Orange Juice Popsicles

With fresh summer fruits and a cool, icy texture, there’s no better way to cool off on a hot summer day than with these orange raspberry popsicles. Even the name just sounds refreshing!

And I know that desserts and summer fun aren’t just for the kids, so I add a splash of amaretto for a nutty, alcoholic twist. Just like an amaretto sour or cocktail!

After all, oranges and almonds are a winning combination. Throw ‘em together to make amazing citrus bars or an out-of-this-world syrup for breakfast or other desserts.

With all the homemade popsicle and ice pop recipes I’ve come up with over the years, this one might just be my favorite. 

Easy to make, easier to eat, and customizable for kiddos and adults alike… it doesn’t get much better than that!!

Ingredient Notes and Substitutions

• Orange Zest – The best oranges for zesting are Navals and Valencias — both have smooth, thick skin.
  
  But in the event you can’t get your hands on fresh oranges, a little orange extract is a good alternative for that intense punch of flavor.
  
• Granulated Sugar – You can easily use simple syrup, honey, or any other sweetener in this recipe.
  
  And if you don’t want them super sweet, then I bet your OJ will make things sweet enough as-is, no additional sweetener necessary!
  
• Orange Juice – Any brand or variety is great in these pops, so use your favorite. The only thing I’d recommend against is using OJ with pulp for texture reasons.
  
  But you know, I’m not going to rain on your parade — use it if you want to!

If you want to make these orange juice popsicles extra tangy, then squeeze a little lemon juice in there too.

• Amaretto Liqueur – This is an Italian liqueur with a sweet, nutty almond flavor. I just love it!

Don’t want to use alcohol? Just use a teaspoon of almond extract.

• Raspberries – My favorite fruit to pair with oranges! Fresh berries will have the best texture, but you can go with frozen if that’s more accessible. Don’t thaw them first — just toss them right into the molds.

Tips and Tricks for Delicious, Refreshing Orange Juice Pops

• Add a few more ingredients to mimic an Amaretto Sour!

Squeeze in a little lemon juice and pop some maraschino cherries in the mix, and you’ve got a classic Amaretto Sour on your hands!

Instead of lemon juice, you could include sweet and sour mix in these orange raspberry popsicles to get things really sweet and tangy.

Or, capture the flavors of that cocktail I mentioned earlier by swapping the raspberries in this orange juice popsicle recipe with strawberries. 

• Not an amaretto fan?

Not everyone likes the bitter almond flavor of amaretto — I get it! Luckily, just about every liquor goes with citrus, oranges, and lemons alike. 

Vodka, tequila, and rum are super popular pairings for oranges. I mean, screwdrivers, tequila sunrises, and daiquiris? Sign me up!!

• Smooth out the texture.

You can puree the raspberries (and any other fruits you might want to throw in there) to make totally smooth orange juice popsicles.

This also tends to make the flavor very rich and gives them a luscious texture!

Prep Ahead

• Muddle the zest and sugar
• Rinse and dry the raspberries
• Combine the alcohol and fruit juice

Kitchen Tools You Will Need

• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.
• Mixing Bowls – We only need the small one for this recipe.
• Citrus Zester – If you don’t have one, use the small holes on a Box Grater.

More Flavor Ideas

There are tons of possibilities to play around with flavors and variations when making homemade orange juice pops!

Almost every fruit is yummy with oranges! Substitute the raspberries with strawberries, blueberries, cherries, and more.

Tropical fruits are also super summery and fantastic with oranges — mango, pineapple, and kiwi especially.

Want to turn these into dreamsicles? Just add vanilla ice cream!

And if you’re interested in other fun ways to use this concoction, consider freezing them in ice cubes to serve with drinks and cocktails during the summer!

Storage and Freezing Orange Juice Ice Pops

Once frozen, I like to wrap my homemade popsicles in parchment paper to keep them fresh in the freezer — and to keep them from sticking together. 

Stack them in a freezer-safe gallon storage bag and squeeze all of the extra air out. These orange juice ice pops will easily last 3 or 4 months this way!

Orange Juice Popsicle Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Summer Recipes

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Raspberry Orange Juice Popsicles

Orange Juice Popsicles blend the flavors of summer into a simple treat! Sugary, tangy, and fruity — with a fun twist for the grown-ups!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10

Calories 36cal

Author Donna Elick

Ingredients

• 1 tablespoon orange zest, finely chopped from 1 medium orange
• 1 tablespoon granulated sugar
• 16 ounces orange juice about 2 cups
• 1 teaspoon amaretto liqueur or almond extract
• 6 ounces fresh raspberries, rinsed and drained about 1 cup

Instructions

• MAKE ORANGE BASE: In a small bowl combine 1 tablespoon orange zest, finely chopped and 1 tablespoon granulated sugar. Use your fingertips or a fork to press them together until the sugar becomes fragrant and slightly moist.
• ADD LIQUIDS: Stir in 16 ounces orange juice and 1 teaspoon amaretto liqueur or almond extract until well combined.
• ADD RASPBERRIES: Divide 6 ounces fresh raspberries, rinsed and drained evenly among popsicle molds. Lightly press or mash them if you prefer smaller pieces.
• FILL MOLDS: Pour the orange juice mixture into the molds, leaving about ¼ inch space at the top.
• INSERT STICKS: Cover molds with lids or aluminum foil and insert popsicle sticks.
• FREEZE: Freeze for at least 4 hours, or until fully firm.
• SERVE: Run warm water over the outside of the molds for about 10 seconds to release the popsicles. Serve immediately.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer.

Storage: Store popsicles in resealable sandwich bags, then place in a gallon-size freezer bag for longer storage.

Freezing Tip: If popsicles stick, run warm water over the molds briefly to release.

Equipment Tip: If you don’t have popsicle molds, use small disposable cups with foil and popsicle sticks.

Nutrition

Serving: 1 | Calories: 36cal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 6g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published June 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 Raspberry Orange Juice Popsicles appeared first on The Slow Roasted Italian.

Sassy was little then, and it was one of those things we always did together, no matter what else was on the agenda that day. Disney released the churros recipe during the parks closure, and I made them that same week.

After making this churro recipe more times than I can count, the science is fascinating. This is choux pastry. Same dough behind cream puffs and eclairs. Butter, water, and flour cook together, the starches gelatinize, and suddenly you have a paste that holds moisture.

Eggs go in one at a time. They build structure and create steam pockets. When those hit hot oil, the water turns to steam, puffing the interior while the outside fries crisp. That 350 degree sweet spot is everything.

Whether you know it as the Disneyland churro recipe or just want an easy churro recipe that delivers every time, once you learn how to make churros this way, every other churros recipe feels like a shortcut.

Tools Needed for Homemade Churros

• Large piping bag + closed star tip — creates the ridges that get crispy.
• Heavy-bottomed pot or Dutch oven — holds frying temp steady.
• Candy or deep-fry thermometer — 350 degrees F, non-negotiable.

Disney Churro Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dessert Recipes

Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Wendy’s Chocolate Frosty Copycat Recipe + Video

Chocolate Tres Leches Cake

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Best Churro Recipe (Disney Copycat Churros)

This churro recipe uses simple ingredients and is a copycat for Disney churro bites. Learn how to make cinnamon churros from scratch!

Course Dessert

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 424cal

Author Donna Elick

Equipment

• 2 1 1/2 quart sauce pan
• 1 mixing bowls

Ingredients

• 1 cup water
• 1 stick unsalted butter cut into pieces (8 tablespoons)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon divided (1/4 teaspoon for dough, 1/2 teaspoon for coating)
• 1 1/4 cups all-purpose flour
• 3 large eggs
• 1 1/2 cups vegetable oil for frying (peanut or canola oil also works)
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

• HEAT THE LIQUID: Combine 1 cup water, 1 stick unsalted butter (8 tablespoons), 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon in a 1 1/2-quart saucepan over medium heat. Bring to a rolling boil, about 3 to 4 minutes. The butter melts completely and the surface bubbles vigorously. Reduce heat to low.
• MIX THE DOUGH: Add 1 1/4 cups all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball, about 1 minute. Remove from heat and let the dough rest for 5 to 7 minutes, until cool enough that a finger pressed lightly on the surface feels warm but comfortable.
• ADD THE EGGS: Stir in 3 large eggs, one at a time, mixing well after each addition until the dough is smooth and glossy. The dough looks slippery at first but comes together into a thick, pipeable paste. Set aside.
• HEAT THE OIL: Pour 1 1/2 cups vegetable oil into a heavy-bottomed skillet or 1-quart saucepan. Heat over medium-high heat until a candy thermometer reads 350 degrees F, about 5 minutes. A small piece of dough dropped in sizzles immediately and floats to the surface.
• PIPE AND FRY: Spoon the dough into a piping bag fitted with a large open star tip (Wilton 4B or similar). Squeeze out 1-inch strips of dough over the oil and slice off each piece with a knife. Fry 5 to 6 pieces at a time, turning once, until golden brown and crisp on all sides, about 2 to 3 minutes per batch. The oil sizzles steadily the whole time. Remove with a slotted spoon or spider strainer and drain on paper towels.
• COAT IN CINNAMON SUGAR: Mix 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon in a medium bowl. Toss the warm churro bites in the cinnamon sugar until evenly coated. The sugar clings best while the churros are still hot.
• SERVE: Arrange the coated churro bites on a serving plate and serve warm with your favorite dipping sauce, like chocolate fudge sauce or caramel.

Video

Notes

MAKE-AHEAD: The dough can be made up to 1 day in advance. After stirring in the eggs, let the dough cool completely, wrap tightly in plastic wrap, and refrigerate. Bring to room temperature before piping and frying.

STORAGE: Store cooled churro bites in an airtight container at room temperature for up to 2 days. The exterior softens over time.

FREEZING: Freeze cooled, uncoated churro bites in a single layer on a baking sheet, then transfer to a freezer bag. Stays at peak quality for about 2 weeks. Safe to eat for up to 4 weeks, though the texture starts to change past that first 2-week window. Reheat from frozen on a baking sheet at 375 degrees F for 5 to 8 minutes until crisp, then toss in fresh cinnamon sugar.

OIL TIP: Use a candy thermometer to keep the oil at a steady 350 degrees F. This temperature crisps the outside and cooks the inside evenly every time.

PIPING TIP: A large closed star tip gives the crispiest ridges. The tighter the points on the star, the more surface area gets crispy in the oil.

Nutrition

Serving: 3pieces | Calories: 424cal | Carbohydrates: 28g | Protein: 4g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 188mg | Sugar: 13g | Fiber: 1g | Calcium: 18mg | Iron: 1mg

Originally published May 2020, updated and republished June 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 Best Churro Recipe (Disney Copycat Churros) appeared first on The Slow Roasted Italian.

Homemade Veggie Burgers

Let me start by saying that I am not a vegetarian. I mean… my grill and smoker recipes are enough to prove that!

I just choose to eat as healthy as I can as often as I can, and sometimes that means enjoying a meat-free meal. 

And let me tell you — this vegetable burger is so delicious that I actually crave it even more than one of my gourmet burgers sometimes!

Loaded with 3 kinds of beans, sautéed vegetables, and my favorite Southwestern flavors, these vegetable burger patties will blow your mind.

They’re not just for adults, either! One time, I ordered Munchkin a burger when we were out to dinner with friends. She got so excited and asked, “Is this a bean burger, Mommy?” and then was disappointed when I told her no.

Even as a picky ‘almost 3’ year old, she preferred my homemade veggie burgers over a regular beef burger!

Go ahead and give them a try. Even meat lovers will devour them!

Ingredient Notes and Substitutions

• Onion & Peppers – Since we sauté them first, they’ll be tender and not crunchy, and the onion will lose a little bit of its bite.
  
• Garlic – Mince fresh cloves for the best flavor since jarred minced garlic can sometimes be bitter. If you don’t have any, add 1 teaspoon of garlic powder to the spice mixture.
  
• Black Olives – Canned olives are perfect, and you can buy them whole or sliced since you’ll be chopping them up!
  
• Canned Beans – A blend of black beans, white beans, and chickpeas provides loads of protein and a meaty texture.
  
  You can use navy, Great Northern, or cannellini beans for the white beans. Chickpeas may also be labeled as garbanzo beans.
  
• Old-fashioned Oats – These help bind the ingredients together and add extra texture. Be sure to use old-fashioned, not quick oats!
  
• Seasonings – Get your spice cabinet ready! You’ll need smoked paprika, New Mexico chili powder, dried oregano and parsley, red chili flakes, ground cumin, and salt and pepper.
  
  New Mexico chili powder is simply ground-up chile peppers, unlike regular “chili powder,” which is a blend of spices. Substitute with ancho chili powder or a smaller amount of chipotle chili powder.
  
• Italian Bread Crumbs – Another binder that adds flavor too. Substitute with a mixture of ½ cup plain breadcrumbs and ½ tablespoon Italian seasoning.
  
• Egg Whites – For even more protein! These also provide moisture and help bind the patties together so they don’t crumble or fall apart.

How to Make Veggie Burgers

• Prep all of the ingredients before getting started.

Chop up the veggies and peppers into tiny pieces, then sauté in just enough oil to help them brown. There shouldn’t be any liquid left in the skillet — if there is, be sure to drain it off.

You’ll also need to drain and rinse the canned beans. I like to do this first so they have plenty of time to dry while I’m at the stove.

There’s a careful balance when making this recipe for veggie burgers. Too much liquid will cause the patties to fall apart, while not enough moisture will cause them to crumble… and also fall apart!

• Mix everything together really well.

It’s important to have an even balance of flavors, and it’s even more important that everything is well coated in the egg whites. These act as the glue that holds it all together!

Go ahead and roll up your sleeves for this job. You’ll get much better results when mixing with your hands instead of a spoon or spatula.

• Shape the patties.

Portion out the mixture so there’s enough to make 12 patties. They’re going to be quite thick!

If you have a kitchen scale, you can use that to measure out 4 ounces at a time to be sure they’re all the same size.

Don’t forget to chill the patties for 30 minutes before baking! This is key to helping them hold their shape and gives the flavors a chance to meld together.

• Bake in the oven, not on the grill.

Trust me, I’ve tried them on the grill, and it did not go well!! It’s so much easier to bake them anyway, and you can have the whole batch done in one go without having to babysit them.

Go ahead and flip your homemade veggie burgers after the first 15 minutes to ensure they warm evenly and brown on both sides.

After they’re done, you can serve them up right away — no resting time needed!

Prep Ahead

• Dice onion, peppers, and olives
• Mix spices together
• Drain and rinse beans

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Large Bowl – Plenty of room for mixing up a big batch of homemade veggie burgers!
• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.

Serving Suggestions

Homemade veggie burgers are great on a bun with fresh lettuce, tomatoes, and onions, or in place of meat with a few side dishes.

Add a cozy bowl of broccoli cheddar soup (made with vegetable broth) or gooey mac and cheese. In the summer months, I’ll throw together a quick pasta salad and let it chill in the fridge.

Munchkin likes to eat them with mashed potatoes and corn, usually without a bun. And if I’ve made a batch of spicy roasted chickpeas, I’ll add a handful as a crunchy snack!

Storing and Reheating Vegetable Burger Patties

Because this recipe for veggie burgers makes a whopping 12 patties, I love to make a batch and freeze them for later. Then, all I have to do is take out one or two at a time for a quick lunch!

You can freeze them on a sheet pan before or after baking, then transfer them to a storage container or freezer bag. It helps to add a piece of parchment paper between each patty so they don’t stick together.

They’ll last up to 3 months in the freezer (cooked or uncooked), or you can simply pop leftovers in the fridge for 4-5 days.

Defrost frozen vegetable burger patties in the refrigerator until soft, then reheat in the microwave or in the oven at 350°F until warmed through.

Vegetable Burger FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Power House Homemade Veggie Burgers

Make Homemade Veggie Burgers with 3 kinds of beans, sautéed vegetables, and a delicious blend of Southwestern flavors. Picky kid approved!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 burgers

Calories 115cal

Author Donna Elick

Equipment

• mixing bowls
• rimmed baking sheet
• 3-quart sauté pan

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 medium red onion, diced (about ½ cup)
• 1 medium red bell pepper, diced (about 1 cup)
• 1 medium jalapeño pepper, seeded and diced (about ¼ cup)
• 5 cloves garlic, minced (about 1 ½ tablespoons)
• 1/4 cup black olives, diced
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can chickpeas, drained and rinsed
• 1 15 ounce can white beans, drained and rinsed
• 2 cups old fashioned oats
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons New Mexico chile powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1 1/2 teaspoons red pepper flakes
• 1 1/2 teaspoons ground cumin
• 1/2 cup Italian breadcrumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 6 large egg whites
• Olive oil spray

Instructions

• PREHEAT AND PREP: Preheat the oven to 400°F. Lightly spray a baking sheet with olive oil spray.
• COOK VEGETABLES: Heat 2 tablespoons extra virgin olive oil in a medium skillet over medium heat. Add 1/2 medium red onion, diced , 1 medium red bell pepper, diced , and 1 medium jalapeño pepper, seeded and diced. Cook for 5 to 7 minutes until softened. Add 5 cloves garlic, minced and 1/4 cup black olives, diced and cook for 1 to 2 minutes more until fragrant. Remove from heat.
• MASH BEANS: In a large mixing bowl add 1 15 ounce can black beans, drained and rinsed, 1 15 ounce can chickpeas, drained and rinsed, and 1 15 ounce can white beans, drained and rinsed. Mash with a potato masher until mostly broken down but still slightly chunky.
• MIX BURGER BASE: Add the cooked vegetable mixture,2 cups old fashioned oats, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons New Mexico chile powder, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 1/2 teaspoons red pepper flakes, 1 1/2 teaspoons ground cumin, 1/2 cup Italian breadcrumbs, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Add 6 large egg whites and mix thoroughly until fully combined.
• FORM PATTIES: Divide the mixture into 12 equal portions (about 4 ounces each) and shape into patties. Place on a plate, cover, and refrigerate for 30 minutes to help them firm up.
• BAKE: Place the patties on the prepared baking sheet in a single layer. Bake for 15 minutes, flip carefully, then bake another 15 minutes until heated through and lightly browned.
• SERVE: Serve warm on buns or as desired.

Notes

Make-Ahead: Patties can be formed up to 1 day ahead and stored covered in the refrigerator before baking.

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

Reheating: Reheat in a skillet over medium heat or in a 350°F oven for about 10 minutes.

Freezing: Freeze uncooked or cooked patties for up to 3 months. Place parchment between layers and store in a freezer-safe bag.

Ingredient Tip: Letting the patties chill before baking helps them hold their shape and prevents crumbling.

Nutrition

Serving: 1 | Calories: 115cal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0.05mg | Sodium: 362mg | Sugar: 1g | Fiber: 3g | Calcium: 37mg | Iron: 1mg

Originally published November 2012, updated and republished June 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 Power House Homemade Veggie Burgers appeared first on The Slow Roasted Italian.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Strawberry Shortcake Ice Cream (No-Churn Recipe)

Strawberry Cheesecake Ice Cream (No Churn)

Twix Ice Cream (No Churn Recipe!)

Easy Raspberry Ice Cream (No Churn!)

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Reese’s Loaded Peanut Butter No-Churn Ice Cream

No churn Reese’s Peanut Butter Ice Cream has peanut butter cups, candy pieces, and sprinkles in every bite. Sweet, creamy, and crunchy!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 -8

Calories 917cal

Author Donna Elick

Ingredients

• 2 cups heavy whipping cream
• 1 14 ounce can sweetened condensed milk
• 1 cup creamy peanut butter, softened
• 1/2 cup sprinkles
• 1/2 cup mini peanut butter cups, chopped (about 3 ounces)
• 3/4 cup peanut butter candy pieces about 5 ounces

Instructions

• WHIP CREAM: In a large mixing bowl, beat 2 cups heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 2 to 3 minutes.
• ADD BASE: Add 1 cup creamy peanut butter, softened and 1 14 ounce can sweetened condensed milk to the whipped cream. Beat on low speed for about 15 to 20 seconds until just combined.
• ADD MIX-INS: Add 1/2 cup sprinkles, 1/2 cup mini peanut butter cups, chopped , and 3/4 cup peanut butter candy pieces. Use a rubber spatula to gently fold until evenly distributed.
• TRANSFER: Spoon the mixture into an 8 x 4 inch loaf pan or freezer-safe container. Smooth the top with a spatula.
• FREEZE: Cover tightly with plastic wrap or a lid and freeze for at least 4 hours for a soft texture, or overnight for a firm, scoopable consistency.
• SERVE: Let sit at room temperature for 5 minutes before scooping. Serve in bowls or cones.

Notes

Make-Ahead: This ice cream can be made up to 2 weeks ahead and stored in the freezer.

Storage: Store in an airtight container in the freezer for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Slightly warming the peanut butter makes it easier to mix and creates a smoother texture.

Nutrition

Serving: 1 | Calories: 917cal | Carbohydrates: 73g | Protein: 20g | Fat: 64g | Saturated Fat: 29g | Cholesterol: 114mg | Sodium: 374mg | Sugar: 66g | Fiber: 3g | Calcium: 280mg | Iron: 1mg

Originally published May 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 Reese’s Peanut Butter Ice Cream appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE ICE CREAM WITH BIRTHDAY CAKE

• Tastes like classic cake batter ice cream from the shop
  
• No ice cream maker needed
  
• Loaded with real cake pieces and sprinkles
  
• Creamy, fluffy texture that scoops beautifully
  
• Perfect for birthdays… or just because

Birthday Cake Ice Cream

I’m a huge fan of cake batter ice cream. It’s always the one I go for at ice cream shops.

There’s just something about that sweet, vanilla cake flavor that gets me every time.

So this version? It hits that same note.

You get that soft, creamy base, the real cake pieces mixed in, and just enough sprinkles to make it feel like an actual treat… not just vanilla ice cream pretending to be something else.

And the fact that you can make ice cream with birthday cake and sprinkles at home, whenever the craving hits, without any special equipment? That’s a good situation to be in.

INGREDIENT NOTES

• Heavy Whipping Cream: Needs to be cold for proper whipping and structure. Back of the fridge is best.
  
• Sweetened Condensed Milk: The kind from a can! It sweetens the base and keeps the texture smooth and scoopable.
  
• Dry Cake Mix: This is where that cake batter flavor comes from, so use a good quality mix. I usually grab vanilla or white cake mix, but a yellow cake mix will work too.
  
• Vanilla Extract: Enhances the overall flavor and rounds everything out.
  
• Vanilla Cupcakes: Soft cake works best so it blends into the ice cream base nicely. You can use store-bought or homemade cupcakes (without the frosting).
  
• Sprinkles: Adds color, texture, and that classic birthday cake feel. Keep it simple with rainbow jimmies or grab a fancy blend!

VARIATIONS

Chocolate Chip Version: Add mini chocolate chips for extra texture.

Funfetti Style: Use funfetti cake mix (and cupcakes!) for even more color.

Cookie Dough Add-In: Fold small pieces of edible cookie dough into ice cream with the birthday cake.

Strawberry Cake Version: Use strawberry cake mix for a fruity twist.

Cupcake Swap: Replace vanilla cupcakes with chopped up Twinkies.

Extra Sprinkles: Add more on top or mix throughout the base for more crunch.

Lighter Version: Use whipped topping (Cool Whip) instead of whipping heavy cream for a softer texture.

SERVING SUGGESTIONS

• Top birthday cake ice cream with whipped cream and a cherry for a classic finish.
  
• Drizzle with hot fudge, Magic Shell, or caramel sauce for an extra indulgent treat. 
  
• Scoop into bowls or cones with extra sprinkles on top.
  
• Add to a birthday dessert table with a homemade Costco sheet cake or dirt pudding cheesecake bars.
  
• Pair with our Strawberry Shortcake Ice Cream for an indulgent dessert spread.

BIRTHDAY CAKE FLAVORED ICE CREAM FAQ

No-churn ice cream is all about air and balance, and this birthday cake flavored ice cream fits the bill perfectly.

Whipping the cream properly gives you that light, scoopable texture, and folding it gently keeps it from collapsing.

The cake mix does more than add flavor… it thickens the base slightly, which helps everything feel more like real ice cream instead of frozen whipped cream.

And using soft cake pieces is key. Dry cake turns chewy once frozen, and that’s not what you want here.

TOOLS NEEDED

• Large Mixing Bowl: For whipping the cream.
  
• Electric Mixer: Helps achieve stiff peaks quickly.
  
• Spatula: For folding everything together gently.
  
• Loaf Pan or Freezer Container: For freezing the birthday cake icecream.
  
• Plastic Wrap or Lid: To prevent ice crystals.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Red White and Blue Ice Cream (No Churn Recipe)

Cheesecake Ice Cream Recipe (No Machine Needed)

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Strawberry Shortcake Ice Cream (No-Churn Recipe)

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Birthday Cake Ice Cream

Birthday Cake Ice Cream combines all of the flavors and textures you love about birthday cake (including the sprinkles)… no machine needed!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

freezer time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6

Calories 660cal

Author Donna Elick

Equipment

• large mixing bowl
• 9×5 loaf pan

Ingredients

• 2 cups heavy whipping cream
• 1 14 ounce can sweetened condensed milk
• 1/2 cup dry vanilla or white cake mix
• 1 teaspoon pure vanilla extract
• 4 to 5 vanilla cupcakes, crumbled (about 2 cups)
• 1/4 cup sprinkles plus extra for topping

Instructions

• WHIP CREAM: In a large mixing bowl, beat 2 cups heavy whipping cream with an electric mixer until stiff peaks form, about 3 to 4 minutes.
• MAKE BASE: In a separate bowl, combine 1 14 ounce can sweetened condensed milk, 1/2 cup dry vanilla or white cake mix, and 1 teaspoon pure vanilla extract. Stir until smooth and fully combined.
• FOLD MIXTURE: Gently fold the whipped cream into the condensed milk mixture in batches until fully combined. Do not overmix, the mixture should stay light and fluffy.
• ADD MIX-INS: Fold in 4 to 5 vanilla cupcakes, crumbled and 1/4 cup sprinkles until evenly distributed.
• TRANSFER: Spoon the mixture into a loaf pan or freezer-safe container and smooth the top.
• TOP: Sprinkle additional sprinkles over the top.
• FREEZE: Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until fully frozen.
• SERVE: Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.

Notes

Make-Ahead: This ice cream can be made up to 2 weeks ahead and stored in the freezer.

Storage: Store in an airtight container in the freezer for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Use cold heavy cream for the best volume and structure when whipping.

Nutrition

Serving: 1 | Calories: 660cal | Carbohydrates: 71g | Protein: 10g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 113mg | Sodium: 284mg | Sugar: 60g | Fiber: 0.4g | Calcium: 304mg | Iron: 1mg

Originally published July 2024, updated and republished May 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 Birthday Cake Ice Cream appeared first on The Slow Roasted Italian.

Strawberry Recipes

The best part of summer might be the endless supply of juicy, sweet berries!

We’ve rounded up a total of 53 recipes with strawberries for any occasion: a few savory, a whole lot of sweet, and everything from breakfast to dessert… and maybe a few poolside sips as well.

No matter the dish (or drink), strawberry flavor is front and center. Just as it should be.

And all of them are pretty easy to make. The hardest part is choosing which recipe to make first!

Fresh Strawberry Recipes

These are all about balance, letting the natural berry sweetness shine while playing with other flavors. Any one of these recipes would be great for a weekend brunch or afternoon snacking.

• Best Ever Panzanella Salad Recipe with Strawberries
  Crunchy cucumber and croutons, creamy mozzarella, savory onion and tomato, and sweet berries all in a light vinegar dressing. The perfect summer salad!

• French Toast Rollups (Strawberry Cheesecake)
  Breakfast got dressed up with this one! Fold cheesecake filling and berry pieces into golden slices of French toast and dig in.

• Strawberry Spinach Salad (Homemade Dressing)
  This one’s my go-to summer side for indoor cooking and outdoor grilling. Tender greens, creamy avocado, tangy blue cheese, and candied pecans piled high with strawberries and blueberries.

• Summer Berry Fruit Salad with Easy Dressing
  Triple berry flavor boosted with a tantalizing raspberry dressing. Delicious on its own but even better with chips or crackers… or with a dollop of whipped cream for dessert!

• Very Berry Strawberry Shortcake Pancakes
  One of those recipes with strawberries in every bite! Pile fluffy buttermilk pancakes with fruit and whipped cream, then smother the stack in strawberry pancake syrup and dessert topping.

• Strawberry Pineapple Ambrosia Salad
  A modern take on a vintage favorite. Pineapple and mandarin oranges keep it tangy, marshmallows add fluff, and shredded coconut keeps the texture interesting.

Sauces and Spreads

Homemade anything has the best flavor, and nothing’s ever really too tricky to make. Whether it’s chopping berries for a quick fruit salsa or reducing them down into a thick jam, these recipes really let strawberries take center stage.

• Best Ever Homemade Strawberry Jam Recipe
  This one couldn’t be easier: fruit, sugar, a little orange juice, and a sturdy pot. The natural pectin thickens the jam right up… no extras needed!

• Strawberry Habanero Everything Spread
  The perfect balance of sweet and spicy, this pepper jelly truly goes with everything. Bagels, sandwiches, cream cheese dips, even tacos!

• Homemade Strawberry Pancake Syrup
  Delicious on any breakfast stacks, from pancakes and waffles to French toast, this one’s easy to make with just 3 ingredients.

• Strawberry Mango Salsa
  You’ll often find me shoveling this into my mouth with tortilla chips, but it’s just as tasty on fish tacos or with grilled chicken.

• Mixed Berry Jam Recipe With Pectin
  Looking for crockpot recipes using strawberries? This homemade jam couldn’t get any easier. Cook everything for a few hours, stirring occasionally, then divide it into jars.

• Simple Strawberry Syrup Recipe
  This isn’t like the basic syrup from a bottle… no, this one’s got sweet chunks of real fruit to make any bowl of ice cream even better. Sometimes I even mix it into the ice cream!

• Easy Strawberry Glaze Recipe (Cookie and Cake Icing)
  Adds extra flavor and a pop of color to all your sweet treats. Spread it over cookies and cakes or drizzle it over freshly baked muffins and scones. It’s even good on donuts!

Drink Recipes Using Strawberries

So many strawberry recipes focus on food, but what about something to sip?? Starting with a healthy breakfast and heading straight to after-dinner cocktails, there’s more than one way to make the best of that sweet berry flavor.

• Strawberry Banana Smoothie Recipe
  Our favorite breakfast drink, packed with protein and fresh fruit but still easy to make with just 5 ingredients. Each batch serves two, and it freezes well too.

• Easy Pomegranate Smoothie (Skinny Shake Recipe)
  A great detox breakfast drink that harnesses the antioxidant power of fresh pomegranates. That tart flavor is balanced with sweet strawberries, creating the most gorgeous color to boot!

• Dreamy Creamy Strawberry Milkshake Recipe
  Speckles of fresh berries and fluffy whipped cream are swirled throughout this fantastically creamy concoction. Made in minutes with only 3 ingredients.

• Spiked Strawberry Lemonade Cocktail Recipe
  The perfect summertime sip for an afternoon by the pool. It’s the perfect balance of sweet and tangy, and it goes down extra smooth too.

• Strawberry Shortcake Martini
  Rim your glasses with crushed graham crackers, then shake Cake Vodka, Whipped Vodka, amaretto, and strawberry simple syrup with ice. All the dessert flavor without the baking!

• Easy Frozen Strawberry Daiquiri Cocktail Recipe
  One of the best strawberry recipes for a girl’s night or a backyard barbecue. Sweet, frosty, and easy to sip, made with rum, lime juice, simple syrup, and frozen berries.

• Strawberry Wine and Ice Cream Float
  Forget soda… grab a bottle of strawberry wine for a boozy twist on the summertime treat. Club soda adds bubbles without watering it down, and fresh berries boost the flavor right back up.

• Strawberry Cheesecake Pudding Shots Recipe
  Is it really a party without a round of Jello shots? Take them to the next level with strawberry vodka and a layer of cheesecake pudding on top!

Strawberry Dessert Recipes

Here’s where the fun really begins! Cakes, pies, cheesecakes, cookies… there’s no shortage of treats that would look stunning in a bakery case. But it’s just as simple to craft them at home and add a personal touch yourself.

• Strawberry Shortcake Cake Recipe
  A lighter take on the classic, featuring fresh strawberries and fluffy whipped cream sandwiched between two layers of vanilla shortcake, topped with even more berries. A true showstopper!

• Strawberry Swirl Cheesecake
  Creamy, luscious, and extra sweet, this baked cheesecake is perfect for holidays, celebrations, and special occasions. And anyone can nail it…even beginner bakers.

• Easy Fresh Strawberry Pie Recipe (No Jello)
  Flaky crust and a thick, homemade fruit filling are always a winning combo. Make the most of summer strawberries with this easy pie recipe, and don’t forget the whipped cream on top.

• Strawberry Twinkie Cake Recipe
  Nestle fluffy Twinkies into strawberry cake batter before baking for a fun surprise! Fresh berry frosting ties it all together, bringing nostalgia to something new.

• Strawberry Dump Cake (5 Ingredient Recipe)
  One of the easiest strawberry dessert recipes, especially when you don’t want to overthink it. Spread pie filling in a pan, sprinkle cake mix on top, and drizzle with butter before baking.

• Copycat Olive Garden Cheesecake (with Strawberry Topping)
  Made with a shortbread crust and ricotta-cream cheese filling, this Sicilian-style cheesecake is lighter than others, so you can add plenty of strawberry topping without making it too sweet.

• Southern-Style Strawberry Shortcake
  Juicy, sweet berries and the fluffiest vanilla bean whipped cream nestled between tender, buttermilk biscuits… doesn’t get more classic than that!

• Strawberry Cake Mix Cookies with White Chocolate Chips
  These perfectly pink cookies are soft, chewy, and full of strawberries-and-creme flavor. Get a batch in the oven in minutes, thanks to a simple, box mix shortcut.

• Brownie Cupcakes Recipe with Strawberry Frosting
  Top each fudgy, brownie cupcake with a thick swirl of strawberry frosting, then nestle a chocolate-covered strawberry in the center. Talk about decadence!!

• Strawberry Bread (Ice Cream Bread Recipe)
  Whip up a quick treat with ice cream, flour, and fresh strawberries. It bakes into a moist and tender loaf that’s just as delicious plain as it is with a glaze or icing.

Individual & Single-Serve Treats

These fresh strawberry recipes are perfect for parties and potlucks, when you don’t want the hassle of slicing and serving. They’re the perfect mix-and-mingle bites that are still just as stunning at a place setting.

• Strawberry Cheesecake Bars Recipe
  Take layers of graham cracker crust, cheesecake filling, and berry topping to the next level with a spiced oatmeal crumble. Layer, bake, and slice!

• Fresh Summer Strawberry Trifle
  All the flavor of a fresh strawberry pie, but without the hassle. Layer fresh berries and homemade strawberry syrup with whipped cream and pie crust pieces made from refrigerated dough.

• Strawberry Pretzel Salad Cups
  One of the best strawberry recipes for parties, combining salty pretzel crumbs with fluffy cheesecake filling and sweet berries. Assemble a whole tray of dessert cups in just 20 minutes!

• Strawberry Cheesecake Trifle
  Layer angel food cake and juicy berries into jars with a simple vanilla cheesecake filling. This one comes together quickly with a handful of ingredients and is perfect for sharing.

• Strawberry Shortcake Tiramisu
  Combine two classic desserts into one over-the-top masterpiece. Instead of coffee, dip ladyfingers in orange juice and layer with custard cream and berries.

• Strawberry No-Bake Cheesecake In A Jar
  The perfect make-ahead treat at the end of a long day. Layer crushed shortbread cookies into jars with cheesecake filling, fresh berries, and whipped cream before chilling.

No Bake Recipes with Strawberries

When I need a make-ahead dessert that will still wow, no bake recipes always deliver. It doesn’t hurt that summer is the last time I want to turn on my oven, either!

• Strawberry Icebox Cake
  Another vintage favorite, nestling berries and graham crackers between layers of fluffy whipped cream frosting. It sets as it freezes, so it’s perfect for make-ahead.

• No-Bake Strawberry Cheesecake
  Simple, sweet, satisfying. Whole berries are covered in a Jello glaze, contrasting the tangy cheesecake layer.

• Strawberry Lemonade Cheesecake Salad
  This one is so light and refreshing, and the citrus really sings. All the flavor of a strawberry lemon cheesecake without all the effort.

• Easy Strawberry Popcorn Ball Recipe (Using Jello)
  A colorful treat that’s fun to eat! Combine melted marshmallows with strawberry Jello powder, then mix it with popcorn and sprinkles. Perfect for movie night!

• Strawberry Banana Cheesecake Salad
  Who knew a few ingredients could transform a classic flavor duo into an incredible dessert fruit salad?? Sometimes I even sneak some for breakfast.

• Hawaiian Cheesecake Salad
  Instead of the same old fruit platter, try dessert recipes using strawberries and tropical fruit. Add a creamy cheesecake pudding and watch it disappear!

• Strawberry Cheesecake Salad with Pretzels
  An even creamier take on fluff salad, with crunchy pretzels, fresh berries, and plenty of cheesecake flavor.

Ice Cream and Popsicles

Our favorite way to beat the heat is with something sweet from the freezer. Make a batch of these Frozen Strawberry Dog Treats, and your fur babies can join in on the fun!

• Strawberry Cheesecake Ice Cream (No Churn)
  Make the most luscious cheesecake ice cream, swirled with fresh strawberry sauce and crunchy bits of graham cracker… all without a fancy machine!

• Sublime Strawberry Popsicles
  The easiest of fresh strawberry recipes… just blend, pour, and freeze. The strawberry flavor is so intense, no one ever believes they’re homemade.

• 2 Ingredient Strawberry Ice Cream Recipe
  Enjoy creamy, no churn ice cream speckled with real berries, made with just 2 ingredients. 

• Scrumptious Strawberry Banana Popsicle Recipe
  It’s easy to make real fruit popsicles at home, and a little yogurt gives the creamiest texture!

• Strawberry Shortcake Ice Cream (No-Churn Recipe)
  Rich and creamy, with bits of real cake, Golden Oreos, and fresh berries in every bite.

• Strawberry Kiwi Vitamin C Ice Pops
  One of my favorite strawberry recipes for summer colds, delivering a hefty dose of vitamin C and soothing sore throats in the process!

• 2-Ingredient Strawberry Banana Ice Cream
  This one’s all fruit and naturally dairy-free. Easy to make and just fine when the kids want ice cream for breakfast.
• Strawberry Lime Yogurt Popsicles
  A fantastic flavor combo that’s tart and sweet. Yogurt makes it creamy and adds a little protein too!

Enjoy!

With love, from our simple kitchen to yours.

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Originally published May 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 Strawberry Recipes appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE COPYCAT CHIPOTLE CHICKEN

• Big, smoky flavor without complicated steps
  
• Tastes just like your favorite takeout (maybe better)
  
• Simple pantry spices, nothing fancy
  
• Great for meal prep, bowls, tacos, salads… you name it
  
• That marinade does all the heavy lifting

Chipotle Chicken Recipe

This is one of those recipes I come back to again and again. It just works.

You throw everything in a blender… let it do its thing… and suddenly you’ve got this bold, smoky marinade that smells like you know exactly what you’re doing.

Don’t overthink the grill part. Get it hot. Let it char a little. That’s where the flavor shows up.

And the smell? Yeah… people wander into the kitchen for this one.

Slice it up, pile it high, and try not to eat half of this Chipotle chicken copycat straight off the cutting board. Not saying I’ve done that… but I’ve done that.

INGREDIENT NOTES

• Chipotle Peppers in Adobo: These are the star of this Chipotle chicken copycat recipe. Smoky, spicy, slightly sweet. Found in a can… don’t skip them!
  
• Adobo Sauce: That rich sauce from the canned peppers adds depth and heat. It ties everything together.
  
• Chicken Breasts: Lean and easy, but you can swap for boneless thighs if you want more richness.
  
• Fresh Lime Juice: Brightens everything up and balances the heat. Bottled works in a pinch, but fresh is better.
  
• Red Onion: Adds a subtle sweetness once blended, mellowing out the heat a bit. Don’t worry, it won’t taste oniony.

VARIATIONS

Chicken Thighs: Swap breasts for thighs for a juicier, more forgiving option.

Oven-Baked: No grill? Bake at 425°F for 20-25 minutes, then broil briefly for some char.

Mild Version: Use just 1 chipotle pepper to dial down the heat.

Extra Smoky: Add a pinch of smoked paprika to deepen that flavor.

Citrus Twist: Mix a little orange juice in with the lime for a subtle sweetness.

Shredded Style: Cook and shred copycat Chipotle chicken for tacos, burritos, or bowls.

SERVING SUGGESTIONS

• Pile into bowls with all your Chipotle favorites: cilantro lime rice, pinto beans, corn salsa, and avocado.
  
• Slice over a crisp salad with avocado and lime dressing.
  
• Tuck into warm tortillas with fresh pico de gallo and sour cream.
  
• Stuff into quesadillas with melty cheese and add a side of guac for dipping.
  
• Pair this copycat Chipotle chicken recipe with grilled veggies for an easy dinner.

CHIPOTLE CHICKEN COPYCAT FAQ

I’ve made a lot of marinades over the years, and this one sticks. The balance is really what makes it. Smoke, heat, acid, salt… it’s all there.

One thing I learned early on: don’t skip the rest time after grilling. It matters. The juices settle back into the meat instead of running all over your cutting board.

And blending the marinade until completely smooth? That’s not just for looks. It helps everything coat evenly and soak in better.

This Chipotle chicken recipe is simple food, but done right. That’s always been the goal.

TOOLS NEEDED

• Blender or Food Processor: To get that Chipotle chicken copycat marinade smooth and thick.
  
• Grill or Grill Pan: For that signature charred flavor.
  
• Zip Top Bag or Shallow Dish: Easy, even marinating.
  
• Meat Thermometer: Takes the guesswork out. 165°F is your number.
  
• Tongs: For flipping the chicken without losing those juices.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mexican Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

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Chipotle Chicken Recipe (Copycat)

This copycat Chipotle Chicken Recipe makes beautifully seasoned, grilled meat with a spicy exterior and unbelievably juicy center.

Course Main

Cuisine Mexican

Method Grill

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 823cal

Author Donna Elick

Equipment

• food processor
• grill
• basting brush

Ingredients

• 2 whole chipotle peppers from a can, plus 2 tablespoons adobo sauce (about 1/4 cup diced)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 teaspoon dried oregano
• 2 otablespoons extra virgin olive oil or avocado oil
• 1/4 large red onion, roughly chopped (about 1/2 cup)
• 4 cloves garlic, minced (about 4 teaspoons)
• 1 fresh lime, juiced (about 2 tablespoons)
• 24 ounces boneless, skinless chicken breasts (about 4)

Instructions

• PREPARE GRILL: Preheat your grill or stovetop grill pan over medium-high heat. Lightly brush the grates with extra virgin olive oil. A properly preheated grill means clean char marks and no sticking.
• MAKE THE MARINADE: Add 2 whole chipotle peppers from a can, plus 2 tablespoons adobo sauce , 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 3/4 teaspoon dried oregano, 2 otablespoons extra virgin olive oil, 1/4 large red onion, roughly chopped , 4 cloves garlic, minced, and 1 fresh lime, juiced to the bowl of a food processor or blender. Process on high speed until a smooth paste forms. You will smell the smoky, spicy aroma immediately.
• MARINATE CHICKEN: Place 24 ounces boneless, skinless chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken and turn to coat each breast completely. The paste will be thick and deeply red. Cover and refrigerate for at least 1 hour, or up to 3 hours.
• GRILL CHICKEN: Remove chicken from marinade and discard all remaining marinade. Place chicken on the preheated grill. You will hear a satisfying sizzle as the marinade hits the heat. Grill for 8 to 10 minutes per side, or until the center reaches 165 degrees F.
• REST AND SERVE: Transfer chicken to a clean cutting board and rest for 5 minutes. Slice against the grain and serve.

Notes

Make-Ahead: The marinade can be made up to 2 days ahead.

Storage: Cooked chicken keeps in an airtight container up to 4 days.

Reheating: Reheat in a skillet with a splash of chicken stock over medium heat.

Freezing: Freeze cooked chicken up to 3 months. Thaw overnight.

Heat Level: Medium spicy. Reduce to 1 pepper for milder flavor.

Marinade Safety: Discard all marinade that touched raw chicken.

Nutrition

Serving: 1 | Calories: 823cal | Carbohydrates: 13g | Protein: 98g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 289mg | Sodium: 3959mg | Sugar: 2g | Fiber: 2g | Calcium: 122mg | Iron: 5mg

Originally published August 2022, updated and republished May 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 Chipotle Chicken Recipe (Copycat) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE TORTELLINI SALAD COLD 

• Fresh, crisp, and full of texture
  
• That Greek flavor combo just works every time
  
• Light enough for a side, hearty enough for a meal
  
• Easy to prep ahead for gatherings
  
• Simple dressing with big flavor

Greek Tortellini Salad

When I first made this, I was absolutely in love with it.

I don’t mean casually liked it… I mean that I made it once and then kept making it over and over again. That whole summer? I was eating this tortellini salad cold pretty much every day.

Truth is, I still love it. I just went a little overboard with it that year.

And it’s easy to see why. It’s fresh, it’s got crunch, that salty bite from the olives and feta, and just enough dressing to pull everything together without weighing it down.

Nothing complicated. Nothing fussy. Just one of those recipes that sticks with you.

INGREDIENT NOTES

• Cheese Tortellini: Soft, rich, and filling… this makes a Greek salad feel more like a meal than a side. Use fresh or frozen, whichever is available.
  
• Bell Peppers (Orange + Yellow): Sweet, crisp, and colorful. Sweet peppers are a good substitute.
  
• English Cucumber: Less watery, more crunch. It’s perfect for salads, and you don’t even have to peel it.
  
• Kalamata Olives: Salty, briny, and essential for that Greek flavor.
  
• Feta Cheese: Creamy and tangy. Don’t skip or swap this lightly!
  
• Red Wine Vinegar + Olive Oil: Classic, simple, and exactly what this Greek tortellini pasta salad needs.
  
• Minced Olives in Dressing: Such a small detail, but it’s a big flavor boost.

VARIATIONS

Add Chicken: Grilled or rotisserie chicken make it a full meal.

Extra Veggies: Add spinach, artichokes, or zucchini.

Lower Salt: Reduce the amount of olives slightly if needed.

No Tortellini: Use rotini or bowties for a lighter version.

Lemon Boost: Squeeze fresh lemon over Greek tortellini salad for extra brightness.

Spicy Touch: Include a pinch of red pepper flakes in the dressing.

Dairy Free: Use regular pasta and skip the feta (or use a dairy-free alternative).

SERVING SUGGESTIONS

• Enjoy Greek pasta salad with tortellini chilled straight from the fridge on hot days.
  
• Serve alongside our Tuscan-Inspired Mediterranean Burger.
  
• Add lemon garlic butter chicken bites or slices of flank steak for extra protein.
  
• Great for picnics, potlucks, and meal prep

GREEK TORTELLINI PASTA SALAD FAQ

Pasta salad is an art form, and it all comes down to texture. You want crisp vegetables, tender pasta, and just enough dressing to coat everything without weighing it down.

That’s why I like adding the dressing right before serving… it keeps everything fresh instead of soft and tired.

And chopping everything bite-sized matters more than people think. You want a little bit of everything in each bite, not separate pieces on a fork.

TOOLS NEEDED

• Large Pot: For cooking the tortellini.
  
• Colander: To drain and cool the pasta.
  
• Large Mixing Bowl: Plenty of space to toss Greek pasta salad and tortellini.
  
• Sharp Knife + Cutting Board: For all the fresh prep!
  
• Mason Jar or Whisk: For mixing the dressing easily.

Enjoy!

With love, from our simple kitchen to yours.

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More Tortellini Pasta Salad Recipes

🔥 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

Print

Greek Tortellini Salad

Greek Tortellini Salad is loaded with fresh vegetables, pasta, olives, and feta cheese. Tossed with a sweet and tangy homemade dressing!

Course Salad

Cuisine Greek

Method Mixed

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 228cal

Author Donna Elick

Ingredients

Salad

• 1 medium orange bell pepper, cut into bite-size pieces (about 1 cup)
• 1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup)
• 1/2 medium red onion, thinly sliced (about ½ cup)
• 1 English cucumber, cut into spears and quartered (about 2 cups)
• 16 ounces cherry tomatoes, halved (about 3 cups)
• 1/2 cup Kalamata olives, sliced divided
• 4 ounces feta cheese, crumbled (about 1 cup)
• 8 ounces tortellini, uncooked about 2 cups

Greek Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon granulated sugar
• 1 tablespoon Kalamata olives, finely minced (from above)

Instructions

• COOK TORTELLINI: Bring a large pot of water to a boil. Add 8 ounces tortellini, uncooked and cook according to package directions until tender, about 5 to 7 minutes. Drain and let cool.
• PREP VEGETABLES: While the pasta cooks, cut 1 medium orange bell pepper, cut into bite-size pieces, 1 medium yellow bell pepper, cut into bite-size pieces, 1/2 medium red onion, thinly sliced, 1 English cucumber, cut into spears and quartered , and 16 ounces cherry tomatoes, halved . Slice 1/2 cup Kalamata olives, sliced, reserving 1 tablespoon for the dressing.
• MAKE DRESSING: Add 1/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1/2 teaspoon dried oregano (crush between your fingers as you add), 1/2 teaspoon fresh ground black pepper, 1 teaspoon granulated sugar, and 1 tablespoon Kalamata olives, finely minced to a mason jar. Seal and shake until well combined.
• COMBINE SALAD: In a large bowl add the cooled tortellini, bell peppers, red onion, cucumber, cherry tomatoes, remaining sliced olives, and 4 ounces feta cheese, crumbled .
• TOSS SALAD: Pour the dressing over the salad and gently toss until evenly coated.
• SERVE: Serve immediately or refrigerate until ready to serve.

Video

Notes

Make-Ahead: Prepare all ingredients and store separately for up to 1 day. Toss with dressing just before serving to keep the vegetables crisp.

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

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

Travel Tip: Layer ingredients in the bowl in the order listed and keep dressing separate until ready to serve for best texture.

Nutrition

Serving: 1 | Calories: 228cal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 425mg | Sugar: 4g | Fiber: 3g | Calcium: 134mg | Iron: 2mg

Originally published April 2013, updated and republished May 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 Greek Tortellini Salad appeared first on The Slow Roasted Italian.

Strawberry Ice Pops

Summertime calls for refreshing treats! Fresh fruit and ice pops are tied for number one in our book.

So, how do you take your favorites and combine them into one incredible treat? 

It actually occurred to me when I was making the balsamic reductions for our Gourmet Caprese Burger. It was so amazing I was literally licking it off the spoon.

So, I had to make a second batch, and a third too! I could not stop eating it and drizzling it on everything. That’s when it hit me… this balsamic would be fantastic in desserts!!

I immediately thought of the classic strawberry balsamic combination and decided to make popsicles.

And so these gourmet strawberry ice pops were born!

The strawberries taste more vibrant, and the berry balsamic lends itself to this ice pop perfectly. With a special ingredient to really elevate the flavors, these are definitely my new favorites.

I’m sure you will love my homemade strawberry ice pops too!

Ingredient Notes and Substitutions

• Fresh Strawberries – The base of our strawberry popsicles recipe! Fresh berries provide natural sweetness, juiciness, and a pop of red color.
  
  Frozen can be used as well… but let them thaw slightly before blending for the best texture.
  
• Sugar – To macerate the berries. Feel free to adjust the amount of sugar used if your strawberries are very sweet on their own.
  
  Honey is my favorite sugar sub for popsicles. You need some sort of sweetener to prevent them from becoming too icy!
  
• Balsamic Vinegar – Here’s where that gourmet touch comes in! I used Casa Rinaldi balsamic vinegar infused with wild forest berries and I can’t explain just how good it is.
  
  If you can’t find that exact brand, just do your best to use a very good quality balsamic. Bonus points if it’s got berries in it!
  
• Fresh Ground Black Pepper – You read that right! I incorporate some ground black pepper to add a subtle warmth and enhance the natural sweetness of the fruit.
  
  Trust me, it works!!

Tips and Tricks to Make Perfect Gourmet Popsicles

• Use the sweetest, ripest strawberries you can find.

Since this strawberry popsicles recipe relies on fresh strawberries for flavor, be sure to choose ripe, in-season berries for the best naturally sweet flavor.

If yours are on the tarter side, don’t hesitate to use more sugar to sweeten them up!

• Let the berries macerate fully.

I know it’s difficult to be patient but don’t rush the process!

Letting the strawberries sit in sugar for at least 30-60 minutes helps draw out their natural juices — making them more flavorful and easier to blend!

If you can leave them for the full hour, go for it!

• Customize the texture to suit your preferences.

If you want a smoother strawberry balsamic popsicle, blend the mixture longer until it’s silky. 

For a chunkier, almost rustic look and feel, I’ll pulse just a few times so small pieces of strawberry remain. 

Both will taste great, it just depends on what you like best!

• Freeze for at least 12 hours.

The strawberry ice pops will begin to firm up after just a few hours in the freezer, but I like to leave them for 12 hours… 24 hours is even better!

They’ll have the best texture and won’t fall apart when you remove them from the molds.

Patience really is key when it comes to making gourmet popsicles from scratch!

Prep Ahead

• Wash and hull the strawberries
• Macerate the berries

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Blender – A high-powered blender is a must in every kitchen!
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Easy Ways to Customize Homemade Strawberry Ice Pops

Because the base of this strawberry popsicle recipe is fairly simple, it’s super easy to build on it! 

For some extra fruit additions, you could add some whole or chopped strawberries to the popsicle molds before adding the blended mixture — it would add texture and look even more gourmet!

Swirl in some Greek yogurt or coconut cream for a fun creamy, marbled effect, or drizzle in some sweetened condensed milk to make them richer.

Chopped dark chocolate would pair so well with the berries and balsamic too! Fresh basil is another option, or try some mint to incorporate some refreshing herbal flavor.

Storing

Although these gourmet popsicles can technically be stored in the molds, it’s best to remove them as soon as they’re frozen solid.

I usually wrap each one in some parchment paper then store in a freezer-safe container. 

Aim to enjoy them within the first 2-3 weeks for the best taste and texture!

Strawberry Popsicles Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Fruit Popsicle Recipes

Orange and Pineapple Popsicle Recipe (No Refined Sugar!)

Green Tickles: Kiwi Popsicles with Fresh Pineapple

Strawberry Kiwi Vitamin C Ice Pops

Berry Red White and Blue Popsicles

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Strawberry Ice Pops with Wild Berry Balsamic

Learn how to make gourmet Strawberry Ice Pops with wild berry balsamic for a uniquely tasty summertime treat! Made with just 4 ingredients.

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 10 popsicles

Calories 31cal

Author Donna Elick

Ingredients

• 4 cups fresh strawberries, washed and hulled about 1 ½ pounds,
• 2 tablespoons granulated sugar
• 2 tablespoons balsamic vinegar wild berry balsamic preferred
• 1/8 teaspoon fresh ground black pepper

Instructions

• MACERATE STRAWBERRIES: Place 4 cups fresh strawberries, washed and hulled in a medium bowl and sprinkle with 2 tablespoons granulated sugar. Toss to coat and let sit for 30 to 60 minutes until the strawberries release their juices.
• BLEND MIXTURE: Add the strawberries and their juices to a blender. Add 2 tablespoons balsamic vinegar and 1/8 teaspoon fresh ground black pepper. Pulse until a slightly chunky puree forms.
• FILL MOLDS: Pour the mixture evenly into popsicle molds, leaving about ¼ inch of space at the top.
• INSERT STICKS: Cover the molds with lids or aluminum foil and insert popsicle sticks.
• FREEZE: Freeze for at least 12 hours, or until completely frozen.
• SERVE: Run warm water over the outside of the molds for about 10 seconds to release the popsicles. Serve immediately.

Notes

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

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside for a few seconds to release them easily.

Ingredient Tip: Use ripe, sweet strawberries for the best flavor. If your berries are very sweet, you can reduce the sugar slightly.

Nutrition

Serving: 1 | Calories: 31cal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 6g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published July 2012, updated and republished May 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 Strawberry Ice Pops with Wild Berry Balsamic appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE 5 CHEESE ZITI

• Tastes like the Olive Garden classic… no trip required
  
• Creamy, cheesy, and packed with flavor
  
• Perfect for feeding a crowd or family dinner
  
• Make-ahead and freezer-friendly
  
• That golden, crispy topping seals the deal

Five Cheese Ziti Al Forno

If you’ve ever ordered this at Olive Garden, you already know. You go in thinking you’ll try something different… and then you don’t.

Because this five cheese ziti al forno is the one.

So being able to make it at home? That’s a good situation to be in. 

And honestly… this version holds up. Creamy, cheesy, that same rich sauce, that same baked top. You’re not missing anything.

If anything, you get to control it. More cheese, a little extra sauce, exactly how you like it.

No waiting. No ordering. Just straight to the good part.

INGREDIENT NOTES

• Ziti Pasta: Holds the sauce perfectly, but penne works if needed.
  
• Crushed Tomatoes + Tomato Paste: Builds a rich, deep base for the sauce.
  
• Fresh Herbs (Basil & Oregano): Brightens the sauce and keeps it from tasting heavy.
  
• Five Cheese Blend: Fontina (melty), mozzarella (stretchy), provolone (flavor), Parmesan (sharp), and ricotta (creamy).
  
• Heavy Cream: Gives the sauce that signature creamy texture.
  
• Panko Breadcrumbs: Gives you that golden, slightly crunchy topping

VARIATIONS

Add Sausage: Brown Italian sausage (mild or spicy) and mix it into the sauce for extra richness.

Spicy Version: Add red pepper flakes to the sauce for a little heat.

Chicken Add-In: Stir in cooked, diced chicken for a heartier dish.

Lighter Version: Use half-and-half instead of heavy cream. It’s less rich, but still good!

Extra Cheesy: Sprinkle even more mozzarella on top before baking 5 cheese ziti.

Gluten-Free: Use gluten-free pasta and breadcrumbs.

No Ricotta: Substitute with cottage cheese or leave it out for a different texture.

SERVING SUGGESTIONS

• Add garlic bread or buttery breadsticks to the table to soak up every bit of sauce.
  
• Pair five cheese ziti al forno with our Classic Italian Chopped Salad for balance.
  
• Serve with roasted vegetables or a small bowl of minestrone on the side.
  
• Perfect with a simple green salad and vinaigrette for a lighter meal.
  
• Great for family dinners, holidays, or casual gatherings.

FIVE CHEESE ZITI FAQ

Baked pasta, like the 5 Cheese Ziti al Forno at Olive Garden, is all about layers and balance.

Too much sauce and it gets loose. Not enough, and it dries out. The key is letting that sauce simmer long enough to build flavor before adding the cream and cheese.

And don’t rush the bake… that topping needs time to melt and turn golden so you get that contrast between creamy pasta and slightly crisp top.

That’s what makes this dish feel finished.

TOOLS NEEDED

• Large Skillet or Saucepan: For building the sauce.
  
• Large Pot: To cook the pasta evenly.
  
• Colander: For draining pasta well.
  
• Mixing Bowl: For combining the cheese mixture.
  
• 9×13 Baking Dish: Perfect for layering 5 cheese ziti and even baking.
  
• Wooden Spoon or Spatula: For mixing everything together.

Enjoy!

With love, from our simple kitchen to yours.

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Five Cheese Ziti al Forno (Copycat Recipe)

Five Cheese Ziti al Forno is the ultimate in creamy, cheesy, home-cooked goodness. Skip takeout and make this copycat Olive Garden recipe!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 569cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil divided
• 1/2 medium white onion, diced (about ½ cup)
• 4 cloves garlic minced (about 1 tablespoon)
• 28 ounces crushed tomatoes
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh basil, minced
• 6 tablespoons tomato paste
• 1 cup water
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon granulated sugar
• 1 pound ziti pasta

Cheese Mixture

• 4 ounces fontina cheese, grated (about 1 cup)
• 4 ounces Parmesan cheese, grated (about 1 cup)
• 4 ounces provolone cheese, grated (about 1 cup)
• 4 ounces mozzarella cheese, grated (about 1 cup)
• 1 cup whole ricotta cheese
• 1 cup heavy cream

Topping

• 1/2 cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1 cup reserved cheese mixture
• Chopped fresh Italian parsley for garnish

Instructions

• PREHEAT AND PREP: Preheat the oven to 350°F.
• COOK AROMATICS: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1/2 medium white onion, diced and cook for 4 to 5 minutes until soft and translucent. Add 4 cloves garlic and cook for 1 minute until fragrant.
• MAKE SAUCE: Add 28 ounces crushed tomatoes, 1 tablespoon fresh oregano, minced, 1 tablespoon fresh basil, minced, 6 tablespoons tomato paste, 1 cup water, 2 bay leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon granulated sugar. Stir to combine and bring to a simmer. Cover and simmer over low heat for 30 to 40 minutes.
• COOK PASTA: During the last 10 minutes of sauce cooking, bring a large pot of salted water to a boil. Add 1 pound ziti pasta and cook until just al dente, about 8 to 10 minutes. Drain well.
• MAKE CHEESE MIXTURE: In a large bowl combine 4 ounces fontina cheese, grated , 4 ounces Parmesan cheese, grated , 4 ounces provolone cheese, grated , and 4 ounces mozzarella cheese, grated . Toss to combine.
• FINISH SAUCE: Remove the bay leaves from the sauce. Stir in 1 cup whole ricotta cheese, ½ cup of the cheese mixture, and 1 cup heavy cream. Cook over low heat, stirring until smooth and creamy.
• COMBINE PASTA: Add the cooked ziti to the sauce and stir until evenly coated.
• ASSEMBLE: Spread half of the pasta into a 9 x 13 inch baking dish. Sprinkle ½ cup cheese mixture over the pasta. Add the remaining pasta on top.
• MAKE TOPPING: In a small bowl combine 1/2 cup panko breadcrumbs, 1 cup reserved cheese mixture, and 2 tablespoons extra virgin olive oil. Sprinkle evenly over the pasta.
• BAKE: Bake uncovered for 20 minutes until the topping is melted and lightly golden.
• SERVE: Garnish with Chopped fresh Italian parsley for garnish and serve warm.

Video

Notes

Make-Ahead: Assemble the dish up to 1 day ahead. Cover and refrigerate. Bake just before serving.

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

Reheating: Reheat in a 325°F oven for 15 to 20 minutes or microwave in 1-minute intervals until heated through.

Freezing: Freeze assembled, unbaked pasta for up to 2 months. Thaw overnight in the refrigerator before baking.

Ingredient Tip: Use freshly grated cheese for the best melting and creamy texture.

Nutrition

Serving: 1 | Calories: 569cal | Carbohydrates: 57g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 690mg | Sugar: 9g | Fiber: 5g | Calcium: 348mg | Iron: 3mg

Originally published October 2021, updated and republished May 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 Five Cheese Ziti Al Forno (Copycat Recipe) appeared first on The Slow Roasted Italian.