July 4th Archives - A Beautiful Mess

Macaroni Salad

Emma Chapman — Mon, 15 Jul 2024 13:00:00 +0000

This macaroni salad is super easy to make and requires no fancy ingredients. If you can boil water, you can make this creamy pasta salad. I love to make this macaroni salad to take to a backyard barbecue or basically any function where grilled meat will be served. Lol.

Recently, a friend of mine had a baby and this simple macaroni salad recipe was part of the meal I took to her. I made BBQ baked chicken, this macaroni salad, and chocolate no-bake cookies. It was a very summer-in-southern-Missouri meal.

Ingredients

Macaroni noodles
Broccoli
Red bell pepper
Red onion
Hard boiled eggs
Mayo
Sour cream
Red wine vinegar
Granulated white sugar
Dijon mustard
Milk
Salt and pepper

Directions

Boil the noodles according the package directions. Strain and allow to cool.

Finely chop the broccoli, bell pepper and onion. Chop up the hard boiled eggs.

In a medium sized mixing bowl, add the mayo, sour cream, vinegar, sugar, mustard, and milk. Stir to combine.

In a large mixing bowl, combine the cooled pasta, chopped vegetables and eggs. Drizzle the dressing over everything and toss to coat. Season generously with salt and pepper. Taste and add more salt and pepper as needed.

Tips & Substitutions

You can use other shaped pasta in place of the macaroni if you like. Things like bow tie or penne will work well. Avoid long pastas like spaghetti or angel hair.
You can swap the red wine vinegar for apple cider vinegar.
This macaroni salad is best the day it’s made. It’s meant to be served cold. If you need to make this ahead, I would wait until you plan to serve it to toss everything in the dressing. The dressing tends to absorb over time, so the leftovers will be less and less creamy if you save this for multiple days in the refrigerator.

More Homemade Salads & Sides

As the name suggests, this is truly a very simple macaroni salad recipe. Everyone has their way of making it and this is mine. It’s pretty classic but maybe with a few more vegetables added than the average one.

Simple Macaroni Salad

A classic, creamy macaroni pasta salad recipe.

Course Side Dish

Cuisine American

Keyword mararoni salad

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 406kcal

Ingredients

1 pound macaroni noodles cooked
5 ounces broccoli chopped
1 red bell pepper finely chopped
2 tablespoons red onion chopped
2 hard boiled eggs roughly chopped
⅔ cup mayo
½ cup sour cream
2 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon dijon mustard
2 tablespoon milk
salt and pepper to taste

Instructions

Boil the noodles according to the package directions. Strain and allow to cool.
Finely chop the broccoli, bell pepper and onion. Chop up the hard boiled eggs.
In a medium sized mixing bowl, add the mayo, sour cream, vinegar, sugar, mustard, and milk. Stir to combine.
In a large mixing bowl, combine the cooled pasta, chopped vegetables and eggs.
Drizzle the dressing over everything and toss to coat.
Season generously with salt and pepper. Taste and add more salt and pepper as needed.

Notes

You can use other shaped pasta in place of the macaroni if you like. Things like bow tie or penne will work well. Avoid long pastas like spaghetti or angel hair.

You can swap the red wine vinegar for apple cider vinegar.

This macaroni salad is best the day it’s made. It’s meant to be served cold. If you need to make this ahead, I would wait until you plan to serve it to toss everything in the dressing. The dressing tends to absorb over time, so the leftovers will be less and less creamy if you save this for multiple days in the refrigerator.

Nutrition

Jello Poke Cake

Emma Chapman — Tue, 04 Jul 2023 13:00:00 +0000

If you’re searching for an easy, yet showstopping dessert that can work well for many different occasions, look no further than a Jello poke cake.

This classic dessert combines the light and fluffy texture of cake with the refreshing and fruity flavors of Jello. With just a few simple ingredients and some creativity, you can create a delightful and nostalgic treat that everyone will love.

Personally, I like Jello poke cake best during the summer, as the cake gets refrigerated while the Jello sets so the cake is typically served cold.

This is also a great cake recipe to turn into an easy flag cake if you need something for a 4th of July or Juneteenth celebration.

Related: If you love this poke cake, then you may also love Jello Salad, Ambrosia Salad, or Red Velvet Cake.

Ingredients

White cake mix
Jello mix
Cool Whip

While these are the three main ingredients you will need, keep in mind the cake mix and Jello mix will require other ingredients. This may vary based on your cake mix brand, but this may include water, oil, eggs, or milk.

If you plan to turn your Jello poke cake into an easy flag cake, you will also need fresh strawberries and blueberries.

Directions

Prepare the cake mix according to the box directions to create a 9×13 cake. Once the cake is baked, remove it from the oven and let it cool in the pan for about 15 minutes.

While the cake is cooling, prepare the Jello mixture. In a heatproof bowl, dissolve the flavored gelatin in 1 cup of boiling water. Stir until the gelatin is completely dissolved. Add 1/2 cup of cold water to the gelatin mixture and stir well.

Use a fork to poke holes all over the cooled cake. Then, use a spoon or pastry brush to spoon the Jello mixture on top of the cake so it seeps into the holes.

Refrigerate the cake for 3-4 hours, so the Jello has time to set. Then, top the cake with Cool Whip and serve!

Easy Flag Cake

If you want to turn your Jello Poke cake into a an easy flag cake, simply use both red and blue Jello mixes and distribute them over the cake, like an American flag. You won’t use all of the blue Jello mix, so feel free to simply mix up half instead of the entire box.

Once the cake has set and the Cool Whip has been added, top with lines of fresh blueberries and sliced strawberries like an American flag.

Tips & Variations

You can use any cake mix flavor. Some flavors will go better with certain Jello flavors than others. But any cake mix can become a poke cake. You can also bake a cake from scratch or use a pre-made (not frosted) cake from a bakery.
Use any flavor of Jello you like! I think lemon or lime would be really fun for summer, too.
You can use other frosting beyond Cool Whip (whipped topping) like cream cheese frosting or buttercream.
Fresh fruit is optional as a topping, but I think it makes this Jello poke cake recipe feel more festive and finished.

Making a Jello poke cake is a delightful way to elevate a simple cake into a visually stunning and delicious dessert. With its vibrant colors and fruity flavors, it’s bound to be a hit at any gathering.

The best part is you can customize it to your liking by choosing different flavors of cake and Jello. Happy baking!

Jello Poke Cake

A flavorful, moist cake made with a box mix and Jello

Course Dessert

Cuisine American

Keyword cake, jello, poke cake

Prep Time 10

Cook Time 30

Chill Time 3

Total Time 3 40

Servings

Calories 203kcal

Author Emma Chapman

Equipment

1 oven

Ingredients

1 box white cake mix
3 ounces box Jello mix
8 ounces whipped topping Cool Whip

US Customary – Metric

Instructions

Prepare the cake mix according to the box directions to create a 9×13 cake. Once the cake is baked, remove it from the oven and let it cool in the pan for about 15 minutes.
While the cake is cooling, prepare the Jello mixture. In a heatproof bowl, dissolve the flavored gelatin in 1 cup of boiling water. Stir until the gelatin is completely dissolved.
Add ½ cup of cold water to the gelatin mixture and stir well.
Use a fork to poke holes all over the cooled cake.
Then, use a spoon or pastry brush to spoon the Jello mixture on top of the cake so it seeps into the holes.
Refrigerate the cake for 3-4 hours, so the Jello has time to set.
Then top the cake with Cool Whip and fresh berries if using and serve!

Notes

While these are the three main ingredients you will need, keep in mind the cake mix and Jello mix will require other ingredients. This may vary based on your cake mix brand, but this may include water, oil, eggs, or milk.
If you plan to turn your Jello poke cake into an easy flag cake, you will also need fresh strawberries and blueberries.
Jello poke cake can be stored covered in the refrigerator for 2-3 days after making.

Nutrition

50+ Easy BBQ Side Dishes

Jacki Moseley — Sat, 17 Jun 2023 13:00:00 +0000

Barbecue season is finally here. If you’re getting ready to host or attend a BBQ for the 4th of July (or any occasion) keep reading! The best barbecues are simple and laid back with an emphasis on delicious food—especially side dishes.

We’ve included over 50 easy BBQ side dishes in this roundup, plus ideas for summer desserts and refreshing cocktails (or drinks like Sweet Tea) to enjoy with your outdoor meal.

These recipes are perfect for a BBQ and any outdoor gathering like a picnic. We’ve included a mix of popular and unique recipes, like:

Simple Macaroni Salad

What’s not to love about macaroni salad? Everyone has their own way of making it, but this macaroni salad recipe is pretty classic with the addition of extra vegetables and chopped hard boiled eggs.

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Easy Baked Beans

If you’re looking for an easy, made-from-scratch recipe for baked beans, look no further. This baked beans recipe is saucy, delicious, and super simple. Serve with hot dogs, hamburgers, or BBQ sandwiches.

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Favorite Broccoli Slaw

This broccoli slaw recipe is simple, creamy, and crunchy. It’s super easy to put together because you can make it with pre-bagged slaw. It’s delicious on top of hot dogs and BBQ sandwiches.

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Best Fruit Salad

Fruit salad is a barbecue staple, and this recipe is truly the best. It’s made with a honey citrus dressing that makes it sweet, slightly tart, and extra delicious. We love adding a variety of fruit to this dish.

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Roasted Asparagus

Roast some fresh asparagus in the oven for a bright and flavorful side dish. This recipe makes asparagus that’s crunchy (never mushy) and delicious. Squeeze a generous amount of lemon juice on top before serving.

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Homemade Chex Mix

Homemade Chex mix is 100% more delicious than any store-bought snack mix. This Chex mix recipe can be customized to your liking, and you can even add candy to it for a sweet and salty combination.

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Corn Dip

This corn dip is a cold, creamy dip made with just five ingredients. This dip recipe is sometimes called “crack corn dip” and it reminds us of Rotel cheese dip because it’s so addictive and delicious!

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Air Fryer Baked Potatoes

Baked potatoes are a must-have at any BBQ, and you don’t even have to turn on your oven to make these. Air fryer baked potatoes have a crispy skin and bake evenly—just like the do in the oven.

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Creamy Kale, Brussels and Cranberry Salad

Looking for a great salad to serve? This recipe has crunchy kale, Brussels sprouts, sliced almonds, and a bright burst of flavor from fresh cranberries. Make your own salad dressing to go with it for the perfect salad.

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Baked Macaroni and Cheese

What’s not to love about baked mac and cheese? This is a super easy recipe that’s made without eggs or evaporated milk. An easy, classic recipe! This baked macaroni is a crowd-favorite and a perfect side dish.

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Chicken Salad with Grapes

This easy chicken salad recipe made with grapes is creamy, crunchy, and tasty. It’s perfect on its own with a side of crackers or cucumber slices, but it also makes great chicken salad sandwiches for a BBQ.

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Strawberry Caprese Salad

There’s nothing better than a fresh caprese salad in the summertime. This recipe includes strawberries, tomatoes, and a homemade pesto sauce. It’s so good. Be sure to add the balsamic—it really ties everything together.

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Homemade French Onion Dip

Homemade French onion dip is creamy, decadent, and the perfect blend of savory with a little sweet. Serve this French onion dip alongside fresh cut vegetables, crackers, or chips and dig in!

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Bread and Butter Pickles

Bread and butter pickles can be added to burgers and sandwiches or served as an appetizer on a cheese platter. There’s so many ways to enjoy these pickles! To make them, simply put the ingredients in a mason jar and pop it in the refrigerator.

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Deviled Eggs (3 Ways)

Deviled eggs are one of the first side dishes we think of for a summer BBQ. This recipe for deviled eggs includes a classic version and two additional ideas using ingredients like feta, dill, turmeric, and ginger.

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Crispy Air Fried Brussels Sprouts

Brussels sprouts are anything but boring; especially this air fried version. This delicious vegetable side dish is crispy, flavorful, and only has 4 ingredients. Love Brussels sprouts? Try our recipe for roasted Brussels sprouts, too.

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Black Bean Hummus

If you like black beans, you will love this hummus recipe. The addition of black beans makes this dip extra hearty, and you can kick up the heat by adding cayenne or red pepper flakes. Serve with sliced veggies or chips.

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Green Bean Casserole

This classic green bean casserole recipe is made with pepper jack cheese for added creaminess and spice. This is a wonderful side dish that can be enjoyed alongside beef, pork chops, or chicken.

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Cornbread With Bacon Glaze

Mmm.. cornbread. Top it with melted butter or a bacon glaze like we did in this recipe. It’s also perfect for soaking up extra barbecue sauce. Either way, cornbread should be part of your spread!

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10-Minute BBQ Sauce

Speaking of BBQ sauce, this recipe is for a thick and finger-licking-delicious sauce that you can whip up in about 10 minutes (or less). It’s so much better than store bought barbecue sauce.

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Classic Potato Salad

Potato salad is one of the most popular BBQ sides, and this recipe is comforting and creamy. This classic potato salad is the perfect blend of soft potatoes and hard boiled eggs with crunchy bell peppers and onion.

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Buffalo Chicken Dip

If you’re in need of a crowd-pleasing baked dip recipe for your BBQ, look no further than our buffalo chicken dip. It’s made with only 5 ingredients and similar to chicken wings (in the form of dip!).

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Pigs in a Blanket

Pigs in a blanket are a great bite-sized side dish for a BBQ. And, they are super easy to prepare with only two ingredients. You can even make some homemade dipping sauces for them if you’re feeling fancy.

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Duchess Sweet Potato Casserole

This duchess sweet potato casserole is equally pretty and mouthwatering. It’s rich, creamy, and a little savory with the addition of bacon. This would be an amazing side dish to serve with steak or chicken.

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Quinoa, Kale, and Grapefruit Salad

This summery kale salad combines red quinoa, kale, and fresh grapefruit, and topped with a bright and simple dijon dressing. It’s a filling and healthy salad option made with fresh ingredients.

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Egg Salad (4 Ways)

This is our classic egg salad recipe along with 3 variation ideas using ingredients like turmeric, ginger, feta, rosemary, and thyme. Serve any of these egg salad recipes with your favorite bread or enjoy it on its own.

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Simple Cucumber Salad

Our cucumber salad is similar to a quick pickled salad since vinegar is one of the main ingredients in the dressing. This recipe is bright, crunchy, and a great salad or side dish idea for a BBQ.

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Air Fryer Sweet Potato

Baked sweet potatoes in an air fryer is one of the easiest vegetable side dishes you can make for a BBQ.. You could even make a combination of baked potatoes and sweet potatoes for your spread. Don’t forget all the fixings!

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Creamy Pasta Salad

Pasta salad is the warm weather version of mac and cheese—the best comfort food! This recipe is full of vegetables and perfect for summer. And, it’s even better if you make it the night before and refrigerate it.

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Rotel Cheese Dip

Rotel cheese dip is a classic and easy hot dip that can be made quickly in a crockpot (with only 2 ingredients!). This is an addictive dip recipe that everyone will love. Serve with veggies and chips.

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Thai-Inspired Barley Salad

This Thai barley salad is both filling and delicious, and it has some unexpected flavors (like fresh mango) that you will love. This salad recipe makes a big batch, so it’s perfect for a barbecue.

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Baked Sweet Potato Fries

These are the best baked sweet potato fries. The have the right amount of seasoning and crispiness, and they can be thrown in the oven while you’re preparing other things. Love sweet potatoes? Try our recipe for roasted sweet potatoes, too.

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Creamy Black Bean Dip

An irresistible creamy black bean dip made with black beans, cream cheese, and salsa. This is one of those dips that you won’t be able to stop eating because it’s so good! Serve chilled with lots of chips.

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Tahini Chopped Salad

An amazing chopped salad recipe made with crunchy edamame, peppers, and cashews. The best part is the Tahini dressing—it’s very similar to the peanut sauce that we dip fresh spring rolls in. So good!

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Deli-Style Tuna Salad

A simple, but truly delicious deli-style tuna salad recipe that is flavorful with the right amount of crunch. We love this eating this tuna salad as a dip with cucumbers and crackers or by itself on a sandwich.

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Taco Dip

A classic recipe for taco dip made with cream cheese, sour cream, and taco seasoning. Top this cold dip with your favorite taco toppings like shredded lettuce, cheese, tomatoes, and olives and serve with chips.

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Air Fryer Cauliflower

Similar to air fryer Brussels sprouts, this cauliflower can be easily made in air fryer and it turns out delicious every time. We like to put some grated Parmesan cheese on top before serving this dish. Love cauliflower? Try our recipe for roasted cauliflower, too.

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Easy Corn Casserole

This savory and cheesy corn casserole is a comforting side dish that’s perfect for any summer gathering. Plus, this casserole couldn’t be easier to make—just put everything in the dish and bake!

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3 Easy Pasta Salad Dressings

If pasta salad is going to be part of your BBQ spread, we have 3 homemade salad dressing recipes to choose: balsamic, Italian, and a creamy option. These dressings will elevate any pasta dish.

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Spicy Avocado Hummus

We love a good hummus recipe, and this one is perfect for a BBQ. This avocado hummus is made with creamy avocado, red pepper, and jalapeños. Serve it with veggies or pita chips for a tasty side dish.

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Easy Jalapeño Popper Dip

This jalapeño popper dip is one of our favorite hot dips for any occasion. Everybody loves it and it’s incredibly easy to make! Serve this savory dip with chips, pretzel bites, or bread and watch it disappear.

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Air Fried French Fries

You only need a small amount of oil to get crispy, made-to-perfection french fries in an air fryer. We like to coat and season the fries before they are air fried (so good!), and they only take 15-20 minutes to make.

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Classic Pea Salad with Bacon

This delicious, classic pea salad with bacon is a wonderful side dish. It’s a creamy mix of peas, mayo, and cheese, and it goes great with hot dogs and watermelon. A very nostalgic recipe to enjoy at a BBQ.

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Creamy Garlic Mac & Cheese

This creamy garlic macaroni and cheese can be made a in a crockpot. That’s right!
Delicious, homemade mac and cheese without all the work. Plus, macaroni and cheese goes with basically everything!

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Baked Chili Cheese Chips

These chili cheese chips are a lighter version of Fritos with all ingredients you can pronounce (but still dangerously good). Fill a bowl with this homemade bite-sized snack at your next barbecue.

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Easy Broccoli Salad

This broccoli salad only has three ingredients plus a creamy dressing. Don’t let that fool you, though—it’s full of flavor and can be customized with all kinds of ingredients. It’s a great side dish for an outdoor gathering.

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Beet-Dyed Deviled Eggs

Everything you love about deviled eggs with a fun and colorful twist. These hardboiled eggs are dyed with beet juice, but it doesn’t affect the taste at all! Surprise your guests with these at your next BBQ.

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Easy Desserts For a BBQ:

Easy Cocktails for a BBQ:

Looking for More BBQ Recipes?

Corn Dip

Emma Chapman — Thu, 11 May 2023 13:00:00 +0000

I could probably survive off dips. By choice. There is just something so addictive about chips and dip, and this easy corn dip recipe is no exception.

This is a cold, creamy dip made with just five ingredients. It’s perfect for a picnic, boat day, or really any party spread.

This dip feels very Midwest to me, although I am not sure of the actual origin. Sometimes I have heard versions of this dip called “crack corn dip” and it reminds me of Rotel cheese dip in that it’s something I would probably find at a family get-together growing up.

Related: Find more amazing dip recipes in Snacks + Appetizers archive, 40+ Easy Picnic Food Ideas, and 50+ Easy BBQ Side Dishes and Pinwheel Sandwiches.

Ingredients

Canned Corn – Southwest or MexiCorn preferred
Mayo
Sour Cream
Green Onions
Pepper Jack Cheese

You can add a few more spices and seasonings if you want, like garlic powder, cayenne, salt and pepper.

How to Make Corn Dip

Drain the corn from the can juices. Finely chop up the green onion. Shred the pepper jack cheese (if it’s not already).

In a large mixing bowl, stir tougher the corn, mayo, sour cream, green onion, and cheese. Taste and add any spices or seasoning you feel it needs. I tend to add a little garlic powder, cayenne, salt, and pepper usually.

Serve cold with tortilla chips or sliced vegetables like bell peppers.

Tips & Variations

If you can’t find Southwest corn or Mexicorn, you can use any canned corn and add a few finely diced red bell peppers for a little more crunch and color.
You can substitute Greek yogurt for sour cream if you want a lighter version of this dip.
If you really want to bump up the flavors, try mixing in a packet (or half a packet) of taco or fajita seasoning. Or add a little chopped cilantro.

More Dips Recipes

If you like this corn dip, then you’ll probably love:

Corn Dip

how to make crack corn dip

Course Appetizer

Cuisine American

Keyword corn, corn dip, dip

Prep Time 6

Total Time 6

Servings

Calories 347kcal

Author Emma Chapman

Ingredients

2 cans Southwest corn
½ cup green onions
¾ cup mayo
¾ cup sour cream
16 ounces pepper jack cheese

US Customary – Metric

Instructions

Drain the corn from the can juices.
Finely chop up the green onion.
Shred the pepper jack cheese (if it’s not already).
In a large mixing bowl, stir together the corn, mayo, sour cream, green onion, and cheese.
Taste and add any spices or seasoning you feel it needs.
Serve cold with tortilla chips or sliced vegetables like bell peppers.

Notes

You can add a few more spices and seasonings if you want, like garlic powder, cayenne, salt and pepper.
Leftover corn dip can be stored covered in the refrigerator for at least 5 days.

Nutrition

Deviled Eggs Recipe

Emma Chapman — Fri, 07 Apr 2023 13:00:00 +0000

Deviled eggs have got to be one of the most addictive appetizers of all time. If you’ve never had them before, they are simply hard boiled eggs cut in half and the yolks are mixed with mayo, dijon, and vinegar; then piped or spooned back into the egg half.

They look fancy, but are truly very easy to make.

I absolutely love this classic deviled egg recipe, but I also thought it might be fun to share a couple different variations of this delicious snack just in case your Easter celebration leaves you with a bunch of hard boiled eggs you need to use up.

Related: Looking for more appetizers? Check out 30 Easy Finger Foods for a Party, Tom Collins Recipe, 40+ Easy Picnic Food Ideas, and 50+ Easy BBQ Side Dishes.

Classic Deviled Egg Ingredients:

Hard boiled eggs
Mayo
Dijon mustard
Vinegar
Paprika
Salt and pepper

How Long to Boil Eggs:

To make hard boiled eggs, simply add eggs to pot and cover with enough water that all the eggs are submerged. Bring this to a boil. Then turn off the heat and cover the pot for 12 minutes. Afterwards, drain the water.

Once the eggs are cool enough to touch, peel the shells off.

You can also hard boil eggs in the oven.

Directions:

Cut the hard boiled eggs in half, lengthwise. Remove the yolks, reserving in a medium mixing bowl.

In the mixing bowl, add the mayo, dijon, and vinegar. Mix well to combine. I sometimes use an immersion blender or small food processor to puree until smooth. Taste and add a little salt and pepper as needed.

Pipe the yolk mixture back into the egg white halves. You can also simply spoon it into the halves, but I like the look of the piping. Sprinkle paprika over the tops.

Variations:

Swap the dijon for yellow mustard and add a little turmeric and ginger for a flavorful and spicy deviled egg variation.

Add feta cheese and dill for a Greek-inspired deviled egg option.

Whatever version you make, just be sure NOT to serve them side by side with these deviled egg jello shots. (!!!!!!) That could result in some very mixed reviews. Enjoy! xo. Emma

Deviled Eggs Recipes

how to make classic deviled eggs plus a few variations

Course Side Dish

Cuisine American

Keyword deviled eggs

Prep Time 12

Cook Time 8

Total Time 20

Servings

Author Emma Chapman

Equipment

immersion blender or food processor

Ingredients

Classic:

6 eggs hard boiled
¼ cup mayo
1 teaspoon dijon mustard
1 teaspoon vinegar white
salt and pepper
paprika for the tops

Golden:

6 eggs hard boiled
¼ cup mayo
1 teaspoon yellow mustard
1 teaspoon vinegar white
½ teaspoon turmeric
¼ teaspoon ginger
black pepper for the tops

Greek:

6 eggs hard boiled
2 tablespoons mayo
2 teaspoons olive oil
1 teaspoon vinegar white
1 ounce feta crumbled
1 tablespoon dill chopped

US Customary – Metric

Instructions

To make hard boiled eggs, simply add eggs to pot and cover with enough water that all the eggs are submerged.
Bring this to a boil.
Then, turn off the heat and cover the pot for 12 minutes.
Afterwards, drain the water.
Once the eggs are cool enough to touch, peel the shells off.
Cut the hard boiled eggs in half, lengthwise. Remove the yolks, reserving in a medium mixing bowl.
In the mixing bowl, add the mayo and other ingredients you are using (depending on variation). Mix well to combine.
Taste and add a little salt and pepper as needed.
Pipe the yolk mixture back into the egg white halves.
Sprinkle paprika over the tops, if using.

Notes

I sometimes use an immersion blender or small food processor to puree the yolk mixture until smooth.
You can also simply spoon the yolk mixture into the halves, but I like the look of the piping.

Best Classic Potato Salad

Emma Chapman — Thu, 21 Jul 2022 13:00:00 +0000

My classic potato salad recipe is pretty similar to this simple macaroni salad recipe. It’s basically a warm weather version of a casserole, so don’t let the word “salad” fool you.

Potato salad is a creamy and a very comforting dish. I love it alongside any kind of picnic or outdoor BBQ main dish.

For me, classic potato salad has to be that perfect blend of soft potatoes and hard boiled eggs alongside a good amount of crunch from bell peppers and onion.

More picnic recipes: 7 Layer Salad, Deviled Eggs, Broccoli Salad, Classic Pea Salad with Bacon, Ambrosia Salad, Tuna Salad, Macaroni Salad, Pigs in a Blanket, Creamy Pasta Salad, Watergate Salad.

Classic Potato Salad Ingredients:

Russet Potatoes
Hard-Boiled Eggs
Red Onion
Red Bell Pepper
Chives
Mayo
Dijon Mustard
Rice Vinegar
Sweet Pickle Relish
Salt and Pepper

Do you Cube the Potatoes Before Boiling Them?

Yes, I peel and cube the the potatoes before boiling them. Make sure they are soft enough to eat, but not so soft they become mashed potatoes all on their own.

I peel the potatoes because this is how I remember potato salad from my childhood, so it’s how I prefer it. But you could absolutely leave the peels on and just scrub the potatoes well and cube before boiling.

Do You Put Eggs in Classic Potato Salad?

Yes, you can hard boil your own eggs on the stove, in the oven, or you can buy them. Once the potatoes are cooked, the eggs are hard boiled, and the vegetables chopped, you’re ready to combine everything and give it all a good stir. That’s it!

Can you Make Potato Salad Ahead of Time?

You can make potato salad the night before you plan to serve it, but if you do, stir in the chopped chives until you’re ready to serve. The flavor will become more powerful the longer the dish is combined.

Leftover potato salad can be covered and refrigerated for at least a few days. Thanks for letting me share this easy classic potato salad with you! xo. Emma

Looking for More BBQ Side Dishes?

Classic Potato Salad

This creamy and classic potato salad is the perfect side dish to bring to a summer BBQ or picnic.

Course Side Dish

Cuisine American

Keyword potato salad

Prep Time 10

Cook Time 10

Calories 2191kcal

Author Emma Chapman

Ingredients

2 pounds russet potatoes 3-4 large potatoes
¼ cup red onion chopped
1 red bell pepper
2 tablespoons chives chopped
3-4 hard boiled eggs
1 tablespoon rice vinegar
¾ cup mayo
1 tablespoon mustard dijon
2 tablespoons sweet pickle relish
salt and pepper

Instructions

Peel and cube the potaotes. Boil in water until soft enough to easily cut with the side of a fork, 8-10 minutes. Drain and allow to cool.
Hard boil the eggs unless using store-bought (already hard boiled) eggs. Allow to cool.
Finely chop the red onion, red bell pepper, hard boiled eggs, and chives.
In a large bowl, combine the potatoes, red onion, bell pepper, hard boiled eggs, and chives. Add the vinegar, mayo, mustard, and sweet relish. Stir until everything is well combined. Add salt and pepper to taste.

Notes

You can use any vinegar if you don’t have rice vinegar handy (white vinegar, or apple cider vinegar would be best). You can use dill pickle relish instead of sweet if you prefer, but I like the sweetness it adds. You can also use green onion instead of chives, or even swap for cilantro.

If you are making the salad ahead (the night before), wait to stir in the chives or green onion until just before as the flavor will intensify some as the salad is stored.

Nutrition

Watermelon Slice Jello Shots

Laura Gummerman — Wed, 13 Jul 2022 13:00:00 +0000

What could say summer more than a nice big slice of watermelon? Well, what if that watermelon slice was actually a giant watermelon jello shot?? I know, I know, a total dream come true.

We’ve filled fruit with jello and alcohol before (pink lemonade jello shots, orange creamsicle jello shots, and mojito jello shots) but when I saw you could fill a watermelon and cut it up into slices, well, I had to try it!

As you can see, not only is it possible, but it’s beyond adorable and delicious as well!

Watermelon Slice Jello Shots

half of 1 medium watermelon
2 boxes of watermelon jello or red colored jello (3-ounce boxes)
1 box of unflavored gelatin (4 envelopes total)
2 cups of water
2 cups of vodka

Use a watermelon tool or an ice cream scoop to scoop out the inside of the watermelon and set aside (to later eat, of course!). You want to scoop out most of the red flesh but still leave about 1/2″ of the red part above the white rind.

Place the hollowed out watermelon on a cookie sheet with paper towels folded/stuffed on either side to keep it from tipping over.

Mix your two boxes of jello with the 4 packets of unflavored gelatin. Add in 2 cups of boiling water and stir until dissolved. Once dissolved, add in two cups of vodka and stir to combine.

Pour the liquid into the halved watermelon (fill to the top!) and place in the fridge for 3-4 hours until the jello is set. The hardest part of this recipe is carrying the tray to the fridge without spilling it!

Once the jello is set, use a large knife to cut the slices like you normally would. The jello fills into the watermelon some so the top level shrinks a bit.

Just use the knife to even out any rind that sticks up higher than your slices, and you’re ready to serve your shots!

Of course, one whole slice would be a pretty giant jello shot, so feel free to cut them into smaller wedges or have guests cut their own.

There is more unflavored gelatin in this recipe than usual to ensure the slices keep their shape, but if you feel like you can “taste” the unflavored gelatin, you can reduce the amount a little without losing the desired stiffness.

How popular would you be if you brought these to your next summer picnic? This treat will most certainly make you the queen of the next block party, so grab yourself a watermelon and start scooping! xo. Laura

Watermelon Slice Jello Shots

Course Drinks

Cuisine American

Keyword jello shots

Calories 141kcal

Ingredients

½ medium watermelon
2 boxes of watermelon jello or red colored jello 3-ounce boxes
1 box unflavored gelatin 4 envelopes
2 cups of water
2 cups of vodka

US Customary – Metric

Instructions

Use a large spoon or ice cream scoop to scoop out the inside of the watermelon and set aside (to later eat, of course!).
You want to scoop out most of the red flesh but still leave about 1/2" of the red part above the white rind. Place the hollowed out watermelon on a cookie sheet with paper towels folded/stuffed on either side to keep it from tipping over.
Mix your two boxes of jello with the 4 packets of unflavored gelatin. Add in 2 cups of boiling water and stir until dissolved.
Once dissolved, add in two cups of vodka and stir to combine. Pour the liquid into the halved watermelon (fill to the top!) and place into the fridge for 3-4 hours until the jello is set.
Once the jello is set, use a large knife to cut the slices like you normally would. The jello fills into the watermelon some so the top level shrinks a bit.
Just use the knife to even out any rind that sticks up higher than your slices, and you're ready to serve your shots!

Nutrition

Serving: 1shot | Calories: 141kcal | Sodium: 5mg | Calcium: 2mg

Fourth of July Ribbon Wreath

Laura Gummerman — Mon, 27 Jun 2022 13:00:00 +0000

If you are looking for an easy DIY Fourth of July wreath idea to hang on your front door this summer, then look no further—the perfect one is here!

This patriotic wreath is quick to make, doesn’t cost a lot, and just about anyone can do it because it’s really easy!

Looking for more Fourth of July ideas? Check out …

What is a ribbon wreath?

A ribbon wreath is a fast and easy way to make a wreath since you are just cutting strips of ribbon and simply tying them onto a wreath frame.

You can customize it with whatever colors you like to reflect holidays and seasons, and you can add custom accents to glue onto the wreath as well.

Supplies:

wreath frame
red, white, and blue acrylic paint and paintbrush
1.5″ wide red, white, and blue ribbon (can be any width but wider will make the job easier and faster)
scissors
wooden star cutouts
hot glue gun
twine or wire for hanging loop

Step 1: Paint your wreath. Divide your wreath into three even sections (you can just eyeball it) and paint them red, white, and blue so that you won’t see any gaps between the ribbons once you start to tie those.

If your wreath frame is white, you won’t need to paint the white, and you’ll probably need two coats to get a more opaque coverage.

Step 2: Tie your first round of ribbons. Cut your red ribbons into 14″ long strips and tie around your wreath frame tying them into a knot on the outer edge of the wreath. Repeat until you have ribbon tied all the way down your red section.

My ribbon spools were 21′ long and I used just a tiny bit more than one roll per color, so if you want to keep it to one roll each, cut them a little shorter or space them out a little further.

Step 3: Fill in between each ribbon with another ribbon. Now that you have your first round tied, cut and tie a second round of red ribbons between each ribbon so that it fills the section and makes it look more full.

Step 4: Repeat with your blue and white ribbons. Cut more 14″ ribbons with your white and blue colors and repeat the process of tying one row just touching each other and then another row in between what you’ve done to fill in the gaps.

Note: You’ll see that grosgrain ribbon tends to fray a bit on the edges once cut, so if that bothers you, you can run some Fray Check over the end, or cut the ribbons at an angle to minimize fray, or use a ribbon that doesn’t fray as easily, like a velvet option.

Step 5: Add your white stars! Paint your wooden star accents white and hot glue them onto the red and blue parts of your ribbon wreath.

Step 6: Add a hanging loop. Use some twine or wire to thread through the back of the middle ribbon in the blue section and tie a loop so that you have something to hang your wreath from.

Now your Fourth of July wreath is ready to hang!

How cute is that?! This is the perfect kind of craft to do while you watch TV (if you like to do that, check out 15 Crafts You Can Do While Watching TV) or sit outside on a nice afternoon.

Ribbon wreaths are a quick and easy way to make a holiday wreath and you can store them easily in a bin with all your other holiday decorations. xo. Laura

Love a good wreath DIY? Check out …

Make Your Own Easy Fourth of July Ribbon Wreath

Easily Make a Fourth of July Wreath with Tied Ribbons

Keyword easy crafts, fourth of july, holiday wreath

Cook Time 1 30

Dry Time 20

Total Time 1 50

Servings wreath

Author Laura Gummerman

Cost $20

Equipment

hot glue gun
small paintbrush
-scissors

Ingredients

wreath frame
red, white, and blue acrylic paint
red, white, and blue 1.5" ribbon I used grosgrain
wooden star cutout
twine or wire for loop

Instructions

Step one: Paint your wreath. Divide your wreath into three even sections (you can just eyeball it) and paint them red, white, and blue so that you won’t see any gaps between the ribbons once you start to tie those. If your wreath frame is white you won’t need to paint the white, and you’ll probably need two coats to get a more opaque coverage.
Step 2: Tie your first round of ribbons. Cut your red ribbons into 14″ long strips and tie around your wreath frame tying them into a knot on the outer edge of the wreath. Repeat until you have ribbon tied all the way down your red section. My ribbon spools were 21′ long and I used just a tiny bit more than one roll per color, so if you want to keep it to one roll each, cut them a little shorter or space them out a little further.
Step 3: Fill in between each ribbon with another ribbon. Now that you have your first round tied, cut and tie a second round of red ribbons between each ribbon so that it fills the section and make it look more full.
Step 4: Repeat with your blue and white ribbons. Cut more 14″ ribbons with your white and blue colors and repeat the process of tying one row just touching each other and then another row in between what you’ve done to fill in the gaps.
Note: You’ll see that grosgrain ribbon tends to fray a bit on the edges once cut, so if that bothers you, you can run some Fray Check over the ends or use a ribbon that doesn’t fray as easily like a velvet option.
Step 5: Add your white stars! Paint your wooden star accents white and hot glue them onto the red and blue parts of your ribbon wreath.
Step 6: Add a hanging loop. Use some twine or wire to thread through the back of the middle ribbon in the blue section and tie a loop so that you have something to hang your wreath from.
Now your Fourth of July wreath is ready to hang!

Jalapeño Popper Dip

Emma Chapman — Sat, 07 Nov 2020 20:00:28 +0000

This jalapeño popper dip is very much inspired by a dip served at a bar in my hometown. I don’t know their particular recipe, but this version is simple to make at home and a total crowd-pleaser!

I’ve made this dip recipe on a few different occasions, and I’m happy to share my favorite version with you. I am a big fan of serving a baked dip at any party or holiday meal as an appetizer folks can graze on before the main course begins.

We served this at our work Friendsgiving this year. Our office wants to let you know that this was tied for favorite dish served. It’s a good one!

This would also be great to serve during a ball game (football or otherwise) or really any casual or semi-casual get together. It’s creamy, salty and just the right amount of spicy.

Ingredients

Cream cheese
Mayo
Pepper jack cheese
Canned jalapeno peppers
Canned green chilies
Parmesan cheese
Potato chips – crushed for the topping

How to make Jalapeño Popper Dip

In a large bowl, stir together the first five ingredients listed. This doesn’t have to be perfectly smooth, just mixed well so you’ll get an even distribution of everything in every bite.

Spoon the mix into a pie pan or an 8″ x 8″ square baking dish. Top with Parmesan cheese and the crushed potato chips.

I actually made this two days before my event. So I left the potato chips off (sealed in a Ziploc bag) until just before baking. I covered my baking dish with plastic wrap and just tucked it in the refrigerator until I was ready for it.

Bake at 350°F (177°C) for 30-35 minutes, until the edges begin to bubble a little.

Serve warm alongside some kind of delicious bread. I served mine with pretzel bites, which are just store bought pretzels I cut up and warmed. Easy peasy, and so delicious.

More Party Dip Recipes:

Jalapeño Popper Dip

Course Appetizer

Keyword dip recipes, jalepeno popper dip

Author Emma Chapman

Ingredients

2 8 ounce packages cream cheese softened
1 cup mayo
1½ cup pepper jack cheese shredded
⅓ cup canned jalapeno peppers diced
¼ cup green chilies
¼ cup Parmesan cheese grated
1 cup Kettle Brand Jalapeño potato chips crushed

Instructions

In a large bowl, stir together the first five ingredients listed. This doesn’t have to be perfectly smooth, just mixed well so you’ll get an even distribution of everything in every bite.
Spoon the mix into a pie pan or an 8″ x 8″ square baking dish. Top with Parmesan cheese and the crushed potato chips.
Bake at 350°F for 30-35 minutes, until the edges begin to bubble a little.
Serve warm alongside some kind of delicious bread. I served mine with pretzel bites, which are just store bought pretzels I cut up and warmed. Easy peasy, and so delicious.

No-Bake S’mores Icebox Cake

Kayleigh Kosmas — Fri, 25 Aug 2017 13:05:14 +0000

My college roommate flew all the way across the country to visit me last week, and in my book, that sort of special occasion calls for some celebratory cake.

But with the sweltering heat, I just couldn’t bring myself to bake in the oven. So what to do when you’re facing “cakelessness” or an even hotter house?! You make an icebox cake, my friend!

An icebox cake is made of layers of cookies or wafers, cream and other tasty fillings that go into the refrigerator (that’s the icebox part) and come out the next day as soft and moist as freshly baked cake layers.

I used graham crackers for my s’mores icebox cake and layered them with mascarpone whipped cream and silky chocolate ganache, then topped it all off with some toasted marshmallows.

The cream soaked into the graham crackers, making them soft and cakey, and let’s just say it’s really hard to go wrong with chocolate and mascarpone. Yum!

S’mores Icebox Cake, makes one loaf pan-sized cake

1 box of graham crackers
8 oz. container of mascarpone cheese
2 1/4 cups heavy cream
1/4 cup confectioners sugar
8 oz. chocolate, broken into pieces (I used a mix of milk and dark)
marshmallows, sliced in half
loaf pan
electric beaters
plastic wrap
kitchen torch (optional but highly recommended)

Prepare the mascarpone whipped cream by beating the mascarpone, 1 1/4 cup whipped cream and the confectioners sugar in a bowl just until stiff peaks form. It only takes a minute or two.

Prepare the ganache by heating the remaining cup of cream until it’s piping hot but not boiling, then pouring it over the chocolate in a heat-proof bowl. Let stand one minute, then stir until the chocolate is melted and smooth.

Now it’s time to build those layers! Line a loaf pan with plastic wrap, leaving enough excess on the sides that it can be folded over the top. Line the bottom with a single layer of graham crackers.

You can break up or crumble graham crackers to fill gaps in any of the graham cracker layers and it will all look consistent in the end.

Next, spread a layer of whipped cream. Make sure the graham crackers are completely covered. Beyond that, you can make the layers as thick or thin as you like!

Time for your first ganache layer! Spread it evenly to the corners of the pan. Repeat the layers until the pan is full, ending with a graham cracker layer.

That way when you invert the cake, it will be standing on a “cake” layer. Fold the plastic wrap over the top layer and refrigerate overnight.

When the cake is nice and chilled, it’s time to flip it. Fold back the plastic wrap, lay a plate across the cake then quickly invert it. Lift the pan away and remove the plastic wrap.

The plastic leaves creases in the cake that I don’t really like the look of, so I spooned leftover ganache over the top to hide them. A prettier cake and more chocolate? Yes, please.

Lastly, add the marshmallows and toast them, moving the torch quickly. Slice, serve and watch your cake vanish almost instantly.

This cake was a huge hit in my house and I have a feeling it’s one I’ll be making every summer from now on.

No-Bake S’mores Icebox Cake

An icebox cake made with s'mores ingredients

Course Dessert

Cuisine American

Keyword icebox cake, s’mores

Servings loaf pan-sized cake

Author Kayleigh Kosmas

Equipment

electric beaters
kitchen torch optional but highly recommended

Ingredients

1 box of graham crackers
8 oz. container of mascarpone cheese
2 ¼ cups heavy cream
¼ cup confectioners sugar
8 oz. chocolate broken into pieces (I used a mix of milk and dark)
marshmallows sliced in half
loaf pan
plastic wrap

US Customary – Metric

Instructions

Prepare the mascarpone whipped cream by beating the mascarpone, 1 1/4 cup whipped cream and the confectioners sugar in a bowl just until stiff peaks form. It only takes a minute or two.
Prepare the ganache by heating the remaining cup of cream until it’s piping hot but not boiling, then pouring it over the chocolate in a heat-proof bowl. Let stand one minute, then stir until the chocolate is melted and smooth.
Now it’s time to build those layers! Line a loaf pan with plastic wrap, leaving enough excess on the sides that it can be folded over the top. Line the bottom with a single layer of graham crackers.
You can break up or crumble graham crackers to fill gaps in any of the graham cracker layers and it will all look consistent in the end.
Next, spread a layer of whipped cream. Make sure the graham crackers are completely covered. Beyond that, you can make the layers as thick or thin as you like!
Time for your first ganache layer! Spread it evenly to the corners of the pan. Repeat the layers until the pan is full, ending with a graham cracker layer. That way when you invert the cake, it will be standing on a “cake” layer. Fold the plastic wrap over the top layer and refrigerate overnight.
When the cake is nice and chilled, it’s time to flip it. Fold back the plastic wrap, lay a plate across the cake then quickly invert it. Lift the pan away and remove the plastic wrap.
The plastic leaves creases in the cake that I don’t really like the look of, so I spooned leftover ganache over the top to hide them.
Lastly, add the marshmallows and toast them, moving the torch quickly. Slice, serve and watch your cake vanish almost instantly.