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Home » Recipes

20 Delicious Soups

September 10, 2023 by Sky Pilgreen Leave a Comment

Nothing beats a warm bowl of soup on a chilly day. Whether you are in the mood for a classic vegetable soup or a rich and hearty bowl of Chicken and Dumplings, this post of 20 Delicious Soups has got you covered.

Soup season is fast approaching, and for some of you, it will be here a lot sooner than it will be for me here in hot East Texas. We are wrapping up, what I hope, is the last of the triple digit weather this year and moving into slightly cooler weather. I say cooler, it's still forecasted to be in the 80s. That doesn't stop me from dreaming of digging into warm, comforting bowls of soup.

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Every year, around this time I start batch making soups to keep my freezer stocked. When the cold winter days arrive, I'll have a freezer full of delicious soups ready for me to thaw and reheat. Batch making soups and freezing them is my favorite way to make freezer meals.

With help from several of my fellow bloggers, I have compiled a list of 20 fantastic soups. If you are looking for an Instant Pot soup recipe, it's here! If you want a simple stove-top recipe that you can just throw together and have ready in 30 minutes, it's here!

20 Delicious Soups

Get your soup pots ready, slip into some cozy socks, and dive into this list of delicious soups. I'm confident you'll emerge with several tasty recipes to include in your collection.

Ground Turkey Taco Soup

Ground Turkey Taco Soup
Photo Credit SimplyScratchMade.com

A quick, easy and extremely flavorful Ground Turkey Taco Soup. Made with good-for-you ingredients like ground turkey, black beans and chicken stock, this soup is definitely a winner anytime. Grab the recipe here!

Butternut Squash Soup

Photo Credit SpendWithPennies.com

Rich and creamy roasted butternut squash soup is a great way to warm up on a cold winter day! Grab the recipe here!

Lemon Chicken and Rice Soup

Photo Credit JoyousSpron.com

Chicken bone broth infused with herbs, cooked with chicken, rice, lemon juice and lots of veggies. Comfort food for the soul! Grab the recipe here!

Lasagna Soup

Photo Credit ModernHoney.com

The viral Tik Tok Lasagna Soup! A hearty beef lasagna soup with fresh ricotta cheese, mozzarella, parmesan cheese, and fresh herbs. An Italian classic made into a comforting soup! Grab the recipe here!

Italian Sausage Gnocchi Soup

Photo Credit CausalEpicure.com

This 30-minute one-pot Italian Sausage Gnocchi Soup is made from canned tomatoes, packaged gnocchi, and sausage and makes the perfect weeknight meal. Grab the recipe here!

Chicken and Dumplings

Chicken and Dumplings
Photo Credit SimplyScratchMade.com

Traditional Chicken and Dumplings are perfect for those cold days and nights.  Rich chicken broth full of tender chicken, carrots, celery and the BEST fluffy dumplings. Grab the recipe here!

Pumpkin & Sweet Potato Soup with Pancetta & Sage

Photo Credit TheSageApron.com

This soup is perfect for the Fall and Winter months! Roasted pumpkin and sweet potato are pureed smooth with a hint of aromatic baking spice. This cozy soup is topped with buttery croutons, fried sage leaves and crispy pancetta! Grab the recipe here!

Spinach Tortellini Soup

Photo Credit Whatagirleats.com

Winter Soup with fresh tortellini, spinach and pistou. Grab the recipe here!

Broccoli Soup

Broccoli Cheese Soup
Photo Credit: SimplyScratchMade.com

Warm and comforting, this broccoli soup is the perfect soup for cooler weather.  It is super easy to make and comes together in just 30 minutes! Grab the recipe here!

Slow Cooker Chicken Noodle Soup

Photo Credit Grandbaby-Cakes.com

This Slow Cooker Chicken Noodle Soup recipe is a soul warming crockpot soup filled with intense and flavorful chicken flavor, vegetables galore and tender egg noodles. Grab the recipe here!

Rainbow Soup

Photo Credit DashofJazz.com

Nourishing soup brimming with the colors and flavors of fall produce. Grab the recipe here!

Hearty Beef and Gnocchi Soup

Photo Credit Savingdessert.com

A warming and delicious chunky soup worthy of an entire meal. Serve with crusty bread to sop up all the delicious broth. Grab the recipe here!

Coconut Curry Sweet Potato Soup

Coconut Curry
Photo Credit SimplyScratchMade.com

Sweet potatoes, chicken and chickpeas in a rich and flavorful coconut curry broth.  This Coconut Curry Sweet Potato Soup may become your new favorite soup.  Garnish with cilantro for added flavor. Grab the recipe here!

Homemade Vegetable Soup

Photo Credit MyChefsApron.com

An easy homemade chunky vegetable soup recipe that's healthy, hearty, and full of Italian flavors. It is also incredibly filling, perfect for lunch or dinner paired with farmer's bread or a salad on the side. Grab the recipe here!

Creamy Southwest Chicken Soup

Photo Credit FromValeriesKitchen.com

A flavorful blend of spices adds big flavor to this Creamy Southwest Chicken Soup. Make use of pantry staples to create this easy, super satisfying meal. Grab the recipe here!

Instant Pot Potato Soup

Photo Credit ConfessionsofParenting.com

This Instant Pot Potato Soup recipe is easy and very flavorful. With very few ingredients and very little prep time, you can have this instant pot loaded potato soup on the table in under 30 minutes. Grab the recipe here!

Zuppa Toscana Soup

Zuppa Toscana Soup
Photo Credit SimplyScratchMade.com

The best one-pot soup.  Zuppa Toscana is packed full flavor from Italian sausage, bacon, kale and a rich creamy broth.  Simple and easy to make from scratch. Grab the recipe here!

Instant Pot Butternut Squash Soup

Photo Credit SavorySweetSpoon.com

Instant Pot Butternut Squash Soup is so quick and easy to make using your pressure cooker. This delicious recipe uses butternut squash, rosemary, sage, some aromatics, and heavy cream to yield a velvety and creamy soup full of Fall flavors. Grab the recipe here!

Moroccan Harira Tomato Soup with Chickpeas and Lentils

Photo Credit CinnamonSnail.com

With its velvety, aromatically spiced tomato base and hearty lentils, every spoonful is like a hug in a bowl. Grab a spoon, cozy up on the couch, and get ready to soup it up! Grab the recipe here!

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup Recipe
Photo Credit: SimplyScratchMade.com

Creamy, cozy, and loaded with tender chicken, egg noodles, veggies, and a rich homemade broth. This Creamy Chicken Noodle Soup recipe is everything you want on a chilly day. Grab the recipe here!

More Delicious Recipes

Loaded Potato Soup

Easy Taco Soup

Ham and Cheddar Potato Soup

Curry Chicken and Potato Soup

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Growing Peppers

January 21, 2023 by Sky Pilgreen Leave a Comment

From sweet peppers to hot peppers, this nutritious and versatile plant deserves a spot in in every garden. If you are new to growing peppers, this post is a great place to start. I'm excited to share with you the tips I have learned through my growing seasons on how to grow this delicious fruit.

Peppers are one of my must have plants in the garden every year. I grow several different varieties of sweet peppers and just a few spicy ones. I love the beautiful colors and different textures peppers have. We use peppers in many different recipes from candied jalapeños to sweet potato hash. I have a post on how to freeze peppers that may be helpful when you are bringing in a ton of peppers this gardening season.

There are so many peppers varieties to choose from. So many more than you are probably aware of. It is pretty easy to look at seed catalogs and want to order all of the different varieties, we've all been there, but when starting out I recommend growing varieties you are familiar with. Add in 1 or 2 new ones each year to discover what you like.

A few of my favorite varieties to grow are, Craig's Grande Jalapeño, Bull Nose Bell Peppers, Sweet Banana Peppers, Nadapenos and Ancho Grande Poblano.

Table of Contents
  • Planting Peppers
  • When To Plant
  • Where To Plant
  • How To Plant
  • Caring for Pepper Plants
  • Supporting Plants
  • Pruning Pepper Plants
  • Watering Pepper Plants
  • Fertilizing Pepper Plants
  • When to Harvest Peppers

Planting Peppers

When To Plant

Peppers thrive in warm weather. It is important to wait to plant peppers until the nighttime temperatures are consistently in the mid-60s and all chances of frost have passed. You can search your areas last expected frost date to get an idea of when to plant your peppers. I like to use The Farmer's Almanac. I also like to wait to plant my peppers 1-2 weeks after I have planted my tomato plants. They usually grow better when the soil has warmed up. In the past when I have planted my peppers at the same time as my tomatoes they have not performed as well. I imagine this is because peppers like warm soil as much as they like warm air. The ideal soil temperature for growing peppers is 60° F - 65° F.

Pepper plants that are planted too early will be stunted and not produce as much fruit as plants that are planted when the temperatures are right.

Where To Plant

Pepper plants need to be planted in a well-draining sunny area. For the best growth and production plant your pepper plants in an area where they will receive 6-8 hours of direct sunlight.

How To Plant

Pepper plants need at least 12-inches all the way around each plant to thrive. Some recommend giving pepper plants more room to grow, but I find that pepper plants grow well when planted "shoulder to shoulder". 12-inches of growing space is enough room for healthy root development, plants are not competing for nutrients and allows for more space for growing other plants.

Like planting tomatoes, I like to plant my pepper plants deep. Not quite as deep as tomatoes, just a few inches deeper than the pot they are in. This helps pepper plants grow stronger and sturdier.

Caring for Pepper Plants

Supporting Plants

Pepper plants need to be staked or caged. Because their fruit becomes heavy, the branches will sag to the ground, or the entire plant may fall over. Large tomato cages are great for supporting pepper plants. Using stakes or old branches are also great for staking pepper plants.

Pruning Pepper Plants

Pinching the first blooms after planting is a great way to encourage your pepper plants to grow healthier instead of focusing on fruit production as soon as they are planted. Plants can become stressed when transplanted, pinching the first blossoms converts their energy to more growth. I like to wait to let fruit set until the plants have been in the ground, and thriving, for at least two weeks.

Watering Pepper Plants

Water when the top 1 inch of soil is dry. Water the roots deeply to encourage root development. To check if your plant needs water simply test the soil for moisture. Feel the top 1-inch of soil, if the soil is moist don't water. If it is dry, give the plant a deep watering. Plants benefit more from deep watering than they do from shallow watering. Deep watering encourages the roots to grow down in search of nutrients instead of close to the surface.

Fertilizing Pepper Plants

Amending your soil with fresh compost each growing season is the best way to add nutrients to your soil. I focus a lot on soil health, which I believe really makes a bountiful garden. When it comes to using fertilizers, I like to use all natural fertilizers, typically when I plant out my transplants. I add bone meal, blood meal, eggs shells and worm castings to each hole when I transplant out my plants. Throughout the season I give my plants a little boost with a mixture of fish emulsion and water. The only other time I fertilize is when I see a plant struggling. Healthy soil is enough to grow healthy plants.

When to Harvest Peppers

Peppers can be harvested when they are green or any color in between. It is important to note that while peppers can be eaten at any stage, the flavor changes with the stages. Sweet peppers typically ripen faster than hot peppers. When harvesting sweet peppers, I like to let them fully ripen before harvesting. Hot peppers I tend to harvest when green. When fully ripe, hot peppers are at their spiciest. You will learn when you like to harvest certain varieties the more you grow them.

I hope you found this post helpful! Happy gardening!

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Growing Tomatoes

January 16, 2023 by Sky Pilgreen 9 Comments

There is nothing quite like growing tomatoes. Whether it is from seed or from a start, growing your own tomatoes is a rewarding experience. Once you harvest and taste your first tomato, you will be hooked. At least that is how it started for me. I am willing to bet, it will happen to you too.

Tomatoes are my favorite thing to grow in the garden. That comes from my love of all things tomatoes and the sheer fascination in the many different varieties there are to grow. Did you know there are black, purple, pink and even white tomatoes? How cool is that! Those tomatoes are most likely not in your local grocery store and if they are, I am almost certain they will not taste as good as home grown.

Through my years of gardening, I have learned quite a few things about growing this wonderful fruit and I am so happy to be able to share that knowledge with you. So, pull up a chair, grab a notebook and get ready to start growing tomatoes.

Table of Contents
 [hide]
  • Indeterminate and Determinate
  • Planting Tomatoes
  • When to Plant
  • Where to Plant
  • How to Plant
  • Caring for Tomato Plants
  • Supporting Plants
  • Pruning Plants
  • Pruning Indeterminate Tomato Plants
  • Watering Tomato Plants
  • Fertilizing Tomato Plants
  • When to Harvest Tomatoes
  • Follow Simply Scratch Made on Pinterest.
  • Like this post?
  • Leave a review below, I would love to hear your thoughts! ⭐⭐⭐⭐⭐

Indeterminate and Determinate

Tomatoes come in different varieties and types like, slicers, cherry and pastes. The two main types of tomatoes are Indeterminate and Determinate. When growing tomatoes, it is important to know which type of tomatoes you want to grow and to know the types.

Indeterminate

Indeterminate type tomatoes, also known as vining tomatoes, continually grow and set fruit until they die. Which is usually from sickness or a frost. These types of tomatoes need to be supported by a trellis to grow successfully.

When left to vine across the ground they are more susceptible to disease and insect/animal damage. They can grow to 10 feet or even higher if you have a long growing season and the conditions are right. Which means a lot of fruit! I grow mostly indeterminate tomatoes in my garden.

A few of my favorite types of indeterminate tomatoes to grow are, Dr. Wyche's Yellow Tomato, Big Rainbow, True Black Brandywine and Barry's Crazy Cherry.

Determinate

Determinate type tomatoes, also known as bush tomatoes, grow to a predetermined size, and only produce a certain amount of fruit. These plants will stop fruiting after the top buds have set fruit and ripened.

While Indeterminate type tomatoes will continue to grow and set fruit, Determinate types only produce fruit in a short amount of time before they stop producing. This is usually about 1 month. This is the tomato type that you typically see tomato cages on. Trellis systems are not necessary for determinate plants, but they still need support from cages.

A few types of determinate tomatoes are, Roma, Celebrity and Better Bush.

Planting Tomatoes

When to Plant

Always wait to plant your tomato plants after your last frost. You can search your areas last expected frost date to get an idea of when to plant your tomatoes. I like to use The Farmer's Almanac. This is just an estimation based on previous years. Always track the weather and don't plant until the chance of frost has passed.

For me, I am in Zone 8b, my last expected frost date has been March 24th for several years. Most years this is true, but there have been a few years where we have had frosts into early April.

Tomatoes like warmer weather so it is best to wait until the soil temperature is at least 60° F before planting. Planting too early can stress your plants and potentially kill them.

Where to Plant

Tomato plants need to be planted in a well-draining sunny area. For the best growth and production plant your tomatoes in an area where they will receive 6-8 hours of direct sunlight.

How to Plant

Tomatoes need quite a bit of room to grow. Plants thrive when given enough room for healthy root development and airflow. When planted too close plants are more susceptible to diseases like blight. Overcrowded plants will compete for nutrients in the soil. When given enough room the roots will not need to compete for nutrients. I find that 12-18-inches all the way around each plant is perfect for my trellis/staking system.

When planting in the ground try to plant the tomato plant deep. Tomato plants will grow roots from any spot on their stem that touches the ground. When you plant them deep, they are able to set out more roots. Which makes a sturdier plant.

I like to pinch leaves off of the bottom of the plant and dig my hole deep enough to plant the plant several inches deeper than the pot it was in. Also note that is important that none of the bottom leaves are touching the soil.

Caring for Tomato Plants

Supporting Plants

Tomato plants are prone to disease and need support to help them stay healthy. Two of the best things you can do for your plants are increase the airflow and get the leaves up off of the ground. Using tomato cages, stakes and trellises are all ways to support your tomato plants to get them off of the ground. This will help with airflow and keep the soil, which contains fungus, off of the plants. Healthy plants equal happy plants.

Pruning Plants

Pruning your plants also helps with airflow and is beneficial in healthy growth. By pruning the bottom branches, you are increasing airflow around your tomato plant. Remember airflow is a tomato plants friend. You want to make sure none of the leaves are touching the ground or are close enough to have splash back from water hitting the soil. It may seem wrong to cut branches off, but this is necessary in caring for your plant.

Pruning Indeterminate Tomato Plants

Indeterminate tomato plants require a little more pruning than determinate tomato plants. Since indeterminate plants will continuously grow and set fruit it is important to prune to a single stem. To do this you will need to prune the suckers from your plants. Too many suckers will cause your plants to take up a lot of space and reduce airflow.

A "sucker", if left on the plant, will grow, branch out and produce fruit. This takes a lot of energy from the rest of the plant. So, it is best to prune off the suckers to allow the plant to focus its energy to the fruit it is producing on the main stem.

Learning how to identify a sucker is very important. A sucker grows in between the main stem and a branch. I like to call it the "armpit". It will look like a tiny leaf growing in between the main stem and a branch.

DO NOT prune the suckers off of your determinate plants! Since they will only produce a determinate amount of fruit, pruning the suckers will decrease your yield.

Watering Tomato Plants

Always water around the roots of your tomato plant. Avoid watering from the top and never use a sprinkler. This helps reduce the chance of disease. Drip tape, soaker hoses or watering with your watering can/water hose are the best ways to water your tomato plants.

Knowing when to water is also important. Tomato plants are grown in hot weather and require a lot of water for production. To check if your plant needs water simply test the soil for moisture. Feel the top 1-inch of soil, if the soil is moist don't water. If it is dry, give the plant a deep watering.

Plants benefit more from deep watering than they do from shallow watering. Deep watering encourages the roots to grow down in search of nutrients instead of close to the surface.

Fertilizing Tomato Plants

Tomato plants are heavy feeders and grow best in rich nutrient dense soil. Using fertilizer can help keep the plants healthy as they grow. I like to amend my soil with fresh compost every year. That is what I rely on the most for adding nutrients to my soil.

Another step I take is adding eggshells, bone meal, blood meal and worm castings to the hole when I plant my tomato plants. Throughout the growing season I will mix together fish emulsion and water and fertilize my gardens.

These are all natural fertilizers that you can use to add nutrients to your soil. The only other time I use fertilizer is when I see my plants need it. But for the most part, healthy soil is all the plant needs to thrive. Before fertilizing it is recommended to have your soil checked. This will help provide you with the information needed to properly amend your soil.

When to Harvest Tomatoes

The best part! Nothing is more exciting than getting to harvest and eat your first tomato of the season. When do you harvest it and how do you know it is ready? First, you can look at the color. Is it the color that particular variety should be when ripe? Second, feel it. Gently squeeze the tomato. If it is still hard, let it go another day then check again. When ripe, a tomato will give slightly.

Unripe tomatoes that have started to blush can be harvested and left to ripen on a countertop or windowsill. Do not refrigerate unripe tomatoes, they will not ripen.

I hope this post on Growing Tomatoes was helpful! Happy Gardening!

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Chocolate Bundt Cake Recipe

December 15, 2025 by Sky Pilgreen Leave a Comment

This easy Chocolate Bundt Cake recipe steals the show every time! It's a rich, moist from scratch chocolate cake topped with the best homemade chocolate glaze. Perfect for any occasion, this delicious cake is a chocolate lovers dream!

I cannot rave about this chocolate bundt cake enough. It's one of those desserts that looks fancy but comes together easily with just a few simple ingredients. Oh, and no mixer required, which is always a bonus in my book!

The cake is fantastic on its own, or with a dusting of powdered sugar, but once you pour that chocolate glaze over the top, it becomes pure decadence. When I was testing this recipe, my family said it was better than any chocolate cake I've made before.

Table of contents

  • My Latest Videos
  • How To Make Chocolate Bundt Cake Recipe
  • Substitutions & Variations
  • 👉 Tips
  • More Delicious Recipes

My Latest Videos

If you like my Vanilla Bundt Cake or Chocolate Cupcakes with Peanut Butter Frosting, you are going to love this Chocolate Bundt Cake recipe!

How To Make Chocolate Bundt Cake Recipe

This homemade Chocolate Bundt Cake recipe comes together easily with a saucepan and a bowl. No stand mixer, no complicated steps, just a straightforward recipe. Here is how I pull it all together:

  1. Step 1: Combine the butter, cocoa powder, salt, and water in a saucepan. Heat over low just until the butter is melted.
  1. Step 2: Stir to fully combine, then set aside to cool slightly while you prepare the remaining ingredients.
  1. Step 3: In a large bowl, whisk together the flour, sugar, baking soda, and baking powder.
  1. Step 4: Add the chocolate mixture to the dry ingredients and stir until well combined.
  1. Step 5: Add the buttermilk, eggs, and vanilla, mixing until the batter is smooth and fully combined.
  1. Step 6: Pour the batter into a generously buttered and floured bundt pan. Bake for 40 minutes, or until a toothpick inserted in the middle comes out clean.
  1. Step 7: For the chocolate glaze, combine the heavy cream, butter, powdered sugar, cocoa powder, and salt in a small saucepan. Heat until the butter is melted and the mixture is just hot. Pour over the chocolate chips and whisk until smooth.
  1. Step 8: Immediately pour the glaze over the cooled cake. Enjoy!

See the recipe card below for the full recipe.

Substitutions & Variations

  • If you don't have buttermilk, you can substitute with regular milk. Or you can make a buttermilk substitute by mixing milk and 1 tablespoon of lemon juice or vinegar together 5-10 minutes before using.
  • Swap the water for freshly brewed coffee to deepen the chocolate flavor.
  • Stir chocolate chips into the batter for an extra chocolatey cake. You can also sprinkle chopped chocolate or chocolate chips over the glaze.
  • Making this cake for the holidays? Sprinkle crushed peppermint over the chocolate glaze for a festive Christmas dessert.
  • Don't want a chocolate glaze? Simply dust with powdered sugar!

👉 Tips

  • Use room temperature buttermilk and eggs so everything mixes together smoothly.
  • Thoroughly butter the bundt pan, making sure every inch is coated, then dust with flour to prevent sticking.
  • After baking, allow the cake to cool for 5 minutes before inverting it onto a cooling rack and letting it release naturally.
  • Don't invert the cake too soon or too late. Removing it too early can cause the cake to tear apart, while waiting too long can trap steam and cause it to stick to the pan, resulting in it tearing when you try to remove it.

Whatever the occasion, this chocolate bundt cake will not disappoint. It's one of my family's favorite chocolate cakes. I hope you give it a try soon!

-Sky🩷

More Delicious Recipes

Strawberry Poke Cake

Triple Chocolate Cookies

Vanilla Cupcakes with Chocolate Frosting

Brown Butter Chocolate Chip Cookies

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If you tried this Chocolate Bundt Cake recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

📖 Recipe

Chocolate Bundt Cake Recipe

Chocolate Bundt Cake Recipe

A chocolate lovers dream! This decadent chocolate bundt cake with chocolate glaze is the perfect cake for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Rest Time 30 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Dessert
Servings 12 Servings

Equipment

  • Bundt Pan 10-12 cup

Ingredients
  

Chocolate Cake Batter

  • 1 cup unsalted butter
  • ¾ cup cocoa powder
  • 1 teaspoon salt
  • 1 cup water
  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

Chocolate Bundt Cake Icing

  • 4 ounces dark chocolate
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • ½ cup powdered sugar
  • 3 tablespoons cocoa powder
  • 1 pinch salt

Instructions
 

Chocolate Bundt Cake Batter

  • Preheat the oven to 350°F. Generously butter and flour a 10 or 12 cup bundt pan, making sure every crevice is well coated. Set aside.
  • In a medium saucepan over low heat, combine the butter, cocoa powder, salt, and water. Heat just until the butter is melted, stirring to combine. Remove from the heat and set aside to cool slightly.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, and baking powder until combined.
  • Pour the warm chocolate mixture into the dry ingredients and stir until fully combined.
  • Add the buttermilk, eggs, and vanilla extract. Mix until the batter is smooth and fully combined.
  • Pour the batter evenly into the prepared bundt pan. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Carefully invert the cake onto a wire rack and let it release naturally. Cool completely before adding the glaze.

Chocolate Glaze

  • Once the cake is completely cool, prepare the chocolate glaze. Add the chocolate chips to a small bowl and set aside.
  • To a small saucepan combine the heavy cream, butter, powdered sugar, cocoa powder, and salt. Heat until the butter is melted and the mixture is hot, not boiling.
  • Pour over the chocolate chips and whisk until smooth.
  • Immediately pour over the top of the cooled bundt cake. Enjoy!

Notes

  • Use room temperature buttermilk and eggs so everything mixes together smoothly.
  • Thoroughly butter the bundt pan, making sure every inch is coated, then dust with flour to prevent sticking.
  • After baking, allow the cake to cool for 5 minutes before inverting it onto a cooling rack and letting it release naturally.
  • Don't invert the cake too soon or too late. Removing it too early can cause the cake to tear apart, while waiting too long can trap steam and cause it to stick to the pan, resulting in it tearing when you try to remove it.
Keyword bundt cake with chocolate glaze, chocolate bundt cake recipe

Fried Potatoes and Onions

December 11, 2025 by Sky Pilgreen Leave a Comment

Fried Potatoes and Onions, the ultimate comfort food side! They're crispy, flavorful and perfect any night of the week!

Growing up, whenever these hit the table, I knew we were in for a treat! It really doesn't get better than the combination of crispy fried potatoes and sautéed onions.

As a kid, I may have smothered mine in ketchup (don't judge me), but now I love them as they are, perfectly seasoned, soft on the inside, lightly crisped on the outside, and full of flavor from the onions. I love pairing them with smothered chicken or oven baked pork chops!

My Latest Videos

Related: Parmesan and Garlic Roasted Potatoes and Potato Wedges

Your Fried Potatoes and Onions Guide

Let's talk about the best way to get perfectly crisp and flavorful fried potatoes! I've gathered a few tips over the years: some came from my mama and her mama, and the others I learned through trial and error.

This is how I make my fried potatoes with onions:

  • I cut them into ¼-inch thick slices. This size cooks evenly and doesn't take forever in the skillet.
  • Cook them in a large cast iron skillet, it really does make the difference on how evenly they cook. The skillet needs to be hot before you add the oil. Allow the oil to get hot before you add the potatoes.
  • Arrange the potatoes in an even later. Resist the urge to stir right away!
  • My grandma always left the potatoes to cook for several minutes, before stirring them the first time. I do the same. This allows them to cook, and brown on the bottom before you stir them the first time.
  • This step is optional but recommended for faster cooking. After the initial stir, cover with a lid and let them steam for about 8-10 minutes.
  • Wait to add the onions until the last 10-15 minutes of cooking to prevent burning them.

I wait to add the onions until the potatoes are tender but not fully cooked so the onions don't burn. By the time the onions are soft and lightly browned, the potatoes are perfectly golden and tender.

The biggest tip I can give you is to avoid stirring too often. Let them sit to brown, then stir gently. Over stirring will produce mushy potatoes!

-Sky🩷

More Delicious Recipes

Green Beans and Potatoes

Twice Baked Potatoes

Homemade Mac & Cheese

Cheesy Potatoes

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If you tried this Fried Potatoes and Onions recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

📖 Recipe

Fried Potatoes and Onions

Fried Potatoes and Onions

Golden, tender Fried Potatoes and Onions. A simple Southern side dish you'll want to make again and again!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Side Dish
Servings 4 Servings

Ingredients
  

  • 2 pounds russet potatoes peeled and cut ¼-inch thick slices
  • ¾ cup yellow or white onion large diced
  • 3 ounces oil any neutral tasting oil
  • ¾ - 1 teaspoon salt
  • pepper to taste
  • pinch chipotle powder or cayenne

Instructions
 

  • Heat a large skillet over medium heat. Once hot add in the oil.
  • Now add the potatoes in an even layer. Cook undisturbed for 5-6 minutes. Season with salt, pepper and chipotle powder. Try not to stir too often, or you will end up with mushy potatoes.
  • Stir gently, then lower to medium low heat and cover with a lid. Cook for another 5-6 minutes. Remove lid and stir. Place the lid back on and cook for another 5-6 minutes.
  • Check to see if the potatoes are tender, if they are tender you can keep the lid off. Stir in the onions and continue cooking, stirring occasionally, until the potatoes are fully cooked and the onions are lightly browned and tender. About 15 minutes.

Notes

Try not to stir too often, or you will end up with mushy potatoes.
Keyword fried potatoes, potatoes

Almond Danishes

December 9, 2025 by Sky Pilgreen 1 Comment

Need an easy breakfast win? This recipe transforms premade puff pastry into irresistible Almond Danishes, featuring a rich almond filling, sweet vanilla icing, and crunchy toasted almonds!

Is there anything better than flaky puff pastry? I use it for so many quick recipes in my kitchen, including these Ham and Cheese Pinwheels, which have become a reader favorite.

Table of contents

  • My Latest Videos
  • Key Ingredients
  • How To Make Almond Danishes
  • Substitutions & Variations
  • 👉 Tips
  • More Delicious Recipes

This little creation came from my love for puff pastry and almond paste. The first time I made these they disappeared fast, and they've been a family favorite ever since. They're incredibly easy to make a taste like something you'd find in a bakery case.

My Latest Videos

Here are a few other danish pastries with puff pastry that you might like to try: Blueberry Danishes and Apple Danishes!

Key Ingredients

  • Puff Pastry-This recipe uses just one sheet. If you decide to bake two sheets, simply double the filling and the icing.
  • Almond Flour-Creates the soft, flavorful filling.
  • Eggs-Helps bind the filling together and give it structure.
  • Almond Extract-Pure almond extract for added flavor. Don't skip this!
  • Sliced Almonds-Toasted and sprinkled over the tops after icing for a lovely toasted almond flavor and crunch.

See the recipe card below for the full list of ingredients and measurements.

How To Make Almond Danishes

  1. Step 1: Combine the almond flour, sugar, salt, eggs, and almond extract in a bowl and mix together until well combined.
  1. Step 2: Lay the puff pastry out and cut into 10 equally sized rectangles. Score each one, leaving a half-inch border, then pierce the centers several times with a fork to keep the middles from rising. Place on prepared baking sheet.
  1. Step 3: Add the filling to the middle of each rectangle, then brush the edges with the egg wash. Bake for 15 minutes.
  1. Step 4: Drizzle the icing over the tops of the cooled danishes and finish with toasted almonds. Enjoy!

See the recipe card below for the full recipe directions.

Substitutions & Variations

  • Spread raspberry, apricot or cherry jam over the almond filling before baking for a fun twist.
  • Swap the premade puff pastry for homemade dough and adjust the filling amount accordingly.
  • Use the full sheet to make a braided danish. See my Apple Strudel recipe to learn how to braid the dough.
  • Substitute milk for the heavy cream for the icing. You may need a touch more powdered sugar to reach a drizzle-friendly consistency.
  • Dust the warm danishes with powdered sugar if you want a lighter topping instead of the icing.

👉 Tips

  • Make sure the puff pastry is fully thawed in the refrigerator before using.
  • Keep the pastry as cold as possible while working with it. If it starts to feel warm or sticky, pop it back in the fridge for 20 minutes before continuing.
  • Don't skip scoring and piercing the dough. This helps the pastry bake evenly and keeps the filling from going everywhere.

I can't wait for you to try these simple Almond Danishes. They are such a fantastic way to use puff pastry and taste amazing!

-Sky🩷

More Delicious Recipes

Blueberry Muffins

Homemade Cinnamon Rolls

Breakfast Pizza

Buttermilk Pancakes

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If you tried this Almond Danishes recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Almond Danishes with puff pastry

Almond Danishes

Easy homemade Almond Danishes made with puff pastry. A quick bakery-style breakfast or brunch option.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Chill Time 20 minutes mins
Total Time 50 minutes mins
Course Breakfast
Servings 10 Servings

Ingredients
  

Almond Danishes

  • 1 sheet puff pastry
  • 9 ounces almond flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ teaspoon pure almond extract

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Simple Icing

  • 6 tablespoons powdered sugar
  • 4 tablespoons heavy cream
  • ¼ teaspoon vanilla extract

Topping

  • ¼ cup sliced almonds toasted

Instructions
 

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  • In a small bowl, mix together the almond flour, granulated sugar, salt, eggs, and almond extract until fully combined.
  • Lay the puff pastry on a lightly floured surface and cut it into 10 equally sized rectangles. Score each rectangle, leaving a half-inch border, and pierce the centers several times with a fork. Place them on the prepared baking sheet.
  • Divide the filling evenly between the rectangles, placing it in the centers of the rectangles. Mix the remaining egg with 1 tablespoon of water and brush the edges of the pastry. Bake for 15 minutes or until the pastry is golden and puffed. Cool completely before icing.

Simple Icing

  • Whisk together the powdered sugar, heavy cream, and vanilla extract, then drizzle over the cooled danishes and top with toasted almonds. Enjoy!
Keyword almond, danishes

Turkey Pot Pie with Biscuits

December 5, 2025 by Sky Pilgreen Leave a Comment

This Turkey Pot Pie with Biscuits is the perfect way to use up leftover turkey after Thanksgiving. From the creamy homemade sauce to the fluffy biscuits on top, this pot pie is pure comfort food!

If you're looking for recipes that use leftover turkey, this one has been a favorite in my kitchen for years. We always have plenty of leftover Thanksgiving turkey that I never want to waste, and turning it into a warm, cozy pot pie is something my whole family looks forward to.

Table of contents

  • My Latest Videos
  • Key Ingredients
  • How To Make Turkey Pot Pie with Biscuits
  • Substitutions & Variations
  • 👉 Tips
  • Storage & Freezing Tips
  • More Delicious Recipes

My Latest Videos

If you love my Chicken Pot Pie and my Creamy Chicken Noodle Soup, you're going to love this Turkey Pot Pie with Biscuits too!

Key Ingredients

  • Turkey-This recipe is perfect for using leftover turkey.
  • Vegetables-You'll need a combination of carrots, potatoes, onions, and english peas.
  • All-purpose flour-Used to thicken the sauce and to make the homemade biscuits.
  • Chicken Stock-A good quality stock really shines in the sauce.
  • Heavy Cream-Helps create the creamy base.
  • Seasonings-Just salt, pepper, and a little poultry seasoning (optional) to keep things simple and flavorful.

How To Make Turkey Pot Pie with Biscuits

The full recipe can be found in the recipe card below. This cozy turkey pot pie comes together in just a few simple steps:

  1. Step 1: Par cook the carrots and potatoes for 6 minutes. Add the peas and cook for another 2 minutes. Drain and set aside.
  1. Step 2: Sauté the diced onions in the butter until tender.
  1. Step 3: Sprinkle in the flour to make the roux. Cook for 1 minute.
  1. Step 4: Whisk in the chicken stock and heavy cream to make the sauce. Add salt, pepper and poultry seasoning, if using. Keep whisking until the sauce has thickened. Set aside.
  1. Step 5: Shred or chop the cooked turkey.
  1. Step 6: Combine the sauce, shredded turkey, carrots, potatoes and peas. Transfer to a greased 9x13 baking dish. Set aside to cool.

7. Step 7: Top with the homemade biscuits.

8. Step 8: Bake for 35 minutes or until the biscuits are cooked through and the filling is bubbly. Enjoy!

Substitutions & Variations

  • Any cooked turkey works; it doesn't have to be leftover turkey.
  • Substitute milk for heavy cream if needed.
  • Green beans or corn can be added or substituted.
  • Use canned or frozen biscuit dough for an easy shortcut

👉 Tips

  • If you save your turkey bones, make homemade turkey stock to use instead of chicken stock. I like making a big batch and freezing the extra.
  • Bake the biscuits separately if you prefer a crispier bottom. My husband loves them this way, so I always bake a few on a sheet pan just for him.
  • Brush the biscuits with melted butter when the pot pie comes out of the oven for extra buttery goodness!

Storage & Freezing Tips

  • To freeze, mix the sauce and vegetables, let them cool completely, then transfer to a freezer bag or container and freeze until needed.
  • For the biscuits, prepare the dough, cut it out, and freeze on a baking sheet. Once the dough is fully frozen, transfer the biscuits to a freezer bag.
  • Alternatively, you can prepare the biscuits fresh when you're ready to bake the pot pie.
  • Thaw overnight in the refrigerator and bake according to the recipe directions.
  • For the leftovers, I love freezing individual portions for easy lunches during the winter.

I hope this Turkey Pot Pie with Biscuits becomes one of your favorite leftover turkey recipes too. It's cozy, comforting, and such a delicious way to utilize those Thanksgiving leftovers.

-Sky🩷

More Delicious Recipes

Marry Me Chicken Soup

Sausage and Bean Soup

Beef Pot Roast

Homemade Chili

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📖 Recipe

Turkey Pot Pie with Biscuits

Turkey Pot Pie with Biscuits

Sky Pilgreen
Cozy Turkey Pot Pie with Biscuits made with leftover Thanksgiving turkey. Creamy, comforting, and easy to make.
Print Recipe Pin Recipe
Prep Time 35 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dinner
Servings 6 Servings

Ingredients
  

Pot Pie Filling

  • 12 ounces leftover turkey shredded
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • ¾ cup yellow or white onions small diced
  • 1 pound red potatoes small diced
  • 2-3 large carrots peeled and small diced
  • 1 cup english peas frozen
  • 6 tablespoons all-purpose flour
  • 3 cups chicken stock
  • ½ cup heavy cream
  • 2 ½ teaspoons salt
  • 1 teaspoon pepper
  • ½ teaspoon poultry seasoning

Biscuits

  • 3 ounces unsalted butter cubed or shredded and chilled
  • 2 cups all-purpose flour extra for dusting
  • 1 tablespoon granulated sugar
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk chilled

Instructions
 

Turkey Pot Pie Filling

  • Bring a large pot of water to a boil. Add the diced potatoes and carrots and cook for 6 minutes. Add the English peas and cook 2 more minutes. Drain and set aside.
  • Place the same pot over medium heat, add the olive oil. Add the onions and sauté for about 6 minutes, or until softened.
  • Add the butter to the pot. Once melted, stir in the flour and cook for 30 seconds. Slowly pour in the chicken stock while whisking to avoid lumps. Continue whisking until the mixture thickens enough to coat the back of a spoon.
  • Stir in the heavy cream. Season with salt, pepper, and poultry seasoning if using. Remove from the heat.
  • Add the shredded turkey, potatoes, carrots, and peas to the sauce. Stir gently to combine. Lightly grease a 9x13 baking dish and pour in the filling.

Biscuits

  • Preheat the oven to 375°F.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the cold butter and rub it into the flour using your fingertips until the mixture looks crumbly.
  • Pour in the chilled buttermilk and gently stir with a spoon just until the dough comes together. It should look wet and sticky.
  • Lightly flour your work surface and turn the dough out onto the flour. Dust the top with a little flour. Gently pat it into a rectangle. Using a bench scraper, fold the dough over itself 4 to 5 times, patting lightly between folds. Pat or roll into a 1-inch-thick circle.
  • Cut out the biscuits and arrange them on top of the pot pie filling.
  • Bake for 35 minutes or until the filling is bubbly and the biscuits are golden brown. Brush the tops with butter and serve. Enjoy!
Keyword pot pie, turkey

Chicken Tortilla Soup Recipe

December 1, 2025 by Sky Pilgreen 1 Comment

This easy Chicken Tortilla Soup recipe comes together in one pot and is perfect any night of the week. It's filled with tender shredded chicken, beans, corn, and a seasoned broth, then topped with freshly fried tortilla strips for the best crunch.

Much like my Ground Beef Taco Soup recipe, this Chicken Tortilla Soup is loaded with flavor and so simple to make homemade. Everything builds in one pot, starting with frying the tortilla strips, then searing the chicken, and finally layering the broth and vegetables. It's cozy, comforting and one of my favorite soups to batch cook and freeze for later meals.

My Latest Videos

Related: Turkey Taco Soup and Marry Me Chicken Soup

Key Ingredients & Substitutions

  • Chicken-Use what you have on hand. Boneless skinless chicken breasts or thighs both work beautifully.
  • Tortillas-I thinly slice corn tortillas and fry them right in the same pot I'll use for the soup. This adds great flavor from the beginning. You can skip this step and use store bought tortillas strips if you prefer.
  • Seasonings-I use a handful of spices similar to what you'd find in a taco seasoning blend. If you want to keep it extra simple, substitute with your favorite taco mix to taste.
  • Chicken Stock-Always a great start to a tasty soup. Substitute with chicken broth if that is what you have.

How To Make Chicken Tortilla Soup

This soup comes together easily with layers of flavor built right in the pot. Here's my process:

Step 1: Fry thin tortilla strips until crispy and golden. Place them on a paper towel lined plate and set aside.

Step 2: Season the chicken and sear on both sides until fully cooked. Remove from the pot and set aside to cool, then shred it.

Step 3: Add the diced bell peppers and onions to the pot and sauté until tender.

Step 4: Stir in the minced garlic, tomato paste, and remaining spices. Cook for 1 minute to bring out the flavor.

Step 5: Add the chicken stock, canned tomatoes, beans, corn, and shredded chicken. Simmer for 15 minutes. Taste and adjust the seasonings if needed.

Step 6: Serve topped with crispy tortillas strips, a squeeze of fresh lime juice, fresh cilantro and diced avocado. Enjoy!

👉 Tips

  • Using rotisserie chicken is a great shortcut to cut down on the cooking time.
  • Use any color bell pepper you like, or swap with poblano pepper to change up the flavor.
  • If you don't have tomato paste, use 3 tablespoons of tomato sauce instead.
  • For a thicker soup, mash a few beans before adding the rest.
  • Add sliced jalapeños for a little heat.
  • Shredded cheese like cheddar or Monterey Jack are great toppings you can serve with the soup.

This Chicken Tortilla Soup is always a hit in my kitchen, and I can't wait for you to make it. I love serving mine with extra crispy tortilla strips and lots of lime juice!

-Sky🩷

More Delicious Recipes

Creamy Chicken Noodle Soup

Loaded Potato Soup

Zuppa Toscano Soup

Vegetable Beef Soup

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If you tried this Chicken Tortilla Soup recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup

This Chicken Tortilla Soup recipe is warm, hearty, and packed with flavor. It's an easy one pot soup that's perfect any night of the week!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dinner
Servings 4 Servings

Ingredients
  

  • ½ cup vegetable oil or any other neutral tasting oil
  • 5 soft corn tortillas cut into strips
  • 1 pound chicken breasts boneless, skinless
  • 2 teaspoons salt
  • ¾ teaspoon pepper
  • ½ teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1 tablespoon cumin
  • ½ teaspoon smoked paprika or regular
  • ¼ teaspoon coriander optional
  • ½ teaspoon onion powder
  • ¼ teaspoon chipotle powder
  • ½ teaspoon dried oregano
  • 1 cup green bell pepper small diced
  • 1 cup yellow or white onion small diced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 5 cups chicken stock
  • 14.5 ounce can petite diced tomatoes drained
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can corn drained

Instructions
 

  • In a large pot add the ½ cup of oil and heat to 350°F. Fry the tortilla strips until crisp and golden, working in batches if needed. Transfer to a paper towel lined plate, sprinkle with a little salt and set aside. Turn the heat off and carefully discard half of the oil.
  • In a small bowl combine 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon coriander and ½ teaspoon onion powder. Mix until fully combined, then season the chicken on both sides.
  • Place the pot over medium heat then add the chicken and cook on both sides until browned and fully cooked. Remove from the pot and set aside to cool.
  • Now add the diced bells peppers and onions to the pot and sauté until tender. Stir in the minced garlic, tomato paste, and remaining spices. Cook for 1 minute. (2 teaspoons cumin, 1 teaspoon chili powder, ¼ teaspoon chipotle powder, ½ teaspoon dried oregano, 1 teaspoon salt, ¼ teaspoon pepper)
  • Pour in the chicken stock, then add the tomatoes, beans, and corn. Shred or chop the chicken and return it to the pot. Stir together then bring to a simmer. Cook for 15 minutes. Top with your favorite toppings and fried tortilla strips. Enjoy!

Notes

Topping Suggestions
  • Fresh Lime Juice (a must!)
  • Cilantro
  • Diced Avocado
  • Shredded cheese like cheddar or Monterey Jack are great toppings you can serve with the soup.
Keyword chicken, chicken soup, soup

Iced Gingerbread Cookies

November 29, 2025 by Sky Pilgreen 2 Comments

Soft, chewy and perfectly spiced, these Iced Gingerbread Cookies are the perfect holiday cookie!

I love a good crisp gingerbread cookie, but these soft gingerbread cookies have quickly become my favorite way to make gingerbread. After testing this recipe a few times (and passing plenty of samples to my taste testers), I have found that the best gingerbread flavor comes from using blackstrap molasses.

I've tested this recipe using regular molasses, which is great, but the deep, rich flavor you get from the blackstrap molasses wins every single time! I seriously cannot get enough of these cookies!

My Latest Videos

Related: Molasses Cookies, Chai Spiced Oatmeal Cookies

Key Ingredients & Substitutions

  • Molasses-For the best flavor I love using blackstrap molasses. Regular molasses works good too.
  • Spices-A mixture of ground cinnamon, ginger and allspice for a fantastic gingerbread flavor. If you want a milder flavor, you can replace ½ teaspoon of the ground ginger with cinnamon.

How To Make Iced Gingerbread Cookies

Not only are these cookies fantastic, but they are super easy to make. Here is my process:

Step 1

Combine the flour, baking soda, salt, and spices together in a bowl until evenly mixed.

Step 2

Cream the butter and sugar until fluffy. Mix in the egg, then add the molasses and vanilla until fully combined.

Step 3

Gradually mix the dry ingredients into the butter mixture until just combined.

Step 4

Scoop onto a parchment lined baking sheet, gently press the tops down and bake for 10-11 minutes. Cool before icing.

Step 5

Dip the tops in the icing, letting the excess drip off, and place on a cooling rack to set before serving. Enjoy!

👉 Tips

  • Don't have blackstrap molasses, no worries, use regular molasses.
  • These cookies are delicious with or without the icing.
  • If skipping the icing, roll the cookie dough in a little sugar before baking for extra sweetness and sparkle.
  • Let the iced cookies rest for at least one hour so the icing can fully set.

I hope you'll be adding these delicious Iced Gingerbread Cookies to your Christmas cookie tray this year. I know I will be!

-Sky🩷

More Delicious Recipes

Iced Oatmeal Cookies

Coconut Shortbread Cookies

Christmas M&M Sprinkle Cookies

Chocolate Snowball Cookies

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📖 Recipe

Iced Gingerbread Cookies

Iced Gingerbread Cookies

Soft, spiced Gingerbread Cookies made with blackstrap molasses and topped with a simple vanilla icing. Perfect for your holiday cookie tray!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 11 minutes mins
Total Time 21 minutes mins
Course Dessert
Servings 14 Cookies

Ingredients
  

Cookie Dough

  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 large egg
  • ¼ cup molasses use blackstrap if you have it
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ¼ teaspoon all spice

Icing

  • 1 cup powdered sugar
  • 2 ½ tablespoons milk
  • 1 splash vanilla extract

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and allspice until well combined.
  • In the bowl of a mixer, cream the butter and sugar until light and fluffy.
  • Add in the egg and mix until fully incorporated.
  • Mix in the molasses and vanilla extract, scraping down the bowl as needed to ensure everything is well combined.
  • Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together.
  • Using a 1-ounce portion scoop (or two rounded tablespoons), scoop the dough onto the prepared baking sheet. Gently press the tops of each cookie to flatten slightly.
  • Bake for 10-11 minutes. Allow the cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack. Let them cool completely before icing.

Icing

  • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  • Once the cookies have cooled completely, gently dip just the tops into the icing, letting any excess drip off.
  • Place the iced cookies back on a cooling rack and allow the icing to set for at least 1 hour before serving. Enjoy!

Notes

  • Don't have blackstrap molasses, no worries, use regular molasses.
  • These cookies are delicious with or without the icing.
  • If skipping the icing, roll the cookie dough in a little sugar before baking for extra sweetness and sparkle.
  • Let the iced cookies rest for at least one hour so the icing can fully set.
Keyword cookies, gingerbread

Fried Chicken Cutlets

November 24, 2025 by Sky Pilgreen Leave a Comment

These Fried Chicken Cutlets come out perfectly golden and crispy every single time. They're easy, versatile, and the kind of recipe you'll use for just about anything.

Keeping a solid chicken cutlet recipe in your back pocket is essential for ever home cook. This one is simple, reliable, and uses the standard breading procedure that never fails.

It's about as versatile as it gets, whether you serve it with pasta, salads, or sandwiches, these crispy chicken cutlets are perfect!

Table of contents

  • My Latest Videos
  • Key Ingredients & Substitutions
  • How To Make Fried Chicken Cutlets
  • 👉 Tips
  • More Delicious Recipes
  • Freezer Tips

My Latest Videos

Related: Chicken Parmesan, Fried Chicken Sandwich

Key Ingredients & Substitutions

  • Chicken - Boneless skinless chicken breasts.
  • Flour - Plain all-purpose flour for dredging the chicken.
  • Eggs - Eggs are needed to create an egg wash.
  • Breadcrumbs - For the crispiest chicken cutlets use panko. Regular breadcrumbs can be substituted if needed.
  • Parmesan Cheese - Grated or shredded. It can be omitted is needed.

How To Make Fried Chicken Cutlets

If you have 3 pie dishes, they make the best vessels for setting up your breading station.

  1. Step 1: Place the chicken on a cutting board, cover with plastic wrap and pound to even thickness. Season both sides with the spice mixture.
  1. Step 2: Working with one piece of chicken at a time, dredge the chicken in flour, shaking off the excess.
  1. Step 3: Dip the chicken in the egg wash, letting the excess drip off before transferring to the breadcrumbs.
  1. Step 4: Press firmly in the breadcrumbs to evenly coat. Then transfer to the hot oil and fry for 4-5 minutes on each side.
  1. Step 5: Transfer the cooked chicken to a wire rack to rest while you cook the remaining cutlets. Or place on a paper towel lined plate.
  1. Step 6: Garnish with chopped parsley. Enjoy!

👉 Tips

  • Use a meat mallet to pound the chicken out to an even thickness to ensure uniform cooking. If you do not have a meat mallet, the bottom of a glass will work.
  • Crumble some of the breadcrumbs between your fingers to create a mix of fine and coarse crumbs for the best coating.
  • Let the chicken rest on a wire rack so that is stays crispy while you finish frying the remaining cutlets.

These cutlets always come through when you need a quick, crowd pleasing dinner. I think you'll love how easy and versatile they are.

-Sky🩷

More Delicious Recipes

Buttermilk Chicken Tenders

Chicken Fried Chicken

Green Beans and Potatoes

Macaroni and Cheese

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📖 Recipe

Fried Chicken Cutlets

Fried Chicken Cutlets Recipe

An easy, versatile chicken cutlet recipe that works well with pasta, salads, sandwiches and more. Perfect any day of the week!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dinner
Servings 4 Servings

Ingredients
  

  • 2 chicken breasts boneless, skinless
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ¾ cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons water
  • 1 ½ cups panko bread crumbs
  • ½ cup grated parmesan cheese
  • oil as needed for frying

Instructions
 

  • Cut the chicken breasts in half lengthwise. Place each piece on a chicken board, cover with plastic wrap, and gently pound to an even thickness. 
  • In a small bowl mix together 1 teaspoon of salt, ½ teaspoon pepper and ½ teaspoon of garlic powder. Season the chicken on both sides with the spice mixture.
  • In a bowl (or pie dish) mix together the eggs and water to make the egg wash. In a separate bowl mix together the breadcrumbs, parmesan cheese, and all of the remaining herbs and spices. Place the flour in a separate bowl.
  • Dredge the chicken in the flour shaking off the excess, then dip into the egg wash and firmly press into the breadcrumbs. Making sure to coat each piece evenly.
  • In a large skillet heat 1 inch of vegetable oil or canola oil over medium-high heat. Begin cooking the chicken. Cook on each side for 4-6 minutes, or until golden brown and cooked through. Place on a cooling rack. Repeat until all of the chicken is done. Enjoy!
Keyword chicken, fried chicken

Freezer Tips

Freezing breaded chicken cutlets is a great way to get a head start on busy weeknight meals. Lay the coated cutlets on a parchment lined baking sheet, keeping them separated so they freeze evenly. Freeze for a few hours, then transfer to a freezer safe bag or container.

When you are ready to cook them, simply thaw in the refrigerator overnight in a single layer and fry as directed.

Iced Oatmeal Cookies Recipe

November 21, 2025 by Sky Pilgreen Leave a Comment

A homemade classic that is so easy to make! This Iced Oatmeal Cookies recipe makes soft, chewy cookies with lightly crisp edges complete with a simple vanilla icing on top.

Is there a more nostalgic cookie than the iced oatmeal cookie? It has been one of my favorites since I was a kid and it never disappoints. I see this cookie disappear faster than any other cookie every time it makes an appearance at an event. This version is about as classic as it gets. It's soft, chewy and topped with the best simple icing, just like an iced oatmeal cookie should be!

My Latest Videos

Related: Chai Spiced Oatmeal Cookies and Oatmeal Raisin Cookies.

How To Make Iced Oatmeal Cookies

These cookies come together quickly (no mixer required) and bake up with the perfect spread. Here's the process:

  1. Step 1: Mix together the oats, salt, baking powder, baking soda, cinnamon and flour until fully combined.
  1. Step 2: Stir together the melted butter, granulated sugar, brown sugar and vanilla extract until well combined.
  1. Step 3: Add the eggs one at a time, mixing well after each addition.
  1. Step 4: Combine the two bowls and stir until the cookie dough comes together.
  1. Step 5: Scoop the dough onto the parchment lined baking sheet using a 1-ounce scoop or two heaping tablespoons and bake for 14 minutes.
  1. Step 6: Cool completely before icing. Enjoy!

👉 Tips

  • Use old fashioned oats. Quick oats will alter the texture of the cookies.
  • Use a food processor or blender to blitz the oats. Make sure to not over process the oats, you want chunky pieces, not flour.
  • Let the butter cool for 5-10 minutes at room temperature before mixing with the sugars. This helps prevent the butter from melting the sugars.
  • Cool the cookies completely before icing them.
  • The icing should be kind of thick, if to thin it will run off the cookie. Humidity can affect the icings consistency. I recommend starting off with 2 tablespoons of the milk and slowly whisk in more as needed to make the icing.
  • For the classic iced look, dunk the tops straight into the icing and lift up, letting the excess drip off before placing on a rack.

These iced oatmeal cookies bring that perfect blend of nostalgia and homemade goodness, and they always seem to disappear quicker than I expect. I hope they make their way into your regular baking rotation and bring a little extra joy to your kitchen.

-Sky🩷

More Delicious Recipes

Pumpkin Oatmeal Cookies

Snickerdoodle Cookies

Coconut Shortbread Cookies

Bakery Style Chocolate Chip Cookies

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📖 Recipe

Iced Oatmeal Cookies

Iced Oatmeal Cookies Recipe

Sofy, chewy Iced Oatmeal Cookies with a simple sweet vanilla icing. Easy to make and always a hit!
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 14 minutes mins
Total Time 39 minutes mins
Course Dessert
Servings 21 Cookies

Ingredients
  

Cookie Dough

  • 2 cups old fashioned oats
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs

Icing

  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 splash vanilla extract

Instructions
 

Cookie Dough

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a food processor or blender, pulse the oatmeal until it has the texture of coarse meal. Be careful not to over-process it into flour. Pour into a large bowl and whisk in the salt, baking powder, baking soda, cinnamon and flour.
  • In a separate bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract until well mixed. Then, add the eggs one at a time, mixing well after each addition.
  • Now add the dry ingredients to the wet ingredients and mix well. Using a 1-ounce portion scoop or two rounded tablespoons, place the cookie dough onto the prepared baking sheet and bake for 14 minutes. Cool before icing.

Icing

  • In a bowl whisk together the powdered sugar, milk and vanilla extract until fully combined. 
  • Dip just the tops of each cookie lightly into the icing, allowing any excess to drip off before setting them on a cooling rack. Enjoy!

Notes

  • Use old fashioned oats. Quick oats will alter the texture of the cookies.
  • Use a food processor or blender to blitz the oats. Make sure to not over process the oats, you want chunky pieces, not flour.
  • Let the butter cool for 5-10 minutes at room temperature before mixing with the sugars. This helps prevent the butter from melting the sugars.
  • Cool the cookies completely before icing them.
  • The icing should be kind of thick, if to thin it will run off the cookie. Humidity can affect the icings consistency. I recommend starting off with 2 tablespoons of the milk and slowly whisk in more as needed to make the icing.
Keyword cookies, oatmeal cookies

Ground Beef Taco Bowl

November 18, 2025 by Sky Pilgreen Leave a Comment

Looking for a quick, weeknight friendly dinner? This homemade Ground Beef Taco Bowl recipe is exactly what you need! It is easy to make, packed with flavor, and endlessly customizable!

Tacos have always been one of my favorite comfort foods, and this recipe for taco bowls has been my go-to for a fast meal prep friendly lunch or dinner. I love how simple they are to throw together. With so many toppings, everyone can make their own bowl just like they like it.

My Latest Videos

I am always sharing my favorite taco inspired recipes! A few reader favorites are my Ground Turkey Taco Bowls, and Crispy Chicken Tacos.

Key Ingredients & Substitutions

  • Ground Beef - I like using 80/20 for flavor. Ground pork and ground turkey are great substitutions.
  • Black Beans - Freshly cooked or canned black beans. If cooking from dry, use ½-3/4 cup measured dry.
  • Rice - Plain white rice is my go-to, but brown rice can be substituted.
  • Seasonings - I use a homemade taco seasoning blend (in the recipe card below). Use your favorite seasoning mix if desired.
  • Toppings - The best part! And totally up to you. I mention a few suggestions below.

An Easy Weeknight Taco Bowl Recipe

I make some sort of taco creation at least once a week. Yes, I really do! This recipe has been one I have been making a lot here lately.

When it comes to these taco bowls, I like to focus on the toppings (they're my favorite part!). Everyone gets to customize their own, which makes dinner easy and fun. We usually serve ours with:

  • Pico de Gallo
  • Diced Avocado (Guacamole is a great option too!)
  • Cheese - cheddar, pepperjack or queso fresco are all delicious choices.

But my must have topping is the AMAZING Garlic Sauce I share in the recipe card below. It takes this simple ground beef taco bowl recipe to the next level. Honestly, I probably use more than I should, but it's that good! If you've tried my Carnitas Nachos, you know exactly what I mean. This sauce is magic on anything!

These simple taco bowls are uncomplicated, perfect for busy nights when you want an easy dinner and make a great meal prep recipe for easy lunches. Enjoy!

-Sky🩷

Meal Prep Tips

  • Assemble your rice, beans, and beef in containers for easy lunches or dinners.
  • Keep toppings like Pico de Gallo, shredded cheese, and garlic sauce separate until serving.
  • Reheat the base and then top with your favorite toppings!

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Chicken and Quinoa Salad

Easy Salmon Bowls

Chicken Burrito Bowls

Ground Beef Enchiladas

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📖 Recipe

Ground Beef Tacos Bowls

Ground Beef Taco Bowl Recipe

This easy Ground Beef Taco Bowl is perfect for busy weeknights. Seasoned beef, rice, and black beans come together with your favorite toppings for a simple, customizable meal the whole family will love.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dinner
Servings 6 Servings

Ingredients
  

  • 1 cup white rice cooked following package directions

Seasoned Ground Beef

  • 1 ½ pounds ground beef 80/20
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 2 teaspoons paprika
  • 1 tablespoon garlic powder
  • ¼ teaspoon chipotle powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup water

Black Beans

  • 1 15 ounce can black beans drained & rinsed
  • salt to taste
  • ¼ teaspoon garlic powder
  • 1 splash lime juice

Garlic Sauce

  • ¾ cup sour cream
  • 2 tablespoons mayo
  • ½ cup cilantro, minced measured before mincing
  • 1 ½ tablespoons fresh lime juice
  • 1 clove garlic minced

Toppings

  • shredded cheese (cheddar, pepperjack, or queso fresco) as needed
  • pico de gallo as needed
  • avocado, diced as needed

Instructions
 

Seasoned Ground Beef

  • In a large skillet over medium-high heat, cook the ground beef until browned and cooked through, crumbling it as it cooks.
  • Once done, drain off the grease and return the beef to low heat. Stir in all of the seasonings and the water. Mix until fully combined and heated through.

Black Beans

  • Add the drained and rinsed beans to a small pot over medium-low heat. Stir in the salt (to taste), garlic powder, and lime juice. Cook until warmed through.

Garlic Sauce

  • In a small bowl, combine all of the sauce ingredients and mix well.

Assemble the bowls

  • Add some rice, beans and meat to a bowl. Top with your favorite toppings, then drizzle with the garlic sauce. Enjoy!

Notes

Other topping suggestions:
  • Guacamole
  • Salsa
  • Diced Tomatoes
  • Diced Onions
  • Shredded Lettuce
  • Sliced or pickled jalapeños 
  • Sour Cream
  • Hot Sauce
  • Tortilla Chips
Keyword ground beef, taco bowls

Coconut Shortbread Cookies

November 11, 2025 by Sky Pilgreen Leave a Comment

Soft, buttery Coconut Shortbread Cookies dipped in chocolate and sprinkled with crunchy almonds. The perfect little cookie for any occasion!

My Latest Videos

Here are two cookie recipes I recommend trying next: Snickerdoodle Cookies and Chocolate Chip Walnut Cookies!

Key Ingredients & Substitutions

  • Shredded Coconut - I like using unsweetened coconut, but sweetened works too. Toasting it first brings out the flavor and adds a nutty note.
  • Almond Extract - Adds a subtle, delicious flavor to the shortbread dough. The amount in this recipe isn't overwhelming, but if you're not a huge fan, you can use a little less or substitute with extra vanilla extract.
  • Chocolate - I love dipping these cookies in dark chocolate (the chocolate and almonds are totally optional). Semi-sweet or milk chocolate can be substituted.
  • Almonds - Lightly toasted and chopped, these are sprinkled on the chocolate immediately after dipping. They're optional and can be substituted for walnuts, pecans or even more toasted coconut.

My New Favorite Shortbread Cookie

If you've been around this blog for a while, you probably know I gush over cookies a lot! I really enjoying making (and eating) them! Shortbread cookies have always been my favorite, ever since I was a little girl. This combination has quickly become my new favorite cookie!

The buttery crumb of the cookie paired with the toasted coconut, dark chocolate, and toasted almonds... simply delicious!

Here are a few of my tips for making the best coconut shortbread cookies:

  • Toast the coconut first. This way, it has time to cool before you mix the dough. This simple step helps the process move along faster.
  • Gently knead the dough. Transfer the dough to a lightly floured surface and knead it just enough to remove any air bubbles before rolling each portion into a log.
  • Measure the width. Keep the logs at about 2 inches wide, any smaller and the cookie texture will not be ideal.
  • Don't skip chilling the dough. This step makes or breaks your shortbread texture!
  • Use a serrated knife. It makes slicing the chilled dough so much easier to get evenly sized cookies.
  • Toast those almonds! The flavor is worth it!

The biggest tip I can give you is to not rush the process. Toast your coconut, chill your dough, and toast the almonds. Each little step makes a noticeable difference in the flavor and texture.

-Sky🩷

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Shortbread Cookies

Thumbprint Cookies with Jam

Oatmeal Raisin Cookies

Mint Chocolate Cookies

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📖 Recipe

Coconut Shortbread Cookies

Coconut Shortbread Cookies

Soft, buttery Coconut Shortbread Cookies dipped in chocolate and sprinkled with crunchy almonds. The perfect little cookie for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Rest Time 2 hours hrs
Total Time 2 hours hrs 45 minutes mins
Course Dessert
Servings 40 Cookies

Ingredients
  

  • 1 ½ cups unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • ½-3/4 teaspoon almond extract I recommend using the full ¾ teaspoon
  • 3 ½ cups all-purpose flour
  • 2 ½ tablespoons water
  • 1 ½ cups unsweetened coconut (shredded) toasted & cooled
  • 1 cup dark chocolate
  • ⅔ cup sliced almonds toasted and chopped

Instructions
 

  • In the bowl of a mixer, combine the softened butter, granulated sugar, and powdered sugar. Mix until fully combined. You are looking for the butter and sugar mixture to be smooth, not fluffy.
  • Mix in the salt, water, vanilla extract and almond extract. Mix until fully combined.
  • Gradually add in the flour and water, mixing slowly at first to prevent flour from going everywhere. Scrape the sides of the bowl as needed. Mix just until the flour is full incorporated. Mix in the toasted and cooled coconut.
  • Turn the dough out onto a lightly floured piece of parchment paper. Gently knead until it forms a smooth ball, then divide in half. Roll each half into a log about 2 inches wide, reshaping if it feels hollow in the middle.
  • Wrap each log in parchment paper, twist the ends, and refrigerate for at least 2 hours.
  • Preheat the oven to 350°F. Unwrap one log and place the parchment on a baking sheet.
  • Using a serrated knife, slice the dough into ½-inch thick pieces. Place on the baking sheet and refrigerate again for 20 minutes.
  • Place chilled cookies into the oven and bake for 20-25 minutes, or until the edges are just lightly golden. Cool before decorating.
  • Melt the chocolate according to the package's instructions. Dip half of each cookie in the melted chocolate, place on parchment paper and sprinkle with the chopped almonds.
  • Allow the chocolate to set before serving. Enjoy!

Notes

  • The amount of cookies in the recipe depends on how thick you slice them. At ½-inch thick the recipe should yield 40-45 cookies.
  • The coconut shortbread cookies are fantastic as they are. The chocolate and toasted almonds are a bonus!
Keyword cookies, holiday cookies, shortbread cookies

Lemon Icebox Pie Recipe

November 11, 2025 by Sky Pilgreen Leave a Comment

A creamy, tangy Lemon Icebox Pie made with a buttery graham cracker crust and dreamy lemon filling. This failproof recipe is easy to make, and perfect for any occasion!

After adding my Key Lime Pie recipe to the website earlier this year, I knew I wanted to make a lemon icebox version to share. And boy did it deliver! The lemon is the star here and that creamy texture is a huge winner! I love this pie so much!

It totally gets extra bonus points from me because it is so stinking easy to make!

My Latest Videos

As a recipe developer who loves creating from-scratch desserts, I'm thrilled to share this creamy lemon dessert with you! If you enjoy this, I have plenty of other creamy favorites you might like, such as my Coconut Cream Pie and No-Bake Pumpkin Cheesecake!

Key Ingredients & Substitutions

  • Graham Cracker Crust - Homemade or a 9-inch premade crust can be substituted.
  • Sweetened Condensed Milk - This adds sweetness and that signature silky texture. Don't substitute it with evaporated milk, they're not the same.
  • Lemons - Fresh lemons are needed for their juice and zest. Don't substitute with bottled juice.
  • Whipped Cream - To top the finished pie. Premade whipped cream can be substituted.

How To Make Lemon Icebox Pie

Making this easy lemon icebox pie recipe is simple and quick. Just a few steps stand between you and a slice of this creamy lemon dessert!

Graham Cracker Crust Recipe
  1. Step 1: Combine the crushed graham crackers, sugar, and melted butter until it resembles wet sand.
Graham Cracker Crust Recipe
  1. Step 2: Press the mixture into your pie dish and bake for 10 minutes.
  1. Step 3: Next, whisk together the egg yolks, sweetened condensed milk, lemon juice, and lemon zest until smooth and creamy.
  1. Step 4: Pour into your cooled crust and smooth out evenly.
  1. Step 5: Bake for 15 minutes, just until the center is slightly set and still has a little jiggle. Cool completely on a wire rack before transferring to the refrigerator for 4 hours.
  1. Step 6: Top with a generous layer of whipped cream and a little more lemon zest. Enjoy!

👉 Tips

  • Use a food processor or rolling pin to turn the graham cracker sheets into crumbs.
  • Let the icebox pie chill completely before slicing. This helps the filling set up and gives you clean slices.

This Lemon Icebox Pie recipe is one of my favorite pies to make and share with my family! While it's perfect for a cool summer dessert, it also makes a great Thanksgiving pie to add to your dessert table!

I hope you give this recipe a try soon!

-Sky 🩷

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Lemon Blackberry Cake

Chocolate Meringue Pie

Lemon Cookies

Pumpkin Pie

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📖 Recipe

Lemon Icebox Pie

Lemon Icebox Pie Recipe

A creamy, tangy homemade Lemon Icebox Pie recipe made with a buttery graham cracker crust and smooth lemon filling.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Rest Time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Dessert
Servings 8 Servings

Equipment

  • 9-inch pie dish

Ingredients
  

Graham Cracker Crust

  • 12 sheets graham crackers made into crumbs
  • ¼ cup light brown sugar or granulated
  • 3 ounces unsalted butter melted
  • 1 pinch salt

Lemon Filling

  • 3 large egg yolks
  • 14 ounces sweetened condensed milk
  • ½ cup lemon juice freshly squeezed
  • 1 tablespoon lemon zest

Whipped Cream

  • 1 cup heavy cream cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Graham Cracker Crust

  • Preheat your oven to 350°F. In a bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until evenly moistened.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly golden. Set aside to cool.

Lemon Filling

  • In a large bowl, whisk together egg yolks, sweetened condensed milk, lemon juice, and zest until smooth until well combined.
  • Pour the filling into the cooled crust. Bake for 15 minutes. The center should be just slightly set and still have a gentle jiggle.
  • Remove from the oven and let the pie cool on a wire rack to room temperature. Then transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.

Homemade Whipped Cream

  • Using a hand mixer or stand mixer, beat the heavy cream on medium-high speed until soft peaks form. Add in the powdered sugar and vanilla extract. Mix until fully incorporated.
  • Before serving, top with a generous swirl of homemade whipped cream. Enjoy!
Keyword lemon, Pie

German Chocolate Brownies

November 4, 2025 by Sky Pilgreen Leave a Comment

German chocolate filling meets the best fudgy brownies in these decadent German Chocolate Brownies! Rich, fudgy, and topped with that gooey coconut-pecan topping, this is the recipe you didn't know you needed in your life.

If you're a brownie lover like me, you know there's nothing better than a fudgy brownie. But when you introduce that signature coconut-pecan topping? That's pure bliss! German chocolate filling isn't just for cake, it's incredible on these brownies!

My Latest Videos

You might also like these Pecan Pie Brownies and this Classic German Chocolate Cake! Both are from scratch favorites!

How To Make German Chocolate Brownies

Making these German Chocolate Brownies is super easy! This is how I put it all together:

  1. Step 1: Combine butter and sugar in a medium microwave safe bowl and heat in 30 second intervals until fully melted. After the butter mixture has cooled slightly, whisk in eggs, egg yolk, and vanilla extract.
  1. Step 2: Once fully combined stir in the cocoa powder, then add in the flour, salt, and cornstarch, mixing until smooth.
  1. Step 3: Transfer to the prepared pan and spread out into an even layer. Bake for 30-35 minutes. Cool completely before topping.
  1. Step 4: In a medium saucepan, combine the butter, sugars, egg yolks, and evaporated milk. Mix until smooth. Heat over medium heat, stirring constantly until the mixture is thick enough to coat a spoon.
  1. Step 5: Remove from the heat ans stir in the vanilla, salt, shredded coconut, and pecans.
  1. Step 6: Spread over cooled brownies. Let cool before slicing. Enjoy!

👉 Tips

  • Use a metal 9x13 pan for the best results; it helps the brownies bake evenly.
  • Don't be alarmed, this brownie batter is very thick!
  • If lining with parchment paper, hold it into place while spreading out the thick brownie batter.
  • Unsweetened coconut is my preference for balance, but sweetened coconut works too.
  • Pecans can be toasted before adding to the filling for extra flavor.

These German Chocolate Brownies are one of my favorite holiday treats to bake. They're fudgy, rich, and loaded with that gooey coconut-pecan topping we all love! I hope you love them as much as my family does!

-Sky🩷

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Chocolate Chip Cookie Bars

Strawberry Cheesecake Bars

Peach Crumble Bars

Cowboy Cookie Bars

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📖 Recipe

German Chocolate Brownies

German Chocolate Brownies

Rich, fudgy brownies topped with a gooey coconut-pecan topping. Perfect for a holiday dessert!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Servings 12 Servings

Ingredients
  

Brownie Batter

  • 6 ounces unsalted butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 ½ teaspoons vanilla extract
  • 1 cup cocoa powder
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon cornstarch

Coconut-Pecan Topping

  • ¼ cup unsalted butter
  • ⅓ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 large egg yolks
  • ⅓ cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • ¾ cup shredded coconut
  • ½ cup pecans chopped

Instructions
 

Brownie Batter

  • Preheat the oven to 350°F. Lightly grease a 9x13 metal baking pan.
  • Melt butter with sugar in a microwave safe bowl, heating in 30-second intervals until fully melted. Set aside to cool for a few minutes.
  • After the butter mixture has cooled slightly, whisk in eggs, egg yolk, and vanilla extract. Once fully combined stir in the cocoa powder.
  • Now add in the flour, salt, and cornstarch and stir until fully combined.
  • Spread evenly in the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Let cool completely before topping.

Coconut-Pecan Topping

  • In a medium saucepan, combined butter, both sugars, egg yolks, and evaporated milk. Heat over medium heat, whisking constantly. Bring to a gentle boil and continue cooking until thick enough to coat a spoon.
  • Remove from the heat and stir in the vanilla, salt, shredded coconut, and pecans.
  • Spread the topping evenly over the cooled brownies. Let cool before serving. Enjoy!

Notes

  • Use a metal 9x13 pan for the best results; it helps the brownies bake evenly.
  • Don't be alarmed, this brownie batter is very thick!
  • If lining with parchment paper, hold it into place while spreading the thick brownies batter.
  • Unsweetened coconut is my preference for balance, but sweetened coconut works too.
  • Pecans can be toasted before adding to the filling for extra flavor.
Keyword brownies, german chocolate

Graham Cracker Crust Recipe

November 4, 2025 by Sky Pilgreen Leave a Comment

Once you know how to make a homemade Graham Cracker Crust, you'll never go back to store-bought. This simple, failproof recipe delivers the perfect buttery base for everything from creamy cheesecakes to custard pies.

I've made this crust more times than I can count, and it's my go-to for so many desserts. It's perfect for this Key Lime Pie and this Coconut Cream Pie.

My Latest Videos

How To Make a Graham Cracker Crust

You'll need just a few simple ingredients for this recipe, graham crackers, sugar, salt and melted butter.

1. Add the graham crackers to a food processor and pulse until fine crumbs form.

2. Mix in the sugar, salt, and melted butter until fully combined.

3. Press the crumbs evenly into a 9-inch pie dish.

4. Bake at 350°F for 10 minutes. Cool before filling.

👉 Tips

  • Use a food processor to make light work of crushing the graham crackers. Don't have a food processor? No worries, use a rolling pin.
  • If using store-bought graham cracker crumbs you will need about 1 ½ cups of crumbs.
  • Press the crumbs up against the sides first, then across the bottom.
  • The amount of crust you need may vary depending on how thick you like your graham cracker crust to be.
  • For additional flavor add a pinch of ground cinnamon to the crust. I love adding it when I am making cheesecake!

This graham cracker crust recipe is one of those easy, dependable recipes every home baker should have up their sleeve. It's delicious, versatile, and the perfect foundation for so many desserts!

I can't wait to hear what dessert you use it for first, don't forget to tag me if you share your creation!

Sky🩷

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Strawberry Cheesecake Bars

French Silk Pie

Blueberry Cheesecake Bars

Chocolate Meringue Pie

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📖 Recipe

Graham Cracker Crust Recipe

Graham Cracker Crust Recipe

Learn how to make an easy homemade graham cracker crust at home. Perfect for pies, cheesecakes and bar recipes!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dessert
Servings 1 Pie Crust

Equipment

  • food processor optional
  • 1 9-inch pie dish

Ingredients
  

  • 12 graham cracker sheets or 1 ½ cups of graham cracker crumbs
  • 3 ounces unsalted butter melted
  • ¼ cup granulated sugar or brown sugar
  • 1 pinch salt

Instructions
 

  • Preheat the oven to 350°F. In the bowl of a food processor add the graham crackers and pulse until you have crumbs.
  • Stir in the sugar, salt and melted butter until evenly combined.
  • Add the graham cracker mixture to a 9-inch pie dish and spread it into an even layer. Press the crumbs up the sides first, then across the bottom, using the bottom of a measuring cup to pack it down firmly and evenly.
  • Bake for 10 minutes. Cool before filling.
Keyword graham cracker crust

No Bake Pumpkin Cheesecake

October 30, 2025 by Sky Pilgreen Leave a Comment

If you love pumpkin desserts as much as I do, this creamy No Bake Pumpkin Cheesecake is one you'll want to try ASAP! It has the most amazing mousse-like texture and requires no oven!

While a classic Pumpkin Pie is hard to beat during the holidays, this Pumpkin Cheesecake is just as cozy and full of fall flavor. It's perfect for Thanksgiving or any time you need a quick, make-ahead friendly dessert.

I like to make it the day before, let it chill in the fridge overnight to set up, then top it with whipped cream before serving, it is so easy to make!

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Cooking from scratch isn't complicated, and this recipe is proof of that. If you love simple pumpkin desserts like this, you'll also want to try my Pumpkin Bars and Pumpkin Oatmeal Cookies.

Key Ingredients & Substitutions

  • Graham Cracker Crust: 9-inch graham cracker crust, storebought or a homemade graham cracker crust.
  • Cream Cheese: Use full-fat cream cheese for the creamiest texture.
  • Pumpkin Purée: Be sure to use pure pumpkin purée, not pumpkin pie filling.
  • Spices: Cinnamon, nutmeg, ginger, cloves, and allspice. Substitute with your favorite pumpkin pie spice blend if needed.
  • Whipped Cream: I like to make stabilized whipped cream for this recipe because it helps give the filling that light, mousee-like texture. Store bought whipped cream can be substituted if needed.

How To Make No Bake Pumpkin Cheesecake

Making this no bake pumpkin cheesecake is so easy to do. Here are the steps I take to create this delicious dessert.

  1. Cream the cream cheese and sugar together until smooth.
  1. Add the pumpkin, spices, and vanilla extract. Mix until fully combined.
  1. Beat the remaining cream cheese and sugar together until smooth. Set aside.
  1. Whip the heavy cream to soft peaks and fold in the cream cheese mixture. This is the stabilized whipped cream.
  1. Fold the stabilized whipped cream into the pumpkin mixture until smooth.
  1. Pour the filling into the graham cracker crust and smooth out. Refrigerate for at least 6 hours before serving.

👉 Quick Tips

  • This no bake cheesecake must be chilled for at least 6 hours to fully set. I usually let it chill overnight in the refrigerator.
  • Use premade mini graham cracker crusts for individual mini cheesecakes.

I hope you enjoy this recipe!

-Sky🩷

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Coconut Cream Pie

Pecan Pie Brownies

Chocolate Chip Pecan Pie

Caramel Apple Cheesecake

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If you tried this No Bake Pumpkin Cheesecake recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

📖 Recipe

No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

A must try holiday dessert! This No Bake Pumpkin Cheesecake recipe is incredibly easy to make and features a rich, creamy, mousse-like texture that makes it an instant favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Rest Time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Course Dessert
Servings 8 Servings

Ingredients
  

  • 1 9-inch graham cracker crust
  • 14 ounces cream cheese softened
  • 1 cup powdered sugar
  • 6 ounces pumpkin purée
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
  • ⅛ teaspoon cloves
  • ⅛ teaspoon allspice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Instructions
 

  • In a large mixing bowl, cream together 12 ounces of cream cheese and ¾ cup of powdered sugar until smooth. Add in the pumpkin purée, all of the spices and vanilla extract. Mix until fully combined and smooth. Set aside.
  • In a medium mixing bowl, cream the remaining 2 ounces of cream cheese with the remaining ¼ cup of powdered sugar until smooth and creamy. In a clean mixing bowl, whip the heavy whipping cream to soft peaks. Gently fold the cream cheese mixture into the whipped cream until fully combined.
  • Now fold the whipped cream mixture into the pumpkin mixture until fully combined and smooth.
  • Pour the filling into a 9-inch graham cracker crust and smooth out with a spatula. Cover and refrigerate for at least 6 hours.
  • Top with additional whipped cream before serving, if desired. Enjoy!

Notes

This recipe yields 8-12 servings depending on the portion size.
2 cups of store-bought whipped cream can be substituted for the stabilize whipped cream in the recipe.
Keyword cheesecake, no bake dessert, pumpkin cheesecake, Thanksgiving Desserts

Fried Chicken Sandwiches Recipe

October 27, 2025 by Sky Pilgreen Leave a Comment

Juicy, flavorful, and super crispy, this Fried Chicken Sandwiches recipe is one you'll want to make again and again.

When it comes to sandwiches, a fried chicken sandwich is right at the top of my list of favorites. You can't beat a piece of juicy, buttermilk fried chicken paired with pepperjack cheese, lettuce, tomatoes and pickles.

If you are a sandwich fan like me, check out my all-time favorite Italian Sandwich recipe!

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This has been a true recipe of love for me. I've tested it so many times, from using chicken thighs to tweaking the seasoning, making different sauces, but this version is the one my entire family raves about. It's so flavorful, perfectly crisp, and downright good y'all!

Key Ingredients & Substitutions

  • Chicken - I like to use chicken breasts for these chicken sandwiches, but boneless, skinless chicken thighs can also be used. If using chicken thighs, there is no need to pound to ¼-inch thickness.
  • Marinade - For this recipe I marinade the chicken for 2 hours in a buttermilk, hot sauce and pickle juice mixture.
  • Pepperjack Cheese - Adds the perfect little kick of spice, substitute for cheddar or Colby jack if you prefer.
  • Cornstarch & Baking Powder - Both are used for the best, crispiest, coating!

How To Make Fried Chicken Sandwiches

Making homemade Fried Chicken Sandwiches is easier than you might think! Follow these simple steps for perfectly crispy, juicy chicken every time.

  1. Step 1: Pound the chicken breasts out to about ¼-inch thickness. Cut each breast in half so they're closer to the size of your buns.
  1. Step 2: In a large bowl, combine the marinade ingredients. Add the chicken and marinate for 2 hours in the refrigerator. Then remove from the refrigerator and pour ½ cup of the marinade into a bowl and whisk with the egg.
  1. Step 3: In a separate bowl whisk together the dry ingredients. Drizzle ½ cup of the marinade in the flour mixture and mix to create little clumps.
  1. Step 4: Dip each piece of the chicken into the egg wash, then firmly press into the flour mixture, coating both sides well.
  1. Step 5: Fry the chicken until golden brown and fully cooked, then transfer to a wire rack. Immediately top each piece with a slice of pepperjack as it comes out of the oil.
  1. Step 6: Assemble and serve! Enjoy!

👉 Tips

  • Don't skip pounding out the chicken, it helps it cook evenly, and makes it easier to eat on a bun.
  • The cornstarch and baking powder in the flour helps create a lighter, crispier coating.
  • Press the flour onto the chicken so it adheres well before frying.
  • Let the fried chicken rest on a wire rack so the bottoms stay crisp while you are frying all of the pieces.

Cooking from scratch doesn't have to be complicated, it's all about building flavor and enjoying the process. Recipes like these Fried Chicken Sandwiches are proof that homemade really can be better than anything you'd grab at a drive thru.

Around here, we love to serve them up with my Homemade Hamburger Buns and a side of the Best Oven Fries for the ultimate made-from-scratch meal that everyone will love.

I hope you love this recipe as much as we do!

-Sky🩷

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Fried Chicken Sandwiches Recipe

Fried Chicken Sandwiches Recipe

Juicy, crispy Fried Chicken Sandwiches made from scratch! The ultimate family favorite with perfectly seasoned buttermilk fried chicken.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Marinating Time 2 hours hrs
Total Time 2 hours hrs 40 minutes mins
Course Dinner
Servings 6 Sandwiches

Ingredients
  

  • 3 boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 teaspoon hot sauce your favorite
  • 2 tablespoons pickle juice optional
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 3 tablespoons cornstarch
  • 2 teaspoons salt
  • ½ teaspoon pepper or TT
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon chipotle powder or cayenne
  • ¼ teaspoon ground mustard
  • 4-6 cups vegetable oil for frying
  • 6 slices pepperjack cheese
  • 6 buns
  • 1 large tomato sliced
  • lettuce as needed
  • pickles as needed

Instructions
 

Marinade - 2 hours before cooking

  • Prepare the chicken for the marinade: Working with one piece at a time, place the chicken on a cutting board, cover with a piece of plastic wrap, and pound to an even ¼-inch thickness using a meat mallet. Cut each piece in half so it fits the buns easier.
  • Marinade: In a large bowl whisk together the buttermilk, hot sauce and pickle juice. Add the chicken and refrigerate for 2 hours.

Cook the Chicken

  • Place a large cast iron skillet or Dutch oven over medium-high heat and add in the oil. You will need the oil to be about 1 inch deep. Heat to 350°F.
  • While the oil is heating up, pour ½ cup of the marinade into a bowl and whisk in the egg to make an egg wash.
  • In a separate bowl whisk together the flour, baking powder, cornstarch and seasonings. Now drizzle about ½ cup of the marinade in the flour mixture and mix it around with a fork to create little clumps.
  • Dip each piece of the chicken into the egg wash, letting the excess drip off before pressing it firmly into the flour mixture, coating both sides well.
  • Fry the chicken until golden brown and fully cooked through, then transfer to a wire rack or paper towel lined plate to drain. Immediately top each piece with a slice of pepperjack when it comes out of the oil.
  • Assemble the sandwiches: To assemble, spread a little mayo (if desired) on the bun, add pickles, then the fried chicken, lettuce, tomato and the top bun. Enjoy!
Keyword chicken sandwich, fried chicken

Coconut Cream Pie

October 24, 2025 by Sky Pilgreen Leave a Comment

If you've been on the hunt for the easiest Coconut Cream Pie recipe, look no further! This homemade Coconut Cream Pie is creamy, dreamy, and so simple to make from scratch. I'll walk you through each step, sharing my tips for making the flakiest pie crust, easiest coconut custard, and a simple whipped cream.

This is one of my favorite pies to make. If you're a coconut lover, this one is definitely for you!

If you've ever struggled with blind baking a pie crust or making a perfectly creamy, lump-free custard, I've got you covered. Over the years I've learned a few tricks that make all the difference in achieving the best homemade coconut cream pie.

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If you love pie as much as I do, you might also like this Apple Pie recipe and this Pumpkin Pie recipe. Both are so good!

Key Ingredients & Substitutions

  • Pie Crust - I love a flaky, homemade pie dough, but a store-bought crust works too. For a fun twist, a graham cracker crust is a great substitute.
  • Corn Starch & Eggs - Helps thicken the coconut custard for a smooth, creamy texture.
  • Milk - I use a combination of whole milk and full-fat coconut milk for the best flavor. If you don't have coconut milk, substitute with an extra cup of whole milk.
  • Shredded Coconut - Unsweetened works best because the custard is already sweet but sweetened can be used.
  • Whipped Cream - I have provided a homemade whipped cream recipe in the recipe card. Substitute with store-bought if desired.

How To Blind Bake Pie Crust for Coconut Cream Pie

For a Coconut Cream Pie, the crust needs to be fully baked before adding the filling. Here's how I do it for the best results:

  1. Roll out the chilled pie dough and place it in your pie dish. Flute or crimp the edges, then line the crust with parchment paper. (A quick tip: crumble the parchment first, then flatten it out again, it fits into the pie shell much easier!)
  2. Add the pie weights to keep the sides from shrinking and the bottom from puffing up. If you don't have pie weights, dried beans, rice or even granulated sugar will work just fine.
  3. Freeze for 20 minutes. This helps the dough hold its shape when it hits the oven. Don't freeze longer than 20 minutes.
  4. Bake for 15-16 minutes. Carefully remove the parchment and weights, then dock the bottom of the crust with a fork.
  5. Return to the oven and bake for another 14-16 minutes, until the bottom is golden brown and fully baked. Using a clear glass pie dish really helps here to see the bottom.

How To Make Coconut Cream Pie

Follow these simple steps to make a creamy homemade Coconut Cream Pie from scratch.

  1. In a medium saucepan whisk together the granulated sugar, salt and cornstarch.
  1. In a medium bowl whisk together both milks and egg yolks until smooth.
  1. Slowly mix the milk mixture into the saucepan with the sugar mixture. Turn the heat to medium and cook, whisking constantly, until thickened, about 8 minutes.
  1. Remove from the heat and stir in the butter, one at a time. Now stir in the vanilla extract and shredded coconut.
  1. Pour into the baked pie shell and cover with a piece of plastic wrap. Cool for 30 minutes, then transfer the fridge for at least 6 hours.
  1. Top with whipped cream and toasted coconut if desired. Enjoy!

This Coconut Cream Pie is one of those desserts that never fails to impress, but it's truly simple to make from scratch. I hope it becomes one of your go-to pie recipes too!

-Sky🩷

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📖 Recipe

Coconut Cream Pie

Coconut Cream Pie

Learn how to make a classic homemade Coconut Cream Pie with flaky crust, creamy coconut custard, and whipped cream topping. Easy Coconut Cream Pie recipe for and occasion!
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Chill Time 7 hours hrs
Total Time 8 hours hrs 10 minutes mins
Course Dessert
Servings 1 9-inch pie

Ingredients
  

  • 1 flaky pie dough *Recipe below
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • ⅓ cup cornstarch
  • 2 cups whole milk
  • 1 cup full-fat coconut milk
  • 4 large egg yolks
  • ⅓ cup unsalted butter cut into 4 pieces
  • 1 teaspoon vanilla extract
  • 1 ½ cups unsweetened shredded coconut

Homemade Whipped Cream

  • 1 ½ cups heavy whipped cream cold
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Pie Crust: I like to make the pie dough the day before to ensure that it has enough time to chill properly before rolling it out.
  • Roll out the chilled pie dough and place it in your pie dish. Flute or crimp the edges, then line the crust with parchment paper. Add the pie weights to keep the sides from shrinking and the bottom from puffing up. If you don't have pie weights, dried beans, rice or even granulated sugar will work just fine.
  • Freeze for 20 minutes. Don't freeze longer than 20 minutes. While the pie crust is chilling, preheat the oven to 375°F.  Bake for 15-16 minutes. Carefully remove the parchment and weights, then dock the bottom of the crust with a fork. Return to the oven and bake for another 14-16 minutes, until the bottom is golden brown and fully baked.
  • Coconut Filling: In a medium saucepan whisk together the granulated sugar, salt and cornstarch. In a medium bowl whisk together both milks and egg yolks until smooth.
  • Slowly mix the milk mixture into the saucepan with the sugar mixture. Turn the heat to medium and cook, whisking constantly. The mixture will start to boil, keep whisking until thickened. This usually takes 6-8 minutes. The custard should be nice and thick when you remove it from the heat.
  • Remove from the heat and stir in the butter, one at a time. Now stir in the vanilla extract and shredded coconut. Pour into the baked pie shell and cover with a piece of plastic wrap, ensuring it is touching the top of the custard. Cool for 30 minutes, then transfer the fridge for at least 6 hours.
  • Whipped Cream: In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed until medium to stiff peaks form.
  • Top the cooled and set pie with the whipped cream and toasted or plain coconut if desired. Enjoy!

Notes

  • Here is my Flaky Pie Dough Recipe
  • Freeze the pie dough before blind baking it to ensure it doesn't melt in the oven.
  • A clear glass pie dish makes it easier to tell when the pie crust is fully baked.
  • Use full fat coconut milk for a rich, flavorful custard.
  • Chill the custard completely before adding the whipped cream.
  • Lightly toast a little coconut to garnish the pie before serving.
Keyword Christmas Desserts, coconut, homemade coconut cream pie, Pie, Thanksgiving Desserts

How To Blind Bake Pie Crust

October 23, 2025 by Sky Pilgreen Leave a Comment

Learning How to Blind Bake a Pie Crust is one of those simple yet essential baking skills that can take your pies from good to bakery-worthy. A blind baked pie crust is easy to achieve once you understand the process, giving you that perfectly crisp, flaky texture.

I've served up my fair share of underbaked pie crusts over the years, but after plenty of trial and error, I've learned what makes all the difference. Whether you're making a blind baked pie crust for a no bake cream pie or just want to make sure your pumpkin pie crust stays flaky, this step-by-step guide will walk you through everything you need to know.

Table of contents

  • My Latest Videos
  • Fully Blind Baked vs. Partially Baked Pie Crust
  • How To Blind Bake a Pie Crust
  • 👉 Tips
  • When to Fill Blind Baked Pie Crust
  • More Delicious Recipes

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Fully Blind Baked vs. Partially Baked Pie Crust

There are two main types of blind baking: fully baked and partially baked (also called par baked).

  • A fully blind baked pie crust is baked until it's completely cooked and golden brown. You'll use this type of crust for no-bake pies like Coconut Cream Pie and Chocolate Meringue Pie, where the filling is added after fully baking the crust.
  • A partially baked pie crust is baked just long enough to set the crust before adding the filling. This method works beautifully for pies that bake for a long time, like Apple Pie or Pecan Pie, where you want to make sure the bottom of the crust gets done without overbaking the filling.

The key to blind baking is using pie weights to prevent the sides from shrinking and the bottom from puffing up, which would make the crust unusable. You can use dry rice or beans, which I used successfully for years, but I recently purchased actual ceramic pie weights and found them much easier to use.

How To Blind Bake a Pie Crust

Follow these simple steps for perfectly blind baked pie crusts every time.

Step 1: Roll out the chilled dough and place in the pie dish. Crimp or flute the pie crust edges.

Step 2: Place a piece of parchment in the prepared pie crust and fill with pie weights. Making sure to push them up against the sides to prevent shrinking. Freeze for 20 minutes.

Step 3: Bake for 15-16 minutes, or until the edges are just starting to brown. Remove the weights and poke small holes all over the bottom of the crust with a fork.

Step 4: Place back in the oven to finish baking. For a partially baked crust, bake for 7-8 minutes, until the bottom just starts to brown. For a fully baked crust, bake another 15-16 minutes, until the bottom is fully cooked and golden brown.

👉 Tips

  • Use a glass pie dish: It's easy to check if the bottom is browned and fully baked. I like to be able to see the bottom for reassurance!
  • Keep your pie dough cold: Cold dough helps prevent shrinking. Placing it in the freezer for 20 minutes after filling the crust with the weights helps it hold its shape better. Do not freezer longer than 20 minutes or your risk cracking the pie dish when placed in the hot oven.
  • Don't skip the weights: Store bought, dried rice or dried beans, any of these will work.

When to Fill Blind Baked Pie Crust

When you add the filling really depends on the type of pie you're making. For no-bake pies, you typically wait for the crust to cool completely, unless the filling is hot like a cream pie filling, or if the filling is getting a meringue.

For pies that bake again, like pumpkin pie, you can pour the filling in while the crust is still warm.

I hope that this post has been helpful! Happy Baking!

-Sky🩷

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How To Blind Bake Pie Crust

How To Blind Bake Pie Crust

Learn how to blind bake pie crust with easy step-by-step instructions. For fully baked or partially baked pie crusts.
Print Recipe Pin Recipe
Prep Time 2 hours hrs 45 minutes mins
Cook Time 30 minutes mins
Total Time 3 hours hrs 15 minutes mins
Course Dessert
Servings 1 pie

Ingredients
  

  • 1 9-inch pie crust see recipe in notes below
  • pie weights you need 2 packs or see notes
  • all-purpose flour for dusting

Instructions
 

  • Make the pie dough: Prepare and chill the dough following the recipes directions.
  • Roll out the pie dough: Lightly dust a work surface with flour and roll out the dough into a 12-inch circle, approximately ⅛-inch thick. Transfer the dough to a pie dish, pressing it gently into place. Trim the excess dough to leave a 1-inch overhang around the edge of the dish. Fold and crimp or flute the edges.
  • Fill with weights: Line the pie dough with parchment paper, leaving enough overhang for easy removal later. Fill with both packages of pie weights, making sure they go up the sides to prevent shrinking.
  • Chill the dough: Freeze for 20 minutes to help the dough hold its shape. While the dough is in the freezer go ahead and preheat the oven to 375°F.
  • Bake: Remove from the freezer and bake for 15-16 minutes, or until the edges just begin to brown. Remove from the oven and carefully remove the parchment with the weights. Pierce the bottom of the crust all over with a fork and return to the oven.
  • Partially Baked Crust: Bake for another 7-8 minutes until lightly browned.
  • Fully Baked Crust: Bake for another 15-16 minutes, or until golden brown and cooked through.

Notes

Flaky Pie Dough Recipe
Tips:
  • Use a glass pie dish: It's easy to check if the bottom is browned and fully baked. I like to be able to see the bottom for reassurance!
  • Keep your pie dough cold: Cold dough helps prevent shrinking. Placing it in the freezer for 20 minutes after filling the crust with the weights helps it hold its shape better. Do not freezer longer than 20 minutes or your risk cracking the pie dish when placed in the hot oven.
  • Don't skip the weights: Store bought, dried rice or dried beans, any of these will work.
Keyword pie crust

Smothered Pork Chops

October 21, 2025 by Sky Pilgreen Leave a Comment

There's something about a plate of Smothered Pork Chops that just hits the spot. Juicy, thick cut chops seared to perfection and smothered in a rich, creamy mushroom and onion gravy. It's pure Southern comfort food at its finest.

I grew up enjoying hearty Southern classics like this Smothered Pork Chops recipe, and this one remains a favorite. I am so happy to be sharing it with you today! It's rich, comforting, and smothered in a thick homemade gravy that sticks to your ribs, it's everything you want in good ole Southern cooking!

When it comes to Southern favorites, this recipe is at the top of my list, right beside my all-time favorite Beef Roast recipe. The best part? This Southern Smothered Pork Chops recipe is so simple to make from scratch with just a few pantry staples.

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Cooking from scratch it what this blog is all about. I love sharing my family favorite recipes with you to help you gain confidence in the kitchen. If you enjoy this Smothered Pork Chops recipe, you might also enjoy my Oven Baked Pork Chops and Country Style Pork Ribs recipes.

Key Ingredients & Substitutions

  • Bone in pork chops - thick cut is ideal, but boneless works too.
  • Spice blend - I use a few spice cabinet essentials; you can substitute with your favorite all-purpose seasoning.
  • Mushrooms & onions - for the delicious gravy, but totally optional.
  • Chicken stock - Use good quality chicken stock for the best flavor. Water can be substituted if needed.
  • Heavy cream - to add a nice creaminess to the gravy but can easily be substituted with milk.

How To Make Smothered Pork Chops

  1. Pat pork chops dry, season with spices, and dredge in flour.
  1. Sear the pork chops until golden brown, then set aside.
  1. Sauté mushrooms and onions until tender.
  1. Stir in the garlic then the flour to make the roux. Then slowly whisk in the chicken stock and cream to make the gravy.
  1. Return the pork chops back to the pan to simmer until fully cooked. 10-15 minutes.
  1. Adjust seasoning for gravy if needed. Enjoy!

👉 Quick Tips

  • Use thick-cut, bone-in pork chops for juicer results.
  • Don't skip the searing, it locks in flavor.
  • Taste and adjust the seasoning in the gravy before serving.
  • For a thinner gravy, add a splash more stock or milk.

I hope you enjoy every bite of these delicious pork chops as much as we do!

-Sky🩷

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Smothered Pork Chops recipe

Smothered Pork Chops

Juicy, seared pork chops smothered in a rich, creamy mushroom and onion gravy. Perfect for a cozy weeknight dinner!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Dinner
Servings 5 Servings

Ingredients
  

  • 5 bone-in, center cut pork chops
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon chipotle powder optional
  • 1 cup all-purpose flour
  • ¼ cup oil for searing
  • 2 tablespoons butter
  • ½ cup onions thinly sliced
  • 4-6 white mushrooms thinly sliced
  • 3 cloves garlic minced
  • 2 cups chicken stock
  • ¼ cup heavy cream

Instructions
 

  • Heat a large skillet over medium heat and add the ¼ cup of oil.
  • Pat the pork chops dry with paper towels. In a small bowl combine the spices then season the pork chops on both sides with the spice mix. Add ¾ cup of the flour to a shallow dish. Dredge each pork chop lightly in the flour, shaking off any excess.
  • Now sear the pork chops in the skillet on both sides until golden brown. They don't need to be fully cooked through yet. Remove from the skillet and set aside.
  • Drain off all but 2 tablespoons of the oil, then add the butter to the pan. Once melted, add the sliced mushrooms and onions. Cook, stirring often, until tender and lightly browned, about 5-7 minutes. Stir in the minced garlic and cook for another 30 seconds.
  • Add in the remaining ¼ cup of flour and stir to make the roux. Slowly whisk in the chicken stock, scraping up any browned bits from the bottom of the skillet. Gradually stir in the heavy cream and continue whisking until smooth. Taste and season to taste with salt and pepper.
  • Reduce the heat to medium low and return the pork chops to the skillet. Spoon some of the gravy over the top, let simmer for 10-15 minutes, or until the pork chops are cooked through and tender. The internal temperature should reach about 145°F. Enjoy!
Keyword pork, pork chops

Mashed Potatoes with Red Skin

October 20, 2025 by Sky Pilgreen Leave a Comment

If you love creamy, buttery mashed potatoes with red skin, this recipe is going to be your new favorite! These Mashed Potatoes with Red Skin are easy to make and always a crowd-pleaser, whether it's a busy weeknight or a big holiday dinner.

There's something so comforting about a bowl of homemade mashed potatoes on the table. I love the simplicity of making mashed red skinned potatoes, no peeling needed, just boil, mash, and stir in a little milk and butter. It doesn't get much easier than that!

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Cooking from scratch doesn't have to be complicated. With simple ingredients and a little kitchen confidence, you can make classic side dishes like these Red Skin Mashed Potatoes. If you love potatoes, be sure to check out my Roasted Garlic Mashed Potatoes and Parmesan Garlic Roasted Potatoes.

How To Make Mashed Potatoes with Red Skin

Making mashed potatoes from scratch is simple, and this recipe comes together in just a few easy steps.

1. Boil the red potatoes until tender.

2. Drain and mash the potatoes right in the pot using a potato masher. A fork or spoon can be used if you do not have a potato masher.

3. Heat the butter and milk in a small pot just until the butter is melted.

4. Add the butter and milk mixture to the mashed potatoes, season with salt and pepper. Enjoy!

How To Prep and Reheat Mashed Potatoes

If you're planning ahead for a holiday or weeknight dinner, these mashed potatoes are easy to prep in advance.

  • To make ahead: Prepare the mashed potatoes, let them cool, then store covered in the fridge for up to 3 days.
  • To reheat: Add a splash of milk and reheat gently on the stovetop, stirring often. Red skin mashed potatoes hold up beautifully when reheated!

Around here, we love pairing these Red Skin Mashed Potatoes with oven baked pork chops or a hearty meatloaf. Whether you're serving them for Thanksgiving, a Sunday dinner, or just a cozy weeknight meal, these mashed potatoes with red skin are always a hit!

I hope your family enjoys them as much as mine does!

-Sky🩷

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📖 Recipe

Mashed Potatoes with Red Skin

Mashed Potatoes with Red Skin

Creamy, buttery Mashed Potatoes with Red Skin are the perfect side for weeknights or holidays. Simple to make and always delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Servings 4 Servings

Ingredients
  

  • 2 pounds red potatoes cut into equal pieces
  • 4-6 tablespoons butter
  • ½-3/4 cup milk
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and cook until tender, about 15-20 minutes.
  • Drain the potatoes and return them to the pot. Mash using a potato masher until you reach your desired consistency; a slightly chunky texture is typical with red potatoes with the skins left on.
  • In a small saucepan over medium-low heat, combine the milk and butter. Heat until the butter is melted and the mixture is warm.
  • Pour the milk and butter mixture over the mashed potatoes. Stir to combine. Add more milk or butter if needed to reach your desired consistency.
  • Season with salt and pepper to taste. Enjoy!

Notes

  • This mashed potatoes recipe makes 4-6 servings depending on the portion sizes.
Keyword easy side, mashed potatoes, red skin mashed potatoes

Mint Chocolate Cookies

October 16, 2025 by Sky Pilgreen Leave a Comment

If you're a mint chocolate fan like me, these Mint Chocolate Cookies are about to become your new favorite! Soft, chewy, fudgy, and perfectly minty, these cookies are simply perfect!

This recipe is an adaptation of my favorite Triple Chocolate Cookies recipe, tweaked just for the holiday season, or really anytime you're craving that classic mint and chocolate combo! Honestly, there's nothing better than the smell of chocolate and mint baking in the oven!

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I love baking cookies for Christmas, and these chocolate chocolate chip cookies with mint fit right alongside my other favorites like Snickerdoodle Cookies and Chai Spiced Oatmeal Cookies!

Key Ingredients & Substitutions

  • Unsalted Butter, melted and cooled for the best texture. Melt the butter first and let it sit to cool while you work on gathering the remaining ingredients.
  • Granulated and Light Brown Sugar for sweetness and chewiness. All of one can be substituted if needed.
  • Cocoa Powder, Dutch processed is best in this recipe.
  • Mint Chocolate Chips are the star of this cookie recipe! If you cannot find mint chips, substitute for Andes chocolates and chop them up.

Tips for Mint Chocolate Chip Cookies

  • Chill the dough to prevent the cookies from spreading too much.
  • Don't overbake them! They should look slightly underbaked in the center. The cookies will continue cooking as they cool.
  • Press a few extra mint chips on top of the dough before baking for that bakery-style look!

Make Ahead and Storage Tips

These Mint Chocolate Cookies are great to make ahead. You can scoop the cookie dough onto a parchment lined baking sheet, cover, and refrigerate if you're not baking them right away. I don't recommend refrigerating the dough unscooped, as it may become too difficult to portion after several hours in the refrigerator.

Once baked, store the cookies in an airtight container at room temperature for up to 4 days. Freeze unbaked cookie dough balls for up to 3 months.

These Mint Chocolate Cookies are one of my favorite cookies to bake! I hope you love baking (and eating) them as much as I do!

-Sky🩷

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Christmas M&M Sprinkle Cookies

Chocolate Chip Snowball Cookies

Oatmeal Raisin Cookies

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📖 Recipe

Mint Chocolate Cookies

Mint Chocolate Cookies

Soft, chewy, and perfectly minty, these Mint Chocolate Cookies are packed with both chocolate chips and mint chips. A chocolate lover's dream!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 13 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 28 minutes mins
Course Dessert
Servings 14 Cookies

Ingredients
  

  • ⅓ cup unsalted butter melted
  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • 1 cup all purpose flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup chocolate chips
  • 1 cup mint chips

Instructions
 

  • In the bowl of a mixer combine the melted and cooled butter, both sugars, eggs, and vanilla extract. Mix until fully combined.
  • In a separate bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda.
  • Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and mint chips.
  • Scoop cookie dough using a 2-tablespoon scoop onto a parchment lined baking sheet. Refrigerate for 1 hour to prevent spreading too much.
  • Preheat oven to 350°F. Bake cookies for 13 minutes. Let cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy!
Keyword chocolate, cookies, mint

Banana Bread Recipe

October 13, 2025 by Sky Pilgreen Leave a Comment

An easy, tried-and-true Banana Bread recipe that never disappoints. Just a few basic pantry staples and those overripe bananas sitting on your counter are all you need to make this homemade, from-scratch banana bread that's packed with flavor and nostalgia.

This recipe is incredibly simple and comes together in just one bowl, perfect for busy mornings or last-minute baking cravings. It's moist, sweet, and so versatile. And if you're anything like me, you never need an excuse to make banana bread, or to eat it!

👇Jump to:

  • My Latest Videos
  • Key Ingredients & Substitutions
  • How To Make Banana Bread
    • 💡Expert Tip
    • More Delicious Recipes

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I never have to ask if anyone wants banana bread, husband and kids will gobble it as soon as it cool enough to wat it! We love bananas around here (you may have noticed by the number of banana recipes on my blog-from Banana Pudding to Banana Chocolate Chip Muffins). So I'm always looking for ways to use up those last few spotted bananas no one wants to eat.

Key Ingredients & Substitutions

  • Very Ripe Bananas - For the best flavor and texture, your bananas should be soft and heavily speckled. That's when they're perfect!
  • Brown Sugar - Adds a richer, complex flavor and helps keep the bread moist thanks to the molasses.
  • Melted Butter - My go-to for flavor and richness, but vegetable oil or melted coconut oil can be substituted.
  • Cinnamon - A hint of warm spice that pairs beautifully with bananas (and makes your kitchen smell amazing while it bakes).

Want banana nut bread? Go ahead and add in ½ cup of toasted walnuts or pecans!

How To Make Banana Bread

Just a few simple ingredients and easy steps are all you need to make this cozy, delicious banana bread.
STEP 1

Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.

STEP 2

In a large bowl, mash 3-4 bananas until smooth. You will need about 1 ½ cups mashed.

STEP 3

Whisk in melted butter, both sugars, eggs, and vanilla extract until fully combined.

STEP 4

Add in flour, baking soda, salt, and cinnamon. Stir until just combined.

STEP 5

Pour into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean.

STEP 6

Let it cool in the pan for 10 minutes before transferring to a wire rack. Enjoy!

💡Expert Tip

Use overripe bananas for the best banana flavor! The peels should have lots of brown spots all over them.

This classic banana bread recipe is always a hit in my house! I hope it becomes a favorite in your house too!

-Sky🩷

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Lemon Loaf Cake

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Vanilla Bundt Cake

No Bake Banana Cream Pie

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Banana Bread Recipe

Banana Bread Recipe

Perfect for your recipe book! This moist, flavorful Banana Bread recipe features overripe bananas and a hint of cinnamon for that classic homemade banana bread taste!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Breakfast, Dessert
Servings 8 Servings

Ingredients
  

  • 3 medium bananas overripe
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ½ cup unsalted butter melted
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
  • In a large bowl, mash 3-4 bananas until smooth. You will need about 1 ½ cups mashed.
  • Whisk in ½ cup melted butter, ½ cup brown sugar, ½ cup granulated sugar, 2 large eggs, and 1 ½ teaspoons vanilla extract until fully combined.
  • Add in 2 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon cinnamon. Stir until just combined.
  • Pour into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean.
  • Let it cool in the pan for 10 minutes before transferring to a wire rack. Enjoy!

Notes

  • Use bananas that are well past their prime-those spotted, brown ones that look like they belong in the compost bin are perfect for banana bread.
  • Customize your mix-ins. I love walnuts, but pecans, hazelnuts, or chocolate chips are all great options too.
  • Don't overmix the batter. Stir just until the dry ingredients are fully incorporated.
  • Freeze it! This recipe freezes beautifully. You can wrap individual slices or the whole loaf once it's cooled for an easy make-ahead treat.
Keyword banana bread, loaf cake

Meatloaf with Brown Gravy

October 7, 2025 by Sky Pilgreen 3 Comments

There's nothing quite like a comforting slice of homemade meatloaf, especially when it's smothered in a rich brown gravy. This isn't your average meatloaf recipe; it's my family's favorite version of the classic! Made with simply ingredients and a flavorful homemade gravy poured over top, this Meatloaf with Brown Gravy is hearty, comforting, and just plain good!

Everyone should have a great meatloaf recipe they can rely on, and this one is mine. It's easy, flavorful, and always a hit at the dinner table. I'll walk you through each step, share my go-to tips for keeping the meatloaf juicy, and show you just how simple meatloaf with gravy is to make from scratch.

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If you love hearty ground beef dinners like this one, make sure to check out my Hamburger Steak with Onion Gravy and Homemade Sloppy Joes next. Both are family favorites that deliver that same cozy, from scratch flavor.

Key Ingredients & Substitutions

The full ingredients list in is the recipe card below.

  • Ground Beef (80/20): This blend keeps the meatloaf moist and flavorful.
  • Onion & Garlic: Sautéed in butter to deepen the flavor (totally worth the extra step) but can be added directly to the meat mixture without sautéing first.
  • Breadcrumbs: To help bind the meatloaf together. Crushed crackers can be substituted.
  • Beef Stock: For the gravy. Use a good quality beef stock that is flavorful or substitute with beef base. Alternatively, your favorite store-bought brown gravy can be used.

How To Make Meatloaf with Brown Gravy

Making meatloaf from scratch is really easy. With a few key steps, you'll have a tender, flavorful meatloaf topped with a delicious brown gravy in no time.

  1. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the diced onions and cook until soft. Stir in the minced garlic and cook for another 30 seconds. Remove from the heat and transfer to a large bowl.
  1. To the bowl, add in the ground beef, eggs, breadcrumbs, milk, Worcestershire sauce, and all of the seasonings. Mix just until combined. Be careful to not overmix.
  1. Transfer the mixture to the prepared pan and shape into an even 8x4 loaf. Bake for 55-65 minutes, or until the internal temperature reaches 160°F.
  1. Rest for 10-15 minutes before slicing. Pour over the brown gravy, saving some to serve on the side. Enjoy!

👉 Tips for the Best Meatloaf

  • Use 80/20 ground beef for the perfect balance of flavor and moisture.
  • Sauté onions and garlic before adding them to the meat mixture.
  • Shape the meatloaf into an 8x4 loaf to avoid a flat or super thick loaf.
  • Let it rest 10-15 minutes after baking, which allows the juices to redistribute throughout the meat. Slicing immediately could result in a dry meatloaf.

This classic Meatloaf with Brown Gravy recipe is pure comfort food! It's one of those from-scratch recipes that brings everyone to the table, no fancy ingredients, just simple, delicious food made with love.

I hope you enjoy this recipe!

-Sky🩷

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Pasta Meat Sauce for Spaghetti

Country Style Pork Ribs

Goulash

Potato and Hamburger Soup

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Classic Meatloaf with Brown Gravy Recipe.

Meatloaf with Brown Gravy Recipe

This homemade Meatloaf with Brown Gravy recipe is tender, flavorful, and easy to make from scratch. The perfect comfort food dinner!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Rest Time 10 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Dinner
Servings 6 Servings

Ingredients
  

  • 1 tablespoon butter
  • ½ cup yellow or white onion small diced
  • 2 cloves garlic minced
  • 2 pounds ground beef 80/20
  • 2 large eggs
  • ¾ cup breadcrumbs
  • ¾ cup milk
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons paprika
  • ½ teaspoon dried oregano
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon Worcestershire Sauce

Brown Gravy

  • 2 ½ tablespoons butter
  • 2 ½ tablespoons flour
  • 2 cups beef stock

Instructions
 

  • Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
  • In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the diced onions and cook until soft, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds. Remove from the heat and transfer to a large bowl. Set the pan aside, it will be used later to make the gravy.
  • To the bowl, add in the ground beef, eggs, breadcrumbs, milk, Worcestershire sauce, and all of the seasonings. Mix just until combined. Be careful to not overmix.
  • Transfer the mixture to the prepared pan and shape into an even 8x4 loaf. Bake for 55-65 minutes, or until the internal temperature reaches 160°F.
  • Remove from the oven and let rest for 10-15 minutes before slicing.

Brown Gravy

  • While the meatloaf is resting, place the same saucepan you used earlier back over medium heat. Melt the 2 ½ tablespoons of butter, then whisk in the flour to form a roux. Cook for 1-2 minutes, whisking constantly.
  • Slowly pour in the beef stock, whisking as you go until smooth. Continue cooking until the gravy reaches a medium thickness.
  • For a thicker gravy, use 3 tablespoons of each butter and flour when making the roux.
  • Season to taste with salt and pepper.
  • Slice the meatloaf and serve it with the gravy spooned over the top. Serve the remaining gravy on the side. Enjoy!

Notes

  • Makes 6-8 servings.
  • Use 80/20 ground beef for the perfect balance of flavor and moisture.
    Sauté onions and garlic before adding them to the meat mixture.
  • Let it rest 10-15 minutes after baking, allows the juices to redistribute throughout the meat. Slicing immediately could result in a dry meatloaf.
  • Shape the meatloaf into an 8x4 loaf to avoid a flat or super thick loaf.
Keyword ground beef, meatloaf

Christmas Sugar Cookie Bars

October 7, 2025 by Sky Pilgreen Leave a Comment

These Christmas Sugar Cookie Bars are soft, buttery and perfectly festive! Topped with fluffy buttercream frosting and plenty of Christmas sprinkles, they're an easy holiday dessert everyone will love!

The best part? They come together in about an hour, no rolling or cutting out required. Just bake, frost, and shower with sprinkles for the most cheerful Christmas treat on the table.

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You might also like these Christmas M&M Sprinkle Cookies or these Snickerdoodle Cookies.

What Makes These Cookie Bars Special

When it comes to sugar cookie bars, I always reach for a trio of pure vanilla extract, almond extract and a touch of fresh lemon zest. This combination gives the bars the best flavor!

  • Pure Vanilla Extract - brings that classic vanilla note you typically find in sugar cookies.
  • Almond Extract - used sparingly, it pairs beautifully with vanilla and adds a subtle flavor. If almond extract isn't your thing, you can skip it and still get delicious results.
  • Lemon Zest - Just enough to brighten the dough without turning it into a lemon dessert.

These bars bake up tender and soft, almost like a thick frosted sugar cookie, but with a fraction of the work.

👉Quick Tips

  • Let the bars cool fully before frosting so the buttercream stays fluffy and doesn't melt.
  • To get clean slices, chill the frosted bars for 20 minutes before cutting.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • This recipe yields 24 decent sized bars went cut into a 6x4 grid, or up 32 smaller bars when cut into an 8x4 grid.

These Christmas Sugar Cookie Bars are always a hit with my family and make such a fun addition to our holiday baking. Whether you are making them for a cookie swap, gifting to neighbors, or just enjoying a cozy afternoon of baking with the kids, they're sure to bring a little extra Christmas cheer with every bite!

-Sky🩷

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Soft & Chewy Sugar Cookies

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Chocolate Chip Cookie Bars

Vanilla Bundt Cake

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Christmas Sugar Cookie Bars with Buttercream Frosting and sprinkles.

Christmas Sugar Cookie Bars

Soft, buttery Christmas Sugar Cookie Bars topped with homemade buttercream frosting and sprinkles. A quick, one-pan holiday treat!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Rest Time 20 minutes mins
Total Time 55 minutes mins
Course Dessert
Servings 24 Bars

Equipment

  • 9x13 baking dish

Ingredients
  

Cookie Dough

  • 1 cup unsalted butter softened
  • 1 ¼ cups granulated sugar
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 1 lemon zested
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons red and green sprinkles

Buttercream Frosting

  • 6 ounces unsalted butter softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon heavy cream
  • as needed red and green sprinkles

Instructions
 

Cookie Dough

  • Preheat the oven to 350°F and lightly grease a 9x13 pan or line with parchment paper. See note below.
  • Cream together the softened butter and sugar until light and fluffy, about 5 minutes.
  • Add in the egg and mix well. Now add in the vanilla extract, almond extract and lemon zest. Mix until fully combined.
  • In a separate bowl whisk together the flour, baking powder, salt and 3 tablespoons of sprinkles.
  • Combine the wet and dry ingredients and stir until fully combined.
  • Press the dough evenly into the prepared pan. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Buttercream Frosting

  • Cream the butter until smooth. Add in the powdered sugar and continue mixing until fully combined.
  • Now add in the vanilla extract and heavy cream. Continue mixing until the frosting is smooth and fluffy.
  • Spread evenly over the cooled cookie bar then top with your desired amount of sprinkles. Enjoy!

Notes

  • If serving from the pan you might want to just grease the pan. If removing from the pan before cutting you can simply line the pan with parchment paper.
  • Let the bars cool fully before frosting so the buttercream stays fluffy and doesn't melt.
  • To get clean slices, chill the frosted bars for 20 minutes before cutting.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • This recipe yields 24 decent sized bars went cut into a 6x4 grid, or up 32 smaller bars when cut into an 8x4 grid.
  •  
Keyword Christmas Cookies, Christmas dessert, sugar cookie bars

Cinnamon Raisin Sourdough Bread

September 30, 2025 by Sky Pilgreen Leave a Comment

An irresistible twist on classic sourdough bread! This Cinnamon Raisin Sourdough Bread has quickly become a favorite in my kitchen. I'm excited to walk you through my process for creating this delicious loaf.

I love experimenting with different flavored sourdough loaves, and this one has earned a permanent spot in my regular rotation. The raisins and cinnamon balance perfectly with the natural tang of the sourdough, resulting in a beautiful, raisin studded loaf flavored with warm cinnamon.

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You might also like my Sourdough English Muffins and Roasted Garlic and Rosemary Sourdough Bread; both made with simple ingredients and that amazing sourdough flavor.

Key Ingredients & Substitutions

  • Sourdough Starter - Active and ready to use.
  • Bread Flour - Unbleached bread flour. I like using unbleached bread flour by King Arthur.
  • Filtered Water - Use warm filtered water to move the process along faster than cold water.
  • Honey - I love adding just a tad bit of honey for sweetness. Maple syrup is a great substitute.
  • Ground Cinnamon
  • Raisins - No need to soak the raisins, as excess moisture can make the dough hard to handle.

Cinnamon Raisin Sourdough Bread Schedule

This is a sample schedule that works for me. Your schedule may vary depending on the activity of your starter and kitchen temperature.

7 AM: Feed your starter. I like to feed 40 grams of starter with 40 grams of bread flour and 40 grams of warm, or room temperature, filtered water.

10-11 AM: Autolyse - Mix the flour, water, honey, and ground cinnamon in a large bowl. Cover with a damp towel and set aside to autolyse for 1 hour.

12 PM: Add the active starter and salt to the dough. Mix with hands until the dough comes together. Cover with the damp towel and set in a warm spot for 30 minutes.

12:30 PM: Begin the stretch and folds. Fill a small bowl with water and dip your fingers in it. Grab the bottom of the dough, stretch it out until you feel resistance, and fold it over. Turn the bowl 90 degrees and repeat until the dough has been stretched and folded once all around. Cover and set aside for 15 minutes.

  • Sprinkle the raisins evenly over the dough and repeat the stretch and fold process. Cover and rest for another 15 minutes.
Cinnamon Raisin Sourdough Bread Recipe
Cinnamon Raisin Sourdough Bread Recipe
  • Repeat the stretch and fold process again. Cover and rest 15 minutes. Then, repeat the process three more times, allowing the dough to rest 30 minutes after each stretch and fold, for a total of 6 stretch and folds.

2:45 PM: After the last stretch and fold cover and let rest to bulk ferment until the dough puffs up 30-50%. This can take anywhere from 4 hours to 6 hours depending on the temperature in the kitchen.

Shaping and Refrigeration:

  • Pour the dough onto a lightly floured surface, being careful not to deflate the dough.
  • Shape the dough by folding the right side of the dough over to the center, then fold the left side over the right.
  • Next, fold the top down to the center and gently press to seal. Flip the dough over, then use cupped hands to gently pull the dough toward you while rotating it to create tension and a smooth, tight surface on top.
  • Place in a generously floured banneton with the seam side up. Dust with more flour, cover, and refrigerate for at least 12 hours.

Baking

  • Preheat the oven to 450°F with the Dutch oven inside for 1 hour.
  • Once preheated, remove the dough from the refrigerator. Place a piece of parchment paper over the dough, then flip the banneton over so the dough rests on the parchment paper. Carefully lift off the banneton.
  • Using a bread lame or very sharp knife, score the dough. Remove the Dutch oven from the oven and take off the top. Using the parchment as handles, gently lower the dough into the Dutch oven. Cover with the top and bake for 25 minutes.
  • After 25 minutes, reduce the temperature to 400°F and remove the top from the Dutch oven. Bake for another 15 minutes.
  • Remove from the Dutch oven and place on a rack to cool completely before slicing. Enjoy!

I absolutely love slicing this Cinnamon Raisin Sourdough Bread and enjoying it toasted with butter or apple butter. It's become a favorite in my home, and I hope it becomes a favorite in yours too!

-Sky🩷

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Sourdough Bread

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Sourdough Bagels

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📖 Recipe

Cinnamon Raisin Sourdough Bread Recipe

Cinnamon Raisin Sourdough Bread

Easy homemade Cinnamon Raisin Sourdough Bread. Perfect for breakfast or snacking.
Print Recipe Pin Recipe
Prep Time 3 hours hrs 45 minutes mins
Cook Time 40 minutes mins
Fermentation Time 16 hours hrs
Total Time 20 hours hrs 25 minutes mins
Course Breads
Servings 1 Loaf

Equipment

  • Scale
  • Mixing Bowl
  • Dutch Oven
  • Round Banneton

Ingredients
  

  • 500 grams unbleached bread flour
  • 350 grams filtered water
  • 20 grams honey
  • 2 tablespoons ground cinnamon
  • 100 grams sourdough starter active
  • 10 grams salt
  • 100 gram raisins

Instructions
 

Autolyse

  • In a large mixing bowl combine the 500 grams of bread flour with 350 grams of warm water, 20 grams of honey and 2 tablespoons of ground cinnamon. Mix until fully incorporated and a shaggy dough forms. Cover with a damp towel and set aside for 30 minutes.

Mixing

  • Now add in the 10 grams of salt and 100 grams of active starter. Using your hands, fold the dough by picking up one side and bringing it over onto itself several times until the salt is incorporated.
  • Then, begin the slap and fold method by picking up the dough, slapping it against the side of the bowl, ans stretching it back over itself. Repeat several times until the dough is fully combined and starts to come together slowly.
  • Cover and let rest for 15 minutes. After the 15 minutes begin the stretch and folds. There will be a total of 6 stretch and folds.

Bulk Fermentation

  • Begin the stretch and folds. Fill a small bowl with water and dip your fingers in it. Grab the bottom of the dough, stretch it out until you feel resistance, and fold it over the top of the dough. Turn the bowl 90 degrees and repeat until the dough has been stretched and folded once all around. Cover and set aside for 15 minutes.
  • Before performing the second set of stretch and folds, sprinkle in the raisins. Continue with the stretch and folds. Cover and rest for another 15 minutes.
  • Repeat the stretch and fold process again. Cover and rest 15 minutes. Then, repeat the process three more times, allowing the dough to rest 30 minutes after each stretch and fold, for a total of 6 stretch and folds.
  • Now leave the dough in a warm place to bulk ferment until almost doubled. It will likely take 3-4 hours but could take longer. You are looking for the dough to have puffed up 30-50% and to have a few bubbles on the top of the dough. Keep in mind this time varies greatly based on the temperature in your kitchen.

Shaping

  • Once the dough has puffed up 30-50% prepare your banneton by generously flouring it. Pour the dough onto a floured surface, being careful not to deflate the dough.
  • Shape the dough by folding the right side of the dough over to the center, then fold the left side over the right. Next, fold the top down to the center and gently press to seal. Flip the dough over, then use cupped hands to gently pull the dough toward you while rotating it to create tension and a smooth, tight surface on top.

Cold Bulk Fermentation

  • Place in a generously floured banneton with the seam side up. Dust with more flour, cover, and refrigerate for at least 12 hours.

Baking

  • Preheat the oven to 450°F with the Dutch oven inside for 1 hour.
  • Once preheated, remove the dough from the refrigerator. Place a piece of parchment paper over the dough, then flip the banneton over so the dough rests on the parchment paper. Carefully lift off the banneton.
  • Using a bread lame or very sharp knife, score the dough. Remove the Dutch oven from the oven and take off the top. Using the parchment as handles, gently lower the dough into the Dutch oven. Cover with the top and bake for 25 minutes.
  • After 25 minutes, reduce the temperature to 400°F and remove the top from the Dutch oven. Bake for another 15 minutes.
  • Remove from the Dutch oven and place on a rack to cool completely before slicing. Enjoy!
Keyword sourdough bread

Storage Tips

To store wrap in a tea towel and keep at room temperature for up to 3 days. Or slice and freeze for up to 3 months. They toast up just fine from frozen!

Chocolate Chip Pecan Pie

September 30, 2025 by Sky Pilgreen Leave a Comment

An easy, rich, Chocolate Chip Pecan Pie made from scratch! This decadent twist on a classic pecan pie is sure to impress at any holiday table.

I was in high school the first time I tasted a pecan pie with chocolate, and I've been hooked ever since. It's everything you love about a traditional pecan pie, gooey, nutty filling and a butter, flaky crust, only better thanks to the chocolate chips in every bite.

My Latest Video

As a recipe developer who loves baking timeless desserts from scratch, I've created other favorites you might enjoy like my Pecan Pie Brownies and French Silk Pie. These tried-and-true recipes highlight the kind of from scratch cooking I share here on Simply Scratch Made.

Key Ingredients & Substitutions

  • Pie Dough - I use my favorite Flaky Pie Dough recipe, but any homemade crust or store-bought dough works.
  • Dark Corn Syrup - Gives the filling that classic pecan pie sweetness and a rich deep flavor. You can substitute light corn syrup or use ½ cup each for a milder taste.
  • Granulated and Brown Sugar - I like the mix because it adds extra depth and a caramel like richness. All of either sugar can be used.
  • Pecans - Use halved or chopped, your choice!
  • Chocolate Chips - I prefer dark chocolate chips to balance the sweetness, but semi-sweet or even milk chocolate chips can be substituted.

How To Make Chocolate Chip Pecan Pie

This pecan pie with chocolate is super easy to make. I'll guide you through each step so you can make this delicious pie with minimal fuss!

  1. Step 1: Line a 9-inch pie dish with your pie dough and crimp the edges. Place in the refrigerator to chill.
  1. Step 2: In a large bowl whisk together the sugars, eggs, melted butter and vanilla extract until fully combined.
  1. Step 3: Now whisk in the corn syrup.
  1. Step 4: Stir in the pecans and chocolate chips.
  1. Step 5: Pour into the prepared pie dish. Bake for 50-60 minutes or until the center is just set and the top is golden brown.
  1. Step 6: Cool completely before slicing so the filling sets. Enjoy!

Tips

  • I like to place to place strips of foil around the edges of the pie dough to keep it from browning too quickly.
  • Pre-shaping the foil pieces to fit the pie before baking makes it so much easier to place them on after the first 10 minutes of baking.
  • Let the pie cool completely before slicing so the filling can set up properly.
  • The pie is done baking when the edges are set, and the center has a slight jiggle.

This Chocolate Chip Pecan Pie is always a crowd-pleaser! I hope you enjoy making (and eating) it as much as my family does.

-Sky🩷

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📖 Recipe

Chocolate Chip Pie

Chocolate Chip Pecan Pie

Rich and chocolaty Chocolate Chip Pecan Pie made from scratch. Easy to make and perfect for holiday desserts or any occasion.
Print Recipe Pin Recipe
Prep Time 2 hours hrs
Cook Time 50 minutes mins
Rest Time 3 hours hrs
Total Time 5 hours hrs 50 minutes mins
Course Dessert
Servings 8 Servings

Equipment

  • 9-inch pie dish

Ingredients
  

  • 1 pie dough see notes
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 3 large eggs
  • ¼ cup butter melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup dark corn syrup
  • 1 ½ cups pecans halved or chopped
  • 1 cup dark chocolate chips or semi-sweet

Instructions
 

  • Prepare the pie dough. Once the dough has chilled, lower the oven rack to the lower third position (or bottom position) and preheat the oven to 350°F.
  • Roll out the pie dough to about ⅛-inch thick and carefully place it in a 9-inch pie dish. Crimp the edges and place in the refrigerator to chill while you prepare the filling.
  • In a large bowl, whisk together both the sugars, eggs, melted butter, vanilla extract, and salt until smooth. Stir in the corn syrup until fully combined.
  • Fold in the pecans and chocolate chips.
  • Pour the filling into the prepared pie dish. Bake for 10 minutes.
  • After 10 minutes, place strips of foil around the edges of the pie to prevent over-browning. Continue baking for and additional 40-50 minutes, or until the edges are set and the center has a slight jiggle when tapped.
  • Remove from the oven and cool completely before serving. Enjoy!

Notes

  • Flaky Pie Dough Recipe
  • I like to place to place strips of foil around the edges of the pie dough to keep it from browning too quickly.
  • Pre-shaping the foil pieces to fit the pie before baking makes it so much easier to place them on after the first 10 minutes of baking.
  • The pie is done baking when the edges are set, and the center has a slight jiggle.
  • Let the pie cool completely before slicing so the filling can set up properly.
Keyword pecan pie, Pie

Storing Chocolate Chip Pecan Pie

Once the pie has cooled completely, cover it loosely and refrigerate for up to 4 days. Or the whole pie can be wrapped and stored in the freezer for up to 2 months.

Million Dollar Dip

September 24, 2025 by Sky Pilgreen Leave a Comment

An irresistible party favorite! This Million Dollar Dip is creamy, cheesy and loaded with bacon and green onion, perfect for game day or any get together.

This recipe for Million Dollar Dip has become my family's go-to dip recipe. It's a guaranteed hit at any gathering, whether we are serving it with crackers, potato chips, or fresh veggie sticks. No matter what, everyone always comes back for more!

My Latest Videos

As a recipe developer who loves creating easy, from scratch appetizers, I've crafted several other appetizer recipes you might enjoy. Try my Spinach Artichoke Dip recipe and my Pull-Apart Pigs in a Blanket recipe. They are both family favorites!

Key Ingredients & Substitutions

  • Cream Cheese - Softened to make mixing easy.
  • Sour Cream - Can be substituted with mayo if preferred. Or even half sour cream half mayo.
  • Cheddar Cheese - Freshly shredded with the largest hole on your grater works best. Or substitute with your favorite cheese blend.
  • Bacon - Thick, smoky bacon adds the best flavor. Store-bought bacon bits can be substituted.
  • Green Onions - For fantastic flavor!
  • Ranch Seasoning Mix - I like using the buttermilk one for this recipe.

Tips for Million Dollar Dip

  • Serve immediately after mixing for the creamiest, easiest to dip texture.
  • Refrigerate for 30-60 minutes to slightly firm up the dip, making it more spreadable.
  • If stored overnight, the dip becomes more like a cheese ball and is perfect for spreading or even stuffing mini peppers.
  • Shred your own cheese for a creamier texture.
  • Serve it with crackers, regular potato chips like plain ruffles and veggie sticks. It's great with carrots, cucumbers and bell peppers!
  • For a spicy dip stir in diced jalapeños!

This Million Dollar Dip recipe is always a hit at gatherings, and I hope it becomes a favorite in your home too!

-Sky🩷

More Delicious Recipes

Jalapeño Popper Dip

Homemade Crostini

Pimento Cheese

Turkey Pinwheels

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📖 Recipe

Recipe for Million Dollar Dip

Million Dollar Dip

Creamy, cheesy Million Dollar Dip recipe loaded with bacon and green onions. Perfect served with crackers, chips, or veggie sticks.
Print Recipe Pin Recipe
Prep Time 6 minutes mins
Total Time 6 minutes mins
Course Appetizer
Servings 12 Servings

Ingredients
  

  • 8 ounces cream cheese softened
  • 1 ½ cups sour cream
  • 2 cups cheddar cheese shredded
  • 4 slices bacon cooked & chopped
  • 3 green onions thinly sliced
  • 1 tablespoon ranch seasoning mix
  • ¼-1/2 teaspoon red pepper flakes
  • ½ teaspoon garlic powder

Instructions
 

  • In a medium bowl or the bowl or a mixer, mix together the softened cream cheese and sour cream until smooth.
  • Stir in the cheddar cheese, chopped bacon, sliced onions, ranch seasoning, red pepper flakes and garlic powder until fully combined.
  • Serve immediately for a creamy dip perfect for crackers, potato chips, or veggie sticks.
Keyword dip, Party Appetizer

Storage Tips

Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving and give it a good stir to restore the creamy consistency.

Chocolate Chip Snowball Cookies

September 16, 2025 by Sky Pilgreen Leave a Comment

Soft, buttery, and loaded with mini chocolate chips, these Chocolate Chip Snowball Cookies are delicious twist on a classic holiday favorite!

If you love pecan snowballs, you're going to love these chocolate chip snowballs. They have all the melt-in-your-mouth goodness of traditional snowballs with mini chocolate chips instead of pecans.

My Latest Vidoes

You might also like this Chocolate Snowball Cookies recipe or these Christmas M&M Sprinkle Cookies!

Key Ingredients

  • Butter - Unsalted butter works really wells for this recipe. If you are using salted butter, omit the salt from the recipe.
  • Powdered Sugar - Used in the cookie dough and used to roll the cookies in.
  • Vanilla Extract - Use pure vanilla extract for the best flavor!
  • Chocolate Chips - Mini chocolate chips are perfect for this cookie recipe. If you do not have mini chocolate chips you can just chop regular chocolate chips.

How To Make Chocolate Chip Snowball Cookies

These cookies are so simple to make and have that magical melt-in-your-mouth texture everyone loves. Here's a run-through on how to make them:

STEP 1: Start by creaming together the butter, ½ cup of powdered sugar, and salt until the mixture is light and fluffy. Now mix in the vanilla.

STEP 2: Next, add in the flour and mini chocolate chips. Mix until fully combined. The dough will look crumbly at first but just keep mixing and it will come together.

STEP 3: Scoop the dough with a .5-inch portion scoop (or a heaping tablespoon) and place the cookies on the prepared baking sheet. These don't spread while baking, so you can place them close together. Bake for 12-13 minutes.

STEP 4: Let the cookies cool for about 5 minutes, then roll each one in the remaining powdered sugar. Place them on a wire rack to finish cooling.

STEP 5: Once they're completely cooled, give them a second roll in powdered sugar for that classic snowball look. Enjoy!

👉 Expert Tips

  • You can place the cookies really close together on the baking sheet since they do not spread during baking.
  • Rolling the cookies in powdered sugar while still warm creates a thin, icing like coating around the cookie. A second roll after they've completely cooled gives them their classic snowball look.

This is one of those recipes that always makes an appearance during the holiday season. I hope you enjoy them as much as we do.

-Sky🩷

More Delicious Recipes

Snickerdoodle Cookies

Brown Butter Chocolate Chip Cookies

Chocolate Peppermint Cookies

Oatmeal Raisin Cookies

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If you tried this Chocolate Chip Snowball Cookies recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Chocolate Chip Snowball Cookies

Chocolate Chip Snowball Cookies

Soft, buttery Chocolate Chip Snowball Cookies loaded with mini chocolate chips. A melt-in-your-mouth holiday treat everyone will love!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes mins
Course Dessert
Servings 31 Cookies

Ingredients
  

  • 1 cup unsalted butter softened
  • ½ cup powdered sugar for the dough
  • 2 ¼ cups all purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup powdered sugar to coat the cookies

Instructions
 

  • Preheat an oven to 350°F and line a baking sheet with parchment paper.
  • In a mixer fitter with a paddle, cream together the butter and ½ cup of powdered sugar, and salt. Cream until the butter is light and fluffy, this should take a few minutes. Mix in the vanilla.
  • Mix in the flour and mini chocolate chips. Mix until fully combined. The mixture will start off crumbly, keep mixing and it will come together.
  • Scoop the cookie dough out with a .5-ounce portion scoop, or a heaping tablespoon, and place on the prepared baking sheet. Bake for 12-13 minutes.
  • Let the cookies cool for about 5 minutes, or just enough to handle, roll each cookie in the remaining powdered sugar and place on a cooling rack.
  • Once the cookies have cooled completely, roll them a second time in the powdered sugar. Enjoy!

Notes

  • You can place the cookies really close together on the baking sheet since they do not spread during baking.
  • Rolling the cookies in powdered sugar while still warm creates a thin, icing like coating around the cookie. A second roll after they've completely cooled gives them their classic snowball look.
Keyword chocolate, cookies, snowball cookies

Country Style Pork Ribs

September 15, 2025 by Sky Pilgreen Leave a Comment

Get ready for tender, juicy, perfectly cooked Country Style Pork Ribs in the oven! This easy recipe is fuss-free, full of flavor, and perfect for both busy weeknights and Sunday dinner!

Country style ribs are some of my favorite ribs to cook, especially when I'm using the oven. They're simple, hearty, and friends, they are so good! My family gobbles these pork country style ribs up every time; there are never and leftovers!

My Latest Videos

You might also like my Dutch Oven Pulled Pork recipe and this Southern Pinto Beans recipe!

Key Ingredients & Substitutions

  • Pork Country Style Ribs - Aim for bone-in ribs if you can, for juicier ribs!
  • Spice Rub - I use a mix of spice cabinet staples. You can substitute with your favorite pork spice rub.
  • BBQ Sauce - I use my favorite homemade BBQ Sauce, but you can use your favorite kind.

How To Make Country Style Pork Ribs in the Oven

Making pork country style ribs in the oven couldn't be easier, and I'll walk you through each step below.

  1. In a small bowl mix together all of the spices to make the spice rub.
  1. Pat the ribs dry with paper and rub the spice mix all over each rib.
  1. Next, heat the oil in a large cast iron skillet over medium high heat. Add the ribs and sear them on all sides until browned.
  1. Add the melted butter to the bottom of your baking dish and transfer the ribs to the dish, cover and bake for 1 hour and 30 minutes.
  1. Remove the foil, brush with BBQ sauce and return to the oven to continue baking for 30 minutes.
  1. Brush finished ribs with more sauce, if desired, or serve it on the side. Enjoy!

👉 Quick Tips

  • Searing the ribs before baking them creates a deep, savory flavor. Recommended but can be skipped.
  • Time will vary depending on the thickness of your ribs. Start checking at 1 hour 30 minutes into the baking time.

This is my go-to method for making tender, flavorful country style pork ribs in the oven. I hope your family enjoys them as much as mine does!

-Sky🩷

More Delicious Recipes

Homemade Macaroni and Cheese

Oven Baked Pork Chops

Potato Salad

Southern Style Green Beans

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If you tried this Country Style Pork Ribs recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Country Style Pork Ribs

Country Style Pork Ribs

Tender, juicy, and full of flavor, these Country Style Pork Ribs in the oven are coated with a savory spice rub and baked until they're melt-in-your-mouth tender!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Dinner
Servings 3 Servings

Equipment

  • 9x13 baking dish

Ingredients
  

  • 2 ½ pounds pork country style ribs bone in
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon ground mustard
  • 2 teaspoons paprika smoked paprika is great in this recipe
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon chipotle powder or cayenne pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 2 tablespoons butter melted
  • BBQ Sauce as needed

Instructions
 

  • Preheat the oven to 350°F. In a small bowl, combine all of the spices and mix until fully combined.
  • Pat the ribs dry with paper towels and rub the spice mix all over each rib, pressing into the meat to make sure it sticks really good.
  • Next, heat the oil in a large cast iron skillet over medium high heat. Add the ribs and sear them on all sides until browned.
  • Add the melted butter to the bottom of a 9x13 baking dish and transfer the ribs to the dish, cover with foil and bake for 1 hour and 30 minutes.
  • Remove the foil and check to see if the ribs are tender enough to pull away from the bone. If they are, brush with BBQ sauce and return to the oven uncovered for 30 minutes. If not, cover and continue baking for another 30 minutes (or longer if needed), then continue with the recipe.
  • Brush finished ribs with more sauce, if desired, or serve it on the side. Enjoy!

Notes

  • 2 ½ pounds of pork country style ribs usually ends up being 6 ribs. I am able to feed my family of 5, two adults, 1 tween and 2 little kids with this amount.
  • When serving adults I like to do 2-3 ribs per person.
  • Searing the ribs before baking them creates a deep, savory flavor. Recommended but can be skipped.
  • Time will vary depending on the thickness of your ribs. Start checking at 1 hour 30 minutes into the baking time.
Keyword country style ribs, pork, ribs

Frequently Asked Questions

Do country style ribs get more tender the longer they cook?

Yes! These ribs are cut from the same cut of meat used to make pulled pork, the shoulder. So, they need time to break down and get tender. Low and slow in the oven is the best way to cook them.

What temp should country style ribs be cooked at?

Bake them at 350°F. This temperature is perfect for getting the ribs tender without drying them out.

Homemade BBQ Sauce Recipe

September 15, 2025 by Sky Pilgreen Leave a Comment

An easy and flavorful Homemade BBQ Sauce Recipe you can whip up in minutes. This simple recipe uses pantry staples and makes the perfect sweet and tangy sauce.

This has been my family's favorite homemade barbecue sauce for years. We love it slathered over country style ribs or served as a dipping sauce alongside crispy chicken tenders. Once you try it, you'll see why we keep a jar in the fridge all summer long.

My Latest Videos

As a recipe developer who loves creating approachable, from-scratch recipes for busy families, I'm all about simple, homemade sauces that elevate everyday meals. That is exactly what this easy homemade barbecue sauce is!

Key Ingredients & Substitutions

  • Ketchup - The base of the sauce. Use your favorite brand.
  • Apple Cider Vinegar - Adds a nice tang. White vinegar can be substituted but I recommend apple cider vinegar for the flavor. Additional sugar may need to be added if using white vinegar.
  • Brown Sugar and Molasses - For the best flavor. Substitute with granulated if you do not have brown.

How To Make Homemade BBQ Sauce

This quick and easy homemade barbecue sauce comes together in just 30 minutes!

  1. Whisk together the ketchup, water, mustard, vinegar, sugar, molasses, Worcestershire sauce, and all of the spices. Set aside
  2. In a small saucepan, sauté the onion and garlic for 1 minute.
  3. Add in the ketchup mixture and stir to combine. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
  4. Strain for a smooth sauce. Enjoy!

That is all it takes! It's ready to use or can be stored in the refrigerator for up to two weeks.

Variation

When I want a spicy BBQ Sauce, I stir in a little chipotle in adobo sauce.

This Homemade BBQ Sauce recipe has earned a permanent spot in my fridge. I hope it becomes a go-to for your family too!

-Sky🩷

More Delicious Recipes

Dutch Oven Pulled Pork

Southern Style Pinto Beans

Easy Grilled Chicken Marinade

Classic Potato Salad

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If you tried this Homemade BBQ Sauce Recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Homemade BBQ Sauce Recipe

Homemade BBQ Sauce Recipe

Learn how to make this easy homemade barbecue sauce recipe in minutes! It's sweet, tangy, and perfect for pork and chicken.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Sauces, Side Dish
Servings 2 Cups

Ingredients
  

  • 2 tablespoons olive oil
  • ½ cup onion minced
  • 2 cloves garlic minced
  • 1 cup ketchup
  • ½ cup water
  • 2 ½ tablespoons apple cider vinegar
  • 2 tablespoons prepared mustard
  • 3 tablespoons light brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon chipotle powder or cayenne pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • 1 teaspoon smoked paprika

Instructions
 

  • Whisk together the ketchup, water, mustard, vinegar, sugar, molasses, Worcestershire sauce, and all of the spices. Set aside.
  • In a small saucepan over medium heat drizzle in the olive oil. Add in the onion and garlic and sauté for about 1 minute.
  • Add in the ketchup mixture and stir to combine. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally. Strain for a smooth sauce. Enjoy!
Keyword bbq sauce

Potato and Hamburger Soup

September 12, 2025 by Sky Pilgreen Leave a Comment

An easy and hearty Potato and Hamburger Soup made in just one pot! Packed with creamy potatoes, savory ground beef and creamy goodness, this soup is a comforting favorite for lunch or dinner.

This creamy Potato and Hamburger Soup has quickly become a regular in my lunch rotation. It's hearty, cheesy, and comes together without a fuss.

I love soup season, definitely more than my husband Nick does. While he'll eat the occasional soup for dinner, I usually make soups for lunch and stock my freezer with the extras.

My Latest Videos

As a recipe developer who loves creating cozy, from scratch soups, I've crafted several favorites you might enjoy. You might like my Ham and Cheddar Potato Soup and my Marry Me Chicken Soup recipes, both are packed with flavor!

Key Ingredients & Substitutions

  • Ground Beef - A key ingredient that works beautifully with the creamy potatoes.
  • Chicken Stock - A good quality chicken stock for flavor. You can substitute with chicken broth if that is what you have.
  • Potatoes - Russets or red potatoes both work beautifully in this recipe. Use what you have!
  • Carrots - For added flavor and nutrients. English peas are another great veggie to add in.
  • Cheese - I usually use cheddar cheese, but you can substitute with your favorite shredded cheese mix.

How To Make Potato and Hamburger Soup

  1. Start by browning the beef in a large pot. Once cooked, remove from the pot and drain of the grease, reserving about 3 tablespoons of the grease in the pot.
  1. Add the onions and carrots to the pot and sauté for 5-6 minutes. Stir in the garlic and cook for 30 seconds.
  1. Sprinkle in the flour and stir to create a roux. Cook for 1 minute, stirring constantly.
  1. Slowly whisk in the chicken stock and milk. Whisking constantly until the roux is fully incorporated. Add in the potatoes, beef, salt and pepper. Bring to a simmer and cook until the potatoes are tender.
  1. Once the potatoes are tender remove the pot from the heat and stir in the cheese.
  1. Serve with your favorite bread or crackers. Enjoy!

I hope this creamy Potato and Hamburger Soup becomes a go-to in your kitchen just like it has in mine.

-Sky🩷

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Creamy Chicken Noodle Soup

Zuppa Toscana Soup

Vegetable Beef Soup

Sausage and Bean Soup

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📖 Recipe

Creamy Potato and Hamburger Soup with cheese and carrots.

Potato and Hamburger Soup

A hearty and creamy Potato and Hamburger Soup made in one pot! Filled with tender potatoes, ground beef, and cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dinner, Freezer Friendly, Lunch
Servings 4 Servings

Ingredients
  

  • 1 pound ground beef
  • 1 cup onions small diced
  • 1 cup carrots peeled and small diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 2 cups milk
  • 1 ½ pounds potatoes peel and cubed ½-inch
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup cheddar cheese shredded

Instructions
 

  • Start by browning the ground beef in a large pot over medium high heat. Once cooked, remove from the pot and drain, reserving about 3 tablespoons of the grease in the pot to make the roux later (or use 3 tablespoons of butter).
  • Reduce the heat to medium heat and add in the diced onions and carrots. Sauté for 5-6 minutes until the onions turn translucent. Stir in the garlic and cook for about 30 seconds.
  • Now, stir in the flour and continue cooking for about one minute. Slowly whisk in the chicken stock and milk. Stir constantly to prevent clumps. Once the roux is fully incorporated add in the potatoes, cooked ground beef, salt, and pepper.
  • Bring to a simmer, stirring often, until the potatoes are tender. About 15-20 minutes.
  • Remove from the heat and stir in the shredded cheese until melted. Enjoy!
Keyword ground beef, one pot dish, potato soup, soup

Pull-Apart Pigs in a Blanket

September 9, 2025 by Sky Pilgreen Leave a Comment

Pull-Apart Pigs in a Blanket are the ultimate party appetizer! Made with crescent roll sheets and jalapeño cheddar smoked sausages, they're an easy and crowd-pleasing party appetizer.

This pull apart pigs in a blanket recipe is so fun to make and super easy to customize. I love using the crescent roll sheets, they make it so much easier to cut the strips to roll the sausages in.

They're perfect with classic mustard, but we also love dipping them in ranch, honey mustard, or barbecue sauce.

Table of contents

  • My latest Videos
  • Key Ingredients & Substitutions
  • How To Make Pull Apart Pigs in a Blanket
  • Make Ahead & Storage Tips
  • More Delicious Recipes

My latest Videos

You might also like this Sausage Balls appetizer and this Spinach Artichoke Dip recipe.

Key Ingredients & Substitutions

  • Jalapeño Cheddar Smoked Sausage Links - Other types of smoke sausage links can also be used.
  • Crescent Roll Sheets - I recommend the sheets since they're easier to cut evenly, but the crescent rolls can be substituted. Just pinch the perforated lines together.

How To Make Pull Apart Pigs in a Blanket

The full recipe is in the recipe card below!

Just two ingredients and a little time is all you need to make this delicious pull apart pigs in a blanket recipe. Here's how I do it:

Slice the sausage links crosswise into thirds so you have 24 bite sized pieces.

Unroll the crescent dough. Cut each sheet in half lengthwise to make two long strips. Then cut each long strip crosswise into 6 pieces. You will end up with 24 pieces of dough.

Wrap the dough around the sausage so the ends meet and overlap slightly. Stand each one upright in the pan, leaving a little space between each piece.

Bake for 35-40 minutes. Cool for a few minutes, then release the springform pan ring. Serve with your favorite dipping sauce. Enjoy!

Make Ahead & Storage Tips

  • To make ahead - Assemble, cover, and refrigerate for a few hours before baking. A few extra minutes may need to be added to the bake time.
  • Storing - Leftovers keep in an airtight container in the refrigerator for up to 5 days.

This quick and easy pull apart pigs in a blanket appetizer recipe is always a hit at our house, and I hope you enjoy it as much as we do!

-Sky🩷

Jalapeño Cheddar Pull Apart Pigs in a Blanket with crescent rolls.

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Breakfast Pigs in a Blanket

Ham and Cheese Pinwheels

Jalapeño Popper Dip

30 Amazing Appetizer Recipes

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📖 Recipe

Jalapeño Cheddar Pull Apart Pigs in a Blanket with crescent rolls.

Pull-Apart Pigs in a Blanket

Sky Pilgreen
Pull-Apart Pigs in a Blanket are the ultimate party appetizer! Made with just two ingredients!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Appetizer
Servings 24 Pieces

Equipment

  • 9-inch springform pan

Ingredients
  

  • 8 jalapeño cheddar smoked sausages
  • 2 tubes crescent roll sheets

Instructions
 

  • Preheat the oven to 400°F. Lightly grease a 9-inch springform pan.
  • Pat the sausages dry and cut them into thirds.
  • Unroll a crescent roll sheet onto a cutting board. Cut each sheet in half lengthwise, then cut crosswise into 6 strips. That gives you 24 strips of dough.
  • Wrap each piece of sausage with a strip of dough, and place, standing upright, in the springform pan. Leave a little space between each piece.
  • Place onto a parchment lined baking sheet to catch any drips. Bake for 35-40 minutes, until the dough is puffed and golden brown.
  • Let cool slightly, then remove the springform pan's ring. Serve with your favorite dipping sauce. Enjoy!
Keyword easy appetizer, pigs in a blanket

Pumpkin Oatmeal Cookies

September 8, 2025 by Sky Pilgreen Leave a Comment

Soft, chewy and full of warm spices, these Pumpkin Oatmeal Cookies are the perfect fall bake!

The base of this cookie starts with my all-time favorite Oatmeal Cookie recipe, which if you've been around here for a while, you'll probably recognize the recipe. I've added pumpkin purée and all of those cozy spices you typically see in pumpkin spice anything!

My Latest Videos

If you're anything like me, you can never have too many pumpkin recipes in your back pocket. From pumpkin bars to pumpkin spice cookies and now these oatmeal cookies, I love anything pumpkin. Even my husband, who usually steers clear of pumpkin desserts, couldn't resist these!

Key Ingredients & Variations

  • Oats - Old fashioned oats work best in this recipe.
  • Pumpkin Purée - Canned pumpkin purée, not pumpkin pie filling. If you are working with homemade pumpkin purée, you may need to squeeze out the excess moisture.
  • Spices - I use a combination of cinnamon, cloves, ginger and nutmeg in this pumpkin oatmeal cookie recipe. You can also substitute with your favorite pumpkin spice blend.
  • Variations - These cookies are delicious with raisins, chopped pecans, semi-sweet chocolate chips or cream cheese baking chips stirred in.

How To Make Pumpkin Oatmeal Cookies

These cookies come together in just a few simple steps. Let's walk through it!

STEP 1

Start by whisking together all of the dry ingredients in a medium bowl. Set aside.

STEP 2

Now grab your mixer and beat the butter with the granulated sugar and brown sugar until light and fluffy, about 3 minutes. Next add in the eggs, one at a time. Mix well. Then stir in the vanilla and pumpkin purée.

STEP 3

Slowly add the dry ingredients into the butter mixture and mix until everything comes together.

STEP 4

Use a 1-ounce scoop (or 2 rounded tablespoons) to portion the dough onto your prepared baking sheet. Roll each ball in the powdered sugar and place them back on the baking sheet. Gently press them down so they flatten just a little.

STEP 5

Bake for 12-13 minutes then transfer to a cooling rack. Enjoy!

More Delicious Recipes

Caramel Apple Cheesecake

Chewy Pumpkin Cookies

Apple Fritter Bread

Pumpkin Bread

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📖 Recipe

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

Soft, chewy and full of warm spices, these Pumpkin Oatmeal Cookies are the perfect twist to a classic cookie!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 13 minutes mins
Total Time 28 minutes mins
Course Dessert
Servings 24 Cookies

Ingredients
  

  • 7 ounces unsalted butter softened
  • ½ cup granulated sugar
  • ¾ cup light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup pumpkin purée
  • 2 cups all-purpose flour
  • 2 cups old fashioned oats
  • ¾ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon cloves
  • ⅛ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ¾ cup powdered sugar

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a medium bowl combine the flour, oats, spices, salt and baking soda. Whisk until combined.
  • In the bowl of a mixer begin beating the butter with the granulated sugar and brown sugar until light and fluffy, about 3 minutes.
  • Add in the eggs, one at a time and mix until combined. Now mix in the vanilla and pumpkin purée.
  • Slowly add the dry ingredients to the butter mixture and mix just until combined.
  • Using a 1-ounce scoop or 2 heaping tablespoons, drop the cookies on the prepared baking sheet. Then roll each cookie in the powdered sugar to coat. Place back on the baking sheet and bake for 12-13 minutes.
  • Cool for a few minutes before transferring to a cooling rack. Enjoy!

Notes

  • Spices - You can also substitute with your favorite pumpkin spice blend.
  • Variations - These cookies are delicious with raisins, chopped pecans, semi-sweet chocolate chips or cream cheese baking chips stirred in.
Keyword cookies, pumpkin cookies, Pumpkin Desserts

Marry Me Chicken Soup

September 4, 2025 by Sky Pilgreen Leave a Comment

Cozy, comforting, and full of flavor! This Marry Me Chicken Soup is one of those recipes that you'll want to make again and again!

I have so many favorite soups, and after testing this one, it jumped right to the top of my list right beside my Zuppa Toscana Soup. When I say this soup is packed with flavor, I mean it! Even my family was quick to agree after the very first bite!

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The flavor here is built in layers, from the sundried tomatoes to the tomato paste, thyme, and chicken stock. One bowl and you'll understand why it's called Marry Me Chicken Soup. It's made with love, and the flavors truly show!

Key Ingredients & Substitutions

  • Chicken - Boneless, skinless chicken breasts or thighs, both work well. Use what you have on hand.
  • Sundried Tomatoes - Use the kind packed in olive oil for the best flavor.
  • Tomato Paste - Brings a rich depth of flavor to the broth.
  • Chicken Stock - Adds so much flavor, though broth works too if that's what you've got.
  • Herbs - I use dried thyme as the soup cooks and fresh basil to the end of the cooking time.
  • Pasta - Smaller pasta shapes like farfalle or medium shells are perfect here.
  • Greens - Fresh spinach is my go-to, but kale works too!
  • Parmesan Cheese - Freshly shredded has the best flavor, but grated works too.
  • Heavy Cream - To add a little creaminess to the soup.

How To Make Marry Me Chicken Soup

Making this chicken soup is easier than it looks, and I promise it's worth every minute. I'll guide you through each step, from cooking the chicken to building all those cozy layers, so you end up with a bowl that's pure comfort.

Start by simmering the chicken in a large pot until cooked through, then remove it and shred it. Go ahead and discard the water so you can use the pot for the next steps.

  1. In the same pot, add the olive oil and butter and sauté the onions until tender. Stir in the garlic and cook for 30 seconds.
  1. Next comes the tomato paste and sundried tomatoes and red pepper flakes. Cook, stirring constantly for about 2 minutes.
  1. Pour in the chicken stock and bring to a boil. Season with thyme, salt, and pepper.
  1. Stir in the pasta. Let the pasta cook, stirring occasionally, until it's tender, about 6-8 minutes.
  1. Stir in the shredded chicken, fresh spinach, basil, parmesan cheese and heavy cream. Stir well to combine.
  1. Once the spinach has wilted it is ready to serve. Enjoy!

We love serving this one pot chicken soup with a crusty bread for dipping or a simple side salad!

💭Quick Tip

If the soup gets a little too thick as it sits add a little chicken stock or water when reheating!

This one pot Marry Me Chicken Soup is rich, flavorful, and comforting all in one pot. It's quickly become one of my favorite dinners, and I hope it will become one of your favorites too!

-Sky🩷

More Delicious Soup Recipes

Broccoli Cheese Soup

Creamy Chicken Noodle Soup

Sausage and Bean Soup

Vegetable Beef Soup

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📖 Recipe

Marry Me Chicken Soup with sundried tomatoes, parmesan cheese and spinach.

Marry Me Chicken Soup

Cozy and flavorful, this Marry Me Chicken Soup is packed with sundried tomatoes, herbs, and pasta for the ultimate comfort meal!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Dinner
Servings 6 Servings

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ cup onion, yellow or white small diced
  • 5 cloves garlic minced
  • ⅓ cup sundried tomatoes, oil packed chopped
  • 3 tablespoons tomato paste
  • ½ teaspoon red pepper flakes
  • 7 cups chicken stock
  • 1 teaspoon dried thyme
  • 2-3 teaspoons salt
  • ½ teaspoon pepper
  • 8 ounces farfalle pasta
  • 5 ounces fresh baby spinach rinsed
  • ¾ cup heavy cream
  • ½ cup parmesan cheese shredded
  • ¼ cup fresh basil whole or chopped

Instructions
 

  • Start by simmering the chicken in a large pot of water until cooked through, then remove it and shred it. Go ahead and discard the water.
  • In the same pot, over medium heat, add the olive oil and butter. Stir in the onions and sauté until tender. Stir in the garlic and continue cooking for 30 more seconds, or until fragrant.
  • Now add in the tomato paste, sundried tomatoes and red pepper flakes and cook, stirring constantly, for about 2 minutes.
  • Pour in the chicken stock, bring to a boil over medium high heat, season with the dried thyme, salt and pepper. Now stir in the pasta, reduce to medium heat and continue cooking for 6-8 minutes or until the pasta is tender. Stir occasionally to prevent pasta from sticking.
  • Add the chicken, spinach, parmesan cheese, heavy cream and basil to the pot. Stir to combine and cook just until the spinach is wilted. Enjoy!

Notes

  • Depending on the chicken stock you are using, you may need to adjust the amount of salt in the recipe.
  • Swap the chicken for boneless, skinless chicken thighs or you could even use leftover rotisserie chicken.
  • Use your preferred medium pasta shape or gnocchi.
Keyword chicken soup, marry me chicken, soup

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Or in the freezer for 3-4 months.

Reheat on the stove over medium low heat.

Sausage and Bean Soup

September 2, 2025 by Sky Pilgreen Leave a Comment

This Sausage and Bean Soup has been a staple in my kitchen for over 10 years. It's one of those one-pot meals I turn to when I need something comforting, hearty, and simple enough for a weeknight dinner.

Pinto beans are the star of this soup. As they cook, they create a rich, flavorful broth that is perfect for soaking up with cornbread.

Table of contents

  • My Latest Videos
  • Key Ingredients & Substitutions
  • Tips For Sausage and Bean Soup
  • Storage Tips
  • More Easy Soup Recipes
  • Frequently Asked Questions

My Latest Videos

Try my Creamy Chicken Noodle Soup or Loaded Potato Soup next!

Key Ingredients & Substitutions

  • Pinto Beans - I like using dry pinto beans for this recipe. If you prefer canned beans, that works too, just note the soup will cook faster and may need a cornstarch slurry to thicken it.
  • Bacon - Every great pot of beans starts with bacon, and this pinto bean soup is no exception. Aim for thick smoky bacon for the best flavor.
  • Smoked Sausage - My go to for this sausage and bean soup. We prefer beef smoked sausage, but you can use pork or even substitute with andouille sausage.
  • Onions & Garlic - For building great flavor in the soup. Substitute with onion and garlic powder if you do not have fresh.

Tips For Sausage and Bean Soup

  • Soak the beans - while not necessary, soaking the beans overnight can reduce the cooking time.
  • Brown the sausage - Don't skip browning the sausage first, it adds so much flavor to the soup.
  • Sauté the bacon & onions - After browning the sausage, cook the bacon and onions together to build more flavor.
  • Consistency - This soup naturally thickens as it cooks, but for a thicker texture whisk in a cornstarch slurry (cornstarch + water), a little at a time, until it's just right.

Storage Tips

  • Store any leftovers for 3-4 days in the refrigerator in an airtight container.
  • Reheat on stovetop over medium heat, stirring occasionally until warmed through.
  • This soup also freezes beautifully. Freeze up to 3 months, then thaw and reheat on the stovetop.

This easy bean soup is my go-to for an easy and comforting soup. I hope you give it a try!

-Sky🩷

More Easy Soup Recipes

Ham and Cheddar Potato Soup

Curry Chicken Soup

Easy Taco Soup

Zuppa Toscana Soup

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📖 Recipe

Sausage and Bean Soup

Sausage and Bean Soup

Cozy Sausage and Bean Soup with pinto beans and smoked sausage. Hearty, flavorful, and easy enough for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 2 hours hrs 5 minutes mins
Total Time 2 hours hrs 20 minutes mins
Course Dinner
Servings 6 Servings

Ingredients
  

  • 1 pound dry pinto beans rinsed and sorted
  • 12-24 ounces smoked sausage sliced
  • 4 ounces thick cut bacon chopped
  • 1 cup yellow or white onions small diced
  • 3 cloves garlic minced
  • 6 cups water
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons paprika
  • ½ teaspoon chipotle powder
  • 1 teaspoon garlic powder

Instructions
 

  • Heat a large pot over medium heat and add a drizzle of olive oil. Cook the sausage just until browned, then remove from the pot.
  • Add the bacon to the pot and cook for about 2 minutes to render some of the fat. Stir in the onions and cook for about 6 minutes, until softened.
  • Now add in the garlic and cook for 30 seconds.
  • Pour in the water, add the beans, and stir in all of the seasonings.
  • Bring to a boil, then cover and reduce to a simmer. Cook, stirring occasionally to prevent sticking, until the beans are tender. About 1 hour 30-40 minutes
  • If the water reduces too much, add a little more as needed.
  • Once the beans are tender stir in the cooked sausage and continue cooking for another 10 minutes. Serve and enjoy!

Notes

  • To really bulk this soup up for my family I typically use 24 ounces of smoked sausage. But the recipe works well with 12 ounces too.
Keyword pinto beans, soup

Frequently Asked Questions

What to serve with Sausage and Bean Soup?

Buttermilk cornbread goes perfectly with sausage and bean soup. Crackers are also great with this soup.

What is the best thickener for Bean Soup?

This soup thickens naturally as it simmers. If it's too thin, especially when using canned beans, mix cornstarch with water to make a slurry and stir in to thicken.

Caramel Apple Cheesecake

September 1, 2025 by Sky Pilgreen Leave a Comment

If there's one dessert that never fails to impress, it's cheesecake and this Caramel Apple Cheesecake might just be my favorite version yet! Creamy, rich, and full of warm fall flavor, it's topped with spiced apples and drizzled with homemade caramel sauce.

I've been baking cheesecakes for years, and this one is by far the best. No water bath required, just a tried-and-true cheesecake base topped with apples and plenty of caramel sauce. You really can't go wrong with this cheesecake.

Table of contents

  • My Latest Videos
  • Key Ingredients & Substitutions
  • How To Make Caramel Apple Cheesecake
  • Tips
  • More Delicious Recipes
  • Storage Tips
  • Frequently Asked Questions

My Latest Videos

This delicious apple cheesecake recipe was created for my husband Nick, it combines two of his favorite desserts, cheesecake and apple pie. After 20 years of baking for him, he's still my favorite taste tester, and watching him his face light up when he takes the first bite makes this dessert even sweeter!

You might also like this Cherry Cheesecake recipe or this Strawberry Cheesecake Bars recipe!

Key Ingredients & Substitutions

  • Cream Cheese - Full fat cream cheese gives the best texture and flavor.
  • Spices - I use cinnamon, allspice, ginger and nutmeg in this cheesecake recipe. Your favorite apple pie spice blend can be substituted.
  • Graham Crackers - I use 12 sheets of honey graham crackers to make the graham cracker crust. If you are using premade crumbs 1 ½ cups will work.
  • Caramel Sauce - I'll show you how to make an easy homemade caramel sauce, but store-bought caramel is a great substitute.
  • Apples - Pink Lady Apples are my favorite! When choosing apples aim for crisp apples like Honeycrisp or Granny Smith.

How To Make Caramel Apple Cheesecake

This apple cheesecake may look fancy, but it really takes no time at all to make it. Here's how I bring it all together:

STEP 1 Prepare the crust

Mix the graham cracker crumbs with melted butter, cinnamon and sugar until it looks like wet sand. Press firmly into the bottom of your springform pan.

STEP 2 Make the cheesecake filling

Beat the cream cheese until smooth, then add the sugar, spices and vanilla. Next, mix in the eggs one at a time, just until combined.

STEP 3 Bake the Cheesecake

Pour the filling over the crust and smooth it out. Bake until the edges are set and the center still has a little juggle. Once done, turn the oven off and leave the door cracked open. Let the cheesecake rest for 1 hour in the oven before transferring to the refrigerator for 4 hours or until fully set.

STEP 4 Cook the apple topping

Add the chopped apples to a small saucepan with butter, sugar, lemon juice, vanilla extract and the cinnamon. Cook until tender. Cool before topping the cheesecake.

STEP 5

When ready to serve top with the apples and caramel. Enjoy!

Tips

  • Make sure your cream cheese is softened to prevent clumps of cheese in the cheesecake.
  • Line the bottom of the springform pan with parchment paper first, this makes it so much easier to transfer your cheesecake to a serving plate later.
  • Don't over mix the filling, overmixing can cause cracks in your cheesecake.
  • Don't skip the resting time. That 1-hour rest in the oven helps prevent sinking and cracking.

More Delicious Recipes

Blueberry Cheesecake Bars

French Silk Pie

Apple Pie Cinnamon Rolls

Cinnamon Apple Muffins

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📖 Recipe

Caramel Apple Cheesecake

Caramel Apple Cheesecake

This Caramel Apple Cheesecake is the perfect fall dessert! A creamy, homemade cheesecake topped with warm spiced apples and caramel sauce.
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 30 minutes mins
Chill Time 4 hours hrs
Total Time 5 hours hrs 15 minutes mins
Course Dessert
Servings 8 Servings

Equipment

  • 9" Springform Pan

Ingredients
  

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs about 12 sheets crushed
  • 3 ounces unsalted butter melted
  • 3 tablespoons granulated sugar
  • 1 pinch cinnamon

Cheesecake Filling

  • 24 ounces cream cheese softened
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 3 large eggs room temperature

Apple Topping

  • 4 medium apples about 2 ½ cups, peeled and chopped
  • 1 teaspoon lemon juice
  • ¼ cup brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons unsalted butter
  • ¼ teaspoon vanilla extract

Caramel Sauce

  • 4 ½ ounces granulated sugar or ½ cup + 1 tablespoon
  • 1 ounce water
  • 1 teaspoon lemon juice
  • 4 ounces heavy cream
  • 1 tablespoon butter

Instructions
 

Graham Cracker Crust

  • Preheat the oven to 350°F. In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar and cinnamon. Press firmly and evenly into the bottom and up the sides of a 9-inch springform pan.

Cheesecake Filling

  • In a stand mix fitted with a paddle, beat the cream cheese until smooth. Add in the sugar, vanilla and spices and mix until fully combined.
  • Add in the eggs and mix just until incorporated. Pour into the crust and bake for 30 minutes. Check for doneness by gently tapping the pan, if the center jiggles a lot, bake longer. If it just slightly jiggles, it's ready.
  • Turn the oven off and crack the door, leaving the cheesecake inside for 1 hour. Remove, cool completely on the counter, then refrigerate for at least 4 hours (overnight is best).

Apple Topping

  • In a small saucepan, combine the chopped apples with lemon juice, sugar, butter, vanilla extract and cinnamon. Cook until the apples are tender. Let cool completely before topping the cheesecake.

Caramel Sauce

  • In a small heavy-bottom saucepan, combine the sugar and water over medium-high heat. As the sugar dissolves, brush down the inside of the pan with a wet pastry brush to prevent crystals from forming.
  • Once the sugar starts to boil, add the lemon juice and let cook (without stirring) until golden brown, about 5-10 minutes. Turn off the heat and carefully whisk in the heavy cream. Add the butter and whisk until fully incorporated.
  • Pour into a heatproof bowl and cool completely before using.

Assembly

  • Top the chilled cheesecake with the apples and drizzle with caramel sauce. Enjoy!
Keyword apple, caramel, cheesecake

Storage Tips

  • Store covered in the refrigerator for up to 5 days.
  • If making ahead, store the apple topping and caramel sauce separate, then add them just before serving for the best presentation.

Frequently Asked Questions

What are the best apple to use for Caramel Apple Cheesecake?

For caramel apple cheesecake, use crisp apples that are a little sweet and a little tart. This helps balance the sweetness of the caramel sauce. Think Pink Lady, Granny Smith and Honeycrisp apples.

Can I freeze Caramel Apple Cheesecake?

Absolutely! Cheesecakes freeze very well. Place whole cheesecake or slices (separated) in the freezer for a few hours to flash freeze. Once frozen wrap and place back into the freezer. Thaw before serving.

Baked Penne with Sausage

August 26, 2025 by Sky Pilgreen Leave a Comment

Baked Penne with Sausage is one of my all-time favorite sausage pasta bakes. I've made it more times than I can count, and it turns out perfect every single time!

The homemade pasta sauce in this recipe really shines. It uses just a few pantry staples you probably already have on hand, it's easy, flavorful and is the perfect sauce for this baked pasta!

You might also enjoy these weeknight friendly recipes: Baked Rigatoni or this Chicken Alfredo Casserole!

Table of contents

  • My Latest Videos
  • Key Ingredients & Substitutions
  • How To Make Baked Penne with Sausage
    • Tips
  • More Delicious Recipes

My Latest Videos

Key Ingredients & Substitutions

  • Penne Pasta - My go-to for baked pasta, but rotini, rigatoni, or shells work beautifully with this recipe.
  • Ground Italian Sausage - I use mild, but sweet, spicy, or even links (cooked and sliced) all taste fantastic.
  • Tomato Sauce & Diced Tomatoes - The base of the homemade pasta sauce. Or you can substitute with your favorite pasta sauce.
  • Mozzarella & Parmesan - The perfect topping for this sausage pasta casserole!

How To Make Baked Penne with Sausage

This recipe comes together in a few simple steps.

I always like to start by getting the pasta water going, that way the noodles are ready just as the sauce comes together.

While the pasta cooks to al dente, I brown the sausage in a big skillet. The onions get cooked with the sausage and once they are done cooking, I add in the garlic and cook just until it's fragrant.

The tomato sauce and diced tomatoes are stirred in along with the seasonings. I like to turn the heat down to low and let it simmer away for about 20 minutes to really let the flavor build. Once it is done it gets removed from the heat and the pasta is stirred right into the pan.

I transfer everything to my baking dish and top it with all of the cheese. After that it goes straight into the oven until bubbly and golden.

A garnish of fresh basil is always a great way to finish this delicious pasta! Enjoy!

Tips

  • The secret to the best tasting sauce is giving it time to simmer. That's where the sauce develops rich flavor, so don't rush this step.
  • When cooking the pasta aim for al dente. Since it bakes in the oven, al dente pasta will keep its texture instead of getting mushy.
  • If you love a browned cheesy casserole top, don't skip the broiler at the end. Just a couple of minutes makes the cheese golden and bubbly!
  • This sausage pasta casserole is also make-ahead friendly. Assemble it, cover it with plastic wrap, and refrigerate up to a day in advance. Just let it come up to room temp and replace the plastic wrap with foil before baking.

As a busy mom, I know how important it is to have recipes that are both reliable and delicious. And that is exactly what this baked pasta with sausage is. It's the kind of fuss free and comforting dish I love making for my family. I hope you give it a try and make it a regular in your own kitchen.

-Sky🩷

More Delicious Recipes

Caesar Salad

Jumbo Stuffed Shells with Italian Sausage

Roasted Broccoli

Cajun Shrimp and Sausage Pasta

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📖 Recipe

Baked Penne with Sausage with melty mozzarella cheese in a 9x13 baking dish.

Baked Penne with Sausage

Baked Penne with Sausage is the ultimate cozy weeknight dinner! It's cheesy, comforting and super easy to make from scratch.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Dinner
Servings 6 Servings

Equipment

  • 9x13 baking dish

Ingredients
  

  • 16 ounces penne pasta cooked to al dente
  • 1 tablespoon olive oil
  • 16 ounces mild italian sausage ground
  • ½ cup onions small diced
  • 4 cloves garlic minced
  • 1 pinch red pepper flakes
  • 29 ounces tomato sauce
  • 14.5 ounces petite diced tomatoes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 cups mozzarella cheese shredded
  • ½ cup parmesan cheese shredded

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into crumbles. When the sausage is about halfway cooked, stir in the onions and continue cooking until the sausage is browned and cooked through.
  • Now add in the garlic and cook until fragrant, about 30 seconds.
  • Stir in the tomato sauce, diced tomatoes, salt, pepper, red pepper flakes, dried basil and dried oregano. reduce the heat and simmer for 20 minutes, stirring often.
  • Remove from the heat and stir in the al dente pasta. Transfer to a 9x13 baking dish and top with the mozzarella and parmesan. Cover with foil and bake in a 350°F oven for 30 minutes.
  • Remove the foil and broil for a few minutes until golden and bubbly. Garnish with fresh basil if desired. Enjoy!

Notes

Storage Tips:
Once cooled, store in an airtight container for up to 4 days.
Make ahead - Assemble the casserole following the directions, then cover with plastic wrap and refrigerate up to one day before baking.
Remove from the fridge to come up to room temp before replacing the plastic wrap with foil and baking. More time may need to be added to the bake time.
Keyword baked pasta, italian sausage

Birthday Cake Cookies

August 25, 2025 by Sky Pilgreen Leave a Comment

These Birthday Cake Cookies are soft, buttery sugar cookies loaded with sprinkles inside and out, with a tender, cake-like texture that makes every bite feel like a celebration!

This recipe uses clear vanilla extract to create that unmistakable "birthday cake" flavor that brings me right back to childhood birthday parties. It's what makes the cookies stand out!

Table of contents

  • My Latest Videos
  • Why You'll Like This Recipe
  • Tips for Making Birthday Cake Cookies
  • More Delicious Recipes

My Latest Videos

As a recipe developer and experienced baker, I've tested these Birthday Cake Cookies more times than I can count. I know how much texture, flavor, and a touch of nostalgia matter in a dessert like this. I've refined this recipe so you can create the perfect birthday inspired cookie at home. You might also like my sugar cookies recipe and my vanilla cupcakes recipe!

Why You'll Like This Recipe

  • Soft & tender- The sour cream in the dough gives these cookies their irresistibly light, cake-like texture.
  • Packed with sprinkles- Both inside the dough and covering the tops, they're every sprinkle lover's dream. My kiddos love them!
  • Fun & nostalgic- The clear vanilla extract delivers that classic birthday cake flavor!
  • Make ahead friendly- The dough needs to be chilled overnight, making it perfect for prepping ahead.

Tips for Making Birthday Cake Cookies

When making these cookies, the butter matters. It needs to be completely softened to room temperature. This is what lets the butter and sugar cream properly for that perfect, soft, cake-like texture.

For the flavor, I use clear vanilla extract. It's the same flavor in so many of the birthday cakes we grew up with. While pure vanilla will work perfectly fine in these cookies, clear vanilla extract captures that nostalgic "birthday cake" taste perfectly.

Sprinkles in the dough are a must! When testing this recipe, I found that adding sprinkles directly into the dough gives them a cheerful pop of color that helps them stand up to their name.

The dough must be chilled! I've tried baking them after just two hours of chilling and they weren't as good. The overnight chill is worth it! Do not try baking them without chilling them first!

And finally, watch the bake time closely. Every oven is different. My sweet spot is 12 minutes. You want the edges and the centers soft. Overbaking will take away from that perfect cake-like texture.

I love baking these Birthday Cake Sprinkle Cookies for my kiddos, and I hope they bring just as much joy to your kitchen!

-Sky🩷

More Delicious Recipes

Oatmeal Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Monster Cookies

Lemon Cookies

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📖 Recipe

Birthday Cake Cookies with sprinkles inside and out. They are flavored with clear vanillas extract and have a soft cake like texture.

Birthday Cake Cookies

Birthday Cake Cookies are soft, buttery sugar cookies with sprinkles inside and out!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 13 minutes mins
Chill Time 8 hours hrs
Total Time 8 hours hrs 23 minutes mins
Course Dessert
Servings 13 Cookies

Ingredients
  

  • 4 ounces unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tablespoon clear vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sour cream
  • ½ teaspoon baking soda
  • 1 ½ cups all-purpose flour
  • ¾ cup sprinkles separated ¼ cup & ½ cup

Instructions
 

  • In a small bowl, stir together the baking soda and sour cream. Set aside until needed.
  • In the bowl of a mixer, fitted with a paddle cream together the butter and sugar.
  • Add the salt, vanilla, baking powder and egg. Mix on medium speed for 1 minute, until combined. Now mix in the sour cream and baking soda mixture. Mix well.
  • Add the flour and ¼ cup of the sprinkles. Mix on low speed just until the flour is fully incorporated. Cover the bowl and refrigerate overnight.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop two heaping tablespoons per cookie, press the tops in the remaining sprinkles and place on the baking sheet.
  • Bake for 12-13 minutes, or until the edges are just starting to turn light brown. Enjoy!

Notes

The dough must be chilled! I've tried baking them after just two hours of chilling and they weren't as good. The overnight chill is worth it!
Keyword cookies, sprinkle cookies

Halloween Marble Cookies

August 19, 2025 by Sky Pilgreen Leave a Comment

These Halloween Marble Cookies are soft, chewy, and perfect for celebrating Halloween this year! Swirls of vibrantly colored orange dough and chocolate dough give each cookie a fun marbled look that is super easy to achieve!

I start with my go-to Chocolate Chip Cookie dough and split it into two colorful halves, one tinted orange and the other chocolatey from cocoa powder. Swirled together to make the perfect Halloween Cookie!

They seriously came out so much better than I imagined! The colors are vibrant and scream Halloween! My kiddos even gave them two thumbs up!

Table of contents

  • My Latest Videos
  • Key Ingredients
  • How To Make Halloween Marble Cookies
  • More Delicious Recipes
  • Fun Halloween Add-Ins

My Latest Videos

You might also like these Mummy Cookies; they are one of our favorite spooky Halloween treats!

Key Ingredients

  • Chocolate Chip Cookie Dough - I use my basic chocolate chip cookie dough as the base for this recipe. Feel free to use your favorite dough.
  • Cocoa Powder - To color and flavor half of the cookie dough.
  • Orange Food Coloring - I use Wilton gel food coloring.

How To Make Halloween Marble Cookies

The full recipe is in the recipe card below.

This process for making the marble cookies is super easy. Here's how to do it:

STEP 1 Make the cookie dough

Prepare the dough as directed but hold back 3 tablespoons of the flour.

STEP 2 Divide the dough

Split the dough in half-either by weight (I use a kitchen scale) or eyeball it.

STEP 3 Color each half

  • To one half, add the 3 tablespoons of cocoa powder and half the chocolate chips. Stir to combine.
  • To the other half, mix in the reserved 3 tablespoons of flour, 6 drops of orange food coloring (or as much as you need to make a bright orange), and the rest of the chocolate chips. Mix to fully combine.
Halloween Marble Cookies
Halloween Marble Cookies

STEP 4 Marble the cookies

Scoop 1 tablespoon of each dough. Split both in half, stack alternating colors, and roll into a ball. Place on the prepared pan and gently press down to lightly flatten the dough.

STEP 5 Bake and enjoy

Bake for 12 to 13 minutes. Enjoy!

More Delicious Recipes

Chocolate Halloween Cookies

Halloween Rice Krispie Treats

Best Halloween Party Ideas

Easy Halloween Cupcakes

18 Halloween Cookie Recipes

These Halloween Marble Cookies are easy to make, super festive, and such a fun Halloween treat! I hope you love them as much as we do!

-Sky🩷

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📖 Recipe

Halloween Marble Cookies

Halloween Marble Cookies

These Halloween Marble Cookies are soft, chewy, and packed with chocolate chips! Made with orange colored dough and chocolate dough swirled together, they're the perfect spooky treat for Halloween!
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 12 minutes mins
Total Time 42 minutes mins
Course Dessert
Servings 28 Cookies

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons dry milk powder optional
  • 3 tablespoons cocoa powder
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar lightly packed
  • ⅔ cup granulated sugar
  • 2 large eggs room temp
  • 1 tablespoon vanilla extract
  • 6 drops orange food gel
  • 3 cups chocolate chips a mix of semi-sweet and dark chocolate chips or whatever you have

Instructions
 

  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • In a large bowl, whisk together the flour (reserving 3 tablespoons for later), baking powder, baking soda, milk powder and salt. Set aside.
  • In the bowl of a stand mixer cream the butter and sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
  • Gradually add the flour mixture into the wet ingredients, mixing until fully incorporated.
  • Divide the dough evenly between two bowls.
  • In one bowl, mix in 3 tablespoons of cocoa powder and half of the chocolate chips.
  • In the second bowl, mix in the reserved flour, 6 drops of orange food coloring, and the remaining chocolate chips.
  • Scoop 1 tablespoon of each dough. Divide each scoop in half to make four smaller balls of dough. Stack the pieces, alternating colors, then gently roll them together to create a marbled dough ball. Repeat with remaining cookie dough.
  • Place onto the baking sheet and gently press each one to flatten slightly.
  • Bake for 12-13 minutes. Enjoy!
Keyword chocolate chip cookies, halloween, Halloween Cookies

Fun Halloween Add-Ins

Want to make these cookies even more festive? Try:

  • Halloween Sprinkles - Mix into the dough or press onto the tops before baking.
  • M&M Candies - Use the Halloween colored mix.
  • Candy Eyeballs - Press into the cookies right after baking.

Apple Fritter Bread

August 18, 2025 by Sky Pilgreen Leave a Comment

This is the best Apple Fritter Bread I have ever tasted! It's perfectly moist, has just the right amount of apples, and is filled with warm cinnamon flavor in every bite!

Have you ever made a recipe and immediately thought, "Wow...this is even better that I imagined"? That's exactly what happened the first time I baked this apple fritter bread.

The layers of cinnamon sugar apples paired with soft, fluffy cake make this apple bread one of a kind. And the top? I love how the sugar caramelizes in the oven, creating a slightly crunchy crust that gives the bread a little extra texture and makes every slice irresistible.

Table of contents

  • My Latest Videos
  • The Best Apple Fritter Bread
  • More Delicious Recipes

My Latest Videos

As a recipe developer who loves creating cozy apple treats from scratch, I've crafted several delicious recipes you might enjoy. You might like my Cinnamon Apple Muffins and Apple Pie Cinnamon Rolls, both are full of those warm, comforting flavors we all love.

The Best Apple Fritter Bread

The hardest part of making this apple bread is waiting for it to bake! Let me walk you through my process:

Start by creaming the butter and sugars together until fluffy. This step makes the bread nice and tender. Then add the eggs and vanilla, mixing it all up before whisking together the dry ingredients separately. Alternate adding the dry mix and buttermilk until the batter comes together.

When the batter is ready, peel and dice your apples, then toss them with the cinnamon, nutmeg and brown sugar. This gives the bread that signature apple fritter flavor.

Before assembling, line the bottom of the loaf pan with parchment paper and really butter the edges of the pan, this prevents sticking.

To build the bread, spread half the batter evenly in the pan, layer on half of the apple mixture, then sprinkle over half the cinnamon sugar mixture. Repeat the layers for double the deliciousness.

After baking, here's a key step: let the bread cool in the pan for about 5-6 minutes, then carefully remove it and transfer to a cooling rack (remove the parchment). While the bread is still hot, drizzle on the icing, this allows it to melt and create that thin apple fritter glaze!

This apple bread has a forever place in my heart, and I hope you love it as much as I do! Happy Baking!

-Sky🩷

More Delicious Recipes

Pumpkin Bars

Apple Danishes

Pumpkin Bread

Easy Apple Pie

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📖 Recipe

Apple Fritter Bread

Apple Fritter Bread

This Apple Fritter Bread combines tender, fluffy cake with layers of cinnamon sugar apples inside, topped with a crunchy caramelized topping. Finished with a simple icing, it's like biting into a homemade apple fritter in loaf form!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Resting Time 6 minutes mins
Total Time 1 hour hr 26 minutes mins
Course Dessert
Servings 1 9x5 Loaf

Equipment

  • 9x5 loaf pan

Ingredients
  

Batter

  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup buttermilk room temperature

Apple Layer

  • 1 ½ cups apples peeled and small diced
  • 2 tablespoons light brown sugar packed
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg

Cinnamon Sugar

  • ½ cup dark brown sugar packed
  • 2 teaspoons cinnamon

Simple Icing

  • ½ cup powdered sugar
  • 1 tablespoon milk
  • 1 splash vanilla extract

Instructions
 

Batter

  • Preheat the oven to 350°F. Line the bottom of a 9x5 loaf pan with parchment paper and heavily butter the sides of the pan to prevent sticking.
  • Cream butter and sugars in a large bowl until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Whisk together the flour, baking powder, and salt in a separate bowl.
  • Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Apple Layer

  • Toss the apples with the brown sugar, cinnamon, and nutmeg.

Cinnamon Sugar

  • In another bowl, combine the dark brown sugar and cinnamon.

Assembling & Baking

  • Spread half of the batter evenly into the prepared pan. Layer half of the apple mixture on top, then sprinkle half of the cinnamon sugar over the apples.
  • Repeat the layers with the remaining batter, apples, and cinnamon sugar.
  • Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Finishing Touches

  • Remove the bread from the oven and let cool in the pan for 6-8 minutes. Carefully lift the bread out of the pan, remove the parchment paper and place on a cooling rack.
  • Whisk together the powdered sugar, milk, and vanilla extract until smooth. Immediately drizzle the icing over the hot bread to create a glaze. Enjoy!

Notes

  • I like using Pink Lady or Granny Smith Apples in this recipe.
  • Use a metal 9x5 loaf pan for the best results. Glass pans tend to cause uneven baking.
  • Using the dark brown sugar in the cinnamon sugar mixture adds a rich layer that enhances the flavor. You can use light brown sugar if that is all you have.
  • Drizzling the icing on while the bread is still hot. This allows it to melt and create a glaze like the apple fritters you get from a donut shop. I use this same technique for my cinnamon rolls!
Keyword apple, bread, dessert, quick bread

Creamy Chicken Noodle Soup Recipe

August 13, 2025 by Sky Pilgreen Leave a Comment

Creamy, cozy, and loaded with tender chicken, egg noodles, veggies, and a rich homemade broth. This Creamy Chicken Noodle Soup recipe is everything you want on a chilly day.

It's comforting, hearty, and easy to make with simple pantry staples. Best of all, it all comes together in just one pot.

When it comes to soups, nothing feels more comforting than a big bowl of warm, creamy soup to chase away the cold. Rich, creamy soups are a must during the colder months, and this one is my cozy twist on our family's favorite Homemade Chicken Noodle Soup. It's the kind of recipe that feels like a hug in a bowl.

Table of contents

  • My Latest Videos
  • Why I Love This Soup
  • Ingredient Swaps
  • More Delicious Recipes
  • What To Serve With Chicken Noodle Soup

My Latest Videos

You might also like my Creamy Chicken and Potato Soup or this Ham and Potato Soup recipe!

Why I Love This Soup

When it comes to from-scratch cooking, soups are one of my favorite ways to stretch pantry staples without running to the store. I love how flexible they are, you can swap ingredients, use up leftovers, and still end up with something nourishing and homemade.

It's a true one-pot meal, which means less cleanup and more time to enjoy dinner. You get all the cozy, familiar flavors of classic chicken noodle soup but with a creamy, rich broth that takes it to the next level of comfort food.

Speaking of using leftovers, this Veggie Beef Soup is a fantastic way to use up leftovers and make something hearty and satisfying with what's on hand.

Ingredient Swaps

One of the best things about homemade soup is how easy it is to customize. I think of soups as more of a guideline than a rulebook, use what you have, what you like, or what needs to be used up in the fridge.

  • Chicken: Leftover roasted chicken works beautifully here. Rotisserie chicken is another easy shortcut.
  • Pasta: Swap the egg noodles for any pasta you have on hand, rotini, macaroni, or fettucine are all great options.
  • Veggies: Don't be afraid to mix things up! Green beans, English peas, spinach, or kale are all delicious additions.

I hope you give this warm and cozy soup a try!

-Sky🩷

More Delicious Recipes

Zuppa Toscana Soup

Potato Soup

Taco Soup

Broccoli Cheese Soup

Marry Me Chicken Soup

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If you tried this Creamy Chicken Noodle Soup Recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comments below!

📖 Recipe

Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup Recipe

This creamy chicken noodle soup recipe is cozy, comforting, and made from scratch with tender chicken, egg noodles, and veggies in a homemade creamy broth, all in one pot!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dinner
Servings 6 Servings

Ingredients
  

  • 1 pound chicken breasts boneless,skinless
  • 2 tablespoons olive oil
  • ½ cup onion small diced
  • 2 stalks celery small diced
  • 2-3 medium carrots small diced
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • ¼ cup flour
  • 4 ½ cups chicken stock
  • 1 cup milk
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh oregano chopped
  • 2 tablespoons fresh thyme chopped
  • 1 bay leaf
  • 2 ½ cups medium egg noodles

Instructions
 

  • Start by boiling the chicken breasts in water until fully cooked. This step can be done ahead of time to make dinner come together even quicker. Once cooled, cut or shred the chicken into bite-sized pieces and set aside until needed.
  • In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion, celery, and carrots. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender.
  • Add the butter and garlic. Sauté for about 30 seconds.
  • Sprinkle in the flour and stir well to form the roux. Let it cook for another minute, stirring often.
  • Slowly whisk in the chicken stock, followed by the milk. Add in the salt, pepper, and bay leaf. Bring the soup up to a gentle boil.
  • Stir in the pasta and cook uncovered for about 8-10 minutes, or until the noodles are fully cooked.
  • Add in the cooked chicken and fresh herbs. Taste and adjust the seasoning as needed. Enjoy!

Notes

  • You may need more or less salt, depending on the stock you are using.
  • If the soup is too thick, add in more chicken stock to thin it out a bit.
Keyword chicken, soup

What To Serve With Chicken Noodle Soup

Warm, crusty bread or buttery crackers are always a great choice for dipping in the rich broth. A simple green salad on the side rounds out the meal perfectly.

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Welcome!

Welcome! I'm Sky, the creator of Simply Scratch Made. I’m passionate about helping home cooks make simple, delicious meals from scratch. From my kitchen to yours, let’s cook with confidence!



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