Craving something creamy, satisfying, and surprisingly simple? Cottage cheese is the unsung hero of the dairy aisle, ready to transform your meals from everyday to extraordinary. Whether you’re whipping up a quick lunch, a cozy dinner, or a healthy snack, we’ve gathered 19 mouthwatering recipes that showcase its incredible versatility. Get ready to fall in love with cottage cheese all over again—your next favorite dish is waiting!
Creamy Cottage Cheese Pancakes
Whip up the fluffiest, protein-packed pancakes you’ve ever tasted. These creamy cottage cheese pancakes deliver serious flavor without the guilt—perfect for busy mornings when you need fuel fast. Trust me, your breakfast game is about to level up.
Ingredients
– 1 cup cottage cheese (I prefer full-fat for maximum creaminess)
– 2 large eggs (room temperature blends smoother)
– 1/2 cup all-purpose flour
– 1 tbsp granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 2 tbsp unsalted butter (melted and slightly cooled)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
Instructions
1. Combine cottage cheese, eggs, melted butter, and vanilla extract in a medium bowl.
2. Whisk vigorously for 60 seconds until the mixture is mostly smooth with minimal curds.
3. Add flour, sugar, baking powder, and salt directly into the wet ingredients.
4. Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix.
5. Let the batter rest for 5 minutes while you preheat your griddle to 375°F.
6. Lightly grease the hot griddle with butter or cooking spray.
7. Pour 1/4 cup portions of batter onto the griddle, spacing them 2 inches apart.
8. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
9. Flip each pancake carefully using a thin spatula.
10. Cook for another 1-2 minutes until golden brown on both sides.
11. Transfer to a wire rack instead of stacking to prevent sogginess.
12. Repeat with remaining batter, regreasing the griddle as needed.
Light, tender pancakes with subtle tang from the cottage cheese—they’re surprisingly airy yet satisfying. Drizzle with maple syrup and fresh berries, or get creative with lemon zest and honey for a brighter twist. These reheat beautifully for meal prep, making tomorrow’s breakfast just as delicious.
Savory Cottage Cheese Veggie Frittata
Every morning deserves a protein-packed powerhouse that doesn’t skimp on flavor. Elevate your breakfast game with this veggie-loaded frittata that’s ready in under 30 minutes—perfect for busy weekdays or lazy weekend brunches.
Ingredients
– 6 large eggs (I prefer room temp eggs here—they whip up fluffier)
– 1 cup full-fat cottage cheese (the creamy texture makes all the difference)
– 1 tbsp extra virgin olive oil (my go-to for that perfect golden crust)
– 1/2 cup diced red bell pepper (for that sweet crunch)
– 1/2 cup chopped fresh spinach (packed tight—it wilts down significantly)
– 1/4 cup finely chopped yellow onion (I like mine finely chopped for even distribution)
– 1/4 tsp garlic powder (trust me, it beats fresh garlic here—no burning!)
– 1/4 tsp black pepper (freshly ground adds the best kick)
– 1/4 tsp salt (I use fine sea salt for even seasoning)
Instructions
1. Preheat your oven to 375°F—this ensures even cooking from the start.
2. Crack 6 large eggs into a medium mixing bowl.
3. Add 1 cup cottage cheese, 1/4 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp salt to the eggs.
4. Whisk vigorously for 45 seconds until fully combined and slightly frothy.
5. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat for 1 minute.
6. Add 1/4 cup chopped onion and 1/2 cup diced bell pepper to the skillet.
7. Sauté vegetables for 4-5 minutes until onions are translucent and peppers are slightly softened.
8. Add 1/2 cup packed spinach and cook for 1 minute until just wilted.
9. Tip: Spread vegetables evenly across the skillet bottom for consistent distribution.
10. Pour the egg mixture over the vegetables in the skillet.
11. Use a spatula to gently stir once, ensuring vegetables are evenly suspended.
12. Cook on stovetop for 3 minutes without stirring until edges begin to set.
13. Tip: Don’t overcook on the stovetop—the center should still be slightly runny before baking.
14. Transfer skillet to preheated oven and bake for 12-14 minutes.
15. Bake until center is fully set and top is lightly golden—check by gently shaking the skillet.
16. Tip: Let rest for 2 minutes before slicing—this helps the frittata hold its shape perfectly.
17. Slice into 6 wedges using a sharp knife.
18. Serve immediately.Yielding a creamy interior with crispy edges, this frittata delivers serious texture contrast. The cottage cheese creates pockets of tangy richness that balance the sweet peppers and earthy spinach perfectly. Try serving wedges over toasted sourdough or with a dollop of hot sauce for an extra kick.
Cottage Cheese and Herb Stuffed Peppers
Aren’t you tired of the same old stuffed peppers? These cottage cheese and herb beauties are about to become your new obsession—creamy, fresh, and ridiculously easy to make. Get ready to wow your taste buds in under an hour flat.
Ingredients
– 4 large bell peppers, any color (I love using red and yellow for that vibrant pop)
– 2 cups full-fat cottage cheese (the good stuff makes all the difference)
– 1/4 cup fresh chopped parsley (don’t even think about using dried)
– 2 tbsp fresh chopped dill (this herb is non-negotiable for that fresh kick)
– 1 large egg, room temperature (trust me, it blends smoother)
– 1/2 tsp garlic powder (my secret flavor booster)
– 1/2 tsp black pepper (freshly ground, please)
– 1/4 tsp salt (I use fine sea salt for even distribution)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the bell peppers in half lengthwise and remove all seeds and membranes.
3. Brush the inside of each pepper half with 1 tablespoon of olive oil.
4. Place pepper halves cut-side up on the prepared baking sheet.
5. In a medium bowl, combine cottage cheese, parsley, dill, egg, garlic powder, black pepper, and salt.
6. Mix the filling thoroughly until all ingredients are fully incorporated.
7. Spoon the cottage cheese mixture evenly into each pepper half, mounding it slightly.
8. Drizzle the remaining 1 tablespoon of olive oil over the stuffed peppers.
9. Bake at 375°F for 25-30 minutes until peppers are tender and filling is lightly golden.
10. Remove from oven when pepper edges show slight charring and filling appears set.
Really, the magic happens when that creamy filling meets the sweet roasted pepper. The cottage cheese becomes surprisingly fluffy while the fresh herbs keep everything bright and lively. Try serving these alongside a simple arugula salad or crumbling some crispy bacon on top for that perfect salty crunch.
Zesty Cottage Cheese and Tomato Salad
Lately, I’ve been obsessed with this protein-packed salad that comes together in minutes. Load up your bowl with fresh flavors that actually satisfy. Trust me, this one’s going on repeat all season long.
Ingredients
– 2 cups small-curd cottage cheese (I always grab the full-fat version for maximum creaminess)
– 1 pint cherry tomatoes (halve them for the perfect bite-sized texture)
– 1/4 cup chopped fresh basil (tear it by hand to prevent bruising)
– 2 tbsp extra virgin olive oil (my go-to for that fruity finish)
– 1 tbsp red wine vinegar (adds that perfect tangy kick)
– 1/2 tsp kosher salt (I prefer the larger crystals for better distribution)
– 1/4 tsp freshly ground black pepper (freshly cracked makes all the difference)
Instructions
1. Place cottage cheese in a medium mixing bowl.
2. Cut cherry tomatoes in half using a sharp knife.
3. Add halved tomatoes to the bowl with cottage cheese.
4. Chop fresh basil leaves into thin ribbons.
5. Sprinkle chopped basil over the cottage cheese and tomatoes.
6. Drizzle extra virgin olive oil evenly across the mixture.
7. Pour red wine vinegar over the salad.
8. Season with kosher salt and black pepper.
9. Gently fold all ingredients together until fully combined.
10. Let the salad rest at room temperature for 10 minutes to allow flavors to meld.
Vibrant and refreshing, this salad delivers creamy cottage cheese against the juicy pop of tomatoes. The basil adds an herby freshness that cuts through the richness perfectly. Serve it scooped onto toasted sourdough or alongside grilled chicken for a complete meal that feels anything but basic.
Baked Cottage Cheese and Spinach Casserole
Brace yourself for the creamiest, cheesiest comfort food upgrade you’ll make this week. This spinach-packed casserole bakes into golden perfection that’ll have everyone asking for seconds—no fancy skills required.
Ingredients
– 2 cups cottage cheese (I always use full-fat for maximum creaminess)
– 4 cups fresh spinach, roughly chopped (those pre-washed bags are my weekday lifesaver)
– 1 cup shredded mozzarella cheese (the low-moisture kind melts so much better)
– 2 large eggs (room temperature helps them blend smoothly)
– 1/2 cup grated Parmesan cheese (the real stuff, not the shaky-can kind)
– 1/4 cup all-purpose flour
– 3 tablespoons olive oil (extra virgin is my go-to for that fruity note)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F and grease an 8×8 inch baking dish with 1 tablespoon olive oil.
2. Whisk 2 large eggs in a large mixing bowl until fully combined and slightly frothy.
3. Add 2 cups cottage cheese to the eggs and mix until smooth and creamy.
4. Stir in 1/2 cup grated Parmesan cheese, 1/4 cup all-purpose flour, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Heat remaining 2 tablespoons olive oil in a skillet over medium heat.
6. Sauté 2 cloves minced garlic for 45 seconds until fragrant but not browned.
7. Add 4 cups chopped spinach and cook for 2 minutes until just wilted.
8. Drain any excess liquid from the spinach mixture and let cool for 3 minutes.
9. Fold the spinach mixture into the cheese base until evenly distributed.
10. Transfer the mixture to your prepared baking dish and spread evenly.
11. Top with 1 cup shredded mozzarella cheese, covering the entire surface.
12. Bake at 375°F for 30-35 minutes until the top is golden brown and the edges are bubbling.
13. Let the casserole rest for 10 minutes before serving to allow it to set properly.
Melted mozzarella forms that irresistible crispy-chewy crust while the cottage cheese base stays miraculously creamy beneath the surface. Serve it straight from the baking dish with crusty bread for dipping, or slice it into squares for a protein-packed lunch that reheats beautifully.
Cottage Cheese and Berry Parfait
Mornings just got a major upgrade with this protein-packed parfait that’s as delicious as it is nutritious. Layer creamy cottage cheese with vibrant berries and crunchy granola for a breakfast that keeps you full and focused. This five-minute wonder is my go-to when I need something satisfying but don’t want to spend hours in the kitchen.
Ingredients
– 1 cup full-fat cottage cheese (I prefer the small curd variety for smoother texture)
– ½ cup mixed fresh berries (frozen works too—just thaw them first)
– ¼ cup honey (local raw honey adds amazing floral notes)
– ½ cup granola (the cluster kind gives the best crunch)
– Fresh mint leaves for garnish (optional but makes it look restaurant-worthy)
Instructions
1. Measure 1 cup of cottage cheese into a small bowl.
2. Wash ½ cup of mixed berries thoroughly under cold running water.
3. Pat the berries completely dry with paper towels to prevent sogginess.
4. Drizzle 2 tablespoons of honey over the cottage cheese and stir gently to combine.
5. Spoon half of the honeyed cottage cheese into the bottom of a parfait glass or bowl.
6. Layer half of the fresh berries evenly over the cottage cheese.
7. Sprinkle ¼ cup of granola over the berry layer for crunch.
8. Repeat the layers with remaining cottage cheese, berries, and granola.
9. Drizzle the remaining 2 tablespoons of honey over the top layer.
10. Garnish with fresh mint leaves if using for a pop of color and freshness.
11. Serve immediately to maintain the granola’s crisp texture. The contrast between cool, creamy cottage cheese and sweet, juicy berries is absolutely divine. Try serving it in clear glasses to show off those beautiful layers, or mix in a teaspoon of vanilla extract with the cottage cheese for extra flavor depth.
Wholesome Cottage Cheese Banana Bread
Sick of boring banana bread? This protein-packed version swaps oil for creamy cottage cheese—keeping it moist while adding a subtle tang. Grab those spotty bananas and let’s bake something that actually fuels your day.
Ingredients
– 3 very ripe bananas (the spottier, the sweeter)
– 1 cup whole milk cottage cheese (I prefer small-curd for smoother blending)
– 2 large eggs at room temperature (they incorporate better this way)
– ¾ cup light brown sugar (pack it firmly for that caramel depth)
– 1 tsp pure vanilla extract (the good stuff makes a difference)
– 1½ cups all-purpose flour (spoon and level to avoid dense bread)
– 1 tsp baking soda (check it’s fresh for proper rise)
– ½ tsp fine sea salt (balances the sweetness perfectly)
– ½ cup chopped walnuts (toasted first for maximum crunch)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly.
2. Mash the ripe bananas in a large bowl until only small lumps remain.
3. Blend cottage cheese in a food processor for 30 seconds until completely smooth.
4. Whisk the cottage cheese, eggs, brown sugar, and vanilla into the bananas.
5. In a separate bowl, whisk together flour, baking soda, and salt.
6. Gently fold the dry ingredients into the wet mixture until just combined.
7. Stir in the toasted walnuts, being careful not to overmix the batter.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake at 350°F for 55-60 minutes until a toothpick inserted comes out clean.
10. Cool in the pan for 15 minutes before transferring to a wire rack.
Just baked, this bread boasts a tight, tender crumb with occasional walnut crunch. The cottage cheese keeps it incredibly moist for days while adding a subtle savory note that complements the banana sweetness. Try thick slices toasted with almond butter or crumbled over Greek yogurt for breakfast.
Cottage Cheese and Chive Dip
A creamy, protein-packed dip that’s about to become your go-to snack. Whip this up in minutes for game day, picnics, or just because—it’s seriously addictive.
Ingredients
- 2 cups full-fat cottage cheese (I swear by the creaminess of full-fat for this dip)
- 1/4 cup fresh chives, finely chopped (snip them right from your garden if you’ve got ’em)
- 1/4 cup plain Greek yogurt (this adds a tangy kick without thinning it out)
- 1 tbsp lemon juice (freshly squeezed—bottled just doesn’t hit the same)
- 1/2 tsp garlic powder (skip the fresh garlic here to avoid overpowering the chives)
- 1/4 tsp black pepper (freshly cracked for that extra zing)
- 1/4 tsp salt (I use fine sea salt to blend evenly)
Instructions
- Add 2 cups full-fat cottage cheese to a food processor or high-speed blender.
- Blend on high for 45–60 seconds until completely smooth, scraping down the sides once halfway through—this ensures no lumps remain.
- Transfer the smooth cottage cheese to a medium mixing bowl.
- Stir in 1/4 cup plain Greek yogurt using a spatula until fully incorporated.
- Fold in 1/4 cup finely chopped fresh chives gently to keep them vibrant and intact.
- Mix in 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp salt until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld—this step is key for a richer taste.
- Give the dip a final stir before serving to refresh the texture.
What you get is a velvety, tangy dip with pops of fresh chive in every bite. Spread it on toasted baguette slices, dollop over baked potatoes, or dunk crisp veggie sticks—it’s versatile enough to steal the spotlight.
Cottage Cheese Lasagna with Zucchini Noodles
You’ve been sleeping on cottage cheese in lasagna—this low-carb zucchini noodle version will convert you instantly. Swap traditional ricotta for protein-packed cottage cheese and wheat noodles for fresh zucchini ribbons. Your future self will thank you for this cheesy, guilt-free masterpiece.
Ingredients
– 2 large zucchinis, sliced lengthwise into 1/4-inch thick noodles (I use a mandoline for perfect uniform strips)
– 1 lb ground beef, 85% lean for optimal flavor without excess grease
– 24 oz jarred marinara sauce, my favorite brand adds subtle basil notes
– 2 cups full-fat cottage cheese, small curd blends smoother into layers
– 1 large egg, room temperature to prevent curdling when mixed
– 2 cups shredded mozzarella, divided—part-skim gives that perfect stretch
– 1/2 cup grated Parmesan, freshly grated melts more evenly than pre-shredded
– 2 tbsp extra virgin olive oil, my go-to for sautéing aromatics
– 3 garlic cloves, minced (fresh only—jarred lacks punch)
– 1 tbsp Italian seasoning, crush between palms to release oils before adding
– 1 tsp salt, Diamond Crystal dissolves faster than Morton’s
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with olive oil.
2. Slice zucchini lengthwise into 1/4-inch thick strips using a mandoline or sharp knife.
3. Arrange zucchini strips in a single layer on paper towels and sprinkle with 1/2 tsp salt.
4. Let zucchini sit for 15 minutes to draw out excess moisture, then pat dry thoroughly.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add ground beef and cook for 6-8 minutes, breaking apart with a spatula until browned.
7. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
8. Pour in marinara sauce and Italian seasoning, then simmer for 5 minutes until slightly thickened.
9. In a medium bowl, whisk egg vigorously until pale yellow and frothy.
10. Fold cottage cheese, 1 cup mozzarella, and Parmesan into the egg mixture until fully combined.
11. Spread 1/2 cup meat sauce evenly across the bottom of the prepared baking dish.
12. Layer zucchini strips over sauce, overlapping slightly to cover entire surface.
13. Dollop half the cheese mixture over zucchini and spread with a spatula into an even layer.
14. Repeat layers: meat sauce, zucchini strips, remaining cheese mixture, and final meat sauce.
15. Top with remaining 1 cup mozzarella, distributing evenly across the surface.
16. Cover dish tightly with foil and bake at 375°F for 30 minutes.
17. Remove foil and bake uncovered for 15 minutes until cheese is golden and bubbly.
18. Let lasagna rest for 10 minutes before slicing to allow layers to set neatly.
Nothing beats the creamy cottage cheese pockets against the hearty meat sauce in this version. Serve it with a crisp arugula salad to cut through the richness, or pack leftovers cold for a next-day lunch that tastes even better.
Cottage Cheese and Honey Breakfast Bowl
Rethink your morning routine with this protein-packed powerhouse that comes together in under 5 minutes. Grab your favorite bowl and let’s transform simple ingredients into your new breakfast obsession—creamy, sweet, and ridiculously satisfying.
Ingredients
- 1 cup full-fat cottage cheese (I swear by the large-curd variety for better texture)
- 2 tablespoons raw honey (local honey adds amazing floral notes)
- 1/4 cup toasted walnuts (toast them yourself for maximum crunch)
- 1/2 cup fresh blueberries (frozen work too if thawed slightly)
- 1 teaspoon chia seeds (these little powerhouses thicken everything nicely)
- Pinch of flaky sea salt (Maldon salt makes it next-level)
Instructions
- Scoop 1 cup of cottage cheese directly into your serving bowl.
- Drizzle 2 tablespoons of honey over the cottage cheese in a circular pattern.
- Sprinkle 1/4 cup of toasted walnuts evenly across the surface.
- Scatter 1/2 cup of fresh blueberries around the edges of the bowl.
- Add 1 teaspoon of chia seeds directly over the cottage cheese.
- Finish with a generous pinch of flaky sea salt right in the center.
- Gently fold all ingredients together using a spoon until just combined—don’t overmix to maintain texture variation.
- Let the bowl sit for 2 minutes to allow the chia seeds to slightly soften and absorb moisture.
Heavenly creamy meets satisfying crunch in every single bite. The warm honey melts into the cool cottage cheese while the toasted walnuts provide that essential textural contrast. Try serving it layered in a clear glass jar for Instagram-worthy presentation, or double the recipe to share with your morning workout buddy.
Light and Fluffy Cottage Cheese Soufflé
Oh my goodness, this cottage cheese soufflé will change your breakfast game forever. It bakes up impossibly light with the perfect protein punch. Seriously, it’s like eating a savory cloud that actually keeps you full.
Ingredients
– 1 cup full-fat cottage cheese (I swear by the small-curd kind for smoother texture)
– 4 large eggs at room temperature (they whip up so much fluffier this way)
– 1/4 cup all-purpose flour (I always use unbleached for better structure)
– 1/2 tsp baking powder (fresh is key—check that expiration date!)
– 1/4 tsp salt (I prefer fine sea salt for even distribution)
– 1 tbsp unsalted butter (for greasing—don’t skip this step)
– 1/4 cup grated Parmesan cheese (the good stuff from the refrigerated section)
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Generously grease a 1.5-quart baking dish with the 1 tbsp unsalted butter, making sure to coat all sides and bottom.
3. Separate all 4 eggs, placing whites in a very clean, dry mixing bowl and yolks in a separate medium bowl.
4. Add the 1 cup cottage cheese, 1/4 cup flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1/4 cup Parmesan to the egg yolks.
5. Whisk the yolk mixture vigorously until completely smooth and well combined.
6. Using an electric mixer on medium-high speed, beat the egg whites until they form stiff peaks that hold their shape when you lift the beaters.
7. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it.
8. Carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
9. Immediately pour the batter into your prepared baking dish and smooth the top gently.
10. Bake at 375°F for 25-30 minutes until the top is golden brown and the center springs back when lightly touched.
11. Serve immediately straight from the oven—this beauty waits for no one!
Never has something so light packed such satisfying flavor. The cottage cheese creates these delicate pockets of creaminess while the Parmesan adds that perfect salty kick. Try it with fresh herbs mixed in or top with avocado slices for the ultimate breakfast upgrade.
Cottage Cheese and Dill Potato Salad
Never settle for boring potato salad again. Nail this creamy, herby upgrade that’s packed with protein and tang. Your summer spread just leveled up.
Ingredients
– 2 lbs baby potatoes, halved (I leave the skins on for extra texture)
– 1 cup full-fat cottage cheese (the small curd kind blends smoother)
– 1/2 cup plain Greek yogurt (I use full-fat for creaminess)
– 1/4 cup fresh dill, chopped (don’t skimp—fresh makes all the difference)
– 1/4 cup red onion, finely diced (soak in ice water for 5 mins to mellow the bite)
– 2 tbsp lemon juice (freshly squeezed, please!)
– 1 tbsp extra virgin olive oil (my go-to for richness)
– 1 tsp Dijon mustard (adds a subtle kick)
– 1/2 tsp garlic powder
– Salt and black pepper to taste
Instructions
1. Place halved baby potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 tablespoon of salt to the water—this seasons the potatoes from the inside out.
3. Bring the pot to a boil over high heat, then reduce to a simmer.
4. Cook potatoes for 12–15 minutes until fork-tender but not mushy.
5. Drain potatoes thoroughly and spread them on a baking sheet to cool for 10 minutes.
6. While potatoes cool, combine cottage cheese, Greek yogurt, lemon juice, olive oil, Dijon mustard, and garlic powder in a blender.
7. Blend on high for 30 seconds until completely smooth and creamy.
8. Transfer the creamy dressing to a large mixing bowl.
9. Fold in chopped dill, diced red onion, and a generous pinch of black pepper.
10. Add the cooled potatoes to the bowl and gently toss until evenly coated.
11. Chill the potato salad in the refrigerator for at least 1 hour to let flavors meld.
A creamy, tangy dream with pops of fresh dill and tender potatoes. Serve it chilled alongside grilled chicken or scoop it onto a bed of greens for a light lunch. The cottage cheese adds a protein boost without weighing it down.
Conclusion
Ready to elevate your meals? These 19 homemade cottage cheese recipes prove just how versatile and delicious this ingredient can be—from breakfast to dessert. We hope you find a new family favorite! Don’t forget to leave a comment with the recipes you love most, and share this roundup on Pinterest so others can enjoy, too.
