A Beautiful Mess, Author at A Beautiful Mess

Salted Caramel Syrup

A Beautiful Mess — Mon, 22 Dec 2025 14:30:00 +0000

This is a Starbucks copycat recipe for their salted caramel syrup. This is a thinner simple syrup, perfect for mixing into coffee or other beverages; not a thick caramel syrup for topping ice cream or other desserts. If you are in need of a homemade salted caramel syrup for your morning coffee, a latte, a mocha or even to mix into a cocktail (like an Appletini) this is it!

This is the easiest homemade salted caramel syrup recipe you will find! I’ll show you how to use store-bought caramel sauce or caramel topping to make this simple syrup. If you prefer to make your own caramel sauce before beginning the recipe below feel free, but it’s not necessary for success.

Related: Next up learn to make Cinnamon Dolce syrup or Toffee Nut Syrup.

Ingredients

Granulated white sugar
Water
Caramel sauce / topping
Sea salt

How to make Salted Caramel Syrup

In a small pan, combine the sugar and water. On medium heat, simmer together and stir until sugar is fully dissolved and there are no grains. Then stir in the caramel sauce, whisking until full dissolved.

Remove from heat and immediately stir in the salt.

Let cool and pour into an airtight container in the fridge.

Notes for Success

Do not boil simple syrup for more than the time it takes to dissolve. It you overcook your syrup it will eventually become caramel. We are aiming for caramel simple syrup, not caramel.
I recommend using sea salt for this recipe. It elevates it. Plus flaky sea salt is great for topping baked goods and many other uses. It’s worth it!

More Homemade Syrup Recipes

Salted Caramel Syrup

a homemade simple syrup for coffee and other drinks flavored like salted caramel

Course Drinks

Cuisine American

Keyword salted caramel syrup

Cook Time 5

Total Time 5

Servings

Calories 63kcal

Author A Beautiful Mess

Ingredients

½ cup granulated white sugar
¾ cup water
¼ cup caramel topping
1 teaspoon sea salt

Instructions

In a small pan, combine the sugar and water. On medium heat, simmer together and stir until sugar is fully dissolved and there are no grains.
Then stir in the caramel sauce, whisking until full dissolved.
Remove from heat and immediately stir in the salt.
Let cool and pour into an airtight container in the fridge.

Notes

Do not boil simple syrup for more than the time it takes to dissolve. It you overcook your syrup it will eventually become caramel. We are aiming for caramel simple syrup, not caramel.

Taste the syrup once cooled and add more salt if you like.

I recommend using sea salt for this recipe. It elevates it. Plus flaky sea salt is great for topping baked goods and many other uses. It’s worth it!

Nutrition

Vanilla Syrup

A Beautiful Mess — Fri, 21 Nov 2025 14:57:00 +0000

This vanilla syrup is easy to make and SO useful. I love this in homemade lattes and other coffee drinks as well as added to cold beverages like sparkling water or Diet Coke. Vanilla simple syrup is also useful for making lots of different kinds of cocktails and even in baked goods or as a glaze.

This vanilla syrup recipe only requires 3 ingredients and about 15 minutes or less to make!

Related: Next up make Cinnamon Dolce Syrup or Pumpkin Spice Syrup.

Ingredients

Granulated white sugar
Water
Vanilla bean paste, vanilla bean pods or vanilla extract

You’ll also need a glass jar with spout for storage and easy use.

How to make Vanilla Syrup

In a small to medium pot add the sugar and water. Over medium/high heat whisk the sugar until it’s fully dissolves. The water should get hot during this process but you do not need to reach a boil.

Remove from heat and stir in the vanilla bean paste or vanilla extract. If you are using vanilla beans slice them down the center and then use the tip of your knife to carefully scrap out the beans (the little black dots). Add those as well as the vanilla bean pods to the syrup. Whisk to combine. Allow the mixture to sit and cool for about 10 minutes.

If you used vanilla bean pods remove the pods now. Pour the vanilla syrup into your storage container.

Tips and Notes

Vanilla bean paste, vanilla beans or vanilla extract will all work well in this recipe. However, if you are wanting the look of the vanilla beans (little black speckles) you will need to use either vanilla bean paste or vanilla beans.
Store the vanilla syrup in an air tight container in the refrigerator for at least two weeks.
As you can see from the photo above my vanilla bean paste was actually ‘Bourbon vanilla bean paste’ so it had a slightly different flavor. That’s OK! This is your vanilla simple syrup—add anything you want like a pinch of cinnamon or nutmeg.
Swap the granulated white sugar for brown sugar for a slightly different flavor.

Drinks you can add this to

Vanilla Syrup

Vanilla simple syrup made with sugar, water and vanilla bean paste

Course cocktail, Drinks

Cuisine American

Keyword vanilla syrup

Cook Time 5

Cool Time 10

Total Time 15

Servings

Calories 83kcal

Author A Beautiful Mess

Ingredients

1 cup granulated white sugar
1 cup water
1 tablespoon vanilla bean paste

Instructions

In a small to medium pot add the sugar and water.
Over medium/high heat whisk the sugar until it’s fully dissolves. The water should get hot during this process but you do not need to reach a boil.
Remove from heat and stir in the vanilla bean paste or vanilla extract.
If you are using vanilla beans slice them down the center and then use the tip of your knife to carefully scrap out the beans (the little black dots). Add those as well as the vanilla bean pods to the syrup.
Whisk to combine.
Allow the mixture to sit and cool for about 10 minutes.
If you used vanilla bean pods remove the pods now.
Pour the vanilla syrup into your storage container.

Notes

If using vanilla beans use 2-3 vanilla bean pods. If using vanilla extract use 1 heaping tablespoon.

Vanilla bean paste, vanilla beans or vanilla extract will all work well in this recipe. However, if you are wanting the look of the vanilla beans (little black speckles) you will need to use either vanilla bean paste or vanilla beans.

Store the vanilla syrup in an air tight container in the refrigerator for at least two weeks.

Swap the granulated white sugar for brown sugar for a slightly different flavor.

Nutrition

White Hot Chocolate

A Beautiful Mess — Tue, 18 Nov 2025 14:05:00 +0000

If you love a classic hot chocolate then might I recommend you try this recipe for homemade white hot chocolate. One of my sons does not like chocolate. So I decided to work on the perfect white hot chocolate recipe for him and I’ve been surprised by how much I (as a dark chocolate lover) still love this! With flavor from both white chocolate and vanilla this cozy winter drink is a treat.

This white hot chocolate is made from milk, sugar, white chocolate chips or a bar and vanilla. That’s all you need and less than 10 minutes to make this! I recommend topping with whipped cream or marshmallows. I like a sprinkle of pumpkin pie spice on top but another fun addition would be a candy cane.

Related: Learn to make homemade marshmallows or level up and make peppermint marshmallows!

Ingredients

Milk
Granulated white sugar
Vanilla extract
White chocolate – chips or a chopped up bar

How to make White Hot Chocolate

In a small saucepan add the milk and sugar. Heat over medium/high heat. Whisk to dissolve the sugar. The milk should get hot but does not need to reach a boil. Stir in the vanilla extract.

Remove from heat and add the chopped chocolate or chocolate chips, stirring continuously so they melt into the drink.

Pour into mugs and top with whipped cream, marshmallows or anything else you want. Enjoy warm.

Tips and Notes

You can swap the milk for a milk alternative like soy or oat milk.
You could use vanilla syrup instead of vanilla extract. It will add a little more sweetness.
Swap the granulated white sugar for brown sugar to change the flavor slightly.

More Hot Drink Recipes

Mexican Coffee
London Fog
Pumpkin Spice Latte
Mocha
Starbucks Medicine Ball
Wassail
Mulling Spices – to add to any hot drink
Peppermint Mocha
Hot Buttered Rum
Hot Toddy

White Hot Chocolate

Easy homemade white chocolate hot chocolate made with 4 ingredients

Course Drinks

Cuisine American

Keyword white hot chocolate

Cook Time 8

Total Time 8

Servings

Calories 564kcal

Author A Beautiful Mess

Ingredients

2½ cups milk
2 tablespoons granulated white sugar
2 teaspoons vanilla extract
⅔ cup white chocolate chips

Instructions

In a small saucepan add the milk and sugar. Heat over medium/high heat.
Whisk to dissolve the sugar. The milk should get hot but does not need to reach a boil.
Stir in the vanilla extract.
Remove from heat and add the chopped chocolate or chocolate chips, stirring continuously so they melt into the drink.
Pour into mugs and top with whipped cream, marshmallows or anything else you want. Enjoy warm.

Notes

You can swap the milk for a milk alternative like soy or oat milk. You can also use any dairy milk – skim, 2% or whole.
You could use vanilla syrup instead of vanilla extract. It will add a little more sweetness.
Swap the granulated white sugar for brown sugar to change the flavor slightly.

Nutrition

Air Fryer Hot Dogs

A Beautiful Mess — Wed, 12 Nov 2025 14:30:00 +0000

The truth? I love hot dogs. I really do. I’d love to pretend that I make air fryer hot dogs mostly for my kids but if I’m actually being honest I’d have to admit my kids don’t really like hot dogs. Lol. It’s for me.

I have never been a fan of boiled hot dogs. I also don’t love hot dogs made in the microwave although I admit it’s convenient. I love a grilled hot dog, but I don’t currently own a grill. So to me the absolute best hot dog is a hot dog made in the air fryer. It’s faster than the oven. Plus, I feel silly turning the oven on if I’m only making one hot dog. I also love how air fryer hot dogs manage to be cooked all over and can even begin to blister like they do when grilled or oven roasted.

Related: Here are my favorite things to make in my air fryer. I need to update that post to also include hot dogs. Lol.

Ingredients

Hot dogs
Hot dog buns
Condiments for serving – ketchup, mustard, etc.

In case you’re curious my favorite hot dog toppings are mustard and french fried onions. I like the crunch and flavor it adds.

How to make Air Fryer Hot Dogs

Add the hot dogs to the air fryer. Air fry at 390°F for 5 minutes, rotating the hot dogs halfway through. I sometimes just shake the basket it a bit rather than perfectly rotating them.

Then add the hot dogs to the buns (use tongs, they will be hot). Air fry for another 1-2 minutes. This warms the buns and is worth the effort.

Remove the hot dogs and buns from the air fryer and top with whatever you like. Enjoy!

Tips and Notes

I personally don’t preheat my air fryer before starting this recipe. If you do, good for you! And you can likely reduce the cooking time by a minute.
This recipe is for classic or standard size hot dogs. If using jumbo or larger sizes hot dogs increase the cook time by 1-2 minutes.
I like adding diagonal slices to the top of the hot dog. This is not necessary but it gives the hot dog slightly more texture after cooking and it’s pretty. But if I forget, no biggie.

More Air Fryer Recipes

Air Fryer Hot Dogs

easy and delicious hot dogs made in the air fryer in about 5 minutes

Course lunch, Main Course

Cuisine American

Keyword air fryer hot dogs

Cook Time 5

Total Time 5

Servings

Calories 230kcal

Author A Beautiful Mess

Ingredients

4 hot dogs
4 hot dog buns

Instructions

Add the hot dogs to the air fryer.
Air fry at 390°F for 5 minutes, rotating the hot dogs halfway through.
Then add the hot dogs to the buns (use tongs, they will be hot).
Air fry for another 1-2 minutes. This warms the buns and is worth the effort.
Remove the hot dogs and buns from the air fryer and top with whatever you like.

Notes

I personally don’t preheat my air fryer before starting this recipe. If you do, good for you! And you can likely reduce the cooking time by a minute.
This recipe is for classic or standard size hot dogs. If using jumbo or larger sizes hot dogs increase the cook time by 1-2 minutes.
I like adding diagonal slices to the top of the hot dog. This is not necessary but it gives the hot dog slightly more texture after cooking and it’s pretty.

Nutrition

Cranberry Syrup

A Beautiful Mess — Sat, 25 Oct 2025 13:15:00 +0000

This cranberry syrup recipe is made from fresh cranberries, sugar, water and orange peel. That’s it! It takes about 20 minutes to make. And then you have a seasonal simple syrup that can be used SO many ways. This cranberry syrup is flavorful, tart, colorful and so easy to make.

Fresh cranberry syrup is a great addition to many cocktail recipes like margaritas, gin and tonics, or a Moscow mule. It’s also great in mocktails or simple added to sparkling water. I also love adding homemade cranberry syrup to a latte or mocha. Yum!

Related: Next up make your own cherry syrup, gingerbread syrup or cinnamon dolce syrup.

Ingredients

Cranberries
Granulated white sugar
Water
Orange peel

How to make Cranberry Syrup

In a small to medium sized pot combine the sugar and water. Whisk until the sugar dissolves.

Add the cranberries and orange peel and cook over medium/high heat until the cranberries begin to burst (3-5 minutes). Cook for one more minute. Remove from heat and all too steep for 15 minutes.

Strain the syrup into an airtight storage container. I like to use glass jars with spouts. Store in the refrigerator for at least 2 weeks. You can also freeze cranberry syrup.

Notes and Substitutions

You can use mandarin peel instead of orange peel. You could also use a different kind of citrus peel like lemon or grapefruit but I like the flavor or orange and mandarin best in this recipe.
Swap the granulated white sugar for brown sugar to add a slightly different flavor.
Add a small pinch of cinnamon or nutmeg to make this cranberry syrup more holiday-flavored.

More Cranberry Recipes

Cranberry Syrup

Easy homemade simple syrup made with fresh cranberries for drinks.

Course Drinks

Cuisine American

Keyword cranberry syrup

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 87kcal

Author A Beautiful Mess

Ingredients

2 cups cranberries
1 cup granulated white sugar
1 cup water
1 orange peel

Instructions

In a small to medium sized pot combine the sugar and water.
Whisk until the sugar dissolves.
Add the cranberries and orange peel and cook over medium/high heat until the cranberries begin to burst (3-5 minutes).
Cook for one more minute.
Remove from heat and all too steep for 15 minutes.
Strain the syrup into an airtight storage container. Store in the refrigerator for at least 2 weeks.

Notes

You can use mandarin peel instead of orange peel. You could also use a different kind of citrus peel like lemon or grapefruit but I like the flavor or orange and mandarin best in this recipe.
Swap the granulated white sugar for brown sugar to add a slightly different flavor.
Add a small pinch of cinnamon or nutmeg to make this cranberry syrup more holiday-flavored.

Nutrition

Mulling Spices

A Beautiful Mess — Thu, 02 Oct 2025 13:08:00 +0000

If you are an adult craving a little magic in your life, maybe a little potion making, then make your own mulling spices. Yes, you can buy pre-made mulling spices if you prefer. But you won’t feel like an autumn witch like I do. Plus, if you make your own you can customize them to your own preferences.

What are mulling spices for? To mull something simply means to heat it as well as sweeten or flavor. You can mull wine, hot toddies, cider, tea, yourself in a bath I suppose, etc. I mostly use these homemade mulling spices in mulled wine, wassail or apple cider. They also would be perfect for a stove simmer or as a homemade gift.

Related: homemade Starbucks Medicine Ball and Cinnamon Dolce Syrup

Ingredients

Cinnamon sticks
Cardamom pods
Allspice berries
Whole cloves
Star anise
Dried orange peel
Whole black peppercorns

You can add other spice ingredients like whole nutmeg or other dried citrus rinds like lemon peel. This is one of those ‘recipes’ that is super customizable, but I do give a detailed list in the recipe card below if you prefer to follow something exact you can!

How to make Mulling Spices

In a large ziplock bag add the cinnamon sticks, cardamom pods, allspice berries, cloves, star anise and black peppercorns. Use something heavy, like a rolling pin, to smash the mixture a few times. Then add the dried orange peel to the mixture.

You can store the mulling spices all together or in individual bottles or bags. You can also easily double or triple this recipe if you are making a bunch for gifts.

Tips and Notes

The goal with smashing the spices is to break them into small pieces, but not necessarily pulverize it. The mulling spice mix should still be the consistency of potpourri.
Use 1/4 cup of this mix (or more) to one gallon of apple cider.
Use 2 tablespoons of this mix (or more) to one bottle of wine.
Add the mulling mix, in a small cheesecloth bag, to the liquid and simmer for 15-20 minutes or more. The longer the mixtures simmers the strong the flavors will become.

More Hot Drink Recipes

Frequently Asked Questions

Do mulling spices go bad?

Coleslaw

A Beautiful Mess — Mon, 30 Jun 2025 19:58:15 +0000

This easy, classic coleslaw recipe is a staple. Like, this is one of those basic recipes that everyone should have in their back pocket. Another way to think of coleslaw is simply as a creamy cabbage salad; it’s crunchy while also velvety at the same time. Plus, it’s easy and inexpensive to make.

To me coleslaw feels very much like a side you choose along with BBQ. It feels like the kind of salad you bring to a summer picnic, although truthfully it’s great any time of year. I personally love coleslaw along side BBQ chicken or pulled pork sandwiches. I’ve even been known to add the coleslaw to the sandwich—trust me on this!

Related: Next up try our potato salad recipe or macaroni salad.

Ingredients

Cabbage
Carrots
Parsley
Mayo
Apple Cider Vinegar
Dijon Mustard
Granulated white sugar
Salt and pepper

How to Make Coleslaw

Finely shred the cabbage. Finely chop or shred the carrots (a box grater is great). Chop the parsley. Add all these to a large mixing bowl.

In a small bowl make the dressing by stirring together the mayo, ACV, dijon, sugar and a little salt and pepper.

Pour the dressing over the vegetables and toss until everything is well combined and all pieces are coated in the dressing. Taste and add more salt and pepper as needed.

Tips and Notes

I think coleslaw is best when it’s made a few hours (2-4) before you serve it. I like when the dressing has a little time mingle with the raw vegetables. If you do this just cover and refrigerate until you are ready to serve.
You can substitute sugar for honey
Other additions you could try: more fresh herbs like dill or cilantro, or more spices like cayenne, turmeric or cumin.
While I like coleslaw made a few hours ahead, I’ll also say I prefer to eat it within 24 hours of being made. While it can last longer if stored in an airtight container in the refrigerator it also tends to get mushy overtime.

More Salad & Side Dish Recipes

Coleslaw

A creamy salad made with cabbage, carrots and parsley.

Course Salad, Side Dish

Cuisine American

Keyword coleslaw

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 180kcal

Author A Beautiful Mess

Ingredients

1 green cabbage
3 carrots
2 tablespoons parsley
½ cup mayo
2 tablespoons apple cider vinegear
1 tablespoon dijon mustard
1 teaspoon granulated white sugar
salt and pepper

Instructions

Finely shred the cabbage. Finely chop or shred the carrots (a box grater is great). Chop the parsley.
Add all these to a large mixing bowl.
In a small bowl make the dressing by stirring together the mayo, ACV, dijon, sugar and a little salt and pepper.
Pour the dressing over the vegetables and toss until everything is well combined and all pieces are coated in the dressing.
Taste and add more salt and pepper as needed.

Notes

I think coleslaw is best when it’s made a few hours (2-4) before you serve it. I like when the dressing has a little time mingle with the raw vegetables. If you do this just cover and refrigerate until you are ready to serve.
You can substitute sugar for honey
Other additions you could try: more fresh herbs like dill or cilantro, or more spices like cayenne, turmeric or cumin.
While I like coleslaw made a few hours ahead, I’ll also say I prefer to eat it within 24 hours of being made. While it can last longer if stored in an airtight container in the refrigerator it also tends to get mushy overtime.

Nutrition

Sloppy Joe

A Beautiful Mess — Fri, 20 Jun 2025 17:19:51 +0000

Some nights you just need a win and that’s where this Sloppy Joe recipe comes in. This is a 20 minute meal that is easy to make, inexpensive and kid-friendly. For me sloppy joes will always remind me of summer camp as it’s the type of meal that would be served in a cafeteria style setting. This is total comfort food mixed with nostalgia for me.

If you aren’t familiar a sloppy joe is a type of sandwich made with ground beef and tomato sauce. It’s sort of cross between spaghetti sauce and chili but served like a hamburger.

Related: If you like the classic next try our baked vegetarian sloppy joe recipe.

Ingredients

Ground beef
Onion
Bell pepper
Garlic
Olive oil
Tomato sauce
Ketchup
Worcestershire sauce
Brown sugar

You will also want hamburger buns or slider buns to serve with. Or you could serve this sloppy joe filling over chips or noddles like chili.

How to make Sloppy Joes

Finely chop the onion and bell pepper. Mince the garlic. In a large sauce pan or skillet heat the oil over medium heat and cook the onion and bell pepper until softened, 2-3 minutes. Then add the garlic and cook for another minute. Remove the cooked veg to a bowl.

In the same pan cook the ground beef until no pink remains, until it’s cooked through.

In a medium bowl stir together the sauce ingredients: tomato sauce, ketchup, Worcestershire sauce and brown sugar.

To the pan of cooked meat add the sauce and cooked vegetables. Continue to cook for a few minutes until everything is hot.

Toast the buns before adding the sloppy joe filling. Enjoy!

Tips and Notes

You can substitute the ground beef or any ground meat including turkey or chicken.
I used two shallots in this recipe but 1/2 a yellow or red onion would work well too.
I use green bell pepper but any color works. You can also omit the bell pepper although I like the slight crunch it adds to the filling.
Sometimes I will add a little hot sauce, like Frank’s, to the sauce.
I don’t drain the pan of the fat / juices from the cooked ground beef before adding the sauce and veg. But if you want your sloppy joe filling to be a little lighter and thicker (less liquid) then drain it before adding.

More Easy Ground Beef Recipes

Sloppy Joe

Easy, kid-friendly sandwiches made with ground beef and tomato sauce.

Course Main Course

Cuisine American

Keyword sloppy joe

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 492kcal

Author A Beautiful Mess

Ingredients

1 pound ground beef
2 shallots
1 bell pepper
2 cloves garlic
2 teaspoons olive oil
15 ounces tomato sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
4 hamburger buns

Instructions

Finely chop the onion and bell pepper. Mince the garlic.
In a large sauce pan or skillet heat the oil over medium heat and cook the onion and bell pepper until softened, 2-3 minutes.
Then add the garlic and cook for another minute. Remove the cooked veg to a bowl.
In the same pan cook the ground beef until no pink remains, until it’s cooked through.
In a medium bowl stir together the sauce ingredients: tomato sauce, ketchup, Worcestershire sauce and brown sugar.
To the pan of cooked meat add the sauce and cooked vegetables. Continue to cook for a few minutes until everything is hot.
Toast the buns before adding the sloppy joe filling.

Notes

You can substitute the ground beef or any ground meat including turkey or chicken.
I used two shallots in this recipe but 1/2 a yellow or red onion would work well too.
I use green bell pepper but any color works. You can also omit the bell pepper if you like.
Sometimes I will add a little hot sauce, like Frank’s, to the sauce.
I don’t drain the pan of the fat / juices from the cooked ground beef before adding the sauce and veg. But if you want your sloppy joe filling to be a little lighter and thicker (less liquid) then drain it before adding.

Nutrition

Huevos Rancheros

A Beautiful Mess — Tue, 17 Jun 2025 15:10:34 +0000

Huevos Rancheros, also called Rancher’s eggs, is a light breakfast option usually consisting of fried eggs over corn tortillas topped with salsa or pico de gallo. The reason I think of this as a light breakfast is because traditionally it was served as a second breakfast to ranchers after they would come back from working in the early morning.

This huevos rancheros recipe is how I like to make it; which is a bit more Tex-Mex style. I like to use tostada shells, which are crispy corn tortillas. It’s like a giant tortilla chip. If you can’t find them simply make your own by frying a corn tortilla. But I like the crunchiness paired with the fried egg (runny yolk). I also top mine with either refried beans or black beans. This makes the meal a little more filling but still a vegetarian friendly breakfast.

Related: Next up try our breakfast burrito recipe or chilaquiles.

Ingredients

Tostada shells – or corn tortillas
Eggs
Refried Beans
Oil
Salsa
Pico de Gallo
Avocado

More topping options include: guacamole, avocado salsa, sour cream or greek yogurt, shedded cheese, and hot sauce.

How to make Huevos Rancheros

Spread the refried beans in a thin layer over the tostada shells. Warm in the oven at 350°F for 5-8 minutes.

Fry or cook the eggs however you prefer. I like fried eggs with a runny yolk, but sunny side up or soft scrambling is great too.

Top the warmed tostadas with the eggs. Then add your other toppings like salsa, pico de gallo and fresh avocado. Sprinkle with a salt and pepper or add some hot sauce. Serve warm.

Tips and Notes

If you don’t have tostada shells you can lightly fry the corn tortillas before using in this recipe. I sometimes will substitute tortilla shells for tortilla chips in a pinch too.
You can swap the refried beans for black beans or ranch style beans.
You can warm the beans on the stove top rather than the oven if it’s easier or you don’t have access to an oven. I like using the oven if I am making more than a couple of these at once as I can put all the tortillas in the oven at one time and keep them warm as I cook all the eggs.
I fry eggs in a little oil, usually olive oil, but any cooking oil will do. You could also use butter instead of oil.
If you are looking for a quality nonstick pan I recently started using this Nordic Ware Ceramic pan and I love it!

More Mexican and Tex-Mex Style Recipes

Huevos Rancheros

Crispy corn tortillas topped with beans, egg and salsa.

Course Breakfast

Cuisine Mexican

Keyword eggs, huevos rancheros

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 423kcal

Author A Beautiful Mess

Ingredients

2 tostada shells
2 eggs
½ cup refried beans
2 teaspoon oil
½ cup salsa
½ cup pico de gallo
1 avocado

Instructions

Spread the refried beans in a thin layer over the tostada shells.
Warm in the oven at 350°F for 5-8 minutes.
Fry or cook the eggs however you prefer. I like fried eggs with a runny yolk, but sunny side up or soft scrambling is great too.
Top the warmed tostadas with the eggs.
Then add your other toppings like salsa, pico de gallo and fresh avocado. Sprinkle with a salt and pepper or add some hot sauce. Serve warm.

Notes

If you don’t have tostada shells you can lightly fry the corn tortillas before using in this recipe. I sometimes will substitute tortilla shells for tortilla chips in a pinch too.
You can swap the refried beans for black beans or ranch style beans.
You can warm the beans on the stove top rather than the oven if it’s easier or you don’t have access to an oven. I like using the oven if I am making more than a couple of these at once as I can put all the tortillas in the oven at one time and keep them warm as I cook all the eggs.
I fry eggs in a little oil, usually olive oil, but any cooking oil will do. You could also use butter instead of oil.

Nutrition

Hummingbird Food

A Beautiful Mess — Wed, 11 Jun 2025 20:53:55 +0000

Lately our world involves a lot of outdoor time with our kids and so I’ve become a birdhouse and hummingbird feeder lady. I thought I would share how to make hummingbird food, sometimes called hummingbird nectar. This is homemade nectar, as opposed to natural nectar which hummingbirds get from flowers.

Hummingbird food is easy to make, you can even make it with young kids. It only requires two ingredients, sugar and water, and just a few minutes to make.

Ingredients

Water – tap water is fine
Granulated white sugar

You will also need a hummingbird feeder to store the homemade nectar in. We have a cactus shaped feeder that I love. My son thinks it’s a pickle. Whatever you choose I recommend something with an easy to open top so you can fill it. You will also want something that is easy to clean.

How to make Hummingbird Food

Hummingbird food is made of one part sugar to four parts water. My feeder easily holds 2 cups of water with 1/2 cup of sugar.

Combine the sugar and water and stir until the sugar is fully dissolved. Then pour into your feeder and hang in a prominent spot outside.

You do not need to boil the water. I do not recommend adding red food dye, it’s not necessary and may not be healthy for the birds.