Strawberry Yogurt Popsicles

As a mother to a once-picky toddler, I’ve done my fair share of experimenting with homemade snacks!

When my daughter was very little, I threw just about every fruit known to man into a blender to make a dessert she’d like: blueberry vanilla one day, raspberry lemonade the next, pineapple orange the next… you get the picture.

Now she’s not so little and not so picky, but she still loves these strawberry lime popsicles! 

That mix of sweet and tangy is one that adults love too. After all, between the lime and strawberries, we’re basically halfway to a mojito!

Strawberries are the super summer fruit — they’re great in a salad, in a milkshake, or all on their own. Heck, I even use them in my homemade dog treats!! Truly a fruit for every member of the family.

Ingredient Notes and Substitutions

• Strawberries – Since the berries need to soak in the honey, I wouldn’t recommend using frozen fruit. They’re still super mushy and wet once thawed, so they won’t macerate properly.
  
• Honey – The secret to these naturally sweet strawberry yogurt popsicles is letting the berries soak (or macerate) in honey to really absorb the sweetness without using a ton of added sugar.
  
  Maple syrup is another fantastic natural sweetener you can use. A homemade simple syrup or agave both work great too.
  
• Yogurt – With all the sweetness and flavor from the fruit, you don’t need to use super-sweet yogurt — I always use plain.
  
  Greek yogurt is a great way to add more protein and extra tanginess.
  
  When it comes to brands, try to avoid any that use artificial gums and pectins. Those are what give some yogurts that “chalky” texture that coats your mouth. 
  
• Lime Juice – Get a nice, ripe lime and juice it well to get about ¼ cup of juice. You could also use the bottled stuff for this strawberry lime popsicle recipe if fresh is hard to come by!

Tips and Tricks to Make Perfect Strawberry Popsicles With Yogurt

• Use fruit that’s in season for the best flavor and texture.

You’re not going to get much juice and flavor from unripe berries!

Ripe strawberries are a bright, uniform red color and are just a little squishy. Their leaves will be green, not brown.

Cut off those slightly green tips and any brownish spots!

• Use full-fat yogurt for creamy results.

The trick to creamy strawberry yogurt popsicles is to limit the amount of water you’re introducing to the mixture.

And unfortunately, those low-fat and skim substitutes all have a higher water content than their full-fat counterparts.

You totally can make strawberry popsicles with yogurt substitutes like those, but the texture will be more icy than soft and creamy.

• Variations and add-ins are fun… in moderation.

You really want to stick to a ratio of 1:1 yogurt and other ingredients to get a good texture.

So if you’re adding other fruit or ingredients that are recommended in our flavor variations section, you’ll want to replace some of the strawberries or just add a little more yogurt!

• Make your strawberry lime popsicles dairy-free!

If you have a dairy allergy or intolerance, you don’t need to skip over this strawberry lime popsicle recipe!

Substitute the yogurt with any of your preferred dairy-free yogurt brands. 

You can also use coconut milk, but it’s not as thick and creamy as yogurt. Add another thickening agent like blended bananas (yum!), a nut butter (like peanut or almond), or a tablespoon or two of coconut cream as well. 

Prep Ahead

• Chop strawberries
• Mix berries and honey
• Juice lime

Kitchen Tools You Will Need

• Citrus Juicer – This gets every last drop out, which makes juicing limes so much easier.
• 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.
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.

Tasty Mix In Ideas

There are so many fruits that taste amazing in these strawberry and yogurt popsicles. Peaches, blueberries, bananas, and blackberries are particularly scrumptious options!

Want a few fruity chunks in your pops? Don’t blend them all the way, or simply leave out a few of the diced berries and stir them throughout before adding to the molds.

And you don’t need to stick to fruit, by the way! Add chocolate shavings or stir waves of chocolate syrup through the molds for chocolatey goodness in every bite.

Storing Strawberry and Yogurt Popsicles

I use a sort of “nesting” technique for storing homemade popsicles.

Each one goes in a sandwich bag (or wrapped in parchment), and then all of those go in a larger gallon-size bag. They stay fresh longer that way.

The texture will be best within 2 weeks, but they rarely last that long in our house!

Strawberry Lime Popsicles FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Ice Pop Recipes

Strawberry Kiwi Vitamin C Ice Pops

Raspberry Orange Juice Popsicles

Coffee Popsicles (Rocket Pops!)

Banana Split Popsicles

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Strawberry Yogurt Popsicles with Lime

These Strawberry Yogurt Popsicles are fresh, creamy, and oh-so-fruity! With a squeeze of tangy lime, they’re a healthy, yummy summer snack!

Course Snack

Cuisine American

Method Blender, Freezer

Prep Time 15 minutes minutes

Freeze 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10 popsicles

Calories 26cal

Author Donna Elick

Ingredients

• 8 ounces fresh strawberries hulled and halved (about 1 1/2 cups)
• 1 tablespoon honey
• 1 cup plain yogurt
• 1 medium lime juiced (about 2 tablespoons)

Instructions

• MACERATE THE STRAWBERRIES: Place 8 ounces fresh strawberries, hulled and halved, in a large bowl. Drizzle 1 tablespoon honey over the top and stir gently to coat. Let the strawberries sit for 5 to 10 minutes, until they look shiny and a pool of juice collects in the bottom of the bowl.
• BLEND THE STRAWBERRIES: Pour the strawberries and all their juices into a blender. Blend for about 30 seconds, until the puree looks smooth and bright pink with zero visible chunks.
• MIX THE BASE: Pour the strawberry puree back into the bowl. Add 1 cup plain yogurt and 2 tablespoons fresh lime juice from 1 medium lime. Stir for about 1 minute, until the mixture turns an even pale pink with no white streaks.
• FILL THE MOLDS: Pour the mixture evenly into 10 popsicle molds, stopping about 1/4 inch from the top of each one. That little gap gives the popsicles room to expand as they freeze, so the lids stay snug and the tops stay smooth.
• INSERT THE STICKS: Cover the molds with their lids or a layer of aluminum foil. Push a popsicle stick straight down through the center of each one, until it stands upright on its own.
• FREEZE: Freeze the popsicles for at least 4 hours, until the tops feel rock hard when you press them and the molds sound solid when you tap them.
• SERVE: Run warm water over the outside of the molds for about 10 seconds, until you feel the popsicles loosen and slide free with a gentle tug. Serve immediately, while they are frosty and bursting with flavor.

Notes

MAKE-AHEAD: Make these popsicles up to several days ahead and keep them in the freezer until party time.

STORAGE: Once frozen solid, pop each popsicle into a resealable sandwich bag, then tuck the bags into a gallon-size freezer bag. They taste their very best within 2 weeks to 1 month. They stay safe to eat for up to 3 months, though ice crystals will start to dull the flavor and texture after the first month.

INGREDIENT TIP: Greek yogurt works in place of regular plain yogurt and makes a creamier, tangier popsicle. Whole milk yogurt gives the creamiest result.

LEFTOVER LIME: Save the leftover lime half for sparkling water or squeeze it over fruit salad.

Nutrition

Serving: 1 | Calories: 26cal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 11mg | Sugar: 4g | Fiber: 1g | Calcium: 32mg | Iron: 1mg

Originally published August 2013, 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 Strawberry Yogurt Popsicles with Lime appeared first on The Slow Roasted Italian.

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 p

Calories 36cal

Author Donna Elick

Ingredients

• 1 medium navel orange zested (about 1 tablespoon zest)
• 1 tablespoon granulated sugar
• 16 ounces fresh orange juice about 2 cups
• 1 teaspoon amaretto Extract or liqueur
• 6 ounces fresh raspberries rinsed and patted dry (about 1 cup)

Instructions

• ZEST AND COMBINE: Use a microplane to zest 1 medium navel orange over a small bowl, about 1 tablespoon zest. Add 1 tablespoon granulated sugar. Rub the zest and sugar together with your fingertips (or press them together with the back of a fork) for about 30 seconds, until the sugar takes on a strong orange aroma and feels slightly damp to the touch.
• MIX THE BASE: Pour 16 ounces fresh orange juice and 1 teaspoon amaretto into the bowl with the orange sugar. Whisk for about 15 seconds, until the sugar fully dissolves and the liquid looks clear and smooth.
• LOAD THE RASPBERRIES: Divide 6 ounces fresh raspberries (about 1 cup) evenly among 10 popsicle molds, about 3 berries per mold. For softer berries throughout the pops, gently press each one with the back of a spoon until you see the juice start to bleed out.
• FILL THE MOLDS: Slowly pour the orange juice base into each mold. Stop pouring when you see the liquid sit about a quarter inch below the rim. That gap lets the popsicle expand cleanly as it freezes.
• CAP AND INSERT STICKS: Cover each mold with its lid or a small square of aluminum foil. Push a popsicle stick straight down through the center of the lid (or pierce the foil) until it stops at the bottom of the mold. The foil holds the stick upright while the popsicle freezes.
• FREEZE: Set the molds level in the freezer. Freeze for at least 4 hours, until the popsicles feel solid all the way through when you press the top of the stick. For best texture, freeze overnight.
• RELEASE AND SERVE: Run warm tap water over the outside of each mold for about 10 seconds, until you feel the popsicle slide free with a gentle tug on the stick. Serve right away.

Notes

MAKE-AHEAD: Double or triple the batch. These keep beautifully in the freezer for up to a year when wrapped well. One big pour now, popsicles all summer and beyond.

STORAGE: Once frozen solid, pop each popsicle out of the mold and slip it into a snack-size resealable freezer bag. Store the wrapped pops together in a gallon-size freezer bag to keep freezer burn at bay. They stay fresh for up to a year.

EQUIPMENT TIP: Working with paper cups instead of molds? Use 3-ounce paper cups. Cover each one with a small piece of foil, poke a wooden popsicle stick through the center of the foil, and freeze. The foil holds the stick straight while they set up.

INGREDIENT TIP: Fresh-squeezed orange juice gives the brightest flavor, and a 100 percent juice carton works just as well. Look for “not from concentrate” for the closest match to fresh.

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.

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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Other Easy Vegetarian Recipes

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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 37 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 22 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 1/2 cup)
• 1 medium red bell pepper diced (about 1 cup)
• 1 medium jalapeno pepper seeded and diced (about 1/4 cup)
• 5 cloves garlic minced (about 1 1/2 tablespoons)
• 1/4 cup canned black olives drained and diced
• 15 ounce can black beans drained and rinsed (about 1 1/2 cups)
• 15 ounce can chickpeas drained and rinsed (about 1 1/2 cups)
• 15 ounce can white beans drained and rinsed (about 1 1/2 cups)
• 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 about 3/4 cup
• Olive oil spray

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper or lightly coat it with Olive oil spray and set aside.
• DRAIN AND RINSE BEANS: Open and drain one 15 ounce can black beans (about 1 1/2 cups), one 15 ounce can chickpeas (about 1 1/2 cups), and one 15 ounce can white beans (about 1 1/2 cups). Rinse each can under cold running water until the water runs clear, about 30 seconds per can. Shake off the extra water and set the colander in the sink so the beans can dry while you cook the vegetables.
• SAUTE VEGETABLES: Heat 2 tablespoons extra virgin olive oilin a large skillet over medium heat until the oil shimmers and flows easily across the pan, about 1 minute. Add 1/2 medium red onion, diced (about 1/2 cup), 1 medium red bell pepper, diced (about 1 cup), and 1 medium jalapeno pepper, seeded and diced (about 1/4 cup). Cook, stirring occasionally, until the vegetables are soft, the onion is translucent, and the edges start to turn golden, 5 to 7 minutes.
• ADD GARLIC AND OLIVES: Stir in 5 cloves garlic, minced (about 1 1/2 tablespoons) and 1/4 cup canned black olives, drained and diced. Cook until the garlic is fragrant and just starting to turn golden, about 1 minute. Remove the skillet from the heat and let the mixture cool slightly while you mash the beans, about 5 minutes.
• MASH BEANS: Transfer the drained beans to a large mixing bowl. Use a potato masher to break them down until about two-thirds of the beans are mashed and the rest are still in small chunks. The mixture should hold together when pressed but still have visible bean pieces for texture.
• MIX BURGER BASE: Add the cooled vegetable mixture to the mashed beans. Add 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. Pour in 6 large egg whites (about 3/4 cup). Use your hands to mix everything together until every piece is coated in egg white and the spices are evenly distributed, about 2 minutes. The mixture should feel moist and hold its shape when you squeeze a handful.
• FORM PATTIES: Divide the mixture into 12 equal portions (about 4 ounces each if you have a kitchen scale). Shape each portion into a patty about 3/4 inch thick. The patties will feel soft and a bit fragile at this point, which is perfectly normal.
• CHILL PATTIES: Place the patties on a plate or parchment-lined tray, cover with plastic wrap, and refrigerate for 30 minutes. This firms the patties so they hold their shape during baking and gives the oats time to absorb moisture from the egg whites.
• BAKE VEGGIE BURGERS: Arrange the chilled patties on the prepared baking sheet in a single layer with a little space between each one. Bake for 15 minutes, then carefully flip each patty with a thin spatula. Bake for another 15 minutes until the outside is lightly browned and firm to the touch, about 30 minutes total.
• SERVE: Serve the veggie burgers warm on buns with your favorite toppings, or enjoy them on their own alongside your favorite sides.

Notes

MAKE-AHEAD: Patties can be formed up to 1 day ahead and stored covered in the refrigerator before baking. The extra chill time actually helps them hold together even better.

STORAGE: Cooked veggie burgers stay at peak quality in an airtight container in the refrigerator for 3 to 4 days. Safe to eat for up to 5 days, though the texture starts to soften past day 4.

REHEATING: Reheat in a skillet over medium heat for 2 to 3 minutes per side until warmed through and the outside is crispy again. The oven works too: spread on a baking sheet and warm at 350F for about 10 minutes.

FREEZING: Freeze cooked or uncooked patties for up to 3 months at peak quality, safe for up to 6 months. Place a piece of parchment paper between each patty so they stay separate, then store in a freezer-safe bag with the air pressed out. Defrost in the refrigerator overnight before reheating.

INGREDIENT TIP: New Mexico chile powder is pure ground chile peppers, milder and sweeter than regular chili powder (which is a spice blend). Substitute with ancho chile powder for a similar heat level, or use half the amount of chipotle chile powder for a smokier kick. For Italian breadcrumbs in a pinch, mix 1/2 cup plain breadcrumbs with 1/2 tablespoon Italian seasoning.

AIR FRYER VERSION: Preheat the air fryer to 375F. Place chilled patties in a single layer without touching (work in batches). Cook for 8 minutes, flip carefully, then cook another 6 to 8 minutes until golden brown and firm to the touch. The air fryer gives a crispier outside while keeping the inside moist.

PAN-FRY VERSION: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat until the oil shimmers. Cook chilled patties for 4 to 5 minutes per side until a golden crust forms and the burger is warmed through.

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.

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.

Try this Greek Spaghetti Salad for all those same bold Mediterranean flavors tossed with spaghetti for a fun crowd-pleaser!

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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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.

WHY YOU’LL LOVE THIS KFC FAMOUS BOWL RECIPE

• All your comfort food favorites layered in one bowl
  
• Crispy chicken + creamy potatoes = perfect contrast
  
• That gravy ties everything together (don’t be shy with it)
  
• Better than the original… and you control every part
  
• Great for feeding a hungry crowd

KFC Famous Bowl

We used to grab these on busy nights… no thinking, just comfort in a bowl. Then the restaurant near me closed.

Turns out, making a KFC mashed potato bowl at home is not only doable… it’s even better.

The chicken is actually crispy. The potatoes are how you like them. And the gravy? You can be generous.

Don’t rush the layering. Hot potatoes first, then cheese so it melts right in. After that, pile it up.

A KFC bowl is not supposed to be neat. It’s supposed to be good. And this one… it really is.

INGREDIENT NOTES

• Chicken Breast: Cut into even pieces so everything cooks at the same time. You can use boneless skinless chicken thighs for richer flavor.
  
• Panko Bread Crumbs: This is where that extra crunch comes from. Don’t swap for regular breadcrumbs if you can help it.
  
• Egg Whites: Lighter coating = crispier finish. Whole eggs work, but the coating will be slightly heavier.
  
• Mashed Potatoes: Use our KFC mashed potato recipe or premade (heated up) for a shortcut. Just make sure they’re hot and creamy before building.
  
• Brown Gravy: The flavor backbone of the whole KFC famous bowl. Go rich, not thin. Our copycat KFC gravy recipe is perfect for this.
  
• Cheddar Cheese: Melts into the potatoes and adds that extra comfort factor. You could use Colby Jack if you like too.

VARIATIONS

Spicy Chicken: Add cayenne or hot sauce to the flour mixture.

Air Fryer Version: Spray breaded chicken with a little oil and air fry until crispy.

Extra Cheesy: Double the cheese and mix some directly into the potatoes.

BBQ Drizzle: Add a little BBQ sauce on top for sweet-smoky flavor.

Gravy Switch: Use country gravy instead of brown gravy for a different vibe.

Buffalo Style: Toss crispy chicken in buffalo sauce before adding it to the bowl.

Vegetarian Bowl: Swap the fried chicken for black beans or sautéed mushrooms.

Loaded Bowl: Add bacon bits or green onion on top.

QUICK DINNER SHORTCUT

Short on time? You can use prepared or convenient ingredients to create a dinner with the same components as this KFC bowl recipe. Here are some suggestions:

• Frozen chicken nuggets (I may or may not have used dino nuggets from time to time!)
• Mashed potato flakes or heat-and-eat refrigerated mashed potatoes
• Canned corn
• Prepared gravy, or whip up a gravy packet

SERVING SUGGESTIONS

• Add our KFC Mac and Cheese for a full comfort meal.
  
• Serve with biscuits or cornbread to scoop up every last bite.
  
• Pair this KFC Famous Bowl recipe with a mixed green salad to balance the richness.
  
• A side of cole slaw gives a cool, crunchy contrast.
  
• Keep extra gravy on the table… you’ll want it!

FAMOUS BOWL KFC FAQ

This one brings back memories… those quick dinners where everyone was happy and nobody complained.

The biggest thing I’ve learned about making a KFC famous bowl at home? Temperature matters. If your oil isn’t hot enough, the coating won’t crisp. It just soaks up oil and gets heavy.

And when you build the bowl, everything should be hot. Not warm. Hot. That’s how the cheese melts properly and the gravy soaks in just enough.

It’s simple food, but the little details make it feel like something special.

TOOLS NEEDED

• Dutch Oven or Heavy Pot: Keeps oil temperature steady for frying.
  
• Thermometer: Helps you hold that 350°F sweet spot.
  
• Shallow Bowls: For setting up your breading station.
  
• Tongs or Slotted Spoon: For safely frying and removing chicken.
  
• Paper Towels: For draining and keeping things crisp.

Enjoy!

With love, from our simple kitchen to yours.

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KFC Famous Bowl (Copycat Recipe)

This KFC Famous Bowl copycat features the same crispy fried popcorn chicken, potatoes, brown gravy, corn, and cheese you know and love!

Course Main

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 1139cal

Author Donna Elick

Equipment

• cutting board
• 3 shallow bowl or empty pie plates
• whisk
• dutch oven
• slotted spoon

Ingredients

• 12 ounces boneless skinless chicken breast cut into bite-size pieces
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 4 large egg whites
• 2 cups panko bread crumbs
• 4 cups vegetable oil or shortening for frying
• 2 cups KFC mashed potatoes, prepared
• 1 cup cheddar cheese, shredded (about 4 ounces)
• 1/2 cup corn kernels, cooked
• 2 cups KFC brown gravy, prepared

Instructions

• HEAT OIL: Add 4 cups vegetable oil or shortening to a heavy-bottomed pot or Dutch oven, filling at least 2 inches deep. Heat over medium-high heat until the oil reaches 350°F and shimmers slightly.
• SET UP BREADING: In one shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1 teaspoon fresh ground black pepper. In a second bowl, whisk 4 large egg whites until frothy and slightly foamy. Add 2 cups panko bread crumbs to a third bowl.
• BREAD CHICKEN: Coat each piece of 12 ounces boneless skinless chicken breast in the flour mixture, then dip into the egg whites, back into the flour, again into the egg whites, and finally into the panko bread crumbs. Press gently so the coating sticks and fully covers each piece.
• FRY CHICKEN: Add a few breaded chicken pieces to the hot oil without overcrowding. Fry for 3 to 4 minutes, turning once, until the coating is deep golden brown, crisp, and audibly crunchy. The internal temperature should reach 165°F and the juices should run clear. Transfer to a paper towel-lined plate.
• WARM COMPONENTS: Heat 2 cups KFC mashed potatoes, prepared, 1/2 cup corn kernels, cooked, and 2 cups KFC brown gravy, prepared until hot and steaming.
• BUILD BOWLS: Divide the hot mashed potatoes evenly between 4 bowls. Sprinkle each with ¼ cup of 1 cup cheddar cheese, shredded and let it begin to melt from the heat.
• ADD TOPPINGS: Top each bowl with crispy chicken pieces and a spoonful of warm corn.
• FINISH AND SERVE: Spoon warm gravy over each bowl until the cheese is melted and the layers are coated. Serve immediately while hot, creamy, and crisp.

Notes

Make-Ahead: Prepare mashed potatoes, gravy, and corn up to 2 days ahead. Fry chicken fresh for best crunch.

Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat potatoes, corn, and gravy until hot and steaming. Reheat chicken in a 375°F oven for 8 to 10 minutes until crisp and heated through.

Freezing: Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until hot and crispy.

Ingredient Notes: Chicken tenders are an easy shortcut for evenly sized pieces. Egg whites create a lighter, crispier coating, but whole eggs can be used if needed.

Nutrition

Serving: 1bowl | Calories: 1139cal | Carbohydrates: 111g | Protein: 44g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 211mg | Sodium: 4035mg | Sugar: 6g | Fiber: 7g | Calcium: 333mg | Iron: 6mg

Originally published September 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 KFC Famous Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS COWBOY PASTA SALAD RECIPE

• Hearty enough to eat as a full meal
  
• Loaded with beef, bacon, cheese, and bold flavor
  
• Creamy BBQ dressing ties everything together
  
• Perfect for cookouts, potlucks, and make-ahead meals
  
• That sweet, smoky, tangy combo just works

Cowboy Pasta Salad

This is not your average pasta salad.

This is the one people go back for… and then kind of hover near.

It’s got everything in it. Beef, bacon, cheese, a little heat, a little crunch. It eats like a full meal, not something sitting quietly off to the side of your plate.

And yes, there’s a little chopping. A few moving parts. Nothing complicated… just enough to build real flavor.

I’ve made this cowboy pasta salad recipe for gatherings where I thought we’d have leftovers. We did not. Not even close.

And when it comes to the summer months, nothing beats a pasta salad that you can have ready and waiting in the fridge!  

More loaded pasta salads for your summer picnic is our hearty Cobb Pasta Salad & Creamy Pasta Salad with Peas and Bacon!

Or a bolder take with my Cuban Sandwich Pasta Salad with ham, pickles, and a tangy mustard dressing!

Love bold flavors like this? You need to try our hearty, satisfying Crockpot Cowboy Stew too!

INGREDIENT NOTES

• Rotini Pasta: Those little spirals grab onto all that creamy dressing so nothing goes to waste. Cook to al dente since it’ll soften more with the dressing.
  
• 88% Lean Ground Beef: Enough fat for flavor, not so much that it makes the cowboy macaroni greasy.
  
• Diced Green Chiles: Adds a mild, smoky flavor without overwhelming heat.
  
• Black Beans + Corn: This combo brings texture, color, and a little sweetness. Pinto or red kidney beans are good too.
  
• Jalapeño: A little bit of fresh heat. Remove seeds for less kick.
  
• Cheddar Cheese: Sharp cheddar works best for cutting through the richness.
  
• Bacon: Crispy is key here so it holds up in the salad.

VARIATIONS

Spicier Version: Leave jalapeño seeds in or add a pinch of cayenne.

No Beef: Omit the ground beef for a lighter version (that’s still plenty hearty).

Grilled Corn: Swap in grilled or fire-roasted corn for extra smoky flavor.

Cheese Swap: Use Pepper Jack instead of cheddar for more heat.

Turkey Version: Substitute ground turkey for a lighter take.

Extra Veggies: Add diced bell peppers, olives, or avocado for more texture.

Less Creamy: Reduce the amount of mayo slightly for a lighter dressing.

SERVING SUGGESTIONS

• Great next to burgers, hot dogs, or anything off the grill.
  
• Pair cowboy pasta salad with our Bourbon BBQ Chicken Skewers for a full cookout plate.
  
• Serve alongside our Classic Coleslaw Recipe for contrast.
  
• Add a skillet of Sweet Southern Cornbread to round things out.
  
• Or just serve this cowboy pasta recipe cold straight from the fridge… it holds its own.

COWBOY MACARONI FAQ

This recipe for cowboy pasta salad is all about balance.

You’ve got rich ingredients (beef, bacon, and cheese) so you need contrast. That’s where the chiles, jalapeño, and dressing come in.

And timing matters more than people think. Let the beef cool slightly before mixing, or you’ll end up softening the cheese and warming the whole salad.

I’ve made that mistake… once. Not again. Cold, crisp, and well-balanced is what makes this one stand out.

TOOLS NEEDED

• Large Pot: For cooking the pasta evenly.
  
• Colander: To drain and cool the pasta properly.
  
• Large Mixing Bowl: You’ll need space to toss everything together.
  
• Skillet: For browning the beef.
  
• Whisk: For smoothing out the dressing.
  
• Sharp Knife + Cutting Board: There’s a little prep, but it goes fast.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Salad Recipes

BLT Pasta Salad with Creamy Dressing + Video

Big Mac Pasta Salad

Antipasto Salad + Video

Tuna Pasta Salad + Video

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Best Loaded Cowboy Pasta Salad

Cowboy Pasta Salad is loaded with all the flavors of summer! Prep your ingredients while the pasta cooks, then toss with a creamy dressing.

Course Salad

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 551cal

Author Donna Elick

Equipment

• large skillet
• large mixing bowl
• small mixing bowl

Ingredients

• 8 ounces rotini pasta, uncooked
• 1/2 pound 88% lean ground beef
• 1 4 ounce can diced green chiles
• 6 ounces cherry tomatoes, halved (about 1 cup)
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/4 cup red onion, finely chopped
• 1 medium jalapeño pepper, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 2 ounces cheddar cheese, shredded (about ½ cup)
• 6 slices cooked bacon, crumbled (about ½ cup)

Dressing

• 1/4 cup barbecue sauce
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon spicy brown mustard
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

• COOK PASTA: Bring a large pot of salted water to a boil. Add 8 ounces rotini pasta, uncooked and cook according to package directions until al dente. Drain and rinse under cold water. Set aside.
• COOK BEEF: Heat a skillet over medium-high heat. Add 1/2 pound 88% lean ground beef and cook for 5 to 7 minutes until browned and fully cooked. Drain excess grease and set aside to cool slightly.
• COMBINE SALAD: In a large bowl add the cooked pasta, 1 4 ounce can diced green chiles, 6 ounces cherry tomatoes, halved , 1/2 cup black beans, drained and rinsed, 1/2 cup corn kernels, 1/4 cup red onion, finely chopped, 1 medium jalapeño pepper, seeded and diced, 1/4 cup fresh cilantro, chopped, and cooked ground beef. Stir until evenly combined.
• MAKE DRESSING: In a separate bowl whisk together 1/4 cup barbecue sauce, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon spicy brown mustard, 1 tablespoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper until smooth.
• TOSS SALAD: Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
• ADD CHEESE AND BACON: Stir in 2 ounces cheddar cheese, shredded and 6 slices cooked bacon, crumbled .
• CHILL: Cover and refrigerate for at least 1 hour to allow the flavors to blend.
• SERVE: Toss lightly before serving and garnish with additional cilantro if desired.

Notes

Make-Ahead: This pasta salad can be made up to 1 day ahead. Store covered in the refrigerator and stir before serving.

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

Reheating: Not applicable. This salad is best served cold.

Freezing: Freezing is not recommended.

Ingredient Tip: Let the ground beef cool slightly before mixing so it doesn’t warm the salad and melt the cheese.

DONNA’S KITCHEN TIP –
Grab two lids of the same size — plastic storage lids work great. Place one lid with the lip facing up and fill it with your cherry or grape tomatoes. Set the second lid on top with the lip facing down.

Press gently to hold everything in place (not too hard — you don’t want tomato juice everywhere). The rims keep them from rolling around. Then slide a serrated knife right through the middle.

Watch your fingers. And just like that… perfectly halved tomatoes in seconds.

Nutrition

Serving: 1 | Calories: 551cal | Carbohydrates: 42g | Protein: 18g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 399mg | Sugar: 7g | Fiber: 3g | Calcium: 106mg | Iron: 2mg

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 Cowboy Pasta Salad appeared first on The Slow Roasted Italian.

BBQ Sliders

As soon as Memorial Day hits, it’s time to bust out all your favorite recipes for the grill — especially burgers!

A long time ago, I was flipping through an old Food Network Magazine featuring some of Bobby Flay’s creations. I came across his Dallas Burger, featuring a spice rubbed patty covered in BBQ sauce, and it served as inspiration for these BBQ beef sliders.

No matter how many new and unique burger recipes I come up with, we always come back to this simple yet total flavor bomb of a bite!

It all starts with a homemade spice rub and my signature barbecue sauce, packing plenty of sweet heat and smoky, Texas-sized flavor.

Trust me, these barbecue sliders are absolutely delicious, and you’ll be counting down the days when you can have them again!

Ingredient Notes and Substitutions

• Ground Beef – An 85/15 blend is my favorite for burgers, leaving just enough fat for flavor and moisture without making them too greasy.
  
• Lil Texas Spice Rub – Get your spice cabinets ready, because you’ll need an armful of jars!
  
  Start with ancho, New Mexico, and chipotle chile powder to build a layered and complex base of heat. Mix in paprika, dried oregano, ground coriander, and cumin to round out the flavors.
  
  Then comes the special ingredient: chile de arbol! It’s extra spicy but a welcome break from the usual cayenne — though you can use cayenne if needed.
  
  Finish off the blend with kosher salt and freshly ground pepper. The recipe makes more than you’ll need, so save the rest in the pantry for another time.
  
• Barbecue Sauce – Because there’s plenty of heat in the beef patties, you don’t need much here.
  
  I usually stick with my signature sauce, but you’re welcome to try my Jack Daniels version for more kick. Or grab your favorite from the store!
  
• Monterey Jack Cheese – Super melty with mild flavor, it’s the perfect addition to BBQ beef sliders that won’t compete with the spices.
  
• Dill Pickles – Pickle chips are just the right size for the smaller patties, but you can get away with sandwich slices cut into halves or thirds.
  
• Slider Buns – I happened to have a package of frozen dinner rolls in the freezer (I use them all the time for my bomb recipes), so I brushed them with egg wash and sprinkled on sesame seeds before baking. They made the perfect buns!
  
  To save time, grab a package of mini buns from the store instead.

Tips and Tricks to Make Perfect Barbecue Sliders

• Add the spice mix to the outside of the patties.

Instead of mixing the spices into the beef, use them as a dry rub for maximum flavor and to help with the char on your BBQ sliders.

The heat from the grill will toast the ground peppers especially, bringing out even more of their heat.

Let the ground beef patties sit for about 10 minutes after coating them with the spice blend before tossing them on the grill.

• Brush both sides with sauce.

Cook the patties on one side first, then flip and brush with some of the BBQ sauce.

Once they’re cooked through, flip them sauce-side down onto a grill tray and brush more sauce on top so it’s coating both sides.

Now’s the time to add the cheese! It’ll melt perfectly as the burgers rest.

• Toast the buns on the grill too.

It adds texture and keeps the buns from absorbing all that sauce, preventing your barbecue beef sliders from becoming soggy.

They’re extra yummy when you brush them with butter first!

Prep Ahead

• Mix spice rub
• Slice cheese

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Heat-Safe Spatula and BBQ Tray for transferring barbeque sliders on and off the grill.
• Basting Brush – I like this one over the silicone ones.

Serving Suggestions

These cheesy barbecue sliders wouldn’t be complete without a dill pickle! I always have extra BBQ sauce on hand for dipping too, whether it’s the burgers or some fries on the side.

Now, Bobby Flay serves his Dallas Burger with crunchy coleslaw on top, but we just served ours on the side with some spicy grilled corn.

If you want to make your barbecue beef sliders a bit more like Flay’s, grab a bag from the produce section or use one of my slider slaw recipes as inspiration — one even has apples in it!

Storing and Reheating BBQ Beef Sliders

It’s best to keep all the different parts of BBQ sliders in separate containers instead of storing them assembled.

Beef patties with cheese will keep for 3-4 days in the refrigerator, and any unused sauce can be saved for up to 2 weeks (also in the fridge). Store the buns at room temperature in a storage bag or airtight container.

Warm the patties in the oven or in a skillet on the stove before assembling a fresh slider.

That said, if you already put all of the barbeque sliders together and want to save leftovers, simply wrap them individually in plastic or foil and refrigerate for 1-2 days.

Pop them in the air fryer for a few minutes, and they’ll be good as new!

Barbecue Beef Sliders FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Slider Recipes

Cheesy Sausage and Pepper Italian Sliders Recipe + Video

Chicken Parmesan Sliders + Video

Easy Cheeseburger Sliders in the Oven (Sheet Pan)

Best Easy French Dip Sliders (20 Minute Recipe)

🔥 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

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Lil Texas BBQ Sliders

These BBQ Sliders pack a Texas-sized punch of flavor, smothered with homemade barbecue sauce and melty Monterey Jack cheese. YUM!!

Course Main

Cuisine American

Method Grill

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12 sliders

Calories 376cal

Author Donna Elick

Ingredients

Sliders

• 2 pounds 85% lean ground beef
• 1 tablespoon Lil Texas spice rub see below
• 6 slices Monterey Jack cheese, quartered to make 24
• 12 dill pickle chips
• 1 cup barbecue sauce
• 12 slider buns
• 3 tablespoons unsalted butter, melted

Lil Texas Spice Rub

• 1 tablespoon ancho chile powder
• 2 teaspoons paprika
• 2 teaspoons New Mexico chile powder
• 2 teaspoons chipotle chile powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground chile de arbol or cayenne pepper

Instructions

• MAKE SPICE RUB: In a small bowl combine 1 tablespoon ancho chile powder, 2 teaspoons paprika, 2 teaspoons New Mexico chile powder, 2 teaspoons chipotle chile powder, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon ground chile de arbol or cayenne pepper. Stir until well combined.
• PREHEAT GRILL: Preheat a grill to high heat, about 450°F.
• FORM PATTIES: Divide 2 pounds 85% lean ground beef into 12 equal portions (about 2 ½ to 3 ounces each). Shape into patties about ½ inch thick and press a shallow indentation in the center of each patty.
• SEASON BURGERS: Sprinkle about ¼ teaspoon of the 1 tablespoon Lil Texas spice rub evenly over each patty and gently press it into the meat. Let the patties rest for 10 minutes.
• GRILL BURGERS: Place patties on the grill and cook for 2 to 3 minutes until lightly charred. Flip and cook another 2 to 3 minutes until the internal temperature reaches about 160°F.
• ADD SAUCE AND CHEESE: Brush the tops of the burgers with come of the 1 cup barbecue sauce during the last minute of cooking. Remove from the grill and place on a tray sauce-side down. Brush the tops with more barbecue sauce and add 2 small pieces of the 6 slices Monterey Jack cheese, quartered to make 24.
• TOAST BUNS: Brush the cut sides of 12 slider buns with 3 tablespoons unsalted butter, melted. Place buns cut side down on the grill and toast for about 1 minute until golden.
• ASSEMBLE SLIDERS: Spoon a little barbecue sauce onto the bottom buns. Add the cheeseburger patties, top with one of 12 dill pickle chips, and finish with the top buns.
• SERVE: Serve immediately while warm.

Notes

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

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

Reheating: Reheat in a 325°F oven for about 10 minutes or in a skillet over medium-low heat.

Freezing: Raw patties can be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: You will have extra spice rub. Store it in an airtight container and use it on chicken, pork, or roasted vegetables.

Substitution Tip: You can use 1 tablespoon Mrs Dash Southwestern seasoning and a teaspoon of salt as your seasoning.

Nutrition

Serving: 1 | Calories: 376cal | Carbohydrates: 27g | Protein: 21g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 652mg | Sugar: 11g | Fiber: 2g | Calcium: 165mg | Iron: 3mg

Originally published May 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 Lil Texas BBQ Sliders appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE STRAWBERRY SHORT CAKE ICE CREAM

• No ice cream maker… no problem
  
• Creamy base with real strawberry shortcake vibes
  
• Layers of soft, crunchy, and fruity in every scoop
  
• Comes together in minutes, then the freezer does the work
  
• Feels special without being complicated

Strawberry Shortcake Ice Cream

This is one of those desserts that looks like you fussed… but you absolutely did not. I love that.

You stir, fold, swirl, and walk away. That’s it.

The pound cake stays soft, the cookies keep a little crunch, and those strawberry ribbons? That’s where things get interesting.

Don’t overmix that part. Let it be a little messy. It’s supposed to look swirled, not stirred into oblivion.

Pull this homemade strawberry shortcake ice cream out after dinner and just watch… people suddenly have room for dessert.

INGREDIENT NOTES

• Heavy Cream + Sweetened Condensed Milk: This is your no-churn magic. It freezes creamy without needing an ice cream machine.
  
• Pound Cake: Soft is key. Dry cake turns a little tough in the freezer, and we’re not doing that.
  
• Golden Oreo Cookies: These add that classic strawberry shortcake crunch and a little vanilla sweetness.
  
• Fresh Strawberries: Chop them small so you get juicy bits in every bite.
  
• Strawberry Syrup: This creates those pretty ribbons and boosts the berry flavor without watering things down.

VARIATIONS

Chocolate Twist: Add white chocolate chips or a drizzle of melted chocolate between layers.

Berry Mix: Replace some of the strawberries with raspberries or blueberries.

Lemon Shortcake: Add a little lemon zest for a bright, citrusy version.

Graham Crunch: Use crushed graham crackers instead of Oreos for a more classic shortcake feel.

Strawberry Sauce Swap: Use homemade strawberry sauce instead of bottled syrup for a fresher flavor.

Lighter Version: Whip the heavy cream first, then fold in the sweetened condensed milk. The texture will be softer.

Extra Cake: Add more pound cake squares if you want strawberry shortcake ice cream that’s extra loaded and dessert-like.

SERVING SUGGESTIONS

• Top with freshly whipped cream and extra fresh strawberries.
  
• Add a drizzle of strawberry syrup or chocolate sauce.
  
• Scoop strawberry short cake ice cream into cones if you want full ice cream shop energy.
  
• Pair with our Classic Strawberry Shortcake Recipe for a full strawberry dessert spread.

STRAWBERRY SHORTCAKE ICE CREAM RECIPE FAQ

I’ve made a lot of no-churn ice creams over the years, and the biggest mistake people make is overmixing once the good stuff goes in.

You want layers. You want pockets of flavor. That swirl of strawberry syrup isn’t just for looks… it keeps bites from all tasting the same.

And when you’re adding cake, it’s all about texture. Too dry, and it turns chewy in a bad way. Soft cake absorbs just enough of that creamy base to turn into something really special.

This strawberry shortcake ice cream recipe isn’t tricky or difficult to make. It just requires care and attention.

TOOLS NEEDED

• Large Mixing Bowl or Loaf Pan: You can mix and freeze in the same dish to keep things simple.
  
• Spatula or Spoon: For folding everything together gently.
  
• Measuring Cups: Helpful for keeping the ratios right.
  
• Plastic Wrap or Lid: To cover homemade strawberry shortcake ice cream tightly and prevent ice crystals.
  
• Freezer Space: Make sure you’ve got a flat spot ready!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Easy Homemade No Churn Blueberry Ice Cream Recipe

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

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

Cheesecake Ice Cream Recipe (No Machine Needed)

🔥 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!

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Print

Strawberry Shortcake Ice Cream (No-Churn Recipe)

No churn Strawberry Shortcake Ice Cream is rich and creamy, with cake and berries in every bite. Prepped in 10 minutes with 6 ingredients!

Course Dessert

Cuisine American

Method Freezer

Prep Time 8 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 8 minutes minutes

Servings 6 – 8

Calories 631cal

Author Donna Elick

Equipment

• loaf pan – Be sure to use a metal loaf pan – Cold glass breaks easily, and metal will chill the ice cream faster.
• heat-resistant silicone spatula – Because it's heat resistant, I use this spatula for cooking too.
• ice cream scoop – I have several scoops in my kitchen, but this one is my favorite!

Ingredients

• 2 cups heavy cream
• 14 ounces sweetened condensed milk
• 6 ounces pound cake, cut into 1 inch cubes (about ¾ cup)
• 5 Golden Oreo cookies, crumbled
• 1 cup fresh strawberries, chopped (about 6 ounces)
• 2 tablespoons strawberry syrup

Instructions

• MIX BASE: In a large freezer-safe bowl or 2-pound loaf pan, stir together 2 cups heavy cream and 14 ounces sweetened condensed milk until smooth and fully combined.
• ADD MIX-INS: Gently stir in 6 ounces pound cake, cut into 1 inch cubes and 5 Golden Oreo cookies, crumbled.
• ADD STRAWBERRIES: Scatter 1 cup fresh strawberries, chopped over the mixture and fold gently so they are evenly distributed without clumping.
• SWIRL SYRUP: Drizzle 2 tablespoons strawberry syrup over the mixture, adding a little at a time in different spots. Gently swirl with a spoon to create ribbons without fully mixing.
• FREEZE: Cover tightly with a lid, plastic wrap, or foil. Freeze for at least 4 hours, or until the ice cream is firm.
• SERVE: Scoop and serve straight from the freezer.

Notes

Make-Ahead: This ice cream can be made up to 1 week ahead and stored in the freezer.

Storage: Store in a tightly covered freezer-safe container for up to 2 weeks.

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

Ingredient Tip: Use soft pound cake so it stays tender in the freezer and gives that classic strawberry shortcake texture.

Nutrition

Serving: 2scoops | Calories: 631cal | Carbohydrates: 67g | Protein: 10g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 321mg | Sugar: 56g | Fiber: 1g | Calcium: 268mg | Iron: 1mg

First published May 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 allows us to keep creating new recipes.

The post Strawberry Shortcake Ice Cream (No-Churn Recipe) appeared first on The Slow Roasted Italian.

Fruit Salad Recipes

I know I’ve collected quite a few recipes for fruit salad over the years. Turns out, that number has grown to well over 30. So maybe a few more than I thought.

Some are simple, combining fresh fruit with a light dressing to enhance the natural flavors. Others… well, you know how I love my cheesecake salads!!

There are also a few easy salad recipes with fruit and a homemade dressing, perfect for a quick lunch or a light dinner. Or if you just want something a little more special than the bagged mixes from the store.

Fruit salad is such a simple way to bring the rainbow to your table, make the most of what’s in season, and deliver stunning results with a few minutes of prep.

SIMPLE AND SWEET

Here’s where fruit really has a chance to shine! All that natural sweetness, made bolder with a simple dressing to tie it all together.

These easy fruit salad recipes get even better with a little time in the fridge, so they’re perfect for parties or having a BBQ side ready to go.

Orange Honey Rainbow Fruit Salad Recipe
All the best flavors, tied together with a sweet and tart citrus honey dressing. It’s a party for your senses and the perfect addition to a spring or summer table.

Summer Fruit Salad with Vanilla Dressing
This one always disappears first at potlucks! A sweet vanilla cinnamon dressing clings to every bite and the bowl is bursting with a literal rainbow of colors.

Best Ever Tropical Fruit Salad
Kiwi, pineapple, mango, mandarin oranges, and strawberries are drenched in a citrus poppyseed dressing, bringing a taste of vacation right to your kitchen.

Summer Berry Fruit Salad Recipe with Easy Dressing
I like to eat this one with cinnamon chips like a fruit salsa. It’s packed with berry flavor and gets juicier the longer it sits.

Mojito Fruit Salad
One of the best fruit salad recipes for cookouts and BBQs! The dressing pulls from a mojito cocktail, combining lime, mint, and honey to balance all that sweetness.

Summer Peach Salad with Honey Lime Dressing
This one’s a little more special, with sweet peaches and tart pomegranate arils stealing the show. The colors are incredibly vibrant, and it only takes about 10 minutes to put together.

Cantaloupe Fruit Bowl
Doesn’t get much easier than this! Scoop out the fruit with a melon baller, toss with grapes, banana slices, and lemon, then serve it in the hollowed-out rind.

VINTAGE RECIPES FOR FRUIT SALAD

Remember those dishes that always turned up at holidays and family celebrations? The ones that were kept tucked away in the family recipe book.

Turns out, the secret all along was cream cheese or Cool Whip. Sometimes both!

Pistachio Fluff Watergate Salad Recipe
Green fluff is one of my favorites, and it’s so easy to make. Crushed pineapple and marshmallows add texture, pecans add crunch, and pistachio pudding mix soaks up all the juice.

Snickers Apple Salad
Red and green apples, candy bar pieces, whipped cream, and plenty of caramel. It’s a Midwestern staple, and one of those easy fruit salad recipes that doubles as dessert!

Best Creamy Grape Salad
Sweet and creamy with plenty of crunch. Kick snacktime up a notch by swapping plain yogurt with a tangy cream cheese dressing.

Gigi’s Famous Apple Salad
Crisp apples and grapes meet soft bananas and marshmallows, tossed with Cool Whip for sweetness and fluffy goodness.

Strawberry Pineapple Ambrosia Salad
This vintage favorite is made even better by combining canned fruit with fresh slices. Cool, creamy, and super refreshing on a hot day.

Millionaire Cheesecake Salad
Watergate meets ambrosia in the best possible way! Sweet, tart, creamy, crunchy… it’s all there in one delicious bite.

CHEESECAKE SALADS

Listen. I know these are probably considered dessert. But most of it’s fruit, so I’m counting them as fruit salad recipes!

It’s such an easy way to transform a casual snack into something impressive and decadent.

Summer Berry Cheesecake Salad (5-Ingredient Recipe)
Fresh raspberries, blueberries, and strawberries are coated in a sweet and tangy cream cheese mixture. This one’s ready in minutes!

Hawaiian Cheesecake Salad
Tropical sweetness meets creamy, tangy cheesecake filling. Strawberries, pineapple, mandarins, kiwi, mango… the gang’s all here.

Strawberry Cheesecake Salad with Pretzels
Mix up a fluffy concoction with pudding and Jello mixes, then toss in fresh berries and candied pretzel pieces for crunch.

Lemon Berry Cheesecake Salad
One of the best fruit salad recipes for a decadent brunch. It’s ready in 10 minutes, can be chilled ahead of time, and the lemon cheesecake filling makes the whole thing bright.

Strawberry Banana Cheesecake Salad
Cheesecake pudding mix is the best way to amp up the flavor, transforming a simple bowl of fruit into a sweet delight.

Red White and Blue Cheesecake Salad
A must for any American holiday, delivering strawberry, banana, and blueberry flavor with pops of color to rival the fireworks.

Strawberry Lemonade Cheesecake Salad
This dreamy fruit salad tastes like strawberry lemon cheesecake meets a tart glass of pink lemonade. Ready to serve in just 15 minutes.

Double Dessert Flavor

Here’s where we pull out all the stops, using a fruit base to deliver all the flavor of favorite desserts without all the extra effort!

Banana Pudding Cheesecake Salad
All that classic dessert flavor without the time spent layering. Toss banana slices, vanilla wafer cookies, and marshmallows with a thick and creamy vanilla cheesecake filling.

Orange Dreamsicle Salad
This one tastes just like those ice cream bars we slurped down all summer. Light enough for a potluck side but sweet enough for dessert.

Pineapple Upside Down Cheesecake Salad
Who wants to bake when it’s hot outside?? Enjoy all the caramely, sticky-sweet goodness of this classic cake, no careful flipping necessary!

Banana Split Cheesecake Salad
Ice cream shop flavor meets tangy cheesecake sweetness. There’s still plenty of chocolate drizzle, but you won’t have to worry about this one melting too quickly.

Piña Colada Cheesecake Salad
Add buttery coconut rum flavor to cheesecake filling for a tropical twist. One of the easiest fruit salad recipes, and it feeds a crowd!

Cherry Pie Cheesecake Salad Recipe
This one combines two classic dessert flavors into one sweet treat! The texture is so light and fluffy, with bits of real fruit and crispy graham crackers in every bite.

Peach Cobbler Cheesecake Fruit Salad
Sweet, fresh peaches, crisp cobbler bits, and the silkiest coating… what’s not to love? Make extra of that topping because you’ll want it on yogurt and ice cream too!

EASY SALAD RECIPES WITH FRUIT

There’s just something about a crisp salad that rounds out a meal, and fruit is a great way to add a seasonal touch and mix things up.

Homemade dressings take it a step further, allowing you to really complement the flavors you’re already working with.

Cucumber Watermelon Salad Recipe with Feta
This one’s the best side for summer. Light, refreshing, perfectly balanced, and easy to throw together in a few minutes.

Arugula Salad with Lemon Vinaigrette
Bright and peppery with juicy strawberries, creamy avocado, and tangy feta. Pine nuts add crunch and the homemade citrus dressing ties it all together.

Best Spinach Strawberry Salad (Homemade Dressing)
One of my go-tos for adding a healthy dose of fruits and vegetables to the table. It’s got a little bit of everything, and you can slice up chicken or steak to make it a meal.

Grilled Peach Salad with Arugula
Peaches aren’t just for sweet dishes! Toss a couple on the grill with your mains, then slice them up and toss with greens, tomatoes, feta, and toasted walnuts.

Harvest Fall Salad with Honey Vinaigrette
Who says fruit salad recipes are for summer only? Toss apple slices and tender sweet potato over crisp greens with dried cranberries, feta, and a red wine dressing for balance.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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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 Fruit Salad Recipes appeared first on The Slow Roasted Italian.

Kiwi Popsicles

Gazing out the window on a hot summer day, I find myself longing for a tropical island paradise surrounded by crystal-clear turquoise waters. Palm trees, tropical fruit, paradise…

Then I look out my window and watch the shadows of yet another heatwave pass by, in this hellacious desert that is Arizona. SIGH.

I developed these tropical-inspired kiwi popsicles as my own mini getaway! Kiwi and pineapple combine in a perfectly sweet and tart ice pop. Even my mom is a huge fan! 

Munchkin is really enamored with them too. She calls them her “Green Tickles,” which completely tickles me.

If you’ve never tried a popsicle with kiwi before, you’re in for a treat. Enjoy them, I know you will!

Need more flavors? I’ve got so many ice pops to choose from! From blueberry Greek yogurt and strawberry lime yogurt to coffee and even banana split, there’s something for everyone!

Ingredient Notes and Substitutions

• Whole Pineapple – You read that right! You need one whole pineapple for your ice pops. You’ll have to peel, core, and chop it first, but all of that fresh flavor is so worth the effort!
  
  I just love the way it tastes with the kiwi!
  
• Clover Honey – One of my preferred, all-natural sweeteners! Clover honey has a mild, almost floral taste that complements the fruit wonderfully.
  
  It also acts as a softening agent to help keep the kiwi pineapple popsicles from becoming too icy.
  
• Kiwi – Make sure they’re ripe! Peel and slice them before getting started, and set aside a few slices for decoration.
  
  Technically optional, but I love adding the full slices for a more impressive presentation.

Tips and Tricks to Make Perfect Kiwi Pineapple Popsicles

• Use super ripe fruit for the best flavor.

Since this kiwi popsicle recipe relies on the natural sweetness of the fresh fruit, it’s important that both are fully ripe.

Ripe pineapples will have a golden yellow skin and the bottom should smell sweet, while ripe kiwis will give slightly when pressed. 

If the fruit isn’t sweet enough, don’t be afraid to add more honey!

• Add a squeeze of lime if the fruit is too sweet.

Now, it’s all about balance. Yes, using ripe fruit is key, but you could end up with too sweet results.

In that case, you need a little acidity to balance it out.

A squeeze of lime or lemon juice will bring out the tartness and refresh the overall taste of your kiwi popsicles, so don’t be afraid to add some!

• Play around with the consistency.

Use a blender to combine the pineapple, kiwi, and honey until smooth, or if you prefer a few fruit chunks, simply pulse until you get the texture you’re after.

There’s no right or wrong way! If you want a creamier popsicle with kiwi, you could even add a bit of coconut milk to the mix too.  

That’s the beauty of making ice pops from scratch!

• Use warm water to easily remove from molds.

When ready to serve, don’t yank the popsicles too hard or they might break.

Instead, run the mold under warm water for 10-15 seconds until the ice pops slide out smoothly.

If they’re still stuck, just be patient! Run them under the water for a few extra seconds before trying again.

Prep Ahead

• Peel and slice kiwi
• Peel, core, and chop pineapple

Kitchen Tools You Will Need

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Pineapple Corer/Peeler – We eat a lot of fresh pineapple in my house, and I love this little gadget! It makes cutting a pineapple so quick and easy.
• 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 Mix-In Ideas

I kept these kiwi pineapple popsicles relatively simple — which means there’s even more room for you to get creative!

Prepare them as is, incorporate some of that coconut milk I mentioned if you’d like, or add another one of these fun twists:

• Unsweetened coconut flakes would add texture and a more tropical feel to the blended mixture 
• Stir in berries such as blueberries, raspberries, or halved strawberries for a pop of color
• Or add more tropical fruits like mango, peaches, or banana for a different flavor
• Fresh mint leaves would make these taste like mojitos!
• Grated lime or lemon zest would brighten the whole thing up

Storing 

Be sure to remove each popsicle with kiwi from the mold once frozen solid, then wrap in parchment paper before adding to a large freezer bag.

If you keep them in the back of your freezer they’ll keep for up to 3-4 weeks!

I usually try to label them with the date so I can remember. When you make as many batches of homemade ice pops as I do… you need all the help you can get!!

Kiwi Popsicles FAQ

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

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Other Fruit Popsicle Recipes

Strawberry Ice Pops with Wild Berry Balsamic

Orange and Pineapple Popsicle Recipe (No Refined Sugar!)

Strawberry Kiwi Vitamin C Ice Pops

Berry Red White and Blue Popsicles

🔥 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

Green Tickles Kiwi Pineapple Popsicles

Kiwi Popsicles with fresh pineapple are a sweet and tart frozen treat that will cool you off all summer long. Easy, 3-ingredient recipe!!

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 4 ounce popsicles

Calories 90cal

Author Donna Elick

Equipment

• blender
• ice pop mold

Ingredients

• 1 whole pineapple, peeled, cored, and chopped (about 5 cups)
• 2 tablespoons clover honey
• 6 ripe kiwi, peeled and sliced (reserve 10 slices)

Instructions

• BLEND FRUIT: Add 1 whole pineapple, peeled, cored, and chopped , 2 tablespoons clover honey, and the 6 ripe kiwi, peeled and sliced (except the 10 reserved slices) to a blender. Blend until smooth, or pulse for a slightly chunky texture.
• ADD KIWI SLICES: Place 1 kiwi slice into the bottom of each popsicle mold. Tilt the mold slightly so the slice rests along the side.
• FILL MOLDS: Pour the fruit mixture evenly into the 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 fully frozen. For best results, freeze up to 24 hours.
• 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 a ripe pineapple for the sweetest flavor and smoothest texture.

Nutrition

Serving: 1 | Calories: 90cal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Sugar: 17g | Fiber: 3g | Calcium: 31mg | 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 Green Tickles: Kiwi Popsicles with Fresh Pineapple appeared first on The Slow Roasted Italian.