Faux-tato Salad {Keto Friendly}

Let me just say . . . this recipe blew my mind.  It is so dang good.  If you are looking for a low-carb alternative to potato salad, then this is it. The magic ingredient is cauliflower.

I have been trying to eat healthier these past few months.  One of those ways is to reduce the number of carbs that I am eating each day.  

By using fresh steamed cauliflower instead of potatoes, the result is AMAZING.  

I was so skeptical and then I took that first bite and the rest was history.  I've already made this so many times and I get frequent requests by my family to make it again.  It really does taste like potato salad.  I'm not even a big fan of cauliflower, but I love this salad.

Serve it alongside some grilled chicken, a grilled burger, a sandwich or anything else you can think of.  Make this at your next family BBQ and watch everyone be blown away by how good it is.

You might also like:

Mom's Macaroni Salad

Guacamole Deviled Eggs

3-Ingredient Ranch Dip

Faux-tato Salad
From: Jenn@eatcakefordinner
(Printable Recipe)

1 medium-large head cauliflower, cut into bite-size florets
3/4 c. mayonnaise
1/4 c. sour cream
1 1/2 Tbl. yellow mustard
1 tsp. granulated Swerve or similar sweetener
salt, to taste
freshly ground black pepper, to taste
2 large stalks celery, chopped
3 -4 scallions, finely chopped
1/4 c. chopped dill pickles
5 hard-boiled eggs, peeled and chopped
paprika, for garnish, opt.

Steam cauliflower for 5 minutes or until tender, but still has a little crunch.  Allow to cool completely.  Meanwhile, in a large bowl, combine mayonnaise, sour cream, mustard, Swerve, salt and pepper and stir until combined.  Add the cooled cauliflower, chopped celery, scallions and pickles and stir together until everything is coated in the dressing.  Last, add the chopped eggs and gently stir together.  Refrigerate for at least four-six hours before serving. Sprinkle with paprika before serving, if desired.  Serves 8-10 people. This tastes great for several days.   


Note: Eat Cake For Dinner does not provide nutritional facts.  If you would like to know the macros on this recipe, please use an online nutrition calculator.  

The BEST Homemade Dill Pickle Dip

Growing up, we always seemed to have a small carton of that store-bought pickle dip in the fridge.  Do you know what I'm talking about?  It came in a small little plastic tub and you would find it in the refrigerated section by the cheese.  I don't think they even make it anymore.  My family loved it.

This homemade version is SO much better and it makes a ton, so you have plenty to share.  This is such a great dip idea to make for The Big Game that is coming up.  Serve it with your favorite potato chips and you are good to go.  

What I love about this dip, is that you chop the pickles so fine that there aren't any big chunks and it adds so much more pickle flavor.  So, little kids even love it. . . seriously.  

You might also like:

3-Ingredient Ranch Dip

Cheesy Onion Dip with Baked Garlic Wedges

Green Chile Jalapeño Cheese Bread

Copycat Fritos Bean Dip

Out of This World Corn Dip Made a Little Lighter

Easiest and Best Blender Salsa

The BEST Homemade Dill Pickle Dip
From: Kim
(Printable Recipe)

1 (8 oz.) pkg. Cream Cheese, room temperature
1 (16 oz.) carton Sour Cream
1/2 c. Mayonnaise
4 Tbl. Dill Pickle Juice
1/2 tsp. Onion Powder
1 (24 oz.) jar Vlassic Dill Pickles (original)

In a medium bowl, beat cream cheese until smooth.  Add the sour cream and mayonnaise and beat until smooth. Add the pickle juice and onion powder and beat until combined; set aside.  Add the pickles to a food processor and pulse until finely chopped.  If you don't have a food processor, just finely chop them by hand.  Stir finely chopped pickles into dip and stir until combined.  It will seem runny, but it thickens as it's chilled.  Refrigerate until ready to serve. Serve with potato chips, crackers or vegetables. 

3-Ingredient Slow Cooker BBQ Meatballs

I'm sitting here drinking an iced coffee and I'm watching The Real Housewives of Orange County.  It's super windy and cold outside, so I turned on my heater for the first time.  It's just been a nice and cozy day.  Something that would make the day even cozier are these meatballs.  

I am a huge fan of these super simple and delicious meatballs.  They start with some bbq sauce, grape jelly and a bag of frozen meatballs.  Throw those three ingredients into the slow cooker and a few hours later, you will be enjoying these warm and comforting meatballs.  You can serve them as an appetizer or as a main dish with a side of mashed potatoes and rolls.  

You might also like:

Sweet and Sour Meatballs

Stroganoff Spaghetti and Meatballs

Easy Teriyaki Meatballs

Twice Baked Potatoes

3-Ingredient Slow Cooker BBQ Meatballs
adapted from: Mary W.
(Printable Recipe)

1 (32 oz.) Pkg. Frozen Meatballs (about 2 Lbs.)
1 (17.5 oz.) bottle hickory smoke bbq sauce
1 (12 oz.) jar grape jam/jelly

Pour bbq sauce and grape jam into a slow cooker and stir together.  Add the frozen meatballs; stir to coat all meatballs in sauce.  Cook on low for around 4 hours or until meatballs are completely warmed through.  Serve as an appetizer or as a main dish.  

Note: If you can't find the exact size package of each ingredient, just use the closest you can find and it'll be fine. 

Guacamole Deviled Eggs

Hello, August!  Today, I am sharing a really delicious and unique deviled egg recipe with you to help spread the word about National Family Meals Month, which is coming up in September.

This post is sponsored by Eggland's Best.  All opinions expressed herein are my own.  The information about Eggland's Best eggs and the below paragraph were provided by Eggland's Best.

Eggland's Best (EB) and the American Heart Association have teamed up to help educate families on the importance of spending time together and eating healthy and nutritious meals.  In honor of National Family Meals Month, EB and the American Heart Association's Healthy For Good movement are calling on families across America to take the Family Meals Pledge and commit to spending an additional "dozen" minutes around the table while enjoying nutritious meals together.  Research shows that family meals can greatly benefit the health and wellbeing of our children.

My family doesn't get to spend breakfast or lunch together often, but we always make sure to sit down and have dinner together.  It's such a good time to sit down, unwind, and talk about our day.  I think it's important to find the time each day to share a meal with your family.  

You might think you can't find the time to do this, but you have to make time. 

Now, onto these delicious deviled eggs.  I'm not a huge fan of regular deviled eggs, but these guacamole ones are really really tasty.  I am a HUGE guacamole lover, but it's not the healthiest when you are devouring it with chips.  So, adding guacamole to egg white shells is a much healthier idea. 

I used none other than Eggland's Best eggs for this recipe.  

Eggland's Best (EB) is the #1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and riboflavin.  EB eggs have six times more vitamin D, more than double the Omega-3s, 10 times more vitamin E and 25% less saturated fat than ordinary eggs.  Independent testing has also confirmed that Eggland's Best eggs stay fresh longer than ordinary eggs.  

This recipe comes from the American Heart Association.  By discarding all but two of the eggs yolks and using avocados in their place is a great way to lower saturated fat in this crowd-pleasing appetizer.  

Plus, adding sour cream to guacamole is a genius idea.  I love sour cream and the flavor really adds something to these eggs.  I am going to do that from now on.  

These deviled eggs are creamy and so so good.  You have got to try them.

Now, remember to make time to spend an additional "dozen" minutes around the table with your family. 

Guacamole Deviled Eggs
From: American Heart Association
(Printable Recipe)

9 large Eggland's Best eggs
1 medium avocado, halved and pitted
2 Tbl. fat-free sour cream
1 1/2 tsp. fresh lime juice
1/3 c. seeded and finely chopped Roma tomatoes (1-2 tomatoes)
1/4 c. finely chopped scallions
1/4 tsp. salt
1/8 tsp. ground black pepper
1-2 tsp. finely chopped jalapeno
chopped fresh cilantro, for garnish, opt.

Make the hard boiled eggs: Fill a large pot with cold water, add all the eggs, and bring mixture to a boil over high heat.  As soon as the water begins to boil, cover with a lid, remove pot from the heat, and let eggs sit for 10 minutes.  Drain water and transfer eggs to a bowl of cold water to cool.

When the eggs are cool enough to handle, remove the shells.  Slice each egg in half lengthwise.  Remove the yolks, adding just two whole eggs yolks into a medium bowl and discarding the remaining seven egg yolks.  Place the egg white halves onto a platter.

Slice the avocado in half and remove the pit.  Use a spoon to scoop the avocado's flesh into the bowl with the egg yolks.  Use a fork to mash the avocado and egg yolks together.  Stir in the sour cream and lime juice.

Add the finely chopped tomatoes and scallions.  Add the salt, pepper and finely chopped jalapeño.  Stir together to combine.

Spoon the guacamole into each egg white half, dividing the mixture between all 18.  Garnish with a sprinkle of chopped cilantro, if desired.  Serve.

3-Ingredient Ranch Dip

I'm sure you have all had the classic ranch dip with sour cream and ranch mix, but I bet you have never had this version of that dip.  By adding cottage cheese, it takes it up to another level.  Plus, you get all that added protein from the cottage cheese.  

This is my current favorite snack.  I have already made it three times in the last month.  I started out eating this with potato chips, which is my favorite, but in an attempt to be a little more healthy now that it is Summer, I have been eating it with sliced cucumber and celery sticks.  Both ways are really really good.  I've also make it with both full-fat ingredients and low-fat ingredients and I love it both ways.  Use whatever you prefer.  

This makes a lot of dip, so it's great to take to a party or just keep it on hand to snack on during the Summer.  It's nice and cool and totally satisfies.  

You might also like:

Grilled Corn Salsa

Southwestern Ranch Dip

Copycat Fritos Bean Dip

Grandma's Homemade Ranch

3-Ingredient Ranch Dip
adapted from: Amy D.
(Printable Recipe)

1 (16 oz.) container sour cream
1 (16 oz.) container cottage cheese
1 (1 oz.) packet dry ranch dressing mix

Stir together all ingredients until well combined.  Refrigerate for at least one hour or more before serving.  Serve with chips, vegetables or crackers.

Cheesy Onion Dip with Baked Garlic Wedges

Happy January! How are you all doing?  Today, I have a great appetizer for you just in time for all the  game-day parties you might be having.

This dip is so so good.  Not only is it made a little lighter by using Greek yogurt instead of mayo and sour cream, but it tastes amazing too.  No one will ever know by tasting this, that the majority is made using Greek yogurt.  The only difference is when it's baked, it does have a slightly different texture than if you were to use mayo or sour cream, but it's still creamy and delicious.  If you want to make it even lighter, you could use low-fat cheese.    

You can serve this dip with chips or veggies, but I personally always reach for anything involving bread, especially Rhodes bread.  I love using Rhodes Dinner Rolls to make wedges. I made these Cinnamon Sugar Wedges with Cream Cheese Dip last year and, now, I'm sharing a savory version with you.  The results are always perfect and you end up with soft and chewy wedges with slightly crisp edges that taste incredible.  

You can never go wrong serving a warm dip to a crowd, especially served with these delicious garlic wedges.  

Let me give you a quick breakdown of how easy these wedges are to make:

Place 12 Rhodes Dinner Rolls in a 9x13-inch baking dish and thaw overnight in the refrigerator (or for at least 8-10 hours).

In the morning, roll out each dinner roll into roughly a 4''-5'' circle.  Place on baking sheet and brush with melted butter.  Sprinkle tops with garlic powder and Italian Seasoning.

Bake and cut into triangles.  Serve with dip.  So simple and so flavorful.  

You might also like:

Cinnamon Sugar Wedges with Cream Cheese Dip

Skinny Green Chile and Roasted Red Pepper Dip

Cream Cheese Stuffed Mini Peppers

Blackberry Jam Sweet Rolls with Cream Cheese Frosting

Cheesy Onion Dip with Baked Garlic Wedges
From: Jenn@eatcakefordinner
(Printable Recipe)

Garlic Wedges
12 Rhodes Dinner Rolls, thawed but still cold
3 Tbl. unsalted butter, melted
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning

Cheesy Onion Dip
2 c. plain Greek yogurt
4 oz. 1/3 less fat cream cheese, room temperature
1 (2 oz.) packet dry onion soup/dip mix
1 c. shredded cheese (I like to use Cheddar and Italian), plus more for topping
2 Tbl. chopped green onions, divided

Place frozen dinner rolls in a 9x13 pan, cover, and refrigerate overnight (or at least 8-10 hours).  In the morning, roll out each dinner roll into roughly a 4''-5'' circle.  I spray my counter with cooking spray and roll out the rolls.  It also works to press the dough out into a circle using your hands.  Spray two cookie sheets with cooking spray and place six dough circles onto each sheet.

Brush tops of each circle with melted butter and then sprinkle with garlic powder and Italian seasoning.  Preheat oven to 350 degrees and bake dough circles for 10 minutes.  If you want them slightly crispier and browned, then broil for a minute at the end.  When done baking, use a pizza cutter and cut each circle into 6-8 wedges.

To make the dip: Stir together yogurt, softened cream cheese and dry onion soup mix until well combined and creamy.  Stir in one cup of grated cheese and one Tablespoon of chopped green onions.  Spread into a greased 8x8-inch baking pan or medium cast-iron skillet.  Top with a little more shredded cheese.  Bake in preheated 350 degree oven for 25 minutes.  Remove from oven and top with the remaining one Tablespoon of chopped green onions, for garnish.  Serve with baked Garlic Wedges.  This is also good served with vegetables.

Jenn's Notes: Do not add any salt to the dip or the garlic wedges.  You will get plenty of salt flavor from the onion soup/dip mix.

This post is sponsored by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love. 

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Easy Chicken, Bacon and Ranch Sliders

I recently told one of my friends about the amazing Rhodes Warm-N-Serv Rolls and her family has been enjoying them ever since.  The other night she said they made hamburgers for dinner, but didn't have any buns, so they pulled these rolls out of the freezer, baked them and then had hamburger sliders for dinner within 15 minutes.  That got me to thinking of all the yummy sandwiches that could be made using these delicious Warm-N-Serv Rolls.

One of my favorite combos is bacon, ranch, chicken and cheese.  You can't go wrong with that, right! So, I threw all of the ingredients together and made Chicken, Bacon, Ranch Sliders and let me just tell you that these 5-Ingredient sliders are so dang good.  The soft buttery roll paired with the creamy ranch, crisp bacon, melty cheese and tender chicken is guaranteed to be a huge hit.   

Let me show you how easy these are to make . . . 

First, get all of your ingredients ready.  You will need baked Rhodes Warm-N-Serv Rolls, cooked bacon, cooked breaded chicken tenders, sliced cheese and ranch dressing.  

Slice the baked rolls in half, spread ranch over each half of each roll.  Then, top one half of each roll with sliced cheese.  

Top one half of each roll with sliced bacon.  

Cut the breaded chicken tenders in half.  Top one half of each roll with half of a chicken tender.  Place the tops onto each roll.  Place in a warm oven for a few minutes until the cheese is melted.  Serve.  

#RhodesBread #RhodesRolls #completethemeal

Easy Chicken, Bacon and Ranch Sliders

From: Jenn@eatcakefordinner

(Printable Recipe)

6 Rhodes Warm-N-Serv Dinner Rolls

1/4 c. ranch dressing, plus more for serving

3 large slices Pepper Jack cheese (or your favorite cheese)

3-4 slices bacon, cooked

3 frozen breaded chicken tenders, baked

Bake Rhodes Warm-N-Serv Rolls according to package directions.  When finished baking, slice rolls in half and spread ranch dressing over each half.  Cut or tear the slices of cheese into fourths.  Place two pieces of cheese onto one half of each roll.  Tear the bacon into smaller pieces and divide between one half of each roll.  

Cut the cooked chicken tenders in half and place one half onto each half of each roll.  Place tops onto each roll and place in a warm oven until the cheese is melted, about 2-3 minutes.  Serve with additional ranch dressing, if desired.    

This post is sponsored by Rhodes Bread.  I have always been a fan of Rhodes Rolls and all opinions are my own.  Thanks for allowing me to work with the brands that I love. 

Spinach Artichoke Dip Stuffed Rolls

I am such a sucker for warm dips, but it's sooooo easy to get carried away and eat way too much.  With these single serve stuffed rolls, it makes it much easier to control your portion size.   

Rhodes Warm-N-Serv Soft Yeast Rolls are one of my favorites.  I always have these on hand.  Seriously, you can just pull them out of the freezer, brush with melted butter, bake and eat.  That's it, no waiting for rolls to rise.  In less than 15 minutes, you can have really delicious warm rolls on the dinner table.  

Today, I used these delicious rolls as the mini bread bowls for some warm spinach artichoke dip.  Since the rolls don't take very long to bake, I cooked the spinach artichoke dip first to ensure it was nice and warm.  If you have a favorite dip recipe, feel free to use that instead.

You will love biting into these warm buttery rolls to find a creamy and flavorful dip inside.     

Let me show you how easy these are to make . . . 

First, get all of your ingredients ready.  You will need thawed Rhodes Warm-N-Serve Soft Yeast Rolls, spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, garlic, parmesan cheese, shredded cheese, melted butter and a little olive oil.  

Slice the top of your thawed rolls off and scoop out the center.  Make sure to leave a good border around the edge though, because that bread mixed with the dip is what makes it so good.  

Prepare the spinach artichoke dip and fill each roll with 2-3 Tablespoons of dip.  

Top each roll with some shredded cheese.  I used Cheddar because I always have that on hand, but you can use any flavor you desire.  Mozzarella and Pepper Jack would be delicious.  When the cheese melts, it helps the top stick on.  

Place the tops back onto each roll and brush with melted butter.  Bake and serve.  

I am sharing this savory recipe over at RHODES BLOG today.  Click HERE to get this delicious RECIPE.

This post is sponsored by Rhodes Bread.  I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love and use in my own kitchen. 

Cinnamon Sugar Wedges with Cream Cheese Dip

I have a fantastic appetizer to share with all of you today.  If you were to serve this at a party I was at, I would be your new best friend . . . just sayin  :)  

I have always been a sucker for cinnamon sugar breadsticks dipped in cream cheese frosting.  Growing up, there was a local pizza place that served big, thick and chewy cinnamon sugar breadsticks that came with cream cheese frosting to dip them in.  These were my absolute favorite and I was so sad when they closed their doors.  I occasionally will make a copycat version of those breadsticks at home, but sometimes I want something a little easier.  These cinnamon sugar wedges are way easier than breadsticks, because you don't have to shape them into breadsticks and you don't have to let them rise.  

From start to finish (including baking and photographing), I was done in one hour.  That is super fast. This treat is so yummy and one of my favorites.  The cinnamon sugar wedges are soft and chewy and the cream cheese dip is rich and velvety and delicious.  Perfect combo.    

Let me show you how easy these are to make . . . 

First, get all of your ingredients ready.  You will need thawed Rhodes dinner rolls, cinnamon, sugar, cream cheese, butter, vanilla, powdered sugar, milk and a little salt. 

Grease two large baking sheets and set aside.  Roll out thawed dinner rolls into a circle and place 6 onto each large baking sheet.  Brush tops of each circle with melted butter.  

Sprinkle tops of each circle with a generous amount of cinnamon and sugar.  

Bake until lightly browned and then cut into wedges.  I like to cut each circle into eight triangles.  Dunk into prepared cream cheese dip and enjoy.  

Cinnamon Sugar Wedges with Cream Cheese Dip

From: Jenn@eatcakefordinner

(Printable Recipe)

12 Rhodes Dinner Rolls, thawed 

1/3 c. sugar

2 tsp. cinnamon

3 Tbl. unsalted butter, melted 

Cream Cheese Dip

4 oz. cream cheese, room temperature

4 Tbl. unsalted butter, room temperature

1 1/2 tsp. vanilla extract

1 1/2 c. powdered sugar

1 Tbl. milk

pinch of salt

Preheat oven to 350 degrees.  Grease two large baking sheets with cooking spray and set aside.  Roll out each thawed roll on a lightly floured surface into a thin circle.  Place 6 circles onto each baking sheet.  Brush tops with melted butter.  Combine 1/3 cup of sugar and 2 teaspoons of cinnamon and generously sprinkle over the top of each buttered circle.  Bake in preheated oven for 10 minutes.  Circles will be slightly puffed and golden.  Remove from oven, cool for a few minutes, and then cut into triangles.  I like to cut each circle into 8 triangles.  Serve with cream cheese dip.

For the Cream Cheese Dip:  Combine cream cheese and butter in a medium mixing bowl and mix until smooth and creamy.  Add the vanilla, 1 cup of powdered sugar, milk and salt and mix until combined.  Add the remaining 1/2 cup of powdered sugar and mix until well blended.  If it's too thick for your liking, add a tiny bit more milk.  Refrigerate until ready to serve, but remove from refrigerator about 20 minutes or so before serving.  

This post is sponsored by Rhodes Bread.  I have always been a fan of Rhodes Rolls.  All opinions expressed herein are my own.  Thanks for allowing me to work with the brands that I love.