Strawberry Blueberry Muffins

Perfect, bakery style strawberry blueberry muffins! Homemade muffins packed with fresh strawberries and blueberries and topped with a cinnamon sugar crumble. These unique muffins are impossible not to love. They’re beautiful, delicious, and one-of-a-kind. Their beautiful color and irresistible taste will make you wonder why strawberry blueberry muffins aren’t the most popular out there!I posted these rhubarb muffins earlier this summer. Have you tried them yet? They’re so good! I finally got around this week to creating a new muffin recipe using the rhubarb one as inspiration. I bet you could substitute any fruit and create a great recipe, but after several experiments, I came up with these strawberry blueberry muffins!

If you love big, bakery style blueberry muffins, these double berry muffins are going to blow you away. They’re flavorful, professional quality, and have a fantastic cinnamon sugar crumble topping. Plus, you don’t need any special kitchen accessories or pan to make ‘em.

Oh my gosh, I can’t get over how beautiful these muffins are. The blueberries and strawberries burst and break to form colorful patterns inside and out. Natural red and blue colors are in every bite.

Isn’t that gorgeous?

Do you like hanging out at coffee shops? My boyfriend and I do. Heck, we even met at a coffee shop! We enjoy sipping on coffee, munching on baked goods, and reading for hours. But lately, we’ve been going out less in order to save money (those cups of coffee really add up over time).

We aren’t tempted to go out with these muffins at home. Why go out when we have these? These strawberry blueberry muffins are just as good (if not better) than any muffin out there. Whip up a batch of these muffins and iced coffee, and voilá, our home is our own little coffee shop!

Plus, where else can you get a strawberry blueberry muffin? I don’t ever see strawberry blueberry muffins for sale. The two berries combined create such a unique, irresistible flavor. I wonder why strawberry blueberry muffins aren’t more popular.

I really enjoyed making these this week. I’ve been stressed out the past few weeks trying to get my new site up and running. Baking these muffins was a great way for me to relax and de-stress. When I’m in the kitchen, I feel at ease. Everything falls away and I can enjoy myself.

Do you find baking relaxing? Ever tried a strawberry blueberry muffin? Let me know by leaving a comment.

Hope you have a fantastic weekend!

Ingredients

• 2 & 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 & 1/4 cup brown sugar, firmly packed
• 1 large egg
• 1/2 cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup buttermilk
• 1 cup fresh blueberries
• 1 cup fresh strawberries, chopped
• 1 tablespoon unsalted butter, melted
• 1/3 cup white sugar
• 2 teaspoons cinnamon

Directions

1. Preheat oven to 350 °F. Spray muffin pans with cooking spray or line with paper liners. Yields 16 muffins.
2. In a medium bowl sift together flour, baking soda, baking powder, and salt. Set aside.
3. In a standing mixer or using a handheld mixer, combine brown sugar, egg, vegetable oil, vanilla, and buttermilk. Mix well.
4. On low setting, mix in flour mixture until just blended. Using a spatula fold in blueberries and strawberries.
5. Spoon batter into greased or lined muffin pans. In a small bowl combine butter, sugar, and cinnamon. Sprinkle mixture on top of each muffin. Place into preheated 350 °F oven and bake for 17 to 22 minutes, or until a toothpick inserted in center comes out clean. Let cool for 5 minutes in pan before transferring to wire racks to cool fully.

Sangria

This crazy good sangria is a must-have recipe! Made with Tempranillo wine, rum, and fresh fruit, this sangria recipe is a home run. You’re going to love the fruity, bubbly, balanced taste of this homemade sangria. This sangria is soooo good, it’s crazy good!

My boyfriend and I aren’t even huge sangria drinkers. Wait, scratch that, we used to not be huge sangria drinkers. This sangria is now one of our favorite drinks. My boyfriend calls it the-sangria-I-wish-I’d-been-served-last-time-I-ordered-sangria sangria! I totally agree.

What makes this sangria crazy good is how well-balanced it is. It’s not too sweet or too tart, and it contains the perfect amount of alcohol. A lot of bars and restaurants don’t get the ratio right. Oftentimes their sangria will be too diluted with juice or contain too little alcohol. But, this sangria is spot on.

One of the reasons it’s so good is the wine in it, Tempranillo. Ever heard of it? It’s a Spanish red wine with a rich, earthy flavor. I really recommend you get it if you can. It comes in a wide variety of price ranges, and it’s one of the reasons this sangria tastes so good. But, if you can’t find it, settle for another dry red.

Another great thing about this sangria is that is contains rum instead of brandy. The rum compliments the Spanish wine and gives it a lighter taste. The booze along with the apple juice and ginger ale,…well, let’s just say it’s crazy good.

The best part about this (or any sangria) is the fresh fruit. Oh my gosh, don’t you love spooning out the alcohol infused fruit at the bottom of every glass? The fruit tastes so heavenly with all the sangria soaked into it.

Is there a better way to eat fresh fruit? I think not.

This sangria contains four types of fruit: granny smith apple, white peach, lemon, and blueberries. I strongly recommend that you follow the recipe and use one granny smith apple and half a lemon, but feel free to swap the peach and blueberries for other fruits. Use whatever is in season and you really like. Mango, kiwi, pineapple, strawberries, whatever! As long as you pick fresh fruit you love to eat, it’ll taste great.

Cheers to that.

This sangria is perfect any time of year: summer, winter, fall, or spring. A lot of cocktails only shine during certain times of the year, but this sangria always works. I’ve enjoyed it a lot this summer, but I also want to bottle and gift it when the holidays roll around. Wouldn’t that be neat- make a big batch, portion it in small bottles, and give it away at the holidays? I’ll let you know if I end up doing that this winter.

This sangria is too special to drink alone. It’s meant to be enjoyed with someone you love. So, curl up with your partner or sit with a close friend when you enjoy it. It’s so cliché, but yesterday when I was sitting outside with my boyfriend and sipping on this sangria, all I could think is- this is as good as it gets. My favorite thing in the world is spending quality time with the people I love, and this sangria is the perfect drink for those special moments.

If you love cocktails, make sure to check out these ->

• Bay Breeze
• Kansas City Ice Water
• Classic Margarita

Also, follow Food Bloggers Get Tipsy on Pinterest.

And, as you can see, my new site still isn’t up and running. When it finally launches, I’ll definitely be celebrating with a batch of this sangria.

Okay, enough chit-chat. It’s time for crazy good sangria!

Ingredients

• 1 granny smith apple, chopped
• 1 white peach, sliced
• 1/2 of a lemon, sliced
• 1 cup fresh blueberries (optional)
• 1 bottle of Tempranillo wine (or other dry red)
• 1/2 cup light rum
•  1/2 cup apple juice
• 1 and 1/2 cups ginger ale
• 1/4 cup white sugar

Directions

1. In a large bowl or pitcher place apple, peach, lemon, and blueberries (optional). Add wine, rum, apple juice, ginger ale, and sugar. Stir well. Place in refrigerator. Serve after 1 hour. Yields 6 to 8 servings.

Zucchini Pineapple Bread

Zucchini pineapple bread– it’s a summer must-have! Made with pineapple chunks, fresh zucchini, and cinnamon, you’re going to love this fruity twist on traditional zucchini bread. This dense, moist zucchini pineapple bread is perfect for breakfast and snacks.

You’re going to love this one of a kind quick bread recipe.

This is my favorite zucchini bread. Traditional zucchini bread tastes bland, and zucchini bread with chocolate chips tastes too much like dessert. But, pineapple gives zucchini bread a light, citrusy flavor that adds just enough sweetness.

If you’ve never tried zucchini bread with pineapple, you’re in for a real treat!

I love quick breads: strawberry, blueberry, chocolate chip banana nut. I love ‘em all. They’re so easy to make and don’t require a bread machine (which I don’t have). All you need is a 9 x 5 loaf pan and some basic baking skills.

So, if you’ve never made quick bread before, don’t worry. As long as you’re comfortable making homemade muffins, you can make this zucchini pineapple bread. Plus, you can always leave me a comment or email me if you have any questions.

(Or heck, save this quick bread for another time and make rhubarb muffins instead!).We’re lucky to have a farmer’s market nearby in the summer. Every Saturday morning my boyfriend goes there to buy fresh produce. He rarely misses it. (I don’t go because I’m too busy…sleeping in).

Last weekend he came home with a huge, succulent zucchini squash. I knew exactly what to do with it: make zucchini pineapple bread!

I always ensure my boyfriend has healthy, homemade snacks to take to work. And, this zucchini pineapple bread is the perfect snack to have at his desk in the summer.

Ever noticed that offices are a minefield of unhealthy food? Donuts, candy, birthday cake…does it ever end? My boyfriend’s office is no exception. There’s unhealthy food lurking around every corner. Not to mention their work luncheons exclusively take place at pizza joints, aye yai yai.

I don’t want him eating that stuff! His health is really important to me, so I always make sure he has homemade snacks like this zucchini pineapple bread to take with him. I don’t want him eating junk food.

Whether you spend your workdays in a traditional office or not, I know you’re going to love snacking on this zucchini pineapple bread. It’s a one of a kind quick bread with a lot of character. It’s moist, dense, and just a little fruity.What could be better for summer?

Let’s make zucchini pineapple bread!

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tsp. cinnamon
• 1 large egg
• 1 cup white sugar
• 1/4 cup and 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 (8 oz.) can crushed pineapple, drained
• 1 cup fresh zucchini, shredded

Directions

1. Preheat oven to 350 °F. Spray a 9 x 5 inch loaf pan with non-stick cooking spray. Yields 1 loaf.
2. In a medium bowl combine flour, baking soda, salt, baking powder, and cinnamon. Set aside.
3. In a standing mixer or using a handheld mixer, beat egg on medium. Mix in sugar, oil, and vanilla. Beat on medium-high until creamy. On low setting, mix in pineapple. Mix in zucchini. On medium-low gradually add in flour mixture, until just moistened.
4. Pour batter into loaf pan and bake in preheated 350 °F oven for 55 minutes to 1 hour and 5 minute, or until a toothpick inserted in center comes out clean. Let cool in pan for 20 minutes before transferring to wire rack to cool fully.

Looking for a sweeter quick bread? Check out this chocolate chip banana nut!

Dill Dip

Stay cool this summer with this easy, homemade, and refreshing dill dip! Enjoy this dill dip with your favorite raw vegetables and crinkle-cut chips. You’re going to love its bold flavor and thick, creamy texture. And, the best part? This dill dip recipe is so easy.Okay, can I just say, I LOVE dips. Avocado ranch, buttermilk ranch,…I’m crazy for homemade dips. Their creamy texture and fresh flavor can’t be beat. I salivate for veggies and dip like they’re a decadent dessert or something. And, this dill dip definitely falls into the crave-worthy category.

I exclusively eat this dill dip with raw vegetables, because crinkle-cut potato chips are a personal weakness of mine. I have zero self-control when a bag of crinkle-cut chips are in front of me. So, I stick with rabbit food like carrots, broccoli, and celery when I this.

What do you eat dill dip with?

The best thing about this dill dip recipe is how dang easy it is. No joke. You toss everything in the food processor (only 6 ingredients), pulse, and then store it in the fridge.

That’s it.

No chopping, no cooking, no hassle. Making this homemade dill dip couldn’t be easier.

Not only is it easy to make, this dill dip is perfect for summer. Summers in the Midwest are mild and beautiful, so my boyfriend and I spend most of our weekends outdoors. We love hanging out at parks: bbq-ing, relaxing, and enjoying nature.

This dill dip is the perfect addition to our summer weekends. We always take a veggie dip or side dish like coleslaw or broccoli salad. It gives us something cold to munch on before we fire up the grill.

An important note: seal and refrigerate this dip overnight (or 8 hours) before serving. It allows the dip to thicken and the flavors to mix. Sure, you can eat it right away or after a couple hours, but I’m telling you: huge mistake! It’s divine when left alone overnight and well worth the wait.

Okay, hope you have a fantastic weekend and enjoy this easy, homemade dill dip!

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 2 tablespoons dill weed
• 2 tablespoons onion flakes
• 1/4 teaspoon celery salt
• 4 pinches of garlic powder

Directions

1. Place mayonnaise, sour cream, dill weed, onion flakes, celery salt, and garlic powder in food processor. Grind until smooth. Seal and store in refrigerator overnight (at least 8 hours). Serve with raw vegetables and/or crinkle-cut potato chips. Yields 2 cups of dip.

Make sure to check out this buttermilk ranch! Soooo good.

Chamomile Shortbread Cookies

These simple, sophisticated chamomile shortbread cookies are the perfect teatime treat. Made with chamomile leaves, these cookies are a memorable twist on traditional shortbread cookies that can help you relax and unwind. Even better, they’re easy to make (only 5 ingredients) and have a distinct, elegant flavor and aroma. These chamomile shortbread cookies are a must-try delicacy.

Why chamomile?

I love chamomile tea, love it. It’s distinct, soothing aroma always help me relax. And, it’s not just me, chamomile has proven health benefits. It’s a natural stress reliever and sleep agent that many people benefit from.

(Basically, chamomile is red wine without the calories, amazing!).

I use chamomile tea as a sleep agent every night. My evening routine is to dim the lights, curl up in bed with a book, and enjoy a glass. Honestly, it’s the highlight of my day. (Bookworms, I know you can relate).

So, with how much I love chamomile and the role it plays in my life, I decided to create a shortbread cookie with chamomile leaves. Now, my bedtime routine includes not just warm chamomile tea but these oh-so-soothing chamomile shortbread cookies.

Why I love this recipe…

I love these cookies because they have all the characteristics and benefits of chamomile. Their aroma and taste (just like chamomile tea) is very calming and peaceful. Plus, they aren’t overly sweet so they won’t spike your blood pressure. These cookies are all about winding down rather than winding up, and they do just that.

(If you are in the mood for an invigorating/sugary dessert, check out these mini cheesecakes or coconut funfetti cupcakes).

Second, I love their distinct, sophisticated flavor. The chamomile leaves give the cookies a luxurious and soothing taste as well as aroma. Plus, the cookies have a a slight fruity undertone because they’re made with orange extract. (If you’ve never baked with orange extract, you’re going to love it. It’s like vanilla extract but clear and fruity). Together the chamomile leaves and orange extract create an elegant flavor.

Finally, I love how easy these chamomile shortbread cookies are to make. They’re only 5 ingredients. Further, you don’t have to refrigerate the dough or roll it. When they’re done baking, simply sprinkle ’em with powdered sugar, and voila, you’ve got homemade, chamomile shortbread cookies ready to enjoy.

Let’s unwind, relax, and bake some chamomile shortbread cookies.

Ingredients

• 1 cup (2 sticks or 230g) unsalted butter, softened
• 1/2 cup (100g) white sugar
• 1/2 and 1/4 teaspoons orange extract
• 2 chamomile tea bags
• 2 cups (256g) all-purpose flour, sifted
• 1/3 cup (43g) confectioner’s sugar (optional)

Directions

1. Preheat oven to 350°F (177°C). Spray baking sheets with cooking spray. Yields 2 dozen cookies.
2. In a standing mixer using a paddle attachment or using a handheld mixer, cream together butter and sugar on medium-high until light and fluffy. Add orange extract and mix on medium-low. Cut open tea bags and pour contents inside. Mix on medium-low. Gradually add in flour on medium. Mix well.
3. Form dough into heaping tablespoon size balls and place onto greased baking sheets, keeping dough balls roughly 2 inches apart. Use the back of a spoon to flatten each dough ball.
4. Bake in preheated 350°F (177°C) oven for 10 to 12 minutes. Immediately sprinkle the tops with confectioner’s sugar using a sifter (optional). Let cool on baking sheets for 10 minutes before transferring to wire racks. Serve warm or at room temperature. (Best when fully cooled).

Looking for a treat to go with your coffee instead of tea? This cinnamon sour cream coffee cake is just the fix!

Best Ever Tuna Noodle Casserole

Best ever tuna noodle casserole with all the traditional ingredients like egg noodles, tuna, and peas, as well as fresh red bell pepper and sharp cheddar cheese. Topped with everyone’s favorite crunchy, French fried onions, this tuna noodle casserole recipe is a always a huge hit. This creamy, veggie loaded dish earns the title BEST EVER tuna noodle casserole!

So, what makes this tuna noodle casserole the BEST EVER? A couple things. First, how moist it is. The tuna and noodles are well coated in a creamy sauce made of butter and cream of mushroom soup. Second, it has red bell peppers and sharp cheddar cheese which gives it additional flavor. If you’ve never tried tuna casserole with red bell pepper, you’re really missing out! It really jazzes up the entire dish.

Oh, and the French fried onion topping! Don’t you love French fried onions on top of green bean casserole?! I sure do. And, you get those irresistible, salty crunchy onions in every bite.
I don’t know what your feelings are about tuna casserole, but it seems like a lot of people don’t like it…

What’s with that?! I get that some people are never going to like tuna or seafood, but I think the real reason is that most people have never tasted a fantastic, top-notch tuna casserole. Because, I mean, look at this beautiful casserole!

There are a lot of classic, home-style dishes that get a bad rap. For instance meatloaf (or as school cafeterias call it “mystery meat”- yuck). The truth is that meatloaf, when done correctly, is to die for. One of my favorite entrees of all time is Ina Garten’s turkey meatloaf.

(Ina, if you’re reading this, will you and Jeffrey adopt me? Or, at the very least let me crash one of your garden parties? Sleep on it and get back to me!).

So, point is- tuna noodle casserole is a delicious, comforting, classic dish that when done correctly is a knock-out. You’ve got to try this best ever tuna noodle casserole so you know what I’m talking about. With so many flavorful ingredients, it just might be your new favorite dish!

An important note about this recipe is: do not overcook the noodles or vegetables. If you do, the casserole will taste mushy and lose its texture. So, make sure to cook the noodles al dente and follow the recipe precisely.

Oh, and exciting news! Unwed Housewife is getting a new and improved website. Stop by later this week to check it out.

Ingredients

• 8 oz. broad egg noodles
• 1 tablespoon butter
• 1/3 cup onion, chopped
• 1 red bell pepper, chopped
• ¾ cup frozen peas
• 2 (10.75 oz.) cans condensed cream of mushroom soup
• 1 (12 oz.) can of tuna in water, drained and flaked
• 1 and ½ cups sharp cheddar cheese, shredded and divided
• 1 and ½ cups French fried onions

Directions

1. Preheat oven to 350 °F. Set aside a 2 quart baking dish.
2. Bring a covered pot of water to boil. Cook egg noodles until al dente according to package instructions, approximately 7 minutes. Drain noodles. Run noodles under warm water. Drain noodles again. Set aside in large bowl.
3. Melt butter in a frying pan on medium heat. Add onions and cook until translucent (about 4 minutes), stirring occasionally. Add bell pepper and cook for 1 minute. Add peas and soup. Stir well.
4. Pour mixture over noodles in large bowl. Add tuna and ½ cup cheese. Mix well until fully combined.
5. Pour into 2 quart baking dish and smooth down until even. Sprinkle 1 cup cheese on top. Place in preheated oven. Bake for 15 minutes.
6. Remove from oven and sprinkle French onions on top. Bake an additional 5 minutes. Let cool 5 minutes before serving.

Another great entree to check out is this turkey shepherd’s pie. Good stuff!

Cinnamon Sour Cream Coffee Cake

One of a kind cinnamon sour cream coffee cake with a beautiful cinnamon spiral interior. So unbelievably moist and fluffy, this cinnamon sour cream coffee cake is my favorite morning treat. It tastes best in the morning with a cup of coffee, but I happily sneak slices all day long.

A few weeks ago my boyfriend and I stayed at a historic bed and breakfast. It was a lot of fun! The owners served an elaborate breakfast which included this coffee cake. I immediately asked the owner if she’d share the recipe with me. She was gracious enough to email it to me (a lot of guests ask for it- no surprise there!), and now I get to share my version with you.

There are two things that make this coffee cake special. First, is how unbelievably moist it is. The sour cream makes it very light, fluffy, and moist. The second special thing about it is the cinnamon swirl inside. Most coffee cakes have a cinnamon-sugar crumble on top, but this cake’s crumble is inside. The cinnamon swirl looks so impressive and beautiful on the side of every slice.

When I made this cake for the first time, I couldn’t believe how simple it is. It’s basically a jazzed up yellow box cake. Even though it’s so easy to make, it tastes gourmet and sophisticated- nothing like a simple box cake.

I know what you’re thinking- yes, the iced coffee in the background tastes as amazing as it looks. Here’s how to make it (it’s super easy) and perfect for summer.

Let me know what you think of this cinnamon sour cream coffee cake by leaving a comment. Hope you’re having a great week!

Ingredients

• 4 large eggs
• 1/2 cup white sugar
• 3/4 cup vegetable oil
• 1 box (15.25 oz) box yellow cake mix
• 1 cup sour cream
• 3/4 cup chopped walnuts (optional)
• 1/2 cup brown sugar, lightly packed
• 1 tbsp. cinnamon

Directions

1. Preheat oven to 350 °F. Spray the inside of a bundt (or tube) pan with non-stick cooking spray.
2. In a large bowl using a standing mixer or handheld mixer beat eggs on medium-high until fluffy and thick (approximately 3 minutes). Add white sugar and oil and beat on medium-high until well-combined.
3. With a wooden spoon stir in cake mix, sour cream, and walnuts (optional) until incorporated.
4. In a small bowl combine brown sugar and cinnamon. Set aside.
5. Pour half of cake batter into greased bundt pan. Sprinkle cinnamon mixture on top. Using the blade of a knife form swirl pattern. Pour remaining cake batter  on top of cinnamon mixture.
6. Bake in preheated 350 °F for 1 hour, or until toothpick inserted in center comes out clean. Let cool entirely in pan before removing.

Blueberry Cornbread

You’re gonna love this one of a kind blueberry cornbread! It’s made with fresh blueberries, lemon juice, lemon zest, and (of course) cornmeal. This blueberry cornbread tastes light and slightly sweet, and the blueberries give it a surprising and refreshing kick. This fluffy cornbread is the perfect side dish for any time of day.

Several months ago I made traditional cornbread. My sweetheart loved it but mentioned it’d be even better with blueberries. Blueberries?! I thought he was crazy!

Over the weekend we had some blueberries hanging around, so I decided to surprise him by making blueberry cornbread. I was a little skeptical, but let me tell you, my boyfriend was sooo right. Cornbread with blueberries is fantastic! I was blown away by how delicious it is.

This blueberry cornbread isn’t simply a traditional cornbread recipe with blueberries thrown in. I don’t think that would be very appetizing. Rather this cornbread recipe contains less cornmeal and includes fresh lemon juice and zest. It’s somewhat similar to fruity bread loaves (given it’s fluffy texture and fruit) but at the same time it’s definitely still cornbread.

If you’re a little skeptical about this recipe, I get it. But trust me, this blueberry cornbread is unbelievably good.

I would love to hear from you! Have you ever made blueberry cornbread? What do you put on your cornbread- honey, butter, both? Let me know by leaving a comment or by sending me a message on Pinterest.

Ingredients

• 1 & 1/2 cups all-purpose flour
• 1/3 cup cornmeal
• 1 & 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tablespoon lemon juice, freshly squeezed
• 1/2 cup sour cream
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup white sugar
• 2 tsp. lemon zest
• 2 large eggs
• 1 & 1/4 cups fresh blueberries

Directions

1. Preheat oven to 350 °F. Grease two 9 inch round baking pans using non-stick cooking spray.
2. In medium bowl combine flour, cornmeal, baking powder, and salt. Set aside.
3. In a small bowl combine lemon juice and sour cream. Set aside.
4. In a standing mixer or using a handheld mixer cream together butter, sugar, and lemon zest on medium-high until batter is light and fluffy (about 3 minutes). Beat in eggs one at a time. With a spatula alternate adding in the dry ingredient mixture and the sour cream mixture until just incorporated. Fold in blueberries using spatula.
5. Pour mixture into the two greased 9 inch pans. Bake 25 to 30 minutes, or until cornbread is golden in color and toothpick inserted in center comes out clean. Let cool 5 minutes in pans before serving.

Looking for something easier to bake? These lemon bars are only 6 ingredients!

Lemon Bars

Buttermilk Ranch Dressing

You’re going to love this classic, home style, and flavorful buttermilk ranch dressing!  It’s perfect for all types of salads. Whether you’re throwing together a simple side or a gourmet entree, this homemade buttermilk ranch dressing is just what you need to make a memorable salad. Garlic powder, Dijon mustard, and green onion give it a complex blend of bold and fresh flavor. Trust me- once you try it, you’ll never want store-bought again.

The best part about this dressing? It’s so darn easy to make and store. You simply combine everything in the food processor, seal and refrigerate it for an hour, and voila! We like to double the recipe and store it in a salad dressing bottle. That way we always have it on hand and never have to buy it.

Ever heard of women carrying around ranch dressing in their purses? I’m pretty sure they carry around this buttermilk ranch. The buttermilk gives it such a pleasant, creamy consistency that it truly goes with everything. I totally get why some people eat ranch at practically every meal. If you like ranch, be sure to check out my avocado ranch vegetable dip– it’s one of my favorites.

This buttermilk ranch dressing is near and dear to my heart because (no exaggeration) I’m addicted to salad. I LOVE a big, green, leafy salad with lots of fresh veggies, avocado, and chicken. I’ve always been a salad lover, and this dressing definitely meets my high standards.

When you make this, consider whipping up some coleslaw, too. The two recipes contain many of the same ingredients like Dijon mustard and mayonnaise, so you might as well make them both at the same time.

Do you love salad- how about ranch dressing? Let me know by leaving a comment.

Ingredients

• 1 tbsp. Dijon mustard
• 2 tsp. olive oil
• 1 tbsp. lemon juice, freshly squeezed
• 1 green onion, chopped (green and white part)
• 2 pinches garlic powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup mayonnaise
• 1/4 cup plain non-fat yogurt
• 1/4 cup buttermilk

Directions

1. Place Dijon mustard, olive oil, lemon juice, green onion, garlic powder, salt, and pepper into food processor. Grind until smooth, approximately 30 seconds. Add mayonnaise, yogurt, and buttermilk and grind until creamy, approximately 15 seconds.
2. Cover and place in refrigerator. Chill 1 hour before serving. Yields 1 cup of dressing.

Coleslaw

Creamy, refreshing coleslaw that’s ready in less than 5 minutes! This coleslaw is a big hit at my house. It’s not too sweet, not too tangy, not too wet, not too dry, it’s just right. Coleslaw is the perfect side dish for grill outs, pool parties, and warm weekends. And, it’s ridiculously simply to make. It truly takes less than 5 minutes to whip up.

When I eat coleslaw, I think of picnic tables, family get-togethers, and sunny days. What do you associate coleslaw with? Do you make it when it’s warm out?

I have been busy the past couple of weeks and unable to post. Doesn’t life always get hectic around this time of year?! That’s why recipes like this one are such a lifesaver. With this coleslaw you simply throw all the ingredients in a bowl and stir. It requires very little effort (and yet taste delicious!).

Let’s make some sunny day coleslaw.

Ingredients

• 1 cup mayonnaise
• 2 tbsp. Dijon mustard
• 2 tsp. sugar
• 1 tbsp. red wine vinegar
• 1 tsp. celery seeds
• 1/2 tsp. celery salt
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 14 oz. lb. package of classic coleslaw blend vegetables (cabbage and carrots)

Directions

1.  In a large bowl combine mayonnaise, Dijon mustard, sugar, red wine vinegar, celery seeds, celery salt, salt, and pepper. Add coleslaw blend and combine well. Cover and refrigerate immediately. Serve chilled or at room temperature.