Crispy Parmesan Zucchini Fries

Crispy Oven Baked Parmesan Zucchini Fries with Chipotle Mayo

Crispy Parmesan Zucchini Fries!  The perfect way to enjoy zucchini, these are quickly baked in the oven and come out crispy and delicious!

Crispy Oven Baked Parmesan Zucchini Fries with Chipotle Mayo

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I love these!  Every year I grow zucchini in the garden and I try to find creative ways to use it up!  My girls don’t actually like zucchini however, when I made this they couldn’t eat enough! Now they actually request these oven baked zucchini fries!

Chipotle mayo is the perfect dipper for these… but if you prefer ranch or warm marinara are great choices too! These are also perfect if you’re watching your waistline since they’re oven baked!  All of the flavor and crunch without the fat or grease!

These are fairly simple to make…  the batch you see here I actually made myself for lunch one day!  Both tasty and satisfying, these are perfect as a snack or a side dish!

Crispy Parmesan Zucchini Fries!  The perfect way to enjoy zucchini, these are quickly baked in the oven and come out crispy and delicious!

Items you’ll need for this recipe

* Panko * Zucchini * Parchment Paper *

Crispy Parmesan Zucchini Fries with Chipotle Mayo

Rating 

Ingredients
  • 2 large zucchini
  • 1 egg
  • 1 tablespoon milk
  • 1 cup of Panko Bread Crumbs
  • ½ Cup Parmesan Cheese
  • 2 teaspoons olive oil
  • ½ teaspoon pepper
  • Cooking spray
Chipotle Mayo
  • Store bought
  • OR
  • ⅓ cup Mayonnaise or Dressing
  • ¼ cup sour cream
  • 1 chipotle in Adobo (or more to taste)
  • 1 teaspoon lime juice
Instructions
Chipotle Mayo
  1. Combine all ingredients and blend until smooth. Set aside.
Zucchini Fries
  1. Preheat oven to 400 degrees.
  2. Combine Panko Bread Crumbs, Parmesan Cheese, Pepper & Olive oil. Mix well and set aside.
  3. Wash zucchini and cut into fries (leaving skin on).
  4. Beat egg & milk together. Toss zucchini in the egg and milk mixture.
  5. Dip each zucchini fry into the bread crumb mixture pressing the crumbs to make sure they stick.
  6. Place on a parchment lined pan and spray with cooking spray. Bake 18-20 minutes or until crust is crispy.

Original recipe & photos appeared on Spend with Pennies June 2013.  Updated July 2015.

Here are a few more recipes you’ll love

* Green Bean Fries * Zucchini Brownies * Blooming Onion Bites *

Crispy Parmesan Zucchini Fries!  The perfect way to enjoy zucchini, these are quickly baked in the oven and come out crispy and delicious!
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Creamy Macaroni and Cheese Casserole

Creamy Macaroni and Cheese Casserole

Creamy Macaroni and Cheese Casserole

Creamy Macaroni and Cheese Casserole

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Hello, my name is Holly and I am addicted to Macaroni and Cheese.  It is literally my favorite thing to eat ever!

This has to be one of the best macaroni and cheese casseroles ever!  It’s pretty quick to make from scratch and extra cheesy and delicious!  Now, this recipe has a secret little ingredient that makes it extra yummy…  AND it is optional.  The addition of the cheddar soup makes the sauce a little extra velvety and just adds a little something.  If you don’t happen to have it on hand (or just don’t want to use it), this recipe is still ridiculously great without.

When cooking your macaroni noodles, cook them according to the package directions but you want them to be still firm.  If your package says 6-8 minutes, just cook them 6…  you get the idea.

I choose not to top this casserole with a bread crumb mixture but if you really like bread crumbs on your macaroni and cheese, by all means, add some! Just mix 3/4 cup bread crumbs (panko is best) and 3 tablespoons melted butter with the topping cheese.  Sprinkle on top before baking.

This recipe makes an extra saucy creamy macaroni.  Do not over-bake this recipe.  You want it creamy and rich, over-baking will cause it to dry out.  I found that 20 minutes was perfect in my oven…  note that the recipe will thicken slightly while standing.

Macaroni and cheese casserole!

Creamy Macaroni and Cheese Casserole

Rating 

Serves: 8 servings

Ingredients
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  • 12 oz dry macaroni
  • ¼ cup butter
  • ¼ cup flour
  • 1½ cups milk
  • 1 cup light cream
  • ½ teaspoon dry mustard powder
  • 1 teaspoon onion powder
  • salt & pepper to taste
  • 1 can condensed cream of cheddar soup (optional)
  • 4 cups sharp cheddar, divided
  • ½ cup fresh parmesan cheese
Instructions
  1. Preheat oven to 425 degrees.
  2. Cook macaroni according to package directions. Drain and run under cold water.
  3. Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard powder and onion powder. Cook over medium heat while stirring until thickened.
  4. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
  5. Toss cheese sauce & macaroni noodles together. Pour into a greased 9x13 pan. Top with remaining cheese.
  6. Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving/

 

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Red White & Blue Poke Cake2

Red White and Blue Poke Cake

Red White & Blue Poke cake!  Perfect for 4th of July, this cake is easy to make and always moist & delicious!

Red White and Blue Poke Cake

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If you’ve never made a poke cake before, you have to try it!  They are easy to make and so good, the Jell-O keeps the cake extra moist!

To make it really quick, this recipe starts with a boxed cake mix but if you have a favorite white cake recipe, by all means use that!  Once the cake is done baking you’re going to poke it all over, the more holes the better!  I use the end of a chopstick but the end of any sort of spoon will work perfectly!  You’ll want your holes in somewhat of rows so you can alternate the red & blue Jell-O as you pour it over.  I found it worked best to put the Jell-O in a squeeze bottle (you can grab them on Amazon or even use a ketchup squeeze bottle from the dollar store).

Items You’ll Need For This Recipe

* White Cake Mix * Red & Blue Jell-O * 9×13 Pan *

Red White and Blue Poke Cake

Rating 

Ingredients
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  • 1 box white cake mix (plus ingredients called for on the box)
OR
  • Your favorite homemade white cake recipe
  • 1 package red Jell-O (4 serving size)
  • 1 package blue Jell-O (4 serving size)
  • 1 tub dessert topping
OR
  • 2½ cups heavy cream
  • 2 tablespoons powdered sugar
Instructions
  1. Prepare and bake cake in a 9x13 pan according to package directions or recipe.
  2. Let cake cool 15 minutes. Using a chopstick or similar tool, poke holes all over the cake (I did 15 rows of 12).
  3. Mix red Jell-O with ¾ cup boiling water until dissolved. Add ½ cup cold water. Pour red Jell-O into every other row of holes.
  4. Repeat with blue Jell-O. Cover and refrigerate 4 hours or overnight.
  5. If using, whip heavy cream & powdered sugar on medium until stiff peaks form. Spread over cake. Keep refrigerated until serving.

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* Frosty Patriotic Punch * Stuffed Strawberry Pops * Strawberry Cupcakes with Fresh Strawberry Frosting  *

Red White & Blue Poke cake!  Perfect for 4th of July, this cake is easy to make and always moist & delicious!
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Spinach Artichoke Pasta Salad

Spinach Artichoke Dip Pasta Salad

Spinach Artichoke Pasta Salad!  If you like spinach dip, you'll LOVE this delicious pasta salad!  An easy spinach dip turned into a perfect summer side dish!

Spinach Artichoke Dip Pasta Salad

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I absolutely LOVE spinach dip!  Hot and bubbly with cheese, cold and served in a bread bowl, with artichokes or without….  I’ll take all of it!

You’ll love this easy Spinach Artichoke Dip inspired pasta salad!  This delicious dish is actually a take on my favorite cold spinach dip; creamy, delicious and oh so easy to make!  This is seasoned with a package of vegetable soup mix giving it a ton of flavor but also keeping it really simple! You’ll want to use a medium pasta noodle for this salad, rotini, bow ties, wagon wheels or shells are all great choices!

If you’re looking to make this dish a little bit more healthy, you can sub in whole wheat pasta, greek yogurt and a lighter dressing for the mayo (I always use Hellmann’s light).

Items You’ll Need For This Recipe

* Medium Pasta * Large Saucepan * Vegetable Soup Mix *

Spinach Artichoke Pasta Salad

Rating 

Ingredients
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  • 12 oz pasta (I used rotini)
  • 1 cup sour cream
  • ¾ cup mayonnaise
  • 1 package (1.4 oz) vegetable soup mix
  • 3 green onions, sliced
  • 1 can water packed artichokes
  • 4 cups chopped & lightly packed fresh spinach
Instructions
  1. Cook pasta el dente according to package directions.
  2. In a large bowl combine sour cream, mayonnaise and dry soup mix.
  3. Drain artichokes well and cut into quarters.
  4. Toss pasta with sauce. Gently fold in spinach, green onions and artichokes.
  5. Refrigerate 1 hour before serving.

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* Hawaiian Pasta Salad  * Avocado Pasta Salad * Chicken Club Ranch Pasta Salad  *

Spinach Artichoke Pasta Salad!  If you like spinach dip, you'll LOVE this delicious pasta salad!  An easy spinach dip turned into a perfect summer side dish!
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Ooey Gooey Pizza Bombs! Crispy crust loaded up with cheese and your fave toppings... move over pizza pockets... snacking just got better!

Pizza Bombs (Homemade Pizza Pockets)

Ooey Gooey Pizza Bombs! Crispy crust loaded up with cheese and your fave toppings... move over pizza pockets... these take just 5 minutes of prep and taste so good!

Pizza Bombs (Homemade Pizza Pockets)

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My kids love pizza and this was a fun take on the usual!  These also make great lunches because, just like pizza pockets, the kids can just pop them in their lunch and heat them up for 30 seconds before eating!

If you’re putting different ingredients in them, save a tiny piece to put on top and that makes it easy to tell what’s inside of each one!  You can use shredded or cubed mozzarella cheese for these!

Repin Pizza Bombs Here

The easiest way to seal the biscuits is to fold it like a taco, pinch the edges shut and then bring the corners under to make it round.  When you bake them, you might see a little bit of cheese leak out of some of them, don’t worry, there will still be lots left inside!

Ooey Gooey Pizza Bombs! Crispy crust loaded up with cheese and your fave toppings... move over pizza pockets... snacking just got better!

Items you’ll need for this recipe: 

* Refrigerated Biscuits * Pizza Sauce * Baking Sheet * 

Pizza Bombs

Rating 

Serves: 10 Pizza Bombs

Ingredients
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  • 1 can of Pillsbury biscuits (10 biscuits)
  • 10 cubes mozzarella cheese (approx ¾ oz each)
  • 10-15 tablespoons of your favorite pizza toppings (see note below)
  • Shredded cheese & italian seasoning for topping
  • Pizza Sauce for dipping
Instructions
  1. Preheat oven to 375 degrees.
  2. Roll each biscuit out very thin. Place one cube of cheese and 1 to 1-1/2 tablespoons toppings on each.
  3. The easiest way to seal the biscuits is to fold it in half (like a taco), pinch the edges shut and then bring the corners under to make it round.
  4. Top each pizza bomb with a sprinkle of shredded cheese & seasoning.
  5. Place biscuits on a parchment lined pan seam side down. Put them in the oven and lower the heat to 350 degrees. Bake 13-16 minutes or until lightly browned.
  6. Serve with warm pizza sauce for dipping.
Notes
If you use toppings that contain a lot of liquid (such as mushrooms) it's best to cook and cool them first (just pop them in the microwave a few seconds). Things like pineapple should be dabbed dry.
Note:  This recipe originally appeared on Spend With Pennies December 2013.  The recipes and photographs were updated June 2015.

Here are a few more recipes you’ll love

* Pizza Bubble Bread * Pizza Stuffed Shells * Pizza Pasta *

More Pizza & Pasta Recipes

Ooey Gooey Pizza Bombs! Crispy crust loaded up with cheese and your fave toppings... move over pizza pockets... these take just 5 minutes of prep and taste so good!
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Lemon Meringue Pie Cheesecake

Lemon Meringue Pie Cheesecake

Lemon Meringue Pie Cheesecake!  A graham cracker crust, fresh tart lemon filling & a fluffy meringue topping combined with a rich cheesecake!  This dessert will definitely top your list!

Lemon Meringue Pie Cheesecake

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 Lemon Meringue Pie is a classic dessert… Graham crust, creamy tart lemon filling with a fluffy meringue topping.  This recipe combines all of those amazing flavors with a rich and lush cheesecake for a dessert that will top your list!  Fresh lemons and lemon zest make the filling extra lemony!!

Don’t be afraid to give this a try, it’s not difficult to make although there are a few steps.  I make the cheesecake portion one day (or even a couple of days in advance) and the remainder the next day.

Making meringue is really quite easy!  A few simple tips for a perfect meringue in this recipes:

  • Be sure the lemon filling is hot when you put the meringue on top.  This will keep the layers from separating.
  • When spreading your meringue, be sure it hangs over the edge of your pan just slightly.  Don’t remove it until the cheesecake is completely cooled.
  • Do not underbake.  This can cause weeping.
  • When removing the meringue from the edge of the pan don’t cut it, instead just gently pull it back from the edge of the pan.

While cooling this recipe, it does weep just a little bit so I put mine on a plate in the fridge to catch any stick drippings.

Items You’ll Need For This Recipe

* Cream of Tartar * Large Saucepan * 9″ Springform Pan * A huge fork to dig in :)

Lemon Meringue Cheesecake

Rating 

Ingredients
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Cheesecake
  • 1½ cups graham crumbs
  • ¼ cup melted butter
  • 3 packages (8oz each) cream cheese
  • ⅔ cup sugar
  • 3 eggs
Lemon Filling
  • 1 cup sugar
  • ⅓ cup corn starch
  • 6 egg yolks
  • 1½ cups water
  • 2 lemons, zested & juiced
  • 1 tablespoon butter
Meringue
  • 4 egg whites
  • ½ teaspoon cream of tartar
  • ⅓ cup sugar
Instructions
Cheesecake
  1. Preheat oven to 350 degrees.
  2. Combine melted butter & graham crumbs. Press into a 9" springform pan.
  3. With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.
  4. Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.
  5. Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.
Lemon Filling
  1. Preheat oven to 350 degrees.
  2. Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.
  3. Remove from heat and stir in butter, keep warm.
Meringue
  1. Beat egg whites & cream of tartar on medium-high until soft peaks form (ends of peaks will curl when the beaters are lifted out). Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).
  2. Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling. Be sure the meringue overlaps the edges of the pan slightly to avoid it shrinking.
  3. Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.

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* Millionaire Pie (No bake and only 5 Minutes to Prep!) Lemon Blueberry Loaf  *  Fresh Strawberry Lemonade! *

Lemon Meringue Pie Cheesecake!  A graham cracker crust, fresh tart lemon filling & a fluffy meringue topping combined with a rich cheesecake!  This dessert will definitely top your list!
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Cheesy Garlic Breadsticks.

Cheesy Garlic Breadsticks!

Cheesy Garlic Breadsticks!  Making breadsticks at home is actually easier than you might think!  If you don't want to make your own dough you can substitute frozen bread dough in this recipe!

Cheesy Garlic Breadsticks!

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Surprisingly quick and delicious, you will be surprised at how quickly you can whip up fresh from scratch breadsticks!  If you don’t want to make your own dough, these do work beautifully with frozen bread dough or rolls as well!

We love these in our house either as a snack or served alongside a pasta or lasagna dish!  If you don’t have the cheeses listed below, these work great with pretty much any cheese you have on hand!  This recipe can easily be doubled.

More side dish recipes

Cheesy Garlic Breadsticks

Rating 

Serves: 12 breadsticks

Surprisingly quick and amazingly delicious! You won't believe you can make homemade breadsticks on a weeknight!
Ingredients
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  • 1 tablespoons active dry yeast
  • ½ teaspoon sugar
  • ¼ cup warm water (110 degrees F)
  • 3 cups flour
  • 1 cups hot water
  • 1 tablespoons sugar
  • ½ teaspoon salt
  • 1½ tablespoons butter, melted
  • 1 clove garlic, minced
  • ⅛ cup cheddar cheese, shredded
  • ⅛ cup fresh parmesan cheese, shredded
Instructions
  1. Line a baking sheet with parchment paper.
  2. Combine yeast, ½ teaspoon sugar and ¼ cup warm water in a small bowl. Set aside 5 minutes until foamy.
  3. In a large bowl, combine 2 cups flour, hot water, sugar and salt. Add in the yeast mixture and gently stir. Add remaining flour and stir until completely combined.
  4. Divide dough into 12 equal pieces and roll into breadsticks. Place on parchment paper.
  5. Preheat oven to 400 degrees while letting the dough rise (rise about 15 minutes).
  6. In a small bowl, combine butter and minced garlic. Microwave 20 seconds or until butter is melted.
  7. Brush butter mixture over breadsticks. Top with cheeses.
  8. Bake 15-18 minutes or until golden. Serve warm.

Original post 07/2014.  Photo updated 06/2105

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Cheesy Garlic Breadsticks!  Making breadsticks at home is actually easier than you might think!  If you don't want to make your own dough you can substitute frozen bread dough in this recipe!
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Overnight Oats can be made with any fruit & are and easy, healthy make ahead breakfast! Greek yogurt, chia seeds & fruit and perfect to grab & go!

Mango Berry Overnight Oats

Overnight Oats can be made with any fruit & are and easy, healthy make ahead breakfast!  Greek yogurt, chia seeds & fruit and perfect to grab & go!Mango Berry Overnight Oats

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Overnight oats make an amazing on the go breakfast, no cooking required!  Something just so great about a make ahead breakfast, especially one so yummy and healthy!

I use large flake oats because I really like the texture but you can use regular rolled oats as well.  Chia seeds can be purchased at most health food stores and even at grocery stores (often in the ‘organic’ area) or online.  With chia seeds, a little goes a long way and you only need a couple of tablespoons in this whole recipe.  They are also great tossed into smoothies, sprinkled over your cereal, or mixed with breadcrumbs for an extra crunchy chicken coating …  or to make your own chia pet!  😉  I used 1/2 pint mason jars but you can use any container you have handy.

This recipe calls for mango & berries but you can use any type of fruit.  These will keep in the fridge for up to 5 days, perfect for each day of the week!

Items You’ll Need For This Recipe

* Oats * Mason Jars * Chia Seeds *

Mango Berry Overnight Oats

Rating 

Serves: 6 servings

Ingredients
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  • 1⅔ cup large flake (or regular) oats
  • 2 cups greek yogurt, any flavor
  • 2 tablespoons chia seeds
  • 1 teaspoon vanilla
  • 1½ cups almond milk (or regular milk)
  • 1 small mango, pitted & diced
  • ¾ cup each raspberies & blackberries
Instructions
  1. In a large bowl combine oats, yogurt, chia, vanilla and almond milk.
  2. Divide ½ of the berries/mango over 6 mason jars. Divide oat mixture between the 6 jars.
  3. Top with remaining fruit. Refrigerate overnight or up to 5 days.
Notes
The mixture will thicken up as it sits overnight. You can easily adjust the liquid to get your preferred consistency.

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* Overnight Apple Pie French Toast Casserole * Oatmeal Cookie Dough Dip *

Overnight Oats can be made with any fruit and are and easy, healthy make ahead breakfast!  Perfect to grab & go!
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Ramen Noodle Salad

Ramen Noodle Salad

Oriental Ramen Noodle Salad!  Crunchy cabbage and tons of yummy veggies with ramen noodles tossed in a quick sesame dressing.  This is easy to make & a great summer side and perfect for bbqs!  You can use coleslaw mix to make it extra quick!

Ramen Noodle Salad

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This is a great summer side dish!  Shredded fresh cabbage & veggies are tossed with ramen noodles and a homemade dressing for a simple side, perfect for any potluck!

To make this salad extra quick, I use a mandolin slicer.  It shreds the cabbage perfectly thin, slices the red peppers and even juliennes the carrots!  You can shred everything by hand if you prefer or even substitute packaged cole slaw mix.  If using the packaged slaw mix, I usually add in some extra carrots.  Other great additions to this salad are 1/2 cup sunflower seeds, 1 cup slivered almonds or even blanched broccoli.

Items You’ll Need For This Recipe

* Ramen Noodles * Shredded Green/Purple Cabbage * Mandolin Slicer (optional) *

Ramen Noodle Salad

Rating 

Serves: 12 cups

Ingredients
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  • 6 cups shredded green cabbage
  • 3 cups shredded purple cabbage
  • 3 cups julienned carrots
  • 3 cups fresh bean sprouts
  • 1 red pepper thinly sliced
  • 3 green onions, sliced
  • 2 packages ramen noodles (seasonings reserved for dressing)
  • 1 tablespoon sesame seeds
Dressing
  • ½ cup vegetable oil
  • ¼ cup seasoned rice vinegar
  • 3 tablespoons apple cider vinegar
  • ½ teaspoon sesame oil
  • seasoning from ramen packages
Instructions
  1. In a large bowl, add green & purple cabbage, carrots, bean sprouts, red pepper & green onions. Break up the ramen noodles and add to the cabbage mixture.
  2. In a separate bowl, whisk together all dressing ingredients. Pour over ramen mixture and toss to combine. Top with sesame seeds and refrigerate 90 minutes before serving.
Notes
I use chicken flavored ramen noodles, but you can use any flavor you like.

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* Hawaiian Pasta Salad Chicken Lo Mein (Easy homemade “take out”!)  * Take Out Style Sweet and Sour Chicken   *

Oriental Ramen Noodle Salad!  Crunchy cabbage & tons of yummy veggies with ramen noodles tossed in a quick sesame dressing.  This is easy to make & a great summer side and perfect for bbqs!  You can use coleslaw mix to make it extra quick!
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Homemade Chocolate Caramel Cups.

Homemade Caramel Cups

Homemade Caramel Cups.  Rich chocolate filled with gooey homemade caramel, totally decadent and amazing (and you'll be surprised how easy they are to make)!  Perfect as a gift or an indulgent treat!.

Chocolate Caramel Cups

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These delicious caramel cups are not only totally decadent, they’re actually easy to make!

Don’t let the thought of homemade caramel scare you!  It’s actually super easy and the method below doesn’t require a candy thermometer or any special equipment or strange ingredients!

There are two easy ways you can prepare these cups…  you can start with a mold for peanut butter cups or you can use muffin liners (either regular or mini).  If you choose to use muffin liners or candy liners be sure to choose the foil ones.

The cups do pop out of the molds a little easier than the cups.  If using the cups you want to ensure that the initial chocolate layer has no holes or gaps because if the caramel leaks out, it will stick to the liner.  If you do have any trouble removing the cups from the foil liners, you can dip the bottom into a bowl of hot water for less than 1 second and they will slide right out.. but note that this will only work with foil liners.

To make these extra delicious, it is worth the extra splurge for a very high quality chocolate…  the better the chocolate, the better the end result!  You can use dark or milk for these, I personally love milk chocolate but find that dark is best in this recipe!

Items You’ll Need For This Recipe

* Foil Candy Cups or Chocolate Mold * Corn Syrup * Good Quality Milk or Dark Chocolate *

Homemade Caramel Cups.  Rich chocolate filled with gooey homemade caramel, totally decadent and amazing (and you'll be surprised how easy they are to make)!  Perfect as a gift or an indulgent treat!.

 

Chocolate Caramel Cups

Rating 

Ingredients
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  • 1 cup of white sugar
  • 4 tablespoons corn syrup (Karo)
  • 2 tablespoons water
  • ⅓ cup + 1 tablespoon heavy cream, separated
  • 1 tablespoon of butter
  • 1 teaspoon vanilla
  • pinch of salt
  • milk or dark chocolate
Instructions
Caramel Filling
  1. In a small saucepan, combine sugar, corn syrup & water. Bring to a boil over medium heat.
  2. Allow mixture to boil until the liquid reaches an amber color (approx. 15 minutes… but keep a close eye on it starting at about 10 minutes).
  3. Once the mixture has reached a nice amber color, remove from heat. While stirring, slowly pour in ⅓ cup cream. Stir in vanilla, butter and salt. Let cool about 15-20 minutes. Stir in remaining cream and cool to room temperature.
To prepare
  1. Melt chocolate in a double boiler (or on low in the microwave) until smooth.
  2. Pour a little bit of chocolate into each of your wells (either your molds or your foil baking/candy cups). Smooth it up the sides and across the bottom making sure you have a thick uniform layer.
  3. Refrigerate 5 minutes to set. Remove from the fridge and if using a mold, hold it up to the light to check for thin spots.
  4. Fill almost to the top of the chocolate with the caramel. Refrigerate about 5 minutes.
  5. Top with more chocolate and tap the molds gently on the counter to smooth. Let set in the fridge 20 minutes.
Notes
Note: The number of cups you can make will vary based on the container you use. Using a standard (not mini) peanut butter cup mold you will need approximately 1 oz of chocolate per cup and should be able to make about 16 cups (you may have a little bit of caramel left over).

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* Homemade Peanut Butter Cups * 6 Minute Microwave Caramels * No Bake Rolo Cheesecake  *

Homemade Caramel Cups are totally decadent and amazing.  You'll be surprised at how easy they are to make!  Perfect as a gift or an indulgent treat!.
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Pin breakfast cookies

Healthy Breakfast Cookies

These breakfast cookies are deliciously moist & soft! A healthy cookie that my kids love any time of day!  Made with simple ingredients yet these pack tons of flavor!

Healthy Breakfast Cookies

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Cookies for breakfast?!  Heck yeah!  One of my besties, Erin, gave me this recipe and told me I had to try them!  We adapted it slightly but we love them so much, such an easy recipe and a great on the go snack or breakfast!

This is our new favorite way to use up ripe bananas…  and when I make these they definitely end up being ‘anytime’ cookies instead of breakfast cookies!  The texture is deliciously moist and soft, similar to a banana bread.  The chocolate chips are optional and while I realize they aren’t the most “healthy” addition the kids love them and it makes these yummy cookies taste like a real treat!  You could certainly replace them with extra raisins, dried fruit or whatever additions your family likes best!  We’ve used almond milk because we always have it on hand but again, you can use whatever type of milk you like best.

These cookies contain no added fats, no butter, no oil and no white or brown sugar (unless you add the chocolate chips) but they DO contain tons of flavor and are really delicious!

These breakfast cookies are deliciously moist & soft! A healthy cookie that my kids love any time of day!  Made with simple ingredients yet these pack tons of flavor!

Items You’ll Need For This Recipe

* Quick Cooking Oats * Parchment Paper * Baking Pan *

Healthy Breakfast Cookies

Rating 

Serves: 24 cookies

Ingredients
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  • 3 bananas, mashed
  • 2 cups quick cooking oats
  • ⅓ cup apple sauce
  • 1 egg
  • ¼ cup almond milk
  • ¼ cup raisins
  • ½ cup chopped walnuts
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ cup chocolate chips (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients in a large bowl until well combined.
  3. Place heaping tablespoons on a parchment lined pan and gently press with a fork.
  4. Bake 15-18 minutes or until lightly browned. Cool completely.
  5. Store in the refrigerator up to 4 days.

More Recipes You’ll Love

* 30 Make Ahead Breakfast Ideas  Pecan Coconut Banana Bread  * No Cook Overnight Oatmeal  *

These breakfast cookies are deliciously moist & soft! A healthy cookie that my kids love any time of day!  Made with simple ingredients yet these pack tons of flavor!
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Banana Split Stuffed Strawberries

Banana Split Stuffed Strawberries

Banana Split Stuffed Strawberries!  These yummy treats are easy to make and perfect for summer!  No baking required! <3

Banana Split Stuffed Strawberries

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This is a fun take on the good ol’ banana split!  Don’t be too scared off by the idea of coring strawberries… it’s actually super simple!  It takes just a couple of seconds per strawberry using a tomato corer (they’re really inexpensive)!  For the fudge sauce I used my homemade 5 minute Wicked Fudge Sauce as it keeps well in the fridge and I usually have it on hand.

When choosing strawberries for this recipe, try to choose the largest you can find.  Smaller strawberries will work but the bigger ones are easier to work with .  Be sure your strawberries are very dry before dipping in the chocolate because water can make the chocolate seize up!  If you’d like to prep these ahead of time,  you can prepare the filling up to 1 day ahead and refrigerate. The strawberries can then be assembled a couple of hours ahead of time.

Banana Split Stuffed Strawberries!  These yummy treats are easy to make and perfect for summer!  No baking required! <3

Items You’ll Need For This Recipe

* Strawberry/Tomato Corer * Ziploc Bag * Banana Pudding Mix *

Banana Split Strawberries

Rating 

Serves: 1 pint +/-

Ingredients
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  • 1 pint fresh strawberries (more or less depending on size)
  • 4 tablespoons semi sweet chocolate chips
  • 1 teaspoon butter
  • 4 tablespoons finely chopped nuts
Filling
  • ½ cup heavy cream
  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar
  • ½ banana, mashed (about ¼ cup)
  • ¼ cup crushed pineapple, well drained
  • instant banana pudding mix (or vanilla)
Optional Toppings
Instructions
Filling
  1. Combine heavy cream, cream cheese, powdered sugar and 4 tablespoons instant pudding mix with mixer on medium until thick and fluffy. Fold in banana & pineapple. Place in a ziploc and refrigerate.
Strawberries
  1. Wash & dry strawberries. Cut tops off and using a tomato corer, scoop out the center. Cut bottom off and make sure the strawberry stands upright. Stand on a paper towel to dry.
  2. Melt chocolate chips for about 25 seconds in the microwave, stir in butter until smooth. Dry each strawberry with a paper towel and dip in chocolate and then in nuts. Place on parchment paper and refrigerate 5 minutes or until set.
  3. Cut a corner off of the Ziploc bag and pipe filling into each strawberry. Top with desired toppings (chocolate, sprinkles, cherries).

More Recipes You’ll Love

* Chocolate Cheesecake Stuffed Strawberries * Cheesecake Stuffed Strawberries  *  Cherry Cheesecake Dip *

Banana Split Stuffed Strawberries!  These yummy treats are easy to make and perfect for summer!  No baking required! <3
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Hot S’Mores Dip

This Hot S'Mores Dip is a favorite! Ooey gooey chocolate & marshmallows takes about 5 minutes to prep and broil! Great as a quick dessert or snack!

Hot S’Mores Dip

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This is one of the simplest recipes to make, it takes just a few minutes but it’s so ooey gooey yummy!

The best part is the way the chocolate melts with the marshmallows making it extra rich and yummy!  Perfect to put out last minute because you can use ingredients you probably already have on hand!   This recipe was made by my teenaged daughter… (and eaten by me! LOL)  Soo yummy!  While I used graham crackers to serve along with this, crispy apples or other fruit would be great too!

You can use regular or mini marshmallows for this recipe (I find the mini marshmallows easier to measure) or the regular sized marshmallows.  I use milk chocolate chips but if you prefer, you can use semi-sweet.

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This Hot S'Mores Dip is a favorite! Ooey gooey chocolate & marshmallows takes about 5 minutes to prep and broil! Great as a quick dessert or snack!

 Items You’ll Need For This Recipe

* Marshmallows * Milk Chocolate Chips * Graham Crackers *

Click print here 

Hot S’Mores Dip

Rating 

Ingredients
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  • 1 cup milk chocolate chips
  • 2 tablespoons milk
  • 2 cups marshmallows, divided
  • graham crackers for serving
Instructions
  1. Combine chocolate chips, milk and 1½ cups of marshmallows in a sauce pan. Heat over medium low and stir until melted and smooth.
  2. Pour into an oven safe dish and top with remaining marshmallows.
  3. Broil 1 minute or just until marshmallows are lightly toasted.
  4. Serve warm with graham crackers.
Note:  This recipe originally appeared on SpendWithPennies.com in December 2013.  The recipe and photograph have been updated (2015).

More Recipes You’ll Love

* S’mores Dip  Grilled S’mores Sandwich * Cherry Cheesecake Dip  *

This Hot S'Mores Dip is a favorite! Ooey gooey chocolate & marshmallows takes about 5 minutes to prep and broil! Great as a quick dessert or snack!
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This simple Chocolate Mint Oreo Mousse takes just minutes to make yet it's rich & delicious! This also makes a perfect cake filling in your favorite chocolate cake recipe!

Chocolate Mint Oreo Mousse

This simple Chocolate Mint Oreo Mousse takes just minutes to make yet it's rich & delicious! This also makes a perfect cake filling in your favorite chocolate cake recipe!

Chocolate Mint Oreo Mousse

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Chocolate Mint is one of my favorite flavor combinations which must be why I love Mint Oreos so much!  A fluffy and rich minted mousse with Mint Oreo bits!

This is one of the most simple mousse recipes you’ll ever make and also one of the yummiest!    If you’re looking a really quick and easy dessert, you’ll love this because it can be served right away or prepared ahead of time and refrigerated.  The addition of the instant pudding mix make this the perfect consistency to use as a cake filling inside your favorite layered chocolate cake recipe!

REPIN CHOCOLATE MINT OREO MOUSSE

Items You’ll Need For This Recipe

* Mint Oreo Cookies * Instant Vanilla Pudding * Mint Extract *

Chocolate Mint Oreo Mousse

Rating 

Serves: 6 servings

Ingredients
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  • 1½ cups heavy cream
  • 1 cup milk
  • 3 cups chopped Mint Oreo Cookies
  • 1 package instant vanilla pudding
  • 1½ teaspoons mint extract
  • green food coloring
Instructions
  1. Whisk together milk, pudding mix, 1 teaspoon mint extract and a couple of drops of food coloring. Refrigerate 5 minutes.
  2. Add remaining ½ teaspoon mint extract & a couple of drops of green coloring to heavy cream. Whip until stiff peaks form.
  3. Fold together pudding mixture & whipped cream. Gently stir in chopped Oreo cookies.
  4. Refrigerate until serving.

 

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Homemade Pasta Sauce

The Best Homemade Pasta Sauce

The BEST Homemade Pasta Sauce! This is literally the BEST Homemade Pasta Sauce you'll ever have!  Made with ground turkey or beef, this rich tomato sauce is perfect over spaghetti or in lasagna!

The Best Homemade Pasta Sauce

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This is hands down the BEST pasta sauce I’ve ever had and even better, it’s totally healthy (shhh… nobody will ever know)!!

I’ve served this over pasta but it’s also amazing in lasagna or even over spaghetti squash for a really satisfying & healthy meal!  (You can use either turkey or beef for this recipe, I use turkey and it’s amazing).

The thing that really sets this recipe apart from the rest is the meat seasoning.  I mix the seasoning into the meat before I even cook it and it adds amazing flavor to the dish.  I find that using a meat chopper tool (what do I even call that thing?) is the best tool for this dish!  Not only does it make the meat the perfect texture, but it also can help chop the tomatoes slightly!  (In fact, I never make any ground meat without it).  As with most tomato based recipes, this is just delicious leftover if you’re lucky enough to have any left!

This will be the very last pasta sauce recipe you will ever need!

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The BEST Homemade Pasta Sauce! This is literally the BEST Homemade Pasta Sauce you'll ever have!  Made with ground turkey or beef, this rich tomato sauce is perfect over spaghetti or in lasagna!

Items You’ll Need For This Recipe

* Meat Chopper Tool * Large Saucepan * Ground Turkey or Beef * Canned Tomatoes *

The Best Homemade Pasta Sauce

Rating 

Serves: 8 servings

Ingredients
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  • 1½ lbs ground turkey (or beef)
  • 1 large onion, diced
  • 3 cloves garlic
  • 2 bay leaves
  • 1 tablespoon Italian seasoning
  • 1 large green bell pepper, diced
  • ½ teaspoon salt (or to taste)
  • 1 teaspoon sugar
  • 1 cup water
  • 1 can (28oz) diced tomatoes
  • 1 can (approx. 28 oz) tomato sauce
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
Meat Seasoning
  • 2 teaspoons sage
  • 2 teaspoons fennel seed
  • 1 teaspoon thyme
  • 1 teaspoon black pepper
  • 1⁄8 teaspoon allspice
Instructions
  1. Combine seasoning & ground turkey until well mixed. Brown meat, onion & garlic over medium heat making sure to break up the meat very well. (Drain any fat if needed).
  2. Add remaining ingredients (except parsley & basil) and bring to a boil. Reduce heat and simmer uncovered 1 hour or until desired consistency.
  3. Stir in parsley & basil.
  4. Remove bay leaves and serve over hot pasta.

More Recipes You’ll Love

* Linguine Carbonara * Pizza Pasta Bake * Italian Sausage Linguine with Roasted Tomato Sauce

The BEST Homemade Pasta Sauce! This is literally the BEST Homemade Pasta Sauce you'll ever have!  Made with ground turkey or beef, this rich tomato sauce is perfect over spaghetti or in lasagna!
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Pizza Pasta Salad

Pizza Pasta Salad

Pizza Pasta Salad is one of our favorite cold salads and the perfect summertime lunch or dinner!  With an easy homemade dressing that takes just 30 seconds to make this pasta salad is loaded up with our favorite pizza toppings!

Pizza Pasta Salad

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A nice cold pasta salad makes a perfect meal on a hot summer day!

This pizza pasta salad is one that your whole family will agree on!  We add pepperoni, onions, peppers and olives but you can add in your own favorite pizza toppings including sausage, cooked & cooled mushrooms or even sundried tomatoes!  The homemade dressing tastes amazing and it takes only about 30 seconds to make however, you can substitute a store bought Italian dressing if you prefer.

Our favorite pasta shape for this recipe is rotini but any medium sized pasta will work (such as penne, bow tie or wagon wheels).  You can substitute any type of diced tomato in this recipe however you’ll want to be sure to drain the tomatoes before adding them.

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Items You’ll Need For This Recipe

* medium sized pasta * pizza toppings * Parmesan cheese *

Pizza Pasta Salad

Rating 

Ingredients
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  • 8 oz pasta
  • ½ green pepper, diced
  • ½ red pepper, diced
  • 1½ cups cherry tomatoes, quartered
  • 1 cup pizza mozzarella, diced
  • ½ cup red onion
  • ½ cup black olives
  • 1¼ cup mini pepperoni
  • ¼ cup parmesan cheese
  • 2 tablespoons fresh basil
Dressing
  • 1 cup store bought Italian dressing
OR
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon oregano
  • ½ teaspoon garlic salt
  • ¼ teaspoon chili flakes
  • salt & pepper to taste
Instructions
  1. Cook pasta el dente according to package directions. Rinse under cold water.
  2. Combine pasta, red & green pepper, tomatoes, mozzarella cheese, onion, olives and pepperoni.
  3. Whisk together dressing ingredients. Toss with pasta mixture.
  4. Top with fresh basil & parmesan cheese.
  5. Refrigerate 1 hour before serving.

More Side Dish Recipes You’ll Love

* Hawaiian Pasta Salad * Chicken Ranch Pasta Salad * Creamy Cucumber Salad *

Pizza Pasta Salad is one of our favorite cold salads and the perfect summertime lunch or dinner!  With an easy homemade dressing that takes just 30 seconds to make this pasta salad is loaded up with our favorite pizza toppings!
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No Bake Pistachio Icebox Cake

No Bake Pistachio Icebox Cake

No Bake Pistachio Icebox Cake!  This easy recipe takes just minutes to prepare and requires no baking!  The perfect summer dessert!

No Bake Pistachio Ice Box Cake

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If you’ve never made an icebox cake, you MUST try it!  An icebox cake usually consists of layers of cookies alternated with layers of pudding, whipped cream or whipped topping.  As the ‘cake’ sits overnight the cookies soak in some of the moisture from the whipped layer resulting in a soft cake-y texture.

 This icebox cake recipe uses instant pistachio pudding combined with whipped topping to create a super simple and delicious treat!  It will take you less than 10 minutes to put this dessert together and no baking is required making it the perfect make-ahead summer dessert!  If you line your pan with foil first it’s easy to remove the cake and slice it into squares.

No Bake Pistachio Icebox Cake!  This easy recipe takes just minutes to prepare and requires no baking!  The perfect summer dessert!

Items You’ll Need For This Recipe

* Instant Pistachio Pudding * 8×8 Pan * Graham Crackers *

Pistachio Icebox Cake

Rating 

Serves: 9 servings

Ingredients
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  • 18 Graham Crackers
  • 2 packages (3.4 oz) Instant Pistachio Pudding
  • 2¼ cups cold milk
  • 8 oz whipped topping
  • Chopped pistachios for decorating (optional)
Instructions
  1. Line an 8x8 pan with foil and set aside.
  2. In a large bowl whisk together milk & pudding mixes for 1 minute. Refrigerate 5 minutes.
  3. Remove 1 heaping cup of whipped topping and set aside. Fold remaining topping into pudding until combined.
  4. Layer 6 crackers in prepared pan. Top with half of pistachio mixture. Repeat layers ending withy crackers. Top with reserved whipped topping.
  5. Refrigerate overnight, cut into squares and serve.

More Icebox Cakes You’ll Love

* No Bake Banana Split Icebox Cake * Chips Ahoy Icebox Cake * Whipped Strawberry Icebox Cake *

No Bake Pistachio Icebox Cake!  This easy recipe takes just minutes to prepare and requires no baking!  The perfect summer dessert!
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Ranch Buffalo Chicken Dip.

Ranch Buffalo Chicken Dip

Ranch Buffalo Chicken Dip is the perfect party recipe!  Creamy, cheesy & spicy we love serve this with warm chips or celery sticks!   (If you're a bleu cheese fan, you can certainly sub it in)!

Ranch Buffalo Chicken Dip

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This is literally the perfect party dip!  Creamy, cheesy & spicy; this Buffalo wing flavored dip is loaded with shredded chicken and tons of yummy cheese!

I most often use rotisserie chicken for this recipe because it’s really quick but you can also cook & shred your own chicken breasts on the stove.  To quickly make shredded chicken, place boneless chicken breasts in a small frying pan.  Cover with water (and add any herbs/garlic you like for flavor).  Turn onto medium high, and gently boil about 10-12 minutes or until no pink remains (do not overcook). Shred as usual.

We like to serve this yummy Buffalo Chicken Dip with either warm tortilla chips or carrots & celery for dipping!  You can also serve this with crackers or even sliced baguette!

Items You’ll Need for This Recipe

* Buffalo Sauce * Pie Plate * Cream Cheese * Chicken *

Ranch Buffalo Chicken Dip

Rating 

Serves: 12 servings

Ingredients
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  • 8 oz cream cheese, softened
  • ½ cup ranch dressing
  • ½ cup sour cream
  • 2 cups shredded chicken
  • 1 cup buffalo sauce, divided
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded cheddar cheese
  • tortillas for serving
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine cream cheese, sour cream & ranch. Spread into the bottom of a pie plate or small casserole dish. Toss chicken with ½ cup buffalo sauce.
  3. Top with chicken and drizzle with remaining buffalo sauce.
  4. Sprinkle with cheeses and bake 25-30 minutes or until hot & bubbly.

More Recipes You’ll Love 

* Homemade Ranch Dressing & DipJalapeño Popper DipBeef Queso Dip *

Ranch Buffalo Chicken Dip is the perfect party recipe!  Creamy, cheesy & spicy we love serve this with warm chips or celery sticks!   (If you're a bleu cheese fan, you can certainly sub it in)!
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avocado cold pasta salad

Avocado Pasta Salad

Cold pasta salads are the perfect & satisfying quick dinner or lunch!  This delicious pasta salad recipe is loaded with avocados, crispy bacon & juicy cherry tomatoes tossed in a homemade avocado dressing

Avocado Pasta Salad

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Avocados are one of my favorite things ever!  They are healthy, rich and creamy!

I’ve been making Avocado Dressing & Dip forever…  avocado is so velvety, it makes a perfect base for a dressing!

With summer coming cold pasta salads are something I serve for dinner frequently.  They can be prepped ahead of time and are the perfect well rounded meal (often with protein and veggies) and great feed the kids before we run out the door to soccer practice!  Even better, the leftovers are always yummy meaning lunch tomorrow is already done if we’re lucky enough to have some left!

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This yummy pasta salad contains all of my favorites, fresh juicy cherry tomatoes, crispy bacon and deliciously creamy avocados!  However, the best part of this recipe is the luscious avocado dressing…  full of flavor and silky smooth!  To make this a main dish we sometimes add chopped grilled or rotisserie chicken.

Items You’ll Need for this Recipe

* Avocados * Pasta * Buttermilk * Large Mixing Bowl *

Avocado Pasta Salad

Rating 

Ingredients
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Salad
  • 8 oz rotini or bow tie pasta
  • 1 cup cherry tomatoes, diced
  • 8 slices bacon, cooked crisp & crumbled
  • 1 green onion, thinly sliced
  • 2 tablespoons chopped cilantro
  • 1 avocado, diced
  • 1 teaspoon lime juice
Dressing
  • 1 ripe Avocado
  • ½ fresh Lime, juiced
  • ¼ cup chopped cilantro
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ Cup Buttermilk
  • salt & pepper to taste
Instructions
Dressing
  1. Place all dressing ingredients in a blender and process until smooth.
Salad
  1. Cook pasta according to package directions. Drain and run under cold water.
  2. Toss diced avocado with lime juice.
  3. Combine all ingredients in a large bowl gently toss with dressing. Refrigerate 1 hour before serving.
  4. Store refrigerated up to 2 days.

More Recipes You’ll Love

* Hawaiian Pasta Salad * Chicken Club Ranch Pasta Salad * Avocado Dressing & Dip *

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Cheesesteak Soup

Cheesesteak Soup! So delicious!

Baked Cheesesteak Soup! Loaded with beef, peppers and cheese this creamy cheesy soup recipe is a great twist on an old favorite; creamy, cheesy, and so satisfying!

Cheesesteak Soup!

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I love Cheesesteaks…  I love cheese… and I LOVE this creamy cheesy baked Cheesesteak Soup!

This fun twist on an old favorite sandwich is fairly simple to put together and tastes amazing!  If you’re a fan of yummy baked French Onion soup, you’ll definitely love this rich creamy cheese soup loaded with beef & peppers and topped with cheese!

I like to serve this in onion soup bowls and broil some extra cheese on top for a really truly amazing treat, but I have also served it in bread bowls!  Just hollow out some rolls and pour the soup inside!  Equally delicious!  (I also use onion soup bowls for lots of other yummy things including individual fruit crisps, pot pies and more)!

Repin Cheesesteak Soup Here

If you’d like to change it up a bit, you can swap out the provolone cheese for some Gruyere (my personal favorite cheese!) or add in some mushrooms.

Items you’ll need for this recipe:

* Top Round Steak * Worcestershire Sauce * Chicken Broth

Note:  This recipe was initially posted on Spend With Pennies in September, 2013.  This recipe has been made many times over in our house, while the recipe remains the same, the photos have been updated.

Cheesesteak Soup! So delicious!

Rating 

Serves: 4 servings

Ingredients
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  • 2 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 2 carrots, chopped
  • ½ teaspoon celery seeds
  • 2 small rolls
  • ⅓ cup flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 4 cups low sodium chicken broth
  • 5 ounces cheddar cheese, shredded
  • 5 ounces provolone cheese, shredded
  • 1 pound top round steak, thinly sliced (see note below)
  • 1 green pepper, sliced
  • 1⅓ cups provolone for topping (optional)
Instructions
  1. Cut rolls into cubes and toss with 1 tablespoon olive oil, ½ teaspoon garlic powder and salt/pepper to taste. Heat in a frying pan over medium heat until browned and crispy. Set aside.
  2. In a large pot, heat 1 tablespoon of olive oil. Add carrots, onions and celery seed. Cook just until the onion is softened. Add flour and let cook an additional 3 minutes stirring occasionally. Add 4 cups of chicken broth, Worcestershire sauce and hot sauce. Let simmer until onions and carrots are very soft (about 15 minutes).
  3. Using a blender or hand blender, puree the soup until creamy. (Remember do not seal hot soup in a blender). Return it to the heat and bring to a boil. Remove from heat and add 5oz of each cheese. Stir until melted.
  4. Heat 1 tablespoon of olive oil over medium-high heat. Add beef & green peppers and cook until browned. This will only take a couple of minutes.
  5. Place equal amounts of beef in each bowl. Add about ⅓ cup of bread cubes and top with hot soup. Sprinkle with topping cheese and broil on high for 4 minutes or until cheese is browned and bubbly.
Notes
Place your steak in the freezer for 20 minutes before cutting. A partially frozen steak is much easier to slice thinly.

Here are some more recipes you’ll love

* Slow Cooker French Onion Soup * Slow Cooker Cheesesteaks * Ground Beef Slow Cooker Cheesesteaks *

More Delicious Soup Recipes

This recipe was adapted from Food Network Magazine 10/13
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