Fa la la la! Christmas is here, and I couldn’t be more geeked y’all! Bring on the mall Santas and cookie swaps, and this girl is ready to get it in. Now I know this year has been a little crazy, but y’all, there’s nothing that the holiday spirit (or a glass of spirit) can’t handle. Do you feel me?

This Christmas Punch recipe is a twist on a classic family party punch recipe. It brings back such fond memories of holiday seasons filled with family and friends. It’s as delicious as it is gorgeous, and it makes the most incredible addition to any holiday celebration! It’s all that!

The Lowdown on This Christmas Punch

Cuisine Inspiration: American

Primary Cooking Method: Mixing and stirring!

Dietary Info: Vegan-Friendly & Gluten-Free

Key Flavor: Sweet, Tangy, and a Dash of Spice

Skill Level: Easy Peasy

Crowd-Pleaser

Whether it’s for the kiddos or grown folks, everyone finds a reason to gather around the Christmas punch bowl. Just add a splash of spirits for the grown-ups, and voila!

Stress-Free Serving

Forget fancy individual cocktails; this is pour-and-serve simplicity. More time mingling, less time mixing!

Insta-Worthy

This Christmas punch isn’t just tasty, it’s a feast for the eyes! Those ruby-red hues with floating fruit slices? #ChristmasPunchGoals

Ingredients you’ll need to make Christmas Punch

• Tropical Punch Kool-Aid: Kool-aid is a classic! Fruity, sweet, and fun, this drink mix is the ultimate hack for a well-balanced, flavorful punch.
• Frozen Pink Lemonade Concentrate: I’m a big fan of a punch that’s got a little tang to it. Pink lemonade is the perfect way to introduce acidity.
• Pomegranate Juice: Sour, earthy, and full-bodied, pomegranate introduces a rich, fruity component to this drink.
• Ginger Ale: Who doesn’t love a little fizz in their cocktail?
• Granulated Sugar: I prefer a sweeter punch because, over time, it dilutes a bit (once the ice is added), but if you prefer a little less, feel free to adjust the measurement or omit it completely.
• Water: A little H2O thins out the mixture, creating more volume and allowing those sugars to disperse a bit.
• Pomegranate Seeds, Herb Sprigs, and Cranberries: What’s a party with a few decorations? Dress up your punch to get that true WOW factor!

How to make Christmas Punch

Step 1: Mix n Serve!

1

Combine all the ingredients together in the punch bowl or container. Mix everything together, stir in pomegranate seeds and cranberries, and serve!

What to serve with this easy Christmas Punch

• Enjoy it with your favorite party appetizers like this cranberry orange Chex mix and homemade crab cakes.
• Serve it up with holiday desserts like gingerbread crinkle cookies, chocolate bark, chocolate peppermint cheesecake, and red velvet funnel cake.
• Great non-alcoholic option for kids and non-drinkers! An elegant glass and festive garnishes will make them feel so special too.
• It goes great with all your holiday favorites, such as fried turkey, glazed cornish hens, homemade cranberry sauce, sweet potato casserole, scalloped potatoes, and pecan pie!

Menu Option: Complete Meal With Christmas Punch

This cajun crab stuffed salmon is stuffed with an irresistible creole-spiced crab bread crumb filling then topped with a delicious decadent lemon butter sauce.

These roasted fingerling potatoes are superbly seasoned, coated in a buttery garlic-herb marinade, then baked until perfectly crisp yet tender!

These oven roasted brussels sprouts are beautifully tender and generously seasoned. They will pack a punch of delicious flavor at your next dinner!

In my butterscotch pie, rich butterscotch custard is poured into a homemade flaky pie crust and topped with a sweet orange meringue.

Recipe Substitutions

• Use Sparkling Water: In place of the ginger ale for a slightly less sweet punch flavor.
• Champagne Holiday Punch: Replace the ginger ale with a bit of bubbly for some effervescence with a kick!
• No Pomegranate Juice: You can easily swap it with another bottled fruit juice. Cranberry juice works great to make a tart Christmas Punch.
• Ginger Ale: You can also replace it with another type of soda such as Sprite, 7-up, or ginger beer.

Recipe Variations and Additions

• Add Some Spirits: Listen, the holidays are stressful enough as it is. Crowded malls, holiday wrapping paper cuts, and burnt cookies are at the top of my Christmas stress list. If you’re like me (and in need of a strong slurp or two), try adding a light rum, vodka, gin, or red wine to this recipe! Just be sure to notify your guests and keep it away from children.
• Make It Slushy: Freeze half of the punch mix into ice cubes and toss them in right before serving. It keeps everything icy cold without watering it down!
• Holiday Flavors: Add a dash of cinnamon or nutmeg for a cozy holiday vibe. You could also throw in a couple of cinnamon sticks.
• Go Tropical: Replace the pink lemonade with pineapple juice and throw in some coconut water.

Expert Tips and Tricks for making the best Christmas Punch

1. Avoid Watered Down Punch. The best way to do this is to use chilled ingredients! If the soda and juices are cold beforehand, you don’t need to add as much ice, and therefore the punch flavor won’t be as diluted.
2. Serve It in a Punch Bowl. This makes a lovely addition to your table, especially with the floating fruit and herbs.
3. Tips to Make Ahead: When planning a holiday party or gathering, anything you can do ahead of time allows you to enjoy the time with friends and family more. You can mix the punch together but hold off on the ginger ale until you’re ready to serve. Once it’s mixed, store it in the fridge until party time.
4. Feel Free to Adjust the Flavors: You can easily alter the sweetness by using swapping the soda for sparkling water or leaving out the sugar. You can also use varying amounts of the kool-aid and lemonade concentrate as well as change up the fruit juice to make a holiday punch to your tastes.

How to store Christmas Punch

Alright, once you’ve got that punch all mixed up, it’s time to dive in and enjoy it while it’s fizzy and fab! If you end up with leftovers, you can keep ’em for later in the fridge, but just a heads up – those bubbles are gonna take a chill pill eventually. If you wanna keep the party poppin’ with no leftovers in sight, just whip up one batch at a time.

How long will Christmas Punch last in the fridge?

Mix up everything except for the ginger ale, and you can store it in the fridge for up to 2 days. Then when you’re ready to serve the punch, add the ginger ale and enjoy!

Can I freeze this easy Christmas Punch?

Yup, you can freeze this punch! Pour it into a freezer-safe container, leaving a bit of space at the top for it to expand. It’ll keep in the freezer for up to 1 month.

Frequently asked questions

Honey, this Christmas Punch is like the ultimate sipper for all your festive shindigs! It’s a cinch to whip up and just perfect for serving up to a crowd of your fave people. And the best part? There’s a whole world of ways you can tweak and twist this recipe to make it all your own! So go ahead, get your mix on, and enjoy every sparkling, merry moment!

More Holiday Drink Recipes

• Peppermint Eggnog White Hot Cocoa
• Chocolate Martini
• Easy Fruit Punch
• Berry Rhubarb Punch 
• Peach Nectar Punch
• Mango Citrus Punch

Print

Easy Christmas Punch

This easy Christmas Punch is refreshing, filled with seasonal pomegranate flavor, and not overly sweet. In less than 5 minutes you’ll have a lovely, useful centerpiece for any holiday party! 

Course Drink

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 20 servings

Calories 121kcal

Author Jocelyn Delk Adams

Equipment

• Punch Bowl

Ingredients

• 0.28 oz Tropical Punch Kool aid packets 2 0.14 packets
• 2 cups granulated sugar
• 6 cups water
• 1 cup frozen pink lemonade concentrate thawed
• ½ cup pomegranate juice
• 4 cups ginger ale
• Pomegranate seeds, green and cranberries for garnish

Instructions

• Mix all ingredients together.
• Stir in pomegranate seeds and cranberries and serve.

Notes

How to store Christmas Punch

Alright, once you’ve got that punch all mixed up, it’s time to dive in and enjoy it while it’s fizzy and fab! If you end up with leftovers, you can keep ’em for later in the fridge, but just a heads up – those bubbles are gonna take a chill pill eventually. If you wanna keep the party poppin’ with no leftovers in sight, just whip up one batch at a time.

How long will Christmas Punch last in the fridge?

Mix up everything except for the ginger ale, and you can store it in the fridge for up to 2 days. Then when you’re ready to serve the punch, add the ginger ale and enjoy!

Can I freeze this easy Christmas Punch?

Yup, you can freeze this punch! Pour it into a freezer-safe container, leaving a bit of space at the top for it to expand. It’ll keep in the freezer for up to 1 month.

Nutrition

Calories: 121kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 22mg | Fiber: 1g | Sugar: 30g | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

The post Easy Christmas Punch appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“This is a wonderful buttercream! Thank you so much for sharing. It has been one of the most delicious – not too sweet, not too greasy- frostings. The texture is amazing and is incredibly easy to decorate with.”

—ELLEN

I have a ton of cake and cupcake recipes on this website so having a versatile frosting that works in a pinch but still taste unreal is necessary. When I don’t have a ton of time, I can whip up this American buttercream in a flash making folks weak in the knees. I like to call it my fave beginner frosting because literally anyone can nail it.

And the best part is its versatility ya dig? You can use it for any and everything whether you want to frost shortbread cookies, or whether you want to ice a simple birthday chocolate cake or yellow cake recipe. Make this frosting recipe your bff.

The Lowdown of The Best American Buttercream Frosting Recipe

Cuisine Inspiration: American Classic

Primary Cooking Method: Mixing

Dietary Info: Gluten-Free; Can be made Dairy-Free with ingredient swaps

Key Flavor: Creamy, Fluffy and Sweet

Skill Level: Easy y’all (No Sweat Fam!)

Straight Up No-Fuss

We whip up this buttercream with just five ingredients and the easiest instructions ever. It ain’t hard at all boos. Trust me, you can pull this off in mere minutes.

Light and Super Fluffy

Baby, this American buttercream frosting is like a cloud for your tastebuds. The smooth fluff factor is undefeated.

Versatility on Lock

Whether you whip up a bowl for hooking up your cake or cupcake recipes, this American butter cream goes with anything and everything y’all.

Ingredients You’ll Need to Make American Butter Cream

• Unsalted Butter: Y’all this is the most important ingredient so make sure you go with a high fat brand with high quality. Higher fat butter has less water content. Brands like Land O Lakes, KerryGold, and Plugra are some of my faves.
• Salt: We add just enough to balance flavors and enhance the sweetness.
• Confectioner’s Sugar: This fine sugar dissolves into the butter easily making sure it whips to perfection.  You won’t taste the granules because of the fineness.
• Heavy Cream: Heavy whipping cream is my big secret when it comes to lightening the texture and flavor of the buttercream.  Just a hint adds to this buttercream giving it lightness and texture like whipped cream.
• Flavoring: I rely on pure vanilla extract when I’m making my basic recipe because that aromatic essence is the truth!

How to Make American Buttercream

Step 1: Cream It Up

1

Add the softened butter and salt to your stand mixer and beat at medium-low speed.

2

Turn the mixer down to low and slowly add the confectioner’s sugar in small portions. Once it’s all added turn the speed to medium-high and beat until fully combined.

Step 2: Flavor It Up And Make It Smooth!

3

Add the heavy cream and vanilla.

4

Mix until the buttercream is nice and fluffy. If you are adding food coloring you can do it now.

5

Pipe and spread the buttercream onto your cake, cupcakes, or cookies. Be sure they are fully cooled before adding the frosting.

How to Use American Buttercream

• Cookies: Spread this American frosting on simple sugar cookies or tea cakes.
• Cakes: It works great on any cake you can think of! Try it with white cake, devil’s food cake, and even lemon cake.
• Cupcakes: Try it out on strawberry cupcakes, vanilla cupcakes, and chocolate cupcakes.

Recipe Substitutions

• Butter: If you don’t have unsalted butter, use salted butter instead. Just leave out the salt in the mix boos.
• Confectioner’s Sugar: You can make homemade powdered sugar with granulated sugar if you don’t any.
• Heavy Cream: Since it’s just a little used, you can leave out if you don’t have any around or use half-and-half for a similar vibe.
• Vanilla: Feel free to up the vanilla essence with vanilla bean paste or use another extract you prefer.

Recipe Variations and Additions

• Dairy-Free: Swap out the butter for your fave plant-based butter and use a creamy coconut milk or oat milk cream replacement for the heavy cream.
• Citrus: Add zest and extract with your favorite citrus flavors. Lemon and orange taste delish!
• Coconut It Up: Add coconut extract to your frosting then sprinkle sweetened shredded coconut lightly over the top of your frosting after adding it to your desserts.
• Switch Up the Color: Use your favorite food coloring to add some pops of colors. If you are trying to create bright, vibrant colors, grab the gel food coloring instead of liquid boos.
• Add some sprinkles: This is best after frosting your cupcakes or cake but it’s an easy way to make it a bit more festive.

Expert Tips and Tricks

• Room Temp boos!! This will allow the butter to be whipped into a fluffy texture and will also allow the sugar to melt into it perfectly y’all.
• Don’t skimp on the mixing! Allow the mixing process to continue on high for a few minutes!  It gives more lift and helps the sugar to truly dissolve into the butter allowing it to become one.  It also airs more air making everything much more fluffy!
• Have fun with flavors and colors. After whipping cream is mixed into the frosting you can in extracts, flavorings, or food coloring.
• Fully cool cakes, cookies, and cupcakes before adding the frosting.

How to Store American Buttercream

You can keep American buttercream at room temp for about 2 days in a cool area. Just make sure you keep it covered or stored in an airtight container to keep it from drying out.

How long will it last in the refrigerator?

It should be all good in the fridge for up to 6-7 days.

Can I freeze ?

Absolutely boos. Just transfer the buttercream to an airtight container removing all air and freeze for about 3 months. Don’t forget to add a label with the date you froze. Thaw overnight in the fridge before using again. I like to give it a whip when it comes to room temp in the mixer before piping.

Frequently Asked Questions

More of the Best Frosting Recipes

• Oreo Frosting
• Caramel Frosting Buttercream
• Swiss Meringue Buttercream
• Chocolate Frosting
• Seven Minute Frosting
• Cream Cheese Frosting
• Chocolate Buttercream

Print

Perfect American Buttercream Frosting Recipe

This American Buttercream Recipe is fluffy, airy and light, sweet and whipped to serious perfection!  You can use it on any cake, cookie or cupcake recipe because of its amazing versatility!  

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 261kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• hand mixer

Ingredients

• 1 cup unsalted butter
• 1/4 tsp kosher salt
• 3 cups confectioner’s sugar
• 2 tbsp heavy whipping cream
• 1 ½ t pure vanilla extract
• Optional: Food coloring

US Customary – Metric

Instructions

• In your stand mixer, add butter and salt at medium low speed.
• Next turn the mixer down to low and slowly add confectioner’s sugar in small portions until all is added then turn the speed to medium high to combine.
• Add heavy cream and vanilla extract and mix until nice and fluffy. Add in food coloring at this point if desired.
• Pipe buttercream on room temperature cupcakes, cake, cookies or whatever you desire and serve it up.

Video

Notes

How to Store American Buttercream

You can keep American buttercream at room temp for about 2 days. Just make sure you keep it covered or stored in an airtight container to keep it from drying out.

How long will it last in the refrigerator?

It should be all good in the fridge for up to 6-7 days.

Can I freeze ?

Absolutely boos. Just transfer the buttercream to an airtight container removing all air and freeze for about 3 months. Don’t forget to add a label with the date you froze to the packaging. Thaw overnight in the fridge before using again. I like to give it a whip when it comes to room temp in the mixer before piping.

Nutrition

Calories: 261kcal | Carbohydrates: 30g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 3mg | Potassium: 4mg | Sugar: 29g | Vitamin A: 505IU | Calcium: 6mg

This recipe was originally published January 2018. It has been updated with new images and content.

The post American Buttercream Recipe (With How To Video!) appeared first on Grandbaby Cakes.

Making this cucumber onion salad recipe couldn’t be easier, boo. You’ll find all the steps laid out below, but really all you need to do is slice the cucumber and the onion, smash the garlic, prep the marinade, marinate the salad, drain it, and that’s pretty much it. It’s so darn simple, I often toss together a big batch and keep it in the fridge to enjoy next to whatever’s coming off the stove or out of the oven for dinner. It’s a keeper, y’all!

The Lowdown on this Cucumber and Onion Salad

Cuisine Inspiration: American
Primary Cooking Method: No-Cook, Marinating
Dietary Info: Vegetarian, Vegan, Gluten-Free, Low-Fat
Key Flavor: Tangy and slightly sweet
Skill Level: Beginner

• Perfect Pair for Hearty Dishes: The light, crisp freshness of this salad cuts through the heaviness of dishes like BBQ ribs or creamy pasta, making your meal feel complete without weighing you down.
• Meal Prep Dream: Whip up a big ol’ batch at the start of the week, and you’ve got a ready-to-go side that keeps beautifully in the fridge for several days. Its flavors even meld and improve over time!
• Quick Doesn’t Mean Compromise: Who says easy can’t be delicious? The secret’s in the marinade, boo! It packs such a flavorful punch, you’ll be wondering how something so simple can taste so good.
• Light and Healthy: We all love a nice salad packed with proteins and all sorts of goodies, but sometimes we need a lighter side that feels like a cleanse for the palate – like this cucumber onion salad. Plus, it’s super healthy!

Ingredients to make Cucumber and Onion Salad

• Granulated Sugar: Sweetens the salad (just a tiny bit!) and cuts through the vinegar’s tang.
• White Vinegar: The backbone of our marinade, y’all. It’s what gives this salad its bright and tangy flavor.
• Kosher Salt & Coarse Ground Black Pepper: Both add the right seasoning to the marinade.
• Water: To dissolve the sugar and salt.
• English Cucumber: It has a thin skin and tiny seeds, meaning we can slice it up and toss it right in. No peeling required! Plus, it’s not as watery as garden or Persian cucumbers.
• Yellow Onion: Thinly sliced for a bit of sharpness and crunch.
• Garlic Cloves: Smashed, to add some delicious garlicky goodness.
• Fresh Dill: A fresh, herby garnish. The perfect final touch for this easy cucumber onion salad!

How to make Cucumber and Onion Salad

1. Add sugar, salt, pepper, water, and vinegar to a deep container with a tight-fitting lid.
2. Stir until the sugar is mostly dissolved.
3. Add in cucumber, onion, and garlic. Stir and shimmy until all ingredients are submerged in the liquid. 
4. Let sit for a few hours. Drain, garnish with dill, and serve.

Tips for making the best cucumber salad with onions

1. Use a Mandoline: A mandoline is a game-changer, y’all! Not only does it make the prep work super quick, but it also means every slice is even-steven.
2. Chill Out: Once you’ve got your salad all mixed up, pop it in the fridge if you’re not serving it straight away. If you let it sit out too long, the cucumbers will release water and make the salad soggy.
3. Flexible Marinating Time: Can’t wait the full two hours to marinate? Don’t fret. Even an hour in the marinade can do the trick. The flavor won’t be quite as bold, but it’ll still be pretty tasty.
4. Give It a Good Toss: Before serving, don’t forget to give your simple cucumber and onion salad a good toss. This helps redistribute all those tangy flavors from the bottom of the bowl, ensuring every bite is delicious.

Popular substitutions & additions

• Red Onions: Swapping out yellow onions for red ones not only adds a pop of color to your salad but also brings in an extra sweet touch.
• More Veggies: Throw in some extra veggies! Cherry tomatoes, sliced radishes, or bell peppers – I’ve used ’em all on this cucumber and onion salad.
• Feta: Feta makes it betta! Crumbling some over your salad adds a creamy texture and a salty tang that pairs great with the crisp veggies and sweet-tangy dressing.
• Creamy Twist: I know, the main appeal of this his salad is that it’s light, but for those who love a creamy dressing… A dollop of Greek yogurt, mayonnaise, or sour cream mixed into the marinade before adding the veggies can transform the salad into a rich, indulgent side. To each its own, baby!

What to serve with this easy cucumber onion salad

• This is the best cucumber salad for chicken mains! Imagine it sitting pretty next to some honey BBQ wings or a plate of lemon-roasted chicken. Pure YUM.
• For beef lovers, think a juicy grilled ribeye or smoky beef ribs. This salad cuts through the richness and adds a fresh note to each beefy bite.
• Seafood night? Lay out some maple-glazed salmon fillets or a heap of jerk shrimp tacos, and add this salad for a refreshing side.
• If you’re diving into a bowl of creamy pasta, like rich garlic pasta with seared scallops or a comforting shrimp scampi, this salad is THE ultimate refreshing side you didn’t know you needed.

How to store Cucumber and Onion Salad

After you’ve enjoyed your fill of this crisp salad, just pop any leftovers in a sealed container and slide it into the fridge. Make sure it’s airtight!

How long will Cucumber and Onion Salad last in the fridge?

This cucumber and onion salad stays fresh for about 2 to 3 days max in the fridge. After that, it might start to lose its crispness.

Frequently asked questions

This Cucumber and Onion Salad is easy to make and is asdf go-to side for meal prep, picnics, and everything in between! And the flavor? It’s the perfect blend of crisp, cool cucumbers and sharp, sweet onions, all dressed up in a tangy marinade that just works. C’mon y’all, it tastes too good to be this simple!

More salad recipes

• Harvest Fall Salad
• Cornbread Salad
• Shrimp Caesar Salad
• Peach Salad
• Southern Potato Salad
• Cobb Salad With Jerk Shrimp

Print

Cucumber and Onion Salad

This cucumber and onion salad is bomb, y'all! I like to use Persian cucumbers, Vidalia onions and a vinegary marinade to bring a pop of flavor!

Course Appetizer, Salad

Cuisine American

Prep Time 5 minutes minutes

Soaking Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 6 servings

Calories 81kcal

Author Jocelyn Delk Adams

Ingredients

• ½ cup + 2 tablespoons granulated sugar
• 2 teaspoons kosher salt
• ½ teaspoon coarse ground black pepper
• 4 tablespoons water
• ½ cup white vinegar
• 1 large English cucumber ¼ inch thick slices
• ½ large yellow onion sliced thin
• 2 cloves garlic smashed
• 1 teaspoon finely chopped fresh dill

Instructions

• In a deep container with a tight-fitting lid, stir together the sugar, salt, pepper, water, and vinegar. Stir until the sugar is mostly dissolved.
• Add in cucumber, onion, and garlic, and stir and shimmy until all ingredients are submerged in the liquid.
• Let sit for 2 hours. Drain, garnish with dill, and serve. This salad is perfect alongside anything rich or heavy.

Notes

• Use a Mandoline: A mandoline is a game-changer, y’all! Not only does it make the prep work super quick, but it also means every slice is even-steven.
• Chill Out: Once you’ve got your salad all mixed up, pop it in the fridge if you’re not serving it straight away. If you let it sit out too long, the cucumbers will release water and make the salad soggy.
• Flexible Marinating Time: Can’t wait the full two hours to marinate? Don’t fret. Even an hour in the marinade can do the trick. The flavor won’t be quite as bold, but it’ll still be pretty tasty.
• Give It a Good Toss: Before serving, don’t forget to give your simple cucumber and onion salad a good toss. This helps redistribute all those tangy flavors from the bottom of the bowl, ensuring every bite is delicious.

Nutrition

Calories: 81kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 778mg | Potassium: 94mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.2mg

The post Cucumber and Onion Salad appeared first on Grandbaby Cakes.

I’m a huge seafood lover for reals. Crab legs, lobster tails, or shrimp; you name it and I’m there big time! However, one thing I’m not a fan of is store bought tartar sauce. It just doesn’t pop like it needs to. And trust me, I’ve tried so many brands and bottles and they steady disappoint. That’s where this tartar sauce recipe comes in. I created my own that gives bomb flavor in every bite. It’s beautifully sour, smooth, sweet, savory and so dayum good.

What is Tartar Sauce?

Tartar Sauce is a mayonnaise-based condiment usually served with seafood dishes like fried clams, fish and chips, oysters, or fish. Although recipes can switch up their ingredients, the end result is always a creamy, zesty, and unique spread like horseradish sauce. 

The Lowdown on the Best Tartar Sauce Recipe

Cuisine Inspiration: Classic American with a remix. This isn’t your grandma’s tartar sauce, honey!
Primary Cooking Method: Just mixing
Dietary Info: Vegetarian with a whole lotta’ attitude.
Key Flavor: Savory, Sweet, Creamy and Full of Flavor
Skill Level: Easy (no sweat fam!)

• Tons of Flavor: – This is the type of sauce you can only dream of for serving up with your fish dishes. The flavors are beyond on point.
• Versatility: – Most definitely this is right at home with fish but the serving options are endless. Everything from sandwiches to burgers work for this tartar sauce recipe.
• Spice It Up: – With a dash of Worcestershire and hot sauce, this easy tartar brings the sass and the heat just how we like it.
• Easy and Breezy: – This homemade tartar sauce is whipped up in minutes with simple ingredients.

Ingredients You’ll Need to Make Homemade Tartar Sauce

• Mayonnaise: This provides a smooth, creamy foundation for this sauce. Use your favorite mayo brand here.
• Relish or Sweet Pickles: Whichever is your jam is the one you should go with. It’s gonna add both texture and flavor to the sauce with its sweet, salty, and vinegary notes. Add a dash of the juice itself to the sauce for an extra flavorful kick! 
• Chives: We get gorgeous color and a light onion-ey, herby taste from chives.
• Onion: This is another great way to introduce more texture and flavor to this sauce. 
• Parsley: I love the freshness and color it provides.
• Lemon Juice: This will help thin out the sauce, making it perfect for dipping or spreading. It also gives us a fresh zesty flavor.  I recommend using freshly squeezed juice here.
• Worchestershire Sauce: This is my secret y’all. Just a dash adds a wonderful smoky, salty, and sour essence.  
• Hot Sauce: Y’all just know i can’t resist a dash of heat!
• Kosher Salt enhances flavor period. 

How To Make Tartar Sauce

Making the best tartar sauce recipe is as easy as gathering your ingredients, doing a little measuring, and whisking it together. It ain’t hard boos!

PRO TIP: Refrigerate the sauce for at least 30 minutes before serving. This will give all the ingredients a chance to mingle and create even better flavor.

How to Serve Traditional Tartar Sauce

• Southern Fish Fry: Let’s get down with it and serve this up with a classic fish fry spread y’all. Add this Southern tartar sauce to a bowl along with some fried catfish, fried shrimp, and hush puppies.
• Seafood Spread: Get sophisticated with crab cakes, salmon croquettes, fish sticks  and cajun salmon cakes.
• Veggies: This is great on a tray with fresh veggies like celery or carrots or you can serve it with steamed vegetables.
• Sandwiches: This is a bomb condiment to throw on a black bean burger, salmon burger, bacon cheddar burger or even a shrimp po’ boy.
• Dip It Up: I love this served up with fried onion rings and sweet potato fries boos.

Recipe Substitutions

• Mayonnaise: Toss in some sour cream or greek yogurt for a lighter twist.
• Relish: Diced dill pickles can be thrown in if you ain’t got relish or sweet pickles around.
• Chives: Dill is the traditional move here so feel free to use it if you want this sauce the classic way.
• Onion: Shallots can always be used instead for a milder flavor.
• Lemon Juice: Lime juice or even apple cider vinegar are great subs here.
• Parsley: I love some chopped cilantro as an alternative.
• Hot Sauce: We gotta keep the heat so whisk in some cayenne or chili powder for a kick if hot sauce isn’t available.
• Worcestershire Sauce: Tamari or soy sauce will give you a similar complex flavor profile.

Recipe Variations and Additions

• Zest: Brighten the flavor even more with some citrus zest like lemon or lime.
• Herbs: Adding in additional herbs like tarragon can give a delish earthy twist.
• Add Some Tang: A little apple cider vinegar mixed with some honey can give this some bomb remix.
• Smoke it Up: Just a touch of smoked paprika, chipotle or even liquid smoke can give some grill flavors.
• Garlic: Either mash in some roasted garlic or toss some garlic powder in the mix for an aromatic switch up.

How to Store this Easy Tartar Sauce

• Store Tight: Make sure you store it in a small airtight container with a super fitted lid to make sure no air gets in making it spoil faster.
• Fridge: Homemade tartar sauce should last for up to one week. Natural separation might occur so mix the sauce thoroughly before serving it up. 
• Freezer: Don’t do it boos. That texture won’t be smooth, and it will all separate and get watery. That ain’t it y’all.

Frequently Asked Questions

Other Sauce Recipes

• Remoulade Sauce
• Cranberry Sauce
• BBQ Sauce
• Hard Sauce
• Pizza Sauce

Print

Tartar Sauce

Made with creamy mayo, zesty relish, fresh herbs, and lots of zippy citrus, this tartar sauce is fantastic as the perfect seafood dip or spread! 

Course Appetizer, Snack

Cuisine American, Cajun/Creole, south, Southern

Prep Time 5 minutes minutes

Chill Time in Refrigerator 30 minutes minutes

Total Time 35 minutes minutes

Servings 1.5 cup

Calories 1068kcal

Author Jocelyn Delk Adams

Ingredients

• 1 cup mayonnaise
• 1/4 cup finely chopped sweet pickle or relish
• 2 tbsp finely chopped chives
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped parsley
• 1 tbsp lemon juice
• 1 1/2 tsp worcestershire sauce
• 1/2 tsp hot sauce
• 1/4 tsp kosher salt

Instructions

• Combine all ingredients and mix until well combined. Chill for at least 30 minutes. Serve with fish.

Notes

Here’s my only major tip for you: refrigerate the sauce for at least 30 minutes before serving. This will give all the ingredients a chance to mingle, get to know each other, and form a cohesive little party of flavor

How to Store this Easy Tartar Sauce

• Store Tight: Make sure you store it in a small airtight container with a super fitted lid super to make sure that no air gets in making it spoil faster.
• Fridge: Homemade tartar sauce should be stored in a small lidded container and kept in the fridge for up to one week. Natural separation might occur so mix the sauce thoroughly before serving. 
• Freezer: Don’t do it boos. That texture won’t be smooth and it will all separate if you do.

Nutrition

Calories: 1068kcal | Carbohydrates: 14g | Protein: 3g | Fat: 112g | Saturated Fat: 18g | Polyunsaturated Fat: 67g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1897mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 796IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 2mg

The post Tartar Sauce appeared first on Grandbaby Cakes.

Over the last few years, I’ve shared SO many treats that just beg for a slatherin’ of thick, tangy cream cheese frosting. From carrot and red velvet cakes to cupcakes and cheesecakes, I firmly believe there isn’t a recipe out there that can’t be made better with a good dollop of whipped cream cheese frosting. Y’all know me, I’ve got a serious sweet tooth, but sometimes buttercream is just too much. Pass me a spoonful of this tangy frosting, and I couldn’t say the same.

What Is Cream Cheese Frosting?

Cream cheese frosting is the stuff dreams are made of, boos. No, but seriously, it’s a dreamy mix of cream cheese, butter, confectioner’s sugar, a pinch of salt, and a splash of vanilla extract. These come together to create that smooth, tangy, and perfectly sweet frosting we all love. A must-have in baking y’all!

The Lowdown Of The Best Cream Cheese Frosting Recipe

Cuisine Inspiration: Good ol’ Southern baking
Primary Cooking Method: Mixing and whipping
Dietary Info: Decadently indulgent (definitely not low-cal)
Key Flavor: Tangy and sweet perfection
Skill Level: Easy peasy, y’all!

• Simple Ingredients: You only need five basics, boo – cream cheese, butter, confectioner’s sugar, a pinch of salt, and vanilla extract. Classic pantry staples that make sweet magic happen!
• Perfect Texture: It’s got that just-right balance of soft and sturdy. Ideal for spreading, piping, or just licking off the spoon.
• Versatile Delight: This easy cream cheese frosting is a jack-of-all-trades in any baker’s kitchen! Perfect for cakes, cupcakes, cookies, and even as a dip for fruit.
• Foolproof Recipe: Even if you’re new to baking, you can’t mess this up. Just follow the simple steps and you’ll have a batch of dreamy cream cheese frosting ready to go in less than 15 minutes!

Ingredients Needed To Make This Cream Cheese Frosting Recipe

• Unsalted Butter: Room temperature butter is a must here – it’s what makes for smooth, creamy frosting. If you don’t have unsalted butter on hand, use salted.
• Cream Cheese: For the best cream cheese frosting, use a brick-style, full-fat cream cheese. Cream cheese spread and reduced fat varieties both have ingredients that thin them out, which will make your frosting runny. 
• Confectioners/Powdered Sugar: This both thickens the frosting and sweetens it.
• Vanilla Extract: Vanilla adds a floral, delicious taste to the frosting. Use vanilla paste to add in those gorgeous little speckles throughout the spread.
• Salt: Salt enhances flavor. If using salted butter, omit the added salt. 

How to Make This Cream Cheese Frosting Recipe

1. Add the butter and cream cheese to your mixer bowl and beat it on high speed until it thickens up and gets nice and fluffy.
2. Slow down the mixer and carefully add in the confectioner’s sugar. Once all the sugar’s in, crank the mixer back up to high and keep whipping.
3. Add a pinch of salt and a splash of vanilla extract, then keep on whipping until it’s smooth and dreamy.

Tips For Making The Best cream cheese frosting recipe

• Sift That Sugar, Y’all: For a lump-free frosting, sift your confectioner’s sugar once or twice. Start with 3 ½ cups, and if it needs thickening, add up to a ½ cup more.
• Beat It Like You Mean It: Don’t skimp on the beating, darlin’. Let the butter and cream cheese get all fluffy and airy before adding the sugar. That’s how you get THE perfect frosting texture.
• Scrape the Bowl: Stop every now and then to scrape down the sides of the bowl. This makes sure everything gets mixed in real good and your frosting stays smooth.
• No Stand Mixer? No Problem: If you don’t have a stand mixer, don’t panic boo! A hand mixer works just fine, or even a whisk if you’re feeling strong. Just be prepared for an arm workout!

Popular Substitutions & Additions

• Chocolate Cream Cheese Frosting: Craving a lil’ chocolate love? Just mix in ½ cup of cocoa powder when you’re adding the sugar. It’ll give your frosting a rich, chocolatey twist.
• Amaretto: Add a splash of amaretto liqueur along with the vanilla extract for a hint of almond in your homemade cream cheese frosting. It’s my favorite addition for cheesecakes!
• Maple Delight: Swap out the vanilla extract for maple extract. Gives your frosting a sweet, cozy maple flavor that’s perfect for fall desserts.
• Spice It Up: Sprinkle a pinch of cinnamon or nutmeg into the frosting for a warm, spiced flavor. Sometimes maple isn’t enough y’all!

What To Serve With homemade cream cheese frosting

• This cream cheese frosting is perfect for all your favorite desserts, boo! Try it slathered on my classic red velvet cake roll or my mouthwatering vanilla cupcakes. They ain’t complete without this creamy goodness.
• For a light-ish treat, spread it on some freshly baked lemon cupcakes or orange blueberry muffins. I love the tangy + citrusy combo!
• This frosting on top of a decadent chocolate cake or a batch of rich brownies? Yes please! They’re both good on their own, but cream cheese just makes ’em better.
• And let’s not forget breakfast! This frosting is everything on cinnamon rolls or honey bun cake. Start your morning off right with a touch of sweetness.

How To Store whipped cream cheese frosting

• Fridge: Keep your homemade cream cheese frosting fresh by storing it in an airtight container. Pop it in the fridge and make sure the lid’s on tight to keep it from drying out. It will stay good in the fridge for up to a week – just give it a good stir before you use it again to bring back that smooth, creamy texture.
• Freezer: Put the leftover frosting in an airtight container and it’ll keep in the freezer for up to three months. When you’re ready to use it, let it come to room temperature and then give it a good re-whip to get it back to its fluffy self.

Frequently Asked Questions

My frosting is too runny. What can I do?
If your frosting’s too runny, add more confectioner’s sugar a bit at a time until it thickens up. Make sure your butter and cream cheese were cold when you started – if they were too warm, that could be the issue. You can also stick it in the fridge for 15 minutes to firmen it up.

Can I add food coloring to this frosting?
You bet! Gel food coloring works best since it won’t thin out the frosting. Add a little at a time until you get the color you want, and mix well so it’s nice and even.

My frosting is too thick, how do I fix it?
Add a splash of milk or cream, also a little at a time, and mix until it’s just right. Go slow – better to add a bit more if needed than to end up back at runny!

Best Frosting Recipes

• Caramel Buttercream
• Chocolate Swiss Meringue
• Swiss Meringue Buttercream
• Brown Butter Frosting
• Seven Minute Frosting

Print

Cream Cheese Frosting

Sweet, fluffy, slightly tangy, and insanely easy to whip up, this Cream Cheese Frosting recipe is perfect for topping carrot cake, red velvet cake, cupcakes and more!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 1 serving

Calories 4010kcal

Author Jocelyn Delk Adams

Ingredients

• 1 cup unsalted butter room temperature
• 16 oz cream cheese somewhat softened but still a little stiff
• 8 cups confectioner's sugar
• pinch of salt
• 2 tsp vanilla extract

Instructions

• Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
• Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
• Add salt and vanilla extract and continue whipping until it is smooth.

Notes

• Sift That Sugar, Y’all: For a lump-free frosting, sift your confectioner’s sugar once or twice. Start with 3 ½ cups, and if it needs thickening, add up to a ½ cup more.
• Beat It Like You Mean It: Don’t skimp on the beating, darlin’. Let the butter and cream cheese get all fluffy and airy before adding the sugar. That’s how you get THE perfect frosting texture.
• Scrape the Bowl: Stop every now and then to scrape down the sides of the bowl. This makes sure everything gets mixed in real good and your frosting stays smooth.
• No Stand Mixer? No Problem: If you don’t have a stand mixer, don’t panic boo! A hand mixer works just fine, or even a whisk if you’re feeling strong. Just be prepared for an arm workout!

Nutrition

Calories: 4010kcal | Carbohydrates: 438g | Protein: 28g | Fat: 247g | Saturated Fat: 146g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 63g | Trans Fat: 4g | Cholesterol: 743mg | Sodium: 1477mg | Potassium: 668mg | Sugar: 426g | Vitamin A: 8928IU | Calcium: 476mg | Iron: 2mg

The post Cream Cheese Frosting Recipe appeared first on Grandbaby Cakes.

Y’all, my takeout of choice is always Mexican food. There’s just nothing like those spices and flavor combos – pure comfort from south of the border. And lemme tell ya, I never skip out on guacamole. Creamy, refreshing, and light, guac is my kind of condiment. I’m not a fan of most condiments, so don’t come for me!

When I can’t get my takeout fix I whip up my own batch at home, and my go-to easy guacamole recipe comes straight from Shanika Graham-White’s cookbook, Orchids and Sweet Tea: Plant Forward Recipes with Jamaican Flavor and Southern Charm. If that doesn’t tell you how special it is, I don’t know what will! Shanika knows her way around the kitchen like nobody’s business, and this guac is no exception. It’s got the perfect balance of creamy avocados, zesty lemon juice, and just the right kick from those chili peppers. Once you try it, you’ll never go back to plain ol’ guac again!

The Lowdown On This Guacamole Recipe

Cuisine Inspiration: Mexican
Primary Cooking Method: Mashing
Dietary Info: Vegan, Gluten-Free
Key Flavor: Fresh, creamy and a lil’ spicy
Skill Level: Super easy boos!

• Real Simple to Make: Y’all, this guacamole is really, really, REALLY easy to make. You simply toss everything into a bowl (or a molcajete) and mash away. Just the thing for when you need a quick dip in a pinch.
• Packed with Flavor: You don’t need to drown this guac in lime juice to get great flavor. The recipe is naturally packed with taste, thanks to the perfect blend of chili peppers, garlic, and spices. It hits all the right notes!
• Uses Fresh and Simple Ingredients: This authentic guacamole recipe sticks to the basics with fresh, simple ingredients – ripe avocados, a squeeze of lemon juice, and some spices. Nothin’ fancy.
• Customizable to Your Heart’s Content: If you love tomatoes, throw some in. Can’t get enough parsley? Add a handful. You can 100% make it your own!

Ingredients Needed To Make This Guacamole Recipe

• Hass Avocados: Look for avocados that are ripe but still firm to the touch. You want to gently press them and feel a slight give. If they’re too soft and mushy, they’re past their prime.
• Freshly Squeezed Lemon Juice: Fresh is best, boos! None of that store-bought stuff.
• Chili Peppers: Finely chopped for a bit of heat. You can use jalapeños, serranos, or your favorite chili.
• Garlic Powder: Adds a nice, subtle garlicky flavor without overpowering the guac. If you prefer fresh garlic, go ahead and use a clove or two, minced.
• Sea Salt: Finely ground sea salt helps bring out all the flavors. Regular table salt works too if that’s what you have on hand.
• Ground Black Pepper: Just a bit to add some depth and a hint of spice.
• Cayenne Pepper or Red Pepper Flakes: For an extra kick. Use whichever you prefer, or skip it if you don’t like the extra heat.
• Dried Parsley: This is optional, but it adds a nice pop of color to this simple guacamole.

How To Make This Guacamole Recipe

1. In a small bowl, use a fork to mash the avocados with the lemon juice, chopped chili peppers (if using), garlic powder, salt, black pepper, and cayenne until creamy and broken down. Leave some small pieces of avocado for that perfect texture.
2. If you want, sprinkle a bit of dried parsley on top for a pretty garnish.

Tips For Making The Best simple guacamole

• Buy Avocados Ahead of Time: Don’t wait until the last minute to grab your avocados. Get ‘em a few days early so they’ve got time to ripen up nice.
• Speed Up Ripening: If you’re in a hurry, wrap those unripe avocados in newspaper and leave them out at room temp. They’ll ripen faster, so you’ll be mashing up that guac in no time!
• Mash with a Fork: Skip the fancy gadgets and use a good ol’ fork, a mortar and pestle ( both seasoned, of course), or a molcajete to mash your avocados. This way, you get just the perfect classic guacamole texture with a few chunky bits.
• Taste and Adjust: Don’t be shy boo, give your guac a taste as you go! Add a pinch more salt, a dash of pepper, or another squeeze of lemon until it’s just the way you like it.

Popular Substitutions & Additions

• Tomatoes: Every once in a while I toss in some diced Roma tomatoes for extra freshness. Cherry tomatoes work great too if that’s what you’ve got on hand.
• Cilantro or Other Greens: Adding a handful of chopped cilantro is a must in almost any guacamole recipe. But if cilantro’s not your thing, try some chopped spinach. Greens are good for ya, so why not?
• Hot Sauce: For those who like it spicy, a dash of hot sauce like Tabasco can really kick things up a notch. Just a few drops will do the trick.
• Onions: Finely diced red or white onions add a nice crunch and a bit of sharpness. You can also try some green onions or chives for a milder taste.

How To Serve classic guacamole

• This guac is a match made in heaven for tacos, y’all. Try it with some OG birria tacos, my favorite jerk shrimp tacos, or even some salmon tacos.
• Dollop this guac on some sizzling fajitas and watch it disappear! It’s perfect with sheet-pan chicken fajitas or sheet-pan steak fajitas. It’s the kinda combo that’ll have you licking your plate clean.
• For some extra flavor, serve this guac alongside a variety of salsas. My favorite is salsa verde, but it could be salsa roja or a tangy tomatillo salsa.
• Nothing beats a simple guacamole with a big ol’ plate of nachos or some delish frito pie. And don’t forget a bowl of tortilla chips – it’s a classic for a reason!

How To Store this homemade guacamole recipe

To keep your guacamole fresh, transfer it to an airtight container. Cover it with plastic wrap and make sure to press the plastic wrap down so it touches the surface of the guac. It will stay fresh in the fridge for about 2 days.

To keep your guac from turning brown, squeeze a bit of extra lemon or lime juice on top before covering it with plastic wrap. My favorite trick? Cover it with a thin layer of olive oil or warm water before sealing it up. Works like a charm every time! And makes the guac last for up to 3 days.

Frequently Asked Questions

What can I do if my guacamole turns brown?
Don’t panic boo! Just scrape off the top layer or give it a good stir. It might not look as pretty, but it’ll still taste great.

Why does my guacamole sometimes taste bitter?
If your guac tastes bitter, it could be the avocados. Occasionally, avocados can have a slightly bitter taste if they’re not perfectly ripe. Adding a bit more lemon or lime juice can help balance out the bitterness.

Can I use lime juice instead of lemon juice in this guacamole recipe?
Of course! Lime juice works just as well. Use whichever you prefer or have on hand.

Favorite Mexican/Tex-Mex Inspired Recipes

• Mexican Corn On The Cob
• Mexican Rice
• Mexican Chicken Pozole Recipe (Pozole Verde)
• The Best Carne Asada Recipe
• Elote Dip

Print

Guacamole

The BEST Guacamole recipe ever!! Made with creamy avocados, tart lemon juice, spicy peppers, and seasoning, this delicious guac comes together in just 10 minutes!

Course Appetizer

Cuisine Mexican

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Calories 338kcal

Author Jocelyn Delk Adams

Ingredients

• 2 medium Hass avocados peeled and pitted
• 1 tbsp freshly squeezed lemon juice
• 1-2 tsp finely chopped chili peppers or to taste
• 1 tsp garlic powder
• 1/2 tsp finely ground sea salt
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper or red pepper flakes
• dried parsley for garnish

Instructions

• In a small bowl, use a fork to mash the avocados with the lemon juice, chopped chili peppers (if using), garlic powder, salt, black pepper, and cayenne until mostly creamy and broken down, leaving some small pieces of avocado. Garnish with parsley, if desired.
• Use immediately or set the guacamole in the fridge, covered with plastic wrap, until ready to use. It will keep for up to 4 days.

Notes

• Buy Avocados Ahead of Time: Don’t wait until the last minute to grab your avocados. Get ‘em a few days early so they’ve got time to ripen up nice.
• Speed Up Ripening: If you’re in a hurry, wrap those unripe avocados in newspaper and leave them out at room temp. They’ll ripen faster, so you’ll be mashing up that guac in no time!
• Mash with a Fork: Skip the fancy gadgets and use a good ol’ fork, a mortar and pestle ( both seasoned, of course), or a molcajete to mash your avocados. This way, you get just the perfect classic guacamole texture with a few chunky bits.
• Taste and Adjust: Don’t be shy boo, give your guac a taste as you go! Add a pinch more salt, a dash of pepper, or another squeeze of lemon until it’s just the way you like it.

Nutrition

Calories: 338kcal | Carbohydrates: 21g | Protein: 5g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 599mg | Potassium: 1058mg | Fiber: 15g | Sugar: 3g | Vitamin A: 1043IU | Vitamin C: 24mg | Calcium: 30mg | Iron: 1mg

The post Guacamole appeared first on Grandbaby Cakes.

As summer rears its head, I find myself dreaming of sunny days spent playing at the park with Harmony and sharing picnics with my husband. Warmer weather calls for light sandwiches, fruit salads, and of course, cold glasses of this easy homemade lemonade.

On hot days, my Big Mama used to bring out icy pitchers of lemonade. It was a Godsend, y’all. Each sip was cool, tart, and never too sweet. I’d ask for second and then thirds with my dinner because it was just that good. Unfortunately, that means Big Mama ruined any other kind of lemonade I could ever have. So, today I’m sharing with you her perfect recipe in the hopes that it brings a bit of that same magic to your home!

The Lowdown Of the Best Homemade Lemonade Recipe

Cuisine Inspiration: Classic American
Primary Cooking Method: Mixing/Chilling
Dietary Info: Vegan, Gluten-Free
Key Flavor: Sweet and Zesty Lemon
Skill Level: Easy Peasy Lemon Squeezy!

• Perfect Flavor: Too much lemon, and you’ll be puckering up tighter than a bullfrog. Too much water, and you’ve got yourself a watery mess. This old fashioned lemonade recipe? It always nails that sweet-tart balance, boo!
• No Fuss, No Muss: Many lemonade recipes want you to simmer a simple syrup on the stove… Who’s got time for that? I like to keep things easy, just like the lemonade we enjoyed as kids.
• Kid-Friendly: This lemonade is so simple even the kiddos can join in. Let them squeeze the lemons or stir in the sugar. It’s a great way to make some sweet summer memories, just like the ones I have with my Big Mama.
• Customizable: Want it a bit sweeter? Add more sugar. Prefer it more tart? Squeeze in another lemon. This recipe is super easy to tweak to your taste, so you get the perfect glass of lemonade every time.

Ingredients Needed To Make Homemade Lemonade

• Fresh Lemons: The only hard and fast rule in this homemade lemonade is that you gotta make it with real lemons, not the bottled stuff from the store. Any lemon variety will do, just be sure they’re ripe and juicy.
• Granulated Sugar: To sweeten up your lemonade just right!
• Mint Leaves: These add a fresh, cooling touch that’s perfect for hot days.
• Lemon Slices: Garnish your glasses with these to make ‘em look extra pretty!

How To Make Homemade Lemonade

1. Grab a big pitcher and pour in the filtered water and fresh lemon juice.
2. Carefully stir in the granulated sugar. Keep on stirring until that sugar’s completely dissolved. You don’t want no gritty lemonade, boo!
3. Toss in a handful of mint leaves and a few slices of lemon to pretty it up.
4. To serve, fill up some glasses with ice and pour in that delicious lemonade. Don’t forget to add a straw!

Tips For Making The Best homemade lemonade recipe

• Use a Lemon Squeezer: Y’all can squeeze lemons by hand if you’re strong (not me), but a good ol’ lemon squeezer will save you time and get every last drop of juice out. Plus, it keeps those annoying seeds out of your lemonade.
• Choose the Right Lemons: The juiciest lemons are the ones that give a little when you squeeze ’em. Look for bright yellow lemons without bruises or breaks in the skin. The yellow-green ones? Leave ‘em be – they won’t give you the sweetness and juice you need.
• Juice at Room Temperature: Let your lemons sit out until they’re room temp before juicing. Trust me boo, they’ll be a whole lot easier to squeeze and you’ll get all that juicy goodness.
• Stir Until Sugar Dissolves: Don’t rush this part! Stir the lemonade until all that sugar is completely dissolved. Any gritty bits will mess up your perfect drink.

Popular Substitutions & Additions

• Syrup Sweetener: While I love keeping things simple, you can fancy it up with a simple syrup. Just heat equal parts sugar and water till the sugar’s gone, let it cool, and mix it in. You can keep the leftover syrup in the fridge to sweeten other drinks too.
• Flavored Ice Cubes: Freeze lemon juice, mint leaves, or even berries in ice cube trays. As they melt, they’ll give your lemonade an extra burst of flavor.
• Fizzy Lemonade: Swap out regular water for some sparkling water! It adds a fun fizz that makes your homemade lemonade feel extra special. Harmony says it tastes “spicy”, and I agree!
• Berry Lemonade: Sometimes I like adding a handful of fresh berries like strawberries or raspberries to my lemonade. I just muddle them a bit before mixing them in, and they’ll release all their juiciness.

How To Serve this easy homemade lemonade

• Nothing complements a cold glass of lemonade like a cookie! Try my favorite chewy chocolate chip cookies, lemon crinkle cookies, or Southern tea cakes.
• For the chocolate lovers out there, pair your lemonade with fudgy brownies, caramel pretzel brownies, or raspberry brownies. Or you can whip up some lemon brownies to double the lemony goodness!
• You can’t go wrong with a slice of pound cake. My classic buttermilk pound cake, a tangy lemon pound cake, or a rich cream cheese pound cake makes the perfect pairing with this lemonade.
• Lemonade is a picnic staple, so enjoy it with some finger-lickin’ Southern fried chicken or a big bowl of creamy potato salad. The ultimate combo for a sunny day out!

How To Store homemade lemonade

• Fridge: Pour any leftover lemonade into a clean, airtight pitcher or container and tuck it in the fridge. Sugar likes to settle at the bottom, so make sure to give it a good stir before serving again. If you keep it in the fridge, your homemade lemonade will last 5-7 days. I mean, there’s really no reason that your lemonade should go bad. But, I find that after a week the lemon juice loses its freshness.
• Freezer: Yep, you can freeze lemonade! Pour it into ice cube trays for easy grab-and-go portions or a freezer-safe container if you’ve got a lot. Liquids expand when they freeze, so leave a bit of room at the top.

Frequently Asked Questions

Best Summer Drink Recipes

• Honey, Blackberry And Sage Refresher Mocktail
• Berry Rhubarb Punch
• Strawberry Float
• Sweet Tea
• Sweet Peach Tea

Print

Homemade Lemonade Recipe

This Southern Homemade Lemonade Recipe is easily made with fresh squeezed lemons, sugar and crisp, cold water.

Course Drink

Cuisine American, south, Southern

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 124kcal

Author Jocelyn Delk Adams

Ingredients

• 6 cups filtered water
• 7 fresh lemons juiced
• 1 cup granulated sugar
• Mint leaves and fresh lemons for garnish

Instructions

• In a large pitcher, add water and lemon juice.
• Carefully stir in sugar and continue to until it completely dissolves.
• Garnish with mint leaves and lemon slices.
• To serve, add to ice filled glasses with straws.

Notes

• Use a Lemon Squeezer: Y’all can squeeze lemons by hand if you’re strong (not me), but a good ol’ lemon squeezer will save you time and get every last drop of juice out. Plus, it keeps those annoying seeds out of your lemonade.
• Choose the Right Lemons: The juiciest lemons are the ones that give a little when you squeeze ’em. Look for bright yellow lemons without bruises or breaks in the skin. The yellow-green ones? Leave ‘em be – they won’t give you the sweetness and juice you need.
• Juice at Room Temperature: Let your lemons sit out until they’re room temp before juicing. Trust me boo, they’ll be a whole lot easier to squeeze and you’ll get all that juicy goodness.
• Stir Until Sugar Dissolves: Don’t rush this part! Stir the lemonade until all that sugar is completely dissolved. Any gritty bits will mess up your perfect drink.

Nutrition

Calories: 124kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 130mg | Fiber: 3g | Sugar: 27g | Vitamin A: 21IU | Vitamin C: 50mg | Calcium: 30mg | Iron: 1mg

The post Homemade Lemonade Recipe appeared first on Grandbaby Cakes.

If you grew up in the South or was raised by a Southern family, you know we get down on cheese, especially homemade pimento cheese. We love to throw it on everythang! It turns a dish into something comforting immediately. That’s why I had to show y’all how to make it, and make it right boos. You can’t trust everybody’s recipe out here.

What Is Pimento Cheese?

Pimento cheese is a super popular Southern spread typically made with shredded cheese, mayonnaise, diced pimentos and spices. Folks usually serve it up on bread to build a sandwich or on crackers and veggies for a good ole snack or appetizer. The flavor of Southern pimento cheese dip is sharp, smokey, savory, and slightly spicy while the texture is creamy.

The Lowdown on the Best Pimento Cheese Recipe

Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Mixing
Dietary Info: Gluten Free and can be made Vegetarian with a substitution
Key Flavor: Cheesy, Tangy, Sharp, Creamy and Spicy
Skill Level: Easy (no sweat fam!)

Ingredients You’ll Need to Make this Homemade Pimento Cheese Recipe

• Mayonnaise: This gives our easy pimento dip base a nice creamy texture.
• Diced pimentos (drained): These give a hint of sweetness as well as fun color and a little tanginess.
• Grated Vidalia onion: This gives a mild onion flavor. It also adds moisture with the addition of the juice too.
• Worcestershire sauce: The sauce enhances this old fashioned pimento cheese recipe with an umami flavor from the combo of anchovies, vinegar, and spices.
• Seasoned salt: It adds a great blend of of salt and spices to season that spread on up!
• Black pepper: This is gonna give some subtle heat y’all.
• Garlic powder: This is great when you want to give savory garlic flavor without the texture and bite of fresh garlic.
• Cayenne pepper: We gotta add some heat y’all.
• Shredded Cheeses: Sharp yellow cheddar provides a bold, tangy flavor. The medium yellow cheddar adds a bit more toned down depth of flavor. The creamy mild white cheddar balances the sharpness of the other cheeses. And finally, mozzarella offers that mild and milky flavor to the spread.

PRO TIP: If you’re looking to upgrade this recipe, buy your cheeses in whole blocks and grate them finely yourself. Pre-shredded cheeses are usually coated with preservatives that dull the sharpness and prevent flavor from really shining through.

How to Make Pimento Cheese

1. Start your recipe by whisking together your mayonnaise, pimentos, onion, Worcestershire sauce and spices in a medium sized bowl. You are completely in control of how spicy you want this recipe to be. Adding or removing cayenne pepper and pimentos will allow you to customize your spice level the way you like it. Do you boos!
2. Next, carefully fold in your cheeses with a spatula.
3. Mix until it’s well combined. Refrigerate for at least three hours and then it’s ready to serve up y’all! No sweat fam!

PRO TIP: If you want your pimento cheese spread to be super smooth without texture, just throw the ingredients in a food processor to smooth out to your preference.

What to Serve with Pimento Cheese

• Appetizer: This Southern pimento cheese recipe is so fantastic served along with deviled eggs and tomato tarts y’all. Serve it up with your fave crackers, crostinis, toasted baguette slices and a veggie platter. Your entertaining skills will climb to new heights.
• Burgers: It’s time to upgrade burgers y’all. Spread this baby on this bacon cheddar burger, black bean burgers, or even this mango jerk salmon burger for a punch of extra flavor.
• Grilled Cheese: If you love a gooey, cheese pulling grilled cheese, place this old fashioned pimento cheese inside this Italian beef grilled cheese or pizza grilled cheese. Talk about flavor bombs!
• Fry it Up: Add a bit of this into your batter for hush puppies, corn fritters or fried cornbread. That’s some good eatin.

Recipe Additions, Substitutions and Variations

• Cheeses: If you aren’t feeling an old fashioned pimento cheese recipe, have fun with switching around the cheeses. Switch out the cheddar for gouda, monterey jack or gruyere for a bit of elevation. Pepper jack is fantastic if you want to spice it up some more.
• Mayo: Real Southerners might fight me for saying this but you can switch out the mayo for plain greek yogurt if you want to lighten it up. You can even add in some softened cream cheese for more richness.
• Herbs: When we wanna freshen it up and make it sophisticated, add in some fresh herbs like parsley and chives. It gives an earthy vibe.
• Bacon: Now you know we love some bacon in the South. Add some crumbled and crispy bacon for a texture switch up with smoky salty deliciousness.

Expert Tips and Tricks for this Old Fashioned Pimento Cheese Recipe

• Cheese Quality: To really up the quality and flavor of your pimento cheese recipe, buy cheese blocks and grate them yourself. That way you will avoid the preservatives that dull that fantastic flavor.
• Taste and Adjust: Taste as you go along. You can adjust the seasonings to make it based on your preferences or you can even make it creamier by changing the amounts of mayo. That way, you can make it taste exactly how you like it. Do you boos!
• Don’t Overmix: If you want to keep the textures in there, make sure you don’t keep mixing until its totally smooth.
• Let it Rest: After you make your homemade pimento cheese recipe, add to the fridge and let it sit at least a few hours. This will help all those cheeses soften and allow those flavors to come together perfectly before you serve it up.

How to Store Southern Pimento Cheese

• Refrigerate: Store any leftover pimento cheese dip in an airtight container in your fridge. It will stay fresh and delish for about a week.
• Freeze: Don’t do it boos! Homemade pimento cheese doesn’t freeze well. The mayo can separate and get all watery when you thaw it. Just eat it fresh and from the fridge.

Frequently Asked Questions

Favorite Sauces and Spreads to Try

• Guacamole
• Salsa Verde
• Brown Gravy
• White Gravy
• Marinara Sauce

Print

Pimento Cheese

Super Easy Pimento Cheese recipe is filled with flavor!  Sharp and creamy cheeses, pimento peppers, and incredible spices mix together with mayo to create the perfect Southern cheese spread!

Course Appetizer

Cuisine soul food, south

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 260kcal

Author Jocelyn Delk Adams

Ingredients

• 1/2 cup mayonnaise
• 4 oz diced pimentos jar drained
• 1 tbsp grated vidalia onion with juice
• 1 tsp worcestershire sauce
• 1/4-1/2 tsp seasoned salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 cup shredded sharp yellow cheddar (Best if grated with food processor or by hand finely from a block)
• 1 cup shredded medium yellow cheddar (Best if grated with food processor or by hand finely from a block)
• 1/2 cup shredded mild white cheddar (Best if grated with food processor or by hand finely from a block)
• 1/2 cup shredded mozzarella cheese (Best if grated with food processor or by hand finely from a block)

Instructions

• In a medium sized bowl, whisk together mayonnaise, pimentos, onion, Worcestershire sauce, salt, pepper, garlic powder, and cayenne together.
• Next carefully fold in all cheeses with a spatula until well mixed and combined throughout. Add to a container and refrigerate for 3 hours then serve. Use within 1 week.

Notes

Tip: If you’re looking to amplify this recipe, buy your cheeses in whole blocks and grate them finely yourself. Pre-shredded cheeses can sometimes be coated with preservatives that dull the sharpness and prevent flavor from really shining through.

Tip: If you want your pimento cheese to be super smooth without texture, just throw the ingredients in a food processor to smooth out to your preference.

Nutrition

Calories: 260kcal | Carbohydrates: 1g | Protein: 11g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 572mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 290mg | Iron: 1mg

The post Pimento Cheese appeared first on Grandbaby Cakes.

Who didn’t have a soft spot for deviled ham growing up? I tell ya, I was obsessed with that little tin! Every time I caught a glimpse of the white wrapper and the cheeky red devil dancing around, I knew I was about to have the best sandwich EVER. Couldn’t get enough of it then, and if I have to be honest, I still can’t get enough of it now. So, I got to thinking… Why not whip up my own deviled ham recipe? And y’all, I went for it! It’s quick and easy to make, and I can proudly say it tastes pretty much the same as the store-bought stuff. Spicy, slightly sweet, and tangy – absolutely delicious!

The Low Down On This Deviled Ham

Cuisine Inspiration: American
Primary Cooking Method: No cook, just mix & chill!
Dietary Info: Gluten-Free, Low-Carb
Key Flavor: Spicy, tangy, and creamy ham with a hint of sweetness
Skill Level: Beginner

• Versatility Is Its Middle Name: This deviled ham ain’t just for sandwiches, y’all. Slather it on a cracker, scoop it up with some veggies, or dollop it on top of your favorite salad. It’s like the Swiss Army knife of spreads!
• Straight-Up Ingredients: What’s going into your deviled ham spread? Only the good stuff, that’s what. No squinting at the label trying to guess what you’re eating. Just simple, honest ingredients.
• Easy-Peasy Prep: If you’re not one for fussing around in the kitchen, this recipe’s a dream come true! No need to fire up the stove or oven – just a little chop, a stir, and a chill in the fridge.
• Amazing, Customizable Flavor: This ain’t your run-of-the-mill, store-bought spread. It’s packed with flavor, y’all! But here’s the kicker – you can tweak it to your heart’s content. Want it spicier? Add more hot sauce. Love garlic? Throw some in.

Ingredients to make Deviled Ham

• Cooked Ham: Y’all know store-bought deviled ham tends to be on the salty side, so I’m all about using low-sodium cooked ham for this recipe. It keeps things flavorful without overdoing it on the salt.
• Mayonnaise: A good dollop of mayonnaise is what gives this spread its creamy texture. If you’re watchin’ out for calories or just prefer a lighter version, you can swap in some light mayo.
• Dijon Mustard: For that tangy kick.
• Hot Sauce: To dial up the heat! Choose your favorite brand.
• Worcestershire Sauce: For that deep, savory umami flavor.
• Small Shallot & Celery Stalk: Both finely chopped. They come together to give this deviled ham recipe a nice little crunch and a fresh, aromatic lift.
• Scallions: Minced, for a subtle oniony bite.
• Ground Cayenne Pepper: To bring a little more fire! Feel free to adjust this depending on how spicy you like things.
• Parsley: Adds a fresh, herby touch that really brightens up the spread.
• Lemon Juice: Freshly squeezed for that zesty, citrusy sparkle.

How to make Deviled Ham

1. Place ham pieces in a food processor.
2. Pulse 5-6 times until ham is finely chopped, but not broken down to a paste.
3. Add all the other ingredients to a large bowl and stir in the diced ham.
4. Whisk together until everything is evenly mixed. Cover and chill for at least an hour before serving.

Tips for making the best deviled ham salad

1. Use the Right Ham: Resist the urge to grab that pre-sliced deli ham, boo. It’s just too thin and will end up more like a ham mash than a hearty spread. Go for a thick piece of cooked ham you can chop up real nice.
2. No Food Processor? No Problem: A powerful blender can work in a pinch, or you can go old-school and very finely dice the ham by hand. Then, just mix everything together with a bit of elbow grease.
3. Mince and Chop with Care: When it comes to the shallots, celery, and scallions, take the time to mince and chop them nice and fine. You don’t want to bite into a big ol’ chunk of shallot or celery in your spread!
4. Chill Out for Flavor: Once you’ve mixed up your deviled ham dip, give it some time to chill in the fridge. In there, the flavors meld together, and the texture sets up just right. An hour should do the trick.

Popular substitutions & additions

• Use Leftover Ham: If you have leftover ham from the holidays, use it in place of the cooked ham called for in the recipe. It adds a unique flavor, especially if the ham was glazed or seasoned in a special way.
• Kick Up the Heat: For those who like it hot, just add more hot sauce! You can also throw in diced jalapeños or a bit more ground cayenne.
• Swap in Other Proteins: Ham is traditional, but you can try using cooked turkey or chicken. Just make sure to chop it fine enough to keep that spreadable consistency, boo!
• Creamy Adjustments: Mayonnaise is the go-to for that creamy base. However, a bit of cream cheese or sour cream can make your spread even more smooth, with a tangy edge that balances the richness of the ham.

What to serve with deviled ham spread

• Start things off right by serving this spread as a dip! It’s a hit with crackers, celery, or even some sliced cucumbers.
• Sandwiches get a whole lot more interesting with a smear of this spread. And for a real treat, spread it on garlic bread and give it a quick toast. It turns into a warm, garlicky slice of heaven!
• Whether it’s a juicy beef burger, a bacon cheddar burger, or even those hearty chipotle black bean burgers, a dollop of this spread makes your burger stand out.
• Those dinner rolls on your table? Split ‘em and spread ‘em with this ham goodness!

How to store Deviled Ham

Scoop your deviled ham spread into an airtight container, and pess a piece of plastic wrap directly on the surface of the spread before sealing it up. Pop it in the fridge, and you’re all set!

How long will Deviled Ham last in the fridge?

This tasty spread will keep its charm in the fridge for up to 5 days. It’s the perfect make-ahead for busy weeks or prep for a weekend get-together!

Can I freeze deviled ham dip?

Of course you can freeze this spread, baby! Spoon it into a freezer-safe bag or container (if you use a bag, flatten it out for easy storage and quicker thawing), and store it in the freezer. It will stay nice and good in the freezer for up to 2 months. When you’re ready to enjoy, let it thaw overnight in the fridge, and give it a good stir before serving to bring back its creamy texture.

Frequently asked questions

Is there a way to make it less spicy?
Sure thing! If you’re not much for the heat, you can tone it down by reducing or skipping the cayenne pepper and hot sauce.

Can I make it ahead for a party?
You bet! This deviled ham spread actually tastes better after it’s had time to chill. Make it a day or two before your party and store it in the fridge as I mentioned above. It’s a real lifesaver when you’ve got a million other things to prep!

Can I use this spread in hot dishes?
Yup! While it’s mainly enjoyed cold, you can also warm it up and use it as a filling for omelets, or spread it on chicken breasts before baking for a moist, flavorful crust

Whip up this Deviled Ham when you’re in the mood for something that’s both easy and tasty! It’s got a nice little kick, the perfect savory tangy flavor combo, and it’s just the thing to spread, dip, or dollop your way to a happy meal. Give it a try boo, and I bet you’ll be making it again before you know it!

More spread/dip recipes

• Elote Dip
• Easy Pimento Cheese Recipe
• Tartar Sauce
• Salsa Verde (With How To Video!)
• Apple Butter

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

Print

Deviled Ham

This Deviled Ham recipe is what Southern sandwiches are made of! It's just straight up bomb! Chopped up ham in a creamy mayo sauce packed with flavor!

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 2 cups

Calories 656kcal

Author Jocelyn Delk Adams

Equipment

• Food Processor
• Mixing Bowls

Ingredients

• 12 ounces cooked ham low sodium, if possible, cut into large pieces
• ½ cup mayonnaise
• 1 ½ teaspoons Dijon mustard
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 small shallot minced
• 1 celery stalk finely chopped (about 1/3 cup)
• 2 scallions minced
• ¼ teaspoon ground cayenne pepper
• 1 ½ tablespoon finely chopped parsley
• 1 tablespoon freshly squeezed lemon juice

Instructions

• In a food processor, place ham pieces and pulse 5-6 times until ham is finely chopped, but not broken down to a paste.
• In a large bowl, add all the other ingredients and whisk together. Stir in diced ham until everything is evenly mixed.
• Cover and chill for at least an hour before serving. Enjoy on a cracker (with unsalted tops), spread on a Romaine or butter leaf, or in a sandwich.

Notes

• Use the Right Ham: Resist the urge to grab that pre-sliced deli ham, boo. It’s just too thin and will end up more like a ham mash than a hearty spread. Go for a thick piece of cooked ham you can chop up real nice.
• No Food Processor? No Problem: A powerful blender can work in a pinch, or you can go old-school and very finely dice the ham by hand. Then, just mix everything together with a bit of elbow grease.
• Mince and Chop with Care: When it comes to the shallots, celery, and scallions, take the time to mince and chop them nice and fine. You don’t want to bite into a big ol’ chunk of shallot or celery in your spread!
• Chill Out for Flavor: Once you’ve mixed up your deviled ham dip, give it some time to chill in the fridge. In there, the flavors meld together, and the texture sets up just right. An hour should do the trick.

Nutrition

Calories: 656kcal | Carbohydrates: 5g | Protein: 33g | Fat: 55g | Saturated Fat: 9g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 2460mg | Potassium: 631mg | Fiber: 1g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 52mg | Calcium: 39mg | Iron: 2mg

The post Deviled Ham appeared first on Grandbaby Cakes.

Growing up in the 1980s meant you probably had summers that looked a little like this. Back in the day, I would spend hot afternoons riding my bike with friends and playing a lil’ double dutch. When the heat hit hard, nothing would hit the spot like an ice cold glass of Kool-Aid. My mama would have a fresh pitcher in the fridge ready to go, and I couldn’t wait to find out what flavor it was. This Kool Aid pie is a nod to that nostalgia and the good ole back in the day vibes this gives. Each bite is like hearing the ice cream truck all over again.

What is Kool Aid Pie?

Kool Aid pie is a simple no-bake pie that became super popular because of its ease and fun flavor. The filling is made by mixing Kool-Aid drink powder with sweetened condensed milk and whipped cream. You just pour that filling into a graham cracker crust and let it chill until it sets. The best part of this recipe is that it’s totally customizable!  You can use any Kool-Aid flavor you want, and it’s bound to be delish.

The Lowdown of this No Bake Kool Aid Pie Recipe

Cuisine Inspiration: American Summer Treat
Primary Cooking Method: Mixing and Chilling
Dietary Info: Vegetarian, Sugar High
Key Flavor: Sweet and Refreshing (You pick the flavor! Do you boos!)
Skill Level: Easy y’all! The kiddos can even whip this baby up.

Ingredients You’ll Need to Make this Easy Kool-Aid Pie

This pie literally has 4 components total!

• Kool-Aid: Here’s the fun part! Pick absolutely any flavor you are feelin! From Tropical Punch and Strawberry to Cherry and Grape, it’s your world boos.
• Whipped Cream : This lightens and fluffs up the pie’s texture.
• Sweetened Condensed Milk: This is the sweet and sticky binder that ties the pie together.
• Graham Cracker Pie Crust: It’s the perfect crunchy contrast in texture to the creamy filling.

How to Make Kool Aid Pie

Step 1: Make your Graham Cracker Crust

1. Using store-bought is totally fine here, and it will save you a bit of time. If you want to go scratch, start by adding the graham cracker crumbs, granulated sugar and melted butter to a bowl and mixing it up until the crumbs are well coated.
2. Toss the crumbs into a pie plate and press down around it.

Step 2: Bake Your Crust

1. Bake your pie at 350 F degrees for about 10 minutes then let cool to room temperature.

PRO TIP: After you bake your pie crust, make sure the crust is completely cooled before adding in your filling. If it is still warm at all, the whipped cream mixture will melt, and the pie won’t set up properly.

Step 3: Make your Filling

1. To make the filling, stir the Kool-Aid mix, already whipped cream, and condensed milk together until combined.

PRO TIP: Don’t overmix the pie filling. Whipped cream needs to stay light and fluffy so folding gently is the best bet. If you overmix, the pie will lose its airiness.

Step 4: Assemble and Decorate Your Pie

1. Pour your pie filling into your graham cracker crust and place your pie in the fridge to set for at least 4 hours. Allowing your pie to set for at least this long guarantees that each slice will come out clean and not soupy. Dress it up with whipped cream and enjoy! You earned it.

Recipe Substitutions for Koolaid Pie

• Whipped Cream: Not a fan of making your own? Store bought whipped topping is perfect in this kool-aid pie recipe.
• Crust: You can use a standard butter pie crust if you prefer. Just make sure it is baked with pie beads, rice or beans and cooled completely.
• Kool-Aid: Make this with absolutely any flavor you crave.

Recipe Variations and Additions

• Fruit: Y’all can add a little texture to this koolaid pie by throwing in some chopped fresh fruit like berries or bananas.
• Chocolate Vibes: Use Oreos for the crust instead of graham crackers and drizzle on some chocolate ganache.
• Alcohol: Make something special for the grown ups by spiking the filling a bit. Add in some rum or a fave liqueur for a bit of fun.
• Cheesecake: Turn it into a cheesecake by throwing in some room temperature cream cheese. It makes it so rich and tangy boos.
• Use More than 1 flavor: Pick at least 2 Kool-Aid flavors with very different colors like grape and orange and layer the filling on top of each other. When you cut in, your guests will get such a fun surprise.

Expert Tips and Tricks

• Mixing: Gently folding is the way boos. If you overmix, you can deflate the entire filling removing that airy light texture we love.
• Adjust: Give it a taste after you mix your filling. If it ain’t sweet enough, add a bit more condensed milk. If you want a stronger flavor, more Kool-Aid powder is the answer.
• Just Chill: Don’t remove this pie from the fridge too early. It needs time to set up. I recommend making the night before you want to serve. You can also pop in the freezer for a couple of hours to firm it up a bit more.

How to Store Kool-Aid Pie

• Fridge: Cover any leftovers with plastic wrap or foil and pop in the fridge for 3-4 days.
• Freezer: If you think you will have leftovers for freezing, remove the toppings before adding to the freezer. Wrap it in plastic wrap and freeze for 2-3 months.

Additional Easy Pie Recipes

• Lemon Icebox Pie
• Key Lime Pie
• Atlantic Beach Pie
• Lemon Meringue Pie
• Raspberry Key Lime Pie

Frequently Asked Questions

Nothing makes summertime better than a slice of this Kool Aid pie recipe. You will get your whole life with just one bite, and you won’t even believe how easy it comes together. Serve it up at the cookout or at an impromptu party, and have all your guests getting their childhood fix.

Print

Kool Aid Pie

This Kool Aid Pie Recipe is the easiest and most delicious no bake dessert online! 

Course Dessert, Drink

Cuisine American

Prep Time 15 minutes minutes

Cooling Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 8 servings

Calories 121kcal

Author Jocelyn Delk Adams

Ingredients

• 1 0.13 ounce Kool-Aid drink packet flavor of your choice
• 8 oz cool-whip (or whipped cream)
• 1 14 ounce sweetened condensed milk can
• 1 9 inch graham cracker crust ingredients are here: https://grandbaby-cakes.com/how-to-make-graham-cracker-crust-recipe/Ingredients

Instructions

• For the graham cracker crust, follow instructions here: https://grandbaby-cakes.com/how-to-make-graham-cracker-crust-recipe/
• For the filling, Stir drink packet, already whipped cream, and condensed milk together until well blended. 
• Add pie filling to graham cracker crust.
• Refrigerate for 4 hours and serve.

Notes

You can select any flavor of kool-aid you wish however when selecting faint flavors like lemon, you won’t receive as much color.  

Be sure not to over-stir your mixture otherwise you’ll lose the airiness in your mixture and create something a bit denser than intended.

How to store

• Fridge: Cover any leftovers with plastic wrap or foil and pop in the fridge for 3-4 days.
• Freezer: If you think you will have leftovers for freezing, remove the toppings before adding to the freezer. Wrap it in plastic wrap and freeze for 2-3 months.

Nutrition

Calories: 121kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 107mg | Potassium: 34mg | Fiber: 1g | Sugar: 6g | Vitamin A: 15IU | Calcium: 16mg | Iron: 0.6mg

The post Kool Aid Pie appeared first on Grandbaby Cakes.