Dinners, Dishes, and Desserts

Strawberry Ice Box Cake

Erin Sellin — Fri, 19 Jun 2026 10:00:00 +0000

This strawberry ice box cake is a classic no-bake dessert made with layers of graham crackers, fresh strawberries, and homemade whipped cream. Ready in 20 minutes with no oven required!

This strawberry ice box cake is the no-bake dessert you will reach for all summer long. Layers of graham crackers, fresh strawberries, and fluffy homemade whipped cream come together in just 20 minutes of hands-on time, then the refrigerator does the rest. No oven, no fuss, no stress!

Whether you are making it for a backyard barbecue, a potluck, or just because you came home from the farmer’s market with too many strawberries, this recipe delivers every single time. The graham crackers soften as the cake chills, creating tender, almost cake-like layers that are impossible to resist.

Erin’s Notes

No baking required — perfect for hot summer days
Only a handful of simple ingredients
Comes together in about 20 minutes of active prep time
Make it the night before — it actually gets better as it sits
Feeds a crowd from one 9×13-inch pan
Easily customizable with different berries or cookie bases

Strawberry Ice Box Cake Ingredients

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

Fresh strawberries — About 2 pounds, hulled and sliced. Fresh is strongly recommended here. If you use frozen strawberries, thaw them completely and pat them very dry before layering, otherwise the extra moisture can make the cake soggy.
Heavy whipping cream
Powdered sugar.
Vanilla extract
Graham crackers — You will need roughly the entire 14 oz box to make a 13×9 inch ice box cake.

Want to save time? You can substitute Cool Whip (a 16-ounce tub) in place of the homemade whipped cream. The flavor will be a little lighter and less rich, but it works perfectly well and cuts your prep time even further.

Strawberry Ice Box Cake

Strawberry Ice Box Cake – no bake cake that is perfect for summer. Layers of fresh whipped cream, strawberries, and graham crackers. It will disappear quickly!

Course Dessert Recipes

Cuisine American

Prep Time 20

Servings

Calories 410kcal

Author Erin Sellin

Ingredients

Instructions

Hulland thinly slice the strawberries. Pat dry with a paper towel if very wet.
In an electric stand mixer whip heavy cream until soft peaks, about 3-5 minutes. Slowly add sugar and vanilla, and beat until stiff peaks.
3 cups heavy whipping cream, ½ cup granulated sugar, 1 ½ tsp vanilla extract
Using a 13×9 inch baking dish, spread a very thin layer of whipped cream along the bottom.
Add a single layer of graham crackers, breaking them as needed to fit the pan evenly
1 box honey graham crackers
Spread one-third of the whipped cream over the crackers. Top with one-third of the sliced strawberries.
2 pounds strawberries
Repeat the layers two more times: graham crackers, whipped cream, strawberries. Arrange the final layer of strawberries attractively on top
Cover tightly with plastic wrap and place in the fridge for 4 hours or overnight.
Slice to serve.

Notes

Cool Whip substitute: Replace the homemade whipped cream with one 16-ounce tub of Cool Whip, thawed.
Strawberry tips: Use ripe but firm berries. Overripe berries release too much moisture.
Gluten-free option: Use certified gluten-free graham crackers.
Storage: Cover tightly and refrigerate for up to 3–4 days. Freezing is not recommended.
Make ahead: Assemble up to 24 hours in advance for the best texture and flavor.

Nutrition

How To Make Strawberry Ice Box Cake

Make the Whipped Cream. Pour the cold heavy whipping cream into a large chilled bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium speed until the cream begins to thicken. Add the powdered sugar and vanilla extract, then increase to high speed and beat until stiff peaks form.
Prep the Strawberries. Hull and slice the strawberries into thin, even slices. Thin slices layer more evenly and release just the right amount of moisture into the cake as it chills. Pat them dry with a paper towel if they look very wet.
Layer the Cake. Spread a thin layer of whipped cream across the bottom of your 9×13-inch pan. Then layer as follows: Single layer of graham crackers (break them as needed to fill in the gaps) One-third of the whipped cream, spread evenly. One-third of the sliced strawberries, spread in an even layer. Repeat two more times, finishing with strawberries on top. Arrange the final layer of strawberries in a pretty pattern if you want a polished presentation.
Chill. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours. Overnight is even better. The longer it sits, the more the graham crackers soften and the flavors meld together. This is genuinely one of those rare recipes that improves with time.
Slice and Serve. When ready to serve, use a sharp knife to cut clean slices. Wipe the blade between cuts for the neatest results. Serve cold, straight from the fridge.

Recipe Tips & Tricks

Use cold heavy cream and a chilled bowl for the best whipped cream volume and stability.
Pat your strawberries dry before layering to avoid excess moisture making the layers soggy.
Do not skip the thin layer of cream on the bottom of the pan — it keeps everything in place.
Make it the night before for the best texture and flavor. The crackers need time to fully soften.
Use ripe but firm strawberries. Very soft or overripe berries release too much liquid.
If you are transporting this dessert, assemble it in the pan, cover tightly, and keep it in a cooler.

Recipe Variations

Different fruit: This recipe works beautifully with any fresh berries. Try blueberries, raspberries, or a mix of all three for a fun red-white-and-blue patriotic version. Peaches and bananas also work well.
Different crackers: Vanilla wafers, Nilla wafers, and ladyfingers all work as a base. Chocolate graham crackers add a fun twist. Use certified gluten-free graham crackers to make this gluten-free.
Cool Whip version: Substitute one 16-ounce tub of Cool Whip for the homemade whipped cream. Fold gently to keep it light. The result is slightly less rich but just as delicious.
Cream cheese filling: Beat 4 ounces of softened cream cheese with the powdered sugar before adding the heavy cream. This gives you a thicker, tangier, cheesecake-style layer.
Pudding layer: Fold a small box of instant vanilla pudding (dry mix only) into the whipped cream for a denser, more stable filling.

Storage

Cover leftovers tightly with plastic wrap or transfer to an airtight container. The cake keeps well in the refrigerator for up to 3 to 4 days. The texture actually continues to improve on day two as the crackers soften further.

Freezing is not recommended. The fresh strawberries release water as they thaw, which can make the whipped cream weep and the layers become watery. For best results, plan to enjoy this cake within a few days of making it — which is rarely a problem.

Make Ahead

This is one of the best make-ahead desserts you can have in your repertoire. Assemble the cake up to 24 hours in advance, cover it well, and refrigerate. It will be perfectly set, easy to slice, and even more flavorful than if you made it the same day. Just add the final strawberry garnish right before serving so they look their freshest.

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Avocado Pasta Salad

Erin Sellin — Wed, 17 Jun 2026 10:00:00 +0000

Avocado Pasta Salad – A fresh, creamy pasta salad tossed with a smooth avocado dressing. Light but satisfying, it’s an easy side dish that works for cookouts, meal prep, or a quick weeknight addition.

This avocado pasta salad is a creamy pasta salad without the mayo or a heavy dressing. The avocado does all the work here, blending into a smooth, tangy sauce that coats the pasta without weighing it down. It’s fresh, a little tangy from the lime, and easy to throw together once everything is prepped.

I like how much texture ends up in every bite, you have sweet corn, fresh tomatoes, a bit of crunch from red onion, and black beans that make it feel a little more filling. The dressing pulls it all together without taking over, so you still get a little bit of everything.

It fits right in alongside favorites like Dill Pickle Pasta Salad and BLT Pasta Salad, especially when you want something that leans a little lighter but still holds its own on the table

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

For The Pasta Salad

Pasta – any shape of short cut pasta will work great
Black Beans
Grape Tomatoes
Red Onion
Corn Kernels – you can use frozen or canned corn, just drain any liquid
Avocado
Lime
Salt & Pepper

For The Creamy Avocado Dressing

Avocados
Greek Yogurt
Buttermilk
Garlic
Cilantro
Green Onions
Jalapeño
Lime Juice
Ground Cumin
Salt & Pepper

Creamy Avocado Pasta Salad

Creamy Avocado Pasta Salad – an easy pasta salad recipe for summer. Mix in corn, black beans, tomatoes and toss with a creamy avocado dressing. Great for potlucks, lunch or an easy dinner!

Course Dinner Recipes

Cuisine American

Keyword pasta salad recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 389kcal

Author Erin Sellin

Ingredients

Pasta Salad

12 oz pasta cooked according to the directions and cooled
15 oz black beans drained and rinsed
1/2 cup grape tomatoes sliced in half
1/2 cup red onion diced
1 cup fresh or frozen corn kernels
1 Avocado diced
1/2 lime
1 teaspoon salt
1/2 teaspoon black pepper

Creamy Avocado Dressing

2 avocados
3 Tablespoons plain Greek Yogurt
1/2 cup milk
2 cloves garlic minced
1 Tablespoons cilantro chopped
2 Tablespoons green onions chopped
1/2 jalapeno minced
1 lime juiced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

To make the Creamy Avocado Dressing, combine all the ingredients in a blender and process until smooth. You can also use a food processor.
In a large bowl combine the pasta and all of the veggies. Toss with about 1/2-2/3 of the dressing. Season with the salt and pepper. Squeeze the 1/2 of a lime over the salad, and toss together. Add additional dressing if desired.
Store the leftover dressing in the fridge for up to a week. Add additional buttermilk if it gets too thick.

Notes

Adapted from Two Peas & Their Pod

Nutrition

How To Make Avocado Pasta Salad

Blend the Dressing – Combine the avocado, yogurt, buttermilk, garlic, herbs, and seasonings in a blender until smooth and creamy.
Prep the Pasta & Veggies – Cook and cool the pasta, then gather and chop the remaining salad ingredients.
Combine Everything – Add the pasta, beans, vegetables, and diced avocado to a large bowl.
Toss with Dressing – Pour in the avocado dressing and mix until everything is evenly coated.
Finish & Adjust – Season with salt, pepper, and a squeeze of lime, adding more dressing if needed before serving.

Recipe Tips & Suggestions

Cool the Pasta Completely – Warm pasta can make the dressing too loose and affect the overall texture.
Use Ripe Avocados – Soft, ripe avocados blend smoothly and give the dressing its creamy consistency.
Blend Until Smooth – Let the dressing run long enough to fully break down the avocado for an even texture.
Add Dressing Gradually – Start with less and add more as needed so the salad doesn’t get overly coated.
Toss Gently – Mixing carefully helps keep the avocado pieces intact instead of mashed.

Can I make this ahead of time?

Yes, but it’s best within a few hours. For the freshest texture, store the dressing separately and toss just before serving

How do I keep avocados from turning brown?

The lime juice in the dressing helps slow browning. Keeping the salad covered and refrigerated also helps.

What cut of pasta works best?

Short shapes like rotini, penne, or bowtie work well because they hold onto the dressing.

Storage

Store leftover pasta salad in an airtight container in the fridge for 3-4 days. The avocado may start to oxidize and discolor, but it is still perfectly safe and fine to eat.

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4th of July Cupcakes

Erin Sellin — Mon, 15 Jun 2026 10:00:00 +0000

These festive 4th of July cupcakes feature red and blue swirled batter, fluffy homemade vanilla frosting, and patriotic sprinkles. They are the perfect easy dessert for your Independence Day celebration!

These 4th of July cupcakes are everything you want in a patriotic dessert, festive, fun, and incredibly easy to make. With a classic box of cake mix split into red and blue batter, you get gorgeous red, white, and blue swirled into a cupcake. Top them with homemade vanilla frosting and lots of patriotic sprinkles, for a showstopping dessert your 4th of July get together.

If you’re hosting a backyard barbecue or heading to a potluck, this recipe is a guaranteed crowd-pleaser. They come together quickly and are a fun and festive treat for a spread.

Erin’s Notes

Easy to make — starts with a box of cake mix, so there’s no fuss
Red, white, and blue in every bite — the swirled batter creates stunning layers
Homemade vanilla frosting — rich, creamy, and so much better than store-bought
Perfect for a crowd — this recipe makes 24 cupcakes
Kid-friendly — little ones will love helping add the food coloring and sprinkles

Ingredients You’ll Need

For the Cupcakes:

Box white cake mix (plus ingredients listed on the box — typically eggs, oil, and water)
Red gel food coloring
Blue gel food coloring

For the Homemade Vanilla Frosting:

Butter – I always use unsalted in baking
Powdered Sugar
Milk
Vanilla Extract – or whatever flavoring you would want to add. Almond extract, peppermint etc.
Salt – just a pinch to balance out the sweetness

For Decorating:

Patriotic red, white, and blue sprinkles
Optional: star-shaped sprinkles, edible glitter, or mini flags

4th of July Cupcakes

Prep Time 30

Cook Time 15

Servings

Calories 234kcal

Author Erin Sellin

Ingredients

15.25 oz white cake mix plus oil, water, eggs called for on package
red and blue gel food coloring
1 cup butter softened
4-5 cups powdered sugar
2 teaspoons vanilla extract
3-4 Tablespoons milk
pinch of salt
Patriotic Sprinkles

Instructions

Preheat oven to 350º F. Line muffin trays with paper liners. Prepare the white cake mix according to the package directions.
15.25 oz white cake mix
Once your batter is mixed, divide it evenly into three separate bowls. Leave one bowl plain (this is your white layer). Add red gel food coloring to the second bowl and blue gel food coloring to the third, stirring each until the color is vibrant and fully blended.
red and blue gel food coloring
You can use a small cookie scoop or a tablespoon for each color. To each cupcake liner, add a scoop of each color of cake batter, making sure not to fill the cups more than ⅔ full or they will overflow as they bake. For a swirled look instead of the clean chunks, use a toothpick or skewer to gently swirl through the batter once all three colors are added.
Bake according to the package directions, usually 15-18 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To the Vanilla Frosting, in the bowl of a stand mixer (or with a hand mixer), beat the softened butter on medium-high speed for 2–3 minutes until it is pale and fluffy. Reduce the speed to low and gradually add the powdered sugar, vanilla extract and milk. Once mostly combined increase speed to medium-high and beat for another 2–3 minutes until light and fluffy. If the frosting seems too thick, add another tablespoon of milk. It should be smooth, pipeable, and hold its shape.
1 cup butter, 4-5 cups powdered sugar, 2 teaspoons vanilla extract, 3-4 Tablespoons milk, pinch of salt
Transfer the vanilla frosting to a piping bag fitted with a large star tip (a 1M tip works beautifully for a classic swirl). Pipe a generous swirl of frosting onto each cooled cupcake, starting from the outside and working inward and upward. .
Immediately top each cupcake with patriotic sprinkles before the frosting sets. Add any additional decorations like star sprinkles, edible glitter, or tiny American flags right before serving for the most festive presentation.
Patriotic Sprinkles

Nutrition

How To Make 4th Of July Cupcakes

Make Batter. Prepare the white cake mix according to the package directions.
Color Batter. Once your batter is mixed, divide it evenly into three separate bowls. Leave one bowl plain (this is your white layer). Add red gel food coloring to the second bowl and blue gel food coloring to the third, stirring each until the color is vibrant and fully blended. Gel food coloring gives the most vivid results, start with a small amount and add more until you reach the color you are happy with.
Fill the Cupcake Liners. You can use a small cookie scoop or a tablespoon for each color. To each cupcake liner, add a scoop of each color of cake batter, making sure not to fill the cups more than ⅔ full or they will overflow as they bake. For a swirled look instead of the clean chunks, use a toothpick or skewer to gently swirl through the batter once all three colors are added.
Bake. Bake according to the package directions, usually 15-18 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Vanilla Frosting. In the bowl of a stand mixer (or with a hand mixer), beat the softened butter on medium-high speed for 2–3 minutes until it is pale and fluffy. Reduce the speed to low and gradually add the powdered sugar, vanilla extract and milk. Once mostly combined increase speed to medium-high and beat for another 2–3 minutes until light and fluffy. If the frosting seems too thick, add another tablespoon of milk. It should be smooth, pipeable, and hold its shape.
Frost and Decorate. Transfer the vanilla frosting to a piping bag fitted with a large star tip (a 1M tip works beautifully for a classic swirl). Pipe a generous swirl of frosting onto each cooled cupcake, starting from the outside and working inward and upward. Immediately top each cupcake with patriotic sprinkles before the frosting sets. Add any additional decorations like star sprinkles, edible glitter, or tiny American flags right before serving for the most festive presentation.

Recipe Tips & Tricks

Use gel food coloring, not liquid. Gel coloring produces much more vivid reds and blues without thinning out the batter the way liquid food coloring can.
Use a white cake mix, not yellow. A white cake mix allows the red and blue colors to come through true and bright. Yellow batter can muddy the colors.
Don’t overmix the batter after adding color. Stir just until the food coloring is evenly distributed to keep the cake tender.
Cool completely before frosting. Even slightly warm cupcakes will cause your frosting to slide and melt. Be patient!
Soften your butter properly. Butter for frosting should be soft enough to leave a thumbprint but not greasy or melted. This is key to a smooth, fluffy frosting.
Use a cookie scoop for even batter portions. A small cookie scoop makes it easy to add each layer of batter evenly and keeps all your cupcakes the same size.
Add sprinkles immediately after frosting. Sprinkles adhere best to fresh frosting before it dries out.

Variations & Fun Ideas

Colored frosting: Divide your frosting and tint some red and some blue for a fully patriotic topped look. You can even load a piping bag with two colors side-by-side for a two-toned swirl.
Funfetti style: Fold red, white, and blue sprinkles directly into the white batter for an extra festive surprise inside.
Strawberry or cherry filling: Use a cupcake corer to remove the center of each baked cupcake and fill with strawberry jam or cherry pie filling for a surprise center.
Mini cupcakes: Use a mini muffin tin for bite-sized versions perfect for kids. Reduce the bake time to around 10–12 minutes.

Storage

At room temperature: Store frosted cupcakes in an airtight container at room temperature for up to 2 days. Keep them out of direct sunlight and heat.

In the refrigerator: Frosted cupcakes can be stored in the refrigerator in an airtight container for up to 5 days. Allow them to come to room temperature for about 30 minutes before serving for the best texture and flavor.

Freezing unfrosted cupcakes: Baked, unfrosted cupcakes freeze beautifully. Wrap each one tightly in plastic wrap, place in a zip-top freezer bag, and freeze for up to 3 months. Thaw at room temperature before frosting.

Freezing frosted cupcakes: You can freeze frosted cupcakes, but the sprinkles may bleed color as they thaw. For best results, freeze unfrosted and frost after thawing.

Make Ahead Tips

These cupcakes are great for making ahead, which is a lifesaver on a busy holiday!

Cupcakes: Bake the cupcakes up to 2 days in advance. Store unfrosted at room temperature wrapped tightly in plastic wrap, or freeze for up to 3 months.
Frosting: The vanilla frosting can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Before using, let it come to room temperature and re-whip with a mixer until fluffy.
Assembled cupcakes: Frost the cupcakes the night before and store covered at room temperature or in the refrigerator. Add sprinkles right before serving so they stay bright and don’t bleed.

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Peach Cobbler Muffins

Erin Sellin — Fri, 12 Jun 2026 10:00:00 +0000

Peach Cobbler Muffins – Soft, cinnamon-spiced muffins filled with juicy peaches and topped with a buttery crumb topping. Easy to make and perfect for breakfast or dessert, they bring all the flavor of peach cobbler in a handheld version.

These peach cobbler muffins came from wanting that warm, cinnamon-y cobbler flavor without making a full baking dish. Something you can grab with coffee, split in half, and not think twice about. They’ve got soft, buttery centers, bits of peach in every bite, and that crumb topping that gives you a little crunch on top.

I like baking these when peaches are sitting on the counter and getting a little too ripe to ignore. Fresh or frozen both work, which makes them easy to pull together any time of year. The batter comes together quickly, and once they’re in the oven, the smell alone is enough to make you hover nearby waiting for them to cool. If you’ve made my Peaches and Cream Coffee Cake, this leans in the same direction but in a smaller, grab-and-go version.

They’re great warm, but they hold up well after cooling too, which makes them easy to keep around for a few days. Simple, a little cozy, and just sweet enough to pass as breakfast or dessert depending on the day.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

For The Muffins

All-Purpose Flour
Granulated Sugar
Baking Powder
Salt
Cinnamon
Butter – I always use unsalted when baking
Egg
Egg Yolk
Milk – you really can use any type of milk or milk alternative that you like for this
Vanilla Extract
Peaches – fresh or frozen peaches work great. You can even used canned peaches if you drain them really well.

For The Crumb Topping

Butter
All-Purpose Flour
Granulated Sugar
Light Brown Sugar
Cinnamon

Peach Cobbler Muffins

Course Breakfast Recipes

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 254kcal

Author Erin Sellin

Ingredients

Muffins

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter melted and slightly cooled
1 egg
1 egg yolk
1/3 cup milk
2 teaspoon vanilla extract
1 1/2 cup peaches peeled and diced (fresh or frozen)

Crumb Topping

3 Tablespoons butter melted
1/2 cup all-purpose flour
2 Tablespoons granulated sugar
1/4 cup light brown sugar
1/2 tsp cinnamon

Instructions

Preheat oven to 350º F Prepare a 12 cup muffin tin with liners or non-stick spray.
In a bowl whisk together the flour, sugar, baking powder, salt and cinnamon. Set aside.
1 1/2 cups all-purpose flour, 2/3 cup granulated sugar, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon
In another bowl combine butter, vanilla, egg, egg yolk and milk. Stir to combine.
1/2 cup butter, 1 egg, 1 egg yolk, 1/3 cup milk, 2 teaspoon vanilla extract
Slowly add the wet ingredients to the dry, and fold together until just combined. Be careful not to over mix.
Gently fold in the peaches.
1 1/2 cup peaches
In a small bowl combine all of the crumb topping ingredients. Use a fork to mix to get it to come together.
3 Tablespoons butter, 1/2 cup all-purpose flour, 2 Tablespoons granulated sugar, 1/4 cup light brown sugar, 1/2 tsp cinnamon
Pour the batter into the prepared muffin tin. Sprinkle the crumb topping evenly over the muffins.
Bake for 20-22 minutes, until an inserted toothpick comes out clean.
Remove muffins from the oven and let cool for 5 minutes before removing to a wire rack to cool completely.

Notes

Adapted from Joy The Baker

Nutrition

How To Make Peach Cobbler Muffins

Mix the Dry Ingredients – Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
Combine the Wet Ingredients – Stir together the melted butter, egg, egg yolk, milk, and vanilla until smooth.
Make the Batter – Gently fold the wet ingredients into the dry just until combined, then fold in the diced peaches.
Prepare the Crumb Topping – Mix the butter, flour, sugars, and cinnamon until it forms a coarse, crumbly texture.
Fill & Top the Muffins – Divide the batter into a prepared muffin tin and sprinkle the crumb topping over each.
Bake & Cool – Bake until set and lightly golden, then let cool slightly before transferring to a rack.

Muffin Recipe Tips & Tricks

Use Ripe Peaches – Softer, ripe peaches add more flavor and moisture to the muffins.
Don’t Overmix the Batter – Stir just until combined to keep the muffins light instead of dense.
Dice Peaches Evenly – Small, uniform pieces distribute better throughout the batter.
Cool the Butter Slightly – Let melted butter cool a bit so it doesn’t cook the eggs when mixed.
Pack the Crumb Topping Lightly – Gently press it together so you get larger crumbs that bake up nicely.
Fill the Cups Evenly – Keeping the batter level helps the muffins bake at the same rate.
Check for Doneness – Insert a toothpick into the center; it should come out clean or with a few crumbs.
Try a Flavor Twist – Add a pinch of nutmeg or swap in nectarines for a slightly different flavor.

Storage

Store muffins in an airtight container for 4-5 days. You can also freeze muffins very easily. Just let them cool and then store in an airtight container for up to 3 months. You can take them out and let them thaw on the counter or heat in the microwave for about a minute per muffin for a quick treat.

More Delicious Muffin Recipes

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Copycat Panera Mac and Cheese

Erin Sellin — Wed, 10 Jun 2026 10:00:00 +0000

Make Panera Mac and Cheese at home in just 25 minutes! This copycat recipe is ultra-creamy, cheesy, and tastes just like the restaurant version — but better.

If you love Panera Bread’s mac and cheese, you’re going to be obsessed with this copycat recipe. Made on the stovetop in just 25 minutes, this homemade version is thick, ultra-creamy, and packed with the same rich white cheddar flavor you know and love, but without the restaurant price tag.

This recipe comes together with simple, everyday ingredients and doesn’t require any baking. It’s the perfect weeknight dinner that the whole family, kids and adults alike, will go absolutely crazy for. Once you make it at home, you may never order it out again.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

Small cut pasta: Shell pasta, elbow macaroni, cavatappi, or rotini all work beautifully. Use whichever shape you have on hand.
Butter + all-purpose flour: The foundation of your roux, which thickens the sauce to that signature Panera consistency.
Whole milk + heavy cream: Using both gives you a rich, velvety sauce. Skim milk works in a pinch, but more fat = more creaminess.
White cheddar cheese: This is the star of the show. Buy a block and shred it yourself — pre-shredded cheese has coatings that prevent smooth melting.
American cheese: Don’t skip this! American cheese is what gives the sauce that silky, ultra-smooth texture.
Dry mustard: The secret weapon. It deepens the cheese flavor without adding any detectable mustard taste.
Salt + black pepper: Season generously and adjust to taste at the end.

Copycat Panera Mac and Cheese

This copycat Panera mac and cheese is a thick, ultra-creamy stovetop macaroni and cheese made with a white cheddar and American cheese sauce. Ready in just 25 minutes, it's the ultimate comfort food the whole family will love — and it tastes just like (or better than) the real thing.

Course Dinner Recipes

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 574kcal

Author Erin Sellin

Equipment

Ingredients

1 pound small cut pasta (I used shells)
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk whole milk for a thick sauce
1 cup heavy cream
1 cup white cheddar cheese
1 cup American cheese
2 teaspoons dry mustard
2 teaspoons salt
1 teaspoon black pepper

Instructions

Cook pasta according to the package directions
1 pound small cut pasta
Meanwhile in a saucepan melt butter and whisk in flour. Cook for 2 or 3 minutes, stirring constantly. Whisk in milk and heavy cream.
1/4 cup butter, 1/4 cup all-purpose flour, 2 cups milk, 1 cup heavy cream
Slowly add cheese, stirring until smooth and completely melted. Season with dry mustard, salt and pepper.
1 cup white cheddar cheese, 1 cup American cheese, 2 teaspoons dry mustard, 2 teaspoons salt, 1 teaspoon black pepper
Add cooked pasta and mix until well combined.
Serve immediately

Video

Notes

Cheese: Always shred cheese fresh from the block. Pre-shredded cheese contains anti-caking agents that make the sauce grainy.
Make it spicy: Add hot sauce, cayenne, or red pepper flakes to taste.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk to restore creaminess.
Make ahead: Store the sauce and pasta separately for best results.

Nutrition

How to Make Panera Mac and Cheese

It all comes together on the stove top, so you can make it in minutes with no oven required!

Cook the pasta. Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Drain and set aside.
Make the roux. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly, until the mixture turns lightly golden and smells nutty. This step cooks out the raw flour flavor.
Build the sauce. Slowly whisk in the milk and heavy cream until the mixture is completely smooth with no lumps. Continue stirring over medium heat until the sauce thickens, about 3 to 5 minutes.
Melt in the cheese. Reduce heat to low. Add the white cheddar and American cheese, stirring continuously until fully melted and the sauce is silky smooth.
Season. Add the dry mustard, salt, and black pepper. Taste and adjust seasoning as needed.
Combine and serve. Add the cooked pasta to the cheese sauce and stir until every noodle is coated. Serve immediately for maximum creaminess.

Recipe Tips & Tricks

Always shred your own cheese. Pre-shredded cheese is coated with cellulose or starches to prevent clumping, which also prevents smooth melting. A block of white cheddar shredded at home makes a huge difference in texture.
Don’t skip the American cheese. It might seem like an odd addition, but American cheese is the secret to that impossibly smooth, gooey sauce. It won’t make the dish taste processed, it just helps the sauce come together perfectly. I opt for the American cheese from the deli counter as opposed to the individual ones wrapped in plastic.
Cook the pasta to al dente. The noodles will continue cooking slightly when combined with the hot sauce. Slightly underdone pasta is better than mushy pasta.
Use two pans at once. Start the pasta water first, then begin making the sauce. Both should finish around the same time for the quickest prep.
Season the pasta water. Salting your pasta water generously is one of the easiest ways to add flavor from the inside out.

Recipe Variations

One of the best things about this recipe is how easy it is to customize. Here are some ideas:

Spice it up: Stir in a splash of hot sauce (chipotle Tabasco is excellent), a pinch of cayenne, or a sprinkle of red pepper flakes.
Add protein: Stir in pulled rotisserie chicken, crispy bacon, or sautéed shrimp to make it a heartier meal.
Go veggie: Mix in steamed broccoli, caramelized onions, or roasted butternut squash.
Breadcrumb topping: For a baked feel, transfer to a dish and broil with panko breadcrumbs and a little extra cheese for 3 to 4 minutes.
Try different cheeses: Gruyère, sharp cheddar, or fontina all melt well and add a slightly different flavor profile.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer: Mac and cheese can be frozen for up to 2 months. The texture of the sauce may change slightly upon thawing, but a splash of cream and a gentle reheat will bring it back.

Reheating: Reheat gently on the stovetop or in the microwave. The pasta absorbs the sauce as it sits, so stir in a splash of milk or cream to loosen it back up. Heat low and slow to avoid breaking the sauce.

Can I make this ahead of time?

Yes! You can make the cheese sauce ahead and store it separately from the cooked pasta. When ready to serve, reheat the sauce with a splash of cream, then stir in the pasta. This prevents the noodles from soaking up all the sauce while in storage.

What kind of milk can I use?

Whole milk gives you the creamiest result, but 2% milk works well too. Skim milk will produce a slightly thinner sauce. We don’t recommend plant-based milks as they can affect the texture of the cheese sauce.

Why is my cheese sauce grainy?

Grainy cheese sauce is usually caused by adding cheese to sauce that is too hot, or by using pre-shredded cheese. Always reduce the heat to low before adding cheese, and shred it fresh from the block for the smoothest results.

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Southwest Cobb Salad

Erin Sellin — Mon, 08 Jun 2026 10:00:00 +0000

Southwest Cobb Salad is a bold, easy meal with chicken, corn, black beans and topped with a dreamy cilantro lime dressing. A fresh, hearty salad perfect for lunch or dinner.

Southwest Cobb Salad is a flavorful twist on the classic cobb salad. Loaded with chicken it’s taken to the next level with southwest inspired ingredients like corn, black beans, and a creamy cilantro lime dressing.

This salad is hearty enough to be a full meal while still feeling fresh and vibrant. With a mix of textures and slightly spicy flavors, it’s perfect for lunch or dinner. Every bite is packed with flavor, making it a satisfying option you’ll want to make again and again.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

Romaine Lettuce – you really can use any green you like for the base of this salad
Black Beans
Corn Kernels
Grape Tomatoes
Tortilla Strips
Grilled Chicken
Cilantro
Lime
Garlic
White Wine Vinegar
Sugar
Jalapeno
Oil – you can use any oil you like for a dressing. Olive Oil, Avocado Oil and even vegetable oil work well.
Sour Cream – the add in from the original dressing to make it creamy. You could use plain yogurt if you wanted instead.
Salt & Pepper

Southwestern Cobb Salad

Southwest Cobb Salad is a bold, easy meal with chicken, corn, black beans and topped with a dreamy cilantro lime dressing. A fresh, hearty salad perfect for lunch or dinner.

Course Dinner Recipes

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 645kcal

Author Erin Sellin

Equipment

Ingredients

8 cups chopped Romaine lettuce
1 cup black beans drained and rinsed
1 cup corn kernels
1 cup grape tomatoes chopped
1 cup cheddar cheese
2 avocados diced
1 cup tortilla strips
2 chicken breasts
Salt and Pepper to taste

Cilantro Lime Dressing

1/2 cup cilantro
1/4 cup sour cream
2 Tablespoons white wine vinegar
2 Tablespoons Olive Oil
1 limes juiced
1 cloves garlic minced
1 teaspoons sugar
1/2 jalapeno seeds removed

Instructions

Preheat grill to medium high heat. Season chicken with salt and pepper. Cook chicken for 6-7 minutes per side, until cooked through.
2 chicken breasts, Salt and Pepper to taste
Remove from the grill, and slice into 1 inch cubes.
To prepare the dressing, add all of the ingredients to a blender or food processor. Blend until smooth.
1/2 cup cilantro, 1/4 cup sour cream, 2 Tablespoons white wine vinegar, 2 Tablespoons Olive Oil, 1 limes, 1 cloves garlic, 1 teaspoons sugar, 1/2 jalapeno
Meanwhile, place 2 cups of lettuce into 4 bowls. Top each bowl with 1/4 of the black beans, corn kernels, tomatoes, avocado and tortilla strips. Once the chicken is cooked, divide evenly over each salad.
8 cups chopped Romaine lettuce, 1 cup black beans, 1 cup corn kernels, 1 cup grape tomatoes, 2 avocados, 1 cup tortilla strips, 1 cup cheddar cheese
Top with cilantro lime dressing to serve.

Notes

This makes more dressing than you will need for this salad

Nutrition

How To Make A Southwest Cobb Salad

Prep Chicken. The first thing you want to do is cook your chicken. You could definitely use rotisserie chicken or leftover chicken for this, but if you are starting from scratch I like to fire up the grill and cook the chicken. Season with salt and pepper and cook for about 6-7 minutes per side, until it is cooked through. Remove from the grill and cut into cubes for serving.
Make Dressing. Simply add all of the ingredients for the dressing to a blender and process until smooth and creamy.
Assemble Salad. Divide the green between each bowl, and then arrange the toppings, adding it anything you would like.
Serve. Serve with the dressing and toss to coat and enjoy.

Recipe Tips & Variations

Chicken. You really can use any kind of chicken for this recipe. I included grilling the chicken in the recipe card, but it is great to use rotisserie chicken or leftover chicken for as well. Or you can do a crispy version and use frozen chicken tenders that you bake and chop up. Whatever you have works!
Dressing. There are lots of different dressing options. If you aren’t a fan of cilantro you could use this Avocado Dressing or Salsa Ranch is delicious as well.
Mix Up Toppings. You can get creative with the toppings for this salad. You could add hard boiled eggs like a traditional cobb salad. Mix up the cheese, the beans, add bell peppers or black olives. Whatever you enjoy you can swap and make it your own.

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Grapefruit Martini

Erin Sellin — Fri, 05 Jun 2026 10:00:00 +0000

This Grapefruit Martini is fresh, bright, and ready in just 5 minutes! Made with vodka, triple sec, and fresh grapefruit juice, it’s the perfect easy cocktail for happy hour, brunch, or any occasion worth celebrating.

If you are looking for a cocktail that feels a little fancy but takes almost zero effort, this Grapefruit Martini is going to be your new best friend. It is bright, a little tart, a little sweet, and absolutely gorgeous in the glass.

I love a good cocktail recipe, especially one that comes together in just a few minutes. This one uses fresh grapefruit juice, lime juice, vodka, and triple sec, and the result is something that tastes like it came straight from a nice restaurant bar. It is perfect if you are hosting a brunch, winding down after a long week, or just treating yourself on a Tuesday.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

Vodka — Use a good quality vodka here since it is one of the main flavors. You do not need to go ultra-premium, but something mid-range will make a difference.
Triple Sec — This orange-flavored liqueur adds a lovely sweetness that balances out the tartness of the grapefruit perfectly. Cointreau works great too if you want to splurge a little.
Fresh Grapefruit Juice — Please, please use fresh if you can! It makes such a huge difference. One medium grapefruit will give you plenty of juice.
Lime Juice — Again, fresh really is best! You don’t need a lot, 1 lime will be enough for 1 maybe 2 martinis.
Ice — For shaking! You want this cocktail ice cold.

Grapefruit Martini

This Grapefruit Martini is a bright and refreshing cocktail made with vodka, triple sec, and fresh grapefruit juice. It comes together in just 5 minutes and is perfect for brunch, happy hour, or any time you want a beautiful, easy drink!

Course Drink Recipes

Cuisine American

Keyword grapefruit martini

Prep Time 5

Total Time 5

Servings

Calories 265kcal

Author Erin Sellin

Ingredients

3 ounces grapefruit juice freshly squeezed
2 ounces vodka
1 ounce lime juice freshly squeezed
1 ounce triple sec
Ice

Instructions

Fill a martini shaker with ice.
Ice
Add the grapefruit juice, lime juice, vodka and triple sec. Make sure the lid is on securely and shake well for 15-20 seconds.
3 ounces grapefruit juice, 2 ounces vodka, 1 ounce lime juice, 1 ounce triple sec
Pour into a martini glass.

Notes

Make it sweeter: Add a little simple syrup or a splash of grenadine.
Make it more tart: Squeeze in a bit more grapefruit juice or lime.
Storage: Best enjoyed fresh! This cocktail does not store well — luckily it only takes 5 minutes to make.
Batch it: Multiply the ingredients by the number of guests and mix everything (minus the ice) in a pitcher. Shake individual portions over ice when ready to serve.

Nutrition

Recipe Tips

Fresh juice is key. I know it is tempting to grab a bottle of grapefruit juice from the store, and honestly that works in a pinch, but fresh squeezed juice has a brightness and depth of flavor that is really hard to beat.
Shake it well. Give that cocktail shaker a good 15–20 second shake. You want it really cold and slightly frothy.
Taste and adjust. Everyone’s grapefruit is a little different in terms of sweetness and tartness. Taste before you pour, you can always add a little simple syrup if you want it sweeter, or a squeeze more grapefruit if you want it more tart.

Recipe Variations

Spicy Grapefruit Martini — Add a few slices of jalapeño to the shaker for a little heat. So good!
Rosemary Grapefruit Martini — Muddle a small sprig of fresh rosemary in the shaker before adding the other ingredients. It adds a lovely herby note.
Grapefruit Martini Mocktail — Skip the vodka and triple sec and use sparkling water with a splash of orange juice instead. Still super refreshing! Orange or grapefruit flavored sparkling water would be great as well.

I hope this Grapefruit Martini becomes a staple in your cocktail rotation! It is one of those recipes that looks impressive, tastes amazing, and takes almost no time at all. That is basically my definition of a perfect recipe.

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Key Lime Bars

Erin Sellin — Wed, 03 Jun 2026 10:00:00 +0000

Key Lime Bars – Creamy, tangy bars with a smooth key lime filling over a buttery graham cracker crust. Chilled until set and easy to slice, they’re a refreshing dessert that’s perfect for warm days or make-ahead treats.

These key lime bars are what I reach for when I want something bright and a little different from the usual chocolate desserts. They’ve got that tangy lime flavor that hits right away, balanced by a smooth, creamy filling and a simple graham cracker crust that holds everything together.

I like how low-effort these are once the crust is baked. The filling comes together quickly, and after that it’s just a matter of letting the fridge do its job. The texture sets up soft and sliceable, almost like a cross between cheesecake and a chilled pie. If you’ve tried my Key Lime Ice Box Cake, this has a similar flavor but with a firmer bite.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

For The Crust

Graham Cracker Crumbs – you can use a sleeve of graham crackers that you crush, or you can buy a box of the already crushed graham cracker crumbs
Butter – I always use unsalted butter when baking
Granulated Sugar

For The Filling

Cream Cheese – use full fat for the best results, you need to to really blend without any lumps and full fat is best for this.
Sweetened Condensed Milk
Key Lime Juice – Most grocery stores sell the Nelli & Joe’s brand that works great, check the juice aisle with the regular lemon and lime juice.
Heavy Whipping Cream

Key Lime Bars

Course Dessert Recipes

Cuisine American

Keyword key lime margarita

Prep Time 15

Total Time 15

Servings

Calories 246kcal

Author Erin Sellin

Ingredients

Crust

1 1/2 cups graham cracker crumbs
1/4 cup butter melted
2 Tablespoons granulated sugar

Filling:

8 oz cream cheese softened
14 oz sweetened condensed milk
1/2 cup key lime juice
1 cup heavy whipping cream

Instructions

Line a 9-inch square baking pan with parchment paper.
Preheat oven to 350º F.
Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the baking. Bake for 7 minutes. Remove and let it cool completely.
1 1/2 cups graham cracker crumbs, 1/4 cup butter, 2 Tablespoons granulated sugar
In the bowl of a stand mixer beat together cream cheese, sweetened condensed milk, and key lime juice until very smooth and well combined.
8 oz cream cheese, 14 oz sweetened condensed milk, 1/2 cup key lime juice
In a separate bowl beat heavy creamy until you have stiff peaks. Fold into the cream cheese mixture until combined.
1 cup heavy whipping cream
Pour filling over the prepared crust. Refrigerate overnight for it to set up.
To serve, slice and top with whipped cream.

Notes

Recipe was originally published in 2013 and did not require you to bake the crust. That still works, I just think they hold together better, and you get better flavor after the crust is baked. So I have updated the instructions.

Slightly adapted from Slushed!

Nutrition

How To Make Key Lime Bars

Prepare the Crust – Mix the graham cracker crumbs, sugar, and melted butter, then press into a lined pan and bake until set.
Make the Filling Base – Beat the cream cheese with sweetened condensed milk and key lime juice until smooth.
Whip the Cream – Whip the heavy cream until it holds firm peaks.
Combine the Filling – Gently fold the whipped cream into the lime mixture until fully incorporated.
Chill to Set – Spread the filling over the cooled crust and refrigerate until firm and sliceable.

Recipe Tips & Tricks

Soften the Cream Cheese – Room temperature cream cheese blends smoothly and prevents lumps.
Press the Crust Firmly – A compact crust holds together better when slicing the bars.
Cool the Crust Completely – Let it cool before adding the filling so it doesn’t melt or loosen the base.
Whip to Stiff Peaks – The whipped cream should hold its shape so the filling sets properly.
Fold Gently – Folding keeps the filling light and smooth instead of dense.
Chill Overnight for Clean Slices – Extra chill time helps the bars firm up and cut neatly. You can even pop it in the freezer if you want solid bars.
Add a Topping – A dollop of whipped cream or a little lime zest adds a fresh finish before serving.

Can I use regular lime juice?

Yes. Regular lime juice works well and still gives the bars a bright, tangy flavor.

How long does it take the bars to chill?

At least 6 hours, but overnight is best for clean slices and a fully set filling.

Can I freeze these bars?

Yes. Wrap them tightly and freeze for up to two months. Thaw in the refrigerator before serving.

Storage

Store your key lime pie bars in the fridge. You can cover tightly and they will last for 4-5 days in the fridge.

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Caramelized Onion Burgers

Erin Sellin — Mon, 01 Jun 2026 10:00:00 +0000

These brown sugar caramelized onions for burgers are rich, sweet, and savory. They are the ultimate topping for a juicy burger. Easy to make ahead!

If you’ve ever wondered what makes a truly great burger, I’ll tell you: it’s the caramelized onions. Specifically, these caramelized onions for burgers, made with brown sugar and a splash of beef stock for a rich, deeply savory-sweet topping that takes any burger from good to absolutely incredible.

I am obsessed with caramelized onions. Like, I could eat them straight out of the pan with a fork, no burger required. But when you pile them onto a juicy burger with melty cheese? That is a whole different level of delicious. This is one of those recipes I come back to again and again, and once you try it, you’ll understand why.

The secret is twofold: brown sugar to give the onions a beautiful caramel glaze, and a bit of beef stock stirred in at the end to deepen the flavor. It’s simple, it’s a little extra, and it is absolutely worth it.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

Ground Beef – for the best burgers you want to use something that has some fat in it. I use 85/15 when making burgers.
Worcestershire Sauce
Salt & Pepper
Onions
Olive Oil
Brown Sugar
Beef Broth – you can use prepared beef broth, but I used better than bouillon base for this and mixed with water according to the package directions to make 1/2 cup.
Hamburger Buns
Sliced Cheese – use whatever your favorite cheese is. For this I used Colby Jack, but Swiss, Cheddar, Gouda…pretty much anything is delicious!

Caramelized Onion Burgers

These brown sugar caramelized onions for burgers are rich, sweet, and savory. They are the ultimate topping for a juicy burger. Easy to make ahead!

Course Dinner Recipes

Cuisine American

Prep Time 10

Cook Time 1

Servings

Calories 685kcal

Author Erin Sellin

Ingredients

Burgers

1 pound ground beef
1 Tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper

Caramelized Onions

2 large white onions thinly sliced
2 Tablespoons olive oil
1/3 cup light brown sugar
½ cup beef broth
1 Tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon black pepper
4 hamburger buns
4 slices cheese

Instructions

Heat a large skillet over medium heat. Add the olive oil, swirling to coat the pan. Add the onions and brown sugar. Stir to evenly coat the onions. Cook for about 45 minutes, stirring frequently, until the onions are cooked down, tender, and a deep golden brown color. You want them to be a deep brown color from the sugars, not from a high heat that sears the onions.
2 large white onions, 2 Tablespoons olive oil, 1/3 cup light brown sugar
Once cooked down, stir in the beef broth and Worcestershire sauce, increase heat to medium high. Cook until the liquid is absorbed. Season with salt and pepper.
1 Tablespoon Worcestershire sauce, ½ cup beef broth, ½ teaspoon salt, ¼ teaspoon black pepper
Meanwhile, in a large bowl combine all of the ingredients for the hamburgers. Mix well, and form into 4 equal size patties.
1 pound ground beef, 1 teaspoon salt, ½ teaspoon black pepper, 1 Tablespoon Worcestershire sauce
Preheat grill to medium high heat. Place patties on the grill, and cook for 5-6 minutes per side. Place slices of cheese on each burger during the last 2 minutes of cooking. If you would like the buns toasted, place them on the grill during the last 2 minutes of cooking as well.
4 slices cheese
To serve top, each bun with a cheeseburger patty, a slice of bacon, and about ¼ cup of the caramelized onion mixture.
4 hamburger buns

Nutrition

How To Make Caramelized Onion Burgers

Caramelizing Onions

Start with the onions. Thinly slice two large white onions. The thinner the slices, the more evenly they’ll cook down.
Add the brown sugar early. Unlike classic caramelized onions where you just let the natural sugars do the work, here you add brown sugar right at the start. It coats the onions and helps them develop that gorgeous deep-golden color and lightly sweet, almost candy-like flavor. This is what makes them so incredible as a burger topping.
Cook low and slow. Medium heat, about 45 minutes, stirring frequently. Don’t rush it. The onions need time to cook all the way down and turn a deep, rich golden brown. If they start to stick, you can add a tiny splash of water or oil.
Finish with beef stock. Once the onions are beautifully caramelized, you stir in beef stock and Worcestershire sauce, then turn up the heat and let it all absorb. The result is a deeply savory, glossy, incredible onion mixture that is the best topping for burgers.

Burgers

Shape burgers. Mix together ground beef, Worcestershire sauce, salt and pepper until well combined. Divide into 4 equal balls and shape into a hamburger patty.
Grill. Preheat grill to medium high heat. Add the hamburger patties, and let them cook for about 5 minutes per side. Add a slice of cheese and cook for another minute until it is melted.
Serve. Place the cheeseburger on a bun and top with those delicious caramelized onions for burgers. Add bacon, garlic aioli, mayo, big mac sauce, or whatever toppings you like!

Tips For The Best Caramelized Onions for Burgers

Use a wide, heavy-bottomed skillet. More surface area = more contact with the pan = better browning. Cast iron works great here.
Don’t walk away. Caramelized onions need stirring every few minutes to prevent burning, especially once the brown sugar is in the pan.
Make them ahead. Caramelized onions reheat beautifully. Make a big batch on Sunday and use them all week — on burgers, over pork chops, in grilled cheese, on pizza.
Season at the end. Salt draws out moisture, so hold off until the very end to season with salt and pepper.
Double the batch. Seriously. You will not regret having extra caramelized onions in your fridge.

Can I make the caramelized onions ahead of time?

Yes! This is actually one of my favorite things about this recipe. The caramelized onions keep in the refrigerator for up to 5 days in an airtight container. Just reheat gently in a skillet over low heat before serving. They’re also great on pork chops, steak, grilled chicken, or tucked into a grilled cheese sandwich.

What kind of onions are best for caramelizing?

White or yellow onions work best. They have a higher sugar content than red onions, which helps them caramelize and brown beautifully.

Once you make these caramelized onion burgers, I promise you won’t go back. They’re the kind of topping that makes people ask what your secret is. Now you know; brown sugar, patience, and a little beef stock. Make these this weekend and let me know what you think in the comments below!

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Mexican Quinoa Salad with Creamy Avocado Dressing

Erin Sellin — Fri, 29 May 2026 10:00:00 +0000

Mexican Quinoa Salad is a healthy, easy recipe with quinoa, black beans, corn, avocado, and a cilantro lime dressing. Perfect for meal prep, side dish, or bring to a potluck!

Fresh, colorful, and packed with bold flavor, Mexican Quinoa Salad is a delicious way to enjoy a healthy, satisfying meal. Fluffy quinoa is tossed with black beans, corn, tomatoes, avocado, and a cilantro lime vinaigrette dressing.

This salad is perfect for meal prep, easy lunches, or serving as a side at gatherings. It’s loaded with texture and fresh ingredients, and it comes together quickly with simple pantry staples. It is great on its own, you can add more protein to it, and it goes with just about anything!

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

Quinoa – you can use red or white quinoa
Chicken Broth – I cook quinoa in broth to give it more flavor, but you can just use water as well
Black Beans – drain and rinse a can of black beans
Corn – I use frozen corn, but if you use canned, just drain it first
Tomatoes
Avocado
Cilantro
Jalapeno
Cilantro Lime Dressing – I cut my Cilantro Lime Vinaigrette dressing in half for this recipe and it works really well to bring the flavors together. The recipe is in the recipe card below.

This quinoa salad is super versatile and you really can mix up what vegetables you add!

Mexican Quinoa Salad

Mexican Quinoa Salad is a fresh, flavorful dish made with quinoa, black beans, corn, avocado, and a cilantro lime dressing. Perfect for meal prep, lunches, or a healthy side.

Course Side Dish Recipes

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 347kcal

Author Erin Sellin

Ingredients

Salad

1 1/2 cup quinoa uncooked
2 1/2 cups Chicken Broth
15 oz black beans drained and rinsed
1 cup frozen corn thawed
1 avocado diced
1 cup grape tomatoes halved
1/4 fresh cilantro chopped
1 jalapeno seeded and minced

Cilantro Lime Vinaigrette

1/2 cup oil vegetable or avocado oil is best
1/4 cup cilantro chopped
2 Tablespoons lime juice
2 Tablespoons white wine vinegar
1 clove garlic sliced
1 teaspoon sugar
1/4 teaspoon salt

Instructions

Rinse quinoa under cold water until the water runs clear.
Bring the chicken broth to a boil, and quinoa and cook as directed on the package. Once tender drain and rinse with cold water.
2 1/2 cups Chicken Broth, 1 1/2 cup quinoa
In a large bowl combine all the cooked quinoa with the tomatoes, black beans, corn, avocado, cilantro and jalapeno.
15 oz black beans, 1 cup frozen corn, 1 avocado, 1 cup grape tomatoes, 1/4 fresh cilantro, 1 jalapeno
In a food processor, pulse together all of the dressing ingredients, except for the oil. You might need to scrape down the sides a couple times. Once smooth, slowly stream in the oil to combine.
1/2 cup oil, 1/4 cup cilantro, 2 Tablespoons lime juice, 2 Tablespoons white wine vinegar, 1 clove garlic, 1 teaspoon sugar, 1/4 teaspoon salt
Pour about half of the dressing over the quinoa salad and mix to combine. Taste and add more dressing if desired. You can serve immediately or store in the fridge until ready to serve.

Nutrition

How To Make Mexican Quinoa Salad

Prep Quinoa. The first step is to rinse your quinoa. You want to run it under cold water until the water is clear. Quinoa can be kind of bitter if you skip this step. Bring the chicken broth to a boil, add the quinoa and cook as directed on the package. Once it is tender, drain and rinse with cold water.
Make Dressing. To make the dressing pulse together all of the dressing ingredients, expect the oil in a food processor. Scrape down the sides if necessary. Slowly stream in the oil to completely emulsify and combine.
Make Salad. Once the quinoa is cooked add to a large bowl. Top with black beans, corn, tomatoes, avocado, cilantro and jalapeno. Pour over about half of the dressing and mix to combine.
Taste. Taste and add more dressing if desired. You can serve immediately or store in the fridge until ready to serve.

Recipe Tips & Suggestions

Mix-Ins. Get creative and add whatever veggies that you and your family enjoy. Bell peppers, zucchini, different beans, skip the corn…whatever you like works great.
Make Ahead. This is a great dish to make ahead. It is delicious served cold. So you can make it in the morning and bring to a potluck or use as meal prep for the week.
Add Protein. You can mix in grilled chicken to make this a high protein meal. Or serve alongside your favorite Grilled Pork Chops for an easy dinner.
Dressing. I like the cilantro lime dressing with this, but Avocado Dressing is also really good. I have used that many times, I just thin it out with a little milk to make sure it can mix with the salad well.

Storage

This is great served cold, so you can make ahead and just store covered in the fridge until you are ready to serve. It will last for 2-3 days in the fridge.

This Southwest Quinoa Salad is loaded with flavor and a great way to get veggies into your family with flavors they know and love already!

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