This post may contain affiliate links, please see our privacy policy for details.
Spicy Pickle Margaritas – don’t knock it till you try it!
Pickle juice and tequila might sound like a strange pairing, but these margaritas are so much fun—and surprisingly delicious. Every time I make them, people are unsure at first… then walk away wanting another round!
Tequila is mixed with Cointreau, fresh lime juice, spicy jalapeños, and just the right splash of pickle brine. It’s salty, a little spicy, super refreshing, and finished off with a chili salt rim that takes it to the next level.
Now, I know the pickles might be throwing you off, but trust me here. A spicy margarita is always better with a salty edge, and the pickle brine adds just that—plus a tangy twist that makes the whole drink pop. If you like cucumber margaritas, you might love this even more!
Fun fact: A pickle was actually my very first solid food! Maybe that’s why I’ve had a lifelong love for them—and why this margarita just makes sense to me.
Here are the details
Ingredients – for the margarita
silver tequila
Cointreau liquor
lime juice
pickle bringing
jalapeños
honey
Ingredients – for the rim
pink sea salt or sea salt – look for a coarse salt, I like the texture
I like to start with the salty-sweet, chili-lined rim. It’s a simple mix of pink Himalayan salt, chili powder, and a pinch of granulated sugar. The combo adds a perfect salty, spicy, and slightly sweet finish to each sip—and it looks extra pretty too.
Run a lime wedge around the rim of each glass, then dip into the salt mixture. I like to rim just half the glass and leave the other side bare.
Step 2: Mix the margaritas
In a pitcher, combine the tequila, a splash of orange liqueur, fresh lime juice, pickle brine, and a drizzle of honey. Stir until everything is well mixed.
Step 3: Add the jalapeños
Toss in a few sliced jalapeños to infuse the margarita with a little heat. Pop the pitcher in the fridge and let it chill until ready to serve.
The longer the jalapeños sit, the spicier the drink will be. I usually let them infuse for 2 to 3 hours, then strain them out before pouring.
Serving
When ready, pour the margarita mix into your prepared glasses and fill with ice.
Garnish with small baby pickles and a lime wedge. You can also add a few jalapeño slices for extra kick!
Looking for other easy cocktails?? Here are my favorites:
Lastly, if you make this Spicy Pickle Margaritas, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Pickle Margaritas
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings: 4
Calories Per Serving: 272kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
1. Combine the tequila, orange liquor, lime juice, pickle brine, jalapeños, and honey in a large pitcher. Stir to combine and chill for 2 hours. The longer the jalapeños sit, the spicier the drink will be. Strain out the jalapeños and discard. Return the drink to the pitcher, add additional honey to taste, and chill until ready to serve.2. To make the chili salt. Combine the salt, chili powder, and sugar on a shallow plate. Rim your glasses in salt, then fill with ice.3. When ready to serve, fill the pitcher with ice. Pour into glasses and top off each glass with ginger beer (if using). Garnish as desired with small pickles and dill or charred peppers. Enjoy!
This creamy, Cottage Cheese Cacio e Pepe is a protein-packed twist on the Italian classic. No cream needed—just blend cottage cheese, black pepper, Parmesan, and starchy pasta water to make a luscious sauce. Ready in under 20 minutes!
Creamy Cacio e Pepe
If you love traditional cacio e pepe pasta but wish it had a little more staying power, this Cottage Cheese Cacio e Pepe is the answer. It has all the bold, peppery flavor you expect, but with a creamy sauce made from blended cottage cheese that adds a protein boost—16 grams per serving! You can always amp it up by tossing in grilled chicken or grilled shrimp. And if you’re looking more ways to sneak cottage cheese into your meals, check out more of my Cottage Cheese Recipes here!
Why This Recipe Works
I tested creamy cacio e pepe on my husband Tommy, who’s always a little skeptical when I sneak cottage cheese into recipes. But he loved it and even gave it the “picky husband” seal of approval. If that’s not a win, I don’t know what is!
Cottage cheese makes it creamy without cream. Blending it gives you a rich, velvety sauce that feels indulgent but is actually lighter and packed with protein.
Pasta water is the secret weapon. It loosens the sauce and helps it cling to every strand of pasta for that classic glossy finish.
It’s fast and pantry-friendly. No need for heavy cream or butter—just simple ingredients you probably already have.
More protein than traditional cacio e pepe. With 16 grams per serving, it’s more satisfying and keeps you full longer.
Adult mac and cheese. The black pepper elevates the meal, but it’s still a cheesy pasta your kids are sure to enjoy.
Here are the ingredients for cottage cheese cacio e pepe, which translates to “cheese and pepper” in Italian. See the recipe card below for the exact measurements.
High-Protein Pasta: My favorite is Barilla Protein+, and I recently tried and enjoyed Goodles, which many readers recommended.
Low-fat Cottage Cheese provides extra protein. Good Culture and Nancy’s are great since they have thicker consistencies than some other brands.
Garlic adds flavor to the sauce. There’s no need to mince it, as it’ll be blended with the sauce.
Cheese: Buy a block of high-quality Pecorino Romano and Parmesan and grate it at home for the best taste.
Black Pepper is essential–It’s the “pepe” in “cacio e pepe.” Use freshly ground pepper for the best flavor.
What’s the difference between Pecorino Romano and Parmesan?
Both are firm, white cheeses, but Pecorino Romano is made with sheep’s milk and Parmesan is from cow’s milk. Pecorino has a saltier, tangier flavor, while Parmesan is nuttier. It’s also often aged longer than Pecorino, which means Parmesan’s texture is harder and drier.
How to Make Cacio e Pepe
Just a few simple ingredients create a creamy, indulgent pasta sauce that’s secretly full of protein. Plus, it doesn’t take long to get on the table, making it perfect for busy weeknights. See the recipe card at the bottom for printable directions.
Cook the pasta in boiling, salted water until it is al dente. When draining the pasta, pour 1 cup of pasta water into a measuring cup. This starchy water is the key to making the cacio e pepe sauce.
Make the Cottage Cheese Pasta Sauce: Add the cottage cheese, garlic clove, both grated cheeses, and a half cup of pasta water to a blender and blend until smooth.
Combine the Pasta and Sauce: Add the sauce to a skillet and warm it, without letting it bubble. Stir in the pepper, pasta, and a quarter cup of pasta water. If it’s too thick, add a few tablespoons of pasta water until it’s creamy and smooth.
Garnish the cacio e pepe with more Parmesan and black pepper.
Helpful Tip for the Creamiest Sauce
Sauce Consistency: The sauce may seem thick at first, but don’t panic—just keep adding pasta water a little at a time while tossing. It transforms into a glossy, creamy sauce that coats the noodles beautifully, with no need for cream.
Variations
Gluten-Free Cacio e Pepe: Substitute your favorite gluten-free pasta.
Pasta Shape: Swap spaghetti with fettuccine or bucatini. Cacio e pepe traditionally uses long pasta, but short pasta, such as rotini or farfalle, will also work.
Cottage Cheese: You can use whole milk cottage cheese for an even creamier pasta, but I wouldn’t use fat-free.
Cheese: Use only Pecorino Romano or Parmesan if you don’t want to buy both.
Veggie Mix-Ins: Make it heartier by adding spinach, broccoli, or mushrooms.
Extra Protein: Stir in shrimp or diced chicken breasts.
Flavor: The grated cheeses add salt, but if it seems like it’s missing anything, sprinkle in a little salt. You can also finish it off with crushed red pepper for some heat.
Parmesan Cheese Tip: Save the Pecorino Romano and Parmesan rinds to add to soups later. As the rind simmers, it softens and infuses the broth with a delicious cheese flavor. I like to store my rinds in a zip-locked bag in the freezer, so I always have one available.
Storage
Refrigerate leftover pasta for 5 days.
Freeze in one airtight container or several smaller ones for individual portions. It’ll last for up to 3 months in the freezer.
Thaw overnight in the fridge and microwave until warm. If the pasta absorbed a lot of sauce, add a splash of water to loosen it up.
More Cottage Cheese Recipes You’ll Love
For more high protein recipes, check out these five delicious cottage cheese recipes to inspire your next meal!
If you make this healthy cacio e pepe recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
Prep: 10 minutesmins
Cook: 10 minutesmins
Total: 20 minutesmins
Yield: 4servings
Serving Size: 1generous cup
Bring a large pot of salted water to a boil. Once the water is boiling, cook the pasta according to the package directions for al dente. Drain the pasta, reserving 1 cup of pasta water.
In the meantime, add the cottage cheese, garlic, pecorino, parmesan, and 1/2 cup pasta water to a high powered blender. Blend until completely smooth.
Add the sauce to a skillet and heat over medium. Once the sauce is warm but not bubbling, add the pepper and the cooked pasta to the sauce and toss to combine. Add 1/4 cup of the pasta water and stir. If the sauce seems too thick, add more of the reserved pasta water, a few tablespoons at a time until you reach your desired consistency. It should be creamy and smooth.
Serve topped with extra parmesan cheese and plenty of black pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Sauce Consistency: The sauce may seem thick at first, but don’t panic—just keep adding pasta water a little at a time while tossing. It transforms into a glossy, creamy sauce that coats the noodles beautifully, with no need for cream.Want more protein? Top with grilled chicken or shrimp,
These Sugar Cookie Fruit Pizza Bars combine a soft, lemon-kissed sugar cookie base with creamy, homemade cream cheese frosting and a colorful assortment of fresh berries. Easy to make ahead and perfect for any celebration, they’re a refreshing twist on classic fruit pizza—ready to become your new favorite treat!
Think of these bars as a simpler take on classic fruit pizza: instead of a rolled-out crust, you bake a soft sugar cookie base in a 9×13 pan, frost it with rich cream cheese frosting, and top it with fresh fruit. The result? A chilled, sliceable dessert that’s fresh, creamy, and full of flavor.
I make these Sugar Cookie Fruit Pizza Bars every Fourth of July, and they are always the first dessert to disappear. The soft cookie base has a hint of lemon and almond, the frosting is velvety and tangy, and the fruit on top makes them festive and fun! You can even make a flag design with the berries if you want!
They’re also one of my favorite make-ahead desserts. I’ll bake and frost the bars earlier in the day (or even the night before), then add the fruit topping right before serving so everything stays vibrant and juicy. Whether it’s a backyard BBQ, a holiday brunch, a birthday party, or a baby shower, these bars are a guaranteed hit.
They feed a crowd, look beautiful on a platter, and best of all—they’re so easy to make. No fussy crusts, no complicated steps. Just sweet, simple goodness in every bite.
Tip: Use room temperature butter and sour cream for a tender, moist cookie base. Rubbing the lemon zest into the sugar releases more flavor. I love adding a hint of almond extract to the dough to make the bars extra special.
For the Cream Cheese Frosting:
Ingredients: Cream cheese, butter, confectioner’s sugar, vanilla extract, almond extract, and pinch of salt.
Tip: Use full-fat brick-style cream cheese (not whipped) and make sure it’s at room temperature for smooth frosting.
For the Toppings:
Fruit: Use whatever fruit is in season or your favorite fruit! Fresh strawberries, blueberries, kiwi, raspberries, blackberries, peach slices, mango slices, mandarin oranges. You can also garnish with fresh mint.
Tip: Choose ripe but firm fruit to keep the topping looking fresh longer.
Tips for Making Sugar Cookie Fruit Pizza Bars
Don’t skip the lemon zest—it brightens the whole cookie base and balances the sweetness perfectly. For extra lemony brightness, rub the lemon zest and sugar together with your fingers before mixing—it releases more of the lemon’s natural oils and flavor.
When mixing the dough, use room temperature butter and sour cream or Greek yogurt to keep the bars soft and tender.
The dough will be sticky—that’s normal! To press it evenly into the pan without it sticking to your hands, lightly grease your hands or dampen them with water.
Be careful not to overmix once you add the flour. Overworking the dough can make the bars tough instead of soft and chewy.
Bake just until the edges start to turn golden—overbaking dries out the bars. The center should still look slightly soft when you take it out.
Let the bars cool completely before frosting to avoid melting the cream cheese frosting.
For easier slicing, chill the frosted bars for at least an hour before cutting. This helps the frosting set and prevents the fruit from sliding off.
Add the fresh fruit right before serving so it stays bright and juicy, especially with watery fruits like kiwi or strawberries.
If you don’t want to top the bars with fruit, try other toppings like sprinkles, coconut, or chocolate chips!
Soft sugar cookie bars topped with creamy cream cheese frosting and fresh berries — a simple, festive dessert perfect for summer gatherings and holidays.
Fresh fruit,sliced strawberries, blueberries, blackberries, raspberries, kiwi, etc.
Fresh mint,for garnish, optional
Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan or line the pan with parchment paper; set aside. You can use a quarter sheet pan, the bars will just be a little thinner and will bake a little faster.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar mixture together until creamy. Scrape down the sides of the bowl with a spatula and add the sour cream. Mix until combined. Add the egg, egg yolk, vanilla, and almond extract. Mix until combined.
Add the dry ingredients and mix on low until just combined. Don’t over mix. The dough will be sticky.
Press the dough evenly into the prepared pan. You can grease your hands or get them slightly damp to make it easier.
Bake for 18 to 20 minutes or until the edges barely start to brown. Don’t over bake or the bars will be dry. Let the bars cool completely.
To make the frosting, beat the cream cheese and butter together until smooth. Add the vanilla and almond extract and mix until combined. Scrape down the sides of the bowl with a spatula. Add the confectioner’s sugar and salt; mix until smooth. Spread the frosting evenly over the cooled bars.
Top with fresh fruit and mint, if desired. Cut into bars and serve.
How to Store: In the fridge: Keep them in an airtight container for up to 3 days. Make-ahead: Bake and frost the bars a day ahead, then add fruit the day of. Freezing: The cookie bars can be baked and frozen (with frosting, but not fruit topping) for up to 1 month. Thaw and decorate with fruit or desired toppings before serving.
This post may contain affiliate links, please see our privacy policy for details.
Party Pasta Salad – the dish every summer gathering needs. Tossed in a herby vinaigrette, this pasta salad is a mix of deli meats, sweet cherry tomatoes, fresh basil, creamy mozzarella, cubes of provolone, and lots of shaved parmesan. It’s a bit of a kitchen sink situation—in the best way. Just mix up the vinaigrette, toss it with your favorite pasta, and add everything else. Easy, delicious, and always a crowd favorite!
Summer, for me, is pasta salad season. And this is the one I return to time and time again. It’s inspired by my dad’s simple pasta salad—the one he made on repeat during warm Cleveland nights. He’d toss hot pasta with whatever was growing in his backyard garden and whatever was hanging out in the fridge. Bell peppers, broccoli, cherry tomatoes, and fresh basil were staples. Always rotini. Always lots of cheddar cheese. And always seasoned simply with olive oil, salt, pepper, and a few chili flakes.
I included a version of his pasta salad in the original Half Baked Harvest Cookbook, and there’s a slightly updated take on the site, too.
But this one—this is my party version. Still Dad’s salad at its core, but loaded up with deli meats and three cheeses. It’s what I make for every summer party and keep on repeat through early fall for game days.
It’s so good, so simple, and truly impossible to mess up.
These are the details
Ingredients – Party Pasta Salad
short cut pasta – most often I use rotini
romaine lettuce
radicchio
spicy salami
pepperoni
prosciutto
cherry tomatoes
mixed pitted olives
red bell peppers
pepperoncini
fresh basil leaves
mini mozzarella cheese balls
provolone cheese
parmesan cheese
Ingredients – for the vinaigrette
olive oil
champaign vinegar
lemon juice
dijon mustard
fig preserves or honey
shallots
garlic
fresh herbs, I like the combination of basil/oregano/dill
I like to start with the dressing so it’s ready to go when the pasta’s hot. I use olive oil, champagne vinegar or something fruity like peach vinegar—red wine vinegar works great too. Then add lemon juice, a touch of Dijon, and a spoonful of fig preserves (I use this all the time in vinaigrettes!). Honey works as a sub if you prefer.
Mix in grated garlic, finely chopped shallots, and a handful of fresh herbs—or dried if that’s what you’ve got. I love a combo of basil, oregano, and dill. Season it up with salt, pepper, and a pinch of chili flakes.
Tip: I always double the dressing and keep the extra in the fridge. It’s so handy to have for quick salads all week—especially in the summer!
Step 2: Cook the Pasta and Toss with Dressing
Boil off your favorite short-cut pasta—any shape works, but I love rotini, fusilli, or shells for pasta salad. Once the pasta is cooked, drain it and add it straight into a large bowl while it’s still steaming hot.
Toss the hot pasta with the vinaigrette. The heat helps soak up all that herby flavor—this step makes a big difference!
Step 3: Add Everything In
Now comes the fun part—just add everything in! Romaine, radicchio, sliced salami and pepperoni (or prosciutto if you want), cherry tomatoes, olives, all three cheeses (mozzarella, provolone, and shaved parmesan—don’t skip them!), bell peppers, pepperoncini, and lots of fresh basil.
Give it a big toss and serve it up right away—or stash it in the fridge and serve later. You can even make this a full day ahead. The flavors only get better!
What I Love
This salad uses the best of summer—sweet cherry tomatoes, colorful bell peppers, crisp greens, fresh basil, and big bold flavor. It’s perfect if you’ve got a garden full of tomatoes or just stocked up at the market.
I hope you love this pasta salad as much as I do—it’s such a go-to all summer long!
Looking for other great pasta salad recipes? Here are some favorites:
Lastly, if you make this Party Pasta Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Party Pasta Salad
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings: 6
Calories Per Serving: 631kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt, pepper, and chiles.2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.3. In a large bowl, toss together the hot pasta and the dressing. Add the remaining ingredients in the order listed. Toss, toss! 4. Serve warm or cold. Enjoy!
Nostalgic chocolate taste. While store bought Jell-O Pudding Pops were discontinued over a decade ago, this DIY version is great for kids and adults of all ages.
Low calorie chocolate dessert. Even when prepared with real sugar and coconut milk, each frozen pudding pop is just 70 calories.
Easy to customize. Turn the popsicles into vanilla pudding pops by omitting the cocoa powder and adding a fourth teaspoon of pure vanilla extract.
Or experiment to make other flavors, like white chocolate, pumpkin pie, peanut butter banana, avocado, Oreo, or mint chocolate chip.
No pudding mix, cornstarch, or Cool Whip required. You need just four ingredients, and the preparation for these ice cream pudding popsicles is almost instant.
Step by step recipe video
Ingredients
The recipe can be dairy free, egg free, gluten free, keto, and vegan, with no heating on the stove top required.
Cocoa powder – Use high quality unsweetened cocoa powder. Dutch process cocoa powder or hot chocolate mix also work.
Milk – For true pudding pops with a rich chocolate flavor, use full fat canned coconut milk for at least three fourths cup of the milk called for in the recipe.
If you want lower calorie, low fat chocolate ice pops, you can swap out all of the coconut milk for oat milk, almond milk, or another milk of choice. The results will be much less creamy but still tasty and refreshing.
Sweetener – Go with your favorite sweetener. Good options include pure maple syrup, honey, traditional white sugar, or unrefined coconut sugar.
For added sugar free popsicles, try xylitol, granulated erythritol, or stevia baking blend.
Salt – A pinch of salt gives flavor depth to the recipe, balancing out the sweetness.
How to make chocolate pudding pops
Add the milk, cocoa powder, sugar, and salt to a large measuring cup.
Whisk vigorously until the cocoa dissolves into the milk. This step can take anywhere from two to five minutes. Prefer an almost instant preparation? Simply blend the ingredients in a small blender until smooth.
Pour the chocolate mixture into popsicle molds or paper cups, and freeze for about half an hour.
Add popsicle sticks or small spoons to the centers of the pops. Then place back in the freezer until frozen solid.
When ready to enjoy, remove from the popsicle tray, dip in melted chocolate if desired, and eat right away before they melt.
Store leftovers in a covered container in the freezer for up to two months.
To easily remove popsicles from the molds, run under slightly warm water for twenty seconds, then gently twist free.
Chocolate covered popsicles
The chocolate coating is optional but so simple to prepare.
Carefully melt a fourth cup of chocolate chips or finely chopped chocolate, either in the microwave or using the double boiler method.
(This can be semi sweet, milk, white, or dark chocolate.)
For an even smoother sauce, stir an optional teaspoon of vegetable or coconut oil into the melted chocolate.
Dip each frozen chocolate pop into the sauce, then re-freeze on a sheet of wax paper until ready to enjoy.
1/4cupmilkof choice or additional coconut milk (60g)
2tbspcocoa powder(10g)
1/4cupsugaror sweetener of choice (50g)
1pinchsalt(1/16 tsp)
optional chocolate coating(above)
To make chocolate pudding pops, whisk all ingredients until the cocoa powder completely dissolves into the milk. Or for almost instant preparation, use a blender. Pour the mixture into popsicle molds or small paper cups, and freeze for about a half hour. Add popsicle sticks, and continue to freeze until solid. Dip in chocolate sauce if desired, and enjoy.View Nutrition Facts
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Creamy, cheesy, and loaded with crack dip flavor! This 6-ingredient appetizer is served cold and ready in just 10 minutes. Good luck keeping it on the table.
No Oven Needed: Perfect for hot days or last-minute parties, just mix, chill, and serve!
Bacon Lovers’ Dream: Crispy bacon bits in every bite make this dip totally crave-worthy.
Picnic & BBQ Star: Whether you’re poolside or it’s game day, this cool and creamy ranch dip is the first thing to vanish from the snack table!
Crack Dip Ingredients
Bacon: I love using precooked bacon for convenience. Bacon bits also work, but nothing beats that real, crispy bacon flavor.
Green Onion: A lot of other recipes only use green onions as a garnish. My recipe mixes the green onion into the dip to give it that savory flavor in every bite!
How to Make Crack Dip
Not only is this easy crack dip recipe perfectly creamy, but it’s cheesy and loaded with that irresistible ranch and bacon combo I know you’ll love. If you like this combo, you should try my poolside dip, million-dollar dip, and boat dip.
Mix: In a large bowl, mix together sour cream, softened cream cheese, and ranch dressing mix using an electric hand mixer.
Add the Bacon, Cheese, and Onion: Fold inthe crumbled bacon, shredded cheddar cheese, and chopped green onions.
Serve: Enjoy right away or refrigerate for at least 20 minutes before serving to help the flavors meld.
Garnish and Serve: Garnish with additional green onions, cheese, and chopped bacon, if desired. Enjoy with veggies, crackers, or potato chips!
Storage and Make-Ahead Instructions
In the Refrigerator: Store leftover crack dip in an airtight container. Keep in the fridge for up to 4 days. Give it a quick stir before serving again! If needed, stir in a splash of milk if it seems too thick.
Make Ahead: Crack dip gets even better when you make it ahead of time! Prep it the night before and let the flavors mingle overnight.
In a large bowl, mix together 1 (16-ounce) container sour cream, 1 (8-ounce) package softened cream cheese, and 1 (1-ounce) packet ranch dressing mix using an electric hand mixer.
Fold in 1 cup cooked and chopped bacon, 1 ½ cups shredded cheddar cheese, and ¼ cup chopped green onions.
Serve right away or refrigerate for at least 20 minutes before serving to help the flavors meld. Garnish with additional green onions, cheese, and chopped bacon, if desired. Enjoy with crackers or chips!
Store crack dip in an airtight container in the fridge for up to 4 days. It’s even better made ahead. Prep it the night before and stir before serving (add a splash of milk if it thickens).
This post may contain affiliate links, please see our privacy policy for details.
Hey everyone! Happiest Sunday—here are my Nine Favorite Things!
I’m home from Miami and already missing my family so much! They’ve continued on with more summer travels, and I’m so excited for them. I love that they’re taking time to bounce around this season. I’ll meet up with them again soon, but for now, I’m off to Texas!
Tomorrow is our Dallas event at Williams-Sonoma, and I’ve been looking forward to it all week. This is our second summer tour stop, and I know it’s going to be even better than the first! We’ll be cooking up delicious recipes, serving strawberry margaritas and mocktails, doing a Q&A, signing books, snapping tons of photos—it’s going to be such a fun night. Then on to Houston Tuesday evening! Both events are going to be amazing, and I can’t wait to see you there!
I got home Wednesday night, unpacked, did laundry, repacked, and now I’m flying back out again. It’s an on-the-go kind of summer—and I’m loving every minute. Between lifestyle shoots, events, work meetings, and spending time with my family, it’s full in the best way.
Miami was so special. My mom and I both decided we need to take more time like that—together. We were still working while there, but we took breaks for walks, had fun dinners outside, and stayed up late just talking. It was a really memorable week, and we’re already dreaming about doing it more often.
While in Miami, we shared our Summer Cookbook Dinner Party Menu and our Easy All American 4th of July Party Menu—our first real entertaining-style stories! They were so much fun to put together. I’ve received such positive feedback already, and your constructive ideas have been so helpful. A big theme? More tips and more video! I’m saving everything you’ve shared and using it to shape the upcoming posts. I have so many ideas brewing and can’t wait to keep improving this content for you!
This week, I’ll be sharing recipes for the 4th and everything you’ll want to cook throughout July—so keep an eye out! And I’ve got the most delicious new appetizer recipe coming too. No cooking required, just three steps, and totally delicious.
That’s all for today. Wishing you the best Sunday and an amazing 4th of July! We’ll skip posting on the 4th, but I’ll see you back here next Sunday as usual. Enjoy the holiday!
1. Things i’m Loving, Wanting, and Excited to Try.
loving…Oya Wellness. Treated both my mom and myself to in-room massages from the lovely team at Oya Wellness. I’ve only had a handful of massages, but both my mom and I agreed that this one was our best ever. Their approach is very unique. We had lymphatic massages and truly felt amazing after. If you’re in the Miami area. You have to book an appointment.
everything in my cart (low)…I found this very pretty lace midi dress to be perfect for summer nights. I think I would get the yellow, but all the colors are cute. I can see my mom loving this Skirt Set from Free People. It would be a great travel set to pack for Europe!
I wrote about this bra a few weeks ago, but I’m now obsessed. The FORM Layered Bra is so good. I wore it every day in Miami. Great for outside summer workouts.
Speaking of travel, I do not travel without a bag for white tees. I keep them in a gallon-size Hold ON bag. I also have my Eterne Short Sleeve Baby Tee in white and black. The 90’s Tank Top, also in white and black. And then the Short Sleeve Boyfriend Tee too. And in the fall and winter months, I carry this Fitted Crewneck Long Sleeve Top in both white and black. Trust me, you will use these every single trip. You always need a good white tee, and the Eterne tee is worth the price. Even my mom agrees. Best basics.
burning..the Trudon Under the Trees Candle. These are a splurge, but I have this burning now, and it’s really nice for summer. For a clean option, I can’t get enough of the Flamingo Estates candles. Currently, I have the Prinsesstårta Candle burning and it’s lovely!
everything in my cart (beauty)…I always have this Lip Stain in my bag. The shades are all so pretty.
For the body, I’ve been using this Milky Essence before my body cream every night. It’s been leaving my skin very moisturized! Also, since we’re talking body care, everyone needs the Mutha Body Butter and Body Melt. I use these two religiously and always have them with me at home and when traveling. Same with the Josie Moran Whipped Argan Oil Firming Body Butter – the unscented travel size comes on every trip!
wearing…hats for summer. I have my eyes set on this Felix Hat from Janessa Leone. I need to protect my face from all the sun.
everything in my cart (high)…The Louis Vuitton Key Pouch. My Nonnie always had one of these in her purse. She’d keep all her cards inside and then just switch it from purse to purse.
I really love these Lace-Trimmed Silk Shorts from DÔEN. They’re on sale, so snatch them up, because they’re sold out everywhere else. If you can’t find these shorts in your size, I recommend this Lace Set instead. More bang for your buck too! Also, the Doen Traveler Top is adorable in ALL colors. Great summer pieces!
Wayne calls this the “1996 Veggie Burger.” It’s basically an old-school hippie burger. I love them for a few reasons. First, they’re grill-able. Second, they’re made from ingredients I understand – organic tofu, seeds, nuts, eggs, spices, and breadcrumbs. And third, they’re endlessly adaptable by switching up the spices & your burger toppings.
The Recipe
On the cooking front, I’ve been cleaning out some drawers. Primarily going through old magazine clippings (which is part of the reason I’ve been featuring more magazine inspired recipes than usual). I’ve been finding lots of gems, and these tofu burgers jumped out at me. I’ve adapted them from a reader contributed recipe that ran in the October 2004 issue of Sunset Magazine. The recipe was sent to Sunset by Jeremy Wolf of San Francisco, and I enjoyed them so much! They were impossibly easy to make, relying on the “throw everything in the food processor” technique, and called for a quirky mix of ingredients ranging from tofu, seeds, and nuts, to mustard, cumin, and mushrooms. In the years since, I’ve done a lot of variations, and I’ll talk through a few of them below.
I will say, I suspect you’ll be tempted to tweak the seasonings, and you should! But here’s my advice. Don’t skimp on the cumin or mustard, you need some assertive flavors to kick in – keep in mind you’re dealing with ground tofu and eggs as a burger base. Whatever you do think bold!
Tofu Burgers – How To Cook Them
One of the great things about these is you can cook them a number of ways. You can use a skillet, you can grill them, or you can bake them. The main thing you need to do is blend the mixture to a smooth-ish consistency. Then firmly shape and press the mixture into firm patties. I call for the firmest tofu you can find (extra-firm), but each tofu brand has a different quantity of water in it. If your mixture is too wet, simply blend in more breadcrumbs 1/4 cup at a time, and go from there. The mixture also firms up as it sits, so keep that in mind. You can let it rest for 10 minutes or so before shaping if you have the time.
Tofu Burger Variations
A number of people have attempted to make these without the egg. I haven’t tested that version yet, but here’s are a few notes from the comments. From Lisa,”For the vegan, I reserved part of the batch before adding eggs, and put in a tablespoon of almond butter as a binder, plus a little extra breadcrumbs.” Jacqui says,”…although I was out of eggs, so I used 2 T of chia seeds mixed with 6 T of water as a replacement. Worked great!”
For a gluten-free option Lisa commented with this brilliance, “I make something similar to these and use masa harina instead of breadcrumbs for a gluten-free option… it definitely gives it a “southwestern” twist, and is SO delicious.”
Cooking Tips
If you’re nervous about the patties falling through grill grates, Judith says,”…my husband was in charge of the grill, started out on aluminum foil, we thought they might fall through the grates, he ended up putting them right on the grates (they firmed up while cooking on the foil for a bit) and they were wonderful!”
A couple other favorite summertime sandwiches include this chickpea salad sandwich and this veggie burger from Super Natural Cooking. And I like to bring these when we’re out camping. Here’s where you can see all my favorite camping recipes. Enjoy!!
Celebrate Independence Day in *delicious* style with these 25+ 4th of July desserts. Try easy handheld cookies and bars, or impress with this American flag pie or cake (see end of this post for cake decorating instructions). Whichever recipe you choose, the crowd will appreciate your sweet homemade addition to the Fourth of July festivities.
Favorite 4th of July Dessert Ideas
Be the star of your summer holiday gathering! Today I’m sharing 4th of July dessert inspiration—berry-laden pies, s’mores-inspired cookies, ice cream treats, and more—in one spot. However you choose to celebrate, any of these dessert recipes are sure to dazzle brighter than the fireworks and sparklers.
Lucky for us, the holiday falls in the middle of peak berry season. Blueberries, strawberries, and raspberries make for simple, yet tasty options for decorating desserts in blue and red. I use a combination of blueberries and strawberries to decorate this fresh fruit tart, plus some blackberries when assembling fresh berry cream cake.
Or skip the decorating completely and make a berry cobbler! 😉
If you’re up for a baking project, try your hand at an American flag pie using my homemade pie crust. I have a detailed recipe, video tutorial, and lots of helpful photos for you in that post. Complete the celebration with homemade whipped cream and/or a scoop of vanilla ice cream.
Fruit pizza is a classic summertime dessert. The combination of a soft, buttery sugar cookie crust with tangy-sweet cream cheese frosting and colorful fresh fruit is irresistible, not to mention beautiful.
Berry Cobbler Recipe
Carefree summer dessert at its finest! Seasonal berries are nestled below a lightly sweetened biscuit crust and finished off with a scoop of vanilla ice cream. Prepare this easy dessert in a casserole dish, or try small ramekins for individual servings.
4th of July Tie-Dye Cake (and Cupcakes)
Here’s everything you need to know about how to make festive, colorful tie-dyed vanilla cakes and cupcakes. These are always a huge hit with kids!
Toasted S’more Chocolate Chip Cookies
This toasty take on my favorite chewy chocolate chip cookies includes extra chocolate, graham crackers, and marshmallows. The cookies are easy to make and you don’t need a mixer for the cookie dough—or a campfire!
Drop Sugar Cookies With Sprinkles
These are soft, chewy, sprinkle-loaded drop sugar cookies made from only 8 ingredients, with no rolling pin or cookie cutters required. Use red, white, and blue sprinkles to mark the occasion!
Easy Berry Icebox Cake
If there was one summer recipe that checked all the boxes, this would be it. My easy berry icebox cake is simple to prepare, feeds a crowd, totally no-bake, and is made with fresh whipped cream and seasonal berries.
Fresh Berry Cream Cake
This minimally decorated naked-style cake is layered between fluffy whipped cream and piled high with juicy seasonal berries. I typically make this with a vanilla cake, but feel free to use your favorite flavor.
Lemon Berry Trifle
This show-stopping lemon berry trifle recipe includes lemon pound cake, fresh berries, a lemon cheesecake filling, plus fresh whipped cream on top. Everyone will love digging into this freeform dessert!
Fireworks Cookies
I created these fun fireworks cookies using my base sugar cookie and royal icing recipes. I add a little lemon extract and zest for flavor, and you can use all sorts of colors for the icing. Pretty easy to decorate, too!
Mini Fruit Galettes
These mini fruit galettes are everything you love about fruit-filled pies, but require half the work and a fraction of the time. Grab your favorite summer fruits, and have fun preparing (and eating!) these kid-friendly mini desserts.
Easy Cheesecake Pie
This easy cheesecake pie is smooth, creamy and perfect for cheesecake lovers who want a quicker, easier alternative to a classic cheesecake. It sits in a crunchy, crisp graham cracker crust and you can top it with raspberry sauce and whipped cream for serving.
No-Bake Cheesecake Jars
My no-bake cheesecake jars are fun to make because you can customize them with your favorite toppings and add-ins. Made with just a few ingredients in only 30 minutes, this is a fabulously easy summer dessert!
Blueberry Pie Bars Recipe
This is blueberry pie without the hassle of making a homemade pie crust—win! A layer of buttery brown sugar crust, jammy blueberry filling, and crumbly oat topping come together for an easy bar version of a favorite summer pie.
Fresh Fruit Tart With Vanilla Mascarpone Cream
Homemade fresh fruit tart features a buttery pastry crust, mascarpone cream filling, and your favorite seasonal berries—I like to use blueberries and strawberries when serving for the 4th of July. Save time and prepare the crust and cream ahead of time.
Soft-Baked M&M Cookie Bars
These extra soft and chewy M&M cookie bars are so easy to make—no mixer, no dough chilling, no individual dough rolling required. Use red, white, and blue M&Ms for the 4th of July!
Cookie Ice Cream Sandwiches
Make your own cookie ice cream sandwiches at home using my quick no-chill cookie recipe and your favorite ice cream. Dip the edges in even more mini chocolate chips for a classic look, or for a colorful variation, try rainbow sprinkles.
Angel Food Cupcakes
This recipe for light-as-air angel food cupcakes is an excellent choice if you’re looking for a delightful summer dessert. Top with my homemade whipped cream and an assortment of summer berries.
American Flag Pie
The most festive summer pie! A stars-and-stripes pie crust sits on a fruity filling of blackberries, blueberries, strawberries, and cherries. Tackle this impressive pie with help from step-by-step photos and a video tutorial in the post.
Easy Key Lime Pie Bars
You’re going to love these key lime pie bars, a square version of my favorite key lime pie recipe. Cream cheese adds the most delightful cheesecake flavor (and helps the bars set!), and a buttery graham cracker crust is a wonderful base for the tangy filling.
Our Favorite Rice Krispie Treats Recipe
For extra gooey and buttery rice krispie treats, use this recipe. Adding a little extra butter and marshmallow, plus a splash of vanilla extract and a pinch of salt makes all the difference!
Homemade Strawberry Shortcake
Fresh summer strawberries take center stage in this simple homemade strawberry shortcake recipe. The lightly sweetened, slightly crumbly biscuits pair perfectly with the soft whipped cream and juicy strawberries.
Brownie Ice Cream Sandwiches
Homemade brownie ice cream sandwiches are fun, kid-friendly frozen treats that are perfect when the weather heats up. Use your favorite ice cream flavor sandwiched between two dense and deeply rich brownies.
No-Bake S’mores Icebox Cake
This 7-ingredient no-bake s’mores cake has 14 delicious layers of marshmallow meringue, chocolate ganache, and graham crackers. It needs to chill overnight, so it’s a perfect make-ahead dessert option.
Blueberry Yogurt Swirl Popsicles
These super simple, protein-packed 3-ingredient blueberry yogurt swirl popsicles are naturally gluten free and hit the spot when the weather heats up. Kids love them!
Ice Cream Cake
This make-ahead summertime treat combines two of your favorite ice cream flavors, homemade hot fudge, crunchy Oreo cookies, homemade whipped cream, and sprinkles. The ultimate celebratory treat!
How to Decorate an American Flag Cake (Vanilla Sheet Cake)
Before I finish up, let me show you how to turn a 9×13-inch quarter sheet cake into a Fourth of July cake. Have you tried my vanilla sheet cake recipe before? That’s the cake you see pictured here. It uses the reverse creaming method for a pristinely soft and springy crumb, and the whipped frosting is out of this world. (Truly, taste testers go crazy for it! So much so that I decided to use it in my cream-filled chocolate cupcakes recipe, too.)
Make the cake: Follow my vanilla sheet cake recipe for the cake, or use your favorite 9×13-inch sheet cake recipe.
Make the frosting & decorate: Using the directions in the recipe card below, make the whipped frosting. Spread 2/3 of the frosting all over the cake, saving the remaining 1/3 for piping detail. Grab some fresh blueberries and halved strawberries and line them up to (mostly) mimic the stars and stripes on an American flag. I used Ateco 32 piping tip for the piping between the “stars” and Ateco 844 piping tip for the piping between the “stripes.”
This American flag cake would also make a lovely addition to your menu of Memorial Day recipes.
Decorate a 9×13-inch quarter sheet cake with homemade whipped frosting, blueberries, and strawberries to resemble an American flag.
Cake
Whipped Vanilla Buttercream
Topping
Cake: Bake and cool any 9×13-inch quarter sheet cake, whatever flavor you enjoy with vanilla frosting and berries. You can follow steps 1–4 for making my vanilla sheet cake, which is the cake pictured. Cool cake completely before decorating.
Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 4 full minutes. Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.) Frosting should be extra fluffy.
Spread 2/3 of the frosting all over the cake (I use and recommend an offset spatula), reserving the remaining 1/3 for piping detail. Place whole fresh blueberries and halved fresh strawberries to mimic the stars and stripes on an American flag. Using a piping bag (disposable or reusable) and piping tips, fill in the space between the stars and stripes. I used Ateco 32 piping tip for the piping between the blueberry “stars” and Ateco 844 piping tip for the piping between the strawberry “stripes.”
Slice and serve. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
Make Ahead & Freezing Instructions: The frosting can be prepared and then covered and refrigerated overnight. Let the refrigerated frosting sit at room temperature for 10 minutes, then beat with a mixer for 1 minute to bring it back to a spreadable consistency. Add a splash of heavy cream if needed to thin out. Frosted cake (without berries) can be frozen up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating with berries and serving.
High-Protein eats & patriotic treats for the 4th of July! Celebrate Independence Day with a delicious lineup that’s as strong as it is festive! We’re firing up the grill and the blender with recipes like this Strawberry Banana Smoothie and Grilled Shrimp that will keep your energy up from parades to fireworks. And while not high protein, don’t skip desserts—like fan favorite Red, White and Blueberry Trifle that bring the patriotic flair!
Update About New WW Points Plan
For all my WW friends, WW added new 0 point foods (yay for oatmeal!) but it will take time for me to update my recipes. So far I have everything from 2025 to 2018 updated. The great news is every recipe on my site is linked to WW recipe builder (only works from your phone) so it will automatically give you the new points.
Why High Protein?
As many of you know, I’ve been following a high-protein diet for the past few years for muscle gain, and it’s been a total game changer for me! I feel stronger and more satisfied, which keeps me from reaching for sweets or chips between meals or at the end of the day. I know a lot of you struggle with hitting your protein goals, so I was inspired to create this high-protein meal plan for the week. If you enjoy it, I’ll share 1 or 2 each month. Plus, I’m working on a high-protein cookbook, so stay tuned!
To reach my protein goals, I typically divide it across three meals. For example, if my goal is 120 grams of protein per day, I aim for at least 30 grams per meal, plus 10 to 30 grams with each snack. If you’re not sure how much protein you should eat in a day, this article may be helpful.
How It Works
If you’re new to my meal plans, these are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, etc. or swap recipes out for meals you prefer, you can search for recipes by course in the index. Depending on your goals, you should aim for at least 1500 calories* per day. There’s no one size fits all, this will range by your goals, your age, weight, etc. Always talk to your nutritionist or dietician for your specific needs.
Note
Those with kidney or liver disease, gout, specific metabolic disorders, or older adults with reduced kidney function may need to limit protein to avoid complications. It’s always best to consult a healthcare provider or dietitian before significantly increasing protein intake, especially if you have any underlying health conditions.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!
Ultimate Skinnytaste Meal Planner
Get the Skinnytaste Ultimate Meal Planner! The 52 week spiral bound meal planner has weekly meal planning grids you can tear out and put on your fridge if you wish, a 12-week meal plan, 30 (15 new) recipes, and tear-out grocery lists. I love starting my week with gratitude, affirmations and intentions, so I included a space for that as well. I hope you will love this as much as I do!
Buy the Skinnytaste meal planner here:
High Protein Diet Meal Plan:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. The grocery list is comprehensive and includes everything you need to make all meals on the plan. Add some high protein snacks to help you reach your protein goals.
*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
