You smell it before you even see it. Warm chile, cumin, a little smoke, and the whole house finds a reason to wander through the kitchen.

We call it Refried Bean Casserole around here, and in ten years it has never once made it back to the fridge on a night we had people over.

Twenty minutes, one pot, and the thing that makes it scoop like that is sitting in a can in your pantry right now.

Why You’ll Love This One

• Twenty minutes start to finish on the stovetop.
• Three pounds of seasoned beef, so this ground beef dip eats like dinner instead of a snack.
• One batch feeds us all week, and it’s still good on day four.

I batch cook once a week, and lately this goes into the fridge every single time alongside our Mexican Crack Chicken. Then everybody takes it and does whatever creates whatever lunch or dinner they want with it.

Chad turns his into nachos. Although honestly, half the time he doesn’t even bother, he just puts it in a bowl and eats it with a spoon. Sassy makes herself a burrito or a taco.

I’ve made it well over a hundred times, and Sassy has loved it since she was little. She makes it herself now and still asks me to make it anyway. That’s the part that gets me. She says it tastes better when Mom makes it. {{{gush}}}

When company comes, I go straight to bean dip nachos. We love, love, love this recipe.

Mashed pinto beans are mostly starch, and starch granules swell up to thirty times their size in a hot, wet pot, tangling into a mesh that thickens everything around them.

So one can suspends three pounds of beef and all the fat it renders, which is why this warm bean dip holds on a chip instead of sliding off it.

That mesh does the exact job cream cheese does in every other hot bean dip out there.

Bean Dip with Ground Beef

Three pounds of it, cooked down and seasoned in the same pot.

A bean dip with ground beef in it behaves nothing like a refried bean dip built on cream cheese, and that’s why my family eats this ground beef dip as a meal more often than a snack.

Bean Dip Recipe Ingredient Notes

Mexican seasoning blend: Our Homemade Mexican Spice Blend is the whole personality of this dish.

Ground beef: 88% lean leaves the perfect amount of dripping in the pan but. Anywhere from 85 to 90 works.

Refried beans: I use Rosarita Spicy Jalapeno. Plain ones make a milder refried bean dip, and either way they are what turns this into a ground beef dip you can scoop.

What Do You Serve With This Bean Dip Recipe?

Chips and Fritos Scoops first, then pico, guacamole, sour cream, and lime so everyone builds their own.

• In a bowl with chips. Cheese and guacamole on top, no plate, no assembly. This is how Chad eats the refried bean dip most nights.
• Sheet pan nachos. Chips on the tray, spoon it over, more cheese, under the broiler. See our Sheet Pan Baked Nachos with Ground Beef.
• Tacos, tostadas, and quesadillas. Soft flour, hard shells, a flat crispy tostada, or just cheese and a hot pan.
• Loaded sweet potatoes. Split, fluffed, and spooned full.

Set our Chunky Guacamole and Baked Queso Dip beside it, or make our 7 Layer Mexican Bean Dip for the cold one.

Refried Beans Casserole FAQ

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

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Other Easy Casserole Recipes

Easy Low Carb Keto Cheesy Meatball Casserole Recipe

Easy Layered Chicken Enchilada Casserole + Video

Cheesy Hamburger Casserole (Easy Recipe) + Video

Baked Egg Casserole + Video

Print

Bean Dip Recipe (Refried Bean Casserole)

This Bean Dip Recipe is ready in 20 minutes on the stovetop, no oven needed. Seasoned ground beef makes it hearty enough to call dinner.

Course Appetizer

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 270cal

Author Donna Elick

Ingredients

• 3 pounds 88% lean ground beef
• 1 tablespoon kosher salt
• 2 tablespoons Mexican seasoning blend store-bought or homemade (blend recipe in Donna’s Notes)
• 16 ounces spicy jalapeno refried beans (1 can, about 1 3/4 cups)
• 8 ounces shredded Mexican cheese blend (about 2 cups)

For Serving (optional)

• 1 cup pico de gallo store-bought or homemade
• 2 ounces queso fresco or cotija cheese, crumbled (about 1/2 cup)

Instructions

• COOK THE BEEF: Set a 5-quart or larger Dutch oven over medium-high heat. Add 3 pounds 88% lean ground beef and 1 tablespoon kosher salt. Cook for 10 to 12 minutes, breaking the beef into very small crumbles with a wooden spoon as it cooks. Small crumbles make the finished casserole easy to scoop with a chip and spread in a tortilla. This is taco meat, so cook it just until it is done and keep the crumbles soft. The salt pulls juice out of the beef, so the pot looks a little watery early on, and that is exactly right. It is done when every crumble is cooked through with no pink left. Tilt the pot, and if more than about 2 tablespoons of grease pool in the bottom, spoon the extra into a heatproof bowl.
• STIR IN THE SEASONING AND BEANS: Sprinkle 2 tablespoons Mexican seasoning blend over the beef and stir for about 1 minute, until every crumble is coated in red and a warm chile and cumin aroma rises from the pot. Add 16 ounces spicy jalapeno refried beans (1 can, about 1 3/4 cups) and stir for 2 to 3 minutes. The thick beans soften and melt into the beef until the mixture looks even, with no pockets of plain beans left. Scrape the bottom of the pot as you stir so the beans stay creamy and the pot stays clean.
• MELT IN THE CHEESE: Turn off the heat and slide the pot to a cool burner. Stir in 8 ounces shredded Mexican cheese blend (about 2 cups) for about 30 seconds, just until the cheese is streaked all through the beef. Stop when you see soft, gooey pockets of cheese throughout. Off the heat, the cheese melts just enough to leave those gooey pockets all through the casserole.
• SERVE: Spoon the casserole into a large serving dish, such as a 9×13-inch baking dish. Top with 1 cup pico de gallo and 2 ounces queso fresco or cotija cheese, crumbled (about 1/2 cup). Serve it warm as a dip with tortilla chips, spooned into warm flour or corn tortillas, over white rice, or piled on chips as the base for nachos.

Notes

MEXICAN SEASONING BLEND: Stir together 1/4 cup New Mexico chile powder, 2 tablespoons ground cumin, 2 tablespoons smoked paprika, 1 tablespoon dried oregano leaves, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons crushed red pepper flakes, and 1 teaspoon cayenne pepper in a pint-size mason jar. Seal the jar and shake it for about 30 seconds, until the color is one even brick red with no pale streaks of garlic or onion powder. This makes about 3/4 cup, which is enough for 6 casseroles. Store it sealed in a cool, dark cabinet, where it tastes its boldest for about 6 months. This is a smaller batch of our Homemade Mexican Spice Blend.

STORAGE: Refrigerate leftovers within 2 hours of cooking, either in a lidded casserole dish or spooned into airtight containers. Donna splits each batch between two lidded casserole dishes, one for the table and one straight into the refrigerator for the week. It tastes best within 3 days and is safe to eat for up to 4 days. A tight cover keeps the top soft and creamy.

REHEATING: Eat it cold straight from the refrigerator or warm it up. For single portions, microwave in a covered bowl for 1 to 2 minutes, stirring halfway. On the stovetop, warm it in a skillet over medium-low heat with a splash of water, stirring often. For a full dish, cover with foil and bake at 350 degrees F for 20 to 25 minutes, until hot in the center (165 degrees F).

FREEZING: Freeze cooled portions in airtight freezer containers. It is at its best within 1 month and safe to eat for up to 3 months, with the cheese turning a little grainy the longer it sits. Thaw overnight in the refrigerator, then reheat.

INGREDIENT TIP: Donna uses Rosarita Spicy Jalapeno Refried Beans. For a milder casserole, use plain refried beans. A bag of shredded Mexican or fiesta blend cheese is the grab-and-go choice, and shredded cheddar or Colby works too. Any ground beef from 85 to 90% lean works, and 88% leaves just a little grease to spoon off. For a salty, briny bite, stir in a small can of sliced black olives, drained, along with the cheese. The pico de gallo can be chopped earlier in the day and kept in the refrigerator until serving.

SCALING: For a half batch, use 1 1/2 pounds 88% lean ground beef, 1 1/2 teaspoons kosher salt, 1 tablespoon Mexican seasoning blend, 8 ounces spicy jalapeno refried beans (half a can), and 4 ounces shredded Mexican cheese blend (about 1 cup), and cook it in a large skillet. To feed a crowd, keep the recipe as written and add 1 more pound of ground beef, 4 more ounces of shredded Mexican cheese blend (about 1 cup), and about 2 1/4 teaspoons more seasoning blend. That stretches it to about 18 servings.

HOMEMADE OPTIONS: The blend in Donna’s Notes is a smaller, modified batch of our Homemade Mexican Spice Blend 

Top the casserole with our Homemade Pico de Gallo. Link to both in the post.

Nutrition

Serving: 1 | Calories: 270cal | Carbohydrates: 8g | Protein: 31g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 88mg | Sodium: 1041mg | Sugar: 2g | Fiber: 4g | Calcium: 179mg | Iron: 5mg

Originally published June 2024, updated and republished September 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 Bean Dip Recipe with Ground Beef (Refried Bean Casserole) appeared first on The Slow Roasted Italian.

This is the brownie cheesecake recipe for when you want it all, and you want it in one bite.

And the way to tell they’re done is the opposite of what every brownie recipe has taught you.

Why You’ll Love These

• Fudgy brownie and silky cheesecake in the same bite, with Oreo crunch running through both.
• They’re even better on day two, so party dessert is done before the party starts.
• These brownie cheesecake bars cut into neat squares that look as good on the tray as they taste.

Oh my gosh, I’ve been an Oreo girl since I was sixteen. That’s when I fell, and I fell hard.

These days I don’t count my Oreos by the cookie. I count them by the sleeve.

The whole family’s in on it, too. Every new flavor that hits the shelf comes home with us so we can sample it together. We take that job very seriously.

Brownies, though? Brownies are mine. Sassy has been making them with me since she was in diapers.

There are twenty-some brownie recipes on this site because we just can’t stop making new ones. So cheesecake Oreo brownies were a natural creation in this house.

And for a three-layer brownie cheesecake recipe, it’s so easy. Two bowls and one pan, and the actual work takes about twenty-five minutes.

Sixteen-year-old me would’ve lost her mind over these. Grown-up me isn’t doing much better.

The recipe has you pull the pan while the center still jiggles. That wobble is the whole game, and the science explains why.

That cheesecake layer is a custard, which means its structure comes from egg proteins. Heat makes those proteins bond and set. Push them too far and they tighten and squeeze out moisture. That’s where cracks and a dry, grainy texture come from.

At that jiggle, the middle of the cheesecake sits around 145°F. The heat stored in the pan carries it the rest of the way as it cools. That’s carryover cooking, and it’s how a wobbly center turns into a creamy, fully set slice.

The slow counter cool lets the layer settle evenly. Rush a hot pan into the fridge and it contracts fast, and that’s when the top splits.

Once it’s cool, the fridge firms up the cream cheese and the chocolate, giving you clean edges and that dense, fudgy bite.

Keep that knife in the drawer until they’re cold… I know you want an end piece right now.

Oreo Cheesecake Brownies Ingredient Notes

• Brown sugar: Only a quarter cup, and it pulls its weight. The molasses in brown sugar holds onto moisture, which keeps the brownie layer fudgy and chewy.
• Chocolate chips and cocoa powder: Both, on purpose. The chips bring cocoa butter for a dense, fudgy texture, and the cocoa brings deep chocolate flavor.
• Flour in the cheesecake: Two tablespoons give the cheesecake layer just enough structure to hold a clean edge in a bar.
• Oreos: These Oreo brownies use about two-thirds of a package. The rest is a head start on our Oreo Fudge or Creamy Dreamy Oreo Dessert.

Ways to Change Up These Oreo Brownies

Golden Oreos, mint, peanut butter, or whatever limited edition just hit the shelf all swap in cookie for cookie. This is where our flavor-sampling habit earns its keep.

Our ultimate guide to brownie variations has every one we love, from Ooey Gooey Millionaire Brownies to Salted Caramel Fudgy Brownies.

How Long Do Oreo Cheesecake Brownies Need to Chill?

Let them sit on the counter until the pan feels cool, about 2 hours, then refrigerate at least 2 more. Overnight is even better, and every extra hour shows in how cleanly these Oreo cheesecake brownie bars slice.

How Do You Know When Oreo Cheesecake Brownies Are Done?

Oreo cheesecake brownies are done when the edges look set and a little puffed and the center jiggles as one soft piece when you nudge the pan. A toothpick comes out coated even when they’re ready, so trust the jiggle, or an instant-read thermometer at about 145°F in the center.

Why Did My Cheesecake Layer Crack?

Cracks in any cheesecake brownie recipe come from three things: air beaten into the batter, too long in the oven, or a trip to the fridge before the pan cooled. Mix on low and pull at the jiggle. Then let the pan cool on the counter before it ever sees the fridge.

Can You Make Oreo Cheesecake Brownies Ahead of Time?

Yes, and this brownie cheesecake recipe is even better on day two. These brownie cheesecake bars keep in an airtight container in the fridge for about 3 days and freeze beautifully for up to 3 months.

Can You Use a Box Brownie Mix for Oreo Cheesecake Brownies?

Yes, it’s a handy shortcut for this Oreo cheesecake brownie recipe. Mix a family-size box per the package and layer it just like the homemade batter. The jiggle still tells you when they’re done.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Print

Oreo Cheesecake Brownies

Oreo cheesecake brownies bake in one pan and slice clean every time. The swirl trick that keeps the cheesecake layer smooth is easier than it looks.

Course Dessert

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Inactive Time 4 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 16

Calories 380cal

Author Donna Elick

Ingredients

Brownie Layer

• 1 stick (1/2 cup unsalted butter)
• 6 ounces semi-sweet chocolate chips (1 cup)
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt

Cheesecake Layer

• 16 ounces full-fat cream cheese, softened (2 bricks)
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 2 ounces plain Greek yogurt or sour cream
• 2 tablespoons all-purpose flour

Oreo Layer

• 12 roughly chopped Oreo cookies (about 2/3 of a 14.3 ounce package)
• 12 crushed Oreo cookies
• 3 halved Oreo cookies halved, for the top

Instructions

• PREHEAT AND LINE THE PAN: Heat the oven to 325 degrees F with a rack in the center position. Line a 9×9 inch baking pan with parchment paper, leaving a 2 inch overhang on two opposite sides. Press the parchment flat into the corners so it stays down instead of floating up into the batter. Those two flaps are your handles later, and they are the difference between lifting the bars out whole and digging them out in pieces.
• MELT THE BUTTER AND CHOCOLATE: Combine 1 stick (1/2 cup unsalted butter) and 6 ounces semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 20 to 30 second bursts, stirring after each one, until the mixture is glossy and completely smooth with no lumps of chocolate left, about 90 seconds total. Stirring between bursts is what keeps the chocolate from scorching, because the bowl holds heat longer than the chocolate can take.
• BUILD THE BROWNIE BATTER: Whisk 3/4 cup granulated sugar and 1/4 cup packed light brown sugar into the warm chocolate until the mixture looks grainy and dull. Add 2 large eggs and stir hard for about a minute, until the batter turns glossy and thick and falls off the spoon in a ribbon. Stir in 1 tablespoon pure vanilla extract or vanilla bean paste. That hard stirring after the eggs go in is what gives brownies their shiny, papery top crust, so the arm work pays off.
• FOLD IN THE DRY INGREDIENTS: Add 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 teaspoon kosher salt. Fold just until no streaks of flour or cocoa are visible, then stop. Folding by hand keeps these fudgy, since extra mixing develops the flour and pushes them toward cakey.
• LAYER THE BATTER AND CHOPPED OREOS: Pour about two-thirds of the brownie batter into the lined pan and spread it into an even layer that reaches all four corners, roughly 1/2 inch deep. Scatter 12 roughly chopped Oreo cookies across the surface, leaving them sitting on top rather than pressing them down so they stay in distinct chunks. Set the remaining third of the batter aside at room temperature so it stays soft enough to dollop later.
• BEAT THE CREAM CHEESE AND SUGAR: Beat 16 ounces full-fat cream cheese, softened and 1/2 cup granulated sugar until completely smooth with no lumps, about 2 minutes. The cream cheese should be soft enough that your finger leaves a dent easily. Cream cheese straight from the refrigerator stays lumpy no matter how long you beat it, and those lumps bake right in.
• FINISH THE CHEESECAKE BATTER: Keep the mixer on low from here. Add 2 large eggs, room temperature and mix just until they disappear, about 30 seconds. Add 1 tablespoon pure vanilla extract or vanilla bean paste, 2 ounces plain Greek yogurt or sour cream, and 2 tablespoons all-purpose flour, and mix until smooth, about 30 seconds more. The batter should look like thick pancake batter and fall from the spatula in a slow ribbon. Fold in 12 crushed Oreo cookies by hand until the batter turns pale gray with dark flecks running through it. Low speed is what keeps this layer flat, because beating air into it makes it puff in the oven and crack as it cools.
• POUR THE CHEESECAKE LAYER: Pour the cheesecake batter over the brownie base and spread it gently to the edges. Move slowly so the chopped Oreo pieces stay settled in the brownie layer underneath.
• SWIRL AND TOP: Drop the reserved brownie batter over the cheesecake in spoonfuls, spacing them in a rough checkerboard. Drag a butter knife or skewer through the dollops in long S-shaped passes, four or five strokes total, and stop while you can still see distinct dark and pale areas. Press 3 halved Oreo cookies into the surface at even intervals, cut side up, level with the batter. A few passes give you ribbons, and a dozen turns the whole top muddy brown.
• BAKE: Bake 40 to 45 minutes, until the edges look set and lightly puffed and the center jiggles as one soft unit when you nudge the pan, like set gelatin rather than liquid. The jiggle is your reliable signal here. If you check with a toothpick it will come out coated with cheesecake batter even when the bars are done, so trust the pan over the pick. Pull the pan while the center still has that gentle jiggle, because the bars keep firming as they cool.
• COOL, CHILL, THEN SLICE: Set the pan on a wire rack and cool all the way to room temperature, about 2 hours, until the pan feels cool to the touch. Cover and refrigerate at least 2 hours, or overnight. Lift the slab out using the parchment handles, set it on a cutting board, and cut into 16 squares with a large knife warmed under hot water and wiped dry between every single cut. Cooling on the counter first is what keeps the cheesecake layer smooth, and a warm blade is what leaves clean edges instead of dragged crumbs.

Notes

MAKE-AHEAD: These are better on day two. Bake them a full day ahead, chill overnight, and slice them cold. The extra time firms the cheesecake layer, deepens the chocolate, and gives you sharper edges on every square.

STORAGE: Store the bars in an airtight container in the refrigerator. They stay at peak quality for about 3 days, when the brownie layer is still fudgy and the cheesecake is still creamy. They are safe to eat for up to 5 days.

FREEZING: Freeze the cut bars in a single layer on a sheet pan until solid, then stack them in an airtight container with parchment between the layers for up to 3 months. Thaw overnight in the refrigerator. Freezing them solid first is what keeps the swirled tops from smudging against each other.

INGREDIENT TIP: Use full-fat block cream cheese, not the whipped or spreadable kind sold in tubs. Tub cream cheese carries extra water and air, which loosens the cheesecake layer and can leave it wet in the center.

Nutrition

Serving: 1 | Calories: 380cal | Carbohydrates: 47g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 261mg | Sugar: 33g | Fiber: 2g | Calcium: 55mg | Iron: 4mg

Originally published September 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 Oreo Cheesecake Brownies (Brownie Cheesecake Bars) appeared first on The Slow Roasted Italian.

We call it Mexican Crack Chicken around here, and it’s so easy it almost cooks itself.

I’ve made this at least 30 times, and my family is still begging for it. My people are picky, too. There is always a container of this in our fridge, and it’s on my list to make again this week.

The sauce comes out thick and velvety because of one measurement, and it’s a lot smaller than you would think.

Why You’ll Love This One

• Ten minutes of prep, then the crock does every bit of the rest.
• Seven ingredients, and you probably have five of them in the house right now.
• Make it once and eat it all week without repeating yourself.

Okay, can we talk about Sassy and this seasoning blend for a second?

That girl loves my Mexican seasoning blend. Absolutely adores it. I could put it on a shoe and she would tell you it was her favorite thing I make.

I keep a quart-sized milk bottle filled with Mexican seasoning blend because we use it so often. 

So turning the original crack chicken into a Mexican one was never really a question around here, and we have eaten this every way you can imagine.

This recipe travels really well in the crock, too, and it vanishes off that table before anything else does. Every single time.

I’ve made enough slow cooker chicken over the years to know that more liquid doesn’t mean more tender, and that’s the one that gets people.

Chicken breasts are roughly seventy percent water, and a good bit of that ends up in the crock by hour four. So if you start them swimming in broth, you’re fighting a watery sauce at the end.

Four ounces of stock is all this needs, and I know a half cup looks like nowhere near enough when you pour it. The tops of the chicken will even stay dry to the touch. Leave it alone anyway.

The chicken releases the rest on its own, and because there’s less water in there to begin with, the cream cheese actually has something to grab onto.

It emulsifies, which is just a fancy way of saying the fat and the liquid bind into one smooth sauce instead of splitting into greasy and watery.

Less stock in, thicker sauce out. And don’t lift that lid, I know you want to look.

Mexican Crockpot Chicken Ingredient Notes

• Chicken stock: Only 4 ounces. Trust me.
• Mexican seasoning blend: Our Homemade Mexican Seasoning Blend is worth the five minutes, and it’s honestly the whole personality of this dish.
• Cream cheese: One 8-ounce brick, full fat. This is your sauce, so it earns the real stuff.
• Red pepper flakes: One teaspoon lands as warm, not hot. Move it wherever your people like it.

How to Serve Crockpot Mexican Chicken

One batch of Mexican crockpot chicken is the recipe I lean on when I want dinner handled five nights running.

• In a bowl with chips. No plate, no assembly, just scoop and go. This is how it disappears at our house.
• Over rice. White rice or our Restaurant Style Mexican Red Rice, then avocado, pico, red onion, and a hard squeeze of lime.
• Tacos. Warm tortillas and a little cilantro, four minutes start to finish. Crockpot Mexican chicken for tacos might be the best thing this recipe does.
• Nachos. Chips on a sheet pan, spoon crockpot Mexican shredded chicken over the top, extra cheese, under the broiler until it bubbles.
• Lettuce cups. Butter lettuce, sour cream, guacamole, a slice of jalapeño. Low carb and it still eats like a treat.
• Enchiladas. Roll it into corn tortillas, line them up, cover with red sauce and cheese, and bake until the edges catch.
• Sliders. Hawaiian rolls, a layer of chicken, a layer of cheese, jalapeño on top. Bake covered, then uncovered to crisp the tops. These vanish at a party.
• Casserole. Layer it with tortillas and sauce the way we do in our Slow Cooker Chicken Enchilada Casserole.
• Tossed with pasta. Penne or rotini and a splash of stock to loosen the sauce.
• On a baked potato. Split it open, load it up, and finish it with sour cream.
• Quesadillas and burritos. All you need is cheese, a tortilla, and a hot pan.

Serve our Mexican Street Corn Salad alongside any of these for something cold and bright. Our Slow Cooker Shredded Chicken Tacos is the same idea on a different base if you want to keep the rotation going.

How Do You Cook Mexican Chicken in a Slow Cooker?

Lay the chicken flat, add a small amount of stock and your seasonings, and cook on Low for 4 to 6 hours or High for 2 to 3.

Shred it, stir the cream cheese through, then melt cheese over the top. That’s the whole Mexican shredded chicken crockpot method, start to finish.

Mexican crockpot chicken is about as hands-off as dinner gets.

What Is Slow Cooked Mexican Chicken Called?

You’ll see it as crockpot Mexican shredded chicken, pollo deshebrado, or tinga when it’s built on chipotle and tomato.

Almost every Mexican shredded chicken crockpot recipe lands somewhere in that family. This creamy one is what I call Mexican crack chicken.

What Do Mexican Style Marinates Consist Of?

Traditional Mexican marinades lean on dried chiles, citrus, and garlic. Achiote and sour orange for cochinita, guajillo and ancho for adobos.

This recipe borrows that same chile-forward backbone in dry form through the seasoning blend.

Can You Freeze Crockpot Mexican Chicken?

Yes, up to 3 months in an airtight container. Crockpot Mexican chicken with cream cheese may look a little separated when it thaws, which is completely normal.

Warm it slowly with a splash of stock and give it a good stir, and it comes right back together.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Print

Mexican Crack Chicken

Crockpot Mexican chicken that goes creamy instead of saucy. Ten minutes of prep, and the slow cooker does the rest. Dinner solved.

Course Main Course

Cuisine Mexican

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 399cal

Author Donna Elick

Ingredients

• 3 pounds boneless skinless chicken breasts (about 4 large)
• 4 ounces chicken stock about 1/2 cup
• 3 tablespoons Mexican seasoning blend store-bought or homemade
• 1 tablespoon kosher salt
• 1 teaspoon red pepper flakes
• 8 ounces cream cheese cut into 1-inch cubes (1 brick)
• 8 ounces shredded Mexican cheese blend about 2 cups

Instructions

• LAYER THE CHICKEN: Place 3 pounds boneless skinless chicken breasts (about 4 large) in a single layer across the bottom of a 6-quart slow cooker. Spread them out so every piece touches the bottom of the crock instead of stacking on top of each other. Chicken that sits flat cooks at the same speed all the way across, so no piece finishes dry while another is still cooking.
• POUR IN THE STOCK: Pour 4 ounces chicken stock (about 1/2 cup) evenly over the chicken. The stock will pool in the bottom about a quarter inch deep and the tops of the chicken will stay dry to the touch. That is exactly right. Chicken gives off a lot of its own juice as it cooks, so a small amount of stock here keeps the finished sauce thick and creamy.
• SEASON THE TOP: Sprinkle 3 tablespoons Mexican seasoning blend, 1 tablespoon kosher salt, and 1 teaspoon red pepper flakes evenly across the tops of the chicken breasts. Hold your hand about a foot above the crock while you sprinkle so the spices scatter wide instead of landing in one clump. The surface should look evenly dusted in deep red-brown, and you will catch a warm chili and cumin aroma as the seasoning settles.
• ADD THE CREAM CHEESE: Cut 8 ounces cream cheese into 1-inch cubes and scatter them across the seasoned chicken. Cubes melt into the sauce evenly, while a whole block dropped in leaves white lumps behind. Cold cream cheese straight from the refrigerator cuts cleanest and holds its shape while you work.
• SLOW COOK: Cover and cook on Low for 4 to 6 hours, or on High for 2 to 3 hours. The chicken is done when it pulls apart with light pressure from a fork, shows no pink in the thickest part, and a thermometer reads 165 degrees F. Keep the lid closed the whole time. Every peek lets heat escape and adds cooking time, so leaving it alone gets you to dinner sooner.
• LIFT THE CHICKEN OUT: Open the lid away from your face and give the steam a few seconds to clear before you reach in, because it rises fast and it is hot. Use a slotted spoon to move the chicken from the slow cooker into the bowl of a stand mixer, letting the sauce drain back into the crock as you lift each piece. The chicken will feel soft and give way against the spoon.
• SHRED THE CHICKEN: Fit the stand mixer with the paddle attachment and mix on low speed for about 20 to 30 seconds. The chicken falls into strands almost instantly, so keep your eyes on the bowl and stop the moment it looks shredded. A short mix keeps the strands long and tender. For a finer shred, cut the breasts into 1-inch strips across the grain before they go into the bowl. If you would rather skip the stand mixer, an electric hand mixer works right in the slow cooker on low speed, with the beaters kept under the surface of the sauce so it stays in the pot.
• STIR IT BACK IN: Return the shredded chicken to the slow cooker and stir until every strand is coated and the cream cheese has disappeared completely into the sauce. The sauce should look smooth, glossy, and pale orange with no white lumps left in it.
• MELT THE CHEESE: Sprinkle 8 ounces shredded Mexican cheese blend (about 2 cups) evenly over the surface. Cover and cook 5 to 10 minutes longer, until the cheese melts into a glossy blanket and stretches into strings when you drag a spoon through it.
• STIR AND TASTE: Stir the melted cheese all the way through the chicken until the sauce is even and creamy from the top to the bottom of the crock. Taste it and add salt a pinch at a time if it needs it. The sauce should cling to the chicken and hold its shape on a spoon rather than run off.
• SERVE: Spoon the chicken over rice, pile it into tortillas or burritos, or tuck it into lettuce wraps. Top with fresh cilantro, diced avocado, or a squeeze of lime.

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator. The chicken stays at peak quality for about 3 days, when the sauce is still creamy and the chicken is still tender. It is safe to eat for up to 4 days.

REHEATING: Reheat gently in a saucepan over low heat or in the microwave, adding a splash of chicken stock to loosen the sauce and bring back the creaminess.

FREEZING: Freeze cooled chicken in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce may look slightly separated when it thaws, which is normal for a cream cheese sauce. A good stir with a splash of chicken stock over low heat brings it right back together.

KETO AND LOW CARB: This recipe is keto as written. Serve it over cauliflower rice, in lettuce wraps, or rolled into low-carb tortillas.

HOMEMADE OPTIONS: This recipe is even better with our Homemade Mexican Seasoning Blend 

Nutrition

Serving: 1 | Calories: 399cal | Carbohydrates: 3g | Protein: 45g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 164mg | Sodium: 1414mg | Sugar: 2g | Fiber: 0.3g | Calcium: 225mg | Iron: 1mg

Originally published September 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 Mexican Crack Chicken (Creamy Crockpot Mexican Chicken) appeared first on The Slow Roasted Italian.

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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Ice Pop Recipes

Strawberry Kiwi Vitamin C Ice Pops

Raspberry Orange Juice Popsicles

Coffee Popsicles (Rocket Pops!)

Banana Split 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

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.

Mediterranean Burger

In less than 15 minutes, you can enjoy a restaurant-worthy Tuscan burger right at home. It’s true!

The secret is a ground beef patty stuffed with sun-dried tomatoes and Romano cheese.

I love that tangy, savory flavor in pasta and homemade focaccia. Heck, I’ve even made sausage frittata with sun-dried tomatoes! I really need to make that again soon…

Anyway, the ingredients in this Mediterranean burger recipe are a welcome break from heavier, American classics like bacon and barbecue sauce.

Creamy mozzarella and herbaceous pesto tie everything together in the most delicious way. Make these at your next cookout, and everyone will be begging you for seconds — and the recipe. I promise!

Ingredient Notes and Substitutions

• Lean Ground Beef – There’s plenty of moisture in the patties from the mix-ins, so stick with a very lean blend — about 93% — to avoid greasy results.
  
• White Onion & Garlic – A must for flavor! Chop both as finely as you can so they disappear into the meat mixture.
  
• Sun Dried Tomatoes – Use the kind packed in olive oil and herbs, not the dehydrated kind in a bag. It’s easiest if they are already julienned, but whole will work with a little extra chopping.
  
• Cheese – You’ll need shredded Romano inside each sun dried tomato burger patty, plus sliced mozzarella on top!
  
• Basil Pesto – It’s so easy to make pesto from scratch, and the flavor is so much more vibrant. That said, you can grab a jar from the store to save time.
  
• Roasted Red Peppers – Another staple I love making myself! If you’re shopping, you’ll find these in the same aisle as the sun-dried tomatoes packed in oil.
  
• Ciabatta Buns – These are sturdy enough to soak up the sauces and juices without turning soggy. They’re even better if you toast them on the grill first!

Tips and Tricks to Make a Perfect Tuscan Burger

• Drain ingredients well before adding them to the meat.

This is most important with the tomatoes, but you may need to squeeze out the onion if it’s extra juicy!

All you need to do is pile the chopped or grated onion onto a paper towel, then wrap it up and squeeze.

• Get perfect beef patties every time.

Handle the burger mixture gently while shaping it into patties and flatten them all to the same thickness. Make sure they’re a little bit wider than the buns.

Use your thumb to make a slight indent in the middle. This prevents both shrinkage and the dreaded dome in the center once cooked!

Finally, leave those burgers alone while they cook. You only need to touch them when it’s time to flip.

Avoid pressing down on the patties — it won’t make them cook any faster, but it will cause the juices to leak out.

• Toast the buns before assembling your Mediterranean burger.

Ciabatta is quite dense and chewy, but it becomes more crisp and airy when toasted. The texture makes a big difference when it comes to taking a bite!

Toasting also prevents the bread from soaking up all the oil in the pesto and red peppers, so the moisture stays where it belongs.

Prep Ahead

• Chop onion and garlic
• Shred Romano cheese
• Make pesto (if needed)

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Box Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a wedge to grate yourself. You can even use the smaller holes for the onion and garlic.
• Heat-Safe Spatula for transferring each sun dried tomato burger on and off the grill.

Serving Suggestions

Continue the Tuscan theme with fresh, flavor-packed side dishes! My family always asks for my antipasto pasta salad, and it’s super easy to toss some zucchini on the grill with the burgers.

Guests will love a fresh caprese salad alongside their Mediterranean burger, but this Olive Garden copycat salad is a great alternative for casual weeknights.

Finish off the meal with something light, like my amaretto citrus bars or homemade cannoli!

Storing and Reheating Sun Dried Tomato Burger

Keep all the different components for your Mediterranean burger in separate containers in the refrigerator.

The patties will keep for 3-4 days, and the cheese and pesto should stay fresh for at least a week — maybe a little less if you made the pesto from scratch.

Reheat beef patties in the oven for 10-12 minutes at 350°F or in a skillet on the stove. Add a splash of water to the pan and cover with a lid to ensure it heats evenly.

Mediterranean Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Burger Recipes

Tex Mex Guacamole Burger Recipe

Gourmet Caprese Pesto Burger Recipe

Ole Smoky BBQ Bacon Burger

Loaded Royal Bacon Breakfast Burger

🔥 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

Tuscan Inspired Mediterranean Burger

This Mediterranean Burger is anything but ordinary. Packed with Tuscan flavors and paired with basil pesto, it screams Italian summers!

Course Main

Cuisine American

Method Grill

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 6

Calories 512cal

Author Donna Elick

Equipment

• grill

Ingredients

• 2 pounds 80% lean ground beef ground chuck
• 1/2 medium white onion finely chopped (about 1/2 cup)
• 2 garlic cloves minced (about 2 teaspoons)
• 3 ounces sun-dried tomatoes in oil drained and chopped (about 1/3 cup)
• 2 ounces Romano cheese shredded (about 1/2 cup)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 6 ounces fresh mozzarella cheese sliced (6 slices)
• 6 ciabatta buns split
• 2 tablespoons unsalted butter softened
• 4 ounces basil pesto about 1/2 cup
• 8 ounces roasted red peppers drained and sliced (about 24 to 32 strips)

Instructions

• PREHEAT THE GRILL: Heat the grill to medium-high (about 400°F), cover, and let it preheat for 10 to 12 minutes until the grates feel hot when you hold your hand 4 inches above them for less than 3 seconds.
• MIX THE BURGERS: In a large bowl, combine the 2 pounds 80% lean ground beef (ground chuck), 1/2 medium white onion, finely chopped, 2 garlic cloves, minced, 3 ounces sun-dried tomatoes in oil, drained and chopped, 2 ounces Romano cheese, shredded, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Mix gently with your hands or a fork just until the ingredients are evenly distributed, about 15 seconds. Stop the moment everything looks combined to keep the burgers tender.
• FORM THE PATTIES: Divide the mixture into 6 equal portions (about 6 ounces each) and shape each into a patty slightly wider than the ciabatta buns. Press a shallow thumb-sized indentation into the center of each patty. This keeps them flat instead of puffing into hockey pucks during cooking.
• GRILL THE BURGERS: Place the patties on the grill and cook for 3 to 4 minutes until a deep brown crust forms underneath and the patty releases easily when you lift one edge with a spatula. Flip and cook another 3 to 4 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
• MELT THE CHEESE: During the final minute of cooking, top each patty with 1 slice of the 6 ounces fresh mozzarella cheese, sliced. Close the grill lid and let the cheese melt until soft and just starting to slump over the edges, about 1 minute.
• TOAST THE BUNS: Spread the cut sides of the 6 ciabatta buns, split with the 2 tablespoons unsalted butter, softened. Place the buns cut-side down on the grill and toast for 30 to 60 seconds until they look golden and the butter sizzles into the bread.
• ASSEMBLE THE BURGERS: Spread 2 to 3 tablespoons of the 4 ounces basil pesto on the bottom half of each toasted bun. Top with a cheesy burger patty, then layer on 4 to 5 strips of the 8 ounces roasted red peppers, drained and sliced.
• SERVE: Close with the top buns and serve right away while everything is warm, the cheese is melty, and the buns are still crisp.

Notes

Make-Ahead: Form the patties up to 1 day ahead and store them covered in a single layer in the refrigerator. The flavors deepen as they sit.

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

Reheating: Reheat burgers in a skillet over medium-low heat for 4 to 5 minutes per side, or in a 325°F oven for about 10 minutes, until warmed through. Add the cheese during the last minute to re-melt.

Freezing: Freeze raw patties between sheets of parchment paper in a freezer bag for up to 6 months. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: 80% lean ground beef (ground chuck) gives the best balance of flavor and juiciness for burgers, especially when mixed with add-ins like cheese and vegetables. Save the 85% lean and leaner for casseroles, meatloaf, and tacos.

For grilled burgers, you want the fat to baste the patty from the inside as it renders.

Stovetop Method: Heat a large skillet or cast iron pan over medium-high heat until a drop of water dances and evaporates on contact. Cook the patties for 4 to 5 minutes per side until a brown crust forms and the internal temperature reaches 160°F. Add the mozzarella during the last minute, cover briefly to melt, and toast the buttered buns in the same skillet for 30 to 60 seconds until golden.

Air Fryer Variation: Preheat the air fryer to 380°F. Place the patties in a single layer in the basket (work in batches if needed) and air-fry for 6 to 8 minutes, flipping halfway, until the internal temperature reaches 160°F. Add the mozzarella during the last minute of cooking and toast the buttered buns at the same temperature for 1 to 2 minutes until golden.

Nutrition

Serving: 1 | Calories: 512cal | Carbohydrates: 40g | Protein: 49g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 3750mg | Sugar: 3g | Fiber: 4g | Calcium: 339mg | Iron: 6mg

Originally published June 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 Tuscan Inspired Mediterranean Burger 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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Summer 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

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.

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.

Love Disney snacks? My Copycat Tigger Tail recipe is another favorite from the park!

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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

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

🍔 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.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

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.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

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!)

Print

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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

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)

🔥 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

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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

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.