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Smoked Gouda Mac and Cheese

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If you're a mac and cheese lover, you're going to fall head over heels for this Smoked Gouda Mac and Cheese. This delicious twist on the classic dish combines creamy macaroni with the rich, smoky flavor of gouda and the irresistible addition of bacon.

No dish brings my husband and kids more joy than a big bowl of creamy mac and cheese at dinnertime. While they're happy with any mac and cheese, smoked gouda mac and cheese is hands down their favorite. If you've never tried smoked gouda cheese, you're in for a treat. It creates a luxuriously creamy cheese sauce with a subtle smoky flavor that's perfectly complemented by the crispy bacon in this recipe.

This smoked gouda mac and cheese is so satisfying on its own, but I love pairing it with my Buttermilk Chicken Tenders and Collard Greens for a true Southern meal. It's the ultimate comfort food combination that will have everyone at the table asking for seconds!

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Key Ingredients & SubsTITUTIONS

  • Bacon - Aim for a nice thick smokey bacon.
  • Pasta - Elbow for traditional mac and cheese. Other pastas can be used like, penne, spirals or even mini farfalle.
  • Gouda - Block cheese works best. Grab a good quality smoked gouda for the best flavor.
  • Milk- This recipe can be made with whole milk or 2% milk. I have not tried it with any other type of milk.

How to Make Smoked Gouda Mac and Cheese

Whether you're cooking for a weeknight dinner or a special gathering, this Smoked Gouda Mac and Cheese is sure to be a crowd-pleaser every time.

1. Cook the pasta according to the package directions. Drain and set aside.

2. In a saucepan over medium heat melt the butter, then whisk in the flour to make the roux. Allow to cook for 1 minute.

3. Slowly whisk in ¼ of the milk, whisking continuously to prevent clumping. Then add in all of the milk and continue whisking until the milk thickens enough to coat the back of a spoon.

4. Whisk in the nutmeg, ground mustard, salt and pepper. Then whisk in the shredded cheese. Whisking continuously until the cheese has been fully incorporated. Remove from the heat.

5. Stir in the cooked pasta and half of the chopped bacon. Sprinkle the remaining bacon on top. Enjoy!

💭 Quick Tips

  • For a creamier sauce mix in ¼ - ½ of milk or heavy cream. Adjust the seasonings if needed.
  • Do not boil the sauce once the cheese has been added, it will give the sauce a grainy texture.
  • If you want a thicker sauce add in more shredded cheese or top the finished mac and cheese with more shredded cheese.

More Delicious Recipes

Cheesy Potatoes

Easy Roasted Chicken Thighs Recipe

Roasted Potatoes

Dinner Rolls

Roasted Broccoli

Tried This Recipe?

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Smoked Gouda Mac and Cheese

Smoked Gouda Mac and Cheese

Rich, creamy and boldly flavored.  This Smoked Gouda Mac and Cheese recipe is irresistibly good!  Easy to make and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dishes
Servings 4

Ingredients
  

  • 2 slices thick cut bacon cooked and chopped
  • 6 ounces elbow pasta
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup smoked gouda freshly shredded
  • 2 cups milk
  • 1 pinch nutmeg
  • 1 pinch ground mustard
  • ½ teaspoon salt
  • To Taste black pepper
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Cook the pasta according to the package directions. Drain and set aside.
  • In a saucepan over medium heat melt the butter, then whisk in the flour to make the roux. Allow to cook for 1 minute.  Stirring occasionally to prevent burning.
  • Slowly whisk in ¼ of the milk, whisking continuously to prevent clumping. Then add in all of the milk and continue whisking until the milk thickens enough to coat the back of a spoon.
  • Whisk in the nutmeg, ground mustard, salt and pepper. Then whisk in the shredded cheese. Whisking continuously until the cheese has been fully incorporated. Remove from the heat.  Adjust seasonings now, if needed.
  • Stir in the cooked pasta and half of the chopped bacon. Sprinkle the remaining bacon on top. Enjoy!
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Variation

Not sure about how smoky you want the gouda flavor? You can easily adjust the recipe to suit your taste. If you're looking for a milder flavor, feel free to use regular gouda (I do this all the time, and it still turns out great) instead of smoked gouda. For a balanced flavor profile, try blending smoked gouda with cheddar cheese for the best of both worlds.

White Chocolate Peppermint Cookies

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The best chewy cookie dough packed full of peppermint chips and white chocolate chips. These White Chocolate Peppermint Cookies are the perfect holiday cookie, with soft, chewy centers and just the right amount of crisp around the edges.

I've committed to bringing y'all my favorite holiday cookie recipes before Christmas this year. This recipe is probably the one I look forward the most every year. I am a huge peppermint fan, especially in baked goods. The smell and taste of peppermint always reminds me of Christmas time.

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You might also like my Chocolate Peppermint Cookies and my Mint Chocolate Cookies!

These cookies are loaded with Andes Peppermint Crunch Baking Chips, which give them bold peppermint flavor without the issues that crushed candy canes can cause. Candy canes tend to melt and disappear in cookies, but these baking chips hold their shape and flavor the cookies so beautifully. Paired with white chocolate chips, and my go-to chewy cookie dough, they make a cookie that's festive, reliable, and completely irresistible.

Let's Talk About the Best White Chocolate Peppermint Cookies

A great cookie starts with a great cookie dough base. And that's exactly what this cookie dough is. I've been using this cookie dough for years, it is my favorite! It produces perfectly chewy cookies with crisp edges every single time. Add in the baking chips and it becomes a delicious holiday cookie!

Here are some tips for making these cookies:

  • Start with truly softened butter. The butter should be completely soft and at room temperature, so it creams properly with the sugars. This helps create the perfect texture and spread.
  • Cream the butter and sugars well. You're looking for a mixture that's fluffy and lighter in color. This step build the base for a soft, chewy cookie.
  • Mix just until combined. Once the dry ingredients are added, avoid overmixing. Overworked dough can lead to dense cookies instead os tender ones.
  • Add the baking chips with the dry ingredients. While an optional step, this step helps evenly distribute the peppermint and white chocolate while preventing overmixing.
  • Chill the dough for at least 2 hours. This is key for texture. Chilling allows the dough to firm up so the cookies spread just enough in the oven. If you want to prep ahead, refrigerating the dough overnight works beautifully and makes baking the next day quick and easy.
  • Scoop generously and leave space. These cookies spread as they bake, so be sure to leave room between each one on the baking sheet.
  • Pull them when the centers look slightly underbaked. The cookies will continue to set as they cool, giving you chewy centers with crisp edges.

These are the cookies I look forward to the most each year around Christmas. I hope these delicious cookies bring joy to your kitchen and cookies trays like they do mine!

-Sky🩷

Storage Tips

Store baked cookies in an airtight container at room temperature for up to 3 days. Cookie dough can be refrigerated for up to 24 hours before baking, making it a great make-ahead option during the busy holiday season.

Pecan Snowball Cookies

Iced Oatmeal Cookies

Shortbread Cookies

Iced Gingerbread Cookies

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White Chocolate Peppermint Cookies

White Chocolate Peppermint Cookies

The perfect combination of white chocolate and peppermint in the absolute best chewy cookie dough. These White Chocolate Peppermint Cookies are festive, flavorful, and perfect for the holidays.
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Prep Time 10 minutes
Cook Time 14 minutes
Rest Time 2 hours
Total Time 2 hours 24 minutes
Course Dessert
Servings 15 Cookies

Ingredients
  

  • ½ cup unsalted butter softened
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ - 1 cup Andes Peppermint Crunch Baking Chips * See Note
  • ½ cup white chocolate chips
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a medium bowl, mix together the flour, cornstarch, baking soda, salt, peppermint baking chips and white chocolate chips.
  • In the bowl of a mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  • Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed, until fully combined.
  • Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
  • Line a baking sheet with parchment paper. Scoop the cookie dough using a 1-ounce scoop, or two heaping tablespoons and place dough balls 2 inches apart. Gently press down to slightly flatten.
  • Refrigerate the dough for at least 2 hours or up to overnight.
  • Preheat the oven to 350°F. Bake the cookies for 14 minutes, until the edges are set and the centers look slightly underbaked.
  • Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

  • For bold peppermint flavor, use the full cup of peppermint baking chips. If you prefer a milder peppermint flavor use ½ cup of the baking chips.
  • Cookie dough can be refrigerated overnight for easy prep.
  • Avoid overbaking to keep the cookies soft and chewy.
 
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Can I make the cookie dough ahead of time?

Yes. This dough can be made and refrigerated for up to 24 hours. In fact, chilling the dough overnight is a great option if you want to prep in advance and bake the cookies the next day.

Why do I need to chill the cookie dough for 2 hours?

Chilling the dough helps control how much the cookies spread while baking. If the chilling step is skipped, the cookies will spread too thin and lose their chewy texture when baked.

Can I freeze White Chocolate Peppermint Cookie dough?

Yes. Scoop the dough into balls, freeze until solid, then store in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator and bake, adding 1-2 minutes to the bake time.

Banana Crumb Muffins

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These delicious Banana Crumb Muffins are incredibly moist, full of banana flavor and topped with the best streusel topping! You cannot go wrong with this banana muffin recipe. Ready in under 45 minutes, these banana crumb muffins are the perfect treat for breakfast, snack or dessert.

We eat a lot of bananas in this house, and I mean A LOT. But somehow, there are always a few bananas that get a little too ripe that no one wants to eat them. As you can imagine, I make a lot of recipes with those overripe bananas, like these Quick Banana Pancakes. Banana muffins are my kiddos favorite and are requested at least once a week. I usually make them plain, with not topping, simply because it is healthier. Every once in a while, I will whip together this delicious streusel topping and make these banana crumb muffins.

What Makes These Muffins So Good?

They are incredibly moist! These are not your average dry crumbly muffins; these muffins are perfectly moist and have the best texture! The key to perfectly moist banana muffins is to use really, really ripe bananas. The riper they are, the more moisture they will have. Using really ripe bananas is also the key to having the most flavorful muffins. The other key to having perfectly moist muffins is to use yogurt. I use plain greek yogurt in this recipe. The yogurt adds tons of moisture and helps create a softer texture.

Oh, and I almost forgot the best part. No mixer is needed! The entire recipe is mixed by hand in a mixing bowl. Which also helps with preventing over mixing.

How to Make Banana Crumb Muffins

  • Preheat an oven to 375° F and line a muffin pan with liners.
  • Make the crumb topping. In a small microwave safe bowl melt the butter. Let it set for 5-10 minutes to cool. Once cool mix in (using a fork) the brown sugar, cinnamon, vanilla and flour. Use the fork to break up the large clumps. Set aside.
  • Mix together the wet ingredients. In a large bowl using a fork mash the bananas until no large pieces remain. Mix in the sugars, eggs, yogurt, oil and vanilla extract. Mix until well combined.
  • Mix in the dry ingredients. To the wet ingredients mix in the flour, salt, cinnamon and baking soda. Mix until just combined. Do not overmix.
  • Scoop and bake. Scoop into the lined muffin pan, filling just under ¾ of the way full. Top with the crumb topping, breaking up the large clumps. Bake for 16-20 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool and ice. Allow the muffins to cool enough to remove them from the pan. Place on a wire rack and cool completely. While the muffins are cooling, in a small bowl, mix together the powdered sugar, milk and vanilla extract. When the muffins are completely cool drizzle over the icing.
  • Enjoy!

Storing Banana Crumb Muffins

Store in an airtight container in the refrigerator for up to 7 days. When ready to serve remove from the refrigerator 30 minutes before eating. You can also slightly warm them up in the microwave.

These muffins freeze really well with or without the streusel topping. Wrap in plastic wrap and place in a freezer bag or in an airtight container for up to 4 months. Thaw overnight in the refrigerator before serving.

Variations

  • Mix in your favorite toasted nuts like pecan, almonds or walnuts.
  • Add chocolate chips to the batter.
  • Leave off the streusel topping and make plain banana muffins.

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Banana Crumb Muffins

Banana Crumb Muffins

Use up those overripe bananas and make these delicious Banana Crumb Muffins.  Perfectly moist and topped with a sweet streusel topping.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course Breakfast, Dessert
Servings 16

Ingredients
  

Streusel Topping

  • 6 tablespoon unsalted butter melted
  • ½ Cup light brown sugar packed
  • ½ Teaspoon vanilla extract
  • 1 Teaspoon cinnamon
  • 1 Cup all-purpose flour

Banana Muffins

  • 2 Large bananas overripe
  • ½ Cup light brown sugar packed
  • ¼ Cup granulated sugar
  • 2 Large eggs
  • 1 ½ teaspoon vanilla extract
  • ⅓ Cup greek yogurt plain
  • ⅓ Cup vegetable oil
  • ½ Teaspoon salt
  • ½ Teaspoon cinnamon
  • 1 Teaspoon baking soda
  • 1 ½ cup all-purpose flour

Simple Vanilla Icing

  • ¼ Cup powdered sugar
  • ¼ Teaspoon vanilla extract
  • 4 ½ teaspoon heavy cream or milk
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 375° F and line a muffin pan with liners.
  • In a small microwave safe bowl melt the butter. Let it set for 5-10 minutes to cool. Once cool mix in (using a fork) the brown sugar, cinnamon, vanilla and flour. Use the fork to break up the large clumps. Set aside.
  • In a large bowl using a fork mash the bananas until no large pieces remain. Mix in the sugars, eggs, yogurt, oil and vanilla extract. Mix until well combined.
  • To the wet ingredients mix in the flour, salt, cinnamon and baking soda. Mix until just combined. Do not overmix.
  • Scoop into the lined muffin pans, filling just under ¾ of the way full. Top with the crumb topping, breaking up the large clumps. Bake for 16-20 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the muffins to cool enough to remove them from the pan. Place on a wire rack and cool completely. While the muffins are cooling, in a small bowl, mix together the powdered sugar, milk and vanilla extract. When the muffins are completely cool drizzle over the icing.

Notes

This recipe makes roughly 16 muffins.  Depending on how much you fill each liner.  I like to fill each muffin liner just between ½ and ¾ of the way full.
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Triple Chocolate Cookies

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If you're on the hunt for the ultimate fudgy Triple Chocolate Cookies recipe, look no further. Allow me to guide you through my foolproof Triple Chocolate Cookie recipe, complete with my top tips for that ideal cookie texture.

Featuring the timeless trio of dark, semi-sweet, and white chocolate, these cookies offer the rich taste of a chocolate chip brownies. This straightforward recipe is easy to make and yields the most delectable fudgy cookies. You're going to love this recipe!

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I love baking cookies, they are so easy to customize and well, really good! My sweet tooth has me constantly dreaming up cookie combinations. This recipe is just one that I knew I needed for my blog. Everyone loves a good triple chocolate chip cookie. And boy does this one deliver!

Ingredients

  • Butter - For the best results use unsalted butter.
  • Sugars - Both granulated and brown sugar are needed. For a richer flavor, dark brown sugar can be used.
  • Eggs - Room temperature eggs are best when baking.
  • Vanilla Extract
  • Flour - Plain all-purpose flour is used in this recipe.
  • Cocoa Powder
  • Salt - Always use salt when making cookies. Salt helps to balance the sweetness. I recommend using kosher salt.
  • Leaveners - Both baking powder and baking soda are used.
  • Chocolate Chips - For this chocolate cookie recipe I like to use a combination of
    • Semi-Sweet Chocolate Chips
    • White Chocolate Chips
    • Dark Chocolate Chips

How To Make Triple Chocolate Cookies

STEP 1

In the bowl of a mixer combine the melted and cooled butter, both sugars, eggs and vanilla extract. Mix until well combined.

STEP 2

In a separate bowl combine the flour, cocoa powder, salt and baking powder. Mix until well combined.

STEP 3

Slowly add the dry ingredients into the mixer bowl with the wet ingredients. Mixing just until fully combined. Fold in the chocolate chips.

STEP 4

Scoop the dough onto the prepared baking sheet and refrigerate it for 1 hour.

STEP 5

Using a .5-ounce portion scoop, or 2 tablespoons, place 2 scoops per cookie 2" apart on a parchment lined baking sheet. Place in a 350° F oven and bake for 13 minutes. Enjoy!

Tips

Let the melted butter cool to room temperature before using it. If too hot when used the butter can mess up the texture of the cookies.

Chill the dough. Don't skip this step. These cookies spread quite a bit when baked, chilling the dough before baking helps prevent them from spreading too much and creating a thin cookie.

Press a few chocolate chips and chunks on top of the scooped cookie dough to make them look like bakery style cookies.

Use real butter! Using real butter will create the best texture and flavor in cookies.

Don't overbake the cookies. Pull the cookies out when the middles look slightly under. Carryover baking will continue to cook the cookies as they cool.

Variations

These cookies are easily customizable!

  • Add in milk chocolate.
  • Add toasted and chopped nuts like pecans, hazelnuts or walnuts.
  • Add in Andes Mint chocolate.
  • Add in toffee bits.
  • Make smaller cookies by only using one scoop per cookie. This will mean the baking time will be shorter.

More Delicious Recipes

Bakery Style Chocolate Chip Cookies

Chai Spiced Oatmeal Cookies

Strawberry Lemon Cookies

Molasses Cookies

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Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

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Triple Chocolate Cookies

Triple Chocolate Cookies

Featuring the timeless trio of dark, semi-sweet, and white chocolate, these cookies offer the rich taste of a chocolate chip brownies. This straightforward recipe is easy to make and yields the most delectable fudgy cookies.
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Prep Time 15 minutes
Cook Time 13 minutes
Rest Time 1 hour
Total Time 1 hour 28 minutes
Course Dessert, Freezer Friendly
Servings 14

Ingredients
  

  • ⅓ cup unsalted butter melted and cooled
  • 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 semi-sweet chocolate chunks
  • ½ cup white chocolate chips
  • ½ cup dark chocolate chips
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In the bowl of a mixer combine the melted and cooled butter, both sugars, eggs and vanilla extract. Mix until well combined.
  • In a separate bowl combine the flour, cocoa powder, salt, baking powder and baking soda. Mix until well combined.
  • Slowly add the dry ingredients into the mixer bowl with the wet ingredients.  Scraping the sides of the bowl as needed.  Mix until combined. Fold in the chocolate chips.
  • Using a .5-ounce portion scoop, or 2 tablespoons, place 2 scoops per cookie 2" apart on a parchment lined baking sheet.  Place in the refrigerator for 1 hour.
  • Preheat an oven to 350°F.  After 1 hour, place the chilled cookies in the preheated oven and bake for 13 minutes.  Enjoy!
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Roasted Cauliflower

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Elevate your side dish game with this crispy, Roasted Cauliflower recipe. A few simple ingredients are all you need to turn this humble veggie into a weeknight favorite.

I love roasting vegetables for and easy, flavorful side dish. From roasted broccoli to roasted brussels sprouts, roasting is my go-to method for these veggies, and this cauliflower version is another staple in my kitchen.

We enjoy serving it alongside my Lemon Chicken with Garlic Butter Sauce or as a tasty side to this Creamy Garlic Parmesan Chicken Pasta.

Key Ingredients & Substitutions

  • Cauliflower - Sliced flat into ¼-inch pieces for the best caramelization.
  • Olive Oil - Coats the cauliflower and helps it get crispy. Can substitute avocado oil or any neutral tasting oil.
  • Seasonings - I usually keep the seasonings simple here. Salt, pepper, garlic powder, parsley, and gochugaru/red pepper flakes add depth. Substitute with your favorite veggie seasonings.

How To Make Roasted Cauliflower

Roasted Cauliflower is one of the easiest side dishes to make on busy weeknights. Here is how I do it:

  1. Place cut cauliflower on a parchment lined sheet tray.
  1. Drizzle with oil and toss to coat. Sprinkle over the seasoning and toss again.
  1. Roast for 20-30 minutes, tossing halfway, until golden brown around the edges and crispy. Enjoy!

Variations

  • Parmesan Roasted Cauliflower: Toss with parmesan cheese 5-10 minutes before the cauliflower is done.
  • Herby Cauliflower: Add rosemary, thyme, oregano and parsley.
  • Curry Cauliflower: Toss in curry powder before roasting.
  • Brightness: Finish with fresh lemon juice or zest.

👉 Sky's Tips

  • Dry thoroughly after rinsing to ensure the cauliflower get nice and crispy while cooking instead of steaming.
  • Don't overcrowd the pan. Use a large sheet tray so you can spread the cauliflower out and prevent it from getting soggy while cooking.
  • Roast at a high heat for the best caramelization. 425°F is the perfect temperature for roasting cauliflower.

Storage

Store in an airtight container for up to 7 days. Reheat in a 375°F for 5-10 minutes. Leftovers are great tossed into soups, pastas, or in a salad.

Frequently Asked Questions

What temperature is best for roasting cauliflower?

425°F is ideal. High heat helps the cauliflower caramelize instead of steam.

Why is my roasted cauliflower not crispy?

Overcrowding the pan, excess moisture, or roasting too low of a temperature can all prevent crisp edges.

Should you boil cauliflower before roasting?

No. Boiling adds moisture, which makes it harder for the cauliflower to get crispy in the oven.

I hope you give this simple roasted cauliflower recipe a try soon!

-Sky🩷

More Delicious Recipes

Roasted Carrots

Lemon Garlic Asparagus

Garlic Parmesan Roasted Potatoes

Southern Style Green Beans

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Roasted Cauliflower

Roasted Cauliflower

Easy Roasted Cauliflower recipe with crisp edges, tender centers, and simple seasonings. Perfect for busy weeknights, meal prep, or a versatile side.
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Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Course Side Dishes
Servings 4 Servings

Ingredients
  

  • 1 large head of cauliflower rinsed and dried
  • 3 tablespoons olive oil or enough to coat the cauliflower
  • ¾ teaspoon salt
  • pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried or fresh parlsey
  • ½ teaspoon gochugaru or red pepper flakes optional
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat the oven to 425° F.
  • Slice the cauliflower into flat ¼-inch-thick pieces, laying them flat on a parchment lined sheet tray.
  • Drizzle with enough olive oil to evenly coat the cauliflower. Approximately 3 tablespoons. Toss to evenly coat.
  • Sprinkle over the seasonings and toss to coat again.
  • Roast for 20-30 minutes, tossing halfway through, until the cauliflower is golden brown and crispy around the edges.
  • Roast longer if you want more browning, or less if you don't want a lot of browning. Enjoy!
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Quick Beef and Broccoli

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When you are craving Beef and Broccoli from your favorite restaurant but are short on time, grab some ground beef and make this delicious Quick Beef and Broccoli recipe! This 30-minute dish is perfect for busy weeknight dinners and just as delicious as the takeout versions.

Sometimes life just gets busy, and we need simple, quick recipes like this one. And I am thankful for that! Want more 30-minute meals? Check out this Quick Tacos Al Pastor recipe and this Lemon Chicken with Garlic Butter Sauce recipe.

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Ingredients

  • White Rice
  • Ground Beef
  • Broccoli
  • Garlic Cloves
  • Ginger
  • Onions
  • Mirin
  • Soy Sauce
  • Oyster Sauce
  • Sesame Oil
  • Honey
  • Cornstarch
  • Beef Stock - Can be substituted with water if needed.
  • Salt & Pepper

Customizations

Vegetables such as carrots, zucchini, summer squash, and mushrooms work wonderfully in this dish. It's also excellent when topped with red pepper flakes or sriracha for a spicy beef and broccoli twist. You can't go wrong with this simple, yet flavorful dish.

How To Make Quick Beef And Broccoli

1. Cook the rice according to package directions.

2. Bring a medium saucepan to a boil and blanch the broccoli for 2 minutes. Remove from the pot and add to a bowl of ice water to stop the cooking. Strain and set aside.

3. In a large skillet over medium heat begin browning the meat, crumbling it as it cooks. Season with ½ teaspoon of salt and ⅓ teaspoon of pepper. Add the onions to the pan and continue cooking until the meat is browned. Add the minced garlic and ginger to the pan and sauté for 1 minute. Remove from the heat and strain off the fat.

4. While the meat is browning mix together the mirin, soy sauce, oyster sauce, sesame oil, honey, beef stock and cornstarch.

5. After the meat has been strained add it back to the pan along with the broccoli. Pour in the sauce and cook, stirring continuously, until the sauce has thickened.

6. Serve over rice and enjoy!

Quick Beef and Broccoli

Meal Prep Tip

Quick Beef and Broccoli can be prepared five days in advance. Follow the recipe as directed, allow to cool completely before portioning. Keep rice and meat separate.

To re-heat, place a damp paper towel over the top of the meat and rice and heat in the microwave in 30 second intervals.

Storage Tip

Keep the rice and meat mixture in separate airtight containers for up to five days.

More Delicious Recipes

Mongolian Chicken

Chicken and Apple Salad

Salmon Quinoa Bowl

Southwest Chicken Wrap

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Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

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Quick Beef and Broccoli

Quick Beef and Broccoli

Quick, easy and full of flavor from savory beef, tender broccoli and a delicious sauce.  This Quick Beef and Broccoli takes your favorite take-out and turns it into an easy weeknight meal.  
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Servings 4

Ingredients
  

  • 1 pound ground beef
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup onions small diced
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 8 ounces broccoli cut into bite sized pieces
  • 1 ½ teaspoons mirin
  • ¼ cup soy sauce plus 1 teaspoon
  • 4 ½ tablespoons oyster sauce
  • ¼ teaspoon sesame oil
  • 1 teaspoon honey
  • 2 ½ tablespoons cornstarch
  • 1 ½ cups beef stock or water
  • 1 ½ cups white rice cooked
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Bring a medium saucepan to a boil and blanch the broccoli for 2 minutes. Remove from the pot and add to a bowl of ice water to stop the cooking. Strain and set aside.
  • In a large skillet over medium heat begin browning the meat, crumbling it as it cooks. Season with ½ teaspoon of salt and ⅓ teaspoon of pepper. Add the onions to the pan and continue cooking until the meat is browned. Add the minced garlic and ginger to the pan and sauté for 1 minute. Remove from the heat and strain off the fat.
  • While the meat is browning mix together the mirin, soy sauce, oyster sauce, sesame oil, honey, beef stock and cornstarch.
  • After the meat has been strained add it back to the pan along with the broccoli. Pour in the sauce and cook, stirring continuously, until the sauce has thickened.
  • Serve over rice and enjoy!
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Shortbread Cookies

by 2 Comments

There is something truly special about homemade Shortbread Cookies. These cookies deliver the perfect combination of a rich, buttery crumb and just the right amount of sweetness. Today I'll walk you through my foolproof method for creating this delicious holiday favorite!

I am a HUGE fan of shortbread. I will choose plain jane shortbread over any dessert any day. The soft, buttery crumb of makes these cookies so irresistible. They're probably the only cookie I prefer not to be chewy. I love them plain, with chocolate, nuts, or any way I can get them. They're that good!

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If you love baking classic cookies from scratch, you're in the right place. Over the years, I've made countless batches of homemade cookie recipes, from buttery Sugar Cookies to soft and chewy Snickerdoodle Cookies.

Key Ingredients & Substitutions

The full ingredient list can be found in the recipe card below.

  • Butter - Use real unsalted butter, not butter with added oil. The flavor and texture of the shortbread rely on real butter.
  • Powdered sugar - Helps create that delicate, melt in your mouth crumb that shortbread is known for.
  • Vanilla Extract - For the best flavor use pure vanilla extract. Vanilla bean paste is also great to use in this recipe.
  • Almond Extract (optional) - I love it, but you can leave it out if you are not a fan.
  • Egg white & Turbinado Sugar - Optional but great for adding a sparkly, golden edge to the cookies. Granulated sugar can be substituted.

How to Make Shortbread Cookies

Making shortbread cookies from scratch couldn't be easier. Here's how to make it:

1. Combine the softened butter, granulated sugar and powdered sugar. Mix until fully combined.

2. Mix in the salt, vanilla extract and almond extract. Mix until fully combined.

3. Now add in the water and all of the flour, slowly mixing at first to prevent flour from going everywhere. Scrape the sides of the bowl as needed. Mix just until the flour is full incorporated.

4. Next lay a large piece of parchment paper out on the counter, dust lightly with flour, and place the cookie dough on it. Gently knead the dough until it comes together and forms a ball. Cut into two equal pieces.

5. Working with one piece, roll into a long log, about 2" wide. If the dough feels hollow in the middle, reshape until it feels solid. Place on a separate piece or parchment paper, roll up, close the ends and place in the refrigerator. Repeat with the other half of the dough. Refrigerate for at least 2 hours.

6. Unroll one of the cookie logs and place the parchment on a sheet tray.

7. Brush with the egg white and roll in the turbinado.

8. Using a serrated knife, slice the dough into ½" thick pieces. Place on the baking sheet and refrigerate for 20 minutes.

9. Place chilled cookies into a 350°F oven and bake for 20-25 minutes. Enjoy!

Slice or Cut-Out Shortbread Cookies

One of my favorite things about this recipe is its flexibility. You can:

1. Roll and slice: Shape the dough in logs, chill, and slice for classic round cookies.

2. Roll and cut: Roll out the dough and use cookie cutters for fun holiday shapes. Either way, the cookies bake up perfectly buttery and crisp around the edges.

These buttery cookies are a simple classic holiday cookie that is worth making from scratch. I hope you enjoy making them and eating them as much as I do!

-Sky🩷

More Delicious Recipes

Mint Chocolate Cookies

Soft Oatmeal Raisin Cookies

Pecan Snowball Cookies

Brown Butter Chocolate Chip Cookies

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Shortbread Cookies

Shortbread Cookies

Buttery, melt-in-your-mouth Shortbread Cookies! This easy shortbread cookie recipe is perfect for holiday cookie trays or gifting.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 2 hours
Total Time 2 hours 40 minutes
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
  • ¼ - ½ teaspoon almond extract optional
  • 3 ½ cups all purpose flour
  • 2 ½ tablespoons water
  • 1 large egg white whisked
  • 3-4 tablespoons turbinado sugar
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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 (if using). 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.
  • 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.
  • Unwrap one log and place the parchment on a baking sheet. Brush with whisked egg white and roll in turbinado sugar, if desired. If not using sugar do not brush with egg white.
  • Using a serrated knife, slice the dough into ½" pieces. Place on the baking sheet and refrigerate again for 20 minutes.
  • Place chilled cookies into a 350°F oven and bake for 20-25 minutes, or until the edges are just lightly golden. Enjoy!

If Making Cut Out Cookies

  • After making the dough, cut into two equal pieces, make into a ball, flatten and wrap in plastic wrap. Chill for 1 ½ hours.
  • Preheat the oven to 350° F and line a sheet tray with parchment paper.
  • Roll the dough out, to ½" thick, cut out with cookie cutters and place on sheet tray. Place back into the refrigerator for 20 minutes.
  • Bake for 20-25 minutes. Enjoy!
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Buttermilk Chicken Tenders

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A simple homemade Buttermilk Chicken Tenders recipe that is so easy to make! I'll show you how to get the best crunchy chicken tenders by using a few simple pantry staples. These are a family favorite and perfect for a quick weeknight dinner!

We raise our own chickens for meat, so there is no surprise that we eat a lot of chicken. One of the best parts of processing them ourselves is having chicken tenderloins without having to pay grocery store prices.

If you don't have tenderloins, you can use whole chicken breasts and cut them into strips. I do this often, when we are out of tenderloins.

They are fantastic in these Chicken Wraps and make the perfect main for a side of Macaroni and Cheese!

Ingredients & Substitutions

  • Chicken Tenderloins: Boneless skinless chicken breasts cut into strips will also work for this recipe.
  • Buttermilk: Or use buttermilk powder. Regular milk can also be used. To make a quick buttermilk you can add 1 tablespoon of lemon juice or vinegar to the milk before adding it to the chickens.
  • Cornstarch & Baking Powder: To get the crunchiest breading I like to add cornstarch and baking powder to the flour.
  • Hot sauce: I like to add a dash of my favorite hot sauce to the milk for added flavor. This is optional but recommended.

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

How To Makw Buttermilk Chicken Tenders

For the best flavor, marinate the chicken for at least 2 hours. If marinating overnight, do not marinate longer than 24 hours.

  1. Mix together the marinade ingredients until well combined.
  1. Add the chicken to the marinade, making sure each piece of chicken is coated well. Refrigerate for at least 2 hours.
  1. In a large bowl, whisk together the dry ingredients. I like using a pie plate for this.
  1. Working in batches, take the chicken and coat it in the dry ingredients, pressing down firmly on each side to ensure the breading sticks well.
  1. Fry until golden brown and the internal temperature reaches 165°F. Place on a drying rack and place in a warm place until all the batches are done.
  1. Serve with your favorite dipping sauce. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Don't marinate longer than 24 hours or the chicken could become mushy.
  • Work in batches: While 4-5 tenders are frying, work on getting 4-5 more breaded. Do not bread them all at once! Breading too early allows the marinade to soak into the flour, which ruins the crunchy texture.
  • Use a wire rack over a baking sheet. This allows air circulation, preventing the bottoms from getting soggy.

Storage & Reheating

Keep leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze these after they are cooked and cooled. Reheat directly from frozen in the oven at 400°F for 15-20 minutes, or until hot.

I hope you give these chicken tenders a try soon!

-Sky🩷

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Buttermilk Chicken Tenders

Buttermilk Chicken Tenders

Learn how to make the best crunchy buttermilk chicken tenders from scratch! Perfect for a quick family dinner, these tenders are seasoned to perfection and fried in a cast-iron skillet for that classic homemade taste.
5 from 5 votes
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Prep Time 8 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 28 minutes
Course Dinner, Lunch
Servings 4 Servings
Calories 510 kcal

Ingredients
  

To Marinate the Chicken

  • 2 pounds chicken tenders or breasts cut into strips
  • 1 cup buttermilk or regular milk
  • ½ teaspoon salt
  • 1 teaspoon granulated garlic
  • ¼ teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 dash hot sauce your favorite

Flour Mixture

  • 1 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • ¾ teaspoon dried oregano
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons granulated garlic
  • ¼-1/8 teaspoon chipotle powder or cayenne powder
  • ¼ teaspoon onion powder
  • vegetable oil needed to fry the tenders
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Marinate the Chicken

  • Remove the tendons from the tenderloins. If using chicken breasts, cut into strips.
  • Mix together the buttermilk, seasonings and hot sauce for the marinade. Add in the chicken and mix well. Cover and refrigerate for at least 2 hours. Remove from the refrigerator about 30 minutes before cooking. 
  • Add 1" of oil to a large cast iron skillet and bring to 350°F.
  • In a large bowl or 9" round pan mix together the flour, cornstarch, baking powder and remaining seasonings.
  • Working in batches take the chicken, letting the excess buttermilk drip off, and coat with the flour. Press down firmly to make sure the flour sticks.
  • Add the chicken to the pan and fry until browned, flip and cook until browned on the other side. Don't crowd the pan. This will drop the temperature too much and make the breading fall off. Work in batches.
  • The chicken is ready when golden brown on all sides and the internal temperature reaches 165° when checked with a thermometer. Add to a dry rack and place in a warm spot while you fry the rest of the chicken.
  • Serve with your favorite dipping sauce and enjoy!

Notes

  • 2 to 2 ½ pounds of chicken can be used for this recipe.

Nutrition

Calories: 510kcalCarbohydrates: 49gProtein: 56gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 152mgSodium: 1813mgPotassium: 1033mgFiber: 2gSugar: 3gVitamin A: 823IUVitamin C: 3mgCalcium: 272mgIron: 4mg
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Pecan Pie

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A Southern classic, Pecan Pie is a must have dessert at any Thanksgiving gathering. This is one of the easiest pies you will ever make! Pecans, in a sweet, gooey custard and a delicious flaky pie crust. This classic Pecan Pie recipes never disappoints.

Pecan Pie

Just like Pumpkin Pie, Pecan Pie is always on the list for Thanksgiving. This year my husband requested that I chop the pecans for the pie instead of using halved pecans. Simply because it makes it a little harder to cut the perfect piece of pie when the pecans are in larger pieces. I must say that using chopped pecans certainly made it easier to cut.

Related: Chocolate Meringue Pie, Pecan Pie Brownies

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I know I said this is a must have pie for Thanksgiving, but it is just as good throughout the year. I think this delicious pie is a great to whip together any time of the year, and for any occasion.

Ingredients Needed for Pecan Pie

  • Pecans - Chopped or halved. While halved pecans certainly make a prettier looking pie, chopped pecans make the pie easier to cut.
  • Butter- I like to use unsalted butter so that I can control the amount of salt in the recipe.
  • Sugar - Both light brown sugar and granulated sugar are needed for this recipe.
  • Corn syrup - I like using Karo dark corn syrup. Light corn syrup can be used.
  • Eggs - Needed to bind the ingredients and set the pie filling.
  • Vanilla Extract - For flavor, always use vanilla extract in baking!
  • Salt - To help balance out the sweetness.
  • Pie Crust - For this recipe I use my Flaky Pie Dough recipe. You can use your favorite pie dough recipe or a pre-made pie dough.

How to Make Pecan Pie

1. Blind bake - Blind bake the pie crust. This will prevent the dreaded soggy bottom. I have found that blind baking the pie crust before filling and baking the pie, is the best way to ensure the crust gets fully cooked.

To blind bake, roll out the pie dough and place it into your pie dish. Trim off the excess and decorate the edges. Line with parchment paper and fill with pie weights, dry beans or rice. Place in the refrigerator to chill for 20 minutes. Chilling the dough is very important. This helps prevent the dough from melting/falling when placed in the hot oven.

Place in a 400°F oven and bake for 15 minutes. Remove the parchment and pie weights and bake for 6-8 more minutes, or until the dough no longer looks raw.

2. Make the filling - While the pie crust is blind baking mix together the filling.

In a medium bowl mix together the sugars, eggs, corn syrup and melted butter. Mix well.

Add in the vanilla extract, salt and chopped pecans. Mix until fully combined. Pour into the warm, blind baked pie shell.

3. Bake the pie - Turn the oven temperature down to 375° F. Place the filled pie into the oven and bake for 40-45 minutes. Or until the middle has puffed up and looks set. The edges will need to be covered with a foil collar to prevent burning. The easiest way to do this is after the pie has been filled. I prefer to cover all pie shells with a foil collar before placing them in the oven to prevent accidentally burning myself when trying to put it on while the pie is still in the oven. Or risking spilling the pie or messing up the baking by removing it from the oven to put the collar on.

4. Allow to cool - Once the pie is done it needs to cool completely at room temperature before serving. This will take a few hours. Enjoy!

Pecan Pie

Variations

  • Add chocolate chips for a Chocolate Pecan Pie
  • Mix in a few tablespoons of Bourbon for a Bourbon Pecan Pie
  • Add cinnamon to the filling for a Cinnamon Pecan Pie
  • Add shredded coconut and chocolate chips to the filling

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Strawberry Shortcake Poke Cake

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Coconut Cream Pie

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Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

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Pecan Pie

Pecan Pie

Classic Pecan Pie with a gooey brown sugar pecan filling. This delicious Pecan Pie is a Southern staple during the Holiday season.
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Prep Time 1 hour 20 minutes
Cook Time 45 minutes
Rest Time 4 hours
Total Time 6 hours 5 minutes
Course Dessert
Servings 8 Servings

Ingredients
  

  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ½ cup dark corn syrup or light corn syrup
  • 3 large eggs
  • ¼ cup unsalted butter melted
  • 1 ¼ teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups pecans chopped or halved
  • 1 pie dough * See Notes for Recipe
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat the oven to 400°F. Roll out the pie dough and place into a 9" pie dish. Trim off the excess and decorate the edges. Line with parchment paper and fill with pie weights, dry beans or rice. 
  • Place in the refrigerator to chill for 20 minutes. Chilling the dough is very important. This helps prevent the dough from melting/falling when placed in the hot oven.
  • Place in oven and bake for 15 minutes. Remove the parchment and pie weights and bake for 6-8 more minutes, or until the dough no longer looks raw.
  • Reduce the oven temperature to 375° F.
  • In a medium bowl mix together the sugars, eggs, corn syrup and melted butter. Mix well.
  • Add in the vanilla extract, salt and chopped pecans. Mix until fully combined. Pour into the warm, blind baked pie shell.
  • Place the filled pie into the oven and bake for 40-45 minutes. Or until the middle has puffed up and looks set. The edges will need to be covered with a foil collar to prevent burning.
  • Once the pie is done it needs to cool completely at room temperature before serving. This will take a few hours. Enjoy!

Notes

Flaky Pie Dough
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How to Store Pecan Pie

Pecan Pie should always be stored in the refrigerator since it is a custard pie. To serve just allow to come to room temperature before serving. Pecan pie is good for about 4 days in the refrigerator.

Chocolate Chip Walnut Cookies

by Leave a Comment

These Chocolate Chip Walnut Cookies are perfectly chewy, chocolaty and full of toasted walnuts. Print this recipe off or save it to your favorites list, because you will be coming back to it again and again.

My favorite nuts to add to chocolate chip cookies are walnuts. They pack so much flavor and pair perfectly with the brown sugar and chocolate in this recipe. If you've tried my classic Chocolate Chip Cookies recipe, you'll recognize this recipe has the same chewy texture but with the added crunch and nutty flavor from toasted walnuts.

Toasting the walnuts before adding them to the cookie dough really brings out their rich nutty flavor and makes every bite extra delicious!

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If you love baking cookies from scratch as much as I do, you might like to try these Mint Chocolate Cookies or these Oatmeal Chocolate Chip Cookies.

How To Make Chocolate Chip Walnut Cookies

  1. Toast the walnuts: Toast the walnuts in a 375°F oven for 6-8 minutes. Roughly chop and set aside.
  2. Measure dry ingredients: In a bowl combine the flour, dry milk powder, salt, baking powder, baking soda, and salt.
  3. Cream butter and sugar: In a mixing bowl, cream together the butter and both sugars. Mix until fluffy.
  4. Add eggs: Add in the eggs and vanilla extract and mix until well combined.
  5. Combine: Add the dry ingredients to the wet ingredients, working in batches until all of the dry ingredients have been added to the wet ingredients. Mix until fully combined. Stir in the chocolate chips and chopped walnuts.
  6. Scoop and bake: Using a 1-ounce portion scoop, or 2 heaping tablespoons, scoop the dough and place on a parchment lined baking sheet. Using the palm of your hand, lightly flatten the cookies out. Bake for 12-13 minutes for perfectly chewy cookies. Enjoy!

Variations

  • Swap the walnuts for pecans or hazelnuts.
  • Add dark chocolate chunks.
  • Mix in M&Ms, pretzels, or toffee bits.

More Delicious Recipes

Peanut Butter Cookies

Pecan Snowball Cookies

Snickerdoodle Cookies

Shortbread Cookies

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Chocolate Chip Walnut Cookies

Chocolate Chip Walnut Cookies

The BEST Chocolate Chip Walnut Cookies! Full of chocolate and walnuts, these cookies are absolutely delicious!
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Dessert
Servings 24 Cookies

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • ⅔ cup granulated sugar
  • 2 Large eggs
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons dry milk powder
  • 2 ½ cups semi-sweet chocolate chips
  • ¾ cup walnuts
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Toast the walnuts in a 375°F oven for 6-8 minutes. Roughly chop and set aside.
  • Reduce the oven to 350°F and line a baking sheet with parchment paper.
  • In a large mixing bowl combine the flour, salt, baking powder, baking soda, and dry milk powder. Whisk until fully combined. Set aside until needed.
  • In a mixer add the butter and both sugars. Cream until light and fluffy.
  • Add in the eggs and vanilla extract and mix until well combined.
  • Add the dry ingredients to the wet ingredients, working in batches until all of the dry ingredients have been added to the wet ingredients. Stir in the chocolate chips and walnuts.
  • Using a 1-ounce portion scoop, or two heaping tablespoons, scoop the dough and place on a parchment lined baking sheet. Using the palm of your hand, lightly flatten the cookies out. Bake for 12-13 minutes for perfectly chewy cookies. Enjoy!
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How to Freeze Cookie Dough

To freeze, scoop the cookie dough onto a parchment lined baking sheet and freeze until solid. Transfer to an airtight container or freezer bag and freeze for up to 6 months. Let come up to room temperature before baking.

Caramelized Onion and Mushroom Grilled Cheese

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Get ready for a flavor explosion with this Caramelized Onion and Mushroom Grilled Cheese! We're talking perfectly caramelized onions finished off with a splash of beef stock, sautéed mushrooms with thyme, and melty Swiss cheese. This isn't just your average grilled cheese; it's an adult version that's way better!

I haven't stopped craving this sandwich since I first made it. Seriously, it's SO good! My goal was to capture the cozy vibes of a bowl of French onion soup, complete with all those sweet, caramelized onions, gooey Swiss cheese, and a touch of crunch. And let me tell you, using a nice crusty sourdough bread is a game changer. It holds up perfectly against the juicy onion filling.

You might also like: Italian Sandwich, Crispy Chicken Sandwich, Chicken Parmesan Sandwich

Key InGredIENTS

  • Onions - Yellow or white onions work great.
  • Sugar - Granulated Sugar to help the caramelization of the onions.
  • Beef Stock - A good quality beef stock for added flavor. Beef broth can be substituted if needed.
  • Mushrooms - A mix of baby bellas and button mushrooms for flavor and texture. If you only have one, that works too.
  • Fresh Thyme - To add a bit more flavor to the filling.
  • Cheese - I love using Swiss cheese with this sandwich. Provolone is a great substitute.

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

How to Make Caramelized Onion and Mushroom Grilled Cheese

1. Heat oil and butter in a large skillet over medium-low heat. After the butter has melted, incorporate the sliced onions and a pinch of sugar. Sauté the onions, stirring occasionally to avoid burning, until they are caramelized, which should take about 20-30 minutes. Once the onions begin to soften, season with a pinch of salt.

The onions need to cook slowly so that they become tender, and their natural sugars can caramelize. Be sure to watch the heat to ensure the onions do not burn. If the onions are browning too fast, turn the heat down.

You will know the onions are done when they have turned a rich browned color and are tender.

2. Remove from the pan and add in 1 tablespoon of olive oil. Add in the sliced mushrooms and sauté until browned. Add the onions back to the pan. Season with salt, pepper and fresh thyme. Next add in 3 tablespoons of beef stock. Stir until well combined. Remove from the pan and set aside.

3. Spread the softened butter on one side of each piece of bread. Place cheese on each piece of bread (each sandwich will get 2 slices of cheese) and top with the caramelized onions and mushrooms. Put the sandwiches together and heat up a large cast iron skillet over medium heat.

4. Cook each sandwich until golden browned and the cheese is melted. Flipping as needed. Enjoy!

Why add sugar to the onions?

Caramelizing onions is a time-consuming process. They naturally contain sugars that caramelize upon slow cooking, eliminating the need for added sugar. However, I prefer to expedite the process by including sugar. Alternatively, one can forgo the sugar and simply extend the cooking time of the onions.

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Chicken Wraps

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Sloppy Joes

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Caramelized Onion and Mushroom Grilled Cheese

Caramelized Onion and Mushroom Grilled Cheese

Caramelized Onion and Mushroom Grilled Cheese! Perfectly caramelized onions finished off with a splash of beef stock, sautéed mushrooms with thyme, and melty Swiss cheese.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Lunch
Servings 2

Ingredients
  

  • 1 large onion thinly sliced
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1 pinch sugar
  • 3 tablespoons beef stock
  • 8 mushrooms, button & baby bellos sliced
  • ½ teaspoon fresh thyme
  • as needed pepper
  • ½ teaspoon salt
  • 4 slices bread like sourdough
  • 4 slices swiss cheese
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Thinly slice the onions into half-moons.  Place a large skillet over medium heat and add in 1 tablespoon of olive oil and 1 tablespoon of butter.  Once hot add in the onions and a pinch of sugar.  
  • Sauté, stirring occasionally to prevent burning until caramelized. This will take 20-30 minutes. When the onions have started to soften add in salt.  You will know the onions are done when they have turned a rich browned color and are tender.
  • Remove from the pan and add in 1 tablespoon of olive oil. Add in the sliced mushrooms and sauté until browned. Add the onions back to the pan. Season with pepper and fresh thyme. Next add in 3 tablespoons of beef stock. Stir until well combined. Remove from the pan and set aside.
  • Spread the remaining butter on one side of each piece of bread. Place cheese on each piece of bread (each sandwich will get 2 slices of cheese) and top with the caramelized onions and mushrooms. Put the sandwiches together and heat up a large cast iron skillet over medium heat.
  • Cook each sandwich until golden browned and the cheese is melted. Flipping as needed. Enjoy!
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Chicken Alfredo Casserole

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This Chicken Alfredo Casserole is one of those comforting, no fuss dinners I come back to again and again. Made with chicken, tender pasta, homemade Alfredo Sauce, and plenty of cheese. It's simple, filling, and always a hit at my house!

Is there anything more indulgent that a rich creamy alfredo sauce? It's one of those sauces that just makes any dish feel cozy and comforting. This Chicken Alfredo Casserole is one of my favorite casseroles to make for that very reason.

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Over the years, I've made more creamy, cheesy pastas that I can count! From my Chicken Alfredo Stuffed Shells to this Creamy Chicken and Broccoli Pasta, these are the kinds of meals that never go out of style. They showcase just how easy it is to cook from scratch.

How To Make Chicken Alfredo Casserole

This recipe comes together with just a few simple steps, and it's perfect for prepping ahead or making on a busy weeknight. Here's a closer look at how I pull it all together:

Start by cooking the pasta. I like to use penne or rotini. Cook the pasta just to al dente so it doesn't get mushy in the oven. Once it's done, drain it and give it a quick rinse with cool water to stop the cooking.

Cook the chicken. While the pasta is cooking, I sear the chicken in a skillet to add flavor and texture. Short on time? Just give the chicken a quick sear on both sides and pop it in the oven to finish cooking.

Make the alfredo sauce: This sauce uses a mix of chicken stock, milk, and heavy cream. This combination keeps it creamy without getting too thick after it bakes up. I start by sautéing a little garlic in a saucepan, then stir in flour to make a quick roux. Once that's smooth, I slowly pour in the liquids and let it come to a simmer. Finally, I whisk in the Parmesan cheese to create a velvety, homemade Alfredo sauce.

Assemble and bake: Add the pasta and chicken to a 9x13 baking dish, then pour the sauce over and give it a good stir. It wouldn't be a casserole without more cheese, right? I like to sprinkle mozzarella and little extra Parmesan on top before baking. The result is a creamy, cheesy Alfredo casserole that's so comforting and full of flavor. Enjoy!

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I hope this recipe becomes a staple in your kitchen like it has mine!

-Sky🩷

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Chicken Alfredo Casserole

Chicken Alfredo Casserole

Creamy, cheesy and packed with flavor, this Chicken Alfredo Casserole recipe is an easy dinner win!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dinner
Servings 6

Ingredients
  

Chicken

  • 2 chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • 1 teaspoon dried oregano
  • 3 tablespoons olive oil

Pasta

  • 3 cups penne pasta cooked to al dente

Alfredo Sauce

  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 5 cloves garlic minced
  • ¼ cup flour
  • 1 ½ cups chicken stock
  • 2 cups milk
  • 1 cup heavy cream
  • 1 ¼ cups shredded parmesan plus more for topping (optional)
  • ¼ cup grated parmesan
  • ¾ teaspoon salt
  • pepper as needed
  • 1 teaspoon fresh or dried parsley chopped
  • 1 ½ cups mozzarella shredded
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Season the chicken with the salt, pepper, garlic powder and dried oregano. Heat a large skillet over medium heat and add in the olive oil. Pan sear the chicken until the internal temperature reaches 165° F. Remove from the pan and set aside. Cut (or shred) the chicken into bite sized pieces.
  • While the chicken is cooking start the sauce. In a medium saucepan over medium heat, add the olive oil and butter. Add the minced garlic to the pan and cook for thirty seconds. Add in the flour and make the roux.
  • Next, slowly pour in the chicken stock, whisking to prevent the roux from clumping up. Once the chicken stock has been fully incorporated add in the milk and heavy cream.
  • Bring to a simmer, stirring regularly to prevent sticking, then add all of the parmesan cheese, parsley, salt and pepper. Stirring until the liquid reaches sauce consistency. Remove from the heat. Preheat the oven to 350°F.
  • Add the cooked pasta and chicken to a 9x13 baking dish. Pour over the sauce and mix well to combine.
  • Top with mozzarella cheese and a little parmesan cheese. Cover with foil and bake for 20 minutes.
  • Remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly. Garnish with parsley is desired. Enjoy!
Tried this recipe?Let us know how it was!

Storage Tip

The leftovers can be stored in the refrigerator for up to 7 days. The sauce may separate a little when refrigerated, just reheat slowly and mix in a splash of milk or cream to bring it back together.

Chicken Parmesan Sandwich

by 2 Comments

The best Chicken Parmesan Sandwich is easy to make right at home and packed with flavor in every bite. Crispy fried chicken cutlets, melted mozzarella, and scratch made marinara are layered onto garlic buttered Texas Toast for an easy, delicious weeknight dinner win.

If you love Chicken Parmesan, this sandwich version is a fun twist that turns a family favorite into something a little more casual and perfect for dipping. The garlic buttered Texas Toast really takes it over the top, adding crisp edges and rich flavor that pair perfectly with the cheesy chicken.

I like to spoon just a little marinara over the chicken and serve the rest on the side. Too much sauce inside the sandwich can soften the toast, and dipping keeps everything crisp while letting you enjoy every bite. If you've made fried chicken cutlets before, this recipe will feel familiar, just with a cheesy, saucy upgrade.

Table of contents

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Key Ingredients & Substitutions

  • Chicken breasts-boneless, skinless
  • Breadcrumbs-panko or plain work just fine for this recipe.
  • Eggs-plus a little water to make an eggwash
  • Parmesan-shredded or grated will work, if using grated, use a little less than what the recipe calls for.
  • Seasonings- Salt, pepper, paprika, dried oregano, dried parsley, dried basil and garlic powder. Or substitute the dried herbs with Italian Herb seasoning.
  • Texas Toast - Substitute with a crusty french bread if needed.
  • Mozzarella - Fresh mozzarella is perfect for this sandwich. Shredded mozzarella can be substituted.

The full ingredients list can be found in the recipe card below.

How To Make Chicken Parmesan Sandwich

Here is how I put it all together:

  1. Step 1: Season the chicken cutlets, then dredge them in flour, dip into the egg wash, and coat in the seasoned breadcrumbs.
  1. Step 2: Fry the breaded chicken cutlets in hot oil until golden brown and crispy, then transfer to a rack while you finish the remaining pieces.
  1. Step 3: Top each fried cutlet with mozzarella, then bake just until the cheese is melted.
  1. Step 4: Place the cheesy chicken onto garlic buttered Texas Toast, top with a little marinara then another slice of toast. Serve with marinara for dipping.

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Fry the chicken in batches to avoid overcrowding the pan, which helps keep the coating crispy.
  • If your chicken breasts are thick, pounding them evenly helps them cook quickly.
  • You may even cut the pieces of chicken to fit your bread better. Totally a personal preference thing.

Serving & Storage Tips

This sandwich is best served fresh while the chicken is hot and crispy. If you have leftovers, store the chicken separately and reheat in the oven or air fryer to help maintain the texture.

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Chicken Parmesan Sandwich

Chicken Parmesan Sandwich

This Chicken Parmesan Sandwich features crispy Parmesan-crusted chicken cutlets topped with melted mozzarella and served on garlic buttered Texas Toast with marinara for dipping. It's a comforting, from scratch sandwich perfect for lunch or dinner.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Lunch
Servings 4 Servings

Ingredients
  

The Marinara Sauce

  • ¼ cup onion small diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 ½ cups tomato sauce
  • ½ cup petite diced tomatoes
  • ½ teaspoon salt
  • To Taste pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder

Chicken

  • 2 boneless, skinless chicken breasts sliced in half lengthwise to make 4 cutlets
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ cup all-purpose flour

Breadcrumb Mixture

  • 1 cup breadcrumbs plain or panko
  • ¼ cup parmesan cheese shredded or grated
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried or fresh parsley
  • ¼ teaspoon dried oregano

Egg Wash

  • 2 large eggs
  • 2 tablespoons water

For the Sandwich

  • As Needed mozzarella cheese sliced or shredded
  • 8 slices Texas Toast
  • 6 tablespoons butter melted
  • 1 pinch salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon fresh parsley chopped
  • As Needed oil for frying
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Marinara Sauce

  • In a small saucepan over medium low heat, add the olive oil and onions. Sauté until soft then add in the garlic and sauté 30 more seconds.
  • Stir in the tomato sauce, diced tomatoes, salt, pepper, basil, oregano, and garlic powder. Simmer for 20 minutes.

Fry the Chicken

  • In a large skillet heat 1 inch of oil in a pan over medium heat. Lightly pound the chicken to an even thickness. Season both sides with salt, pepper, and garlic powder.
  • Place the flour in one shallow dish. In a second dish whisk together the eggs and water.
  • In a third dish, combine the breadcrumbs, Parmesan cheese, salt, pepper, garlic powder, parsley, and oregano.
  • Dredge each piece of chicken in the flour, dip into the egg wash, then coat evenly in the breadcrumb mixture.
  • Fry the chicken in batches until golden brown and cooked through. Transfer to a cooling rack.
  • When all of the chicken is cooked top each piece with the desired amount of mozzarella cheese. Place in the oven and set to broil. Cook just until the cheese has melted.
  • For the Texas Toast, melt the butter then add in the seasonings. Coat the bread with the garlic butter and place in a 375° F for 6-10 minutes or until toasted.
  • Take the chicken and place it on the Texas Toast, top with a little marinara sauce and top with another piece of toast. Serve with additional marinara sauce for dipping. Enjoy!
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Molasses Cookies

by 2 Comments

Soft and chewy, loaded with rich spices and molasses, these cookies are the perfect holiday treat. For those who adore the flavors of cinnamon, ginger, and cloves, you will love these cookies. They are my all-time favorite cookie!

Years ago, I received The King Arthur Flour Cookie Companion as a gift. It soon became my go-to cookbook. I've baked countless cookie recipes from it, more than from any other book or online source. Its cover is now worn, the pages are sticky, and over half the book is marked with slips of paper. Among its treasures, I found this irresistible molasses cookie recipe. If you are looking for a great all-around cookie book brimming with cookie and bar recipes, this is the book for you.

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I haven't changed any of the ingredients or the ingredient amounts in this recipe, it is the exact same recipe aside from the addition of vanilla extract, and the fact that I don't chill the cookie dough. This is purely because I was so excited to try these cookies the first time I made them, that I didn't have the patience to chill the dough first.

I'm not sure the cookies could get any better, they turn out so soft and fluffy without chilling the dough first. I have made this recipe more times than I can count and have never had an issue with them. I mean look at them, they are perfect.

Tips For Making Cookies

Cream the butter and sugar fully. Making sure the butter and sugar are fluffy and lighter in color is key to creating the best texture in the cookies.

Scrape the sides of the bowl after adding the wet ingredients to make sure everything has been fully incorporated. The wet ingredients should be fully incorporated before adding the dry ingredients.

Lightly flatten the portioned cookie dough. After portioning and rolling the cookie dough in sugar lightly flatten the cookie dough, the cookie will have more spread versus a domed or thicker cookie when baked.

Do not over bake. Because of carry over cooking, it is important to pull the cookies out when they are almost completely baked. 10 minutes is the sweet spot for these cookies. The middles look slightly under when pulled out of the oven but will be fully cooked after cooling completely.

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Molasses Cookies

Molasses Cookies

Soft, chewy and deliciously spiced Molasses Cookies. Simple to make with just a few ingredients. Add these cookies to your next holiday cookie tray.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 30 minutes
Course Dessert
Servings 44 Cookies

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar plus extra for coating the dough
  • 2 large eggs
  • ½ cup molasses
  • 1 teaspoon vanilla extract
  • 2 ¼ teaspoons baking soda
  • 1 teaspoon salt
  • 1 ¼ teaspoons cinnamon
  • 1 ¼ teaspoons ground cloves
  • ¾ teaspoon ground ginger
  • 3 ½ cups all-purpose flour
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350°F and line a baking sheet with parchment paper.
  • In the bowl of a mixer fitted with a paddle cream together the butter and sugar.  Cream until lighter in color and fluffy.  Add in the eggs and mix until fully incorporated.
  • Next, add in the molasses, scraping down the sides of the bowl as needed to make sure everything is fully incorporated.  Mix in the vanilla extract until well combined.
  • Add in the spices, baking soda and salt.  Mix well.  Now add in the flour and mix just until combined.
  • Using a 1-ounce portion scoop or 2 rounded tablespoons, drop the cookies on the prepared baking sheet.  Roll each dough ball in the extra sugar and place back on the baking sheet, lightly pressing the dough down to flatten it a little.
  • Place in the preheated oven and bake for 10 minutes.  Allow to cool for 2-3 minutes before moving to a cooling rack.  Enjoy!
Tried this recipe?Let us know how it was!

Storage Tips

Store in an airtight container for up to 5 days. After that they become stale. Which I don't mind, this is when I like to have them with a hot cup of Chia Tea.

Spanish Rice

by 9 Comments

This homemade Spanish Rice recipe is quick, easy and perfect for your next taco Tuesday. Also known as Mexican Rice, this extremely flavorful and fluffy rice is my go-to side dish when serving Mexican food.

A key ingredient to making flavorful Spanish rice is to use a good quality chicken stock. By now you are probably tired of hearing me preach the importance of making homemade chicken stock. It really does make a difference. Especially in dishes like this one where the rice absorbs the liquid.

While you certainly can use water, using chicken stock will give the rice more flavor.

I love serving Spanish rice with meals like Carnitas Tacos and Beef Tostadas. Spanish rice is also great in burritos and burrito bowls.

Ingredients

  • Plain white rice- short or long grain will work just fine. Do not use instant rice for this recipe.
  • Tomato sauce- this adds flavor to the dish.
  • Chicken Stock- for flavor, water can be used but not recommended.
  • Onions- white or yellow will work.
  • Fresh Garlic-for flavor, if you do not have fresh garlic add 1 more teaspoon of garlic powder to the rice.
  • Paprika- adds flavor, a nice smoky paprika is great for this recipe.
  • Cumin- adds a delicious earthy flavor.
  • Garlic Powder-for flavor.
  • Onion Powder- for flavor.
  • Oil- for toasting the rice.

Variations

In addition to garnishing your finished rice with cilantro, consider incorporating these ingredients to enhance the flavor.

  • Diced bell peppers
  • Fresh diced tomatoes
  • Canned diced tomatoes
  • Lime juice or zest after cooking
  • Peas and carrots
  • Chili Powder
  • Salsa, replace some of the tomato sauce or chicken stock with your favorite salsa. I have done this before to use up some salsa and it was delicious!

How To Make Spanish Rice

With simple ingredients and just a few steps, you'll have a delicious, homemade dish that everyone will love!

STEP 1

30 minutes before cooking the rice rinse it, then set it in a mesh strainer and allow to completely dry. This is done to rinse some of the starch off and also allows it to dry fully before toasting in the pan. If you are pressed for time, you can skip this step and the toasting the rice step.

STEP 2

Add the oil, diced onion and rice to a large skillet (that has a lid) and toast the rice. This will take about 5-6 minutes. You are looking for about half of the rice to turn light brown from toasting. Be sure to stir often to prevent burning the rice and onions. Add in the garlic and cook for 30 more seconds.

STEP 3

Add in the chicken stock, tomato sauce and all of the seasonings. Stir until well combined. Cover with a lid and reduce the heat to a simmer. Simmer for 20 minutes. Do not remove the lid while the rice is cooking. You want to keep all of the steam in the pan.

STEP 4

Once the 20 minutes are up, remove the pan of rice from the heat and allow it rest, covered still, for 5-10 minutes before removing the lid. Then remove the lid and fluff the rice before serving. Enjoy!

Storage & Reheating Tips

Store Spanish rice in an airtight container in the refrigerator for up to 7 days.

Reheat in the microwave with a damp paper towel placed over the top of the rice to prevent it from drying out. The rice can also be reheated in a pan on the stove. Reheat on low until hot.

I love using Spanish rice in make ahead meals like burrito bowls, and chicken wraps. Because it is so easy to reheat, it makes the perfect side dish for meal prepping.

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Spanish Rice

Spanish Rice

This homemade Spanish Rice recipe is quick, easy and perfect for your next taco Tuesday. Also known as Mexican Rice, this extremely flavorful and fluffy rice is my go-to side dish when serving Mexican food.
4.75 from 4 votes
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Prep Time 40 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 1 hour 10 minutes
Course Side Dishes
Servings 6

Ingredients
  

  • 1 ½ cups white rice rinsed and dried
  • ½ cup onions small diced
  • 2 ½ tablespoons olive oil
  • 2 cloves garlic minced
  • 2 cups chicken stock
  • 8 ounces tomato sauce
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • to taste pepper
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large skillet (that has a lid) over medium low heat add in the olive oil.  Once hot, add in the rinsed and dried rice along with diced onion.
  • Toast the rice until about half of the rice has turned light brown.  This should take around 5-6 minutes.  Stirring often to prevent burning the rice and onions.  Add in the minced garlic and sauté for 30 seconds.
  • Next add in the chicken stock, tomato sauce and all of the seasonings.  Mix until well combined.  Turn the heat up and bring to a boil.
  • Cover with a lid and reduce the heat to a simmer.  Simmer for 20 minutes.  Once the 20 minutes are up, remove from the heat and allow to rest for 5-10 minutes with the lid still on.
  • Remove the lid and fluff the rice.  Serve and enjoy!
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Sausage Balls

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A holiday staple that's been a family favorite for years! This classic sausage balls recipe never goes out of style. With just 4 simple ingredients, they come together quickly and are perfect to prep ahead. Add them to your holiday appetizer list-you won't regret it.

My husband has been making this recipe since he was a teenager. He adapted it from one his mom used to make with Bisquick, but he never loved the original texture. It had a bit too much Bisquick and made the sausage balls spongy. So, he adjusted the ratio and came up with what we think is the perfect version-less bread, more sausage. I have to say, I really love his take, and that's why I'm excited to share it with you.

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Every so often, when my husband cooks dinner, he'll whip up a tray of these sausage balls. I'm never going to say no to him cooking! He'll serve them with sliced vegetables and green olives for a fun, fuss-free dinner. Sometimes appetizers make the best meals.

Ingredients

  • Breakfast sausage - Use a classic like Jimmy Dean or your favorite brand. Spicy sausage works great too!
  • Shredded cheddar cheese - Colby Jack or Monterey Jack are tasty swaps.
  • Bisquick - Or use the homemade version above.
  • Red pepper flakes - Add more or less for your preferred heat level. This recipe just has a little kick.

One night we ran out of Bisquick, so I found a homemade version on My Baking Addiction. It takes 5 minutes to make, stores well, and now we always keep a batch in the fridge. Since sausage balls are the only recipe we use it for, homemade just makes sense!

Easy Homemade Bisquick

This easy homemade Bisquick can be used in any recipe that calls for the boxed version. You can even cut the recipe in half if you don't need as much.

Ingredients:

  • 6 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • 1 cup vegetable shortening

Add everything to a food processor and pulse until the shortening is fully incorporated and the mixture looks like coarse crumbs. Store in an airtight container in the fridge for up to 3 months.

vARIATIONS

Sausage balls can easily be customized by adding in other ingredients. Try adding in ingredients like

  • green onions
  • chives
  • diced jalapeños
  • monterey jack cheese
  • colby jack cheese
  • cayenne pepper powder
  • chipotle powder
  • place a pretzel stick in each one for and easy to grab appetizer

Tips

  • Let sausage sit at room temp for 30-60 minutes before mixing for easier handling.
  • A stand mixer helps if the sausage is cold-just don't overmix.
  • Bake directly on the sheet pan (no parchment or foil) for crispy, cheesy edges.

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Spinach Artichoke Dip

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Sausage Balls

Sausage Balls

These easy sausage balls are made with 4 ingredients and are perfect for holidays or parties. A family favorite that's simple, cheesy, and delicious!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer
Servings 10 Servings

Ingredients
  

  • 1 pound breakfast sausage like Jimmy Dean
  • 2 cups shredded cheddar cheese *See recipe notes
  • 1 cup bisquick
  • 1 pinch red pepper flakes
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350° F.
  • In a large bowl combine the sausage, shredded cheese, Bisquick and red pepper flakes.  Mix (using hands) until well combined.
  • Portion and roll out 40-45 (1 ½") sausage balls.  The balls can be placed side by side on the baking sheet.
  • Bake for 35 minutes.  Remove from the pan and place on a paper towel lined baking sheet to blot off some of the grease before serving.  Enjoy!

Notes

  • This recipe yields 40-45 sausage balls. 
  • Use 2 cups freshly shredded cheddar cheese using the large hole on the shredder.
  • If using pre shredded cheese use a 1-pound bag.
  • Let sausage sit at room temp for 30-60 minutes before mixing for easier handling.
    A stand mixer helps if the sausage is cold-just don't overmix.
  • Bake directly on the sheet pan (no parchment or foil) for crispy, cheesy edges.
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Herb Roasted Leg Quarters

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Herb Roasted Leg Quarters

You will love how easy these herb roasted leg quarters are to make. Made with just a few ingredients, these leg quarters are perfect for any busy weeknight dinner that everyone will enjoy. Juicy, flavorful dark meat chicken that has the crispiest skin. And is super simple to make!

Since we raise our own chickens for meat, we have a lot of leg quarters in the freezer. Which means we eat a lot of dark meat. I'm always coming up with different ways to prepare this versatile cut. This herb roasted leg quarter recipe is probably one of my favorites. There is so much flavor in the herb butter, we even use the drippings to dip the chicken in since the drippings have so much of the flavor from the herb butter.

The crispy skin though, probably the best part! I have found that the key to the best crispy skin is to roast the chicken on a lower temperature first, then turn it up to really crisp up the skin. This method really makes the best crispy chicken skin. By doing it this way there is no need to worry about checking the chicken to make sure it isn't browning or burning before the chicken is cooked all the way through.

Herb Roasted Leg Quarters

One of my favorite parts of this recipe is how easy it is to make. Since it is roasted in the oven, I am free to focus on the sides. Which is nice when there is one less ingredient to dinner I have to fuss over while I am cooking. Some great side dishes I like to serve with roasted leg quarters are twice baked potatoes, this is a family favorite, sautéed green beans with mushrooms or collard greens. Roasted leg quarters can pair with so many side dishes, the options are limitless.

How to Make Herb Roasted Leg Quarters

Dry the chicken skin before starting. This step is important to ensure the chicken skin can crisp up properly. The skin also needs to be dry so that the herb butter can be spread over the skin easily. If the skin is left wet, the butter will not spread over the chicken easily. I recommend using a roasting rack to cook the chicken on. A roasting rack allows the heat to circulate all the way around the chicken.

Make the herb butter

Fresh herbs pack the most flavor, but if you do not have fresh herbs, dried herbs can be used in place of the fresh herbs. Garlic powder can also be used in place of the fresh garlic.

Combine the softened butter with the minced garlic, oregano, rosemary, thyme, salt, pepper and lemon zest. Mix until fully combined.

Season the chicken

Make sure the skin has been dried fully with a paper towel before spreading the herb butter. Spread the herb butter evenly all over each of the leg quarters, front and back. Place on the roasting rack.

Roast

Place the chicken in a preheated 350° F oven for 30 minutes. After 30 minutes turn the heat up to 375° F and cook for another 20 minutes or until the internal temperature reads 180° F on a thermometer and the skin is crispy. Enjoy!

Save those drippings to dip the chicken in while you are eating it. I like to pour it into a small bowls and give each person their own bowl to dip their chicken in. The drippings are packed full of delicious flavor from the herb butter and chicken.

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Herb Roasted Leg Quarters

Herb Roasted Leg Quarters

Easy to make and packed full of flavor.  These herb roasted leg quarters are perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner
Servings 6

Ingredients
  

  • 6 leg quarters
  • 4 tablespoon butter softened
  • 1 Teaspoon fresh oregano minced
  • 1 Teaspoon fresh rosemary minced
  • 2 Sprigs fresh thyme minced
  • 3 Cloves garlic minced
  • 1 Large lemon zested
  • 1 Teaspoon salt
  • ½ Teaspoon pepper
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350° F.  Bring the chicken out of the fridge and pat dry.  Lay on a roasting rack or sheet tray lined with foil.  
  • Mix the butter, fresh herbs, minced garlic, lemon zest, salt and pepper together in a small bowl.
  • Spread the herb butter all over each piece of chicken, on both sides.  Place back on roasting rack and put into the preheated oven for 30 minutes.
  • After 30 minutes turn the heat up to 375° F and cook for 20 more minutes or until the internal temperature reads 180° F and the skin has crisped up.
  • Pour the drippings into small bowls for serving with the chicken.  Enjoy!
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Pimento Cheese

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This classic Southern pimento cheese spread is perfect for any party or holiday gathering. A Southern staple, it's commonly served with crostini, crackers, or veggies, and makes a delicious filling for sandwiches. With its creamy blend of cheddar cheese, cream cheese, and pimento peppers, it's a flavorful addition to any spread!

Pimento Cheese

To be honest, growing up I was not a fan of pimento cheese. The color was off putting to me, so I think I never really gave it a chance. Or maybe it was because I had only tried the store-bought kind. Which is now where as good as pimento cheese made from scratch.

As an adult, I absolutely love it! I have even converted my husband; he can't get enough of it. Pimento peppers have such a unique flavor that really makes this cheese spread special. The pimento peppers pack so much flavor that there is no need to add in many other ingredients to bring in flavor.

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I love putting jalapeños or even red pepper flakes in my pimento cheese to make it a little spicy. This is completely optional. If you are a fan of jalapeños, I highly recommend adding them to your pimento cheese. I often remove the seeds and membrane from the jalapeños so that the cheese spread isn't spicy. I do this when I am serving the cheese spread to my little kids.

When the Nadapenos are producing in the garden I will use those instead of jalapeños. Nadapenos are heatless jalapeños, a favorite of mine!

Key Ingredients

  • Cream Cheese
  • Shredded Cheddar Cheese
  • Mayo
  • Pimento Peppers
  • Jalapeño (optional)
  • Worcestershire Sauce
  • Salt
  • Pepper
  • Garlic Powder

Cheddar cheese is one of the main ingredients in this recipe. While some may prefer sharp or even white cheddar, I'm not a big fan of sharp cheddar, so I opt for medium cheddar. You're welcome to use whichever cheddar cheese you like best.

Add-Inns for Pimento Cheese

While this simple cheese spread is delicious as is, there are a few other ingredients that you may like to try mixing into your pimento cheese.

  • Bacon
  • Green Onions
  • Chives
  • Dill Pickles
  • Hot Sauce

How to Make Pimento Cheese

Pimento cheese is incredibly easy to make from scratch. Just a few ingredients are used to make this delicious cheese spread and it can be made in just 15 minutes. Cream cheese is what makes up most of the spread. Making sure the cream cheese is completely softened is key to being able to get the cheese spread creamy and fully mixed together.

  • Mix together the softened cream cheese and mayo.
  • Stir in the shredded cheddar cheese.
  • Stir in the diced jalapeño and drained pimento peppers.
  • Season with the salt, pepper, garlic powder and Worcestershire sauce.

Tips for Serving Pimento Cheese

  • For a soft spread serve immediately. If served when the cream cheese is soft, the pimento cheese is much easier to use as a spread.
  • For a stiffer cheese spread refrigerate for 45 minutes to 1 hour. The pimento cheese can also be refrigerated for longer then, shaped into a cheese ball. Toasted and chopped nuts like pecans are commonly used to coat the outside of pimento cheese balls.
  • Serve with crackers, veggie sticks, and potato chips. It is also great with bread to make as a sandwich or on crostini as an appetizer.
Pimento Cheese

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Pimento Cheese

This classic Southern Pimento Cheese spread is made with cheddar cheese, jalapeños and pimentos. Serve it at your next party, or holiday gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Lunch
Servings 6

Ingredients
  

  • 8 ounces cream cheese softened
  • ½ cup mayo
  • 2 ½ cups cheddar cheese shredded
  • 1-2 jalapeños, small diced seeds and membrane removed
  • 1 (4 ounce) jar pimentos drained
  • ¼ teaspoon salt
  • To Taste pepper
  • 1 pinch garlic powder
  • 1 dash worcestershire sauce
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • With a mixer beat the softened cream cheese until smooth.  Mix in the mayo and cream until fully incorporated.
  • Stir in the remaining ingredients.  Mix until well combined.  Taste and add more jalapeño if desired.
  • Serve immediately for a smoother cheese spread.  Or chill to shape into a cheese ball.  Enjoy!
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Pecan Snowballs

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If you're looking for a classic holiday cookie that melts in your mouth, Pecan Snowballs are it. Buttery, nutty, and coated in powdered sugar, these are the cookies I look forward to every Christmas!

Even though we don't often get a white Christmas here in East Texas, these pecan snowball cookies (also known as Mexican wedding cookies or Russian tea cakes) always bring that festive, snowy touch to my holiday cookie tray.

This season, I'm sharing my favorite holiday cookies with you, and these snowball cookies are the perfect place to start. They're easy to make and guaranteed to disappear quickly from your cookie platter.

Table of contents

You might also like my Chocolate Snowball Cookies!

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How to Make Pecan Snowballs

The key to making these Pecan Snowballs truly special is toasting the pecans. While this step is optional, toasting the nuts before adding them to the dough intensifies their flavor and elevates the cookies.

How to toast pecans

To toast pecans, simply spread them out evenly on a baking sheet and bake them at 350°F for 6-8 minutes, or until you start to smell their nutty aroma.

After removing them from the oven, transfer the pecans to a cutting board to cool quickly and stop them from cooking further.

How to make the cookie dough

This is a really simple cookie dough that comes together in minutes. The most important step to this recipe is making sure the butter is at room temperature before beginning.

  • Cream together butter, sugar and salt. Cream until the butter is light and fluffy, this should take a few minutes.
  • Mix in the flour, pecans and vanilla. Mix until fully incorporated. This will take a few seconds. At first the dough will look crumbly but keep mixing, soon it will come together into a soft dough.
  • Scoop the cookie dough out with a .5-ounce portion scoop, or by heaping tablespoon, and place on a parchment lined baking sheet.
  • Bake for 12-13 minutes or until lightly golden on the bottom.

Roll in powdered sugar

Once the cookies are baked, allow them to cool just enough to handle, then roll them in powdered sugar. Doing this while the cookies are still warm helps the sugar adhere, creating a thin, icing-like layer.

After the cookies have cooled completely, roll them in powdered sugar again to give them a fuller coating for that signature snowy look.

See the difference below. The second coating really makes a difference.

Whether you call them Pecan Snowballs, Mexican Wedding Cookies, or Russian Tea Cakes, one thing's for sure, they are a holiday must have! I hope they bring as much joy to your home as they do mine.

-Sky🩷

Chocolate Crinkle Cookies

Oatmeal Raisin Cookies

Molasses Cookies

White Chocolate Peppermint Cookies

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Pecan Snowballs Cookies

Pecan Snowballs

These Pecan Snowballs are the perfect holiday treat! Light, buttery shortbread filled with toasted pecans and dusted with powdered sugar; they're a must-have on your cookie tray. Easy to make in under an hour, these melt-in-your-mouth cookies are perfect for Christmas.
4.50 from 2 votes
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 31 minutes
Course Dessert
Servings 31

Ingredients
  

  • 1 cup unsalted butter softened
  • ½ cup powdered sugar for the dough
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all purpose flour
  • 1 cup toasted pecans finely chopped
  • 1 cup powdered sugar to coat the cookies
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350° F and line a baking sheet with parchment paper.
  • In a mixer fitted with a paddle, cream together butter, ½ cup of powdered sugar and salt. Cream until the butter is light and fluffy, this should take a few minutes.
  • Mix in the flour, pecans and vanilla. Mix until fully incorporated. 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 a parchment lined 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 1 cup of 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

  • 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.
Tried this recipe?Let us know how it was!

Variations

  • Use different nuts. Any nut can be used in this recipe. I love snowball cookies with almonds in them. Pistachio snowballs are a favorite as well.
  • Drizzle uncovered cookies with melted chocolate or even dip them.
  • Add mini chocolate chips to the cookie dough.
  • Zest from various citrus fruits can be added to the cookie dough

Carnitas Tacos

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These Carnitas Tacos are packed with flavor and so easy to make using juicy, tender slow-cooked pork. Serve it on warm corn tortillas with your favorite toppings, and you've got a taco night favorite everyone will love.

This is my favorite way to serve carnitas! Since the meat doesn't need much attention while it cooks, I like to use that time to make all of our favorite taco toppings. Around here, that usually means a big bowl of pico de gallo, crumbly queso fresco, and plenty of fresh lime wedges.

And if you've never tried my Carnitas Nachos, they're another must-make way to enjoy this flavorful pork.

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How To Make Carnitas Tacos

Making Carnitas Tacos is done in three easy steps. First, you'll want to prepare the pork using my slow-cooked carnitas method. While the meat cooks, take a few minutes to whip up your toppings. Once everything is ready, warm the tortillas and layer up your tacos with all your favorite flavors.

STEP 1

Cut the pork into 2" pieces and season all over with salt and pepper. Heat a large dutch oven or pot over medium high heat. Add in the olive oil and begin browning the meat, working in batches if needed.

STEP 2

Once all of the meat is browned, add in the onion and garlic. Cover the meat halfway with water. Bring to a simmer, cover, and cook for 1 ½ hours.

STEP 3

After 1 ½ hours, remove the lid and continue simmering (uncovered) on low for 1 hour or until the meat is tender and the liquid has evaporated. The fat rendered from the meat should be left in the pot.

STEP 4

Remove the pork and shred. Add it back to the pot and turn the heat to medium. If there isn't enough rendered fat, add oil as needed. Crisp the pork to your desired texture.

💭 Quick Tips

  • Use a smaller pot for cooking the pork. The smaller the pot, the less water which means the water will evaporate faster and the pork will cook in its own fat. Which means better flavor!
  • Warm each tortilla for 30 to 45 seconds per side in a dry skillet over medium heat. Stack them in a clean kitchen towel to keep warm while assembling the tacos.

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Refried Beans

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If you tried this Carnitas Tacos 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

Carnitas Tacos

Carnitas Tacos

This easy-to-follow Carnitas Tacos recipe makes the BEST tacos.  Slow cooked pork and your favorite toppings, this recipe will make Taco Tuesday even better.
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Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Course Dinner, Lunch
Servings 6

Ingredients
  

For Pork

  • 3 pounds pork butt cut into 2" pieces
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • ½ large onion large diced
  • 6 cloves garlic crushed
  • As Needed water

Tacos

  • 12 soft corn tortillas or flour tortillas
  • As Needed fresh salsa like pico de gallo *see notes
  • As Needed guacamole *see notes
  • As Needed cheese like crumbled queso fresco or cotija
  • As Needed chopped cilantro
  • As Needed lime wedges
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Carnitas

  • Season the meat with the salt and pepper. Heat a large dutch oven or pot over medium high heat.  Add in the olive oil and begin browning the meat, working in batches if needed.  Do not over crowd the pan, the meat will steam instead of brown.
  • Once all of the meat is browned add in the onion and garlic.  Cover the meat ½ way with water.  Bring to a simmer, cover and cook for 1 ½ hours.
  • After 1 ½ hours remove the lid and continue simmering (uncovered) on low for 1 hour or until the meat is tender and the liquid has evaporated.  The fat that has rendered from the meat should be left.
  • Remove the pork and shred.  Add back to the pot and turn the heat to medium.  If there is not enough rendered fat left in the pot, you can add in oil as needed. 
  • Crisp up the pork until it reaches your desired crispness. 
  • Continue stirring the mixture every so often until ready to use.

Warming Up the Tortillas

  • In a small non-stick pan over medium heat begin warming up the tortillas.  Cook each tortilla for 30 to 45 seconds on each side. Just long enough to make the tortillas pliable.  Place them in a damp towel to keep warm.

Notes

Use a smaller pot for cooking the pork. The smaller the pot, the less water which means the water will evaporate faster and the pork will cook in its own fat. Which means better flavor!
The number of tacos this recipe makes varies depending on the size of the tortilla and the amount of meat used for each taco.
Here are a few recipes to try for toppings.
Guacamole 
Pico De Gallo
Tried this recipe?Let us know how it was!

A Few Great Toppings for Carnitas Tacos

Get creative with the toppings for these tacos. Whip together your favorite salsa or dice some fresh onions. Carnitas tacos are great vehicles for flavorful toppings.

  • Guacamole is a must for carnitas tacos for me.
  • Fresh salsa is perfect for these tacos.
  • Pico De Gallo is a great fresh salsa for carnitas tacos.
  • Fresh diced onions
  • Sliced Avocado
  • Tomatillo Salsa
  • Quick pickled onions, an absolute must try on tacos. If you have never tried quick pickled onions on tacos, I highly recommend that you do!
  • Chopped cilantro is also a must for carnitas tacos, well all tacos really.
  • Lime wedges to add fresh lime juice to the tacos. Also a favorite of mine!
  • Cheeses- Crumbled Queso Fresco and Cotija are my favorite cheeses to put on carnitas tacos. Other cheeses like shredded cheddar and monterey jack are great options.

Soft corn tortillas are my go-to for carnitas tacos. Flour tortillas are also a great option.

Berry Breakfast Bars

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Looking for a quick and nutritious breakfast that doesn't compromise on taste? These easy-to-make berry breakfast bars are the perfect solution! Packed with antioxidant-rich berries, wholesome oats, and a touch of sugar, these bars offer the perfect balance of taste and nutrition. Plus, they're super simple to prepare, making them a great grab-and-go option for busy mornings.

These Berry Breakfast Bars are one of my favorite quick and easy breakfast recipes. Besides their wonderful flavor, what I love about these bars is how easy it is to customize them. You can easily swap out the berries for other fruits, like diced apples or pears, for a seasonal twist.

Both fresh and frozen berries can be used in this breakfast bar recipe. If you love quick breakfast recipes, be sure to check out some of my other recipes like these Breakfast Pigs in a Blanket and this post on overnight oats.

Ingredients

  • Oats - This recipe uses old-fashioned oats.
  • Flour - Plain all-purpose flour is needed. Gluten-free flours can be substituted. I have used oat flour successfully in this recipe.
  • Butter - Unsalted butter or melted coconut oil.
  • Sugars - Both brown sugar and granulated sugar are needed.
  • Salt
  • Berries - Fresh or frozen berries. A great combination is strawberries, blackberries, and raspberries.
  • Cornstarch - Used to help thicken the berries to a jam-like consistency when the bars are baking.
  • Lemon Juice
  • Vanilla Extract
  • Sliced Almonds - Optional but add great flavor and texture.

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How To Make Berry Breakfast Bars

STEP 1

Combine the melted butter with the oats, vanilla extract, brown sugar, salt and flour. Mix until well combined. Press ⅓ of the mixture into the prepared pan, reserve the remaining for the top.

STEP 2

Place half of the fruit into the pan, slicing strawberries into smaller pieces if using. Evenly distribute all of the cornstarch and half of the granulated sugar over the fruit. Drizzle lemon juice on top. Finish by adding the remaining fruit and sugar.

STEP 3

Sprinkle over the reserved crumble, gently squeeze some of the crumble together as you are putting it on top of the fruit to make larger crumbles. Bake for 30 minutes, remove from the oven and top with sliced almonds (optional) continue baking for 10 more minutes. Cool completely before cutting. Enjoy!

Storage Tip

Because of the fruit filling these breakfast bars need to be stored in the refrigerator. Store the Berry breakfast Bars in the refrigerator for up to 7 days. If they last that long! Allow to come up to room temperature before serving.

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Berry Breakfast Bars

Berry Breakfast Bars

Easy Berry Breakfast Bars, made with either fresh or frozen berries, are quick and simple to prepare, making them an ideal healthy breakfast choice.
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Prep Time 15 minutes
Cook Time 40 minutes
Rest Time 45 minutes
Total Time 1 hour 40 minutes
Course Breakfast
Servings 8

Ingredients
  

  • 6 ounces butter melted
  • 1 teaspoon vanilla extract
  • 1 cup old fashioned oats
  • ⅓ cup light brown sugar
  • ¾ cup all-purpose flour
  • ¼ teaspoon salt
  • 2 cups fresh or frozen berries
  • 1 teaspoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon granulated sugar
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 375° F and line an 8x8 baking dish with parchment paper.
  • Combine the melted butter with the oats, vanilla extract, brown sugar, salt and flour. Mix until well combined. Press ⅓ of the mixture into the prepared pan, reserve the remaining for the top.
  • Place half of the fruit into the pan, slicing strawberries into smaller pieces if using. Evenly distribute all of the cornstarch and half of the granulated sugar over the fruit. 
  • Drizzle lemon juice on top. Finish by adding the remaining fruit and sugar.
  • Sprinkle over the reserved crumble, gently squeeze some of the crumble together as you are putting it on top of the fruit to make larger crumbles.
  • Bake for 30 minutes, remove from the oven and top with sliced almonds (optional) continue baking for 10 more minutes.
  • Cool completely before cutting into 8 equal bars.  Enjoy!
Tried this recipe?Let us know how it was!

Easy Chicken Quesadillas

by 1 Comment

I make these Easy Chicken Quesadillas on busy days when I need a quick meal with minimal effort. But don't let their simplicity fool you-these quesadillas are packed with flavor!

The key to flavorful quesadillas is properly seasoning the chicken. Instead of relying on store-bought blends, mix your own using pantry staples. This not only saves money but helps you understand individual spice flavors!

Another pro tip? Pan-searing the chicken adds an incredible depth of flavor. That golden-brown caramelization makes all the difference! If you're short on time, you can bake the chicken, but for the best taste, brown it first and finish it in the oven.

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How to Make Easy Chicken Quesadillas

  • Cook the Chicken- Season the chicken evenly with the spice blend. Cook over medium heat, browning both sides, until the internal temperature reaches 165°F. Alternatively, brown the chicken on the stovetop, then transfer it to a 375°F oven for 20-30 minutes.
  • Cool and Cut the Chicken- Let the chicken cool until it's easy to handle, then cut it into bite-sized pieces and set aside.
  • Assemble Quesadillas- Lay a flour tortilla flat and sprinkle an even layer of both cheeses across the entire surface (or just half if folding). Add the chopped chicken, then sprinkle a little more cheese on top. Place another tortilla over it to complete the quesadilla.
  • Cook the quesadillas- Heat a large skillet over medium heat and drizzle in a little olive oil. Once hot, place a quesadilla in the pan and gently swirl it around to coat the bottom tortilla in oil. Drizzle a little more oil on the top tortilla. Cook for 3-5 minutes, or until golden brown and crispy, then flip and cook the other side. Repeat with the remaining quesadillas. Enjoy!

An alternative way to cook the quesadillas is to lay them on a parchment lined baking sheet, drizzle a little oil on the top tortilla, flip and do the same to the other tortilla. Place in a 350° F and bake for 10 minutes, flip and bake for another 5 minutes or until crispy.

Toppings to Serve with Quesadillas

  • Guacamole- My favorite topping for quesadillas.
  • Sour Cream
  • Salsa
  • Hot Sauce

While these chicken quesadillas taste great by themselves, adding a topping of guacamole or salsa is a great way to elevate these simple quesadillas. All of these toppings are great to pack in a lunch box to go along with the quesadillas.

Ways to Customize Easy Chicken Quesadillas

This simple chicken and cheese quesadilla recipe is easily customizable! I love packing mine with veggies, but my kids prefer theirs plain, except for black beans, which they surprisingly don't mind. If you're looking to switch things up, here are a few great ways to customize your quesadillas.

  • Sautéed bell peppers
  • Sauteed onions
  • Black beans
  • Different types of cheeses- this recipe uses cheddar and queso fresco
  • Avocado
  • Refried beans

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Easy Chicken Quesadillas

Easy Chicken Quesadillas

Looking for a quick and satisfying meal? These easy chicken quesadillas are perfect for busy weeknights or even lunch box meals! With just a few simple ingredients-seasoned chicken and gooey melted cheese. You can make a delicious meal in no time.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dinner, Lunch
Servings 4

Ingredients
  

  • 1 chicken breast
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon chili powder
  • ⅛ teaspoon onion powder
  • 1 pinch chipotle powder or cayenne
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil extra for drizzling
  • 4 large flour tortillas
  • 1-2 cups shredded cheddar cheese
  • ½-1 cup queso fresco crumbled
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Season the chicken on both sides with all of the spices.  
  •  Season the chicken evenly with the spice blend. Cook over medium heat, browning both sides, until the internal temperature reaches 165°F. Alternatively, brown the chicken on the stovetop, then transfer it to a 375°F oven for 15-20 minutes.
  • Let the chicken cool until it's easy to handle, then cut it into bite-sized pieces, or shred and set aside.
  • Lay a flour tortilla flat and sprinkle an even layer of both cheeses across the entire surface (or just half if folding). Add the chopped chicken, then sprinkle a little more cheese on top. Place another tortilla over it to complete the quesadilla.
  • Heat a large skillet over medium heat and drizzle in a little olive oil. Once hot, place a quesadilla in the pan and gently swirl it around to coat the bottom tortilla in oil. Drizzle a little more oil on the top tortilla.
  • Cook for 3-5 minutes, or until golden brown and crispy, then flip and cook the other side. Repeat with the remaining quesadillas. Enjoy!
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German Chocolate Cake

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Is there anything more delicious than a decadent chocolate cake? I would say one with a coconut pecan filling and super rich fudge frosting that is to die for. Indulgent and worth every bite. This German Chocolate Cake will have everyone raving. Perfect for birthdays, Thanksgiving, Christmas or just because.

German chocolate cake is one of my favorite combinations of cake flavors. For this recipe I use cocoa powder instead of the traditional baker's chocolate, which gives the cake a richer chocolate flavor. The fudge frosting, while not traditional, is perfect for this cake.

I have been making this fudge frosting for years, and I knew that this cake needed this rich, delicious fudge frosting. I love the rich chocolate flavor paired with the coconut pecan filling. You will most certainly need a tall glass of milk with this cake. It is rich and indulgent.

The ingredient list might be intimidating, it is rather long and the whole process does take a bit of time. But I promise, the end result is worth every second spent on making this delicious cake. My kids and husband can attest to that. They were all extremely happy with this German Chocolate Cake.

My oldest has informed me that he no longer wants pie for his birthday this year, he now wants this cake with extra fudge frosting. I'm okay with that.

This is the easiest cake recipe ever. No need for a mixer, the entire cake batter is mixed together in one bowl. The cake batter is pretty thin, don't be alarmed when you get it all mixed together, it is supposed to be really thin.

Almost every person, including myself, is surprised at how thin the batter is when they make it for the first time.

  • Combine the flour, sugar, cocoa powder, salt, baking powder and baking soda in a large mixing bowl. Mix until fully combined.
  • In a large measuring cup or medium bowl whisk together the milk, oil, vanilla extract and eggs.
  • Pour the milk mixture into the dry ingredients and mix well.
  • Now add the coffee to the cake batter. Mix until fully combined.
  • Pour into two parchment lined 8" round pans.
  • Bake in a 350° F oven for 30-40 minutes or until a toothpick inserted into the middle comes out clean.
  • Cool completely before assembling the cake.

Why does this chocolate cake have coffee in it? Because coffee helps to enhance the chocolate flavor. It can be substituted with water if needed.

This fudge frosting is cooked on the stove and should be given enough time to cool completely and set up before using. Make sure you have enough time to make this frosting and allow it to set up. It takes some time and patience but is totally worth it, I promise.

  • In a medium saucepan over medium heat melt 4 tablespoons of the butter. Then add in half of the milk, all of the brown sugar and salt. Mix well.
  • Bring to a simmer, stirring occasionally, for 10 minutes. The mixture will thicken slightly while cooking.
  • Meanwhile sift together the cocoa powder and powdered sugar.
  • In a large bowl add in the remaining milk, vanilla extract, the remaining butter and the chocolate chips. No need to mix together, the hot milk mixture will be added to this once it has finished simmering.
  • Now whisk the hot milk mixture into the cold milk mixture. Whisking until all of the butter and chocolate have melted and the mixture is fully combined.
  • Finally, stir the sifted cocoa mixture. Mix until fully combined. Allow to cool at room temperature for 10 minutes then place in the refrigerator for 45 minutes or longer. The frosting is ready to use when it has cooled and set up enough to spread.

This filling is also cooked on the stove and should be cooled completely before filling and topping the cake. Use toasted pecans for the best flavor.

To toast pecans: spread out in an even layer on a sheet tray. Place in a 350° F oven and bake for approximately 6 minutes or until you can smell the pecans. Cool then roughly chop.

  • In a medium saucepan combine the butter, both sugars, egg yolks, evaporated milk, and salt. Place over medium heat.
  • Bring to a gentle boil while consistently stirring. This is important to prevent the eggs from scrambling.
  • Once boiling cook for 2 minutes or until the mixture thickens enough to coat the back of a spoon and not run off like water. The mixture will thicken even more once the pecans and coconut are added and the mixture cools.
  • Remove from the heat and stir in the pecans, coconut and vanilla.
  • Cool completely before using.

Of course, you can assemble and decorate the cake however you like. I have provided instructions on how I assemble and decorate this cake.

  • Start with piping a thick ring of the chocolate fudge frosting around the outside edge of one cake layer.
  • Fill inside the fudge frosting with the coconut pecan mixture.
  • Place the remaining cake layer on top of the cake layer you just topped.
  • Frost the sides with the fudge frosting. Then fill the top with the coconut pecan mixture, coming about ½"-1" from the edges.
  • Pipe a border around the edges of the cake. Enjoy!

You will have some of the filling and frosting leftover. They are perfect for topping brownies!

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📖 Recipe

German Chocolate Cake

German Chocolate Cake

A timeless dessert that makes the perfect holiday or birthday cake.  German Chocolate Cake made with a coconut pecan filling and rich fudge frosting.
5 from 5 votes
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Prep Time 1 hour
Cook Time 55 minutes
Rest Time 45 minutes
Total Time 2 hours 40 minutes
Course Dessert
Servings 15

Ingredients
  

Chocolate Cake

  • 1 ¾ cup all-purpose flour
  • 2 cup sugar
  • ¾ Cup cocoa powder
  • 2 teaspoon baking soda
  • 1 Teaspoon baking powder
  • 1 Teaspoon salt
  • 1 Cup buttermilk
  • ½ Cup vegetable oil
  • 2 Large eggs
  • 1 Teaspoon vanilla extract
  • 1 Cup coffee warm

Fudge Frosting

  • ½ Cup butter
  • 1 ½ cup light brown sugar
  • ½ Teaspoon salt
  • 1 Cup milk
  • 3 ½ cup powdered sugar
  • ½ Cup cocoa powder
  • 4 oz chocolate chips semi-sweet
  • 1 Teaspoon vanilla extract

Coconut Pecan Filling

  • ½ Cup butter
  • ¾ Cup light brown sugar
  • ¼ Cup sugar
  • 3 Large egg yolks
  • ¾ Cup evaporated milk
  • 1 Teaspoon vanilla extract
  • 1 Pinch salt
  • 1 ⅓ cup shredded coconut sweetened or unsweetened
  • 1 Cup pecans toasted and chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350° F.  Line two 8" cake rounds with parchment paper.
  • Combine the flour, sugar, cocoa powder, salt, baking powder and baking soda in a large mixing bowl. Mix until fully combined.
  • In a large measuring cup or medium bowl whisk together the milk, oil, vanilla extract and eggs.  Pour the milk mixture into the dry ingredients and mix well.
  • Now add the coffee to the cake batter. Mix until fully combined.  Pour into prepared pans.
  • Bake in a 350° F oven for 30-40 minutes or until a toothpick inserted into the middle comes out clean.  Cool completely before assembling the cake.
  • In a medium saucepan over medium heat melt 4 tablespoons of the butter. Then add in half of the milk, all of the brown sugar and salt. Mix well.
  • Bring to a simmer, stirring occasionally, for 10 minutes. The mixture will thicken slightly while cooking.  Meanwhile sift together the cocoa powder and powdered sugar.
  • In a large bowl add in the remaining milk, vanilla extract, the remaining butter and the chocolate chips. No need to mix together, the hot milk mixture will be added to this once it has finished simmering.
  • Now whisk the hot milk mixture into the cold milk mixture. Whisking until all of the butter and chocolate have melted and the mixture is fully combined.
  • Finally, stir the sifted cocoa mixture. Mix until fully combined. Allow to cool at room temperature for 10 minutes then place in the refrigerator for 45 minutes or longer. The frosting is ready to use when it has cooled and set up enough to spread.
  • In a medium saucepan combine the butter, both sugars, egg yolks, evaporated milk, and salt. Place over medium heat.  Bring to a gentle boil while consistently stirring. This is important to prevent the eggs from scrambling.
  • Once boiling cook for 2 minutes or until the mixture thickens enough to coat the back of a spoon and not run off like water. The mixture will thicken even more once the pecans and coconut are added and the mixture cools. 
    Remove from the heat and stir in the pecans, coconut and vanilla.
  • Cool completely before using.
  • Start with piping a thick ring of the chocolate fudge frosting around the outside edge of one cake layer.  Fill inside the fudge frosting with the coconut pecan mixture.
  • Place the remaining cake layer on top of the cake layer you just topped.  Frost the sides with the fudge frosting. Then fill the top with the coconut pecan mixture, coming about ½"-1" from the edges.
  • Pipe a border around the edges of the cake. Enjoy!
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Pepperoni Alfredo Pizza

by 23 Comments

Pepperoni Alfredo Pizza has become the most requested pizza in my house. I'm not complaining, the super creamy garlic pizza sauce is so good! Made with just 5 ingredients, and simple to make. The sauce is the best part of this pizza.

The simple topping of pepperonis pairs well with the creamy garlic pizza sauce, and perfect for all the pepperoni lovers (my husband) out there.

I first made plain alfredo pizza years ago while I was pregnant with my oldest son. My husband tried it and fell in love. Needless to say, alfredo pizza became his favorite pizza, with the addition of pepperonis of course.

This sauce is perfect by itself with just cheese, or you can customize it with different toppings. Look at that creamy sauce!

I love putting sliced mushrooms and bacon on it. Grilled chicken is another great topping. My favorite veggie pizza is this Spinach Alfredo Bacon Pizza. The combination of spinach and bacon paired with the alfredo sauce it out of this world!

Alfredo Sauce

A great pizza starts with a great pizza dough. This pizza dough recipe has been my go-to for several years now. What I love about this dough is that it can be baked immediately after topping it for a thinner crust or it can be left to puff up after topping for a thicker crust.

  • Once the dough has proofed, cut into two equal pieces and roll into balls. Cover one dough ball with a cloth while working with the other. Roll out the pizza dough to the desired size and thickness. Then place on a lightly oiled pizza pan or a parchment lined sheet tray.
  • Cover the pizza dough with the cooled creamy garlic pizza sauce. Then top with grated parmesan cheese (optional).
  • Sprinkle shredded mozzarella cheese all over the sauce. Add shredded parmesan if desired. I do!
  • Then top with pepperonis, as many as you want!
  • Bake for 10-15 minutes at 425° F or until the cheese starts to brown lightly. Enjoy!

Want to make this alfredo pizza even better? Brush it with this delicious herb and butter pizza topping. This herb butter is great brushed on top of any pizza, cheesy bread or just on the crust.

Just mix all of the ingredients together and brush the baked pizza with it.

  • 1 Tablespoon melted butter
  • ⅛ Teaspoon dried oregano
  • ⅛ Teaspoon dried parsley
  • 1 Teaspoon grated parmesan cheese
  • Pinch garlic powder

Spicy Sausage and Olive Pizza

Spinach Alfredo Bacon Pizza

Breakfast Pizza

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📖 Recipe

Pepperoni Alfredo Pizza

Pepperoni Alfredo Pizza

A delicious white sauce pizza topped with loads of pepperonis, shredded mozzarella and parmesan cheese!  A great way to change up pizza night.
5 from 16 votes
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Dinner
Servings 8

Ingredients
  

  • 1 pizza dough *See notes
  • ½ Cup alfredo sauce * See notes
  • As Needed pepperonis
  • As Needed shredded mozzarella
  • As Needed parmesan shredded and grated
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 425° F and lightly oil a pizza pan or line a sheet tray with parchment paper.
  • Once the dough has proofed, cut into two equal pieces and roll into balls. Cover one dough ball with a cloth while working with the other.
    Roll out the pizza dough to the desired size and thickness. Then place on a lightly oiled pizza pan or a parchment lined sheet tray.
  • Cover the pizza dough with the cooled creamy garlic pizza sauce. Then top with grated parmesan cheese (optional).
  • Sprinkle shredded mozzarella cheese all over the sauce. Add shredded parmesan if desired. I do!
  • Then top with pepperonis, as many as you want! 
    Bake for 10-15 minutes at 425° F or until the cheese starts to brown lightly. Enjoy!

Notes

Creamy Garlic Pizza Sauce (Alfredo Sauce)
The Essential Pizza Dough
 
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Carnitas

by 2 Comments

This easy homemade carnitas recipe is your go-to for tender, juicy, and crispy shredded pork. Made from scratch with just a handful of simple ingredients, it's perfect for tacos, tostadas, nachos, and more. The pork is slow-cooked until melt-in-your-mouth tender, then crisped in its own fat for that signature golden finish.

My love for Mexican food runs deep, and carnitas have a permanent place on my favorites list. I first tried it at a local Mexican restaurant, served on sopes, and I've been hooked ever since. What makes carnitas so special is the simplicity, the seasoning is minimal, which lets the rich pork flavor really shine. It's proof that sometimes the best recipes are the most straightforward.

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If you like this Carnitas recipe you might also like this popular Spanish Rice recipe and these Birria Tacos recipe.

The ingredients here are simple but trust me, the pork will be flavorful!

Tips For Making Carnitas

  • Take the time to brown each piece of meat and let the fat render for the best flavor.
  • Allow the water to fully evaporate, leaving the fat behind in the bottom of the pan.
  • Add the shredded pork back in and let it crisp up in all that rich, flavorful fat. This is where the magic happens.

How To Crisp Up Carnitas

There are a few ways to get that perfect crispy texture on your carnitas, and I've tried them all. One popular method is to shred the pork, spread it out on a sheet pan, and broil it in the oven until it crisps up.

Another option is to add oil to a hot skillet and pan-fry the shredded pork until golden and crispy. Both work well, but my favorite method is to let the pork crisp up in the pot as it finishes cooking. After shredding, I return it to the pot with the rendered fat and cook it until golden and crispy.

More Delicious Recipes

Carnitas Nachos

Corn and Avocado Salad

Carnitas Tacos

Crispy Chicken Tacos

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If you tried this Carnitas 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

Carnitas

Carnitas

Tender, juicy, and crispy homemade carnitas made from scratch with simple ingredients. Perfect for tacos, tostadas, burritos, and more!
4 from 1 vote
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Dinner, Lunch
Servings 6

Ingredients
  

  • 3 pounds pork butt cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • ½ large onion large diced
  • 6 cloves garlic crushed
  • As Needed water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Season the pork pieces all over with the salt and pepper.  
  • Heat a large dutch oven or pot over medium high heat.  Add in the olive oil and begin browning the meat, working in batches if needed.  Do not over crowd the pan, the meat will steam instead of brown.
  • Once all of the meat is browned add in the onion and garlic.  Cover the meat ½ way with water.  Bring to a simmer, cover and cook for 1 ½ hours.
  • After 1 ½ hours, remove the lid and continue simmering (uncovered) on low for 1 hour or until the meat is tender and the liquid has evaporated.  The fat that has rendered from the meat should be left.
  • Remove the pork and shred.  Add back to the pot and turn the heat to medium.  If there is not enough rendered fat left in the pot, you can add in oil as needed. 
  •  Crisp up the pork until it reaches your desired crispness. Enjoy!

Notes

  • Take the time to brown each piece of meat and let the fat render for the best flavor.
  • Allow the water to fully evaporate, leaving the fat behind in the bottom of the pan.
  • Add the shredded pork back in and let it crisp up in all that rich, flavorful fat. This is where the magic happens.
Looking for a way to serve your carnitas? Try this Carnitas Tacos recipe and this Carnitas Nachos recipe.
Tried this recipe?Let us know how it was!

Coconut Curry Sweet Potato Soup

by 2 Comments

Full of chicken, sweet potatoes and chickpeas, this Coconut Curry Sweet Potato Soup is a warm and comforting Fall inspired dish. This delicious curry soup has a rich flavorful broth made from chicken stock, coconut milk and a curry spice blend. What better way to welcome soup season than with this cozy curry soup.

Good for you ingredients like sweet potato, chickpeas and coconut milk make up this delicious soup. Perfect for the fall and winter because it is such a warming soup that has a good amount of protein to help keep you full. Serve with a piece of Naan, this is almost a requirement for any curry dish. The broth in this soup is just creamy enough to coat the Naan, perfect for dipping. My favorite part of soup is having some sort of vessel to dip in the soup!

I am a huge fan of spices like cumin, turmeric and coriander which are all commonly found in curry spice blends. The combination of those spices creates such a beautiful depth of flavor in dishes. I could eat curry all the time and be happy. Those lovely spices paired with sweet potatoes and coconut milk makes a delicious soup. What is your favorite curry dish?

Ingredients Needed

  • Chicken Breast
  • Curry Powder-*see notes
  • Salt and Pepper
  • Cumin Powder
  • Turmeric Powder
  • Red Pepper Flakes
  • Coconut Oil- or any cooking oil
  • Onion
  • Fresh Ginger
  • Fresh Garlic
  • Sweet Potatoes
  • Chickpeas
  • Chicken Stock
  • Coconut Milk
  • Cilantro
  • Cornstarch

Customize This Soup

You can easily make this soup vegetarian by omitting the chicken and chicken stock. Use Vegetable stock instead. Other vegetables like carrots or squash can be added.

A big dollop of yogurt added as a topping is a great addition to this soup. Garnishing with cilantro is a must. Unless of course you have an aversion to cilantro. The bright flavor of cilantro really elevates this soup dish.

Adding chilis or extra red pepper flakes will make a spicy curry soup.

Coconut Curry

Canned or Dry Chickpeas?

Either can be used. I like to keep dried chickpeas in my pantry, so I chose to use those for this recipe. If using dried chickpeas, I recommend soaking them overnight and cooking them a few hours before you make the soup. Follow the package instructions on how to cook them.

Using canned chickpeas is much faster than soaking and cooking the chickpeas in advance. Just drain and rinse one can of chickpeas. The recipe calls for half of the can.

Storing Coconut Curry Sweet Potato Soup

This soup can be stored for 7 days in the refrigerator. To warm up the soup, warm low and slow on the stove. If using a microwave, place a damp paper towel over the top and heat in 30 second intervals, mixing in between intervals until warm.

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Coconut Curry Sweet Potato Soup

Coconut Curry Sweet Potato Soup

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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch
Servings 4

Ingredients
  

  • 1 chicken breast
  • 2 teaspoon curry powder * See notes
  • 2 ½ teaspoon salt
  • ½ Teaspoon pepper
  • 1 Pinch red pepper flakes
  • 2 tablespoon coconut oil or any cooking oil
  • ½ Cup onion small diced
  • 2 teaspoon fresh ginger minced
  • 4 Cloves garlic minced
  • 8 oz chickpeas cooked
  • 1 Pound sweet potatoes peeled, small diced
  • 4 ½ cup chicken stock
  • 2 ½ cup coconut milk
  • 2 tablespoon cornstarch
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Season the chicken with 1 teaspoon of curry powder, ½ teaspoon salt and ¼ teaspoon of pepper.
     
  • In a large pot over medium high heat add in the coconut oil.  Once hot add in the chicken and pan sear until golden brown and fully cooked.  Remove from the pot and set aside.  
  • Turn the heat down to medium low and add in the onions.  Sauté until soft, then add in the minced garlic, ginger, ¼ teaspoon of ground cumin, ½ teaspoon of turmeric and 1 teaspoon of curry powder.  Cook for 1 minute.  Stirring to prevent burning.
  • Next add in the coconut milk, chicken stock, sweet potatoes and chickpeas.  Bring to a gentle boil and cook for 6 minutes or until the sweet potatoes are tender.  Reduce to a simmer.
  • Smash about ¼ of the sweet potatoes and chickpeas against the side of the pot to help thicken the broth.  Scoop out ¼ cup of the broth and mix with the cornstarch to make a slurry.  Add this mixture back to the pot and mix well.
  • Cut the chicken into bite sizes pieces and add to the pot.  Season with the remaining salt and pepper.  Add in the red pepper flakes.  Garnish with cilantro when serving.  Enjoy! 

Notes

To make a Curry Spice Blend
This recipe yields more than what is needed for the recipe.  Store the extra in an airtight container.
If using whole spices (recommended) toast in a dry pan before grinding into a powder.
Mix together
2 Tablespoons Cumin
2 Tablespoons Ground Coriander
⅛-1/4 Teaspoon Ground Cardamom * use ⅛ teaspoon, taste then adjust to your liking
¼ Cup Ground Turmeric 
1 Tablespoon Dry Mustard
1 Teaspoon Cayenne Powder (optional)
 
 
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The Best Fudge Brownies

by 10 Comments

Seriously, these are the BEST Fudge Brownies ever! Rich, indulgent, and just a little crisp around the edges-everything you could want in a brownie. Grab a tall glass of milk because these brownies are thick, decadent, and seriously fudgy. They're the ultimate treat for chocolate lovers and the perfect indulgence when you're craving something extra special.

By 'fudgy,' I don't mean underbaked or gooey to the point that cake brownie fans hesitate to try them. These brownies are moist and fudgy, yet firm enough to hold together like a classic cake brownie. Even the diehard cake brownie enthusiasts might just be converted after one bite of this recipe!

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Made with simple ingredients you likely already have in your pantry, these brownies are the perfect blend of chewy edges and soft, fudgy centers. Let's dive into the best fudge brownies recipe.

Tips

Cornstarch: A little cornstarch helps keep everything together and allows for the perfect bake without drying out the brownies. I believe this is the key to making a brownie that is smack dab in the middle of fudgy and cakey. My husband, who is the cake brownie lover, absolutely loves these brownies. Which is a win in my book because we can both have the kind of brownies we love!

Getting the perfect bake: This boils down to knowing what to look for when you check the brownies. Perfectly baked brownies will have a glossy top and set edges. The middle will appear a little underbaked compared to the edges. When a toothpick inserted in the middle comes out with moist crumbs the brownies are done.

When the toothpick comes out covered in chocolate, bake for a few minutes longer then check again. I always check another spot when this happens just to make sure I didn't insert the toothpick right into one of the chocolate chips.

Tips For Customizing

One of the best things about the best fudge brownies-beyond their rich, chocolatey flavor and perfectly fudgy texture-is how easy they are to customize. Whether you prefer a classic brownie or love experimenting with mix-ins and toppings, the possibilities are endless!

For a simple yet delicious addition, try folding toasted and chopped walnuts or pecans into the batter. For an extra indulgent touch, top your brownies with a smooth ganache and a sprinkle of toasted nuts or colorful sprinkles. If you like to keep it classic, a light dusting of powdered sugar can be just as delightful.

In this recipe, I added semi-sweet chocolate chips to the batter for bursts of melty goodness. Feel free to swap them out for milk chocolate, white chocolate, or even dark chocolate chips-any variation will work beautifully in the best fudge brownies recipe.

Storage Tip

Brownies are best stored at room temperature in an airtight container up to 4 days. They can also be stored in the refrigerator to extend their shelf life by a few days. If storing in the refrigerator, when you go to serve them set them out 30 minutes to 1 hour before so that they can come up to room temperature. Or briefly warm them in the microwave.

More Delicious Recipes

Chocolate Crinkle Cookies

Strawberry Shortcake Poke Cake

French Silk Pie

Bakery Style Chocolate Chip Cookies

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The Best Fudge Brownies

The Best Fudge Brownies

The Best Fudge Brownies.  The name says it all.  Rich, thick and seriously fudgy.  Scratch made brownies that come together quickly and tastes absolutely amazing.
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Servings 12

Ingredients
  

  • 6 ounces unsalted butter
  • 2 cups 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
  • ¾ cup chocolate chips semi-sweet, milk or any other kind will work
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350° F and line an 9x13 baking dish with parchment paper.
  • In a medium sized microwave safe bowl combine the butter and sugar.  Microwave in intervals of 30 seconds until the butter is completely melted.
  • Whisk in the 2 eggs, 1 egg yolk and vanilla extract. Once fully combined stir in the cocoa powder.
  • Add the flour, salt, and cornstarch to the butter mixture and stir until fully combined. Gently fold in the chocolate chips, then transfer the batter to the prepared pan, spreading it out evenly.
  • Bake for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs attached.  Cool completely before cutting.  Enjoy!

Notes

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Chocolate Crinkle Cookies

by 2 Comments

Chocolate Crinkle Cookies are the perfect cookie for any cookie tray. Super rich and fudgy chocolate cookies rolled in powdered sugar before they are baked to give them the crinkle effect. If you turned a brownie into a cookie, you would get a chocolate crinkle cookie. Make sure to keep this recipe in your recipe book, you will definitely be coming back to it again and again.

When I first made this recipe, years ago, it instantly became a family favorite. No surprise there, we are all chocolate lovers. This cookie will definitely cure and chocolate craving. I have probably made chocolate crinkle cookies as many times as I have made chocolate chip cookies. And I have made a lot of chocolate chip cookies! What a treat they are to have in the kitchen, just make sure to make extra, they will disappear fast.

One of my favorite things about this recipe is how easy it is to make. Since the butter is melted in this recipe there is no need to cream the butter and sugar together. Which means that if you decide last minute to make a chocolatey treat, you won't have to worry about the butter not being softened. I do this a lot, decide in the middle of the day that I want to bake something and always steer away from recipes that call for softened butter. There is also no chilling required, so this recipe makes the best cookie recipe to whip together quickly.

You can easily customize these cookies with fillings and flavorings like chocolate chips, nuts, or peppermint chocolate for a holiday inspired cookie. A pinch of spicy chili powder or espresso powder would also be a nice touch to these already delicious cookies. Bonus, no need to dress up the outside because the powdered sugar leaves the baked cookies with a beautiful, crinkled look.

How to Make Chocolate Crinkle Cookies

  • In a large mixing bowl combine the melted butter and cocoa powder. Mix until well combined.
  • In a separate mixing bowl (or the bowl of a mixer) whisk together the flour, sugar, baking powder and salt.
  • Add the eggs and vanilla to the cocoa mixture, mix until well combined.
  • Add the cocoa mixture to the dry ingredients and mix until fully incorporated. The mixture is a bit dry and can be a little hard to mix. Keep mixing and it will come together. Using a mixer helps to speed up this process.
  • Scoop and place onto a parchment lined baking sheet.
  • Evenly coat in the powdered sugar then place back onto the baking sheet.
  • Bake in a 350° F oven for 13 minutes. Enjoy!

Freezing Tip

Freeze the cookie dough without the powdered sugar coating.

To freeze cookie dough, portion the cookie dough and place on a parchment line baking sheet. Place in the freezer for a few hours until completely frozen. Once completely frozen transfer to a freezer bag or storage container and freeze for up to 6 months.

When ready to bake, remove from the freezer and place on a parchment lined baking sheet to thaw. Once completely thawed coat with the powdered sugar and bake as directed in the instructions.

Storage Tip

If you have any left after baking them, store the cookies in an airtight container at room-temperature for up to 5 days. Storing them in the refrigerator will extend their shelf life by a few more days. I don't think it will come to this though.

More Delicious Recipes

Triple Chocolate Cookies

Chocolate Chip Cookie Bars

Oatmeal Raisin Cookies

Peanut Butter Cookies

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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

A classic cookie recipe worth keeping in your recipe book.  Chocolate crinkle cookies are rich, fudgy and super simple to make.  Rolled in powdered sugar for a beautiful, crinkled effect.
4 from 1 vote
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Dessert
Servings 18

Ingredients
  

  • 3 ounces unsalted butter melted
  • ¾ cup cocoa powder
  • 1 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup powdered sugar
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350° F and line a baking sheet with parchment paper.
  • In a large mixing bowl combine the melted butter and cocoa powder. Mix until well combined.
  • In a separate mixing bowl (or the bowl of a mixer) whisk together the flour, sugar, baking powder and salt.
  • Add the eggs and vanilla to the cocoa mixture, mix until well combined.
  • Add the cocoa mixture to the dry ingredients and mix until fully incorporated. The mixture is a bit dry and can be a little hard to mix. Keep mixing and it will come together. Using a mixer helps to speed up the process.
  • Scoop the dough using a 1.5-ounce portion scoop and place onto a parchment lined baking sheet.
  • Evenly coat each portioned cookie ball in the powdered sugar then place back onto the baking sheet.  Lightly press the tops to slightly flatten them out.   Bake in a 350° F oven for 13 minutes. Enjoy!

Notes

For a fudgier cookie bake one to two minutes less. 
If you prefer a crisper cookie bake for an additional minute or two.
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Collard Greens

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One of my favorite greens to eat are Collard Greens. They are some of the best tasting greens you will ever eat, when done the right way. Good quality chicken stock is the key here. Developing a great tasting broth to cook the collard greens in is really easy and only requires a few staple ingredients. Collard greens are a nutrient dense food. Making them a great healthy option for a side dish.

My absolute favorite part of eating collard greens is sopping up the "pot liquor" the broth, with a big slice of buttered cornbread. There are only a few things better than a big bowl of collard greens. In the South we love putting cornbread in just about anything, but let me tell you, cornbread and collard greens is the best combination. EVER!

To be completely honest, I had never eaten them until about 7 years ago when I decided I wanted to see what all the fuss was about. I know, hard to believe since I am raving about how good they are. My mom is not a fan of them, so I imagine that is why I don't recall too many chances growing up to eat them. Regardless, I have learned to love collard greens. They are truly a delicious comforting dish. I have been growing them year-round in my garden ever since then. They have certainly become a staple in this Southern home.

Ham hocks are commonly used in making collard greens because they impart great flavor. Those are sometimes hard to come by, and I don't keep them in my freezer. So, when I make collard greens, I like to use a good thick smoky bacon. I think most keep bacon as a staple ingredient, right? If you can get your hands on a ham hock, you can certainly try it in this recipe.

Collard greens go great with many different dishes. I like to serve them alongside Roasted Chicken with any side of potatoes, like these roasted potatoes. They are also great when paired with pork, turkey and even barbequed meats. Just make sure to serve plenty of cornbread with them!

How to Make Collard Greens

  • Prep the collards by rinsing and removing the ribs. Then roughly chop the collard greens. I tend to go for pieces that are approximately 2-3 inches. If you would like more texture in your collard greens you can keep the ribs intact, just roughly chop the entire green. The cook time will need to be adjusted so that the ribs get tender.
  • Sauté bacon and onions together until the onions have browned slightly. Add in the garlic and sauté for 30 seconds.
  • Add in the chicken stock, sugar, apple cider vinegar and red pepper flakes. Mix well.
  • Add the collard greens, cover and bring to a steady simmer.
  • Simmer for 1 hour or until the collards are tender.
  • Season with salt and pepper to taste. Enjoy!

Think of this recipe as a guideline. You can easily adapt this recipe by adding to or taking away from it. I like the balance of salty to spice, which is why there is a little sugar and vinegar in the recipe. The vinegar is also said to help cut the bitterness that collard greens sometimes have. Removing the stems also helps remove the bitter taste. If you want more spice add in more red pepper flakes or even cayenne pepper. What are your favorite ways to serve collard greens?

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Collard Greens

Collard Greens

Tender, nutritious and full of flavor.  Southern style Collard Greens simmered in a rich broth and made with just a few staple ingredients.  
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dishes
Servings 4

Ingredients
  

  • 1 large Bunch collard greens
  • 4 Slices thick cut bacon roughly chopped
  • ½ Large onion small diced
  • 2 Cloves garlic minced
  • 2 qt chicken stock
  • 1 Tablespoon brown sugar
  • 1 Tablespoon apple cider vinegar
  • 1-2 pinch red pepper flakes
  • As Needed salt
  • As Needed pepper
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Prep the collards by rinsing and removing the ribs. Then roughly chop the collard greens into roughly 2-3 inch pieces.
  • In a large pot over medium heat sauté the bacon and onions until the onions have browned slightly and are soft.  Add in the garlic and sauté for 30 seconds.
  • Now add in the chicken stock, brown sugar, vinegar and red pepper flakes.  Mix well.
  • Add the collard greens to the pot, stir then bring to a simmer.  Cover and simmer for 1 hour or until tender.  Stirring occasionally.
  • Season with salt and pepper to taste.  Enjoy!
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Chicken and Dumplings

by 9 Comments

Chicken and dumplings is the ultimate comfort food-warm, hearty, and packed with rich, homemade flavor. Whether you're craving a cozy family dinner or looking for a classic recipe to make from scratch, this dish is sure to satisfy.

With the cold weather rolling in, nothing warms you up quite like a big bowl of chicken and dumplings-especially with extra dumplings, because they're just that good! Tender chicken and vegetables simmer in a rich, flavorful broth, topped with the fluffiest drop dumplings ever. It's the ultimate comfort food, easy to make from scratch, and perfect for leftovers.

In my house, the age-old debate of flat dumplings versus drop dumplings is still going strong. My husband prefers flat dumplings, but I'm all about the fluffy drop dumplings in this recipe. They remind me of the biscuits on a biscuit-topped chicken pot pie, and something about their pillowy texture soaking up that rich broth is just pure comfort and nostalgia.

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How to Get the Most Flavor

The key to the best tasting broth in chicken and dumplings is to use both the broth made when cooking the chicken and a good quality chicken stock. As always, I highly recommend using homemade chicken stock.

Pan Sear the CHicken

When cooking the chicken, I always start by pan-searing it first. This step isn't common in traditional chicken and dumplings recipes, but trust me-it makes a huge difference! Searing the chicken adds incredible depth of flavor to the broth, making the dish even more delicious.

Equally important is using bone-in chicken. Boneless chicken just doesn't provide the same richness to the broth. Many traditional recipes call for using a whole chicken, which is a great option. If you go this route, simply add more chicken stock and adjust the seasonings as needed to balance the flavors.

How to Make Chicken and Dumplings

Pan Sear- Season and pan sear the chicken. Cook the chicken just long enough to brown it on both sides. It will be cooked further in the broth.

Make the broth- Cover the chicken with the water and chicken stock. Add in the thyme and bay leaf. Cover and simmer for 1 ½ hours.

Separate meat- Once the chicken is done, strain and reserve the broth. When cool enough to handle, shred the chicken and set aside.

Sauté vegetables- In the same pot, that is now empty, melt the butter and sauté the celery, onions, carrots and garlic until softened.

Make a roux- Add in the flour to make a roux. Then whisk in the reserved chicken broth. Season with salt and pepper. Cover and simmer until dumplings are ready to go in.

How to Make Dumplings

Mix dry ingredients- In a small bowl mix together the dry ingredients.

Drizzle- Drizzle the melted butter into the cold milk, stir until well combined. The butter milk mixture will resemble curdled milk.

Mix together- Slowly stir the milk mixture into the dry ingredients. Stir until well combined. Try not to over mix.

Add in the meat- Put the chicken in the pot with the broth, bring to a gentle boil.

Drop in dumplings- Once boiling drop in the dumplings. Try to not drop the dumplings on top of one another, they will stick together if you do. Once all the dumplings are in the pot, season the tops of the dumplings with additional salt and pepper (optional).

💡Expert Tips

  • The size of the dumpling depicts how long it will take to cook fully.
  • I use a 1 oz portion scoop for the dumplings in this recipe. At 10 minutes they get cooked perfectly. If making larger dumplings, after 10 minutes remove one to check the doneness. Adjust time as needed.

Cover- Cover, reduce the heat to low and cook the dumplings for 10 minutes. Remove the lid, garnish with fresh thyme and serve. Enjoy!

Frequently Asked Questions

How can I thicken my Chicken and Dumplings?

To get a thicker broth for your chicken and dumplings you can make a cornstarch slurry with 2:1 ratio of water to cornstarch. Start with 1 tablespoon of cornstarch and 2 tablespoons of water, mix together then whisk it into the simmering broth.

How long does it take to cook the dumplings?

The dumplings should be fully cooked after just 10 minutes of cooking in the simmering broth.

Can I use water instead of chicken stock for chicken and dumplings?

Yes, you can use water instead of the chicken stock. While the stock will give the chicken and dumplings more flavor, you can still make them without it. However, I recommend using all of the broth made from cooking the chicken to add as much flavor as you can.

More Delicious Recipes

Chicken Noodle Soup

Southwest Chicken Salad

Chicken Fried Chicken

Classic Chicken Salad

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Chicken and Dumplings

Chicken and Dumplings

Chicken and dumplings is the ultimate comfort food-warm, hearty, and packed with rich, homemade flavor. Whether you're craving a cozy family dinner or looking for a classic recipe to make from scratch, this dish is sure to satisfy.
4.84 from 6 votes
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dinner
Servings 6

Ingredients
  

  • 3 pounds bone in chicken thighs or leg quarters skin on
  • 2 tablespoons olive oil
  • 2 ½ teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 4 cups chicken stock
  • 4 cups water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 6 ounces butter
  • ½ cup celery small diced
  • ½ cup onion small diced
  • 1 cup carrots sliced ¼" to ½" thick
  • 2 cloves garlic minced
  • ¾ cup flour

For the Dumplings

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • pinch pepper
  • 4 tablespoons butter melted
  • 6 ounces milk kept cold until needed
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Pat the chicken dry with a paper towel and season with 1 teaspoon of salt, the pepper and garlic powder.  In a large pot over medium heat add in the olive oil.  Once hot sear the chicken for 6 minutes on eat side.  Do not cook the chicken fully, just enough to brown it.
  • To the same pot add the water and chicken stock.  Put in the thyme and bay leaf.  Cover and reduce to a simmer.  Cook for 1 ½ hours.
  • Once the chicken is done, strain and reserve the broth. When cool enough to handle, shred the chicken and set aside.  
  • Put the pot back over medium heat and melt the butter.  Then sauté the celery, onions and carrots for about 8 minutes or until soft.  Add in the garlic and cook for 30 seconds.  
  • Sprinkle in the flour, mixing to fully incorporate.  Slowly pour in the reserved chicken broth, whisking to prevent any clumps from forming.  Season with the remaining 1 ½ teaspoons of salt.  Cover and bring to a simmer.
  • To make the dumplings begin by adding the dry ingredients to a small bowl.  Mix well.
  • Drizzle the melted butter into the cold milk and mix together.  It will resemble curdled milk.  Pour into the dry ingredients and mix until fully incorporated.
  • Add the chicken to the broth and bring to a gentle boil.  
  • Drop in the dumplings. Try to not drop the dumplings on top of one another, they will stick together if you do. Once all the dumplings are in the pot, season the tops of the dumplings with additional salt and pepper (optional).
  • Cover, reduce the heat to low and cook the dumplings for 10 minutes. Remove the lid, garnish with fresh thyme and serve. Enjoy!
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Dinner Rolls

by 4 Comments

There is nothing quite like soft, buttery yeast dinner rolls. Homemade dinner rolls are easy to make and require just a few ingredients and time. Let me show you how to make my family's favorite dinner roll recipe!

Everyone should have a great dinner roll recipe in their repertoire. This homemade dinner rolls recipe is one that I have been using for years and is always the perfect treat to accompany any meal. Make extra, because it hard to resist eating just one.

Every year at Thanksgiving I make these rolls, there is something special about making fresh homemade dinner rolls for the Holidays. I love baking breads and sweets of all kinds, but the humble dinner roll is one of my favorite recipes to bake.

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You might also like this Homemade Breadsticks recipe and this Sourdough Bread recipe!

How To Make Homemade Dinner Rolls

Using a stand mixer with a dough hook attachment is my preferred method of kneading the dough for dinner rolls. Especially for this large batch dinner roll recipe. This makes the kneading process easier. The dough hook does all of the work.

STEP 1

Start by adding the warm water mixture to the bowl of your stand mixer fitted with the dough hook. Sprinkle in the yeast and let it sit for about 5 minutes, or until frothy.

STEP 2

Next, add the honey and salt and mix until everything is well combined.

STEP 3

Start adding the flour, beginning with half of it. With the mixer running on low mix until combined. The dough will look shaggy at this point, that's normal. Keep adding flour a little at a time, until the dough comes together and no longer feels sticky.

STEP 4

Once the dough has formed, let the mixer knead it for about 10 minutes, or until the dough is smooth and passes the windowpane test.

STEP 5

Transfer the dough to a lightly oiled bowl, then cover and place somewhere warm. Let it proof until doubled, this usually takes 1-2 hours.

STEP 6

After it's doubled, gently deflate the dough and place it on an un-floured work surface. Portion the dough into 24 equal pieces.

STEP 7

Place the shaped rolls in the prepared baking dishes and brush with the eggwash. Bake for 20-25 minutes or until golden brown on the tops. Enjoy!

Tip

When you roll the dough into balls, don't add flour or oil. Use a cupped hand to shape the rolls. This allows the dough to build tension, which gives you a nice, structured roll.

This is one of my family's favorite bread recipes. I hope it becomes one of your family's favorites too!

-Sky🩷

What To Serve With Dinner Rolls

Meatballs and Gravy

Easy Beef Stroganoff

Chicken Fried Chicken

Roasted Turkey

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Easy Homemade Dinner Rolls Recipe

Dinner Rolls

A big batch of yeast dinner rolls! This tried-and-true recipe is a staple in my kitchen for holidays!
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Proof Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Breads
Servings 24 Rolls

Equipment

  • 2 9x13 baking dishes

Ingredients
  

  • 1 cup water
  • 1 ½ cups milk
  • 4 tablespoons butter
  • 2 ½ tablespoons active dry yeast
  • 2 tablespoons honey or granulated sugar
  • 1 tablespoon salt
  • 6-7 cups all-purpose flour
  • 1 large egg
  • 1 tablespoon water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a medium saucepan over medium heat combine the water, milk and butter.  Heat just until the butter has melted. Set aside until cooled to around 100°F or until just warm to the touch.
  • In the bowl of a mixer with the dough hook attachment pour in the warm water mixture. Add in the yeast. Leave to bloom the yeast for 5 minutes.
  • Add in the honey and salt. Mix until well combined.
  • Begin adding in half of flour while the mixer is on low. The dough will be rough and shaggy at this point. Add flour as needed until the dough no longer feels sticky. Not all of the flour may be needed.
  • Knead for 10 minutes or until the dough becomes smooth and slightly tacky.
  • Coat the bowl and dough lightly with oil, cover with a damp cloth and place in a warm place until doubled in size.
  • Deflate the dough and place on an un-floured work surface. Using a scale, portion the dough into equal portions.
  • Using a cupped hand, roll the dough balls into round rolls. Do not use any flour when shaping the rolls. Flour will prevent the dough from building tension while rolling to shape it.
  • Place in 2 lightly greased or lined 9x13 baking dishes. Cover with a towel and allow to proof for 30 minutes or until puffy.
  • While the rolls are proofing, preheat an oven to 350°F. Mix together 1 egg and 1 tablespoon of water to make and eggwash.
  • Gently brush the rolls with eggwash and bake in a 350°F for 20-25 minutes.  Enjoy!

Notes

  • This recipe makes a large batch, 24, of dinner rolls.
  • Baked rolls can be stored in the freezer for later use.
  • They are perfect for slider buns!
Tried this recipe?Let us know how it was!

Making Dinner Rolls in Advance

You can make dinner rolls a day ahead, but they're best served fresh. They freeze really well, wither shaped and unbaked or fully baked.

To freeze unbaked rolls, place them on a parchment lined baking sheet, freeze until firm, then transfer to a freezer bag with parchment paper between layers. When ready to bake, thaw completely, let them proof until puffy, then bake as usual.

Beef Stew

by 2 Comments

This Beef Stew is the ultimate one-pot dinner! Slow cooked to perfection and brimming with succulent bites of beef enveloped in a rich, savory sauce, accompanied by potatoes, carrots, and onions. This is homemade comfort food at its finest!

When it actually starts to cool down here in Texas, and we get colder days I love making a big pot of this classic beef stew. There is something so comforting about rich saucy beef stew on with a big slice of buttered cornbread. I love making cozy dishes like this that require little hands-on time so that I can get things done around the house.

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Beef stew is ideal for preparing in advance and enjoying over several days. I find that the flavor is always better the next day. This dish is highly customizable with various vegetables and seasonings. It pairs wonderfully with root vegetables such as carrots, parsnips, and rutabagas.

You might also like this Beef Roast recipe or this Chicken Pot Pie recipe.

How To Make Beef Stew

Brown- Season the meat and toss it in flour to coat evenly, then brown it in a large Dutch oven or pot. Ensure each piece is browned on all sides before removing it from the pot.

Sauté- Add the onions and carrots to the same pot and sauté for 5 minutes, then add in the garlic and cook for 30 seconds.

Deglaze- Add the tomato paste and Worcestershire sauce to the pan to deglaze it. Cook for 1 minute.

Slow cook- Add the beef stock and meat to the pot, cover and place in a 325°F oven and cook for 1 hour.

Add potatoes- After 1 hour add in the potatoes and 2 sprigs of fresh thyme. Cover and place back in the oven and cook for 1 ½ hours or until the meat is tender.

Serve with a big slice of buttered Cornbread (my personal favorite way to enjoy this beef stew recipe) or a nice sturdy piece of toasted bread like Sourdough.

Tips

  • Brown the meat thoroughly before adding the rest of the ingredients. This will impart a ton of delicious flavor to the stew that cannot be achieved without browning the meat.
  • Don't add the potatoes in the beginning. If added too early the potatoes will be overcooked and possibly fall apart in the stew.
  • Slice the carrots in large pieces so that they do not get over cooked. If you prefer smaller cuts of carrots don't add the carrots until you add the potatoes to the stew.
  • For a thicker stew make a cornstarch slurry and add to the stew after it has come out of the oven the final time. Place on the stove and mix until thickened. Since the meat is tossed in flour beforehand it should be thick enough to not need any additional thickener.
  • Use a good quality beef stock for optimal flavor.
  • Garnish with fresh thyme and parsley for added fresh flavor.

More Delicious Recipes

Stuffed Shells with Italian Sausage

Creamy Chicken Noodle Soup

Birria Tacos

Loaded Potato Soup

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Beef Stew

Beef Stew

This Beef Stew is the ultimate one-pot dinner! Slow cooked to perfection and brimming with succulent bites of beef enveloped in a rich, savory sauce, accompanied by potatoes, carrots, and onions. This is homemade comfort food at its finest!
4 from 1 vote
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dinner
Servings 5

Ingredients
  

  • 1 ½ pounds chuck roast or stew meat cut into 2" pieces
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons flour
  • 1 cup onion large diced
  • 2 cups carrots cut into 2" thick pieces
  • 4 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 cups beef stock
  • 1 bay leaf
  • 1 pound red or yukon gold potatoes cut into 2" pieces
  • 2 sprigs fresh thyme extra for garnish
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat and oven to 325°F.
  • Season the meat with the salt and pepper and toss in the flour to evenly coat.   Place a large dutch oven or large pot over medium high heat and brown the meat.  Making sure to brown each piece on all sides. Remove from the pot.
  • Turn the heat down to medium and add the carrots and onions to the pot.  Cook for 5 minutes.  Add the garlic and cook for 30 seconds.
  • Next add in the tomato paste and worcestershire sauce and deglaze the pan.  Cook for 1 minute while stirring to remove the brown bits from the bottom of the pan.
  • Place the meat back in the pan then pour in the beef stock.  Add in the bay leaf.  Stir well.  Cover and place in the preheated oven.  Cook for 1 hour.
  • Remove from the oven, add in the potatoes and 2 sprigs of fresh thyme.  Cover and place back in the oven for 1 ½ hours or until the meat is tender.
  • Season with salt and pepper if needed and garnish with fresh thyme. Enjoy!
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Can You Make Beef Stew in Advance?

Absolutely! I actually prefer Beef Stew the second day, after it has had time to marry all of the flavors. You can fully cook the recipe, allow it to cool completely and store it in the refrigerator for up to 7 days.

Chicken Enchiladas

by 4 Comments

These Chicken Enchiladas with rich homemade red sauce are an absolute favorite in my kitchen. The flavorful red sauce elevates this enchilada recipe, making it a dish I turn to for weeknight dinners and family gatherings.

The sauce is truly the star! Made with toasted Guajillo and Ancho peppers, it's robust and so much better than anything store-bought. I often double the batch to freeze extra for the next round of enchiladas.

Table of contents

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I love my Cheesy Beef Enchilada recipe with cheese sauce. It has been my go-to enchilada recipe for years now. Mainly because my family requests it so much. When I have a little extra time, and the ingredients, I go for this enchilada recipe.

What Makes This Enchilada Sauce So Good?

The red enchilada sauce brings all the flavor to these enchiladas. Here's why:

  • Toasted Guajillo and Ancho peppers add depth and smokiness.
  • Blended with fresh, simple ingredients, the sauce tastes authentic and homemade.
  • Forget canned sauces, this one is worth every step!

I highly recommend using both dried peppers if you can find them. I have made this sauce with just the Guajillo peppers, and it still turned out great.

Ingredients

  • Chicken breasts - I use boneless, skinless chicken breasts here.
  • Sour cream - to add moisture and flavor to the filling.
  • Cheese- Shredded cheddar cheese for topping the enchiladas during baking. I like to add crumbled Queso Fresco after they come out of the oven.
  • Corn tortillas or flour tortillas - either will work here, use what you have.
  • Dried guajillo and ancho chili peppers - the flavor of this sauce starts with these two peppers; they are a must!
  • Garlic cloves
  • Onions
  • Chicken Stock - A good quality chicken stock or broth.
  • Tomato Sauce
  • Seasonings/Spices: Cumin, paprika, onion powder, garlic powder, chipotle powder, chili powder, salt and pepper.

This from scratch recipe is one that I love making for my family. I hope that you enjoy it as much as we do and that it becomes a go to favorite in your own kitchen.

-Sky🩷

More Delicious Recipes

Birria Tacos

Ground Turkey Taco Soup

Easy Beef Tostadas

Quick Tacos Al Pastor

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

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Chicken Enchiladas

Delicious homemade Chicken Enchiladas with a flavorful red sauce. Perfect for weeknight dinners and family gatherings.
4.50 from 2 votes
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dinner
Servings 4

Ingredients
  

Enchilada Sauce

  • 2 dried guajillo peppers
  • 2 dried ancho pepper
  • 2 tablespoons olive oil
  • 1 cup onion small diced
  • 4 cloves garlic crushed
  • 1 ½ cups boiling water to soak the peppers
  • 9 oz chicken stock
  • 1 ½ tablespoons tomato paste
  • 3 ounces tomato sauce
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1 ½ teaspoons salt
  • pepper to taste
  • 1 tablespoon olive oil for cooking the sauce

Filling and Cheese

  • 1 pound chicken breasts boneless,skinless
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ¼ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 pinch chipotle powder or cayenne
  • ½ teaspoon chili powder
  • ¼ cup sour cream
  • 1 cup shredded cheddar cheese ½ cup for filling ½ cup for topping
  • 10-12 corn tortillas
  • 2 tablespoons cilantro for garnish
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large skillet over medium heat toast the dried peppers for 3 minutes on each side.  Be careful to not scorch them.
  • Remove the stems and seeds.  Place the peppers in a large bowl, pour in the boiling water, cover and leave to soak for 30 minutes.
  • Meanwhile add 1 tablespoon of olive to the same pan, over medium heat, and begin sautéing the onions until soft.  Add in the garlic and sauté for 30 seconds.
  • To a blender add the sautéed onion garlic mixture, chicken stock, and 1 cup of the liquid from the peppers.  Add in the peppers and blend until smooth.  Pour through a fine mesh strainer into a bowl.
  • Mix in all of the seasonings, tomato paste and tomato sauce.  
  • Using the same skillet over medium heat add 1 tablespoon of olive oil.  Once hot add in the enchilada sauce and cook for 4 minutes. If the sauce is too thick add in some of the remaining liquid from the peppers. Remove from the heat and set aside.
  • Season the chicken breasts with all of the seasonings, coating each piece evenly.
  • In a large skillet over medium-high heat add the olive oil.  Once hot add in the chicken breasts and pan sear until fully cooked. Remove from the heat and set aside until cool enough to handle.
  • Now warm the corn tortillas by adding them to a damp kitchen towel and microwaving them for 30 second intervals until they are warm and pliable.
  • Once cool enough to handle begin to shred the chicken and place in a large bowl.  Add in the sour cream and ½ cup of shredded cheese.  Mix until well combined.
  • Preheat an oven to 350° F. Pour enough of the enchilada sauce in a 9x13 pan to just cover the bottom.
  • Fill and roll each of the tortillas with the chicken mixture.  Place in the pan and pour over the remaining enchilada sauce.  Top with the remaining ½ cup of shredded cheddar cheese.
  • Cover with foil and place in the preheated oven for 25 to 30 minutes.  Remove the foil and continue baking for 5 minutes.  Garnish with cilantro.  Enjoy!

Notes

  • If using flour tortillas, you do not need to warm them first.
  • You can opt for boiling the chicken breasts instead of pan searing them. Just cool after boiling them, shred and mix with the seasonings, sour cream and cheese.
Storage
Store in an airtight container in the refrigerator for 4-5 days.
Tried this recipe?Let us know how it was!

Variations

Enchiladas are a great dish to customize and make your own. From the filling to the toppings, you can add or take away ingredients and make a delicious meal that you and your family will love. Not a fan of red sauce? Try my cheese sauce that I use for my Cheesy Beef Enchiladas, it's a fantastic enchilada sauce.

Fillings:

  • Sautéed bell peppers and sautéed onions
  • Black beans
  • Pepper Jack Cheese
  • Queso Fresco Cheese
  • Replace chicken with ground beef

Toppings:

  • Always a garnish of cilantro
  • Raw diced onions
  • Pickled jalapeños
  • Sour cream
  • Pico de Gallo this is one of my go-to toppings for enchiladas
  • Guacamole
  • Other cheeses like Queso Fresco Cheese or Cotija Cheese

Complete your meal with these delicious, refried beans or spanish rice.

Chocolate Meringue Pie

by 6 Comments

Chocolate Meringue Pie is a beloved classic, especially around Thanksgiving, and for good reason. Rich, velvety chocolate custard fills a perfectly flaky pie crust, topped with a billowy layer of golden, toasted meringue. It's the kind of pie that makes every bite feel like a special treat.

While meringue pies can be a bit intimidating, thanks to the delicate balance required for both the custard and the meringue, this recipe will guide you through the steps to create the perfect chocolate meringue pie with ease.

For my husband, Chocolate Meringue Pie is a year-round favorite, but it's especially requested during the holiday season. He insists on meringue, not whipped cream, atop his chocolate pie, a tradition passed down from his grandmother. It's become a staple at our table on Thanksgiving.

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For years, this pie gave me endless frustration, the chocolate custard wouldn't set properly, or the meringue would weep, leaving me heartbroken every time. But with plenty of trial and error (and more than a few failed attempts), I've learned a lot along the way.

If there's one key tip I can share, it's this: be patient and let the pie chill in the refrigerator for at least 4 hours, 6 if you have the patience. I know it seems like a long time, but trust me, this step is essential for getting the perfect texture and consistency. Don't skip it!

Flaky Pie Dough

A great pie starts with a great crust. Flaky to be exact. For this chocolate pie recipe, I use my favorite Flaky Pie Dough recipe. When making this custard pie recipe the pie crust needs to be fully blind baked beforehand. See my How to Blind Bake Pie Crust guide if you need a refresher.

How To Make Chocolate Meringue Pie

The full recipe is in the recipe card below.

  1. Step 1: In a saucepan mix together the sugar, cornstarch, cocoa powder and salt. In a separate bowl combine the milk and egg yolks. Stir the wet ingredients into the dry ingredients and mix until smooth.
  1. Step 2: Place over medium and cook, whisking constantly, until thickened, about 8 minutes.
  1. Step 3: Remove from the heat and stir in the chocolate, salt and half of the butter. Mix until smooth then add in the remaining butter. Now stir in the vanilla extract.
  1. Step 4: Pour into the baked pie shell and cover with a piece of plastic wrap while you make the meringue.
  1. Step 5: Spoon the meringue over the hot filling, spreading to the edges to seal. Fluff with the back of a spoon to make peaks.
  1. Step 6: Bake for 15 minutes. Cool to room temperature then chill in the refrigerator for 4-6 hours before slicing. Enjoy!

Tips for Making Perfect Meringue for Pies

Meringue, while delicious, can cause even the best baker headaches. By following a few key steps, you will help ensure your meringue turns out perfect every time.

  • Fat prevents egg whites form fluffing up. Make sure to use clean equipment that does not have and grease or oil on it when making meringue. Be extra careful when separating the egg yolks from the egg whites. Egg yolks contain the fat in the egg, if the egg yolk breaks and gets into the egg whites discard it, clean the bowl and start again.
  • Cream of Tartar is needed to help stabilize the meringue. Do not skip this step.
  • Beat until stiff peaks form. The egg whites should be glossy and hold a stiff peak when the whip is lifted from the egg whites. If the egg whites are not stiff keep beating them until stiff peaks are reached.
  • Add the meringue to a hot pie. The filling needs to be hot to help cook the bottom of the meringue.
  • Spread all the way to the edges, touching the crust. This will make sure the meringue does not shrink away from the edges of the pie.
  • Bake the pie for 15 minutes at 350° F. The top of the meringue should be nicely browned. This will ensure the meringue is fully cooked. If the meringue is not fully cooked it will begin to weep and make the filling runny.

If you just want a simple whipped cream topping you can use store bought or use the Homemade Whipped Cream recipe in this Coconut Cream Pie recipe.

There's just something special about a homemade Chocolate Meringue Pie during the holiday season. I hope this pie finds a spot at your table and becomes one of your family's favorites too!

-Sky🩷

MORE PIE RECIPES

Pumpkin Pie

Easy Homemade French Silk Pie

Easy Apple Pie

Best Pie Recipes to Make for Thanksgiving

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Chocolate Meringue Pie

Chocolate Meringue Pie

Classic rich and creamy Chocolate Meringue Pie topped with a soft pillowy meringue. Perfect for your Thanksgiving Dinner.
4 from 3 votes
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 55 minutes
Course Dessert
Servings 8 Servings

Ingredients
  

Chocolate Filling

  • 1 9" pie shell fully baked see notes
  • 1 cup granulated sugar
  • ⅓ cup cornstarch
  • ¼ cup coco powder
  • 3 cups milk
  • 4 large egg yolks save 3 of the whites for the meringue
  • ⅓ cup butter
  • 2 ½ ounces semi-sweet chocolate
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Meringue

  • 3 large egg whites
  • pinch salt
  • ¼ teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • ¼ teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Chocolate Filling

  • In a medium heavy bottom saucepan mix together the sugar, cornstarch and cocoa powder. 
  • In a separate bowl whisk together the milk and egg yolks until fully combined. Pour into the saucepan and mix until smooth.
  • 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 half of the butter, and all of the chocolate and salt. Once combined stir in the remaining butter until smooth. Now stir in the vanilla extract. Pour into the baked pie shell and cover with a piece of plastic wrap while you make the meringue.

Meringue

  • Preheat the oven to 350° F.
  • In the bowl of a stand mixer fitted with the whip attachment begin beating the egg whites and salt on the lowest speed until frothy.
  • Add in the cream of tartar and increase the speed to medium, beating until fluffy. Slowly add in the sugar, a little at a time until all of the sugar is incorporated. Turn the speed to high and continue beating until firm, glossy peaks form. Add in the vanilla extract.
  • Immediately spread over the filled pie, making sure to spread the meringue out to touch the crust. You want to make sure all of the filling is covered completely.
  • Using the back of a spoon to make little peaks all over the meringue. Place in the preheated oven and bake for 15 minutes.
  • Cool for 1 hour before refrigerating for 4-6 hours.  Enjoy!

Notes

Recipe for Pie Dough (This recipe makes two doughs; you will only need one for this Chocolate Meringue Pie)
How To Fully Blind Bake a Pie Crust
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Storage Tip

Chocolate Meringue Pie can be kept in the refrigerator for up to 4 days. It is best served the day it is made but can be prepped 1 day in advance.

Green Bean Casserole from Scratch

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Skip the canned cream of mushroom soup, the homemade mushroom cream sauce in this Green Bean Casserole from Scratch is so much better. Once you make this homemade version, you'll never want to serve green bean casserole any other way.

As Thanksgiving approaches, I'm eager to share this green bean casserole recipe. It's a staple side dish at my family's Thanksgiving dinner, as it is for many others. The combination of creamy filling and crunchy fried onions makes it a favorite for everyone. It's so popular that we rarely have leftovers!

Table of contents

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You might also like this Sweet Potato Casserole recipe and this Honey Glazed Ham recipe. Both are Thanksgiving classics!

Why You'll Love This Green Bean Casserole from Scratch

This casserole is simple, full of flavor, and can be made ahead. Everything you want in a holiday side dish! Made from scratch with a creamy mushroom sauce, sautéed onions, and tender green beans. The homemade sauce blends perfectly with the beans, giving every bite a rich, comforting flavor that everyone will love.

Key Ingredients & Substitutions

  • Green Beans - Fresh or frozen, both work beautifully. I usually use frozen, cut green beans.
  • Mushrooms - Button mushrooms are my go-to, but portabella works too. Finely chop for a smoother sauce. Or used sliced if you like bigger mushrooms in your green bean casserole.
  • Chicken Stock - As always use a good quality chicken stock, or substitute with chicken broth, for the best flavor.
  • Fried Onions - A must have for the classic flavor. We use French's Fried Onions!

How To Make Green Bean Casserole from Scratch

Making this holiday staple side dish is easier than it looks, and I'll guide you through each step.

Green Bean Casserole from Scratch
  1. Start by sautéing the onions and mushrooms together until tender. Add in the minced garlic and sauté for 30 seconds.
  1. Stir in the flour to make the roux.
  1. Now slowly whisk in the chicken stock and milk. Whisking to prevent any clumping. Mix until thickened. Season with salt and pepper. Remove from the heat.
  1. Add the green beans to the pan (or mix in a large bowl) and mix until fully combined.
  1. Transfer to a baking dish and top with fried onions.
Green Bean Casserole from Scratch
  1. Bake for 30 minutes covered and another 5-6 uncovered. Enjoy!

I love creating from scratch versions of recipes that I grew up eating. This one is so easy to make, and I love getting to share it with you. I hope it becomes a staple on your table during the holidays.

-Sky🩷

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Green Bean Casserole from Scratch

Green Bean Casserole from Scratch

Traditional Green Bean Casserole made from scratch. This simple mushroom cream sauce makes this classic Thanksgiving Day side dish so much better.
4 from 4 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Side Dishes
Servings 6 Servings

Ingredients
  

  • 24 ounces green beans fresh or frozen
  • 3 tablespoons butter
  • ¾ Cuc onion small diced
  • ½ cup button mushrooms finely chopped
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 ½ cups milk
  • 1 ½ - 2 teaspoons salt
  • ½ teaspoon black pepper
  • 6 ounces fried onions such as French's Fried Onions
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350° F. Lightly grease a 2-quart baking dish.
  • In a large pot of water add the green beans, bring to a simmer, cover and cook for 6 minutes. Drain off the water and cool completely with cold water.
  • In a large skillet over medium heat add in the butter. Add in the onions and mushrooms and sauté until the onions are tender, approximately 6 minutes.  If the onions start to brown turn the heat down a little. Stir in the garlic. Cook for 30 seconds.
  • Add the flour to the mushroom mixture and mix until well combined. Now slowly add in the chicken stock, and milk, whisking to prevent any clumps from forming.   
  • Continue cooking until the sauce has thickened enough to coat the back of a spoon. Season with salt and pepper. Remove from the heat.
  • In a large bowl combine the mushroom sauce and green beans. Stir until well combined. Pour into the prepared baking dish.  Top with fried onions.
  • Bake for 30 minutes covered. After 30 minutes remove the lid and bake for an additional 5 minutes. Enjoy!
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Make it Ahead

Preparing green bean casserole in advance can save time. I typically prepare my green bean casserole the day before Thanksgiving to simplify my tasks on Thanksgiving Day. It can be prepared up to four days in advance.

Assemble the casserole fully, omitting the fried onions. Add the onions just before baking to ensure they remain crisp.

Fried Okra

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Deliciously crispy! Fried Okra is one of my favorite ways to use fresh okra. This Southern staple is arguably one of the best ways to eat okra. You either love it or hate it, but if you have not tried it fried you might change your mind after trying this recipe. You can find okra in several different southern dishes, but I think most folks tend to gravitate towards fried okra. Its crispy fried goodness at its best. It makes the perfect side dish.

Every year I look forward to tons of fresh okra coming in from the garden. I love snacking on raw okra right in the garden, pickling it and adding it to soups, like this Vegetable Beef Soup. But my favorite way to eat it is to toss it in a seasoned cornmeal mixture and fry it.

So that I can enjoy garden fresh okra all year long I preserve it by freezing it. I slice the okra and toss it on a parchment lined sheet tray, freeze it then put it in a freezer bag. This makes it easy, (less slimy) to coat the okra before frying it.

It does not need to be thawed before coating it or frying it. Working with frozen okra works just fine. Okra can be fully coated and frozen using the same steps. It can also be fried from frozen. You can also slice it and coat it in the cornmeal mixture without freezing it first. Nothing beats the flavor of fresh fried okra!

How to Make Fried Okra

Heat oil in a large cast iron skillet.

Whisk together the milk and eggs in a medium bowl.

Mix together the dry ingredients in a medium bowl.

Rinse and pat dry all of the okra.

Slice the okra into ½" thick rounds.

Allow to soak. Put the okra in the milk and egg mixture and allow it to soak until the oil reaches 375° F.

Toss the okra in the cornmeal mixture until fully coated.

Fry. Using a spider or slotted spoon carefully add the okra, working in batches, into the hot oil and fry until browned. About 3-4 minutes.

Remove from the oil and place on a cooling rack or paper towel lined plate. Enjoy!

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Fried Okra

Fried Okra

Southern fried and delicious.  Fresh okra tossed in a seasoned cornmeal mixture then fried to golden brown and delicious!  Looking for a recipe to use up your garden abundance?  This is it!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dishes
Servings 4

Ingredients
  

  • 2 cup fresh okra
  • 1 Cup cornmeal
  • 1 Teaspoon cornstarch
  • ½ Cup all purpose flour
  • 1 Teaspoon paprika
  • 1 ½ teaspoon salt
  • ½ Teaspoon pepper
  • ½ Cup milk
  • 2 Large eggs
  • As Needed vegetable oil for frying
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large cast iron skillet over medium high heat bring ¾" of oil.
  • In a medium bowl mix together the milk and eggs until well combined.
  • In a separate bowl mix together the cornmeal, cornstarch, flour, salt, pepper and paprika until well combined.
  • Rinse and pat dry okra.  Cut into ½" rounds.
  • Add the okra to the milk mixture and allow to soak while the oil is heating up.
  • Once the oil reaches 375° F remove the okra from the egg mixture and toss in the cornmeal mixture.  Making sure to evenly coat the okra.  You may need to work in batches.
  • Using a spider or slotted spoon carefully add the okra to the hot oil and fry for 3-4 minutes or until the okra is golden brown.  Do not over crowd the pan.
    Remove from the oil and place on a cooling rack or paper towel lined plate.  Continue until all of the okra is cooked.  Enjoy!
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Homemade Pumpkin Purée

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Making your own homemade pumpkin purée is really easy and can be done in just a few steps. The taste alone is worth the extra time it takes to make your own versus buying canned pumpkin at the grocery store. Trust me, you can tell a difference. You can make pumpkin purée, freeze it and have homemade pumpkin purée on hand throughout the year, for whenever those pumpkin cravings hit.

The first time I made homemade pumpkin purée (for pumpkin pie of course) I was blown away at how much better and fresher it tasted than the canned pumpkin you get from the grocery store. That pumpkin pie was the best pumpkin pie I had ever eaten. Since then, I try to make enough pumpkin purée to store in the freezer for all of the pumpkin recipes that I like to make throughout the year.

I like to grow Sugar Pie Pumpkins in my garden for making homemade pumpkin purée. Sugar Pie Pumpkins make an excellent pumpkin purée to use in pumpkin pie and other recipes. You can typically find these at your local grocery store or even farmer's markets. A few types of pumpkins that are common in grocery stores that you can use for purée are:

  • Jarrahdale
  • Cinderella
  • Fairytale
  • Kabocha
  • Sugar Pie
  • Musque de Provence

Do not use the Jack-O-Lantern pumpkins for making a purée, they are stringier and have a higher water content. Because of their stringier pulp and water content, they do not make a good pumpkin purée. However, they are still edible.

You can use homemade pumpkin purée in any of your favorite pumpkin recipes. Just measure it out on a digital scale or in a measuring cup. Try it in one of these delicious treats, Pumpkin Bars, Pumpkin Baked Oatmeal or even this Pumpkin Pie recipe.

How to Make Homemade Pumpkin Purée

Wash and dry your pumpkin and place it on a large cutting board. It helps to place a damp towel underneath the cutting board to prevent the board from sliding around while you are cutting the pumpkin.

Cut the top off of the pumpkin and then carefully cut the pumpkin in half from top to bottom.

Scoop out all of the pumpkin seeds and pulp from the center.

Place on a parchment lined baking sheet and lightly coat with olive oil. Place face down and roast in a 375° F oven for 50 minutes or until the pumpkin is tender and can easily be pierced with a fork. The larger the pumpkin the longer it will take to fully cook.

Cool until you are able to safely handle the pumpkin.

Peel the skin off and place the pumpkin flesh into a food processor or high-powered blender. When using a blender, you may need to add a bit of water to help the blending process.

Pulse until smooth. If it appears to be watery strain the pumpkin through a fine mesh strainer. If it is too thick add a little water.

Now that was easy huh? The pumpkin purée can be used immediately or kept in the refrigerator for up to 4 days.

Freezing Homemade Pumpkin Purée

When freezing pumpkin purée, I like to portion the purée out with specific recipes in mind. This makes thawing the right amount for a recipe easier. Freeze in a food storage container, freezer bag or vacuum sealer bag.

Allow the purée to cool completely before freezing. Whenever you thaw the purée, you may need to strain off some of the liquid before using in a recipe.

Here are a few products that I like to use in my kitchen.

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Homemade Pumpkin Purée

Homemade Pumpkin Purée

Follow this step-by-step guide to making homemade pumpkin purée.  Making pumpkin purée is simple and can be made in advance, stored in your refrigerator for up to 4 days and in your freezer for several months.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert

Ingredients
  

  • 1 Small sugar pie pumpkin
  • As Needed olive oil
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 375° F and line a baking sheet with parchment paper.
  • Wash and dry your pumpkin and place it on a large cutting board. It helps to place a damp towel underneath the cutting board to prevent the board from sliding around while you are cutting the pumpkin.
  • Cut the top off of the pumpkin and then carefully cut the pumpkin in half from top to bottom.
  • Scoop out all of the pumpkin seeds and pulp from the center.
  • Place on a parchment lined baking sheet and lightly coat with olive oil. Place face down and roast for 50 minutes or until the pumpkin is tender and can easily be pierced with a fork. The larger the pumpkin the longer it will take to fully cook.
  • Cool until you are able to safely handle the pumpkin.
  • Peel the skin off and place the pumpkin flesh into a food processor or high-powered blender. When using a blender, you may need to add a bit of water to help the blending process.
  • Pulse until smooth. If it appears to be watery strain the pumpkin through a fine mesh strainer. If it is too thick add a little water.  The pumpkin purée is ready to be used or stored.  Enjoy!

Notes

One small sugar pie usually yields me around 2 ½ cups of pumpkin purée.  Thickness of the pumpkin wall and size of the pumpkin will yield different results.
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Pumpkin Baked Oatmeal

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An easy Pumpkin Baked Oatmeal recipe that makes the perfect make-ahead breakfast! Packed with warm pumpkin spice flavor, oats, and pecans, this cozy dish is a fall favorite!

When fall rolls around, I always reach for pumpkin. From pumpkin bars to pumpkin oatmeal cookies, it is one of my favorite fall ingredients to bake with.

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At Simply Scratch Made, I love sharing approachable, from-scratch recipes that make homemade cooking feel easy and comfortable. This baked oatmeal is exactly that, simple to prepare, full of flavor, and a family favorite you can enjoy all week long.

Whether I am baking this baked pumpkin oatmeal or my banana nut baked oatmeal, I usually bake a batch at the start of the week, then reheat it for quick breakfasts or snacks. It tastes just as good reheated as it does fresh from the oven.

Key Ingredients & Substitutions

  • Oats - Old fashioned oats work best for baked oatmeal. They hold their texture better than quick oats.
  • Pumpkin Puree - Canned or fresh, either works.
  • Spices - I use a handful of different spices to make my own pumpkin spice blend. You can substitute with your favorite premade pumpkin spice blend.
  • Pecans - Toasting them first adds amazing flavor. Walnuts are a great substitute.

How To Make Pumpkin Baked Oatmeal

  1. Combine the sugars, eggs, pumpkin puree, vanilla, spices, milk and coconut oil. Mix until fully combined.
  1. Stir in the baking powder, oats, and half of the toasted and chopped pecans. Mix well.
  1. Transfer to a lightly greased 8x8 baking dish and bake for 40-50 minutes, or until set.
  1. Serve warm with a little maple syrup. Enjoy!

This Pumpkin Baked Oatmeal is one of my favorite recipes to make this time of the year. I hope you love it as much as I do!

-Sky🩷

More Delicious Recipes

Baked Oatmeal Cups 2 Ways

Easy Apple Danishes

Pumpkin Muffins

Overnight Oats

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Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal is an easy make-ahead breakfast made with pumpkin puree, warm spices, and pecans. A cozy fall recipe perfect for busy mornings!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Servings 6

Ingredients
  

  • 3 cups old fashioned oats
  • ½ cup pecans toasted & chopped
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cloves
  • 1 cup brown sugar light or dark
  • ¼ cup granulated sugar
  • 1 cup pumpkin puree
  • 1 ¼ cups milk
  • 3 large eggs
  • 1 ½ teaspoons vanilla extract
  • ¼ cup coconut oil melted or butter
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350° F and lightly grease an 8x8-inch square baking dish.
  • In a large bowl mix together the sugars, eggs, pumpkin purée, cinnamon, ginger, nutmeg, cloves, salt, vanilla, coconut oil, and milk. Whisk until fully combined.
  • Stir in the oats, baking powder, and half of the pecans. Mix well.
  • Transfer to the prepared baking dish, top with the remaining pecans and bake for 40-50 minutes or until the oatmeal it set. Enjoy!
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Serving Pumpkin Baked Oatmeal

You can enjoy this baked oatmeal warm, straight from the pan as is. I personally like to drizzle a little maple syrup over mine before eating it.

It is also great served with a little milk or topped with yogurt!

Freezer Tip

Freeze individual slices on a parchment lined baking sheet. Once frozen transfer to a freezer bag or container.

Pumpkin Spice Cookies

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Here is a cookie that is for all of the pumpkin spice lovers. These Pumpkin Spice Cookies have just a hint of pumpkin and are loaded with spices. This recipe is so easy to make and produces the softest cookies. You will definitely want to put this recipe on your Fall baking list this year! If you love desserts packed full of warm spices like I do, then you will love these cookies.

This cookie dough recipe is one of my favorites to prepare. It has the perfect texture, light and fluffy with the ideal crispness at the edges. Achieving this begins with creaming the butter and sugar until the butter lightens in color, a crucial step that should not be hurried. The addition of cornstarch lends stability and crispness to the tender dough.

Even without pumpkin puree, the dough remains soft, so the cornstarch is essential to ensure the dough holds together with the extra moisture.

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Since this dough is pretty soft, it is a little difficult to roll in the sugar and cinnamon mixture. The ideal step to take would be to scoop the dough, chill it, and then roll it in the sugar mixture. This produces a good cookie, but I find the texture and spread of the cookie so much better when baked without chilling first. You can choose which step you want to take.

👉 Tips

  • It's crucial to use softened butter when baking these cookies. The butter should be thoroughly soft, at room temperature, to ensure it creams well with the sugar. This step is key to achieving the ideal spread and texture in the cookie dough.
  • Avoid overmixing your cookie dough; doing so can lead to a tougher texture. Instead, mix only until the flour is completely blended in.

Freezing Tip

To freeze cookie dough, divide it into portions and arrange them on a parchment-lined baking sheet. Freeze for several hours until solid. After the dough is fully frozen, transfer it to a freezer bag or storage container and store in the freezer for up to six months.

More Delicious Recipes

Molasses Cookies

Oatmeal Chocolate Chip Cookies

Chocolate Mint Cookies

Shortbread Cookies

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Pumpkin Spice Cookies

Pumpkin Spice Cookies

These Pumpkin Spice Cookies are the perfect Fall treat-soft, tender, and brimming with delightful fall spices.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Servings 22 Cookies

Ingredients
  

Cookie Dough

  • ½ cup unsalted butter softened
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 3 teaspoons pumpkin puree
  • 1 ½ teaspoons vanilla extract
  • 1 ¼ cups all purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • ¼ Teaspoon ground nutmeg

Cinnamon Sugar Mixture

  • 2 tablespoons turbinado sugar or granulated sugar
  • 1 teaspoon ground cinnamon
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350° F and line a baking sheet with parchment paper.  
  • In the bow of a mixer cream together the butter and both sugars until fully creamed.  The butter should be lighter in color.
  • Mix in the egg until fully incorporated.  Now mix in the pumpkin puree and vanilla extract until well combined.
  • Into the mixer bowl add in the flour, cornstarch, baking soda, salt and all of the spices.  Mix until well combined.
  • In a small bowl mix together the ingredients for the Cinnamon Sugar mixture.  
  • Use a 1-ounce portion scoop or 2 rounded tablespoons to scoop the cookie dough onto the prepared baking sheet. Then, press the top of each cookie into the cinnamon-sugar mixture before placing them back on the baking sheet.
  • Bake for 10 minutes.  Let rest for 1 minute then transfer to a cooling rack.  Enjoy!
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Zuppa Toscana Soup

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If you love Olive Garden's Zuppa Toscana Soup you are going to love this copycat version. This comforting soup is packed full of crumbled Italian Sauage, potatoes, kale all in the most delicious creamy broth.

I remember having this soup for the first time at Olive Garden many years ago. One of my co-workers ordered it and raved about how delicious it was, so naturally half of the table ordered it. I fell in love with this soup that day.

Within a week, I found myself in the kitchen attempting to replicate it. Years have passed, and I continue to make this delightful soup.

Table of contents

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You might also like this Curry Chicken Soup or this Easy Taco Soup.

Ingredients

  • Bacon - Thick, smoky bacon works beautifully in this soup.
  • Sausage - Mild or spicy Italian sausage.
  • Onion - White or yellow onion.
  • Garlic - Freshly minced garlic. Garlic powder can be substituted if needed.
  • Fennel Seeds - Optional, but adds more flavor!
  • Red Pepper Flakes - To add a little spice, optional.
  • Chicken Stock - This recipe uses chicken stock for the base of the soup. I wouldn't recommend using anything else; it adds so much flavor.
  • Heavy Cream - To add a rich creaminess to the soup.
  • Potatoes - This recipe uses russet potatoes, but you can substitute with red or yellow potatoes if needed.
  • Salt and Pepper
  • Kale

How To Make Zuppa Toscana Soup

STEP 1

Begin by sautéing the bacon in a large pot or Dutch oven over medium-high heat until it's crispy and most of the fat has rendered off. Remove the bacon and set it aside.

STEP 2

Next, cook the sausage and onion in the same pot, breaking the sausage apart as it browns. Once the sausage is fully cooked, add the garlic, fennel seeds, and red pepper flakes, sautéing for one minute.

STEP 3

Then, add the chicken stock and potatoes to the pot, bringing it to a simmer and cooking until the potatoes are tender.

STEP 4

Stir in the kale. Season with salt and pepper. Simmer for another 5 minutes then stir in the heavy cream. Enjoy!

Storage Tips

Freezing in airtight containers:

Portion and pour the soup into the containers, leaving 1 inch of space between the top of the container and the soup. Allow the soup to cool completely before placing the lid on. Label the container and freeze for about 6 months. Thaw completely before reheating.

Freezing in freezer bags:

Allow the soup to cool completely before filling the bags. Seal and label the bags. Lay them out flat and place in the freezer. Soup can be frozen for about 6 months. Thaw completely before reheating.

More Delicious Soup Recipes

Ground Turkey Taco Soup

Vegetable Beef Soup

Broccoli Cheese Soup

Chicken and Dumplings

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Zuppa Toscana Soup

Zuppa Toscana Soup

If you love Olive Garden's Zuppa Toscana Soup you are going to love this copycat version. This comforting soup is packed full of crumbled Italian Sauage, potatoes, kale all in the most delicious creamy broth.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Freezer Friendly, Lunch
Servings 4

Ingredients
  

  • 4 slices bacon chopped
  • 10 ounces italian sausage spicy or mild
  • ½ cup onion small diced
  • 4 cloves garlic minced
  • ½ teaspoon fennel seeds optional, but worth it
  • ¼ teaspoon red pepper flakes
  • 2 ½ quarts chicken stock
  • 1 pound russet potatoes medium diced
  • 2 ½ teaspoons salt
  • to taste pepper
  • 2 cups kale rough chopped
  • ½ cup heavy cream
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Begin by sautéing the bacon in a large pot or Dutch oven over medium-high heat until it's crispy and most of the fat has rendered off. Remove the bacon and set it aside.
  • To the same pot add the sausage and onion. Crumble the sausage up as it browns.  Once the sausage is cooked through, add in the garlic, fennel seeds and red peppers flakes and sauté for 1 minute.
  • Add the chicken stock and potatoes to the pot and bring to a simmer. Cook until the potatoes are tender.
  • Stir in the kale, season with salt and pepper. Continue simmering for 5 minutes.  
  • Add in the cream and bacon, cook for 2-3 minutes then serve. Enjoy!
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What To Serve with Zuppa Toscana Soup

Serve this delicious soup with a nice crusty bread like Sourdough or French Bread. It also pairs well with nice soft Homemade Breadsticks.