Tangy, sweet pineapple rice with cilantro and lime is a guaranteed win for any pineapple lovers. My family gives it two thumbs up around the table every time I make it.

This is a fun side dish that was originally inspired by this recipe for Hawaiian Huli Huli Chicken. I wanted something sweet and just a bit tangy, and the rice worked out beautifully.

Rice with Pineapple

To say that we’re a family of pineapple lovers just doesn’t even do justice to how much we all enjoy fresh, frozen, or canned pineapple. (And speaking of those options, any of them will work nicely in this recipe.)

The much-loved pineapple was a big hit when I added it to the cilantro lime rice. My family informed me that I should probably double the recipe the next time I make it.

If my boys are at home while I’m slicing a pineapple, the odds are good that it will disappear within moments. I’m just as guilty as they are though, seeing how I’ve been known to demolish a batch of pineapple salsa entirely on my own.

Pineapple rice would also be delicious with Sticky Chicken or Sweet and Spicy Glazed Salmon – or honestly, just about any other main dish imaginable. My boys went a little crazy over this rice and repeatedly told me how much they liked it.

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What’s not to love about a fully loaded ranch potato salad filled with bits of bacon and chunks of egg? This has been my kids’ favorite potato salad for over 10 years now.

This is a super easy-to-make potato salad with bacon, eggs, and ranch dressing and it’s been a huge hit with everyone who tries it.

Ranch Potato Salad

One day a few years ago, while I was making a fresh batch of Ranch Dressing, my eye fell on an enormous leftover baked potato and a few hard-boiled eggs waiting in the refrigerator.

The ingredients were almost begging me to make a potato salad. I won’t pretend that the bacon here was leftover, I cooked it fresh. Who ever heard of leftover bacon?!

Even with cooking the bacon, this ranch potato salad came together so easily that I instantly knew it would be one that would show up in the future on our lunch and dinner menus. This recipe multiplies beautifully and I usually double or triple it for get-togethers with friends.

I’ve served this to plenty of guests, brought it to potlucks, and made it as a dinner side dish just for the family. It’s a guaranteed hit every time.

Potato Salad with Bacon

When I decided to make a ranch potato salad that first time, my mind immediately turned to bacon. There simply isn’t a bad way to include bacon in a salad, right?

I wanted a salad with the flavors of ranch dressing, but also with some smokiness from the bacon. I used just a bit of the bacon grease to season the dressing and the whole salad picked up that slightly smoky flavor that we love.

With a few leftover hardboiled eggs and baked potatoes, this salad comes together quickly. Rather than using a storebought or pre-made ranch dressing, I made an extra thick dressing with mayonnaise and all the usual ranch seasoning suspects like dill and parsley.

Whether you’re dressing up a salad or slathering it on a burger, Thousand Island brings a punch of flavor that’s downright irresistible. Creamy mayo meets tangy ketchup along with the pop of diced pickles and a sprinkle of zesty onions in this recipe for Thousand Island salad dressing.

Thousand Island Salad Dressing

Want to know how to make your own Thousand Island dressing? It’s still a popular dressing for good reason. Thousand Island was the salad dressing most often seen on the table in my childhood.

And while this zesty-sweet old-fashioned dressing will never replace our beloved ranch, it’s nostalgic for me. Whenever it’s on hand, I can’t resist using it.

Did you know that you can turn Thousand Island salad dressing into Russian dressing? Add ½ teaspoon of plain or sweet paprika and 2 teaspoons of horseradish to the recipe below. Feel free to adjust both to taste.

We use Thousand Island or Russian dressing on these Reuben Sliders and in this Corned Beef Dip. Both of which disappear about as quickly as I can serve them!

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Hungarian Mushroom Soup is a lightly creamy, rich soup, full of earthy mushroom flavor that is brightened by a squeeze of lemon juice added at the end of cooking.

This is one of my favorite soups – and I just don’t make it often enough! This is a bowl of soup simply ideal for a chilly day.

Oh. My. Word. How did I forget just how amazing this soup is?? I’ll admit that with over 1800 recipes on this website, it can be a little tricky at times to remember exactly what I’ve made and when, but wow. Just wow. I remembered enjoying the soup, but this has blown my mind all over again.

I remade it a while back to shoot some new photographs and I could not stop eating it. I had a big bowl for lunch and then had another bowl for dinner when I shared it with my family.

I already have it on our meal plan again. This one is going to be in the regular rotation for a while. If you’re a mushroom lover, this soup needs to be on your must-make-as-soon-as-possible list.

Our friend Joe was a Hungarian American and he was a gift in my family’s life for over 15 years. He passed away 5 years ago, a few months before we moved to Ohio. We were lucky enough to live across the street from him in Phoenix for a few years and I always tried to invite him over for dinner when I was trying a new Hungarian recipe.

Joe’s parents fled from Hungary when he and his brother were just a few years old. The biggest compliment I’ve

Did you know that you can make creamy, rich, and saucy stovetop mac and cheese from scratch in the same amount of time it takes to cook boxed mac and cheese?

And I’m happy to say that this pasta is infinitely tastier than the boxes of mac and cheese that used to have a home in our pantry.

Creamy Stovetop Mac and Cheese

I’ve tried countless mac and cheese recipes over the years and never found one that I truly loved. This recipe though is absolutely foolproof and it turns out wonderfully creamy every time.

I am so very happy to have a new favorite dinner and my kids are pretty excited about it too. I’ve made this creamy mac and cheese at least a half dozen times over the past few months and we absolutely love it.

The recipe below is loosely adapted from a mac and cheese recipe that I found over on Cookie & Kate. The spices here are the game-changer – adding the garlic, onion, ground mustard, and a pinch of cayenne makes such a lovely difference.

Everyone has their own opinion on the best mac and cheese recipe. For me, the best mac and cheese is creamy as it possibly can be.

While lots of people swear by baked mac and cheese, I’m a stovetop mac and cheese girl for life.

Mac and Cheese with Heavy Cream

Want to make this even easier? Or would you prefer to skip the step with the flour? Replace the milk with additional heavy cream (for a total of 1 ½ cups heavy cream). Skip the flour. Just warm