Dinner

End your day with a delicious, comforting, and satisfying dinner! Whether you’re looking for quick and easy weeknight meals, cozy comfort food, or elegant dishes for special occasions, we have the perfect recipes for you.

From hearty casseroles and one-pan wonders to savory pastas, juicy meats, and flavorful vegetarian options, our collection is designed to make dinnertime effortless and enjoyable.

Busy schedule? No problem! Try our slow cooker meals, sheet pan dinners, and 30-minute recipes to save time without sacrificing flavor. Whatever your craving, these recipes will bring warmth and joy to your table every night. 🍽️✨

The Best Strawberry Muffins Recipe – Boxwood Ave

This strawberry muffins recipe is absolutely delicious! Light and fluffy with a delicious streusel crumb topping and filled with just the right amount of strawberries! #strawberrymuffins #muffinrecipes #easyrecipes #breakfastrecipes

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Irresistible Strawberry Muffins Recipe

  • Author: Chef Emy
Print Recipe

Description

Strawberry muffins made from scratch are such a delicious treat! With a yummy streusel crumb topping, this is sure to become a weekend favorite!

Ingredients

Scale
  • 2 tablespoons butter softened
  • 1/8 cup lightly packed brown sugar
  • 1/4 cup all purpose flour

Instructions

  1. Preheat oven to 400 F, and line a cupcake tin with cupcake liners.
  2. Prepare the streusel crumb topping: combine flour, butter, and brown sugar. Use a pastry cutter or fork to cut the butter into the flour until crumbly.
  3. In a medium sized mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  4. In a separate bowl, whisk together the wet ingredients: eggs, milk, oil, vanilla. Once combined, stir in the sliced strawberries.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. It is important to not overmix, a few lumps are okay.
  6. Fill each muffin mold with batter 2/3 full. Sprinkle each muffin with streusel topping (approximately 1 tablespoon per muffin).
  7. Bake at 400 F for 15-17 minutes. Or until muffins spring back like a sponge when pressed gently.

Notes

If using frozen strawberries, do not thaw. You may need to increase cooking time 2-5 minutes. Reduce milk to 3/4 cup.
This recipe makes 12-18 muffins depending how full you fill your muffin liners.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Old Fashioned Peach Jam: Canning Peaches Recipes & Peach Canning Recipes

Step into the world of home canning with our old fashioned peach jam recipe. Discover how preserving fruit in jars is a delightful way to capture the essence of summer peaches. With pectin as a gelling agent, you can now make your own jar of sun-kissed sweetness to enjoy year-round.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Peach Jam

  • Author: Chef Emy
Print Recipe

Description

Peach jam is a simple way to preserve peaches in a delicious homemade peach spread.

Ingredients

Scale
  • 4 cups peaches, chopped (From 3 lbs whole peaches)
  • 1/4 cup lemon juice
  • 1 box, 1.75 oz Powdered Pectin (Sure Jell)
  • 5 cups sugar

Instructions

  1. Peel and chop peaches.
  2. Toss chopped peaches in lemon juice to prevent browning.
  3. Place the peaches and lemon juice in a deep, heavy-bottomed saucepan.
  4. Add the pectin (but not the sugar) and bring the mixture to a boil. Cook 2-3 minutes, mashing the peaches for a smoother preserve or leaving them whole for a chunky peach jam.
  5. Add the sugar and stir to incorporate. Return the pot to a boil and cook for 1 minute, stirring to distribute heat.
  6. Turn off the heat and ladle the finished peach jam into jars, leaving 1/4 inch headspace. Cap with 2 part lids.
  7. Store in the refrigerator for immediate use, or freeze for up to 6 months, or water bath can for longer storage.
  8. Canning Peach Jam (Optional): If canning, process jars in a water bath canner for 10 minutes if below 1000 feet in elevation (adjust for altitude by adding 1 minute for every 1000 feet in elevation rise). Remove jars to cool on a towel on the counter and check seals after 24 hours. Store any unsealed jars in the refrigerator for immediate use.
  9. Properly canned peach jam should maintain quality on the pantry shelf for 12-18 months.

Notes

Low Sugar Peach Jam ~ Standard pectin requires at least 50% sugar to gel properly. You can reduce the sugar to 4 cups and the jam will still have a loose set. If you’d like to reduce the sugar further, use a low sugar pectin such as Pomona’s pectin and follow the instructions on the packet.
Peach Jam with Liquid Pectin ~ If using liquid pectin, you’ll need at least 7 cups of sugar to get the jam to gel properly. I’m not a fan of liquid pectin, and I don’t suggest using it, as that’s just too darn sweet.
A note on lemon juice ~ The lemon in this recipe is optional and helps to add a bit of tartness to balance the sugar. Omit it if you’d like, but I’d strongly suggest it for improved flavor. Feel free to use fresh lemon juice or bottled, since it’s not added for canning safety.
White Peaches ~ White peaches are less acidic than yellow peaches, and they’re not approved for canning. If you make peach jam with white peaches, preseve it as a refrigerator or freezer recipe (but don’t can it).

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Cream Cheese Banana Bread

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cream Cheese Banana Bread

  • Author: Chef Emy
Print Recipe

Instructions

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Strawberry Sugar Cookies (vegan)

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Strawberry Sugar Cookies (vegan)

    • Author: Chef Emy
    Print Recipe

    Description

    These vegan strawberry cookies are packed with 3 cups of fresh strawberries and use only common pantry ingredients. They are soft and chewy, rather than cakey because we skipped the eggs and use a strawberry reduction.

    Ingredients

    Scale
    • 3 cups (360g) strawberries, fresh or frozen (note 1)
    • 1 cup (200g) granulated sugar
    • cup (150g) vegan butter, room temperature
    • 1 teaspoon vanilla extract, optional
    • 1/4–1 teaspoon pink food coloring, or red food coloring, as needed (note 2)
    • 2 ¼ cups (280g) all-purpose plain flour, (note 3)
    • 1 teaspoon baking soda
    • Pinch of salt, if using unsalted butter

    Instructions

    1. Optional: Blend or puree the strawberries with a stick blender or food processor. You should have about 1 1/2 cups of pure strawberry puree. If you don't blend the puree, you'll just have very small chunks of strawberries in your cookies.
    2. Add the strawberry puree (or whole strawberries with a dash of water) to a large pot or saucepan over medium heat. Cook the strawberries while stirring occasionally. Or turn the heat to high and stir constantly. This can take 15-30 minutes, depending on your stovetop and pot/saucepan. Your puree is ready when it weighs 120g (heaped 1/3 cup) and is thick like tomato paste. If you're in doubt, it's better to have less puree rather than more. Allow the strawberry puree to cool.
    3. Preheat the oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.
    4. Add the sugar and butter to a large bowl and beat until well combined. Add the strawberry puree, vanilla extract, and food coloring and beat until combined.
    5. Add the flour, baking soda, and salt and beat until just combined. Mix in more food coloring if desired, keeping in mind that the color will fade in the oven. My dough was almost hot pink but the cookies baked into a medium-pink color. The cookie dough should be soft and tacky but not too sticky. If your cookie dough is too sticky, cover the dough and refrigerate for 10-20 minutes.
    6. Use a small cookie scoop or spoon to divide the dough into about 20 balls (around 2 tablespoons or 38g of dough each).
    7. Add the remaining 1/4 cup (50g) of granulated sugar to a small bowl. Toss and roll each ball of cookie dough in the sugar.
    8. Arrange the cookie dough balls on the prepared baking sheets about 2 inches (5 cm) apart as they will spread in the oven. If you'd like thinner chewier cookies, slightly flatten each cookie dough ball.
    9. Bake the cookies for 13-15 minutes or until the edges appear cooked then remove from the oven. Allow them to cool on the baking sheets for 10 minutes then transfer them to a cooling rack (note 4).
    10. Enjoy the strawberry sugar cookies warm or at room temperature. Store them in an airtight container at room temperature for up to 5 days, in the fridge for up to 10 days or in the freezer for up to 1 month.

    Notes

    Notes For the best results, I recommend weighing the strawberries and flour. The volume of strawberries varies a lot and adding too much flour to the dough will prevent the cookies from spreading. Plus, using a scale means you can wash less utensils! For a medium-pink color, I used 3/4 teaspoon of liquid pink food coloring (preferred) or a heaped 1/4 teaspoon of pink gel food coloring. Red food coloring is stronger than pink so youll need less. Keep in mind that the color will fade in the oven so add more than you think you will need. You can also use beetroot powder but the color doesnt always stick during baking and it can dull the strawberry flavor. With my old beetroot powder, I added around 3 tablespoons to get a pale pink color and flattened the cookies before baking. For chewier cookies with slightly more strawberry flavor, you can reduce the flour to 2 cups (250g). The cookies will crack more and the dough will be stickier. You dont need to chill your dough, unless its very sticky. For gluten-free cookies, this recipe also works well with King Arthurs measure for measure flour. The dough will be a little softer than the original, but will bake beautifully. If the ingredients are measured accurately, these cookies will spread in the oven. If they dont spread, flatten the cookies with a fork or bottom of a glass when they come out of the oven.

    Nutrition

    • Calories: 162kcal
    • Sugar: 15g
    • Protein: 2g

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    How to Make the Most Luxurious Blueberry Compote

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Blueberry Compote

    • Author: Chef Emy
    Print Recipe

    Description

    Glossy and luxurious Blueberry Compote is incredibly easy to make and tops off pancakes, waffles and desserts beautifully.

    Ingredients

    Scale
    • 1/2 cup granulated sugar
    • 1/4 cup water
    • 2 cups blueberries *either fresh or frozen
    • 1 lemon zested
    • 1 tablespoon lemon juice

    Instructions

    1. In a heavy bottomed sauce pan bring sugar and water to a boil until sugar has melted.
    2. To the pan add blueberries, zest of 1 lemon and 1 tablespoon of lemon juice.
    3. Bring to a simmer over medium heat.
    4. Stirring occasionally simmer until blueberries have burst and sauce begins to thicken, about 8-12 minutes. See Note #1 Below
    5. Let cool to room temperature. The sauce will thicken as it cools.

    Notes

    Recipe Notes
    Note #1 Frozen berries will take longer to cook whereas the fresh berries will be done around the 8 minute marker.
    Note #2 See above in post for flavor and sweetness variations.

    Nutrition

    • Calories: 65kcal
    • Sugar: 17g
    • Protein: 1g

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Apple Cranberry Winter Jam: Winter Jam Recipes

    Enjoy the flavors of the season with this apple cranberry winter jam recipe! Combining apples and cranberries with a hint of lemon, this four-ingredient jam is perfect for spreading on toast or adding to your holiday desserts. A wonderful homemade gift idea or addition to your own pantry. Find more easy canning recipes, winter canning ideas, holiday jams and jellies, and Winter Jam Recipes at creativecanning.com.

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Cranberry Apple Jam

    • Author: Chef Emy
    Print Recipe

    Description

    Cranberry apple jam is a delicious homemade jam that comes together quickly without added pectin.

    Ingredients

    Scale
    • 4 cups apples, peeled, cored, and diced (about 2 lbs, or just under 1 kg fresh as purchased)
    • 2 cups fresh cranberries, 200 grams
    • 3 cups sugar, 600 grams
    • Juice of 1 lemon, about 2 to 3 Tbsp

    Instructions

    1. Peel, core, and dice the apples into small pieces (1/4 inch or about 1/2 cm cubes).
    2. Toss the apples first in lemon juice and then the sugar. Stir, so they're evenly coated. Cover and set aside to macerate for at least 2 hours, or overnight.
    3. After maceration, place the apple mixture and cranberries into a jam pot. (If canning, prepare a water bath canner before turning on the jam to start cooking.)
    4. Turn on the stove to medium-high heat and cook the apple-cranberry mixture until it thickens. (About 6 to 10 minutes.) Stop when it's not quite as thick as you want the finished jam, as it thickens considerably when it's cooling. It's done when the cranberries have popped and fallen apart, but the apple chunks are still pretty much in their original shape.
    5. Remove the jam pot from the heat and ladle into prepared jars, leaving 1/4 inch headspace.
    6. If canning, process in a water bath canner for 10 minutes (15 minutes above 6,000 feet in elevation).
    7. Cool jars completely on a towel on the counter, and check seals. Store any unsealed jars in the refrigerator for immediate use. Sealed jars will keep on the pantry shelf. Refrigerate after opening.

    Notes

    The lemon juice in this recipe is to keep the apples from turning brown, and to bring out their flavor. It’s highly recommended but optional. It’s not needed for canning safety or preservation, as both cranberries and apples are acidic enough for canning naturally. Use either fresh lemon juice (for better flavor) or bottled, if that’s what you have. If you want more lemon flavor, add in the zest of 1 lemon as well.
    This jam comes out “jam sweet” and uses 3 cups of sugar to counter the tart flavor of the cranberries.
    You can use less sugar, but the jam will be tart. At 2 cups sugar, it tastes more like a cranberry sauce than a jam. Still deliciously tasty, but more tart than a full sugar jam.
    At 1 cup sugar, the jam will still jel nicely, but it’s incredibly tart. Below that, it’s not going to gel, and it’ll make more of a sauce.
    Batch Size
    You can safely double the batch size of this recipe to make 10 half pints, but don’t increase it beyond that. Very large batch sizes don’t cook evenly and have trouble gelling.
    It’s perfectly fine to make this cranberry apple jam recipe as a refrigerator jam (or a freezer jam). It’ll last several weeks in the refrigerator and up to 6 months in the freezer.
    If freezing, be sure to leave plenty of headspace and use freezer-safe jars.
    Properly canned and sealed jars of cranberry apple jam will maintain peak quality on the pantry shelf for around 18 months. Past that, they’re still good, provided they’re sealed, but the quality will start to decline.
    Refrigerate after opening.

    Nutrition

    • Calories: 133kcal
    • Sugar: 33g
    • Protein: 0.1g

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    BAKED STRAWBERRIES AND CREAM FRENCH TOAST

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Baked Strawberries and Cream French Toast

    • Author: Chef Emy
    Print Recipe

    Description

    The most impressive make-ahead breakfast! So easy with 15min prep. Just pop it right in the oven before serving!

    Ingredients

    Scale
    • 1 (16-ounce) loaf brioche bread, cubed
    • 1 (8-ounce) package cream cheese, cubed
    • 1 pound strawberries, diced and divided
    • 12 large eggs, beaten
    • 2 cups whole milk
    • cup maple syrup
    • 1 teaspoon vanilla extract
    • ½ teaspoon kosher salt
    • 1 tablespoon confectioners sugar

    Instructions

    1. Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half the strawberries in an even layer. Top with remaining bread cubes to completely cover the filling.
    2. In a large glass measuring cup or another bowl, whisk together eggs, milk, maple syrup, vanilla and salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
    3. Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
    4. Place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
    5. Serve immediately, sprinkled with remaining strawberries and confectioners sugar, if desired.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    SNICKERDOODLE BANANA BREAD

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Snickerdoodle Banana Bread

    • Author: Chef Emy
    Print Recipe

    Description

    Soft, moist, and cinnamon-swirled, this Snickerdoodle Banana Bread combines classic banana bread with the sweet cinnamon-sugar flavor of snickerdoodle cookies. Perfect for breakfast, a snack, or dessert!

    Ingredients

    Scale
    • ¾ cup sugar
    • ½ cup oil (canola or vegetable)
    • 3 tablespoon sour cream (or Plain Greek yogurt)
    • 2 large eggs room temperature
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 3 ripe bananas mashed
    • 2 cups all-purpose flour

    Instructions

    1. Preheat oven to 350°F. Grease 4 mini loaf pans or 1 large loaf pan.
    2. In a small bowl, combine cinnamon and sugar for the swirl; set aside.
    3. In a large bowl, mix sugar, oil, sour cream, eggs, baking soda, salt, mashed bananas, and flour until just combined.
    4. Layer pans: Sprinkle a bit of cinnamon sugar in the bottom, pour in half the batter, add more cinnamon sugar, then pour remaining batter and finish with remaining cinnamon sugar on top.
    5. Bake: 30 minutes for mini loaves or 60 minutes for a large loaf, until a toothpick comes out clean.
    6. Cool for 10 minutes, slice, and enjoy warm or toasted.

    Notes

    Tips & Variations
    Storage

    Nutrition

    • Calories: 280kcal
    • Sugar: 24g
    • Protein: 4g

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Greek Yogurt Banana Bread

    This Greek Yogurt Banana Bread is moist and naturally sweet, full of delicious banana flavors. Made with Greek yogurt and no oil, this loaf is healthy, high protein and low in calories. Perfect for breakfast, as a satisfying snack or dessert.

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Greek Yogurt Banana Bread

    • Author: Chef Emy
    Print Recipe

    Description

    This Greek Yogurt Banana Bread is moist and naturally sweet, full of delicious banana flavors. Made with Greek yogurt and no oil, this loaf is healthy, high protein and low in calories. Perfect for breakfast, as a satisfying snack or dessert.

    Ingredients

    Scale
    • 2 ripe bananas, about 7 oz/200 g in total
    • cup (180 g) Greek yogurt, minimum 2% fat
    • 1 large egg
    • cup (80 ml) maple syrup, or honey
    • 1 tsp vanilla extract
    • 1 tsp ground cinnamon
    • tsp salt
    • 1 ½ cup (150 g) oat flour, or preferred flour
    • ½ cup (50 g) almond flour, or more oat flour
    • 2 tsp baking powder
    • ¼ cup (40 g) chocolate chips, optional

    Instructions

    1. Heat oven to 350°F (180°C) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
    2. In a large bowl, mash the bananas then combine with Greek yogurt, egg, maple syrup, ground cinnamon, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.
    3. Add into the wet mixture oat flour, almond flour (or more oat flour) and baking powder. Stir the ingredients together, adding chocolate chips if desired.You may need to adjust with little extra flour if the batter is too liquid, or with a splash of milk if it is too dry. This depends on the size of the bananas used.
    4. Transfer your Greek yogurt banana bread batter to the prepared pan, then bake in hot oven for about 30-35 minutes. The loaf is ready when a toothpick inserted into its center comes out clean.

    Notes

    Notes Nutritional values: Nutrition facts provided in this recipe include chocolate chips. Keep in mind that they are approximations calculated by third-party apps, and precise values may vary depending on the specific ingredients used (such as size of bananas or type of yogurt).

    Nutrition

    • Calories: 142.6kcal
    • Sugar: 8.3g
    • Protein: 6.8g

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Strawberry Honey Butter: Homemade Canning Recipe

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Strawberry Honey Butter: Homemade Preserves

    • Author: Chef Emy
    Print Recipe

    Description

    This strawberry honey butter is an easy and delicious recipe for homemade preserves. Fresh strawberries and honey make it so much better than store bought jam! This recipe makes 4 half pint jars.

    Ingredients

    Scale
    • 3 pounds strawberries washed and hulled
    • 3/4 cup sugar
    • 3/4 cup honey
    • 2 tsp vanilla extract
    • 1 tsp bottled lemon juice
    • 1/4 tsp salt

    Instructions

    1. Prepare your boiling water canner. Heat four half pint jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with bands.
    2. Puree the strawberries in a food processor until smooth.
    3. Combine the strawberry puree with the sugar, honey, lemon juice, vanilla extract, and salt in a deep pot set over medium heat. Bring the mixture to a boil, stirring frequently to prevent scorching.
    4. Lower the heat and simmer until the mixture is very thick, about 60-90 minutes, stirring frequently. Any foam produced by the strawberries will disappear with the cooking process. The strawberry honey butter is finished cooking when it holds shape on a spoon.
    5. Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle hot butter into a hot jar leaving a 1/4 inch headspace. Remove air bubbles with a headspace tool. Wipe jar rim.
    6. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
    7. Once the water is boiling, process the jars for 10 minutes, adjusting for altitude. Turn off the heat, remove lid, and let jars stand in the water for 5 minutes.
    8. Remove the jars and let them cool undisturbed for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

    Notes

    Strawberry honey butter is a great recipe for beginning canners its super easy. If you have canning questions, check out this canning 101 with FAQs to put your mind at ease!

    Nutrition

    • Calories: 28kcal

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Copyrights © 2026

    Contact Us

    Privacy Policy

    About me