Make it for dinner tonight with a fast, easy main dish like Panko Crusted Cod or Air Fryer BBQ Chicken. 

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This Lipton Onion Soup Mix Potato Recipe is one of my favorite recipes when I need something quick and easy. These delicious Parmesan roasted potatoes are tossed with olive oil and savory seasonings right on the baking sheet and roasted until golden brown and super crispy.

It's a great side dish for easy meals during the week or next time you need something quick for last-minute entertaining. 

You’re Going to Love This

• Flavorful potatoes with a crispy, crunchy outside, and soft, creamy inside
• One-pan Parmesan roasted potato recipe -- no need to dirty a bowl!
• Fast, easy recipe with simple ingredients and minimal effort
• Great recipe for busy weeknight dinners or casual entertaining

Ingredients

See recipe card at the bottom of the post for the full list of ingredients and exact amounts. 

Potatoes. Thin-skinned, waxy potatoes are best for roasting because they get nice and crispy on the outside, creamy on the inside, and still hold their shape when roasted. Red potatoes, Yukon Golds, or fingerling potatoes are great options. Russet potatoes are an okay choice -- they're starchier and will crisp up nicely, but aren't quite as creamy. 

Lipton Onion Soup Mix. Dry onion soup mix contains onion, onion powder, and soy sauce, among other things, which add tons of savory flavors to roasted potatoes. You can use Lipton brand, generic, or a homemade onion soup mix. 

Seasonings. I amp up the flavor even more with paprika, garlic powder, Italian seasoning, and black pepper. I don't use salt because the soup mix and Parmesan are both salty. Use your favorite seasonings like chili powder or Creole seasoning, and dried herbs like oregano, thyme, basil, and rosemary. For even more flavor, toss hot potatoes with fresh herbs like parsley or thyme. 

Parmesan cheese. If possible, use freshly grated Parmesan. I've also had good luck with the kind in tubs or bags in the deli cheese section of the grocery store. 

How to Make Lipton Onion Soup Mix Potatoes

Step 1: Wash potatoes and cut into large chunks, about 1" thick. Place potatoes on a rimmed sheet pan. 

Step 2: Drizzle potatoes with the olive oil and evenly sprinkle the soup mix, seasonings, and Parmesan cheese over the potatoes. Toss until the potatoes are completely coated and arrange them in an even layer on the pan. 

Step 3: Roast at 425 for 30-35 minutes until potatoes are golden brown and pierce easily with a fork. 

Step 4: If desired, sprinkle with fresh parsley. Serve with a side of sour cream, Big Mac sauce, or Jack Daniels BBQ Sauce.

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Lipton Onion Soup Mix Potatoes

Lipton Onion Soup Potatoes are savory potatoes seasoned with onion soup mix, simple seasonings, and Parmesan cheese oven-roasted to crispy perfection. Fast, easy side dish recipe that bakes in about 30 minutes. 

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Calories 379kcal

Author Cara Lanz

Ingredients

• 2 pounds waxy potatoes red, Yukon Gold, or fingerling
• ¼ cup olive oil
• 1 envelope Lipton Onion Soup Mix
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon Italian seasoning
• black pepper, to taste
• ½ cup grated Parmesan cheese

Instructions

• Preheat oven to 425. Scrub potatoes and cut into 1" thick pieces.
• Place potatoes on a baking sheet. Drizzle the olive oil and evenly sprinkle soup mix, seasonings, and Parmesan cheese over the potatoes.

  Toss until the potatoes are completely coated. Arrange potatoes in an even layer.
• Roast 30-35 minutes until the potatoes are golden brown and can be easily pierced with a fork. Serve with fresh parsley, if desired.

Notes

• When roasting potatoes, choose a waxy type of potato like red, Yukon Gold, or fingerling. 
• Cut potatoes into uniform sizes to ensure the potatoes are evenly cooked. 
• Arrange potatoes in an even layer on the pan so they get nice and crispy. 

Nutrition

Calories: 379kcal | Carbohydrates: 48g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 1036mg | Potassium: 1062mg | Fiber: 6g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 46mg | Calcium: 160mg | Iron: 2mg

The post Lipton Onion Soup Mix Potato Recipe appeared first on Midwestern HomeLife.

Crock Pot Brown Rice is soft and fluffy and a fool-proof way to make perfect rice without a rice cooker. Slow cooker rice freezes well and is a great way to meal prep ahead for a busy week. 

Serve with Crockpot Chicken and Stuffing or Oven Baked Teriyaki Chicken Thighs, or add to stir fries, casseroles, and salads. 

Ingredients

See recipe card at the bottom of the post for the full list of ingredients and exact amounts. 

Brown rice. I use brown long grain rice. Before cooking, rinse brown rice under cool water until the water runs clear. 

Water or broth. You can use all water, all chicken broth or vegetable broth, or a combination. 

Butter, optional. A little butter adds flavor, but it's not necessary. 

How to Make Brown Rice in the Crock Pot

Step 1: Coat slow cooker insert with non-stick spray. Add 2 cups of rice and 3 ½ cups of water. 

Step 2: Heat on high for 2 to 2 ½ hours or until all the liquid is absorbed. Fluff rice with a fork and serve. 

Delicious topped with sliced green onions and a splash of soy sauce. Serve alongside Air Fryer Fried Chicken or Panko Crusted Cod. 

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Perfect Brown Rice Crock Pot Recipe

This Brown Rice Crock Pot recipe is soft, fluffy, perfectly cooked, and completely fool-proof. Make a big batch for the week and heat up as an easy side dish and toss into stir fry, soups, and casseroles. Great freezer-friendly and meal prep recipe. 

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 8

Calories 172kcal

Author Cara Lanz

Ingredients

• 2 cups brown rice
• 3 ½ cups water or broth
• 1 tablespoon butter, optional

Instructions

• Rinse rice with cool water in a mesh strainer or bowl until the water runs cleear.
• Spray Crock Pot insert with nonstick cooking spray. Add rice and water.

  Cook on high for 2 to 2 ½ hours until the water is absorbed. Fluff with a fork.

Notes

Nutrition calculation is based on water and no butter. 

Reheating instructions. Place rice in a covered microwave-safe dish with 1-2 tablespoons of water per cup of rice. Warm in one-minute intervals until rice is hot. 

The cooking time may vary depending on your slow cooker. Check for doneness early to avoid overcooking. 

 

Nutrition

Calories: 172kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Sodium: 2mg | Potassium: 127mg | Fiber: 2g | Calcium: 16mg | Iron: 1mg

The post Crock Pot Brown Rice appeared first on Midwestern HomeLife.

This Sauteed Green Beans recipe elevates a can of green beans into flavorful charred green beans with garlic and lemon. All you need are a few simple ingredients, a hot pan, and about 15 minutes. This easy recipe is the perfect side dish for a family dinner or special occasions.  

For more easy side dishes, try Microwave Steamed Carrots, Sauteed Canned Corn, and Roasted Frozen Green Beans. 

Ingredients

See recipe card at the bottom of the post for the full list of ingredients and exact amounts. 

Canned green beans. Drain and rinse the canned beans to reduce the sodium (source: USDA) and wash away the dull, canned flavor. You can also use fresh green beans or frozen and thawed green beans -- cooking time will vary. 

Butter. You can also use a little olive oil -- or bacon grease if you have any! 

Minced garlic. Fresh garlic adds so much flavor. ⅛ -¼ teaspoon garlic powder may also be used. 

Lemon juice. A squeeze of fresh lemon juice brightens up the dish. 

Optional add-ons. Add a little freshly grated Parmesan, a pinch of red pepper flakes, and fresh herbs as a delicious finishing touch. 

How to Saute Canned Green Beans

Step 1: Heat a 12" large skillet (stainless steel or cast iron) over medium-high heat. Add 2 tablespoons butter and heat until melted. Spread green beans in an even layer on the bottom of the pan.

Step 2: Cook green beans, undisturbed, stirring only every couple of minutes to allow to char, 11-13 minutes or until done to your liking.  

Step 3: Push green beans off to the side and add 1 tablespoon of butter, minced garlic, onion powder, salt, black pepper, and a little lemon juice. 

Stir and saute 30 seconds to one minute more until garlic is light golden brown. 

Step 4: If desired, serve with a sprinkle of red pepper flakes and freshly grated Parmesan cheese. 

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Easy Sauteed Canned Green Beans

This Sauteed Geen Beans recipe elevates a can of green beans into flavorful charred green beans with garlic and lemon. All you need are a few simple ingredients, a hot pan, and about 15 minutes. Perfect side dish for a family dinner or special occasions.  

Course Side Dish

Cuisine American

Prep Time 3 minutes minutes

Cook Time 14 minutes minutes

Servings 4

Calories 117kcal

Author Cara Lanz

Ingredients

• 2 cans cut green beans, drained and rinsed 14.5 ounce cans
• 3 tablespoons butter, divided
• 1 clove minced garlic
• ¼ teaspoon onion powder
• 1 squeeze fresh lemon juice
• salt and pepper

Instructions

• Heat 12" skillet over medium-high heat. Add butter and let it melt. Arrange green beans in a single layer.

  Cook green beans, turning only every couple of minutes to allow them to char, 11-13 minutes, or until they reach your desired doneness.
• Push green beans to the side and add 1 tablespoon of butter, garlic, onion powder, salt, pepper, and a splash of fresh lemon juice to the pan.

  Stir and heat for 30 seconds to one minute, until garlic is lightly golden.
• If desired, serve with fresh herbs and freshly grated Parmesan cheese.

Notes

• For best results, use a stainless steel or cast iron skillet to saute canned green beans to a char. Nonstick skillets are not recommended for cooking at high temperatures.  
• Use a large skillet, and do not crowd the pan. The beans need to cook in an even layer to char. 
• To cook more than two cans of green beans, do so in a second pan or in batches.

Nutrition

Calories: 117kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 76mg | Potassium: 283mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1166IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 1mg

The post Easy Sauteed Canned Green Beans appeared first on Midwestern HomeLife.

​For a fast, easy dinner, serve with Air Fryer Teriyaki Chicken​ or Panko Crusted Cod.

Ingredients

See printable recipe card at the bottom of the post for the full list of ingredients and exact amounts. 

Raw carrots. I use regular carrots. Baby carrots will also work -- just adjust the cook time as needed. 

Brown sugar. A couple tablespoons of brown sugar enhances the natural sweetness of the carrots. Honey or maple syrup may also be used. 

Butter. You can use olive oil if you prefer. 

Fresh herbs, optional. Sprinkle cooked carrots with a little fresh thyme or fresh parsley. 

How to Steam Carrots in the Microwave: 2 Ways

Prep Carrots: Scrub and peel carrots. Cut the carrots into ½ thick slices. I think they look pretty cut diagonally :). 

For Glazed Carrots: Place carrot slices, brown sugar or honey, butter, salt, and black pepper in microwave-safe dish covered with microwave-safe lid, plate, or plastic wrap. Heat 6-7 minutes, stirring halfway through. Let sit for an extra minute. 

Serve with melted butter brown sugar sauce. 

For Simple Steamed Carrots: Microwave carrots and 3 tablespoons of water in covered microwave-safe bowl. Heat for 6-7 minutes, stirring halfway through.

Drain and toss with a couple tablespoons of butter and a sprinkle of salt and pepper.  

Serve and enjoy! If desired, sprinkle with fresh herbs like parsley or thyme before serving.

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Easy Microwaved Carrots: 2 Ways!

Microwaved Carrots are an easy side dish that's super tasty and takes about 10 minutes to make. Try them simply steamed and tossed with a little butter, salt, and pepper, or glazed with brown sugar and butter.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Servings 4

Calories 119kcal

Author Cara Lanz

Ingredients

• 1 pound fresh carrots 3 cups sliced
• 2 tablespoons butter
• salt & pepper
• 2 tablespoons brown sugar or honey for glazed carrots

Instructions

• Scrub and peel carrots. Cut into ½" thick slices.

For Glazed Carrots

• Place carrots, butter, brown sugar or honey, salt, and pepper in a microwave-safe bowl. Cover with plate, lid, or plastic wrap with a small vent.

  Heat on high 4 minutes. Stir. Heat in 1-minute intervals until tender. Let the carrots stand in covered bowl for one minute.

  Serve with the buttery brown sugar sauce and a sprinkle of fresh parsley (optional).

For Simple Steamed Carrots

• Place carrots and 3 tablespoons of water in a microwave-safe bowl. Cover with a plate, lid, or vented plastic wrap. Microwave on high for 4 minutes. Stir. Heat in 1-minute intervals until fork-tender. Keep carrots covered in the bowl for one more minute.

  Drain water and toss with 1-2 tablespoons of butter, salt and pepper, and fresh parsley, if desired.

Notes

Nutrition calculation is for glazed carrots with brown sugar and butter. 

• BE CAREFUL when removing the plate from the bowl. It will be hot, and there will be steam. Use oven mitts. 
• Cooking time will vary with different microwaves. This recipe was tested in my 1000w microwave oven. You may need to adjust according to your microwave's wattage.
• Check the carrots for doneness at the 4-minute mark by piercing them with a fork -- you'll feel if they're tender or firm.

Nutrition

Calories: 119kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 125mg | Potassium: 373mg | Fiber: 3g | Sugar: 11g | Vitamin A: 19119IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 0.4mg

The post Easy Microwave Steamed Carrots: 2 Ways! appeared first on Midwestern HomeLife.

Buttery Sauteed Canned Corn is a fast, easy side dish that's packed full of flavor and ready in about 10 minutes. Delicious recipe that's perfect for busy weeknights. 

Delicious alongside your favorite main dish, like  Air Fryer BBQ Chicken, Slow Cooker Cream Cheese Chicken Chili, or Oven Baked Pork Chops.  

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Ingredients

See recipe card at the bottom of the post for the full list of ingredients and exact amounts. 

Canned corn. Drain and rinse the corn to reduce the sodium content (source: USDA). It can also help get rid of the "canned" flavor. You can also use thawed frozen corn.

Minced garlic. Fresh garlic has the best flavor, but you can also use ⅛ - ¼ teaspoon garlic powder. Add it with the water and other seasonings. 

Water. You can also use ¼ cup of the liquid from the can of corn, if you prefer. If it doesn't come to ¼ cup, add water. 

Paprika. I love the sweet smokiness of paprika and the herbaceousness of Italian seasoning. Chili powder or a pinch of red pepper flakes would also be delicious. 

Italian seasoning. You can also use a blend of your favorite dried or fresh herbs like oregano, basil, thyme, rosemary, and marjoram. Dried herbs should be added during the cooking process, while fresh herbs should be stirred in at the end and as a finishing touch. 

Sugar. A little sugar brings back the sweetness you'd find in fresh sweet corn. 

How to Saute and Season Canned Corn

Step 1: Heat butter in a large skillet over medium heat until melted. Add minced garlic clove and simmer until lightly golden.

Step 2: Stir in the paprika and Italian seasoning, simmer for 30 seconds. 

Step 3: Add the water, sugar, and corn. Simmer until the liquid is evaporated. 

Step 4: If desired, sprinkle sauteed corn with fresh parsley or other soft herbs or thinly sliced green onions. 

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Easy Sauteed Canned Corn

Buttery Sauteed Canned Corn is a fast, easy side dish that's packed full of flavor and ready in about 10 minutes. Delicious corn recipe that's perfect for busy weeknights.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Calories 82kcal

Author Cara Lanz

Ingredients

• 1 tablespoon unsalted butter
• 1 clove minced garlic
• ¼ teaspoon paprika
• ½ teaspoon Italian seasoning
• ¼ cup water
• ½ teaspoon sugar
• ¼ teaspoon black pepper
• ¼ teaspoon salt optional, to taste
• 1 can corn, drained and rinsed 15.25 ounce can

Instructions

• Melt butter in a non-stick skillet over medium heat. Add garlic. Sautee for 1-2 minutes until the garlic is light golden brown.
• Add the paprika and Italian seasoning to the garlic butter and stir for about 30 seconds.

  Add the rest of the ingredients to the pan and simmer until the liquid is evaporated, about 7 minutes.

Notes

• Drain and thoroughly rinse the corn to wash away the canned flavor and excess sodium. 
• Instead of butter, try sauteeing corn in olive oil or even bacon drippings!
• Briefly cooking the paprika and Italian seasoning in butter "blooms" the seasonings, maximizing their flavor. 

Nutrition

Calories: 82kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 427mg | Potassium: 9mg | Fiber: 2g | Sugar: 7g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg

The post Easy Sauteed Canned Corn appeared first on Midwestern HomeLife.

Appetizers

Appetizers and snacks that are sweet, savory, and super sharable for your Labor Day party.

More Labor Day appetizer recipes -->

Salads & Sides

Easy Labor Day vegetable salads, pasta salads, and dessert salads -- perfect for your summer picnic or potluck.

More Labor Day salad and side dish recipes -->

Main Dishes

Easy Labor Day dinner recipes your friends and family are sure to love.

More Labor Day dinner recipes -->

Desserts

Sweet Labor Day desserts that are fast, easy, and super delicious.

More Labor Day dessert recipes -->

The post Easy Labor Day Recipes appeared first on Midwestern HomeLife.

What's better than a succulent holiday ham dinner? The leftover ham! 

It's easy to use in so many different ways, like baked beans, ham fried rice, or rolled up into pinwheel sandwiches ... 

One of our all-time favorites is this homemade ham salad recipe. 

It's a simple recipe, and it makes the perfect ham salad sandwich. But we also love it on crackers, sliced veggies, and in a lettuce wrap. 

Why You're Going to Love This Recipe

• Great way to make the most of leftover holiday ham 
• Perfect recipe for baby showers, bridal showers, and entertaining
• Easy ham salad recipe to make ahead and keep in the fridge for a quick lunch or snack
• Versatile ham salad spread -- serve with bread, crackers, lettuce wraps, or veggies

Looking for a great ham recipe for your next holiday meal? Try my Roaster Oven Ham with pineapple brown sugar glaze or Slow Cooker Maple Bourbon Glazed Ham. 

Ingredients

Ham. This is our favorite way to use up leftover holiday ham, but you can use any kind of ham, like ham steak or precooked boneless ham from the grocery store. 

Hard-boiled eggs. The hard boiled eggs are divided in this recipe -- the whites are mixed into the ham mixture, and the yolks add rich flavor to the dressing. 

Dijon mustard. Dijon has a distinct sharp flavor that's delicious in the dressing. 

Green onions. Green onions brighten up the flavors in this salad. 

Celery. Celery adds freshness and a little crunch. 

Sweet pickle relish. In this ham spread, sweet relish is the perfect complement to the salty ham. 

Variations

Miracle Whip. You can use Miracle Whip instead of mayonnaise if you prefer the sweeter, spicier flavor. 

Mustard. Try yellow mustard or one of these Dijon mustard substitutes.

Onions. Red onion, sweet onion, or any of these substitutes for green onion will also work well. 

Pickle relish. You can also use dill pickle relish or chopped-up dill pickles or sweet pickles.

Other mix-ins. Create your own ham salad recipe with mix-ins you love, like diced bell pepper, pimentos, fresh herbs, shredded cheese, a squeeze of lemon juice, or a pinch of cayenne pepper. 

How to Make The Best Ham Salad Recipe

1. Chop the ham. 

Place the ham and egg whites into a large food processor or blender and pulse until the ham is finely chopped to your desired consistency. About 25-30 quick pulses worked perfectly for me in my food processor. Be careful not to over pulse, or it will turn to mush. 

If you don't have a food processor or high-speed blender or prefer a chunkier texture, finely chop the ham and egg whites into small pieces with a sharp knife. 

2. Make the dressing. 

Mash the egg yolks in a large mixing bowl. Add the mayonnaise and mustard and stir until combined. 

3. Stir the salad together, chill. 

Add the celery, green onions, pickle relish, and ham mixture. Stir until combined. Season with black pepper. 

Chill for 1-2 hours to allow the flavors to meld and the consistency to firm up a bit. 

Serve on Ritz crackers, slider buns, plain ol' white bread, or scoop up with sliced veggies. 

Store leftover ham salad in an airtight container in the refrigerator for 3-4 days. 

More Leftover Ham Recipes 

• Roasted Asparagus Salad with Warm Ham Vinaigrette  
• Slow Cooker Baked Beans with Ham
• English Pea Salad

Success Tips

Be careful not to over-process the ham or it can turn to mush. 

​For a chunkier texture, chop the ham and egg whites with a knife. 

FAQs

More Delicious Salad Recipes

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Old Fashioned Ham Salad Recipe

This Old-Fashioned Ham Salad recipe is a savory sandwich spread made with chopped ham, hard-boiled eggs, green onions, celery, and pickle relish in a creamy dressing. It's a classic recipe with simple ingredients and the perfect way to use leftover ham. 

Course Appetizer, Snack

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10

Calories 280kcal

Author Cara Lanz

Ingredients

• 3 cups fully cooked ham, chopped
• 2 hard-boiled eggs, divided
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 stalk celery, finely chopped about ⅓ cup
• ¼ cup sliced green onions 3-4 green onions
• ¼ cup sweet pickle relish
• black pepper

Instructions

• Place the ham and egg whites into a food processor. Pulse 25-30 times until the ham is finely chopped. Don't overpulse, or it will turn to mush.

  For a chunkier texture, finely chop the ham and egg whites with a knife.
• Mash the egg yolks in a medium bowl. Add the mayonnaise and mustard and stir until combined.
• Add the celery, green onions, pickle relish, and ham mixture. Stir until combined. Season with black pepper.
• Chill 1-2 hours before serving.

Notes

Store leftover ham salad in an airtight container in the refrigerator for 3-4 days. 

Nutrition

Calories: 280kcal | Carbohydrates: 3g | Protein: 11g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 723mg | Potassium: 158mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

The post Old Fashioned Ham Salad Recipe appeared first on Midwestern HomeLife.

This Taffy Apple Salad recipe with Snickers and pineapple is the sweet salad you didn't know you needed in your life. 

The base starts with creamy vanilla pudding, crushed pineapple, and Cool Whip folded with pieces of Snickers candy bar, chopped apples, and dry roasted peanuts. And for the finishing touch, a drizzle of caramel sauce. 

And it's actually not too sweet! Tart pineapple, sour cream, and salty peanuts perfectly balance out the flavors. You can also control the sweetness by using tart apples. 

Snicker apple salad is a delicious recipe for any special occasion or holiday dinner. 

If you love this dessert salad recipe, try Orange Fluff Salad, Coffee Fluff, and Fruit Salad with Cool Whip next. 

Why You'll Love This Recipe

Unique and delicious combination of flavors

Crowd-pleasing recipe that's sure to be a hit at your next family potluck

Delicious way to use up extra apples during apple season

Easy recipe to customize with different candy bars and toppings

Ingredients

Instant vanilla pudding mix. One 4-serving box of instant pudding. Ignore all of the directions on the package. 

Crushed pineapple in juices. Do not drain the juices -- you'll mix the whole can with the pudding mix. 

Sour cream. A little sour cream tones down the sweetness and makes it luxuriously creamy. 

Cool Whip. If you're not into Cool Whip, I suggest taking a look at Truwhip. You can also use real whipped cream if you're going to eat right away.

Variations

Pudding. Try your favorite flavor like white chocolate, cheesecake, butterscotch, or pistachio pudding. 

Mini marshmallows. Stir miniature marshmallows in with the apples and Snickers. 

Fruit. Swap out some of the apples for bananas, grapes, strawberries, or blueberries. 

Candy bars. Substitute Snickers for Twix, Milky Way, Butterfingers, Baby Ruth, or 100 Grand bars. For something without chocolate, try Payday or Salted Nut Rolls.

Coconut. Stir in some toasted coconut or sprinkle it on top.

Nuts. Switch out roasted peanuts for almonds, pecans, or walnuts. 

The Best Apples for Snickers Apple Salad

Wondering which kind of apples are best for a dessert salad like Snickers caramel apple salad? Choose an apple that will be nice and crunchy -- but whether you go sweet or tart is up to you! 

Don't worry about them turning brown, as long as they're completely mixed into the pudding mixture, the apples stay fresh.

Sweet Apples

If you're looking for a sweeter apple, try one of these:

• Honeycrisp
• Pink Lady
• Fuji
• Gala

Tart Apples

To add tart flavor to your taffy apple salad, try: 

• Braeburn
• Granny Smith
• McIntosh
• Cortland

How to Make Taffy Apple Salad

1. Make the creamy pudding base. 

Combine pineapple with juices and dry pudding mix in a large bowl. Whisk for about 2 minutes. Stir in the sour cream. Set aside to thicken. 

2. Chop the Snickers and apples.  

Chop the Snickers into bite-sized pieces. Core and chop the apples. 

3. Assemble the salad. 

Fold the Cool Whip into the pudding mixture until completely incorporated. 

Stir in the apples, Snickers, and roasted peanuts. 

4. Chill, drizzle with caramel, and enjoy!

Cover with plastic wrap and refrigerate for 1-2 hours to allow the flavors to meld and the salad to chill properly. If desired, drizzle caramel sauce on top before serving. 

Taffy apple salad is best enjoyed the same or next day. 

Storage

Store taffy apple salad in an airtight container in the refrigerator for 3-4 days. 

Success Tips

Chop the Snickers and apples after you mix the pudding to give the mixture time to thicken.

Do not drain pineapple -- you need the juices to mix with the dry pudding mix. 

If necessary, chill the candy bars a little bit so they are easy to cut into clean pieces. 

FAQs

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Taffy Apple Salad

Snickers Taffy Apple Salad with pineapple is a delicious dessert salad with fresh apples, chewy chunks of Snickers, and roasted peanuts mixed with creamy vanilla Cool Whip and drizzled with caramel sauce. Perfect side dish for family gatherings or your next potluck. 

Course Dessert, Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12

Calories 358kcal

Author Cara Lanz

Ingredients

• 1 3.4 oz. box instant vanilla pudding 4-serving size
• 20 ounces crushed pineapple, undrained
• ½ cup sour cream
• 8 ounces Cool Whip or Truwhip
• 5 cups chopped apples 4-5 medium apples, Honeycrisp or Granny Smith are great options
• 6 full sized Snicker bars
• 1 cup salted roasted peanuts
• caramel sauce for drizzling

Instructions

• Whisk the pudding mix and can of crushed pineapple with juices in a large mixing bowl for about 2 minutes. Stir in the sour cream. Set aside to thicken.
• Chop the Snickers into bite-sized pieces. Core and chop the apples.
• Fold the Cool Whip into the pudding mixture until completely incorporated.

  Stir in the apples, Snickers, and roasted peanuts.

  Cover and chill for at least one hour. If desired, serve with a drizzle of caramel sauce.

Notes

Chop the apples and Snickers after you mix the pineapple and pudding to give the mixture time to thicken. 

Do not drain pineapple -- you need the juices to mix with the dry pudding mix. 

If necessary, chill the candy bars a bit so they are easy to cut into clean pieces. 

Nutrition

Calories: 358kcal | Carbohydrates: 47g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 189mg | Potassium: 333mg | Fiber: 4g | Sugar: 38g | Vitamin A: 171IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg

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This broccoli cauliflower salad recipe is such a delicious and easy salad. 

It's packed with the delicious flavors of raw cauliflower and broccoli florets, diced red onion, crispy bacon, sweet grapes, and crunchy pecans in a tangy, sweet dressing.    

Cauliflower broccoli salad is an easy side dish for weeknight dinners or BBQs and a great meal prep recipe -- the veggies stay nice and crunchy for days. 

Delicious served with BBQ Chicken or Dr. Pepper Ribs, and Tuna Macaroni Salad or Old Fashioned Three Bean Salad.

Why You're Going to Love This Recipe

Easy broccoli salad recipe for busy weeknights

Always a crowd-pleaser at picnics and barbecues

Leftover salad is nice and crunchy and tastes great the next day

Ingredients

Please see the recipe card at the bottom of the post for the full measurements and list of ingredients. 

Broccoli florets and cauliflower florets. Cut the broccoli and cauliflower into small pieces to make it easier to eat and help distribute the flavors and textures more evenly. 

Red grapes. Red grapes add fresh juiciness and pretty color to the salad. You can also use green grapes. 

Toasted pecans. Toasting pecans brings out even more flavor in the nuts -- and it only takes a few minutes. But you can skip toasting the nuts if you're in a hurry. 

Nonfat Greek yogurt. Greek yogurt lightens up the homemade dressing and adds tang. 

Mayonnaise. Mayo emulsifies the dressing and makes it smooth and creamy.  

Substitutions & Variations

Vegetables. Try swapping out some of the broccoli for shaved brussels sprouts. 

Dried fruit. Instead of grapes, dried cranberries or dried cherries are both excellent choices. 

Nuts. Try crunchy sunflower seeds, sliced almonds, or pine nuts instead of pecans. 

Cheese. Cubed or shredded sharp cheddar cheese or crumbled blue cheese would be delicious in this creamy broccoli salad. 

Greek yogurt. Swap sour cream for Greek yogurt or go 50/50 and use ½ cup sour cream and ½ cup mayo. 

Mayonnaise. You can use light mayo, olive oil mayonnaise, or Miracle Whip. 

Apple cider vinegar. You can also use red wine vinegar, white vinegar, or one of these apple cider vinegar substitutes. 

How to Make Broccoli Cauliflower Salad with Bacon

 1. Toast the pecans. 

Warm a dry skillet over medium heat. Add the pecans and stir for 2-5 minutes until fragrant and lightly toasted. Chop and store in a ziptop bag until it's time to serve the salad. 

2. Fry the bacon. 

Cut bacon into ½-inch pieces. Place in a hot skillet over medium to medium-high heat. Fry and stir until golden brown and crispy, 6-9 minutes. Transfer to a plate lined with paper towels. When cool, store in an airtight container in the fridge until you're ready to serve the salad. 

3. Make the salad dressing. 

Whisk the poppyseed dressing ingredients together in a large mixing bowl. 

4. Assemble the salad. 

Add the broccoli, cauliflower, grapes, and diced red onions. Stir to coat the salad with the tangy dressing. Chill for at least 2 hours. 

Right before serving, add the toasted pecans and crispy bacon pieces. Toss to combine. 

Storage

Store leftover broccoli bacon cauliflower salad in an airtight container in the refrigerator for 3-4 days. 

Success Tips

Cut the broccoli and cauliflower into bite-sized pieces to make it easier to eat. 

Let the salad sit for 2 hours before serving to allow the flavors to meld. 

Add the bacon and nuts right before serving to keep them from getting soggy. 

FAQs

More Favorite Salad Recipes

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Broccoli Cauliflower Bacon Salad

Broccoli Cauliflower Bacon Salad is the most delicious salad with fresh broccoli and cauliflower florets, juicy grapes, red onion, toasted pecans, and thick-cut bacon tossed in a creamy poppyseed dressing. It's the perfect side dish for family gatherings, picnics, and BBQs. 

Course Salad, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Servings 12

Calories 192kcal

Author Cara Lanz

Ingredients

• 4 cups broccoli florets
• 4 cups cauliflower florets
• 1 cup halved red grapes
• ½ cup diced red onion
• ½ cup chopped toasted pecans
• ½ pound thick cut bacon

Poppyseed Dressing

• ½ cup nonfat Greek yogurt
• ¼ cup mayonnaise
• 3 tablespoons honey
• 1 ½ tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon poppyseeds

Instructions

• To toast the pecans, warm a dry skillet over medium heat. Add the pecans and stir for 2-5 minutes until fragrant and lightly toasted.
• Cut bacon into ½ inch pieces. Place in a hot skillet over medium to medium-high heat. Fry and stir until golden brown and crispy. Transfer with a slotted spoon to a paper towel-lined plate. Store in the refrigerator until it's time to serve the salad.
• Whisk the poppyseed dressing ingredients together in a large bowl.

  Add the broccoli, cauliflower, grapes, and red onion. Stir to coat the salad in the dressing. Chill for at least 2 hours.

  Toss in the bacon and chopped pecans right before serving.

Notes

Cut the broccoli and cauliflower into bite-sized pieces to make it easier to eat. 

Let the salad sit for 2 hours before serving to allow the flavors to meld. 

Add the bacon and nuts right before serving to keep them from getting soggy. 

Nutrition

Calories: 192kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 183mg | Potassium: 303mg | Fiber: 2g | Sugar: 8g | Vitamin A: 210IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 1mg

The post Broccoli Cauliflower Bacon Salad appeared first on Midwestern HomeLife.

Sometimes called orange stuff, this delicious Jello salad is always a crowd favorite.

Orange fluff Jello salad is a super creamy, fluffy, fruity dessert salad.

And yes, dessert salad is a thing. Especially here in the Midwest.

At any given Midwestern potluck, you're likely to find the salad table loaded up with everything from savory potato salad and tuna macaroni salad to sweet delights like cookie salad, ambrosia salad, and many interpretations of fruit salad with Cool Whip.

This Orange Jello fluff recipe contains all the things there are to love about sweet salad recipes: orange Jello, vanilla pudding, Cool Whip, mandarin oranges, pineapple, and marshmallows. And toasted pecans for nuttiness and crunch.

I especially love the combo of orange Jello, vanilla pudding, and creamy Cool Whip -- it adds an orange creamsicle fluff kind of vibe.

This sweet treat is the perfect side dish-slash-dessert recipe for holidays, picnics, potlucks, and any special occasion.

Why You're Going to Love This Recipe

• Light and refreshing dessert salad
• Simple recipe with minimal ingredients
• Delicious side dish or dessert for picnics and potlucks
• Easy recipe to customize with your favorite flavors

Ingredients

Orange Jell-o. One 3 oz. box, the 4-serving size. Ignore all of the directions on the box.

Vanilla or French vanilla instant pudding mix. Be sure to get instant pudding, not cook-and-serve, which seems weird because it's gonna get cooked. But trust. Cook & serve pudding makes the mixture clumpy and weird.

Drained Mandarin oranges, water reserved. One 15 oz. can of drained mandarin oranges goes into the fluff salad, and the water is used to make the Jello mixture.

Pineapple tidbits. Drained pineapple chunks add a tangy bite. I don't recommend using fresh pineapple -- it contains an enzyme that can affect the texture and flavor of desserts with gelatin and dairy.

Mini marshmallows. The texture of the marshmallows add to the overall fluff factor. You can also snip large marshmallows into quarters.

Toasted pecans. All that fluffiness needs a bit of crunchy relief. Toasted pecans do the trick and add nutty flavor.

Recipe Variations

Jello. Feel free to try a different Jello flavor like strawberry Jello or peach Jello!

Pudding. Cheesecake or white chocolate pudding would be delicious!

Fruit. You can use any kind of canned fruit like peaches or fruit cocktail. Or stir in fresh fruit like strawberries, bananas, grapes, and blueberries.

Whipped topping. If you're not into Cool Whip, I suggest trying Truwhip. You can also use real whipped cream, it just might not stay fluffy for quite as long.

Nuts. Any kind of nuts work here like walnuts or almonds. And if you're not a nuts-in-things kind of person, leave them out. Toasted coconut would also be a great addition.

How to Make Orange Fluff Salad

1. Make the orange Jello pudding base.

Place the dry orange Jello mix and dry instant vanilla pudding mix in a medium saucepan. Add 1 cup of water from the mandarin oranges (add regular water as needed to get to 1 cup).

Bring to a boil and simmer for 5 minutes, stirring frequently.

Remove from the heat and stir in ½ cup ice water until melted.

Pour the mixture into a large heat-proof bowl. Chill in the refrigerator for 30 minutes or until it no longer feels warm.

2. Toast the pecans, optional.

Warm a dry skillet over medium heat. Add the pecans and stir for 2-5 minutes until the pecans are fragrant and lightly toasted.

Immediately remove the pecans from the pan to keep them from toasting any further (or burning).

3. Stir the fruit salad together.

Remove the Jello mixture from the refrigerator and give it a quick whisk. Fold in the Cool Whip.

Stir in the drained oranges, drained pineapple, marshmallows, and pecans. 

4.Chill, serve, enjoy!

Cover bowl in plastic wrap and chill for at least 4 hours or overnight.

Serve with additional toasted pecans.

Store leftover mandarin orange salad in an airtight container in the refrigerator for 3-4 days.

Success Tips

Don't dump out the water from the oranges! Use it cook the Jello and pudding mixture.

Be sure to use instant pudding. Cook and serve pudding will make the texture clumpy and weird.

Try a different flavor of Jello like strawberry or peach!

FAQs

More Delicious Salads

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📖 Recipe

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Orange Fluff Salad

Orange Fluff Salad is a light and fluffy dessert with a bright and tangy orange flavor. Sometimes called orange stuff, this delicious Jello salad is loaded with sweet mandarin oranges, pineapple, pecans, and mini marshmallows (no cottage cheese) -- always a crowd favorite.

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Chill Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 48 minutes minutes

Servings 10

Calories 236kcal

Author Cara Lanz

Ingredients

• 1 3 oz. box orange Jello
• 1 3.4 oz. box instant vanilla pudding
• 1 15 oz. can mandarin oranges in water reserve the water
• ½ cup ice water
• 8 oz. Cool Whip
• 1 20 oz. can pineapple tidbits in juice, drained
• 2 cups mini marshmallows or large marshmallows cut into small pieces
• ½ cup toasted pecans

Instructions

• Place the orange Jello mix and instant vanilla pudding mix in a medium saucepan.

  Add 1 cup of the juice from the mandarin oranges (add water as necessary to get to one cup).

  Bring to a boil over medium heat and simmer for 5 minutes, stirring frequently.
• Remove from the heat. Stir in ½ cup of ice water until the ice has melted.

  Pour the mixture into a large heat-proof bowl. Chill in the refrigerator for 30 minutes or until it is no longer warm and slightly chilled.
• Meanwhile, toast the pecans. Warm a dry skillet over medium heat. Add the pecans and stir them around in the pan for 2-5 minutes until they are fragrant and lightly toasted.

  Immediately remove the pecans from the pan to keep them from toasting any further (or burning).
• Remove the Jello mixture from the refrigerator and give it a quick whisk. Fold in the Cool Whip until completely combined.

  Stir in the drained oranges, drained pineapple, marshmallows, and pecans.
• Cover with plastic wrap and chill for at least 4 hours or overnight.

  Serve with additional toasted pecans.

Notes

Store leftover mandarin orange salad in an airtight container in the refrigerator for 3-4 days.

Don't dump out the water from the oranges! Use it to cook the Jello and pudding mixture.

Be sure to use instant pudding. Cook and serve pudding will make the texture clumpy and weird.

Try a different flavor of Jello like strawberry or peach!

Nutrition

Calories: 236kcal | Carbohydrates: 44g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.5mg | Sodium: 128mg | Potassium: 174mg | Fiber: 2g | Sugar: 38g | Vitamin A: 606IU | Vitamin C: 20mg | Calcium: 35mg | Iron: 0.5mg

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