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Honey Glazed Ham

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Learn how to make the perfect honey glazed ham for your holiday feast. This recipe will ensure juicy and flavorful results every time.

Honey Glazed Ham

My favorite way to cook ham is smoked on the grill, but when I'm craving a classic, sweet-and-savory glazed version, this is the recipe I always turn to. This honey glazed ham holds a special place in my heart as my redemption recipe, created after a past cooking mishap.

I once served a dry, lackluster honey glazed ham for Thanksgiving that, frankly, didn't deserve to be called a "honey glazed ham." While it wasn't my first attempt at making one, it was the time I forgot to properly baste and glaze, leaving it disappointing and dry.

Determined to make things right, I perfected this honey glazed ham recipe for Christmas-and it was an absolute hit! The result was far juicier, more flavorful, and more delicious than any ham I'd made before. It truly goes to show that when you give a little extra attention to the food you're cooking, the outcome can be extraordinary.

This recipe is my secret to achieving a ham that's both tender and packed with flavor, making it the perfect centerpiece for any holiday meal.

Honey Glazed Ham

Tips For Making Honey Glazed Ham

Baste, baste and baste some more. I like to pour some of the juices from the ham into my glaze to make it easier to baste and glaze at the same time. The more you baste the ham, the more flavor it will have. It will also be juicier. Be sure to get into every crevice for the best flavor. Using a spiral ham is great for getting the maximum flavor into every crevice of the ham.

Do not overcook the ham. Ham only needs to cook for approximately 10 minutes per pound. Since it is already fully cooked, it just needs reheating. Even with basting, and overcooked ham will be dry.

Get a bone in ham. The best flavor comes from ham that is cooked on the bone. The ham is far less likely to dry out when cooked on the bone.

How to Make Honey Glazed Ham

This is super easy to make on only requires a few easy steps. What I love about making ham is that it doesn't need a long cook time. Which means I can use my ovens for other food instead of having them tied up with one item.

1. Pull the ham out of the refrigerator a few hours before cooking it. This will help move the cooking time along faster.

2. Score the ham in a diamond pattern, about ¼" thick. If using a spiral ham, skip this step. Place in a deep pan and pour about ⅓ cup of water in the bottom of the pan. Cover the ham completely, this may take 2-3 pieces of aluminum foil. Place in a 325° F oven and cook for 45 minutes.

3. While the ham is cooking start on the glaze. In a small saucepan over medium heat melt the butter. Add in the honey, dijon mustard and brown sugar. Still to combine. Once the sugar has dissolved reduce the heat to low and cook for about 5 minutes. Remove from the heat and set aside until needed. If you are using spices add them now.

4. After 45 minutes, remove the ham from the oven, uncover it, spoon some of the juices from the pan into the glaze and brush it all over the ham. If using a spiral ham, lift the cut pieces up and brush all over each piece. Place back in the oven, uncovered, and turn the heat up to 425° F.

5. Repeat the basting/glazing process every 10-15 minutes for a total of 3 times. If you want a more caramelized look to your glaze, turn the oven to broil and cook for another 5 minutes or until it reaches the desired color.

6. Allow the ham to rest for 15 minutes before carving. Enjoy!

Honey Glazed Ham

Storing Honey Glazed Ham

Store in an airtight container for up to 7 days. Reheat, covered, in a pan on the stove or in the oven.

Ham freezes very well. Freeze in an airtight container or freezer bag for up to 4 months.

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Twice Baked Potatoes

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Honey Glazed Ham

Honey Glazed Ham

Learn how to make the perfect honey glazed ham for your holiday feast. This recipe will ensure juicy and flavorful results every time.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Rest Time 15 minutes
Total Time 1 hour 45 minutes
Course Dinner
Servings 10

Ingredients
  

  • 8 pounds fully cooked ham preferably a bone-in spiral ham
  • ⅓ cup water
  • 3 ounces butter melted
  • ¾ cups brown sugar light or dark
  • 6 tablespoons honey
  • 1 ½ tablespoons dijon mustard
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
 

  • Remove the ham from the refrigerator 1-2 hours before cooking.  Lower the oven rack down so that the ham can fit.  Preheat the oven to 325° F.
  • Score the ham in a diamond pattern, about ¼" thick. If using a spiral ham, skip this step. Place cut side down in a deep pan and pour about ⅓ cup of water in the bottom of the pan. Cover the ham completely with aluminum foil.  This may take 2-3 pieces of aluminum foil. Place in the oven and cook for 45 minutes.
  • In a bowl combine the melted butter, brown sugar, honey and dijon mustard.
  • After 45 minutes, remove the ham from the oven, uncover it, spoon some of the juices from the pan into the glaze and brush it all over the ham. If using a spiral ham, lift the cut pieces up and brush all over each piece. Place back in the oven, uncovered, and turn the heat up to 425° F.
  • Repeat the basting/glazing process every 10-15 minutes for a total of 3 times. If you want a more caramelized look to your glaze, turn the oven to broil and cook for another 5 minutes or until it reaches the desired color.
  • Allow the ham to rest for 15 minutes before carving. Enjoy!
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Birria Tacos (Quesatacos)

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The best of both worlds-quesadilla meets taco! These Birria Tacos (Quesatacos) are packed with bold, delicious flavors from a rich stew that is slow-cooked until the meat is fall-apart tender. The tender meat is then packed into a corn tortilla, smothered with cheese, and cooked like a quesadilla. No wonder they took social media by storm-they might just be one of the best things you'll ever eat!

Out of all the meals I make, these Birria Tacos are hands down my husband's most requested. He's obsessed-especially with the consommé for dipping. It's what truly takes taco night to a whole new level!

I'll admit-it took me way too long to jump on the Birria Tacos trend, and now I'm making up for lost time! Once I made these for the first time, I found myself making them four times in just five months. Yes, they're THAT good.

If you love tacos, be sure to check out these Crispy Chicken Tacos and Quick Pastor Tacos for more taco inspiration!

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Key Ingredients & Substitutions

  • Beef - I use a mix of beef short ribs (bone-in) and chuck roast. The ribs add extra depth of flavor and nutrients from the bones, while the chuck roast provides plenty of meat. If you can find goat, you can use that too!
  • Dried Guajillo Peppers - Essential for that authentic Birria flavor. If unavailable, you can substitute ancho peppers.
  • Tomato Paste - Adds richness to the consommé. Tomato sauce works as a substitute.
  • Soft Corn Tortillas - These are traditional and crisp up beautifully. If you must, flour tortillas will still work.
  • Cheese - Oaxaca cheese is the best choice for its meltability, but quesadilla cheese, cheddar, fiesta blend, cotija, or queso fresco also work.
  • Cilantro & Onions - Used both in the consommé for dipping and as a fresh garnish.
  • Limes - The acidity cuts through the richness of the stew-don't skip them!

💡Pro Tip

If you have leftover smoked brisket, try using it instead of chuck roast. Adding it toward the end of cooking brings a smoky twist to your quesatacos!

How To Make Birria Tacos (Quesatacos)

STEP 1

Heat a large Dutch oven over medium-high heat. Add a little oil and sear the beef on all sides until browned. Remove and set aside.

STEP 2

While the meat is searing toast the peppers. In a dry skillet, toast the dried peppers for a couple of minutes until fragrant. Remove stems and seeds, then set aside.

STEP 3

In the same Dutch oven, add onions and smashed garlic. Sauté until browned and fragrant. Stir in the tomato paste and cook briefly. Pour in the beef stock and return the seared meat to the pot. Add the toasted peppers, bay leaves, and seasonings. Stir well and bring to a simmer.

STEP 4

Cover and let the stew cook for about an hour. Skim off any impurities that rise to the surface. Remove the peppers, onions, and garlic from the pot and blend until smooth. Pour the mixture back into the pot and continue simmering for another 1.5-2 hours, until the meat is fork-tender.

STEP 5

Once the meat is fully tender, remove it from the pot and shred it. Carefully ladle the fat from the top of the consommé into a bowl-this will be used to fry the tacos.

STEP 6

Heat a skillet over medium heat. Dip a tortilla into the reserved fat, then place it in the skillet. Add shredded meat and cheese to one half of the tortilla, then fold it over.

STEP 7

Cook for 2-3 minutes per side until crispy and golden brown. Serve immediately with a bowl of consommé for dipping, garnished with chopped cilantro, onions, and lime wedges. Enjoy!

More Delicious Recipes

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Frequently Asked Questions

Can I use flour tortillas for Birria Tacos?

Yes, flour tortillas can be used in place of the soft corn tortillas to make birria tacos. While I prefer the soft corn tortillas for their flavor and texture, flour tortillas will work just fine for this recipe.

How do I make Birria Tacos crispy?

To achieve the perfect crispy birria taco you need to first, cover the tortilla with the reserved fat, (this is an important step) then cook it on a hot skillet. The fat will fry the tortilla making it super crispy. Let the taco cook for 2-3 minutes or until crispy before flipping it and repeating it on the other side. If it is taking a long time for your taco to get crispy turn the heat up. Nobody wants a soggy taco!

What is the best cheese for birria tacos?

Oaxaca cheese is best, but quesadilla cheese, mozzarella, or a Mexican blend work well too.

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Birra Tacos (Quesatacos)

Birria Tacos (Quesatacos)

These Birria Tacos (Quesatacos) are the ultimate fusion of tacos and quesadillas-slow-cooked, fall-apart tender beef packed into crispy, cheesy corn tortillas and served with a rich, flavorful consommé for dipping. Perfectly golden and bursting with bold Mexican flavors, these tacos are worth every step!
5 from 10 votes
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Dinner
Servings 8

Ingredients
  

  • 4 ½ pounds beef a mixture of bone in short ribs and chuck roast
  • 1 large onion large diced
  • 6 cloves garlic smashed
  • As Needed olive oil
  • 1 tablespoon tomato paste
  • 5 large dried bay leaves
  • 6 large dried guajillo peppers
  • 4 cups beef stock or enough to cover the meat
  • 2 teaspoons chili powder
  • 1 teaspoon dried mexican oregano
  • 1 tablespoon cumin
  • 1 ½ teaspoons coriander
  • To Taste salt
  • To Taste pepper
  • As Needed soft corn tortillas
  • As Needed quesadilla cheese shredded
  • As Needed Oaxaca cheese shredded
  • As Needed cilantro chopped
  • ½ cup onion, diced for serving with consommé
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
 

  • Start by cutting the chuck roast into smaller pieces of equal size.  
  • Heat a large Dutch oven over medium-high heat. Add a little oil and sear the beef on all sides until browned. Remove and set aside.
  • While the meat is browning place a large skillet over medium heat and begin toasting the peppers. Cook each pepper for 2-3 minutes on each side. Do not overcook the peppers, they will become bitter. Remove from the heat, cool slightly. Cut the tops off of the peppers then shake out the seeds.
  • In the same Dutch oven, add onions and smashed garlic. Sauté until browned and fragrant. Stir in the tomato paste and cook briefly. Pour in the beef stock and return the seared meat to the pot. Add the toasted peppers, bay leaves, and seasonings. Stir well and bring to a simmer.
  • Cover and let the stew cook for about an hour. Skim off any impurities that rise to the surface. Remove the peppers, onions, and garlic from the pot and blend until smooth. Pour the mixture back into the pot and continue simmering for another 1.5-2 hours, until the meat is fork-tender.
  • Once the meat is fully tender, remove it from the pot and shred it. Carefully ladle the fat from the top of the consommé into a bowl-this will be used to fry the tacos.
  • Heat a skillet over medium heat. Dip a tortilla into the reserved fat, then place it in the skillet. Add shredded meat and cheese to one half of the tortilla, then fold it over.
  • Cook for 2-3 minutes per side until crispy and golden brown. Serve immediately with a bowl of consommé for dipping, garnished with chopped cilantro, onions, and lime wedges. Enjoy!

Notes

  • For the best tasting consommé use beef short ribs (bone-in) and chuck roast. The ribs add extra depth of flavor and nutrients from the bones, while the chuck roast provides plenty of meat. Or use just chuck roast is short ribs are unavailable.
  • Dried Guajillo Peppers - Essential for that authentic Birria flavor. If unavailable, you can substitute ancho peppers.
  • Freeze for Later - Store leftover meat in an airtight container for up to 3 months. Reheat and enjoy.
  • Customize the Heat - For extra spice, add chipotle peppers in adobo or extra red pepper flakes.
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Butter Pecan Shortbread Cookies

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These Butter Pecan Shortbread Cookies are perfection in a bite! If you love pecans and shortbread you are going to love these little cookies. They are packed full of pecans that have been toasted in butter for the BEST pecan flavor. The shortbread cookie itself is irresistible. You may have trouble sharing these!

Plain shortbread is hands down my favorite cookie. When paired with buttered pecans, oh my! They, dare I say, get even better! I love pecans, and I love putting chopped pecans in cookie recipes like Chocolate Chip or Cowboy Cookies. Adding them to shortbread is a must. I absolutely love these cookies. Cooking them in the butter adds an even more buttery flavor to these already buttery shortbread cookies. Butter makes everything better, right?

Shortbread is one of those cookie doughs that is so easy and fun to play with. You can pretty much add any flavored extract or add ins that you want to customize them. Dipping them in chocolate is also a great way to add a little something extra. Especially when you are making them for a party or gifting them. I will certainly be posting more shortbread recipes in the future, so make sure to check back to see what I come up with.

Ingredients Needed

  • Pecans - Whole or chopped. They will be finely chopped for the recipe.
  • Butter - Unsalted butter works best so that you can control the amount of salt in the recipe. Also, using real butter is very important for flavor and texture.
  • Granulated Sugar
  • Powdered sugar - Using powdered sugar helps the shortbread cookie achieve its delicate, melt in your mouth texture.
  • Salt
  • Vanilla Extract - For the best flavor use pure vanilla extract. Vanilla bean paste is also great to use in this recipe.
  • All-purpose flour
  • Water - Just enough water to help the dough come together.

How To Make Butter Pecan Shortbread Cookies

1. In a medium pan over medium heat melt 2 tablespoons of butter. Let the butter cook for about 5 minutes or until it browns slightly. Add in the chopped pecans and cook for 3 minutes or until the pecans become fragrant. Stir in ¼ teaspoon of vanilla extract.

2. Strain the pecans. Allow them to cool completely before finely chopping them.

3. 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, and vanilla extract. Mix until fully combined.

4. Now add in the water and all of the flour and pecans, 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.

5. 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.

6. 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. If you have time, let the dough chill overnight for the best flavor and texture.

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

8. Using a serrated knife, slice the dough into ¼"-½" pieces. Place on the baking sheet and refrigerate for 20 minutes.

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

Tips for Making Butter Pecan Shortbread Cookies

Chill the dough overnight.

The longer the dough sits in the refrigerator the better the overall texture and flavor will be. When the dough is chilled it loses moisture due to evaporation. When this happens, the texture becomes lighter. Chilling the dough longer also allows the flavor to be more concentrated.

I have found that when I rush the chilling process and only chill for 2 hours, while the shortbread still turns out FANTASTIC, it is not as light and flavorful as when it is chilled overnight in the refrigerator.

Let the dough brown lightly around the edges.

The caramelization that happens when the dough browns lightly during baking gives the cookie a sweeter flavor. This also allows the cookie to dry out a bit more making it even more tender.

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Butter Pecan Shortbread Cookies

Butter Pecan Shortbread Cookies

Light, tender and full of buttery pecan flavor.  These Butter Pecan Shortbread Cookies are easy to make and perfect for serving with your favorite tea or coffee.
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Prep Time 20 minutes
Cook Time 25 minutes
Rest Time 2 hours 20 minutes
Total Time 3 hours 5 minutes
Course Dessert
Servings 50

Ingredients
  

  • ⅔ Cup raw pecans whole or chopped
  • 1 ½ cup unsalted butter softened
  • 2 tablespoon unsalted butter
  • ½ Cup granulated sugar
  • ½ Cup powdered sugar
  • ¼ Teaspoon salt
  • 2 ¼ teaspoon vanilla extract
  • 3 ½ cup all-purpose flour
  • 2 ½ 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 pan over medium heat melt 2 tablespoons of butter. Let the butter cook for about 5 minutes or until it browns slightly. Add in the chopped pecans and cook for 3 minutes or until the pecans become fragrant. Stir in ¼ teaspoon of vanilla extract.
  • Strain the pecans. Allow them to cool completely before finely chopping them.
  •  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 and vanilla extract. Mix until fully combined.
  • Now add in the water and all of the flour and pecans, 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.
  • 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.
  • 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. If you have time, let the dough chill overnight for the best flavor and texture.
  • Unroll one of the cookie logs and place the parchment on a sheet tray.
  • Using a serrated knife, slice the dough into ¼"-½" pieces. Place on the baking sheet and refrigerate for 20 minutes.
  • Place chilled cookies into a 350°F oven and bake for 25 minutes. Enjoy!

Notes

This recipe yields 50-52 cookies.
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Baked Rigatoni

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Loaded with cheese, seasoned beef, and a homemade pasta sauce, this hearty Baked Rigatoni is a flavor-packed dish. It's quick, easy, and perfect for making ahead.

Who doesn't love pasta? Baked pastas are so easy to make and can be prepped in advance for days that you know will be busy. Just pop it in the oven and whip together a side or two and you have a great homemade dinner in no time.

This baked rigatoni is one of my favorite baked pasta dishes to make. The meat sauce is so good. Rigatoni's large holes allow the meat sauce to seep inside, ensuring every bite is packed with flavor. Additionally, the pasta's grooves help the sauce adhere better. Other pastas like ziti, rotini or even elbow can be used, but my favorite pasta to use is rigatoni.

Ingredients

  • Ground Beef - This recipe uses ground beef.
  • Onion
  • Fresh Garlic
  • Tomato Sauce
  • Diced Tomatoes - I prefer petite diced, any size will work.
  • Rigatoni Pasta
  • Cheese - Both shredded mozzarella and parmesan cheese are needed.
  • Herbs, Spices and Seasonings - A combination of salt, pepper, dried oregano, dried basil and fresh parsley are needed.

VARIATIONS

You can easily customize this baked pasta dish with whatever you have on hand. Here are a few ingredients you can add or substitute.

Carrots, mushrooms, bell peppers and spinach are great additions to this baked pasta dish.

Other cheeses like Romano, Asiago and Cheddar go great with this baked pasta dish.

Don't have rigatoni pasta? Substitute with ziti, elbow or your favorite pasta shape.

Use your favorite jarred marinara sauce.

How to Make Baked Rigatoni

STEP 1

Start by browning the meat in a large skillet over medium heat. Remove the meat from the pain and strain off the fat.

STEP 2

Add the olive oil to the pan (over medium heat) then add in the onions. Sauté until tender then add in the garlic. Cook for 30 seconds.

STEP 3

Add the tomato sauce, diced tomatoes and meat to the pan. Season and bring to a simmer. Cook for 15-20 minutes. Remove from the heat.

STEP 4

Add the pasta to the meat sauce and stir to combine. Transfer to a 9x13 baking dish, top with the shredded mozzarella and parmesan cheese. Cover with foil and bake for 30 minutes. Then, remove the foil and continue to bake for an additional 10-15 minutes, or until the sauce is bubbly and the cheese has melted completely. Garnish with parsley. Enjoy!

Making-Ahead & Storage Tips

To make-ahead: Completely assemble the baked pasta, cool then wrap in foil and refrigerate until needed. Best if used within 4 days of prepping. When you are ready to cook the baked pasta bring it out of the refrigerator 30 minutes to 1 hour before cooking. Follow cooking Directions.

Storing Leftover Baked Rigatoni: Place it in an airtight container and keep it for up to seven days. For reheating, warm it in a pan over low heat on the stove, adding a bit of water if necessary.

Freezing Leftover Baked Rigatoni: Yes, you can freeze leftover baked pasta! Place in an airtight container and freeze for up to 4 months. Thaw completely and reheat in a pan on the stove over low heat. Add a little water if needed.

More Delicious recipes

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Sautéed Green Beans with Mushrooms

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Roasted Cauliflower

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Baked Rigatoni

Baked Rigatoni

Loaded with cheese, seasoned beef, and a homemade pasta sauce, this hearty Baked Rigatoni is a flavor-packed dish. It's quick, easy, and perfect for making ahead.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner, Freezer Friendly
Servings 6

Ingredients
  

  • 16 ounces rigatoni pasta cooked to al dente
  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 cup onion small diced
  • 6 cloves garlic minced
  • 36 ounces tomato sauce
  • 14 ounces petite diced tomatoes
  • 2 teaspoons salt
  • 1 ½ teaspoons pepper
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil
  • 2 tablespoons fresh parsley minced
  • ½ cup parmesan cheese shredded or grated
  • 2 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
 

  • Preheat an oven to 350°F.  In a large skillet, cook the ground beef over medium-high heat, breaking it apart as it cooks. Once fully cooked, remove it from the heat and drain off the excess fat.
  • In the same skillet over medium heat add in the olive oil.  Once hot add in the onions and sauté until tender.  Now add in the garlic and sauté for 30 seconds.
  • Add the tomato sauce, diced tomatoes and meat to the skillet . Season with the salt, pepper, dried basil and dried oregano. Bring to a simmer. Cook for 15-20 minutes, stirring occasionally.  Adjust seasonings if needed. Remove from the heat.
  • Add the pasta to the meat sauce and stir to combine. Transfer to a 9x13 baking dish, top with the shredded mozzarella and parmesan cheese. Cover with foil and bake for 30 minutes. Then, remove the foil and continue to bake for an additional 10-15 minutes, or until the sauce is bubbly and the cheese has melted completely. Garnish with parsley. Enjoy!
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Cherry Cheesecake

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Decadent cheesecake topped with a homemade cherry sauce. This Cherry Cheesecake is not your average cheesecake. The cherry sauce is made with dark, sweet cherries, no canned cherries here. The cheesecake doesn't require baking in a water bath. Fuss free and absolutely irresistible. Perfect for Christmas, birthdays or any occasion.

Cherry Cheesecake

Cheesecake is one of those desserts that everyone loves. The rich, creamy texture is so pleasing to the palate. Whether it is served plain or with a fruit topping, cheesecake is a special treat that is always a crowd pleaser.

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This fuss free cheesecake is as simple as it gets. If you have ever made cheesecake that requires wrapping multiple layers of foil around the pan and then placed in a water bath to be cooked, you will love how easy this cheesecake recipe is. None of that is required to get this perfectly baked cheesecake. EVERY TIME. This recipe really is so easy to make and comes out beautifully every time you make it.

Cherry Cheesecake

The homemade cherry sauce is also very easy to make and tastes so much better than canned cherry filling. This recipe calls for dark sweet cherries, but tart cherries can be substituted. Halve the cherries or leave them whole, either way this sauce will turn out delicious!

Ingredients Needed to Make Cherry Cheesecake

  • Graham Cracker Crumbs - You can use already made crumbs or make crumbs yourself with whole graham crackers.
  • Granulated Sugar
  • Butter - Unsalted butter
  • Cinnamon - I like to put a pinch of cinnamon in the graham cracker crust for added flavor.
  • Cream Cheese - Full fat cream cheese works best.
  • Eggs - The whole egg works beautifully in this recipe. No need to seperate and discard the whites.
  • Vanilla Beans - Vanilla extract can be substituted.
  • Vanilla Extract - Although there are vanilla beans in this recipe, I like to add just a splash of vanilla extract, for good measure.
  • Dark, Sweet Cherries - Fresh or frozen
  • Cornstarch
  • Fresh Lemon Juice
  • Water

What kind of pan do you need to make Cherry Cheesecake?

Having a springform pan is very helpful when making cheesecake. If you are wanting to remove the cheesecake from the pan for presentation or if you are gifting it, you will want to use a springform pan. Springform pans are made in two pieces so that the bottom separates from the sides making it really easy to remove your cheesecake.

With that being said, a 9" pie dish (or any cake pan) can be used if you do not have a springform pan. It is best to serve directly from the pie dish. Do not try to remove the entire cheesecake from the dish. If you would like to try and lift the cheesecake from the dish, line it with parchment or foil before baking. Chill the cheesecake for several hours, overnight if you can, before lifting the cheesecake from the dish.

Cherry Cheesecake

👉 Tips

  • Use softened cream cheese. Using cold cream cheese will result in clumps of cream cheese that will not incorporate fully.
  • Cream the cream cheese fully before adding any of the eggs. Scrape the sides of the bowl several times to ensure the cream cheese is smooth.
  • When adding the eggs, add one at a time, stop to scrape the sides of the bowl a few times before adding in the next egg. This ensures that everything is being fully incorporated.
  • Once the mixture has come together do not over mix. This makes the cheesecake airy, resulting in air pockets that could possibly cause the cheesecake to crack once cooked and cooled.
  • The cheesecake is done when the edges are firm, and the center jiggles, slightly, when gently tapped.
  • Once the cheesecake has finished baking crack the oven door and leave the cheesecake in the oven for 1 hour before removing it.
  • Chill for several hours (overnight if you can) before topping with sauce and serving.

Storing Cherry Cheesecake

Store in an airtight container for up to 7 days in the refrigerator. Cheesecake also freezes very well. Cheesecake can be stored in the freezer for up to 2 months.

Cut into pieces and freeze in an airtight container or freeze whole. Thaw in the refrigerator before serving.

More Delicious Recipes

Pumpkin Cheesecake

Strawberry Cheesecake Bars

Blueberry Cheesecake Bars

French Silk Pie

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Cherry Cheesecake

Cherry Cheesecake

Cherry Cheesecake made completely from scratch. This no fail recipe is so easy to make and doesn't require a water bath.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 8 hours
Total Time 8 hours 55 minutes
Course Dessert
Servings 8 Servings

Ingredients
  

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • 3 ounces unsalted butter melted
  • ¼ cup granulated sugar
  • 1 pinch cinnamon

Cheesecake

  • 24 ounces cream cheese (3 packages) room temperature
  • ¾ cup granulated sugar
  • 3 large eggs room temperature
  • 1 large vanilla bean or 1 Tablespoon of vanilla extract
  • 1 splash vanilla extract

Cherry Sauce

  • 2 ½ cups dark sweet cherries fresh or frozen
  • ⅓ cup water
  • 2 tablespoons granulated sugar
  • ½ teaspoon fresh lemon juice
  • 2 ½ teaspoons cornstarch
  • 1 teaspoon 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
 

  • Preheat and oven to 350°F.
  • In a medium bowl mix together the graham cracker crumbs, melted butter, sugar and cinnamon. Firmly and evenly press into the bottom and up the sides of a 9" springform pan. Set aside.
  • In a mixer fitted with a paddle cream the cream cheese until smooth. Scrape down the sides and bottom of the bowl as needed to ensure all of the cream cheese is smooth and there are no clumps remaining.
  • Mix in the sugar and vanilla bean seeds. Mix just until fully combined.
  • Add in the eggs, one at a time, mixing fully and scraping the sides before adding the next egg. Add in the splash of vanilla extract and mix until well combined.
  • Pour into the prepared pan and bake for 20 -25 minutes. Check the cheesecake at 20 minutes by gently tapping the side. If the center of the cheesecake jiggles a lot, it needs longer. If it slightly jiggles, then it is done.
  • Once the cheesecake is done turn off the oven and leave the door cracked for 1 hour.
  • After 1 hour remove the cheesecake from the oven and let cool completely on the counter. Place in the refrigerator for at least 4 hours (preferably overnight) to fully set up.

Cherry Sauce

  • In a small saucepan over medium low combine the cherries, ⅓ cup of water and sugar. You can halve the cherries or leave them whole.
  • While the cherry mixture is heating up mix together the cornstarch and 1 teaspoon of water.  
  • Once the cherries are hot slowly stir in the cornstarch slurry. Stir continuously until the mixture thickens, about 1-2 minutes. Cool completely before using.
  • Top the cheesecake with the cherry sauce right before serving. Enjoy!
Tried this recipe?Let us know how it was!

Southern Fried Cabbage

by 3 Comments

Southern Fried Cabbage is the ultimate comfort food! Tender cabbage cooked with smoky bacon and caramelized onions in one pan. Perfect for New Year's Day or as a quick and easy side dish any time of year. Ready in under an hour with big, bold flavors your family will love!

I've always loved fried cabbage. Growing up, I looked forward to my grandma's fried cabbage every New Year's Day. She often added smoked sausage, but I prefer using bacon and cooking the sausage separately. This Southern Fried Cabbage recipe has such incredible flavor compared to boiling; caramelization brings out a natural sweetness that pairs beautifully with smoky bacon and tender onions.

If you've never tried cabbage this way, you're in for a treat, it might just become your new favorite!

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You might also like my Southern Black-Eyed Peas and Buttermilk Cornbread recipes!

How To Make Southern Fried Cabbage

1. Cut cabbage into equal pieces, approximately 1-inch pieces.

2. Slice the bacon into equal pieces, approximately ¼-inch pieces.

3. Small dice the onion.

4. Place a large pot (that has a lid) over medium heat. Add the bacon and cook (uncovered) for about 6 minutes or until about half of the fat has rendered off of the bacon.

5. Add the onion to the pan and sauté until the onions are tender.

6. Add the cabbage, a little at a time, stir to coat in the fat. Continue until all of the cabbage has been added.

7. Season with the salt, pepper and cayenne pepper powder. Stir, scrapping the bottom of the pan. Cook for 5 minutes, turn the heat to low, cover and cook for 30-45 minutes.

8. Continue stirring often to prevent burning. The cabbage is done when the thicker white parts are tender.

9. Adjust seasonings if needed and enjoy!

👉 Tips

To achieve the best flavor, I like to start by rendering some bacon fat before sautéing the onions. The bacon isn't cooked to crispy perfection here, just enough to tenderize the onions and infuse them with rich, smoky flavor. Cooking the cabbage in the rendered fat adds another layer of deliciousness to the entire dish.

For perfectly cooked cabbage, I recommend sautéing it first, then covering it with a lid to let it steam. This method ensures the cabbage becomes tender without burning the bacon or onions. Keep the heat low and stir often while steaming to develop the perfect texture and flavor.

I hope you enjoy this recipe as much as I do!

-Sky🩷

More Delicious Side Dishes

Sweet Potato Casserole

Twice Baked Potatoes

Smoked Gouda Mac and Cheese

Roasted Garlic Mashed Potatoes

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Southern Fried Cabbage

Southern Fried Cabbage

Southern Fried Cabbage is the ultimate comfort food! Tender cabbage cooked with smoky bacon and caramelized onions in one pan. Perfect for New Year's Day or as a quick and easy side dish any time of year. Ready in under an hour with big, bold flavors your family will love!
4.50 from 2 votes
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Prep Time 8 minutes
Cook Time 45 minutes
Total Time 53 minutes
Course Side Dishes
Servings 4

Ingredients
  

  • 3 slices bacon cut into ¼" pieces
  • 1 large onion small diced
  • 1 ½ pounds cabbage cut into 2" pieces
  • 2-3 tablespoons olive oil
  • To Taste salt
  • To Taste pepper
  • Pinch cayenne pepper powder
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
 

  • Place a large pot (that has a lid) over medium heat. Add the bacon and cook (uncovered) for about 6 minutes or until about half of the fat has rendered off of the bacon.
  • Add the onion to the pan and sauté until the onions are tender. This should take about 4 minutes.
  • Begin adding the cabbage, a little at a time, stir to coat in the fat. Add in the olive oil if needed to coat the cabbage. Continue until all of the cabbage has been added. Season with salt, pepper and cayenne.
  • Stir, scraping the bottom of the pan to release any browned bits. Cook for 5 minutes, then reduce the heat to low, cover, and cook for 30-45 minutes.
  • Continue stirring often to prevent burning. The cabbage is done when the thicker white parts are tender.  Adjust seasonings if needed and enjoy!

Notes

The olive oil may or may not be needed. It depends on the amount of fat that renders off of the bacon. You need enough fat in the pan to coat and fry the cabbage.
If the cabbage seems dry while cooking, add in olive oil as needed.
Tried this recipe?Let us know how it was!

Storing Southern Fried Cabbage

Cooked cabbage can be stored in an airtight container for up to 7 days. Reheated cabbage tastes just as good as freshly cooked cabbage. I recommend reheating low and slow on the stove or covered with a damp paper towel in the microwave.

Chicken and Waffles

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Southern fried chicken tenders, fluffy buttermilk waffles and a delicious honey butter sauce make up this incredibly simple and delicious dish. Chicken and Waffles is a fun, sweet and savory dish that every home cook should know how to make.

Perfect for brunch or dinner, this scrumptious dish is packed with so much flavor and even makes good leftovers. Who doesn't love crispy southern fried chicken tenders, golden fluffy buttermilk waffles all covered in a delicious homemade honey butter sauce? This recipe is so easy to follow and uses just a few pantry and spice cabinet staples.

I like using chicken tenders, but both boneless skinless chicken thighs and bone-in chicken work just fine for this recipe. I always have chicken tenders on hand from raising chickens and love using them for quick meals like this one. Especially if I and cooking this for brunch. Use whatever chicken you have on hand, just adjust the cooking time if needed.

Looking for more easy chicken dishes?

Chicken and Dumplings

Southwest Chicken Wrap

Chicken Parmesan Sandwich

Easy Chicken Quesadillas

How to Make Chicken and Waffles

This dish really is all about multi-tasking. Prep the chicken and waffles first then start cooking them both at the same time. While they are both almost finished cooking then you start the honey butter sauce. Do it this way ensures that everything is hot when it is served.

Season the Chicken: In a medium bowl mix together the buttermilk, hot sauce, eggs, and seasonings. Add the chicken to the bowl and toss to coat. cover and set aside until needed. Optionally you can do this 2 hours ahead of time to marinate the chicken.

Flour: In a shallow dish mix together the flour, cornstarch, and seasonings.

Heat oil: In a large cast-iron skillet heat 1"-2" of oil to 350° F.

Waffle Mix: In a medium bowl mix together the flour, sugar, baking powder and salt. In a separate bowl mix together the buttermilk, eggs and melted butter.

Mix together: Combine the wet ingredients with the dry ingredients, mix until just combined. Do not overmix.

Heat waffle iron

Bread the chicken: Remove a piece of chicken from the buttermilk, let the excess drip off then press the chicken into the flour mixture. Shake off excess flour and repeat.

Fry the chicken: Place the chicken in the oil and fry until golden brown, flip and fry on the other side. The chicken should reach an internal temperature of 165°F when it is done. Place on a rack and continue until all of the chicken is cooked.

Cook the waffles: While the chicken is frying start making the waffles following the waffle irons instructions.

Make the honey butter syrup: In a small saucepan over medium low heat melt the butter. Add in the remaining ingredients and cook until thickened to syrup consistency.

Serve and enjoy!

VARIATIONS

  • For a spicy honey butter sauce add crushed red pepper flakes or cayenne pepper powder to the syrup.
  • Alternatively, you can add red pepper flakes or cayenne pepper powder to the flour mixture.
  • Maple syrup is a great substitute to the honey butter sauce.
  • Use a white gravy instead of syrup for a savory variation.

Variations

  • For a spicy honey butter sauce add crushed red pepper flakes or cayenne pepper powder to the syrup.
  • Alternatively, you can add red pepper flakes or cayenne pepper powder to the flour mixture.
  • Maple syrup is a great substitute to the honey butter sauce.
  • Use a white gravy instead of syrup for a savory variation.

Tried This Recipe?

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

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Chicken and Waffles

Chicken and Waffles

Southern fried chicken tenders, fluffy buttermilk waffles and a delicious honey butter sauce make up this incredibly simple and delicious dish. Chicken and Waffles is a fun, sweet and savory dish that every home cook should know how to make.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Lunch
Servings 4

Ingredients
  

Chicken

  • 1 Pound chicken tenders
  • ¾ Cup buttermilk
  • 2 dash hot sauce
  • 2 Large eggs
  • 1 ½ Teaspoon salt
  • As Needed Pinch chipotle powder or cayenne powder
  • 1 Teaspoon garlic powder
  • 1 Teaspoon paprika
  • ½ Teaspoon pepper
  • ½ Teaspoon dried oregano
  • 1 ½ Cup all-purpose flour
  • 2 tablespoon cornstarch

Waffles

  • 2 cup all-purpose flour
  • 3 tablespoon sugar
  • 4 teaspoon baking powder
  • ¼ Teaspoon salt
  • 1 ¾ cup buttermilk
  • 2 Large eggs
  • ½ Cup butter melted

Honey Butter Sauce

  • 4 tablespoon unsalted butter
  • 2 tablespoon honey
  • 2 tablespoon light brown sugar
  • 2 tablespoon water
  • Pinch chipotle powder
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 buttermilk, hot sauce, eggs, ½ teaspoon salt, pinch of chipotle powder, ½ teaspoon garlic powder and ½ teaspoon of paprika. Add the chicken to the bowl and toss to coat. cover and set aside until needed. Optionally you can do this 2 hours ahead of time to marinate the chicken.
  • In a shallow dish mix together the flour, cornstarch, 1 teaspoon salt, ½ teaspoon dried oregano, pinch chipotle powder, ½ teaspoon garlic powder, ½ teaspoon paprika and ½ teaspoon pepper.  Set aside until needed.
  • In a large cast-iron skillet heat 1"-2" of oil to 350° F.

For the Waffles

  • In a medium bowl mix together the flour, sugar, baking powder and salt. In a separate bowl mix together the buttermilk, eggs and melted butter.
  • Combine the wet ingredients with the dry ingredients, mix until just combined. Do not overmix.  Heat the waffle iron.
  • Remove a piece of chicken from the buttermilk, let the excess drip off then press the chicken into the flour mixture. Shake off excess flour and repeat.
  • Place the chicken in the oil and fry until golden brown, flip and fry on the other side. The chicken should reach an internal temperature of 165°F when it is done. Place on a rack and continue until all of the chicken is cooked.
  • While the chicken is frying start making the waffles following the waffle irons instructions.

Honey Butter Sauce

  • In a small saucepan over medium low heat melt the butter. Add in the remaining ingredients and simmer until thickened to syrup consistency.  This should take 8-10 minutes.
  • Place a few chicken tenders on top of a waffle, drizzle with honey butter sauce and enjoy!
Tried this recipe?Let us know how it was!

Carnitas Nachos

by 1 Comment

Looking for the ultimate way to enjoy leftover carnitas? These Carnitas Nachos are the perfect mix of crispy, creamy, savory, and fresh. Tortilla chips are layered with tender slow-cooked pork, a homemade cheese sauce, fresh pico de gallo, crumbled queso fresco, cilantro, and a drizzle of creamy garlic sauce. Whether you're making lunch, dinner, or feeding a crowd, this easy and customizable recipe is a hit every time.

These nachos are also a great way to use leftover carnitas. I always turn to this recipe when I have carnitas in the fridge and need a quick, crave-worthy meal. If you haven't made carnitas yet, check out my full post on Homemade Carnitas, it's simple, flavorful, and makes a big batch perfect for meals like this

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You may also like this Birria Tacos recipe and this Spanish Rice recipe!

How To Make Carnitas Nachos

Building these Carnitas Nachos is as simple as three easy steps. Start by making the garlic sauce first, it needs a few minutes to rest so the flavors can marry. I also take this time to make any additional toppings like pico and guacamole. While it sits, whip up the creamy cheese sauce. Then it's time for the fun part: layering your tortilla chips with warm carnitas, the cheese sauce, and all your favorite toppings.

How To Make Garlic Sauce

This garlic sauce (aioli) is a great multi-purpose sauce. Drizzle it over nachos, tacos, burrito bowls and more. What I love about this sauce is how easy it is to make. In just a few minutes you will have a delicious, creamy garlic sauce that brings tons of flavor to any dish you add it to.

1. In a small bowl combine the sour cream, mayo, cilantro, lime juice and minced garlic. Stir well.

2. Let sit for 10 minutes to marry then taste.

This sauce is good for 7 days in the refrigerator.

How To Make the Best Cheese Sauce

1. Make the roux: In a medium saucepan over medium heat melt the butter. Whisk in the flour and cook for 1 minute to make the roux.

2. Add the chicken stock: Slowly whisk in the chicken stock, whisking to prevent any clumping. Once all of the stock is added whisk in the milk.

3. Add cheese: Whisk in the shredded cheeses. Whisk until the cheese has melted and the sauce is smooth.

4. Season: Stir in the seasonings and serve immediately over tortillas chips.

This cheese sauce is super easy to make and tastes absolutely delicious on nachos. To re-heat, add to a pan and reheat over low heat. If you use the microwave cover with a damp paper towel and heat for 30 seconds, stir and reheat as needed.

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Crispy Beef Tacos

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Cheesy Beef Enchiladas

Beef Fajitas

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Carnitas Nachos

Carnitas Nachos

These Carnitas Nachos are arguably that best way to eat carnitas. Layers of tortilla chips, slow cooked pork, the BEST homemade cheese sauce, pico de gallo, crumbled queso fresco, cilantro and a creamy garlic sauce make up these delicious Carnitas Nachos.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Lunch
Servings 6

Ingredients
  

  • 3 cups Carnitas *See Notes
  • As Needed Tortilla Chips
  • As Needed Pico De Gallo *See Notes
  • ½ cup queso fresco crumbled
  • 1 bunch cilantro chopped

Garlic Sauce

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

Cheese Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • ¾ cup chicken stock
  • 1 ¾ cups milk
  • 1 ¼ cups cheddar cheese shredded
  • ½ teaspoon salt
  • pinch pepper
  • ¼ teaspoon cumin
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
 

Garlic Sauce

  • In a small bowl combine the sour cream, mayo, cilantro, lime juice and minced garlic. Stir well.
  • Let sit for 10 minutes to marry then taste.

Cheese Sauce

  • In a medium saucepan over medium heat melt the butter. Whisk in the flour and cook for 1 minute to make the roux.  Turn the heat down if needed.
  • Slowly whisk in the chicken stock, whisking to prevent any clumping. Once all of the stock is added whisk in the milk.  Keep the sauce at a simmer, do not boil it.
  • Whisk in half of the cheese.  Once melted add in the rest of the cheese. Whisk until the cheeses have melted completely and the sauce is smooth.
  • Stir in the seasonings and serve immediately over tortillas chips.

Assembling The Carnitas Nachos

  • In a large sauté pan over medium heat drizzle in some olive oil or reserved fat from making the carnitas.  Add the meat to the pan and heat thoroughly.  
  • Place the meat on your desired amount of tortilla chips, drizzle with the cheese sauce.
  • Sprinkle on some queso fresco, cilantro and pico de gallo.  Then drizzle with the garlic sauce.
  • Add your favorite hot sauce and enjoy!

Notes

Carnitas Recipe
Pico De Gallo Recipe
Tried this recipe?Let us know how it was!

Topping Ideas

This is a great dish to customize with your favorite toppings. Here are a few ideas that would be great for Carnitas Nachos.

  • Pickled or fresh jalapeños slices
  • Black bean and corn salsa
  • Avocado
  • Sour cream
  • Pickled Red Onions
  • Your favorite hot sauce
  • Cilantro
  • My favorite topping is Pico De Gallo!

Christmas Sprinkle Cookies

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Soft, chewy, and packed with festive color, these Christmas Sprinkle Cookies are a classic holiday favorite. Made with a simple cookie dough and plenty of Christmas sprinkles, they're easy to bake, kid friendly, and perfect for cookie trays, parties, and holiday baking days at home.

Everyone loves a simple sprinkle cookie, and these are always one of my favorites to make during the holidays. The mix of red, green, and white sprinkles looks so pretty baked into the cookies and sprinkled on top. I like using a combination of sprinkle mixes to get the right balance of color and texture.

Table of contents

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This recipe uses my favorite cookie dough base, one I've been baking with for years. It creates perfectly chewy cookies with crisp edges and works beautifully with all kinds of add-ins. I also use this same dough in my White Chocolate Peppermint Cookies and Christmas Sandwich Cookies, which makes it a great go-to for holiday baking.

How to Make Christmas Sprinkle Cookies

These Christmas Sprinkle Cookies come together quickly with simple ingredients. Be sure to chill the dough before baking for the best texture!

Step 1: Mix the dry ingredients

In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and 3 tablespoons of sprinkles. Set aside.

Step 2: Cream the butter and sugars

In a mixing bowl, cream the butter with the sugars until light and fluffy.

Step 3: Add the wet ingredients

Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed, until fully combined.

Step 4: Combine the dough

Slowly add the dry ingredients to the wet ingredients, mixing just until combined.

Step 5: Chill the dough

Scoop the dough onto a baking sheet and lightly press down to flatten, add more sprinkles to the tops. Chill for at least 2 hours.

Step 6: Bake

Bake for 14 minutes, until the edges are set and the centers look slightly underbaked. Enjoy!

See the recipe card below for the full recipe.

Tips For Making Christmas Sprinkle Cookies

  • Using softened butter is important when making these cookies. The butter needs to be completely soft and at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough.
  • Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated. To ensure that I do not overmix the cookie dough I like to add the sprinkles in when I add the dry ingredients.
  • Chill the dough: For the best results, chill the cookie dough for at least 2 hours. This helps control spreading and creates a chewy center with crisp edges. You can also refrigerate the dough overnight, up to 24 hours, if you want to prep ahead for holiday baking.
  • Do not overbake: Pull the cookies out of the oven when the middles look slightly under baked. They will continue to cook when they come out of the oven and be perfect by the time they are completely cooled.

Frequently Asked Questions

Can I chill the dough overnight?

Yes! This dough can be refrigerated for up to 24 hours, which makes it great for prepping ahead during the holidays.

Why did my sprinkle cookies spread too much?

If the dough isn't chilled long enough, the cookies will spread more while baking. Be sure to chill for at least 2 hours.

How do I store Christmas Sprinkle Cookies?

Store at room temperature in an airtight container. For the best results, the cookies should be eaten within 3 days.

These Christmas Sprinkle Cookies are a must make recipe for the holiday season. They're soft, chewy, full of festive color, and easy to prep ahead. Whether you're baking for a cookie exchange, filling a holiday cookie tray, or making something special for a friend, this is a simple, reliable recipe you'll come back to every year.

-Sky🩷

More Delicious Recipes

Iced Gingerbread Cookies

Pecan Snowball Cookies

Shortbread Cookies

Chocolate Chip Walnut Cookies

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Christmas Sprinkle Cookies

Christmas Sprinkle Cookies

These Christmas Sprinkle Cookies are soft, chewy, and packed with festive sprinkles. Made from scratch with a simple cookie dough and chilled for the perfect texture, they're an easy holiday cookie that's perfect for cookie trays, gifting, or baking with kids.
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Prep Time 15 minutes
Cook Time 14 minutes
Rest Time 2 hours
Total Time 2 hours 29 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
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon cornstarch
  • ½ Teaspoon baking soda
  • ¼ teaspoon salt
  • 4 tablespoons Christmas sprinkles
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 and 3 tablespoons of sprinkles.
  • In the bowl of a mixer cream together the butter and both sugars. Mix until creamy and lighter in color.  This should take about 2 minutes.
  • To the mixer, add in the egg and vanilla extract. Scraping the bowl as need. Mix until fully combined.
  • Slowly add the dry ingredients to the wet ingredients, mixing just until combined.  Line 2 baking sheets with parchment paper.
  • Scoop out the cookie dough using a 1-ounce portion scoop, or two heaping tablespoons. Place 2-inches apart on lined baking sheet. Lightly press down to flatten. Sprinkle with the remaining sprinkles. More if you like!
  • Place in the refrigerator and chill the cookie dough for 2 hours.
  • Preheat an oven to 350° F and bake the cookies for 14 minutes. Cool completely on cooling rack. Enjoy!
Tried this recipe?Let us know how it was!

Chili Cheese Tater Tot Casserole

by 11 Comments

I am loving this twist to the traditional tater tot casserole. This Chili Cheese Tater Tot Casserole is like making loaded tater tots in a casserole dish. Chili, shredded cheese and tater tots make up this delicious casserole that is quick and easy to put together.

This recipe is a great way to use up leftover chili. When making homemade chili there are almost always leftovers. Which I like to freeze for later meals. I usually make chili dogs with my leftover chili, but this chili cheese tater tot casserole is a great way to use chili in a different way.

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It is really simple to make and can be ready in an hour, if you are using leftover chili. No leftover chili? Use your favorite canned chili for this recipe.

The best part of this delicious dish are the crispy tater tots on top. Baking the tater tots fully before assembling the casserole helps keep the tater tots nice and crispy. Once baked, the top layer stays nice and crispy making the casserole so good!

I have a whole post about making Chili. You can use my recipe or make your favorite recipe.

How To Make Chili Cheese Tater Tot Casserole

  • Bake - Bake the tater tots until fully cooked and crispy.
  • Heat the chili - Heating the chili while the tater tots bake helps move this recipe along faster.
  • Assemble - Place a layer of tater tots on the bottom of a casserole dish and sprinkle with a layer of shredded cheese. Next, spread over the chili and top with another layer of tater tots. Top with more shredded cheese.
  • Bake - Pop in the oven and bake for 15-20 minutes. Longer if you didn't heat the chili. Enjoy!

Topping Suggestions

Top with your favorite chili toppings!

  • Sliced fresh or pickled jalapeños.
  • Diced yellow or white onions.
  • Sour cream.
  • Add cooked and sliced hot dogs to the chili.

How To Reheat Tater Tot Casserole

The easiest way to reheat tater tot casserole is to reheat it in the oven. To do this, place it in an oven safe dish, cover and reheat at 350° F for 25-30 minutes or until hot all the way through. I find this is the best way to reheat tater tot casserole and still have crispy tater tots.

More Delicious Recipes

Chicken Pot Pie

Sheet Pan Sausage and Potatoes

Southern Style Green Beans

Beef Stew

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Tried This Recipe?

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

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Chili Cheese Tater Tot Casserole

Chili Cheese Tater Tot Casserole

Chili Cheese Tater Tot Casserole is ideal for busy weeknights and an excellent way to use leftover chili. Whether you prepare your own chili or opt for canned, this tater tot casserole is sure to be a hit!
5 from 7 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Servings 6

Ingredients
  

  • 2 pounds tater tots fully cooked
  • 5 cups chili * See notes
  • 2 cups cheddar cheese 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
 

  • Bake the tater tots according to the package directions.  
  • While the tater tots are baking heat the chili up.  Lightly oil a 9"x13" baking dish.  
  • Sprinkle the tots with a little salt if desired and layer half of the tots on the bottom of the baking dish.
  • Sprinkle 1 cup of the shredded cheese over the tots.  Spread over the chili.
  • Top with the remaining tots and shredded cheese.  Place in a 375°F oven and bake for 15-20 minutes.  Enjoy!

Notes

Here is my recipe for Chili or you can use your favorite homemade or canned chili for this recipe.
Bake the tater tot casserole longer if you choose to not heat the chili first.
Tried this recipe?Let us know how it was!

Frequently Asked Questions

Can You Fry Tater Tots for Tater Tot Casserole

Absolutely! Fried tater tots work really well in this recipe. Baking the tater tots just makes the process go faster. As far as flavor goes, fried tater tots would certainly be better. So, if you have the time, go for it!

Christmas Sandwich Cookies

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Delicious buttercream frosting sandwiched between two soft and chewy cookies and adorned with Christmas sprinkles. These Christmas Sandwich Cookies are perfect for celebrating the holiday season! Make them for parties or Santa's cookie plate, but be sure to make extra, they are scrumptious!

Making fun, festive treats like these cookies brings me so much joy! I love making special treats that are colorful and fun for the kiddos. What kid doesn't love cookies, frosting and sprinkles? After seeing them devour the taste tester cookies, I can say without a doubt that these are a new family favorite! Santa is going to be really happy with his cookie plate this year. If the kids leave any for him!

Related: Iced Gingerbread Cookies and Christmas Sugar Cookie Bars.

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This recipe uses my favorite cookie dough and the BEST buttercream frosting. I have shared this cookie recipe already in my White Chocolate Peppermint Cookies recipe. It really is a great versatile cookie dough. It works great as a plain cookie or stuffed with all of your favorite add-ins. The chewiness of this cookie dough makes it the perfect cookie dough. If you are a fan of soft, chewy cookies, and you haven't tried this one yet, you are in for a treat!

Ingredients Needed

  • Butter - Unsalted and softened.
  • Light Brown Sugar
  • Granulated Sugar
  • Powdered Sugar
  • Eggs
  • Vanilla Extract - Pure Vanilla Extract yields the best flavor.
  • All-Purpose Flour
  • Cornstarch
  • Baking Soda
  • Salt
  • Heavy Cream
  • Christmas Sprinkles - I used three different sprinkle mixes, mixed together.

Tips For Making Christmas Sandwich Cookies

  • Using softened butter is important when making these cookies. The butter needs to be completely soft and at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough. Softened butter is also needed for the buttercream; the fluffiest buttercream is made from softened butter.
  • Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated.
  • Chill the dough. The best texture comes from the dough being chilled for 2 hours, no less. This will allow the dough to spread, not too much and not too little. If the dough doesn't chill long enough the cookies will spread more making super thin cookies.
  • Do not overbake. Pull the cookies out of the oven when the middles look slightly under baked. They will continue to cook when they come out of the oven and be perfect by the time they are completely cooled.

How To Make Christmas Sandwich Cookies

These cookies are really easy to make and come together pretty quick. The longest part of this recipe is chilling the dough before baking the cookies. This gives you time to make the buttercream!

Make the cookie dough:

1. In a medium bowl mix together the flour, cornstarch, baking soda and salt.

2. In the bowl of a mixer cream together the butter and both sugars. Mix until creamy and lighter in color.

3. Mix in the egg and vanilla extract. Scraping the bowl as need. Mix until fully combined.

4. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.

5. Line a baking sheet with parchment paper and scoop out the cookie dough using a 1-ounce portion scoop, or 2 heaping tablespoons. Place 2-inches apart.

6. Place in the refrigerator and chill the cookie dough for 2 hours.

7. Preheat an oven to 350° F and bake the cookies for 14 minutes. Cool completely on cooling rack before frosting.

Make the buttercream frosting:

1. In the bowl of a mixer add the butter and mix on medium speed until the butter is creamy and smooth.

2. Slowly add in the powdered sugar, mixing on low to start then on medium speed until fully incorporated. Be sure to scrape down the sides of the bowl a few times.

3. Add in the vanilla extract, salt and heavy cream. Turn the mixer to medium speed and mix for 1 minute.

Assemble the cookies:

Scoop the frosting into a piping bag or use a spoon. Put a good amount of frosting on half of the cookies (the bottoms).

Place another cookie on the top, slightly press down.

Hold the cookie sandwich above the sprinkles and slowly sprinkle them over, rotating the sandwich until the frosting is completely covered. Enjoy!

Storage Tips

Store in an airtight container at room temperature for up to 4 days. Or in the refrigerator for 7 days. When storing in the refrigerator, take the cookies out 30 minutes to 1 hour before serving so that they come up to room temperature. Cold cookies are not pleasant.

More Delicious Cookie Recipes

Pecan Snowballs

Christmas M&M Sprinkle Cookies

Chocolate Crinkle Cookies

Molasses Cookies

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Christmas Sandwich Cookies

Christmas Sandwich Cookies

Delicious buttercream frosting sandwiched between two soft and chewy cookies and adorned with Christmas sprinkles. These Christmas Sandwich Cookies are perfect for celebrating the holiday season!
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Prep Time 20 minutes
Cook Time 14 minutes
Chill Time 2 hours
Total Time 2 hours 34 minutes
Course Dessert
Servings 12 Cookies

Ingredients
  

Cookie Dough

  • 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
  • As Needed Christmas Sprinkles

Buttercream Frosting

  • 6 ounces unsalted butter softened
  • 1 ¾ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 pinch salt
  • 1 teaspoon 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
 

  • In a medium bowl mix together the flour, cornstarch, baking soda and salt. Set aside.
  • In the bowl of a mixer cream together the butter and both sugars. Mix until creamy and lighter in color. This should take 2 minutes. Mix in the egg and vanilla extract. Scraping the bowl as needed. Mix until fully combined.
  • Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
  • Line a baking sheet with parchment paper and scoop out the cookie dough using a 1-ounce portion scoop, or 2 heaping tablespoons. Place 2 inches apart. Place in the refrigerator and chill the cookie dough for 2 hours.
  • Preheat an oven to 350° F and bake the cookies for 14 minutes. Cool completely on cooling rack before frosting.

Buttercream Frosting

  • In the bowl of a mixer add the butter and mix on medium speed until the butter is creamy and smooth.
  • Slowly add in the powdered sugar, mixing on low to start then on medium speed until fully incorporated. Be sure to scrape down the sides of the bowl a few times.
  • Add in the vanilla extract, salt and heavy cream. Turn the mixer to medium speed and mix for 1 minutes.

Assembly

  • Scoop the frosting into a piping bag or use a spoon. Put a good amount of frosting on half of the cookies (the bottoms). Place another cookie on the top, slightly press down.
  • Holding the cookie sandwich over the sprinkles, sprinkle them over, turning the cookie sandwich until all of the frosting has been covered. Enjoy!
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Quick Dinner Rolls

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Soft, tender and easy to make. These Quick Dinner Rolls are perfect to serve at dinner parties, holiday gatherings or for dinner tonight. You will love how easy these delicious rolls are to make. The best part is how quick they proof.

Everyone loves a nice warm dinner roll. Whether you like to smother it with butter or honey, or stuff it with sandwich meat. These dinner rolls are perfect for any occasion. They are large, like double the size of my original Dinner Rolls recipe. I wanted a roll that was large enough to use as rolls, or buns for sliders, sandwiches etc. They most certainly ticked all the boxes. Oh, did I mention they are soft and pillowy, because they are!

Don't be alarmed with the amount of dry active yeast in this recipe. That amount makes the process move along a lot faster than your typical roll recipe. This is especially helpful when it is cold in the kitchen during winter. Sometimes we don't have the time to make dinner rolls that need long proofing times, that is why I love this recipe so much.

This year I made this recipe for Thanksgiving and didn't have to fuss over the time. My rolls were perfectly risen, soft, fluffy and done well before serving time. If you are making this recipe for a holiday gathering or dinner party, this recipe yields 24 large rolls.

Ingredients Needed to Make Quick Dinner Rolls

  • Active Dry Yeast
  • Warm Water - This is key to moving the proofing process along faster.
  • Warm Milk - The warm milk also helps move the whole process along faster. Do not use cold milk.
  • Melted Butter
  • Sugar
  • All-Purpose Flour
  • Salt
  • Eggs - For an eggwash, this is optional but recommended for color.

How to Make Quick Dinner Rolls

1. In a medium saucepan on low add the milk, butter and water. Heat just until warm and the butter has melted. The temperature should not exceed 110°F. Let the mixture cool slightly if needed.

2. In the bowl of a mixer add the warm milk mixture then sprinkle over the yeast. Add in the sugar and salt. Let sit for a few minutes for the yeast to dissolve.

3. Add half of the flour to the mixer and mix with the dough hook attachment until the it forms a shaggy dough. Add in the remaining flour, ½ cup at a time until the dough becomes smooth and stays together. (More or less flour may be needed). The dough should feel tacky, not sticky or wet.

4. Knead with the dough hook until the dough is fully developed. You will know the dough has been fully kneaded when it has become smooth and elastic.

5. Lightly coat the bowl and the dough with oil, cover and set in a warm place to rise until doubled. This should take approximately 20-30 minutes.

6. Deflate the dough and turn it out onto a clean work surface. The easiest way to portion the dough is to weigh the dough on a digital scale then divide the weight by 24. If you do not have a scale simply shape the dough into a ball, cut the ball into 4 equal parts then roll each part out into equal strips. Next cut each strip into 4 equal pieces.

7. 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.

8. Place the rolls into the prepared pans, cover and proof until puffy and doubled in size.

9. Brush with the eggwash, making sure to be gentle to prevent deflating the rolls.

10. Place in the preheated oven and bake for 20-25 minutes. Brush with butter if desired. Enjoy!

Making Quick Dinner Rolls in Advance

They are extremely freezer friendly. You can pre-portion the rolls and freeze them unbaked or they can be frozen after baked. Having rolls in the freezer is a great way to have a nice bread component already made for meals when needed.

To freeze unbaked dinner rolls, place the portioned and shaped rolls on a parchment line sheet tray, making sure they do not touch. Freeze for several hours then place in a freezer bag or airtight container with parchment in-between the layers.

To bake the rolls, remove from the freezer bag or container and place on a parchment lined sheet tray or lined 9x13 baking dish. Cover and allow to thaw completely. Once thawed, proof until doubled. Continue on with the recipe.

Garlic Herb Rolls

Homemade Hawaiian Sweet Rolls

Dinner Rolls

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Quick Dinner Rolls

Quick Dinner Rolls

Soft, tender and easy to make.  Quick Dinner Rolls are my go-to for Holiday gatherings and busy weeknights.  A family favorite that never disappoints.  This recipe is one to keep!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 1 hour
Total Time 1 hour 40 minutes
Course Breads, Freezer Friendly, Side Dishes
Servings 24

Ingredients
  

  • 4 ½ teaspoon active dry yeast
  • 1 Cup water
  • 2 cup milk
  • 4 oz butter cut into smaller pieces
  • 1 Tablespoon salt
  • 4 tablespoon sugar
  • 8 cup all-purpose flour
  • 2 Large eggs plus 2 tablespoons 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 on low add the milk, butter and water. Heat just until warm and the butter has melted. The temperature should not exceed 110°F. Let the mixture cool slightly if needed.
  • In the bowl of a mixer add the warm milk mixture then sprinkle over the yeast. Add in the sugar and salt. Let sit for a few minutes for the yeast to dissolve.
  • Add half of the flour to the mixer and mix with the dough hook attachment until the it forms a shaggy dough. Add in the remaining flour, ½ cup at a time until the dough becomes smooth and stays together. (More or less flour may be needed). The dough should feel tacky, not sticky or wet.
  • Knead with the dough hook until the dough is fully developed. You will know the dough has been fully kneaded when it has become smooth and elastic.
  • Lightly coat the bowl and the dough with oil, cover and set in a warm place to rise until doubled. This should take approximately 20-30 minutes.  Line 2 9"x 13" pans with parchment paper.
  • Deflate the dough and turn it out onto a clean work surface. The easiest way to portion the dough is to weigh the dough on a digital scale then divide the weight by 24. If you do not have a scale simply shape the dough into a ball, cut the ball into 4 equal parts then roll each part out into equal strips. Next cut each strip into 4 equal pieces.
  • 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 the rolls into the prepared pans, cover and proof until puffy and doubled in size.  Preheat an oven to 350°F.
  • Mix together the eggs and water to make the eggwash.  When the rolls are proofed brush with the eggwash, making sure to be gentle to prevent deflating the rolls.
  • Place in the preheated oven and bake for 20-25 minutes. Brush with butter if desired. Enjoy!
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Pork Stir Fry

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This easy Pork Stir Fry is perfect for busy weeknights and meal prep. The mouth-watering sauce and pork loin make this delicious dish a family favorite. Serve up with a big bowl of simple steamed white rice and dinner time will be a hit.

I have mentioned before my love for Asian Cuisine. I am always making different Asian inspired dishes, and this is one of my favorites. This pork stir fry is all about the sauce. It is seriously, so good! It makes a great all-purpose stir-fry sauce, that is great with beef, chicken and pork.

The key ingredient in the sauce is Hoisin Sauce. Which is used a lot in Chinese cooking. This rich flavored sauce is the perfect combination of sweet and tangy. It is often served as a dipping sauce as well as in stir-fry sauces. You can find it in the Asian section of your grocery store or in your local Asian Market. It is the most important part of this dish, in terms of flavor so don't skip it.

The vegetables in this stir fry are just green beans, mushrooms and green onion. Those can easily be changed to your favorite stir fry vegetables, or just what you have on hand. Broccoli, bell peppers and baby corn would be fantastic in this dish. Like most recipes, use this recipe as a guideline and feel free to use whatever meat or vegetables you have. I'm sure it will turn out delicious either way!

Cheesy Meatball Pasta Bake

Quick Beef and Broccoli

Spicy Teriyaki Chicken Wings

Chicken and Veggie Fried Rice

I know this list seems a little long, but I promise this dish will come together fast. What I love about stir fry dishes is that they are easily customizable. I have provided a few suggestions for substitutions.

  • Pork Loin - Chicken and beef will also work great in this recipe. Ground meats will also work in this recipe.
  • Oils - Olive oil and sesame oil
  • Green Onions - If you don't have green onion, you can use yellow or white onion.
  • Green Beans - Fresh or frozen are preferred. You can substitute with any vegetables in this stir fry dish.
  • Mushrooms
  • Garlic cloves - Garlic powder can be used if you do not have fresh garlic.
  • Fresh ginger - Ground ginger can be used if you do not have fresh ginger.
  • Gochugaru - Korean red pepper flakes. These can be substituted for red pepper flakes to taste.
  • Butter
  • White Rice - Optional, the rice is served alongside the stir fry.
  • Rice Vinegar
  • Hoisin Sauce
  • Soy Sauce
  • Honey
  • Cornstarch
  • Salt & Pepper

1. Bring a large pot of water to a boil and add in the green beans. Cook for 2 minutes then drain and cool the green beans in ice water. Once cooled drain and set aside.

2. In a small bowl combine the sauce ingredients. Mix well.

3. In a large skillet over medium high heat add the olive oil, once hot add in the pork, season with salt, pepper and garlic powder. Cook the meat until fully cooked and browned.

Add in the mushrooms and red pepper flakes. Sauté for 5 minutes or until the mushrooms are done. Remove from the pan and set aside.

4. Turn the heat down to medium, add the butter to the pan. Once melted add in the green beans, ginger, garlic and green onions. Sauté for 1 minute.

5. Pour in the sauce mixture and cook, stirring, until thickened.

6. Add the pork and mushrooms back to the pan, stir until well combined. Garnish with sesame seeds and sliced green onions.

7. Serve with steamed rice. Enjoy!

This versatile dish can be prepared using so many different ingredients. Use what you have on hand or your favorite stir fry ingredients. Here are a few suggestions.

  • Ground Pork goes great in stir fry dishes.
  • Ground Beef is another great meat to use in this dish.
  • Vegetarian - Leave out the meat all together and make this stir fry vegetarian.
  • Rice Noodles are great tossed in the finished sauce. Instead of serving rice with this dish cook rice noodles according to the package and toss them in the finished sauce.
  • Extra veggies like traditional stir fry veggies can be added. Here are a few of my favorite stir fry veggies. Water chestnuts, bamboo shoots, baby corn and zucchini.
  • Peppers such as red and green bell peppers make a great addition to this stir fry.
  • Wonton strips are great when added to the top of this dish. The crunchy texture is awesome!

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Pork Stir Fry

Pork Stir Fry

Perfect for dinner or lunch any day of the week.  Pork loin, veggies and the tastiest stir fry sauce make up this quick and easy Pork Stir Fry dish.  
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch
Servings 4

Ingredients
  

  • 1 Pound pork loin cut into ¼" pieces
  • ¼ Teaspoon salt
  • ½ Teaspoon pepper
  • ½ Teaspoon garlic powder
  • 2 tablespoon olive oil
  • 2 Large green onions thinly sliced
  • 8-10 oz green beans fresh or frozen
  • 4-6 Large button mushrooms sliced or quartered
  • 4 Cloves garlic minced
  • 2 teaspoon fresh garlic minced
  • 1 Teaspoon gochugaru
  • 1 Teaspoon butter
  • 1 ½ cup white rice cooked according to package directions

Stir Fry Sauce

  • ½ Cup water
  • 1 Tablespoon rice vinegar
  • ¼ Cup hoisin sauce
  • 3 tablespoon soy sauce
  • 1 Tablespoon honey
  • 1 Tablespoon corn starch plus 1 teaspoon
  • ½ Teaspoon sesame 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
 

  • Bring a large pot of water to a boil and add in the green beans. Cook for 2 minutes then drain and cool the green beans in ice water. Once cooled drain and set aside.
  • In a small bowl combine the sauce ingredients (water, rice vinegar, hoisin, soy sauce, honey, cornstarch and sesame oil), mix well.  Set aside.
  • In a large skillet over medium high heat add the olive oil, once hot add in the pork, season with salt, pepper and garlic powder. Cook the meat until fully cooked and browned. Add in the mushrooms and gochugaru. Sauté for 5 minutes or until the mushrooms are done. Remove from the pan and set aside.
  • Turn the heat down to medium, add the butter to the pan. Once melted add in the green beans, ginger, garlic and green onions. Sauté for 1 minute.
  • Pour in the sauce mixture and bring to a simmer.  Simmer and stir, until thickened.
  • Add the pork and mushrooms back to the pan, stir until well combined. Garnish with sesame seeds and sliced green onions.
  • Serve with steamed rice. Enjoy!
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Roasted Garlic Mashed Potatoes

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Seriously the best way to eat mashed potatoes! Roasted Garlic Mashed Potatoes are a delicious twist to the classic mashed potato dish. These creamy mashed potatoes are full of bold, savory roasted garlic that makes this dish so good.

Oh, the humble potato. With so many ways to prepare potatoes, from Rosemary Roasted Potatoes to fries, the simple mashed potato is still probably the most common way it is prepared. Who doesn't love mashed potatoes? The creamy, buttery flavor is one that can't be beat, especially when drowned with gravy.

These roasted garlic mashed potatoes are a fantastic way to elevate the flavor of classic mashed potatoes. If you have ever had roasted garlic, then you know how delicious it is. When mixed into mashed potatoes, oh my!

How to Make Roasted Garlic Mashed Potatoes

  • Wash, peel and cut. Wash and peel (if peeling) the potatoes first. Then cut into roughly 2" chunks.
  • Boil and drain. Place the potatoes in a large pot and fill with water. Enough to cover the potatoes. Bring to a boil and cook until the potatoes can be easily pierced with a knife or fork. Drain the potatoes and place back in the pot.
  • Mash. Using a potato masher, mash the potatoes until no clumps remain. On a cutting board mash the garlic cloves with a knife or fork.
  • Season. Make a well in the middle of the potatoes and add in the garlic, butter and milk. Place over low heat and warm enough to melt the butter. Mix to fully incorporate the garlic, milk and butter. Season with the salt and pepper. Enjoy!

How to Roast Garlic

  • Preheat oven to 400 °F.  In a small oven safe pan place a piece of foil large enough to wrap the garlic.
  • Cut the top of the garlic off just enough to expose the cloves.  Place it in the foil and pour over the oil.  Close the foil and place the pan into the oven.
  • Roast for 40 minutes and check the garlic.  You can use a pair of tongs to gently squeeze the head of garlic. You are looking for the garlic to be soft and browned.  
  • Take out of the oven and let cool before using.

How to Store Roasted Garlic

Place the garlic cloves along with all of the oil in an airtight container and store in the refrigerator for up to two weeks. Freezing the peeled cloves will extend their shelf life. When freezing, I recommend freezing the cloves in portions of how you would use them. Also, freeze them without the oil.

What type of potatoes should you use?

Use whatever kind of potatoes you have on hand. Mashed potatoes can be made with any type of potatoes, red, yukon gold and russets are all great for making mashed potatoes.

How to Reheat Mashed Potatoes

Mashed potatoes make great leftovers. When reheating mashed potatoes in the microwave be sure to cover the potatoes completely with a damp paper towel. Mashed potatoes can also be reheated (covered) low and slow on the stove or in the oven.

More Delicious Recipes

Easy Homemade Macaroni and Cheese

Herb Roasted Pork Tenderloin

Scalloped Potatoes

Alfredo Stuffed Shells

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Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Elevate your mashed potatoes with these delicious Roasted Garlic mashed Potatoes!  Easy to make and perfect for any occasion.
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Prep Time 8 minutes
Cook Time 1 hour
Total Time 1 hour 8 minutes
Course Side Dishes
Servings 6

Ingredients
  

  • 1 head of garlic
  • As Needed olive oil vegetable or canola will work
  • 2 lb russet potatoes or any potoatoes
  • 4 tablespoon butter
  • 6 oz half and half half milk and half cream or all of either
  • To Taste 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
 

  • Preheat oven to 400 °F.  In a small oven safe pan place a piece of foil large enough to wrap the garlic.
  • Cut the top of the garlic off just enough to expose the cloves.  Place it in the foil and pour over the oil.  Close the foil and place the pan into the oven.  Roast for 40 minutes and check the garlic.  You can use a pair of tongs to gently squeeze the head of garlic. You are looking for the garlic to be soft and browned.  
  • Take out of the oven and let cool before using.

Mashed Potatoes

  • Wash and peel (if peeling) the potatoes first. Then cut into roughly 2" chunks.
  • Place the potatoes in a large pot and fill with water. Enough to cover the potatoes. Bring to a boil and cook until the potatoes can be easily pierced with a knife or fork. Drain the potatoes and place back in the pot.
  • Using a potato masher, mash the potatoes until no clumps remain. On a cutting board mash the garlic cloves with a knife or fork.  Start with 3 roasted garlic cloves and add more if needed.
  • Make a well in the middle of the potatoes and add in the garlic, butter and milk. Place over low heat and warm enough to melt the butter. Mix to fully incorporate the garlic, milk and butter. Season with the salt and pepper. Enjoy!
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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

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

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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

MORE DELICIOUS RECIPES

Strawberry Shortcake Poke Cake

Pumpkin Roll

French Silk Pie Recipe

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

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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

Ground Turkey Taco Bowl

Quick Beef and Broccoli

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!

More Delicious Recipes

Jumbo Stuffed Shells

Baked Rigatoni

One Pot Italian Sausage Pasta

Cheesy Chicken Spaghetti

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!
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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

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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!
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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

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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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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

by 2 Comments

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.

More Delicious Recipes

Birria Tacos

Crispy Beef Tacos

Spanish Rice

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.

More Delicious Recipes

Blueberry Crumb Muffins

Broccoli Rice Casserole

Apple Pie Cinnamon Rolls

Homemade Potato Wedges

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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

More Delicious Recipes

Spanish (Mexican) Rice

Easy Taco Casserole

Crispy Chicken Tacos

Easy Beef Quesadillas

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Tried This Recipe?

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📖 Recipe

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

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

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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📖 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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📖 Recipe

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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