A look at the new hot dogs at Great Wolf Lodge

Trust me on this: Any of these delicious twists are worth a special trip. And I should know—I got to sample their options at a special preview weekend. Available now through Labor Day at 10 of the Great Wolf Lodge locations (Anaheim, Grapevine, Gurnee, Manteca, Mason, Perryville, Pocono Mountains, Scottsdale, Webster and Williamsburg), I’d even say you should plan your getaway for the hot dogs alone. 

This special menu shines across the USA: 

Chicago Style Dog

A windy city classic features bright green relish, sliced tomato, sport peppers and fresh onion tucked into a poppy seed bun

Big Texas Dog

Topped with cumin-and-coffee flavored brisket chili, diced white onion and a 3-cheese blend.

Southwestern Dog

This take, based on a Sonora Dog, has sliced avocado, jalapeño-kissed pico de gallo and crema and is topped with crushed tortilla chips.

Carolina Dog

The all-beef dog gets stacked with pulled pork, coleslaw, dill pickle and a tangy drizzle of golden barbecue sauce.

New England Lobster Dog

After stuffing the split-top bun with a grilled dog, it gets topped with a creamy lobster salad starring lobster, mayo, lemon, tarragon and chives and garnished with the perfect amount of crushed saltine crackers.

How to get the new hot dogs at Great Wolf Lodge

The first four dogs sell for $16.99 and are served with a bag of chips and a fountain drink. They’re available at hot dog carts set up outside on the Great Wolf Lodge pool deck—perfect if you’re ordering for a crowd—while the $25.99 New England dog (served with a side of fries) will join the menu in the indoor dining venue. 

We’re digging all of the fun eats at Great Wolf Lodge and if you’re headed to the Pocono Mountains, Manteca or Webster locations, ask about their gourmet s’mores kits (coming mid-June). They’re perfect to enjoy around the fire pits under the stars.

Whether you want to float along the lazy river or your gang wants to try their hand at the outdoor ropes course, make sure to head to your nearest Great Wolf Lodge location to sample at least one of these amped up cookout classics—before this summer is just a page in your scrapbook!  

Ready for more? Subscribe to our YouTube channel for video podcasts, health tips and uplifting stories designed for women 40, 50, 60 and beyond.

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ALDI’s best charcuterie board​ pairings 

When it comes to charcuterie boards, Instagrammers, cookbook authors and other lifestyle experts are experimenting with cleverly themed displays like s’mores boards, baked potato boards, brunch boards, taco boards and more. But the most traditional charcuteries include cheese—and matching wines to go with it. 

Whether you choose to create a crowd-pleasing charcuterie board or simply want to enjoy a bit of wine and cheese this holiday season, you’ll find an impressive selection of both—at rock-bottom prices—at ALDI.

“Quality is at the forefront of how we curate what holiday beverages are on our shelves, and because of our long-standing partnerships with winemakers across the globe, we get to maintain low-prices alongside that,” says ALDI Director of National Buying for Alcohol, Arlin Zajmi. “This year, we’re offering more than 30 seasonal alcohol selections, most priced under $13.”

Read on for their ideas for pairing their most popular wines and cheeses. 

Florility Organic Pinot Noir and Specially Selected 1,000-Day Gouda

Red wine lovers will love this pairing. The rich, fruity pinot noir is made with organic grapes and no added sugar and sells for just $7.99, and it goes well with the deliciously aged Gouda cheese (a steal at under $4 for a 5.3-oz block). 

“The Gouda is a fan-favorite cheese as voted by customers and it’s one of mine too. We always have a rotating stock of it in my fridge at home,” says Zajmi. 

To make this offering even more special, ALDI’s experts advise enjoying it with their Specially Selected Dry Aged Vodka & Olive Cocktail Salami, which boasts smoky flavors—prefect for the holiday season.

Fuzion Cabernet Sauvignon and Emporium Selection Vintage English Cheddar

Cheddar is a very popular cheese, and at $4.49 for 7 ounces, this one is perfect for holiday gatherings. ALDI’s foodies recommends pairing it with their $9.99 Fuzion Cabernet Sauvignon, which Zajmi says “creates a rich, layered tasting experience. It’s proof you can impress the whole crowd—without spending your whole paycheck.” 

“Our shoppers are looking for value-driven indulgence while experimenting with global flavors to make the holidays feel elevated, all without overspending. Proof of this is the success we’ve already seen with the Fuzion Cabernet Sauvignon,” he continues. “We fused two distinct styles of wine from old world (Uco Valley, Argentina) with new world (Napa Valley, CA) into a bold, refined wine with natural freshness and smooth oak.”

To add some meat to this pair, consider Black Peppercorn Salami. “The Cabernet Sauvignon’s bold, dark berry and spice notes also complement the rich, savory flavors,” say the ALDI experts.

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Specially Selected Gavi and Specially Selected Parmigiano Reggiano 

If you’re looking for something more savory this holiday season, try the Specially Selected Gavi ($9.99) and Specially Selected Parmigiano Reggiano ($5.49) pairing. Aldi’s pros note that “The wine’s dry, crisp profile and bright citrus notes complement the rich, savory and nutty flavors of Parmigiano Reggiano.” 

For a hearty add-on, opt for the Specially Selected Uncured Double Smoked Salami and Panino Bites Soppressata wrapped in fresh mozzarella.

Specially Selected Napa Valley Sparkling and Specially Selected Triple Crème Excellence

Looking to pop some bubbly this holiday season? Check out Aldi’s Specially Selected Napa Valley Sparkling ($17.99), along with the store’s Specially Selected Triple Crème Excellence ($4.99).  The wine contains notes of brioche, citrus and toasted almond, which enhance the cheese’s buttery, sweet notes—it’s a great post-dinner combination!  

Zarita Chocolate Martini and Emporium Selection Goat Cheddar Cheese

If savory isn’t your thing, check out this sweet pairing from Aldi: The ready-to-drink Zarita Chocolate Martini is only $9.99 and the goat cheese is only $4.49 for 6.35 ounces, making it both sweet in taste and price! 

“There’s a growing demand for creative pairings and seasonal flavors,” says Zajmi, who calls this pairing “a decadent way to end your holiday evening.”

Wanting a sweet and simple sip? Then try her cousin Johnnie’s white sangria recipe. Julie Miltenberger, Woman’s World Food Director, says it “shines.” Or maybe you need a delicious main course. If that’s the case, then try Deen’s Southern low country boil. It only takes two steps! 

Keep reading to discover all of Deen’s five favorite Fourth of July recipes. 

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Paula Deen’s herbed deviled eggs recipe 

If you are looking for an easy-to-make appetizer, then try Deen’s herbed deviled eggs recipe. It features three different types of herbs and takes less than 40 minutes to prep and cook, making it the perfect opening course for any Fourth of July gathering you might be hosting or attending this summer. 

Paula Deen’s crunchy ramen noodle slaw 

If you love coleslaw, but are looking for a way to spice it up this summer then try Deen’s delicious crunchy ramen noodle slaw. It blends together almonds, sunflower seeds and toasted ramen noodles, creating an irresistible and easy-to-eat crunch. It also comes with a nut substitute for those with allergies, allowing all of your guests to enjoy it. 

Cousin Johnnie’s white sangria 

Johnnie is one of Deen’s cousins—obviously—and for this year’s Fourth of July celebrations, the celebrity chef is sharing one of her recipes with the world. In it, peaches take center stage, and then combine with things like brady, sugar and white wine to create a refreshing summer sip. 

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Paula Deen’s Southern low country boil 

Nothing screams summer in the south like a boil, and trust us when we say Deen’s is better than most. It blends together delicious foods like shrimp, sausage and corn in a simple and easy-to-serve entree. And the best part? It only takes 45 minutes to prep and make! Now that is a Fourth of July miracle! 

Patty’s pecan pie from Paula Deen 

No meal or celebration is complete without dessert, and for Deen, that comes in the form of Patty’s pecan pie! With a crumbly graham cracker crust and fresh fruit on top, it truly is the perfect light, delicious dessert for the Fourth of July. Plus, Deen also shared that once the weather begins to cool down and the leaves begin to change, she likes to swap the pecans for walnuts, transforming this summer sweet treat into a fantastic fall food!  

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What is asparagus casserole?

This casserole involves baking asparagus in a cheese sauce with a cracker crumb topping until it’s bubbly and golden brown. The creamy interior contrasts the crispy top, making it a rich and delicious side for Easter or any occasion. (Read our story on the health benefits of asparagus.)

Key step for perfectly tender asparagus

For fork-tender asparagus, Yearwood’s recipe calls for parboiling the veggie stems before baking. To do this, she uses a two-step boiling process: the first one is to make the ends easier to slice off and the second one is done at a simmer to finish cooking the veg.

Once parboiled, the stems should be rinsed under cold water to stop the cooking process. This allows the asparagus to maintain its color and texture as it bakes.

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Yearwood’s cozy and creamy asparagus casserole recipe

Here’s Yearwood’s recipe for asparagus casserole that bakes in just 20 minutes. Feel free to customize the dish by using your favorite cheese instead of cheddar and/or topping it with crumbled bacon after baking.

Asparagus Casserole

Crushed crackers create the crust on Trisha’s side.

Ingredients:

• 2 bunches fresh asparagus
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1 cup milk
• Pinch of salt
• 5 oz cheddar cheese, grated
• 4 hard-boiled eggs
• ½ cup saltine cracker crumbs

Directions:

• Active: 20 mins
• Total time: 45 mins
• Yield: 8 servings

1. Heat oven to 350°F.
2. Add asparagus to large pot of boiling water, keeping bundles together with rubber bands or string. Cook for a couple minutes (asparagus should be bright green and still crunchy). Lift bundles out of water; slice off ends; remove strings. Drop stems back in boiling water; lower to simmer. Run asparagus tops under cold water.
3. Melt butter in medium pot; whisk in flour. Cook 1 minute; whisk in milk and 1 cup cooking liquid. Add salt; cook until sauce thickens, about 5 minutes. Add cheddar; cook, stirring, until melted, about 1 minutes.
4. Arrange asparagus in 9-by-12-inch baking dish, alternating stems and tips. Thinly slice eggs; arrange over asparagus. Pour sauce over; top with crumbs. Bake until golden, 20 minutes.
5. Remove from oven and serve warm

What is strawberry rhubarb crisp?

Ina describes the crisp as a “classic nursery dessert,” but don’t let that fool you—this cozy baked dish is just as beloved by grown-ups. “When I have adults and kids coming for dinner, I always want to do something that both of them love,” Ina says in her tutorial. “So I’m gonna make a strawberry rhubarb crisp.”

Strawberries and rhubarb reach peak season in spring, which makes this dessert a timely choice for April and May gatherings. Rhubarb’s tartness balances the sweetness of the strawberries, while the orange zest and juice add brightness. Combined with the crunchy oat topping, it’s the kind of feel-good dessert that never goes out of style.

Unlike rhubarb pie, which requires chilling and rolling dough, a crisp is rustic, easygoing and fuss-free. It’s made by layering fruit in a baking dish and topping it with a crumbly mixture of oats, butter, sugar and flour. “It’s really delicious,” Ina says, adding that the dish is endlessly adaptable depending on what’s in season. “When apples are in, you can make apple crisp. In the summer, you can make peaches and blueberries or peaches and raspberries.”

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How to bake with rhubarb

To prep rhubarb for baking, rinse the stalks thoroughly and trim off both ends. If the outer skin feels especially tough or stringy, you can peel it gently with a vegetable peeler. But tender spring rhubarb usually doesn’t need it. Then, chop the stalks into ½- to 1-inch pieces so they cook evenly and soften just the right amount in your crisp.

If you don’t already know, rhubarb leaves are toxic and should never be eaten. Make sure to cut them off and dispose of them before cutting the stalks.

Ina’s smart tips for making the best fruit crisp

As with any Barefoot Contessa recipe, Ina shares a few helpful tips for making her strawberry rhubarb crisp.

• Cut your fruit into big chunks. This helps the finished dish retain its texture. “You don’t want to end up with jam—you want to end up with fruit crisp” she warns.
• Dissolve your cornstarch in citrus juice before adding it to the fruit. “It’s a good idea to dissolve it in advance so you don’t get any lumps in the fruit,” she advises. “Lumps are not a good idea.”
• Don’t skip the oats! “I just think it gives it a really nice crunch,” Ina says of her signature topping. The mixture works with all kinds of fruit, making it an easy formula to commit to memory for every season.

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How to make Ina Garten’s strawberry rhubarb crisp

Whether you’re cooking for Easter, Mother’s Day or just a sunny weekend dinner with friends, this simple crisp is a celebration of the season. And as Ina proves, sometimes the best desserts are the ones that don’t require rolling out pie dough. Here’s her official recipe:

Ingredients:

• 4 cups fresh rhubarb, 1-inch pieces (4 -5 stalks)
• 4 cups fresh strawberries, hulled and halved, if large
• 1¼ cups granulated sugar, divided
• 1½ tsp. grated orange zest
• 1 Tbs. cornstarch
• ½ cup freshly squeezed orange juice
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ tsp. salt
• 1 cup quick-cooking (not instant) oatmeal
• 12 Tbs. cold, unsalted butter
• Vanilla ice cream, for serving

Directions:

• Total time: 1 hour 25 minutes
• Yield: 6 servings

1. Preheat the oven to 350° F.
2. Toss the rhubarb, strawberries, ¾ cup granulated sugar and the orange zest together in a large bowl.
3. In a measuring cup, dissolve the cornstarch in the orange juice, then mix it into the fruit. Pour the mixture into an 8×11-inch baking dish and place it on a sheet pan lined with parchment paper.
4. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and crumbly.
5. Sprinkle the topping over the fruit, covering it completely and bake for one hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

What is Coca Cola ham?

This dish consists of a cooked ham that’s brushed with a glaze containing Coke. In the 1950s, home cooks, particularly in Southern regions, started using Coke in their everyday dishes. This drink’s vanilla and cinnamon flavors worked surprisingly well in a range of meals, including cakes and baked beans.

Cola-glazed ham also debuted at holiday meals and potlucks—winning over the hearts (and appetites) of many. Recipes for this dish incorporate the soda into the glaze with other ingredients, including mustard and brown sugar. The end result is a juicy, caramelized ham that’s salty, smoky and sweet. No wonder it stands the test of time!

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A fun flavor twist for this mouthwatering ham

While the soda’s original flavor is traditionally used for this ham, diet and fruit-infused varieties work too. In fact, food writer and TV chef Nigella Lawson swears by cherry soda-flavored ham due to the drink’s fruity taste. “I went really mad [when experimenting with ham and drink pairings] and took this a step further and thought, I’m going to do ham in Cherry Coke,” she told NPR. “There is a very long tradition of cooking ham with fruit—ham with pineapple, a great ’70s classic—and you cannot tell whether a recipe’s going to work or not until you try cooking it.” To sum it up: This staple soda makes a darn good holiday ham that your dinner guests are bound to love.

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How to make Coca-Cola glazed ham

Our test kitchen’s Slow Cooker Cola-Glazed Ham recipe is the ultimate set-it-and-forget-it main for your festive spread. The recipe calls for a bone-in ham, which helps the meat maintain its moisture throughout cooking. Another trick that keeps the ham from drying out includes preparing it in the slow cooker. This machine locks in steam, so the ham becomes tender and juicy. As a bonus, the slow cooker’s warm setting comes in handy for serving piping hot ham to your dinner guests. (For a side dish inspiration, try these recipes for Paula Deen’s Corn Casserole and Instant Pot Brussels Sprouts.)

Slow Cooker Cola-Glazed Ham

Ingredients:

• 1 cup packed brown sugar
• ¼ cup Dijon mustard
• 1 (12 oz.) can of any Coke flavor
• ¼ tsp. ground allspice
• ¼ tsp. ground nutmeg
• 1 (6 lb.) bone-in fully cooked ham

Directions:

• Active: 10 mins
• Total time: 4 hrs, 30 mins
• Yield: 12 servings

1. In pot, whisk together brown sugar, Dijon mustard, soda, allspice and nutmeg; over medium-high heat, bring to a boil. Reduce heat to medium-low; cook, stirring, until flavors blend, 5 minutes.
2. Place ham in 6-quart. slow cooker. Pour cola glaze over top. Cover; cook on low until tender and meat thermometer inserted into thickest part away from bone registers 140°F, about 4 hours.
3. Transfer to serving platter. Let sit 20 minutes before slicing. If desired, garnish with pomegranates and fresh herbs.

Easy trick for carving a bone-in ham

Carving around the bone to yield moist slices of ham is easier than you think. This tip from Real Simple involves cutting one to two slices off from the bottom of the ham before turning it flat side down. By doing so, you’ll create a steady base to begin slicing along the bone. Watch their video for a full step-by-step on how to cut slices from a whole bone-in ham.

The basics of leg of lamb

This cut is considered a lean meat that’s versatile for a variety of cooking methods. Though, one of the most popular ways to prepare it is roasting it whole. The choice is yours when it comes to roasting bone-in or boneless leg of lamb. However, a boneless cut cooks faster and is easier to carve since the meat isn’t connected to the solid bone. Additionally, you can get creative with the combination of herbs and spices to produce the tastiest meat.

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3 chef’s tips for roasting a juicy leg of lamb

Cooking a leg of lamb takes time, but it’s worth it for a moist and tender main. Simply follow these three chef’s tips for a roasted lamb dish that wows your Easter guests.

1. Let the meat sit at room temperature before roasting.

Giving the meat time to come to room temperature allows both the inside and outside to cook evenly. Therefore, Yumna Jawad, founder and blogger at Feel Good Foodie, suggests letting the leg of lamb sit for at least an hour prior to roasting it.

2. Season the meat with these pantry staples.

When flavoring the meat, it’s best to choose the right seasonings that don’t ruin the meat’s texture. “If you really want to do your own marinade, avoid vinegar or wine marinades because they have a tendency to pull moisture from the meat and leave a dry taste,” Steve Chiappetti, executive chef of the Albert restaurant in downtown Chicago, explains. “Fresh herbs or dry spices are your friend in preparing a fantastic leg of lamb.”

3. Give the meat ample time to rest.

Once roasted, you don’t want to carve the meat right away as it will cause the juices to run out of the meat. Jawad says letting it sit covered for around five to 10 minutes helps those juices reabsorb into the meat’s fibers. This goes a long way for creating moist slices of lamb.

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A delicious roasted leg of lamb recipe

For a leg of lamb recipe that cooks within 2 hours, try this one from our test kitchen! (Also, serve it with a bowl of mint pistou as it’s the perfect chunky sauce to drizzle over each slice.)

Blackberry ’n’ Herb Boneless Leg of Lamb

Fresh rosemary and berry jam jazz up the flavor-packed glaze for this easy yet elegant centerpiece.

Ingredients:

• 1 (5 to 6 lb.) boneless leg of lamb, trimmed
• 1 Tbs. olive oil
• ½ cup low-sodium chicken broth
• ¼ cup blackberry jam
• 2 Tbs. apple cider vinegar
• 1 Tbs. brown sugar
• 1 Tbs. fresh chopped rosemary
• 2 cloves minced garlic

Directions:

• Active: 30 mins
• Total time: 2 hrs
• Yield: 12 servings

1. Heat oven to 425°F. Coat large roasting pan with cook ing spray. Rub lamb with olive oil; sprinkle with ½ tsp. salt and ¼ tsp. pepper. Place lamb in pan.
2. Roast 15 minutes. Reduce oven temp. to 350°F. Roast until meat thermometer inserted into thickest part of lamb registers 140°F, about 1 hour, 15 minutes. Transfer to serving platter; let stand 10 mins.
3. Meanwhile, in pot, combine broth, jam, vinegar, sugar, rosemary, garlic and ¼ tsp. salt; over medium heat, cook, stirring of ten, until thickened, 3 to 4 minutes. Drizzle sauce over la mb. Garnish as desired.
4. Bonus: Pair your leg of lamb with a red wine such as this rich and savory Villa Cerna Primocolle Chianti Classico.

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How to carve a boneless leg of lamb

Having the bone removed helps you carve it smoothly and in less time. Be sure to have a clean board and sharp chef’s knife on hand. Then, use this video from Simply Beef and Lamb’s YouTube channel slice and serve your Easter leg of lamb with ease!

With St. Patrick’s Day near, it’s time to sprinkle a little Irish charm into your kitchen. And what better way to celebrate than with a homemade batch of buttery and crumbly Irish cookies? These delightful treats come in various flavors, from chewy oat cookies to crispy lace cookies. But we’ve narrowed it down to two irresistible recipes that are sure to become your new favorites. Keep reading to learn more about what makes these cookies Irish. Plus, we’re also sharing some expert baking tips and fun cookie customizations. So keep reading for everything you need to bake delicious Irish cookies.

What are Irish cookies?

Also known as biscuits (and the proper term if you’re Irish), Irish cookies have a home in almost any kitchen across the Emerald Isle. In fact, it’s customary to offer a cup of tea with a biscuit to any guests visiting your home. Like other biscuits, Irish cookies feel lighter and more crumbly in texture than regular cookies. They also have few additional ingredients such as nuts or chips. But most important, Irish cookies lean more savory than sweet, with a rich buttery flavor.

All about Irish butter

Everything tastes better with butter. And in this case, we mean Irish butter. This key ingredient separates Irish cookies from their counterparts. You’ve probably seen Kerrygold, a grass-fed butter brand, in your local grocery store. But what is Irish butter? A type of cultured or “European-style” butter (fermented butter), Irish butter has more butterfat content (82%) than American butter (80%). This is due to a longer churning time, the process that whips cream into butter. It might not seem like a big difference, but that 2% carries a lot of delicious flavor. The more churning, the higher the butterfat and the richer and softer the butter. Irish butter proves great for baking if you want flakier, high-rising treats.

Other popular cookies

In addition to the classic shortbread and soda bread cookies, Irish baking boasts some other gems that are just as delicious.

Irish oat cookies

These biscuits combine butter, oats and brown sugar for a crunchy yet tender bite.

Irish lace cookies

Made with flour-free, oatmeal dough, these cookies look like lace once baked after spreading out thin and crispy.

Irish potato cookies

These round, no-bake cookies come packed with nuts and cinnamon and look a lot like potatoes (no, there’s no potato in the batter).

For more St. Patrick’s Day desserts, check out: Pretzel Shamrock Wands, Chocolate Mint Bombs and ‘Pots O’ Gold’ Chocolate-Covered Pretzels.

Shortbread vs. soda bread

While both cookies yield tasty results, shortbread cookies and soda bread cookies differ in their preparation methods and characteristics.

Shortbread biscuits originated in Scotland and consist of one part white sugar, two parts butter and three to four parts plain wheat flour. That’s right, shortbread doesn’t contain any leavening agent like baking soda or baking powder. Irish shortbread cookies vary slightly with the addition of cornstarch and Irish butter. Irish shortbread cookies usually come in finger-form for dipping.

Soda bread cookies, on the other hand, are more rustic and inspired by traditional Irish soda bread. “What makes Irish soda bread special is its unique combo of sweet, savory and tangy,” says Erin Clarke at Well Plated. “It has softness and structure at the same time. Irish Soda Bread Cookies give you the same experience but in a slightly sweeter (and personally sized) cookie form.” The dough uses a combination of butter, flour, baking soda, buttermilk and sometimes raisins or oats. Unlike shortbread cookies, soda bread cookies rely on the chemical reaction between baking soda and acidic buttermilk to leaven the dough. This results in a slightly denser texture with a subtle tanginess.

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Expert baking tips for Irish cookies

Before you turn your kitchen into an Irish cookie factory, we’re sharing some expert baking tips so your batches come out perfect every time. Whether you’re a beginner baker or a seasoned pro, these tricks from Sally’s Baking Recipes will come in handy for any cookie recipe that comes your way. Read on for the secrets to golden, chewy and delicious Irish cookies.

1. Don’t overmix the dough

Follow your recipe’s specified time for creaming butter and sugar together. If you keep beating, you risk whipping too much air into the dough, which will cause your cookies to become hard and collapse as they bake.

2. Remember proper placement

When placing cookies on a baking sheet, make sure you leave at least two inches of space around the edges for better air circulation. Additionally, there should only be one baking sheet at a time in the center rack of your oven. Baking more than one batch simultaneously can risk uneven cook times.

3. Allow cookies to cool

Always move finished cookies from a baking sheet to a cooling rack. When cookies stay on a fresh-out-of-the-oven sheet, they continue cooking and can become overdone. A wire rack allows air to get underneath the cookies.

We also have a trick for reheating cookies so they taste just like they came out of the oven!

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Two easy Irish cookie recipes

Making Irish cookies at home can be the good luck charm of your day. Here, two iconic cookie recipes that finish in less than an hour.

Irish Shortbread Cookies

Crumbly, buttery shortbread cookies go great with a cup of tea or a bunch of St. Paddy’s day celebrators. Try this recipe is from Gav’s Kitchen for a melt-in-your-mouth bite dusted in caster sugar.

Ingredients:

• 1½ cups salted Irish butter
• ¼ cup caster sugar, plus more to sprinkle on top
• ¼ cup cornstarch
• 1½ cups plain flour

Directions:

• Active Time: 10 minutes
• Total Time: 40 minutes
• Yield: 10 cookies

1. Preheat the oven to 320°F and prepare a baking tray by buttering and lining with a thin layer of flour. Line with parchment paper, if you prefer.
2. Soften the butter first (if it has come out of the fridge, just put it into the microwave for 30 seconds).
3. In a bowl, mix butter and sugar together with a whisk. Using a mixer makes this easier. Then, slowly add cornstarch and plain flour and mix to form the cookie dough.
4. Put the dough into your baking tin and press it flat. The dough is quite malleable and will keep its shape well. Press the top with a fork before cooking and roll flat with a rolling pin if necessary.
5. Place in the middle shelf of the oven and bake for about 30 minutes, or until very slightly browned on the outside. Then remove and cool for 5 minutes. Finally, sprinkle with caster sugar after 5 minutes.
6. Cut out the shapes you want for your cookies (fingers or rounds). Then, allow cookies to completely cool before separating the cookies from each other.

Irish Soda Bread Cookies

This recipe from Sweet Precision makes soft and chewy Irish soda bread cookies with highlights of caraway seed and raisins. A sweet twist on Irish soda bread, these bite-sized treats make for a crowd-pleasing platter.

Ingredients:

• ¾ cup raisins
• 1 cup water
• 1¾ cups flour
• ½ tsp. baking soda
• 1 tsp. caraway seeds
• ½ cup Irish butter
• ¼ cup butter milk
• ¾ cup granulated sugar
• 1 large egg
• ½ tsp. vanilla extract

Directions:

• Active Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies

1. Place a rack in the center of your oven. Preheat the oven to 350°F 20 minutes before baking. Then, line a baking sheet with parchment paper and set it aside.
2. In a medium pot, combine raisins with water. Bring mixture to a boil on the stove. Reduce to simmer and cook until the liquid is absorbed. Remove pot from heat and let cool.
3. In a medium bowl, combine flour, baking soda and caraway seeds. Set aside.
4. In a large bowl, cream together butter, butter milk and sugar. Add eggs and vanilla and mix until combined. Add raisins and the medium bowl containing the flour mixture alternately. Mix well; the dough will be crumbly.
5. Shape the dough into small balls, about 1″ wide. Slightly flatten the cookies to shape them into a disc. Bake for 12-15 minutes and remove when the edges of cookies are slightly brown. Allow cookies to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.

Note: If you plan to freeze your cookies, do so the same day you bake them. Store in a plastic bag for up to three months.

Customize your Irish cookies

Whether you’re hosting a green and gold party or planning a surprise for your grandchildren, you can go above and beyond with Irish cookies. Try these easy and festive ideas that will turn your cookies into a pot o’ gold.

1. Dip in chocolate.

Who doesn’t love dunking cookies? Switch things up from the usual tea or milk with a bowl of melted chocolate for decadent sweetness. Try different chocolates as well!

2. Dust with sugar.

A layer of powdered or cinnamon sugar goes a long way. Experiment with different sugars like vanilla, nutmeg or coca powder.

3. Drizzle with icing.

Use a piping bag or a small spoon to create fun designs for a professional-looking finish. You can even get creative with contrasting colors.

4. Top with colorful sprinkles or edible glitter.

Nothing says “party” like glitter. Add some whimsy to your cookies with these eye-catching decorations.

What is jambalaya?

If Mardi Gras had a signature scent, it would be homemade jambalaya bubbling away on the stove. It’s a staple of Louisiana cuisine, a flavorful fusion of Spanish, French and West African influences. Traditionally, Creole-style jambalaya includes a mix of smoked sausage, chicken and sometimes shrimp, all simmered together with rice in a spiced tomato broth. And don’t forget the “holy trinity” of Cajun cooking (onion, bell pepper and celery). Think of it as Louisiana’s answer to Spanish paella but with a uniquely Southern twist.

If you’ve ever been intimidated by making jambalaya from scratch, this one-pan version will change your mind. In fact, anyone can master this no-fuss, simplified approach. Plus, it’s a true one-pan meal, meaning more time to enjoy your feast. The best part? You can easily customize it based on what you have on hand: swap out proteins, adjust the spice level or make it extra hearty with added veggies.

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Mardi Gras is all about indulgence, and there’s no sweeter way to celebrate than with a batch of homemade pecan pralines. This classic Southern confection is rich, buttery and melt-in-your-mouth delicious. And if you like pecans, they’re tucked into every bite. Even better? They come together in under 30 minutes with simple pantry staples. Whether […]

Tips for making homemade jambalaya

Cooking a great one-pan jambalaya is all about layering flavors and getting the texture just right. Here are our tips to help you nail it:

• Brown your meats first. Searing the sausage and chicken before adding the rest of the ingredients helps deepen the flavor and create a richer base for the dish.
• Don’t stir too much once the rice is added. Over-stirring can break the grains and also make the rice gummy. Let it cook undisturbed for the best texture. Long-grain white rice is the best choice because it absorbs flavor without becoming mushy.
• Don’t overcook the shrimp. If you choose to use shrimp to this recipe, add them at the end so they stay tender and don’t turn rubbery.

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Easy one-pan jambalaya recipe

Perfect for Mardi Gras, weeknight dinners or anytime you crave a hearty dish, this one-pan jambalaya proves that great food doesn’t have to be complicated. We love a Creole-style or “red” version from Tastes Better From Scratch. You can also use a milder sausage than andouille, or add in jumbo shrimp.

Ingredients: 

• 1 Tbs. neutral oil
• 1 lb. andouille sausage, cut into ¼ inch thick slices
• 1½ lbs. boneless skinless chicken breasts, cut into bite-size pieces
• 2 Tbs. all-purpose flour
• 2 Tbs. butter
• 1 yellow or white onion, chopped
• 4 green onions, chopped
• 4 cloves garlic, finely minced
• 3 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 tsp. dried basil
• 1½ tsp. Cajun seasoning
• 1 tsp. kosher salt
• ½ tsp. fresh ground black pepper
• ¼ tsp. cayenne pepper (optional)
• 1 (14.5 oz.) can diced tomatoes
• 2½ cups low-sodium chicken broth
• 1¼ cup long-grain white rice

Directions:

• Total Time: 55 minutes
• Yield: 6 servings

1. In a large skillet with a fitted lid, heat oil over medium high heat. Then, add the chicken and cook, flipping once or twice, until browned. Remove the cooked chicken to a bowl, then repeat with the sausage.
2. Reduce the heat to medium, add the butter and flour and stir well, scraping up any leftover browned bits at the bottom of the skillet. Add the onion, garlic, celery and bell peppers and sauté for three minutes.
3. Add the basil, cajun seasoning, diced tomatoes, salt and pepper and stir well to combine. Then, add the chicken broth and rice. Bring the mixture to a gentle boil. Add the reserved meat back to the skillet. Reduce the heat, cover the pan and cook for 20 minutes.
4. Remove from the heat, and rest with the lid on for 10 minutes. Then, gently fluff with a fork and rest again for five minutes before serving.

Storing and reheating leftovers

Jambalaya tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to four days. To reheat, warm it on the stove with a splash of broth to keep it from drying out. You can also freeze jambalaya for up to three months (just thaw overnight in the fridge and reheat gently).

What are pecan pralines?

Pecan pralines are a beloved Southern dessert, bridging the gap between candy and cookie with their smooth texture and rich, caramelized flavor. Traditionally made with pecans, brown sugar, butter and evaporated milk, these sweet treats have deep roots in New Orleans, where they’re a must-have during Mardi Gras celebrations. Originally brought to Louisiana by French settlers, the recipe evolved from almond-based pralines to feature locally abundant pecans, creating the version we know and love today.

Pecan pralines might sound fancy, but they don’t require any fancy equipment to make. Similar to a holiday bark or toffee, all you need to do is melt butter and sugar. And don’t worry—this process doesn’t take long. In fact, they’re ready in just 20 minutes, making them the perfect last-minute treat for Mardi Gras celebrations or any time you want them.

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Pro tips for a Mardi Gras-worthy dessert

Not from the South? No problem! We have some helpful tips so your first batch turns out great:

• Use a candy thermometer: Getting the temperature just right is key with any candy. Cook the mixture to 235-240°F (soft ball stage) for pralines that set properly without becoming too hard or too soft.
• Avoid over-beating the mixture: Stirring too much once the mixture reaches the right temperature can cause it to harden too quickly. If it starts setting before you scoop it, stir in a teaspoon of hot water to loosen it up.
• Work quickly: Once you remove the mixture from the heat, act fast when scooping the pralines onto parchment paper. They’ll begin to set within minutes.

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Easy pecan pralines recipe

You might want to make more than one batch of these treats—they’ll go quickly. Follow this recipe from House of Nash Eats.

Ingredients:

• 1½ cups granulated sugar
• 1½ cups light brown sugar packed
• ¼ tsp. salt
• 1 cup evaporated milk or half-and-half
• 6 Tbs. salted butter
• 1 tsp. vanilla extract
• 2 cups pecan halves

Directions:

• Total Time: 20 minutes
• Yield: 16-20 servings

1. Prepare a baking sheet by lining it with parchment paper and set aside.
2. In a medium-size heavy pot, combine the granulated sugar, brown sugar, salt, evaporated milk and butter. Cook and stir with a wooden spoon over medium heat until the sugars dissolve and the mixture comes to a boil.
3. Continue to cook until the temperature reaches between 235-240°F on a candy thermometer. Then, remove from heat and allow the praline mixture to cool for five minutes.
4. Stir in the vanilla and pecans, beating by hand with a wooden spoon just until the candy begins to lose its glossiness and thickens slightly, about two minutes.
5. Work quickly to drop heaping tablespoons of the pecan praline mixture onto the parchment paper-lined baking sheet.
6. Cool completely until set and the pecan pralines have reached room temperature.

Storage notes

Store your pecan pralines in an airtight container at room temperature for up to one week. If you need to keep them longer, place them in a single layer between sheets of wax paper and refrigerate for up to three weeks. For even longer storage, freeze them for up to three months (just let them come to room temperature before serving).