Ditch the ranch dressing! This is the creamiest garlic herb veggie dip and it’s perfect for parties and gatherings! This vegetable dip is WAY better than any store-bought dip!

This homemade veggie dip is creamy, flavorful, and packed with a blend of dried and fresh herbs. It comes together in minutes and is made with simple ingredients like mayonnaise, sour cream, garlic, and fresh herbs, this dip is perfectly balanced.

Ranch is what eventually convinced me as an incredibly picky child to like salad. I would put a little ranch dressing on a plate and dip my croutons in it, as in literally no salad, just bread and ranch, but the love affair continues to this day!

While I have embraced salad, all kinds of veggies are really amazing, and creamy ranch dip remains my heart’s favorite thing ever, this garlic herb dip blows every ranch dressing out of the water!

Ingredients You’ll Need…

Head to the produce section and grab all the vegetables you need for dipping. These are the rest of the ingredients you will need:

• Mayonnaise: The creamy base that makes this dip rich, smooth, and totally irresistible.
• Sour Cream: Adds a subtle tang and lightens things up just enough for the perfect balance.
• Dried Parsley: Brings a mild, earthy flavor and a little pop of bright herbiness.
• Dried Tarragon: Slightly sweet herb with a hint of anise, this gives the dip that “what is that amazing flavor?” moment.
• Fresh Dill: Bright, fresh, and unmistakably herby that makes the dip taste fresh instead of flat.
• Fresh Basil: Adds a soft, slightly sweet herb flavor that pairs beautifully with the garlic and dill.
• Garlic Powder: Gives you that bold garlic flavor without overpowering the dip.
• Onion Powder: Adds depth and savory flavor that keeps every bite interesting.
• Smoked Paprika: Just a touch for warmth and subtle smokiness.
• Salt and Pepper: Simple but essential for bringing all those flavors together.
• Veggies: The means for getting this outrageous dip into your mouth! Use whatever vegetables are your favorite.

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If you’ve been seeing Cadbury Mini Eggs protein balls all over social media, there’s a reason…they’re easy, no-bake, packed with protein, and completely irresistible. These viral protein balls combine everyone’s favorite chocolatey Easter candy with simple, wholesome ingredients for a snack that feels indulgent but still fuels you.

These Easter protein balls have been going viral on TikTok so you know I had to give them a try! I’m a total snacker so I love finding healthier snack options that are satisfying and also delicious. And I’m always down for any excuse to put Cadbury Mini Eggs in my mouth!

Ingredients You’ll Need

Once you have the Cadbury Mini Eggs, you only need 4 pantry ingredients to make these protein bites…

• Quick Oats: Form the base of these protein balls, giving them stru

This Cadbury Mini Egg Blondie Recipe will be your next favorite Easter dessert! A deliciously easy dessert that screams spring, we start off with our perfectly chewy blonde brownies then load is up with Cadbury Mini Eggs!

Why are Cadbury Mini Eggs only available for a couple of months each year? These crunchy, chocolatey, egg-shaped treats are insanely good and basically what M&Ms wish they could be, though I still love M&Ms too.

The pastel colors make these so cute to add into treats, and these blondies have quickly become an Easter staple in our house. They are simple to make, and even my kids make them. I love bringing these to neighbors as a little Sunday treat, slipping them into my kids’ lunches for a festive surprise, or sharing them at family dinners.

Ingredients For Cadbury Mini Easter Egg Blondies

This a simple, festive twist on classic cookie bars that’s perfect for Easter!

• Butter: Adds richness and moisture
• Brown Sugar: Provides sweetness and chewiness
• Sugar: Balances flavor and helps with structure
• Egg: Binds ingredients and adds moisture
• Vanilla Extract: Enhances overall flavor
• All-purpose flour: Forms the base of the blondie structure
• Cornstarch: Keeps the blondies soft and tender
• Baking Powder: Gives lightness and lift
• Baking Soda: Helps with browning and texture
• Salt: Balances sweetness and enhances flavors
• Cadbury Mini Chocolate Eggs: Adds chocolatey, colorful crunch

How To Make This Cadbury Egg Blondie Recipe

This easy Easter dessert cookie bar is sure to become a family favorite! They have a perfectly chewy texture without being dry and make a fun, festive way to use up leftover Easter candy or celebrate the season.

1. Preheat: Set oven to 350℉. Spray an 8×8 square baking pan with nonstick spray, then line it with parchment paper, pressing it into the edges.
2. Cream: In a large bowl, whisk together melted butter, brown sugar, and sugar with an electric mixer for 3 minutes until light and fluffy.
3. Mix: Add a whole egg and vanilla extract, and mix until combined.
4. Fold: Gently stir in dry ingredients (flour, cornstarch, baking powder, baking soda, and salt) until fully incorporated.
5. Add Candy: Fold in Cadbury Mini Eggs and press the batter evenly into the pan using a rubber spatula.
6. Bake: Bake for 18–20 min. Do not overbake—they will firm up

If you’re looking for a simple, comforting way to use up leftover ham, this ham hock soup is it. Made with just a handful of ingredients, this easy soup simmers low and slow to create a rich, flavorful broth with tender chunks of ham, hearty potatoes, and fresh green beans.

Growing up, anytime we had ham for dinner, my mom would make this ham bone soup for dinner the next night. It was a filling, comforting, and budget-friendly way to feed a large family. I find myself craving it now whenever we have ham. I know exactly where my leftover Easter ham is going this year!

Why You’ll Love This Ham Hock Soup

• Uses a leftover ham bone or ham hock
• Just 4 simple ingredients (plus water)
• Simmers hands-off for rich, flavorful broth
• Cozy, filling, and perfect for cold nights
• Naturally salty and savory without extra seasoning

Ingredients for Ham Hock Soup

You really only need 4 ingredients to make this ham hock soup. That’s the beauty of a ham hock. It adds all the flavor you need to the broth and gives you yummy chunks of ham as well. Here is what you will need:

• Ham Bone: You can use a leftover ham bone from your spiraled ham or you can ask for a ham bone from the butcher. Make sure there is still some meat left on the bone.
  • NOTE: We actually bought a ham hock from our favorite pork farm, Christiansen. You can order online. Seriously the best pork ever.
• Potatoes: Red potatoes or Yukon gold potatoes work great.
• Fresh Green Beans: I secretly prefer home canned green beans because I love how soft they get, but if I don’t have home canned, then it’s absolutely fresh green beans.
• Water: Used to boil the ham bone and becomes the base of the soup.
• Pepper: Adds flavor.

You might be surprised to see that there isn’t any salt in this recipe. Ham, and especially a ham hock is a very salty pork so as the ham hock simmers, it flavors the broth with enough salt for my taste. You can of course add salt if you would like.

How to Make Ham Hock Soup

This ham and vegetable soup simmers low and slow, creating a rich broth with tender ham and vegetables. The broth simmers all day and the vegetables get added just before serving. It’s so simple!

1. Simmer: Place the ham hock in a large stock pot and fill it with water until it just covers the bone. Let it come to a soft boil and let it cook all day long or at least 3-4 hours.
2. Shred the Meat: An hour before dinner, pull out the bone, shred the meat, add the meat in and let it simmer.
3. Add the Vegetables: A half hour before dinner, add the green beans and potatoes. Let them simmer for 30 more minutes. Season to taste with pepper.

I know, it’s simple, but trust

If you’re searching for the best carrot cake recipe, you’re in the right place. This is the carrot cake I come back to every single time! It’s perfectly moist, deeply spiced, and layered with rich cream cheese frosting.

No raisins, no nuts, no weird add-ins trying to steal the spotlight. Just classic carrot cake flavor done really, really well.

I only had carrot cake for the first time a few years ago. My good friend, Melissa Brandley was in town for the Sundance Film Festival and we went out to dinner for a good ol’ catch up on all things in life. We laughed until our sides hurt, cried together right there in the restaurant and had the most delicious carrot cake.  That carrot cake inspired me to create this recipe, my Favorite Carrot Cake.

I’m not a fan of carrot cakes that are full of all sorts of ingredients like orange peel, candied ginger, walnuts, pecans, and raisins. At that point it gets too busy and almost doesn’t even seem like a cake anymore. I want fresh, moist and flavorful, and I want it to taste like a carrot cake.

Why This is the Best Carrot Cake Recipe

This really is the best carrot cake recipe because it keeps things simple and lets the cake shine. It’s incredibly moist, perfectly spiced, and made without raisins, nuts (optional), or distractions. The carrots melt right into the batter, the crumb stays soft for days.

The Secret to a Perfectly Moist Carrot Cake