Creamy Homemade Green Goddess Dressing

By now, you should all know I love my salads, and what makes a good salad even better? A dressing that’s fresh, herby, and totally homemade! Green Goddess dressing is a classic creamy herb dressing that originated in the 1920s at San Francisco’s Palace Hotel, traditionally made with anchovies, herbs, and mayo. I’ve left out the anchovies in my version to keep it vegetarian-friendly and budget-conscious, and trust me, you won’t miss them one bit. This bright, flavor-packed, creamy dressing belongs in a Green Goddess salad (of course!), but I’ll happily spread, dip, and enjoy it any way I can.

Budget-Saving Tip

Don’t worry if you’re missing a herb, as this recipe for Green Goddess dressing is super flexible! There are countless variations out there, so feel free to add/swap in mint, chives, or any other delicate (non-woody) herb you’ve got on hand. For a nod to the original version, add tarragon for its licorice-like flavor. It’s the perfect way to stretch your budget and clean out your herb drawer at the same time!

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Green Goddess Dressing

This Homemade Green Goddess Dressing is made with fresh herbs, lemon juice, and garlic. A delicious dip or salad dressing that is better than store-bought!

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

Course Dressing

Cuisine American

Total Cost $3.78 recipe / $0.28 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16 servings (2 Tbsp each)

Calories 92kcal

Author Jess Rice

Equipment

• Food Processor

Ingredients

• 3 green onions $0.48
• ½ cup fresh cilantro stems and all, $0.27
• ½ cup fresh parsley stems and all, $0.26
• 1 tsp dried dill $0.46
• 1 cup fresh spinach $0.49 *
• ¼ cup lemon juice $0.25
• 2 garlic cloves large cloves, (about 1 Tbsp minced) $0.06
• 1 tsp salt $0.02
• ½ tsp black pepper freshly cracked, $0.05
• ½ cup mayonnaise $0.45 **
• ½ Tbsp honey $0.07 **
• ⅓ cup olive oil $0.92

Instructions

• Gather all your ingredients.
• Add all ingredients to the food processor except for mayonnaise, honey, and oil.
• Process until all ingredients are finely chopped in the food processor, pulsing and scraping down the sides as necessary.
• Add mayonnaise and honey. Process until creamy and well-combined.
• With the food processor running, slowly stream in oil until it’s all gone and the dressing is emulsified.
• Serve or store in an airtight container in the refrigerator. Enjoy as a dip, sandwich spread, or salad dressing.***

See how we calculate recipe costs here.

Notes

*If you want to use frozen spinach, you will only need about half as much, since frozen spinach is compressed and a little goes a long way!

**To make this recipe vegan, use a vegan mayonnaise and your favorite alternative to honey, such as agave.

***If the dressing thickens in the refrigerator, you can whisk in a little cold water, additional lemon juice, or apple cider vinegar to loosen it up to your liking for an easily-pourable salad dressing consistency.

Nutrition

Serving: 1serving (2 Tbsp) | Calories: 92kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 10g | Sodium: 193mg | Fiber: 0.2g

How to Make Green Goddess Salad Dressing Step-by-Step Photos

Gather all of your ingredients.

Process the herbs: Add 3 green onions (cut them to fit), ½ cup cilantro, ½ cup parsley, 1 tsp dried dill, 1 cup fresh spinach, ¼ cup lemon juice, 2 large garlic cloves (about 1 Tbsp minced), 1 tsp salt, and ½ tsp black pepper to a food processor. Pulse until the ingredients are finely chopped. Be sure to scrape down the sides as needed to ensure all the ingredients catch the blades.

Make the dressing: Now add ½ cup mayonnaise and ½ Tbsp honey. Process again until creamy and well combined with the other ingredients.

Stream in the oil: While the food processor is running, slowly stream in ⅓ cup olive oil until the dressing is emulsified (meaning the oil has blended in evenly and the dressing looks creamy).

Serve: Now your homemade green goddess dressing is ready to serve! Enjoy.

Serving Suggestions

Aside from a classic green goddess salad, I love tossing this homemade Green Goddess dressing into coleslaw for an herby twist, or serving it alongside a platter of crisp crudités to make raw veggies taste more exciting. I went with carrots, cucumbers, celery, radish, and broccoli in the photos here! It’s also delicious drizzled over roasted vegetables or brushed onto grilled zucchini to add freshness to the smoky char. I also like using this dressing as a sandwich spread or in a hearty salad for lunch, with a Cobb salad being one of my favorites!

Storage Instructions

Keep your homemade Green Goddess dressing refrigerated in an airtight container for up to 5–7 days. Give it a good stir before serving to recombine the herbs and flavors. Add in a splash of cold water (or apple cider vinegar or lemon juice) to loosen it up if needed. I don’t recommend freezing this dressing, since the fresh herbs and creamy texture don’t hold up well once thawed.

More Homemade Dressing Recipes

French Dressing Recipe

$1.20 recipe / $0.12 serving

Blue Cheese Dressing

$2.39 recipe / $0.14 serving

Homemade Italian Dressing

$2.77 recipe / $0.35 serving

Creamy Avocado Dressing

$1.93 recipe / $0.48 serving

The post Green Goddess Dressing 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.

Grilled Caesar Salad with Homemade Vegetarian Dressing

I could eat Caesar salad for every meal. Instead of using giant croutons in this grilled version, I toast up some panko I already had on hand. The crispy panko clings to every piece of lettuce thanks to my addictive vegetarian Caesar dressing (which can be made vegan if you use a vegan mayo!) And to keep the dressing fish-free, I swap out anchovies for seaweed sheets, which can be found in the snack aisle nowadays, even at Walmart! You still get a little bit of that classic ocean flavor without the fishiness, if that’s not your thing.

This grilled Caesar salad takes a little extra effort than opening up a bottle of storebought dressing and chopping up some regular ol’ romaine lettuce, but the grilled romaine is perfect for summertime. You’re going to have to trust me on this one!!

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Grilled Romaine Caesar Salad

This Grilled Romaine Caesar Salad is smoky, crunchy, and topped with a creamy homemade vegetarian Caesar dressing for the perfect summer side.

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

Course Main Course

Cuisine American

Total Cost $6.24 recipe / $1.56 serving

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings (½ head lettuce and ¼ cup dressing per person)

Calories 388kcal

Author Jess Rice

Equipment

• Grill
• Skillet
• Small Blender

Ingredients

Salad Ingredients

• 2 heads romaine lettuce rinsed and cut in half, $2.28
• 2 tsp olive oil divided, $0.12
• ¼ cup panko breadcrumbs $0.23
• 1 Tbsp salted butter $0.12
• 1 Tbsp Everything Bagel Seasoning $0.40
• ½ package seaweed sheets half a 0.14 oz (4g) pack, $0.34*
• ½ cup Parmesan cheese shredded, $1.08

Fish-Free Vegetarian (or Vegan) Caesar Dressing Ingredients

• 1 cup mayonnaise regular or vegan mayo work great, $0.90
• ¼ cup lemon juice $0.25
• 2 garlic cloves large cloves, (minced) $0.06
• 1 Tbsp mellow white miso $0.53**
• 1 Tbsp Dijon mustard $0.08
• 1½ tsp black pepper freshly cracked, $0.15
• ½ tsp sea salt $0.01
• 2 tsp granulated sugar $0.01
• ½ cup water $0.00
• ¼ cup olive oil $1.44
• ½ package seaweed sheets crumbled and folded in, (half a 0.14oz (4g) pack) $0.34*

Instructions

• Gather ingredients and preheat the grill.
• Cut romaine hearts in half, leaving the root intact but trimmed. Make sure your lettuce is completely dry. Brush with 1 tsp olive oil on the cut sides.
• Sear lettuce on all sides to get some color, about 3 minutes total on a very hot grill.
• Transfer lettuce to the fridge to cool while preparing dressing and sides.
• Toast panko in a dry pan with salted butter and remaining 1 tsp olive oil. Once the panko is toasty brown, remove it from the heat. This is my fun substitute for basic croutons! The panko clings to the wedges of lettuce so every bit is a texture party.
• Add all dressing ingredients *except for the seaweed* to a blender and blend until completely smooth.
• Break apart the seaweed and stir it into the dressing mixture.
• Drizzle dressing over the top of each romaine heart and top them with plenty of panko, Everything Bagel mix, and additional seaweed. Shred fresh Parmesan on top and enjoy!

See how we calculate recipe costs here.

Notes

*You need one snack-sized pack of seaweed sheets (also known as nori) total. You will use half the package in the dressing and half to garnish the salad with at the end. The pack I use is 0.14oz (4g).

**You can find miso paste in many grocery stores; it just takes a little hunting. My Kroger keeps it where they stock the tofu. If you can’t find it at your usual spot, you can usually find it even cheaper at an International Grocery Store.

To make this recipe vegan: Use a vegan mayo to make the dressing, use vegan salted butter to toast the panko, and leave off the Parmesan.

The dressing in this recipe yields 2 ¼ cups total. I use ¼ cup per serving, meaning the total amount is enough for 9 servings. As I only use 4 servings in this recipe, I costed this recipe out using enough for 4 servings total. Store the remaining dressing in the fridge for 5-7 days!

Nutrition

Serving: 1serving (½ head lettuce and ¼ cup dressing per person) | Calories: 388kcal | Carbohydrates: 17g | Protein: 9g | Fat: 33g | Sodium: 880mg | Fiber: 7g

how to make Grilled Romaine Caesar Salad step-by-step photos

Gather your ingredients and preheat your grill.

Grill the romaine hearts: Slice 2 heads of romaine lettuce in half, leaving the root intact but trimmed. Make sure to dry it very well after rinsing. Brush the cut sides of the romaine with oil (1 tsp total).

Sear the romaine on a very hot grill to get some color, about 3 minutes total. It will take longer for the grill marks to form if your grill isn’t very hot.

Move the lettuce to the fridge to cool as you prep the dressing and sides.

Toast the panko: Toast ¼ cup panko breadcrumbs in a pan with 1 Tbsp salted butter and 1 tsp olive oil.

When the panko is browned and toasted, remove it from the heat. This is what I use instead of traditional croutons in this recipe for grilled Caesar salad! The toasted panko clings to the lettuce leaves, so every bit is a texture party.

I just want to highlight the amount of cheese you can get when you grate it yourself! Just the tip of that block of Parmesan yielded 1 cup of shredded Parmesan (and you only need ½ cup total for this recipe!). Pretty budget-friendly (and no weird preservatives or anti-caking agents) compared to the pre-shredded options.

Make the dressing: Add 1 cup mayonnaise, ¼ cup lemon juice, 2 large cloves garlic (minced), 1 Tbsp mellow white miso, 1 Tbsp Dijon mustard, 1½ tsp black pepper, ½ tsp sea salt, 2 tsp granulated sugar, ½ cup water, and ¼ cup olive oil to a blender. Don’t add the seaweed yet!

Now blend the dressing ingredients until completely smooth.

Add the seaweed: Crumble ½ package seaweed sheets into the dressing and mix to combine.

Assemble the salad: Retrieve your grilled romaine hearts from the fridge and drizzle each wedge with ¼ cup dressing each (you will have some dressing leftover for other salads!), plenty of toasted panko, Everything Bagel mix (1 Tbsp total), and the remaining ½ package seaweed sheets. Top with ½ cup freshly shredded Parmesan and enjoy!

Serving Suggestions

Considering you’ve already got the grill on, you may as well make the most of it! Turn this into a grilled chicken Caesar by adding some grilled chicken breasts, or try grilled tofu or grilled shrimp for something different. The panko already adds great crunch, but I bet some crumbled oven-cooked bacon (or a vegetarian alternative) would be tasty added on top. If you’ve got some pickled red onions hanging out in the fridge, throw them on top of your grilled Caesar salad, too!

Storage Instructions

The grilled romaine is best enjoyed the day it’s made since it will soften and wilt the longer it’s stored. The vegetarian Caesar dressing, however, can be made ahead and kept in an airtight container in the fridge for up to 5-7 days. Give it a stir before using again.

More Easy Salad Recipes

Green Bean Salad

$9.23 recipe / $1.15 serving

Summer Lentil Salad

$8.10 recipe / $1.35 serving

Zucchini, Corn, and Toasted Almond Salad

$5.95 recipe / $0.99 serving

Beet Salad

$4.59 recipe / $1.14 serving

The post Grilled Romaine Caesar Salad 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.

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.

“For my money, it’s a perfect guacamole recipe. The ratio of salt, fat, acid, and heat is right on the money. If you have a bit of time to dice everything, the result is way more fresh and flavorful than what you can buy at the store :)”

Sarah

Fresh Homemade Guacamole

Guacamole is a staple in Mexican cuisine and is known for its bright and fresh flavors. When I make it at home, I like to keep the base classic (creamy avocados, fresh lime juice, a little salt) and then load it up with all the good stuff. My favorite mix-ins are diced Roma tomatoes, red onion, jalapeño for a little kick, and plenty of fresh cilantro. But honestly, guac is one of those recipes you can make your own, so toss in whatever you’re craving. I’ve shared some of my favorite add-ins below if you want to take yours from simple to a loaded avocado dip!

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Guacamole

The fresh flavor of homemade guacamole can't be beat! This simple avocado dip is creamy, zesty, and so deliciously fresh.

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

Course Appetizer, condiment, Side Dish

Cuisine Mexican

Total Cost $4.61 recipe / $0.46 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 ¼ cup each

Calories 101kcal

Author Beth Moncel

Equipment

• Mixing Bowls
• Fork

Ingredients

• 1 fresh lime 2 Tbsp juice, $0.25
• 2 Roma tomatoes $0.50
• 1 jalapeño $0.41
• ¼ red onion $0.26
• 2 Tbsp fresh cilantro chopped, $0.12*
• 2 garlic cloves minced, $0.06
• 3 avocados medium-sized (or 4 small) $3.00**
• ½ tsp salt $0.01***

Instructions

• Juice the lime. Finely dice the tomatoes, jalapeño (remove seeds), and red onion. Roughly chop the cilantro and mince the garlic.
• Remove the peels and pits from the avocados. Place the avocados in a bowl, then mash them with a fork.
• Add the diced tomato, onion, and jalapeño to the mashed avocados, along with the chopped cilantro, minced garlic, about 1 Tbsp of lime juice and ¼ tsp salt.
• Stir the ingredients together, then taste the guacamole. Add more lime and salt to your liking. I usually end up adding about 2 Tbsp lime juice and ½ tsp salt total. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*Don’t love cilantro? Leave it out! You can also leave out the jalapeño (or add more)  depending on your spice preferences.

**I like Haas avocados best because they are rich and creamy (compared to the large light green Florida avocados). Look for avocados that have a slight give when squeezed, but are not mushy.

***Salt is one of the most underrated ingredients in this recipe. It helps all of the individual flavors pop and keeps it from being bland. If your dip tastes bland, try adding a pinch more salt!

Nutrition

Serving: 0.25cup | Calories: 101kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Sodium: 121mg | Fiber: 4g

How to Make Guacamole Step-by-Step Photos

Gather all of your ingredients.

Prep all the add-ins: Juice 1 fresh lime (you need about 2 Tbsp of juice), finely dice 2 Roma tomatoes, 1 jalapeño (remove the seeds), and ¼ red onion. Roughly chop 2 Tbsp fresh cilantro and mince 2 garlic cloves.

Mash the avocados: Remove the peels and pits from 3 medium-sized avocados, then place them in a bowl. Use a fork to mash the avocados. Leave them a little chunky or mash them completely smooth. It’s up to you. I like them a little chunky.

Add the other ingredients: To the mashed avocado, add the diced tomato, diced red onion, diced jalapeño, chopped cilantro, minced garlic, lime juice, and salt. Start with about 1 Tbsp lime juice and ¼ tsp salt, then add more after tasting.

Taste test: Mix everything together well, then give it a taste and adjust the salt and lime to your liking. I usually end up using about 2 Tbsp lime juice and ½ tsp salt total.

Store or serve: Now your homemade guacamole is ready to serve!

To store any leftovers without it turning brown, make sure to add a layer of plastic wrap directly on the surface of the dip. Press out as many of the air bubbles as possible to prevent browning. Seal the container closed and keep for 3-4 days, refrigerated.

What Else Can I Add?

Storage Instructions

IF you happen to have leftovers, here’s how you can store them without the guacamole turning brown. Guacamole turns brown when exposed to oxygen, similar to apples or bananas. So, to prevent this, simply eliminate the exposure to oxygen. Transfer your dip to an airtight food storage container, then place an extra layer of plastic wrap directly on the surface, making sure there are no air bubbles trapped under the plastic. Seal the container and refrigerate for 3-4 days.

More Easy Dip Recipes

Queso Fundido

$8.19 recipe / $1.02 serving

7 Layer Dip

$16.72 recipe / $1.11 serving

Black Bean Dip

$3.65 recipe / $0.45 serving

Easy Homemade Taco Dip

$3.98 recipe / $0.40 serving

The post Easy Guacamole 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.

Creamy Chocolate Buttercream Frosting

This chocolate buttercream is ready in just minutes and is the best mix of sweet and chocolatey. I start by beating the butter until it’s light and fluffy, which gives the frosting a soft, cloud-like texture I’m obsessed with. The cocoa powder adds deep chocolate flavor without making it bitter, and the powdered sugar keeps it smooth and sweet. A splash of milk lets me tweak the consistency so it’s just right for whatever I’m making, whether I’m spreading it over a cake or piping tall swirls onto cupcakes. And yes, it holds its shape like a champ, so everything looks just as good as it tastes!

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Chocolate Buttercream Frosting

The easiest Chocolate Buttercream Frosting you’ll ever make. Rich, smooth, and ready in minutes with 5 simple ingredients.

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

Course Dessert

Cuisine American

Total Cost $4.32 recipe / $0.18 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 24 servings (2 Tbsp each)

Calories 133kcal

Author Jennie Alley

Equipment

• Hand Mixer
• Mixing bowl

Ingredients

• 1 cup salted butter room temperature (120g) $1.98
• 3 cups powdered sugar 360g, $0.88
• ½ cup unsweetened cocoa powder 50g, $1.00*
• 2 tsp vanilla extract $0.39
• ¼ cup whole milk divided, (2 oz) $0.07

Instructions

• Gather all of your ingredients.
• In a mixing bowl, beat the butter with a hand mixer on high for 2–3 minutes until light and fluffy.
• Add all of the powdered sugar, cocoa powder, vanilla, and half of the milk. Begin mixing on low speed to prevent a mess, then gradually increase to medium until well combined.  Add the remaining milk a little at a time until the frosting reaches your desired consistency.**
• Use the frosting to top cakes, cupcakes, or brownies. Enjoy!

See how we calculate recipe costs here.

Notes

*You can use a Dutch-processed cocoa powder or an unsweetened natural cocoa powder.

**If your frosting is too thick, add an extra teaspoon of milk until it’s smooth and creamy. If it’s too thin, add a bit more powdered sugar.

This recipe makes about 3 cups of chocolate buttercream frosting, enough to cover a two-layer 9-inch cake, 12 cupcakes with a full swirl, or 24 cupcakes with a thinner layer (about 2 tablespoons each).

Nutrition

Serving: 1serving (2 Tbsp) | Calories: 133kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Sodium: 62mg | Fiber: 1g

how to make Chocolate Buttercream Frosting step-by-step photos

Gather all of your ingredients.

Beat the butter: Add 1 cup room temperature salted butter to a mixing bowl. Your butter MUST be room temperature to blend well with the other ingredients. If it’s too cold or too warm, it won’t mix properly. Beat the butter on high for 2-3 minutes until light and fluffy.

Combine the ingredients: Add 3 cups powdered sugar, ½ cup unsweetened cocoa powder, 2 tsp vanilla, and half of the milk to your butter. Mix on low speed (to avoid the powdered sugar from puffing up and making a mess!) and gradually increase the speed to medium until well combined.

Add the remaining milk a little at a time until the frosting reaches your desired consistency. If it’s too thick, add more milk. If you accidentally add too much milk, add more powdered sugar.

Use your homemade chocolate buttercream frosting to decorate any sweet treats you like. Enjoy!

How to Use Chocolate Buttercream Frosting

There are so many ways to put this chocolate buttercream to good use, it’s honestly hard to pick a favorite. Some days I’m team cupcake, other days I’m all about slathering it between cake layers or straight onto brownies. Here are a few delicious ways to use this homemade chocolate buttercream frosting:

• To decorate a classic vanilla cake or a chocolate cake
• As a decadent dip for fresh fruit
• For topping cupcakes or homemade brownies
• As a filling for crepes
• On a chocolate mug cake
• Spread on sugar cookies (or sugar cookie bars…one of my favorites to make for parties!)
• As a dip for graham crackers
• Layered into a trifle or parfait

Storage Instructions

Store this easy chocolate buttercream frosting in an airtight container in the fridge for up to a week. I recommend letting it come to room temperature and giving it a quick whip before using. You can also freeze this buttercream for up to 3 months. Store it in an airtight freezer-safe container, thaw in the fridge overnight, and beat with your handmixer before using.

More Chocolate Dessert Recipes

Homemade Chocolate Pudding

$2.44 recipe / $0.61 serving

Chocolate Cream Pie

$10.57 recipe / $1.32 serving

Easy Chocolate Fudge

$6.88 recipe / $0.43 serving

Chocolate Truffles

$5.69 recipe / $0.37 serving

The post Chocolate Buttercream Frosting appeared first on Budget Bytes.

Simple Green Bean Salad Recipe

Blanching makes all the difference in this green bean feta salad. I cook the string beans in well-salted water for a couple of minutes, then rinse them under cold water so they stay bright and crisp. And the salt isn’t just for flavor, it actually helps keep the vibrant green color, too! Add some cherry tomatoes and suddenly you’ve got a summer salad that feels fresh, light, and picnic-ready. It gives me the same crowd-pleasing energy as our classic three bean salad, but with a little extra brightness and crunch.

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Green Bean Salad

Crisp green beans, cherry tomatoes, feta, and lemon dressing come together in this fresh, tangy Green Bean Salad that’s easy to make and full of flavor.

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

Course Salad

Cuisine American

Total Cost $9.23 recipe / $1.15 serving

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Total Time 22 minutes minutes

Servings 8 servings (1 cup per person)

Calories 146kcal

Author Melissa Nolan

Equipment

• Large Pot
• Large Bowl
• Small Bowl

Ingredients

• 30 oz. fresh green beans trimmed, $2.95*
• 1 Tbsp salt plus 1 tsp salt for dressing, (divided) $0.16
• 1 lemon juice and zest (about 3 Tbsp of juice) $0.58
• 1 Tbsp apple cider vinegar $0.04
• 1 Tbsp Dijon mustard $0.06
• 1 tsp granulated sugar $0.01**
• 1 tsp black pepper freshly cracked, $0.16
• ¼ cup olive oil $0.70
• 1 sweet onion sliced thinly, (230g) $0.78
• 1 pint cherry tomatoes halved (10oz, 283g) $2.48
• ½ cup feta cheese crumbled, $1.31***

Instructions

• Gather and prepare all ingredients.
• Bring a large pot of water with 1 Tbsp salt to a boil. Once boiling, add the green beans and cook for 2 minutes. Drain and rinse the beans. Then set them aside.
• In a small bowl, whisk together the lemon juice, zest, apple cider vinegar, Dijon, sugar, 1 tsp of salt, and pepper. While whisking, slowly pour in the oil until combined.
• Place the green beans, onions, tomatoes, and feta in a bowl. Drizzle with the vinaigrette and toss to combine. Let it sit for 5-10 minutes, then serve, or refrigerate until ready.

See how we calculate recipe costs here.

Notes

*I prefer the fresh bite of fresh green beans in this recipe, so that’s what I always use. You can always simmer them for longer if you want them less crisp. You could try frozen green beans, but they’d be much softer. I wouldn’t use canned green beans. They’re too soft, and the flavor isn’t the same. Fresh beans really make this salad the best it can be.

**Sugar helps balance the lemon and vinegar in the vinaigrette, but you can also use honey, maple syrup, agave, or other sweeteners.

***You can make this green bean and tomato salad recipe dairy-free and vegan by omitting the feta or choosing a non-dairy cheese.

Nutrition

Serving: 1serving | Calories: 146kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Sodium: 1016mg | Fiber: 4g

how to make Green Bean Salad step-by-step photos

Gather all of your ingredients.

Blanch the green beans: Bring water and 1 Tbsp salt to a boil in a large pot. When the water is boiling, add 30 oz. trimmed fresh green beans and cook for just 2 minutes. If you want your beans softer, you can cook them for longer. Drain and rinse the green beans with cold water to stop the cooking process. Set them aside for now.

Make the vinaigrette: Add the lemon juice and zest from 1 lemon, 1 Tbsp apple cider vinegar, 1 Tbsp Dijon mustard, 1 tsp sugar, 1 tsp of salt, and 1 tsp black pepper to a small bowl. Whisk to combine.

While constantly whisking, stream in ¼ cup olive oil until combined. Drizzling in the olive oil while whisking helps emulsify the vinaigrette and holds the oil and vinegar together.

Make the salad: Add the blanched green beans, 1 thinly sliced sweet onion, 1 pint halved cherry tomatoes, and ½ cup crumbled feta to a bowl. Drizzle the lemon vinaigrette overtop and toss to combine.

Serve: Let the salad sit for 5-10 minutes before serving or storing in the fridge. Enjoy.

What Else Can I Add?

This cold green bean salad keeps it simple with just a few ingredients, but you can absolutely make it your own. I love tossing in whatever I have on hand to change it up. Here are some easy add-ins:

• Toasted nuts, like almonds, walnuts, or pecans
• Fresh dill, parsley, basil, or mint
• Diced cucumbers
• Pitted olives
• Cooked and cooled pasta (for a green bean pasta salad)
• Avocado
• Grated carrots
• Chickpeas or white beans
• Roasted red peppers
• Hard-boiled eggs (diced)
• Sliced radish
• Leftover grilled vegetables

Serving Suggestions

This fresh green bean salad fits in just about anywhere. It’s ideal for summer potlucks, especially alongside grilled salmon, chicken, or whatever you’ve got on the grill. For a veggie-friendly spread, I’d serve it with sweet corn fritters or smoky mushroom skewers. It also makes a vibrant side for the holidays! I can totally see it next to roasted chicken and all the cozy fixings. And if you’re just looking for an easy midweek dinner, it’s great with something simple like fettuccine Alfredo.

Storage Instructions

I recommend eating this green bean salad within a day or two, as the beans will start to soften and discolor. They’re still tasty, they just don’t look as pretty! Store leftovers in an airtight container in the fridge.

More Easy Salad Recipes

Grilled Peach Salad

$8.51 recipe / $2.13 serving

Antipasto Pasta Salad

$15.77 recipe / $1.42 serving

Summer Lentil Salad

$8.10 recipe / $1.35 serving

Beet Salad

$4.59 recipe / $1.14 serving

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