Homemade hot honey is a sweet and spicy condiment that comes together in minutes with just a three simple ingredients. It’s the perfect blend of sticky, sweet heat that shines adds extra oomph to everything from cheese boards to fried chicken.
If you’ve noticed hot honey popping up on restaurant menus and grocery store shelves lately, there’s a good reason for its popularity.
This simple condiment transforms ordinary meals with the perfect combination of sweet honey and spicy pepper flakes.
Making it at home is surprisingly easy, and you can adjust the heat level to suit your family’s tastes.
It’s delicious drizzled on almost anything you can think of!
Whether you’re looking to recreate your favorite restaurant flavors or simply want to try something new without committing to a whole bottle of store bought hot honey, this is definitely worth trying!
Ingredients
To make this you’ll need:
- Honey– There’s no substitute for this.
- Vinegar– Apple cider vinegar.
- Crushed red pepper flakes– This is what gives you the heat. Adjust it to your tastes.
How to Make
Homemade hot honey is so easy!
Just stir all the ingredients together in a small pot over low to medium low heat.
Heat it, without stirring, until little bubbles form on the edges of the honey and the honey thins slightly.
Take it off the heat and either use it immediately or transfer it to a mason jar and let it rest for an hour.
Enjoy!
Serving Suggestions
Hot honey is so versatile!
A drizzle of hot honey works well on:
- fried chicken
- pizza
- roasted vegetables
- grilled meats
- biscuits
- cornbread
- charcuterie boards
Storing
Store this is an airtight container like a mason jar anywhere you’d normally keep your honey.
Generally a cool, dry place like inside a kitchen cabinet works well.
This will stay good for a very long time!
Tips and Tricks
- Do not freeze this.
- Add more or less red pepper to suit your heat preferences.
- For a smoother experience, some people will strain the red pepper flakes out by pouring the hot honey through a fine mesh sieve right when it comes off the stove.
- The honey will be pretty thin while it is warm but will thicken as it cools.
Other Easy Homemade Condiments
Homemade hot honey is one of the most versatile condiments you can have in your kitchen.
Make it and enjoy!
Looking for other homemade condiments?
Try these:
- Homemade Ketchup
- Easy Tartar Sauce
- Homemade Teriyaki Sauce
- Extra Creamy Mayonnaise
- Homemade Yellow Mustard
- Sweet And Sour Sauce
If you’ve tried this HOMEMADE HOT HONEY, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
How To Make Homemade Hot Honey
Instructions
- Combine all the ingredients in a small pot, over low/medium heat.8 Ounces Honey, 1 tbsp Apple Cider Vinegar, 1/2 tbsp Crushed Red Pepper
- Slowly heat, without stirring, until little bubbles start popping up on the edges of the honey and the honey has thinned.
- Remove from the stove and you can either use it immediately, or if you would like it to thicken up a bit, place it in a mason jar, cover it, and let it rest for about an hour. Enjoy!
Notes
- Do not freeze this.
- Add more or less red pepper to suit your heat preferences.
- For a smoother experience, some people will strain the red pepper flakes out by pouring the hot honey through a fine mesh sieve right when it comes off the stove.
- The honey will be pretty thin while it is warm but will thicken as it cools.
Nutrition
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Frog eye salad is a classic dessert salad made with tender acini di pepe pasta, pineapple tidbits, mandarin oranges, mini marshmallows and whipped topping in a creamy, pudding like dressing. This nostalgic recipe is a make-ahead favorite for potlucks, holiday dinners, and family gatherings.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
If you’ve never had frog eye salad before, don’t let the name fool you.
There’s nothing remotely frog-like or frog-tasting about this classic dessert salad.
Its unique name comes from the tiny round acini di pepe pasta which resembles little frog’s eyes once it’s cooked.
The playful name is the only froggy thing about this.
The finished dish is sweet, creamy, and loaded with fruit.
It’s one of those vintage recipes that’s a staple at potlucks and holiday gatherings.
So whether you’ve been tasked with bringing this dish to a potluck or picnic or want to put it on your holiday table, this classic recipe will please each generation with its mix of sweet flavor and fluffy, creamy goodness.
Ingredients
To make this you’ll need:
- Pasta– Acini di pepe pasta so you get the classic frog eye look. You can find it in the pasta aisle or online HERE.
- Pineapple– A 20 ounce can of pineapple tidbits. Drain it but save the juice.
- Mandarin oranges– 15 ounce drained canned. No need to save the liquid.
- Pudding ingredients– Eggs, granulated sugar, and flour.
- Pineapple juice– The reserved liquid from the can plus enough water to make 1.5 cups.
- Whipped topping– The kind in the tub in the freezer section like Cool Whip. Thaw it.
- Marshmallows– Mini ones.
- Coconut– Sweetened shredded coconut.
How to Make
Frog eye salad is pretty easy to make.
Just cook the acini di pepe pasta and cook according to the directions on the package until it’s tender.
Drain the pasta and rinse under cold water until the pasta is completely cool.
Set the cooked, cooled pasta aside.
Then make the custard by whisking together the eggs, sugar and flour until smooth in a medium sauce pan over medium heat.
Stir in the reserved pineapple juice and enough water to equal 1½ cups total liquid.
Cook the custard over medium heat, whisking constantly, for about 5-7 minutes or until the mixture thickens into a pudding-like consistency.
Take the mixture off the heat and let it cool completely.
Once the pudding mixture is cooled, combine the cooled pasta, pineapple tidbits, mandarin oranges, mini marshmallows, and coconut in a large bowl.
Stir the cooled pudding mixture into everything until it is all combined.
Then fold in the whipped topping until evenly incorporated.
Cover and refrigerate for at least 4 hours, but preferably overnight, before serving.
Stir gently before serving.
Serve chilled and enjoy!
Storing
Store this in the fridge for up to 3 days tightly covered or in an airtight container.
Make sure to stir it well prior to serving it again.
Tips and Tricks
- Make sure to rinse the pasta well so it doesn’t stick together.
- The pudding mixture needs to be completely cool before you assemble the salad otherwise the whipped cream will melt.
- This tastes best if you let it chill overnight.
- Feel free to used crushed pineapples instead of tidbits or homemade whipped cream instead of whipped topping.
- Not a fan of coconut? Skip it.
- Making this for a holiday? Use colored mini marshmallows for a festive look.
- For a tropical variation, stir in diced mango.
- Want it creamier? Add a few extra tablespoons of whipped topping.
Other Vintage Recipes
Frog eye salad is a vintage recipe that withstood the test of time.
Make it and enjoy!
Looking for other vintage recipes?
Try these:
If you’ve tried this FROG EYE SALAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Frog Eye Salad
Ingredients
- 1 cup acini di pepe pasta
- 1 20 oz can pineapple tidbits drained (reserve juice)
- 1 15 oz can mandarin oranges drained
- 2 eggs
- 3/4 cup sugar
- 2 tbsp flour
- 1 1/2 cups liquid Reserved pineapple juice + enough water to equal 1½ cups
- 1 8 oz tub whipped topping thawed
- 2 cups mini white marshmallows
- 1/2 cup sweetened shredded coconut
Instructions
- Bring a large pot of water to a boil. Add the acini di pepe pasta and cook according to package directions until tender.1 cup acini di pepe pasta
- Drain the pasta and rinse under cold water until completely cooled. Set aside.
- In a medium saucepan, whisk together the eggs, sugar and flour until smooth.2 eggs, 3/4 cup sugar, 2 tbsp flour
- Stir in the reserved pineapple juice and enough water to equal 1½ cups total liquid.1 1/2 cups liquid
- Cook over medium heat, whisking constantly, until the mixture thickens into a pudding-like consistency, about 5–7 minutes.
- Let the mixture cool completely before using.
- In a large bowl, combine the cooled pasta, pineapple tidbits, mandarin oranges, mini marshmallows, and coconut.1 20 oz can pineapple tidbits, 1 15 oz can mandarin oranges, 2 cups mini white marshmallows, 1/2 cup sweetened shredded coconut
- Pour the cooled pudding mixture over everything and stir gently until combined.
- Fold in the whipped topping until evenly incorporated.1 8 oz tub whipped topping
- Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
- Stir gently before serving and serve chilled.
Notes
- Make sure to rinse the pasta well so it doesn't stick together.
- The pudding mixture needs to be completely cool before you assemble the salad otherwise the whipped cream will melt.
- This tastes best if you let it chill overnight.
- Feel free to used crushed pineapples instead of tidbits or homemade whipped cream instead of whipped topping.
- Not a fan of coconut? Skip it.
- Making this for a holiday? Use colored mini marshmallows for a festive look.
- For a tropical variation, stir in diced mango.
- Want it creamier? Add a few extra tablespoons of whipped topping.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
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This McGriddle breakfast casserole uses pancake mix as a base for a bake loaded with savory sausage, bacon, cheese, and a hint of maple syrup. It’s the perfect McDonald’s inspired recipe for holiday mornings, brunches, or feeding a hungry crowd.
If you’re a fan of McDonald’s McGriddles, you’re going to love this fun breakfast casserole inspired by the popular sandwich.
It has everything that makes the original so irresistible, including fluffy pancakes, savory sausage, melty cheese, and just the right touch of maple sweetness in every bite.
And I love it because I don’t have to stand at the stove making breakfast sandwiches before I’ve had my coffee.
Instead I put it together in one dish and pop it in the oven, sit back, and sip my morning caffeine in peace.
And while it’s perfect as a make it once and enjoy it all week kind of breakfast, it also feeds a hungry crowd on Christmas morning or other special brunch occasions with very little work.
The resulting casserole is a hearty, slightly sweet and savory combination of all the flavors from the McGriddle that you know and love.
It will be an instant hit with anyone who loves the fast food sandwich.
Ingredients
To make this you’ll need:
- Sausage– Ground breakfast sausage
- Bacon– Cooked crisp and crumbled
- Pancake mix– You can use Bisquick or our homemade pancake mix.
- Water
- Cheese– Shredded cheddar.
- Maple syrup– I recommend real maple syrup for the best flavor, but our imitation recipe is also a great choice!
- Butter– Softened
How to Make
This McGriddle breakfast casserole is so easy to make!
Just cook the sausage, crumbling as it cooks, until it’s completely cooked through.
Strain off the grease and set the sausage aside.
Whisk the pancake mix and water together in a mixing bowl until the batter is smooth.
Stir the crumbled bacon, cooked sausage, cheese, and syrup to the pancake batter until it’s all evenly incorporated.
Pour the batter into a 9×13″ baking dish you’ve sprayed with nonstick spray, spreading the batter out in an even layer.
Bake at 350° for 30 minutes or just until a toothpick inserted in the center comes out clean.
Carefully take the casserole out of the oven and spread the butter evenly out overtop.
Let it rest for 5 minutes.
Slice and serve it with extra maple syrup drizzled overtop.
Enjoy!
Storing Leftovers
Store leftovers tightly wrapped in the casserole dish or transfer it to an airtight container.
Refrigerate it for 4 days.
Reheat it in the microwave or a hot oven until warmed through.
Tips and Tricks
- Feel free to adjust this to your liking by either using all sausage or all bacon.
- Make it really easy on yourself and cook the sausage the night before and refrigerate it until you assemble the casserole.
- Don’t skip the resting time! The casserole needs a few minutes to set up.
Other McDonald’s Inspired Breakfasts
This McGriddle breakfast casserole is a winner for groups that love McDonald’s breakfasts and feeding any hungry crowd.
Make it and enjoy!
Looking for McDonald’s inspired breakfasts?
Try these:
- McDonald’s Breakfast Sauce
- Steak Egg & Cheese Bagel
- Egg McMuffin Casserole
- Egg McMuffin Sandwiches
- Sausage Egg & Cheese Pancake Sandwiches
If you’ve tried this MCGRIDDLE BREAKFAST CASSEROLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
McGriddle Breakfast Casserole
Ingredients
- 1 lb ground breakfast sausage
- 6-8 slices bacon cooked crisp & crumbled
- 3 cups complete pancake mix
- 2 cups water
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup maple syrup plus more for serving
- 2 tbsp butter softened
Instructions
- Cook the sausage, crumbling as you do, until it's completely cooked through. Strain of grease, then set it aside.1 lb ground breakfast sausage
- Add the pancake mix and water to a mixing bowl, then whisk together until evenly combined and the batter's smooth.3 cups complete pancake mix, 2 cups water
- Add the bacon, sausage, cheese, and syrup to the pancake batter. Stir everything together just until it's all evenly incorporated.6-8 slices bacon, 1 1/2 cups shredded cheddar cheese, 1/4 cup maple syrup
- Spray a 9x13" baking dish with nonstick cooking spray, then pour the batter into the dish and spread out in an even layer.
- Bake at 350° for 30 minutes- just until a toothpick inserted in the center comes out clean.
- Carefully remove the hot dish from the oven, then spread the butter evenly out overtop. Let rest for 5 minutes.2 tbsp butter
- Slice and serve with extra maple syrup drizzled overtop (if desired).
Notes
- Feel free to adjust this to your liking by either using all sausage or all bacon.
- Make it really easy on yourself and cook the sausage the night before and refrigerate it until you assemble the casserole.
- Don't skip the resting time! The casserole needs a few minutes to set up.
Nutrition
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Homemade Catalina dressing is a sweet, tangy, tomato-based dressing that’s easy to make with simple pantry ingredients in just minutes. It’s bold, slightly zesty, and perfectly balanced for delicious salads or even even a flavor packed marinade for your favorite proteins.
I don’t know what it is but homemade dressing just hits harder than bottled.
And this homemade Catalina dressing is one of those.
It comes together in just a few minutes and tastes fresher than anything you’ll find on the grocery store shelf.
But it still has the perfect combination of sweet, tangy, slightly savory flavors with just enough background of tomato richness.
It’s also incredibly versatile.
It works just as well tossed with a simple green salad as it does in marinades, pasta salads, and more.
Ingredients
To make this you’ll need:
- Oil– Canola oil. You could use a mild olive oil as well.
- Vinegar– Red wine vinegar. Don’t substitute.
- Ketchup– For the tomato background.
- Honey– For floral sweetness.
- Worcestershire sauce
- Soy sauce– You can use lite soy sauce if needed to cut the sodium down.
- Spices– Smoked paprika, onion powder, garlic powder, and lemon juice.
How to Make
Homemade Catalina dressing is so easy to make!
Just whisk or use an immersion blender to combine all of the ingredients except the oil in a small mixing bowl.
Then, slowly stream in the oil while you keep whisking or blending until the oil is incorporated.
Cover the dressing and let it chill in the fridge for 1 hour.
Whisk well to recombine, then serve and enjoy!
Storing
Store leftovers in an airtight container or jar in the fridge for up to 2 weeks.
Do not freeze this.
Tips and Tricks
- Don’t have an immersion blender and feel like whisking isn’t doing the trick? Blend the dressing in your blender.
- Make sure to let the dressing sit in the fridge prior to serving. It needs the chill time for the flavors to come together.
- Give it a taste prior to serving and adjust the seasonings as needed.
Other Homemade Salad Dressings
Homemade Catalina dressing is a delicious dressing on green salads and a rich marinade for any protein.
Make it and enjoy!
Looking for other homemade salad dressings?
Try these:
- Caesar Salad Dressing
- Honey Mustard Dressing
- Creamy Ranch Dressing
- Avocado Lime Dressing
- Poppyseed Dressing
- Warm Bacon Vinaigrette
- Creamy Italian Dressing
If you’ve tried this CATALINA DRESSING RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Catalina Dressing Recipe
Ingredients
- 2/3 cup canola oil
- 1/4 cup red wine vinegar
- 1/3 cup ketchup
- 1/4 cup honey
- 1 tsp worcestershire sauce
- 1 tsp soy sauce
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp lemon juice
Instructions
- Add all of the ingredients, except the oil, to a small mixing bowl. Using an immersion blender, or whisk, blend until well combined.1/4 cup red wine vinegar, 1/3 cup ketchup, 1/4 cup honey, 1 tsp worcestershire sauce, 1 tsp soy sauce, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp lemon juice
- Continue blending, slowly adding in the oil, until it's all been evenly incorporated.2/3 cup canola oil
- Cover and chill the dressing for 1 hour.
- Whisk well to recombine, then serve and enjoy!
Notes
- Don't have an immersion blender and feel like whisking isn't doing the trick? Blend the dressing in your blender.
- Make sure to let the dressing sit in the fridge prior to serving. It needs the chill time for the flavors to come together.
- Give it a taste prior to serving and adjust the seasonings as needed.
Nutrition
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Homemade Creole seasoning is a bold, flavorful spice blend that comes together in minutes using pantry staples you probably already have on hand. Savory, smoky, slightly spicy, and full of herbs, it’s an easy way to add authentic Louisiana-inspired flavor to everything from chicken and seafood to vegetables and pasta without running out to the store for the premade blend.
Lots of people rely on premade spice mixes, and they are so handy.
But if you are trying to watch your sodium or you just plain old forgot to get it at the store, homemade spice blends are a real life saver.
And homemade Creole seasoning is perfect for recreate your favorite Southern dishes at home.
The blend has a bold, savory flavor with smoky paprika, fragrant herbs, garlic, and onion for that earthy Creole flavor.
Use this versatile seasoning to flavor chicken, shrimp, fish, pork, roasted vegetables, potatoes, rice, soups, stews, gumbo, jambalaya, and even popcorn for a fun snack with a little extra zip.
Is Creole seasoning spicy?
No, but it’s easy to understand where the confusion comes in.
A lot of people tend to use Creole and Cajun seasoning interchangeably, however, they aren’t actually the same thing.
While they are similar, Creole seasoning tends to be mild while Cajun seasoning is pepper heavy and spicier.
Creole seasoning relies more on dried herbs like oregano and thyme for it’s earthier flavor notes.
Ingredients
To make this you’ll need:
- Smoked paprika– You could use regular paprika but smoked paprika has a deeper, woody smoky flavor that regular paprika doesn’t have.
- Garlic powder– Not garlic salt.
- Salt and pepper– It’s a 2 to 1 ratio of salt to pepper, but you can adjust this to your tastes.
- Onion powder– Not dried onion or onion salt.
- Dried oregano– Crushed.
- Dried thyme– Crushed.
How to Make
Homemade Creole seasoning is so easy to make.
Just whisk all the ingredients together in a small bowl.
Sprinkle on your favorite chicken, fish, or pasta or save for later.
Enjoy!
Storing
Store this homemade seasoning in an airtight container in the pantry for up to 6 months.
Tips and Tricks
- Give it a taste and adjust the seasoning as needed.
- For a little kick without overpowering the spice mix, stir in half a teaspoon of cayenne. You can add more if you like.
- Think beyond Creole dishes! This seasoning is amazing on veggies, fries, homemade potato chips, and more.
Recipes to Use Homemade Creole Seasoning
Homemade Creole seasoning is a delicious spice blend you can whip together in almost no time at all that’s perfect in any number of dishes.
Make it and enjoy!
Looking for recipes to use homemade Creole seasoning in?
Try these:
- Sheet Pan Jambalaya
- Cajun Style Fried Deviled Eggs
- Slow Cooker Red Beans & Rice
- Smoked Sausage & Chicken Pot Pie
If you’ve tried this HOMEMADE CREOLE SEASONING, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
How To Make Homemade Creole Seasoning
Ingredients
- 3 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp dried oregano crushed
- 1 tbsp dried thyme crushed
Instructions
- Add all of the ingredients to a small bowl, and then whisk them together until evenly combined.3 tbsp smoked paprika, 2 tbsp garlic powder, 2 tbsp salt, 1 tbsp black pepper, 1 tbsp onion powder, 1 tbsp dried oregano, 1 tbsp dried thyme
- Use and enjoy, or store for later.
Notes
- Give it a taste and adjust the seasoning as needed.
- For a little kick without overpowering the spice mix, stir in half a teaspoon of cayenne. You can add more if you like.
- Think beyond Creole dishes! This seasoning is amazing on veggies, fries, homemade potato chips, and more.
Nutrition
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This sweet macaroni salad is guaranteed to be a family favorite with its sweet mayonnaise based dressing and addicting combination of textures. It’s rich and creamy but surprisingly simple to make and the perfect make ahead side for any picnic or party.
I’m always a bit surprised when something so simple tastes this delicious.
This sweet macaroni salad is truly simple yet so delicious.
It features radiatore-shaped pasta chilled overnight in a surprisingly sweet mayonnaise-based sauce.
Everyone loves this crowd pleasing side dish and will go back for seconds whenever you serve it.
And you’ll serve it often since its sort of an edible jack of all trades and is perfect for any picnic, potluck or barbecue all summer long.
Ingredients
To make this you’ll need:
- Pasta– Radiatore, rotini, or macaroni. Cook it according to the directions on the pasta, drain it, and let it cool.
- Mayonnaise– Real, full fat mayonnaise and not mayonnaise style dressing or Miracle Whip.
- Onion– A medium onion chopped.
- Celery– Diced.
- Water– Cold.
- Sugar– Granulated.
- Vinegar– White vinegar.
- Garlic– Minced.
How to Make
This sweet macaroni salad is so easy to make!
Just stir together the mayo, onion, celery, sugar, water, vinegar, and garlic in a large bowl until evenly combined.
Then add the pasta, stirring until evenly coated.
Tightly cover the bowl and refrigerate the macaroni salad overnight to let it thicken.
Stir before serving.
Garnish with some chopped fresh parsley or extra diced celery, if desired, and serve.
Enjoy!
Storing
Store leftovers in an airtight container in the fridge for up to 3 days.
Stir before enjoying again.
Tips and Tricks
- The macaroni salad will be very watery at first. It’s ok! The dressing will thicken up as it refrigerates.
- Make sure to stir it before you serve it. Stirring helps the dressing distribute evenly through the salad and thicken.
- Don’t make it the day you plan to serve it. This needs the time to sit in the fridge so the pasta can absorb the dressing.
- Cook the pasta to al dente. Overcooking the pasta will lead to mushy noodles.
Other Macaroni Salad Recipes
Sweet macaroni salad is a tried and true, old-fashioned classic everyone loves.
Make it and enjoy!
Looking for other macaroni salad recipes?
Try these:
If you’ve tried this SWEET MACARONI SALAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Aunt Gert's Sweet Macaroni Salad
Ingredients
For The Pasta Salad
- 1 lb radiatore pasta cooked, drained, and run under cold water until cooled (can substitute rotini or elbow noodles)
- 2 cups mayonnaise
- 1 medium yellow onion peeled & chopped
- 1 cup celery diced or very thinly sliced
- 1 cup granulated sugar
- 1 cup cold water
- 1/2 cup white vinegar
- 2 tsp garlic minced
For The Garnish
- peeled & chopped hard-boiled egg optional
- chopped fresh parsley leaves optional
Instructions
- In a large bowl, combine mayo, onion, celery, sugar, water, vinegar, and garlic. Stir until evenly combined.2 cups mayonnaise, 1 medium yellow onion, 1 cup celery, 1 cup granulated sugar, 1 cup cold water, 1/2 cup white vinegar, 2 tsp garlic
- Add pasta, stirring until evenly coated.1 lb radiatore pasta
- Refrigerate covered pasta overnight. Note that the pasta WILL be very soupy at first, but as it chills it will thicken and get creamy. Just re-stir to evenly coat.
- Garnish, if desired, serve, and enjoy!
Notes
- The macaroni salad will be very watery at first. It's ok! The dressing will thicken up as it refrigerates.
- Make sure to stir it before you serve it. Stirring helps the dressing distribute evenly through the salad and thicken.
- Don't make it the day you plan to serve it. This needs the time to sit in the fridge so the pasta can absorb the dressing and so that the flavors build and blend.
- Cook the pasta to al dente. Overcooking the pasta will lead to mushy noodles.
Nutrition
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This frozen Dirty Shirley recipe makes a fun, frosty twist on the nostalgic drink, blending cherry, lemon-lime soda, and vodka into a refreshing adult slushie. Sweet, citrusy, and bursting with bright cherry flavor, this easy cocktail is perfect for summer parties, backyard barbecues, or relaxing by the pool.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Remember when you were a kid and wanted to feel grown up when you went out to dinner with your parents so you’d order a Shirley Temple?
Well, these days I’m a grown up (or so the year on my birth certificate claims) and I want to feel like a kid while still enjoying some of the perks of being over 21.
This frozen Dirty Shirley cocktail recipe brings all those childhood flavors and turns them into an adult slushie style drink.
Dirty Shirleys evolved from the Shirley Temple mocktail for kids, by adding vodka to the classic recipe.
And now this old fashioned style frozen cocktail’s popularity is resurging since an article declared it the “drink of summer.”
It helps that fans of the hit series “Dungeon Crawler Carl,” a story about a guy and his ex-girlfriend’s cat who are stuck on an alien game show, have seen one of the main characters (Princess Donut) drink them on repeat.
One sip and you’ll know why people and tv characters love them!
Every sip is sweet and fruity with bright cherry flavor, a splash of citrus, and a smooth but icy texture that’s both refreshing and delicious.
It’s an easy drink to whip up for cookouts, girls’ nights, holiday weekends, or anytime you want a fun cocktail that looks just as good as it tastes.
Ingredients
To make these you’ll need:
- Ice– The ice gives the drink its slushie style consistency.
- Lemon lime soda– Sprite or 7-Up.
- Vodka– Plain vodka.
- Grenadine– A sweet, bright red syrup that’s commonly used to add color and flavor to cocktails, mocktails, and sodas. Buy it online here.
- Garnishes– Lemon or lime wedges and maraschino cherries with stems .
How to Make
These frozen Dirty Shirley cocktails are so easy to make!
Just blend all the ingredients together except the garnishes in a high power blender until they are smooth.
Pour the drinks into highball glasses.
Garnish with a lemon or lime wedge and cherry.
Enjoy!
Storing
Frozen drinks generally don’t store well so only make as much as you plan to enjoy.
Tips and Tricks
- Use good-quality grenadine (or one made with real pomegranate juice) for a brighter, less artificial flavor and better balance with the soda and vodka.
- Chill your ingredients ahead of time so the drink stays extra cold and frosty without getting watered down too quickly.
- Adjust the sweetness to taste by adding more or less grenadine, since lemon-lime soda can vary in sweetness depending on the brand.
Other Frozen Cocktails
This frozen Dirty Shirley cocktail is nostalgic adult treat perfect for warm weather.
Make them and enjoy!
Looking for other frozen cocktail recipes?
Try these:
If you’ve tried this FROZEN DIRTY SHIRLEY RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Frozen Dirty Shirley
Ingredients
- 5 Cups Ice
- 1 1/4 cups Lemon Lime Soda
- 1/2 cup Vodka
- 1/4 cup Grenadine
- Lime Wedges optional garnish
- Maraschino Cherries with stems (optional garnish)
Instructions
- Combine all ingredients, except the garnishes, in a powerful blender.5 Cups Ice, 1 1/4 cups Lemon Lime Soda, 1/2 cup Vodka, 1/4 cup Grenadine
- Blend until smooth.
- Pour into highball glasses, or the preferred glasses of your choice.
- Top with a lime wedge and cherry, if desired, and enjoy!
Notes
- Use good-quality grenadine (or one made with real pomegranate juice) for a brighter, less artificial flavor and better balance with the soda and vodka.
- Chill your ingredients ahead of time so the drink stays extra cold and frosty without getting watered down too quickly.
- Adjust the sweetness to taste by adding more or less grenadine, since lemon-lime soda can vary in sweetness depending on the brand.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
]]>Cherry Danish Hawaiian rolls are an easy shortcut breakfast or brunch treat made with sweet Hawaiian rolls, creamy cheesecake filling, and juicy cherry pie filling, all finished with a simple glaze. This semi homemade bakery style treat are special enough feeling for holidays but easy enough for whenever you want a special treat without the fuss.
There’s something about a warm, freshly baked Danish that makes any morning feel a little more special.
But I am not a morning person and making them from scratch normally isn’t in my cards.
That’s why these cherry Danish Hawaiian rolls are such a favorite.
They transform a package of sweet rolls into a bakery-worthy breakfast with just a handful of simple ingredients.
A sweet Hawaiian roll houses decadent cream cheese filling and rich cherry pie filling.
It’s easy enough for a weekend breakfast but impressive enough to serve for holiday brunches, baby showers, or whenever you’re feeding a crowd.
And it’s so good you’ll get asked for them over and over again!
Ingredients
To make these you’ll need a set of ingredients for the danishes themselves and a second set for the glaze.
For the danish you’ll need:
- Hawaiian sweet rolls– A 12 count package.
- Cream cheese– Softened.
- Sugar– Powdered.
- Vanilla extract– Real vanilla extract tastes best.
- Cherry pie filling– A 12 ounce can of your favorite brand.
- Buttery topping– Melted butter and granulated sugar.
And for the glaze you’ll need:
- Sugar– Powdered.
- Milk– Preferably whole but any kind of dairy milk will work.
- Vanilla extract
How to Make
These cherry danish Hawaiian rolls are really easy to make.
Start by preheating the oven to 350 degrees.
Open the Hawaiian rolls, and discard the packaging.
Cut a little square out of the center of each Hawaiian roll, then arrange the rolls in a 9×13 baking dish.
Set the rolls aside.
Then beat the cream cheese, powdered sugar, and vanilla together in a medium bowl until everything is smoothly combined.
Spoon a generous amount of this cream cheese filling into each well followed by a spoonful of cherry pie filling.
Stir the melted butter and granulated sugar together in a separate small bowl and brush it over entire top layer of the rolls.
Bake the danishes for 5 to 8 minutes in a preheated 350 degree oven until the tops are lightly golden and the rolls are warmed through.
Take the roll danishes out of the oven.
Then make the glaze with by mixing together powdered sugar, milk, and vanilla until the glaze is smooth and thin enough to be poured over the danish.
Drizzle the icing over the warm rolls.
Serve and enjoy!
Storing
Store leftover cherry danish Hawaiian rolls in an airtight container in the refrigerator for up to 4 days.
Do not leave the danish on the counter because of the cream cheese filling.
For the best texture, reheat individual rolls in the microwave for 10 to 15 seconds or warm them in a 300°F oven for 5 to 8 minutes until heated through.
Freezing Instructions
These freeze well for up to 2 months.
To do it, do not glaze the rolls and let them cool to room temperature.
Then wrap each roll individually in plastic wrap and place them in a freezer-safe bag or container.
Put the wrapped rolls in the freezer until the night before you are ready to enjoy them.
Thaw them overnight in the refrigerator before reheating.
After reheating the rolls, make the glaze as instructed above and drizzle it over the rolls.
Tips and Tricks
- Full fat cream cheese will give you richer, creamier filling than low fat cream cheese. Let it come to room temperature on the counter so it mixes smoothly.
- While you want to fill the rolls generously, you also don’t want to grossly overfill them. If you fill them too full the filling will spill out over the rolls.
- You can make these with almost any canned fruit pie filling though I wouldn’t do this with pumpkin pie filling. However apple, blueberry, or raspberry would work real well.
Other Danish Recipes
Cherry danish Hawaiian rolls are an easy treat that brightens up any morning with rich cherry cheesecake filling.
Make them today and enjoy!
Looking for other danish recipes?
Try these:
- Blueberry Cream Cheese Danish
- Pumpkin Danish Hawaiian Rolls
- Sugar Plum Danishes
- Crescent Roll Danish With Strawberries & Cream Cheese
If you’ve tried these CHERRY DANISH HAWAIIAN ROLLS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cherry Danish Hawaiian Rolls
Ingredients
For The Danish
- 1 12 count pkg Hawaiian sweet rolls
- 8 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 12 oz can cherry pie filling
- 1/2 cup melted butter
- 2 tablespoons granulated sugar
For The Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Cut a little square out of each hawaiian roll and place into a 9x13 baking dish.1 12 count pkg Hawaiian sweet rolls
- In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth.8 ounces cream cheese softened, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Spoon a generous amount of the cream cheese filling into each well.
- Place a spoonful of cherry pie filling over the cream cheese in each well.1 12 oz can cherry pie filling
- Stir together the melted butter and granulated sugar. Brush the entire top layer of the rolls with the mixture making sure to get into the cracks for maximum flavor.1/2 cup melted butter, 2 tablespoons granulated sugar
- Bake for 5 to 8 minutes until the tops are lightly golden and the rolls are warmed through.
- Mix powdered sugar, milk, and vanilla until smooth and pourable.1 cup powdered sugar, 2 tablespoons milk, 1/4 teaspoon vanilla extract
- Drizzle the icing over the warm rolls.
- Serve!
Notes
- Full fat cream cheese will give you richer, creamier filling than low fat cream cheese. Let it come to room temperature on the counter so it mixes smoothly.
- While you want to fill the rolls generously, you also don't want to grossly overfill them. If you fill them too full the filling will spill out over the rolls.
- You can make these with almost any canned fruit pie filling though I wouldn't do this with pumpkin pie filling. However apple, blueberry, or raspberry would work real well.
Nutrition
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Air fryer halloumi cheese is a quick and easy appetizer or side dish that turns this unique cheese into crispy, golden bites with a warm, chewy center. This savory Mediterranean-inspired recipe is perfect for snacking, salads, grain bowls, or serving alongside your favorite meals.
Do you like mozzarella sticks?
Who doesn’t, right?
We’re talking about one of life’s best things: fried melty cheese.
And this air fryer halloumi cheese is quite possibly better than that classic appetizers.
This is the Mediterranean version of the Italian American snack and it feels like a grown up take.
The air fryer gives it a beautifully crisp exterior while keeping the inside warm and soft.
And it pairs well with everything from fresh vegetables and grilled meats to salads and pita bread.
Best of all, it cooks in just minutes, making it an easy appetizer, snack, or side dish whenever you need something a little different.
What is halloumi?
Halloumi is a semi-hard cheese from the Mediterranean island of Cyprus.
It is traditionally made from sheep’s milk, goat’s milk, or a combination of the two.
The versions sold in grocery stores generally also include cow’s milk.
Halloumi has a high melting point meaning it doesn’t melt into near liquid and lose its shape when heated like mozzarella.
Instead, it develops a crispy, golden-brown exterior while warming on the inside but holding its shape.
Halloumi has a much saltier, slightly tangier flavor than mozzarella and is delicious on its own or just with a squeeze of lemon or drizzle of honey.
Ingredients
To make this you’ll need:
- Halloumi cheese– A 12 ounce block cut into 1/2″ thick slices. You can generally find this in the specialty cheese case.
- Olive oil– Extra virgin.
- Spices– Smoked paprika, garlic powder, and crushed red pepper flakes.
- Honey– To drizzle over it for serving.
How to Make
Air fryer halloumi cheese is very easy to make.
Just add a parchment paper liner to the basket of your air fryer.
Then brush the oil onto both sides of the cheese slices and sprinkle the smoked paprika and garlic powder evenly over both sides.
Put the cheese in the prepared basket.
Air fry the cheese at 350° for 4-5 minutes, just until golden brown on the top.
Use tongs to carefully flip the cheese over and air fry it for another 5 minutes, again just until golden brown and slightly crispy on the second side.
Serve warm with a sprinkle of pepper flakes and a drizzle of honey overtop.
Enjoy!
Storing
This is one of those dishes that is best right after you make it.
However if you have leftovers, you can store them in an airtight container in the fridge for up to 4 days.
Reheat the cheese in the air fryer until warmed through before serving again.
Tips and Tricks
- Using a parchment paper liner is optional, but highly recommended for easier cleanup.
- If you are consider it might be too spicy, use less red pepper flakes or omit them totally.
- Make sure to slice the cheese to roughly the same thickness so it cooks evenly.
Other Mediterranean Appetizers
Air fryer halloumi cheese is a delicious Mediterranean inspired appetizer.
Make it and enjoy!
Looking for other Mediterranean appetizers?
Try these:
- Zucchini Bruschetta
- Nonna’s Authentic Greek Tzatziki Sauce
- Carrabba’s Bread Dipping Oil
- Nonna’s Homemade Meatballs
- Marinated Mozzarella Cheese Balls
- Italian Bruschetta Style Salsa
If you’ve tried this AIR FRYER HALLOUMI CHEESE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Air Fryer Halloumi Cheese
Ingredients
- 1 12 oz block halloumi cheese cut into 1/2" slices
- 1 tsp extra virgin olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper flakes
- 1 tbsp honey for drizzling/serving
Instructions
- Add a parchment paper liner to the basket of your air fryer.
- Brush both sides of the cheese slices with oil, sprinkle the paprika & garlic evenly out over both sides, then transfer to the prepared basket.1 12 oz block halloumi cheese, 1 tsp extra virgin olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder
- Air fry at 350° for 4-5 minutes, just until golden brown.
- Using tongs flip the cheese over and cook for another 5 minutes, again just until golden brown and slightly crispy.
- Serve warm with a sprinkle of pepper flakes and a drizzle of honey overtop.1/2 tsp crushed red pepper flakes, 1 tbsp honey
Notes
- Using a parchment paper liner is optional, but highly recommended for easier cleanup.
- If you are consider it might be too spicy, use less red pepper flakes or omit them totally.
- Make sure to slice the cheese to roughly the same thickness so it cooks evenly.
Nutrition
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Copycat Applebee’s chicken wonton tacos are an easy dupe of your favorite appetizer! They feature crispy wonton shells filled with sweet and savory chicken, crunchy slaw, and a bright squeeze of lime.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
One of my family’s favorite things to order at Applebee’s is definitely the chicken wonton tacos.
It’s no wonder they are one of the restaurant’s most popular appetizers with the combination of crispy wonton shells, sweet and savory chicken, and crunchy slaw.
While we love them, my wallet doesn’t love going there often!
But you can make a whole batch of them at home for much less than than the cost of eating out.
And because these copycat Applebee’s chicken wonton tacos taste just like the restaurant version, you know each bite packs crunch and tons of flavor.
Since they come together fast, you can serve them up anytime as a game day appetizer or even as a full on meal.
Ingredients
To make these you’ll need:
- Stir fry sauce– Use your favorite bottle of store bought stir fry sauce. Here’s the one we use.
- Salad dressing– Sesame ginger salad dressing. Here’s the one we use.
- Soy sauce– You can use lite soy sauce to cut down on the sodium.
- Honey– For the sweetness
- Chicken breast– Trimmed of fat and cut into small cubes.
- Veggies– For the coleslaw you’ll need shredded or thinly sliced red cabbage and shredded carrots
- Wonton wrappers– Find these in the produce section near the Asian foods and salad dressings.
- Oil– For frying
- Garnish– Cilantro and lime
How to Make
These copycat Applebee’s chicken taco wontons are pretty easy to make.
Just whisk together the stir fry sauce, 3 tablespoons of sesame ginger dressing, soy sauce, and honey until well combined in a medium bowl.
Pour the marinade over the cubed chicken and gently toss it to coat.
Cover the bowl and chill it for at least 1 hour.
While the chicken marinates, make the coleslaw by tossing together the cabbage, carrot, and 3 more tablespoons of sesame ginger dressing in a large bowl.
Cover this and refrigerate it for at least 30 minutes and keep it in the fridge until you are ready to serve the tacos.
Then, heat ½” of oil in a skillet over medium heat to fry the wonton wrappers.
When the oil is hot, fry the wonton wrappers for 20-30 seconds on the first side.
Then use tongs to flip the wonton wrapper, bending it into the shape of a taco shell shape.
Fry it an additional 20-30 seconds on each side.
Set the fried wonton aside on a paper towel lined plate until it’s ready to use.
Repeat this until you have fried all wonton wrappers.
Once you’ve made the wonton taco shells, cook the chicken in a large skillet over medium heat until the chicken is cooked through.
Then add the chicken to the taco shells, top with coleslaw, cilantro, and a squeeze of lime juice.
Serve immediately and enjoy!
Storing
These are one of those dishes that is best right after you make it as the wontons will get soggy if they sit.
However, if you have leftover chicken and coleslaw you can store each in its own airtight container in the fridge for up to 4 days.
Reheat the chicken on the stove or in the microwave until warmed through.
Tips and Tricks
- Cut the chicken into more or less equal sized cubes so it all cooks in the same amount of time and makes nice bite sized pieces.
- Save time and buy pre-shredded purple cabbage and matchstick carrots.
- I like draining the wonton taco shells on paper towel lined plates to soak up the oil and keep the shells crisp.
Other Copycat Applebee’s Recipes
Copycat Applebee’s chicken wonton tacos are a delicious, homemade version of the restaurant favorite.
Make them and enjoy!
Looking for other copycat Applebee’s recipes?
Try these:
If you’ve tried these COPYCAT APPLEBEE’S CHICKEN WONTON TACOS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chicken Wonton Tacos (Applebee’s Copycat)
Ingredients
For The Chicken
- ½ cup stir fry sauce
- 3 tablespoons sesame ginger salad dressing
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 lb chicken breast cut into small cubes
For The Coleslaw
- 1 ½ cups shredded (or thinly sliced) red cabbage
- 1 large carrot shredded (about ½ cup)
- 3 tablespoons sesame ginger salad dressing
For The Tacos
- 12 wonton wrappers
- Oil for frying
- Cilantro and lime for serving, optional
Instructions
- In a medium bowl, whisk together the stir fry sauce, sesame ginger dressing, soy sauce, and honey until well combined. Pour over the cubed chicken, cover and chill for at least 1 hour.½ cup stir fry sauce, 3 tablespoons sesame ginger salad dressing, 2 tablespoons soy sauce, 1 tablespoon honey, 1 lb chicken breast
- In a large bowl, toss together the cabbage, carrot and sesame ginger dressing, cover and refrigerate until ready to serve (at least 30 minutes)1 ½ cups shredded (or thinly sliced) red cabbage, 1 large carrot, 3 tablespoons sesame ginger salad dressing
- Prepare the taco shells by heating ½” of oil in a skillet over medium heat, then carefully frying the wonton wrappers. Add the wonton wrapper and allow to cook for 20-30 seconds on the first side, then use tongs to flip, bend, and hold in a taco shell shape and fry an additional 20-30 seconds on each side. Set aside until ready to use12 wonton wrappers, Oil for frying
- Cook the chicken in a large skillet over medium heat until cooked through.
- Gently add the chicken to the taco shells, then top with coleslaw, cilantro, and a squeeze of lime juice. Serve immediatelyCilantro and lime
Notes
- Cut the chicken into more or less equal sized cubes so it all cooks in the same amount of time and makes nice bite sized pieces.
- Save time and buy pre-shredded purple cabbage and matchstick carrots.
- I like draining the wonton taco shells on paper towel lined plates to soak up the oil and keep the shells crisp.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
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