Holidays Archives - The Rockstar Mommy

20 Yummy Ways to Eat Hard Boiled Eggs

therockstarmommyblog — Thu, 26 Mar 2026 12:12:44 +0000

You prepped a dozen hard boiled eggs on Sunday, and by Tuesday you’re already dreading another plain, rubbery bite. The problem isn’t the eggs. It’s that you’re treating them like a chore instead of a canvas. Hard boiled eggs are one of the most versatile ingredients sitting in your fridge right now, but most people never get past the salt-and-pepper routine. Whether you’re meal prepping for the week, looking for quick snacks, or trying to add more protein without the boring factor, these ideas work.

Chop them up and toss them in the Best Potato Salad Ever.
Served with sliced tomatoes and arugula on toast, this Healthy Egg Salad is a perfect quick lunch. 3
I never in a million years would of thought you could make Chocolate Chip Cookies with hard boiled eggs, but these look delicious.
Do you also have left over ham? Then this Cobb Salad is a great option.
Or you could make Ham Salad Sandwiches.
If you love Chinese food you will love these Soy Sauce Braised Eggs.
This Egg Salad recipe uses Greek yogurt instead of mayo. Much healthier than normal egg salad.
Egg Breakfast Casserole makes enough to feed an entire crowd, or prep breakfast for the entire week.
Make a huge batch of this Chicken & Egg Salad and lunch is done all week long.
Creamed Eggs On Toast is a true comfort food. It is also a super easy and affordable dish to make.
This Cheeseless Caprese Salad is Whole 30, Paleo and Gluten Free.
Peas, celery, hard-cooked egg, shredded cheddar, and pimentos combine to make Pea Salad.
Use all the green dyed eggs for this Creamy Avocado Egg Salad.
When Eggs and Pickles combine, you get amazing things. Like these Red Wine Vinegar Pickled Eggs.
Making poached eggs is a pain. This Eggs Benedict recipe calls for hard boiled ones.
Cauliflower Potato-Style Salad features all the traditional flavor and savor without all the calories
This Portuguese Pizza is topped with cheese, ham, olives, onions and hard boiled eggs!
These Tomato & Cheese Stacks are quick and easy to make. Great idea for last minute company.
Tuna Empanadillas are filled with tuna, hard boiled eggs and and olive stuffing- yum!
Bloody Mary Deviled Eggs are always a hit!

The post 20 Yummy Ways to Eat Hard Boiled Eggs appeared first on The Rockstar Mommy.

Easter White Chocolate Cookie Bark

therockstarmommyblog — Sat, 07 Mar 2026 15:35:36 +0000

Easter dessert panic is real, especially when you need something that looks festive but doesn’t require an engineering degree. This Easter White Chocolate Cookie Bark solves that problem in ten minutes flat. You melt chocolate, throw on crushed cookies and pastel candy, freeze it solid, then break it into shards like you’ve been making bark for years. No tempering, no precision, no stress.It’s crunchy, creamy, sweet, and absolutely loaded with texture from the Oreos and M&Ms. The sprinkles and sanding sugar make it look like something from a candy shop window.

Can I use dark chocolate instead of white chocolate?

Absolutely! Dark chocolate makes a rich, bold-flavored version of this homemade chocolate bark. You can also do a swirl of both for a beautiful marbled effect. Just melt each type in a separate small bowl and drizzle the dark chocolate over the top of the white chocolate before adding toppings.

What other toppings can I add?

The sky’s the limit! Try your favorite Easter candies like jelly beans, chocolate eggs, Cadbury Eggs broken into small pieces, or any favorite candies your family loves. Pretzels, dried fruit, and crushed graham crackers also taste amazing on this Easter bunny bark.

Is this a good recipe for kids to help make?

Yes — this is a great recipe for little hands! Kids can crush the cookies, sprinkle the toppings, and decorate the top of the white chocolate however they like. Just supervise the melting step since the double boiler and melted chocolate will be hot.

How long does it take the bark to set?

In the freezer, the bark typically sets in about 10 minutes. At room temperature, it can take 30 minutes to an hour. For best results, use the freezer method so the bark snaps cleanly into pieces.

Can I use white candy melts instead of white chocolate chips?

Yes! White candy melts are a great substitute and are often easier to work with because they melt very smoothly. They also come in a variety of brighter colors if you want to skip the food coloring step.

Ingredient Notes

White Chocolate Chips: The smooth, sweet base for your bark.
Oreo Cookies: Adds chocolatey crunch throughout.
Pastel M&Ms: Festive color and candy-coated crunch.
Seasonal Sprinkles: A playful finishing touch.
Sanding Sugar: Gives the bark a sparkly shimmer.

White Chocolate Cookie Bark

Line an 8×8 baking dish or pan with parchment paper or waxed paper. Set aside.
Crush the cookies into chunky pieces.
In a double boiler over medium heat, melt the white chocolate, stirring often until no lumps remain. (Alternatively, use a microwave-safe bowl and heat in 20-second intervals.)
Pour the white chocolate into prepared pan, smoothing the chocolate out across the whole pan into an even layer.
Sprinkle the cookies and M&Ms on top of the chocolate, lightly pushing them in place to secure them if needed.
Finish the bark with sprinkles and sanding sugar.
To harden, place the pan into the freezer for about 10 minutes until completely solidified.
Break bark into pieces and serve. Store in an airtight container at room temperature or refrigerate.

More Easter Ideas

20 Yummy Ways to Eat Hard Boiled Eggs

Easter White Chocolate Cookie Bark

No Bake Easter Drop Cookies

Easter Fluff Desset Recipe

Easter White Chocolate Cookie Bark

Ten minutes. No baking required. This Easter White Chocolate Cookie bark uses Oreos and pastel candy that looks impressive without the fuss.

Course Dessert

Cuisine Easter, Family Favorite

Keyword kid approved, kid friendly

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 223kcal

Ingredients

11 ounce package white chocolate chips or chocolate melts
10 Oreo cookies or your favorite cookie
¼ cup pastel M&Ms
2 tablespoons seasonal sprinkles
2 tablespoons sanding sugar

Instructions

Line an 8×8 baking dish or pan with parchment paper or waxed paper. Set aside.
Crush the cookies into chunky pieces.
In a double boiler over medium heat, melt the white chocolate, stirring often until no lumps remain. (Alternatively, use a microwave-safe bowl and heat in 20-second intervals.)
Pour the white chocolate into prepared pan, smoothing the chocolate out across the whole pan into an even layer.
Sprinkle the cookies and M&Ms on top of the chocolate, lightly pushing them in place to secure them if needed.
Finish the bark with sprinkles and sanding sugar. To harden, place the pan into the freezer for about 10 minutes until completely solidified.
Break bark into pieces and serve. Store in an airtight container at room temperature or refrigerate.

Nutrition

The post Easter White Chocolate Cookie Bark appeared first on The Rockstar Mommy.

No Bake Easter Drop Cookies

therockstarmommyblog — Wed, 11 Feb 2026 22:25:24 +0000

These No Bake Easter Drop Cookies are a perfect easy Easter themed treat that comes together in minutes and adds a fun pop of color to any holiday table. They’re a sweet Easter take on classic drop cookies, making them an easy Easter treat for Easter Sunday, classroom parties, or filling an Easter basket. Since they are no bake, these cookies are the perfect recipe for the kiddos to help with. The combination of melted chocolate, salty pretzels, and colorful candy eggs makes them a fun treat the whole family will ask for again next time.

Do I need a double boiler for this recipe?

No, a microwave works great, but you can use a double boiler if you prefer more control over melting.

Are these considered bird nest cookies?

They can be styled as bake bird’s nest cookies by shaping the top and adding candy in the center.

Can kids help make these?

Absolutely—this easy recipe is great for little helpers since there’s no bake dessert step involved.

Ingredient Notes

White almond bark: Melts smoothly to create the creamy base and best flavor for these Easter cookies.
Pretzel twists: Add a salty crunch that balances the sweetness and gives structure to the cookies.
Pastel M&Ms: Bring bright color and a festive Easter dessert look with chocolate candy eggs in every bite.

How to Make No Bake Easter Drop Cookies

Line a cookie sheet with parchment paper or wax paper and set aside. Crush the pretzels into small pieces and place them in a large bowl.
In a medium microwave-safe bowl, melt the white almond bark, stirring often until smooth with no lumps remaining.
Add crushed pretzels to melted chocolate and stir until fully coated.
Gently fold in the pastel M&Ms, mixing just until combined to keep the colors vibrant.
Use a cookie scoop or tablespoon to drop spoonfuls onto the prepared baking sheet, shaping slightly if desired.
Place the pan in the freezer for about 10 minutes until the cookies are completely set.

More Recipe Ideas

20 Yummy Ways to Eat Hard Boiled Eggs

Easter White Chocolate Cookie Bark

No Bake Easter Drop Cookies

Easter Fluff Desset Recipe

No Bake Easter Drop Cookies

These No Bake Easter Drop Cookies are a perfect easy Easter themed treat that comes together in minutes and adds a fun pop of color to any holiday table.

Course Dessert

Cuisine Easter

Keyword no bake

Prep Time 5

Cook Time 0

chilling time 10

Total Time 15

Servings cookies

Calories 189kcal

Ingredients

24 ounce white almond bark
2 cups pretzel twists
½ cup pastel M&Ms

Instructions

Line a cookie sheet with parchment paper or wax paper and set aside. Crush the pretzels into small pieces and place them in a large bowl.
In a medium microwave-safe bowl, melt the white almond bark, stirring often until smooth with no lumps remaining.
Add crushed pretzels to melted chocolate and stir until fully coated.
Gently fold in the pastel M&Ms, mixing just until combined to keep the colors vibrant.
Use a cookie scoop or tablespoon to drop spoonfuls onto the prepared baking sheet, shaping slightly if desired.
Place the pan in the freezer for about 10 minutes until the cookies are completely set.

Nutrition

The post No Bake Easter Drop Cookies appeared first on The Rockstar Mommy.

Slow Cooker Turkey Rice Soup

therockstarmommyblog — Mon, 24 Nov 2025 20:41:39 +0000

When the holidays wind down and your fridge is packed with leftover Thanksgiving turkey, this slow cooker turkey rice soup becomes the perfect recipe to warm up a chilly day. It’s a delicious way to turn leftover turkey meat, turkey breast, or even leftover chicken into a hearty meal the whole family will love. With a flavorful broth, fresh herbs, and long grain rice, every bowl tastes like pure comfort. It’s also a great way to use homemade turkey stock or store-bought chicken broth from the grocery store. If you love easy slow cooker recipes, this crockpot turkey soup will be on repeat next week and beyond.

Is this a good recipe for turkey leftovers after Thanksgiving?

Absolutely—one of the best things you can make with Thanksgiving leftovers. It’s a perfect way to repurpose cooked turkey.

Can I add noodles instead of rice?

Yes—egg noodles and other pasta shapes work well. Add them during the last 20–25 minutes of cooking.

How to store and reheat:

Store leftovers in an airtight container for 3–4 days in the refrigerator.
Reheat on the stovetop over medium heat until warmed through.
Add extra chicken broth or turkey broth if the rice thickens the soup.

Ingredient Notes

Leftover or cooked turkey: A delicious way to use leftover Thanksgiving turkey, turkey leftovers, leftover turkey meat, or even leftover turkey soup fixings like dark meat or turkey breast.
Celery: Adds fresh flavor and helps build a hearty soup base.
Carrots: Bring natural sweetness and color to the dish.
Onion: Creates the foundation for a rich, flavorful broth.
Garlic: Adds depth and warmth—especially welcome on a chilly day.
Chicken broth or turkey broth: Gives the soup body; turkey broth or homemade turkey stock is especially tasty.
Worcestershire sauce: Enhances savory notes and rounds out the broth.
Rosemary, thyme, sage: Classic fresh herbs (or dried) that make a comforting meal shine.
Salt and black pepper: Essential for balancing and brightening the soup.
Bay leaves: Subtle aromatics that help bring the broth together.
Uncooked rice: White rice, brown rice, or long grain wild rice all work in this delicious soup.ent in the block that you’d like.

Slow Cooker Turkey Rice Soup (Perfect for Leftover Thanksgiving Turkey!)

Place the cooked turkey, celery, carrots, onions, and garlic into a 6-quart slow cooker.
Pour in the chicken broth or turkey broth, then add Worcestershire sauce, dried herbs, salt, pepper, and bay leaves.
Cover and cook on low heat for 5–7 hours or on high for 3–4 hours. During the last hour of cooking, stir in the uncooked rice. Continue cooking until rice is tender.
Remove bay leaves, top with parsley or more fresh herbs, and serve warm.

More Recipe Ideas

Slow Cooker Mexican Casserole

Slow Cooker French Onion Soup

Slow Cooker Italian Wedding Soup

Slow Cooker Turkey Rice Soup

When the holidays wind down and your fridge is packed with leftover Thanksgiving turkey, this slow cooker turkey rice soup becomes the perfect recipe to warm up a chilly day.

Course Dinner, Soup

Cuisine Crockpot, Slow Cooker

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 274kcal

Ingredients

4 cups leftover/cooked turkey shredded or chopped
4 ribs celery chopped
3 carrots chopped
1 onion chopped
3 cloves garlic minced
8 cups chicken broth or turkey broth
½ tablespoon Worcestershire sauce
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried sage
Salt and pepper to taste
2 small bay leaves
1 cup uncooked white rice can sub brown or wild rice

Instructions

Place the cooked turkey, celery, carrots, onions, and garlic into a 6-quart crockpot.
Pour in the chicken broth or turkey broth, then add Worcestershire sauce, dried herbs, salt, pepper, and bay leaves.
Cover and cook on low heat for 5–7 hours or on high for 3–4 hours. During the last hour of cooking, stir in the uncooked rice. Continue cooking until rice is tender.
Remove bay leaves, top with parsley or more fresh herbs, and serve warm.

Nutrition

The post Slow Cooker Turkey Rice Soup appeared first on The Rockstar Mommy.

Pumpkin Spice White Chocolate Chip Cookies

therockstarmommyblog — Thu, 25 Sep 2025 21:12:36 +0000

When pumpkin season rolls around, there’s nothing better than baking a batch of chewy pumpkin cookies filled with warm spices and sweet white chocolate chips. These pumpkin white chocolate chip cookies are a perfect way to highlight pumpkin flavor while still keeping the chewy texture of a classic sugar cookie. Whether you’re sharing them at a fall season gathering or making them part of your favorite desserts lineup, this recipe delivers that perfect texture you crave. The combination of pumpkin spice flavor, golden brown edges, and melty chocolate makes these cookies one of the best pumpkin cookie recipes for the season.

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to bake the cookies for the butter to soften but not get too soft. If you forgot to pull the butter out ahead of time, you could stick your butter in the microwave for just a few seconds until it is softened.

Why did the eggs have to be room temperature?

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

Where do you find pumpkin chips?

There are 2 different options you can find on Amazon. Pumpkin Spice Flavored Filled Baking Truffles or Pumpkin Spice Morsels

What if I can’t find the pumpkin spice chocolate chips?

You can substitute in butterscotch chips or add in extra white chocolate chips.

Ingredient Notes

All-purpose flour: Forms the structure of the cookie dough balls, giving body and balance to the wet ingredients.
Pumpkin spice: A mix of warm spices that add the signature fall season flavor.
Baking soda: Ensures the cookies rise slightly without becoming cakey cookies.
Salt: Balances the sweetness and enhances pumpkin spice flavor.
Unsalted butter (room temperature): Creams with sugars for the perfect chewy texture.
Brown sugar (dark brown sugar preferred): Adds moisture and depth, giving the cookies a rich pumpkin flavor.
Granulated sugar (white sugar): Add the sweetness
Eggs (room temperature): Bind the cookie dough and contribute to soft pumpkin cookies with a chewy center.
Pure vanilla extract: Enhances all the flavors and ties together the pumpkin spice flavor.
White chocolate chips: Sweet white chocolate chips are the perfect contrast to the warm spices.
Pumpkin spice chips: Boost the pumpkin flavor and make these cookies one of your new favorite things.

Pumpkin Spice White Chocolate Chip Cookies Recipe

Preheat your oven to 375° F. Line a sheet pan with parchment paper. Whisk together the flour, pumpkin spice, baking soda, and salt in a medium mixing bowl, set it aside.
Cream together the butter, brown sugar, and granulated sugar in your mixer on medium speed until it is light and fluffy, about 5 minutes.
Add in the vanilla and eggs, mix just until the eggs are incorporated.
Turn the mixer down to low and slowly add in the flour mixture.
Add in the white chocolate chips and pumpkin spice chips, stir just until combined.
Scoop about two tablespoons of cookie dough onto an ungreased sheet pan, making sure to keep them about two inches apart.
Bake for 10-14 minutes until the edges are golden brown.

More Desserts We Love

Tres Leche Cupcakes

Healthy Fruit Dip

Strawberry Poptart Cookies

Banana Pudding Cheesecake Squares

Pumpkin Spice White Chocolate Chip Cookies

These Pumpkin Spice White Chocolate Chip Cookies are a perfect way to highlight pumpkin flavor while still keeping the chewy texture of a classic sugar cookie.

Course Dessert

Cuisine Cookies

Keyword fall, pumpkin

Prep Time 15

Cook Time 12

Total Time 27

Servings Cookies

Calories 124kcal

Ingredients

3 cups all-purpose flour
2 teaspoon pumpkin spice
1 teaspoon baking soda
1 teaspoon salt
1 cup butter room temperature
1 cup brown sugar packed
1/2 cup granulated sugar
2 eggs room temperature
2 teaspoon vanilla extract
2 cup white chocolate chips
1 cup pumpkin spice chips

Instructions

Preheat your oven to 375° F. Line a sheet pan with parchment paper.
Whisk together the flour, pumpkin spice, baking soda, and salt in a medium mixing bowl, set it aside.
Cream together the butter, brown sugar, and granulated sugar in your mixer on medium speed until it is light and fluffy, about 5 minutes.
Add in the vanilla and eggs, mix just until the eggs are incorporated.
Turn the mixer down to low and slowly add in the flour mixture. Add in the white chocolate chips and pumpkin spice chips, stir just until combined.
Scoop about two tablespoons of cookie dough onto an ungreased sheet pan, making sure to keep them about two inches apart.
Bake for 10-14 minutes until the edges are golden brown.

Nutrition

The post Pumpkin Spice White Chocolate Chip Cookies appeared first on The Rockstar Mommy.

Easter Fluff Desset Recipe

therockstarmommyblog — Thu, 10 Apr 2025 21:17:52 +0000

If you’re looking for the perfect make-ahead dish to wow your guests this spring, this Easy Easter Fluff recipe is it! With its creamy texture, pretty pastel colors, and fruity flair, it’s a go-to treat for Easter holidays, spring gatherings, or any time you want a light and delicious dessert salad.

Made with simple ingredients and ready in just minutes, it’s an easy dump recipe that looks as good as it tastes. Whether you’re prepping for an Easter brunch, family potluck, or festive Easter egg hunt, this creamy, colorful fruit fluff is a perfect addition.

Ingredients Notes

Cheesecake Instant Pudding Mix: The secret ingredient that gives this dessert a rich, cheesecake-inspired flavor and helps set the base.
Milk: Combines with the pudding mix to form a smooth and creamy consistency.
Crushed Pineapple (with juice): Adds a tropical twist and a burst of fresh fruit flavor that balances the sweetness.
Cool Whip: This whipped topping gives the fluff its signature light dessert feel and makes everything irresistibly creamy.
Colored Mini Marshmallows: Brings in a pop of color and fun fruity flavors—plus, they soften beautifully in the mix!
Sweetened Coconut Flakes: Adds chewiness and a hint of coconut for a tropical twist.
Marshmallow Peeps + Extra Coconut Flakes: For garnish—a festive touch that turns this into an eye-catching centerpiece for your easter celebration.

What Substitution Can I Use?

– Cool Whip: Substitute with homemade whipped topping or stabilized whipped cream for a from-scratch twist.
– Crushed Pineapple: Try pineapple tidbits or even fruit cocktail for a chunkier texture.
– Cheesecake Pudding Mix: Vanilla, lemon jello, or pistachio pudding mix works for a flavor variation (hello, pistachio fluff fans!).
– Mini Marshmallows: Regular white ones work too, but colored marshmallows add that cheerful easter fluff salad look.
Coconut Flakes: Omit if needed, or try toasted coconut for extra depth.

How should I store this Easter Fluff?

– Store leftovers in an airtight container in the fridge for up to 3 days.
– Stir before serving if it’s been sitting overnight.
– Not recommended for freezing as the creamy texture may separate.

Is this the same as Watergate salad or ambrosia salad?

It’s similar! This fruit fluff is a cousin to ambrosia salad and Watergate salad, but with a cheesecake pudding and Cool Whip spin.

For best results, let the fluff chill for at least an hour before serving to allow the flavors to meld.
Want to make this ahead? This is the perfect make-ahead dish! Just keep it in an airtight container in the fridge until you’re ready to serve.
Use a rubber spatula to gently fold in ingredients to keep that fluffy texture intact.

How to Make Easter Fluff Dessert Recipe

In a large mixing bowl, combine the cheesecake pudding mix and milk. Whisk or mix with a hand mixer until thickened and set.
Stir in the crushed pineapple (juice and all) and coconut flakes.
Gently fold in the Cool Whip, mini marshmallows until fully combined and fluffy.
Spoon into a large bowl for serving.
Garnish with bunny peeps, peeps bunnies, and a sprinkle of extra coconut for that next level Easter flair!

Easter Fluff Dessert Recipe

If you're looking for the perfect make-ahead dish to wow your guests this spring, this Easy Easter Fluff recipe is it!

Course Dessert

Cuisine dip, Easter

Prep Time 5

Cook Time 0

Chill Time 1

Total Time 1 5

Servings

Calories 295kcal

Ingredients

3.4 oz cheesecake instant pudding mix
2 cups milk
1 cup crushed pineapple with juice
8 oz Cool whip
10 oz bag colored mini marshmallows
1 cup sweetened coconut flakes
Marshmallow peeps and extra coconut flakes for garnish

Instructions

In a large mixing bowl, combine the cheesecake pudding mix and milk. Whisk or mix with a hand mixer until thickened and set.
Stir in the crushed pineapple (juice and all) and coconut flakes.
Gently fold in the Cool Whip, mini marshmallows until fully combined and fluffy.
Spoon into a large bowl for serving.
Garnish with bunny peeps, peeps bunnies, and a sprinkle of extra coconut for that next level Easter flair!

Nutrition

The post Easter Fluff Desset Recipe appeared first on The Rockstar Mommy.

Reuben Pasta Salad

therockstarmommyblog — Thu, 20 Feb 2025 22:24:08 +0000

If you love the amazing flavors of your favorite Reuben sandwich, you’re going to adore this easy pasta salad recipe. This rustic Reuben salad brings together the best parts of a traditional Reuben—savory corned beef, tangy sauerkraut, creamy dressing, and Swiss cheese—into a delicious creamy pasta salad. It’s a good idea for potlucks, meal prep, or a tasty salad for lunch.

Can I make this salad in advance?

Yes! It actually tastes better the next day after the flavors meld together.

Can I use homemade Russian dressing instead of Thousand Island?

Absolutely! Homemade Russian or island dressing will work just as well.

Substations:

Healthier version – Substitute non-fat yogurt for mayonnaise for a lighter dressing.
Different meats – Swap corned beef for pastrami or even turkey for a twist.
Extra crunch – Add diced bell pepper or red onions for more texture.
Dairy-free – Use dairy-free cheese and a vegan mayo alternative.

Ingredient Needed

Macaroni noodles – The base of this delicious creamy pasta salad, absorbing all the flavors of the dressing.
Corned beef – Adds that classic Reuben sandwich taste with its salty, tender, and slightly tangy flavor.
Swiss cheese – A must-have in a Reuben-inspired dish, offering a mild and nutty creaminess.
Sauerkraut – Provides the signature tang that makes a traditional Reuben so delicious.
Dill pickles – Enhances the tanginess and adds a refreshing crunch.
Thousand Island dressing – The star of the dressing ingredients, bringing a creamy, sweet, and tangy taste.
Mayonnaise – Helps create a rich and creamy texture for the salad.
Dijon or stone ground mustard – Adds depth and a bit of sharpness to balance the creaminess.
Sauerkraut brine – A secret ingredient that amplifies the flavor and tanginess.
Salt and pepper (optional) – Seasoning to taste for the perfect balance of flavors.

How to Make Reuben Pasta Salad

Cook the boxed pasta according to package directions. Rinse macaroni under cool water and drain. Set aside to fully cool.
In a small bowl, whisk together the dressing ingredients until well combined.
In a large serving bowl, toss together the cooled pasta, dressing and remaining ingredients.
Chill covered for at least an hour before serving. Season with salt and pepper, if desired. When ready to serve, stir and enjoy!

Reuben Pasta Salad

If you love the amazing flavors of your favorite Reuben sandwich, you’re going to adore this easy Reuben Pasta Salad recipe.

Course Salad, Side Dish

Cuisine St. Patrick’s Day

Prep Time 20

Cook Time 0

Chill Time 1

Total Time 1 20

Servings

Calories 384kcal

Ingredients

2 ½ cups dry macaroni noodles cooked according to directions, drained
1 cup thick sliced deli corned beef diced
1 cup cubed swiss cheese
1 cup drained sauerkraut
1 cup dill pickles diced
¾ cups thousand island dressing
½ cup mayonnaise
1 tablespoon dijon or stone ground mustard
1 tablespoon sauerkraut brine from the jar
Optional* salt and pepper to taste

Instructions

Cook the boxed pasta according to package directions. Rinse macaroni under cool water and drain. Set aside to fully cool.
In a small bowl, whisk together the dressing ingredients until well combined.
In a large serving bowl, toss together the cooled pasta, dressing and remaining ingredients. Chill covered for at least an hour before serving. Season with salt and pepper, if desired. When ready to serve, stir and enjoy!

Nutrition

The post Reuben Pasta Salad appeared first on The Rockstar Mommy.

Pumpkin Pie Streusel Muffins

therockstarmommyblog — Thu, 21 Nov 2024 18:43:56 +0000

It’s time for another magical pumpkin recipe! These Pumpkin Pie Streusel Muffins are the perfect solution if you can’t decide between wanting pumpkin muffins, pumpkin bread or pumpkin cake!

They are soft, moist pumpkin muffins with warm pumpkin spice, topped with sugary cinnamon crumb topping which is held together with butter – perfect as a warm breakfast treat or snack.

These bakery-style pumpkin streusel muffins are done in just 30 minutes and are a lovely change from the traditional pumpkin pie for your Thanksgiving celebrations. You can even make them the day before!

Can these muffins be frozen?

Yes again! Freezing them allows you to have a delicious breakfast or afternoon treat whenever you’re in the moods. Simply store your muffins in an airtight container in the freezer and when ready to eat, thaw and reheat them in the microwave for 20-30 seconds.

Is oil or butter better for these muffins?

Although I really do love butter in baked goods, the oil definitely did a great job of keeping these muffins nice and moist. If you don’t like vegetable oil, you can use unsweetened applesauce as a substitute – it will just make the muffins slightly less moist and more fluffier.

If you can’t find pumpkin pie spice, you can do a DIY combination of 3 tbsp. ground cinnamon, 2 tsp. ground ginger, 2 tsp. ground nutmeg, 1 tsp. ground allspice and 1 tsp. ground cloves.
When the muffins bake and increase in size, there will inevitably be some spaces between the clumps of streusel. If you don’t like this, simply save some streusel topping and bake it in a little baking pan separately from the muffins for a few minutes till golden brown. When your muffins are done baking, sprinkle the extra streusel topping to fill those spaces.
To access individual muffins with ease from the freezer, store them wrapped individually in plastic wrap when initially storing them in the freezer.

Pumpkin Pie Streusel Muffins

Preheat oven to 375 degrees F.
In a medium size bowl, whisk together the flour, sugars, baking powder, pumpkin pie spice and salt.
In a separate bowl, whisk together the vegetable oil, pumpkin, milk and eggs.
Add the wet ingredients to the dry ingredients and stir to combine.
Spoon the batter into a lined muffin tin.
In a small bowl, mix together the streusel ingredients using your fingers until it is well combined and crumbly.
Sprinkle the streusel on each of the muffins.
Place in the oven and bake for approximately 30 minutes until golden and a toothpick comes out clean.
Allow to cool for 5-10 minutes and then remove from the tin to a cooling rack.

More Pumpkin Recipes!

Pumpkin Pie Streusel Muffins

These Pumpkin Pie Streusel Muffins are the perfect solution if you can’t decide between wanting pumpkin muffins, pumpkin bread or pumpkin cake!

Course Breakfast, Dessert

Cuisine Thanksgiving

Keyword baking

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 307kcal

Ingredients

1 ¾ Cup Flour
¾ Cup Brown sugar
½ Cup White sugar
2 tsp Baking powder
1 tsp Pumpkin pie spice
½ tsp Salt
½ Cup Vegetable oil
1 Cup Pumpkin
1/3 Cup Milk
2 Eggs beaten

For the streusel

2 Tbsp Flour
3 Tbsp Brown sugar
½ tsp Cinnamon
3 Tbsp Butter
¼ Cup Pecans finely chopped

Instructions

Preheat oven to 375 degrees
In a medium size bowl, whisk together the flour, sugars, baking powder, pumpkin pie spice and salt.
In a separate bowl, whisk together the vegetable oil, pumpkin, milk and eggs.
Add the wet ingredients to the dry ingredients and stir to combine.
Spoon the batter into a lined muffin tin.
In a small bowl, mix together the streusel ingredients using your fingers until it is well combined and crumbly. Sprinkle the streusel on each of the muffins.
Place in the oven and bake for approximately 30 minutes until golden and a toothpick comes out clean.
Allow to cool for 5-10 minutes and then remove from the tin to a cooling rack.

Nutrition

The post Pumpkin Pie Streusel Muffins appeared first on The Rockstar Mommy.

Halloween Broken Glass Strawberry Swirl Cupcakes

therockstarmommyblog — Fri, 04 Oct 2024 17:14:38 +0000

When it comes to the Halloween season, nothing screams spooky and delicious like these Halloween Broken Glass Strawberry Swirl Cupcakes.

Whether you’re hosting a Halloween party or just looking for fun, eerie treats to share with family, these cupcakes bring the perfect blend of sweetness and fright to your table. With the delicious swirl of strawberry pie filling and a candy glass shard for that broken glass effect, these treats are sure to impress. Best of all, you don’t need difficult techniques to master this recipe—it’s as simple as following the steps for a sweet treat that’s both creative and hauntingly fun!

Can I use fresh strawberries instead of pie filling?

Fresh strawberries are not recommended for this recipe as they don’t provide the same syrupy consistency. If you’d like to use fresh strawberries, consider making a strawberry sauce first.

How do I know when my sugar glass is ready?

The sugar mixture is ready when it reaches 300°F on a candy thermometer.

How far in advance can I make the cupcakes?

The cupcakes can be baked and frosted up to 8 hours ahead of time. Any longer and the candy shards may lose their shine, so it’s best to serve them on the same day.

Ingredients Needed

White Cake Mix: The base for our cupcakes, offering a light and fluffy texture.

Vegetable Oil: Adds moisture and richness to the batter.

Eggs: Give structure and stability to the cupcakes.

Strawberry Pie Filling: The sweet swirl of strawberry adds a fruity, gory effect, perfect for Halloween.

Powdered Sugar: Provides the sweet base for the buttercream frosting.

Unsalted Butter: Gives a creamy texture to the frosting, ensuring it pipes perfectly.

Vanilla Extract: Enhances the flavor of both the frosting and cupcakes.

Heavy Cream: Adds richness and creaminess to the frosting.

Water, Corn Syrup, Sugar, and Cream of Tartar: These come together to make the sugar glass shards that add the broken glass effect.

Strawberry Pie Filling Gel: Drizzled over the glass shards for a realistic “edible blood” look.

Substitutions

Strawberry Pie Filling: Raspberry or cherry pie filling also works well for the “edible blood” effect.
Cake Mix: Use a vanilla or chocolate cake mix if you prefer a different base flavor for your cupcakes.
Corn Syrup: For a different look, you can swap light corn syrup for dark corn syrup in the glass shards, though the shards will have a caramel tint instead of clear.

Halloween Broken Glass Strawberry Swirl Cupcakes

Preheat the oven to 350 degrees. Prepare two muffin tins with baking cups. Spritz the baking cups with nonstick cooking spray.
Mix the cake according to the package directions.
Using a large scoop, fill the cupcake liners two-thirds full.
Spoon one strawberry and about ½ teaspoon of the pie filling jelly into the middle of each cupcake. Swirl slightly with a toothpick or knife.
Bake the cupcakes for 20 to 22 minutes or until a toothpick in the center returns clean. Place the muffin tins on a wire rack to cool for 10 minutes prior to removing the cupcakes to cool completely.
To make the frosting: To the powdered sugar, stir in the salt and set aside. Beat the butter on high for 3 to 5 minutes or until creamy and light in color. Mix in the vanilla. Add the sugars and whipping cream, beating on low until the sugar is incorporated and then switching to high speed and scraping down the sides as needed. Beat the frosting until fluffy, about 5 minutes. Stir slightly to remove air pockets.
Transfer the icing into a decorating bag with a star tip and frost with a circular pattern around each cupcake.
To make the glass: Prepare a large, rimmed baking sheet with parchment paper. In a large saucepan, stir together the water, corn syrup, sugar, and cream of tartar. Place over medium-high heat and while stirring constantly bring the mixture to a boil. Continue boiling the mixture until it reaches 300 degrees, or hard ball stage.
Immediately pour the syrup onto the prepared baking sheet. Exercise caution when moving the baking sheet as it will be hot. Allow the syrup to cool completely into a solid.
Then, strike the candy with the back of a metal spoon or butterknife to crack into large shards.
Press the shards of candy glass into the cupcakes and then drizzle with the strawberry pie filling gel.
Refrigerate until ready to serve. Best if served within 8 hours.

More yummy recipes to try!

Halloween Broken Glass Strawberry Swirl Cupcakes

When it comes to the Halloween season, nothing screams spooky and delicious like these Halloween Broken Glass Strawberry Swirl Cupcakes.

Course Dessert

Cuisine Halloween

Keyword cake

Prep Time 35

Cook Time 20

Total Time 55

Servings cupcakes

Calories 436kcal

Ingredients

18.25 ounce package white cake mix
1 cup water
½ cup vegetable oil
3 eggs
½ cup strawberry pie filling

For the buttercream frosting:

1 pound powdered sugar
½ teaspoon salt
1 cup unsalted butter room temperature
2 teaspoons teaspoon vanilla extract
3 tablespoons heavy cream

For the glass:

2 cups water
1 cup light corn syrup
3 ½ cups sugar
¼ teaspoon cream of tartar
3 tablespoons strawberry pie filling gel

Instructions

Preheat the oven to 350 degrees. Prepare two muffin tins with baking cups. Spritz the baking cups with nonstick cooking spray.
Mix the cake according to the package directions.
Using a large scoop, fill the cupcake liners two-thirds full.
Spoon one strawberry and about ½ teaspoon of the pie filling jelly into the middle of each cupcake. Swirl slightly with a toothpick or knife.
Bake the cupcakes for 20 to 22 minutes or until a toothpick in the center returns clean. Place the muffin tins on a wire rack to cool for 10 minutes prior to removing the cupcakes to cool completely.
To make the frosting: To the powdered sugar, stir in the salt and set aside. Beat the butter on high for 3 to 5 minutes or until creamy and light in color. Mix in the vanilla. Add the sugars and whipping cream, beating on low until the sugar is incorporated and then switching to high speed and scraping down the sides as needed. Beat the frosting until fluffy, about 5 minutes. Stir slightly to remove air pockets.
Transfer the icing into a decorating bag with a star tip and frost with a circular pattern around each cupcake.
To make the glass: Prepare a large, rimmed baking sheet with parchment paper. In a large saucepan, stir together the water, corn syrup, sugar, and cream of tartar. Place over medium-high heat and while stirring constantly bring the mixture to a boil. Continue boiling the mixture until it reaches 300 degrees, or hard ball stage.
Immediately pour the syrup onto the prepared baking sheet. Exercise caution when moving the baking sheet as it will be hot. Allow the syrup to cool completely into a solid.
Then, strike the candy with the back of a metal spoon or butterknife to crack into large shards.
Press the shards of candy glass into the cupcakes and then drizzle with the strawberry pie filling gel.
Refrigerate until ready to serve. Best if served within 8 hours.

Nutrition

The post Halloween Broken Glass Strawberry Swirl Cupcakes appeared first on The Rockstar Mommy.

4th of July Sugar Cookies

therockstarmommyblog — Wed, 19 Jun 2024 23:12:06 +0000

These bright and celebratory 4th of July Sugar Cookies are a must-add to any holiday platter for your 4th of July events. These holiday cookies are made with the convenience of refrigerated cookie dough, baked, and then decorated with a classic royal icing that you can color red and blue.

Get creative with your sugar cookie decorating by following some of my easy decorating tips below!

4th of July Sugar Cookies

For Cookies
Combine dough and flour. Roll to ¼” thickness. Cut out cookie shapes. Bake at 350 for 8 minutes or until the edges start to brown.

For Royal Icing

In a stand mixer combine sugar and meringue powder. Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted.
Once prepared – if the icing is too hard, add more water one drop at a time. Too runny, add more icing sugar one teaspoon at a time.
Separate the icing into small mixing bowls and add desired food coloring. Mix well. Scoop the icing into piping bags or icing bottles.

Decorating instructions

Line around the edge of the design with icing and fill the middle. Use a toothpick to poke bubbles or direct icing into holes.
Fill in the rest of the of the cookies, spreading the icing until smooth.

Here are different decorating techniques:

Polka Dots: before the flooded icing area dries, add dots of different colored icing.
Zig zag design: before the flooded icing area dries, add stripes of different colored icing and then drag a toothpick through the stripes.
For fireworks: before the flooded icing area dries, Drop one large drop of different colored icing, use a toothpick to drag icing from the dot into the flooded area in a firework pattern. Drop a smaller dot of a different color into the same spot and use a toothpick to draw the icing into the flooded area.

More 4th of July Recipes We Love

4th of July Sugar Cookies

These bright and celebratory 4th of July Sugar Cookies are a must-add to any holiday platter for your 4th of July events.

Course Dessert

Cuisine 4th of July, Cookies

Keyword royal icing

Prep Time 15

Cook Time 8

Total Time 23

Servings

Calories 165kcal

Ingredients

For Cookies

1 package Pillsbury refrigerated sugar cookie dough
¼ cup all purpose flour

For Royal Icing

4 cups powdered sugar
3 tablespoons meringue powder
8-12 tablespoons room temperature water
Gel food coloring

Instructions

For Cookies

Combine dough and flour. Roll to ¼” thickness. Cut out cookie shapes. Bake at 350 for 8 minutes or until the edges start to brown.

For Royal Icing

In a stand mixer combine sugar and meringue powder. Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted.
Once prepared – if the icing is too hard, add more water one drop at a time. Too runny, add more icing sugar one teaspoon at a time.
Separate the icing into small mixing bowls and add desired food coloring. Mix well. Scoop the icing into piping bags or icing bottles.

Decorating instructions

Line around the edge of the design with icing and fill the middle. Use a toothpick to poke bubbles or direct icing into holes. Fill in the rest of the of the cookies, spreading the icing until smooth.

Here are different decorating techniques:

Polka Dots: before the flooded icing area dries, add dots of different colored icing.
Zig zag design: before the flooded icing area dries, add stripes of different colored icing and then drag a toothpick through the stripes.
For fireworks: before the flooded icing area dries, Drop one large drop of different colored icing, use a toothpick to drag icing from the dot into the flooded area in a firework pattern. Drop a smaller dot of a different color into the same spot and use a toothpick to draw the icing into the flooded area.

Nutrition

The post 4th of July Sugar Cookies appeared first on The Rockstar Mommy.