This 7 Layer Salad recipe is the ultimate classic potluck dish that everyone remembers from family reunions and summer BBQs! It is the perfect make-ahead side dish because it actually tastes better the longer it sits. Featuring crisp lettuce, crunchy vegetables, and a creamy ranch dressing, this colorful salad is a showstopper in any glass bowl. Whether you’re heading to a spring brunch or a summer picnic, this reliable recipe is always a crowd-pleaser.

Dorothy’s Expert Salad Tips

• I highly recommend serving it in a big glass dish or a trifle dish so you can see all the colorful layers.
• For a truly make-ahead salad, it is critical to spread the dressing all the way to the very edges of your glass bowl, touching the sides. This creates an airtight seal over the vegetables and lettuce, preventing oxygen from reaching the greens and ensuring the salad stays crisp and vibrant for a full day in the refrigerator.

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7 Layer Salad Recipe

7 Layer Salad is a multi-layered pea salad. Great for groups!

Course Main Course, Salad

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 235kcal

Author Dorothy Kern

Ingredients

• 10 ounces frozen peas
• 8 strips bacon
• 1 head romaine lettuce shredded or chopped small
• ½ cup chopped celery
• ½ cup chopped green onion
• 1 green pepper chopped
• 1 cup plain Greek yogurt
• 1 cup sour cream
• 1 packet ranch dressing
• ½ cup shredded cheddar cheese

Instructions

• Cook peas according to package direction and drain well. Set aside to cool.
• Cook bacon until crispy, drain and crumble. Set aside.
• Add the lettuce to a large glass bowl. Layer celery, green onion, and green pepper. Add the cooled peas.
• Stir together yogurt and sour cream, add ranch dressing packet and stir to combine. Spread yogurt mixture over the top of the peas to the edges of the bowl. Sprinkle with crumbled bacon and cheese.
• Cover tightly with plastic wrap and refrigerate until serving. May be prepared 24 hours ahead of serving time.

Notes

• You can substitute mayonnaise for the yogurt or sour cream, if you prefer.

Nutrition

Serving: 1serving | Calories: 235kcal | Carbohydrates: 9g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 222mg | Potassium: 240mg | Fiber: 3g | Sugar: 5g | Vitamin A: 996IU | Vitamin C: 28mg | Calcium: 132mg | Iron: 1mg

Favorite Salad Recipes

Salad

7 Layer Salad

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Greek Pasta Salad

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Ambrosia Salad Recipe

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Corn Pasta Salad

This is the ultimate 2-ingredient Chocolate Dip for anyone who needs a quick, decadent dessert in under 5 minutes! Unlike other dips that use cream cheese or yogurt, this recipe uses a rich combination of chocolate and heavy cream to create a ganache-style dip that stays perfectly creamy. It is foolproof, rich, and the best to serve with fruit.

If there’s anything I love more than dessert, it’s a dessert with only 2 ingredients! I love this dipping chocolate because it’s perfect for entertaining. The dip is so simple to make, and then you can serve it on a platter with all kinds of dippers or fruit to go with it. Plus it’s rich and fudgy chocolate ganache – there’s nothing better.

The secret to this recipe is the simple ratio of heavy cream to chocolate. By heating the cream and pouring it over chopped chocolate, you create a velvety, smooth dip that is much more indulgent than a standard syrup. It’s a true one-bowl recipe that doesn’t require a mixer, making it my favorite last minute dessert for entertaining.

2 Ingredient Chocolate Dip

• Because there are only two ingredients, the quality of your chocolate is key. I recommend using a high-quality semi-sweet baking chocolate or high-cocoa-butter chocolate chips for the best flavor and a glossy finish.
• This dip is a classic ganache, which relies on the high fat content of heavy cream to keep the chocolate smooth and dippable. Using milk instead of cream will result in a thinner, less stable sauce that may separate.

Dorothy’s Expert Tips for Chocolate Dip

• Don’t let it boil when you heat the cream. It should be simmering and steaming hot. If it boils, it can burn. You can warm the cream on the stove in a pan or heat it in the microwave.
• For the smoothest result, let the hot cream sit on the chocolate for a full minute before you start stirring. This allows the chocolate to melt evenly and prevents the dip from becoming grainy.
• While the recipe is technically chocolate ganache, it’s actually a thinner version for dipping (with more cream than a traditional ganache recipe).
• The dip will harden as it cools. To reheat, warm it in the microwave and stir it well before serving.
• Leftover dip should be stored in an airtight container in the refrigerator. Reheat or warm to room temperature before serving.

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Chocolate Dip Recipe

Chocolate Dip is so easy to make, plus it keeps in the refrigerator so you can warm it up when you want a quick chocolate fix!

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 138kcal

Author Dorothy Kern

Cost $6

Ingredients

• 4 ounces semi-sweet or bittersweet baking chocolate (113g)
• ⅔ cup (158ml) heavy whipping cream

Instructions

• Chop baking chocolate and place in a heat-safe bowl.
• Heat heavy whipping cream until just simmering and pour over the chocolate. Let sit 30 seconds then whisk until smooth.
• Stir before using; chocolate will semi-harden as it sits and cools. Reheat in microwave to thin. Store leftovers in refrigerator.

Video

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 5g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 9mg | Potassium: 136mg | Fiber: 2g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

How to Make Dipping Chocolate

1. Place the chopped chocolate in a heat-proof bowl.
2. Heat the cream until it’s just simmering, and pour it over the chocolate.
3. Let it sit for 30 seconds, and then whisk until the chocolate is melted and the mixture is smooth.

This Easy Kit Kat Fudge is the ultimate holiday cheat! With only 4 ingredients and about 5 minutes of prep, you can create a decadent, creamy chocolate fudge that looks like it came from a professional confectionery. It’s the perfect last-minute addition to any dessert platter or a great way to use up leftover Kit Kat bars. If you love that signature wafer crunch paired with smooth chocolate, this is the only fudge recipe you’ll ever need.

There are only 4 ingredients in this easy fudge recipe, most of which you probably have right now. Heck, you might even have the Kit Kats…dig through your kids’ Halloween buckets. This is the ultimate easy fudge: chocolate chips melted with sweetened condensed milk and then topped with Kit Kat sticks.  This is the perfect last minute treat for any party or holiday platter, or just because you love Kit Kat candy bars.

What makes this Kit Kat Fudge so much better than traditional recipes is the sweetened condensed milk method. Instead of messing with candy thermometers or worrying about soft-ball stages, we simply melt chocolate chips with condensed milk for a no-fail base. By pressing the Kit Kat sticks directly into the warm fudge, you ensure a perfect crunch in every single bite without the wafers getting soggy.

Ingredients in Easy Fudge

• Chocolate Chips – use your favorite flavor chocolate (dark chocolate chips or semi-sweet chocolate chips).
• Sweetened condensed milk – you can use regular or fat-free
• Vanilla Extract – just a teaspoon makes fudge taste so good.
• Kit Kat candy bars – the perfect addition to easy fudge.

Dorothy’s Expert Fudge Tips

• Have all your ingredients ready to go before starting. Making fudge goes fast and you don’t want to leave it alone or it’ll burn.
• You can also make this in the microwave in a large microwave-safe bowl. Heat on high power, stirring every minute.
• Preventing “Seized” Chocolate: The biggest risk when making 5-minute fudge is overheating the chocolate. Always use medium-low heat and stir constantly with a silicone spatula. If the chocolate gets too hot too fast, the fats will separate, resulting in a grainy texture. For the smoothest results, remove the pan from the heat the moment the last few chips have melted.
• The Freezer Hack for Clean Slices: While the recipe calls for chilling in the refrigerator, you can speed up the setting process by popping the pan into the freezer for 30 minutes. This is especially helpful if you are making this as a last-minute gift. For the cleanest, bakery-style squares, use a warm knife to slice through the cold fudge.
• Do not stir the broken Kit Kat bars into the hot fudge mixture. The heat will melt the chocolate coating off the wafers, ruining the copycat look. Instead, spread the fudge into the pan first, then quickly press the sticks into the top. This keeps the wafers crisp and makes for a much more impressive presentation on a holiday platter.

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Easy Kit Kat Fudge Recipe

This Kit Kat Fudge is super easy with only 4 ingredients. It’s no-fail and perfect for anyone who loves fudge or Kit Kat candy bars!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 3 hours hours

Servings 36 pieces

Calories 132kcal

Author Dorothy Kern

Cost $5

Ingredients

• 3 cups (510g) semi-sweet or milk chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 10-12 Fun Size Kit Kat Bars broken into sticks

Instructions

• Line a 8×8” pan with foil and spray with cooking spray.
• Melt chocolate and sweetened condensed milk in a medium saucepan over medium-low heat. Stir constantly until the chocolate is melted and smooth. Turn off the heat and quickly stir in vanilla extract. Pour and spread into pan.
• Working quickly, press each Kit Kat stick into the top of the fudge. Let the fudge cool to room temperature on the counter, then chill to set.

Video

Notes

• Have all your ingredients ready to go before starting. Making fudge goes fast and you don’t want to leave it alone or it’ll burn.
• You can also make this in the microwave in a large microwave-safe bowl. Heat on high power, stirring every minute.
• Fudge can be stored in an airtight container in the refrigerator for up to 2 weeks or you can freeze it for up to 3 months.

Nutrition

Serving: 1piece | Calories: 132kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 26mg | Fiber: 1g | Sugar: 15g

How to make Kit Kat Fudge

1. Melt chocolate chips with sweetened condensed milk in a medium saucepan over medium heat. Stir constantly until melted.
2. Remove from heat. Stir in vanilla extract.
3. Pour mixture into a 9×9-inch baking dish lined with foil or parchment paper and sprayed with nonstick cooking spray. Immediately top with Kit Kats.
4. Chill to set.

Favorite Fudge Recipes

Candy

Butterfinger Fudge

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Lemon Meringue Pie Fudge

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Reese’s Fudge

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Pecan Pie Fudge

If you’ve ever been disappointed by a dry, flavorless scone that requires a gallon of coffee to wash down, this recipe is for you. These Blueberry Scones are made from scratch and are incredibly moist, tender, and packed with juicy berries in every single bite. Because the dough is so rich and the berries are so sweet, you don’t even need a glaze; they are perfectly delicious exactly as they are.

I consider myself a scone coinesseur: if there is a scone on the menu, I’m trying it. Over the years I’ve discovered that not all scones are created equal: some are so dry you can barely swallow and some are so bland they need a too-sweet frosting on top. I’ve spent so many years testing and figuring out how to make the PERFECT flaky scones recipe and THIS is it!

The key to a scone that isn’t a hockey puck is two-fold: cold ingredients and not overworking the dough. We use heavy cream and cold butter to create those sought after flaky layers while keeping the center soft. Unlike many bakery scones that are dense and crumbly, this version stays moist for days. It’s a simple, one-bowl method that proves you don’t need fancy equipment to get a bakery-style result at home.

Ingredients for Blueberry Scones From Scratch

• Why is cold butter important for scones? Scones rely on “steam leavening.” When small, cold chunks of butter hit the hot oven, the water in the butter evaporates and creates steam. This process lifts the dough, creating flaky layers and a tender crumb. Always use refrigerator-cold butter and consider chilling your shaped scones for 15 minutes before baking to ensure the butter doesn’t melt too early.
• Heavy whipping cream is essential as well because it has a high fat content. More fat = moister scone!
• You’ll need granulated sugar to sweeten the scone and baking powder to make them soft and airy.
• My recipe differs from some traditionalists because I always add eggs to my scones. Eggs provide even more fat for moisture and structure and richness.
• I prefer using fresh blueberries to prevent them from dyeing the batter too much.
• Can I use frozen blueberries in scones? Yes, you can use frozen blueberries, but do not thaw them before adding to the dough. Thawing will cause the juices to run and turn your entire dough purple. Fold them in quickly while still frozen to keep the scones looking clean and the berry flavor concentrated.

Dorothy’s Expert Tips for the Best Scone Texture

• Do not over mix! Use your pastry cutter to ensure pea sized pieces of butter, then once you’re pressing your shaggy dough together, only work the scone dough until it just comes together. This will keep the tender texture!
• If your dough is sticky after forming, you can use a bench scraper to transfer dough to cookie sheets.
• How do you keep scones from being dry? To ensure scones stay moist, use heavy cream instead of milk and avoid over-measuring your flour. Using a “scoop and level” method for flour prevents the dough from becoming too heavy. Additionally, only mix the dough until the flour just disappears; over-mixing develops gluten, which leads to a tough, dry texture.
• Don’t skip the heavy cream and eggs – these provide the necessary fats to for the best texture.

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Blueberry Scones Recipe

Blueberry scones are moist and soft and flavorful – the perfect amount of sweetness with the burst of fresh blueberries.

Course Breakfast

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8 scones

Calories 390kcal

Author Dorothy Kern

Cost $8

Ingredients

• 2 ½ cups (310g) all purpose flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, cold
• 2 large eggs lightly beaten
• ¾ cup heavy whipping cream
• 1 cup (157g) fresh blueberries

For finishing:

• 1 tablespoon heavy whipping cream or whole milk
• 2 teaspoons coarse sugar

Instructions

• Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silpat baking mat.
• Place flour, sugar, baking powder, and salt in a large bowl. Whisk to combine. Cut butter into small pieces and place it in the dry ingredients. Cut the butter into the flour mixture using a pastry blender or two knives until the mixture resembles a coarse meal with a few pea-size pieces of butter throughout. Make a well in the center of the flour and butter mixture.
• In a medium bowl or measuring cup, whisk eggs with whipping cream. Pour into the well in the center of the flour mixture. Add blueberries. Use a fork to stir just until the dry ingredients are moistened and the dough is shaggy.
• Turn out dough onto a lightly floured surface. Gently knead dough until it is nearly smooth, about 10-12 folds in on itself. Press into an 8-inch disc and cut into 8 wedges.
• Place scones on prepared cookie sheet about 1 inch apart. Brush the wedges with 1 tablespoon whipping cream or milk and sprinkle with a bit of coarse sugar (or sanding sugar). Bake for 15-18 minutes or until golden. Serve warm or transfer to a wire rack to cool.

Video

Notes

If using frozen blueberries, do not thaw before adding to the dough. Just make sure any ice crystals are removed.

Nutrition

Serving: 1scone | Calories: 390kcal | Carbohydrates: 43g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 171mg | Potassium: 249mg | Fiber: 2g | Sugar: 12g | Vitamin A: 779IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg

How to Make Scones Step-by-Step

1. Whisk together all-purpose flour, salt, granulated sugar, and baking powder in a large mixing bowl.
2. Add cubed cold butter and use a pastry cutter or two knives to work the butter into the dough until you have pea sized pieces.
3. Whisk eggs then whisk beaten eggs with heavy whipping cream.
4. Make a well in the center of the dry ingredients, then add the wet ingredients and the blueberries.
5. Use a fork to gently fold together the ingredients, stopping when you get a shaggy scone dough.
6. Turn dough out onto a lightly floured surface and work the dough into a flat disk.
7. Cut scones into 8 pieces and transfer scones to a baking sheet covered with silicone mats or parchment paper.
8. Brush the tops of the cones with more heavy cream or milk and some coarse sugar.
9. Bake at 400°F until light golden brown.
10. This recipe is written so that the scones do not need a glaze, but if you want, a lemon glaze would be delicious!

Favorite Blueberry Recipes

Breakfast Recipes

Starbucks Blueberry Muffins

Breakfast Recipes

Moist Blueberry Banana Bread (with Cinnamon Sugar Topping)

Breakfast Recipes

Lemon Blueberry Sweet Rolls

Breakfast Recipes

Banana Blueberry Muffins

These are the best Nutella Brownies you will ever eat! This easy, one-bowl recipe requires no mixer and creates the most incredibly fudgy, rich brownies loaded with chocolate hazelnut flavor. If you’re a Nutella lover who regularly eats it by the spoon, these brownies are about to become your new favorite obsession.

Dorothy’s Expert Brownie Tips

• To keep these brownies as fudgy as possible, we use a one-bowl, no-mixer method. Over-mixing with an electric mixer can incorporate too much air, leading to a cake-like texture rather than the dense, truffle-like crumb that Nutella lovers crave.
• Brownies are done baking when they just lose their glossy sheen on top and a toothpick inserted comes out with a few crumbs 1-inch from the edge of the pan.
• Do not over bake these! Overbaked brownies can get dry and hard. The Nutella might be a little underdone or wet looking; trust the toothpick test. The spread will firm up as it cools.
• Always use a metal pan for brownies – it will conduct the heat better and make sure they’re cooked all the way.
• When lining your pan with foil or parchment, make the sides a little higher than the pan for easy removal (also called a parchment sling).
• Use a plastic knife for easy cutting: brownie bits won’t stick to a plastic knife, allowing for clean cuts.

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Nutella Brownies Recipe

These are the BEST NUTELLA BROWNIES EVER – one bowl, no mixer, just TONS of chocolate. They’re so fudgy and rich they are the PERFECT brownie recipe!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 brownies

Calories 321kcal

Author Dorothy Kern

Cost $8

Ingredients

• 4 ounces (113g) unsweetened baking chocolate
• ¾ cup (170g) unsalted butter
• 1 ¼ cups (250g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup (124g) all-purpose flour
• ½ cup (280g) Nutella or other chocolate spread
• 1 cup (170g) chocolate chips

Instructions

• Preheat oven to 350°F. Line a 9×9-inch pan with foil or parchment and spray with nonstick cooking spray. Use a metal pan for best results.
• Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave). Stir sugar into chocolate mixture, then stir in eggs until well mixed. Stir in the Nutella, then add the vanilla and salt and stir until smooth. Carefully stir in the flour, then stir in the chocolate chips.
• Pour batter into the pan and bake for about 20-25 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan. I like to make these a little underdone so they stay fudgy and rich. The Nutella might look slightly underbaked; it will firm up as it cools.

Video

Notes

• Always use a metal pan for brownies – it will conduct the heat better and make sure they’re cooked all the way.
• These stay fudgy – as you can see from the photos.
• You know brownies are done when they just lose their glossy sheen on top and a toothpick comes out with just a few crumbs 1-inch from the edge of the pan.
• Store brownies in an airtight container for freeze for up to 2 months.

Nutrition

Serving: 1brownie | Calories: 321kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 93mg | Potassium: 154mg | Fiber: 2g | Sugar: 27g | Vitamin A: 317IU | Calcium: 35mg | Iron: 2mg

Favorite Nutella Recipes

Breakfast Recipes

Nutella Churro Bombs

Cookies

Nutella Cookies

Candy

3-ingredient Nutella Truffles

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Nutella Crumble Cake Bars

This Peanut Butter Frosting recipe is the absolute best for any peanut butter lover! It is a simple, 6-ingredient buttercream that is smooth, creamy, and has the perfect level of sweetness. Whether you need it for cakes, cupcakes, or brownies, this fluffy frosting is so good you might just find yourself eating it by the spoonful.

Peanut Butter Icing Ingredients

• To maintain a consistent, smooth texture, be sure to use a regular no-stir creamy peanut butter (like Jif or Skippy). Natural peanut butters that require stirring can cause the buttercream to break or become too oily.
• Powdered Sugar (also called confectioners’ sugar) is the backbone of any icing recipe.
• Unsalted butter should be softened at room temperature. You can swap salted butter but be sure to reduce the added salt to a pinch.
• I always add heavy whipping cream to my frosting recipes because it makes them more fluffy.

Dorothy’s Expert Frosting Tips

• For the fluffiest results, I always recommend using a stand mixer fitted with the paddle attachment. It incorporates the powdered sugar into the butter and peanut butter more effectively, allowing you to use less heavy cream while making the frosting much airier.
• This recipe is highly adaptable. I typically add 6 tablespoons of heavy cream for a light, pipeable consistency, but you can add more or less depending on whether you are frosting a sheet cake or piping intricate designs on cupcakes.
• Peanut Butter Frosting can “crust” over as it sits out. To avoid this, store in an airtight container. If this happens, add a splash of cream and stir to soften.

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Peanut Butter Frosting

This easy peanut butter buttercream recipe is a from scratch buttercream full of peanut butter! It's creamy and the perfect frosting for cakes, cupcakes, or brownies!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 24 servings

Calories 188kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 cup (268g) creamy peanut butter
• ½ cup (113g) unsalted butter softened
• 4 cups (452g) powdered sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 6 tablespoons (90ml) heavy whipping cream

Instructions

• Beat peanut butter and butter in a large bowl with a hand mixer until creamy (or in the bowl of a stand mixer fitted with the paddle attachment).
• Mix in 1 cup of powdered sugar at a time, slowly, until mixture is crumbly. Add salt and vanilla and mix, then add 1 tablespoon of heavy whipping cream.
• Beat frosting until smooth, adding more heavy whipping cream until you reach the desired consistency (I always add 6 tablespoons).
• Pipe or frost as desired.

Video

Notes

• Store frosting in an airtight container and keep it in the fridge. For best results, use it within 2 days.
• You can freeze peanut butter frosting for up to 3 months.
• I prefer using a stand mixer to make frosting because it will incorporate the powdered sugar into the butter and peanut butter mixture better, allowing you to use less heavy cream. Stand mixers also whip the cream better, making the frosting even fluffier.

Nutrition

Serving: 1serving | Calories: 188kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 75mg | Potassium: 72mg | Sugar: 20g | Vitamin A: 175IU | Calcium: 8mg | Iron: 0.2mg

Other Frosting Recipes

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Chocolate Buttercream Frosting Recipe

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Caramel Buttercream Frosting Recipe

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Easy Mocha Frosting

Learn how to make the best chicken breast marinade for juicy, tender results every time! This is my go-to oven baked chicken method that transforms basic boneless skinless chicken breasts into a flavorful meal. Whether you are prepping for a weeknight dinner or busy meal prep, the simple marinade ensures your chicken stays moist and delicious without any dryness. This should be your go-to chicken recipe!

It’s always so hard for me to cook chicken just perfectly so that it’s moist and tender but cooked all the way through. I’ve found that there are a few secrets to making the perfect Oven Baked Juicy Chicken Breasts and I’m going to share them with you!

The secret to juicy oven baked chicken isn’t just the bake time—it’s the preparation. By using a balanced marinade of balsamic vinegar, lemon juice, and honey, the acid works to break down the fibers while the honey adds a perfect touch of sweetness. Combined with my “rolling pin” trick for even thickness, you’ll never have to worry about one end of the breast being dry while the other is raw.

Dorothy’s Expert Tips for Perfect Chicken

• For perfectly cooked chicken, you must ensure an even thickness. I recommend placing the chicken in a gallon bag and pounding the thickest part with a rolling pin until uniform. This guarantees every piece reaches the safe internal temperature of 165°F at the exact same time.
• Once your chicken is removed from the oven, let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring that every bite is tender rather than losing all its moisture to the cutting board.

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Easy Oven Baked Chicken Recipe

The best EASY Oven Baked Chicken with the best chicken marinade wit the perfect simple dinner recipe. Cook once and eat chicken recipes all week!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 315kcal

Author Dorothy Kern

Cost 25

Ingredients

• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon lemon juice
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon Worcestershire
• ¼ cup honey
• 1 tablespoon dijon mustard or any kind
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• 2 cloves garlic peeled and smashed
• ½ teaspoon ground black pepper
• 2 pounds boneless skinless chicken breasts (about 6-7 pieces)

Instructions

• Whisk oil, vinegar, lemon juice, soy sauce, worcestershire, honey, dijon, Italian seasoning, onion powder and pepper together. Add the garlic cloves.
• Place chicken in a large gallon size bag. Pound with a rolling pin to make the breasts even in thickness. Pour the marinade over the chicken, seal the bag, and let it sit in the refrigerator for at least 4 hours or overnight.
• Preheat oven to 400°F. Take chicken out of the refrigerator and place in a baking pan sprayed with nonstick cooking spray (let it come to room temperature while the oven is preheating). Discard marinade.
• Bake for 35-45 minutes, or until a meat thermometer place in the thickest part of the breast registers 165°F. Cook time will depend on thickness of chicken.
• To grill: preheat grill to 400°F. Spray grill with nonstick grill spray. Grill 5 minutes per side with the grill open, then close the grill, watching to make sure it doesn’t get too hot or there are no flare ups, and cook until chicken registers 165°F on a meat thermometer.
• Let meat rest at least 10 minutes before slicing.

Video

Notes

• Be sure the chicken is even thicknes. Place raw chicken in a gallon size ziploc bag and pound with a rolling pin to make them even.
• Marinate the chicken for at least 4 hours for best flavor.
• Make sure the chicken is cooked to 165 degrees.
• Use the chicken as is with a side dish or use it for meal prep all week.

Nutrition

Serving: 1serving | Calories: 315kcal | Carbohydrates: 11g | Protein: 25g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 233mg | Potassium: 462mg | Sugar: 10g | Vitamin C: 1.2mg | Calcium: 15mg | Iron: 1.1mg

Other Chicken Recipes

Chicken & Turkey

Baked Salsa Chicken

Chicken & Turkey

Easy Baked Orange Chicken (or air fryer)

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Easy Crockpot Cream of Mushroom Chicken

Savory

Crockpot Chicken Marinara

These Banana Chocolate Chip Muffins are my mom’s famous banana bread recipe transformed into easy, portable muffins. They are incredibly moist, bursting with melty chocolate chips, and they freeze beautifully for busy mornings. Don’t waste those overripe bananas, make these delicious muffins with chocolate chips instead!

I’ve been making chocolate chip banana bread recipe for my entire life and my favorite way to adapt it is turn it into muffins (and add chocolate, of course). This recipe is a great way to use up overripe bananas with lots of brown spots and it’s your favorite classic banana bread in bite size form. Chocolate Chip Banana Muffins will be your favorite, I promise!

The secret to the perfect crumb in these muffins is the sour milk. By adding a splash of vinegar or lemon juice to your milk (or using buttermilk), you create an acidic environment that reacts with the baking soda. This doesn’t just make them rise; it makes them exceptionally tender. Plus, since this recipe only requires 2 bananas, it’s my go-to quick bread recipe.

Secret Ingredients for Moist Banana Muffins

• Why use sour milk in muffins? Adding an acid like vinegar or lemon juice to milk (making “sour milk”) is a baking hack that activates the baking soda. This chemical reaction creates carbon dioxide bubbles, resulting in a loftier rise and a much softer, more tender crumb texture than using plain milk alone. Basically, it’s buttermilk! This is the secret ingredient for the best banana muffins!
• How many bananas do you need for muffins? While many recipes require 3-4 bananas, this recipe is optimized for exactly 2 medium overripe bananas. This makes it a perfect recipe for using up leftover fruit without needing a full bunch.
• While I typically use all-purpose flour in my banana bread, you can also use equal parts whole wheat flour and AP flour. You can also make gluten-free banana bread using gluten free flour.
• Any milk works (nondairy milk, nonfat, 2%, or whole milk) or even buttermilk. If using buttermilk, you can omit the vinegar.
• Butter vs. Oil in muffins: While my mom’s recipe calls for softened unsalted butter, you can use salted butter or swap vegetable oil or canola oil.
• Any sort of chocolate chips work: dark chocolate chips, semi-sweet, milk, or even mini chocolate chips.

​Dorothy’s Expert Tips for Muffin Success

• For the most tender muffin do not skip the sour milk step.
• For a rich banana flavor, be sure to use overripe bananas with lots of brown spots.
• These muffins are extremely freezer-friendly. Once cooled completely, place them in a single layer in a freezer-safe gallon bag. They will stay fresh for up to 3 months. To reheat, simply microwave for 20-30 seconds for a just-baked taste.

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Banana Chocolate Chip Muffins Recipe

Banana Chocolate Chip Muffins are the perfect banana bread muffins with chocolate chips. These are moist, fluffy, and so good.

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 14 muffins

Calories 335kcal

Author Dorothy Kern

Cost $5

Ingredients

• 7 tablespoons milk
• 1 teaspoon vinegar
• 1 cup (200g) granulated sugar
• ½ cup (113g) unsalted butter, softened
• 2 medium overripe bananas
• 2 large eggs
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 2 cups (248g) all-purpose flour
• 2 cups (340g) chocolate chips, divided

Instructions

• Preheat oven to 350°. Line muffin pans with cupcake liners.
• Add milk and vinegar to a measuring cup. Set aside.
• Cream butter and sugar in the bowl of an electric mixer (or with a hand mixer).
• Mash bananas in a small bowl.
• Mix the mashed bananas, eggs, salt, and baking soda into the mixture.
• Add milk and flour to the banana mixture and mix just until moistened. Batter will be slightly lumpy. Do not over mix.
• Stir in 1 1/2 cups chocolate chips.
• Fill muffin liners approximately ¾ full. Top with remaining chocolate chips.
• Bake 12-18 minutes or until a toothpick comes out clean from the center of the muffin.
• Cool at least 15 minutes before removing liner and eating.
• Store in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 335kcal | Carbohydrates: 49g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 184mg | Potassium: 175mg | Fiber: 1g | Sugar: 31g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

How to make Banana Chocolate Chip Muffins

1. Cream together butter and sugar until fluffy. You can use granulated sugar or brown sugar, or a combination.
2. Mix in eggs, baking soda, salt, and mashed bananas.
3. Stir in flour and sour milk (or milk and vinegar).
4. Portion into muffin pans lined with muffin liners. Bake until a toothpick comes out with just a few moist crumbs.

Favorite Muffin Recipes

Breakfast Recipes

Banana Breakfast Bars

Breakfast Recipes

Starbucks Blueberry Muffins

Breakfast Recipes

Lemon Crumb Muffins Recipe

Breakfast Recipes

Chocolate Bran Muffins

Chocolate Rice Krispie Treats are chocolaty marshmallow cereal bars that are so easy to make with only 4 ingredients! Cocoa Krispies Treats are SO thick and gooey and are the perfect chocolate version of a classic cereal treat.

If you love the classic marshmallow treat but crave chocolate, these Cocoa Pebbles Rice Krispie Treats are for you. By swapping out plain cereal for chocolatey Cocoa Pebbles, we’ve created a decadent, gooey, and ultra-rich snack that takes less than 10 minutes to make. These Chocolate Rice Krispie Treats are the perfect no-bake dessert! I’m obsessed with rice krispie treats and make tons of flavors (have you tried peanut butter krispie treats or fruity pebble cereal treats?) and chocolate is one of my favs too!

Keep Rice Krispie Treats Soft

• Use fresh marshmallows for this recipe. Even marshmallows that are a little bit stale will make your rice krispy treats hard. Also use fresh cereal so it has the best crispy texture and flavor.
• Melting marshmallows over low heat is essential. High heat can scorch the marshmallows, leading to burned or brittle treats.
• When transferring the mixture to your pan, use a buttered spatula or a piece of waxed paper to gently press it into the corners. If you pack the cereal down too firmly, the treats will be tough to eat.
• Since Cocoa Pebbles are sweeter than plain rice cereal, a generous pinch of salt is essential to balance the sugar and make the chocolate flavor pop.
• This recipe has been tested numerous times and I guarantee they’ll stay soft and gooey!

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Chocolate Krispie Treats Recipe

Chocolate Rice Krispie Treats are the best chocolate cereal treats with gooey marshmallow in every bite.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Servings 15 treats

Calories 240kcal

Author Dorothy Kern

Cost $5

Ingredients

• 9 cups (398g) Cocoa Pebbles (or Cocoa Rice Krispies)
• 15 ounces (426g) mini marshmallows
• 8 tablespoons (113g) unsalted butter
• 1 teaspoon (5ml) vanilla extract

Instructions

• Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
• Melt the butter in a large pot over medium low heat. Add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture. Pour into pan. Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Let set until firm then slice into bars. Store in an airtight container for up to 3 days.

Video

Nutrition

Serving: 1treat | Calories: 240kcal | Carbohydrates: 44g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 166mg | Potassium: 50mg | Fiber: 1g | Sugar: 25g | Vitamin A: 787IU | Calcium: 8mg | Iron: 2mg

Favorite Cereal Treat Recipes

Easter

Easter Rice Krispie Treats

Recipes

Banana Pudding Rice Krispie Treats

No Bake

Peanut Butter Rice Krispie Treats

Recipes

Best Thick Rice Krispie Treats

I never really liked pudding until I started making it from scratch. A box of pudding mix is great in a pinch but the real thing is incredible – so thick and rich even without eggs.

Skip the instant box and treat yourself to the best Homemade Chocolate Pudding recipe from scratch. This easy, one-pot dessert is made without eggs, using a simple combination of cocoa powder and cornstarch for the perfect thick and creamy consistency. By whisking in real chocolate chips while the pudding is hot, you get an extra layer of decadence and a silky-smooth finish that you just can’t get from a mix. Whether you’re looking for a quick weeknight treat or a nostalgic kid-friendly snack, this 7-ingredient chocolate pudding is a kitchen staple you’ll make again and again.

Dorothy’s Expert Pudding Tips

• To ensure a perfectly smooth pudding, do not stop whisking once the mixture begins to thicken. This prevents the cornstarch from settling at the bottom of the pan and burning.
• Just like when making coconut cream pie or other pudding recipes, cornstarch MUST reach a full boil to activate. If you don’t see those large, popping bubbles, the pudding won’t set firmly in the refrigerator.
• The pudding should set more as it chills.
• If you hate the thin skin that forms on top of pudding, press a piece of wax paper wrap directly onto the surface of the hot pudding before refrigerating. This keeps the top as creamy as the center.

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Homemade Chocolate Pudding Recipe

Learn how to make the best Homemade Chocolate Pudding from scratch with cocoa powder and chocolate chips. This easy egg-free recipe is rich, creamy, and better than any box mix!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 4 -6 servings

Calories 255kcal

Author Dorothy Kern

Cost $5

Ingredients

For the homemade chocolate pudding:

• ¼ cup (50g) granulated sugar
• 1 ½ tablespoons (12g) corn starch
• 3 tablespoons (15g) cocoa powder
• 2 cups (474ml) milk (whole, 2%, or nonfat)
• ½ cup (85g) chocolate chips
• 2 tablespoons (28g) butter , diced
• ½ teaspoon vanilla

Instructions

To make homemade pudding:

• Whisk sugars, cornstarch, and cocoa in a medium sauce pan. Whisk in milk and place over medium heat. Bring to a boil, whisking often. A boil means large popping bubbles. The cornstarch needs to boil to activate.
• Once it boils whisk constantly for several minutes, until the mixture thickens. (Note: it won’t get really thick, just thicker, like a thick soup.)
• Stir in chocolate chips and butter and whisk until melted. Remove from heat, whisk in vanilla. Transfer to a heat safe bowl.
• Cover the top of the pudding with wax paper (the paper should be touching the pudding). Let cool for about 15 minutes at room temp, then chill until it’s cold and firms up, about 4-6 hours.

Video

Notes

• Brown sugar may be used in place of granulated.
• This recipe has not been tested with nondairy milk.
• Whole milk will yield a thicker pudding; fat free thinner. The more fat = the thicker the pudding.

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 246mg | Potassium: 115mg | Fiber: 2g | Sugar: 25g | Vitamin A: 117IU | Calcium: 131mg | Iron: 1mg

Other S'mores Recipes

Brownies & Bars

S’mores Blondies

Fall

Pumpkin S’mores Dip

Pie

Oreo S’mores Trifle

Cookies

S’mores Sugar Cookie Pie