Cheesy Ranch Dressing
Cheesy Ranch Dressing
This easy Cheesy Ranch Dressing comes together in a snap and is packed with protein—without all the preservatives and additives found in many store-bought dressings.
Made with Daisy Cottage Cheese as the creamy base, this dressing is rich, flavorful, and surprisingly light. It’s perfect for salads, dipping veggies, or drizzling over grain bowls and roasted veggies. Once you try it, you’ll never go back to bottled ranch again!
Cheesy Ranch Dressing Ingredients
- Daisy Cottage Cheese (1 cup): Provides the dressing with its creamy texture and adds a subtle tangy taste with a boost of protein.
- Buttermilk (1/2 cup): Tangy in taste, it adds a touch of acid to the dressing and thins it out.
- Mayonnaise (1/4 cup): Adds a creamy richness to the dressing.
- Fresh Chives (2 tablespoons, chopped): Small, thin, and wispy onions, perfect for adding a touch of mild onion flavor with a taste similar to leeks.
- Parmesan (2 tablespoons, grated): Best when freshly grated, it adds a nutty saltiness to the dressing.
- Garlic (1 clove): Fresh garlic gives a pungent, sharp flavor that compliments the herbs.
- Onion Powder (1/4 teaspoon): Adds a concentrated, punchy onion taste without adding texture of fresh onions.
- Kosher Salt (1/4 teaspoon): A large-grain salt that is less refined than table salt and contains no additives. It helps enhance the other flavors of the dressing.
- Cracked Black Pepper (1/4 teaspoon): Adds a round and deep flavor than ground pepper. Highly fragrant and earthy in taste with citrus and slight floral notes.
- Dried Dill (1 teaspoon): One of the traditional flavors of ranch dressing, this concentrated dried herb packs a bright, sweet, citrusy, earthy punch.
Substitutions, Variations, and Tips
- Substitute ½ teaspoon jarred minced garlic for the fresh clove if you’re short on time.
- Want a little heat? Add a small diced jalapeño or 1/8 teaspoon cayenne pepper.
- No buttermilk? Make your own by mixing 1 tablespoon lemon juice or vinegar into 1 cup milk—let it sit for 10 minutes.
- Swap green onions or leeks for the chives.
- Use 1 tablespoon chopped fresh dill instead of dried for a brighter flavor.
- Customize the texture! Blend until smooth or leave a bit of chunkiness for a rustic feel.
How to Make Cheesy Ranch Dressing
- In a food processor, combine all ingredients except the dill and blend until smooth.
- Stir in the dill.
- Serve immediately, or refrigerate for a few hours to let the flavors meld.
This dressing keeps well in the fridge for several days—perfect for meal prep! Once you try this protein-packed twist on ranch, you may never go back to the bottled stuff.
High Protein Chocolate Pudding
High Protein Chocolate Pudding
Looking for a quick and healthy snack or dessert that feels indulgent but is packed with protein? This High Protein Chocolate Pudding is the perfect treat for summer evenings—or anytime you’re craving something sweet and satisfying. With only two main ingredients and double the protein of traditional pudding, it’s a delicious way to sneak in some extra nutrition. Best of all, it comes together in just minutes!
High Protein Chocolate Pudding Ingredients
- Daisy Cottage Cheese (1 cup): The secret ingredient in this delicious and healthy pudding. It adds the creamy base to the pudding with a smooth and silky texture.
- Good Quality Chocolate (5 ounces): Adds flavor to the pudding. Both bittersweet and semisweet chocolate work well for the pudding.
- Water (1/2 cup): Thins the chocolate out and helps it mix well with the cottage cheese.
Substitutions, Variations, and Tips
- Try other chocolate varieties like white or milk chocolate for different flavor profiles.
- Avoid chocolate chips—they contain stabilizers that prevent smooth melting and result in a thicker texture.
- This pudding also makes a delicious dip for strawberries, bananas, or other fresh fruit!
- Agave, corn syrup, or artificial sweetener may be used in place of honey.
How to Make High Protein Chocolate Pudding
- Combine chocolate and water in a small saucepan over medium heat. Stir until melted and smooth (about 3 minutes).
- In a food processor, purée the cottage cheese until smooth and creamy. Add the melted chocolate and blend until fully combined.
- Pour into ramekins or dessert bowls. Enjoy immediately, or cover and refrigerate until ready to serve.
Pro Tip: Top with a dollop of Daisy Sour Cream or a few berries for an extra-special touch.
Jalapeno Crab Dip
Jalapeño Crab Dip
Spicy, Cheesy, and Perfect for Sharing
This Jalapeño Crab Dip is the ultimate party pleaser—whether you’re entertaining guests or just having a cozy night in with family. It’s creamy, cheesy, and a little bit spicy, with sweet corn and tender crab in every bite. Best of all? It’s easy to make ahead and pop in the oven right before serving!
The secret to this rich and decadent dip? Daisy Sour Cream. It adds a tangy, velvety creaminess that brings everything together and balances the heat of the jalapeño perfectly.
Jalapeño Crab Dip Ingredients
- Butter (2 tablespoons): Adds a rich flavor to the dip.
- Frozen Corn (1/2 cup): Picked at the peak of the season, the corn adds a sweet pop of texture and helps balance the heat of the jalapeno.
- Red Bell Pepper (1/2 cup, diced): Crunchy and juicy, with a sweet and mild flavor. Red bell peppers are a bit sweeter than green and add a burst of bright color to the dip.
- Red Onion (1/4 cup, finely diced): Adds a pop of color and a burst of bold, slightly peppery flavor.
- Garlic (1 clove, finely minced): Offers a warm, aromatic kick that’s pungent and a tad sharp. It pairs wonderfully with peppers and onion.
- Jalapeño (1 seeded and chopped): A fresh pepper with an earthy green bell pepper flavor but with more heat. They add a hint of heat to the dip. If you prefer hotter dips, you can add a bit more, or if you prefer milder dips, you can add only half.
- All-Purpose Flour (2 teaspoons): Acts as a thickening agent, helping the dip reach the perfect consistency and texture.
- Daisy Sour Cream (1 cup): The secret ingredient in the dip that makes it extra rich, creamy, and decadent, while adding a slightly tangy flavor. It also helps tame the heat of the jalapeno.
- Monterey Jack (1/2 cup, shredded): Adds a bit of flavor and the texture to the dip. It’s a great melting cheese with mild flavor.
- Asiago (1/2 cup, shredded): Similar to Parmesan, but nuttier in flavor and creamier in texture, it adds flavor and body to the dip.
- Lump Crab (6 ounces, drained): Sweet, mild, and briny, it adds a seafood flavor and elegance to the dip.
Substitutions, Variations, and Tips
- Canned corn works in place of frozen—just rinse and drain to reduce salt.
- Use any bell pepper—red, orange, and yellow are sweeter, while green is more earthy.
- Yellow onions offer a milder, slightly sweeter alternative to red.
- Prefer less heat? Swap jalapeño for paprika or go with a milder Fresno pepper.
- Muenster or Colby can replace Monterey Jack; Parmesan or Romano can sub for Asiago.
- Fresh or canned crab both work. Fresh crab is sweeter and more delicate; canned is saltier and more intense.
How to Make Jalapeño Crab Dip
- Preheat oven to 350°F. Spray a baking dish with nonstick spray.
- In a skillet, heat butter over medium-high. Add corn and cook for 5 minutes, stirring occasionally. Reduce heat to medium.
- Add bell pepper, onion, garlic, and jalapeño. Cook 3–4 minutes, stirring occasionally.
- In a small bowl, stir flour into sour cream, then stir the mixture into the skillet. Cook for 1 minute, then remove from heat.
- Stir in Monterey Jack, crab, and all but ¼ cup of the Asiago. Mix until cheese melts.
- Spoon into prepared dish, sprinkle remaining Asiago on top, and bake for 20 minutes, until bubbly.
- Serve warm with chips, crackers, or sliced baguette.
Honey Walnut Spread
Honey Walnut Spread
A Creamy, Protein-Packed Fall Favorite
Looking to add a cozy fall twist to your usual bagel spread? Try making your own with Daisy Cottage Cheese! Not only is it simple to whip up with just a few ingredients, but it’s also a lighter option—with two-thirds less fat than cream cheese.
This spread is deliciously customizable and packed with protein, thanks to the creamy goodness of Daisy Cottage Cheese. Plus, the flavor combinations are endless!
Honey Walnut Spread Ingredients
- Daisy Cottage Cheese (1 cup): The smooth, protein-packed base of your spread.
- Honey (1 tablespoon): A touch of natural sweetness.
- Light brown sugar (1 tablespoon): Adds subtle caramel flavor.
- Cinnamon (¼ teaspoon): Warm and cozy spice that tastes like fall.
- Chopped walnuts (3 tablespoons): For crunch and nutty flavor.
Substitutions, Variations, and Tips
- Add a dash of nutmeg or ginger for extra fall flair.
- Swap honey with agave, corn syrup, or your favorite sweetener.
- Use dark brown sugar for a deeper, richer flavor.
- Try pecans or other nuts instead of walnuts.
- Not just for bagels! It’s great as a dip for fruit or cookies, or on toast and crackers.
How to Make Honey Walnut Spread
- Process cottage cheese in food processor or blender until completely smooth (about 1 minute). Add freeze-dried fruit. Blend for an additional 30 seconds, or until smooth.
- Transfer to bowl and gently fold in fruit topping and honey. Cover and chill at least 30 minutes before serving.
- Enjoy on bagels, toast, or crackers. Refrigerate leftovers.
Easy Strawberry Ice Cream
Easy Strawberry Ice Cream
This Easy Strawberry Ice Cream is full of creamy deliciousness with decadent strawberry swirls. With only two ingredients, it has half the fat of traditional strawberry ice cream with more than double the protein. Now you can enjoy delicious ice cream without guilt. Our Easy Strawberry Ice Cream requires no special equipment (no ice cream machine needed) and only takes about 5-minute to prep.
Easy Strawberry Ice Cream Ingredients
- Daisy Strawberry Cottage Cheese Singles (4 packages): The secret ingredient in this delicious ice cream. The cottage cheese portion creates the smooth, silky, creamy texture that you love. The strawberry compote adds the decadent strawberry swirl deliciousness.
- Frozen Bananas (2): Adds sweetness and helps with the custard-like consistency of ice cream.
Substitutions, Variations, and Tips
- The best bananas for ice cream are ones that are just on the point of turning brown. They are naturally sweeter when they are just over-ripe.
- To get the perfect texture, bananas need to be frozen hard. It’s ideal to freeze them overnight to make sure they are entirely frozen. Don’t take them out of the freezer until you’re ready to use them. The 2 best methods for freezing bananas for ice cream:
- Throw whole unpeeled bananas into the freezer (the peels will turn black as they freeze). Bananas will last about 3 months in the freezer. When ready to use, peel with a knife and chop the banana into pieces.
- Peel ripe bananas, slice or half, and arrange in a single layer on a baking sheet. Freeze for one hour. Transfer pieces to a zip-top bag, remove air, and store frozen bananas up to 3 months.
- Any fruit flavor of Daisy Cottage Cheese singles will work well. Try them all for other delicious flavors such as peach, pineapple, and blueberry.
- Don’t over-blend the ice cream. You want to blend until just thick and creamy. Over-blending will make the ice cream runny.
- 2 hours in the freezer will yield the ideal texture for the ice cream. Freezing it longer will make the ice cream too hard to scoop.
- Ice cream makers may also be used following the manufacturer’s instructions.
- Try topping with chopped pistachios, mini marshmallows, or your other favorite ice cream toppings.
- You can also enjoy for breakfast!
How to Make Easy Strawberry Ice Cream
- Reserve fruit compote from 2 packages for swirling.
- Combine cottage cheese, strawberry compote from 2 packages, and frozen bananas in blender. Blend until completely smooth.
- Transfer into pan lined with parchment paper. Swirl reserved strawberry compote on top. Freeze for 1-2 hours or until frozen (enjoy within 2 hours of freezing).
- Let ice cream sit at room temperature for 5-10 minutes before scooping and serving.
Peanut Butter Banana Ice Cream
Peanut Butter Banana Ice Cream
Easy, rich, and creamy, you won’t believe this Peanut Butter Banana Ice Cream has half the fat of traditional peanut butter ice cream. Made with only four ingredients that come together in minutes, it’s perfect for those summer parties or for an easy treat anytime. This ice cream requires no special equipment (no ice cream machine needed) and can be made in about 5 minutes.
Made with only a few simple ingredients, this dessert packs creamy deliciousness in every bite. With 1/3 less calories and half the fat of traditional peanut butter ice cream, you can enjoy delicious ice cream without the guilt.
Peanut Butter Banana Ice Cream Ingredients
- Daisy Cottage Cheese (2 cups): The secret ingredient in this delicious ice cream. It lightens the ice cream and adds a smooth, silky, creamy texture that you love.
- Frozen Bananas (2): Adds sweetness and helps with the custard-like consistency of ice cream.
- Creamy Peanut Butter (2 tablespoons): Adds flavor to the ice cream.
- Honey (2 tablespoons): Adds additional sweetness to the ice cream.
Substitutions, Variations, and Tips
- The best bananas for ice cream are ones that are just on the point of turning brown. They are naturally sweeter when they are just over-ripe.
- To get the perfect texture, bananas need to be frozen hard. It’s ideal to freeze them overnight to make sure they are entirely frozen. Don’t take them out of the freezer until you’re ready to use them. The 2 best methods for freezing bananas for ice cream:
- Throw whole unpeeled bananas into the freezer (the peels will turn black as they freeze). Bananas will last about 3 months in the freezer. When ready to use, peel with a knife and chop the banana into pieces.
- Peel ripe bananas, slice or half, and arrange in a single layer on a baking sheet. Freeze for one hour. Transfer pieces to a zip-top bag, remove air, and store up to 3 months in the freezer.
- Other nut butters or chocolate hazelnut spread may be used in place of peanut butter.
- Agave or maple syrup may be used in place of honey.
- Don’t over-blend the ice cream. You want to blend until just thick and creamy. Over-blending will make the ice cream runny.
- 2 hours in the freezer will yield the ideal texture for the ice cream. Freezing it longer will make the ice cream too hard to scoop.
- Ice cream makers may also be used following the manufacturer’s instructions.
- Try topping with chopped peanuts, chocolate chips, mini marshmallows, or your favorite ice cream toppings.
- You can also enjoy this delicious ice cream for breakfast!
How to Make Peanut Butter Banana Ice Cream
- Combine all ingredients in food processor and blend until completely smooth.
- Transfer into pan lined with parchment paper. Freeze for 1-2 hours or until frozen (enjoy within 2 hours of freezing).
- Let ice cream sit at room temperature for 5 -10 minutes before scooping and serving. Garnish as desired.
Light Cannoli Dip
Light Cannoli Dip
Love cannoli but want something a little lighter? You’re going to love this Light Cannoli Dip! It’s fluffy, creamy, and full of classic cannoli flavor — but made with Daisy Cottage Cheese, so it has less than half the calories, fat, and carbs of most traditional cannoli dips.
The best part? It comes together in just 5 minutes with only 5 simple ingredients you probably already have on hand. It’s perfect for parties, holidays, or even an after-school snack.
Serve it with your favorite fresh fruit, waffle cone pieces, graham crackers, or cookies — the possibilities are endless!
Mix It Up!
This dip is super easy to customize. Switch up the flavor with different citrus zests, extracts, or mix-ins like pistachios. Feeling festive? Add cinnamon and cranberries for a holiday-ready dip. Want it a little tangier? Stir in a tablespoon of Daisy Sour Cream.
It’s also easy to double or triple for a crowd — and yes, you can make it ahead!
Light Cannoli Dip Ingredients
- Daisy Cottage Cheese (3/4 cup): The creamy base that makes this dip light and protein-packed.
- Powdered Sugar (1 tablespoon): Adds a touch of sweetness.
- Vanilla Extract (1 teaspoon): Brings out the flavor in every bite.
- Fresh Orange Zest (1 teaspoon): Adds a burst of bright, citrusy flavor without thinning the dip.
- Mini Chocolate Chips (2 teaspoons): Just enough for that sweet chocolate crunch!
Substitutions, Variations, and Tips
- Swap lemon or lime zest for the orange zest to change up the citrus profile.
- Use almond extract instead of vanilla for a nutty twist.
- Add a dash of cinnamon or nutmeg for a warm holiday flavor.
- Try chopped nuts, seeds, or dried fruit instead of chocolate chips.
- Want a chocolate cannoli dip? Add ½ teaspoon of unsweetened cocoa powder.
- Or go rich with a chocolate hazelnut twist: add 1 teaspoon of chocolate hazelnut spread.
- Substitute white chocolate or butterscotch chips — just be sure they’re mini!
- A finely chopped chocolate bar works just as well if you don’t have chips.
- For extra tang, stir in 1 tablespoon of Daisy Sour Cream.
- Store leftovers in the fridge — it keeps well for up to 4 days.
- Make it ahead! This dip can be prepared the day before and gets even better after chilling.
How to Make Light Cannoli Dip
- In a blender or food processor, blend the cottage cheese until completely smooth (about 1 minute). Transfer to a bowl.
- Fold in the powdered sugar, vanilla, orange zest, and mini chocolate chips.
- Cover and chill for at least 30 minutes before serving.
- Garnish with extra mini chocolate chips, if you like. Serve with your favorite dippers!
- Pro Tip: Try serving with waffle cone pieces, sliced apples, strawberries, or graham crackers for the perfect sweet dip combo!
Protein-Packed Blender Waffles
Protein-Packed Blender Waffles
Looking for a quick, healthy, and super satisfying breakfast? These Protein-Packed Blender Waffles are just what you need! Made with cottage cheese and oat flour, they’re naturally gluten-free, packed with protein, and have that perfect crispy-on-the-outside, soft-on-the-inside texture.
Thanks to the oat flour and cottage cheese combo, they’ll keep you full longer than your average pancake or waffle — and they come together in a snap using just your blender!
Best part? They’re totally customizable. Mix in your favorites — like dried fruit, applesauce, chopped nuts, or seeds. Try flavors like cinnamon-peach or blueberry and top them off with Daisy Cottage Cheese Singles with Fruit Toppings, fresh berries, sliced bananas, or a drizzle of syrup or honey.
Blender Waffle Ingredients
- Daisy Cottage Cheese (2/3 cup): Adds moisture, richness, and a solid protein boost to keep you full and satisfied.
- Eggs (2 large, separated): Help bind everything together and give the waffles structure and height.
- Vanilla Extract (1 teaspoon): Adds warm, classic flavor.
- Sugar (1 tablespoon): Just a touch for a hint of sweetness.
- Water (6 tablespoons): Helps thin the batter for the perfect pourable consistency.
- Oat Flour (1 cup): Adds fiber and helps create that crispy waffle texture with a subtle, nutty flavor.
- Baking Powder (1 teaspoon): Gives the waffles a fluffy rise.
Substitutions, Variations, and Tips
- Try almond extract in place of (or in addition to) vanilla for a flavor twist.
- Powdered or caster sugar can be used if regular sugar isn’t on hand.
- No oat flour? Make your own by blending rolled oats in a food processor or high-speed blender until finely ground.
- Want an extra protein punch? Add a scoop of protein powder (flavored or unflavored).
- Whip those egg whites! Room-temperature eggs whip better. Make sure your bowl and beaters are clean and dry. Start slow and then beat until soft peaks form for fluffier waffles.
- Preheat your waffle iron! If your waffles are too soft or pale, the iron may not be hot enough.
- Batch-cook and freeze: This recipe easily doubles or triples. Let waffles cool, then stack with parchment paper between each one in a zip-top freezer bag. Remove air and freeze for up to 6 months. Just pop in the toaster for a quick breakfast!
- Serve with avocado and tomato, fresh fruit, or even a dollop of cottage cheese for a protein-rich breakfast upgrade.
How to Make Blender Waffles
- Preheat your waffle iron on medium heat.
- In a blender, combine cottage cheese, egg yolks, vanilla, sugar, water, oat flour, and baking powder. Blend until smooth, then transfer to a mixing bowl.
- In a separate bowl, whip the egg whites to soft peaks. Gently fold them into the batter until fully combined with no streaks.
- Spray waffle iron with non-stick spray. Pour just under ½ cup of batter into the iron and cook until golden brown.
- Serve warm with your favorite toppings.
Feeling like a twist?
Try these waffles topped with Daisy Cottage Cheese Singles with Fruit Toppings for a fun and fruity protein boost!
Gluten-Free Peanut Butter Cookies
Gluten-Free Peanut Butter Cookies
Chewy, rich peanut butter goodness? Yes, please! These Gluten-Free Peanut Butter Cookies are so craveable that you won’t be able to eat just one. Ready in just 20 minutes, chewy, peanut buttery perfection is only moments away. Enjoy with a cold glass of milk today!
Packed with peanut butter flavor and added protein from blended cottage cheese, these cookies contain only five ingredients and are perfect for those with dietary restrictions. They’re healthier than many traditional cookies thanks to the nutritional value of both the cottage cheese and the peanut butter — yet they still taste like they came straight from a decadent bakery.
Gluten-Free Peanut Butter Cookie Ingredients
- Peanut Butter (1 cup): Provides flavor and structure. Combined with the other ingredients, it creates chewy cookies.
- Sugar (1 cup): Adds sweetness to the cookies.
- Egg (1 large, beaten): Acts as a binder, helping hold the ingredients together. It also adds structure and a bit of lift.
- Daisy Cottage Cheese (1/2 cup): Adds moistness, richness, and protein to the cookies.
- Baking Soda (1 teaspoon): The primary leavening agent; it adds volume and height to the cookies.
Substitutions, Variations, and Tips
- For best results, bring all ingredients to room temperature before mixing, and use high-quality ingredients.
- Both creamy and crunchy peanut butter work well in this recipe.
- Other nut butters (like almond or cashew butter) may be used in place of peanut butter.
- Customize your cookies by adding mix-ins such as chocolate chips or peanut butter candies.
- To create the iconic crisscross pattern, use a cold fork to gently press down on the dough balls before baking.
- For an extra-special touch, sprinkle coarse sugar on top after making the crisscross pattern.
- For a flavor twist, roll dough balls in a cinnamon-sugar mixture before baking. To make the mixture, combine ½ cup sugar and 2 tablespoons cinnamon. Store any leftovers in an airtight container.
- Store baked cookies in an airtight container for up to five days.
- To freeze, roll dough into balls and flash-freeze on a baking sheet. Then transfer to a zip-top bag with as much air removed as possible. Freeze for up to six months. Thaw in the refrigerator or bake from frozen — just follow the recipe’s baking directions.
How to Make Gluten-Free Peanut Butter Cookies
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Beat peanut butter and sugar together with an electric mixer until smooth.
- Add egg, blended cottage cheese, and baking soda. Beat until well combined.
- Roll 1 tablespoon of dough into a ball and place 2 inches apart on the baking sheets. If desired, create a crisscross pattern with a cold fork.
- Bake until puffed and pale golden, about 12–14 minutes.
- Cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely before serving.
High-Protein Egg Bites
High-Protein Egg Bites
Egg bites are popular for several reasons. They are nutritious, convenient, and extraordinarily customizable. High in protein and low in carbs, they are the perfect breakfast or snack to keep you fuller longer. Perfect for on-the-go breakfasts and snacking, they are ideal for busy mornings and reheat beautifully.
Daisy Cottage Cheese with its creamy consistency make the egg bites custard-like, creamy, and add an additional protein boost. It also helps keep the egg bites moist.
Easily customizable, the mix-in options are endless. The base recipe has only 2 main ingredients and comes together in seconds. To the base, various flavor combinations can be added to the entire batch or to a few bites at a time. You can add veggies, cheese, cooked meat, herbs, and spices to suit your mood. You can easily swap the whole eggs for egg whites, to make the bites even healthier.
Basic Egg Base Ingredients
- Daisy Cottage Cheese (1 cup): Adds an extra boost of protein to the egg bites. It makes them creamy and custard-like and keeps them moist.
- Eggs (8 large): The base of the recipe; they are a powerhouse of nutrition.
- 1/4 teaspoon salt: Enhances the flavors of savory foods.
- Fresh cracked black pepper (1/2 teaspoon): Adds a floral, spicy note.
Flavor Combo Options
- Veggies – Add nutrients, fiber, flavor, and color to the egg bites without adding many calories. It’s a great way to add a few veggies to your day.
- Finely Diced Onion
- Finely Chopped Broccoli
- Shredded Carrot
- Finely Diced Bell Peppers
- Minced Garlic
- Chorizo and Potato – A hearty addition to the base egg mixture, they turn a lighter bite into a heartier meal. The chorizo adds a smoky, spicy depth of flavor and the potatoes add carbs and texture to the egg bites.
- Cooked and Crumbled Chorizo
- Diced Cooked Potatoes
- Finely Diced Bell Peppers
- Finely Diced Onion
- Spinach and Tomato – Adds extra vitamins and minerals, builds bold, bright flavor that balances with the richness of the eggs and cheese, and adds a pop of color to the bites.
- Minced garlic
- Fresh Spinach
- Diced Cherry Tomatoes
- Pesto – Adds a rich, herby flavor that elevates the egg bites.
- Prepared Pesto
Substitutions, Variations, and Tips
- Egg whites may be used in place of whole eggs to lighten up the bites.
- To easily crack eggs, tap gently on a flat surface such as the kitchen countertop.
- Easily customizable, try adding in your favorite cooked veggies, fresh herbs, cheeses, meats, or seasonings.
How to Make Egg Bites
- Preheat the oven to 300°F. Coat cupcake tins or silicone molds with nonstick cooking spray.
- Blend cottage cheese, eggs, salt, and pepper in a blender until smooth. Pour into tins about 2/3 from the top.
- Stir in your favorite mix-ins, giving the egg bites a swirl with a knife to distribute mix-ins.
- Bake 25-28 minutes or golden brown and dry. Cool for 5 minutes before unmolding and serving.
Marry Me Meatballs
Marry Me Meatballs
Fall head over heels for our Marry Me Meatballs, featuring tender meatballs enveloped in a luscious, creamy sauce made with Daisy French Onion Dip. This dish combines the rich flavors of caramelized onions with succulent meatballs, creating a meal that is both comforting and irresistible. These Marry Me Meatballs taste fancy but are oh-so-easy to make. Creamy, cheesy, warm, and satisfying, they are indulgent without being heavy. They are simply comfort-food at their finest.
The signature sauce, made with Daisy French Onion Dip, cream, garlic, parmesan, and sun-dried tomatoes are packed with umami, tang, and a hint of sweetness. It clings to the meatballs, keeping them tender and juicy, and adds depth of flavor in every bite.
Ready in a snap, the use of fully cooked, frozen meatballs ensures that dinner is on the table in less than 30 minutes, making it perfect for busy weeknights. The Daisy French Onion Dip is used as a flavorful shortcut that is packed with caramelized onion flavor, adding depth, richness, and convenience to the sauce.
Marry Me Meatball Ingredients
- Olive Oil and Butter (1 tablespoon each): Adds flavor and helps cook the flour.
- Flour (1 tablespoon): Helps the sauce thicken.
- Chicken Broth (1 cup): Adds flavor to the sauce.
- Heavy Cream (1 cup): Also called Whipping Cream, it adds a creamy, rich element to the sauce.
- Minced Garlic (4 teaspoons): Adds a savory flavor that balances the richness of the cream and adds complexity of flavor.
- Sundried Tomatoes (1/3 cup): Adds bold, tangy-sweet flavor and brightness that perfectly complement the creamy sauce. They also add a great pop of color.
- Grated Parmesan Cheese (1/2 cup): Adds a salty, nutty, umami flavor to the sauce.
- Chili Flakes (1 teaspoon): Also called Red Pepper Flakes, they add a tiny bit of heat and a tiny pop of color to the sauce.
- Precooked, frozen meatballs (about 16): Convenient and great for quick meals, they are an effortless way to add protein to the dish.
- Daisy French Onion Dip (2/3 cup): A great shortcut to building big flavor, it contains the perfect mixture of caramelized onion flavor and spices. It adds a velvety texture to the sauce, making it luscious and delicious.
- Fresh Basil (1 tablespoon, optional): Adds a burst of herby goodness and adds a bit of color to the sauce.
Substitutions, Variations, and Tips
- All olive oil or all butter may be used instead of half of each.
- The chicken stock may be increased to 1 ½ cup and the cream reduced to ½ cup as a calorie savor, but it will make the sauce thinner.
- Replacing ½ cup of the chicken stock with white wine will add a touch of acidity and depth of flavor.
- Pecorino Romano or Asiago may be substituted for the parmesan.
- The amount of chili flakes may be adjusted to taste. Add more for a bit of heat, or less if you don’t want heat at all.
- Any flavor of frozen meatball will work well in this recipe.
- Or you can make your own: Combine 1 1/2-pound ground meat (chicken, beef, pork, turkey, or a combo), 1 tablespoon Italian seasoning, 1/2 teaspoon chili flakes, 1/2 cup grated parmesan cheese, and a pinch of salt and pepper until combined. Roll into 1 1/2-inch balls. Bake on a parchment lined baking sheet at 350°F. for 20-25 minutes or until the internal temperature reaches 165°F.
- Other cooked proteins may be substituted for meatballs.
- Allow the flour to cook for a full minute to remove the “raw” flavor.
- Adding a sprinkle of herbs will add a burst of freshness. Fresh basil, oregano, thyme, and parsley are good choices.
- Feel free to add fresh veggies such as fresh mushrooms, fresh spinach, or frozen English peas.
- Adding a few teaspoons of drained capers will add a salty, briny flavor.
How to Make Marry Me Meatballs
- Add olive oil and butter to a large pan. Once the butter melts, add flour and cook for 1 minute, stirring frequently.
- Whisk in broth, heavy cream, and garlic. Scrape any brown bits from the pan. Bring to a boil. Reduce heat to medium and gently cook uncovered, until slightly thickened (2-3 minutes).
- Add sun-dried tomatoes, parmesan, chili flakes, and frozen meatballs. Set heat to low, cover with lid, and simmer until meatballs are heated through and sauce has thickened slightly (5-7 minutes).
- Place Daisy French Onion Dip in a small mixing bowl. Slowly whisk in 1 cup of hot sauce. Slowly pour back into pan and stir until evenly combined.
- Garnish with basil, if desired. Serve over pasta or mashed potatoes.
Peanut Butter Chocolate Baked Oatmeal
Peanut Butter Chocolate Baked Oatmeal
Dessert for breakfast? Yes, please! This Peanut Butter Chocolate Baked Oatmeal is so decadent you won’t believe your tastebuds. It’s healthy, hearty, and seriously addictive. It’s the ultimate in comfort food without the sugar crash you typically get with sweet breakfast cereals and pastries. The rich peanut butter and chocolate is a classic flavor combo, and the cottage cheese and oats give you energy to fuel your day.
The texture is warm, chewy, and fudgy right out of the oven. It’s the perfect balance between nutritious and delicious. It has perfect natural sweetness from the mashed bananas and maple syrup, a big boost of protein (15g) from the Daisy Cottage Cheese, peanut butter, and egg, and fiber (8g) from the rolled oats.
Perfect for a weekend brunch or run of the mill weekday breakfast, this baked oatmeal is a fantastic way to start your day. Ideal for meal-prepping, you can make it once and eat it all week. It reheats quickly in the microwave and is great for busy mornings. It also freezes beautifully.
Peanut Butter Chocolate Baked Oatmeal Ingredients
- Bananas (1/2 heaping cup, ripe and mashed): Ripe bananas work best for baking. As they ripen, bananas naturally become sweeter, eliminating the need for refined sugar. They add sweetness to the oatmeal and add moistness to the batter.
- Creamy Peanut Butter (1/4 cup + 1 tablespoon): Creamy peanut butter works best for drizzling, but either creamy or crunchy will work in the batter. It provides delicious flavor, healthy fat, fiber, and protein.
- Large Egg (1): Provides richness and structure that makes differentiates baked oatmeal from stovetop oatmeal. It also adds a bit of protein.
- Maple Syrup (2 tablespoons): Along with the bananas, it adds delicious natural sweetness with just a touch of caramel flavor that helps balance the other flavors.
- Daisy Cottage Cheese (1/2 cup, blended): The secret ingredient in the oatmeal, it adds a major boost of protein and richness. It also helps the oatmeal stay moist as it bakes.
- Vanilla Extract (1/2 teaspoon): Helps round out the chocolate flavor.
- Rolled Oats (3/4 cup): Sometimes called Old Fashioned Oats, they add structure, a slight nutty flavor, fiber, and chewiness to the baked oatmeal. They are less processed than Quick Oats, which cook quicker and have a tendency to be softer and less chewy.
- Unsweetened Cocoa Powder (1/3 cup): Gives the oatmeal its rich chocolate flavor. Your favorite unsweetened cocoa powder will work well. For a lighter chocolate flavor, try using dark cocoa powder. Dark cocoa powder has a smoother, less bitter, and less chocolaty flavor than traditional cocoa powder.
- Baking Powder (1 teaspoon): Helps the oatmeal rise and adds a fluffy lightness to the texture as it bakes.
- Semi-Sweet Chocolate Chips (1/2 cup + 1 tablespoon): Adds an extra boost of delicious chocolate flavor and sweetness to the oatmeal.
Substitutions, Variations, and Tips
- Applesauce may be swapped for the mashed bananas. Since applesauce has more moisture than bananas, you’ll need to add another tablespoon of oats to absorb the extra moisture.
- Other nut butters such as almond or cashew butter may be used in place of peanut butter. For the traditional peanut butter and chocolate combo flavor, peanut butter is best. Natural peanut butter may also be used.
- 1 tablespoon ground flaxseed mixed with 3 tablespoons of water may be substituted for the egg to add structure and bind the oatmeal together.
- No maple syrup? No problem. You can use honey, agave, corn syrup, molasses, or granulated sugar instead. Molasses will have the most similar slight caramel flavor. Since it’s not as sweet as maple syrup, you’ll want to use an extra 1 teaspoon.
- Quick cook oats may be traded for rolled oats. However, as they are more processed, the oatmeal will not have the same chewy texture and will be softer.
- If your peanut butter is too thick to swirl, heat in the microwave for 10-15 seconds at half-power. Then drizzle or swirl on top of the oatmeal.
- Milk chocolate or bittersweet chocolate chips may be used in place of semisweet chips. White chocolate chips may also be used.
- You can also swap out some or all the chocolate chips with chopped up peanuts, pecans or walnuts, or shredded coconut.
- Perfect for meal-prepping – you can bake once and then reheat portions as desired each morning.
- This recipe may be doubled or tripled. Be sure to use a larger pan.
- To store, simply place cooled and covered oatmeal in the refrigerator. It will stay fresh for 5 days. Reheat individual portions in the microwave in 30-second increments until hot.
- This baked oatmeal also freezes wonderfully. Once cool, portion and wrap in plastic wrap. Then, wrap again in aluminum foil or place in a zip-top bag with the air squeezed out. No need to thaw when ready to enjoy. Simply unwrap, place in a microwave-safe bowl, and reheat in 30-second increments until hot (about 1-2 minutes).
- May also be made into individual “muffins” by pouring into a muffin tin lined with cupcake liners. Bake about 18-20 minutes (until the oatmeal is set in the middle of the muffin).
How to Peanut Butter Chocolate Baked Oatmeal
- Preheat oven to 350°F. Grease a small 7×5” baking dish with nonstick cooking spray.
- Whisk to combine mashed banana, ¼ cup peanut butter, eggs, maple syrup, blended cottage cheese, and vanilla extract.
- Add oats, cocoa powder, and baking powder. Mix until incorporated. Stir in ½ cup chocolate chips.
- Pour into baking dish and spread evenly. Dollop with remaining peanut butter on top, then swirl with a knife. Top with remaining chocolate chips.
- Bake 25-30 minutes or until set in middle. Allow to cool 10 minutes before serving.
