Skip the store-bought spice mixes and stir together a batch of homemade Cajun seasoning!

Cajun seasoning is a blend of herbs and spices often used to add a kick to dishes running the gamut from popcorn to veggies to meat! Most of your favorite Cajun-style recipes likely call for some version of a Cajun seasoning mix.

I first shared this recipe in The Weeknight Dinner Cookbook several years ago. This seasoning mix has been a staple in my spice cabinet ever since.

I use it at least twice a week and I figure it is long past time to share it here so that I can more easily link to it for you in other recipes.

What is Cajun Seasoning?

To the best of my knowledge, Cajun seasoning originated in Louisiana (which is why it’s also sometimes known as Louisiana cajun seasoning). The green can of Tony’s Creole Seasoning is a staple in the home of our Louisiana family and for years, Slap Ya Mama Cajun Seasoning was a staple in ours too.

Those are clearly the popular name-brand favorites, as you will often see them sold together. However, after trying my hand at making a homemade Cajun Seasoning, I’m pretty sure that this mix is going to be in my spice cabinet at all times now.

How to Make Cajun Seasoning

Many years ago, I first made this blend of Cajun spices when a recipe I was following required Cajun seasoning. I didn’t have any on hand at the time, but I did have every single one of the spices that goes into a Cajun seasoning mix.

So, what is in Cajun seasoning? The signature reddish brown color of Cajun seasoning comes courtesy of a hearty helping of smoked paprika. The peppery flavor is heightened with ga

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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Sizzling Italian Dipping Oil for Bread

Sizzling hot, full of fresh herbs and garlic with a little drizzle of sweet balsamic vinegar…the most irresistible dipping oil for bread. It soaks into the bread just a little and is the perfect appetizer or side dish for any meal.

Years ago when I was in college I was dating a boy that enjoyed cooking and baking. We had a lot of fun trying new recipes and because we were dating, my parents gave me a fancy set of oil and different seasonings for bread for one of my Christmas gifts. The relationship didn’t last but my love for bread and dipping oil totally did! Haha!

Take 10 minutes to make this dipping oil recipe, pull a fresh loaf of focaccia bread or a crusty artisan bread loaf out of the oven, and you have an elegant start to your authentic Italian bolognese dinner! You’ll feel like you’re sitting at a fancy Italian restaurant!

What Goes into Italian Dipping Oil?

Here are the ingredients you will need for this recipe:

• Olive Oil – extra virgin, make sure it is good quality (from Italy or California is the best), extra virgin olive oil has a deeper and richer flavor
• Garlic – fresh, not from a jar
• Fresh herbs – parsley, oregano (or marjoram), rosemary and basil all minced really fine
  • PRO TIP: We love this combinations of fresh herbs, but you could use any combination you love! It’s so versatile! Add some thyme, omit the parsley…seriously whatever your family enjoys!
  • If you need to use dried herbs, double all the measurements for each herb.
• Red Pepper Flakes – feel free to add more if you like more heat
• Kosher Salt – adds flavor
• Balsamic Vinegar – adds the most lovely hint of sweetness and acid to cut through the oil
• Bread – I have been known to dip just about any bread into this oil. Heck, I’d dip a slice of white Wonderbread! See section below for specific suggestions.

The measurements for each ingredients can be found in the recipe card at the end of the post.

What Type of Olive Oil is Best for Dipping Oil?

You want a top quality, extra virgin olive oil for the best flavor. Extra virgin olive oil will hold up the best to all the flavors of the fresh herbs. Look for EVOO that is from Italy or California. EVOO can be expensive, but you only need 1/3 cup for this recipe, so buying the best is recommended and will last for a long time.

Can Other Types of Oil Be Used?

No, I would definitely not recommend using any other type of oil for making a dipping oil for bread. Other types of oil just don’t have the same rich flavor that you get from olive oil. Olive oil is also one of the healthiest types

Vanilla Bean Whipped Cream Recipe

It’s not just a vanilla bean whipped cream, it’s hands down my most favorite thing ever to serve alongside desserts or even just to dip fresh berries in. And the best part? It’s just as easy as a plain whipped cream.

Ingredients Needed for Vanilla Bean Whipped Cream

You only need 4 ingredients for this luscious whipped cream! Here is your shopping list:

• Heavy Whipping Cream: you’ll need a pint of whipping cream to make this recipe
• Vanilla Bean Pods: if you don’t have vanilla bean pods, add a splash of vanilla extract
• Powdered Sugar: also called confectioners’ sugar
• Mascarpone: can be found in the grocery store near the ricotta cheese or cream cheese

The measurements for each ingredient can be found in the recipe card below.

How to Make Vanilla Bean Whipped Cream Recipe

Making this vanilla bean whipped cream is just as easy as making regular whipped cream with just a couple extra steps.

1. Beat the whipped cream with a hand mixer (or with the whisk attachment on a stand mixer) in a mixing bowl until soft peaks form. Don’t over whip!
2. Add the vanilla beans (see next section for directions on scraping vanilla bean pods) and powdered sugar and beat until soft peaks form again.
3. Beat until stiff peaks form.
4. Serve on top of pies, cake, waffles, pancakes, or use as a dip for fresh fruit. Everything is better with a dollop of vanilla bean whipped cream!

These instructions can also be found in the recipe card below. You can print or save the recipe there as well.

How to Scrape Vanilla Bean Pods

Place the bean pod on a cutting board and slice it lengthwise using the tip of a paring knife. Use the edge of the paring knife to scrape the length of the pod removing the seeds or beans as you go.

Should I Use Powdered Sugar or Granulated Sugar in Whipped Cream?

You can use either granulated or powdered sugar. I prefer to use powdered sugar because it’s so light and doesn’t weigh down the whipping cream. 

Is Whipping Cream The Same As Heavy Cream?

Whipping cream and heavy cream are the same thing. They both contain at least 36% or more milk fat, but the difference between whipping cream and heavy cream is that whipping tends to be more fluffy when whipped. But you can use them interchangeably.

Is There a Substitute for Heavy Cream?

There isn’t really a substitute for heavy cream when trying to make whipped cream. If you want to make a dairy-free whipped cream, you can use full-fat c

The Best Buttermilk Syrup Recipe

Top your favorite sweet breakfast recipe with liquid gold, aka buttermilk syrup, the best syrup on earth!

It is the best topping for pancakes, waffles, french toast and just about anything else you can imagine. It’s thick, sweet, buttery and totally divine. It tastes like you are pouring buttery caramel all over your breakfast. Think Kneaders or Magleby’s syrup for all my Utah readers.

This is one of those recipes that I grew up with and I don’t know why, but it took me years to remember it and bring it back with my family. It’s absolutely the best syrup around and trust me, you have to try it yourself to understand. It’s not at all buttermilk-y in taste, but creamy, light, sweet, and oh so amazing. It tastes like a caramel sauce but lighter. I can barely stand to not lick my plate when breakfast is over just to get ever last bit. Ok, I do…I lick my plate clean and I am not ashamed!

Ingredients Needed for Buttermilk Syrup

All you need is 6 ingredients to make this homemade buttermilk syrup and most of them are pantry staples. Here is what you will need…

• Butter: unsalted is preferred and it creates the base for the syrup
• White Sugar: just regular granulated sugar
• Buttermilk: makes the syrup extra creamy
• Vanilla: adds flavor
• Corn Syrup: enhances the caramel flavor
• Baking Soda: The secret ingredient that may seem odd but trust me! It can’t be skipped!

The measurement for each ingredient can be found in the recipe card at the end of this post.

How to Make Buttermilk Syrup

Making this buttermilk syrup recipe at home takes less than 10 minutes and can totally be done simultaneously while you are cooking pancakes or waffles. Here are the basic steps…

1. Melt: Get the butter melting in a large saucepan on the stove top over medium heat. Add the sugar, buttermilk, vanilla and corn syrup and stir everything to combine.
2. Boil: Allow the mixture to come to a rolling bowl and then remove the pan from the heat and add the baking soda stirring it in to combine.
   • NOTE: The syrup will foam up quite a bit (see picture below to see the amount of foam, this is totally normal) so make sure your pot is big with plenty of room. I will sometimes hold my pan over the sink when I add the baking soda just in case it foams over. We don’t want a sugary mess all over the stove top! There’s nothing worse!
3. Simmer: Place the pan back over the heat and whisk for about 30 seconds to allow everything to incorporate. Then it is ready to serve!

The complete instructions can be found in the recipe card at the end of the post.

Tips and Variations<