5-Ingredient Homemade Mac & Cheese

It’s a requirement that all Americans love classic baked macaroni and cheese in some form, at some point in their lives. And I’m no different. Growing up, my mother made a creamy homemade mac and cheese with a sauce as smooth as silk, permeating every particle of perfectly cooked macaroni.

As kids, we all became well acquainted with the boxed stuff, but as an adult, I’ve learned that homemade Macaroni and Cheese really does taste about 1000x better, and everyone in the family prefers it.

This delicious oven-baked mac and cheese is super simple and easy to make. All you need is 5 ingredients— well, six or seven if you count the salt and pepper . After about an hour, your macaroni and cheese will be ready. These Easy Baby Back Ribs in the Oven and The Best Coleslaw additions would help make this the perfect meal!

Recipe Ingredients

• Cheddar cheese (use any grated cheese you like – just not pre-shredded cheese!)
• Plain flour
• Macaroni pasta
• Butter
• Milk
• Salt & pepper to taste

How to Make Oven-Baked Mac and Cheese

1. Preheat the Oven

Start by preheating your oven to 350°F, and don’t forget to spray your baking dish with a little cooking spray so nothing sticks!

2. Cook Pasta & Mix Dry Ingredients

Now go ahead and cook your macaroni pasta according to package directions until al dente, then drain it well.

While the pasta cooks, mix all of your dry ingredients together and set them aside.

3. Layer Up Your Mac

Next, place half of your cooked macaroni into the baking dish and sprinkle half of the flour mixture over the top, followed by half of the butter slices.

Then go ahead and sprinkle 1+1/2 cups of shredded cheese over everything. Now repeat those layers one more time.

Finish by pouring the milk evenly over the entire casserole.

4. Bake

Cover the dish with foil and pop it in the oven for 35 minutes.

Then, remove the foil and let it bake for another 10 minutes until it’s golden and bubbly.

Everything I’ve ever wanted in oven-baked mac and cheese is pictured right there!

Storage

Store mac and cheese leftovers in an airtight container and store them in the fridge for up to 5 days. When you’re ready for round two, just reheat in the microwave and enjoy!

Oven-Baked Mac and Cheese FAQs

Did this recipe make it to your dinner table? Tell me all about it in the comments and don’t forget to leave a star rating below!

Sweet, Spiced & Dripping with Apple Cider Glaze

My family and I absolutely adored this Rustic Apple Pound Cake last year, and now that fall has come around once again, I knew I wanted to take things up a notch. Instead of using apples, this time we’re adding real homemade apple cider to the batter. And golly, the depth of flavor it adds is something truly special – like fall in every bite!

Oh, and don’t even get me started on the glaze. For something so simple, it really gives this cake a beautiful finishing touch.

Between this bundt cake, my Baked Apple Cider Donuts, and my Homemade Apple Fritters, I’m not sure which one I love the most. But honestly, they all hold a special place in my heart during the cozy fall season.

Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Apple pie spice
• Butter (softened)
• Light brown sugar
• Eggs
• Apple cider
• Sour cream
• Vanilla extract
• Powdered sugar

How to Make Apple Cider Bundt Cake

1. Preheat the Oven

Get started by preheating your oven to 350°F and give your Bundt pan a good greasing.

2. Mix the Dry Ingredients

Next, whisk together the flour, baking powder, baking soda, salt, and apple pie spice.

3. Mix the Wet Ingredients

Grab a large bowl and beat the butter and brown sugar together until creamy. Next, beat in the eggs one at a time, then mix in the apple cider, sour cream, and vanilla until everything comes together.

4. Combine Wet & Dry

Now gradually add the flour mixture and mix just until combined.

5. Bake

Pour the batter into your prepared Bundt pan. Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6. Cool

Let the cake sit in the pan for about 10 minutes, then carefully flip it onto a serving plate or wire rack and let it cool completely before glazing.

7. Make the Glaze

Whisk together the powdered sugar and apple cider until you get a nice, smooth glaze. If needed, add a little more apple cider, 1 teaspoon at a time, until the glaze is thin enough to drizzle.

8. Add Glaze & Serve

Once your cake has cooled, go ahead and drizzle that glaze all over it.

While the glaze is still wet, give it a light dusting of apple pie spice for that extra special touch.

Then just let it set before you slice it up and dig in!

Storage

You can keep your apple cider bundt cake at room temperature for up to 3 days as long as it’s covered. If you need it to last a little longer, store it in the refrigerator for up to 5 days. You can also freeze it for up to 3 months by wrapping it tightly. 

Recipe Ingredients

• Tomatoes (I’m using Roma tomatoes, but you can use garden tomatoes if you like)
• Fresh mozzarella cheese (or shredded mozzarella if that is what you have)
• Dried or fresh basil
• Kosher salt (table salt works too!)

How to Make Easy Baked Tomatoes with Mozzarella and Basil

1. Prep the Tomatoes

To start, slice your tomatoes in half and place them on a metal baking sheet or cookie sheet. Sprinkle the tops with kosher salt.

2. Broil Tomatoes

Place your tomatoes under the broiler on high and cook for anywhere from 3-5 minutes, watching carefully. I like to cook mine until the skin lightly wrinkles, but you can cook them just long enough to heat through if you like.

3. Assemble & Serve

Remove tomatoes from the oven and immediately top with slices of fresh mozzarella, then the bits of torn basil.

If you like, return them to the oven for 2-4 more minutes, or until the cheese is fully melted. Serve warm.

That’s it! Told you this baked tomatoes recipe was ridiculously easy. Enjoy!

Storage

This is one of those recipes where you can adjust the quantities based on how many you want to make, so storage isn’t necessary. It makes a perfect lunch for one, or I tend to make two slices per person when entertaining or serving as a side dish.

Baked Tomatoes with Mozzarella and Basil FAQs

Your turn! Rate this recipe and let me know how it went in the comments. I’m always here and love chatting with you all!

Simple Scones for the Perfect Fall Morning

I’ll admit, scones are new territory for me. These Glazed Raspberry Bakery Scones were my first go at them, and once I got the technique down, I realized just how simple they are to make. Now I want to make them all the time!

I love using the fruit that is in season, and as summer fades into fall, my apple spice cravings have officially kicked in. These apple maple bakery scones check all the boxes: crumbly, buttery, and filled with warm spices. And that maple glaze? Ooof. Someone stop me from drizzling it on everything.

If you’ve never made scones before, just know I’ve done all the trial and error. So as long as you follow my recipe to a T, you should be set for success!

Are those fall flavor cravings kicking in for you too? Try my Fried Apple Hand Pies, Apple Crackle Cake, and Apple Pecan Cobbler next!

Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Unsalted butter
• Apples
• Ground cinnamon
• Heavy cream
• Vanilla extract
• Powdered sugar
• Pure maple syrup
• Milk (or just more heavy cream)

How to Make Glazed Apple Maple Bakery Scones

1. Preheat the Oven

Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Roast the Apples

Toss your diced apples with cinnamon and pop them in the oven for 8–10 minutes. Set them aside and let them cool completely before moving on.

3. Mix the Dry Ingredients

Now in a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until it’s all combined.

4. Cut in the Butter

Add your cold butter to the bowl and use a pastry cutter or two forks to work it into the flour mixture until it looks like coarse, crumbly sand. Don’t overdo it – those little chunks of butter are what make your scones nice and flaky!

5. Add Apples, Cream, & Vanilla

Gently fold in your cooled apples, then pour in the heavy cream and vanilla. Give it a stir until a soft dough just comes together. Again, try not to overmix!

6. Slice Dough Into Wedges

Next, turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle about 1-inch thick. Cut into 6 wedges and place on the prepared baking sheet.

7. Bake

Bake for 20–24 minutes, or until lightly golden. Let them cool for about 10 minutes while you prepare the glaze.

8. Make & Brush On the Glaze

Whisk together the powdered sugar, maple syrup, and enough milk to make a smooth glaze. Add in a little at a time. If it seems too thick, you can always add a little more milk.

Then brush the scones with the glaze and let it set before serving. Enjoy!

Storage

These scones are at their absolute best fresh out of the oven, but any leftovers can be stored in an airtight container and warmed up in the microwave for about 10 seconds before eating.

Glazed Apple Maple Bakery Scones FAQs

If these scones made your fall morning a little cozier, let me know! Leave a star rating and share your thoughts in the comments below.

A Sandwich Just Like Grandma Used to Make

I grew up watching my grandmother make these with tomatoes warm from the vine and a jar of Duke’s mayo always close by. She kept it simple: bread, tomatoes, salt, and mayo, and somehow, that was always enough. Over the years, I’ve added little twists here and there, like fresh basil or chives, but the heart of the tomato sandwich remains the same.

Ready in just 5 minutes with no cooking required, and a great way to use up garden tomatoes or farmers market finds, this Southern tomato sandwich is a summertime staple that will never go out of style.

Looking for more classic Southern recipes? Check out my Macaroni Salad, Baby Back Ribs, and Southern Butter Beans!

Ingredients

• Soft white bread (soft homemade bread works best)
• Ripe heirloom or beefsteak tomato
• Mayonnaise (Duke’s is the Southern favorite!)
• Salt & black pepper
• Optional: Fresh basil leaves (or a sprinkle of chopped chives)

How to Make a Classic Southern Tomato Sandwich

1. Spread the Mayo

To start, slather a generous layer of mayo on both slices of bread. Don’t be shy with it!

2. Slice the Tomatoes

Next, slice your tomato into nice thick rounds. We’re talking at least ¼-inch thick here.

3. Salt

Now, give those tomato slices a light sprinkle of salt and let them hang out for 1-2 minutes.

Tip: This pulls out excess moisture and brings out the tomato’s natural sweetness, so don’t skip this step!

4. Layer Up

Layer the tomato slices onto one of your mayo-slathered bread slices. Finish it off with a crack of black pepper and a little extra salt if you’re feeling it.

5. Serve & Enjoy

Top with your second slice of bread, give it a gentle press, and dig in right away.

Enjoy!

Classic Southern Tomato Sandwich FAQs

Is there anything better than a summer tomato sandwich? I don’t think so! Share your thoughts in the comments and don’t forget to leave a rating!

When Brownie Meets Cookie

Ever wondered what magic unfolds when the worlds of fudgy brownies and classic chocolate chip cookies collide? Well, this right here is my best shot at satisfying that sweet curiosity.

Now, I gotta say, nothing can replace my Grandma Jenny’s chocolate chip cookies, but you know I like to get creative in the kitchen! These chocolate chip cookie bars are thick, chewy, and loaded with chocolate chunks – the perfect balance of cookie and brownie in every bite.

My favorite thing about this is that you can really add some pizzazz to these if you want. A little flaky sea salt and some big chunky chocolate chips really kick things up a notch. And of course, you can customize these very easily to whatever tasty indulgences you’re craving – I’ve mentioned some ideas down below!

Ingredients

• Unsalted butter
• Light brown sugar, packed
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Cornstarch
• Baking soda
• Baking powder
• Salt (fine salt for the batter and a pinch of flaky sea salt sprinkled on top)
• Semi-sweet chocolate chips (or chocolate chunks)

Don’t Skip These Tips!

• I always make sure my eggs are at room temperature before I start, as it makes mixing the batter way easier.
• I like to pull these cookie bars out of the oven a little early for that extra chewy texture. It’s soooo good.
• I’ve found that a metal baking pan gives you a much better browning than glass. It makes a bigger difference than you’d think!

How to Make Chocolate Chip Cookie Bars

1. Preheat the Oven

Preheat oven to 350°F. While it’s warming up, grease your 9×13-inch metal baking pan and line it with parchment paper.

2. Make the Dough

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.

Next, whisk in your eggs and vanilla. Then add the flour, cornstarch, baking soda, baking powder, and salt.

3. Bake

Now go ahead and spread the dough evenly into the prepared pan and sprinkle the remaining chocolate chips over the top.

Bake for 22–28 minutes. You’re looking for lightly golden edges and a center that’s just set. Don’t worry if it looks a little underdone – it’ll firm up as it cools!

4. Let Cool & Serve

Once it’s out of the oven, let it cool completely in the pan before slicing into squares.

Enjoy!

Storage

Store your delicious cookie bars in an airtight container for up to 5 days, or freeze for up to 3 months. To reheat, warm individual squares in the microwave for 10–15 seconds before serving to get that fresh-from-the-oven taste.

Chocolate Chip Cookie Bars FAQs

Sip Back & Relax with This Classic Southern Sweet Tea

Nothing, I mean nothing, is more Southern than sweet tea. Besides the occasional Hawaiian iced tea, Iced mint tea, or Iced cherry apple tea, we make Southern Sweet Tea at almost every meal (yes, iced tea for breakfast is actually quite good), make it daily year-round, and even put it in our baby’s bottles! 

Go to any Southerner’s home, and the first question they ask after sitting down is, “Ya wan’ some tea?” These days I make my sweet tea recipe with Splenda, but it tastes just as good as real sugar. Southern sweet tea just completes any meal.

So, how do you make my Southern sweet tea? It’s easy! All you need is your favorite black tea bags (plus some water for brewing) and sugar (or Splenda). All we’re going to do is brew the tea in a sauce pot or a coffeemaker (more details below), then combine it in a pitcher with cold water and sugar. That’s it, and your refreshing glass of tea is ready to enjoy!

Recipe Ingredients

• Tea bags
• Granulated sugar (or Splenda)
• Water
• Small sauce pot or a coffeemaker

How to Make My Sweet Tea Recipe

1. Brew the Tea

There are two popular ways of brewing tea. The one Mama and I use most right now (this may change when the wind shifts) is the sauce pot method.

The Sauce Pot Method:

For half a gallon of tea, put five regular-sized tea bags in a pot. Cover with water (you want about three inches of water in your pot). You don’t have to worry about taking the tea bag labels off, either.

Cover and steep the tea for 15 minutes. Once done, your tea is ready to be mixed!

2. Make the Southern Sweet Tea

No matter which method you choose, in a matter of minutes, you will have brewed, concentrated tea.

Take your pitcher and fill it about halfway with cold water. Then add your sugar (or Splenda).

Adding the brewed tea will warm the water enough that the sugar will easily dissolve.

Give that a good stir, then serve your sweet tea over ice.

Storage

So, we always drink the tea fresh. It can be kept in the refrigerator, but Southern people prefer fresh sweet tea. Personally, I always throw out the leftovers and start fresh the next day, and so does my Mama. But if you do want to extend the life of your iced tea, use the baking soda trick below and store it in the fridge for up to 2 days.

You can also put those leftovers to good use by making this juicy sweet tea brined grilled chicken!

Recipe FAQs

Y’all, I want to hear from you. Did this recipe transport you straight to a Southern porch? Leave a rating and comment below!

The Easy, Cheesy Potato Salad You’ll Want to Make All Summer

If you ask me, no backyard BBQ or church potluck is complete without a good potato salad on the table. From my German potato salad to my mashed potato salad, you could say I enjoy veering away from the traditional every once in a while. This loaded baked potato salad is another fun twist on a classic, and it’s always a hit wherever I take it.

But the really great thing about this version? Instead of peeling and chopping pounds of potatoes, I take a little shortcut with frozen hash browns. It cuts the cooking time way down, but the end result tastes every bit as comforting as a batch made from scratch. It’s hearty, it’s easy, and if it’s your first time trying it this way, I think you’ll be hooked.

Recipe Ingredients

• Frozen Southern hash browns
• Eggs, hard-boiled and chopped
• Bacon strips, cooked crispy and crumbled
• Shredded cheddar cheese (or sharp cheddar cheese for more bite)
• Mayonnaise
• Yellow mustard (honey mustard and Dijon mustard would all work)
• Sweet pickle relish (or diced sweet pickles)
• Salt and black pepper to taste

How to Make Loaded Baked Potato Salad

1. Cook the Potatoes

Start by placing your potatoes in a large pot and covering them with cold water. Bring it to a boil over medium heat and cook for just 2–3 minutes, until you can easily poke them with a fork.

Once they’re done, drain them well in a colander.

2. Mix the Base

Now transfer potatoes to a large bowl. Stir in the cheddar cheese until it melts slightly into the potato mixture.

Then add your mayonnaise, mustard, and relish, stirring until combined.

3. Add the Good Stuff

Go ahead and stir in the eggs, crispy bacon, salt, and black pepper. Give it a taste and add more seasoning if needed – this is your salad, after all!

4. Chill

Pop it in the fridge, covered, for a few hours or overnight.

Trust me, the wait is worth it. The flavors meld together beautifully, and it tastes even better the next day!

Storage

Store leftover potato salad in an airtight container in the fridge for up to 5 days. Note that potato salad doesn’t freeze well, as the creamy dressing tends to separate, so fridge storage is your best bet.

Loaded Baked Potato Salad FAQs

Made this recipe? You’re my kind of people! Leave a star rating and a comment below, so I know how it went. I read every single one!

Why Every Burger Needs This Simple Slaw

Every summer, mains like grilled hot dogs, crispy smash burgers, and juicy pulled pork get all the glory at backyard BBQs. But really, what’s a good burger, dawg, or pork sammich without a delicious slaw!?

This Southern-style burger slaw isn’t just for burgers – it’s also one of my favorite toppings for any BBQ dish. It’s a little bit tangy thanks to the vinegar, a little bit sweet thanks to the sugar, and a whole lot tasty thanks to the delicious Season All seasoning.

Luckily, it’s a very quick and easy recipe. It takes less than 5 minutes to combine all of the ingredients in a bowl. Once they’re all mixed, you chill it in the fridge for at least 30 minutes so those delicious flavors can mingle and soak into the slaw. The longer you chill, the better… but sometimes we’re hungry and can’t wait, right?

For more flavorful slaw recipes, try my Easy and Tangy Mustard Slaw or Asian Slaw!

Made with Only 4 Ingredients

1. White vinegar
2. Coleslaw mix
3. Sugar
4. Season All

How to Make Easy Burger Slaw

1. Mix the Sugar & Vinegar

In a medium-sized bowl or measuring cup, add the sugar and the vinegar. Stir that up a minute or so or until you’re tired of fooling with it.

2. Add Season All

Now go ahead and add your Season All. Stir that up. Again, just until you’re tired of fooling with it.

3. Serve

That’s it! Use it to top your favorite burger. I especially love it on these mouthwatering meatloaf burgers.

Now go make it a GREAT day!

Storage

Store leftover hamburger slaw in an airtight container in the fridge for up to 4 days.

4-Ingredient Burger Slaw FAQs

Tangy, sweet, and oh-so-easy. If this recipe hit the spot, please leave a quick rating and comment below. Your feedback absolutely makes my day!

The Simple Joy of Homemade Hot Fudge

Okay, you know I’m always down for some fluffy whipped cream or a crumbly streusel topping like the one on these Pumpkin Spice Muffins. But there’s just a simple, heartwarming pleasure in the thick, glossy richness of hot fudge.

The contrast of that hot, chocolatey goodness against some creamy ice cream?! Don’t even get me started.

This easy homemade hot fudge brings your favorite ice cream shop’s beloved dessert topping right to your kitchen. And while it is indeed easy to make, I’ve got my own little method to making it just right… and good news: you’ve got everything you need right in your pantry!

Ingredients

• Heavy cream
• Semi-sweet chocolate chips
• Unsalted butter
• Light corn syrup
• Unsweetened cocoa powder
• Salt
• Vanilla extract

How to Make Homemade Hot Fudge

1. To get started, grab a medium saucepan and toss in the heavy cream, butter, corn syrup, cocoa powder, and salt.

2. Heat everything over medium-low, whisking as you go, until the butter has melted and you’ve got a nice, smooth mixture.

3. Now stir in the chocolate chips and continue whisking until the chocolate is completely melted and glossy.

5. Serve your delicious hot fudge warm over ice cream, brownies, cheesecake, or fruit. I absolutely love drizzling it over this Viennetta Ice Cream Cake, Chocolate Pound Cake, and these Deep Fried Ice Cream Milkshakes!

Storage

Place any leftover hot fudge in an airtight container and keep it in the fridge for up to 2 weeks. When you’re cravin’ some more, just warm it up in the microwave in 15-20 second bursts, stirring between each one until it’s smooth and glossy again.

Homemade Hot Fudge FAQs

Gather Around for a Southern Favorite

Growing up, the smell of slow-simmering beans on Sunday mornings always meant it was time to slow down and gather. This red beans and rice recipe is a beloved one in my family, and I’m absolutely delighted to share it with you.

What makes this dish so special is how hands-off it is. After a quick overnight soak, you simply toss the beans into a pot with your spices and a ham bone, letting them simmer and soak up all that incredible smoky flavor while you go about your day. I like to stir in the sliced sausage during the last hour of cooking to keep it perfectly tender and juicy.

Served over a fluffy bed of rice with a side of warm, buttered cornbread to scoop up every drop of that rich gravy, it’s a soul-warming meal that practically makes itself. Scoop up a bowl and get ready to watch your family run for seconds!

Ingredients

• Ham bone
• Red beans (or kidney beans)
• Onion
• Smoked sausage
• Bay leaf
• Garlic (jar, fresh, or dried garlic)
• Cayenne pepper
• Seasoned salt
• Salt & black pepper
• Rice

How to Make Easy Red Beans and Rice

1. Prep & Soak Beans

Start by sorting through your beans and placing them in a large bowl. Then cover them with water and let them sit overnight.

Note: It’s not uncommon to find small stones mixed in with the beans – just one of those things that happens when they’re grown and harvested. To avoid any surprises, simply pour a small amount of beans into your hand, check for stones, and add them to your bowl. Repeat this process until all the beans are sorted. 

2. Drain

In the morning, drain the water off the soaked beans. It is normal for the beans to lose some of their color during soaking.

Add beans into a stockpot and cover with water by an inch or two. 

3. Add Ingredients & Simmer

Now add the hambone, onions, garlic, and spices to the stock pot. Bring to a boil, then reduce the heat to low and simmer for several hours, or until tender.

5. Serve

Serve your red beans atop the hot, cooked rice. Enjoy!

Storage

Store leftover red beans and rice in an airtight container in the fridge for up to 4 days. Reheat them in the microwave or on the stovetop. You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.

Easy Red Beans and Rice FAQs

Did this recipe make it to your dinner table? I’d love to hear all about it! Drop a star rating and leave a comment below!

Soft, Crumbly, and Dangerously Good

Pastries are just one of those things that make life so much sweeter. That simple joy of wandering through town and stopping for a warm, fresh-baked treat from your favorite local bakery? That’s the dopamine hit we all need once in a while.

And I only say “once in a while” because, well, for me personally, I can’t afford to buy a sweet treat for breakfast every day. Trust me, I would if I could!

But I don’t need to anyway when I can make my Raspberry & Chocolate Beignets… or my Fresh Blueberry Coffee Cake… or even my Homemade Toaster Strudel!

My favorite baked treat of all, though, are scones, and these glazed raspberry bakery scones are dangerous, y’all. First off, they are sooo easy to make, a.k.a, you don’t need bakery experience for these to come out incredible. Secondly, they taste like something that belongs on a bed and breakfast menu in Charleston – no kidding!

Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Cold unsalted butter
• Fresh raspberries
• Heavy cream
• Vanilla extract
• Powdered sugar
• Milk (or just more heavy cream)

How to Make Glazed Raspberry Bakery Scones

1. Preheat the Oven

Preheat the oven to 400°F and line a baking sheet with parchment paper so it’s ready to go.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until everything is nicely combined.

3. Cut in the Butter

Go ahead and toss in your cold butter, then use a pastry cutter or two forks to work it into the flour mixture until coarse crumbs form.

4. Add Raspberries, Cream, & Vanilla

Gently fold in the raspberries (try not to break them up too much!). Then pour in the heavy cream and vanilla, and stir just until a soft dough comes together. 

5. Slice Dough Into Wedges

Now turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle about 1 inch thick. Then slice it into 6 wedges and place it on your prepared baking sheet.

6. Bake

Bake for 20–24 minutes, or until lightly golden. Let them cool for about 10 minutes while you make the glaze.

7. Make & Brush On the Glaze

Whisk together the powdered sugar, vanilla, and just enough milk to get a smooth, drizzleable glaze. Too thick? Add a tiny splash more milk until it’s just right. Then brush it generously over your warm scones and let it set before digging in!

How to Store

These are honestly best enjoyed the same day, but if you have leftovers, store them in an airtight container and give them a quick 10-second zap in the microwave before eating.

Glazed Raspberry Bakery Scones FAQs

Nothing makes me happier than knowing you’re enjoying these recipes! If you tried these scones, leave a star rating and let me know how they turned out!

What is Carolina Gold Barbecue Sauce? 

Carolina Gold hails from South Carolina and is an absolute staple at backyard cookouts across the state. Unlike standard tomato-based sauces, this golden beauty gets its signature tangy, sweet, and slightly spicy kick from a blend of mustard, vinegar, spices, and a sweetener.

While many recipes call for brown sugar, I personally love using honey. You can even use pureed squash or apples as a healthier, naturally sweet option! No matter how you sweeten it, this sweet-and-tangy masterpiece is one I reckon you’ll fall in love with!

Once you’ve finished this South Carolina staple, take a little hop over to Alabama and test out my creamy, tangy Alabama White Sauce!

Recipe Ingredients

• Yellow mustard
• Apple cider vinegar
• Honey
• Ketchup
• Worcestershire sauce
• Garlic powder
• Onion powder
• Smoked paprika
• Black pepper
• Cayenne pepper

How to Make Carolina Gold BBQ Sauce

1. In a small saucepan, whisk together all ingredients until smooth. Bring to a gentle simmer over medium heat, stirring occasionally.

2. Next, reduce the heat and let it simmer for 8–10 minutes until slightly thickened.

3. Once thickened, remove from the heat and let the sauce cool. It will thicken more as it cools. Serve and enjoy!

Carolina Gold BBQ Sauce FAQs

​Storage

Store your Carolina Gold BBQ sauce in a clean jar or an airtight container to keep it fresh. Place it in the fridge, where it will stay good for up to 2 weeks. 

If you’ve ever cooked summer squash at home, you know how quickly a skillet of fresh slices can turn into a watery, mushy pile. Yellow crookneck and zucchini are packed with natural moisture, which releases the moment they hit heat.

The secret to keeping them tender instead of soggy is controlling your pan temperature and fat. Skillet-sauteing over medium-high heat allows that natural surface moisture to evaporate quickly as the butter melts, giving the squash edges a light golden caramelization without breaking down the structure.

While the original recipe notes that you can steam these in water, using real butter adds a rich, velvety coating that rounds out the mild, earthy flavor of the green zucchini and sweet yellow squash. Seasoning with salt after they come out of the pan prevents the salt from pulling out excess water while they cook, ensuring every slice stays firm, tender, and delicious!

I love pairing these with a tender plate of BBQ chicken breast, but they go well with pretty much any meal!

Ingredients For Simple Zucchini and Squash

• Yellow squash
• Zucchini
• Butter or Water
• Salt
• Pepper

How to Make Simple Zucchini and Squash

1. Prep and Heat the Pan

Place half a cup of butter in a large skillet set over medium-high heat. Allow the butter to melt completely and start to shimmer.

2. Slice and Add Vegetables

Slice the yellow squash and zucchini into even, quarter-inch rounds. Add them directly to the skillet in a single layer if possible.

3. Sauté Until Translucent

Cook over medium-high heat for 8 to 10 minutes, stirring every few minutes, until the vegetables soften and become slightly translucent around the edges.

4. Season and Serve Warm

Transfer the cooked squash to a serving platter or bowl. Sprinkle generously with salt and black pepper to taste, and serve hot with some sticky chicken or your choice of meat!

Simple Zucchini and Squash FAQs

Similar Recipes

You can’t beat the delicious simplicity of vegetables, so be sure to check out my creamy and tangy coleslaw recipe or prep a bowl of buttery basil corn for your next side!

Give this simple zucchini and squash recipe a try with your next meal, and let me know what you think in the comments below!

A Delicious, Thick, Non-Watery Fruit Salad

If you’ve ever ended up with a fruit salad that turned into a soupy mess at the bottom of the bowl, it usually comes down to using milk. Most pudding recipes call for milk, but mixing dairy with acidic fruit juices causes the whole thing to break and weep after a few hours in the fridge.

Instead of opening a carton of milk, pour the drained juice straight from your canned mandarins and pineapple tidbits right into the dry pudding mix. Whisking the instant pudding directly into that sweet, tart juice creates a thick, concentrated fruit glaze that holds its shape without watering down.

Keeping the crushed pineapple undrained adds just enough pulp to keep the texture soft and scoopable. Slicing the orange segments in half and chopping the cherries means you won’t end up with heavy chunks sinking to the bottom, giving you a little bit of bright citrus, sweet cream, and pecan crunch in every single bite! And if you’re in the mood for fruity baked goods, you’ll love this punch bowl cake recipe!

Ingredients For Whoa Horsey Salad

• Crushed pineapple
• Pineapple tidbits
• Canned Mandarin oranges
• Maraschino cherries
• Instant vanilla pudding 
• Cool Whip
• Chopped pecans (optional)

How to Make Whoa Horsey Salad

1. Mix the Pudding Base

Drain the juice from the pineapple tidbits and mandarin oranges into a medium mixing bowl, keeping the crushed pineapple undrained. Add the dry instant vanilla pudding mix to the juice and whisk vigorously until smooth and completely dissolved.

2. Prep the Fruit

Slice the mandarin oranges in half so they disperse evenly, and coarsely chop the maraschino cherries.

3. Combine Fruit and Nuts

Add the halved mandarin oranges, chopped cherries, pineapple tidbits, undrained crushed pineapple, and chopped pecans (if using) to the pudding mixture. Stir gently with a spoon until the fruit is evenly coated.

4. Fold in the Whipped Topping

Add the thawed Cool Whip to the bowl. Using a rubber spatula, gently fold the whipped topping into the fruit mixture until no white streaks remain.

5. Chill and Serve

Cover the bowl tightly with plastic wrap and refrigerate for several hours before serving cold. This is the perfect dessert to follow a nice plate of juicy grilled chicken!

Whoa Horsey Salad FAQs

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If you love easy, nostalgic Southern desserts and fruit salads, be sure to check out my creamy frog-eye salad or a pan of no-bake Oreo cheesecake pie!

Give this whoa horsey salad a try for your next family get-together and let me know how everyone liked it in the comments below!

Ingredients For Southern Style Hush Puppies

• Self-rising cornmeal mix
• Self-rising flour
• Onion powder
• Black pepper
• Cream corn
• Milk
• Green onion
• Vegetable oil

How to Make Southern Style Hush Puppies

1. Whisk the Dry Ingredients

Place the self-rising cornmeal mix, self-rising flour, onion powder, and black pepper in a medium bowl and stir until evenly combined.

2. Mix the Wet Batter

Add the entire can of cream-style corn (liquid and all), milk, and chopped green onions to the bowl.

Stir gently until well combined into a thick, scoopable batter.

3. Heat the Oil

In a medium saucepan, heat about two inches of vegetable oil over medium-high heat. Drop a pinch of flour into the oil; when it sizzles immediately, the oil is hot and ready!

4. Fry Until Crisp and Golden

Carefully drop spoonfuls of batter into the hot oil. Allow them to cook, turning occasionally with a slotted spoon, for 2 to 4 minutes until deep golden brown on all sides.

5. Drain and Serve

Remove the cooked hush puppies from the oil and transfer to a rack or paper towel-lined plate. Repeat with the remaining batter, serve hot, and enjoy!

Southern Style Hush Puppies FAQs

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If you love classic, comforting Southern sides, be sure to try a pan of Southern cathead biscuits or some good old Southern skillet spoonbread!

Give these quick hush puppies a try with your next fish fry, and let me know how they turned out in the comments below!

The Secret Behind That Soft, Bakery-Style Crumb

Most dry or forgettable coffee cakes fail for two reasons: a lack of fat in the crumb and a reliance on one-note sweetness. Swapping standard milk or buttermilk for full-fat sour cream solves the texture problem completely. The higher fat content locks in moisture so every slice stays plush and velvety for days, while its subtle tang balances out the brown sugar crumble.

Flavor-wise, pairing a half-teaspoon of pure almond extract with the vanilla is what gives this bake its distinct edge. Blueberries and almonds are a classic pairing in pastry kitchens for a reason: the warm vanilla grounds the batter, while the almond extract elevates the floral, sweet notes of the fresh fruit without overpowering it!

I’m a big fan of crumb toppings, and if you are too, check out my pear bundt cake with cinnamon streusel recipe!

Ingredients For Blueberry Coffee Cake

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Butter, softened
• Granulated sugar
• Large eggs
• Vanilla extract
• Almond extract (optional)
• Sour cream
• Fresh blueberries
• Light brown sugar
• Ground cinnamon
• Unsalted butter
• Powdered sugar
• Milk

How to Make Blueberry Coffee Cake

1. Prep the Oven and Pan 

Preheat your oven to 350°F. Grease an 8×8-inch baking pan and line it with parchment paper, leaving a slight overhang on the sides so you can easily lift the cooled cake right out of the pan.

2. Mix the Dry Base

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar 

In a large mixing bowl, beat the softened butter and granulated sugar for 3 to 4 minutes until pale, thick, and fluffy. Beat in the room-temperature eggs one at a time, followed by the vanilla and almond extracts.

4. Combine Wet and Dry

Alternately add the dry ingredient mixture and the sour cream into the wet base, starting and ending with the dry ingredients. Mix on low speed just until combined; you don’t want to overmix! Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter with a rubber spatula.

Spread evenly into your prepared pan.

5. Make the Cinnamon Crumb 

Stir together the flour, brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and toss with a fork to form large crumbs. Mix in a few extra berries, then sprinkle the topping evenly across the batter.

6. Bake and Cool 

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the cake cool in the pan for at least 20 minutes.

7. Glaze and Serve 

Whisk the powdered sugar, milk, and vanilla together until smooth. Drizzle over the warm cake, slice into squares, and enjoy!

Blueberry Coffee Cake FAQs

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If you’re looking for more comforting bakes to slice up for weekend breakfast or dessert, be sure to try my Éclair Icebox Cake, Glazed Raspberry Bakery Scones, or a fresh batch of Salted Caramel Pretzel Brownies next!

Give this sweet blueberry classic a try, and let me know how your cinnamon crumble turned out in the comments below!

Ingredients For Loaded Chocolate Chip Oatmeal Cookies

• Unsalted butter
• Vegetable oil
• Light brown sugar
• Granulated sugar
• Vanilla extract
• Large eggs
• All-purpose flour
• Baking soda
• Salt
• Quick oats
• Semi-sweet chocolate chips
• Sweetened shredded coconut
• Dried cranberries

How to Make Loaded Chocolate Chip Oatmeal Cookies

1. Prep the Oven and Sheets

Preheat your oven to 375°F. Line two large baking sheets with parchment paper so the cookie bottoms brown evenly without sticking.

2. Cream the Wet Base

In a very large mixing bowl, beat together the softened butter, vegetable oil, light brown sugar, granulated sugar, vanilla extract, and eggs until the mixture is completely smooth, pale, and creamy.

3. Whisk Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

4. Bring the Dough Together

Gradually stir the flour mixture into the wet ingredients until just combined. Fold in the quick oats, chocolate chips, shredded coconut, and dried cranberries until evenly distributed. The dough will be thick!

5. Scoop and Shape

Use a 1/4-cup measuring cup or large ice cream scoop to portion the dough. Gently squeeze each scoop together with your hands, leaving the mound tall rather than flattening it. Space six cookies per baking sheet to leave plenty of room for spreading. Press a few reserved chocolate chips and cranberries on top if desired.

6. Bake and Cool

Bake for 11 to 13 minutes, until the edges are lightly golden brown but the centers still look soft. Let the cookies rest on the hot baking sheet for 10 minutes to finish setting before transferring them to a wire cooling rack.

Enjoy!

Loaded Chocolate Chip Oatmeal Cookies FAQs

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If you are as obsessed as I am with sweet and chewy treats, you should definitely check out my Éclair Icebox Cake or a pan of my Salted Caramel Pretzel Brownies next!

Get baking and let me know how your loaded chocolate chip oatmeal cookies turned out in the comments!

Ingredients For Salted Pretzel Caramel Brownies

• Unsalted butter
• Granulated sugar
• Packed brown sugar
• Large eggs
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Salt
• Caramel sauce
• Mini pretzel twists
• Flaky sea salt

How to Make Salted Pretzel Caramel Brownies

1. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides for easy lifting later, and lightly spray with nonstick cooking spray.

2. Mix the Wet Base

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

3. Fold in the Dry Ingredients

Add the flour, cocoa powder, and salt. Use a rubber spatula to fold the dry ingredients gently into the wet mixture until just combined. Be careful not to overmix!

4. Layer and Top

Spread the thick brownie batter evenly into your prepared pan. Drizzle the caramel sauce all over the top, then generously sprinkle the crushed mini pretzel twists across the caramel layer.

5. Bake to Perfection

Bake for 35 to 40 minutes, or until the center is set and a toothpick inserted near the middle comes out with a few moist crumbs (not wet batter).

6. Cool and Finish

Allow the brownies to cool completely right in the pan. Finish with a light sprinkle of flaky sea salt over the top before slicing and serving.

Salted Pretzel Caramel Brownies FAQs

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If you can’t get enough of rich, chocolatey bakes, you should definitely try my Éclair Icebox Cake or these decadent s’mores brownies next!

Check out the recipe card below and let me know how your salted pretzel caramel brownies turned out in the comments!

How to Make Cottage Cheese Oatmeal Muffins

1. Make the Oat Flour & Blend the Wet Ingredients

Preheat your oven to 425°F and line a 12-cup muffin pan with paper liners. Add the old-fashioned oats to your food processor and blend until they form a fine flour. Transfer the oat flour into a large mixing bowl.

To the now-empty food processor, add the cottage cheese, eggs, avocado oil, maple syrup, brown sugar, and vanilla. Process on high until completely smooth and creamy. 

2. Combine the Dry and Wet Ingredients

To the bowl with your oat flour, whisk in the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt until evenly distributed.

Pour the creamy cottage cheese mixture into the dry ingredients. Use a spatula to gently fold everything together just until combined.

3. Portion and Top

Divide the thick batter evenly among your 12 prepared muffin cups (they will be almost full). Generously sprinkle the tops with mini chocolate chips and coarse sparkling sugar if you’re using it.

4. Bake to Perfection

Bake at 425°F for exactly 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F. Continue baking for 15–17 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Let them cool in the pan for 5 minutes, then transfer them to a wire rack so the bottoms don’t get soggy!

Cottage Cheese Oatmeal Muffins FAQs

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If you’re loving all the breakfast treats that feel like dessert, you will definitely want to try making oatmeal raisin butterscotch bars or a batch of homemade toaster strudels!

Check out the recipe card below and let me know how your cottage cheese oatmeal muffins turned out in the comments!