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.

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.

Broccoli Salad

You’re going to love this broccoli salad. It’s classic, healthy, and refreshing with a gourmet taste. Made with mozzarella cheese, turkey bacon, red onion, and a special tangy sauce, this broccoli salad is a must-have side dish. With 4th of July and hot summer days around the corner, this is the perfect addition to any picnic or outdoor get together.

Can you believe today is the first day of summer?! 2016 is flying by. My boyfriend and I have been outside a lot lately, so I’ve been craving light, refreshing dishes like this one. I love storing a batch of this in the fridge so it’s there waiting for us after a long afternoon in the sun.

Does your family grill in the summer? We do. My boyfriend makes the main dish (last weekend he made chicken kabobs), and I make the side. I like to whip up a cold, simple side like coleslaw or this broccoli salad. They go with practically every thing.

While broccoli salad typically isn’t an exciting dish, this one is. Why? The dressing. It’s only three ingredients, but boy, does it have a lot of flavor. The dressing contains mayonnaise and sugar (as you’d expect), but also apple cider vinegar. The cider vinegar gives it a blast of flavor. The entire salad has a distinctive, tangy taste because of the cider vinegar in the sauce.

This dish is pretty healthy considering its main component is raw broccoli. I love raw vegetables, especially broccoli. It’s so crisp and flavorful. This dressing does a great job of highlighting its natural flavor. And, the mozzarella gives the entire salad a gourmet feel.

Do you crave light, healthy side dishes when it’s warm out? This broccoli salad is just what you need.

Hope you’re having a lovely summer!

Ingredients

• 1 cup mayonnaise
• 1/4 cup and 2 tbsp. white sugar
• 2 tbsp. apple cider vinegar
• 2 lbs. fresh broccoli, chopped into 1 inch pieces
• 8 oz. (12 slices) turkey bacon, cooked and crumbled
• 2 cups (16 oz.) mozzarella cheese, shredded
• 1 cup red onion, diced

Directions

1. In a small bowl whisk together mayonnaise, sugar, and cider vinegar. Set aside.
2. In a large bowl using a spatula combine broccoli, turkey bacon, mozzarella, and red onion. Drizzle mayonnaise mixture on top and combine using a spatula.
3. Cover and store in refrigerator 1 hour before serving.

Love a healthy side dish? You gotta try this pasta salad. I’m drooling just thinking about it…

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.

Baked Chicken Taquitos

These are the best taquitos I’ve ever had. Corn tortillas stuffed with shredded chicken, sour cream, cilantro, and green salsa, and baked (not fried) to crispy perfection. These taquitos demand to be dipped into your favorite Tex-Mex condiment whether it’s sour cream, salsa, or guacamole. Yesterday I had them with sour cream, but next time I’m going to eat them with my favorite guacamole for the best…meal…EVER!

As a native Texan and food lover, I can say with confidence that I know good Tex-Mex. I’ve done a lot of research (aka eating) in my lifetime, ha-ha. I could live off quesadillas, guacamole, and tacos, and am always reaching for our stash of taco seasoning to add to my food. If you’re like me and love Tex-Mex,

A) we’re kindred spirits and

B) be sure to check out my Tex-Mex pasta salad and vegetarian quesadillas.

So, with how much I love Tex-Mex and how much of it I’ve eaten over the years, I have very high standards and boy, do these taquitos meet them! There are two things that make these taquitos amazing. First, their filling which is made with fresh ingredients. (It’s so moist and flavorful I kept eating it cold!). And second, they’re baked not fried. Grease and oil oftentimes make food heavy and less appetizing, but these taquitos get just as crunchy as fried ones but without any frying. The secret? Spraying them with cooking spray and baking ’em at a high oven temperature.

Okay, I could go on and on about how great these baked chicken taquitos are, but I think you just gotta taste ’em to know what I’m talking about! As always feel free to leave me a comment with your thoughts. Here’s the recipe.

Ingredients

• 2 chicken breast halves
• 1/3 cup (3 oz.) cream cheese, softened
• 1/4 cup salsa verde
• 1 tbsp. lime juice, freshly squeezed
• 2 tsp. taco seasoning (homemade or packet)
• 3 tbsp. cilantro, coarsely chopped
• 2 tbsp. green onions, chopped
• 1 cup Colby-Jack cheese, shredded
• 1 package (24 count) small corn tortillas

Directions

1. Preheat oven to 350°. Place chicken breasts on baking sheet and bake in preheated oven for 20 to 25 minutes, or until internal temperature reaches 165°. Shred chicken using two forks.
2. In large bowl combine cream cheese, salsa verde, lime juice, and taco seasoning. Stir in cilantro, green onions, cheese, and shredded chicken.
3. Increase oven temperature to 425°. Line baking sheets with aluminum foil. Yields 20 to 24 taquitos.
4. Put a pan on medium-high heat. Once hot grease pan with cooking spray.
5. Dampen both sides of one corn tortilla under a stream of water. Place onto pan and remove after 10 to 15 seconds. Place approximately 2 tbsp. of chicken mixture inside and roll up. Place onto baking sheet with seal facing down.
6. Repeat step 5 until all chicken filling is used, making sure to spray pan with cooking spray before each tortilla.
7. Spray outside of taquitos with cooking spray. Bake in preheated oven for 15 to 20 minutes, or until taquitos just begin to brown. Serve with sour cream, salsa, or guacamole.

Puppy Chow

Embrace your inner child by making this fun, quick, and simple dessert- puppy chow! Puppy chow is arguably the most lovable dessert of all time. Everything about it is adorable from its name to its appearance. If you’ve never tried puppy chow, it’s simply Chex cereal coated in chocolate, peanut butter, and powdered sugar. But hey, just because it’s simple doesn’t mean it’s not wonderful! Sugar, chocolate, and peanut butter always go well together and puppy chow is no exception.

I was tempted to name this kitty chow since we have two adorable kitties (not puppies) as pets. I decided to stick with the name puppy chow since our cats (although fluffy, chubby, and total cutie pies) were no help whatsoever making this! They’re too busy napping and cuddling to ever help out in the kitchen. So, puppy chow it is.

It’s so fun to have a bowl of puppy chow sitting out on the kitchen table…Okay, it was fun that one hour it was sitting out. Puppy chow is so easy to grab and munch on (especially when surfing the Internet) that I had to to put it away otherwise risk eating it all! So, while I can’t enjoy leaving it out, I had fun shaking the big bag of powdered sugar and cereal. I loved doing that as a child and doing it as an adult is just as fun.

Did you make puppy chow as a kid? Do you make it now as an adult? It takes less than 5 minutes to make and (no matter  your age) it’s fun to make and eat. So, let loose and have a little fun in your kitchen by making puppy chow!Ingredients

• 6 oz. Chex cereal
• 1 cup semi-sweet chocolate chips
• 1/4 cup creamy peanut butter
• 1 & 1/2 cup confectioner’s sugar

Directions

1. Melt chocolate chips on stove top or in microwave. Stir in peanut butter.
2. In large bowl combine cereal and chocolate mixture with spatula.
3. Place coated cereal in large zip-lock bag. Add confectioner’s sugar. Close bag and shake thoroughly until cereal is fully coated in sugar.

I’m bringing this to Fiesta Friday #112 co-hosted by Natalie at Kitchen, Uncorked and Hilda at Along the Grapevine.