Lemon Cookie Bars are soft homemade lemon cookie bars topped with a sweet lemon glaze for an easy dessert packed with bright lemon citrus flavor!

A Citrus Packed Summer Dessert

I think these Lemon Cookie Bars have become one of my new favorite things to make in the summer. I am a HUGE lemon lover. It is probably one of my favorite dessert flavors. This recipe packs big lemon flavor into one little square of sweetness. Only make this if you love lemon like I do! Did I mention how soft they are too? They always fly off the dessert table!

Frequently Asked Questions: 

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• all-purpose flour – if you don’t have a scale (and I know many of us don’t), just use the scoop and swipe measuring method. Don’t measure out of the flour bag. Pour the flour into a bowl and stir with a fork. Then spoon the flour into your measuring cup (don’t pack it in!), then once it is overfull, take the flat end of a butter knife and swipe off the excess. This will ensure you don’t overmeasure the flour and end up with dry and crumbly bars.
• baking powder – make sure your baking powder isn’t expired. I know a lot of times we buy these things and then they stay in the cupboard for ages. Then you go to bake something and wonder why it didn’t turn out. It’s usually because your leavening agent is no longer active.
• light brown sugar– Granulated sugar can be used if you do not have brown sugar on hand. I made this both ways and everyone seemed to prefer the brown sugar one just a bit more than the regular sugar but the granulated sugar was still very good.
• unsalted butter– you want to use room temperature butter as it creams better. You can use these Tips to Soften Butter Faster if you need them.
• large eggs– room temperature
• lemon zest – just remember when zesting a lemon, you don’t want the white part, only the yellow part or it will taste very bitter.
• lemon juice– fresh squeezed lemon juice makes all the difference here. The bottled stuff just tastes like acid and will not bring the bright pop of refreshing lemon flavor to these bars that you want.
• granulated sugar – I haven’t tested it yet but I am sure you could use a sugar substitute here like a Splenda 1:1 replacement.
• milk – if you can, use whole milk here. The fat in the whole milk helps with moisture.
• vanilla extract – want an even stronger lemon flavor, try using lemon extract instead of vanilla.

How To Make Lemon Cookie Bars

Prepare dry ingredients

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baking spray and set aside. In a large bowl, stir together the flour, baking powder, and salt. Set aside.

Cream butter and sugar

Place the brown sugar and butter in the body of a stand mixer with the paddle attachment (os use a bowl with a handheld electric mixer), and mix for 3 minutes on medium-high speed until light and fluffy, scraping the sides as needed.

Add eggs and lemon to butter

Add the eggs, lemon zest, lemon juice, and vanilla. Slowly stir to combine.

Add dry ingredients to butter mixture

Add the flour mixture a little at a time until fully mixed in with no dry patches, scraping the sides as needed.

Spread into baking dish and bake

With moist hands, press the cookie dough evenly into the prepared baking dish. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean; do not overbake.

Make the topping

Allow to cool completely. When the cookie bars are cool, make the topping by placing the sugar, butter, milk, lemon juice, and salt. Bring to a boil, stirring often, and cook for 2 minutes. Take off the heat and stir in the vanilla. Immediately pour the topping over the lemon bars.

Allow to cool completely and the topping set. Serve immediately

Craving More Recipes? 

• Lemon Brownies
• Classic Lemon Bars
• Lemon Cheesecake Bars
• Lemon Delight
• Iced Lemon Snack Cake

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Lemon Cookie Bars

Lemon Cookie Bars are soft homemade bars topped with a sweet lemon glaze for an easy citrus dessert perfect for sharing.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 15

Calories 358kcal

Author Brandie Skibinski

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup light brown sugar packed
• 1 cup unsalted butter room temperature
• 2 large eggs room temperature
• 1 Tablespoon lemon zest
• 1 Tablespoon lemon juice fresh squeezed
• 1 teaspoon vanilla extract

For the topping:

• 1 cup granulated sugar
• ½ cup unsalted butter
• 2 Tablespoons milk
• 2 Tablespoons lemon juice fresh squeezed
• pinch salt
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baking spray and set aside.
• In a large bowl, stir together the 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  
• Place the 1 cup light brown sugar and 1 cup unsalted butter in the body of a stand mixer with the paddle attachment, and mix for 3 minutes on medium-high speed until light and fluffy, scraping the sides as needed.
  
• Add the 2 large eggs, 1 Tablespoon lemon zest, 1 Tablespoon lemon juice, and 1 teaspoon vanilla extract. Slowly stir to combine.
  
• Add the flour mixture a little at a time until fully mixed in with no dry patches, scraping the sides as needed.
  
• With moist hands, press the cookie dough evenly into the prepared baking dish.
  
• Bake for 18-22 minutes until a toothpick inserted into the center comes out clean; do not overbake.
  
• Allow to cool completely.
• When the cookie bars are cool, make the topping by placing the 1 cup granulated sugar, ½ cup unsalted butter, 2 Tablespoons milk, 2 Tablespoons lemon juice, and pinch salt in a pan.
  
• Bring to a boil, stirring often, and cook for 2 minutes.
  
• Take off the heat and stir in the 1 teaspoon vanilla extract.
• Immediately pour the topping over the lemon bars.
  
• Allow to cool completely and the topping set. Serve immediately
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 358kcal | Carbohydrates: 44g | Protein: 3g | Fat: 19g | Sodium: 94mg | Fiber: 1g | Sugar: 28g

Carrabba’s Herb Dipping Oil is a blend of fresh herbs and seasonings that infuses with your favorite extra virgin olive oil! Great for dipping crusty bread!

A Delicious Appetizer

I have a friend that used to work at Carrabba’s restaurant back in the early 2000’s and when I saw this recipe in the Carrabba’s cookbook (affiliate link), I checked with her on the accuracy of this published recipe with how she remembered making it. She confirmed this is almost the exact same recipe they made (she couldn’t forget it because she made it so often!) The only thing she added was that they used all fresh herbs back then and also fresh garlic along with garlic powder (so I added that to the notes.) She recently went back there for dinner and said it appears they don’t make it the same way these days. But if you used to love it back in the day, then I think you will love this version of the recipe!

Frequently Asked Questions: 

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• fresh Italian parsley – as I stated above, you must use fresh for best results and best taste. Please don’t skimp on this.
• fresh basil
• fresh rosemary
• dried oregano – you can certainly use fresh here as well. I went by the Carrabba’s recipe book recipe but feel free to rift on this. My Carrabba’s friend mentioned they used fresh oregano as well back in the day. You would use 3/4 teaspoon.
• fresh garlic – ok, this is optional but as I have stated a few times, the ex-Carrabba’s employee told me they always put fresh garlic in it back in the day but she believes they may have changed that original recipe since the early 2000’s but that it was absolutely in there. So I wanted to add that in here. She suggested one garlic clove, minced and that it was used in conjunction with the garlic powder.
• garlic powder
• crushed red pepper flakes – yep, believe it or not red pepper flakes are in there and I think some people who are sensitive to spice might be surprised by this, but as I said about the friend who worked at Carrabba’s, it is absolutely in there. So you may find that you actually prefer that kick without it being hot or spicy.
• Good quality extra virgin olive oil – seriously, this makes ALL the difference and was the main thing my friend mentioned that was essential. You can see what I used in the ingredient image below.

How To Make Carrabba’s Herb Dipping Oil

Prepare the herbs

Place the parsley, basil, rosemary, oregano, garlic powder, salt, pepper, and chili flakes in a small bowl. Stir well to combine. Place about 1 teaspoon of the mixture into a shallow bowl or plate. Add in fresh garlic if using.

Pour in the olive oil

Drizzle in olive oil to serve. If you prefer, you can gently stir this up a bit.

Enjoy with crusty bread.

Craving More Recipes? 

• Grandma’s Lasagna
• Minestrone Soup
• Chicken Spiedini
• Chicken Costoletta
• Bruschetta Chicken

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Carrabba’s Herb Dipping Oil

Carrabba’s Herb Dipping Oil is a quick and flavorful appetizer made with fresh herbs, seasonings, and olive oil served with warm crusty bread.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 1kcal

Author Brandie Skibinski

Ingredients

• 1 ½ teaspoons finely chopped fresh Italian parsley
• ¾ teaspoon finely chopped fresh basil
• ¾ teaspoon finely chopped fresh rosemary
• ¼ teaspoon dried oregano (or 3/4 teaspoon fresh oregano)
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• pinch crushed red pepper flakes (optional)
• good quality extra virgin olive oil (this is very important, use the good stuff!)

Optional additional ingredient

• ¼ teaspoon finely minced fresh garlic (see notes below)

Instructions

• Place the 1 ½ teaspoons finely chopped fresh Italian parsley, ¾ teaspoon finely chopped fresh basil, ¾ teaspoon finely chopped fresh rosemary, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and pinch crushed red pepper flakes in a small bowl. Stir well to combine.
  
• Place about 1 teaspoon of the mixture into a shallow bowl or plate. Then (if using) add 1/4 teaspoon finely minced fresh garlic
  
• Drizzle in olive oil to serve.
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• My good friend used to work at Carrabba’s back in the early 2000’s and when I saw this recipe in the Carrabba’s cookbook (affiliate link), I checked with her on the accuracy with how she remembered making it. She added that they used all fresh herbs (no dried) back then and also fresh garlic along with the garlic powder (so I added those optional changes/additions to the recipe card above.) So, if you want to make this like they did back the early 2000’s, then use fresh oregano (not dried) and use fresh garlic along WITH the garlic powder. Also, fresh garlic is VERY strong and pungent to eat raw so please use caution if you aren’t used to eating it raw in a dip like this. 

Nutrition

Calories: 1kcal | Carbohydrates: 0.2g | Protein: 0.04g | Fat: 0.01g | Sodium: 97mg | Fiber: 0.1g | Sugar: 0.01g

Peach Blueberry Cobbler is an easy homemade dessert with a juicy fruit filling and a buttery cobbler topping that’s baked until golden brown.

The Perfect Summer Dessert

I’m thinking this Peach Blueberry Cobbler is going to be the summer dessert this year. It’s full of summer fruity flavors and isn’t a heavy dessert. It tastes like summer in a desert. I can’t get enough of this simple, mixed fruit cobbler. Add a scoop of vanilla ice cream or whipped cream and you have the perfect sweet ending to your meal!

Questions You May Have

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• fresh peaches – This recipe works best with fresh peaches (I used freestone peaches) The peaches were peeled in this recipe, however they could be left unpeeled if preferred.  It’s best to avoid using canned peaches.
• fresh b lueberries – While fresh blueberries were used in this recipe, frozen blueberries could also be used.  If using frozen blueberries, you won’t need to thaw them before using.
• granulated sugar – The granulated sugar could be substituted with brown sugar for a slightly caramel flavor, or even a combination of granulated sugar and brown sugar.
• cornstarch – The cornstarch is an essential ingredient, and helps thicken the juices from the fruit to create a silky syrup. Do not substitute with flour here. I designed this recipe for cornstarch only. It may come out lumpy if using flour.
• vanilla extract – The vanilla extract could be substituted with or even a little lemon extract.
• all-purpose flour – Standard all-purpose flour is used in this recipe. You could use self rising flour instead, just omit the salt and baking powder.
• baking powder – Not to be confused with baking soda. Check your expiration date!
• salt – The amount of salt added can be increased or decreased to suit your personal tastes. It does not make this salty at all. It brings out the natural fruit flavor and offsets a bit of sweetness.
• butter – Unsalted butter was used in this recipe, however salted butter could instead be used. If using salted butter, reduce the salt by ¼ teaspoon.
• milk – For best results use whole fat milk. Fat equals flavor!

How To Make Peach Blueberry Cobbler

Prepare the filling

Preheat the oven to 350°. Add the sliced peaches and blueberries to a 11×7-Inch (2 quart) baking dish. Sprinkle over the granulated sugar, cornstarch and vanilla extract, then stir until well combined with the fruit. Set aside.

Prepare the topping

To make the cobbler topping, add the all-purpose flour, granulated sugar, baking powder and salt to a large mixing bowl. Whisk until well combined.

Add cubed butter to the flour

Add the cubed butter to the flour mixture, and use a fork (or pastry blender) to mash the butter into the flour, until small chunks of butter are throughout the flour. 

Add milk and combine

Pour in the milk, and mix until just combined.

Add the topping to the fruit and bake

Use your fingers to crumble chunks of the cobbler topping mixture over the fruit filling.  Transfer the baking dish to the preheated oven, and bake for 40 minutes, or until the cobbler topping is golden and cooked through. 

Serve while warm (it does continue to thicken as it cools)

Craving More Recipes? 

• Blueberry Cobbler
• Country Peach Cobbler
• Crock Pot Peach Cobbler
• Peach Cobbler Cake
• Peach Cobbler Egg Rolls

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Peach Blueberry Cobbler

A blueberry and peach filling with a tender, biscuit like topping that is golden brown.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 458kcal

Author Brandie Skibinski

Ingredients

Peach and blueberry filling:

• 3 cups sliced peaches
• 1 ½ cups blueberries
• ¼ cup granulated sugar
• 1 ½ tablespoons cornstarch
• 1 teaspoon vanilla extract

Topping:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter cubed and cold
• ½ cup cold milk 2% or higher

Instructions

• Preheat the oven to 350°F
• Add the 3 cups sliced peaches and 1 1/2 cups blueberries to a 11×7-Inch (2 quart) baking dish. Sprinkle over the 1/4 cup granulated sugar, 1 1/2 tablespoons cornstarch and 1 teaspoon vanilla extract, then stir until well combined with the fruit. Set aside.
  
• To make the cobbler topping, add the 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt to a large mixing bowl. Whisk until well combined.
  
• Add the cubed 1/2 cup unsalted butter to the flour mixture, and use a fork (or pastry blender) to mash the butter into the flour, until small chunks of butter are throughout the flour. Pour in the 1/2 cup cold milk, and mix until just combined.
  
• Use your fingers to crumble chunks of the cobbler topping mixture over the fruit filling. Transfer the baking dish to the preheated oven, and bake for 40 minutes, or until the cobbler topping is golden and cooked through. Serve while warm (it does continue to thicken as it cools)
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 458kcal | Carbohydrates: 73g | Protein: 6g | Fat: 17g | Sodium: 218mg | Fiber: 3g | Sugar: 36g

Cowboy Baked Beans are loaded with ground beef, beans and BBQ sauce for an easy baked side dish that is great for cookouts and potlucks!

Cookout Side Dish Recipe

Over the years, I’ve always been asked to bring my Southern Baked Beans to all the summer cookouts and family gatherings. They’re easy to make (and delicious) but, I think *maybe* their reign of supreme baked beans may be over now that I’ve perfected these Cowboy Baked Beans. These are a beefier, heartier version of those baked beans, and I gotta tell ya, they passed the friends and family test (and they are tough customers, ha!)

Questions You May Have:

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• ground beef– I used lean ground beef. You could swap it out for other ground meat like ground pork, ground sausage, or ground chicken.
• sweet onion – don’t like onion? Just leave it out or maybe try using a shallot. It is a much more mild onion flavor that has a slight garlic taste to it.
• green bell pepper – don’t like bell peppers? Leave them out or switch to a color you prefer.
• garlic powder
• smoked paprika – or you can use regular paprika but the smoked is going to add a good flavor here.
• canned pork and beans – see my ingredient image below so you can see the kind to looks for.
• diced green chiles– these are optional. As I said above, I do not think these add a bunch of heat at all. I get the mild version.
• bbq sauce– you can use whatever brand of barbecue sauce that you enjoy, like Sweet Baby Ray’s as I did, or use some Homemade BBQ Sauce.
• light brown sugar– I used light brown sugar, but, you can use dark brown if that’s what you prefer. Dark brown sugar will just have a deeper molasses flavor.

How To Make Cowboy Baked Beans

Cook the ground beef

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside. In a large skillet with deep sides cook the ground beef with the onion and bell pepper until there is no pink left and the veggies soften, 10-12 minutes. Drain any excess grease, put back into the skillet. Add the garlic and smoked paprika, stir to combine and cook for 1 minute until garlic is fragrant.

Add beans and sauce

Add the beans, green chiles, bbq sauce, and brown sugar and stir to combine. Bring to a simmer.

Bake the beans

Add the bean mixture to the baking dish. Bake for 1 hour or until the top gets sticky and they thicken.

Allow to cool slightly before serving.

Craving More Recipes? 

• Root Beer Baked Beans
• Sausage Baked Beans
• Homemade Baked Beans
• Cowboy Butter Potatoes
• Cowboy Casserole

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Cowboy Baked Beans

Cowboy Baked Beans are a hearty baked bean recipe made with ground beef, beans and BBQ sauce for the perfect cookout side dish.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12

Calories 456kcal

Author Brandie Skibinski

Ingredients

• 1 pound ground beef
• 1 small sweet onion, small diced (can use ½ a yellow onion)
• 1 green bell pepper, small diced
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (or regular)
• 4 (16 ounce) cans pork and beans
• 4 ounce can diced green chiles, undrained (optional)
• ¾ cup bbq sauce
• ½ cup light brown sugar, packed

Instructions

• Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
• In a large skillet with deep sides cook and crumble the 1 pound ground beef with the 1 small sweet onion, small diced and 1 green bell pepper, small diced until there is no pink left and the veggies soften (about 10-12 minutes.)
  
• Drain any excess grease, put back into the skillet.
• Add the 1 teaspoon garlic powder and 1 teaspoon smoked paprika, stir to combine and cook for 1 minute until garlic is fragrant.
  
• Add 4 (16 ounce) cans pork and beans, 4 ounce can diced green chiles, undrained, 3/4 cup bbq sauce, and 1/2 cup light brown sugar, packed and stir to combine.
  
• Bring to a simmer.
• Add the bean mixture to the baking dish.
  
• Bake for 1 hour or until the top gets sticky and they thicken slightly.
  
• Allow to cool slightly before serving.
  

Notes

• Please refer to my Question and Answer section and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 456kcal | Carbohydrates: 72g | Protein: 21g | Fat: 12g | Sodium: 1347mg | Fiber: 15g | Sugar: 16g

Want a fun and easy dinner idea that doubles as a camping meal? Try these tasty Hamburger Hobo Packets made with ground beef and veggies. So much flavor!

A Fun Camping/Grilled Dinner Meal

Hamburger Hobo Packets are a family friendly dinner that even the picky eaters will love! This quick and delicious meal only requires only a few ingredients. Plus, you can customize the packets with whatever veggies and herbs you have on hand. With these hassle-free hobo packets, it’s so simple to create a hearty dinner – all in one foil packet!

Very good and great flavor – the whole family loved them. Thank you for the recipe, will definitely make again!
– James

Frequently Asked Questions

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• lean ground beef – it needs to be a lean ground beef so it doesn’t produce a bunch of grease.
• ketchup – it might seem weird to add ketchup but think of it more as adding a bit of tomato seasoning. It really adds so much flavor.
• Worcestershire sauce – this doesn’t add a strong flavor at all but if you don’t like it, then leave it out.
• assorted seasonings – I combined my favorite seasonings here but feel free to use your favorite.
• water – water is my secret ingredient to hamburgers and meatballs. This really keeps them so moist and not so tough.
• Yukon gold potatoes – I love the creaminess of the Yukon gold potatoes but you could certainly use Russet potatoes.
• frozen sliced carrots – this makes preparation much faster. You could use freshly sliced carrots, the key is just to make sure they get tender enough without overcooking your hamburger.
• large sweet onion – if you aren’t a fan of onions just leave them out. Or, you could keep them on for flavor and then just remove after cooking.
• salted butter – this butter will not only add flavor but also moisture.

How To Make Hamburger Hobo Packets

Prepare the meat and veggies

Mix the ground beef, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, paprika, pepper and water in a large bowl until well combined and set aside. Mix the potatoes, carrots, olive oil, garlic powder, salt, and pepper in a large bowl until well combined. Lay out (6) 18×12 sheets of foil (use heavy-duty foil if you can) and spray with nonstick cooking spray. Add 1/6th of the potato and carrot mixture into the center of each foil packet. 

Stack the layers on aluminum foil

Divide the meat mixture into 6 patties and place one on top of the vegetables. Evenly distribute the onion slices on top of the burgers. Last, add 1 tablespoon of butter on top of each one.

Grill the packets

Crimp and secure each packet well so no air can escape. Preheat the grill to 400°F (medium-low to low heat). I like to add an oven thermometer to the grill so I can make sure of the temperature. Once at 400°F, add the packets to the grill and shut the top. Cook until the burgers reach 160°F and the vegetables are tender, about 30-40 minutes.

Remove from grill, be careful handling and enjoy!

Craving More Recipes?

• Grilled Steak and Potato Packets (Hobo Packets)
• Creamy Garlic Potato Packets
• Cheddar Bacon Potato Packets
• Grilled BBQ Pork Potato Packets
• Campfire Hot Dog & Potato Packets
• Chicken & Potato Packets
• Campfire Apple Pie Packets
• Best Grilled Ribs
• Grilled Chicken Marinade
• Grilled BBQ Chicken
• Grilled Steak Marinade
• Grilled Peaches
• Hobo Casserole

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Hamburger Hobo Packets

Need an easy and fun dinner idea? Try these Hamburger Hobo Packets. Toss together and pop onto the grill for a tasty meal!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 471kcal

Author Brandie Skibinski

Ingredients

For the burgers:

• 2 pounds lean ground beef
• 2 Tablespoons ketchup
• 1 Tablespoon Worcestershire sauce
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ¼ cup water

For assembly:

• 1 ½ pounds Yukon gold potatoes, small diced (I leave the skin on – just make sure you rinse the potatoes well before dicing)
• 12 ounce bag frozen sliced carrots
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 large sweet onion, sliced
• 6 Tablespoons salted butter, cut into tablespoons

Instructions

• Mix the ground beef, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, paprika, pepper and water in a large bowl until well combined and set aside.
• Mix the potatoes, carrots, olive oil, garlic powder, salt, and pepper in a large bowl until well combined.
• Lay out (6) 18×12 sheets of foil (use heavy-duty foil if you can) and spray with nonstick cooking spray.
• Add 1/6th of the potato and carrot mixture into the center of each foil packet.
• Divide the meat mixture into 6 patties and place one on top of the vegetables.
• Evenly distribute the onion slices on top of the burgers.
• Last, add 1 tablespoon of butter on top of each one.
• Crimp and secure each packet well so no air can escape.
• Preheat the grill to 400°F (medium-low to low heat). I like to add an oven thermometer to the grill so I can make sure of the temperature.
• Once at 400°F, add the packets to the grill and shut the top. Cook until the burgers reach 160°F and the vegetables are tender, about 30-40 minutes.

Notes

• Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
• If you like a simpler seasoning, just use the salt, pepper and water and it’ll still taste great!
• This is a great base recipe to work off of to add your own touches. Simple yet flavorful, perfect for any weeknight meal.
• We like to eat these with ketchup, ranch, spicy mustard, or bbq sauce.
• Keep leftovers in the fridge for 3 days, freeze for 3 months.

Nutrition

Calories: 471kcal | Carbohydrates: 33g | Protein: 36g | Fat: 22g | Sodium: 906mg | Fiber: 5g | Sugar: 8g

Originally published: July 2023
Updated and republished: June 2026

This easy Strawberry Pie with frozen strawberries is a simple, make-ahead dessert with a sweet homemade filling and a buttery, flaky crust.

A Fun Fruity Treat

I have a recipe for Strawberry Pie that uses fresh strawberries and the number one question I get on that recipe is, “Can this be made with frozen strawberries?”. So I finally created a recipe JUST for frozen strawberries! It’s a great option when fresh strawberries aren’t in season or you just want to use some strawberries you have hanging around in your freezer. Minus the chill time, this pie recipe really only takes 20 minutes to come together!

You’ve Got Questions, I’ve Got Answers!

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• pie crust– baked and cooled. You can use store-bought pie crust or homemade pie crust. I just used a regular pie crust, not a deep dish.
• frozen strawberries – do not thaw them. This helps control excess liquid and creates a thicker filling.
• granulated sugar – I know someone will ask about using a sugar substitute here. I am sure you could, I just haven’t personally tested it. Perhaps try using one that is a 1:1 substitute for sugar.
• cornstarch – don’t substitute for flour here. This is used to thicken the filling and it comes together more smoothly than flour.
• water
• fresh squeezed lemon juice – Lemon juice can really brighten the flavor of fruit and helps set the filling (activating with the fruits natural pectin).Please use fresh squeezed. The bottled stuff is just straight acid tasting and doesn’t add the bright true lemon we’re looking for.
• vanilla extract
• pinch of salt– this is optional and it just offsets the sweetness a little (kinda like why you add a little salt to a cookie recipe.) You don’t taste it as a separate ingredient. But it is optional.

How To Make Strawberry Pie (with Frozen Strawberries)

Cook the strawberries for the filling

In a medium saucepan, combine frozen strawberries, sugar, cornstarch, and water. Place over medium heat and cook, stirring frequently, until the strawberries begin to break down and release their juices (about 5–7 minutes). Continue cooking until the mixture thickens and becomes glossy, about 2–3 more minutes. Remove from heat and stir in lemon juice, vanilla extract, and a pinch of salt.

Pour filling into the crust

Let the filling cool for 10–15 minutes, then pour into the prepared pie crust. Smooth the top and refrigerate for at least 3–4 hours, or until fully set. Overnight is best.

Serve with garnishes

Slice and serve chilled with whipped cream if desired. 

Craving More Recipes? 

• Strawberry Cream Cheese Pie
• Strawberries and Cream Bars
• Strawberry Upside Down Cake
• Strawberry Cake
• Chocolate Covered Strawberry Bread Pudding

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Strawberry Pie (with frozen strawberries)

This easy Strawberry pie is sweet, glossy, and filled with bright strawberry flavor! It comes together quick and the hardest part is letting it chill.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8

Calories 206kcal

Author Brandie Skibinski

Ingredients

• 1 (9-inch) pie crust, baked and cooled (bake according to package directions, see notes below)
• 4 cups frozen strawberries (do not thaw)
• ¾ cup granulated sugar
• 3 Tablespoons cornstarch
• ½ cup water
• 1 Tablespoon fresh squeezed lemon juice
• 1 teaspoon vanilla extract
• pinch of salt (optional, just offsets the sweetness a little)

Optional for serving

• whipped cream or whipped topping
• fresh strawberries

Instructions

• In a medium saucepan, combine 4 cups frozen strawberries, ¾ cup granulated sugar, 3 Tablespoons cornstarch, and ½ cup water.
  
• Place over medium heat and cook, stirring frequently, until the strawberries begin to break down and release their juices (about 5–7 minutes).
• Continue cooking until the mixture thickens and becomes glossy, about 2–3 more minutes.
• Remove from heat and stir in 1 Tablespoon fresh squeezed lemon juice, 1 teaspoon vanilla extract, and a pinch of salt.
  
• Let the filling cool for 10–15 minutes, then pour into 1 (9-inch) pie crust, baked and cooled
  
• Smooth the top and refrigerate for at least 3–4 hours, or until fully set. Overnight is best.
• Slice and serve chilled with whipped cream or whipped topping and fresh strawberries, if desired.
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• I just purchased a 9-inch frozen pie crust and baked it to the package directions (poking holes with a fork to keep the crust from rising up too much.) You can also use your favorite Homemade Pie Crust recipe but you will also need to bake it off first before adding the strawberry filling.

Nutrition

Calories: 206kcal | Carbohydrates: 37g | Protein: 2g | Fat: 6g | Sodium: 89mg | Fiber: 2g | Sugar: 22g

Our most popular recipe from the last Weekend Potluck were these Hawaiian Dinner Rolls from Butter & Baggage! Our other featured recipes include: Fluffy Jell-O from Recipes My Mom Gave Me, Cajun Fried Rice from One Pot Wonder and Mandy is sharing her reader favorite recipe for Red, White & Blue Cheesecake Salad!

How Do I Get The Recipes? Please Read This!

Just click on any of the photos below to take you to the full recipes! Also, when you scroll down to the bottom of this post, you’ll see a bunch of little thumbnail photos of recipes that your favorite food bloggers are sharing right now!

The Recipe With The Most Clicks

Hawaiian Dinner Rolls by Butter & Baggage

Recipes That Caught Our Attention

Fluffy Jell-O by Recipes My Mom Gave Me

Cajun Fried Rice by A One Pot Wonder

Featured Hostess Recipe

Red, White & Blue Cheesecake Salad by South Your Mouth

Your Hostesses

South Your Mouth~ Mandy
Sweet Little Bluebird~ Mary
The Country Cook~ Brandie

This Lemon Pound Cake is soft, buttery cake topped with a simple, smooth lemon glaze for a fun, homemade dessert everyone will love!

A Spring Inspired Pound Cake

This Lemon Pound Cake is a classic dessert that is really the perfect blend of sweet and tart, which is what you kinda want with a lemon desert, right? This really is a simple homemade cake that tastes like summer! So, if you’re a huge lemon lover like me, this one is definitely for you!

Questions About This Recipe

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• all-purpose flour– Unbleached or bleached flour can be used, whatever you prefer. See my frequently asked questions above about using self rising flour.
• baking powder– The one reason why your cake didn’t rise properly is usually because your leavening agent has expired. I am guilty of it. I buy it and it stays in my pantry forever and I forgot to look at the expiration date. So as a gentle reminder, check that expiration date!
• salt
• unsalted butter – You can use salted or unsalted butter.  If using salted butter, reduce the addition of salt to ¼ teaspoon. I have a fantastic post on How To Soften Butter Quickly if you forgot to pull it out of the fridge anytime.
• granulated sugar– You should be able to use a sugar substitute here. I like those substitutes that measure 1:1 like sugar.
• eggs – you’ll use both whole eggs and you’ll need some egg yolks at room temperature. Having ingredients at room temperature really helps them just combine in the batter easier.
• sour cream– Whole fat sour cream works best but can be substituted with plain Greek yogurt, low-fat sour cream, or buttermilk. This really is the moisture powerhouse but it keeps the batter thick.
• lemon juice– I’m a huge advocate for using freshly squeezed lemon juice instead of the stuff in a bottle. The stuff in the bottle is just too acidic tasting for me and doesn’t do any recipe justice where lemon flavor is the star. Lemon juice and zest give the cake delicious lemon flavor.  When juicing a lemon, place lemon on the counter, roll back and forth firmly with the palm of your hand, this breaks internal membranes in the lemon making it easier to juice.
• lemon zest– another reason I’m all about the fresh lemon juice is because you’re going to want to use the lemon zest from a lemon anyway.
• vanilla extract – Vanilla adds a subtle vanilla flavor and enhances the flavor of the cake. If you really wanted to amp up the lemon flavor, you can use lemon extract instead of vanilla extract.
• powdered sugar– You don’t actually need to do the glaze if you don’t want. You could just leave the cake plain or dust with a little powdered sugar if you prefer.
• milk – use whole milk if possible.

How To Make Lemon Pound Cake

Measure dry ingredients and cream the butter

Preheat oven to 325 degrees, spray a 12-cup bundt pan really well with nonstick baking spray, making sure to get into all the nooks and crannies (I like the kind with flour in it), set aside. Place a fine mesh sieve (sifter) over a large bowl, add the flour, baking powder, and salt, sift to combine, set aside. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, sugar, and zest on medium speed until light and creamy, 2-3 minutes. 

Combine all the wet ingredients

Add the eggs and yolks one at a time, mixing on medium speed until incorporated after each addition. NOTE: This can be done in a large bowl with a handheld electric mixer as well. Add the sour cream and vanilla extract, mix on medium speed until incorporated, 20-30 seconds. Add the lemon juice, mix on medium speed until incorporated, about 20 seconds.  Scrape down the bowl and paddle.

Add the dry ingredients to the wet ingredients

Add the flour mixture in 3 increments, mix on low after each addition, scraping down the bowl if needed.  After the final addition, mix on low until just combined and no streaks of flour remain.

Add batter to the pan and bake

Pour batter into the prepared pan, spreading into an even layer. Bake the cake on the middle oven rack until golden brown and a toothpick inserted in the center comes out clean, 60-65 minutes.  

Allow the cake to cool

Remove the pan from the oven, place on a wire rack to cool 10-15 minutes.  To invert the cake, carefully run a knife along the outside and inside edges of the pan (only if it looks like it is sticking a little.) Place a wire rack onto the cake pan, turn upside down to invert cake, tap the top of the pan if needed to release, allow to cool at room temperature for 45-60 minutes.  Once cooled, place the cake on your desired serving platter.

Make the glaze

To make the glaze, add the powdered sugar, lemon juice, and milk to a bowl, whisk to combine. If you like it thicker, add a bit more powdered sugar, if you like it thinner, add a bit more milk. Pour glaze over the cake. 

Slice and serve.

Craving More Recipes? 

• Southern Pound Cake
• Southern Pecan Pound Cake
• 7Up Pound Cake
• Peach Cobbler Pound Cake
• Lemon Blueberry Pound Cake

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Lemon Pound Cake

This Lemon Pound Cake is soft, buttery, and packed with bright lemon flavor, finished with an easy homemade lemon glaze.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 14

Calories 473kcal

Author Brandie Skibinski

Ingredients

For the Cake

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 (1 cup) unsalted sticks butter
• 2 ½ cups granulated sugar
• 4 large eggs (plus 2 yolks), at room temperature
• 1 cup sour cream
• ⅓ cup lemon juice
• 3 Tablespoons lemon zest
• 1 ½ teaspoons vanilla extract

Glaze

• 2 cups powdered sugar
• 3 Tablespoons lemon juice
• 1-2 teaspoons milk

Instructions

• Preheat oven to 325F degrees, spray a 12-cup bundt pan really well with nonstick baking spray, making sure to get into all the nooks and crannies (I like the kind with flour in it), set aside.
• Place a fine mesh sieve (sifter) over a large bowl, add the 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt, sift to combine, set aside.
  
• In the bowl of a stand mixer, fitted with the paddle attachment, cream the 2 (1 cup) unsalted sticks butter of butter, 2 ½ cups granulated sugar, and 3 Tablespoons lemon zest on medium speed until light and creamy, 2-3 minutes. Add the 4 large eggs (plus 2 yolks), at room temperature one at a time, mixing on medium speed until incorporated after each addition.
  
• NOTE: This can be done in a large bowl with a handheld electric mixer as well.
• Add the 1 cup sour cream and 1 ½ teaspoons vanilla extract, mix on medium speed until incorporated, 20-30 seconds. Add the 1/3 cup lemon juice, mix on medium speed until incorporated, about 20 seconds. Scrape down the bowl and paddle.
  
• Add the flour mixture in 3 increments, mix on low after each addition, scraping down the bowl if needed. After the final addition, mix on low until just combined and no streaks of flour remain.
  
• Pour batter into the prepared pan, spreading into an even layer. Bake the cake on the middle oven rack until golden brown and a toothpick inserted in the center comes out clean, 60-65 minutes.
  
• Remove the pan from the oven, place on a wire rack to cool 10-15 minutes. To invert the cake, carefully run a knife along the outside and inside edges of the pan (only if it looks like it is sticking a little.)
• Place a wire rack onto the cake pan, turn upside down to invert cake, tap the top of the pan if needed to release, allow to cool at room temperature for 45-60 minutes. Once cooled, place the cake on your desired serving platter.
  
• To make the glaze, add the 2 cups powdered sugar, 3 Tablespoons lemon juice, and 1-2 teaspoons milk to a bowl, whisk to combine. If you like it thicker, add a bit more powdered sugar, if you like it thinner, add a bit more milk.
  
• Pour glaze over the cake. Slice and serve.
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• This makes between 12-14 servings.

Nutrition

Calories: 473kcal | Carbohydrates: 75g | Protein: 5g | Fat: 18g | Sodium: 212mg | Fiber: 1g | Sugar: 53g

Teriyaki Salad Dressing is a quick homemade dressing with sweet and savory flavors that’s perfect for salads, bowls, wraps, and dipping!

A Creamy Yet Light Salad Dressing

This Teriyaki Salad Dressing comes together in just minutes and works with so much more than salad! It’s a simple homemade dressing that adds tons of flavor to everything from leafy green salads to noodle bowls, wraps, and dipping sauces. Keep a batch in the fridge for use when you’re making your easy lunches, quick dinners, or meal prep throughout the week!

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• Kewpie mayonnaise– This is a Japanese mayonnaise that is sold in the United States now. I can find it in my small town so I know it is readily available in most areas. It may be on the the bottom shelf or on a top shelf. See my ingredient image below so you know what to look for. It is a great thick and creamy mayonnaise (thanks to the egg yolks) If you don’t have or don’t want to use Kewpie mayonnaise, you can use regular mayonnaise. I think Duke’s mayonnaise probably has the closest taste to Kewpie.
• garlic- please try to use freshly minced garlic. This is going to give you the best flavor.
• granulated sugar – this will be the sweet part of the teriyaki dressing. This dressing is meant to have a sweet and sour flavor.
• seasoned rice vinegar– I definitely recommend the seasoned rice vinegar. You can use it for so many things and because there are so few ingredients in here, I think it’s an important ingredient. You could, of course, use regular vinegar but I think you’re going to lose depth of flavor if you have to go that route.
• soy sauce – if you are worried about salt, use a low sodium soy sauce.
• sesame oil – I used a roasted sesame oil (as you can see in the ingredient image below.) You don’t need much of this at all as it is a stronger flavor.

How To Make Teriyaki Salad Dressing

Place the mayonnaise, garlic, sugar, vinegar, soy sauce, and sesame oil into a small bowl and whisk to combine.

Use immediately or chill until ready to serve. Store in a lidded container (like a mason jar.)

You Have Questions, I Have Answers

Craving More Recipes? 

• Mayonnaise Salad Dressing
• Olive Garden Salad Dressing
• Applebee’s Oriental Chicken Salad
• Grilled Teriyaki Chicken Skewers
• Baked Teriyaki Salmon

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Teriyaki Salad Dressing

This quick Teriyaki Salad Dressing is sweet, savory, and perfect for salads, noodle bowls, wraps, and dipping sauces.

Course Condiments, Salad

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 159kcal

Author Brandie Skibinski

Ingredients

• ½ cup Kewpie mayonnaise
• 1 clove garlic minced
• 3 Tablespoons granulated sugar
• 2 ½ Tablespoons seasoned rice vinegar
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil

Instructions

• Place the 1/2 cup Kewpie mayonnaise, 1 clove garlic, 3 Tablespoons granulated sugar, 2 1/2 Tablespoons seasoned rice vinegar, 2 teaspoons soy sauce, and 1 teaspoon sesame oil into a small bowl and whisk to combine.
  
• Use immediately or chill until ready to serve. Store in a lidded container (like a mason jar) in the refrigerator.
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 159kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 15g | Sodium: 231mg | Fiber: 0.03g | Sugar: 6g

Creamy, cheesy, and packed with flavor, this White Chicken Enchilada Casserole is a comforting, easy-to-make dish the whole family will love!

A 45-Minute Chicken Casserole

This super simple White Chicken Enchilada Casserole recipe is actually based on my recipe for White Chicken Enchiladas. It’s actually one of my most popular recipes so I figured, why not turn it into a casserole? Tender chicken with a creamy sauce and all your favorite white enchilada flavors all baked into a casserole, what’s not to love?!

I made this tonight, and we thoroughly enjoyed it. Easy to make, and very tasty. Thanks for a great recipe!
– Corrie

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• shredded & diced cooked chicken– I used all the meat from one rotisserie chicken to save time but you can cook up some chicken breast or pull some meat from some cooked chicken thighs or grab a couple of cans of chicken (no judgement here!)
• shredded monterey jack cheese– you can customize this to your liking. Use your favorite blend of shredded cheese. I think pepper jack would be great for a little kick.
• garlic powder
• salt and pepper – if you want to step up the seasoning, try adding adobo seasoning instead of salt!
• flour tortillas– I used the taco size tortillas, any brand will work just fine. You can cut them up into fourths (like little triangles) and layer them instead of how I did it below. You could also use corn tortillas instead. 
• butter
• all-purpose flour
• chicken broth– you can use low or no sodium broth. If you have Homemade Chicken Broth, that will work too.
• sour cream – if sour cream isn’t your thing, try using Mexican Crema or plain Greek yogurt.
• cream cheese– this is an optional ingredient, but makes the casserole extra creamy. If you don’t care to use it, this casserole will still work.
• diced green chiles – you’re going to leave these undrained.

How To Make Chicken Enchilada Casserole

Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with non-stick cooking spray. Set it aside. In a medium-size bowl, add the shredded chicken, 1 cup of Monterey Jack cheese, garlic powder, salt and pepper. Stir to combine. Set it aside. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until combined and cook for a minute or so to thicken.

Add the chicken broth, sour cream, cream cheese (if using) and chiles to the saucepan and whisk until smooth. Bring to a simmer and whisk continuously until it begins to thicken. Remove from heat.

Stack the flour tortillas and use a knife to cut them in half. Lay 8 halves to cover the bottom of the prepared pan. Spread 1/3 of the chicken mixture evenly over the tortillas. 

Pour 1/3 of the sauce over the chicken.

 Repeat the process

Adding tortillas, chicken and sauce two additional times.

After the final layer of cream is added, sprinkle the final 1 cup of shredded Monterey Jack cheese over the top. Bake in the preheated oven for 30 minutes or until bubbly. You can broil on low for an additional few minutes to slightly brown the top. Watch closely as it can burn quickly.

Garnish and serve!

Questions You Might Have

Craving More Recipes? 

• White Chicken Enchiladas
• Chicken Enchilada Casserole (with red sauce)
• Lazy Chicken Enchiladas
• Chicken Enchiladas with Red Sauce
• Chicken Fajita Casserole
• Swiss Enchiladas (Enchiladas Suizas)
• Bisquick Chicken Enchilada Bake
• White Chicken Enchiladas for Two
• Ground Beef Enchiladas
• Chicken Enchilada Soup
• White Chicken Enchilada Soup
• Tater Tot Enchilada Bake
• Creamy Shrimp Enchiladas
• Easy Enchilada Rice
• Air Fryer Chicken Enchiladas
• Taco Bell Enchiritos

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Chicken Enchilada Casserole

All the flavors of white chicken enchiladas in a simple baked casserole form.

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 423kcal

Author Brandie Skibinski

Ingredients

• 3 cups shredded & diced cooked chicken (I used a rotisserie chicken)
• 2 cups shredded Monterey Jack Cheese (divided use)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 3 Tablespoons butter
• 3 Tablespoons all-purpose flour
• 2 cups chicken broth (can use low or no sodium)
• 1 cup sour cream
• 2 ounces cream cheese (optional)
• 4 ounce can diced green chiles, undrained
• 12 taco size flour tortillas (can use corn tortillas)
• chopped fresh parsley or cilantro (for garnish, optional)

Instructions

• Preheat oven to 350F degrees.
• Spray a 9×13-inch baking dish with non-stick cooking spray. Set it aside.
• In a medium-size bowl, add 3 cups shredded & diced cooked chicken, 1 cup shredded Monterey Jack cheese, ½ teaspoon garlic powder, ½ teaspoon salt and ½ teaspoon ground black pepper. Stir to combine. Set it aside.
  
• In a medium saucepan, melt 3 Tablespoons butter over medium heat. Add 3 Tablespoons all-purpose flour and cook for a minute or so to thicken.
  
• Add 2 cups chicken broth, 1 cup sour cream, 2 ounces cream cheese (if using) and 4 ounce can diced green chiles, undrained to the saucepan and whisk until smooth.
  
• Bring to a simmer and whisk continuously until it begins to thicken. Remove from heat.
  
• Stack 12 taco size flour tortillas and use a knife to cut them in half (or in quarters.)
• Lay 8 halves to cover the bottom of the prepared pan.
  
• Spread 1/3 of the chicken mixture evenly over the tortillas.
  
• Pour 1/3 of the sauce over the chicken.
  
• Repeat the process adding tortillas, chicken and sauce two additional times.
  
• After the final layer of cream is added, sprinkle the final 1 cup shredded Monterey Jack cheese over the top.
  
• Bake uncovered in the preheated oven for 30 minutes or until bubbly. You can broil on low for an additional few minutes to slightly brown the top. Watch closely as it can burn quickly.
• Garnish with chopped fresh parsley or cilantro (optional) and serve!
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 423kcal | Carbohydrates: 28g | Protein: 24g | Fat: 24g | Sodium: 1057mg | Fiber: 2g | Sugar: 3g