Chocolate Covered Bananas

Toddlers and sprinkles seem to go hand-in-hand. I mean, any food must taste a million times better when it’s covered in a rainbow!!

Once I discovered chocolate covered frozen bananas, I knew I could make Munchkin’s sprinkle dreams come true.

In fact, they made an appearance at her Elmo Birthday Party — and they were a huge hit!

I ended up cutting them into smaller bites because when you have an entire food TENT, guests will want to try a little bit of everything.

The secret to success is my homemade Magic Shell. The coating is crispy but not too thick, and so much easier to bite into than straight melted chocolate.

Once they’re dipped, you can coat chocolate covered bananas in just about anything you’d like! Munchkin always helps me, and we have such a blast together.

Try ice cream bread or my eggless funfetti cookie dough dip next for even more sprinkle fun!!

Ingredient Notes and Substitutions

• Bananas – Be very careful when choosing fruit for this chocolate covered frozen bananas recipe. Look for completely yellow peels (absolutely no green) with at most a few brown freckles.
  
  It’s important that the bananas are firm so they don’t fall apart when adding the popsicle stick, but you also want them to be fully ripe so they are sweet.
  
• Milk Chocolate Chips – Yes, bananas are sweet, but they tend to become less sweet when frozen. So you want to give them a little extra help!
  
  We’ve had great success with milk and white chocolate chips, though semi-sweet should work in a pinch. Dark chocolate is often too bitter for littles, so only use it if you know they’ll like it.
  
• Coconut Oil – Keeps the melted chocolate smooth and silky and helps it to harden faster. Use refined coconut oil for a neutral taste or unrefined for added coconut flavor.
  
  It’s fine if the oil is in its solid state — it will melt along with the chocolate chips!
  
• Sprinkles – Jimmies (the long skinny kind) are easiest to bite into when frozen without hurting your teeth, though nonpareils (the tiny round ones) are a close second.
  
  There are also tons of options throughout the year for flat designs, usually for different holidays — see what fun shapes you can find!

How to Make Frozen Chocolate Covered Bananas

• Prep the bananas.

Remove the peels and any stringy bits, then place all of the bananas on a cutting board. Slice them in half to make two evenly-sized segments — meaning banana halves, not long, skinny pieces.

Carefully push a popsicle stick through the cut side about halfway into the banana.

Try not to poke through the sides! If you do, that’s okay. Just pull back on the stick a little and try again.

Lay each banana popsicle on a baking sheet and freeze for at least 15 minutes up to a few hours.

• Dip in melted chocolate.

While the fruit is in the freezer, melt the chocolate chips and coconut oil together in the microwave.

Heat for 30 seconds at a time, stirring after each, until the chips are almost melted. Then, give it all a really good stir until the mixture is silky and smooth.

Pour the melted chocolate into a tall mason jar. A drinking glass or vase would work too — anything that’s a bit taller than the bananas.

There does need to be some room at the top, or the chocolate will spill over the sides when dipping.

Then, lower the banana pops one at a time into the chocolate!

• Coat them in your favorite toppings.

Spread the toppings onto a large plate, platter, or wide bowl. This makes it so much easier to coat the chocolate covered bananas quickly and evenly.

I usually roll with one hand, holding onto the stick, while using the other hand to push the toppings over the fruit. You can also slowly twirl the stick while sprinkling the toppings over the top.

As soon as they’re coated, place them back on the baking sheet and freeze until set.

Prep Ahead

• Freeze bananas with popsicle sticks
• Add toppings to plates or bowls

What You’ll Need for This Recipe

• Baking Sheets – If you’re making a big batch of frozen chocolate covered bananas (and have room in your freezer!), try using full-size jelly roll pans.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Popsicle Sticks – Look for ones labeled “food-grade” or “food-safe” — they’re treated differently than the kind you use for crafts.
• Mason Jar – I absolutely love these and use them for storing, prepping, drinking glasses, and especially canning.

Topping Ideas

Sky’s the limit when it comes to toppings, and each can add a new texture or flavor to your chocolate covered frozen bananas!

• Chopped Nuts: Try peanuts, macadamia nuts, almonds, pistachios, or hazelnuts
• Shredded Coconut: For a tropical flair! Use sweetened or unsweetened.
• Freeze-Dried Fruit: Crush dried raspberries or strawberries for a pop of color and tart flavor.
• Candy Bits: Chop up toffee, M&Ms, or candy canes.
• Mini Chocolate Chips: Double chocolate deliciousness!
• Crushed Cookies: Store-bought will be best. Try Oreos, Chips Ahoy, Sandies, Circus Animals…
• Breakfast Cereal: Crush up Fruity Pebbles, Trix, Cap’n Crunch, and more!
• Flakey Sea Salt: Adds an elegant touch and a salty contrast.
• Granola: I love my homemade recipe, but any will do! Chop any dried fruit into tiny pieces.

Storing Chocolate Covered Frozen Bananas

Once everything is set, transfer your treats to an airtight container. Add a piece of parchment or wax paper between layers so nothing sticks together.

Keep frozen chocolate covered bananas towards the back of the freezer and enjoy within 3 months.

Chocolate Covered Bananas FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Frozen Chocolate Covered Bananas

Chocolate Covered Bananas are a fun and easy treat to make for parties or an afternoon snack! Make them at home with 3 simple ingredients.

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

Freeze 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 188cal

Author Donna Elick

Equipment

• mixing bowls

Ingredients

• 6 bananas
• 2 cups milk chocolate chips about 12 ounces
• 1/4 cup refined coconut oil
• Toppings of choice: sprinkles chopped nuts, shredded coconut, mini M&M’s, mini chocolate chips, or crushed candies

Instructions

• PREP BANANAS: Peel 6 bananas and cut each banana in half crosswise to create 12 pieces. Insert a popsicle stick halfway into the cut end of each banana half, being careful not to push through the side.
• FREEZE BANANAS: Place the banana halves on a parchment-lined baking sheet. Freeze for 15 minutes so the bananas firm up before dipping.
• MELT CHOCOLATE: In a microwave-safe bowl, combine 2 cups milk chocolate chips and 1/4 cup refined coconut oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is almost fully melted. Stir until smooth.
• PREP TOPPINGS: Pour your chosen toppings into shallow bowls or plates so they are ready for dipping.
• DIP BANANAS: Holding the popsicle stick, dip each frozen banana into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip off.
• ADD TOPPINGS: Immediately roll or sprinkle the chocolate-coated banana in your prepared toppings.
• FREEZE TO SET: Return the coated bananas to the baking sheet and freeze for about 30 minutes, or until the chocolate is firm.
• SERVE: Enjoy immediately or keep frozen until ready to serve.

Notes

Make-Ahead: These can be made up to 2 days in advance and stored in the freezer until ready to serve.

Storage: Store frozen bananas in an airtight container or freezer bag for up to 2 weeks.

Reheating: Not applicable. Serve frozen.

Freezing: Keep the bananas frozen until serving so the chocolate stays firm and the bananas hold their shape.

Ingredient Tip: Refined coconut oil melts smoothly and does not add coconut flavor. Use unrefined coconut oil if you prefer a light coconut taste.

Nutrition

Serving: 1 | Calories: 188cal | Carbohydrates: 26g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 8mg | Sugar: 18g | Fiber: 2g | Calcium: 3mg | Iron: 1mg

Originally published August 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Frozen Chocolate Covered Bananas appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR GRAPE SALAD

• Ready in just 10 minutes
  
• Sweet, creamy, and refreshing
  
• Crowd-friendly and kid-approved
  
• Perfect for potlucks, BBQs, and holiday tables
  
• Crunchy granola topping makes every bite exciting.

Grape Salad

This is one of those recipes that quietly proves you don’t need complicated ingredients to make something people love.

I’ve brought this grape salad to potlucks, BBQs, family holidays, and homeschool gatherings more times than I can count.

Every single time, the same thing happens: someone takes a small spoonful because it looks simple… and then they’re back five minutes later with a bigger bowl.

The reason is texture. The grapes stay cold and juicy, the dressing is creamy without being heavy, and that little bit of crunch on top pulls the whole thing together.

Creamy grape salad with cream cheese is refreshing next to grilled food, rich casseroles, or anything heavy on the table.

It’s simple food that does its job perfectly. And sometimes that’s exactly what a gathering needs.

If you’ve got more fruit that’s about to turn, try my Gigi’s Apple Salad. It’s just as creamy and easy to make. Or for a savory option, slice up extra grapes and include them in a delicious chicken salad sandwich!

INGREDIENT NOTES

• Seedless Grapes: Red or green both work beautifully, and I like to use a mix of both for more color. Choose firm grapes for the best texture.
  
• Cream Cheese: Softened cream cheese creates the thick, creamy base that coats the grape salad perfectly.
  
• Sour Cream: Adds tang and keeps the dressing from being overly sweet.
  
• Granulated Sugar: Sweetens the dressing just enough to complement the grapes.
  
• Vanilla Extract: Adds warmth and depth to the creamy mixture.
  
• Fresh Lemon Juice: Brightens the flavor and balances the sweetness.
  
• Granola: Adds that irresistible crunch right before serving. I love making a quick batch of granola clusters in the air fryer!

VARIATIONS

Brown Sugar Pecan: Replace the granola with chopped pecans and sprinkle with brown sugar.

Caramel Apple Style: Add diced apples and drizzle with caramel sauce.

Yogurt Version: Replace half of the sour cream with plain Greek yogurt.

Strawberry Add-In: Mix in sliced strawberries for extra fruit flavor.

Maple Almond Granola: Swap out the plain granola with my maple almond version.

Candied Walnuts: Top with candied walnuts for a more dessert-like finish.

SERVING SUGGESTIONS

• Delicious with grilled burgers or BBQ.
  
• Add this grape salad recipe to potluck spreads.
  
• Pair with holiday meals for a refreshing contrast.
  
• Serve with brunch dishes for a twist on plain fruit.
  
• Enjoy creamy grape salad with cream cheese filling as a light dessert.

GRAPE SALAD RECIPE FAQ

The key to a great recipe for grape salad is texture balance. The grapes should stay crisp and firm, while the dressing remains thick enough to cling to each one without becoming runny.

That’s why drying the grapes thoroughly matters… excess water can loosen the dressing and dilute the flavor.

Adding the crunchy topping just before serving keeps that contrast between creamy and crisp, which is what makes this dish so satisfying.

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room to combine everything together.
  
• Electric Mixer: To make the creamy cream cheese dressing.
  
• Rubber Spatula: For easy folding and mixing.
  
• Measuring Cups & Spoons: Balance matters for texture and flavor.

Enjoy!

With love, from our simple kitchen to yours.

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Grape Salad (Easy 10-Minute Recipe)

Creamy Grape Salad is the perfect summer recipe. Juicy grapes are smothered in a luscious cheesecake filling and topped with crunchy granola!

Course Side Dish

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16

Calories 191cal

Author Donna Elick

Ingredients

• 4 pounds seedless red or green grapes about 12 cups
• 1 8-ounce package cream cheese, softened
• 1 cup sour cream
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon juice
• 1/2 cup granola

Instructions

• PREP GRAPES: Wash 4 pounds seedless red or green grapes under cold water. Dry the grapes completely with a clean kitchen towel or paper towels and place them in a large mixing bowl.
• MAKE CREAMY FILLING: In a large bowl, beat 1 8-ounce package cream cheese, softened with an electric mixer until smooth and fluffy, about 1 minute. Add 1 cup sour cream and 1/3 cup granulated sugar. Beat until creamy and fully combined.
• ADD FLAVOR: Mix in 1 teaspoon pure vanilla extract and 1 teaspoon fresh lemon juice. Beat on low speed until smooth.
• COAT GRAPES: Add the prepared grapes to the cream cheese mixture. Fold gently with a rubber spatula until the grapes are evenly coated.
• CHILL OR SERVE: Serve immediately, or cover and refrigerate for up to 4 hours for the best flavor.
• ADD TOPPING: Just before serving, sprinkle 1/2 cup granola evenly over the grape salad.

Notes

Make-Ahead: This salad can be prepared up to 4 hours ahead. Cover and refrigerate. Add the granola just before serving so it stays crunchy.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Ingredient Tip: Be sure the grapes are completely dry before mixing. Any extra moisture can thin the creamy dressing.

Nutrition

Serving: 1 | Calories: 191cal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 53mg | Sugar: 24g | Fiber: 1g | Calcium: 43mg | Iron: 1mg

Originally published June 2018, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Grape Salad (Easy 10-Minute Recipe) appeared first on The Slow Roasted Italian.

Belt Busting Cowboy Burger

Reds Restaurant, the Cowboy Club, and our stay at the luxurious Sedona Rouge Hotel and Spa in Sedona, Arizona completely inspired my need to create my very own belt busting cowboy burger recipe. 

But what is a cowboy burger… and why is it called that? Well, it’s basically a hefty cheeseburger with everything a hungry cowboy could want at the end of a long day piled on top.

Loaded with cheese, bacon, onion rings, and plenty of smoky flavor, it has to be one of the best burgers I’ve ever eaten!!

Seriously, the only thing that topped it was their Corn Flake Crusted French Toast — which also got the copycat recipe treatment.

Try my Quick Draw Cowboy Chili next, an easy 30-minute recipe that will stick to your ribs and keep you feeling full long into the night.

And if you’ve got a potluck coming up, you’re sure to wow everyone with a hearty cowboy pasta salad!

Ingredient Notes and Substitutions

• Ground Sirloin – Instead of the usual ground beef, opt for ground sirloin to infuse your cowboy burger with as much beefy flavor as possible.
  
  Keep in mind that ground sirloin is much leaner than ground beef, so it’ll dry out if you overcook the patties.
  
• Worcestershire & A-1 Sauce – These enhance the natural flavor of the meat and add tons of savory flavor. They also add a little more moisture to the beef patties.
  
  Swap the Worcestershire with soy sauce if you don’t have any on hand and use a different steak sauce if you’re not a fan of A-1. Or, replace the steak sauce with more Worcestershire.
  
• Seasonings – Here’s where you’ll start to build that smoky flavor! Ground chile de arbol, smoked paprika, ground cumin, and black pepper all bring the heat and play off the flavors in the barbecue sauce.
  
  If you can’t find chile de arbol, substitute cayenne pepper to taste.
  
• Onion Rings – Use your favorite! I love cooking mine in the air fryer so they get extra crispy on the outside.
  
• Barbecue Sauce – Either store-bought or homemade will work for this cowboy burger recipe. I’m partial to my signature sauce or this Jack Daniel’s version for an extra kick!
  
• Cheddar Cheese – With a lot of intense flavors to go around, stick with mild cheddar, Monterey Jack, or Colby Jack slices for balance.
  
• Bacon – Thick-cut strips are the way to go so they don’t get lost in the shuffle. I like how they’re chewy and crispy at the same time, adding extra smoky flavor to the mix.
  
  For another layer of flavor, try brown sugar or maple candied bacon instead!
  
• Lettuce & Tomato – Burger classics that add crunch and acidity to each bite. Iceberg or Romaine lettuce are popular choices, though I think peppery arugula would be yummy too.
  
  For the tomatoes, choose something that isn’t too watery — Roma or beefsteak are my top choices.
  
• Hamburger Buns – Yet another way to make these cowboy burgers your own. Brioche, poppyseed, plain… just so long as the buns are big enough to support all of the incredible toppings!

Tips and Tricks to Make Perfect Cowboy Burgers

• Handle the ground beef gently.

I like to work the spices and sauces into the meat by hand. Everything tends to mix more evenly and with less effort than with a spoon or spatula.

Divide the mixture into 4 even portions, then gently shape into patties slightly larger than your buns. They’ll shrink up a bit when cooked to be just the right size.

Avoid overmixing or handling the beef any more than necessary. The more you work it, the tougher it will be.

• Make a small dent in the center of the patty.

This helps prevent the dreaded dome in the middle of your cowboy burger. You want an even surface so the toppings don’t slide off!

Once you shape the patties, press your thumb gently into the center. Don’t go too far — just enough that it’s noticeable.

• Only touch the patties when it’s time to flip.

Pressing down on the burgers won’t make them cook any faster. In fact, it will only cause all the yummy juices to squeeze out, leaving you with dry results!

Once they’re seared on both sides, transfer the patties to a clean plate to rest for a few minutes. This also ensures they’ll stay nice and juicy when you’re ready to eat.

Prep Ahead

• Cook bacon and onion rings
• Slice cheese
• Prep lettuce and tomato (if using)

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Large Bowl – This one is my go-to! Plenty of space for mixing without worrying about overflow.
• Heat-Safe Spatula for transferring cowboy burger patties on and off the grill.

Serving Suggestions

What’s a cowboy meal without a helping of baked beans and cornbread? Of course, I usually end up making a side of fries during the week!

Pair it with a loaded pasta salad for the ultimate cowboy cookout duo!

A scoop of tangy coleslaw would lighten up this hefty onion ring burger, and it’s easy to make in large batches.

Then, there’s dessert! Gooey s’mores, peach cobbler, or a warm skillet cookie with ice cream are all reminiscent of cooking over an open flame. And it doesn’t get more cowboy than that!

Storing and Reheating an Onion Ring Burger

Ground sirloin patties can be stored in the refrigerator for 3-4 days, separate from the rest of the toppings.

While it’s possible to reheat leftover onion rings and bacon, they really are best when fresh. Make a new batch if you happen to have extra burgers for the crispiest results.

Cowboy Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Rodeo Cowboy Burger Recipe

This Cowboy Burger is piled high with crispy bacon, thick onion rings, melted cheese, and smoky BBQ sauce. A true gourmet burger recipe!

Course Main

Cuisine American

Method Grill

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 644cal

Author Donna Elick

Equipment

• grill

Ingredients

• 2 pounds lean ground beef about 80 to 85 percent lean
• 1 tablespoon Worcestershire sauce
• 1 tablespoon A-1 steak sauce
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground chile de arbol or cayenne pepper
• 1 teaspoon fresh ground black pepper
• 4 thick-cut bacon slices
• 8 frozen or prepared onion rings
• 4 slices mild cheddar cheese about 4 ounces
• 4 large hamburger buns
• 4 lettuce leaves
• 1 large tomato sliced
• 1 cup barbecue sauce

Instructions

• PREHEAT AND PREP: Preheat grill to high heat, about 450°F. Place a grill pan or skillet over medium heat and cook 4 thick-cut bacon slices until crisp, about 6 to 8 minutes. Transfer bacon to a paper towel-lined plate.
• MIX BEEF: In a large bowl, add 2 pounds lean ground beef, 1 tablespoon Worcestershire sauce, 1 tablespoon A-1 steak sauce, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon ground chile de arbol or cayenne pepper and 1 teaspoon fresh ground black pepper. MIX gently with your hands just until combined.
• FORM PATTIES: DIVIDE the seasoned ground beef into 4 equal portions. SHAPE each portion into a patty about ½ inch larger than the hamburger buns. PRESS a shallow indentation in the center of each patty to prevent doming while grilling.
• COOK ONION RINGS: BAKE 8 frozen or prepared onion rings according to package directions until golden and crisp, usually 8 to 10 minutes in a 425°F oven or air fryer.
• GRILL BURGERS: PLACE the patties on the hot grill. COOK for 3 to 4 minutes until a deep golden crust forms. FLIP and cook another 3 to 4 minutes for medium doneness, until the internal temperature reaches about 160°F. DON’T PRESS DOWN ON THE BURGER PATTY.
• ADD CHEESE: During the last minute of cooking, TOP each burger with 1 of 4 slices mild cheddar cheese and CLOSE the grill lid until melted.
• TOAST BUNS: TOAST 4 large hamburger buns cut side down on indirect heat for 1 to 2 minutes until lightly golden.
• ASSEMBLE BURGERS: SPREAD about ¼ cup barbecue sauce on each bottom bun. ADD lettuce leaf and tomato slices, then PLACE the cheeseburger on top. STACK 1 bacon slice and 2 onion rings on each burger. COVER with the top bun and serve warm.

Notes

Make-Ahead: The burger patties can be mixed and shaped up to 1 day ahead. Cover tightly and refrigerate until ready to grill.

Storage: Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm burgers in a 325°F oven for 8 to 10 minutes or microwave in 30-second intervals until heated through.

Freezing: Raw patties freeze well. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

Stovetop Burger Instructions:
• HEAT SKILLET: Place a 12-inch cast iron skillet over medium-high heat. Add 1 teaspoon extra virgin olive oil and heat until shimmering.
• COOK BURGERS: Add the prepared burger patties to the skillet. Cook 4 to 5 minutes until a deep brown crust forms.
• FLIP: Turn the burgers and cook another 3 to 4 minutes for medium doneness, until the internal temperature reaches about 160°F.
• MELT CHEESE: During the last minute of cooking, place 1 slice mild cheddar cheese on each patty and cover the skillet loosely until melted.
• TOAST BUNS: Toast the hamburger buns cut side down in the same skillet for 30 to 60 seconds until lightly golden.

Nutrition

Serving: 1 | Calories: 644cal | Carbohydrates: 55g | Protein: 58g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 158mg | Sodium: 1336mg | Sugar: 29g | Fiber: 2g | Calcium: 251mg | Iron: 8mg

Originally published May 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Rodeo Cowboy Burger Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS DOLE WHIP RECIPE

• Only 5 ingredients and 10 minutes
  
• Creamy, dairy-optional tropical dessert
  
• No ice cream maker needed
  
• Bright, refreshing summer treat
  
• Disney magic without leaving home

Dole Whip

If you’ve ever stood in line at Disney on a blazing afternoon, you already know the moment.

You finally get your hands on that tall swirl of pineapple Dole Whip, cold and creamy, just starting to soften around the edges.

One bite and suddenly the heat disappears. It’s sweet, tangy, icy, and smooth all at once.

That’s exactly what we’re recreating with this homemade Dole Whip recipe.

Our secret is frozen pineapple. It blends into that signature soft-serve texture without needing an ice cream machine, and when you add just a splash of milk and a little citrus, it wakes everything up.

It’s bright. It’s tropical. And it’s dangerously easy to make at home. And even better than the original!

INGREDIENT NOTES

• Frozen Pineapple: This is the key to achieving that signature creamy texture. Frozen chunks blend into a soft-serve consistency.
  
• Coconut Milk: Adds subtle tropical flavor. Whole milk works if you want a more neutral taste.
  
• Lemon + Lime Juice: Brightens the pineapple and balances sweetness.
  
• Granulated Sugar:  Just enough to round out the tartness of the pineapple.
  
• Kosher Salt:  A tiny pinch enhances the fruit flavor.

VARIATIONS

Mango Dole Whip: Replace half of the pineapple with frozen mango.

Pineapple Coconut Float: Fill a glass halfway with pineapple juice or coconut soda before spooning in Dole Whip ice cream.

Raspberry Swirl: Blend in a handful of raspberries (fresh or frozen).

Vanilla Dole Whip: Add ½ teaspoon vanilla extract.

Extra Thick: Replace the milk with pineapple juice and add a big scoop of vanilla ice cream. You may also want to reduce the sugar a bit.

SERVING SUGGESTIONS

• Add fresh pineapple slices for garnish.
  
• Serve in a tall glass for the classic theme-park feel.
  
• Top with toasted coconut flakes.
  
• Pair with grilled pineapple for a tropical dessert plate.
  
• Serve in waffle bowls for extra indulgence.
  
• Enjoy with Disney churro bites for a ful park-at-home experience.

PINEAPPLE DOLE WHIP FAQ

The magic of Dole Whip comes from temperature and fruit structure. Frozen pineapple contains just enough fiber and natural sugars to blend into a smooth, stable texture without turning icy.

A small amount of milk helps the blades move freely while keeping the mixture thick enough to hold a swirl. Citrus juice sharpens the flavor so the pineapple tastes brighter rather than overly sweet.

Blend long enough to fully smooth out the fruit. That’s what gives you the soft-serve consistency.

TOOLS NEEDED

• Food Processor or High-Powdered Blender: For easy, extra-smooth blending.
  
• Rubber Spatula: To scrape down the sides.
  
• Serving Bowls or Glasses: You’ll need a spoon to eat this.
  
• Piping Bag (Optional): With an open star tip to get that classic swirl.

Enjoy!

With love, from our simple kitchen to yours.

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Dole Whip

Recreate the iconic Dole Whip from Disney right at home. Use real ingredients and a blender to make a sweet, creamy frozen pineapple dessert!

Course Dessert

Cuisine American

Method Food Processor

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 227cal

Author Donna Elick

Ingredients

• 2 cups frozen pineapple chunks about 12 ounces
• 1/3 cup coconut milk or whole milk
• 3 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon fresh lime juice
• 1 pinch kosher salt
• Pineapple slices for garnish (optional)

Instructions

• ADD INGREDIENTS: Add 2 cups frozen pineapple chunks, 1/3 cup coconut milk or whole milk, 3 tablespoons granulated sugar, 1 teaspoon fresh lemon juice, 1 teaspoon fresh lime juice, and 1 pinch kosher salt to a food processor.
• BLEND: Blend for 3 to 5 minutes, stopping to scrape down the sides if needed, until the mixture is smooth and creamy with no large pineapple pieces remaining.
• SERVE: Spoon the Dole Whip into bowls or glasses. Garnish with Pineapple slices if desired and serve immediately.
• OPTIONAL FIRMING: For a firmer texture similar to soft-serve, transfer the mixture to the freezer for about 30 minutes before serving.

Video

Notes

Pineapple Tip: Frozen pineapple is essential for the thick, creamy texture. Fresh pineapple will not produce the same consistency.

Milk Options: Coconut milk gives a tropical flavor, but any milk works including whole milk, almond milk, or oat milk.

Sweetness Adjustment: If your pineapple is very sweet, reduce the sugar slightly.

Make-Ahead: Blend the mixture and freeze for up to 1 hour before serving. Stir or re-blend briefly if it becomes too firm.

Storage: Store leftovers in an airtight container in the freezer for up to 1 week. Allow to soften slightly before serving.

Nutrition

Serving: 1 | Calories: 227cal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Sodium: 26mg | Sugar: 34g | Fiber: 2g | Calcium: 29mg | Iron: 2mg

Originally published August 2018, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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WHY YOU’LL LOVE THIS EASY GREEN SALAD

• Fresh, crisp, and ready in 10 minutes
  
• Topped with a bright homemade vinaigrette
  
• Simple ingredients you probably already have
  
• Easy to customize with proteins or toppings
  
• Works as a side for almost any meal

Mixed Green Salad

Every table needs a good green salad. Not a pre-mixed bag from the produce aisle or a sad pile of lettuce sitting in the corner… a real salad.

Something crisp, colorful, and actually worth putting on your plate.

This easy green salad recipe is the one I fall back on again and again. 

While the vegetables are simple, the vinaigrette is what pulls everything together. A little Dijon, a touch of honey, fresh garlic, and white wine vinegar that keeps the whole thing bright.

It’s fresh. It’s crunchy. It balances out heavier meals beautifully. And sometimes that’s exactly what dinner needs.

INGREDIENT NOTES

• Mixed Greens: Use your favorite blend. Spring mix, baby romaine, or arugula are all great choices.
  
• English Cucumber: Sweeter and less watery than standard cucumbers. And you don’t have to peel them!
  
• Cherry or Grape Tomatoes: Add juicy bursts of flavor. Grab heirloom for even more color and flavor variety.
  
• Red Onion: Thin slicing keeps the bite from being overpowering. If it’s still too much, soak them in cold water for a few minutes.
  
• Croutons: Add crunch and texture contrast. And it’s easy to make croutons from scratch!
  
• White Wine Vinegar: Bright and slightly fruity…perfect for a simple vinaigrette.

VARIATIONS 

Protein Boost: Add grilled chicken, steak, or salmon.

Cheese Add-In: Sprinkle mixed green salad with Parmesan, feta, or goat cheese.

Nutty Crunch: Add toasted almonds, pecans, or sunflower seeds.

Mediterranean: Include Kalamata olives and feta.

Summer Style: Swap tomatoes with sliced strawberries for a fruity twist.

Heartier Salad: Top with sliced avocado and hard-boiled eggs.

SERVING SUGGESTIONS 

• Pair with grilled meats or roasted chicken.
  
• Serve alongside pasta dishes.
  
• Add this easy green salad to BBQ or potluck spreads.
  
• Enjoy with soups for a light meal.
  
• Pair with a copycat Chipotle barbacoa or steak bowl for freshness.
  

EASY GREEN SALAD RECIPE FAQ

A great salad is really about balance. And with so many easy green salad ideas out there, I worked hard to make this one just right.

Crisp greens provide the base, but the contrast of textures — crunchy vegetables, juicy tomatoes, and croutons — keeps every bite interesting.

The vinaigrette works because of the ratio: roughly two parts oil to one part acid. Dijon mustard helps emulsify the dressing so it coats the leaves evenly instead of separating.

And always toss gently. Crushing delicate greens will turn a bright salad into a soggy one quickly.

TOOLS NEEDED

• Large Salad Bowl: Plenty of room for tossing and just right for serving.
  
• Sharp Knife: Precise cuts matter for a balanced bite.
  
• Cutting Board: Easy for lots of prep.
  
• Small Bowl or Jar: For the dressing.
  
• Whisk: To mix the dressing. Or pop a lid on the jar and shake!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

Sweet Kale Salad (Costco Copycat)

Grilled Peach Salad with Arugula

Southwest Chopped Salad

Olive Garden Italian Dressing (Copycat Salad Recipe)

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Mixed Green Salad

Add a Mixed Green Salad with fresh veggies and a bright, tangy vinaigrette to your table. Simple, easy, and the perfect balance to any meal.

Course Salad

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 -4

Calories 235cal

Author Donna Elick

Ingredients

FOR THE SALAD

• 5 to 6 cups mixed salad greens about 5 ounces
• 1 English cucumber, sliced (about 1 ½ cups)
• 6 ounces cherry or grape tomatoes, halved (about 1 cup)
• 1/4 small red onion, thinly sliced (about ⅓ cup)
• 2 medium carrots, shredded (about ½ cup)
• 1/2 cup croutons

FOR THE WHITE WINE VINAIGRETTE

• 1/4 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 3/4 teaspoon honey
• 1 small garlic clove, minced (about ½ teaspoon)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

• MAKE DRESSING: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, 3/4 teaspoon honey, 1 small garlic clove, minced , 1/4 teaspoon kosher saltt, and 1/4 teaspoon fresh ground black pepper until emulsified. Alternatively, place all ingredients in a jar with a lid and shake vigorously.
• ASSEMBLE SALAD: Add 5 to 6 cups mixed salad greens to a large bowl. Top with 1 English cucumber, sliced , 6 ounces cherry or grape tomatoes, halved , 1/4 small red onion, thinly sliced , and 2 medium carrots, shredded.
• DRESS: Drizzle the vinaigrette over the salad and toss gently until evenly coated.
• ADD CRUNCH: Sprinkle 1/2 cup croutons over the top just before serving.
• SERVE: Serve immediately.

Notes

Make-Ahead: Chop the vegetables up to 1 day ahead and store in the refrigerator. Store the dressing separately for up to 1 week and shake before using.

Dry Greens Well: Dry lettuce thoroughly so the dressing coats the leaves instead of sliding off.

Balance the Dressing:
Too tangy → add a little more honey.
Too oily → whisk in a splash of vinegar or lemon juice.

Easy Variations: Add grilled chicken, hard-boiled eggs, cheese, nuts, or seeds for a heartier salad.

Storage: Undressed salad keeps 1 to 2 days in the refrigerator. Dressed salad is best eaten within a few hours.

Nutrition

Serving: 1 | Calories: 235cal | Carbohydrates: 16g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Sodium: 282mg | Sugar: 7g | Fiber: 3g | Calcium: 46mg | Iron: 1mg

Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mixed Green Salad appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHIPOTLE BEEF BARBACOA

• Rich, smoky flavor just like the restaurant version
  
• Slow cooker does most of the work
  
• Makes a large batch for feeding a crowd
  
• Perfect for tacos, burritos, bowls, and nachos
  
• Tastes even better the next day

Barbacoa Recipe

There are a few things I always order at Chipotle. Barbacoa is one of them.

It’s smoky, a little spicy, and deeply savory in that slow-cooked way that just tastes like someone knew exactly what they were doing.

But once you realize how easy it is to make Chipotle beef barbacoa at home (and how much better it can be when you control the ingredients!), it becomes one of those recipes that earns a permanent place in the rotation.

Honestly, it’s turned into a bit of a thing in our house. We have a whole lineup of Chipotle copycat recipes now, and they’re some of the most popular recipes on our site.

I even build entire party menus around them. Two or three main proteins in slow cookers, a bunch of the sides, and suddenly you’ve got a full Chipotle-style spread that feeds a crowd without a lot of stress.

And this barbacoa recipe is always one of the stars.

The secret is the sauce. Chipotle peppers, garlic, cumin, oregano, lime… everything blended together into this bold, smoky mixture that slowly works its way into the beef as it cooks.

Pure magic happens when you shred it and let it simmer in the sauce a little longer. That’s when the flavor really settles in!

INGREDIENT NOTES

• Beef Chuck Roast: The ideal cut for shredding because of its marbling and connective tissue.
  
• Chipotle Peppers in Adobo: Provide smoky heat and signature barbacoa flavor.
  
• Apple Cider Vinegar: Brightens the sauce and balances the richness of the beef.
  
• Cumin & Oregano: Classic Mexican seasoning combination.
  
• Fresh Lime Juice: Adds acidity and keeps the flavor vibrant.

VARIATIONS

Spicier Barbacoa: Add extra chipotle peppers or adobo sauce.

Mild Version: Use only 2 chipotle peppers.

Instant Pot Option: Sear right in the pot (in batches), then cook on High pressure for 60 minutes with a natural pressure release.

Garlic Lovers: Increase the amount of garlic to 8 cloves.

SERVING SUGGESTIONS

• Pile into tacos with cilantro, onion, and lime.
  
• Build burrito bowls with cilantro lime rice and pinto beans.
  
• Make loaded nachos with queso blanco sauce.
  
• Stuff barbacoa chipotle into quesadillas or enchiladas.
  
• Enjoy over cauliflower cilantro lime rice with guacamole.

BARBACOA CHIPOTLE FAQ

Chuck roast works beautifully for barbacoa chipotle because the slow cooking process breaks down connective tissue and turns it into gelatin.

That’s what creates the rich, silky texture and keeps the meat moist while shredding easily.

Blending the sauce before cooking allows the spices and chipotle peppers to distribute evenly throughout the meat.

And letting the shredded beef cook in the sauce during the final hour is what gives it that deep, restaurant-style flavor.

It’s a small step that makes a big difference in this copycat Chipotle barbacoa recipe.

TOOLS NEEDED

• Slow Cooker: A 5- or 6-quart crockpot is perfect for this barbacoa recipe.
  
• Blender or Food Processor: To make the sauce.
  
• Dutch Oven or Skillet: For searing the beef before it’s slow-cooked.
  
• Tongs: Helps with flipping the meat while searing.
  
• Two Forks for Shredding: It doesn’t take much effort!

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Barbacoa (Slow Cooker Copycat) + Video

Make this Barbacoa Recipe in the slow cooker for the Mexican barbecue of your dreams. Fall-apart tender, a little spicy, and feeds a crowd!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12

Calories 312cal

Author Donna Elick

Equipment

• slow cooker
• dutch oven
• large tongs

Ingredients

FOR THE BEEF

• 4 pounds chuck roast trimmed of excess fat and cut into 8 chunks
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 2 bay leaves

FOR THE SAUCE

• 1/4 cup apple cider vinegar
• 6 cloves garlic
• 4 teaspoons ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon fresh ground black pepper
• 1/8 teaspoon ground cloves
• 4 chipotle peppers in adobo sauce from 1 can
• 1 tablespoon adobo sauce from the can
• 1 cup chicken stock or 1 cup water plus 1 teaspoon chicken base
• 1/4 cup fresh lime juice
• 1 teaspoon kosher salt

Instructions

• PREP BEEF: Trim visible fat from 4 pounds chuck roast and cut into 8 chunks. Pat the meat dry with paper towels. Sprinkle all sides with 1 teaspoon kosher salt.
• MAKE SAUCE: In a blender or food processor, combine 1/4 cup apple cider vinegar, 6 cloves garlic, 4 teaspoons ground cumin, 1 tablespoon dried oregano, 1 teaspoon fresh ground black pepper, 1/8 teaspoon ground cloves, 4 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, 1 cup chicken stock, and 1/4 cup fresh lime juice. Blend until smooth.
• SEAR BEEF: Heat 2 tablespoons extra virgin olive oil in a Dutch oven over medium-high heat. Add beef chunks and sear on all sides until browned and a crust forms.
• TRANSFER: Place the seared beef into a slow cooker. Pour the blended sauce over the beef and add 2 bay leaves.
• SLOW COOK: Cover and cook on HIGH for 5 to 6 hours or LOW for 8 hours, until the beef is fork-tender.
• SHRED: About 1 hour before serving, shred the beef using two forks. Stir to coat with the sauce.
• SEASON: Taste and add the remaining 1 teaspoon kosher salt if needed.
• FINISH: Cover and cook for the final hour so the shredded beef absorbs the sauce.
• SERVE: Serve hot in tacos, burritos, bowls, or salads.

Video

Notes

No Blender Option: Finely mince the garlic and chipotle peppers, then whisk all sauce ingredients together in a bowl before adding to the slow cooker.

Make-Ahead: This barbacoa tastes even better the next day. Refrigerate overnight for deeper flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze cooled barbacoa with sauce in freezer-safe containers for up to 3 months.

Serving Ideas: Use in burritos, tacos, nachos, rice bowls, or salads.

Nutrition

Serving: 1 | Calories: 312cal | Carbohydrates: 3g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 775mg | Sugar: 1g | Fiber: 1g | Calcium: 46mg | Iron: 4mg

Originally Published January 2021, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Barbacoa Recipe + Video appeared first on The Slow Roasted Italian.

Mother’s Day Brunch Ideas

Sure, a showstopping spread makes for a pretty picture… but relaxed celebrations with more time around the table (and less in the kitchen) are more my speed. 

Any good brunch menu should have a balance of savory and sweet dishes, but nothing too heavy. I like mine to lean more towards breakfast flavors with fresh fruit to fill in any gaps.

Many of these Mother’s Day brunch food ideas serve enough for family gatherings and can be scaled up to match. But if it’s just a cozy day at home, leftovers can be enjoyed the next day.

And cocktails are a must, especially something bubbly. Batch drinks are an easy way to serve the table without having to get up and craft more as glasses start to empty.

These recipes will help you plan the perfect menu for the occasion, whether it’s a full spread with extended family or something cozy to celebrate yourself. Cheers!

COCKTAILS

So many Mother’s Day brunch ideas range from basic mimosas to complicated spritzers, but simple pitcher recipes are really the way to go. You can measure and mix everything ahead, pop it in the fridge, and fill glasses as needed.

Orange White Wine Sangria

Light and refreshing with spiced citrus flavor, this sangria is best made ahead so the cinnamon, cloves, and star anise have time to infuse the whole pitcher. Add candied orange peel to each glass for a fancy touch!

The BEST Spicy Bloody Mary

Not a fan of sweet drinks? Then a Bloody Mary is one of the best ideas for Mother’s Day brunch! The flavors pair well with savory egg dishes and bakes but won’t linger long enough to mess with desserts.

Berry Moscato Sangria

Something sweet and sparkling is just right for the setting. Sugar draws out the natural juices of the fresh berries, boosting the fruity flavor of the drink. This one screams springtime.

SWEET & SAVORY MAINS

Best to pair a few together for a balanced table. This allows everything nibble on a variety of options or pick and choose favorites, depending on their mood. My favorite brunch recipes are ones to be shared around a full table, so each of these feeds a crowd.

Sheet Pan Pancakes (4 Ways)

At least a dozen slices in one bake. Several different toppings at the same time. Sliceable so you can sample every dish on the table. Not a single pancake to flip. What’s not to love?

Baked Egg Casserole

Every breakfast flavor in one cozy bite. Sausage, bacon, potatoes, eggs, and cheese. The texture is so fluffy, and since it can be prepped the night before, it’s one of the best Mother’s Day brunch ideas for overnight guests.

Ham and Egg Casserole (Cracker Barrel Copycat)

Savory ham and cheese baked over egg-soaked sourdough. Like a casserole-style quiche without all the fuss. Easy to customize with other meats or veggies too.

Sheet Pan French Toast

Free yourself from standing over the griddle! Bake an entire batch of tender French toast with crispy, browned edges and a sweet, cinnamon-sugar layer. Delicious with maple syrup or berries and whipped cream.

Make Ahead Oven Baked French Toast

This one’s a little different. Thick slices of French loaf soak up the spiced custard overnight, creating a bread pudding-like texture when baked. But the brown sugar praline topping… that’s what makes it irresistible!

Savory Monkey Bread

Perfect for sharing, this pull apart bread is loaded with sausage link pieces, fluffy eggs, and plenty of melted Colby Jack. Each bite is coated in a garlic herb butter for maximum savory flavor.

Breakfast Sliders

Sausage, egg, and cheese is a classic breakfast trio. But sweet Hawaiian rolls brushed with a maple butter mixture take them to a new level. Be careful… these breakfast sliders disappear fast!

Easy Ham and Cheese Quiche Recipe

Incredible flavor doesn’t have to mean hours in the kitchen. Grab a pre-made pie crust and fill it with an easy egg mixture. Flaky, deeply savory, and ready for the oven in 15 minutes.

French Toast Rollups

Creamy cheesecake filling and sweet pops of fresh strawberry stuffed into perfectly golden rolls of French toast. Dust with powdered sugar, and you’ve got an indulgent weekend treat that’s still totally doable.

BREADS & BAKES

It’s always good to have a few simple Mother’s Day brunch menu ideas. Ones that go well with heartier dishes or stand alone with a cup of coffee for a lighter meal.

Cinnamon Swirl Bread

A thick cinnamon swirl makes slices of buttery toast a little more special. The texture is so soft and fluffy, I usually can’t wait for it to cool before grabbing a knife.

Cloud Bread (3-Ingredients)

Need low-carb brunch ideas for Mother’s Day? Easy-to-make cloud bread is the perfect base for avocado toast or open sandwiches. Pile on eggs, sautéed veggies, or even smoked salmon!

Chocolate Chip Zucchini Bread

Step aside, banana bread. Grated zucchini makes quick loaves so moist and tender, with a natural sweetness that holds its own. Each slice is studded with plenty of chocolate chips for a decadent twist.

Cinnabon Cinnamon Rolls

Soft dough. Thick swirls of buttery cinnamon filling coating. A rich, cream cheese frosting melting into every bite. This copycat recipe makes the best cinnamon rolls… dare I say better than the original?

Almond Blueberry Breakfast Cake Recipe

Plenty of natural sweetness from fresh berries, plus a crunchy almond topping to contrast the tender cake. This is a great alternative to muffins or sweeter coffee cakes and is light enough to pair with savory dishes.

DESSERTS

Springtime means sunshine, and nothing matches the brightness quite like citrus. Lemon desserts are lightly sweet but not too rich… the perfect finish to brunch without making you want to skip dinner later.

Best Lemon Brownies Recipe

All the fudgy texture you love, with the bright citrus tang of lemon bars. A powdered sugar glaze adds sweetness without making these feel too heavy.

Easy Lemon Pound Cake

This moist, tender loaf is positively bursting with lemon flavor. Perfect on its own, but even better with fresh blueberries. And if you need to bake ahead, this one freezes beautifully!

Lemon Raspberry Bundt Cake

A simply stunning lemon cake, dotted with fresh raspberries and drenched in a sweet raspberry lemonade glaze. The perfect balance of tart and sweet… and never dry.

Easy Lemon Icebox Cake (No-Bake Recipe)

Sunshine is packed into every layer of this citrusy treat. Whipped cream layers keep things light, while shortbread cookies add a little crunch. One of the best ideas for Mother’s Day brunch when you don’t have time to bake.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mother’s Day Brunch Ideas appeared first on The Slow Roasted Italian.

Banana Split Popsicles

We all know the classic banana split: nuts, syrup, cherries, and three whopping scoops of ice cream all layered on top of a banana. It’s the stuff of dreams, but boy, is it messy — and a whole lot to eat!

Well, what if I told you I have a recipe that has all of that creamy, dreamy sundae goodness all contained in one dessert that’s easy to make, serve, and eat… my banana split popsicles!

It’s a fun and kid-friendly way to enjoy banana split flavor, though you should definitely try my cheesecake salad and martini recipes when you have a chance.

Fresh bananas, strawberries, and vanilla ice cream come together to create the base for this ice pop wonderland — complete with a cherry inside!

Coated in homemade magic shell, it has a perfectly crisp chocolate and peanut coating to make this my new favorite ice cream popsicle. I am sure you are going to love it too!

Ingredient Notes and Substitutions

• Bananas – The secret to these banana split popsicles is to mix ripe bananas in with the ice cream and then scatter chopped, unripe bananas throughout.
  
  That way, you get solid bites of fruity goodness in addition to a super creamy, super smooth texture!
  
• Vanilla Ice Cream – Plain ol’ classic vanilla ice cream is the creamy base for our banana split pops.
  
  For a healthier alternative, you can use yogurt instead! The pops will still be plenty creamy, though they’ll definitely turn out more dense.
  
• Strawberries – Those bites of tangy strawberries are to die for!! Feel free to use more if you’re in a real berry mood.
  
• Maraschino Cherries – Your banana split ice pop comes with a cherry on top! I love sweet maraschinos for ice cream, but there’s no reason why you can’t use fresh cherries instead.
  
• Magic Shell – Did you know you can make your own homemade chocolate shell with just two ingredients?? You can always just buy it too!
  
  Don’t like magic shell? Raspberry syrup, caramel, regular ol’ chocolate syrup, and peanut butter sauce are all awesome options, too!
  
• Salted Roasted Peanuts – I really recommend salted peanuts for this one to get that mouthwatering combo of salty and sweet

Tips and Tricks to Make Perfect Banana Split Pops

• Keep things smooth and creamy with puréed fruit.

Not into fruity chunks in your ice pops? No problem — just purée the bananas and strawberries before mixing them with the ice cream!

And if you do this, then you really have a fun opportunity to layer them in the molds for a really cool presentation and yummy division of fruity flavors.

• Add some flair to your pops with different dippers.

No need to limit yourself to the banana split classics here!

Sprinkles, toasted coconut, miniature chocolate chips, and crushed cookies are all other great ingredients that you can dip your popsicles into after coating them in the chocolate shell.

Your only limit is to make sure you don’t use anything too heavy or too slippery (like fresh fruit bits) that will have a hard time sticking to the shell.

• Wait a few hours before adding the popsicle sticks.

There’s nothing wrong with adding the popsicle sticks earlier and letting them freeze as-is, but I can really be a perfectionist with my homemade sweets — especially when I want to take pictures!

I learned that if you wait just two hours or so for the banana split popsicles to freeze just a little bit, you can slide the popsicle sticks into the molds dead center easily and cleanly.

Prep Ahead

• Chop the strawberries and peanuts
• Soften the ice cream

Kitchen Tools You Will Need

• Large Bowl – This one is my go-to!
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks.
• Mason Jar – I absolutely love these and use them for tons of purposes. In this case, this is what I pour the magic shell into for dipping.
• Sheet Pan – To hold the dipped popsicles while the coating hardens.

Serving Suggestions 

Don’t let your banana split pops sit out for too long! The magic shell starts to weep fairly quickly, and they’ll be very messy after 30 minutes or so.

If you’re taking them to a picnic or other outing, I’ve had good luck keeping them in a cooler with ice for a few hours.

It’s always nice to have a variety of desserts, too — blueberry and strawberry should round things out perfectly!

Storing Banana Split Ice Pop

I store these in sandwich baggies in my freezer to keep them fresh until it’s time to eat. Once they’re frozen, they won’t stick together in the bag.

They’ll keep in the freezer for up to 3 months… although I guarantee they won’t last that long!

Banana Split Popsicle FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Banana Split Popsicles

Banana Split Popsicles are just like the classic sundae! This fresh, creamy treat is full of fruity bites all wrapped in chocolate and nuts.

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Inactive Time 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 12 – 14 Popsicles

Calories 157cal

Author Donna Elick

Ingredients

• 2 ripe medium bananas mashed
• 1 medium banana diced
• 2 cups vanilla ice cream softened
• 14 medium strawberries chopped (about 1 cup)
• 12 to 14 maraschino cherries
• 1 cup salted roasted peanuts chopped
• 1 recipe homemade magic shell

Instructions

• MASH BANANAS: In a large mixing bowl, mash 2 ripe medium bananas with a fork until mostly smooth.
• ADD ICE CREAM: Stir 2 cups vanilla ice cream into the mashed bananas until combined.
• ADD FRUIT: Fold in the diced banana and 14 medium strawberries ,chopped until evenly distributed.
• FILL MOLDS: Place 1 of the 12 to 14 maraschino cherries in the bottom of each popsicle mold.
• ADD MIXTURE: Spoon the banana ice cream mixture into each mold, filling to the top.
• INSERT STICKS: Place the lid and sticks on the molds.
• FREEZE: Freeze for at least 12 hours, or until fully solid.
• PREP COATING: Spread 1 cup salted roasted peanuts onto a shallow plate. Pour 1 recipe homemade magic shell into a tall glass or jar for dipping.
• DIP: Remove popsicles from molds and dip each into the magic shell. Immediately roll or sprinkle with chopped peanuts.
• SET: Place coated popsicles on a parchment-lined baking sheet and freeze for a few minutes to allow the shell to harden.
• SERVE: Serve immediately or store in the freezer.

Notes

Storage: Store finished popsicles in sandwich bags or an airtight container in the freezer for up to 2 weeks.

Fruit Tip: Use ripe bananas for the best flavor and natural sweetness.

Chocolate Coating Tip: Work quickly when dipping because magic shell hardens almost immediately when it touches the frozen popsicle.

Variation: Add crushed pineapple or drizzle with caramel for a full banana split experience

Nutrition

Serving: 1 | Calories: 157cal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 71mg | Sugar: 11g | Fiber: 2g | Calcium: 47mg | Iron: 1mg

Originally published July 2013, updated and republished April 2026

Disclosure:  We are working in partnership with John Boos to review and give away a cutting board. We were not compensated for this post.  We did receive a cutting board to review.  All thoughts/opinions are of course our own. 

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WHY YOU’LL LOVE OREO LASAGNA

• No baking required
  
• Four dreamy layers of chocolate goodness
  
• Make-ahead friendly (actually better the next day)
  
• Crowd-pleasing potluck dessert
  
• Oreo lovers go absolutely wild for it

Chocolate Lasagna Recipe 

There are desserts that politely sit on the table… and then there are desserts that disappear before you even grab a plate. This one falls squarely in the second category.

Chocolate lasagna is one of those nostalgic layered desserts that shows up at potlucks and family gatherings and somehow manages to make everyone feel like a kid again.

Creamy, cold, chocolatey, and just a little over the top.

The Oreo crust alone could pass for dessert, but once you add that smooth cream cheese layer, the pudding, and the whipped topping? It turns into something completely irresistible.

And the best part? You make it ahead, tuck it into the fridge, and let it do its thing.

By the time you slice into this dessert lasagna, the layers hold together beautifully… and suddenly everyone wants seconds.

INGREDIENT NOTES

• Oreo Cookies: No need to remove the filling. It helps bind the crust along with melted butter.
  
• Cream Cheese: Make sure it’s fully softened for easy mixing and a smooth layer.
  
• French Vanilla Pudding Mix: Stabilizes the whipped cream and adds flavor.
  
• Instant Chocolate Pudding: Thickens quickly and creates that rich chocolate layer.
  
• Heavy Cream: Whips into a stable topping that holds its shape beautifully. Make extra for decoration!

VARIATIONS

Peanut Butter Version: Add ½ cup of peanut butter to the cream cheese layer.

Mint Chocolate: Use mint Oreos and add a drop of peppermint extract to the whipped cream.

Caramel Drizzle: Add caramel between the pudding and whipped cream layers.

Double Oreo: Sprinkle extra crushed Oreos between each of the layers.

Mocha Twist: Mix 1 teaspoon espresso powder into the pudding layer.

Individual Servings: Build the layers in mini trifle dishes instead of one big pan.

SERVING SUGGESTIONS

• Slice dessert lasagna straight from the refrigerator.
  
• Add extra whipped cream and a mini Oreo on each slice.
  
• Pair this chocolate lasagna recipe with strong coffee.
  
• Bring to potlucks, BBQs, or holiday gatherings.
  
• Cut into smaller squares for dessert bars.

DESSERT LASAGNA FAQ

The key to this chocolate lasagna recipe is clean layers. And the key to clean layers is patience.

Each one should be spread gently and allowed to chill briefly before adding the next. This prevents mixing and keeps those beautiful, defined layers.

The pudding thickens naturally after about five minutes, so that’s the perfect moment to spread it. If you add it too soon, it will be runny and harder to keep defined.

And the whipped cream stabilized with pudding mix? That’s what keeps the topping fluffy and sliceable even after several hours in the refrigerator.

But before all that… start this chocolate lasagna recipe with Oreos. The creme filling helps the melted butter bind the crumbs together so all those incredible layers have a sweet, stable base.

TOOLS NEEDED

• 9 x 13-inch Baking Dish: Just the right size for a potluck-friendly Oreo lasagna.
  
• Food Processor: To make Oreo crumbs for the crust.
  
• Electric Mixer: For whipping the cream cheese and whipped cream layers. Helps with the pudding too!
  
• Mixing Bowls: For every layer of this dessert.
  
• Rubber Spatula: Makes spreading layers easy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Scrumptious No Bake Chocolate Desserts

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Print

Chocolate Lasagna Recipe (Easy No-Bake Dessert)

This Chocolate Lasagna Recipe layers chocolate pudding, cream cheese, whipped cream, and Oreo cookies into a showstopping no bake dessert.

Course Dessert

Cuisine American

Method Food Processor

Prep Time 30 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 473cal

Author Donna Elick

Equipment

• 9 x 13 baking dish This set is one of my favorites! The 9×13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
• food processor or rolling pin for crushing the Oreo cookies
• mixing bowls You’ll want a few large bowls when you make this chocolate lasagna recipe. Otherwise, plan to do some quick washing in between layers.
• stand mixer or Electric Hand Mixer with both the paddle and whisk attachments

Ingredients

FOR THE OREO CRUST

• 1 14.3 ounce package Oreo cookies
• 6 tablespoons unsalted butter melted

FOR THE CREAM CHEESE LAYER

• 1 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 tablespoons milk

FOR THE WHIPPED CREAM LAYER

• 1 cup heavy whipping cream
• 1/4 cup plus 2 tablespoons powdered sugar
• 2 tablespoons instant French vanilla pudding mix
• 1 teaspoon vanilla extract

FOR THE CHOCOLATE PUDDING LAYER

• 2 3.9 ounce boxes instant chocolate pudding mix
• 3 cups whole milk

GARNISH

• Mini Oreo cookies
• Chocolate shavings
• Additional whipped cream

Instructions

• PREP PAN: Lightly spray a 9 x 13-inch baking dish with nonstick spray.
• MAKE CRUST: Place the 1 14.3 ounce package Oreo cookies in a food processor and pulse until fine crumbs form. Reserve ¼ cup crumbs for topping.
• PRESS CRUST: In a bowl, mix the remaining Oreo crumbs with 6 tablespoons unsalted butter. Press firmly into the bottom of the baking dish. Refrigerate while preparing the next layer.
• MAKE CREAM CHEESE LAYER: In a mixing bowl, beat the 1 8 ounce package cream cheese, softened until smooth. Add 1/4 cup granulated sugar and 2 tablespoons milk and beat until creamy. Set aside.
• MAKE WHIPPED CREAM: In a large bowl, combine 1 cup heavy whipping cream, 1/4 cup plus 2 tablespoons powdered sugar, 2 tablespoons instant French vanilla pudding mix, and 1 teaspoon vanilla extract. Beat with an electric mixer until stiff peaks form.
• COMBINE LAYER: Fold half of the whipped cream mixture into the cream cheese mixture until smooth. Spread evenly over the Oreo crust. Refrigerate for 10 minutes.
• MAKE PUDDING: In a bowl, whisk together 2 3.9 ounce boxes instant chocolate pudding mix and 3 cups whole milk until smooth. Let stand 5 minutes until slightly thickened.
• ADD PUDDING LAYER: Spread the chocolate pudding evenly over the cream cheese layer.
• TOP WITH WHIPPED CREAM: Spread the remaining whipped cream over the pudding layer.
• GARNISH: Sprinkle the reserved Oreo crumbs over the top and add Chocolate shavings.
• CHILL: Cover and refrigerate for at least 4 hours until fully set.
• SERVE: Slice into 12 pieces. Top each slice with Additional whipped cream and a Mini Oreo cookies before serving.

Notes

Make-Ahead: This dessert is perfect for making a day ahead. The layers hold together even better after chilling overnight.

Cool Whip Shortcut: You can substitute two 8-ounce containers whipped topping for the homemade whipped cream.

Freezer Shortcut: If you need to speed up the chilling process, place the dessert in the freezer for about 1 hour, then transfer to the refrigerator until ready to serve.

Chocolate Curls: Use a vegetable peeler to shave curls from a chocolate bar for easy garnish.

Storage: Store covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 | Calories: 473cal | Carbohydrates: 51g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 800mg | Sugar: 27g | Fiber: 1g | Calcium: 119mg | Iron: 4mg

Originally published February 2021. Updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Lasagna Recipe (Easy No-Bake Dessert) appeared first on The Slow Roasted Italian.

BBQ Bacon Burger

When time and flavor are crucial, that’s when you call in the big dogs: Worcestershire sauce and hickory smoke! 

And boy, does that liquid smoke take this Ole Smoky burger from yum to YUMMMM.

I paired it with a 4 peppercorn blend for another layer of incredible flavor to create the sexiest BBQ bacon cheeseburger you’ve ever seen.

That doesn’t mean it’s complicated, though. In fact, you’ll have this burger on the grill before the condiments even hit the table. Just prep, grill, and eat!

Nothing beats a gourmet burger when it’s grilling season, and I’ve got plenty of recipes to choose from.

Whether it’s a belt-busting Cowboy Burger or one that reminds you of Tuscan summers, there’s bound to be a flavor combination you haven’t tried.

INGREDIENT NOTES

• 80/20 Ground Beef: The fat ratio matters. This keeps the burger juicy and flavorful.
  
• Hickory Liquid Smoke: Adds deep, smoky character without needing a smoker.
  
• 4-Peppercorn Blend: Freshly crushed gives stronger, more complex heat.
  
• Mild Cheddar: Melts smoothly and balances the smoke.
  
• Thick-Cut Bacon: Crispy texture is key here.
  
  

Tips and Tricks to Make the Perfect BBQ Bacon Cheeseburger

• Crush the peppercorns for maximum flavor.

It’s easiest with a spice grinder, but you know I’m all about simple and easy. All you really need are a resealable sandwich bag and a mallet — heck, even a heavy frying pan will do the trick!

Place the peppercorns in the bag and squeeze out the air before sealing. Set on a sturdy cutting board and smash with the mallet or bottom of a frying pan until they are no longer whole.

• Make a slight indent in the center of the patties.

The center will swell as it cooks, causing the dreaded “dome” in the middle. But if you start with an indent in the center, the patty will be perfectly level once cooked!

It’s a whole lot easier to stack toppings on your barbecue bacon cheeseburger this way, and it’s easier to eat too.

• Flip halfway, and don’t press down!

You want an even char on both sides of the burger. Watch the sides of the patties — once the color changes about halfway up, it’s time to flip.

Other than that, leave them alone. Pushing down with your spatula won’t make them cook any faster. In fact, it will only press the juices out, leaving you with dry burgers.

Prep Ahead

• Crush peppercorns
• Mix and form patties
• Slice onion and cheese
• Cook bacon

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Mixing Bowls – This set has every size of bowl you could ever need, perfect for mixing and prepping ingredients!
• Heat-Safe Spatula for flipping each BBQ bacon burger.

Serving Suggestions

I know fries are the typical burger side, but I love the taste of grilled barbecue potato chips with this hickory BBQ bacon cheeseburger!

Especially when they’re paired with homemade fry dipping sauces — beer cheese and chipotle lime mayo are my top picks.

Pair this with a side of loaded cowboy pasta salad and you’ve got the heartiest duo around!

The smoky flavors go so well with creamy potato salad and sweet, juicy corn on the cob. Finish off your meal with some kiwi pineapple popsicles or peaches n cream ice cream!

Storing and Reheating Barbecue Bacon Cheeseburger

Place any leftover patties in an airtight container, separate from the toppings. Store in the refrigerator for 3 to 4 days.

Leftover bacon can be a bit tricky — the texture is never quite the same when it’s reheated. Either cook a few fresh slices while reheating your barbecue bacon cheeseburger, or use the air fryer to get the strips crispy again.

Warm burger patties (with or without cheese) in the oven at 350°F for 8-10 minutes or on the stove. Place the patty in a skillet with a splash of water, then place a lid over the top. Heat on low until warmed through.

BBQ Bacon Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Other Easy Burger Recipes

Best Homemade Butter Burger Recipe (Culver’s Copycat)

Gourmet Philly Cheesesteak Burger

Smokehouse Barbecue Bacon Burger

Spicy Buffalo Chicken Burgers

Print

Ole Smoky Bbq Bacon Burger

Our BBQ Bacon Burger boasts tons of smoky flavor from fresh peppercorns and liquid smoke. A delicious summertime meal, ready in minutes!

Course Main

Cuisine American

Method Grill

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 4 burgers (8 ounces each)

Calories 824cal

Author Donna Elick

Ingredients

• 2 pounds ground beef 80/20 recommended
• 2 tablespoons Worcestershire sauce
• 2 1/2 tablespoons hickory liquid smoke flavoring
• 1 tablespoon 4-peppercorn blend crushed
• 1 teaspoon kosher salt
• 1 tablespoon extra virgin olive oil
• 4 slices mild cheddar cheese
• 4 hamburger buns
• 4 slices bacon cooked
• 8 slices red onion

Instructions

• PREHEAT GRILL: Preheat the grill to medium-high heat.
• FORM PATTIES: In a large bowl, combine 2 pounds ground beef, 2 tablespoons Worcestershire sauce, 2 1/2 tablespoons hickory liquid smoke flavoring, 1 tablespoon 4-peppercorn blend, and 1 teaspoon kosher salt. Mix gently just until combined. Divide into 4 equal patties slightly larger than the hamburger buns. Press a shallow indentation in the center of each patty.
• OIL PATTIES: Lightly brush each patty with 1 tablespoon extra virgin olive oil to prevent sticking.
• GRILL: Place patties on the hot grill. Cook for 3 minutes without moving, until grill marks form. Flip and cook another 3 minutes for medium, or until internal temperature reaches 160°F.
• ADD CHEESE: During the last minute of cooking, top each burger with 1 slices mild cheddar cheese and close the grill lid to melt.
• TOAST BUNS: Place hamburger buns cut-side down on the grill and toast briefly until grill marks appear. Watch closely to prevent burning.
• ASSEMBLE: Place each burger on a toasted bun. Top with 1 slice bacon (cut in half) and 2 slices red onion. Cap with the top bun and serve immediately.

Notes

Beef Tip: 80/20 ground beef provides the best flavor and juiciness. Leaner blends can dry out quickly.

Do Not Press: Avoid pressing down on burgers while cooking. This squeezes out juices.

Make-Ahead: Patties can be formed up to 24 hours in advance and refrigerated.

Storage: Store cooked burgers in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over medium heat or in a 350°F oven.

Nutrition

Serving: 1 | Calories: 824cal | Carbohydrates: 28g | Protein: 54g | Fat: 54g | Saturated Fat: 20g | Cholesterol: 186mg | Sodium: 1333mg | Sugar: 5g | Fiber: 2g | Calcium: 244mg | Iron: 7mg

Originally published July 2012, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Ole Smoky BBQ Bacon Burger appeared first on The Slow Roasted Italian.