tablespoons unsalted butter½ teaspoon garlic salt, and 3 Tablespoons chopped parsley or cilantro.
  • Brush the butter on the top of the rolls and bake for 12-15 minutes until the cheese is melted.
  • Serve with the cooking liquid from the slow cooker for dipping and 1 medium lime, sliced for squeezing over the meat.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe. 
Storage - Birria can be stored in an airtight container in the fridge for 3-4 days.
Freezing tips - Birria also freezes well, so you can make a big batch and save some for later. Let it cool completely before transferring to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 

Nutrition

Serving: 3sliders | Calories: 577kcal | Carbohydrates: 10g | Protein: 63g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 197mg | Sodium: 805mg | Potassium: 1051mg | Fiber: 1g | Sugar: 3g | Vitamin A: 931IU | Vitamin C: 10mg | Calcium: 360mg | Iron: 6mg

Coconut Macaroon Nests

6 Comments

No-Bake Coconut Nests with candy eggs are a must-make Easter treat. These little bites of sweetness are so easy to make and only require a few ingredients. Plus, they're always a hit with kids and adults alike.

Coconut nests with Cadbury eggs on top for an Easter dtreat.

For specifics on the recipe, use the table of contents to click on sections of the recipe.

[feast_advanced_jump_to]

Why you'll love this recipe

  • No-Bake: They're no-bake, so you don't have to turn on the oven.
  • Simple and Easy: These Coconut Bird Nest Cookies only require a few simple ingredients.
  • Adorable: These Easter nest cookies are super cute and always a hit with the kids.

Ingredient List

Ingredients to make easter nest coconut macaroons.

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  • shredded sweetened coconut
  • granulated white sugar
  • all-purpose flour
  • salt
  • egg whites
  • pure vanilla extract
  • white chocolate morsels
  • candy-coated chocolate mini eggs

Equipment

  • rimmed baking sheet
  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

  1. Preheat the oven to 325°F. Prepare a large-rimmed baking sheet with parchment paper.
A glass bowl with flour and dry ingredients to make coconut macaroons.
  1. Stir together the coconut, sugar, flour, and salt.
A glass bowl with egg whites to make coconut macaroons.
  1. Whisk together the egg whites and vanilla just until blended. Mix egg whites into the coconut mixture until blended
Coconut macaroons being shaped to make easter macaroons.
  1. Divide the mixture into 2-inch balls and place them on the prepared baking sheet.
Coconut macaroons being pressed down to make a nest for candy eggs for Easter cookies.
  1. Using a teaspoon, press a well into the center.
A coconut nest ready for the oven to make macaroons coconut nests.
  1. Bake for 20 to 25 minutes or until the edges begin to brown.
Coconut nests baked in the oven and white chocolate in a piping bag drizzle on the cookies.
  1. Transfer the melted white chocolate into a piping bag. Fill each cookie well with chocolate.
Easter nest cookies with a white chocolate filling topped with Easter egg candy.

Eileen's Tips for Success

  • If you can't find sweetened shredded coconut, you can use unsweetened and add an extra 2 tablespoons of sugar to the recipe.

Frequently Asked Questions

Can I use a different type of chocolate for coconut nests?

Yes, you can use any chocolate that you'd like for this recipe

Can I make these no-bake coconut bird nest cookies ahead of time?

Yes, you can make these cookies up to two days in advance. Just store them in an airtight container.

Coconut macaroon nests on a plate with a white chocolate nest and candy easter eggs in the nests.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Flavor: If you want to change up the flavor of these cookies, you can try using different types of chocolate, like chocolate chips, milk chocolate, or dark chocolate.
  • Extracts: Try almond extract in place of the vanilla extract.
  • Crunch: Looking for a little more crunch in your cookies? Add chopped nuts, like almonds or walnuts.
  • Toppings: I topped my coconut easter nest cookies with Cadbury Mini Eggs, but you could also use Robin Eggs, jelly beans, or even Reese's Mini Eggs.

Make-ahead, storage, and freezer tips

Storage - Store Coconut Nest Cookies in an airtight container at room temperature for up to one week.

Coconut Easter nests with a white chocolate filling and candy Easter eggs on the white chocolate.

Serving Suggestions

Similar recipes

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK  INSTAGRAM PINTEREST TWITTER

Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Easter coconut nests with white chocolate and Cadbury eggs in the nest,

Coconut Macaroon Nests Cookies

Delicious Coconut Macaroon Nests are a crunchy yet tender cookie topped with Easter egg chocolate candy. A festive Easter cookie for the entire family to enjoy.
Print Pin Rate
Course: Dessert, Easter dessert, Snack
Cuisine: American
Keyword: coconut macaroon nest cookies, coconut macaroon nests, Easter nest cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
Servings: 8 cookies
Calories: 257kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Instructions

  • Preheat the oven to 325°F/163°C. Prepare a large rimmed baking sheet with parchment paper, set aside.
  • In a medium-sized mixing bowl, stir together 1 ⅓ cups shredded sweetened coconut, ⅓ cup granulated sugar, 3 Tablespoons all-purpose flour , and ⅛ teaspoon salt.
  • In a small mixing bowl, whisk together 2 egg whites, and ½ teaspoon pure vanilla extract just until blended.
  • Mix the egg white mixture into the coconut mixture until blended.
  • Divide the mixture into 2 inch balls and place them on the prepared baking sheet. Using a teaspoon, press a well into the center of each ball.
  • Bake the coconut macaroons for 20 to 25 minutes or until the edges begin to brown.
  • Remove the baking tray from the oven and cool completely.
  • Transfer the 1 cup white chocolate morsels, melted into a piping bag, fill each well with chocolate. Immediately place three of the 21-24 candy-coated chocolate mini eggs candies into each well.
  • Allow the chocolate to set completely prior to storing or serving.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe. 
Note: This recipe can be easily doubled. 
Storage: Store these Coconut Nest Cookies in an airtight container at room temperature for up to one week.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
 
 
 
 

Nutrition

Serving: 1cookie | Calories: 257kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 110mg | Potassium: 131mg | Fiber: 1g | Sugar: 30g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

This recipe was originally published March 22, 2022. It has been updated for user experience.