Roasted Honey Mustard Chicken with Vegetables

This recipe is all about juicy chicken thighs coated in our homemade honey mustard sauce, which is now one of my kitchen staples. The sauce has the best sweet, mustardy, tangy balance, and it goes incredibly well with the roasted chicken and vegetables. For the veggie mix, I use red potatoes, red onion, green beans, and carrots for a mix of colors, textures, and flavors. Everything roasts together in one pan, which means the veggies cook while soaking in that honey mustard goodness. After about 30 minutes in the oven, you’ve got a full, satisfying meal ready to go!

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Sheet Pan Honey Mustard Chicken and Veggies

This Sheet Pan Honey Mustard Chicken and Veggies is a family favorite! Sweet, tangy sauce, hearty roasted vegetables, and juicy chicken thighs made in one pan.

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $8.45 recipe / $2.11 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 592kcal

Author Melissa Nolan

Equipment

• Medium Bowl
• 15 x 12'' Sheet Pan

Ingredients

Honey Mustard Sauce*

• ½ cup mayonnaise 4 oz., $0.57
• 1 Tbsp Dijon mustard $0.06
• 1 Tbsp yellow mustard $0.02
• 3 Tbsp honey $0.47
• 1 tsp apple cider vinegar $0.01
• ⅛ tsp garlic powder $0.01
• ⅛ tsp paprika $0.01
• ½ tsp salt divided, $0.02
• ½ tsp black pepper divided, (freshly cracked) $0.08

Chicken and Veggies

• 4 chicken thighs boneless, skinless (1.5lb, 680g) $3.52**
• 3 medium red potatoes washed and medium cubed (heaping 2.5 cups, 1.5lb, 680g) $1.58
• 1 red onion large dice (heaping 1 cup, 272g) $0.92
• 8 oz. green beans trimmed (227g) $0.81
• 2 carrots chopped, (heaping ½ cup, 142g) $0.29
• 2 Tbsp vegetable oil $0.08

Instructions

• Preheat the oven to 400°F. Gather all ingredients and wash and cut all the vegetables.
• In a medium bowl, combine the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and stir until smooth.
• Add the chicken thighs to the honey mustard and toss to coat.
• Place the cut potatoes, red onions, trimmed green beans, and carrots on an oven-safe sheet pan. Drizzle with vegetable oil and sprinkle with the remaining salt and pepper. Toss to coat and lay the vegetables flat in the pan.
• Lay the chicken thighs on top of the vegetables, pouring all the honey mustard on top of the chicken.
• Place the pan in the preheated oven and cook 25-30 minutes, until the chicken reaches an internal temperature of 165°F.
• Remove the pan from the oven and divide the vegetables and chicken thighs evenly between four plates.

See how we calculate recipe costs here.

Notes

*Making this homemade honey mustard is cost-effective and delicious. If you have a bottle of honey mustard sauce already on hand, you can use that, but I recommend trying to make it!

**Depending on the thickness of your chicken thighs, they may take less or more time to cook in the oven. The most important part is that they reach an internal temperature of 165°F.

Nutrition

Serving: 1serving | Calories: 592kcal | Carbohydrates: 49g | Protein: 27g | Fat: 33g | Sodium: 707mg | Fiber: 6g

how to make Sheet Pan Honey Mustard Chicken and Veggies step-by-step photos

Gather all of your ingredients and preheat your oven to 400°F.

Make the honey mustard sauce: Add ½ cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp yellow mustard, 3 Tbsp honey, 1 tsp apple cider vinegar, ⅛ tsp garlic powder, ⅛ tsp paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper to a bowl. Mix until smooth and combined.

Coat the chicken: Add 4 boneless, skinless chicken thighs to the sauce and toss to coat.

Season the veggies: Add 3 diced red potatoes (medium cube), 1 diced red onion (large dice), 8 oz. trimmed green beans, and 2 chopped carrots to an oven-safe sheet pan. Drizzle the veggies with 2 Tbsp vegetable oil, then sprinkle over the remaining ¼ tsp salt and ¼ tsp black pepper. Toss to coat and lay the vegetables flat in the pan.

Add the chicken: Place the honey and mustard chicken on top of the vegetables. Now pour all the honey mustard sauce on top of the chicken.

Bake: Place the sheet pan in the preheated oven and cook for 25-30 minutes. The internal temperature of the chicken should read 165°F on a meat thermometer once done. Remove the pan from the oven, evenly divide the veggies and chicken between four plates, and serve!

Serving Suggestions

This sheet pan honey mustard chicken bake already has meat, potatoes, and veg, so it’s already pretty well-rounded and filling as is. Of course, you can finish it off with a simple side salad or a basket of warm dinner rolls for an easy midweek spread. Yum!

Storage & Reheating

Store your leftover honey mustard chicken and vegetables in an airtight container in the fridge for up to 3-4 days. You can reheat them in the microwave, in a skillet (with a little oil), or in a 350°F oven until heated through (add everything to a baking dish and cover with foil). As for freezing, the chicken should freeze well for up to 3 months. You can also freeze the veggies; however, they’ll turn out much softer after thawing (potatoes, in particular, can become a little mealy). Let everything thaw in the fridge overnight before reheating.

More Sheet Pan Dinners

One Pan Salmon Dinner

$9.82 recipe / $2.45 serving

Sheet Pan Chicken Sausage Dinner

$9.93 recipe / $2.48 serving

One Pan Mushroom Steak Dinner

$12.27 recipe / $3.06 serving

Barbecue Meatloaf Dinner

$6.87 recipe / $3.43 serving

The post Sheet Pan Honey Mustard Chicken and Veggies appeared first on Budget Bytes.

Fresh Corn and Zucchini Pie Recipe

This sweet corn and zucchini pie tastes like a crustless quiche meets summer veggie casserole (in the BEST way). I sauté the vegetables first to remove excess moisture, then combine them with a mixture of eggs, cottage cheese, seasonings, and mozzarella for a perfectly cheesy, creamy, rich base. The flavors are fresh and simple, and because there’s no pie crust to work with, it’s super easy to throw this vegetarian zucchini pie together!

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Sweet Corn and Zucchini Pie

This Sweet Corn and Zucchini Pie is a crustless, cheesy bake with fresh corn, tender squash, and eggs. Perfect for brunch, dinner, or meal prep.

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $7.24 recipe / $1.21 serving

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 277kcal

Author Jennie Alley

Equipment

• Large 12" skillet
• Small Blender
• 9'' Pie Pan
• Baking Sheet

Ingredients

• 2 Tbsp butter $0.25
• 1 cup yellow onion diced, $0.60
• 2 garlic cloves minced, (1 tsp) $0.16
• 1 large zucchini sliced thin, (2 cups) $0.75
• 1 large yellow squash sliced thin, (2 cups) $0.75
• 2 cups fresh corn cut from cob, $0.99*
• 4 eggs $0.92
• ½ cup cottage cheese $0.49
• ½ tsp dried basil $0.02
• ½ tsp salt $0.04
• ¼ tsp black pepper freshly cracked, $0.08
• 2 cups mozzarella cheese shredded, (divided) $1.89**
• 1 Tbsp fresh basil chopped for garnish, $0.30***

Instructions

• Gather and prep all ingredients. Preheat your oven to 350°F (175°C).
• In a large skillet, melt butter over medium heat. Add diced onion, garlic, zucchini, and yellow squash. Sauté for about 3-4 minutes until the vegetables start to soften.
• Stir in fresh corn kernels and cook for another 3-4 minutes until all vegetables are tender.
• Remove skillet from heat and gently blot the vegetables with a paper towel to soak up any extra liquid.****
• In a blender, combine eggs, cottage cheese, dried basil, salt, and pepper. Blend until smooth and well combined.
• Pour the egg mixture into the skillet with the sautéed vegetables. Add 1½ cups of shredded mozzarella and mix gently to combine.
• Grease a 9” pie pan and pour the mixture in. Arrange the zucchini and squash slices nicely on top for a pretty presentation. Sprinkle the remaining ½ cup mozzarella over the top.
• Cover the pie pan tightly with greased foil, place it on a baking sheet, and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes. For a golden finish, broil on high for 3-5 minutes, watching carefully to avoid burning.
• Let the pie cool for at least 15 minutes to fully set. Slice and garnish with fresh chopped basil before serving.

See how we calculate recipe costs here.

Notes

*I just love the fresh bite of corn in this recipe. Don’t have fresh corn? You can try using frozen corn (thawed) or canned corn (drained) instead. Don’t forget to blot the veggies to remove excess moisture after sautéing! 

**I recommend shredding mozzarella from a block of low-moisture part-skim cheese. It melts better and doesn’t contain the anti-caking agents you find in pre-shredded bags.

***Fresh basil garnish adds a wonderful fresh note, but feel free to swap in any tender fresh herbs you like. Parsley, thyme, or oregano would all work beautifully.

****Blotting the veggies after sautéing helps keep the pie from getting soggy.

Nutrition

Serving: 1slice | Calories: 277kcal | Carbohydrates: 17g | Protein: 17g | Fat: 17g | Sodium: 569mg | Fiber: 3g

how to make Sweet Corn and Zucchini Pie step-by-step photos

Gather all of your ingredients and preheat the oven to 350°F (175°C).

Sauté the veggies: Melt 2 Tbsp butter in a large skillet over medium heat. Add 1 cup diced yellow onion, 2 minced garlic cloves, 1 sliced zucchini, and 1 sliced yellow squash, and sauté for about 3-4 minutes until the vegetables start softening.

Carefully mix in 2 cups fresh corn kernels and cook for a further 3-4 minutes until all the veggies are tender.

Remove excess liquid: Take the skillet off the heat and use a paper towel to soak up any excess liquid (use kitchen tongs to hold the paper towel to avoid burning yourself!)

Make the egg mixture: Add 4 eggs, ½ cup cottage cheese, ½ tsp dried basil, ½ tsp salt, and ¼ tsp black pepper to a blender and blend until smooth.

Assemble the pie: Pour the egg-cottage cheese mixture into the skillet with your sautéed veggies. Add 1½ cups of shredded mozzarella and mix gently to combine.

Grease a 9-inch pie pan and pour the sweet corn zucchini pie mixture in. You can arrange the zucchini and squash slices on top for a pretty presentation if you like! Sprinkle the remaining ½ cup of mozzarella over the top.

Bake the pie: Cover the pie dish tightly with greased foil, place it on a baking sheet (in case it bubbles up slightly), and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake uncovered for a further 10 minutes. For an extra golden finish, broil the pie for 3-5 minutes (just watch it carefully so it doesn’t burn!)

Serve: Let your corn and zucchini pie cool for at least 15 minutes to fully set. Then slice and top with 1 Tbsp fresh chopped basil, and serve!

Serving Suggestions

This sweet corn zucchini pie is perfect for brunch alongside a fresh fruit salad and some buttery biscuits or toast. For dinner, I usually pair it with a simple leafy green salad (with a lemon vinaigrette to complement the richness) or roasted potatoes when I want something heartier. Our chilled cucumber salad is also amazing on warm evenings. Sometimes, I add some extra toppings along with the fresh basil. A drizzle of hot sauce or chili crisp adds heat, while a dollop of sour cream or Greek yogurt adds a nice tang!

Storage & Reheating

Once cooled, store any leftover sweet corn and zucchini pie in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30–60 seconds, or warm in a 350°F oven for 10–15 minutes. This crustless pie also freezes well, though the veggies may soften a bit. Wrap the fully baked, cooled pie (whole or sliced) tightly or place it in a freezer-safe container and use within 1–2 months. Reheat straight from frozen at 350°F for 25–30 minutes, or thaw overnight in the fridge before reheating.

More Easy Zucchini Recipes

Zucchini Relish

$6.14 recipe / $0.08 serving

Grilled Zucchini

$2.80 recipe / $0.70 serving

Zucchini, Corn, and Toasted Almond Salad

$5.95 recipe / $0.99 serving

Air Fryer Zucchini

$4.07 recipe / $1.02 serving

The post Sweet Corn and Zucchini Pie appeared first on Budget Bytes.

Homemade Dunkaroos Recipe

Dunkaroos were a widely popular lunchbox snack made up of mini cookies and frosting for dipping that launched in the 1990s. They got discontinued in 2012 in the U.S. (cue collective childhood tears), and while they’ve since made a comeback, they just don’t hit the same as the original!

My homemade Dunkaroos recipe captures that OG nostalgic flavor with cinnamon-spiced graham cookies and an easy vanilla frosting loaded with rainbow sprinkles (the kind you’d spread on a classic vanilla cake). To get that authentic graham cracker taste on a budget, I grind up actual graham crackers into flour and mix it with regular flour, then roll the dough super thin so the cookies bake up crispy and perfect for dipping. One dunk into that sprinkle-filled frosting and you’ll understand why an entire generation is still obsessed with this throwback snack. 😉

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Dunkaroos Recipe

This homemade Dunkaroos recipe brings back the '90s with crispy cinnamon graham cookies and vanilla rainbow sprinkle frosting for dipping!

Step-by-step photos can be seen below the recipe card.

Course Dessert, Snack

Cuisine American

Total Cost $6.11 recipe / $0.30 serving

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Total Time 33 minutes minutes

Servings 20 servings (5 mini (2”) cookies + 2 Tbsp frosting each)

Calories 233kcal

Author Jess Rice

Equipment

• Mixing Bowls
• Hand Mixer
• Food Processor
• Parchment Paper
• Baking Sheet
• 2-Inch Cookie Cutters (or any cookie cutters you have)
• Rolling Pin

Ingredients

Cookies

• 1 stick salted butter room temperature, (8 Tbsp) $0.99
• ¼ cup brown sugar firmly packed, $0.22
• 1 cup granulated sugar $0.38
• 1 large egg $0.22
• 1 tsp vanilla extract $0.65
• 8 sheets graham crackers yields 1 cup flour, (4 crackers per sheet) $0.75
• 1 cup all-purpose flour 147g, $0.11
• ½ tsp baking powder $0.01
• ¼ tsp baking soda $0.01
• 1 tsp ground cinnamon $0.08

Frosting

• 1 stick unsalted butter room temperature, (8 Tbsp) $0.99
• 2 cups powdered sugar $1.10
• 1 tsp vanilla extract $0.24
• 2 Tbsp whole milk $0.01
• 2 Tbsp rainbow sprinkles $0.35

Instructions

• Gather your ingredients and preheat your oven to 350℉.
• To begin baking the cookies, in a medium mixing bowl, combine room temperature salted butter, brown sugar, and granulated sugar. With a hand mixer, cream it together on medium speed.
• Add the egg and 1 tsp vanilla extract. Mix together on medium speed.
• In a food processor, add graham crackers and pulse until fine.
• Using a fine mesh strainer, sift graham cracker flour into a medium mixing bowl.
• Mix together graham cracker flour, all-purpose flour, baking powder, baking soda and ground cinnamon.
• Little by little, add flour mixture to the creamed sugar and butter mixture until a dough forms.
• Turn the dough out onto a parchment lined surface and roll it out between another sheet of parchment until it’s quite thin, about ¼” thick.
• Using any cookie cutters you have on hand (I borrowed my daughter’s tiny cookie cutters from her baking play set to mimic the size of Dunkaroos!) cut out as many cookies as you can until the dough is gone.
• Place the cookies on a parchment-lined baking sheet and bake for 8-10 minutes in a 350℉ oven. These cookies are meant to be crispy and dippable.
• To make the frosting, combine the stick of room temperature unsalted butter, powdered sugar, 1 tsp vanilla extract, and whole milk in a medium-size mixing bowl and mix with a hand mixer until smooth on medium speed.
• Fold in the sprinkles last, then serve with your mini cookies!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Sodium: 104mg | Fiber: 0.4g

how to make Dunkaroos step-by-step photos

Gather all of your ingredients and preheat your oven to 350℉.

Make the cookie dough: Add 1 stick room temperature salted butter, ¼ cup brown sugar, and 1 cup granulated sugar to a medium-sized mixing bowl. Use a hand mixer to cream them together on medium speed.

Now add 1 large egg and 1 tsp vanilla extract. Mix to combine these with the creamed butter and sugars on medium speed.

Now add 8 sheets of graham crackers to a food processor and pulse until very fine.

Sift the graham cracker flour using a fine mesh strainer over a medium-sized mixing bowl. You need 1 cup total of this graham cracker flour.

Add 1 cup all-purpose flour, ½ tsp baking powder, ¼ tsp baking soda, and 1 tsp ground cinnamon to the graham cracker flour. Mix to combine.

Next, little by little, add the cracker-flour mixture to your creamed butter and sugar until a cohesive dough forms.

Shape the cookies: Turn the dough out onto a parchment lined surface and roll it out between another sheet of parchment until it’s quite thin, about ¼” thick.

Use any cookie cutters you have (ideally 2-inch cutters to mimic the mini size of the Dunkaroos!), cut out as many cookies as you can until you have used all the dough.

Bake the cookies: Place the shaped cookies onto a parchment-lined baking sheet. Bake the cookies for 8-10 minutes in your 350℉ oven.

These mini cookies are supposed to be crispy and dippable! They’ll also firm up more as they cool.

Make the frosting: Meanwhile, combine 1 stick of room temperature unsalted butter, 2 cups powdered sugar, 1 tsp vanilla extract, and 2 Tbsp whole milk in a medium-size mixing bowl. Mix with your hand mixer on medium speed until nice and smooth.

Fold in 2 Tbsp rainbow sprinkles and then serve with your homemade Dunkaroo cookies!

Storage Instructions

Store your mini cinnamon cookies in an airtight container at room temperature for 3-5 days. They may last a bit longer, but the texture will soften over time. Keep your Dunkaroos frosting refrigerated and use it within a week. Let the frosting sit out at room temperature for 10-15 minutes before serving so it can become soft and dippable.

More Homemade Treats

Scotcheroos

$9.23 recipe / $0.61 serving

Homemade Rice Krispie Treats

$2.30 recipe / $0.26 serving

Homemade Frosty

$2.76 recipe / $0.69 serving

3 Ingredient Frozen Yogurt

$6.21 recipe / $0.26 serving

The post Dunkaroos appeared first on Budget Bytes.

Easy Homemade Cold Brew Coffee

Cold brew coffee is different from iced coffee, which is usually made with hot brewed coffee poured over ice and often finished with milk. Cold brew never touches hot water! Instead, you let fresh coarsely ground beans steep in cold water for about 24 hours. I grind my beans in a food processor, but a coffee grinder works too. The slow, cold steep brings out the smooth flavor of the beans without pulling as much acidity as brewing with hot water, so the coffee tastes mellow and smooth. It’s refreshing, caffeinated, and exactly what I want on a hot day!

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Cold Brew Coffee

This easy Cold Brew Coffee recipe makes a smooth, rich coffee that's less bitter than drip and perfect over ice!

Step-by-step photos can be seen below the recipe card.

Course Drinks

Cuisine American

Total Cost $3.40 recipe / $0.68 serving

Prep Time 10 minutes minutes

Chill Time 1 day day

Total Time 1 day day 10 minutes minutes

Servings 5 cups

Calories 0kcal

Author Jess Rice

Equipment

• Food Processor or Coffee Grinder
• Mason Jars
• Fine Mesh Strainer and Coffee Filter or Nut Milk Bag

Ingredients

• 1 cup whole coffee beans coarsely ground, $3.40*
• 5 cups cold water $0.00

Instructions

• Gather your ingredients.
• Using a coffee grinder (if you have one) or a food processor (if you don’t), grind the whole bean coffee until coarsely ground.* 1 cup of whole beans yields 1¼ cups of ground coffee.
• To a mason jar, add 1 cup of ground coffee and 4 cups of cold water. To a smaller mason jar, add the remaining ¼ cup of ground coffee and the last 1 cup of cold water. (I didn’t have a mason jar big enough, so I split it up into two.)
• Give the jars a shake and transfer to the refrigerator for 24 hours.
• Strain the next day, discarding the coffee beans (or use them in your garden or compost!) using a fine mesh strainer lined with a coffee filter. Or strain using a nut milk bag, like I did!
• Transfer filtered coffee back into the mason jar you used overnight (give it a good rinse or a quick wash) and enjoy your cold brew coffee poured over lots of ice! If you find the coffee is too strong for you, you can dilute it with water and/or any milk you like best.

See how we calculate recipe costs here.

Notes

*¼-inch pieces being visible in your grind is a good standard for coarse ground coffee. I used dark espresso beans, but freshly ground coffee of any kind will give you the best flavor. Keeping the grind coarse also makes it much easier to strain. Finely ground coffee will be harder to strain and may make your coffee gritty.

Nutrition

Serving: 1cup | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Sodium: 12mg | Fiber: 0g

how to make Cold Brew Coffee step-by-step photos

Gather all of your ingredients.

Grind the coffee: Add 1 cup whole coffee beans to a coffee grinder (if you have one) or a food processor (if you don’t), and grind the beans until coarsely ground.

Grind the beans until coarse, with the biggest pieces being roughly ¼ inch across. One cup of whole beans yields 1¼ cups of ground coffee.

Combine the beans and water: Depending on the size of your mason jar(s), you may need to work in batches. I used two different-sized mason jars as I didn’t have one big enough for all the coffee beans and water. In the larger mason jar, I added 1 cup of ground coffee and 4 cups of cold water. Then, to the smaller mason jar, 1 added the remaining ¼ cup of ground coffee and the last 1 cup of cold water.

Give your mason jar(s) a good shake and place them in the fridge for 24 hours.

Strain the coffee: After 24 hours, strain the coffee and discard the coffee grounds (or use them in your garden or compost!) You can either set a fine mesh strainer over a bowl and line it with a coffee filter (as shown here) or…

…strain it using a nut milk bag, as I did!

Store or serve: Now your homemade cold brew is ready to serve over lots of ice! Clean your mason jars and use them to store any leftovers in the fridge. If the coffee is too strong for you, you can dilute it with more water and/or any milk you like best when serving.

How to Serve Cold Brew Coffee

Pour a cup of this homemade cold brew coffee over ice for a coffee-shop worthy drink (without the takeout price tag!) You can add more water to dilute the flavor, or top it off with any milk, cream, or creamer you want. Add a little sweetener (sugar, honey, maple syrup, Swerve, or coffee syrup etc) if you prefer a sweeter sip. Or try it with our sweet cream cold foam or homemade gingerbread creamer for a special treat!

You can even heat up your cold coffee if you like! Pop it in the microwave and enjoy the mellow flavor…just heated up!

Storage Instructions

Keep your cold brewed coffee in an airtight container in the fridge for up to 1-2 weeks. I’d aim to enjoy it within a week for the best flavor.

More Easy Drink Recipes

Brazilian Lemonade

$3.46 recipe / $0.58 serving

Homemade Lemonade

$6.31 recipe / $0.70 serving

Homemade Frosty

$2.76 recipe / $0.69 serving

Homemade Hot Chocolate

$3.96 recipe / $0.99 serving

The post Cold Brew Coffee appeared first on Budget Bytes.

Peachy one-skillet Pork Chops

This peach pork chops recipe is all about keeping dinner easy while making the most of fresh peaches, because the season doesn’t last long! The ingredients I use are simple, with juicy peaches, pork chops, and pantry staples like Dijon, balsamic, and brown sugar, but they cook down into the most delicious sauce. If you love glazed pork chops, I’m sure you’ll love the sweet, savory, peachy sauce in this recipe, too. Top the dish off with some balsamic glaze, serve it with fresh green beans or a crisp salad, and get ready to wow your family, friends, and yep, even yourself!

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Summer Peach Pork Chops

These easy Summer Peach Pork Chops with fresh peaches and a sweet and tangy balsamic Dijon sauce are a simple one-skillet dinner for the summertime!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $7.22 recipe / $1.81 serving

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 4 servings (1 pork chop each)

Calories 369kcal

Author Melissa Nolan

Equipment

• Medium Skillet
• Kitchen Tongs

Ingredients

• 3 fresh peaches 320g uncut, $1.74*
• 1 Tbsp vegetable oil $0.04
• 4 pork center-cut loin chops boneless, $4.00**
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• 1 small yellow onion sliced, (1 cup, 100g) $0.39
• 2 garlic cloves minced, (1 Tbsp) $0.12
• ¼ cup chicken broth $0.02***
• 1 Tbsp brown sugar $0.07
• 1 Tbsp balsamic vinegar $0.12
• 1 Tbsp Dijon mustard $0.12
• 2 Tbsp butter $0.24
• 1 Tbsp balsamic glaze $0.31

Instructions

• Gather and prepare all ingredients.
• Carefully cut each peach in half around the seam, then twist in half to separate. If the pit clings, carefully cut around it, then slice each half into three pieces and set them aside.
• Heat the oil in a medium skillet over medium-high heat. Pat the pork chops dry with paper towels and season with salt and pepper.
• Once the pan is hot, gently place the pork in the pan. Let the pork cook undisturbed for 3-4 minutes on each side until a golden-brown crust forms. Remove the cooked pork from the skillet and set aside on a plate while you make the sauce.
• Turn the heat to medium, add the peaches, cut side down, and cook undisturbed for 2 minutes.
• Stir in the onions and continue cooking for 3 minutes. Then add the garlic to the skillet and cook for 1 minute.
• Deglaze the skillet with the chicken broth and let it reduce by half, 2-3 minutes.
• Next, add brown sugar, balsamic vinegar, and Dijon mustard, and simmer for about 2-3 minutes.
• Lastly, turn off the heat, add the butter, and stir until your sauce has thickened, for about 2 minutes.
• Return the pork and any juices to the skillet to warm through. Drizzle with balsamic glaze and enjoy!

See how we calculate recipe costs here.

Notes

*I bought clingstone yellow peaches, but any fresh peach will work. Make sure to choose slightly firmer peaches. The peaches should not be rock hard, but not overly ripe or mushy! The yield depends on the size/weight of the peaches. The first time I tested this recipe, I used 2 large peaches, and that was plenty. For the photos, the peaches were smaller, so I used three.

**Take the pork chops out of the refrigerator 10-15 minutes before cooking them so they can come closer to room temperature. Make sure the internal temperature of your pork reaches 145°F once done.

***I like to use Better Than Bouillon to keep costs low. I used ¼ tsp of bouillon and ¼ cup of water. The recipe calls for chicken broth, but you can deglaze with wine as well.

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 19g | Protein: 31g | Fat: 19g | Sodium: 368mg | Fiber: 2g

how to make Summer Peach Pork Chops step-by-step photos

Gather all of your ingredients.

Prep the peaches: Carefully cut 3 fresh peaches in half around the seam, then twist them in half to separate. If the pit clings, carefully cut around it, then slice each half into three pieces and set them aside.

Season the pork: Start by heating 1 Tbsp vegetable oil in a medium skillet over medium-high heat. Use paper towels to pat 4 pork center-cut loin chops dry and season them with ¼ tsp salt and ¼ tsp black pepper total.

Cook the pork chops: When the pan is hot, gently place the pork chops into the pan. Let the pork cook (undisturbed, no peaking!) for 3-4 minutes on each side until a golden-brown crust forms. Remove the pork from the skillet and set it aside on a plate as you prep the sauce.

Make the sauce: Reduce the heat to medium and add the peaches to the skillet, cut side down. Allow the peaches to cook undisturbed for 2 minutes.

Now stir in 1 small sliced onion and cook for a further 3 minutes.

Add 2 minced garlic cloves to the skillet, combine with the peaches and onions, and cook for 1 minute.

Deglaze the pan: Pour ¼ cup chicken broth into the skillet and allow it to reduce by half, about 2-3 minutes.

Once the chicken broth has reduced, add 1 Tbsp brown sugar, 1 Tbsp balsamic vinegar, and 1 Tbsp Dijon mustard. Stir to combine and simmer for about 2-3 minutes.

Finally, turn off the heat completely. Add 2 Tbsp butter and consistently stir until the sauce has thickened, about 2 minutes.

Add the pork: Return the pork (and any juices from the plate) to the skillet to warm through. Top with a drizzle of balsamic glaze (1 Tbsp), then serve and enjoy!

Serving Suggestions

These summer peach pork chops go with just about anything, but I especially like them with fresh green beans. I usually go for fresh sautéed green beans or a crisp green bean salad. Air fryer zucchini is another easy option, and for something heartier, try them alongside mashed potatoes and roasted cauliflower. Rice or other roasted veggies work great too, so you can mix and match depending on what you’ve got on hand.

Storage & Reheating

Leftover pork chops with peaches should be stored in an airtight container in the fridge for up to 3 days. Reheat them gently (to avoid drying out the pork) on the stovetop over medium-low heat. You can add a little chicken broth to loosen up the sauce if needed. As for freezing, you can freeze pork chops for up to 3 months, but the peaches will be much softer after thawing. Thaw in the fridge overnight before reheating.

More Easy Pork Chop Recipes

Creamy Pork Chops

$7.77 recipe / $1.94 serving

Air Fryer Pork Chops

$3.82 recipe / $1.91 serving

Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

$15.35 recipe / $3.84 serving

Sweet and Sour Pork Chops with Vegetables

$8.86 recipe / $2.22 serving

The post Summer Peach Pork Chops appeared first on Budget Bytes.

Creamy Dill Pickle Pasta Salad

I looooove a bowl of cold pasta salad in the summertime. Our classic pasta salad is fresh and flavorful with just a hint of tang, but this one is unapologetically for pickle people like me. I’ve included a double hit of dill pickle with chopped pickles for crunch and pickle juice whisked right into the dressing. Then you’ve got the cheddar, bacon, and red onion tagging along to keep things interesting. I highly recommend making this dill pickle pasta salad recipe a few hours ahead of time to allow the dill pickle flavors to really pull through. 😋

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Dill Pickle Pasta Salad

This Dill Pickle Pasta Salad is loaded with crunchy pickles, cheddar, bacon, and a creamy homemade dressing. Tangy, fresh, and perfect for BBQs or picnics!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $4.46 recipe / $0.56 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 257kcal

Author Jennie Alley

Equipment

• Small Bowl
• Large Bowl
• Saucepan

Ingredients

Pasta Salad

• 8 oz. bowtie pasta uncooked, (226g) $0.65
• 1 cup dill pickles chopped, (150g) $1.17
• ½ cup red onion diced, (65g) $0.47
• 1 cup sharp cheddar cheese diced, (130g) $0.65
• ½ cup bacon cooked and crumbled, (65g) $0.76*

Dressing

• ¼ cup dill pickle juice $0.00**
• ¼ cup mayonnaise $0.23
• ¼ cup Greek yogurt $0.22
• 1 tsp Dijon mustard $0.02
• ½ tsp garlic powder $0.08
• ⅛ tsp cayenne pepper $0.04
• ⅛ tsp black pepper freshly cracked, $0.02
• 1 Tbsp fresh dill $0.13***
• ¼ tsp salt $0.02

Instructions

• Gather your ingredients.
• Cook pasta according to package directions. Drain and rinse under cold water until completely cool.
• In a small bowl, whisk together all the dressing ingredients until smooth.
• In a large bowl, combine pasta, pickles, red onion, cheddar, and bacon (cooked and crumbled).
• Pour the dressing over the salad ingredients and mix well.
• Chill for 1–2 hours before serving. Garnish with extra fresh dill if desired.

See how we calculate recipe costs here.

Notes

*You can either buy already cooked and crumbled bacon or cook your own bacon in the oven, in a skillet, or make air fryer bacon before starting this recipe.

**No need to buy the dill pickle juice separately, use the juice from your pickle jar! The costs I have listed here reflect this.

***If using dried dill, use 1 tsp in place of fresh. Just note that the flavor will be slightly less vibrant.

Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 24g | Protein: 10g | Fat: 13g | Sodium: 595mg | Fiber: 1g

how to make Dill Pickle Pasta Salad step-by-step photos

Gather all of your ingredients and cook 8 oz. bowtie pasta according to the package directions. Once cooked, drain and rinse the pasta under cold water until completely cooled.

Make the dressing: Add ¼ cup dill pickle juice, ¼ cup mayonnaise, ¼ cup Greek yogurt, 1 tsp Dijon mustard, ½ tsp garlic powder, ⅛ tsp cayenne, ⅛ tsp black pepper, 1 Tbsp fresh dill, and ¼ tsp salt to a small bowl. Whisk to combine.

Make the pasta salad: Now add the cooked and cooled pasta, 1 cup chopped dill pickles, ½ cup diced red onion, 1 cup diced sharp cheddar, and ½ cup cooked and crumbled bacon to a large bowl and toss to combine.

Pour over the homemade dressing and mix well.

Chill and serve: Chill your dill pickle pasta salad in the fridge for 1-2 hours before serving to allow the flavors to meld together. Garnish with extra fresh dill, if desired, and serve!

What Else Can I Add?

Wondering what else would be delicious in this dill pasta salad? I’ve got plenty of mix-in ideas (perfect for using up odds and ends in your fridge!), so go ahead and get creative:

• Chopped celery
• Diced hard-boiled eggs
• A little hot sauce in the dressing for extra zip!
• Sweet corn kernels
• Dill pickle relish (for those of you who can’t get enough of anything pickle!)
• Chopped bell pepper
• Salad greens (spinach, arugula, or spring green mix, etc.)
• Pickled jalapeños
• Crispy fried onions (sprinkled on top before serving)

Serving Suggestions

This easy pickle pasta salad is the kind of side you’ll want to serve with everything while the weather is still warm! Try it with our dry rubbed grilled drumsticks and thighs, and juicy homemade hamburgers at your next BBQ. Or make it a hearty midweek lunch combo with a mushroom patty melt or any sandwich/wrap you love!

Storage Instructions

Store leftover dill pickle pasta salad covered in the fridge for 3–4 days. For food safety, don’t leave it out at room temperature for more than 2 hours, or 1 hour if it’s really hot outside (over 90°F). Before serving leftovers, give the salad a good stir, and if it looks a little dry, I’d mix in a spoonful of mayo to freshen it up.

More Easy Pasta Salad Recipes

Macaroni Salad

$4.15 recipe / $0.52 serving

Antipasto Pasta Salad

$15.77 recipe / $1.42 serving

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

Tuna Pasta Salad

$4.83 recipe / $0.81 serving

The post Dill Pickle Pasta Salad appeared first on Budget Bytes.

One-Skillet Braised Chicken with Peaches

My favorite thing about this peach chicken recipe is that it’s actually really simple to make (even though it feels fancy!). Braising is just a cooking method where you sear something (in this case, chicken thighs) to get it golden and flavorful, then let it finish gently cooking in liquid until tender.

Everything for this easy dinner recipe happens in one pan: you brown the onions and chicken, sauté the collards and garlic, then tuck in those juicy peaches with broth and basil before sliding it into the oven. The chicken is perfectly tender, the flavors concentrate, and the peaches turn so soft and jammy. This braised chicken and peaches is classic comfort food with a seasonal twist, and everyone I make it for LOVES it!

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Braised Chicken and Peaches

This one-pan Braised Chicken and Peaches recipe has tender chicken, jammy peaches, and fresh basil for a savory-sweet dinner everyone will love!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $13.60 recipe / $2.72 serving

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 5 servings

Calories 432kcal

Author Jess Rice

Equipment

• Large Oven-Safe Skillet

Ingredients

• 1-2 Vidalia onions 12 oz total, $1.29
• 4 garlic cloves peeled and sliced very thin, $0.16
• 3 fresh peaches pitted and cut into hearty slices, (11.2oz) $1.74*
• 2½ lbs chicken thighs boneless, skinless (5 thighs) $7.85**
• 1 tsp smoked paprika $0.05
• ½ tsp crushed red pepper flakes $0.12
• 1 tsp salt divided, $0.01
• 1 tsp black pepper freshly cracked, (divided) $0.08
• 3 Tbsp vegetable oil $0.15
• 3 cups collard greens chopped, $0.66
• ¼ cup fresh basil torn, (divided) $0.89
• 1½ cups chicken broth $0.13
• 1 Tbsp honey $0.15
• ½ lemon $0.32

Instructions

• Gather ingredients. Preheat oven to 350°F.
• Prepare fresh ingredients; peel and half Vidalia onions, slice garlic, and slice peaches into hearty slices.
• Pat chicken dry with a clean paper towel and then rub chicken thighs with smoked paprika, chili flakes, ½ tsp salt, and ½ tsp black pepper.
• In a large oven-safe skillet, add vegetable oil, onions, and remaining ½ tsp salt. Sear onions on medium-high heat for 5-8 minutes until they begin to soften and show some color.
• Add chicken to the skillet and sear on each side for 5 minutes until golden brown. Move the onions off to the side or scooch them to another spot in the pan. You want the chicken to lie flat in the pan so it gets a good sear on it.
• Remove chicken from the pan and cover it off to the side. It will finish cooking in the oven.
• Add sliced garlic and collard greens to the pan. Remove the onions once they are golden brown. You'll add them back later.
• Stir collards and garlic to cover them with the remnants of juices and seasonings.
• Add chicken back to the pan with sliced peaches, cooked onions, and half of the freshly torn basil. Pour chicken broth over the top, sprinkle with the rest of the black pepper, and gently cover with tinfoil or a lid. Transfer to a 350°F oven for 30 minutes.
• Remove from oven. The peaches should be soft and tender, and the internal temperature of the chicken should be at 165°F at a minimum. Drizzle honey and squeeze lemon over the top to serve. Serve with additional fresh basil, salt, and pepper.

See how we calculate recipe costs here.

Notes

*I use fresh clingstone yellow peaches, but any type of fresh peach will work. If you’ve only got frozen peaches, they’ll still work, but the texture will be much softer in the finished dish.

**This recipe is written for boneless, skinless chicken thighs. You can try swapping in chicken breasts, but they aren’t as fatty or flavorful as thighs, and can dry out more quickly when seared and then cooked in the oven. You will need to keep a closer eye on the skillet if using chicken breasts and pull them out of the oven once the internal temperature reaches 165°F. Bone-in thighs can also work, but will likely take longer to cook than boneless.

 

Nutrition

Serving: 1serving | Calories: 432kcal | Carbohydrates: 21g | Protein: 46g | Fat: 18g | Sodium: 953mg | Fiber: 3g

how to make Braised Chicken and Peaches step-by-step photos

Gather all of your ingredients and preheat the oven to 350°F.

Prep the fresh ingredients: Remove the dry skin and halve 1-2 Vidalia onions, peel and slice 4 garlic cloves very thin, and remove the pit and slice 3 fresh peaches into hearty slices.

Season the chicken: Pat 2½ lbs boneless, skinless chicken thighs (5 thighs) dry with a clean paper towel. Rub the chicken thighs with 1 tsp smoked paprika, ½ tsp crushed red pepper flakes, ½ tsp salt, and ½ tsp black pepper.

Sear the onions: Add 3 Tbsp vegetable oil, the prepped onions, and the remaining ½ tsp salt to a large oven-safe skillet. Heat the pan over medium-high heat and sear the onions for 5-8 minutes until they begin to soften and show some color.

Brown the chicken: Now add the chicken to the same skillet and sear on each side for 5 minutes until golden. I move the onion halves off to the side to allow the chicken thighs to lie flat in the skillet.

Once seared on both sides, remove the chicken from the pan and set it aside. It will finish cooking in the oven later.

Cook the greens and garlic: Now add the sliced garlic cloves and 3 cups chopped collard greens to the pan. Remove the onions once they’re golden brown (you’ll add them back in later).

Stir the collards and garlic to cover them with the juice and seasonings in the skillet.

Assemble the chicken and peaches: Add the chicken thighs back to the pan with the slices of peaches, cooked onions, and half the freshly torn basil. Now pour 1 ½ cups chicken broth over top and sprinkle with the remaining ½ tsp black pepper. Gently cover the skillet with aluminum foil or a lid and transfer to your preheated 350°F oven for 30 minutes.

Serve: After 30 minutes, remove the skillet from the oven. The peaches should be tender, and the internal temperature of the chicken should read 165°F (at a minimum) on a meat thermometer. Drizzle everything with 1 Tbsp honey and squeeze ½ a lemon over top before serving. Serve with the leftover torn basil, salt, and black pepper to taste (if needed).

How to Serve Braised Peach Chicken

Since this one-pan chicken and peaches recipe is already loaded with flavor (and veggies), I usually just add a carby side to bring the meal together. White rice is quick and perfect for weeknights, quinoa keeps it a little lighter and is my favorite for meal prepping, and mashed potatoes turn it into a super cozy dinner option. I also love this dish with my spaghetti aglio e olio!

Storage & Reheating

You can store leftover braised chicken and peaches in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or in a skillet on the stove until heated through. If it looks a little dry, you can add a splash of broth during reheating.

To freeze this recipe, portion out the chicken, veggies/fruit, and sauce into individual freezer-safe containers. Freeze for up to 3 months and thaw in the fridge before reheating. Just note the vegetables and peaches will be softer the second time around!

More Easy Peach Recipes

Grilled Peach Salad

$8.51 recipe / $2.13 serving

Honey Peach Grilled Cheese

$5.42 recipe / $2.71 serving

Peach Pie

$10.14 recipe / $1.27 serving

Peach Sauce

$2.76 recipe / $0.17 serving

The post Braised Chicken and Peaches appeared first on Budget Bytes.

Creamy Street Corn Pasta Salad

If you’ve never had elote, it’s a popular Mexican street food made with grilled corn on the cob, coated in mayonnaise or crema, sprinkled with cheese, and seasoned with chili powder and lime. Street corn (esquites) is a similar dish served off the cob, but with the same smoky, tangy, creamy, and cheesy vibe…and this sweet corn pasta salad is inspired by both!

I quickly char frozen sweet corn in a skillet with poblanos, red onion, and spices, then toss it with ditalini pasta, a creamy homemade chili-lime dressing, and crumbled queso fresco. It’s like our street corn salad and pasta salad recipes rolled into one fresh, budget-friendly dish!

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Elote (Street Corn) Pasta Salad

This easy Elote (Street Corn) Pasta Salad is made with smoky corn, zesty lime, and creamy queso fresco for a fresh BBQ, potluck, or weeknight side dish!

Step-by-step photos can be seen below the recipe card.

Course Salad, Side Dish

Cuisine American, Mexican

Total Cost $5.53 recipe / $0.69 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings (1 cup each)

Calories 249kcal

Author Jennie Alley

Equipment

• Mixing Bowls
• Large 12" skillet
• Saucepan

Ingredients

• ½ tsp chipotle chili powder $0.06*
• ½ tsp ground cumin $0.04
• ½ tsp smoked paprika $0.08
• ½ tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.04
• 1 Tbsp cooking oil $0.04
• 2 cups frozen corn 250g, $0.82**
• 1 cup red onion diced, (136g) $0.94
• ½ cup poblano peppers diced, (65g) $0.75
• ½ tsp garlic cloves minced, $0.08
• 8 oz. ditalini pasta uncooked, (225g) $0.83***
• ¼ cup mayonnaise $0.23
• ¼ cup Greek yogurt $0.22
• 1 Tbsp lime juice $0.04
• ¼ cup reserved pasta water $0.00
• ½ cup green onion sliced, (35g) $0.61
• ½ cups queso fresco crumbled, (60g) $0.73

Instructions

• Gather and prep all ingredients.
• In a small bowl, stir together chili powder, cumin, smoked paprika, salt, and pepper, and set aside.
• In a large skillet over medium-high heat, add oil, corn, red onion, poblano, garlic, and half the spice blend. Cook for about 5 minutes, stirring occasionally, until veggies are softened and corn is lightly charred.
• Meanwhile, cook pasta according to the box instructions, reserving ¼ cup of pasta water. Drain and rinse under cold water until completely cool.
• In a small bowl, mix mayo, Greek yogurt, lime juice, remaining spice blend, and reserved pasta water.
• In a large bowl, toss the cooked pasta, corn mixture, half the green onions, half the queso fresco, and the dressing. Stir until well combined.
• Chill for at least 1 hour. Top with remaining green onions and queso fresco before serving.

See how we calculate recipe costs here.

Notes

*Chipotle chili powder adds a smoky kick, but you can substitute regular chili powder for a milder flavor.

**Fresh corn may be used in place of frozen; however, frozen corn makes the recipe more budget-friendly and accessible year-round.

***Ditalini works great for scooping up all the creamy dressing, but feel free to use small shells or elbows if needed.

 

Nutrition

Serving: 1cup | Calories: 249kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Sodium: 258mg | Fiber: 3g

how to make Elote Pasta Salad step-by-step photos

Gather all of your ingredients.

Make the seasoning mix: Combine ½ tsp Chipotle chili powder, ½ tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper in a small bowl and set aside.

Soften the veggies: Heat a large skillet over medium heat and add 1 Tbsp cooking oil. Cook 2 cups corn, 1 cup diced red onion, ½ cup diced poblano peppers, ½ tsp minced garlic, and half the spice blend for about 5 minutes, stirring occasionally, until veggies are softened and corn is lightly charred.

Meanwhile, cook 8 oz. ditalini pasta according to the package directions and reserve ¼ cup of pasta water. Drain and rinse the cooked pasta under cold water until cooled.

Make the dressing: Add ¼ cup mayo, ¼ cup Greek yogurt, 1 Tbsp lime juice, remaining spice blend, and ¼ cup reserved pasta water to a small bowl and mix.

Assemble the salad: Toss the cooked pasta, corn mixture, half the green onions, half the queso fresco, and the dressing in a large bowl. Stir well until the ingredients are combined with the dressing.

Chill and serve: Chill your elote street corn pasta salad for at least an hour. Once chilled, top with the remaining green onions and queso fresco before serving. Enjoy!

Serving Suggestions

This elote pasta salad is a great side dish for BBQs and potlucks, but I also make it on weekdays when I want something fresh and flavorful to round out dinner. Try it with grilled honey lime chicken or grilled shrimp for a quick summer dinner that feels a little special. It’s also fantastic with burgers (turkey burgers are some of my favorites!). Finish your meal off with a Brazilian lemonade for a sweet-tart lime flavor that matches the salad’s zesty personality!

Storage Instructions

This Mexican street corn pasta salad is delicious straight from the fridge, but I find letting it sit out for 10–15 minutes before serving brings out even more flavor. If my leftovers have thickened after chilling, I stir in a splash of lime juice or a spoonful of Greek yogurt to loosen them up. You can store any extra servings in an airtight container in the fridge for up to 4 days.

More Pasta Salad Recipes

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

Antipasto Pasta Salad

$15.77 recipe / $1.42 serving

Big Kale Pasta Salad

$7.88 recipe / $1.31 serving

Summer Vegetable Pasta Salad

$10.21 recipe / $1.02 serving

The post Elote (Street Corn) Pasta Salad appeared first on Budget Bytes.

Buttery Vanilla Cake from Scratch

This homemade vanilla cake is seriously soft, moist, and packed with warm vanilla flavor (and I’m NOT exaggerating here!!) The crumb is tender but sturdy enough to stack, making it a great birthday cake or any celebration cake where you want something that tastes as good as it looks. I love that it’s versatile too. You can keep it simple with a dusting of powdered sugar, or go all out with chocolate buttercream, fresh fruit, or clouds of whipped cream. And because I don’t do fussy, this vanilla cake recipe is straightforward to make and comes out delicious every time.

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Classic Vanilla Cake

This Classic Vanilla Cake is moist, fluffy, and made completely from scratch! Great for birthdays, parties, or topping with your favorite frosting.

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Total Cost $5.54 recipe / $0.54 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 467kcal

Author Jennie Alley

Equipment

• Hand Mixer
• Mixing Bowls
• 2 9×9'' Round Cake Pans
• Parchment Paper

Ingredients

• ½ cup butter unsalted (room temperature, 113g) $0.99
• ½ cup vegetable oil 4 oz, $0.33
• 1½ cups granulated sugar 300g, $0.57
• 4 eggs $1.16
• 2 Tbsp vanilla extract $1.18
• 2⅔ cups all-purpose flour 400g, $0.58
• 2 tsp baking powder $0.07
• 1 tsp salt $0.02
• 1⅓ cups buttermilk room temperature, (10.6 oz) $0.54

Instructions

• Gather the ingredients and preheat your oven to 325°F. Lightly grease and flour two 9-inch round cake pans and line the bottom with parchment paper for easy release.
• In a large mixing bowl, use a hand mixer (or stand mixer with the paddle attachment) to beat the butter and oil together until the mixture is smooth and thoroughly combined; this should take about 1–2 minutes. It should look creamy and uniform.
• Gradually add the sugar to the bowl while mixing on medium speed. Once all the sugar is added, increase to medium-high and beat for about 3 minutes, until the mixture is light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
• Pour in the vanilla extract and mix until just combined.
• In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
• With the mixer on low speed, alternate adding the buttermilk and the dry ingredients in batches, starting with half the buttermilk, then add half of the flour mixture. Repeat with the remaining buttermilk and then the rest of the flour. Mix just until combined, a few small lumps are okay. Don’t overmix, or the cake may turn out dense.
• Pour the batter evenly into your prepared pans and smooth the top with a spatula. Bake for about 30 minutes, or until the top is golden and the cake springs back when gently pressed in the center. A toothpick inserted should come out clean or with just a few moist crumbs.
• Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
• Once the cake is completely cooled, frost with your favorite icing* or enjoy it plain with a dusting of powdered sugar or fresh fruit.

See how we calculate recipe costs here.

Notes

*My cake here is pictured with chocolate buttercream, but vanilla, cream cheese, or berry frostings also pair well.

Nutrition

Serving: 1serving | Calories: 467kcal | Carbohydrates: 58g | Protein: 7g | Fat: 23g | Sodium: 378mg | Fiber: 1g

how to make Classic Vanilla Cake step-by-step photos

Gather all of your ingredients. Preheat your oven to 325°F and lightly grease and flour two 9-inch round cake pans. Then line the bottom of each cake pan with parchment paper to make it easier to remove your cakes after baking.

Beat the butter and oil: Add ½ cup room temperature unsalted butter and ½ cup vegetable oil to a large mixing bowl. Using a hand mixer (or stand mixer with the paddle attachment), beat the butter and oil together until smooth and combined, about 1-2 minutes. It should be nicely creamy and uniform.

Cream the sugar: Slowly add 1½ cups granulated sugar to the butter-oil mixture while mixing on medium speed. When all the sugar is added to the bowl, increase the speed to medium-high and beat for about 3 minutes until light and fluffy.

Add the eggs: Now add one egg at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed to ensure everything is evenly incorporated. You need 4 eggs total.

Finish making the batter: Add 2 Tbsp vanilla extract and mix until just combined.

In a different bowl, add 2⅔ cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt. Whisk together and set aside.

Now with your mixer on low speed, alternate adding the buttermilk and dry ingredients in batches. Start by adding half the buttermilk.

Then add half the flour mixture. Repeat with the remaining buttermilk and then the rest of the flour. Mix just until combined; a few small lumps are okay. Don’t overmix, or the cake may turn out dense.

Bake the cakes: Pour the batter into your prepared pans and smooth the top with a spatula. Place both cake pans into your preheated oven and bake for 30 minutes, or until the top is golden and the cakes spring back when gently pressed in the center. If you insert a toothpick into the center, it should come out clean or with a few moist crumbs.

Let the cakes cool: Allow the cakes to cool in the pans for 15 minutes.

After 15 minutes, carefully turn them out onto a wire rack to cool completely.

Frost the cakes (optional): When cooled, frost the cakes with your favorite icing or enjoy it plain with a dusting of powdered sugar or fresh fruit! If you’re making a layer cake, add some frosting on top of one cake (if your cake has domed slightly, you can slice the dome off for a flat surface).

Then place the second cake on top of the frosted cake to create two layers. Finish with the remaining frosting, covering the top and sides of the cake.

Now serve and enjoy your homemade vanilla cake!

Can I Use A Different Cake pan?

This recipe makes two 9-inch round cakes, which is great if you want a classic two-layer cake. If you only need one cake, you can halve the recipe and bake it in one 9-inch round cake pan, or make the whole batch and bake it in a 9×13-inch pan.

For the 9×13, bake at 325°F for 35–40 minutes, and start checking with a toothpick around the 35-minute mark. The larger, shallower pan bakes the cake a little faster and more evenly.

You can also use this simple vanilla cake recipe to make cupcakes! Bake them at 350°F for 18–20 minutes and check early so they don’t overbake.

Frosting & Decorating Ideas

This classic vanilla cake is delicious no matter how you serve it. I sometimes dress it up for a special occasion, or sprinkle it with powdered sugar for a simple (yet delicious!) option. Here are some frosting and decorating ideas to try:

• Vanilla buttercream
• A classic cream cheese frosting (see our carrot cake recipe)
• Chocolate buttercream
• Whipped cream and fresh fruit
• Chocolate ganache
• Spread strawberry jam between the cake layers
• Powdered sugar glaze
• Honey buttercream
• Top with sprinkles and any frosting you want (perfect for a vanilla birthday cake!)
• Make it a ‘naked cake’ by spreading on a very thin layer of your chosen frosting so the cake layers peep out underneath
• Or, chop your vanilla cake up and use it to make a berry trifle!

Storage Instructions

At room temperature, you can keep the unfrosted cake tightly wrapped or stored in an airtight container for up to 3 days. If you top your vanilla cake with cream cheese frosting or fresh fruit, store it in the fridge for 3-5 days and bring it to room temperature before serving.

Unfrosted layers can be wrapped in plastic and foil, frozen for up to 1 month, then thawed overnight in the fridge. Frosted cakes can also be frozen. Chill until the frosting is firm, wrap well, freeze for up to 1 month, and thaw overnight before serving.

More Homemade Cake Recipes

Hummingbird Cake

$16.88 recipe / $1.40 serving

Coffee Cake

$6.31 recipe / $0.70 serving

“Do Nothing” Cake

$9.31 recipe / $0.62 serving

Chocolate Pudding Cake

$5.84 recipe / $0.97 serving

The post Classic Vanilla Cake appeared first on Budget Bytes.

Fresh Zucchini Relish You Can Enjoy All Year

This recipe makes a lot (about 10 cups total), so it’s great for stocking your pantry or sharing with friends. It starts with simple ingredients like zucchini, onion, jalapeño, and bell pepper, and then I cook it all down in a sweet and tangy apple cider vinegar brine with a few seasonings for extra flavor and color.

But if you’re new to canning, don’t worry! I’ve included a full breakdown of water bath canning tips to walk you through it step by step below. I’ve also added fridge and freezer instructions if you’re not ready to dive into canning just yet. However you store it, this spicy-sweet zucchini relish is incredibly easy and absolutely worth making.

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Zucchini Relish

This homemade Zucchini Relish is a great way to preserve fresh zucchini with onion, bell pepper, jalapeño, and a sweet-tangy brine.

Step-by-step photos can be seen below the recipe card.

Course condiment

Cuisine American

Total Cost $6.14 recipe / $0.08 serving

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Cool Time 12 hours hours

Total Time 13 hours hours 45 minutes minutes

Servings 80 servings (~2 Tbsp per serving)

Calories 13kcal

Author Melissa Nolan

Equipment

• 5 Half-Pint Canning Jars
• Box Grater (or food processor)
• Colander
• Plate (or bowl)
• Medium Pot
• Large Pot (7qts)
• Kitchen Tongs
• Parchment Paper

Ingredients

• 2 zucchini 1 lb., (3 cups grated) $1.48
• 1 large onion 415g (about 2 cups grated) $1.08
• 1 jalapeño 65g (1/3 cup grated) $0.23*
• 1 red bell pepper 300g (1 cup grated) $1.48
• ½ Tbsp salt $0.06
• 2 cups apple cider vinegar $1.13
• 1 cup granulated sugar $0.38
• ½ tsp turmeric $0.04
• ½ tsp black pepper freshly cracked, $0.08
• 1 bay leaf $0.18
• water $0.00

Instructions

• Gather and prepare all ingredients.
• Lay down a piece of parchment paper for easy clean up. Using the large holes on a box grater (or food processor with a hole blade attachment), grate the zucchini, onion, jalapeno, and red bell pepper on the parchment. Transfer each vegetable into a colander after you grate it.
• Toss the vegetables with salt and set the colander on a plate or in a bowl to drain for 30 minutes. Squeeze out the excess water.
• After 30 minutes, add the apple cider vinegar, sugar, turmeric, pepper, and bay leaf into a medium pot. Bring to a boil and add the grated vegetables. Simmer the vegetables for 15 minutes, then let them cool for 15 minutes off the heat.
• Clean and sterilize your canning jars.** Remove the bay leaf from the pot. Ladle in the zucchini relish with liquid, leaving ¼ to ½ inch from the top. Use a butter knife or chopsticks to remove any air bubbles. Wipe down the jars and screw on the lids.
• Place a rack in the bottom of the large pot. If you do not have one, you can use extra jar lids or a tea towel. Fill the pot halfway with water and bring it to a boil.
• Carefully lower the jars into the water using oven mitts or tongs. They should be about 1 inch apart. There should also be at least ½-inch to 1-inch of water covering the jars. Add more water if needed.
• Bring the water to a full boil, cover the pot, and let it cook for 30 minutes. Keep the water on a full boil during the entire cooking process.
• Using a jar lifter or tongs (you can wrap rubber bands around the tongs for a better grip on the jars), carefully lift out the jars and place them on a towel.
• Let the jarred zucchini relish cool thoroughly for 12-24 hours at room temperature.*** Check to make sure that the lid is sealed fully. If it does not, you can reprocess the jars, use them first, or refrigerate them right away. Label and date the jars and store them in a cool, dark place for a year.

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Notes

*You can omit the jalapeño if you don’t like spicy foods, or try removing the seeds.

**You can run the canning jars through your dishwasher on high heat to sanitize them. Alternatively, you can also sanitize your jars by submerging them in boiling water for 10-15 minutes, then allowing them to air dry.

***Do not force cool the jars. Let them come to room temperature over time. After the jars have cooled for 12-24 hours, check for a proper seal. The lid should be concave and not move when pressed.

Nutrition

Serving: 1serving (~2 Tbsp) | Calories: 13kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 0.03g | Sodium: 44mg | Fiber: 0.1g

how to make Zucchini Relish step-by-step photos

Gather all of your ingredients.

Prep the veggies: Using the large holes on a box grater (or a food processor with a hole blade attachment), grate 2 zucchini, 1 large onion, 1 jalapeño, and 1 red bell pepper. I like to lay down a piece of parchment paper to make clean-up easy. After you’ve grated each vegetable, place them into a colander.

Drain the veggies: Place all the grated veggies into a colander after grating and add ½ Tbsp salt.

Now toss to combine the veggies with the salt. Place the colander over a plate or bowl and allow the veggies to drain for 30 minutes.

After 30 minutes, squeeze out the excess liquid using your hands.

Make the brine: Add 2 cups apple cider vinegar, 1 cup sugar, ½ tsp turmeric, ½ tsp black pepper, and 1 bay leaf to a medium pot and bring to the boil.

Once boiling, add the grated and drained veggies and simmer for 15 minutes. Remove the pot from the heat and allow the mixture to cool for 15 minutes.

Can the relish: Clean and sterilize your canning jars (you can either run them through the dishwasher on high heat or submerge them in boiling water for 10-15 minutes and let them air dry). Remove the bay leaf from the zucchini mixture. Spoon the relish into the cleaned and sanitized jars, leaving a ¼ to ½ inch gap at the top.

Use a butter knife or chopsticks to remove any air bubbles from the liquid. Wipe the jars down and screw on the lids.

Now place a rack in the bottom of a large (7qt) pot. I didn’t have a rack, so I used spare jar lids, but you can also use a tea towel. Fill the pot halfway with water and bring it to a boil.

When the water is boiled, carefully lower the jars into the water (wear oven mitts or use tongs to be safe!) Make sure there’s about 1 inch between the jars in the water.

There should also be at least ½-inch to 1-inch of water covering the jars, so add more water if needed. Bring the water back up to a full boil, cover the pot, and let the relish cook for 30 minutes. The water needs to remain at a full boil for the whole cooking process.

Remove the jars: Use a jar lifter or kitchen tongs (I wrap rubber bands around the tongs to get a better grip on the jars) to carefully lift the jars out of the water. Place them on a towel.

Let it cool: Allow your jarred zucchini relish to cool completely for 12-24 hours at room temperature. Don’t move them around or touch them as they cool. Once cooled, check to make sure the lid is sealed fully by pressing the center of the lid; it should feel pressed down and not flex to your touch. If the lid hasn’t sealed properly, you can either use the unsealed jars first, refrigerate them right away, or reprocess them again in the hot water.

Label and date the properly sealed jars and store them in a cool, dark place for a year.

What Else Can I Add?

Zucchini is the star here, but this relish works great with other veggies too. Feel free to add in carrots, cabbage, cucumbers, or yellow squash with your zucchini. Just follow the same prep method and process them in the water bath as directed. This water bath canning method also works perfectly with our tomato relish, so if your garden’s overflowing, it’s a great time to make both!

You can also add other spices to the canning liquid, like celery seeds, mustard seeds, cloves, crushed red pepper, or cinnamon. AVOID fresh herbs because they can affect the pH and create botulism. Canning with fresh garlic is also not recommended due to the risk of botulism.

Serving Suggestions

I love piling this easy zucchini relish onto hot dogs, chicken burgers, and sandwiches, but that’s just the start. It’s great with eggs (try it in deviled eggs!), stirred into Southern potato salad, or on a cheese board for your next gathering. You can also spoon it over grilled honey lime chicken, baked fish, or eat it straight from the jar!! It’s seriously versatile and makes a great little gift for friends and family, too.

Storage Instructions

After labeling and dating your jars, store your homemade zucchini relish in a cool, dark, dry place like a pantry or cupboard. It should last up to a year when properly water bath canned. Once opened, I keep mine in the fridge and use it within 2 to 3 weeks.

Want to freeze it instead? Spoon the cooled relish into a freezer-safe container, leaving about an inch of space at the top for expansion. The texture will soften after freezing, but the flavor still holds up. When you’re ready to use it, let it thaw in the fridge.

And one more thing: if in doubt, throw it out. If the container is bulging or misshapen, that indicates gas buildup, possibly due to microbial growth. Also, if the jars are leaking, rusting, dented, or the relish looks off in any way (slimy, foamy, discolored, or just smells funky), it’s safest to toss it. Food safety always comes first.

More Easy Zucchini Recipes

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Grilled Zucchini

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Air Fryer Zucchini

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Zucchini Enchiladas

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