I’ve always wanted to try Hawaiian roll sliders, but the rolls’ sweetness has kept me from doing so until I found their less-sweet version–savory, buttery Hawaiian rolls. I made these turkey bacon sliders a little more special by preparing & using a garlic-basil mayonnaise instead of plain old mayo. The sandwiches were a hit with my busy family, who grabbed them on the go, and I loved how easy they were to make. I served these tasty mini sandwiches with baked sweet potato chips and a dill cucumber salad.

Turkey Club Sliders

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil, finely chopped
• 1 clove of garlic, finely grated
• Freshly cracked black pepper, to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls, sliced in half horizontally
• 6 slices of Havarti cheese (or cheese of your choice)
• 8 oz deli turkey, sliced
• 2-3 Roma tomatoes, sliced
• 2 cups iceberg lettuce, finely shredded
• ¼ red onion, sliced thinly  ***Soak the slices in ice water if they’re too strongly flavored
• Sea salt and freshly cracked black pepper, to taste

How to Make Turkey Club Sliders:

Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.

Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.

Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.

Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.

Layer the Havarti cheese on the bottom half of the rolls.

Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider. 

Next, layer the cripsy bacon slices.

Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.

Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.

Finish the sliders by topping with the top layer of slider rolls.

Slice into sliders. Serve and enjoy.

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Turkey Club Sliders

Course Appetizer, Lunch, Main

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 Sliders

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil finely chopped
• 1 clove of garlic finely grated
• Freshly cracked black pepper to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls sliced in half horizontally
• 6 slices of Havarti cheese or cheese of your choice
• 8 oz deli turkey sliced
• 2-3 Roma tomatoes sliced
• 2 cups iceberg lettuce finely shredded
• ¼ red onion sliced thinly ***Soak the slices in ice water if they're too strongly flavored
• Sea salt and freshly cracked black pepper to taste

Instructions

• Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.
• Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.
• Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.
• Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.
• Layer the Havarti cheese on the bottom half of the rolls. Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider.
• Next, layer the cripsy bacon slices. Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.
• Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.
• Finish the sliders by topping with the top layer of slider rolls, and slice into sliders. Serve and enjoy.

This is the best and easiest corn on the cob recipe, and I doubt I will ever cook fresh corn on the cob any other way again. Using a microwave is the quickest, easiest way to get freshly cooked corn on the cob that keeps its texture and taste, and it doesn’t heat the house! This method has you steam the corn directly in the husks. Once it is cool enough to handle, you cut off the BOTTOM of the cob and squeeze the corn out of the husk, along with all the corn silk. Easy-peasy, and the corn tastes fantastic & not waterlogged.

Easiest Corn on the Cob

Ingredients:

• 3 ears of corn, husks kept on!

Serving:

• Butter
• Sea salt and freshly cracked black pepper, to taste

How to Make the Easiest Corn on the Cob:

Place the ears of corn, husks intact, in the microwave.

Cook for 7-8 minutes for three ears.  Side Note: 1 ear of corn cooks for 4 minutes; then add 1-2 minutes per additional ear, depending on the microwave’s power.

Carefully remove the ears of corn from the microwave and set aside until cool enough to handle.

Using a very sharp knife, cut off the bottom of the corn (stem end) about one row of corn in from the stem.

With your hands on the top, uncut side of the corn, squeeze and slip the corn from the husk, which will also remove the silk.

Serve with butter, sea salt, and freshly cracked black pepper to taste. Enjoy.

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Easiest Corn on the Cob

Course Sides

Cuisine American

Prep Time 1 minute minute

Cook Time 7 minutes minutes

Total Time 8 minutes minutes

Servings 3

Author Pam - For the Love of Cooking

Equipment

• Microwave
• Sharp Knife

Ingredients

• 3 ears of corn husks kept on!

Serving:

• Butter
• Sea salt and freshly cracked black pepper to taste

Instructions

• Place the ears of corn, husks intact, in the microwave.
• Cook for 7-8 minutes for three ears.  Side Note: 1 ear of corn cooks for 4 minutes; then add 1-2 minutes per additional ear, depending on the microwave's power.
• Carefully remove the ears of corn from the microwave and set aside until cool enough to handle.
• Using a very sharp knife, cut off the bottom of the corn (stem end) about one row of corn in from the stem.
• With your hands on the top, uncut side of the corn, squeeze and slip the corn from the husk, which will also remove the silk.
• Serve with butter, sea salt, and freshly cracked black pepper to taste. Enjoy.

I had some tasty sausages in the fridge, so I grabbed some veggies and made these sausage kabobs (kebabs). I loved the charred bits of the crisp-tender veggies and the spicy sausages. We enjoyed these tasty sausage and vegetable skewers, and thought they paired well with garlic rice and some corn on the cob.

Sausage and Veggie Skewers

Ingredients:

• 4 pork, chicken, or beef sausages of choice, cut into 4-5 bite-sized pieces
• 1 zucchini, cut into bite-sized pieces
• ½ red bell pepper, cut into bite-sized pieces
• ½ yellow bell pepper, cut into bite-sized pieces
• ½ red onion, cut into bite-sized pieces
• 1 tbsp olive oil, or more if needed
• Garlic powder, to taste
• Dried parsley, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make Sausage and Veggie Skewers:

Soak the wooden skewers (if using) in water for 15 minutes, to prevent them from burning on the grill.

Prepare the sausage and vegetables by cutting them into same-sized, bite-sized pieces so they will cook evenly. Place everything in a large bowl, and drizzle in the olive oil and season with sea salt, freshly cracked black pepper, garlic powder, and parsley to taste. Toss to coat everything evenly.

Thread the vegetables and sausage pieces on the wooden (or metal) skewers, alternating sausages and vegetables.

Heat the grill or grill pan over medium-high heat while you prepare the kabobs.

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Sausage and Veggie Skewers

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 - 7 Skewers

Author Pam - For the Love of Cooking

Equipment

• Wooden Skewers or Metal Skewers
• Grill or Grill Pan

Ingredients

• 4 pork chicken, or beef sausages of choice, cut into 4-5 bite-sized pieces
• 1 zucchini cut into bite-sized pieces
• ½ red bell pepper cut into bite-sized pieces
• ½ yellow bell pepper cut into bite-sized pieces
• ½ red onion cut into bite-sized pieces
• 1 tbsp olive oil or more if needed
• Garlic powder to taste
• Dried parsley to taste
• Sea salt and freshly cracked black pepper to taste

Instructions

• Soak the wooden skewers (if using) in water for 15 minutes to prevent them from burning on the grill.
• Prepare the sausage and vegetables by cutting them into same-sized, bite-sized pieces so they will cook evenly. Place everything in a large bowl, and drizzle in the olive oil and season with sea salt, freshly cracked black pepper, garlic powder, and parsley to taste. Toss to coat everything evenly.
• Thread the vegetables and sausage pieces on the wooden (or metal) skewers, alternating sausages and vegetables.
• Heat the grill or grill pan over medium-high heat while you prepare the kabobs.
• Grill the skewers by placing them on the HOT grill or grill pan, turning occasionally, until the sausage and vegetables are cooked through, about 10-15 minutes.
• To serve, transfer the skewers to a platter or plate and serve immediately.

We had some prosciutto and ciliegine mozzarella balls in the fridge, so I decided to make these prosciutto-wrapped nectarines with mozzarella and basil skewers for a tasty, healthy appetizer. I used a nectarine because it’s what we had on hand, but a peach would work well too. These tasty little bites were easy to make and tasted great as is, and also with a drizzle of olive oil & balsamic glaze. This easy summer appetizer paired nicely with grilled flank steak, marinated cherry tomatoes, and fresh grilled corn on the cob.

Prosciutto-Wrapped Nectarines with Mozzarella and Basil

Ingredients:

• 1 large nectarine or peach
• 2 slices of prosciutto, each slice cut into 4 same-sized pieces long enough to wrap the fruit
• 8 medium basil leaves
• 8 mozzarella balls, divided by 8

Serving Options:

• Olive oil, drizzled
• Fresh parsley, finely chopped
• Balsamic glaze or aged vinegar

How to Make Prosciutto-Wrapped Nectarines with Mozzarella and Basil:

Prepare the necatrine (or peach) by slicing it into 8 slices, discarding the pit and stem.

Wrap each nectarine slice with prosciutto around the middle of each fruit slice.

Assemble the skewers by placing a basil leaf on top of each prosciutto-wrapped peach slice.

Add a ciliegine mozzarella ball on top of the basil leaf. Use a long toothpick or a skewer to hold everything in place by driving it through the center of the stack.

Serve as they are, or topped with a drizzle of olive oil, fresh parsley, and/or balsamic glaze or aged vinegar, if desired.

Print

Prosciutto-Wrapped Nectarines with Mozzarella and Basil

Course Appetizer

Cuisine Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 slices

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Wooden Skewers or Large Toothpicks

Ingredients

Ingredients:

• 1 large nectarine or peach
• 2 slices of prosciutto Each slice is cut into 4 thin, same-sized pieces long enough to wrap the fruit
• 8 medium basil leaves
• 8 ciliegine mozzarella balls divided by 8

Serving Options:

• Olive oil drizzled
• Fresh parsley finely chopped
• Balsamic glaze or aged vinegar

Instructions

• Prepare the necatrine (or peach) by slicing it into 8 slices, discarding the pit and stem.
• Wrap each nectarine slice with prosciutto around the middle of each fruit slice.
• Assemble the skewers by placing a basil leaf on top of each prosciutto-wrapped peach slice.
• Add a ciliegine mozzarella ball on top of the basil leaf. Use a long toothpick or a skewer to hold everything in place by driving it through the center of the stack.
• Serve as they are, or topped with a drizzle of olive oil, fresh parsley, and/or balsamic glaze or aged vinegar, if desired.

I made this tasty Italian bean salad recipe, which I found on Two Peas and Their Pod, to pair with some lemon butter chicken, roasted asparagus, and crusty bread loaded with roasted garlic I was making for dinner. This protein-packed bean salad was easy to make and tasted fantastic with the rest of the meal. Flavorful, healthy, and delicious.

Italian Bean Salad

Vinaigrette:

• ½ cup olive oil
• 2-3 tbsp red wine vinegar, to taste
• 2 tbsp Parmesan cheese, finely grated
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, finely grated
• ½ tsp Italian seasoning
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste

Salad:

• 1 (15-oz) can chickpeas, rinsed and drained, remove as many skins as possible
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1 cup Persian cucumber, diced
• 1 cup cherry tomatoes, diced
• 1 cup orange bell pepper, diced
• ½ cup pepperoncini, chopped
• ¼ cup red onion, diced   ***Soak the diced onion in ice-water for 10 minutes if the flavor is too strong
• ¼ cup parmesan cheese, finely grated
• ¼ cup fresh basil leaves, hand torn
• 2 tbsp parsley, finely chopped

How to Make an Italian Bean Salad:

Prepare the vinaigrette by combining the olive oil, red wine vinegar, parmesan, Dijon, honey, garlic, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with an airtight lid and shake very well. Set aside to let flavors mingle.

Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional.

Prepare the salad by combining the rinsed chickpeas, cannellini beans, cucumber, tomatoes, bell pepper, pepperoncini, red onion, parmesan cheese, basil, and parsley.

Dress the salad by pouring the well-shaken vinaigrette over it and tossing until everything is evenly coated.

Serve, or for the best flavor, chill for 30–60 minutes to let the flavors mingle.

Print

Italian Bean Salad

Course Salad, Sides

Cuisine Italian

Prep Time 15 minutes minutes

Allow flavors time to mingle: 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Glass Jar with Lid
• Sharp Knife

Ingredients

Vinaigrette:

• ½ cup olive oil
• 2-3 tbsp red wine vinegar to taste
• 2 tbsp Parmesan cheese finely grated
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic finely grated
• ½ tsp Italian seasoning
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste

Salad:

• 1 (15-oz) can of chickpeas, rinsed and drained, remove as many skins as possible
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1 cup Persian cucumber diced
• 1 cup cherry tomatoes diced
• 1 cup orange bell pepper diced
• ½ cup pepperoncini chopped
• ¼ cup red onion diced ***Soak the diced onion in ice-water for 10 minutes if the flavor is too strong
• ¼ cup parmesan cheese finely grated
• ¼ cup fresh basil leaves hand torn
• 2 tbsp parsley finely chopped

Instructions

• Prepare the vinaigrette by combining the olive oil, red wine vinegar, parmesan, Dijon, honey, garlic, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with an airtight lid and shake very well. Set aside to let flavors mingle.
• Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional.
• Prepare the salad by combining the rinsed chickpeas, cannellini beans, cucumber, tomatoes, bell pepper, pepperoncini, red onion, parmesan cheese, basil, and parsley.
• Dress the salad by pouring the well-shaken vinaigrette over it and tossing until everything is evenly coated.
• Serve, or chill for 30–60 minutes to let the flavors mingle for the best flavor.

I’ve always wanted to make a key lime pie, so when I stumbled upon a whole bunch of key limes on sale at my grocery store, I scooped them up. I decided to make a recipe for mini key lime pies from Sally’s Baking Addiction that looked fun. The key limes take time to juice, but it’s worth the effort. The mini key lime pies were delicious, with a sweet, buttery crust and a perfect tart-and-sweet filling.

Mini Key Lime Pies

Crust:

• 1½ cups graham cracker crumbs (about 12 full sheet graham crackers)
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar

Filling:

• 4 oz full-fat brick cream cheese, softened to room temperature
• 4 large egg yolks
• 1 (14-oz) can of full-fat sweetened condensed milk
• ½ cup key lime juice (about 20 key limes)

Serving:

• Whipped cream
• Lime zest

How to Make Mini Key Lime Pies:

Preheat the oven to 350 degrees. Line 2 muffin trays, 1 with 12 cupcake liners and 4 in a second tray (since this recipe makes only around 16). Set pans aside.

Prepare the crust by placing 12 whole graham cracker sheets in a food processor or blender to grind them into fine crumbs.

Combine the fine crumbs, melted butter, and sugar in a small bowl until well combined. The mixture will be thick, coarse, and sandy.

Press a heaping tablespoon of graham cracker mixture down into each liner, making sure the crust is tight and very compact.

Pre-bake the crusts for 5 minutes. Remove from the oven.

Prepare the filling by beating the cream cheese on high speed until smooth, about 1 minute.

On medium-high speed, beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.

Pour the filling evenly into each crust.

Place in the oven and bake for 15–16 minutes, or until the centers of the pies only slightly jiggle.

Remove from oven and allow the pies to cool at room temperature in the pan set on a wire cooling rack.

Once cool, place the muffin trays in the refrigerator for at least 2 hours.

To serve, once chilled, top the key lime pies with whipped cream and lime zest if desired. Enjoy.

Store leftover pies in the refrigerator (covered) for up to 1 week.

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Mini Key Lime Pies

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Cooling/Refrigerating Time: 2 hours hours 30 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 16 mini pies

Author Pam - For the Love of Cooking

Equipment

• 2 Muffin Tray plus 16 Cupcake Liners
• Food Processor
• Stand Mixer or Hand Mixer
• Wire Cooling Rack

Ingredients

Crust:

• 1½ cups graham cracker crumbs about 12 full sheet graham crackers
• 6 tbsp unsalted butter melted
• ¼ cup granulated sugar

Filling:

• 4 oz full-fat brick cream cheese softened to room temperature
• 4 large egg yolks
• 1 (14-oz) can of full-fat sweetened condensed milk
• ½ cup key lime juice about 20 key limes

Serving:

• Whipped cream
• Lime zest

Instructions

• Preheat the oven to 350 degrees. Line 2 muffin trays, 1 with 12 cupcake liners and 4 in a second tray (since this recipe makes only around 16). Set trays aside.
• Prepare the crust by placing 12 whole graham cracker sheets in a food processor or blender to grind them into fine crumbs.
• Combine the fine crumbs, melted butter, and sugar in a small bowl until well combined. The mixture will be thick, coarse, and sandy.
• Press a heaping tablespoon of graham cracker mixture down into each liner, making sure the crust is tight and very compact.
• Pre-bake the crusts for 5 minutes. Remove from the oven.
• Prepare the filling by beating the cream cheese on high speed until smooth, about 1 minute.
• On medium-high speed in a stand mixer (or using a hand mixer), beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.
• Pour the filling evenly into each crust.
• Place in the oven and bake for 15–16 minutes or until the centers of the pies only slightly jiggle.
• Remove from oven and allow the pies to cool at room temperature in the tray set on a wire cooling rack.
• Once cool, place the muffin trays in the refrigerator for at least 2 hours.
• To serve, once chilled, top the key lime pies with whipped cream and lime zest if desired. Enjoy.
• Store leftover pies in the refrigerator (covered) for up to 1 week.

We love hummus in my house, and I try to always have some on hand. I stumbled upon a quick and easy olive hummus recipe I found on The Healthy Foodie that sounded perfect because I had olives that needed to be used up. This tasty hummus was creamy, flavorful, and loaded with small bits of olives, which tasted great with flatbread and fresh veggies.

Olive Hummus

Ingredients:

• 2 (15-oz) cans of chickpeas (garbanzo beans), rinsed, drained, and skins removed
• ½ cup tahini
• ½ cup water
• ¼ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 3 tbsp white vinegar
• 3 garlic cloves, minced
• Sea salt, to taste
• ⅓ cup kalamata olives, chopped, plus more for garnish if desired
• ¼ cup Castelvetrano green olives, chopped, plus more for garnish if desired

How to Make Olive Hummus:

Remove the skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional but highly recommended as it creates an ultra-creamy hummus. 

Make the hummus by placing the drained chickpeas in the bowl of your food processor, along with the tahini, water, olive oil, fresh lemon juice, white vinegar, garlic, and sea salt to taste. Process until smooth and creamy, about 3-4 minutes. Scraping the sides, as needed.

Add the chopped olives and pulse only 5-6 times so they will still have texture.

Refrigerate for 30-60 minutes before serving.

To serve, sprinkle the top with parsley, additional chopped olives, and a drizzling of olive oil. Serve with flatbread and veggies. Enjoy.

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Olive Hummus

Course Appetizer

Cuisine Lebanese

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups +/-

Author Pam - For the Love of Cooking

Equipment

• Food Processor

Ingredients

• 2 (15-oz) cans of chickpeas (garbanzo beans), rinsed, drained, and skins removed
• ½ cup tahini
• ½ cup water
• ¼ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 3 tbsp white vinegar
• 3 garlic cloves minced
• Sea salt to taste
• ⅓ cup kalamata olives chopped, plus more for garnish, if desired
• ¼ cup Castelvetrano green olives chopped, plus more for garnish, if desired

Instructions

• Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional but highly recommended as it creates an ultra-creamy hummus.
• Make the hummus by placing the drained chickpeas in the bowl of your food processor, along with the tahini, water, olive oil, fresh lemon juice, white vinegar, garlic, and sea salt to taste. Process until smooth and creamy, about 3-4 minutes. Scraping the sides, as needed.
• Add the chopped olives and pulse only 5-6 times so they will still have texture.
• Refrigerate for 30-60 minutes before serving.
• To serve, sprinkle the top with parsley, additional chopped olives, and a drizzling of olive oil. Serve with flatbread and veggies. Enjoy.

When I was a kid, my parents would drive an hour to the “big city” for grocery trips, and they would almost always bring home KFC with all the fixings. I had a recent craving for KFC, so I decided to look for some copycat recipes. I found this easy KFC coleslaw recipe on Bellyfull that looked and sounded just like Kentucky Fried Chicken’s coleslaw. I adapted it to use less sugar, and it was plenty sweet. This KFC coleslaw recipe was super simple to make and tastes just like the real deal. This slaw paired nicely with some oven-fried chicken, creamy mashed potatoes, and chicken gravy.

KFC Coleslaw Recipe

Coleslaw:

• 8 cups green cabbage, core discarded and finely chopped in a food processor
• ¼ cup carrot, finely shredded
• 2½ tbsp yellow onion, very finely minced

Dressing:

• ½ cup mayonnaise
• 2-4 tbsp white sugar, to taste (I used 2, which was plenty sweet for us!)
• ¼ cup whole milk
• ¼ cup buttermilk
• 2½ tbsp fresh lemon juice
• 1½ tbsp white vinegar or apple cider vinegar
• Sea salt and freshly cracked black pepper

How to Make a Copycat KFC Coleslaw Recipe:

To achieve the right texture, finely chop the green cabbage using a food processor.

Place chopped cabbage on a few tea towels and squeeze as much moisture as you can. Place in a large bowl.

Grate the carrots and place on a few paper towels (don’t use tea towels, as they will be stained), and squeeze to remove as much juice as possible.  Side Note: This prevents the coleslaw from becoming pinkish. 

Add the carrots and minced onion to the bowl of cabbage and mix until combined.

Prepare the dressing by combining the mayonnaise, sugar, whole milk, buttermilk, lemon juice, vinegar, sea salt, and freshly cracked black pepper in a glass jar. Whisk until creamy and smooth.

Pour the dressing over the cabbage mixture and mix until everything is thoroughly coated.

Cover and refrigerate for 2-24 hours, stirring occasionally if possible.

Stir again right before serving and enjoy!

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KFC Coleslaw Recipe

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Allow flavors time to mingle: 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 10

Author Pam - For the Love of Cooking

Equipment

• Food Processor

Ingredients

Coleslaw:

• 8 cups green cabbage core discarded and finely chopped in a food processor
• ¼ cup carrot finely shredded
• 2½ tbsp yellow onion very finely minced

Dressing:

• ½ cup mayonnaise
• 2-4 tbsp white sugar, to taste I used 2, which was plenty sweet for us!!
• ¼ cup whole milk
• ¼ cup buttermilk
• 2½ tbsp fresh lemon juice
• 1½ tbsp white or apple cider vinegar
• Sea salt and freshly cracked black pepper

Instructions

• To achieve the right texture, finely chop the green cabbage using a food processor.
• Place chopped cabbage on a few tea towels and squeeze as much moisture as you can. Place in a large bowl.
• Grate the carrots and place on a few paper towels (don't use tea towels, as they will be stained), and squeeze to remove as much juice as possible.  Side Note: This prevents the coleslaw from becoming pinkish.
• Add the carrots and minced onion to the bowl of cabbage and mix until combined.
• Prepare the dressing by combining the mayonnaise, sugar, whole milk, buttermilk, lemon juice, vinegar, sea salt, and freshly cracked black pepper in a glass jar. Whisk until creamy and smooth.
• Pour the dressing over the cabbage mixture and mix until everything is thoroughly coated.
• Cover and refrigerate for 2-24 hours, stirring occasionally if possible.
• Stir again right before serving and enjoy!

This fun & easy dessert bar recipe takes classic Rice Krispie treats to a whole new level! I made these brown butter Golden Grahams s’mores bars after my sister sent me an Instagram video of them being made. Browning the butter and lightly torching the marshmallows really make this easy s’more bars recipe extra special. These tasty s’mores bars were a big hit with my whole family, and I’ll definitely be making them again.

Brown Butter Golden Grahams S’mores Bars

Ingredients:

• ½ cup unsalted butter
• 12 oz of mini marshmallows, divided
• 2 tsp vanilla extract
• 5 cups of Golden Grahams cereal
• 1-2 Hershey’s milk chocolate bars, separated into pieces, to taste
• Flaky sea salt, to taste, optional

How to Make Brown Butter Golden Grahams S’mores Bars:

You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.

Line an 8×8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.

Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.

Remove 1½ cups of mini marshmallows from the bag and set aside until later.

Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch before, stirring constantly until melted and smooth, about 3-4 minutes.  

Once melted, add the vanilla extract and stir to mix well.

Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.

Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.

Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.

Place in the fridge to cook for 20 minutes.

Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired.

Lift parchment paper sides and transfer to a cutting board.

To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.

Serve and enjoy.

Store in an airtight container in the fridge for 1 week.

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Brown Butter Golden Grahams S’mores Bars

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerating Time: 20 minutes minutes

Total Time 45 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• 8x8-inch Baking Pan
• Large, Wide Pot
• Cooking Torch
• Sharp Knife

Ingredients

• ½ cup unsalted butter
• 12 oz of mini marshmallows divided
• 2 tsp vanilla extract
• 5 cups of Golden Grahams cereal
• 1-2 Hershey's milk chocolate bars separated into pieces, to taste
• Flaky sea salt to taste, optional

Instructions

• You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.
• Line an 8x8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.
• Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.
• Remove 1½ cups of mini marshmallows from the bag and set aside until later.
• Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch, then stir constantly until melted and smooth, about 3-4 minutes.
• Once melted, add the vanilla extract and stir to mix well.
• Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.
• Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.
• Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.
• Place in the fridge to cook for 20 minutes.
• Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired. 
• Lift parchment paper sides and transfer to a cutting board.
• To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.
• Serve and enjoy.
• Store in an airtight container in the fridge for 1 week.

I like to keep hummus, baba ganoush, dill dip, or veggie dip in the fridge for healthy snacking and a quick appetizer. Instead of my go-to dips, I made this lemon-garlic white bean dip instead. Perfect dipping with fresh veggies, flatbread, chips, or pita bread, this creamy white bean dip is healthy, delicious, and so easy to make! My daughter and I enjoyed this white bean dip with veggies & flatbread for lunch recently, and thought it was lemony, garlicky, and so delicious.

Creamy White Bean Dip

Ingredients:

• 1 (15-oz) can of white cannellini beans, drained & rinsed
• 2 tbsp good quality olive oil, plus more for drizzling at serving time
• Juice and zest of 1 large lemon (about 2 tablespoons of juice), or more to taste
• 2 cloves of garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste
• 2-3 tbsp ice water, if needed
• Fresh parsley, finely chopped

Serving:

• Carrot sticks, celery sticks, bell pepper slices, cherry tomatoes, radishes, etc.
• Flatbread
• Chips
• Pita bread

How to Make a Creamy White Bean Dip:

In a food processor, pulse together the white beans, 2 tablespoons of olive oil, lemon juice & zest, garlic, sea salt, freshly cracked black pepper, until creamy and smooth.

Add a few tablespoons of ice water if it’s too thick. Taste and re-season if needed.

Pour into a serving dish and drizzle olive oil over the top. Sprinkle with fresh parsley.

Serve with fresh vegetables, flatbread, chips, or pita bread. Enjoy.

Store in an airtight container in the fridge for up to 5 days.

Print

Creamy White Bean Dip

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Food Processor

Ingredients

• 1 (15-oz) can of white cannellini beans, drained & rinsed
• 2 tbsp good quality olive oil plus more for drizzling at serving time
• Juice and zest of 1 large lemon about 2 tablespoons of juice, or more to taste
• 2 cloves of garlic finely grated
• Sea salt and freshly cracked black pepper to taste
• 2-3 tbsp ice water if needed
• Fresh parsley finely chopped

Serving:

• Carrot sticks celery sticks, bell pepper slices, cherry tomatoes, radishes, etc.
• Flatbread
• Chips
• Pita bread

Instructions

• In a food processor, pulse together the white beans, 2 tablespoons of olive oil, lemon juice & zest, garlic, sea salt, freshly cracked black pepper, until creamy and smooth.
• Add a few tablespoons of ice water if it's too thick. Taste and re-season if needed.
• Pour into a serving dish and drizzle olive oil over the top. Sprinkle with fresh parsley.
• Serve with fresh vegetables, flatbread, chips, or pita bread. Enjoy.
• Store in an airtight container in the fridge for 3-5 days.