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BLT

A classic BLT sandwich recipe— is there anything better?! This is my ultimate BLT recipe, complete with a delicious sandwich spread and all my top tips!

If you love the combo of bacon, lettuce, and tomatoes you’ve got to try my BLT Pasta Salad next.

Easy BLT Sandwiches

My Favorite BLT Recipe

While BLTs may seem self-explanatory and not necessarily need a recipe, I wanted to share mine anyway.

After years of perfecting my ideal BLT, I have a few tips to share along with my favorite sandwich spread. It’s still super easy to make and adds a great punch of flavor!

Ingredients

  • Bread: I love country white or sourdough best. Get thick, sturdy slices—they need to hold up a lot!
  • Butter: Use soft, room-temperature butter for easy and quick spreading.
  • Bacon: Bake bacon on a wire rack for even cooking and easy cleanup.
  • Lettuce: Green leaf lettuce is my go-to.
  • Tomato: Use ripe, firm tomatoes. Heirloom or vine-ripened are best. If the tomato slices are super juicy, set them on a paper towel to drain a bit before adding to the BLT.
  • Avocado: Should be slightly soft to the touch, like pressing the tip of your nose. A perfectly ripe avocado adds amazing creaminess.
  • Salt and Pepper: Sprinkle a little salt on tomatoes and pepper on avocado for extra flavor. You don’t need much since bacon is quite salty!

Sandwich Spread

  • Mayo: Use a high-quality brand like Best Foods/Hellman’s.
  • Mustard: Yellow mustard adds a nice tang and flavor.
  • Sour Cream: Adds a bit of creaminess and helps balance the flavors.

How to Make The BEST BLT Sandwich

  1. Make Sauce: Mix mayo, sour cream, and mustard with a pinch of salt and pepper. Chill until needed.
  2. Cook Bacon: Bake on a wire rack until crispy. Drain on paper towels and tear into halves.
  3. Toast Bread: Lightly toast and spread with butter.
  4. Assemble Sandwich:
    1. Spread sauce on one side of each slice of bread.
    2. Layer lettuce, tomato slices (sprinkle with salt), bacon halves, and avocado slices (sprinkle with pepper).
    3. Top with the second slice of bread.
  5. Serve: Cut sandwich in half with a sharp serrated knife and enjoy immediately.

What to Serve Alongside a BLT:

  • Chips: Your favorite chips — potato, sweet potato, whatever!
  • Sweet Potato Fries: Or these delicious roasted sweet potatoes.
  • Pasta Salad: This easy pasta salad is always a hit!
  • Pickles: Their tanginess complements the sandwich well.
  • Fruit Salad: I love a side of whatever fruit is in season and if I have a bunch, I whip up this fruit salad.

FAQs for BLT Sandwich

What’s the best bread for a BLT?

The best bread for a BLT is dense and holds up well after toasting. A good sliced country white bread or sourdough is perfect.

What is the best lettuce for a BLT?

Big, leafy greens like romaine, Bibb, or green leaf lettuce are great for BLTs.

Is a BLT healthy?

A BLT can be nutritious. Bacon provides protein, vegetables offer various nutrients, and bread contains both protein and additional nutrients. For more protein, consider turning this BLT to a BELT by adding a fried egg!

Is a BLT better toasted or not?

Toasting the bread adds an extra layer of flavor. For even more flavor, toast the bread in the bacon fat!

My Top BLT Recipe Tips

  • Spread Sauce Evenly: Make sure the sauce covers the bread for flavor in every bite.
  • Cutting: Use a sharp serrated knife to slice the sandwich to keep fillings in place.

More Easy Sandwich Recipes:

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BLT

No ratings yet
A classic BLT sandwich recipe— is there anything better?! This is my ultimate BLT recipe, complete with a delicious sandwich spread and all my top tips!
Print Recipe

BLT

No ratings yet
A classic BLT sandwich recipe— is there anything better?! This is my ultimate BLT recipe, complete with a delicious sandwich spread and all my top tips!
Course Dinner, lunch, Sandwich, sauce
Cuisine American
Keyword blt, blt recipe, blt sandwich recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 sandwich
Chelsea Lords

Ingredients

BLT (Makes enough for 1 sandwich)

  • 2 slices hearty white or sourdough bread
  • 4 teaspoons soft butter
  • 3 tablespoons sandwich sauce (recipe below)
  • 2 pieces green leaf lettuce
  • 2 tomato slices Note 1
  • 4 thin slices bacon, Note 2
  • 1/2 ripe avocado
  • Salt and pepper

Sandwich Sauce (Makes enough for a few sandwiches):

  • 1/2 cup mayo
  • 2 tablespoons sour cream
  • 2 teaspoons yellow mustard

Instructions

  • Fry or bake bacon to your liking. Once done, place the bacon on a paper towel-lined plate to drain. Tear or cut each slice in half, making 8 strips.
  • Combine mayo, sour cream, mustard, and a pinch of salt and pepper in a small bowl. Whisk until smooth. Refrigerate until ready to use.
  • Lightly toast the bread in a toaster, then spread each side with butter. Set aside.
  • Spread about 1-1/2 tablespoons of sauce on one side of each slice of toasted bread. Top one slice with lettuce. Add tomato slices and sprinkle with a tiny bit of salt. Add the bacon, using 4 or 8 half strips, depending on your preference. Top with avocado slices and a touch of pepper. Place the remaining slice of bread on top and gently press down.
  • Use a sharp serrated knife to slice the sandwich in half. Enjoy immediately!

Recipe Notes

Note 1: I love a good heirloom tomato best! If the slices are juicy, let them stand on a paper towel to slightly drain before adding them to the sandwich.
Note 2: Or use 2 strips of thick bacon, broken in half to get 4 half strips.

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Healthy Turkey Wraps

Healthy Turkey Wraps use a soft tortilla, deli turkey, white Cheddar, and quick apple slaw. It’s tasty, filling, and healthy!

QUICK TIP

To make Healthy Turkey Lettuce Wraps, make these Taco Lettuce Wraps with ground turkey instead of beef. You can also try Chicken Lettuce Wraps and use ground turkey instead. 

Healthy Turkey Wraps stacked on top of each other.

Healthy Turkey Wraps

Last year, I shared two wrap recipes: Turkey Cranberry Wrap and Chicken Caesar Wrap. This year, I’m sharing another wrap that’s been a big hit at my home!

Wraps are a go-to for lunch and make a quick, easy dinner. I love packing a few with some fruit, veggies, chips, and drinks for a picnic at kids’ games or soaking up nice summer warm days!

Are Turkey and Cheese Wraps Healthy?

I love these wraps because they’re tasty and satisfying.

Dietary Swaps:

  • Siete® Turkey Wrap: Use Cassava Tortillas for a gluten-free and nut-free option. They can break easily, so warm them in the microwave for 8-10 seconds before using.
  • Turkey Spinach Wrap: Add a handful of baby spinach for extra veggies.
  • Healthy Spinach Wrap: Swap the tortilla for a Spinach Wrap.

All the ingredients in this recipe set out for easy assembly.

Ingredients

  • Flour Tortillas: Use your favorite kind.
  • Deli Turkey: Freshly sliced works best. Boar’s Head® and Hillshire Farm are great choices. Deli ham is a tasty alternative. For less sodium or nitrites, look for organic or natural options.
  • White Cheddar Cheese: Sargento® aged white Cheddar is my favorite. Sharp yellow Cheddar is also great in these Healthy Turkey Wraps.
  • Mayo: Light mayo works well too.
  • Apple: Granny Smith apples add a sweet and tart contrast to the turkey.
  • Lemon: Adds a fresh, bright flavor. For more lemon flavor, add the zest of a lemon.
  • Coleslaw Mix: A store-bought coleslaw mix is quick and easy. Find it in the produce section near salad mixes.

The coleslaw mix ingredients being added to a bowl for these healthy turkey wraps.

How To Make Healthy Turkey Wraps

  1. Make Coleslaw: Mix coleslaw, grated apple, mayo, lemon juice, salt, and pepper.
  2. Prepare Tortillas: Spread a thin layer of mayo on each tortilla.
  3. Add Fillings: Place deli turkey in the center, add cheese slices, and divide coleslaw evenly.
  4. Wrap and Serve: Roll up tortillas tightly, cut in half, and enjoy!

What to Serve with Healthy Turkey Wraps:

  1. Fresh Fruit: Sliced apples, grapes, or a simple fruit salad.
  2. Veggie Sticks: Carrot sticks, cucumber slices, or bell pepper strips with hummus or ranch for dipping.
  3. Chips: I love sweet potato chips on the side of these wraps!
  4. Salad: A light garden salad goes great on the side.
  5. Roasted Vegetables: Roasted broccoli, cauliflower, or Brussels sprouts.

Mixing together the coleslaw mixture to fill these burritos.

STORAGE

How to Store Healthy Turkey Wraps

  • Wraps: Best enjoyed fresh. If storing, wrap tightly in plastic wrap and refrigerate for up to 1 day. It will get soggy as it sits.
  • Coleslaw: Store separately in an airtight container in the fridge for up to 2 days.

More Wrap Recipes:

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Healthy Turkey Wraps

5 from 2 votes
Healthy Turkey Wraps use a soft tortilla, deli turkey, white Cheddar, and quick apple slaw. It's tasty, filling, and healthy!
Healthy Turkey Wraps stacked on top of each other.
Print Recipe

Healthy Turkey Wraps

Healthy Turkey Wraps stacked on top of each other.
5 from 2 votes
Healthy Turkey Wraps use a soft tortilla, deli turkey, white Cheddar, and quick apple slaw. It's tasty, filling, and healthy!
Course Dinner, lunch, Main Course
Cuisine American, Healthy
Keyword Healthy Turkey Wraps, Healthy wraps
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 wraps
Chelsea Lords
Calories 268kcal
Cost $5.43

Ingredients

  • 2 tablespoons mayo, plus some for spreading on tortillas Note 1
  • 1 tablespoon fresh lemon juice
  • 1 cup packaged coleslaw blend Note 2
  • 1 cup grated Granny Smith apple
  • Salt & pepper
  • 3 medium to large tortillas
  • Thick-sliced deli turkey
  • 3 slices sharp Cheddar cheese Note 3

Instructions

  • In a medium bowl, mix 1 cup coleslaw blend, 1 cup grated Granny Smith apple (grated on the large holes of a box grater), 2 tablespoons mayo, 1 tablespoon lemon juice, and a pinch of salt and pepper. Toss to combine.
  • Spread a thin layer of mayo on each tortilla. Divide the coleslaw mixture evenly among tortillas. Cut cheese slices in half and place on top. Add deli turkey on top, adding as much as you'd like.
  • Roll up wraps tightly, cut in half, and enjoy promptly! (These wraps don't store well as the coleslaw will make them soggy.)

Video

Recipe Notes

Note 1: The better the mayo, the better the flavor! Hellman's/Best Foods® is a great choice.
Note 2: Use store-bought undressed coleslaw, usually found in the produce section near salad mixes.
Note 3: Sargento® aged white Cheddar is a favorite, but sharp (yellow) Cheddar also works well.

Nutrition Facts

Serving: 1serving | Calories: 268kcal | Carbohydrates: 19g | Protein: 10.5g | Fat: 17.1g | Cholesterol: 35.7mg | Sodium: 329.9mg | Fiber: 3.3g | Sugar: 5.3g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Tomato Sandwich

The ultimate Tomato Sandwich complete with the most amazing basil mayo and thick juicy tomatoes on soft white bread!

Tomato Sandwich stacked on top of each other showing the delicious inside.

My Favorite Tomato Sandwich Recipe

Summer isn’t complete without a good tomato sandwich. Good, ripe, juicy garden tomatoes — is there anything better?! I love rotating between tomato sandwiches, cucumber sandwiches, and a good old peanut butter & jelly during busy summer days. But lately, I can’t get enough of this tomato sandwich!

The basil mayo is inspired by none other than Ina Garten! I’m not sure she can do any wrong! The basil mayo is the absolute perfect complement to ripe heirloom tomatoes and soft white bread. Omg, you guys have to try this sandwich!

All the ingredients in this recipe prepped out for easy assembly.

What Is In A Tomato Sandwich

Basil Mayo Sauce:

  • Mayo: Real, good-quality mayo makes all the difference! Creamy mayo is essential for the best tomato sandwich.
  • Basil Leaves: Fresh basil is a must! Finely chop to evenly mix throughout the mayo.
  • Salt, Pepper, & Garlic Powder: Add to your preference.
  • Lemon Juice: Freshly squeezed adds a bright touch and nice acidity to the sauce.
  • Olive Oil: Makes the sauce smooth and rich.

Sandwich:

  • White Bread: Choose thick, good-quality bread. Soft bread is great for tomato sandwiches, but toast it if you like some crunch.
  • Heirloom Tomato: Nothing beats a good, ripe, and juicy heirloom tomato! The tomatoes can make or break the sandwich.

The heirloom tomatoes being thinly sliced for these tomato sandwiches.

How To Make A Tomato Sandwich

  1. Toast Bread (Optional): Toast the bread slices if you like them crispy.
  2. Mix Basil Mayo: Combine mayo, chopped basil, salt, pepper, garlic powder, lemon juice, and olive oil.
  3. Slice Tomato: Cut the heirloom tomato into large rounds.
  4. Assemble Sandwich:
    1. Spread basil mayo on each slice of bread.
    2. Place tomato slices on one slice of bread.
    3. Top with the other slice of bread.
  5. Serve: Cut the sandwich in half and enjoy immediately.

The simple spread mixture being mixed together in a bowl.

What Kind of Bread to Use for Tomato Sandwiches

I love a good, thick, and soft white bread. The juice from the tomatoes combines with the creamy basil mayo, soaking into the bread and creating a delicious combo of flavors and textures.

Avoid crusty or chewy bread like baguettes, as they overpower the soft tomatoes.

What To Serve With Tomato Sandwiches

Tomato sandwiches pair well with a variety of sides. Here are a few ideas:

Tomato Sandwich Variation Ideas

  • Caprese: Add fresh mozzarella, basil leaves, and a drizzle of balsamic glaze.
  • Avocado: Spread mashed avocado on the bread for extra creaminess.
  • BLT: Add crispy bacon and lettuce for a classic sandwich.
  • Pesto: Swap the basil mayo for a generous spread of pesto.
  • Grilled Cheese: Add a slice of cheddar or your favorite cheese and grill until melted.
  • Hummus: Spread a layer of hummus for a protein boost.

The fresh tomato sandwich ready to be enjoyed.

STORAGE

How To Store

  1. Separate: Keep basil mayo, tomatoes, and bread separate. Keep mayo in fridge.
  2. Assemble When Ready: Put the sandwich together just before eating.

These sandwiches get soggy quickly; you’ll want to eat them right after making!

More Easy Sandwich Recipes:

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Tomato Sandwich Recipe

No ratings yet
The ultimate Tomato Sandwich complete with the most amazing basil mayo and thick juicy tomatoes on soft white bread!
Tomato Sandwich stacked on top of each other showing the delicious inside.
Print Recipe

Tomato Sandwich Recipe

Tomato Sandwich stacked on top of each other showing the delicious inside.
No ratings yet
The ultimate Tomato Sandwich complete with the most amazing basil mayo and thick juicy tomatoes on soft white bread!
Course Appetizer, lunch
Cuisine American, Healthy, Vegetarian
Keyword tomato sandwich, tomato sandwich recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 sandwich
Chelsea Lords
Calories 555kcal
Cost $4.23

Ingredients

Mayo

  • 3 tablespoons mayo Note 1
  • 2-3 fresh basil leaves, finely chopped
  • Pinch of salt, pepper, & garlic powder
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon olive oil

Sandwich

  • 2 slices good, thick white bread Note 2
  • 1 sliced heirloom tomato Note 3

Instructions

  • If you prefer your bread toasted, begin by toasting the slices. (I do not toast.)
  • In a small bowl, whisk together the ingredients listed under "mayo."
  • Cut the heirloom tomato into large rounds.
  • Assemble the Sandwich:
    Spread a thick layer (or to your preference) of basil mayo over each slice of bread.
    Place the tomato slices on one slice of bread.
    Close the sandwich with the second slice of bread.
  • Cut the sandwich in half and enjoy immediately.

Recipe Notes

Note 1: Mayo: Real, good-quality mayo makes all the difference! Creamy mayo is essential for the best tomato sandwich.
Note 2: White Bread: Choose thick, good-quality bread. Think country-style loaf or Texas Toast (what I use and love!).
Note 3: Heirloom Tomato: Nothing beats a good, ripe, and juicy heirloom tomato! The tomatoes can make or break the sandwich.

Nutrition Facts

Serving: 1serving | Calories: 555kcal | Carbohydrates: 59.2g | Protein: 2g | Fat: 35.1g | Cholesterol: 18.2mg | Sodium: 3068.8mg | Fiber: 3.9g | Sugar: 13.3g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Churros

These Churros are crispy outside, soft and fluffy inside, with a sweet cinnamon punch. Whole milk and butter make them rich and tender. Plus, I’m sharing two amazing dipping sauces with you!

Plate of churros served with a side bowl of rich chocolate sauce.

Homemade Churros

My family loves when I make cinnamon-sugar donuts from scratch, but I’m always more excited about making cinnamon-sugar churros. They are easier and quicker—no yeast or rising needed.

Making churros from scratch might seem intimidating, but my goal today is to convince you that it’s not! With a few ingredients and basic kitchen tools, you’ll be making delicious churros in no time!

Ingredients (milk, butter, water, and vanilla) being simmered together in a pot.

Churro Ingredients

  • Unsalted Butter: Use unsalted for better control of flavor.
  • Whole Milk: Adds richness and moisture.
  • Water: Balances the batter for the right consistency.
  • Salt: Brings out the flavors!
  • Cinnamon: For that classic churro flavor.
  • White Granulated Sugar: Sweetens the batter and helps with texture.
  • All-Purpose Flour: Provides structure.
  • Large Eggs: Adds richness and helps with binding.
  • Vanilla Extract: Adds a hint of sweetness and depth of flavor.

For Frying and Coating

  • Vegetable or Canola Oil: Perfect for frying thanks to the high smoke points.
  • Brown Sugar: Adds a deeper caramel flavor to the coating.
  • Ground Cinnamon: Essential for the coating mixture.

Adding flour and eggs, and mixing in a saucepan for the churro dough.

How To Make Churros

  1. Dough Prep: Mix milk, water, salt, sugar, cinnamon, and butter in a pot. Heat until butter melts, then add flour. After cooling slightly, mix in vanilla and eggs.
  2. Heat Oil: Warm oil in a deep fryer or pot to 350°F. A candy thermometer is very helpful for getting the right temperature.
  3. Cinnamon Sugar Mix: Combine white and brown sugars with cinnamon.
  4. Frying: Fill a pastry bag with dough and pipe strips into hot oil. Fry until golden, then drain.
  5. Finish & Serve: Roll in cinnamon sugar. Serve hot, with chocolate sauce or dulce de leche.

QUICK TIP

What piping tip is best? I recommend the Wilton 1M Open Star Tip. Smaller tips result in thinner churros that cook rapidly, becoming crispy without a soft inside. Using heavy-duty or cloth pastry bags is advised to prevent splitting due to the dough’s heat and pressure. 

Churro dough inside a pastry piping bag.

How To Serve Churros

These are typically a street treat, so you’d pick up a churro (or some bite-sized ones), that are often drizzled with sauce by vendors. The perfect snack to munch on as you stroll!

But at home? Just lay them out on a plate with a dipping sauce on the side and dig in! For an extra treat, pair them with ice cream. Trust me, Churro Ice Cream Sandwiches are a game-changer!

However you choose to serve them, keep in mind that these treats are best enjoyed while they’re fresh, warm, and crispy.

Churro dough being piped through a pastry bag onto a parchment-lined tray, forming long, ridged cylinders characteristic of churros.

Churros FAQs

Why Are My Churros Raw Inside?

The oil might be too hot. Lower the heat if they are cooked outside but raw inside. Use a candy thermometer to keep the temperature right.

How Long Do Churros Last?

  • Churros are best fresh, right after frying and coating with cinnamon sugar.
  • Refrigerate dough for a day; let it warm to room temperature before frying.
  • For pre-fried churros, skip the sugar, store in an airtight container, and reheat at 350°F for 3-5 minutes before adding sugar. Eat within 1-2 days.

What Does A Churro Taste Like?

Churros are sweet, crispy on the outside, soft inside, and coated in cinnamon sugar. They taste like a cinnamon-spiced, buttery pastry or donut.

Dough frying to golden perfection in hot oil.

Tips For Success

  • Use a Candy Thermometer: Keep the oil at 350°F for perfect frying.
  • Don’t Crowd the Pot: Fry only 4-6 churros at a time to maintain temperature.
  • Smooth Dough: After adding flour, use a spatula to press down and remove lumps.
  • Immediate Sugar Coating: Coat churros in cinnamon-sugar while warm.
  • Make Sauces Ahead: Prepare sauces before frying churros. If they thicken, microwave briefly.
  • Avoid Over-Mixing: Mix eggs until just combined for soft churros.
  • Safety First: Pipe dough gently to avoid oil splashes.

Freshly cooked churros, ready to delight the taste buds.

More Cinnamon-Sugar Treats:

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Churros

5 from 1 vote
These Churros are crispy outside, soft and fluffy inside, with a sweet cinnamon punch. Whole milk and butter make them rich and tender. Plus, I'm sharing two amazing dipping sauces with you!
Plate of churros served with a side bowl of rich chocolate sauce.
Print Recipe

Churros

Plate of churros served with a side bowl of rich chocolate sauce.
5 from 1 vote
These Churros are crispy outside, soft and fluffy inside, with a sweet cinnamon punch. Whole milk and butter make them rich and tender. Plus, I'm sharing two amazing dipping sauces with you!
Course Dessert, Snack
Cuisine American
Keyword churro, churros
Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings 25 churros
Chelsea Lords
Calories 227kcal
Cost $3.52

Equipment

  • 1M Open Star Tip
  • Candy Thermometer
  • Pastry bag (cloth/canvas recommended)

Ingredients

  • Recipes for Dulce de Leche Sauce & Chocolate Sauce in Notes section

Churros

  • 1/2 cup (8 tablespoons) unsalted butter
  • 1/2 cup each: whole milk & water
  • 1/4 teaspoon each: salt & cinnamon
  • 1 tablespoon white granulated sugar
  • 1-1/4 cup white all-purpose flour
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Vegetable or canola oil, for frying

Cinnamon Sugar Coating

  • 3/4 cup white granulated sugar
  • 1/4 cup light or dark brown sugar
  • 1 tablespoon ground cinnamon

Instructions

  • CINNAMON-SUGAR COATING: Mix ingredients listed under "cinnamon sugar coating" in a bowl.
  • CHURRO BATTER: In a medium pot over medium-high heat, add butter, milk, water, salt, cinnamon, & sugar. Stir until butter is melted then bring to a boil. Once boiling, lower heat, add in flour, and stir vigorously for 1 minute. Remove pot from heat.
  • FINISH BATTER: Using a silicone spatula, continue to mix, pressing out any lumps, until the dough is smooth, about 1 minute. Let dough cool for 5 minutes then add vanilla. Add eggs one at a time, mixing until each egg is integrated. Avoid over-mixing.
  • PIPING BAG: Transfer dough to a pastry bag with the star tip.
  • HEAT OIL: Heat oil in a deep fryer or heavy-bottomed large pot to 350°F, ensuring consistent temperature with a candy thermometer. Set out a plate lined with paper towel.
  • PIPE CHURROS: Pipe 3-4 dough strips (3 inches each) into the oil, cutting ends with kitchen scissors so dough falls into oil. Do so carefully to avoid oil splatter burns!
  • FRY: Fry churros until golden brown (approx. 90 seconds to 2 minutes per side). Transfer to paper towels briefly, then generously coat in the cinnamon-sugar mix.
  • CONTINUE TO FRY: Continue frying remaining dough, ensuring consistent 350°F oil temperature. Avoid frying more than 4 at a time.
  • ENJOY: Serve hot with sauces. Churros are best enjoyed immediately.

Video

Recipe Notes

Tips:
  • Number One tip: Use a candy thermometer to gauge the temperature of the oil; I've said this already, but I do think this is the most important key to success. Knowing the oil temperature is crucial for the perfect churros.
  • Only fry 3-4 churros at a time. If the oil is crowded with dough, it will lower the oil temperature.
  • Coat churros in sugar immediately after draining.
  • If making the sauces, prep dulce de leche sauce first, & chocolate sauce during the last churro batch. Reheat chocolate sauce if it thickens too much.
  • Don't over-mix the churro dough; this will cause tough instead of soft/fluffy churros.
Dulce de Leche Sauce
  • 1 cup heavy cream
  • 1 cup dark brown sugar, packed
  • ½ cup full-fat, regular sweetened condensed milk
  • In a medium-sized pot, heat 1 cup cream and 1 cup dark brown sugar. Stir while sugar dissolves and mixture comes to a slow boil. Continue to boil, stirring occasionally, until the mixture reduces down to 1 cup (~10 minutes)
  • Once it has reduced, mix in ½ cup sweetened condensed milk and stir until everything is well combined. Let stand at room temperature to thicken while making the churros. Serve the sauce warm and re-warm it in the microwave if it starts to get too thick. 
Chocolate Sauce
  • 4 ounces (1/2 cup) chopped dark chocolate baking bar (or semi-sweet)
  • ½ cup heavy cream
  • pinch of fine sea salt
  • Combine ingredients in a microwave-safe bowl. Heat in 15-second bursts, stirring between, until melted and smooth. Serve the chocolate sauce warm and re-warm it in the microwave if it starts to get too thick.
Nutrition information is for one churro, without sauce. Frying oil was not included in the numbers, either. 

Nutrition Facts

Serving: 25churros | Calories: 227kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 50mg | Potassium: 76mg | Fiber: 1g | Sugar: 23g | Vitamin A: 381IU | Vitamin C: 0.3mg | Calcium: 51mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

The BEST Crepes

The secrets to the best-ever Crepes, with the perfect thin texture, slightly crisp edges, and the perfect hint of sweetness! These expert tips and tricks from a French bakery will take your crepe-making skills to the next level!

Obsessed with breakfast like us? Try this Dutch Baby, Old-Fashioned Pancakes or Egg Skillet next!

Plateful of delicious crepes ready to be enjoyed.

Crepe Recipe From A French Bakery!

In high school, we hosted an adorable exchange student from France whose father was a pastry chef in their family-owned bakery. We eagerly asked her for her recipes and culinary secrets, which she generously shared with us.

And the one thing we drilled her on the most? Crepes. She expertly taught us how to make them and all her favorite ways to enjoy them. We pretty much had ‘crepe nights’ three times a week while she stayed with us! Today, I’m sharing an easy step-by-step guide, our favorite sweet and savory options, and some helpful tips.

Ingredients used in this delicious recipe.

What Is A Crepe?

A French crepe, known for its delicate texture, is made from a simple batter of flour, eggs, milk, sugar, vanilla, butter, and salt, and can be filled with various sweet or savory ingredients, making it a globally loved choice for breakfast or dessert. Learn more about crepe history here.

Crepes Ingredients

With just seven common household ingredients, you can whip up a delicious breakfast!

  • Whole Milk: Adds moisture and creaminess to the batter.
  • Flour: Provides the necessary structure and thickness to the mixture.
  • Sugar: Sweetens the batter, enhancing its flavor.
  • Salt: Balances the sweetness and enhances overall flavor.
  • Unsalted Butter: Enhances the richness and texture of the mixture.
  • Pure Vanilla Extract: Adds a yummy vanilla flavor to the batter.
  • Large Eggs: Holds the mixture together and contributes to its texture.

QUICK TIP

One of our favorite things about this recipe is that it makes a bunch of crepes, which is perfect for meal prepping or planning your week’s meals. They stay fresh in the fridge for 4-5 days, so you can easily grab a couple in the morning and whip up a quick and satisfying breakfast (or any meal or snack).

Breaking eggs into a blender, where other ingredients are already present, preparing for blending.

How To Make Crepes

  • Blend: Combine milk, flour, sugar, salt, butter, vanilla, and eggs in a blender for about 10 seconds.
  • Scrape: Scrape down the blender sides and blend a few more seconds if needed.
  • Chill: Refrigerate the batter for at least an hour or overnight.
  • Heat: Lightly butter a skillet. Heat it, pour 1/4 cup batter, swirl to coat, flip when golden brown (about 1 minute per side).
  • Enjoy: Add fillings, fold in half, then in half again, or roll it up like a burrito or fold into triangles.

The unmixed ingredients in a blender and the smooth, uniform batter after blending.

Crepe Filling And Topping Ideas

Savory

  • Garden delight: Fill them with warm artichoke hearts, tomatoes, baby spinach, and Parmesan cheese.
  • Italian: Fill it with tomatoes, pesto, and mozzarella cheese.
  • Traditional breakfast: Fill with ham, scrambled eggs, and pepper jack cheese.
  • Good morning: Fill with bacon, eggs, a drizzle of  syrup, and Cheddar cheese.
  • TBA: Fill with turkey, bacon, avocado, mayo, and Swiss cheese.

Sweet

  • Nutella: Give our delicious Nutella Crepes a try.
  • Dulce de Leche: Fill with Dulce de Leche, bananas, walnuts, and whipped cream.
  • S’mores: Fill with marshmallow creme, chocolate sauce, and crushed graham crackers.
  • Berry: Fill with whipped cream and berries. Add a drizzle of vanilla sauce or blueberry syrup.
  • Simple: Spread a little butter on a crepe and add a sprinkle of powdered sugar.
  • Custard delight: Fill with homemade custard, caramel sauce, and strawberries.
  • Banana: These Banana Crepes are always a hit.
  • Lemon lover: Fill with lemon curd, raspberries, and blueberries or blackberries.

Tips For Success

  • Refrigerate the batter: Refrigerating batter is essential to allow the flour to fully hydrate, reduce bubbling, and enhance the flavor, resulting in smoother, better-textured crepes.
  • Heat: Gradually heat the pan to your desired temperature; avoid rapid heating.
  • Butter the pan: Ensure even coverage of butter on the bottom and sides of the pan; it should last for multiple crepes.
  • Don’t flip too soon: Wait until the crepe’s surface develops golden brown spots, the edges brown, and it’s no longer shiny before flipping to prevent tearing and undercooking.
  • Swirl the batter: Immediately distribute the 1/4-cup of batter evenly across the pan’s base to achieve a thin, delicious crepe.

QUICK TIP

That first test crepe that comes out a little crispy? It makes for a great treat to nibble on while cooking the rest of them!

Plate of three crepes with berries and syrup drizzled on top.

Crepes FAQs

How Do I Keep Crepes From Sticking To The Pan?

To prevent crepes from sticking, thoroughly grease the pan with butter, coating the entire surface and sides, before heating. Using a nonstick pan also aids in preventing sticking.

How Do I Store Crepes?

Allow the cooked crepes to cool completely, then transfer them to a large resealable plastic bag. Seal the bag without any air inside and store it in the fridge for up to 5 days.

Can You Freeze Crepes?

Yes, you can freeze crepes. Cool them, stack with wax paper in between, wrap tightly, and store in the freezer for up to two months. Thaw in the fridge or at room temperature and reheat before serving.

More Breakfast Favorites:

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How to Make Crepes

5 from 2 votes
Discover the ultimate Crepes Recipe secrets: These tips and tricks, straight from a French bakery, will elevate your crepe game to the next level!
Plate of three crepes with berries and syrup drizzled on top.
Print Recipe

How to Make Crepes

Plate of three crepes with berries and syrup drizzled on top.
5 from 2 votes
Discover the ultimate Crepes Recipe secrets: These tips and tricks, straight from a French bakery, will elevate your crepe game to the next level!
Course Breakfast, Dessert, Main Course
Cuisine French, Vegetarian
Keyword banana crepes, crepes recipe, How to Make Crepes
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings 18 -22 crepes
Chelsea Lords
Calories 121kcal

Equipment

  • Parchment Paper, nonstick skillet, offset spatula (Note 1)

Ingredients

  • 2 and 1/2 cups milk (whole milk recommended)
  • 2 cups white all-purpose flour, measured by spooning & leveling
  • 1/4 cup granulated white sugar
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted & slightly cooled
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 2-3 tablespoons unsalted butter, melted (for cooking the crepes)
  • Optional: powdered sugar, syrup, whipped cream -- whatever you want to serve in or on top

Instructions

  • COMBINE: In a high-powered blender, combine milk, flour, sugar, salt, melted butter (cooled), vanilla, and eggs. Pulse on low speed until smooth and without lumps, about 10-15 pulses. Avoid over-beating.
  • REFRIGERATE: Scrape any flour sticking to the blender's sides and bottom. Pulse a few more times if needed. Cover and refrigerate the batter for 1 hour or overnight (important for flavor & to reduce bubbling).
  • PREP FOR COOKING: Cut small squares of parchment paper to place between crepes and prevent sticking after cooking.
  • HEAT SKILLET: Heat an 8 to 10-inch nonstick skillet over medium to medium-low heat. Stir the chilled batter and have a tray or platter ready nearby with a piece of parchment paper.
  • COOK: Lightly butter the skillet with melted butter using a pastry brush or a paper towel. Pour 1/4 cup of crepe batter into the pan, immediately tilting and swirling it to evenly coat the bottom. Return the skillet to the heat.
  • COOK, CONT.: Cook until the crepe is golden brown on the bottom (1-2 minutes). Lift an edge of the crepe with an offset spatula (or rubber spatula) and flip it. Cook until golden brown spots appear on the other side (another 1-2 minutes). Transfer the crepe to the prepared plate/tray and cover it with parchment or wax paper.
  • FINISH COOKING: Repeat until all the batter is used. Adjust the burner temperature as needed to control cooking speed.
  • SERVE: Fill the crepes with your preferred fillings, fold them in half, and then half again to form triangles. Sprinkle with powdered sugar, add whipped cream, and drizzle syrup as desired.
  • STORAGE: Allow cooked crepes to cool completely, then transfer them to a large resealable plastic bag. Seal it without air and store in the fridge for up to 5 days or freeze in an airtight bag for up to 3 months.

Video

Recipe Notes

Note 1: Here's the exact pan I use.
Note 2: Cooking Tips: Ensure even coverage of butter on the bottom and sides of the pan; it should last for multiple crepes. Don't flip too soon: Wait until the crepe's surface develops golden brown spots and it's no longer shiny before flipping to prevent tearing and undercooking.
Nutritional information is for the crepes without any fillings or toppings.

Nutrition Facts

Calories: 121kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 63mg | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 193IU | Calcium: 47mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

How to make crepes:tips and tricks (straight from a French bakery) to making delicious crepes every time! via chelseasmessyapron.com #crepe #easy #quick #crepes #crepebar #shower #dessert #breakfast #sweet #savory #recipe #kid #friendly #berries #whipped #cream

Tin Foil Sausage and Veggies Dinner

Simple Tin Foil Sausage and Veggies Dinner with smoked sausage, corn, bell peppers, potatoes, and zucchini. Wrap in foil and cook on the grill, campfire, or in the oven.

Try my other foil pack meals: hobo foil packetsfoil pack French dip sandwiches, or foil pack Philly cheesesteak dinners.

Tin Foil Sausage and Veggies Dinner fresh off the grill ready to be enjoyed.

Tin Foil Sausage and Veggies Dinner

I’m totally hooked on tin foil dinners right now, so expect a bunch more recipes soon! This obsession isn’t new though—my mom used to make them all the time, either over a campfire when we went camping or in the oven when it was snowing. We loved them as kids!

Now I get why she made them so much—they’re super easy to put together, cleanup is a breeze, and kids love having their own little food packets. And honestly, I love them as an adult!

All the ingredients in this recipe including sausage, pepper, onion, seasoning, corn, zucchini, potato, and oil prepped out for easy assembly.

Tin Foil Sausage and Veggies Ingredients

  • Smoked Sausage: Any smoked sausage works. Use turkey or chicken sausage for a healthier option. Beef and pork provide more flavor.
  • Red Potatoes: Cut baby red potatoes into small pieces, no bigger than 1 inch. Yukon gold potatoes are also great. No need to peel either variety.
  • Fresh Corn: Use fresh sweet corn. Cut carefully! I place a thick kitchen towel over a sharp chef’s knife and press down with the heel of my hand.
  • Yellow Onion: Finely dice the onion for better flavor. Large chunks may stay crunchy.
  • Red Bell Pepper: Adds sweetness and crunch. Any color bell pepper works, but green is less sweet.
  • Zucchini: Cut into thick coins to avoid mushiness.
  • Olive Oil: Coat everything in olive oil for flavor and even cooking.
  • Seasoning: Use a simple seasoning mix. Add extra salt and pepper at the end if needed.

QUICK TIP

Add some extra flavor to your tin foil packets, especially if baking in the oven. Try these options:

  • Fresh chopped parsley, basil, or cilantro.
  • A sprinkle of sharp cheddar or Parmesan cheese.
  • Serve with a dip or sauce, like a 3-ingredient copycat Chick-Fil-A sauce.
  • Kids love sausage with ketchup!
  • This Cilantro Lime Sauce Recipe pairs well!

All the ingredients for Tin Foil Sausage and Veggies Dinner being added to a bowl and mixed together then added to tinfoil and it being sealed for cooking.

How to Make Tin Foil Sausage and Veggies

  • Preheat: Grill to medium-high (450°F) or oven to 425°F.
  • Prepare Foil: Cut 4 large sheets of heavy-duty foil; spray with cooking spray.
  • Chop Veggies: Cut potatoes, bell pepper, zucchini, corn, and onion as directed.
  • Slice Sausage: Cut sausage into 1/2-inch thick coins.
  • Mix Ingredients: Combine veggies and sausage in a large bowl. Drizzle with olive oil and add seasonings. Toss to coat.
  • Assemble Packs: Divide mixture evenly among foil sheets. Seal packs tightly.
  • Cook:
    • Grill: Cook for 25-30 minutes, flipping halfway.
    • Oven: Bake for 30-40 minutes (30 for crisp, 35 for tender, 40 for very tender).
  • Serve: Open packs carefully to release steam. Garnish with parsley, extra salt/pepper, and Parmesan if desired.

Tin Foil Sausage and Veggies Dinner ready to be eaten, the perfect camping or no mess meal.

Tin Foil Sausage and Veggies Tips

  • Seal Properly: Fully seal the foil packets, but leave room for steam.
  • Prevent Sticking: Generously spray the foil to keep veggies from sticking.
  • Season Well: Taste and add more salt or pepper if needed after cooking.
  • Use Heavy Duty Foil: It’s thicker and resists tearing, keeping everything inside.

QUICK TIP

How To Seal Foil Packs

  1. Tear off four strips of heavy-duty foil, each one about 2 feet long.
  2. Divide the tin foil mixture equally into the center of each foil piece.
  3. To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.
  4. These sausage foil packs are ready to cook!

More grilling recipes to love

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Tin Foil Sausage and Veggies Dinner

4.95 from 34 votes
Simple Tin Foil Sausage and Veggies Dinner with smoked sausage, corn, bell peppers, potatoes, and zucchini. Wrap in foil and cook on the grill, campfire, or in the oven.
Tin Foil Sausage and Veggies Dinner fresh off the grill ready to be enjoyed.
Print Recipe

Tin Foil Sausage and Veggies Dinner

Tin Foil Sausage and Veggies Dinner fresh off the grill ready to be enjoyed.
4.95 from 34 votes
Simple Tin Foil Sausage and Veggies Dinner with smoked sausage, corn, bell peppers, potatoes, and zucchini. Wrap in foil and cook on the grill, campfire, or in the oven.
Course Dinner, Main Course
Cuisine American, Healthy
Keyword Tin Foil Sausage and Veggies
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 -6
Chelsea Lords
Calories 301kcal
Cost $8.12

Equipment

  • Heavy Duty Foil
  • Olive oil cooking spray

Ingredients

  • 1 red bell pepper, thinly sliced
  • 2 ears sweet corn, cut into 1-inch disks
  • 3/4 cup finely diced yellow onion (1/2 large onion)
  • 2-1/2 cups diced red potatoes (3-5 smal potatoes)
  • 1-1/4 cups coined zucchini (1 medium zucchini)
  • 1 package (13 oz.) smoked sausage
  • 5 tablespoons olive oil
  • 1 tablespoon each: dried oregano, dried parsley flakes
  • 1 teaspoon each: paprika, garlic powder
  • Salt and pepper
  • Optional: Parmesan cheese, fresh chopped parsley, honey-mustard sauce Note 1

Instructions

  • Preheat the grill to medium-high (450°F) or the oven to 425°F. Prepare 4 large (2 feet each) sheets of heavy-duty foil; lightly spritz with cooking spray.
  • Cut the top off the pepper, remove seeds, and thinly slice. If slices are long, cut in half. Remove husk from corn and cut into 1-inch discs. I place a thick kitchen towel over a sharp chef's knife and press down firmly with the heel of my hand. Finely dice the yellow onion. Cut washed (unpeeled) potatoes into small bite-sized pieces, about 8-10 pieces per potato. Cut sausage into 1/2-inch thick coins.
  • Add veggies, sausage, oil, and seasonings to a large bowl. Season to taste (I add 3/4 tsp salt & 1/2 tsp pepper). Toss until well combined.
  • Divide the mixture evenly among the foil sheets (about 2 cups per packet). Seal the foil packs tightly, leaving room for air to circulate.
  • COOK WITH ONE OF THESE METHODS:
    Grill: Grill for 25-30 minutes, flipping at the halfway point. Check for doneness (see Note 2).
    Bake: Bake for 30-40 minutes. At 30 minutes, veggies are crisp; at 35 minutes, they are perfect for us; at 40 minutes, they are very tender. Place foil packs on the oven rack or a sheet pan.
    Sheet Pan: Spread ingredients on a parchment-lined sheet pan and bake for 30-35 minutes, flipping/stirring once at the halfway point.
  • Carefully open the foil pack (steam will escape). Garnish with fresh parsley, additional salt/pepper, and freshly grated Parmesan if desired.

Video

Recipe Notes

Note 1: When baking instead of grilling or using a campfire, you may need extra salt, pepper, or Parmesan cheese for added flavor. A honey mustard sauce also pairs well.
When checking for doneness, only open one packet to retain steam. Otherwise cooking will take longer.

Nutrition Facts

Serving: 1serving | Calories: 301kcal | Carbohydrates: 23.2g | Protein: 15.5g | Fat: 17.6g | Cholesterol: 46mg | Sodium: 385.5mg | Fiber: 3.2g | Sugar: 5.7g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Mexican Street Corn Chicken Salad

Mexican Street Corn Chicken Salad combines Mexican Street Corn (Elote) and Chicken Salad! Tender chicken, smoky corn, creamy avocado, and crunchy peppers are mixed in a chili-lime dressing. Delicious!

Love chicken salad? Try my Honey Mustard Chicken Salad SandwichesPesto Chicken Salad, or Curry Chicken Salad.

Mexican Street Corn Chicken Salad sandwiched between bread and lettuce.

Mexican Street Corn Chicken Salad

I love Mexican Street Corn flavors! Whether in pasta salad, sweet potatoes, or corn chowder, I can’t get enough. Today, I’m making a chicken salad with those flavors. I never say no to a chicken salad sandwich, especially when it’s got street corn flavors!

This Mexican Street Corn Chicken Salad is full of flavor and texture, from crispy corn to creamy avocados. The chili-lime dressing with spices, lime juice, and mayo complements the smoky corn.

All the dressing ingredients including cumin, sriracha, chili powder, paprika, mayo, and limes prepped out for easy assembly.

Mexican Street Corn Chicken Salad Dressing

  • Mayo: Use good quality, full-fat mayo like Hellman’s or Best Foods.
  • Lime: Use fresh lime juice and zest for the best flavor. If you use citrus often, having a good citrus juicer and mini grater is really handy!
  • Spices: Add chili powder, paprika, and ground cumin for a delicious smoky flavor.
  • Sriracha or hot sauce: Adjust the amount to your spice preference. Want more heat? Add 1/8 teaspoon of cayenne pepper.
  • Salt & Pepper: Season to taste.

The ingredients for Mexican street corn chicken salad prepped out for easy assembly.

Salad Ingredients

  • Chicken: Use store-bought rotisserie chicken or grilled taco chicken. Both work great for this Mexican Street Corn Chicken Salad.
  • Avocado: Make sure it’s ripe for the best taste and texture. It should feel like touching your nose when you press it gently.
  • Fresh herbs: Cilantro and green onions add fresh flavors. If you don’t like cilantro, just use more green onions.
  • Jalapeño: Wear gloves to keep your hands safe. Remove the seeds and ribs before chopping. Skip it if you don’t want it spicy, or add more if you do!
  • Red bell pepper: Adds sweet taste, crunch, and color. You can use orange or yellow pepper instead if you like.

The corn being charred on a skillet for this simple dish.

How To Make Mexican Street Corn Chicken Salad

  1. Cook Corn: Melt butter in a large pan over high heat. Add corn and cook for 6-10 minutes until browned. Move to a bowl and let it cool.
  2. Mix Salad: In a big bowl, mix chicken, corn, bell pepper, cilantro, green onions, jalapeño, and avocado.
  3. Make Dressing: In a small bowl, mix mayo, lime juice, lime zest, chili powder, paprika, cumin, Sriracha, salt, and pepper.
  4. Combine: Pour dressing over the salad and gently stir until mixed well.
  5. Serve: Enjoy on croissants, toasted bread, tostada shells, or with corn chips.

Change Up This Mexican Street Corn Chicken

  • Spicy Kick: Add more jalapeños or use spicy mayo in the dressing.
  • Tropical Flavor: Add diced mango or pineapple for some sweetness.
  • Tex-Mex: Add in some black beans and diced cherry tomatoes.
  • Southwest: Mix in roasted red peppers and black beans.
  • Add A Smoky Flavor: Add crispy bacon bits.

The dressing for this Mexican Street Corn Chicken Salad being whisked together.

Mexican Street Corn Chicken Salad Serving Suggestions

  • Croissants: My favorite way is on buttery croissants. Add lettuce, pile on the chicken salad, and enjoy!
  • Toasted Bread: Spread the salad on your favorite toasted hearty bread.
  • Tostada: My kids love it on a crispy tostada shell. Spread guacamole on the shell, then add the chicken salad.
  • With Chips: Serve the salad in a big bowl with corn chips for a nice crunch.
  • Cheese Topping: Don’t forget a sprinkle of cheese on top. For a more authentic flavor, try Cotija cheese, found near specialty cheeses in the grocery store.

Combining all the ingredients and dressing in one large bowl for this recipe.

STORAGE

Mexican Street Corn Chicken Salad Storage

Without the avocado, this salad stores well in an airtight container in the fridge for 3-4 days. If you want to store leftovers, keep the salad and avocado separate or leave out the avocado.

Dice the avocado last, just before serving, to keep it fresh. Avocados brown quickly, so don’t chop them too early.

More Easy Rotisserie Chicken Recipes

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Mexican Street Corn Chicken Salad

5 from 7 votes
Mexican Street Corn Chicken Salad combines Mexican Street Corn and Chicken Salad. Tender chicken, smoky corn, creamy avocado, and crunchy peppers are mixed in a chili-lime dressing. Delicious!
Mexican Street Corn Chicken Salad sandwiched between bread and lettuce.
Print Recipe

Mexican Street Corn Chicken Salad

Mexican Street Corn Chicken Salad sandwiched between bread and lettuce.
5 from 7 votes
Mexican Street Corn Chicken Salad combines Mexican Street Corn and Chicken Salad. Tender chicken, smoky corn, creamy avocado, and crunchy peppers are mixed in a chili-lime dressing. Delicious!
Course Dinner, Main Course
Cuisine Mexican
Keyword Mexican Street Corn Chicken Salad
Prep Time 25 minutes
Total Time 25 minutes
Servings 6 servings
Chelsea Lords
Calories 288kcal
Cost $8.94

Ingredients

  • 2 tablespoons unsalted butter
  • 3 cups frozen or fresh corn (Note 1)
  • 3 cups diced rotisserie chicken
  • 1 large red bell pepper, finely diced
  • 1/4 cup each: finely chopped cilantro, green onions (Note 2)
  • 1 tablespoon finely diced jalapeño, optional
  • 1 large ripe avocado, diced (Note 3)

Dressing

  • 1/2 cup full-fat mayo (Note 4)
  • 1-2 large juicy limes (Note 5)
  • 1/2 teaspoon each: chili powder, paprika
  • 1/8 teaspoon ground cumin
  • 1 teaspoon Sriracha or hot sauce
  • Salt & Pepper
  • For serving: croissants or sandwich bread & lettuce OR chips/tostada shells, Cotija cheese (Note 6)

Instructions

  • SAUTE CORN: In a large skillet, melt the butter over high heat. Add the corn and cook for 6-10 minutes, stirring occasionally until nicely browned. Season with salt (I add 1/2 teaspoon). Transfer corn to a large bowl and cool completely.
  • CHICKEN SALAD: Add all the salad ingredients and dressing ingredients to a large bowl. Season with salt (I add 1/4 teaspoon) and pepper (I add 1/8 teaspoon). Gently stir until well combined and serve immediately.
  • SERVING: See Note 6.
  • STORAGE: Without the avocado, this salad stores well in an airtight container in the fridge for 3-4 days. Store salad and avocado separately if keeping leftovers or omit the avocado.

Video

Recipe Notes

Note 1: Corn: If using fresh corn, cut kernels off the cob and measure.
Note 2: Cilantro and Green Onions: If you don't like one of these herbs, leave it out. Measure 1/4 cup after chopping/slicing.
Note 3: Avocado: Ensure the avocado is ripe. Add it last to keep it from browning.
Note 4: Mayo: Use good quality, full-fat mayo. Hellman's/Best Foods is recommended.
Note 5: Lime: Use 3 tbsp freshly squeezed lime juice + 1/4 teaspoon lime zest.
Note 6: Serving Suggestions:
  • Croissants: Serve on big, buttery croissant rolls with lettuce.
  • Toasted Bread: Use hearty whole wheat bread.
  • Tostada: Top tostada shells with guacamole and the chicken salad.
  • Chips: Serve with corn chips in a big bowl.
  • Wrap: Fold it up in a tortilla with some lettuce!
Calories: Only include the filling. Bread calories will vary.

Nutrition Facts

Serving: 1serving | Calories: 288kcal | Carbohydrates: 23.4g | Protein: 12.9g | Fat: 23.3g | Cholesterol: 55.6mg | Sodium: 99.6mg | Fiber: 5g | Sugar: 7.7g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

Ice Cream Sandwich Cake

Four-ingredient Ice Cream Sandwich Cake is made with ice cream sandwiches, cookies-and-cream ice cream, and a crushed Oreo whipped cream topping!

Four-ingredient Ice Cream Sandwich Cake slice on a plate.

Ice Cream Sandwich Cake

This is another ice cream dessert my mom often made when I was growing up, just like her Ice Cream Pie. It was a favorite, and we’d ask her to make more before the first batch was even gone!

A few summers ago, I made this dessert when we had a bunch of neighborhood kids over. I shared slices with them, and their responses were adorable—they couldn’t stop raving about it! They even told me it was the best dessert they’d ever had!

This cake is perfect for parties—it’s a hit with kids and adults! And it’s super simple to make! Only four ingredients and about 10 minutes of prep for an ice cream cake that will absolutely be the hit of the summer!

All 4 of the ingredients in this recipe prepped out for easy assembly.

Ingredients

  • Vanilla Ice Cream Sandwiches: These form the base and middle layers, which gives the cake structure and all the great flavor!
  • Cookies and Cream Ice Cream: Use a good quality ice cream that you love! I say, the more Oreo chunks, the better!
  • Frozen Whipped Topping: A light, fluffy topping finishes the cake perfectly!
  • Oreo Cookies: Crushed and sprinkled on top for added crunch and a pretty finish.

Ice cream sandwiches neatly lined up in a pan, forming the base layer of the frozen cake.

How To Make Ice Cream Sandwich Cake

  1. Line the Pan: Use parchment paper leaving an overhang to easily remove the cake for cutting and serving.
  2. Layer the Ingredients: Start with a layer of ice cream sandwiches, followed by a layer of ice cream. Repeat with another layer of ice cream sandwiches and a final layer of ice cream.
  3. Add Toppings: Right before serving, spread whipped cream over the whole cake and sprinkle crushed Oreos® on top.

QUICK TIP

For a 9×13-inch pan: You’ll need about 24 ice cream sandwiches, 1 and ½ containers of ice cream, and 2 containers of whipped cream.

A container of cookies and cream ice cream with a scoop in it, ready to be added to the recipe.

Ice Cream Sandwich Cake Variations

  • Neapolitan: Use Neapolitan ice cream sandwiches with chocolate, strawberry, or vanilla ice cream.
  • Mint Chocolate: Use mint chocolate ice cream sandwiches and mint chocolate ice cream.
  • Candy Bar: Use vanilla ice cream sandwiches with any ice cream and crushed candy (like toffee, M&M’s, Reese’s, Snickers, Kit Kat, Rolos, etc.).
  • Hot Fudge or Caramel Sauce: Add hot fudge or caramel sauce to the cake for extra sweetness.
  • Peppermint Ice Cream Bars: Perfect for the holiday season!

Final layers being added for this easy, but delicious dessert.

Tips For Success

  • Use Parchment Paper: Line the pan with parchment paper, leaving an overhang for easy lifting and slicing.
  • Firm Press: Press down firmly on each layer of ice cream sandwiches and ice cream to make sure the cake holds together when frozen.
  • Soften Ice Cream: Let the cookies-and-cream ice cream sit at room temperature for about 5 minutes for easier spreading.
  • Crush Oreos Fresh: Crush Oreos right before sprinkling them on top to keep them crunchy.
  • Clean Slices: Run a sharp knife under hot water, wipe it dry, and then slice the cake. Repeat for each cut for clean slices.

Ice cream sandwich cake with a bite out of it showing all the layers.

STORAGE

Store any Ice Cream Sandwich Cake leftovers in an airtight container in the freezer. Best enjoyed within 2 weeks.

QUICK TIP

To get clean slices, run your knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat.

More Ice Cream Treats

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Ice Cream Sandwich Cake

5 from 3 votes
Four-ingredient Ice Cream Sandwich Cake is made with ice cream sandwiches, cookies-and-cream ice cream, and a crushed Oreo whipped cream topping!
Four-ingredient Ice Cream Sandwich Cake slice on a plate.
Print Recipe

Ice Cream Sandwich Cake

Four-ingredient Ice Cream Sandwich Cake slice on a plate.
5 from 3 votes
Four-ingredient Ice Cream Sandwich Cake is made with ice cream sandwiches, cookies-and-cream ice cream, and a crushed Oreo whipped cream topping!
Course Dessert
Cuisine American
Keyword ice cream sandwich cake
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 pieces
Chelsea Lords
Calories 423kcal
Cost $6.72

Ingredients

  • 18 regular vanilla ice cream sandwiches unwrapped
  • 1 container (48 ounces or 3 pints) cookies and cream ice cream
  • 1 container (8 ounces) frozen whipped topping thawed to room temperature
  • 6-8 regular Oreo cookies (Note 1)

Instructions

  • Line a 9-x-9-inch pan with parchment paper leaving an overhang for easy removal. If ice cream is super firm, let stand at room temp for 5 minutes; don't let it get too soft!
  • Unwrap the ice cream sandwiches. Press 9 sandwiches onto the bottom of the pan. You'll need to cut 2 down a little for them to fit (see pictures in the post).
  • With a large spoon, spread half of the ice cream over the ice cream sandwiches. Press down as much as you can to an even layer.
  • Firmly press 9 more sandwiches on top. Spread remaining ice cream over the sandwiches, pressing firmly down. Cover tightly and place in the freezer until layers are firm, about 1 hour.
  • Remove the dessert from the freezer and spread the whipped topping over everything. Crush Oreos and sprinkle on top. Return to freezer, covered gently until very firm.
  • Use parchment paper overhang to remove bars from pan. Cut and serve. To get clean slices, run your knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat.
  • Immediately return any leftovers, covered tightly, to the freezer.

Video

Recipe Notes

Note 1: Other toppings: Try a crushed candy bar (Heath, Skor, Butterfinger, etc) instead of the cookies, if desired. 

Nutrition Facts

Calories: 423kcal | Carbohydrates: 60g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 194mg | Potassium: 327mg | Fiber: 1g | Sugar: 42g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

Ice Cream Pie

Make an Ice Cream Pie in just 15 minutes with only 3 ingredients! Layer scoops of your two favorite ice cream flavors in a pre-made graham cracker crust for an instant dessert hit!

Next try my 4-ingredient Ice Cream Sandwich Cake, Samoas Ice Cream Bars, or Oreo Ice Cream Cake.

Slice of Ice Cream Pie with whipped cream, drizzle of caramel, and chocolate chips on top.

Ice Cream Pie

My mom’s “famous” Ice Cream Pie is a summer favorite that always impressed friends and family. They thought it took a lot of work to make, but it’s actually really easy to create.

Two other recipes my mom was famous for? Her Orange Fluff Salad and Carmelitas!

This is more of an idea than a recipe: pick a theme like chocolate, fruit, mint, or coffee, mix two ice cream flavors that go well together, and use a store-bought graham cracker or  Oreo cookie crust. And there you have it, a yummy dessert with barely any effort!

Layering in the different flavors into the crust.

Ingredients

  • Graham Cracker Crust: Crunchy, sweet base. We love using a store bought for convenience but make your own here.
  • Two Ice Cream Flavors: My two favorites: salted caramel ice cream and fudge brownie!
  • Optional Toppings: Whipped cream and chocolate or caramel sauce for that perfect finishing touch!

Scoops of chocolate and caramel ice cream arranged in the crust, ready to be frozen.

How To Make Ice Cream Pie

  • Set out a pre-made graham cracker or Oreo crust for the base.
  • Soften salted caramel and fudge brownie ice cream slightly.
  • Alternately scoop both ice creams into the crust, forming layers.
  • Press down with the crust’s plastic lid to compact.
  • Freeze until firm.
  • Serve with optional toppings — whatever you like!

The dessert completed and covered with the plastic lid and put in the freezer to harden.

Ice Cream Pie Variations

  • Minty: Try this Grasshopper version with an Oreo® crust and mint ice cream filling!
  • Fruity: Use your two favorite sorbets or sherbets in a graham cracker crust.
  • Turtle pie: Fill an Oreo crust with caramel ice cream. Drizzle fudge and caramel ice cream sauces over top and sprinkle chopped pecans on top.
  • Oreo pie: Fill an Oreo crust with cookies and cream ice cream. Garnish with whipped cream and additional crushed Oreos.
  • Coffee version: Fill an Oreo crust with coffee ice cream, drizzle with hot fudge sauce.
  • Strawberry-cheesecake pie recipe: This is my favorite recipe!
  • Adding a cornflake crust: try this crust recipe.

STORAGE

Cover the pie tightly with plastic wrap or foil to avoid freezer burn. Store the pie in the freezer, and for best flavor, eat within 1-2 weeks.

A slice of the ice cream pie dessert recipe on a plate showing the layers of different ice cream and toppings.

QUICK TIP

To get clean slices, run your knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat.

More Frozen Desserts

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Ice Cream Pie

5 from 11 votes
Make an Ice Cream Pie in just 15 minutes with only three ingredients! Simply layer scoops of your two favorite ice cream flavors in a pre-made graham cracker crust for an instant dessert hit!
Slice of Ice Cream Pie with whipped cream, drizzle of caramel, and chocolate chips on top.
Print Recipe

Ice Cream Pie

Slice of Ice Cream Pie with whipped cream, drizzle of caramel, and chocolate chips on top.
5 from 11 votes
Make an Ice Cream Pie in just 15 minutes with only three ingredients! Simply layer scoops of your two favorite ice cream flavors in a pre-made graham cracker crust for an instant dessert hit!
Course Dessert
Cuisine American
Keyword ice cream pie
Prep Time 25 minutes
Freezing Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 -10 servings
Chelsea Lords
Calories 627kcal

Ingredients

  • 1 pre-made graham cracker crust
  • 36 ounces salted caramel ice cream (3/4ths of 1 full 48-ounce container) Note 1
  • 36 ounces fudge brownie ice cream (3/4ths of 1 full 48-ounce container)
  • Optional: whipped cream, chocolate sauce, and/or caramel sauce

Instructions

  • Remove the plastic lid from the graham cracker crust, but keep it for later.
  • Scoop one flavor of ice cream into the graham cracker crust, then scoop the other flavor next to it.
  • Continue alternating scoops of each flavor in a circular motion around the pie crust, filling the center last. Gently press scoops down with the back of a spoon.
  • Repeat the steps to add a second layer of ice cream.
  • Press the saved plastic lid onto the ice cream to compress the layers.
  • Place the pie in the freezer to fully harden. Avoid letting the ice cream get too soft, as it may become icy when re-frozen.
  • Once the pie is hardened, cut into large slices (see Note 2). If desired, top slices with whipped cream and a drizzle of chocolate or caramel sauce. Return any leftovers to the freezer promptly.

Video

Recipe Notes

Note 1: My all-time 2 favorite ice creams for this pie: Salted Caramel & Mudslide 
Note 2: To get clean slices, run your knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat.
Storage: Cover the pie tightly with plastic wrap or foil to avoid freezer burn. Store the pie in the freezer, and for best flavor, eat within 1-2 weeks.

Nutrition Facts

Calories: 627kcal | Carbohydrates: 85g | Protein: 10g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 274mg | Potassium: 582mg | Fiber: 3g | Sugar: 36g | Vitamin A: 939IU | Vitamin C: 11mg | Calcium: 298mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

Muddy Buddies Recipe

Try these Muddy Buddies (also called Puppy Chow) for a quick and easy snack. No baking needed, and just a few ingredients!

Next try this White Chocolate Chex Mix or this Chocolate Popcorn!

Overhead photo of a bowl filled with Muddy Buddies and a toddler hand grabbing one out.

The Best Muddy Buddies Ever

Last summer, my son loved selling lemonade but this year he wanted to try something new. So, I made a few batches of these Muddy Buddies for him to sell. After just one day, he’s convinced they’re the ticket to all the money he could ever want. 😉

Needless to say, this snack mix was a huge hit in the neighborhood. Honestly, it’s super popular whenever I make it and wherever I take it!

What Are Muddy Buddies?

Also called Puppy Chow, Reindeer Chow, or Monkey Munch.

Muddy Buddies are a fun crunchy snack mix made with cereal, peanut butter, chocolate, butter, vanilla, salt, and powdered sugar. The best part? No baking!

They might look like dog food (hence the name Puppy Chow), but they’re super tasty. (Just don’t feed them to your dog since pets and chocolate don’t mix.)

Process shots of creating Muddy Buddies -- melting the chocolate, peanut butter, and butter.

Ingredients

  • Chex Cereal: Use Rice or Corn Chex (or a similar brand). This cereal holds up well with the coating.
  • Creamy Peanut Butter: Any smooth and creamy nut butter works here!
  • Chocolate Chips: You can use milk, semi-sweet, or dark chocolate chips — whichever you like best.
  • Unsalted Butter: Use unsalted butter to control the salt level. You can always add more salt, but can’t take it out.
  • Vanilla Extract: Add it after microwaving to keep the flavor strong.
  • Powdered Sugar: Coats the cereal for a sweet finish and to “seal” in the chocolate and peanut butter.

How To Make Muddy Buddies

  1. Measure: Measure the cereal into a very large bowl.
  2. Melt: Combine the butter, chocolate chips, salt, and peanut butter, then melt in the microwave. Stir through vanilla for added flavor.
  3. Combine: Pour the chocolate-peanut butter mixture over the cereal and toss until evenly coated.
  4. Coat: Transfer the mixture to a large bag, add the powdered sugar, and shake to combine!

And if you’re wondering how to make Puppy Chow, it’s the exact same as this recipe. 🙂

Melted chocolate mixture and Chex cereal prepped out.

Variation Ideas:

One of the best things about this snack is how easy it is to customize. I’ve made lots of Muddy Buddies variations, and here are my favorites:

Up-close overhead photo of a bowl of Muddy Buddies.

Expert Tips

  • Even Coating: Use a gallon-sized plastic bag to toss chocolate-covered Chex with powdered sugar. If too full, use two bags. This ensures even coating.
  • Avoid Burning: Melt chocolate in the microwave in short bursts (15-30 seconds), stirring in between to prevent burning.
  • Be Gentle: Shake the cereal gently with the melted chocolate in the bag to evenly coat and keep from crushing the cereal.

STORAGE

What To Do With Leftovers:

  • Leftovers: Store in an airtight container at room temperature for up to a week, best in 3-4 days.
  • Can You Freeze Muddy Buddies: Yes! I love these straight from the freezer! Store in an airtight container or bag for up to 3 months.

More Delicious Desserts:

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Muddy Buddies

4.72 from 21 votes
Try these Muddy Buddies (also called Puppy Chow) for a quick and easy snack. No baking needed, and just a few ingredients!
Print Recipe

Muddy Buddies

4.72 from 21 votes
Try these Muddy Buddies (also called Puppy Chow) for a quick and easy snack. No baking needed, and just a few ingredients!
Course Dessert, Snack
Cuisine American, Vegetarian
Keyword muddy buddies
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 cups
Chelsea Lords
Calories 484kcal

Ingredients

  • 8 cups corn Chex cereal
  • 1/2 cup creamy peanut butter
  • 1 cup milk or semisweet chocolate chips (I like Guittard or Ghirardelli)
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1-1/2 cups powdered sugar

Optional Additions

  • mini M&M's, mini chocolate chips

Instructions

  • Measure cereal into a large bowl and set aside.
  • In a separate large microwave-safe bowl, combine peanut butter, chocolate chips, butter and salt. Microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds until the mixture is melted and smooth. Mix in vanilla. Pour over the cereal. Stir well until the cereal is evenly coated. Take care not to crush the cereal while stirring.
  • Pour half of the cereal mixture into a gallon-sized resealable plastic bag and pour half of the powdered sugar over it. Seal and shake until the cereal is evenly coated. Repeat with the other half of the cereal and powdered sugar. Shake until all the cereal is well coated.
  • Pour into a large bowl and enjoy! If desired, stir in a fun addition such as mini M&M's or mini chocolate chips. 
  • Store leftover Muddy Buddies in an airtight container at room temperature OR freeze and enjoy right out of the freezer!

Video

Recipe Notes

Nutritional information does not include optional add-ins.
This recipe doubles well-- and on the flip side, it can also be halved easily.

Nutrition Facts

Calories: 484kcal | Carbohydrates: 76g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 496mg | Potassium: 394mg | Fiber: 9g | Sugar: 31g | Vitamin A: 743IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 18mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

These Muddy Buddies (also known as Puppy Chow) are the best easy treat! No baking required and only 7 ingredients required! Plus variation ideas! via chelseasmessyapron.com #puppy #chow #muddy #buddies #recipe #easy #quickly #no #bake #recipe #dessert #kidfriendly #party #snack

Date Brownies

Date Brownies are the best nutritious, no-bake treat ever! These 4-ingredient brownies are quick to make and free of refined sugars. They’re fudgy, soft, and chewy.

Date Brownies stacked on top of each other.

Date Brownies

I’m totally obsessed with these quick “brownies!” They taste like a rich dessert but are made with nutritious ingredients and can be completely free of refined sugar depending on what you use.

But, I will say here, if you don’t like dates or almond butter, you might not enjoy these. My husband doesn’t like either, and he didn’t love them.

All the ingredients in this recipe prepped out for easy assembly.

Ingredients

  • Medjool Dates: Use very soft, fresh ones. If your dates are firm, soak in boiling water and drain well.
  • Roasted Almond Butter: Stir well before using. Choose a tasty, roasted almond butter for best flavor.
  • Dutch Process Cocoa Powder: Gives a rich brownie flavor. Dutch cocoa powder is best.
  • Salt: Brings out flavors and balances sweetness.
  • Mini Chocolate Chips: Adds fun flavor and texture, but you can leave these out.

Optional Topping

  • Chocolate Chips: Use good quality; any type works. Dark chocolate is most nutritious.
  • Coconut Oil: Helps chocolate melt smoothly and keeps the top layer from being too firm.

How to make date brownies by adding all the ingredients to a food processor.

How To Make Date Brownies

  1. Prepare Pan: Line a bread pan with parchment paper, leaving some extra hanging over the edges.
  2. Blend Ingredients: Blend dates and almond butter in a food processor until smooth.
  3. Mix: Add cocoa powder and salt, then blend until well mixed. Add mini chocolate chips if desired.
  4. Press: Firmly press the mixture into the prepared pan.
  5. Make Topping: Melt chocolate chips with coconut oil in the microwave, stirring until smooth. Pour over the mixture and tap the pan to even it out.
  6. Refrigerate: Chill until firm, about 1 hour. Cut and enjoy!

The no bake recipe pressed into a bread pan and chocolate being spread on top.

Tips When Making Date Brownies

  • Use Fresh Dates: Fresh, soft dates blend easily and deliver a chewier texture.
  • Blend Well: Blend the mixture until smooth for the best texture. This takes some patience!
  • Press Evenly: Press the mixture firmly and evenly into the pan.
  • Smooth Topping: When melting chocolate for the topping, heat in short bursts and stir often to prevent burning.
  • Cut Cleanly: Use a sharp knife heated under hot water and dried before cutting for clean slices.

One of the date brownies being held up showing the delicious insides.

STORAGE

Storage

Return any leftovers to an airtight container and store in the fridge.

More EASY Nutritious Treats:

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Date Brownies

No ratings yet
Date Brownies are the best nutritious, no-bake treat ever! These 4-ingredient brownies are quick to make and free of refined sugars. They're fudgy, soft, and chewy.
One of the date brownies being held up showing the delicious insides.
Print Recipe

Date Brownies

One of the date brownies being held up showing the delicious insides.
No ratings yet
Date Brownies are the best nutritious, no-bake treat ever! These 4-ingredient brownies are quick to make and free of refined sugars. They're fudgy, soft, and chewy.
Course Dessert, Snack, treat
Cuisine American, Healthy, Vegetarian
Keyword date brownies, healthy brownies
Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 brownies
Chelsea Lords
Calories 160kcal
Cost $6.13

Equipment

  • Mini Food Processor
  • 8.5x4.5-inch bread pan
  • Parchment paper

Ingredients

Optional Topping

  • 1 cup chocolate chips, use dark, semi-sweet, or milk
  • 1 tablespoon coconut oil

Instructions

  • Line an 8.5x4.5-inch bread pan with parchment paper, leaving an overhang for easy removal. Set aside.
  • Add dates and almond butter to a mini food processor and pulse until dates are evenly chopped. Scrape sides as needed; this takes some patience!
  • Add the cocoa powder and salt. Pulse until the mixture is smooth and well combined. Take your time; there shouldn't be any chunks!
  • If desired, add mini chocolate chips and pulse to integrate. Transfer mixture to prepared bread pan and press it down firmly into an even layer.
  • Optional Topping: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 15-second bursts, stirring between each burst, until smooth. Once smooth, pour over the bars and tap the pan a few times to even out the chocolate layer.
  • Refrigerate the pan until firm, about 1 hour.
  • Let the bars stand at room temperature for 10 minutes. Use a sharp, hot knife (run under hot water and dry with a towel) to make decisive cuts through the bars. Enjoy!

Recipe Notes

Note 1: Medjool dates must be fresh and soft! 
Note 2: I don't recommend using plain cocoa powder; it will make the brownies dry and less flavorful. Hershey’s® “Special Dark” cocoa powder is easy to find at most grocery stores. Don't pack it into measuring cups.
Note 3: The better the flavor of the almond butter, the better the brownies taste. I prefer dry-roasted and lightly salted almond butter.
Storage: Return any leftovers to an airtight container and store in the fridge.

Nutrition Facts

Serving: 1serving | Calories: 160kcal | Carbohydrates: 22.7g | Protein: 3.7g | Fat: 8g | Sodium: 94.9mg | Fiber: 3g | Sugar: 18.1g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Chick-Fil-A Kale Salad

Chick-Fil-A Kale Salad copycat — the famous kale crunch! Kale and cabbage, crunchy roasted almonds, and a delicious apple cider and dijon mustard dressing.

Chick-Fil-A Kale Salad copycat in a bowl tossed together and ready to be served.

Chick-Fil-A Kale Salad

I’m obsessed with the Chick-Fil-A Kale Crunch Salad! It’s fresh, crunchy, and bursting with flavor. I grab one whenever I can and love it so much that I made a copycat version to enjoy at home.

The kale and cabbage give the perfect crunch, and the almonds add a nice sweetness. The dressing? Ultra tangy and totally delicious!

It’s easy to make and nutritious. I prep the ingredients ahead and assemble the salad fresh each day. Now, I can enjoy my favorite salad anytime, right at home!

All the three ingredients including cabbage, kale, and almonds prepped out for easy assembly.

Ingredients

  • Kale: Remove ribs and chop into small pieces for the perfect texture.
  • Green Cabbage: Slice thinly for even crunch in every bite. If you’re in a hurry, grab angel hair coleslaw.
  • Almonds: Roughly chop or pulse a few times in a food processor. Use plain dry-roasted nuts if you’re watching sugar intake.

Ingredients In Chick-Fil-A Kale Salad Dressing

  • Olive Oil: Use good quality for the best flavor.
  • Honey: Balances the tanginess of the vinegar.
  • Dijon Mustard: Adds a slight kick and depth to the dressing.
  • Apple Cider Vinegar: The key to the tangy flavor.
  • Salt & Pepper: Brings out and balances all the flavors.
  • Garlic Powder: Adds a subtle, savory flavor.

All the ingredients in this Chick-Fil-A Kale Salad set out ready to be assembled.

How To Make Chick-Fil-A Kale Salad

  • Mix Dressing: Combine dressing ingredients in a mason jar, seal, and shake well.
  • Prepare Salad Base: Place chopped kale and sliced cabbage in a large bowl.
  • Massage Kale: Add 1 tablespoon of dressing, scrunch kale for 15 seconds, and let sit for 10 minutes.
  • Add Crunch: Add chopped almonds and more dressing to taste.
  • Combine: Mix well, adjust, and enjoy!

Tip: Double the dressing recipe and store it for quick salads throughout the week.

What To Serve With Chick-Fil-A Kale Salad

The greens being mixed together in a large bowl for this recipe.

Chick-Fil-A Kale Salad Variation Ideas

  • Add Fruit: Toss in some dried cranberries or apple slices for touch of sweetness.
  • Extra Crunch: Sprinkle some sunflower seeds or pumpkin seeds for more crunch.
  • Spice It Up: Add a pinch of red pepper flakes to the dressing for a bit of heat.
  • Lemon Zest: Add a bit of lemon zest to the dressing for a bright flavor.
  • Add Cheese: Sprinkle with feta, goat cheese, or Parmesan for extra flavor.

The tossed together and ready to serve Chick-Fil-A Kale Salad in a bowl.

STORAGE

Storage Tips

  • Kale and Cabbage: Combine and store in an airtight container in the fridge.
  • Almonds: Keep in a separate airtight container at room temp.
  • Dressing: Refrigerate in a sealed jar.
  • Assemble Fresh: Combine Chick-Fil-A kale salad ingredients right before eating.

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Chick-Fil-A Kale Salad

No ratings yet
Chick-Fil-A Kale Salad copycat -- the famous kale crunch! Kale and cabbage, crunchy roasted almonds, and a delicious apple cider and dijon mustard dressing.
Print Recipe

Chick-Fil-A Kale Salad

No ratings yet
Chick-Fil-A Kale Salad copycat -- the famous kale crunch! Kale and cabbage, crunchy roasted almonds, and a delicious apple cider and dijon mustard dressing.
Course Salad
Cuisine American, Healthy, Vegetarian
Keyword Chick-Fil-A Kale Salad, kale crunch salad
Prep Time 15 minutes
Kale Marinating Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Chelsea Lords
Calories 185kcal

Ingredients

  • 5 cups kale, ribs removed and roughly chopped
  • 1-1/2 cup thinly sliced/shredded green cabbage
  • 1/3 cup roughly chopped honey roasted almonds Note 1

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 teaspoons dijon mustard
  • 1/4 cup apple cider vinegar
  • 1/4 teaspoon each: salt & pepper
  • 1/8 teaspoon garlic powder

Instructions

  • Combine all of the dressing ingredients in a wide-mouth mason jar. Seal and shake well to combine. If honey settles, stir and shake again.
  • Place the finely chopped kale and cabbage in a large salad bowl. Mix in 1 tablespoon of the prepared dressing, scrunching firmly with both hands for about 15 seconds to soften the kale and infuse it with flavor. Let it sit for 5-10 minutes.
  • Add almonds and more dressing to preference (you may not want it all!). Taste, adjust, and enjoy!

Recipe Notes

Note 1: I love these honey roasted almonds, but use dry-roasted almonds instead if you're watching sugar intake.
Storage: This salad is best when assembled daily. Store the kale and cabbage, almonds, and dressing in separate containers in the fridge and assemble before eating each day.

Nutrition Facts

Serving: 1serving | Calories: 185kcal | Carbohydrates: 15.2g | Protein: 3.8g | Fat: 13.2g | Sodium: 227.5mg | Fiber: 3.1g | Sugar: 10.8g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

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